Author: Walter Hartman

Icons of Priorat

Clos Mogador, c. 1989

 

In 1979, René and Isabelle Barbier saw opportunity in a land once dominated by vines and renowned in European capitals for its world-class wine – by 1979, the vines and the land had been forsaken. It’s hard to comprehend the singularity of their vision.

 

The hills of Priorat are steep and covered in slippery schist that crumbles easily and makes for treacherous footing. Terraces (costers), each providing enough flat space for two or three rows of vines and more stable footing, have to be built. Building them is backbreaking work. Without them, men and animals (horses and mules – there’s no room for tractors) would lose their footing, destroying vines, grapes, and likely themselves.

 

And yet, René and Isabelle saw opportunity and settled near Gratallops, reinvigorating old Garnacha and Cariñena vines and planting new Cabernet Sauvignon and Syrah vines. Others joined them, including Carles Pastrana in 1984, Josep Lluís Pérez in 1986, and Álvaro Palacios and Daphne Glorian in 1989, the year of the first harvest.

 

Today, Priorat once again stands as one of the premier wine-producing regions of the world. Leading producers, including Terroir Al Límit (Daphne Glorian), Álvaro Palacios, Família Nin-Ortiz, and René Barbier’s Clos Mogador consistently produce wines that earn high – and very often perfect – expert ratings.

 

Read more about Priorat as Walter explores the region in an upcoming article.

Monteverro: Hitting Stride on the Tuscan Coast

Hear the name “Tuscany” and most will think of Siena and the famous wine-producing regions around it along Italy’s central mountainous spine. Regions like Chianti, Montepulciano, or the world-renowned Brunello di Montalcino. But there’s been a revolution along the Tyrrhenian coast: Bolgheri was the epicenter of the revolution, with Sassicaia and Tignanello both released in 1971, introducing the world to Bordeaux blends called Super Tuscans. These wines can now rank among the most coveted in the world. Other aspiring winemakers took notice, and we explored some of the most notable in our article “Tuscan Coastal Wine Region.”

 

Monteverro, Maremma, Italy

 

We recently revisited the coastal region south of Bolgheri, the Maremma, and visited a relative newcomer, Monteverro. The vineyards and winery lie within sight of the Tyrrhenian Sea, at the foot of the medieval town of Capalbio on the southern edge of Tuscany and just an hour and a half from Rome. This is still a largely agricultural area. Yet Monteverro represents an unbridled commitment to making excellent wine from this otherwise unproven area. The vineyards are meticulously prepared and maintained, and the winery is state of the art. Join Walter in the coming weeks as we visit Monteverro and taste through their current range of excellent wines as well as some library samples going back to the first vintage in 2008.

 

Barrique Cellar, Monteverro

2021 DAOU Cabernet Sauvignon Paso Robles Discovery

Price:$22

Style:

Bold | New World

Rating:

Very Good
Type Red, Table, Dry
Country USA
Region California, Central Coast, San Luis Obispo County, Paso Robles
Variety Cabernet Sauvignon, Petit Verdot, Merlot, Cabernet Franc
Alcohol 14.5%
Drink Date 2022 – 2028
Published June 2023

Very Good

Excellent

WOW
Fruit, Earth & Oak Aromas & Flavors
Complexity
Balance
Primary Flavors
  • Black Raspberry
  • Blueberry
  • Currant
  • Baking Spices
Structure

Acid

Low
Medium
High

Body

Light
Medium
Full

Tannin

Low
Medium
High

Style

Old World
Contemporary
New World
About this Wine

This is a very generous bold red wine at this price point – a great bargain in California Cabernet. Deep ruby-purple, the nose offers dark cherry and blackberry aromas supplemented by chocolate, tobacco leaf, sandalwood, and sage. The palate offers black raspberry, cherry preserves, currants ,and herbs, and it maintains nice balance throughout the lingering finish. Labeled Cabernet Sauvignon, this is a Bordeaux blend of 80.4% Cabernet Sauvignon, 11.5% Petit Verdot, 7.8% Merlot, and .3% Cabernet Franc, which spends 10 months in 50% new French oak. It is widely available; look for the 2021 vintage still on shelves.

