There can be some challenges pairing wine with chocolate, but if you have the right wine to complement the right chocolate, it can be a match made in heaven!
Chocolate is bitter and sweet, bitter from the cacao beans base and sweet from the additions of milk, cream and sugar. Dark chocolate is fairly high in tannins (astringent, bitter taste) and has varying degrees of sweetness. With that in mind think bold, full body wines. Port and similar wines are also bitter and sweet. They are bitter from the grape skins and tannins of the red grape and sweet from the residual sugar in the wine. Chocolate and Port, or even Port style wines like an older bold Zinfandel, are a memorable combination.
Chocolate and mocha flavors are best with fortified wines, especially port and the French Grenache based Banyulus. Late harvest Muscat, especially those based on black or orange Muscat can be a wonderful option for your chocolate and wine pairings. Brachetto d’ Acqui, a red Italian sparkling wine, is fabulous with strawberries dipped in chocolate.
BITTERSWEET CHOCOLATE
The most intense, richly-flavored dark chocolate is 70% to 100% cacao. Because of the intensity of flavors, bittersweet and dark chocolates need to be paired with stronger red wines. Look to Merlots, Zinfandels, Cabernet Sauvignon as well as ports and fortified wines.
MILK CHOCOLATE
Milk chocolate has a higher percentage of sugar and smaller percentage of cacao, usually less than 10 percent. Milk chocolate is the sweetest of all chocolates. Mike Chocolate is not bitter so red wines with soft tannins like a Pinot Noir and sweeter Sherries are always a delicious combination. Sweeter chocolate needs sweeter wine, or the wine may taste tart. A Hungarian Tokaji or a Tawny Port can also work well with milk chocolate.
WHITE CHOCOLATE
Not a true chocolate, white chocolate is a rich product made with cocoa butter, sugar and milk solids. It has sweet flavor notes including cream, milk, honey, vanilla, caramel, and/or fruit. There is no cacao in white chocolate, so certain white wines can make a nice choice. Try a Gewürztraminer, Muscat or a Riesling. Another option would be Mas Amiel Vintage Blanc.
Any combinations to avoid? If you combine a high acid white wine with low tannins (like Champagne or Sauvignon Blanc) with bittersweet food like chocolate, the sweetness of the chocolate will make the wine even drier in your mouth and unpalatable.
The only way to figure out which wine and which chocolate is for you is to try a few different combinations. Indulge, and experiment!
Until next time cheers!
Friday, November 18, 2011
Rhône Wine Region
Rhône Wine Region
The Rhône wine region is located in southern France, and stretches 125 miles between Vienne in the north, to Avignon in the south. The Rhône is divided into two sub-regions, the Northern and Southern Rhône. The Northern Rhône produces red wines from the Syrah grape, and is often blended with the white wine grape Viognier. The Viognier produced in the Northern Rhône with one hundred percent Viognier will have intense aromas of honey, apricots and peaches. Syrah is the only grape that can be used to produce the red wines from the Northern region. Blending of Marsanne and Roussanne white grapes are also permitted. Marsanne produces wines that are rich and nutty with hints of spice and pear. Rousanne is characterized by their intense aromatics of herbal tea.
The Southern Rhône produces reds, whites and rose wines. The Southern Rhône’s most famous red wine is Chateauneuf-du-Pape (shah-too-NUHF due Pahp). Chateaunef-du-Pape is noted for its papal history. In 1308, Pope Clement V located the papacy in the city of Avignon, and the popes resided in Avignon instead of Rome. The wines of the area came to be known as “Vin du Pape”, and this term later became known as Chateauneuf-du-Pape. This wine is produced with a blend of up to 13 varieties of grapes - eight red and five whites. The finest reds from Chateauneuf-du-Pape are made from Grenache. You might also find wines made with Grenache, Syrah and Mourvedre labeld as GSM, which are the indicators of the above grapes outside of France. The mistral, a powerful wind that is prevalent in the southern part of the valley, can blow hard enough to strip the vines of their leaves and fruit. Most of the best vineyard sites plant wind breaks of cypress as a windbreak.
Now let’s get the fun part drinking wines from this region. The reds wines from the Rhône both the North and South regions are medium to full bodied. These reds will pair well with lamb, duck, beef stews, steaks and roasted meats. The whites of Viognier, Marsaane and Rousane will pair well with roasted chicken and or with cream sauce, pork, scallops, cheese, veal and lobster.
