With AJ’s (www.ajsfinefoods.com)  Fine Foods Summer Wine Spectacular now underway, we thought that it would be useful to examine some of their promotional wines and suggest a food pairing idea or two.  With forty wines, all under $13, of varied styles from so many regions, there’s a wine for everyone’s budget and palate.

Root 1 Sauvignon Blanc, 2008:

This is a wine from the Casablanca region of Chile.  Only 15 miles from the Pacific, this region tends to see cooling maritime breezes from the cold water issuing northward from the Humboldt current.  The result is an ideal climate for Sauvignon Blanc and Chardonnay.  A lengthy growing season and abundant sunlight allow for slow ripening and the development of sugars which balance the grape’s acidity.  Specifically, the wine offers a fresh tropical medley of melon and lime with a tinge of pear, the latter likely due to the juice lying sur lie after fermentation.  The balance of acidity, sugar and a nice sense of minerality espresses what this terroir is all about.  This is a wine to drink now.  The wine makes for easy pairing with foods; think seafood, pork, chicken primavera, dishes topped with creamy (white) sauces and Caesar salad.

Hugues Beaulieu Picpoul de Pinet, 2009:

If you haven’t tested and tasted this grape variety from the south of France, you owe it to yourself to give it whirl.  The Picpoul grape is one of the grapes that is allowed in the Chateauneuf-du-Pape blanc.  It is renown for its very dry, crisp personality with a focused acidity offering up aromas of grapefruit, nectarine and apple.  Great food pairings would be shellfish, cold cuts and crisp veggies in a creamy dipping sauce.  Enjoy this wine now…..it’s perfect for our hot summer!

Four Vines Zinfandel California Old Vine Cuvee, 2007:

This winery is located in the Paso Robles region of California.  Neither maritime breezes nor fog invade this region, leaving it fairly warm to hot during the summer months.  The climate is very conducive to Zinfandel and Rhone varieties.  The ’07 Zin is a perfect expression of the region with deep fruity berries, some cherry and spice and tinge of oak.  The wine can be enjoyed now or over the next year or two.  While nearly any barbecued meat pairs beautifully with a Zin, my favorite is a burger.  However, don’t over look great pairings with a spicy and meaty pizza, lamb, duck, pork and spicy sausage dishes.

Angeline Pinot Noir California, 2008:

From the heart of the Russian River Valley, this wine is produced by the Martin Ray winery.  The wine is a very simple expression of the grape with fresh cherry aromas and flavors and just a hint of spice.  Drink this now.

Classic food pairings clearly would have to begin with salmon and tuna in the fish category.  For heartier dishes, I think I would steer toward those on the “lighter” end of the spectrum such as pork, chicken and maybe veal.  Even at that, these dishes could overpower the wine if accented and accessorized too heavily.  Be careful with beef and lamb dishes as they might overwhelm this very light style Pinot.

Tags: AJ's Fine Foods