DAOU Mountain

Established in 2007 by brothers Georges and Daniel DAOU – their back story is remarkable in and of itself – DAOU Vineyards was just sold to Treasury Wine Estates for a price reported to be close to $1 billion. It will be interesting to see how Treasury manages this estate, which André Tchelistcheff, the “father of modern California winemaking,” called “a jewel of ecological elements.”

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2022 Tyler Santa Barbara County Chardonnay

Price:$27

Style:

Creamy | Contemporary

Rating:

Very Good
Type White, Table, Dry
Country USA
Region California, Central Coast, Santa Barbara County
Variety Chardonnay
Alcohol 13%
Drink Date 2023 – 2026
Published November 2023

Very Good

Excellent

WOW
Fruit, Earth & Oak Aromas & Flavors
Complexity
Balance
Finish
Primary Flavors
  • Apple
  • Poached Pear
  • Toasted Almond
  • Mineral
Structure

Acid

Low
Medium
High

Body

Light
Medium
Full

Tannin

Style

Old World
Contemporary
New World
About this Wine

A lovely nose of orchard fruits expands on the palate, revealing bright citrus, a distinct minerality, and notes of toasted almond on the lingering finish. This is a dynamic great-quality wine that you’ll almost never find at this price. It leans Old World in style (not unlike a white Burgundy from the Mâconnais) due to its cool climate while coaxing out bright fruit flavors from Santa Barbara County’s long growing season and more-southern solar exposure. What a wonderful sense of place this wine delivers. Its bright acidity pairs well with food.

Grapes are sourced from various locations, including Kick On Ranch in Los Alamos and younger vines from the storied Sanford & Benedict and La Rinconada vineyards in Sta. Rita Hills. Grapes are whole-cluster pressed then aged in 20% new French oak in a combination of 228-liter barrels and 500-liter puncheons. There’s full malolactic fermentation with lighter lees remaining in barrel for 11 months, no doubt providing the toasty almond notes.

Tyler’s Mae Estate vineyards, looking south to the Sta. Rita Hills, on a cool, wet spring day

Tasted over the last three vintages, this wine shows wonderful consistent quality, especially at its price point. It’s a great entry to the wines of Tyler, which include a number of single-vineyard bottlings, including from storied Bien Nacido, Sanford & Benedict, La Rinconada, and now their own Mae Estate, which debuted in 2019.

2022 Tyler Santa Barbara County Chardonnay

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“Vines Love a Slope”

So said Pliny the Elder in his encyclopedic work, “Natural History,” the first 10 books of which were published in 77 C.E. Wine was central to daily life in Roman times, both as a key source of potable, disease-free liquid (tartaric acid, naturally found in wine grapes, kills listeria and other pathogens) and as one of the most important items of international trade.

Cave de Tain, Hill of Hermitage, Northern Rhone, France

So as the Romans expanded their empire, they sought out and planted vines on sloped sites like the hill of Hermitage in the Northern Rhône valley in France. Sloped vineyards provide good drainage, crucial to healthy grape vines, as well as a number of other benefits. The Hill of Hermitage is one of the most renowned vineyards in the world.

Winemakers’ attraction to steep slopes has sometimes gone beyond what many think is any degree of sense or sanity. Planted in the 1880s, Martinelli’s Jackass Hill is the only vineyard that founder Giuseppe Martinelli planted that is still in use today. It is the steepest non-terraced vineyard in Sonoma County, California, and possibly in the U.S. The steepest section is a 60–65-degree slope, and it is illegal in Sonoma County to plant anything over 30 degrees today. That doesn’t keep modern generations of Martinellis from farming it – carefully! – with a tractor.

