Wines of Winter
Cold weather pairing with food and budgets in mind
by Bella
All right, the winter is here—it
has invaded us! Do you know what this means? It means that our appetite grows
in the opposite direction of the outside temperatures. It also means that pasta
and risotto, ribs, beefy pies and stews, chilies, and soups appear on my daily
menu at least twice a week. Let’s talk about some wines that work well with the
hearty winter fare.
First, a few words about pastas
and risotto with side vegetable dishes such as squash: because of the creamy
texture of starches and earthy flavors of vegetables, some acidity is required
to balance out the dishes. A sauvignon blanc, such as Clerget 2008, is an ideal
choice. Another good pick would be an un-oaked chardonnay like a Chablis or any
of the white Rhone wines. Made from un-oaked chardonnay, this wine is slightly
oxidized, which gives it a hint of dry sherry on the nose and a nutty finish.
The acidity and fruit are in balance, and the complexity of the wine marries
beautifully with the flavors and textures of the dishes that mainly consist of
creamy rice textures or pasta. The winemakers use exposure to oxygen as an
additional flavor component with results that greatly compliment food.
Braised meat is one of the dishes
to look forward to when temperatures drop into the single digits. The
traditional approach to pairing heavier dishes like short ribs usually brings
us to wines like Zinfandels or Cabernet Franc, which are high in alcohol and
very full bodied. Well, I am sure you will enjoy this pairing, but remember
that 16% alcohol combined with red meat will take only one full glass
to...lullaby...lullaby. Try lighter reds, Gamays or Beaujolais, for instance. These reds are fruit bright, crisp
with medium acidity and sparkling vitality. These wines will cut the fattiness
of the meat and will compliment the herbs in the sauces.
Soups and cold weather are
classically comforting, and if the soup is hearty enough it can make the meal
itself. Traditional Italian White Bean, Pancetta, and Tortellini soups pair
well with Chianti, of course, but don’t overlook regions such as Portugal and
their masterpieces that are so affordable. My favorite and newly discovered
wine—Ciconia, Portugal, the blend of Syrah and Arogonez, or LAB, from the area
of Lisboa. Both wines are grown in sunny gentle slopes of clay and limestone
soils, allied to the beneficial maritime influence—idealistic conditions for
wine growing. Obtained through traditional fermentation, long maceration, and
aged in Portuguese new oak barrels for at least four months, these wines pair
well with soup. Also try pairing with hot open sandwiches, boiled potatoes and
cabbage with gravy, pork chops and other uncomplicated dishes. These wines are
about $10 per bottle, which means that the New Year resolution to give up booze
for about month to save the household budget is completely unnecessary.
Resume your normal drinking
patterns after the holidays and change your approach to wine consuming:
discover new wine regions, explore a new grape variety, try blended wines or
slowly start switching your taste from sweet to dry...drink less but of a
higher quality. If you are not eating out, buy a special bottle of wine once a
week, something you always wanted to taste, and invite friends to share the
experience.
Here are some truly affordable
wine gems for your winter dinner table:
Gnary Head Zin 2008, California
Ravens Wood Cabernet 2007,
California
Concannon Cabernet 2008
Wente Sauvignon Blanc San
Francisco Bay, California
Chalone Montery County, California
El Portillo Malbec 2008,
Argentina
El Portillo Sauvignon 2009,
Argentina
Campro Viejo Gran Reserva 2002,
Spain
And remember, Life is a Matter of
taste!
Posted by Chris Hewitt
on 12:52 PM.
Filed under
Beer & Wine
.
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