French Wine

You are in the mood for Pizza. Who isn’t??? What wine matches best with Pizza? So many great options to try!

By in BBQ and Wine, California Wine, French Wine, Italian Wine, Tampa Bay Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

The weekend is approaching. Or it’s late night hunger craves…You are in the mood for Pizza. Who isn’t???  What wine matches best with Pizza? So many great options!

It happens all the time you are waiting for pizza delivery… Of course you need to have some wine on hand.

Try a reasonably priced Chianti, Pinot Noir, or Gamay. A light body, low tannin wine with high acidity The acidity of these wines compliments the tomato sauce nicely and the mouthfeel allows the savory flavors of your Pizza to shine.

Also, lighter wines like Italian Barbera and Frappato are phenomenal with Neapolitan style pizza where and Nero d’Avola is rock solid with a meat lovers pizza.

If your pizza has mushrooms…the earthy style Pinot Noir, it’s especially delicious. A Mouvedre is another option too…Which might lead to a Rhone night of wine with your Pizza; trying something complimentary like a spicy Syrah or Grenache with a pepperoni pizza

I want to leave with a favorite! A total explosion. Red Lodi or Dry Creek Zinfandel. Tons of fruit, tons of power! Goes great with spicy sausage, grilled onions…Think the oven flavors that come with a toasted crust too. Just plain good.

Aglianico is probably the grape with the longest consumer history of all – the grape was the principal component of the world’s earliest first-growth wine! Drink it today!

By in Books - At a Glance, California Wine, French Wine, Italian Wine, Travel, Wine and Food Pairings, Wine Chatter and Blather

I read an article recently in the New York times on wine made from the Aglianico grape. I am so glad that this grape and its region is being noted for the delicious wine it produces. Famous oenologist Denis Dubourdieu has said “Aglianico is probably the grape with the longest consumer history of all.”

What’s very cool is that Aglianico is thought to have first been cultivated in Greece by the Phoceans from an ancestral vine and was brought into Italy by settlers spread to various points in the regions of Campania and Basilicata. In ancient Rome, the grape was the principal component of the world’s earliest first-growth wine, a wine called Falernian. Gladiator wine!

In its youth, Aglianico is can be very tannic and concentrated and powerful requiring a few years of ageing before it can be totally approachable. It’s deep garnet in color with whiffs of chocolate, earth and plums.

But big wine is great; I like it and seek it. As Aglianico ages, the fruit becomes more pronounced and the tannins more composed with the rest of the wine. Think full-bodied with firm tannins and high acidity, providing them with good aging potential. It’s can be very not-aggressive. The rich flavors of the wine make it appropriate for pairing with rich meats such as lamb, beef or a rich pasta dish. The grape is sometimes blended with Cabernet Sauvignon and Merlot too.

So for you drinkers of Barolo, Bordeaux, Napa Cabernet and good Rhone. This is where it’s at.

…by the way the white grape is called as Greco di Tufo, the grape was commented on by influential Pliny the Elder, the maker of some of the highest-ranked wines in Roman times and also author, naturalist, and natural philosopher

There are write ups on all this in Hugh Johnson’s wine books as well as Oz Clarke’s which is always a great read. You can re-read those guys, good stuff. Good wine books to own for entertainment and research.

Anyways, in Basilicata, Aglianico is where the region’s only DOCG wine, Aglianico del Vulture, and is concentrated in the northern area of the province of Potenza. The most sought-after of Aglianico del Vulture come from the vineyards located in and around the extinct volcano Mount Vulture.

In Campania (the third-most-populous region of Italy…extremely historical), the area in and around the village of Taurasi produces Aglianico’s only DOCG wine, also called Taurasi.

There’s more great Aglianico to be had in the province of Benevento. In Campania, it is also in grape of Aglianico del Taburno and Falerno del Massico.

So Where are the best places? Aglianico seems to thrive in volcanic soils, especially at higher elevations on hillsides that also have some limestone mixed in. That’s a great scenario for a hearty wine.

It really all adds up to the profile for greatness. So seek it out. Ask for it.