The vineyard earned its name when Giuseppe told a neighbor he planned to plant a vineyard on the hill, and the neighbor replied, “You’d have to be a jackass to farm a hill that steep.” The Martinelli family has been having the last laugh for the past 125+ years, as the Zinfandel wines they produce from it consistently earn knockout scores.

Martinelli’s Jackass Hill Vineyard

Modern winemakers continue to push the boundaries of where and how vines are planted. Spain is known for its long winemaking tradition and high-elevation vineyards with an average elevation above 2,000 feet. In the Montsant region of Spain, already known for its steep slopes, a group of leading winemakers have pushed further still in search of excellent terrain, diurnal temperature changes that preserve natural acidity and freshness, and relief from increasing temperatures. Espectacle del Montsant vineyard is indeed a “spectacle” to behold. Just getting there requires a long winding drive up steep switchbacks to the mountain town of La Figuera. The vineyard is a collaborative effort of René Barbier of Clos Mogador and several other friends, with the viticulture now managed by son Christian Barbier. Espectacle yields a tiny production of old-vines Garnacha from its dramatically steep hill. It’s clear to see why René refers to it as “The Hermitage of Montsant.” The wines produced here consistently earn top scores

Steeply sloped vineyard sites abound, and can be found in the Rhine and Mosel valleys in Germany, areas of Alsace, France, including Rangen de Thann, and in many other locations. Less steep but as notable are the slopes of the Côte d’Or – the “Golden Slopes” of Burgundy, France – including the Côte de Nuits and the Côte de Beaune. Some 2,000 years later, it certainly looks like Pliny the Elder knew a thing or two about making great wine.

Espectacle del Montsant Vineyard, Le Figuera, Montsant, Spain

A Great Way To Avoid An Embarrassing BYO Evening

One of the joys of dining out is going to a good restaurant that allows you to bring your own wine –something that’s special to you, maybe a wine you’ve selected carefully to match the occasion and the food. It’s a great way to show friends and loved ones you really care about them.

So don’t wait until you’re in the restaurant to open the bottle: Open it at home before you go.

Here’s why:
It’s estimated that 2%-3% of all bottles of wine sealed with a cork have a problem: cork taint. (It’s why the Stelvin Closure, or screw cap, was invented.) You DO NOT want to show up at a BYO restaurant and find out your wine is corked.

Corking occurs when 2,4,6-trichloroanisole – TCA for short – is present in the wine. TCA has several origins, but in most cases, the TCA that infects wine originates in tree bark, which is the source of natural corks. Humans are very sensitive to TCA. We’re able to detect it even if it’s present in amounts as little as 2-5 parts per trillion!

Lesser levels of TCA simply mute our senses, making the wine smell and taste flat. At higher levels, TCA makes the wine smell like wet cardboard or a damp basement. In either case, it’s not something you want to drink.

So, open your bottle of wine at home first. Feel the cork to make sure the end that’s in the bottle is moist, ensuring a good closure. Then pour a small amount of the wine into a glass. Swirl it around and then smell it. Swirl a bit more and then taste it. In most cases, there’s no problem. But if you think you smell wet cardboard or if the wine seems to be flat, with little to no aromas and taste, consider taking another bottle. (Try that one too!)

This is a good time to decide whether the wine will benefit from decanting. If it will, this may be the best time to do it. Not all restaurants are prepared to decant wine. Also, if you have six people and your wine is poured first, that can consume the entire bottle and it will never have time to open. So, take control of your wine experience and decant it at home. When done, return the wine to the bottle. (You may want to use a measuring cup or other fine-spouted container to aid the transfer: Pour from the decanter into the measuring cup, then back into the bottle.)

When done, simply invert the cork to press the dry end into the bottle. Press down all the way, and the waiter can open it again at the restaurant.

I hope this tip helps you avoid showing up at a BYO with friends – and a CORKED wine!

