If Wine in a Box is just as good as Wine in a Bottle… why does Boxed Wine Expire?

By in Tastings, Wine Chatter and Blather

A friend of mine asked me; or sort of was trying to make a point that Wine in a Box is just as good as wine in a bottle and why should he pay more for a wine in the bottle which is more expensive.

I basically told him. That…” it’s a pretty safe bet that a more expensive wine is usually a higher quality wine”….but whether it is a better wine would be totally up to him. He looked at me a little strangely. Like I was from another planet.

Only you can decide if you like a wine or not.

I also told him that in expensive wine there are 3 things you can look to that makes things more expensive and it has to do with techniques…

1.       are they using oak… and how;

2.       time in the whole process of making the wine;  and

3.       the terroir (the whole location, land and climate thing)

 

In value wines to find it’s hard to find those 3 things in play and if you do the wine would probably be coming from a developing country.

I also added “that is what is great about wine…It’s in the eye of the beholder.”

Likewise; according to an article I read from the Wine Spectator; the bags in the box will let microscopic amounts of oxygen pass through, into the wine, and after a while, that oxygen will make the wine taste less fresh. Which makes sense.

Bag-in-the-Box wines aren’t meant for long-term aging, so that’s good, honestly the packaging doesn’t really allow for it. You really don’t see cellars full of plastic bags of wine. Can you imagine life with giant Wine Capri Suns in the cellar…Probably not.

By the way the “expired” wines will not make you sick, but they might not taste like they did when you first bought them; most likely the fruit flavors have likely faded alot, and wine has taken on nutty and oxidized characteristics on the nose and flavors. But…some wine is awesome like that and is made to be that way…But, that’s a whole other story!

Is Chenin Blanc the most versatile wine?

By in French Wine, Tastings, Wine and Food Pairings

I often go for a dry Chenin Blanc for pairing with seafood. it has so many flavors though. It’s full-bodied yet crisp, aromatic, lively and complex. It is a wine of excellent quality. The talking points on the fruits such as pear, quince, pineapple and apple flavors and regions of the wine make so it can be explained to regular wine drinkers.  “How in the world does a Macintosh apple get in a white wine from France?” Also, the can wine get very interesting as it ages.

Chenin Blanc goes with everything from rich scallops, shrimp to delicate filet of sole. Look to France’s Loire Valley for this wine or South Africa; some California. It is a good Cheese. Ideal serving temperature for the wine 45ºF- 50º . It can be stored a little lower than that.

Retail is usually $25 and up. It has several styles dry to sweet and you can also find good values at lower price points. Use a white wine glass, like a Chardonnay style; although since it can be fuller and viscous and has those fruit aromas; try a Bordeaux glass just for kicks to show it off to friends or customers. Try it with a country fried veal steak and mashed potatoes or Gyro meat!

In the olden days in France they used to try to hide the acidity of the under ripe grapes in parts of the Loire. Now the less ripe grapes are made into awesome sparkling wines like Cremant de Loire. In Anjou you’ll find the I think best expressions of dry Chenin Blanc with the quince and apple flavors sometimes flowers and honeysuckle; which in Vouvray they get that style and can even get Noble Rot to make great dessert wine which evolves and improves with age. Very versatile; Don’t you think?!?

PS: There so much you can write about this place! … but I’ll be brief… there is a favored place within Chaume in the Loire that has a separate appellation called Quarts de Chaume which pays attention to grape maturity an the yield can be lower; which can mean the wine can age for years and years. Try to find one of those to drink now and another to lay it down.

What major factors influence wine styles?

By in Tastings, Wine and Food Pairings

In regards to key wine styles. Today, wine is produced everywhere Brazil, Israel, Australia, etc..in the world even in Wisconsin, USA where alot the great cheese of the world is at! Get the point?!?

The grape variety, the environment, the care given to the grapes and how the wine is made and matured are vital.

Tradition is key; but economics is crucial too. The ability to grow the crops sustainably within a given climate is probably most essential these days, I think.

