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wine pairing guide

Posts Tagged ‘Albarino’

Don’t Be the Turkey This Thanksgiving

Monday, November 21st, 2011

For those of you who have read my ranting and ravings over the last couple of years about wines for the Thanksgiving feast and leftover strategies, I hereby offer to you a pass…….a get out of jail card free, if you wish to move on.  But for those new to the Wine Inquirer or even those who wish to “refresh” their strategy, then stay with me here because I can save you LOTS of confusion, not to mention money.

Thanksgiving is one of those holidays that potentially throws the “kitchen sink” on to your plate: turkey, stuffing of nearly every variety and texture you can think of, cranberry sauce, veggie dishes both warmed and cold, yams and Idaho’s and that’s just the core of the event.  Dessert can be every bit as hectic ranging from traditional pumpkin, pecan and apple pies to cheesecakes, chocolate and………..well, you get the point. 

One thing this dinner is NOT is a well organized arrangement of foods displaying an obvious theme of spices and textures that, in turn, pairs perfectly with one style of wine.  That being said, and listen to me carefully…………I’m servin’ up some pearls here………..DON’T open up your favorite high end collectible!!  Not everyone will like the wine, it’s guaranteed to either conflict, get lost or overwhelm at least one dish, and waste the hard earned effort and monies you delegated toward the collectible.  There are times for breaking out the collectible……….THIS AIN’T IT!!

Molecular Gastronomy: The Force Behind Wine and Food Pairing

Tuesday, June 21st, 2011

When I used to work as a meteorologist (seems another lifetime), I would tell people that forecasting was part art and part science.  Admittedly, there were times when some doubted that there was any science at all!  But indeed there was and continues to be as data now available to meteorologists is more sophisticated and accessible than ever.  How the forecaster integrates this data into his or her years of experience in forecasting…………that’s the art.  Likewise a painting is part art and part science, the scientific part comprised of the colors and canvass while the art is expressed by the creator.

Likewise, I’ve always thought of food and wine pairing as dueling segments of art and science.  The science part derives from the components innate to food and wine, components such as acids, tannins (and other polyphenols), fruits, sugar, glycerol, fats, oils, salts, sugars, amongst others.  The (subjective) art part plays out in testing wind and food pairings.  After all, what you describe as a homerun pairing might be met with skepticism by your friends.  It’s all in the nose and palate.

Planning the Labor Day Food and Wine

Monday, August 30th, 2010

As we close out the summer season with the traditional Labor Day weekend, palates turn to barbecued dishes, seafood and dips.  I’m not yet certain where we’ll fit into this scenario but it’s safe to assume that some of my time will be spent over the hot grill.  With some extra time off, many of us will be afforded the opportunity to celebrate from afternoon to evening over the long holiday weekend.  That, in turn, opens the door to enjoying food and wine from afternoon right into the evening.

If you launch your festivities during the hot afternoon, lighter fare and lighter wines are a great place to start.  For me, I love the idea of some cold, peeled large shrimp.  We mix up a spicy cocktail sauce with horseradish, cilantro and just a touch of fresh lemon juice. Some freshly cut vegetables to pair with humus is a great accompaniment.  And of course, how could you not display a large bowl of festive and colorful chips with salsa and guacamole?  We picked up some smoked Hatch New Mexico chilies last week and I’m sure to be dicing them up in the salsa…….hmmm.

Wines of Portugal: Not Just Port and Madeira Anymore

Tuesday, January 12th, 2010

While Portugal has hung its hat on the signature fortified wines, Port and Madeira, the country has awoken the rest of the wine world to its tremendous potential in quality red table wine and mostly through native grapes.

Portugal shares its border with Spain on the west and a small stretch to the north while the eastern side joins the Atlantic.  The country spans only 380 miles north to south and, on average, about 100 miles east west.  The terrain ranges from mountainous north of Porto in the northwest portion of the country to rolling open plains in the south central Alentejo to flat on the Atlantic west coastal plain.  The Douro River cutting westward from Spain (where it is known as the Duero), carves out deep canyons rimmed by steep and rugged vineyard terraces.  Much of the region is still somewhat remote with small winding roads.  Soils in the hearty Douro region are rocky with an abundance of schist.  Climate, overall, is maritime with warm summers and cool, wet winters.  However, move a bit inland, and temperatures can soar to over 100 degrees for long stretches during the summer.  Rainfall ranges from around 80 inches in the mountains to less than 500mm in some inland regions.

Spring Cleaning

Monday, March 30th, 2009

Every year around this time, I embark upon my ritual wine cellar spring cleaning.  It gives me an opportunity to review the inventory, pair down the winter weather wines that “need” to be consumed or are past due and free up some slots for the incoming summer wines.  Every so often, I discover a long ago hidden gem in the back of the cellar that got by me.  More often than not, it’s a single wine that I picked up on a spur of the moment, stored away and forgot about.  I actually discovered a few of these last week and will be finishing them off over the next month (or feeding my sink in the worst cases).

With the weather having turned exceptionally mild recently, my mind is already turning to thoughts of summer cuisine and wine.  My choice for summer dinners usually is pretty causal, revolving around barbecues, salads and seafood.  In the wine department, I tend toward refreshing and crisp white wines.  Summer in the desert southwest is an ideal time to both reacquaint with traditional whites as well as “make new friends.”  As the temperature approaches the century mark, I find myself eager for a refreshing and less alcoholic crisp white.  That being the case, I thought that I would share with you the list of potential whites that will stock our cellar this summer and their popularity ranking in our cellar, one being the most popular and five being the least.

The Reign of Spain

Wednesday, March 25th, 2009

Unbeknown to most, Spain now ranks as the third largest wine producer in the world, having nearly doubled its exports to the United States alone in the last decade.  In addition, Spain threatens to replace France as the world’s top wine producer in 2015, if the current trends continue.  If you have not yet treated yourself to the experience of tasting Spanish wines, this would be a great time to do so.  Wine producers, as a whole, have benefited from a few years of forgiving weather producing reds with character, intensity and personality and light, crisp whites.  As you will see on the Wine Finder segment, there is a wide universe of value and quality Spanish wine just waiting to be discovered in Tucson alone.  Fortunately for us, it appears as if the worldwide economy has made these wines even more attractive in pricing.  One word of caution, however.  There are many inexpensive Spanish wines out there that suffer from mediocre quality so please, use our list of Spanish value and quality wines in Tucson in the Wine Finder.

While there many wine growing regions throughout the country, the most notable are the Rioja, Ribera del Duero, and Priorat.  Not to ignored, however, are several smaller up and coming areas such as Toro, Jumilla, Penedes (producing the infamous Spain version of Champagne, Cava), Bierzo, Navarra, Calatayud, Caceres, and Rias Baixas (producing the very popular Albarino varietal).  It is also noteworthy that Spain has the most land under vine in the world.

Lotus Garden
Callaghan Vineyards
Temco
Dos Cabezas Wineworks

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