How We Rate Wines

About 80% of wines are not expert rated. For the remaining 20%, ratings are everything. There is a clear and direct correlation between scores and pricing. The general rule of thumb is that the higher the score, the higher the price, but some great deals exist (high rating with a reasonable price), and we love finding them. So just as “wines love a slope,” the wine industry loves high ratings. Winemakers and retailers make more money, experts who assign higher ratings get preferred access, more prominent press and more subscribers. The incentives to rate high are many, and the incentives to maintain rating integrity are few. Some experts have maintained integrity in their rating scale, assigning scores that correspond more closely with what we assess to be the quality of the wines we taste. But they are few, diminishing and becoming ever harder to find. You have to comb through a lot of scores that reflect “rating inflation.” And as with the economy, once it takes hold, it’s hard to get rid of.

So we’d like to define how we rate wines. And really, we’re only interested in wines that we’d enjoy and that we think our subscribers will enjoy. We have no interest in cluttering your inbox with information on wines that are less than very good, so you won’t hear about those. We like to think we set a high bar. So whether we spend $20 or $200, we expect the wines we drink to deliver good fruit, complexity of flavors and a lasting finish

Here’s How We Rate Wines:
Walter On Wine Rating System
Character Not Recommended Very Good
 Excellent
 WOW
Fruit Insufficient Varietal Character Pleasing Fruit Aromas & Taste The Varietal Character Of The Fruit Really Gets Your Attention Stops You In Your Tracks
Complexity Insufficient Complexity Of Fruit &/Or Secondary Aromas & Flavors On the nose and palate, multiple sensory elements across the fruit, earth and wood spectrum More elements are at play, at more sensory-stimulating levels; a sense of place Each time you smell, each time you taste, you sense new, deeper elements
Balance Elements are not in harmony; something is too prominent Harmonious; not dominated by one element, like jammy fruit or oak The harmony holds as intensity builds A full chorus or orchestra, all in tune
Finish Short or thin finish Some duration; a pleasant reminder Duration up to 20 seconds Duration exceeds 20 seconds

Wine styles, and tastes, vary. So we’ll help you understand what type of taster you are. Your “taster type” will indicate which grape varietals you will most likely enjoy. It may also help indicate whether you prefer “Old World” or “New World” styles. (Old World: grapes picked earlier, higher acid, more earthy, lower alcohol, likely more aromatic, oak, if used at all, is subtle; New World: grapes picked when more ripe, lower acid, higher fruit and alcohol/less earthy, oak, if used, is more noticeable. For more info, see “Old World – New World” in the Education tab of our website.)

As a result, in addition to our quality rating, we’ll profile key elements of the structure of the wine so that you are more likely to know if it is closer to YOUR preference type. In addition to the rating, wines will be profiled as follows:

Wine Structure & Style
Aspect Element Description
On The Palate Acid Low, Medium, High?
Body Light, Medium, Full?
Tannin Low, Medium, High?
Resulting Style Old World/New World Intensity and balance of fruit, earth, wood, acid and tannin

It is our intention, by doing this, to give our subscribers a quicker, rounder picture of the wine so that they may assess whether it is one they are interested in and if they will want to read a more full description of its qualities. Combine this with your “Taster Type” profile, and Walter on Wine should be leading you to a better wine experience with fewer dead-end detours.
Cheers!