Wine, is historical, artistic, romantic, geographical, cultural… gastronomy is so important, investment potential and science is big time important as well– one giant ball of thinking and enjoyment.

Terroir: the climate, the soil and the grape varieties… are at the core of terroir … The land or soil, a sense of place…The climate-soil-water relationships; again the grape varietal, wine processing, wine aging and the wine region.

Sometimes it doesn’t matter what the weather does, but generally when weather is on target, wine regions produce outstanding wines. I heard somewhere that winegrowers are calling it the “Goldilocks Effect” which is cool!

So how do the you organize and choose the most ideal wines for your taste? Well, there is a system to wine styles that most appeal to you. Think about Elegance, Boldness, Fruitiness and Suppleness and how it fits around those terms to start. It’s in the eye of the beholder though and very nuanced. Trust yourself!

 

Is Tobacco the cure to Ebola?

By in Wine Chatter and Blather

Is Tobacco the cure to Ebola? It looking positive that it is…The question now is…Wll our leaders make it viable for Big Pharma to work on the cure. Or will they push under the rug and delay it.


As fellow blogger of Vinography Alder Yarrow writes…’Like many such medicines, tobacco began its life as a gift from the gods, to whom it would return with messages from the living when smoked. From dark pitch to burnt caramel to sweet fruit, and always laced with wood, the smell of cured tobacco makes its way into many wines, most often thanks to wood itself. The toasted oak of a barrel can lend Cabernet, in particular, a deep note of pipe tobacco, shown best as a grace note rather than a blast of flavor. At its best, tobacco’s richness marries with the darker qualities of fruit to add spice and mystery, if not a bit of nostalgia, to a glass of red. Sounds like it’s better to drink it than to smoke it.’

Various medical studies have proven that wine in moderation is good for your health. Good for your heart in fact! There are antioxidants in red wine called polyphenols may help protect the lining of blood vessels in your heart and there is a polyphenol called resveratrol that has gotten major attention because it .helps prevent damage to blood vessels and reduces the LDL (low-density lipoprotein) cholesterol (the “bad” cholesterol) and prevents blood clots. Wow!

So let’s keep an open mind…

According to two CBS news articles on August 12 and 15th and recently other very high profile News outfits such as USA Today, NBC and Web-MD. There are a number of Ebola treatments and vaccine in development, and one comes from tobacco plants grown in specialized greenhouses at another operation, Kentucky BioProcessing, in Owensboro, Kentucky.

That experimental treatment, called ZMapp, uses proteins called antibodies, and is designed to inactivate the Ebola virus and help the body kill infected cells. It hasn’t been tested in people but had shown promise in animal tests, so it was tried in three people sickened by Ebola in West Africa – two U.S. aid workers, who appear to be recovering, and a Spanish missionary priest, who later died.

 So the big question…

Q: Why isn’t ZMapp being tested more widely to find out if it works in people?

A: There’s not enough available. The antibodies are grown inside tobacco plants, and then extracted and purified, a slow process. U.S. officials have estimated that only a modest amount could be produced in two or three months, unless some way to speed production is found.

Tobacco seems to be the cure to the Ebola virus. So let’s get on with it and fix the issue.

This is a new Generation and a new time they need to help push through all the gridlock thinking.

Everybody know, there continues to be reporting about how bad tobacco is for you and the lawsuits continue. There is money to be made on the issue; Nevermind a person’s right to choose and the ‘Pleasure Police’…But that’s a whole other story. People like tobacco as much as people like wine or chocolate; period.

There’s no doubt to smoking’s certain calming and medicinal effects. Not to mention it does murky up the lungs and has negative addictive features such as a link to Cancer which has not been cured yet. Because the negative health effects were not initially known, the issue continues to be exploited.

But now that there is news that Tobacco is the successful cure to the the Ebola virus. It may be time to give tobacco it’s due.

According to a cool and informative CNN news article years ago; tobacco was first used by the folks of the pre-Columbian Americas. Native Americans actually developed the plant and smoked it in pipes for pleasure, medicinal and ceremonial purposes. They were on to something way back then.

