Holiday Wine and Food Pairing

As we roll into the festive time of year, we start enjoying more time with friends and family.  With these gatherings we are probably are eating sweets, cheeses and other wonderful foods. So, what wines do you pair with these? Let’s review a few delicious options!  

Let’s start with chocolate, and who doesn’t love chocolate! Dark chocolate is the most intense, and richly-flavored, and is composed of 70% to 100% cacao. Because of the intense flavors, bittersweet and dark chocolates need to be paired with strong red wines.  Look to Merlot, Zinfandel, Cabernet Sauvignon as well as ports and fortified wines. Milk chocolate has a higher percentage of sugar and smaller percentage of cacao, and is the sweetest of all chocolates. Milk chocolate is not bitter, so sweeter Sherries like a cream sherry or Pedro Ximenez  are always delicious combinations. A Hungarian Tokaji or a Tawny Port can also work well with milk chocolate.

Dessert time? Port and Madeira have red cherry, dark raisin and fig flavors so try these with coffee and caramel based deserts.  Madeira (Bual and Malmsey) are great with nuts, toffee and butterscotch. Try Bual Madeira with Pumpkin pie! Ice Wines are great pairings with desserts like cheesecakes, berry cobblers, lemon tart, peach desserts, and short bread cookies. The bottom line is, the wine should always be sweeter than the dessert, or otherwise the wine can taste dull and acidic.

We can’t forget those wonderful cheese plates! Soft Cheeses like Brie, Camembert, Neufchâtel, Provolone are creamy and lower in fat than hard cheeses. White wines such as German or Austrian Riesling with a little bit of sweetness, semi-sweet champagne, or sparkling wines pair well. What about hard Cheeses like Gruyere, Longhorn, Gouda, and most cheddars? Red wines go well with these as the tannins soften the fat and protein of hard cheeses. Select wines such as Bordeaux, Amarone, Cabernet Sauvignon, Merlot and Barolo. Goat Cheese is tangy with a chalk like texture. Crisp young white wines like Sauvignon Blanc or Sancerre pair well.

The holidays wouldn’t be the same without Champagne.  Champagne is incredibly versatile with food.  In general, appetizers, asparagus, butter sauces, Caviar, eggs and eggs dishes, lobster, oysters, shellfish, popcorn, smoked salmon pair well.  A few other options to Champagne which are considered sparkling wines would be Cava. Cava is a type of Spanish white or pink sparkling wine produced in Spain.  Moscato d'Asti or Prosecco are other sparkling wines choices.  Both are off dry to sweet, low in alcohol, and often enjoyed with dessert. Try poached pears with Moscato d’Asti.  Prosecco, is delicious with Marcona almonds.

Happy holiday pairing, and until next time, cheers!

Wine Lingo

Have you ever been in a wine conversation, or overheard one with someone describing the wine as “this wine is complex”, “it’s full bodied”, “and high in acidity”, “tannic and it has long legs in the glass”. What the heck do all those things mean? Let’s explorer and demystify some wine lingo.
Or, you’re shopping at your favorite wine shop trying to pick out a good bottle of wine for dinner. As you cruise down the aisles, you pause to read a review taped to the shelf, and you suddenly realize you don’t understand half of what you’re reading. Well, take comfort: you’re not alone. Here are a few terms, and easy to understand definitions.

Acidity: refers to the tartness of a wine. A wine can be described as crisp or soft, depending on the amount of acidity. Usually high-acidity wines will be described as crisp, while those with low acidity are called soft. Acidity is a key element in successful food-and-wine pairing. Generally, the most food-friendly wines have moderate alcohol with a crisp acidity.

Body: wines that feel heavy and rich in your mouth are full-bodied, you may also hear the term “big” to describe these types of wines. Light wines with little to no mouth feel are light bodied. Medium-bodied wines fall in between. The amount of alcohol can also determine a wine’s richness and body, and also the intensity of flavor. Wines with low alcohol will feel light-bodied.

Complexity: refers to the aromas and flavors in a wine and how they interact with each other. The more layers of flavor and aroma, the more complex the wine and usually the higher its quality.

