How many times have you driven or walked by a quaint little place in your neighborhood and never popped in? Sometimes the greatest gems are right in your backyard. And yet often enough we find ourselves wanting to get "out" and end up exploring elsewhere. Funny creatures we are....
Well, I've learned my lesson. Pop on over to Wicked Local today to learn more about my adventures closer to home - and find out about a pretty great Pinot Noir to boot!
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Food pairing
Whether you are in the majority for or in the minority against our next President, chances are you are getting a bit wrapped up in the fervor that surrounds us. Almost everyone I know - correction: everyone I know - is ready for change in 2009. And we're bound to see some soon enough!
Where wine and the Inauguration is concerned, a few things have been on my mind lately... First, when we were looking at our post-New Year's bubbly stock at the store last week, we had to decide if we had enough depth and range to satisfy our customers' demand on Inauguration day; bubbly is a natural, but truth be told, the festivities really start over breakfast. Will people be drinking that early on a weekday? Second, is bubbly too 'just-done' (with the holidays just behind us) such that folks will be looking for something else special to open later that night?
And then, last Wednesday, my fellow wine bloggers took on a challenging topic for Wine Blogging Wednesday: Wines for Breakfast Foods (no bubbly and no rose!). Things were too nutty after the New Year for me to participate in the fun, but I was intrigued by the challenge. Eggs are considered one of The Hardest food/wine pairings, and bubbly is the given answer - but that wasn't allowed.
Since I'm always a proponent of trying something unknown and since we're about to take on the world from a different perspective (Obama's), today it seemed natural, with just a few hours left under the old world order, to get us thinking outside the box about our Inauguration Celebration wine. And since Inauguration festivities will begin tomorrow morning, it's only appropriate to start with breakfast.... Below I'm going to link up a few of the posts from last week's Wine Blogging Wednesday and another article or two I've come across lately. Hopefully this will give you enough time to think about where your plans will take you tomorrow - and to get to your local shop to pick out something special to accompany them!
For those of you starting early, here are a few WBW Breakfast Wines...
Three fun reds? Who knew. It's a Twisted Breakfast(s) extravaganza!
Having a party? Pairing wines for each (breakfast) course. Too much fun.
Anyone who thinks to describe a wine's texture "like wearing some kind of tasty satin underroos for your tongue" deserves a closer look-see, I'd say. Definitely outside of the box thinking on that one!
Or...
If you want to stay domestic in your celebratory sipping, while taking it outside the box (aka NOT California) and giving yourself a real treat, check out the musings of Gaiter and Brecher.... Those two know where it's at.
Are you toasting over breakfast? Which wine do you have in mind?
I'm cooking a harvest-themed feast for a few friends this year and couldn't be more thankful to avoid the madness of travel including, but not limited to: airport delays; someone else's Aunt Tilda and her generous supply of lipstick and perfume; and the screaming baby in the seat across the aisle. I'm not a Bah Humbug for Christmas, but I've lived through too many challenging Thanksgiving trips to want to head elsewhere for the otherwise great event. An entertaining parade that inspires nostalgia, football (no matter how bizarre the match-up), a feast chock full of friends and good humor and a great bottle of wine (or two or three) are all the ingredients I need for a lovely day of giving thanks.
If you haven't made it to your wine shop to select a bottle of wine this year, today might be a good day to drop by. It will only get trickier to navigate the aisles as mid-week approaches. And if you don't already have a favorite Pinot Gris, Riesling, Beaujolais Villages, or Pinot Noir picked out, remember to consult your shop's wine buyer. There are some fun things on the market this year you won't want to miss. (Two that come to mind are the Michlits Frizzante Pinot Noir (the winemaker made it for her wedding a few years ago and it was so amazing, her importer asked her to make it a regular in her repertoir) or the Clos de Rochers Pinot Gris, a very cool, slightly sweet Pinot Gris from Luxembourg - you don't see that everyday!) No doubt having a little one-on-one help will certainly ease your pre-holiday stress.
But even if you wait to the last minute or the wine managers on duty are helping other customers, for heaven's sake, don't panic! There is too much parking lot drama at every grocery store and fine wines shop this time of year, you don't need to add a little something I like to call "Bottle Stress" to your life. Even if you are meeting your boy/girlfriend's family for the first time, here are two stress-reducing strategies for Thanksgiving Wine-Selecting Success:
Option A: Simply stick to one of the classic Turkey varietals I listed above. You'll be A-OK on optimal food pairings.
