Viognier (VEE-oh-nyay) is an aromatic white wine, and my wife’s favorite white. For those who crave a softness and want less or no oak, Viognier might just be to your liking too. The wine will show notes of peaches, mangoes, honeysuckle, and other tropical fruits. Envision over-ripe apricots mixed with orange blossoms. The wine is well known for its floral aromas, which are also found in Muscat and Riesling wines. The color and aroma of the wine could lead you to believe it is a sweet wine, but Viognier’s are predominantly dry. This wine is meant to be consumed while it is young, as it has a tendency to lose its aroma with age.
The Viognier grape is low in acidity, and sometimes used to add fragrance and to soften wines made with the Syrah grape. An example would be French Syrah Cote Rotie. The Viognier grape is the only grape used for the Northern Rhone Appellation Condrieu and Chateau-Grillet (look to spend $50.00+ for Chateau-Grillet). The origin of the grape is unknown. It is presumed to be an ancient grape, and brought to the Northern Rhone by the Romans.
Viognier likes the company of rich tasting seafood such as crab, lobster and scallops. Add some cream sauce to heighten the pairing. If you typically serve Chardonnay at Thanksgiving, try opening a bottle of Viognier to compare. Serve Viognier with your butternut squash, sweet potatoes and turkey. Also, give Viognier a go with Thai food or Sushi.
Chardonnay and Viognier share tropical fruit flavors and a creamy mouth feel similar to crème brulee. Viognier can be as full-bodied as a Chardonnay, but offers much more distinctive fruit characteristics. If you’re a Charonnay lover, you might want to give this wine a try! I recommend trying the following, which are under $25.00: Yalumba Eden Valley from Australia, Zaca Mesa from California, Miner Viognier from California, Fess Parker from California, or Robert Hall from California.
Until next time, cheers!
Saturday, November 6, 2010
Zinfandel
Most of you probably think of the blush semi sweet wine when someone mentions Zinfandel.
Zinfandel is actually a red wine variety that is very popular in California. It can produce a robust red wine to the blush, semi sweet Zinfandel.
The grape came to the United States in the mid 19th century and has flourished here ever since. The varieties origin was a mystery until recently. DNA testing of the Zinfandel roots were traced to an indigenous Croatian grape named Crljenak. It’s found to be genetically identical to Italy’s Primitivo.
Outside of the Zinfandel grown in California and Italy’s Primitivo (grown in Italy’s Puglia region), there are only isolated plantings in South Africa and Australia.
Red Zinfandel has robust red fruits and a spicy, sometime peppery aroma with plenty of tannins and alcohol, with blueberry, raspberry and plum flavors. Think of plum and currant jelly.
The red Zinfandel grape is also used to make white Zinfandel wine. During the wine making process, the dark skins of the grape are not in contact with the juice as long, giving the final Zinfandel wine the blush appearance. Without the long skin contact, the wine ends up being lighter and semi sweet.
Occasionally, Zinfandel is fortified, and can be marketed as a California port style. I have had several of these, and would recommend seeking them out. As your local wine merchant!
Think of Zinfandel as the Golden Retriever of red wines as it loves everything at the table, and can handle a variety of tastes.
Pairing suggestions:
White Zinfandel-fruit and fruit salsa, mild cheese, lighter pasta dishes and roasted turkey.
Red Zinfandel-barbecued chicken, pork, ribs, strong cheeses (Blue), lamb, spicy and grilled sausage. Go for grilled beef with a full bodied Zinfandel.
Until next time, cheers!
Zinfandel is actually a red wine variety that is very popular in California. It can produce a robust red wine to the blush, semi sweet Zinfandel.
The grape came to the United States in the mid 19th century and has flourished here ever since. The varieties origin was a mystery until recently. DNA testing of the Zinfandel roots were traced to an indigenous Croatian grape named Crljenak. It’s found to be genetically identical to Italy’s Primitivo.