The wines can be both powerful and restrained, they can age beautifully, and they can be both soulful and reflective, deep especially when grown in the best places and produced by dedicated wine makers.

What to they mean by ‘The Body’ of a wine? Let’s talk a little bit about it…

By in French Wine, Tampa Bay Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather, Wine Sensory Guide

Oh, that wine has a good Body! …There something about ‘The Body’ in that wine… What in the world are they talking ??? Let’s talk about the very basic stuff.

Wine has a Body?

Yes!!!

The Body: Is the real impression of “weight” of a wine in your mouth, That’s generally attributable essentially to a wine’s alcohol. You can classify a wine as light-bodied, medium-bodied, or full-bodied. But really, a wine’s body describes the “weight” and texture of a wine in your mouth — how a wine feels around your tongue. It’s called a “mouthfeel”.

Wines don’t really have different physical weights and aren’t really thicker or thinner than each other, so the sensation we describe as body is a subjective impression. This “mouthfeel” of a wine is produced not by it’s mass or viscosity, but rather by it’s alcohol content, extracts, glycerol, and acidity.


…and another important term to mention and it is the balance there is between alcohol on the one hand, and acidity and astringency on the other. This is obviously most relevant to red wines. But it’s there in some interesting whites. It’s another sensation that you feel in the mouth.

That’s when more descriptors start to conjure…But that’s another world altogether.


So, let’s say generally, too little alcohol will cause acidity and astringency to dominate, making the wine harsh and thin. Too little acid and astringency will cause a wine to taste overly soft, heavy and flabby, with the spirity quality of the alcohol playing too much of a role.
•a wine tolerates acidity better when its alcohol content is higher
•a considerable amount of tannin is more acceptable if acidity is low and alcohol is high

Well there you go and that’s a start!

 

 

The Answer is Yes! Great Australian Cabernet Sauvignon! So let’s get on with the Key Australian Cabernet Sauvignon Regions!

By in Australian Wine, BBQ and Wine, California Wine, French Wine, Travel, Wine and Food Pairings, Wine Chatter and Blather

The kinship that Cabernet Sauvignon has with a maritime climate is understood due to history of Bordeaux’s Medoc region. Cabernet Sauvignon’s origins can be traced back to France’s Bordeaux region.
Over the past 15 years or so there have been many articles written by proponents of Australian Cabernet Sauvignon such as James Halladay, Oz Clarke, Robert Parker Jr and James Suckling and I agree that these wines are authentic, terrific and dynamic.

Cabernet Sauvignon reaches its highpoint (although Napa Valley may beg to differ these days) on the gravel soils of the Medoc, on the left bank of the Gironde estuary where it is widely blended with Merlot, Cabernet Franc, Petit Verdot. Within the Medoc are the famous communes, which produce some of the world’s best red wines.

Okay…so, it is fairly obvious that most (but not all) of Australia’s top quality cabernets come from regions with climates similar to Bordeaux (noticeably Coonawarra and Margaret River) which have a closeness to the sea and without any mountainous regions. Cabernet Sauvignon is a somewhat low yielding varietal, with small berries and thick skins, which give off high color, flavor and tannins. Cabernet Sauvignon ripens late, and has firm tannin structure that guarantees that it’s capable of producing wines with good potential to improve with cellaring.

Cabernet Sauvignon has been in Australia for a very long time. Early records show that by the end of the 19th century it had spread to South Australia’s Clare, Barossa, McLaren Vale and Coonawarra regions as well as in Victoria. Today Cabernet Sauvignon is really considered one of Australia’s great red wines and is widely grown all over the country, from the cool climate of Tasmania to some first-rate vineyards in Western Australia.

 
So let’s get on with the key Australian Cabernet Sauvignon Regions!

 

Coonawarra Cabernet Sauvignon

The fine strip of red ‘terra rossa’ soil over a limestone base produces Cabernet Sauvignon of distinction and refined structure, with the best wines merging sophistication and power. There’s this chocolate intermingled with the fruit and cedary oak. Lingering flavors are focused by dusty fine tannins that jog my memory to Rutherford California …Coonawarra Estates has some fine Cabs as does Phoenix Estate. Penfold 169 is a high end…there is also Penfolds 407 which is a blend of several regions including a good dose of Coonawarra. 