Option B: If those varietals aren't your bag, select a bottle or grape YOU like; it's probably just the balm you need! (Eric Asimov and his eno-friends recently reiterated the point beautifully (and comically) at The Pour....)
For those of you ahead of the rest, won't you help your friends with a little insight? What do you plan to pour this Thanksgiving?
Stumbled across a wine lately that sang a familiar tune but offered s o m u c h m o r e than the same old same old?
I find this happens when I least expect it - and often enough when the grapes involved in the winemaking process are local, or native to the area from whence they're grown. We talked about Zweigelt from Austria not that long ago. We also talked about the fun I had at the ViniPortugal wine dinner I attended. Perhaps one day we'll also talk about wines from Hungary. Each of these parts of the world offer tremendous value and a chance to tromp, ok - taste, through local offerings you likely can't pronounce. (Fortunately you don't have to be able to say the grapes' name to enjoy the wine!)
Today I want to introduce you to (or remind you about) a big white perfect for fall - or even one that can carry you through the winter! It is the (drum roll please!) 2007 Esporao Reserva White. This wine makes me want to crank out pot after pot of butternut squash soup and pan after pan of roast chicken with fresh herbs (and garlic). The winemaker blends three grapes: Arintho (which you know I just adore for it's fresh minerality); Roupiero; and Antao Vaz. Half of the grapes are fermented in stainless steel and the other half in American oak. When the winemaker is satisfied, all three are blended together. Remember that the Esporao enterprise operates out of the Aletejo region, which is in the Southcentral part of Portugal where it is dry and hot. Such conditions are perfect for growing ripe, ripe grapes. This means the fruit in the wine is front and center, doing a happy little dance in your glass.
From the Esporao Rsv White, expect peach and melon fruit, terrific minerality and a robust, full-figured wine with very round edges. You may even be tempted to think of this wine as a slightly more interesting Chardonnay, without overbearing oak but a creaminess that simply delights your taste buds. Go ahead... step outside your usual wine-buying habits and pick up a bottle! This wine surely offers a fun spin on something comfortingly familiar.
What's the last bottle you enjoyed for its familiarity - but complexity?
Last weekend I went out to dinner at one of my favorite local spots. They change their somewhat small, but uniquely satisfying menu frequently, ensuring they always offer the best seasonal fare. What's even more fun for me is their enormous wine list. Thinking about it now (chuckling), there are probably 10 different red and 10 different white wine options that could pair with every one dish! I always enjoy navigating their extensive list to pair a wine for both me and my date to enjoy with our different meals.
On Saturday night my date was having grilled veal chops, with couscous and a fried onion. I was having the rosemary chicken breast, with fingerling potatoes, leeks and roasted garlic. Each of these dishes was a great example of tasty American fare. Nothing pretentious about either. No unique dressing or gravy. Just good ole fashioned, albeit beautifully prepared, comfort food.
Sometimes you just want something that's easy drinking. Sometimes your meal is classically satisfying and delicious enough you don't need to spend the extra cash on a truly remarkable bottle of wine. Better yet, sometimes you just can't spend the extra few dollars.
An ideal pairing for both of our dishes may have been a very earthy, more robust New World style Pinot Noir. But none jumped out at me on the list. We had also been spoiled by a truly gorgeous bottle of Pinot with the same characteristics the night before. (We had homemade chicken marsala with rosemary mashed potatoes; we splurged on the Reynold's Family Pinot Noir - and it was a tremendous delight). I decided to turn my attention to their basic red table wine offerings.
I know some of you out there may be timid to opt for such a selection when out to eat at a nice place. Here's my thinking on the matter: If the wine buyer at the restaurant is going to take the time to pick out so many beautiful offerings, you can be almost certain their table wine option(s) is/are solid. Will the wine knock your socks off? Not necessarily. But will it be food friendly (having solid acidity and/or tannin) and otherwise scratch the itch? No doubt.
Wine shopping tip: My favorite every-day table wine is the Cayalla Red with fruit from both Washington and Oregon. Keep an eye out for it! Since that wasn't on the list, we ended up with Fenestra True Red Lot 22. For this wine Fenestra blends French and Spanish varietals, 56% from the Rhone Valley, 25% from Bordeaux, and 19% from Spain. I have to say too, this wine is an example when 'vintage', or each year they make it, matters. Technically it is a non vintage wine, but their previous release (Lot 21) was not exactly my favorite.... When I tasted the Lot 22 a few weeks ago, I was pleasantly surprised. It offers terrific red raspberry aromas, and delivers black cherries and raspberries on the palate. A hint of earthy leather comes to fruition as it opens. The Lot 22 is medium-bodied, its acidity is dead on and the tannins are delightfully smooth. These elements make the wine enjoyable on its own, too - before your meal even arrives.