2022 Greywacke Sauvignon Blanc

Price:$22

Style:

Crisp | New World

Rating:

Excellent

Type White, Table, Dry
Country New Zealand
Region Marlborough
Variety Sauvignon Blanc
Alcohol 13.5%
Drink Date 2023 – 2024
Published September 2023

Very Good

Excellent

WOW
Fruit, Earth & Oak Aromas & Flavors
Complexity
Balance
Finish
Primary Flavors
  • Ripe Pineapple
  • Lime
  • Elderflower
  • Citrus
Structure

Acid

Low
Medium
High

Body

Light
Medium
Full

Tannin

Style

Old World
Contemporary
New World
About this Wine

Calling all lovers of Marlborough Sauvignon Blanc! This wine from Greywacke knocks it out of the park. The aromas you’d expect from Marlborough Sauvignon Blanc – tropical passion fruit, guava, pear, and white peach – leap from the glass. It’s a generous yet crisp wine on the palate, showing ripe pineapple with a zesty lime zing layered with elderflower and citrus and a long, mineral-driven and herbaceous finish. Complex and wonderfully balanced, this wine delights in every way. Pair it with goat cheese, fish, or light meats like chicken or pork, especially with herbed sauces or with Asian cuisine. The winemaker, Kevin Judd, is renowned for his winemaking, which he honed for 25 years at Cloudy Bay, where he helped define the Marlborough Sauvignon Blanc style and put it on the global wine map. At Greywacke, Judd sources the best fruit from Marlborough’s Southern Valley and the Wairau Plains. Harvested during cool and often cold nights, the grapes are pressed lightly to yield the highest-quality juice. Individual vineyard batches are fermented separately until he assembles the final blend.

Sauvignon Blanc vineyard in Marlborough, sourced by Kevin Judd at Greywacke PHOTO ©KEVIN JUDD

If you read the caption for the photo above, you’ll note that Kevin Judd is credited. What started for him as a hobby has flourished into two books of photographs: The Colour of Wine, and The Landscape of New Zealand Wine. Judd notes that both winemaking and photography require a deft application of art and science. He ruminates that while his wine will not be drinkable in 50 years, his photography will still be available. No doubt his wine legacy will also endure.

2022 Greywacke Sauvignon Blanc

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Discover the art of food and wine pairing with expert tips and recommendations

Picture this: a beautifully set table, a sumptuous meal spread out before you, and a glass of wine held up to catch the soft glow of candlelight. Ah, the sheer delight of a well-paired food and wine experience! It’s a culinary symphony that dances on your palate, creating harmonious sensations that elevate your dining experience to new heights. Welcome to the enchanting world of food and wine pairing, where flavors and aromas come together like old friends, creating moments of pure gastronomic pleasure.

In this journey through the art of food and wine pairing, we’ll explore the basic principles that underpin this delightful practice, dive into the nuances of matching different foods with various types of wine, and provide you with practical suggestions for your next culinary adventure. Whether you’re a seasoned wine connoisseur or a curious beginner, this guide will help you master the fine art of pairing food and wine to perfection.

Understanding Food and Wine Characteristics

Before we delve into the intricacies of food and wine pairing, it’s crucial to understand the fundamental characteristics of both. Imagine wine and food as puzzle pieces – each with its own shape, texture, and flavor. To create the perfect pairing, you need to find pieces that fit seamlessly together.

Flavor Profiles of Different Foods

Foods come in an astonishing array of flavors, ranging from sweet and sour to spicy and umami-rich (that savory flavor found in meats, mushrooms, cheese, some vegetables like broccoli or soy sauce). They can be bold and hearty or delicate and subtle. Consider, for instance, a spicy Thai curry versus a delicate piece of sushi. These contrasting flavors will interact with wine in distinct ways.

Wine Characteristics and Varietals

Similarly, wines possess their own unique characteristics. The type of grape, the region where it’s grown, the winemaking process, and aging all contribute to a wine’s flavor profile. Red wines can range from bold and tannic to savory, silky, or fruity and light, while white wines can be creamy, aromatic, or crisp. For instance, a robust Cabernet Sauvignon and a delicate Pinot Grigio offer entirely different tasting experiences.

Common Taste Elements and Their Interactions

At the heart of food and wine pairing are common taste elements that interact to create congruent or contrasting pairings. These elements include acidity, sweetness, bitterness, saltiness, and umami. For example, pairing a high-acidity wine with a tangy dish can enhance the flavors, while matching a sweet wine with a salty cheese can balance the palate.