 
Barossa Valley Cabernet Sauvignon

The Barossa Valley has been an important source of Cabernet Sauvignon, largely as a blending partner with Shiraz. The Barossa Valley makes terrific Shiraz. There are vines of Cabernet Sauvignon in the adjacent Eden Valley also but are of smaller quantity, but fit well with the warm Barossa material. Elderton Estate is one that I like as well as Peter Lehman’s wines.

 
Margaret River Cabernet Sauvignon

Margaret River has fashioned some of Australia’s finest Cabernet Sauvignons over the past 25 years and is praiseworthy just like Coonawarra. Their best vintages are hardly ever green, and have ripe black fruits, earth and spicy characters. The majority of Margaret River and Western Australian Cabernet Sauvignons, totally benefits from the blending Merlot. The Margaret River Cabernet Sauvignons vintages of late have been outstanding. There have been last six have been good to excellent vintages from 2007 to ’10 decidedly so and ’11 and ’12 to showing well too.

 
Mt Barker Cabernet Sauvignon

This West Australian region is known for some outstanding red wines. The overall climate and terroir is restrained enough to foster Cabernet Sauvignon to full ripeness with abundant structure and the capacity to develop into great wines.

 
Yarra Valley Cabernet Sauvignon

Some of Australia’s top Cabernet Sauvignon-based reds come from the Yarra Valley, from nicely situated vineyards with great terroir. These wines are low in extraction, supple in texture, with lean blackcurrant flavors backed by hints of Eucalyptus and Black Olives.

 
Langhorne Creek Cabernet Sauvignon

One of the mainstays for Cabernet Sauvignon many years, there are some of the oldest vines and areas of superior soil in Langhorne Creek that make very rich, substantial and earthy wine. That is offset by notes of cedar with hints of cardamom, tobacco and licorice spice.
Clare Valley Cabernet Sauvignon

The Clare Valley produces very deep, concentrated Cabernet Sauvignon of power and elegance. This region should not be overlooked. These are wines that possess great aromatics that can have good structure that are medium to long-term propositions in the cellar.

 
Other Australian Cabernet Sauvignon regions

The above regions are the prime areas that produce Cabernet of renowned quality. Other notable Cabernet Sauvignon regions include Central Victoria, South Australia’s McLaren Vale region, the famous Mudgee and the Hilltops in New South Wales.

Some of my favorites are from Mclaren Vale…seek  Mitolo Jester, Two Hands and Kangarilla Road.

There is a wide range of Australian Cabernet Sauvignon styles and regional characters, from elegant, medium-bodied examples through to full-bodied reds full of intense black fruit flavors, with oak to match and firm tannins. Australian Cabernet Sauvignons are generally versatile, rich and well structured, and usually benefit from further age in bottle, so it’s also well worth cellaring them for a year or two.

Australian Cabs also can be decanted as an option! Use a nice big 750ml glass…

By the way…Grilled Steaks and Burgers with Dijon Mustard, Slow Roasted Shoulder of Lamb with Fresh Mint Sauce, BBQ Ribs in a spice rub or sauce are great place to start for food pairing as well.

How do I find a wine I like? How do I find the winners?.. because budget wines are hitting a quality level that is worth seeking!

By in Australian Wine, California Wine, Chile Wines, French Wine, German Wines, Italian Wine, New Zealand Wine, Spain Wine, Wine and Food Pairings, Wine Chatter and Blather

Over the past 15 years at least a couple of major things have changed. A lot more people are enjoying wine and budget price wines have been improving over the years. Technology has a lot to do with it; but so does the fact that winemakers have been replanting vineyards with grapes that make better wine. Just like plant breeders go all-out to offer more robust, more fragrant roses for gardeners, grape scholars and scientists have helped winemakers improve their vines.

So basically winegrowers are learning how to get more flavor from the grapes they grow by careful timing of watering and pruning. Money matters too. When wines cost $7 or $8 a bottle and above, winemakers can afford to use the better-quality grapes than they used too.