Was my date blown away by my selection? Not this time. Was that my goal? Not entirely. I wanted something that would split the difference for us, perfectly palatable where the food could shine and our thirst would be quenched. It did both.
I'd argue a good table wine comes in a notch or two above "plonk" - reasonably priced for reasonably good juice.
What's your favorite, go-to Table Wine?
I spend a lot of time in the shop hanging out in our Argentine/Spanish section. Not only do our customers gravitate to that area, but I found my first bottle of love from a non-US producer in that aisle: (Altos de las Hormigas) Malbec.
I was hesitant to talk about Malbec in my mini series, Wines for Fall, because there are other grape varietals (e.g. Petite Verdot, Petite Sirah) that are lesser known and lesser consumed, but no less worthy of our attention this time of year. But I realized there was no real reason to keep my personal favorite off the list - and at least once a week I introduce a customer to a bottle of Malbec, so that proves there are still some grasshoppers out there who need to know of this magical varietal!
Malbec is THE Argentine (red) grape of mass export to the US. (I tried to find the exact figure to back this up, but was unable to do so! Please feel free to comment below if you know the answer...). When I was first introduced to Malbec some years ago it was considered an 'up and coming' project in Argentina. The vines were still young (not that they aren't still now, but every year helps!) and so lacked depth, concentration and, key word, ripe berry fruit. The wines tended toward the more vegetal, or "green" flavor profile as a result. As a new wine-exporting/producing nation, there also existed a natural lack of funding, interest (from winemakers and consumers across the globe) and modern technology. These facts could make finding truly phenomenal Malbec a bit more of a challenge. In just the last 10-15 years or so however, the funding is there, Mendoza is better known and appreciated for its happy climate to grow Malbec, and even curious winemakers from all over the world are happy to jump on a plane and get in the fray.
The result? Malbecs of many shapes and sizes are in the US market offering a range of tremendous flavor.
I find it thrilling to help others navigate this range of possibilities. The undercurrant to Malbec tends to be: dark fruits (like the plumbs or blackberries you often find in Cabernet Sauvignon or Merlot); spice (sometimes simply black pepper, other times more exotic spices you may play with in the kitchen); earth (think outdoors, woodsy, wet soil or even a touch of saddle leather); gentle grip (not too dry, but evident tannin); and solid acidity (mouthwatering & food-friendly). What makes each (good, non-vegetal or bell-pepper tasting) Malbec fun to expore is which of these elements is/are more evidant and - most important - what role the winemaker has played in coaxing a truly lushy, soft, velvety (or not) mouthfeel.
I've come to know and love the softer, lusher Malbecs (Melipal makes a great example); the earthier style (I'm a fan of Nieto Rsv Malbec); or the berry-forward, unreserved, slightly more rustic basic level offerings like Altos las Hormigas (their Reserva is definitely bigger, bolder and more lush than their $10/bottle offering).
As for the Fall connection? Let's turn to food pairings, of course! But, wait, what's my rule of thumb on this again? Look to the culture from whence the wine came! So, let's also not forget Argentines consumes a LOT of beef. Throw that herb-encrusted steak on the grill and, well, I think your inner child will have no choice but to emerge. Then again... anything on the grill makes Malbec a great choice. Whenever I host a BBQ, I have a case on hand. Malbecs are approachable yet intriguing and ever-so worthy of grilled fare.
What's your favorite Argentine Malbec of choice? Or do you head to France, where this grape got its start, for a Cahors selection?
Once again I find myself scribing another Wine Blogging Wednesday post so quickly, it feels, since the last. Fortunately this month's theme does not stray beyond the parameters of my own Wine Wednesday series of late: Wines for Fall.
Russ at Winehiker Witiculture is October's host. Given his passion for the great outdoors and wine, it is no surprise he chose a linking theme: "Which wine will you pour in the great outdoors?" This may be the first theme I didn't even think twice about. For me, the Great Outdoors means a nice bike ride, a grassy knoll and - if my romantic destiny is every fulfilled - a picnic blanket (with some fall leaves scattered here and there) and a bit of sweet bubbly.