Outside of the Zinfandel grown in California and Italy’s Primitivo (grown in Italy’s Puglia region), there are only isolated plantings in South Africa and Australia.
Red Zinfandel has robust red fruits and a spicy, sometime peppery aroma with plenty of tannins and alcohol, with blueberry, raspberry and plum flavors. Think of plum and currant jelly.
The red Zinfandel grape is also used to make white Zinfandel wine. During the wine making process, the dark skins of the grape are not in contact with the juice as long, giving the final Zinfandel wine the blush appearance. Without the long skin contact, the wine ends up being lighter and semi sweet.
Occasionally, Zinfandel is fortified, and can be marketed as a California port style. I have had several of these, and would recommend seeking them out. As your local wine merchant!
Think of Zinfandel as the Golden Retriever of red wines as it loves everything at the table, and can handle a variety of tastes.
Pairing suggestions:
White Zinfandel-fruit and fruit salsa, mild cheese, lighter pasta dishes and roasted turkey.
Red Zinfandel-barbecued chicken, pork, ribs, strong cheeses (Blue), lamb, spicy and grilled sausage. Go for grilled beef with a full bodied Zinfandel.
Until next time, cheers!
Cooking with Wine
Cooking with wine is a great way to enhance and intensify the flavor of food. Wine can make an amazing difference in a wide variety of foods. An important rule to follow is use only wines in your cooking that you would drink. Never use any wine that you wouldn’t drink. If you do not like the taste of a wine, you will not like the food you just prepared with that wine. Next, do not use cooking wines. These wines are salty and often contain other additives that will change the taste of the final food dish. If you reduce the wine that you are cooking with, it will bring out the worst in an inferior wine. You can use too much wine with cooking and overpower a food dish. It does not take a great quantity of wine to add value to your food.
What kind of wine should you use when you cook?
You don’t have to spend a fortune when purchasing a decent wine for cooking. A bottle in the 10-12 dollars range would work. Save your premium wine (of like variety) to sever with your food. A white wine like Sauvignon Blanc would make a good choice for sautéing, marinating, and for sauces you would make for chicken and seafood. Red wines like Cabernet and Merlot are great for marinating red meats and for meat-based sauces. Be mindful of red wines with a lot of oak characteristics as they can tend to give off a bitter taste during cooking. Choose a Cabernet and Merlot that don’t have a lot of oak qualities.
Final Thoughts
The alcohol in the wine evaporates while the food is cooking, and only the flavor remains. The amount of alcohol that remains in your dish is dependent on the manner and length of preparation. Boiling down wine concentrates the flavor, including acidity and sweetness. The wine should simmer with the food, or sauce, to enhance the flavor of the dish. If you add wine late in the preparation, it could impart a harsh flavor.
Until next time, cheers!
What kind of wine should you use when you cook?
You don’t have to spend a fortune when purchasing a decent wine for cooking. A bottle in the 10-12 dollars range would work. Save your premium wine (of like variety) to sever with your food. A white wine like Sauvignon Blanc would make a good choice for sautéing, marinating, and for sauces you would make for chicken and seafood. Red wines like Cabernet and Merlot are great for marinating red meats and for meat-based sauces. Be mindful of red wines with a lot of oak characteristics as they can tend to give off a bitter taste during cooking. Choose a Cabernet and Merlot that don’t have a lot of oak qualities.
Final Thoughts
The alcohol in the wine evaporates while the food is cooking, and only the flavor remains. The amount of alcohol that remains in your dish is dependent on the manner and length of preparation. Boiling down wine concentrates the flavor, including acidity and sweetness. The wine should simmer with the food, or sauce, to enhance the flavor of the dish. If you add wine late in the preparation, it could impart a harsh flavor.
Until next time, cheers!