These changes probably mean that today’s under $10 wines would have cost $15 five years ago. Or your $15 wines are hitting a quality level that is worth seeking.Then apply that to a $20 bottle and so on.

Just to think that the price for a high quality Napa Valley Cabernet Sauvignon or French Bordeaux is roughly $50.

But we are talking the budget wines here… and their advancements!

When you walk down the wine aisle will you will see dozens upon dozens of sensibly priced wines on the shelves, yet picking one amongst the often-whacky labels—including everything from funky monkeys to long-tailed eagles—can be a royal pain. In regards to the style or the appeal of the wines in the bottle can be night and day.

So how in the heck do I find a wine I like?!? How do I find the winners?!?

Here are a few tips to follow to find a really decent wine of good quality.

Choose a grape you previously tasted but this time from a country you’ve never tried. For example some of the best budget or value wines have recently come from Argentina (try Chardonnay or a Malbec) , Chile (try its Cabernet Sauvignon, Merlot, and Chardonnay too). In Spain lower-priced wines from Rioja make good-value (usually the classic Tempranillo grape). Also, South Africa (Chenin Blanc, also known as ‘Steen’ sometimes) are a great opportunity to enjoy.

In the same way; try up-and-coming grapes and wine styles now before they take off in appreciation and reputation (and price). If you enjoy Cabernet Sauvignon style, try a Malbec—those again from Argentina are good values. Vinho Verde is a light, refreshing white wine from Portugal that’s famously inexpensive.

Also, just because it’s pink does not mean it is White Zinfandel.

Don’t pass over rows of massively unrecognized and underpriced rosé wines—many of that are enjoyably dry and crisp. Just so you know…this wine generally goes really great with lightly seasoned fish or chicken dishes.

Riesling, too, is so under-appreciated and that the price remains low for many of these well-designed and delicious wines. Riesling is very versatile. It can be bone dry, semi-sweet or very sweet. So have fun with that.  Remember hot and spicy food goes great with Riesling

By the way…A quick very basic food pairing hint…match ‘Power with Power’
You can’t really judge a quality of a wine by its label, but the label might tell you a bit about the style of wine inside If you see a wine label with a beautiful pastel collage of flowers on it, it’s not going to be a big, heavy concentrated red wine…but you never know… Likewise, a wine with a huge red or dirty old truck on it is unlikely to be anything too light-bodied or sweet.

Look, If you see the brand..Barefoot, Robert Mondavi, Jacob’s Creek, Lindeman’s, Beringer, Kendall Jackson, Echo Domani, Chateau St, Michelle, Yellow Tail, Concha Y Toro, Gallo…even Joseph Drouhin brand is in the budget price game now. Those wines are standardized uniform and consistent, regular- even unvarying.

While it’s tempting to stick to your “same old same old,” usual’s… it’s worth rolling the diceto find a new favorite at a low price. It’s great to know that with all the good wines out there at this price range, the odds are now better than ever that you’ll find winners.

 

Wines for the Thanksgiving season are Excellent with Turkey, Chicken and Fish dishes.

By in California Wine, French Wine, German Wines, New Zealand Wine, Tampa Bay Wine Pairing, Tampa Examiner Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

The Thanksgiving reds are the reds of Beaujolais, France.  These consist of of fruity (not to be confused with sweet) light to medium-bodied reds made from the Gamay grape. Excellent with Turkey, Chicken and Fish dishes. While Beaujolais Nouveau is the most popular, there are actually much higher quality Beaujolais Cru wines from this region. For light-bodied sips:

•Brouilly

•Mouin-A-Vent

•Fleurie

 

In Beaujolais, France there are also delicious white wines that are made from the Chardonnay grape as well in a crisp lighter style. If you find one, make sure you pick it up.

 

Light-bodied and tangy whites are excellent for Thanksgiving as well.

 

Sauvignon Blanc from New Zealand can be great, but it’s got unflinching acidity.  he same grape bottled as Pouilly-Fume or Sancerre from France’s Loire Valley is much softer. These whites are still acidic, tangy and herbaceous just like you crave from S.B., but with a subtler sip full of fresh green apples.