Basic Principles of Food and Wine Pairing

Now that we’ve laid the groundwork, let’s explore the two fundamental principles of food and wine pairing:

a. Complementary Pairings

In complementary pairings, the goal is to match the flavors and characteristics of the food with those of the wine, creating a harmonious union. Here, the whole is greater than the sum of its parts. For example, a bold-flavored steak pairs beautifully with a bold and tannic red wine like a Cabernet Sauvignon. The richness of the wine complements the meat’s savory notes, resulting in a mouthwatering combination. Likewise, the classic pairing of a creamy, buttery lobster paired with a creamy Chardonnay, the textures in harmony and complementing each other.

b. Contrasting Pairings

Contrasting pairings, on the other hand, bring together flavors that counterbalance each other, creating an exciting interplay of tastes. Consider the creamy, buttery lobster now paired with a crisp, acidic Sauvignon Blanc. The wine’s acidity cuts through the richness of the dish, creating a dynamic contrast that keeps your palate engaged. Likewise, consider a sharp Roquefort blue cheese paired with a sweet Sauternes, a classic pairing from the south of France.

Pairing Suggestions for Different Food & Wine Categories

Now, let’s get to the fun part: pairing food and wine for various courses and occasions.

a. Appetizers and Small Bites

For those delightful pre-meal morsels, such as bruschetta, oysters, or cheese platters, sparkling wines like Champagne, Prosecco or Cava are perfect companions. Their effervescence cleanses the palate between bites and pairs wonderfully with a variety of flavors. Consider a fruity sparkling wine with mild cheeses and a drier option with oysters.

b. Main Courses

Pairing wines with the main course can be a delightful adventure. Here are some recommendations for different types of red wines:

  • Bold Red Wines (e.g., Cabernet Sauvignon, Syrah/Shiraz): These wines are ideal for hearty, red meat dishes such as grilled ribeye steak or a rich, savory beef stew. Their strong tannins complement the meat’s flavors and provide a robust backbone to the meal.
  • Savory Red Wines (e.g., Sangiovese, Nebbiolo—Barolo, Barbaresco, or Tempranillo): For dishes with earthy or mushroom flavors, like truffle risotto or roasted chicken with mushrooms, opt for a savory red wine like Sangiovese, Barbaresco or Tempranillo. Its subtle fruitiness and earthy aromas blend well with the mushrooms’ umami flavors.
  • Silky Red Wines (e.g., Grenache, Malbec): Silky red wines, with their smooth texture and moderate or silky tannins, pair wonderfully with dishes like pork tenderloin roast chicken or duck confit. The wine’s elegance complements the meat’s tenderness.
  • Fruity Red Wines (e.g., Syrah, Merlot, Gamay, Zinfandel): When enjoying dishes with fruity and spicy elements, such as barbecue ribs or spicy Mexican cuisine, reach for a fruity red wine. Its ripe fruit flavors and subtle spice notes harmonize with the dish’s profile.

Now, let’s explore pairings for different types of white wines:

Creamy White Wines (e.g., Chardonnay, Viognier, Grenache Blanc): Creamy white wines are the perfect match for creamy dishes like lobster bisque, chicken Alfredo, or dishes with a velvety sauce. The wine’s richness complements the dish’s texture.