Christopher Columbus brought a few tobacco leaves and seeds with him back to Europe, but most Europeans didn’t get their first taste of tobacco until the mid-16th century, when adventurers and diplomats like France’s Jean Nicot — for whom nicotine is named — began to popularize its use. Tobacco was introduced to France in 1556, Portugal in 1558, and Spain in 1559, and England in 1565.

The first successful commercial crop was cultivated in Virginia in 1612 by Englishman John Rolfe. Within seven years, it was the colony’s largest export. A lot of our major leaders smoked and or grew tobacco from George Washington to Abraham Lincoln to Barak Obama over the next two centuries; the custom and growth of tobacco as a popular past time and cash crop which partly fueled the demand in North America for slave labor and todays hemorrhaging of our legal system.

Cigarettes, which had been around in crude form since the early 1600s, didn’t become widely popular in the United States until after the Civil War and the invention of the first practical cigarette-making machine; sponsored by tobacco baron James Buchanan “Buck” Duke, in the late 1880.

That’s essentially the origins…

Truthfully, he negative health effects of tobacco were not initially known; in fact, even back then most early European physicians subscribed to the Native American belief that tobacco can be an effective medicine. Which now we know is true and always has been true.

Let’s do all we can. Let’s make the cure to Ebola…and use the tobacco for its medical properties; this gift from the gods and help save as many people as we can! Sure we can make it controversial, but why??? Put your paradigms to the side… 

We can save lives!

 

Go visit the Finger Lakes region! Talk it up – USA’s Eternal Diamond in the Rough – even if it’s been producing grapes for 200 years

By in New York Wine, Tastings, Wine and Food Pairings

You heard it here first OK…well it’s in New York local papers…

Casinos in the Finger Lakes Wine region???

This week, supporters and opponents will deliberate on three proposals in the Southern Tier-Finger Lakes region for Casinos! … which includes a project planned by developer Wilmorite for Tyre in Seneca County and the other two projects are proposed for Nichols in Tioga County and Johnson City in Broome County, which are both in the Elmira-Binghamton area.

If this occurs it will have a significant impact on the already growing Finger Lakes Wine Country!

Johnson City and the whole Binghamton area is really a sleepy area and it’s really because a lot of factory jobs have been shipped overseas over the past 20-30 years.

But, the Finger Lakes has always been heavily dependent on walk-in traffic such as tourists, accidental tourists, people who really don’t know much about wine.

Most Finger Lake wineries are apt to see a decent amount visitors a year, yet alot of production is tailored to people who like sweet wines.

Arguably, Casinos would bring a lot more attention to the area.

Let’s be clear here…

The Finger Lakes are incredible and it has taken way too long for it to explode; because, and I know I am not alone in this opinion…

The American wine world is honestly lacking the full-on cool-climate viticulture scene. Just like people know Fall Season is here and leaves change; the awareness to the coming of cool-climate wines should be the equivalent.

The future is bright though; now is the time for more promotion; maybe Casinos will be the tipping point.

Not only is there Late Harvest wines, and a plethora of Riesling styles(Bone Dry to Sweet); there is Chardonnay, Gewürztraminer, Pinot Noir, Cabernet Franc. Cabernet Sauvignon and others… 
plus a whole host of Native American and French-American Hybrids.

It wasn’t until the 1950s, when Konstantin Frank, a Ukraine refugee, arrived in the Finger Lakes and started his Vinifera Wine Cellars, and proved that that vinifera grapes could grow in the cool, wet climate of the Finger Lakes. Dr. Frank planted alot of grape varieties to see which would thrive. In the 70’s is when the emphasis on Reisling took hold.

But really… grape vines have been growing around the Finger Lakes since the 19th century so it’s hard to come to grips with how little acreage of planted Reisling there is there, if you come to think of it.

Now that Reisling is so popular and the fingerlakes can make such diverse reisling – really world class, dry or sweet in a multitude of styles. We are talking Mosel and Alsace potential. Now is the time…really.