Sunday, March 14, 2010
Drinks Before Dinner
We all enjoy our beverage of choice before dinner, or what we might associate as cocktails. So, let’s look at a formal definition. It is known as an Aperitif. An Aperitif is an alcoholic drink that is served to stimulate the appetite. Aperitifs are commonly severed with something small to eat, such as crackers, cheese, nuts or other finger foods. Aperitifs, along with appetite stimulation, can also increase the amount of food we crave and intake. The eating of fresh fruit with citric acid can also trigger your salivary glands and boost your appetite. The history of the Aperitif is believed to date back to the Egyptians, but we don’t have any solid record keeping that might prove that! The word aperitif in Latin aperire means “to open”.
So what makes a good aperitif?
We often drink beer, wine, or cocktails before dinner. As far as pre dinner drinks go, higher alcohol drinks and beer can dull your palet, especially if you are having a lighter dish for dinner. Lower alcohol drinks, like a dry sparkling wine or champagne, work best to kick-off a meal. Other appetite stimulant drinks can be found in herb based drinks such as Campari and Lillet. Also consider a Fino Sherry like I wrote about last month. Campari is a red Italian drink that is bitter, so it’s an acquired taste. It would be best to mix this with sparkling water or soda. Lillet is a wine based aperitif that comes in red and white varieties. Lillet was requested by James Bond to be mixed in his martini in the movie Casino Royale. Try the white version chilled with a twist of orange.
As you think about your pre dinner drinks, think about the dinner course that it is to follow, and keep pre dinner drinks lights and refreshing to stimulate your appetite.
Cheers!
So what makes a good aperitif?
We often drink beer, wine, or cocktails before dinner. As far as pre dinner drinks go, higher alcohol drinks and beer can dull your palet, especially if you are having a lighter dish for dinner. Lower alcohol drinks, like a dry sparkling wine or champagne, work best to kick-off a meal. Other appetite stimulant drinks can be found in herb based drinks such as Campari and Lillet. Also consider a Fino Sherry like I wrote about last month. Campari is a red Italian drink that is bitter, so it’s an acquired taste. It would be best to mix this with sparkling water or soda. Lillet is a wine based aperitif that comes in red and white varieties. Lillet was requested by James Bond to be mixed in his martini in the movie Casino Royale. Try the white version chilled with a twist of orange.
As you think about your pre dinner drinks, think about the dinner course that it is to follow, and keep pre dinner drinks lights and refreshing to stimulate your appetite.
Cheers!
Sherry
So what is Sherry? Sherry is not something we go to seek out on our visit to the wine store. It’s a neglected wine, and often misunderstood. Sherry is an acquired taste for most. It’s a fortified wine made from white grapes. Most Sherries are initially dry; with any sweetness being added later on. The famous region in Spain in were Sherry comes from is Andalucía. It’s the oldest wine making area in Spain. Let’s focus on the 2 main styles of Sherry: Fino and Oloroso. Sherry is meant to be drunk with food. Sherry is produced in a variety of styles, from dry and light such as Finos to darker heavier styles know as Olorosos, again all made from the same white grape Palomino. The word Fino means “fine” in Spanish. It’s the driest and palest of Sherries. Manzanilla is also another light variety of Fino Sherry. These styles of Sherries pair well with green olives, almonds, Serrano ham and salty snacks. Also try it with fried foods especially calamari. I like the Manzanilla style with grilled or sautéed shrimp.
Oloroso means scented in Spanish. The scent or perfume you should notice is that of salted hazelnuts. Oloroso’s are a little fuller bodied. They are typically higher in alcohol and range between 18-20%. Oloroso’s can be dark or Carmel in color. These Sherries can be dry and sweet. You will notice richer taste and a longer finish on your tongue. Try these with beef especially the dry Oloroso’s. Also Blue cheese or hard cheeses work well.
In the end most Sherries are dry with the exceptions of Cream Sherry and PX or Pedro Ximenez. PX’s are very sweet with a syrupy consistency. They have aromas of dried fruits, dark spices. A treat would be to drizzle a little of vanilla ice cream.