Finish: describes a wine’s aftertaste, be it a fruit, its acidity, or the oak, or tannins. Generally, the longer the flavor lasts after you swallow the better quality the wine.

Tannins: these come from the skins, seeds, and stems of the grapes and also from the barrels, and are usually found in red wine. Tannins can make your tongue feel fuzzy, or have that puckering effect. If so, then there is a good deal of tannins in the wine. Wines high in tannins are often described as firm or chewy, and those without a lot of tannins are called soft or supple.

Fruit-forward: wines are dominated by the flavors of fresh fruit—berries, apples, cherries, and so forth.

Jammy: wines taste of very ripe, almost overripe berries. Zinfandels are often described as “jammy”.

When you get ready to taste your wine look for the legs (or tears) as they trickle and run down the inside of a glass after you swirl it. The legs are clues to how much alcohol or residual sugar the wine contains; legs that are slow to run down the inside of the glass indicate a wine with more alcohol or residual sugar.

Tasting Room Etiquette

Tasting Room Etiquette

Having just returned from another great Napa Valley wine tasting excursion, I

thought I would write about wine tasting etiquette. A good tasting experience

starts with a friendly professional welcome from the staff. If you are not treated

warmly upon arrival it's best to just leave as you will probably not enjoy your

experience, the wine, nor will you purchase. On the flip side, make sure you treat

these hard working staff members with respect as they vie to win you over as a

potential customer. A little homework into the tasting room etiquette will help you discover

what is expected of you to make the staff and your fellow tasters more

comfortable during the experience.

Prep for the Tasting:

I would recommend eating something. The reason for eating is that a full meal

will help absorb some of the alcohol in your system. Even if you sip lightly, the

alcohol levels can creep up on you before you know it.

Hydrate by drinking plenty of water before, during and after each winery visit.

Thinking about hydrating by drinking as much water or more, or at least equal to

the amount of wine you have sipped. Also, drinking water during your tasting can

affect how you perceive some of the wines flavors. Certain grape varieties are

best experienced when the glass is rinsed with water between tastings.

A hugh part of tasting is smell. Don't wear heavy perfume, cologne or shaving

lotions before tasting.

Dress for your visit! If you are planning a visit into the wineries caves, know that

this is a cool environment, typically around 60 degrees. Bring a light jacket. Also

if you are going to wander in the vineyard, wear comfortable shoes with closed

toes.

If you will be purchasing any wines to take with you after your tastings, take along

a nice size cooler with some ice packets to keep your wine

cool. If you leave your wine in the car even on a cool day, the temperatures can

get warm fairly quickly. Putting the wine in the cooler will help protect your

purchase, and keep the wine tasting fresh. Heat kills wine.

Once you Arrive at the Tasting Room:

Taking notes during the tasting can help you remember what you tasted, but its

signals to the pourer that you are serious about the tasting experience. Often

times, this will get you more personalized attention, and often a chance to get a

pour of other wines that they don't typically serve on that days schedule. Tasting

fees and appointments are fairly customary. Tasting fees are typically refunded or

waived with a minimal purchase. There can be stipulations on the number of

bottles or a dollar figure.

You will notice dump buckets during your tasting, as they are a place to dump

unwanted wine. Your pourer will not be offended, and the empty glass is a trigger

for them to pour the next wine to taste. Don't be surprised if you see tasters

spitting a mouthful of wine into the dump bucket. Actually, this is a common

practice among experienced tasters. The spitting technique helps to keep your

palate clean and your head clear if you are tasting a lot of wine. You can

experience all of the lovely aspects of wine without swallowing it. Taste buds are

only in your mouth. If you're in a crowed tasting room, you can request a plastic

cup for more discreet spitting.

And finally, the best way to show your appreciation is the purchase of wines that

you liked. Following these tips wherever you taste can make your experience more

enjoyable. Happy tasting!!!

Merlot

Let’s talk Merlot! On occasion, you will hear Merlot (pronounced Mare-LOW) or (Mer-Low). The latter is the most common pronunciation.