The thing is that for years, the Finger Lakes wine industry was dominated by big companies that made cheap hybrid wines, along with even smaller wineries that did most of their business selling hybrid wines out of their tasting rooms. It’s been a slow churning path, considering how great the Reisling can be there.

What’s fascinating is that hybrids in the Finger Lakes region (including vignoles, seyval blanc and aurore) far outnumber vinifera grapes, and there are more concord grapes planted than anything else which are intended for grape juice or sugary kosher wines.

Go visit the Finger Lakes region!  Talk it up – a true diamond in the rough – even if it’s been producing grapes for 200 years or whatever…Seek the killer wines!

The Finger Lakes is home to three distinct wine trails, each offering exciting wine and food pairing events throughout the year.  With events that range in theme from chocolate, cheese, herb, barbeque, harvest and holiday as well.  It’s pretty affordable.  Wine trail event tickets usually are for the entire weekend. Also, all three wine trails individually offer tasting discounts too.

• Cayuga Lake Wine Trail | 15 member wineries, one cidery too

• Keuka Lake Wine Trail | 7 member wineries

• Seneca Lake Wine Trail | 34 member wineries

This Fall try wines from the Southern end of the Cotes d’ Or, France… Great Pinot Noir and Chardonnay from the lesser known appellations!

By in French Wine, Tastings, Wine Chatter and Blather

 

Burgundy wines are glamorous. Smooth, well-designed and mouthwatering. At their best they are otherworldly and among the priciest wines on the planet; both the Red’s and the Whites.

It’s a combination of powerful and delicacy at the same time.

With that said….

Burgundy, France is overflowing with wine. In fact, some of the best values in Burgundy France come from the Southern end of the Cote d’ Or( which means the ‘Golden Slope’ and stretches from the city of Dijon running south to Santenay).

The reason I say some of the best values come from the south end of Burgundy is not only because it’s true. It’s because the wine is more accessible; softer and very welcoming.

Try this approach. Search for those Burgundy wines that are just at arm’s length from the most famous appellations. Just because you won’t find any Grand Cru’s or large estate wineries does not mean a thing in my book. They are subjected to the same weather conditions, topography, and provide that incomparable taste of Burgundy. This wine is sensational and thought provoking!

By the way, the Northern part of Burgundy (Cote de Nuits) produces red wines almost exclusivlely. Just south of the Nuits is Cote de Beaune (pronounced ‘Bone’) which produces
the great whites. The area we are talking about is below Cote de Beaune.

Sure, there are some differences in the vintages but not in the ‘sense of place’. Which is where it’s at; when we talk about the wine region of Burgundy.

Let’s list out the towns to look for… and some might ring a bell; if you don’t know already. These places just don’t usually jump out at you in average every day wine talk, you know.

Look for wines from the Southern Cote Chalonnaise, Bouzeron, Rully, Mercurey, Givry, and Montagny(which all have Premier Cru’s by the way…).

Also look the wines of the Maconnais with richer soils just south of the Cote Chalonnaise.

You will see wines from the Pinot Noir and Chardonnay grape of course…But you’ll also see a refreshing white wine called Aligote and maybe Pinot Blanc. Try it!

Look for Negociants as well…such as Louis Jadot, Drouhin, Louis Latour and Faively to name a few.

Hence, these are the areas of southern Burgundy just before reaching Beaujolais that are not part of the most famous; yet they are incredible. It’s just the way it is…. And a lot of it has to do with history, property rights, inheritance and complex birth right laws that make it these vineyards have less of a spotlight.

 

 

Special Report – A list of 15 value food friendly red wines; Great deals and All on the shelves right now; Drink up!

By in 2014 Top Wines

By Ralph Del Rio, Wine Correspondent

Here are 15 red wines, with quick notes in restaurant menu style.
All are bargains that you can find on the shelves right now. You do not need to break the bank to enjoy good wine.

These are food friendly too!…and under $15 retail.