 

Medium to full-bodied whites are great for the fall/winter holiday…

Grapes like Gerwurztraminer and Riesling are often perceived solely as sweet. Not so fast!

For drier versions of these two, head north to Alsace. Gewurztraminer is a spicy white, while Riesling is more floral. Riesling is actually among the most diverse grapes from bone dry to sugary sweet in styles.

For an eye-opening white wine experience:

•Trimbach

•Albrecht

•Hugel

 

Burgundy whites almost strictly made from Chardonnay grapes, but they will not be oaky or buttery whites – they’re leaner and elegant with hints of flint, chalk and minerality.

 

Here is America ‘Chablis’ lost its social status when it became the preferred name for jug wine in the U.S., however this classy white is far from a flat, bland bulk wine. Also made from 100% Chardonnay, it has little and most often no oak, boasting crisp, mineral-spiked sips.

Other whites from Burgundy include Pouilly-Fuisse and the lesser-known and thus less expensive Macon-Villages. Both are lighter than New World styles and show off Chardonnay’s subtleties without the interference of oak.

 

Another great one is Viognier which is often called Chardonnay’s sexy sister. They are similar in look and body but this glass of white from the Rhône region will surprise you. It’s very aromatic. Viogniers are not abundant, so drinking will cost you, but these striking floral whites are a really good pick for Thanksgiving time.

Some California Reds have provided Sheer Greatness in a relatively Short period of time!

By in California Wine, French Wine, Italian Wine, Spain Wine, Travel, Wine and Food Pairings, Wine Chatter and Blather

California has an endless amount of excellent red wines and a lot of them are as either as good or more legendary than Old World French Bordeaux, Italian Chianti and Barolo’s and Spanish Tempranillo and Garnacha. In many cases the Old World knowledge has lent it’s ways to the California Terroir; but most of the time it’s been sheer greatness in a relatively short period of time.

Here are some of my California favorites…Including one from Washington State that is on my mind and fits the mold…

Dominus Estate Napa Valley Red (CA) Christian Moueix’s California legend shines by sheer density.

Hall Kathryn Hall Cabernet Sauvignon  (CA)Big, dense, juicy raspberry-driven fruit

CADE Cabernet Sauvignon Howell Mountain (CA) familiar to Napa’s presitigious PlumpJack winery in Oakville full and intense

Robert Mondavi Cabernet Sauvignon Reserve (CA)Robert Mondavi Reserve Cabernet Sauvignon brings big, brawny flavors

Shafer One Point Five Cabernet Sauvignon  (CA)  From Napa’s prestigious Stags Leap District, well-integrated intensity and opulence.

Col Solare (WA) Col Solare, Italian for “shining hill,” offers an amazing Cab-based blend sourced from some of (namely Red Mountain, Columbia Valley, Wahluke Slope and Horse Heaven Hills)

Grgich Hills Cabernet Sauvignon (CA) This Grgich Hills Cab has got plenty of power, yet boasts both beautiful balance and richness

Signorello ‘Estate’ Cabernet Sauvignon (CA) Napa Valley – If Italian Cabernet got lost on its way home

Robert Craig ‘Mt Veeder’ (CA) Cabernet Out of the Mt. Veeder wilderness comes this marvelous mountain wine

Blankiet Cabernet Sauvignon Paradise Hills Vineyard (CA) – Almost La Mission Haut-Brion-ish in its character

Stag’s Leap Wine Cellars – Cabernet Sauvignon Cask 23 (CA) full-bodied and opulent personality is profound

Ramey – Cabernet Sauvignon Napa Valley (CA) from valley floor known for creating rich, smooth Cabernet Sauvignon

PlumpJack – Cabernet Sauvignon Oakville (CA) Engaging red despite its richness and obvious size

Ridge Monte Bello Santa Cruz Mountains Red(CA) limestone, which is not found in Napa is unique and important
 
Seek these out, Try them…Cellar them. In fact these wines listed are good to lay down. But there’s one thing about great California wines…They can be hard to put down.
 