Merlot is the most widely planted red grape in France’s Bordeaux region. It makes beautiful wines all by itself, and it is probably most successful when blended with Cabernet Sauvignon, which tends to be higher in tannins. Merlot has a reputation for relatively low acidity and softness. When blended with Cabernet it softens the Cabernet or mellows it a bit.  It also adds structure, depth of flavor, and age ability Merlot lacks. Merlot by itself typically produces a soft, medium-bodied red wine with juicy fruit flavors. Merlot’s popularity is due to the fact that it is softer, fruitier, yet displays many of the same aromas and flavors – black cherry, currant, cedar, and green olive along with mint, tobacco and tea-leaf tones found in Cabernet Sauvignon.

There are three main styles of Merlot — a soft, fruity, smooth wine with very little tannins, a fruity wine with more tannic structure and, finally, a brawny, highly tannic style made in the style of Cabernet Sauvignon.

In recent years, Merlot has enjoyed an explosion in popularity, especially in the United States, South America, Italy and Australia.

In Tuscany Italy, Merlot is often blended with Sangiovese to give the wine a similar softening effect as the French Bordeaux blends. Merlot's low acidity serves as a balance for the higher acidity in many Italian wine grapes with the grape often being used in blends.

In the 1980s, Merlot kick- started the Washington State wine industry. Today, it is the most widely grown red wine grape in the state. While Merlot is grown throughout the United States, it is particularly prominent in Napa, Monterey and Sonoma County.

For food and wine pairings, Merlot has the diversity to lend itself to a wide array of matching options. Cabernet-like Merlots pair well with many of the same things that Cabernet Sauvignon would pair well with, such as grilled and charred meats. Softer, fruitier Merlots (particularly those from cooler climate regions like Washington State and Northeastern Italy) share many of the same food-pairing affinities with Pinot noir and go well with dishes like salmon, mushroom-based dishes. Avoid spicy foods with Merlot as it can make the wine taste more tannic and bitter.

Here a few producers that you might want to try:  Swanson Merlot (Oakville, Napa Valley), Columbia Crest Grand Estates Merlot (Washington State), Concha y Toro Marques de Casa Concha Merlot (Chile),
Chateau Les Gravieres St. Emilion (Bordeaux, France), Oyster Bay Merlot (New Zealand), Ravenswood Merlot (Sonoma, California), L'Ecole 41 Merlot (Washington State), Shafer Merlot (Napa Valley),  and Frog's Leap Merlot (Napa Valley).  Trying Merlot from the various regions will help you define the taste and style you are looking for in a Merlot.   

Until next time, cheers!

Chicken Tacos in Tomato-Chipotle Sauce

http://www.winespectator.com/webfeature/show/id/47260

Grappa

Grappa

The first time I had grappa 10 years ago while skiing in Italy, it was poured in a small paper medicine cup with a coffee bean in it.  After one sip, the first thing that came to my mind was lighter fluid and kerosene! It can also be known as Italian moonshine. Of course I had to investigate this so called firewater. 

Grappa is a uniquely Italian drink which has been around since the middle ages. Grappa is a Pomace brandy. Unlike regular brandy, which is a distilled spirit of fermented grape juice, Pomace is the pulp, skins, stems and seeds, by-products of the wine making process. Like wine, Grappa comes in all varieties and qualities, with the flavor based on the grape or fruit used. After distilling, grappa is stored in stainless steel tanks for about six months before bottling.

Grappa is best served in a short, straight-sided glass such as those used for vodka, or a small Cognac tulip glass. It's important that the glass not be too small; if it is, it will lessen appreciation of the aromas.

Grappa is a wonderful way to end a meal, drunk either as a shot on its own or added to an espresso (in which case it's known in Italy as a caffè coretto, or a "corrected coffee").  Served after a meal, Grappa is considered a digestif which in theory, aids in digestion.  

Among the more consistent quality Italian producers are Alexander, Jacopo Poli, and Nonino.  In the US check out an Oregon Grappa producer called Clear Creek Distillery.

