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wine pairing guide

Posts Tagged ‘wine and food pairing’

Pairing Port: A Heavenly Experience

Tuesday, December 27th, 2011

This is a column that I’ve looked forward to writing for a long time because I hope to convince you that Port (or perhaps I should say the range of Ports) is a very special wine displaying at its best, an extraordinary depth of aromatics and flavor that is matched by none.  Still better, many of these wines are extraordinarily affordable and with the finest offering aging potential of one hundred years plus.  You can learn the details about the history, terroir and production of Port here.  Now, let’s get into the fun……………….. pairings.

Ruby Port is considered to be one of simplest and least expensive styles, aged in concrete or stainless steel tanks for two or three years, bottled young and displaying a strong, fiery peppery character, pleasant warmth, berries and plums.  Subtle aromas of caramel, chocolate, raisins or prune, even nuances of grilled meats often lie just under the surface.  These wines are best enjoyed while young, no advantage gained from further bottle aging.  This style blends at least a few if not more vintages in a single Port.

As Ruby is a lighter style, brighter fruit desserts of cherries and berries, lighter styles of dark chocolate and blue cheese work superbly.  Suggestions might include pie, chocolate covered cherries or berries and a blue cheese dip.  You can enjoy this style of port and not have to pay over $20.

Gourmet Dinner From a Gourmet Chef

Friday, December 23rd, 2011

We enjoyed, no we raved about a four star gourmet dinner from a top chef the other evening but the location will surprise you.  It was our home!

Chef and Food Network star Anne Burrell (www.foodnetwork.com), guided us through one of the finest Italian meals we have ever prepared!  While it would be a gas to reveal that she made a live appearance, she was in fact present in our kitchen courtesy of her new book Cook Like a Rock Star.  For those of you unfamiliar with Anne, her spiked up blond hair and electric personality reflects her zest for culinary life.  She’s worked at some of the top restaurants in New York, studied the culinary landscape and traditions of Italy, and has battled alongside Mario Batali as his sous chef on Food Network’s Iron Chef America.  Now host of her own Food Network show, Secrets of a Restaurant Chef, we “asked” Anne for her expertise in guiding us through one outstanding four star dinner.

Wine Choices: Not a One Trick Pony

Tuesday, December 20th, 2011

I believe there are two major types of people in this world; people who find what they like and stay with it, and people who are always exploring for something new.  It doesn’t matter if we are talking cars, or beer, or food, or wine; one group of people know what they like and continue to enjoy it, and the other group will continue to bounce from item to item, based on the sheer joy of trying something new.  In my life I have been both.

The first group of people I refer to as the “Dog food syndrome.”  Your dog eats the same food, day after day after day.  These folks know what they like and they stick with it.  Most of America believes in great consistency, and this is the group of people who do not like surprises.

It’s the Most Wonderful Time of the Year For Port

Saturday, December 17th, 2011

Part I: History, Terroir and Production

With the cold weather now firmly in control (at least in the Northern Hemisphere), many of us lean toward more hearty and well structured reds that pair with stews and other meat preparations.  Unfortunately that theme often doesn’t carry on through to the dessert course.  Trust me when I tell you that you’re missing something quite special is you’ve not paired port wine certain desserts.  But I’ll leave that for the next Wine and Food Pairing column.

Chateau Rauzan Segla: A Second Growth Bordeaux With First Growth Connections

Monday, December 12th, 2011

What did the third President of the United States and Chateau Rauzan-Segla have in common?  They both were a fervent admirer of the estate’s wines!  In fact, once Jefferson sampled the wines, he was so impressed that he ordered several cases worth.

Chances are when you first think of collectible Bordeaux, your mind goes the five “big gun” first growth estates.  But as I’ve pointed out in prior columns, second through fifth growth Bordeaux such as Pontet Canet, Cos d’Estournel and the "Leoville “triplets” deserve some space in your cellar.

Reds Warm the Heart During the Cold Weather Months

Monday, December 5th, 2011

It’s turned cold early this year in our next of the woods (or should I say desert).  With over a foot of snow in the mountains just outside our window and sub-freezing temperatures having already visited us, it’s time to relish full-bodied, well structure reds (not that I would turn away a great Chablis with mussels and chorizo).  So here we go…………….

Two Hands Bella’s Garden Barossa Valley Shiraz, 2004:

It’s the Most Wonderful Time of the Year For Chocolate, Cheese and Wines

Monday, November 7th, 2011

As the calendar turns to November and snows have already whitened the ground in many parts of the country, I know that the late autumn and early winter holidays aren’t far behind.  Thanksgiving, Chanukah, Christmas and New Year’s open the door to savory foods, sweets and good times with family and friends.  While I’ll soon make my annual plea concerning Thanksgiving dishes with wine, it’s the wine and food pairing finishing touches that can really take the dinner over the top.  Imagine pairing chocolate, cheese and wine together in one irresistible, palate coating experience.  But with so many choices of chocolate and cheese, not mention wine, where do you start?  For that answer, we made a trip last spring to Lake Champlain Chocolates(www.lakechamplainchocolates.com) in Burlington, Vermont to speak with owner Jim Lampman. 