Until next time, cheers!
The Rhône wine region is located in southern France, and stretches 125 miles between Vienne in the north, to Avignon in the south. The Rhône is divided into two sub-regions, the Northern and Southern Rhône. The Northern Rhône produces red wines from the Syrah grape, and is often blended with the white wine grape Viognier. The Viognier produced in the Northern Rhône with one hundred percent Viognier will have intense aromas of honey, apricots and peaches. Syrah is the only grape that can be used to produce the red wines from the Northern region. Blending of Marsanne and Roussanne white grapes are also permitted. Marsanne produces wines that are rich and nutty with hints of spice and pear. Rousanne is characterized by their intense aromatics of herbal tea.
The Southern Rhône produces reds, whites and rose wines. The Southern Rhône’s most famous red wine is Chateauneuf-du-Pape (shah-too-NUHF due Pahp). Chateaunef-du-Pape is noted for its papal history. In 1308, Pope Clement V located the papacy in the city of Avignon, and the popes resided in Avignon instead of Rome. The wines of the area came to be known as “Vin du Pape”, and this term later became known as Chateauneuf-du-Pape. This wine is produced with a blend of up to 13 varieties of grapes - eight red and five whites. The finest reds from Chateauneuf-du-Pape are made from Grenache. You might also find wines made with Grenache, Syrah and Mourvedre labeld as GSM, which are the indicators of the above grapes outside of France. The mistral, a powerful wind that is prevalent in the southern part of the valley, can blow hard enough to strip the vines of their leaves and fruit. Most of the best vineyard sites plant wind breaks of cypress as a windbreak.
Now let’s get the fun part drinking wines from this region. The reds wines from the Rhône both the North and South regions are medium to full bodied. These reds will pair well with lamb, duck, beef stews, steaks and roasted meats. The whites of Viognier, Marsaane and Rousane will pair well with roasted chicken and or with cream sauce, pork, scallops, cheese, veal and lobster.
Until next time, cheers!
Sunday, October 9, 2011
Who’s on Second?
Who’s on Second?
Second labels are a good fit for budget-seekers looking for quality wines from a producer with a good reputation. Some of them are created by the most famous winemakers in the world. They are all relative bargains. Most of us have never heard of them. And it’s not because they’re produced by small vineyards or fetch high prices at exclusive wine auctions. It’s because they are second label wines, made by the same wineries as their better-known siblings but bottled under a different name.
Second labels were born in 18th Century Bordeaux as a simple solution to an old problem: what do you do with too many grapes? Thus the practice of establishing a second wine began as a way for Bordeaux winemakers to be more selective of the wine going into their estate label wine without wasting the remaining wine. Second labels is a phenomenon that grew out of the strict rules regulating just what could go and could not go into the signature blends of classed growth chateaux. The second wine may have some hints and characteristics of the estate wine but is typically less polished and structured than the estate wine.
An estate will rarely promote its second wines and most wine labels will not even mention the parent estate because of the desire to keep the estate solely associated with its grand vin. Consumers discovered these wines as a more affordable way to drink the wine of a first growth or classified Bordeaux estate without paying the premium for the estate's label and classification.
Many Chateaux’s in Bordeaux create a grand vin and a second label. Alter Ego de Palmer sells for around the $50, compared to around $250 for big-brother Chateau Palmer. Les Pagodes de Cos is a second label of Château Cos D’Estournel. The second label will fall into the $30-50 price range depending on year vs. $150 plus for signature label.
A few Second Label options:
Caravan Cabernet Sauvignon, approximately $40, is about half price of the Napa Valley signature Cabernet from Darioush.
Jayson by Pahlmeyer, named after the trial attorney Jayson Pahlmyer, is about half price the Napa Valley proprietary red called Pahlmyer, which sells for about $100 a bottle.
Pavillion Rouge (de Chateau Margaux) would be the second label for the great Chateau Margaux. Pavullion Rouge sells for about $120 a bottle, while Chateau Margaux can set you back $500 to $1,000 a bottle.
One of Napa’s original second labels, Hawk Crest by Stag Leap Cellars, is a bargain in the under $20 dollar bracket.
Cheers!
Second labels are a good fit for budget-seekers looking for quality wines from a producer with a good reputation. Some of them are created by the most famous winemakers in the world. They are all relative bargains. Most of us have never heard of them. And it’s not because they’re produced by small vineyards or fetch high prices at exclusive wine auctions. It’s because they are second label wines, made by the same wineries as their better-known siblings but bottled under a different name.