Drink these over the next year or so. Go ahead and count on this list… no vintage is listed.

These wines are from some of the top wineries/producers year in and year out; Have fun seeking them out!…


Luzón Verde, Spain                                                                                                                          Bold red cherry and strawberry flavors are the highlight in this Monastrell


Sierra Cantabria Tinto Rioja                                                                                                           This Tempranillo wine offers robust black-fruit flavors and a satisfying herbal edge.


Bodegas Hijos de Juan Gil Juan Gil Jumilla

A fleshy, new world style of Monastrell with rich flavors and generous mocha and vanilla.

Emilio Moro Finca Resalso Ribera del Duero
An earthy red whose steady tannins, spice and acidity make it ideal for picadillo, lamb or steak.

Mas de Guiot – Grenache-Syrah
Well rounded Grenache and Syrah blend good plum and brown spices come together nicely

Perrin & Fils Côtes-du-Rhône Villages, France                                                                 Vivaciously fruity, with raspberry and sweet cherry tones.


Fontanafredda Briccotondo Barbera, Italy

This delivers loads of herbs and spices and  supple black cherry flavors

Allegrini Valpolicella Classico, Italy
Juicy and supple and delicious with bright red berry fruit flavors.

Capezzana Barco Reale di Carmignano, Italy
A supple, energizing blend of Sangiovese and Cabernet.

Terrazas de los Andes Reserva Malbec
Jammy, deep and concentrared; sourced from higher-elevation vineyards.

Montes Limited Selection Apalta Vineyard Cabernet Sauvignon-Carmenère                          Rich, generous and spiced, well concentrated fruit with a full body

Cline Cashmere, California
This lush Mourvèdre, Grenache and Syrah blend yield chocolate and cherry flavors

Foxglove Zinfandel, California                                                                                               Extravagantly oaked, with caramel, chocolate and cedar flavors layered with blackberry fruit.


Liberty School, Paso Robles, California
Fruit driven and smooth; juicy red plums with supple black cherry, plum and violets

Monte Antico, Italy
Leather, cherries and plums a mighty valued Super Tuscan that delivers


There is nothing like a great BBQ American Burger and a glass of big red California Zinfandel!

By in Australian Wine, BBQ and Wine, California Wine, French Wine, Wine and Food Pairings

I like all kinds of burgers beef, pork, turkey, lamb, fish and falafel(veggie burgers are awesome)…

 All go great with wine!

But, to me there is nothing like a great grilled American Burger and a glass of big red California Zinfandel.

Surely BBQ goes great with a lot of varietals such as Shiraz, Cabernet Sauvignon, Cabernet Franc or a juicy Barbera. But, there’s something about the lively cherry and that bramble! The Blackberry, even Raspberry character…Which is what a lot of California Cabernet has as well, It has spice  and some volcanic smokiness. There can be a lot of heat too because of the alcohol as well. For BBQ’s its a Zin that says “Drink me”!

This is the rule I go by in BBQ. Go ‘Power with Power’ which means the spice in your burger can go with the spice in your wine. Unless you want to go way on the other end of the scale with a very acidic wine. That’s why weirdly enough sometimes a Sancerre wine or an Italian Barbera does the trick. Just think…Why does Port wine go so well with Blue cheese?… Same thing!

I digress…Now by American Burger I mean ground chuck, Worcestershire sauce, plenty of garlic, salt, freshly ground pepper American cheese(optional). It can be Wisconsin cheddar… and of course buns…and any garnishes or condiments that you like.

OK, in searching for balance with wine, chuck works best with a burger because it has a good fat vs lean ratio. You need around 20-25% fat on your meat or you may end up with a dry burger…unless you prefer it that way.

Light your charcoal to preheat and let the coals burn down to a medium hot temperature.

Make sure your grill surface is hot and oil to take advantage of the sealing in the flavors and get some of that grill mark taste.  Cook the burgers 3-4 minutes on each side depending on your level of doneness. Put it on your bun, garnish it and enjoy!