Look for Grappa di Cabernet or Grappa di Moscato. The former is made from the pulpy residue of Cabernet Sauvignon and Cabernet Franc. The Moscato is sweeter and tends to linger longer on the palate

Serve Grappa chilled around 50-55 degrees. If you've never tried Grappa, you're in for a real treat. It's a fiery, but tasty beverage.

Until next time, cheers!

Gewurztraminer

Gewurztraminer pronounced (guh-VURTS-trah-mee-ner), is a “spicy” white wine with a hard to pronounce name, and spice it is the main characteristic of this wine. It is sometimes referred to colloquially as Gewürz, and is found most exclusively in cool weather growing regions, such as the Alsace region of France, Germany and Austria. While the French have achieved the greatest success with this grape and its name may be German, the history of Gewürztraminer began in Italy's Tyrollean Alps, near the village of Termeno (Tramin) in Alto Adige. The literal translation of the prefix (Gewürz) is ‘spice’, and its suffix (Traminer) refers to the Traminer grape, which was widely grown around the northern Italian town of Tramin until the 16th century.

Excellent examples of North American produced Gewürztraminer have emerged from Oregon, Washington State and in cooler microclimates in California.

The variety is noted for its highly aromatic qualities such as aromas of rose petals, lychee, with notes of cinnamon, nutmeg and tropical fruits. This is a medium to full bodied white wine. Gewurztraminer can be made into dry or sweet varieties. The dark pink color of Gewurztraminer grapes produces wines that range in color from light to dark golden yellow with a copper tone, although this will depend upon the fruit's ripeness. Gewurztraminer wines can have a slight tendency to be bitter due to its early ripeness.

Gewurztraminer pairs well with rich fatty dishes and roasted pork as well as with tropical fruits. Some of the best pairing for this wine is with Asian spicy food. Give it a try with Thai food as well.  The cheeses that work well with this wine are Muenster, Camembert, Smoked Gouda or Mozzarella.

Gewurztraminer is a relatively affordable wine. Good bottles of Gewurztraminer can be found for anywhere between $12 and $40.

Until next time, cheers!

Wine and Oak

There are times when you have probably looked at a bottle of wine, and on the label and it said aged oak in barrels.  The two most common types of oaks you might see listed are new oak, or French oak. What does oak do with wine?

Oak has played a significant role in wine making. The use of oak was not only found to be a method of storage since the Roman empire, it was discovered that storing the wine in oak took on proprieties that improved the wine by making it softer and in some cases, better tasting.

French oak barrels cost twice the amount of American oak barrels. French oak has a tighter wood grain so it has a less of an influence on the wine aromas. French oak has a more subtle, slightly more savory effect on the wine, and produces a wine with a less obviously "oaky" flavor and smell than American oak. American oak tends to impart a much stronger flavor, with sweet vanilla flavors and spicy notes, and produce more aromatics vs. French oak.

The newer the barrel, the more concentrated the oak’s influence will be on the wine. Barrels are re-used for several years, and the amount of new or old oak used in a wine is important. The use of too much new oak, which makes the wine taste oaky, can be considered to be a wine fault. Traditionally, new oak barrels are usually reserved for premium wines.  

More about oak!

Oak provides flavors and aromas to the wine, also affecting the color and texture. Think of oak as a seasoning to add flavor and a palatable appeal to the wine. The oak influence on the wine can add flavors of coconut, vanilla, cinnamon, smoke, cocoa, clove, toffee and butter on the palate. The wines phenols interact with the chemical properties within the wood to produce vanilla flavors. Oak also provides tannins. These tannins act like a preservative, allowing wine to age longer.

Which wines are oaked?

Red wines tend to benefit the most for time in oak. A white wine that has been aged in oak (like a Chardonnay) will often produce a wine with a nutty and buttery characteristic. Wine ageds in oak are generally more complex with an interesting texture than those aged in stainless steel tanks. White wines like Riesling and Sauvignon do not benefit from being aged in oak.

 As you explore the wines you purchase, look on the label for how the wine was aged via different types of oak. Wines that are aged in new oak and French oak will typically cost you more.

Cheers!