  • Creamy White Wines (e.g., Chardonnay, Viognier, Grenache Blanc): Creamy white wines are the perfect match for creamy dishes like lobster bisque, chicken Alfredo, or dishes with a velvety sauce. The wine’s richness complements the dish’s texture.
  • Aromatic White Wines (e.g., Riesling, Gewürztraminer): Aromatic whites shine when paired with spicy or highly aromatic dishes. Think of Thai green curry, Indian cuisine, or spicy Sichuan dishes. The wine’s floral and fruity notes provide balance and contrast to the heat. Also, spices accentuate the perception of alcohol on the palate, which can be undesirable if paired with higher alcohol wines. (Walter’s note: pairing Chinese or Thai food with a good Gewurztraminer is one of my favorite food & wine combinations!)
  • Crisp White Wines (e.g., Sauvignon Blanc, Pinot Grigio): Crisp whites—including Champagne or sparkling white wines— are refreshing choices for lighter fare, such as seafood salads, grilled vegetables, or sushi. Their vibrant acidity and clean finish make them a versatile option for a wide range of dishes.

Regional and Cuisine-Specific Pairings

Food and wine pairing also takes inspiration from regional cuisines. Here are a few examples of how different cuisines can influence your wine choices:

a. Italian Cuisine

Italian cuisine and Italian wine are both renowned for their superb diversity. From the rich, tomato-based dishes of Southern Italy to the delicate flavors of Northern Italy. For a classic pairing, enjoy a bold red Chianti with a hearty plate of spaghetti Bolognese, or opt for a crisp Pinot Grigio or aromatic Vermentino with a light Caprese salad. When in doubt—or just for inspiration!—pair a wine from the same region where the food dish originated. The locals figured this out a long time ago.

b. French Cuisine

French cuisine offers a treasure trove of pairing opportunities. Try a creamy Chardonnay with Coq au Vin or a delicate Sancerre—or a Muscadet—with moules et frites or escargot. The French have mastered the art of pairing wine with their regional dishes. Again, look to local pairings for sublime inspiration.

c. Asian Cuisine

The complexity of Asian cuisine calls for versatile wines. Pair a spicy Thai curry with a Gewurztraminer or off-dry Riesling (halbtrocken, or “half-dry”) to temper the heat, or enjoy a high-acid Sauvignon Blanc or sparkling white wine with sushi to enhance the flavors of the delicate fish.

d. Mexican Cuisine

Mexican dishes can range from delicate to bursting with vibrant flavors and spices. A zesty Margarita may be your go-to (and will always a good choice!) but consider a pairing ceviche or light meat or fish tacos with a lighter, brighter Sauvignon Blanc/Sancerre, Albariño, or Chenin Blanc; or pair hearty and flavorful dishes like enchiladas or carne asada with a medium-bodied red like Cabernet Franc, Carménère, or Carignan. A Tempranillo, Sangiovese or Malbec can also work if the food is not very spicy.

Tips for Perfect Food and Wine Pairings

Now that you have a better grasp of the principles and possibilities of food and wine pairing, here are some additional tips to enhance your pairing experience:

a. Considering Regional Wine Traditions

When enjoying cuisine from a specific region, consider pairing it with a wine from the same area. There’s a reason why Italian dishes often pair well with Italian wines – they’ve evolved together over centuries.

b. Take Into Account Personal Preferences

Everyone’s palate is unique, and personal preferences play a significant role in food and wine pairing. Don’t be afraid to break convention and try combinations that appeal to your taste buds.

c. Experimenting with Different Combinations

The joy of pairing lies in experimentation. Try contrasting or complementary pairings to discover new flavor experiences. Keep a wine journal to record your favorite discoveries.

d. Seek Expert Recommendations

If you’re uncertain about pairings, seek guidance from wine experts, sommeliers, or even your local wine shop. They can offer valuable insights and recommendations tailored to your specific meal.