Remember these things…

Don’t push down on the burgers, you will squeeze out the juices and lose flavor. Sometimes you see your neighborhood burger guy do it. They do it for speed nothing else. You are trading off flavor for speed of getting your burger quicker.

The FDA says to 160 degrees; but if you like mediun rare it’s around 145 to 150 degrees. You need to decide what you like and your level of risk of course.

A big Juicy Zinfandel such as a Cline Ancient Vines, Ridge Three Valleys(a lot of choices in Ridge wines), Ravenswood Lodi (same here), The Rancho Zabaco’s Heritage too…just to name a few. Oh and the Sancerre (white!!!), try one from Kermit Lynch, the acidity will cut through the fat of the burger and bring out the fruit in the wine.

Thinking about a Trip through Napa? Here’s a List I made of Wineries that are open to the Public for you to visit…

By in California Wine, Tastings, Travel

I have taken several trips to Napa Valley over the last few years and what strikes me is that no matter how many wineries you get to visit; you always have more to get to next time around it really pays to have a strategy; an idea of what you want to do. If you don’t, you can end up not seeing as much. It will still be great. But it’s better to plan. remember these wineries are situated in some of the most beautiful vistas anywhere. So it’s not just the vino; that draws people here time and time again.

So, a good trip to Napa generally has some planning involved if you want to coordinate your visits to the Wineries. Guaranteed the weather will hot. Not Humid hot; more like an electric hot blanket. There will be very little if any rain. In the months of May thru the beginning of August you will see the unripe grapes. In July the grapes change to their true colors. The harvest season begins in mid-August and spreads out into late October. This is the standard. All these times have something to offer on a trip to the valley.

These days very few wineries still combine a tour with the tastings and the days of free tours of the vineyards and winemaking process few and far between. For many of those you would need to make an appointment and inquire about charges. A lot of them just require you to reserve and book an appointment. Don’t be shy about calling. Remember, a lot of folks show up unannounced and the winery just wants to make sure it’s got its house in order to attend to things.

When you visit wineries; there’s always the thought of a picnic. It’s just a great thing to do. Not all wineries allows picnics due to code enforcement; but there are those that do. Some wineries ask that you purchase a bottle to use their grounds. They’ll even open it and supply you with glasses too. The definitive economical lunch in Napa is a French baguette, gourmet mustard, good cheese, salami, a little fruit and a nice bottle of wine.

There are two main ways to see the Napa Valley by car…there are other ways like trains and hot air balloons or bikes; I prefer a car.

Traveling through Highway 29 is a straight shot from the south end of the valley. You pass through Napa, Yountville, Oakville, Rutherford, St. Helena and Calistoga. There are a lot of great restaurants along the way. Be aware that traffic can get heavy around 4 – 5PM
Another driving route is along Silverado Trail, which is most easily picked up by from Highway 29 in Napa and then turning left when you see the sign for the Silverado Trail. The Silverado The trail essentially runs parallel to Highway 29; but is less busy. It zigzags through rolling hills and the green landscapes of vineyards.

Here is my list of Napa Wineries that are open to the public along with some of the key varietals which currently to do not require a reservation. It’s a great list with some fantastic wineries. 


Artesa – Napa – Cabernet Sauvignon, Chardonnay, Pinot Noir, Meritage, Albarino, Sauvignon Blanc

 