Second labels were born in 18th Century Bordeaux as a simple solution to an old problem: what do you do with too many grapes? Thus the practice of establishing a second wine began as a way for Bordeaux winemakers to be more selective of the wine going into their estate label wine without wasting the remaining wine. Second labels is a phenomenon that grew out of the strict rules regulating just what could go and could not go into the signature blends of classed growth chateaux. The second wine may have some hints and characteristics of the estate wine but is typically less polished and structured than the estate wine.
An estate will rarely promote its second wines and most wine labels will not even mention the parent estate because of the desire to keep the estate solely associated with its grand vin. Consumers discovered these wines as a more affordable way to drink the wine of a first growth or classified Bordeaux estate without paying the premium for the estate's label and classification.
Many Chateaux’s in Bordeaux create a grand vin and a second label. Alter Ego de Palmer sells for around the $50, compared to around $250 for big-brother Chateau Palmer. Les Pagodes de Cos is a second label of Château Cos D’Estournel. The second label will fall into the $30-50 price range depending on year vs. $150 plus for signature label.
A few Second Label options:
Caravan Cabernet Sauvignon, approximately $40, is about half price of the Napa Valley signature Cabernet from Darioush.
Jayson by Pahlmeyer, named after the trial attorney Jayson Pahlmyer, is about half price the Napa Valley proprietary red called Pahlmyer, which sells for about $100 a bottle.
Pavillion Rouge (de Chateau Margaux) would be the second label for the great Chateau Margaux. Pavullion Rouge sells for about $120 a bottle, while Chateau Margaux can set you back $500 to $1,000 a bottle.
One of Napa’s original second labels, Hawk Crest by Stag Leap Cellars, is a bargain in the under $20 dollar bracket.
Cheers!
Friday, September 9, 2011
Amarone!
This Italian red wine is considered one of Italy’s three greatest red wines, along with Barolo from Piedmont and Brunello di Montalcino from Tuscany. It’s the most prestigious wine from the Veneto region. The wine comes from a region called Valpolicella (Vol-pole-ee-CHEL-la) just north of the town of Verona in northeast Italy. The name Amarone comes from the Italian word Amaro, meaning tart, bitter. The different styles of Amarone have traditionally had a distinctive raisiny character and or a bitterish edge at times. As you taste the wine, it’s also not uncommon to taste a little sweetness from the concentrated sugars.
Amarone (Ah-ma-ROH-nay) is unique in the sense that it uses dried or shriveled grapes vs a traditional method of picking and pressing the grapes after harvest like most wines. This unique method is called appassimento. It's a natural way to increase the concentration of sugar in the grapes, unfortunately, at the expense of volume. It takes about 2 pounds of fresh grapes to make a bottle of wine. After the drying process it will reduce the weight of the grapes by about a third, meaning that 2 pounds of grapes will make only a half a bottle of wine.
The major grape varieties used to produce Amarone are Corvina, Malinara and Rondinella. The grapes are allowed to dry for up to a few months then the dried and shriveled grapes are pressed and fermented to produce a dry wine with dense and concentrated flavors with a rich velvety texture. The grapes high sugar content from the drying process will result in a wine with high alcohol content with a minimum of 14%, and the average is 15-16% for the finished wine.
When pairing this wine with food, you will need to take into consideration that this is a full bodied, concentrated wine. The wine will be best paired with hearty foods like lamb, steak and osso bucco. The aromas/flavors of cherries, plum, coffee, licorice, bittersweet chocolate and fig are what you will find in this wine. If you are not serving a hearty course, consider paring this wine at the end of a meal with a cheese plate. The wine will work well with strongly flavored, sharp and very ripe cheeses. A few suggestions would include dried Provolone Piccante, Pecorino Romano, Parmigianino Reggiano and Gorgonzola.
Cheers until next time!
Amarone (Ah-ma-ROH-nay) is unique in the sense that it uses dried or shriveled grapes vs a traditional method of picking and pressing the grapes after harvest like most wines. This unique method is called appassimento. It's a natural way to increase the concentration of sugar in the grapes, unfortunately, at the expense of volume. It takes about 2 pounds of fresh grapes to make a bottle of wine. After the drying process it will reduce the weight of the grapes by about a third, meaning that 2 pounds of grapes will make only a half a bottle of wine.