Brachetto d'Aqui is one of the greatest forms of bubbly I have encountered. These wines, named for the grape used (brachetto) and the area from which they hail (the Piedmont, Italy DOCG, Asti), are perfect "Picnic Wines". Just two weeks ago I was sharing this theory of mine with a couple of colleagues. They couldn't have agreed more as we tasted Garitina's 2007 Brachetto d'Aqui release. And we thought 2006 was a good year for this wine. Hello, fresh, ripe, red raspberries and strawberries! Tiny, tiny, bubbles that funnel up to your nose bringing scents of baby roses and violets? Check! Mouthwatering acidity? Check! Gentle tannins to coax your desire for a gorgeous brunch spread?? Check! A sweetness that simply satisfies you??? CHECK!
I don't think Carrie ever unpopped the cork of this small production (aka special) wine with Mr. Big, Miranda, Charlotte or Samantha - but at least one of them should have. Lightly sweet, pink bubbly is the absolute perfect thing when a picnic blanket, red berries, peach tarts, marscapone or pastries are involved. Chocolate, well, now there's a match made in heaven, too. Friends or lovers could actually be considered optional it is so charming all on its own.
User-friendly tips: A traditional "champagne" cork is NOT used for this wine, much like the Moscato d'Asti I blogged about last WBW re: wine & politics. So make sure you have your corkscrew on hand. Champagne flutes are necessary only if you feel so compelled - no need to run out and buy any.
What's your outdoor wine of choice this fall?
Last week here in Beantown the weather went from gorgeous fall to stormy insanity. In some ways this is a wine buyer's dream. There's no other time of year where you can pick wines for the weekly tasting to straddle the warmer/colder, sunnier/rainier line and scratch almost every consumer's itch. And since there's so much new juice on the market, we can also introduce our customers to new products. See? There's always a silver lining (even when you now have a natural swimming pool in the backyard...)!
But I'm jazzed about my topic for this Monday morning musing for another reason, too... remember last week we started talking about fall wine options? Well, for my white wine readers and gourd-lovers out there, I've also got some fall love to share!
Alsatian (style) Pinot Gris. Welcome to my happy place.
Let's start with a few basics. This grape is the genetic mutant of Pinot Noir. It looks almost the same as Pinot Noir (right on down to its leaves) but the grapes have a blue-grey hue. This is where it gets its name. Varietally speaking, Pinot Grigio is the same grape and simply the name used by Italian wine-makers. (This should remind you of the Shiraz (Australia/New World) vs. Syrah (France/Old World) conversation we had a few months back.)
Here's the thing. I don't like Pinot Grigio. Don't get me wrong. I know good quality Italian Pinot Grigio when I find it (so I'm happy to talk about it with those who do dig it), but it's not my personal bag. I find they are more often too thin and too high in alcohol to meet my palate's needs. I'm a sucker for bigger, fruitier whites, hence my appreciation of Pinot Gris. The Alsatian climate offers a warm, dry fall that allows the grapes to ripen fully; the grape's full, ripe sweetness is its tell-tale feature. What's interesting is that Pinot Gris has become sweeter and sweeter in recent years, but often wine labels do not indicate any residual sugar remains. The CIVA (Comite Interprofessionnel du Vin d'Alsace) is trying to sort things out for consumers. The folks there are developing a system to help consumers navigate the range of Pinot Gris available, from sweeter to drier. (As you explore styles of Pinot Gris from Alsace, Oregon or elsewhere, be sure to ask your shop's wine manager what's what in any given bottle.)
Last week for our tasting we offered our customers a chance to experience the 2007 Helfrich Pinot Gris. For those who know what Alsace has to offer its Pinot Gris consumers, this wine sings true from start to finish. It is not a shy wine, offering a big, floral nose. It is equally rich and full in the mouth with the ripe fruit flavors carrying through to the palate. I was pleased to find the winemaker's notes accurately suggest the wine also offers a touch of smokey spice. It was a great wine to have at our tasting; many customers were surprised by the wine's sweeter edge. To me, the citrus and grass notes as well as its acidity impart a tremendous crispness to counter that effect and produce a well-balanced wine.
No surprise, I'm not the only one who is jumping on the Pinot Gris wine-writing bandwagon this fall. Katherine Cole took this topic for a test drive last week, in fact! I highly recommend checking out her musings and taking her up on her suggestions for other great Pinot Gris on the market. Oregon has been a hot bed for awesome Pinot Gris since the 1990's, with it really catching on in the last several years. Be sure to try a few offerings from that part of the world also as you investigate this versatally-styled wine. And definitely consider popping a cork when you concoct a fabulous dish of squash or pumpkin goodness this fall.