SAKE

Just the way it takes a special kind of grape to produce a good wine, making excellent Sake requires the use of a special type of rice. Sake is referred to as a rice wine. However, unlike true wine, in which alcohol is produced by fermenting the sugar naturally present in the grapes, sake is made through a brewing process more like that of beer.  Wine generally contains 9–16% alcohol and Sake can range from 17–20% alcohol.

How is Sake made? It start with a certain kind of rice called shuzo kotekimai. The rice grain is larger and contains less protein and lipid then the ordinary rice we eat. The rice used for making Sake is not usually eaten. Also the quality of the rice, the climate and water used in the production are crucial factors in making quality Sake.  The rice is first milled and polished to remove the fat, protein and oils from the exterior of the rice grains, leaving behind starch. The sugar needed to produce alcohol must first be converted from starch. The milling process is called Seimaibuai (pronounced "say my BOO eye").  The more the rice is milled before being used, the higher the grade of Sake. In premium Sake, typically 40-50% of the grain must be milled away. 

Sake ranges in light to full body somewhat like wine, but without a large scale of variance like a Cabernet is to a Pinot Noir. From lightest to more full bodied in this order are: Ginjo, Daiginjo, Junmai then aged Sake. Junmai Daiginjo, Junmai Ginjo and Junmai are of better quality. Junmai often has a fuller, richer body and higher-than-average acidity. Ginjo sake is much more delicate, light and complex. Honjozo often makes a good candidate for warm sake, and is often a bit lighter than other Sake. Futsuu-shu Sake is the equivalent of "table wine" in the wine world, and makes up about 80% of all Sake that is made.

Not unlike wine, premium Sake means increase in quality, price, complexity and fragrance. Ginjo and Daiginjo are premium Sake and are best enjoyed slightly chilled. Warming and over chilling premium Sake tends to mask or destroy its refined flavors and aromas.

Matching food and Sake is just like matching food and wine. In general Sashimi, shellfish, shrimp, light white fish or raw will work well. A classic Junmai would go with your tempura dish. Avoid very spicy food with Sake. Try a Ginjo with your sushi or a Junmai Dai Ginjo with your California Rolls. Aged Sake is one of the richest styles and is almost Sherry like.

Until next time, cheers!

Is Wine Gluten Free? The problem that most people face in gluten free diets is whether they can drink alcoholic beverages, thus the question comes up “is wine gluten free? The short answer is: yes. The majority of articles suggest that wine is naturally gluten free as it is made from grapes and no grains are involved in the preservative process. However other articles suggest a different story. Wine is one of the most argued areas of the gluten free alcohol industry. I have read that even though wine should be gluten free by its nature, some could be cross contaminated with wheat, stemming from things such as storage in oak. There is some concern with barrels sealed with a paste made from wheat, or wheat flour being used as a fining agent, which is done to clarify wine. Gluten can be used to fine wine, but more often a different protein is used. Some wines are aged in barrels that once could have contained another substance that might have held a glutinous product. This is rare, but can happen. Most US based manufactures currently use a neutral food grade paraffin to seal the barrels during the construction process, but there are some manufacturers that import and use the flour/water based barrels, a common practice in Europe. The industry may have an issue with claiming “Gluten Free” wines if barrels are used. Barrels are often cleaned out with a high pressure water jets even before their first use to reduce the chances of contamination. So I’m not sure any winery could claim “Gluten Free” if barrels are used. You can mostly trust wines that are “almost always” made without a barrel aging process such as: white wines like Riesling, Sauvignon Blanc from New Zealand, Italian Pinot Grigio, and Bag-In-The-Box wines. If you want to be super-safe, drink domestic wines or those that are tank fermented. In tank fermentation, the wine is made in stainless steel tanks. Oak planks called “staves” are sometimes put in the tanks to add oak flavors. You will want to avoid Wine Coolers. Wine Coolers are NOT Gluten Free, because they contain barely malt. Your health matters. Always consult a qualified medical practitioner before modifying your diet, supplements, medications or exercise program. Until next time, cheers!