The major grape varieties used to produce Amarone are Corvina, Malinara and Rondinella. The grapes are allowed to dry for up to a few months then the dried and shriveled grapes are pressed and fermented to produce a dry wine with dense and concentrated flavors with a rich velvety texture. The grapes high sugar content from the drying process will result in a wine with high alcohol content with a minimum of 14%, and the average is 15-16% for the finished wine.
When pairing this wine with food, you will need to take into consideration that this is a full bodied, concentrated wine. The wine will be best paired with hearty foods like lamb, steak and osso bucco. The aromas/flavors of cherries, plum, coffee, licorice, bittersweet chocolate and fig are what you will find in this wine. If you are not serving a hearty course, consider paring this wine at the end of a meal with a cheese plate. The wine will work well with strongly flavored, sharp and very ripe cheeses. A few suggestions would include dried Provolone Piccante, Pecorino Romano, Parmigianino Reggiano and Gorgonzola.
Cheers until next time!
Wines for gillin & chillin
Grab your charcoal and your corkscrew, grilling season is here. A common question that I get asked is: "What should I pair with BBQ and grilled foods?"
Wines for Ribs and Other Grilled Meats
A great choice is a rich, fruity, red Zinfandel. You need a wine whose structure is bold enough to stand up to various types of meats. A Zinfandel works well with barbeque sauce, steak sauce and mild salsas if there is too much spice in the sauce the two will compete and both the wine and the sauce end up tasting flat. The smokey flavors from the grill allow the red Zinfandel’s black pepper spice, acidity and ripe tannins to work with the fats in the meats. Smoky foods need stronger wines that stand up to their powerful flavors. Merlot are usually fruity and rich sometimes with a little spicy. They are also a good choice with ribs and other grilled meats. A Cabernet is a great choice for a steak or chop. Wine and food should compliment rather than dominate each other. Think of wine like a condiment. Moderately spicy and highly seasoned foods pair best with fruity, low tannin and lower alcohol-content wines (Riesling).
Wines for grilled veggies
If the vegetables are served solo, pair them with a dry but fruity rosé. The hint of red fruit will match the grill marks without overpowering the more delicate flavors of the veggies. If serving grilled vegetables as an accompaniment, match the wine to the meat, fish or poultry part of the meal.
Here are a few other options that might fit your favorite wine.
Chardonnay work wonderfully with grilled fish and chicken with creamy sauces, and grilled corn on the cob with lots of butter! Butter is the key here to match the Chardonnay.
Riesling would be a great choice for grilled brats, shrimp, barbecue chicken, grilled pineapple and a variety of grilled veggies.
Sauvignon Blanc for example, grilled chicken that has been doused in Italian dressing or a citrus marinade will be unbeatable with a Sauvignon Blanc. Likewise, roasted peppers, veggies in fresh herbs, grilled fish with dill and lemon would be right at home with a glass of Sauvignon Blanc.
Pinot Noir is flexible varietal that is known for being extremely food-friendly. A Pinot Noir can go with grilled fish to a juicy burger. Pinot Noir is an ideal candidate for grilled fish – especially salmon. If you aren’t sure if what wine will work with your grilled dinner, Pinot Noir will likely be your best bet.
Cheers!
Wines for Ribs and Other Grilled Meats
A great choice is a rich, fruity, red Zinfandel. You need a wine whose structure is bold enough to stand up to various types of meats. A Zinfandel works well with barbeque sauce, steak sauce and mild salsas if there is too much spice in the sauce the two will compete and both the wine and the sauce end up tasting flat. The smokey flavors from the grill allow the red Zinfandel’s black pepper spice, acidity and ripe tannins to work with the fats in the meats. Smoky foods need stronger wines that stand up to their powerful flavors. Merlot are usually fruity and rich sometimes with a little spicy. They are also a good choice with ribs and other grilled meats. A Cabernet is a great choice for a steak or chop. Wine and food should compliment rather than dominate each other. Think of wine like a condiment. Moderately spicy and highly seasoned foods pair best with fruity, low tannin and lower alcohol-content wines (Riesling).
Wines for grilled veggies
If the vegetables are served solo, pair them with a dry but fruity rosé. The hint of red fruit will match the grill marks without overpowering the more delicate flavors of the veggies. If serving grilled vegetables as an accompaniment, match the wine to the meat, fish or poultry part of the meal.
Here are a few other options that might fit your favorite wine.