Which Pinot Gris do you fancy? What recipes do you find are great pairings?
Last week a woman approached me on one of the first very cool evenings of the fall here in Boston. She explained she is a vegetarian who loves a great red wine. She told me all summer she had been drinking white because it was warm enough for it, but in her heart of hearts she really preferred reds. What did I recommend?
It is true that white wines and vegetables do go well together. Certainly when fresh greens, vegetables, fruits and berries are at the ready in the summer and great big salads are more often on the menu, this is a natural choice. But white wine and veggies don't always have to be partners in crime. This is especially true this time of year when the weather is starting to turn and you are eager for a taste of red wine to warm you up!
The keys to your fall/winter veggie success? Here's a clue: think about what else happens more naturally when it is colder out and you enjoy to cook...
I'd be surprised if your answer didn't have something to do with turning on the oven and stove again. That's right! Cooking techniques can vary a heck of a lot more in the cooler/colder months because you aren't adverse to inadvertently heating up the house. And where wine is involved, you should remember from my earlier posts how you prepare a dish can drastically alter your ideal beverage options.
Another part of your answer likely has to do with the types of vegetables available to you. Case in point: my conversation with this woman quickly turned to the full-figured "earthy" vegetables available in the market this time of year. She and I started planning menus on the spot, dreaming about an enchilada stuffed with chunks of roasted butternut squash, portabella mushrooms, sweet onion, garlic and spinach and then 'garnished' with a smokey tomato sauce.
What are your red wine pairing options? Many! To start, mushrooms love Tempranillo (Rioja), Zin, Sangiovese (Chianti), Malbec and Merlot. Tomatoes love a great deal of the same wines, perhaps adding Barbera to the mix for fuller-figured entrees or Pinot Noir if your dish is on the lighter side. If you are seasoning your dish with some 'earthy' herbs (e.g. sage, rosemary, & thyme), these wines would do well also. Tending toward the more Holiday feel on a given night and tossing in some nutmeg? You could add Syrah to that initial list of reds, too. You don't have to pair with the main ingredient, but can consider what other flavors will be apparent, too.
Needless to say, if you are a vegetarian and a red wine drinker first, there is no need to feel limited! Simply tweak how you are preparing the dish to complement the wine of your choosing.
Are you a vegetarian, red-wine drinker? How do you cope?
This weekend I was put to the test while bantering with some folks about wine/food pairing. The query? Rocky Mountain Oysters. At first all I heard was what to pair with oysters. Then I played back the moment and realized there was more to it - and, in fact, this was a new one on me. Once I found out what they were, well, being a lady from urban parts, I was stumped. That said, I was humored by the cajones (pun intended) the fellow had to ask this particular question; I did a little quick recipe searching to see what kind of preparation is common when serving these rare appetizers.
If you are like me and haven't had the chance to taste these wholesome nuggets, Rocky Mountain Oysters reportedly don't have any distinct flavor on their own. At best, they can be likened to liver. I wasn't surprised to see they also fall under the "chewy" category; perhaps combined with the fact that they are considered a delicacy, this is where they get their "oyster" name association? These little gems are most often seasoned, breaded, deep fried and served piping hot with all kinds of fun dipping sauces.
Why is this helpful to know? When it comes to food/wine pairing it is never a bad idea to consider: a) how the item will be prepared (e.g. grilled, steamed, fried); b) what dressing/marinade/seasoning is involved and/or c) what will accompany the dish, as side dishes are sometimes a good place to focus particularly when less distinct proteins like chicken, fish or even turkey are on offer. These other culinary 'features', if you will, impact the weight, richness and/or fruitiness/earthiness of the dish and help guide which beverage might be the best option. For example, baked cod seasoned with olive oil, garlic and pepper is much different than cod deep fried in beer batter (aka fish and chips).
Back to our delicacy item in question then, when dealing with a fried food, a great pairing is almost always answered by something bubbly - whether that's a cold brew, or a dry sparkling wine like Champagne or Prosecco. You could also opt for something high in acid and lighter bodied, like Sauvignon Blanc. Or, if wine is in fact your preference, do both! Pick up a bottle of the La Tosa Valnure, a dry, frizzante (slightly sparkingly) Italian white wine made from Malvasia and Trebbiano grapes. The lighter style of these white wines and the crispness offered by the additional acidity that defines them allows your palate to 'regroup' and get ready for another rich bite of fried, goodness.
Have you ever had the chance to savor a Rocky Mountain Oyster? What was your beverage of choice?