 

Delicious Cheese is great! Where do you start?…you can find them at the supermarket! Yep..Go ahead and experiment. It’s so good!

By in Bistros Eateries & Cheese, Cheese, French Wine, Wine and Food Pairings, Wine Chatter and Blather, Wine Sensory Guide

Cheese is great. It’s a great appetizer and it’s also a fulfilling meal in itself. There are so many to choose from. Where do you start. It’s not an easy question to answer but these days there are so many restaurants, Bistros and Pubs jumping on the cheese bandwagon that it’s getting easier to dabble, learn and enjoy.  And you can find them at the supermarket!
There are some delicious cheeses that can be found in the local market such as Whole Foods, Publix, Kroger, Hyvee, Costco and Trader Joe’s.

Listed are 8 relatively accessible cheeses that I like along with a little bit of a story to illustrate how interesting it all can be especially when you start pairing cheese with wine.
 
1.            St. Armour Triple Cream (French) – Rich and buttery, Soft and ripened; a heavenly cheese with angelic façade that’s straight-up sinful – Cow’s milk

2.            Cotswold (British) – legendary, made in Gloucestershire England; the cream is skimmed twice; blended with chives and spring onions farmed in the English Country – cow’s milk

3.            Wensleydale (British) a Yourkshire cheese once made by French Monks from the Roquefort region who settled in Wensleydale; cheese has been made here since 1150 AD; this one is infused with cranberry. – cow’s milk

 

4.            Spicy Gorgonzola Blue (Italian) – Originating from Milan; this is silky, savory and luxurious makes white chocolate seem brash and salty. Adding fruit or even a fruit-tinged beverage might be essential or a robust beer; unbelievably versatile… Pears, Apples, drizzled honey (tempers the sharp inflections), walnuts! – cow’s milk

 

5.            Manchego  (La Mancha, Spain) – where Don Quixote hailed. This cheese has hay and nutty flavors with a semi-firm compact distinct buttery texture not too strong or creamy that can be aged anywhere between 60 days and two years; great after taste…great with tapas and small plate like chorizo cheese –Sheep’s milk

6.            Goat Cheese Log (French)  – This snow-white, tangy cheese has been made for years, especially in the Loire valley in France; stored in a coolness it softens when exposed to heat to reveal a wonderful tantalizing savory treat that’s tart and fresh often with garlic and/or herbs with amazing results.
7.            The Camembert wheel (French/seasonal) – from Normandy is a soft creamy cow’s milk cheese with a bloomy edible rind; fuller and creamier…not to be confused with Brie that’s from Ile de France – Cow’s Milk
8.            Grana Padano (Italy) – One of the most popular cheeses in Italy; an artisan semifat hard cheese that’s fragrant, dry, grainy and delicious; made in copper kettles. It competes and is similar but less crumbly than it’s relative the king of cheeses Parmigiano Reggiano.


…selected Table Crackers, Baguette or Bread. Butter. A selection of sliced prosciutto and Serrano/lomo ham or chorizo, pork rinds along with fig, honey, raspberry, Red/black currant jellies or jams. Presentation on
a wooden cutting boards or on long serving platters pair-able with wine. Pick your favorite wines. Mix and match.


These are just a few of the ideas. Go ahead and experiment. It’s so good!

 

…Enjoy!!!





Not all wine gets better with Age…But the ones that do are awesome!!!

By in French Wine, Wine and Food Pairings, Wine Chatter and Blather

It is a totally false that you must age wine…It’s a lie. 

In fact, throughout the world, most wine is drunk “young” meaning relatively soon after it is produced, perhaps 12 to 18 months; while some wines will “mature” and become better over time, others will not and should be drunk immediately, or within a few years.

In due course all wine goes “over the hill,” so even the wines meant to be set aside for many, many years should be drunk before it’s too late.

…remember a famous name on the label is no guarantee whether a wine will age well.

For a wine to age well it needs a good spine…a good backbone! (fruit, tannin, aging in the barrel)

Which means it needs acidity, tannins(time on the grape skin) and aging in oak barrels (of course there are wines that see no oak). Without this structure; flavors will flatten out over time.