The Difference Between Pinot Grigio and Pinot Gris Actually Pinot Gris and Pinot Grigio are the same wine with two different names! In Italy and California, you will probably see the wine labeled as Pinot Grigio, while in Oregon and France look for it to be known as Pinot Gris. Thought to be a mutation of the Pinot Noir grape, Pinot Grigio normally has a grayish-blue fruit, accounting for its name (Gris meaning "grey" in French) but, the grape clusters can range from bluish grey to light pinkish brown. The wines produced from this grape also vary in color from a deep golden yellow to copper and even a light shade of pink. Many of you might have tried Santa Margherita Pinot Grigio, which was the first winery to make its mark as an import to the United States. Pronunciation: Pee-noh Gree-Jhee-oh or Pee-noh Gree Type of wine: Light, very crisp and clean, dry white Flavor Profile: Lively, fruit-forward character with aromas of pear, lemon apple and/or melon In Oregon, the wines are medium bodied with a yellow to pink color and aromas of pear, apple, and melon. In California, the Pinot Grigio is lighter bodied with a crisp, refreshing taste with some pepper notes. The Pinot Grigio style of Italy is a light bodied as well, light in color with sometimes spritzy flavors that can be crisp and acidic. There is one exception. The varietal Pinot-Gris d'Alsace (France) is markedly different from Pinot Gris found elsewhere. These wines are extremely rich, including flavors or peach, apricots, tropical fruits. They are medium to full bodied. While most Pinot Gris are meant to be consumed young, Alsatian Pinot Gris can age well. Food Pairing A perfect aperitif wine, Pinot Grigio's crispness primes the palate for food. It pairs well with all seafood, fish with a light cream or light oil based sauce. The wine will also go well with salads with a light dressing, Risotto, Pasta primavera, and shrimp salad. Ones to Try To experience a vibrant version of Pinot Grigio, look for one from the Alto Adige region of Italy. Oregon producers try are Carabella, Adelsheim or Ponzi. Until next time, cheer!

South African Wine South African wine has a history dating back to 1659, and at one time Constantia (Vin de Constance – a South African dessert wine) was considered one of the greatest wines in the world. Production ceased in the late 19th century, but resumed in the mid 1990’s. Access to international markets has unleashed a burst of new energy and new investment in South African wine. Wine production is concentrated around Cape Town, with major vineyard and production centers at Paarl, Stellenbosch and Worcester. When I think of a red wine from South Africa, I think of a Pinotage. Pinotage is a cross between Pinot Noir and Cinsault. Traditionally, South African red wines had a reputation for being coarse in texture with rustic flavors. While there are supporters who want to make the grape South Africa's signature variety, critics of the grape note that hardly any other wine region in the world has planted the variety due to its flaws. In the early 1990s, as Apartheid ended and the world's wine market was opening up, winemakers in South Africa ignored Pinotage in favor of more internationally recognized varieties like Shiraz and Cabernet Sauvignon. White varieties which have become more popular in South Africa include Sauvignon Blanc and Chardonnay, which produce top-class white wines. Chenin Blanc (Steen) - The most widely cultivated (~18% of all vineyards) variety in the Cape. Characterized by its versatility, Chenin Blanc produces good natural white wines covering the whole spectrum from sweet to dry, as well as sherry and sparkling wine. Its fruitiness finds favor with a wide range of palates. Try Chenin Blanc from South Africa, and compare it with a Chenin Blanc from the Loire Valley, France. Since it’s a light to medium bodied wine, try it with Chinese food, fish sautéed with lemon, salads and smoked fish. Pinotage - A local cross between Pinot Noir and Cinsaut (Hermitage). Unique to South Africa, it can produce complex and fruity wines with age but is also often very drinkable when young. The better wines are full bodied. They produce many different styles from big and bold, to lighter and more fruity. Pair with barbeque ribs. Cinsaut - Previously known as Hermitage. A very versatile red variety - it can be used to blend with Cabernet to produce reasonably priced early drinking wines, or as quality wine for brandy distilling. It is also often used for rosé and port. When you’re in a wine store, grab a bottle of South African Pinotage and a South African Chenin Blanc. Until next time, cheers!