Chardonnay work wonderfully with grilled fish and chicken with creamy sauces, and grilled corn on the cob with lots of butter! Butter is the key here to match the Chardonnay.
Riesling would be a great choice for grilled brats, shrimp, barbecue chicken, grilled pineapple and a variety of grilled veggies.
Sauvignon Blanc for example, grilled chicken that has been doused in Italian dressing or a citrus marinade will be unbeatable with a Sauvignon Blanc. Likewise, roasted peppers, veggies in fresh herbs, grilled fish with dill and lemon would be right at home with a glass of Sauvignon Blanc.
Pinot Noir is flexible varietal that is known for being extremely food-friendly. A Pinot Noir can go with grilled fish to a juicy burger. Pinot Noir is an ideal candidate for grilled fish – especially salmon. If you aren’t sure if what wine will work with your grilled dinner, Pinot Noir will likely be your best bet.
Cheers!
Thursday, June 9, 2011
Rioja 101
Rioja 101
The Spanish region of Rioja (ree-OH-hah) produces both red and white wines, but is mostly noted for its reds (75-80% of total production). Rioja is located in northern Spain, and the vineyards have existed since the Roman times.
Rioja wines typically use four grapes for red wine. The prominent grape is called Tempranillo (tem-prah-NEE-yoh), synonymous with Rioja. Tempranillo is often referred to as the famous native grape of Spain. This grape produces medium to full bodied red wines with aromas and flavors of berries, plum, vanilla, leather and herb.
Rioja wines are divided into 4 categories of quality:
1. Young wines - often times labeled Rioja, would have spent less than one year aged in oak.
2. Crianza - aged for least 2 years with one of those years being aged in oak.
3. Reserva - aged for a minimum for 3 years with one of those years spent aged in oak.
4. Gran Reserva - spent at least 2 years aged in oak and 3 years in the bottle.
The designation of Crianza, Rserva and Gran Reserva might not appear on the front label, but might show up on the back label of the bottle or the neck of the bottle in the form of a stamp.
The Rioja region is further divided into 3 sub regions, each with different climates and soil, which explains how wines made from the same grape or blend can be so different.
1.Rioja Alta, known for its fine, elegant wines with only moderate alcohol.
2.Rioja Alavesa, known for its exceptionally fruity wines.
3.Rioja Baja, a warmer climate region that produces extremely dark grapes, which results in dark colored wines with the potential for producing a wine with higher alcohol content.
That a lot of info on Rioja! Where do you start with this on your next trip to the wine store or restaurant? As you select Rioja wines (moving from the young Rioja to the Reserva and Gran Reserva) the wines will become more complex, so you would want hearty fare to accompany the later wines, such as grilled lamb, pork, fall and winter stews. The Rioja Crianza is a good every day wine to pair with anything from grilled fish, beef to pasta. Rioja’s can be a very versatile food wine. Try sampling a variety of Rioja’s to see which one appeals to you! You can purchase Rioja wines for as little as 10 dollars. You will be able to find a large range of Rioja’s in the price range of 15-25 dollars.
Until next time, cheers!
The Spanish region of Rioja (ree-OH-hah) produces both red and white wines, but is mostly noted for its reds (75-80% of total production). Rioja is located in northern Spain, and the vineyards have existed since the Roman times.
Rioja wines typically use four grapes for red wine. The prominent grape is called Tempranillo (tem-prah-NEE-yoh), synonymous with Rioja. Tempranillo is often referred to as the famous native grape of Spain. This grape produces medium to full bodied red wines with aromas and flavors of berries, plum, vanilla, leather and herb.
Rioja wines are divided into 4 categories of quality:
1. Young wines - often times labeled Rioja, would have spent less than one year aged in oak.
2. Crianza - aged for least 2 years with one of those years being aged in oak.
3. Reserva - aged for a minimum for 3 years with one of those years spent aged in oak.
4. Gran Reserva - spent at least 2 years aged in oak and 3 years in the bottle.
The designation of Crianza, Rserva and Gran Reserva might not appear on the front label, but might show up on the back label of the bottle or the neck of the bottle in the form of a stamp.
The Rioja region is further divided into 3 sub regions, each with different climates and soil, which explains how wines made from the same grape or blend can be so different.
1.Rioja Alta, known for its fine, elegant wines with only moderate alcohol.
2.Rioja Alavesa, known for its exceptionally fruity wines.