Further, while in the bottle I like to say a  tug of war ensues that makes the wine go through stages where one factor is overwhelming the other; yet it is perfectly possible that a wine gets expressively mute(where it’s hard to smell or taste anything awe-inspiring or irresistible. They call that a ‘dumb’ wine. Does not mean it’s bad. It’s just not expressive at all. – So be aware of that.

Are older wines better than younger wines? …It’s a matter of taste.

When red wines mature… the bitter tannins will soften and earthy flavors develop, the fruit is less energetic and supple. The wine may remain extremely cerebral and delicious; which is ultimately what you aspire for. Those with the great wine cellars and older classic wines that are well kept. There are wines that are just absolutely incredible when aged!

But there are plenty of people who enjoy buoyant and lively fruit and the tangy acidity of a younger wine. These wines can be just as engaging, nuanced or powerful.  It is a matter of preference.

What about the white wines?

White wines are best drunk when young because when they age whites can become honey flavored and nutty.

If it’s the most important task of a wine director…Why is creating and managing a restaurant’s wine list seem to be an afterthought?

By in California Wine, French Wine, Wine and Food Pairings, Wine Chatter and Blather, Wine Scores and Reviews, Wine Sensory Guide

I often get asked about Wine Lists and why some are better than others.

The general roundabout question always seems to be…

If it’s probably the most important tasks of a wine director; why is creating and managing a restaurant’s wine list seem to somehow be an afterthought?

Wow! It sure is a difficult question but it doesn’t have to be…

But just what sets apart a just-ok wine list from a great one? How does a Wine Director or Sommelier go about picking wines and making a great list? What’s most important?

My way of thinking is that there are folks who are interested in wine but may not know anything about wine.

Then, there are interested enthusiasts; who will be eyeing for particular names or styles. It’s key to try to build a list that appeals to everyone.

A great wine list starts with the proprietor(s) caring about wine and caring about profits. This must go hand in hand or the list is doomed.

Also, storing the wine in a hot closet just won’t work. Do it in the best cool environment if not a cellar. Make this happen. It speaks about the heart of the establishment.
Let’s get deep for a second…
Today, the new era of the Mixologist is on the rise; just like the new era Sommelier. Knowledge and creativity are in play.
The wine ‘is’ the driver that sells repeat menu diners; not the mixed drinks. The last thing a foodie wants consider is distillation. It’s a distinction that should be understood. Mixed drinks encompass the ‘establishment’ but truthfully not the meals…That’s not it’s purpose. But, the wine is both….and I say if you care about ‘sense of place’ in your wine; you are on the best path.

Then the first step in making a great wine list is talking to the chef about the food. The wine should go with the food. Period. That is crucial. This gives me hints and ideas to the types of wines that will pair remarkably well with the dishes. Wines with the right acidity, freshness, body, salinity, minerality most and notably—structure

The wine list is one that can pair up with multiple dishes and be able to criss-cross where several wines can address the dish. A guest needs to be able to sit with the menu at first glance along the wine list and determine whether he or she will or can return to your establishment and this is even before a bite of food is ever taken. Will it work with the meals? Will it work with Cheese? Will it work with dessert? Will it work on its own?

The list has to be fun and have some crowd pleasers as well the ones that make you think a bit. Like a white or a red that you wouldn’t expect. Or a varietal from a producer or a vineyard that is a curiosity. A great wine list can tell a story about history, geography and the combination of flavors that compel you to want more. They echo a Sommelier’s beliefs about wine. Not necessarily what are the Somm’s favorite wines or a who’s who greatest hits… but a diversity of taste. A diversity of value and some prized ones are important as well.

A list that is too small and cheap can tire you very quickly. So a small restaurant needs to be crafty and empathetic to its dishes; if they care about their patrons. Caring means to make sure all the information that is needed is displayed so the guest gets what they thought they were ordering and can make the right decision alone or with help from the Somm.

It’s not about whether the wine scored 90, 92 or 94 points. A great wine list is all about caring and listening your guest likes and providing them with your best options available, all while keeping it fun and enjoyable.
 

 

 
«‹ 2 3 4 5›»