Some Foods That May Cause Pairing Problems

a. Asparagus

Asparagus contain a sulfur compound (methyl mercaptan) that may cause a metallic taste

b. Artichoke

The organic compound cynarine inhibits taste receptors for salt, acid, and bitterness, and may make the wine taste oddly sweet

c. Spicy peppers

The active ingredient capsaicin increases the burning perception exponentially as alcohol increases

d. Sugar

Sugar dulls all flavors, resulting in palate boredom

e. Blue cheese & Brie:

The Penicillium fungi in these cheeses affects half the population, resulting in a metallic taste when paired with red wine

f. Iron

Sometimes found in fish, especially tuna, haddock and sardines, results in a fishy taste when paired with red wine

Recommended Wine Resources and Tools

To further enhance your food and wine pairing journey, consider using the following resources and tools:

a. Wine Pairing Apps and Websites

There are numerous apps and websites dedicated to wine and food pairing. They often provide pairing suggestions based on the wine or dish you have in mind. Some popular options include Vivino, Wine Spectator, and Wine Folly.

b. Wine Tasting Events and Workshops

Attending wine tasting events or workshops can be an enjoyable and educational experience. You’ll have the opportunity to taste wines alongside various dishes and learn from experts in a hands-on setting.

c. Books and Magazines on Wine and Food Pairing

Books and magazines dedicated to wine and food pairing are excellent resources for in-depth knowledge. Consider titles like “What to Drink with What You Eat” by Andrew Dornenburg and Karen Page or subscribing to wine-focused publications for ongoing inspiration.

Frequently Asked Questions (FAQs)

Before we conclude, let’s address some common questions about food and wine pairing:

a. How do I pair wine with spicy foods?

Pairing wine with spicy dishes can be challenging. Opt for wines with lower alcohol and a touch of sweetness, such as a Riesling or a slightly off-dry Gewürztraminer. These wines can cool the heat and complement the flavors of spicy cuisine.

b. Can I pair white wine with red meat?

While red meat typically pairs best with red wines due to their boldness and tannin structure, you can still enjoy a white wine with lighter red meat dishes, like ham or pork loin. A light Pinot Noir or Chardonnay can work surprisingly well.

c. What are some affordable wine options for pairing?

You don’t need to break the bank for a great food and wine pairing. Look for value-driven wines from regions like Argentina, Chile, or Portugal. These countries produce excellent wines at affordable prices. Look also to regions within the U.S. outside of Napa; consider Cabernet Sauvignon from Paso Robles, or Chardonnay or Pinot Noir from Santa Rita Hills.

d. How do I pair wine with vegetarian dishes?

Pairing wine with vegetarian cuisine offers a world of possibilities. Consider the dish’s dominant flavors and textures. For example, a vegetable stir-fry may pair well with a crisp Sauvignon Blanc, while a hearty mushroom risotto complements a Pinot Noir, Nebbiolo or Sangiovese.

Conclusion

In the world of gastronomy, the perfect food and wine pairing is like a beautiful melody – it can evoke emotions, elevate your dining experience, and create lasting memories. Whether you’re celebrating a special occasion or simply enjoying a quiet evening at home, understanding the art of food and wine pairing can open up a world of culinary delight.

As you embark on your journey of exploration, remember that the best pairings often come from a combination of knowledge and intuition. Don’t be afraid to try new combinations, seek expert guidance when needed, and savor the joy of discovering your own perfect matches.

So, raise your glass to the endless possibilities that food and wine pairing offer. Cheers to the delightful moments, the harmonious flavors, and the great food and wine pairings that await you. May your palate be forever tantalized, and your dining experiences enriched by the wonderful world of wine and food pairing. Bon appétit!

Autumn Equinox: Transitional Wines To Match the Season

 

As the seasons turn, consider shifting your wine selections to pair with fall’s wonderful harvest bounty. Fall squash abounds, so consider these wine pairings:

 

White

Chardonnay from the Sonoma Valley in California, with its creamy texture and buttery flavors along with the toasty notes from the oak, melds perfectly with the creamy texture and nutty flavors of the squash.

 

Red

Pair fall squash with pinot noir, which complements the squash with its red fruit and spice flavors. Try a pinot noir from cooler regions, like Oregon’s Willamette Valley or California’s Santa Rita Hills, to add more earthy umami flavors.

 

Melville Pinot Noir

 

Please enjoy responsibly.

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