3.Rioja Baja, a warmer climate region that produces extremely dark grapes, which results in dark colored wines with the potential for producing a wine with higher alcohol content.
That a lot of info on Rioja! Where do you start with this on your next trip to the wine store or restaurant? As you select Rioja wines (moving from the young Rioja to the Reserva and Gran Reserva) the wines will become more complex, so you would want hearty fare to accompany the later wines, such as grilled lamb, pork, fall and winter stews. The Rioja Crianza is a good every day wine to pair with anything from grilled fish, beef to pasta. Rioja’s can be a very versatile food wine. Try sampling a variety of Rioja’s to see which one appeals to you! You can purchase Rioja wines for as little as 10 dollars. You will be able to find a large range of Rioja’s in the price range of 15-25 dollars.
Until next time, cheers!
Tuesday, March 15, 2011
Gruner Veltliner
Gruner Veltliner, the Groovy Wine
This month’s article is on a grape with an interesting name: Gruner Veltliner. Pronounced GREW-nuhr Felt-LEEN-her, you might also hear folks refer to it simply as Gruner, GV, or even as GruVe (kind of like “groovy”).
Most wines made from Gruner Veltliner are from Austria, where it's the most planted grape variety. Almost all of it is grown in the northeast part of the country along the Danube to the west of Vienna. GV is Austria’s most famous white wine.
Gruner means “green” in German, not because the grape is green, but because it’s used to create fresh wines that are best consumed while they are young. The finest GV’s come from the Wachau area, and are deep and powerful due to the warmer region and the influence of the Danube River. The most elegant examples of GV come from the Kremstal and Kamptal regions.
GV’s are generally more pleasant, easier to drink, and better with food than most inexpensive Chardonnays. Chardonnays tend to have an oak influence, while GV does not. GV is generally fermented in stainless steel, and aged either in tanks or very old, large casks.
What does a glass of Gruner Veltliner taste like? It tends to be a crisp, light-to-medium bodied dry white wine with an edge of spice. It can also be made in a richer, more full-bodied style. It can have mineral, herbal, floral, and even fresh pea or lentil notes. GV’s typically have a perfumed nose, with hints of peach and other citrus and, most notably, hints of white pepper - white pepper is usually what distinguishes GV the best.
GV is high in acid and extremely versatile with food. It pairs well with shellfish, as well as lighter meats like pork and veal. Its peppery and green character makes it a great pairing for green veggies from peas and lentils, to quinoa and salads. Try this with hard to match foods like asparagus and artichokes. If you like Sauvignon Blanc, give GV a try!
Typically you can find a bottle of GV in the 15-40 dollar range.
Until next time, cheers!
This month’s article is on a grape with an interesting name: Gruner Veltliner. Pronounced GREW-nuhr Felt-LEEN-her, you might also hear folks refer to it simply as Gruner, GV, or even as GruVe (kind of like “groovy”).
Most wines made from Gruner Veltliner are from Austria, where it's the most planted grape variety. Almost all of it is grown in the northeast part of the country along the Danube to the west of Vienna. GV is Austria’s most famous white wine.
Gruner means “green” in German, not because the grape is green, but because it’s used to create fresh wines that are best consumed while they are young. The finest GV’s come from the Wachau area, and are deep and powerful due to the warmer region and the influence of the Danube River. The most elegant examples of GV come from the Kremstal and Kamptal regions.
GV’s are generally more pleasant, easier to drink, and better with food than most inexpensive Chardonnays. Chardonnays tend to have an oak influence, while GV does not. GV is generally fermented in stainless steel, and aged either in tanks or very old, large casks.
What does a glass of Gruner Veltliner taste like? It tends to be a crisp, light-to-medium bodied dry white wine with an edge of spice. It can also be made in a richer, more full-bodied style. It can have mineral, herbal, floral, and even fresh pea or lentil notes. GV’s typically have a perfumed nose, with hints of peach and other citrus and, most notably, hints of white pepper - white pepper is usually what distinguishes GV the best.
GV is high in acid and extremely versatile with food. It pairs well with shellfish, as well as lighter meats like pork and veal. Its peppery and green character makes it a great pairing for green veggies from peas and lentils, to quinoa and salads. Try this with hard to match foods like asparagus and artichokes. If you like Sauvignon Blanc, give GV a try!
Typically you can find a bottle of GV in the 15-40 dollar range.
Until next time, cheers!