Clos Pegase – Calistoga – Cabernet Sauvignon, Chardonnay, Meritage, Rose, Port
Conn Creek – St. Helena – Cabernet Sauvignon,
Cuvaison – Calistoga – Chardonnay, Pinot Noir
Domain Chandon – Yountville – Sparkling
Flora Springs – St. Helena – Cabernet Blends, Chardonnay
Franciscan – Rutherford –  Cabernet Sauvignon, Cabernet Blend
Frank Family Vineyards – Calistoga – Cabernet Sauvignon, Chardonnay, Sangiovese, Late Harvest
Grgich Hills Estate – Rutherford – Cabernet Sauvignon, Chardonnay, sauvignon Blanc, Zinfandel, Late Harvest
Hall – St. Helena – Cabernet Sauvignon, Pinot Noir, Syrah, Late Harvest
Louis M. Martini – St. Helena – Cabernet Sauvignon, Merlot
Napa Wine Company – Oakville – Assorted
Orin Swift – – St. Helena – Cabernet and Zinfandel Blends
Paraduxx – Yountville – Zinfandel
Peju – Rutherford – Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, Rose, Port, Late harvest
Pine Ridge – Napa – Cabernet Sauvignon, Merlot
Plumpjack – Oakville – Cabernet Sauvignon, Merlot
Provenance – St. Helena – Cabernet Sauvignon, Merlot, Malbec, Sauvignon Blanc
Rombauer – St. Helena – Cabernet Sauvignon, Chardonnay, Zinfandel, Late Harvest
Silver Oak Cellars – Oakville – Cabernet Sauvignon
St. Supery – Rutherford – Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Sauvignon Blanc
Stag’s Leap Wine Cellars – Stag’s Leap – Cabernet Sauvignon
Twenty Rows – Napa – Cabernet sauvignon
V Wine Cellars – Yountville – Assorted Varietals

The most common way of getting  around Napa Valley  is by renting a car, grabbing a guide book, or some wine country brochures and getting on with it….and making it happen.  It’s a great road trip and it’s an experience that’s just great every time.

PS. If you are willing to make the effort and reserve and make appointments (I recommend you do a little of this)…There are places like Black Stallion, Buehler, Domain Chandon, Robert Craig, Inglenook and Robert Mondavi and Hess Collection all have excellent wine, tasting rooms, vistas for some unforgettable wine experiences.

 
 
 
 

The Key to a good food and wine paring is to Match the food with the Weight of the wine!

By in BBQ and Wine, Wine and Food Pairings

The key to a good food and wine paring is to match the food with the weight of the wine!  One needs to think about the cooking method… while thinking about the body and weight of the wine.

First we’ll talk about the cooking methods and then we’ll follow up with a list of wines chiefly itemized  from lightest body to heaviest body so you can begin to connect the dots.

 Steam, poached or boiled food go with the lightest and most mild flavors and weights.

Fried foods add Fat…and Fat gives most to the weight of the food

Braised and Stewed dishes, including casseroles and classics meals such as Coq Au Vin and Beef Bourguignon are for Richer and more concentrated arrangements

Grilled and BBQ cooking gives off smoky and caramelized flavors which add to the awareness of weight. Grilled foods generally do not give off any additional acidity in the food mostly can be added with citrus or marinades.

Roasted meats and dishes are for wines that can measure up to a concentrated body.

Here is a list of wines from lightest body to heaviest body (note that white Viognier, Oaked Chardonnay, Red Gamay (Beaujolais) and Pinot Noir tend to have similar body):

The whites: Champagne(or Cava), Muscadet, Pinot Blanc, Italy’s Pinot Grigio, France’s Pinot Gris, Sancerre, Pully Fume, Riesling, Gewürztraminer, France’s Chablis, Sauvignon Blanc, Viognier and Oaked Chardonnay.

The reds: Gamay(Beaujolais), Pinot Noir, Granache, Tempranillo, Sangiovese, Merlot, Italy’s Nebbiolo, France’s Syrah, Zinfandel, Cabernet Sauvignon and Australian Shiraz.

When starting to pair; it’s alright to stick with top producer’s ask your wine merchant…For example, tell them you are looking for a Riesling to pair with Mexican, Asian or Indian foods… a Pinot Noir or Beaujolais to pair with a grilled Chicken with parsley…a lively young red to pair up with some Pecorino cheese.

Have fun! Enjoy making the pairings…

By the way, usually Alcohol in a wine can be a gauge to the body of a wine… lower than 11-12% alcohol is a lighter bodied wine. Fuller bodied wines have higher alcohol commonly more that 12-13%. But be on alert because winemakers like to get creative with their wines so just use this as part of your formula when finally picking out the wine for your meal.
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