Don’t be afraid of Sherry, it’s truly an untapped secret.
Oloroso means scented in Spanish. The scent or perfume you should notice is that of salted hazelnuts. Oloroso’s are a little fuller bodied. They are typically higher in alcohol and range between 18-20%. Oloroso’s can be dark or Carmel in color. These Sherries can be dry and sweet. You will notice richer taste and a longer finish on your tongue. Try these with beef especially the dry Oloroso’s. Also Blue cheese or hard cheeses work well.
In the end most Sherries are dry with the exceptions of Cream Sherry and PX or Pedro Ximenez. PX’s are very sweet with a syrupy consistency. They have aromas of dried fruits, dark spices. A treat would be to drizzle a little of vanilla ice cream.
Don’t be afraid of Sherry, it’s truly an untapped secret.
Thursday, February 18, 2010
Pizza and Wine
Pizza originated in the Mediterranean region about 2000 years ago as a flat bread baked on a stone. Today it's one of America's most popular foods. Everyone can find a pizza that they like even kids. It's also fairly healthy for you. It's comprised of vegetables, bread, dairy and even meat.
Today's pizza is made with varying dough's from thin crust to deep dish styles. Some are cooked in brick wood fired ovens to regular pizza ovens. Pizzas today are constructed with simple ingredients and with or without tomato sauce. What wine goes well with pizza? Consider the topping, and the acidity in the wine to match the richness of the dough and cheese.
Let's look at the white pizza. Try something with bubbles like an Italian Prosecco or a Spanish Cava. The next most popular pizza is the Margherita pizza, with tomatoes, mozzarella and basil. A soft textured red will work well like a lighter Montepulciano d' Abruzzo and or a fruity Zinfandel. For a white wine try a Pinot Gris. When you add tomato sauce, think of wines with a high acidity to cut the tomatoes, and the fat of the cheese. As you add more toppings like mushrooms and pepperoni, the next most common ingredients, look to open a bottle of Barbera or Chianti (Sangiovese). One of my personal favorites with pizza is Aglianico (Campania region) by Terredora Dipaolo or Lacryma Christi Del Vesuvio by Mastroberardino. Its best to stay away from full bodied Cabernet and Syrah. Some pizza dough is sweeter than others, so think about a California Barbera as they are more fruitier than than an Italian Barbera. If you ever venture to try a seafood pizza with either shrimp or scallops, try a nice rich Chardonnay.
The best thing about pizza is that there are a lot of great opportunities to explore some inexpensive wines.
Cheers!
Today's pizza is made with varying dough's from thin crust to deep dish styles. Some are cooked in brick wood fired ovens to regular pizza ovens. Pizzas today are constructed with simple ingredients and with or without tomato sauce. What wine goes well with pizza? Consider the topping, and the acidity in the wine to match the richness of the dough and cheese.
Let's look at the white pizza. Try something with bubbles like an Italian Prosecco or a Spanish Cava. The next most popular pizza is the Margherita pizza, with tomatoes, mozzarella and basil. A soft textured red will work well like a lighter Montepulciano d' Abruzzo and or a fruity Zinfandel. For a white wine try a Pinot Gris. When you add tomato sauce, think of wines with a high acidity to cut the tomatoes, and the fat of the cheese. As you add more toppings like mushrooms and pepperoni, the next most common ingredients, look to open a bottle of Barbera or Chianti (Sangiovese). One of my personal favorites with pizza is Aglianico (Campania region) by Terredora Dipaolo or Lacryma Christi Del Vesuvio by Mastroberardino. Its best to stay away from full bodied Cabernet and Syrah. Some pizza dough is sweeter than others, so think about a California Barbera as they are more fruitier than than an Italian Barbera. If you ever venture to try a seafood pizza with either shrimp or scallops, try a nice rich Chardonnay.
The best thing about pizza is that there are a lot of great opportunities to explore some inexpensive wines.
Cheers!
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