Saturday, January 29, 2011
Riesling
The first thing that comes to mind when I mention Riesling to people is - oh I don’t like a sweet wine. Let’s dig a little deeper into the Riesling grape variety from Germany. Riesling, Germany’s leading grape variety is a white grape which originated in the Rhine region. German wines are categorized by the degree of ripeness, which is determined by the sugar content in the grapes measured upon harvest. If you don’t see the name Riesling on the label, then there is little chance that the Riesling grape was used in the wine.
Riesling is an aromatic grape variety displaying flowery, almost perfumed aromas. It is almost never fermented or aged in new oak, which means that Rieslings tends to be lighter weight and therefore suitable to a wider range of foods. Riesling is versatile for pairing with food also because of its balance of sugar and acidity.
The levels of ripeness that will help acquaint you with the type of Riesling that fits your style are below. These are in order of increasing potential alcohol, which generally translates into body or sweetness. Also, you can look for these words on the bottle.
Kabinett: This is a light semi-dry wine, generally low in alcohol (8-10%).
Food pairing: Asian food, seafood, and shellfish.
Spatlese: (Late Harvest) These grapes are picked after the normal harvest. These wines will have more body and be intense in flavor. You might see the words halbtrocken (medium dry) to trocken (dry) on the label.
Food pairing: pork, scallops Thai food, Crème Brulee, smoked salmon.
Auslese: (Select Picking) This is the harvest of selected extra ripe grape bunches. Again this will yield a more intense flavored wine. Most Ausleses are lush, with some sweetness.
Food pairing: rich chesses, desserts (peaches, pears and apple).
Beerenauslese: (Berries Select Picking) these grapes are picked out individually from the grape bunches. With this level of wines these become truly sweet. These are the very rich desert wines from which Germany is noted for.
Food pairing: Foie Gras, desserts.
Trockenbeerenauslese: (Dry Berries Select Picking) the harvest of selected individual grapes that are overripe and shriveled like raisins. These wines are rich and sweet honey like. These will be the most expensive wines.
Food pairing: salty cheese (i.e. Blue), fruit desserts, and Foie Gras.
If you have not tried a German Riesling in a while, give it another try! They are a great, versatile food-friendly wine.
Until next time, cheers!
The first thing that comes to mind when I mention Riesling to people is - oh I don’t like a sweet wine. Let’s dig a little deeper into the Riesling grape variety from Germany. Riesling, Germany’s leading grape variety is a white grape which originated in the Rhine region. German wines are categorized by the degree of ripeness, which is determined by the sugar content in the grapes measured upon harvest. If you don’t see the name Riesling on the label, then there is little chance that the Riesling grape was used in the wine.
Riesling is an aromatic grape variety displaying flowery, almost perfumed aromas. It is almost never fermented or aged in new oak, which means that Rieslings tends to be lighter weight and therefore suitable to a wider range of foods. Riesling is versatile for pairing with food also because of its balance of sugar and acidity.
The levels of ripeness that will help acquaint you with the type of Riesling that fits your style are below. These are in order of increasing potential alcohol, which generally translates into body or sweetness. Also, you can look for these words on the bottle.
Kabinett: This is a light semi-dry wine, generally low in alcohol (8-10%).
Food pairing: Asian food, seafood, and shellfish.
Spatlese: (Late Harvest) These grapes are picked after the normal harvest. These wines will have more body and be intense in flavor. You might see the words halbtrocken (medium dry) to trocken (dry) on the label.
Food pairing: pork, scallops Thai food, Crème Brulee, smoked salmon.
Auslese: (Select Picking) This is the harvest of selected extra ripe grape bunches. Again this will yield a more intense flavored wine. Most Ausleses are lush, with some sweetness.
Food pairing: rich chesses, desserts (peaches, pears and apple).
Beerenauslese: (Berries Select Picking) these grapes are picked out individually from the grape bunches. With this level of wines these become truly sweet. These are the very rich desert wines from which Germany is noted for.
Food pairing: Foie Gras, desserts.
Trockenbeerenauslese: (Dry Berries Select Picking) the harvest of selected individual grapes that are overripe and shriveled like raisins. These wines are rich and sweet honey like. These will be the most expensive wines.
Food pairing: salty cheese (i.e. Blue), fruit desserts, and Foie Gras.
If you have not tried a German Riesling in a while, give it another try! They are a great, versatile food-friendly wine.
Until next time, cheers!
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