Jim founded the artisan chocolate factory in the 1980’s after challenging a staff member of his then company, The Ice House, to manufacture a top quality chocolate.  The test chocolate was received so enthusiastically by patrons, that Jim “saw the light” and established Lake Champlain Chocolates.  It’s been up, up and away ever since, the line of chocolate expanding to include seasonal delectables such as Thanksgiving turkeys (which we order), Chocolate Santa, Stocking Stuffers, Chanukah chocolates, Chocolate Snowflakes and Coins, holiday truffles and gift baskets.  Their chocolate ranges from milk to dark and incorporates the freshest local ingredients such as maple syrup, cream, butter and honey to yield some of the “best chocolate in the country,” according to the New York Times.

Patience and Persistence Pays Off in Bologna

Saturday, November 5th, 2011

Bologna is just a magical city, filed with layer upon layer of history.  More on that in another Fine Dining article.  It’s also a city in which it’s exquisitely easy to get lost on the twists and turns of the tiny cobblestone alleys.  I don’t mean the sort of lost where you’re convinced that you’ll become part of Roman history only to be discovered a couple of centuries from now at the base of an antique street sign.  No, it’s the lost where you just know that unless you ask for some direction, you’re guaranteed to retrace your steps and possibly more than once.  It has that sort of “Twilight Zone” feeling.

To back up, we made the trek from Florence to the outskirts of Bologna with ease (a task that was quite rare for us).  As the GPS guided us into the center of the city, we found ourselves navigating ever smaller streets until they became tiny alleyways barely wide enough to accommodate our small rental fiat.  After circling the center of the town a few times and (illegally) driving through the central piazza, we finally discovered our hotel.  However, the “fun” was not quite finished.  Unable to find a parking space in the hotel lot, I was instructed to “ just drive on” around the corner and park at the sister hotel.  As I was to learn, as soon as someone says “just drive on,” you’re in deep @#$^*%$.  Once again, we found ourselves circling the piazza until out of sheer frustration, my wife rolled down her window and begged a young man, accompanied by his wife and two kids, for help.  Taking pity on us, he stuffed himself into the back seat and guided us on.  As it turned out, the sister hotel was just around the corner, just impossible to locate even at that.  With that settled, it was time to head to the ristorante, Drogheria Della Rosa (www.drogheriadellarosa.it).

Pairing Aglianico With Food

Monday, October 17th, 2011

The Aglianico grape variety certainly is not a household name.  In fact, I would guess the majority of wine enthusiasts barely know of its presence.  Yet if you’re in search of a red that can be robust, intense, and hugely tannic, opening the door to food pairings with equally big dishes, this is one you should search out.  You can learn more about the grape and wine by clicking here.

The “size” of an Aglianico is really a function of its winemaking style.  If fashioned in the more traditional style, the wine can be a monster with inky black fruits, over the top rough tannins and sharp acidity.  This profile reminds me of some of the traditional “old world” Barolos.  And similar to the Barolos, you need to pair them with equally big and meaty dishes.  On the other hand ( similar to the increasingly modern approach in Barolo ), more modern approaches are aiming at a wine that’s more approachable with fruits that are fresher, tannins that are more rounded and a balanced acidity.  This results in more flexible wine and food pairing potential than their traditionalistic cousins.

A “Back Alley” Dinner in Radda

Sunday, October 16th, 2011

After a long day on the road, navigating our way through two video interviews in Montalcino and spending the obligatory time getting lost, we arrived back at our hotel Relais Vignale (www.vignale.it) in Radda just before sunset.  After freshening up, but not overly hungry, we decided that we would wrap up the day with dessert and some coffee.

As we strolled through the quaint town, we came across a cute looking restaurant, Ristorante La Botte di Bacco, “the Cask of Bacchus.”  Bacchus was the Roman God of Wine and Intoxication.  After perusing the dessert section of the menu, we headed upstairs where we were escorted to an outside table situated in a small alley in the back.  My wife and I looked at one another as if to say, “really??”  However, it became evident that this was no ordinary back alley, relegated to waste.  It was, as it turns out, a cute little section set apart from the noise inside……….almost like a street café but in back.  From the ristorante, the cobblestone alley extended a short distance to several small shops from which you could descend back down to the main street.  Intrigued, we grabbed one the tables, ordered some Prosecco (which we seemed to be doing everyday) and reviewed the menu.  It didn’t take but a minute or so, salivating at the main dishes, for us to change our plans…………dessert was deferred and dinner was on. 

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