Tag: tiefenbrunner.

Cold Weather Wines, Home, Indoor & Outdoor

Winter wines for winter warmth


Seasons change, and when they do, so do the wines we drink.  Cold winter weather calls for scarves and mittens, warming fires in the fireplace and bold, flavorful red wines in our glasses. This isn’t the time of year when our palates crave wines that are crisp and refreshing – our palates want body and soul!

The idea of “winter wines” is not so much about specific vintages being appropriate in one season and unacceptable in another. Rather, it is about which characteristics of certain wines not only match well with the season, but more importantly, with the foods we associate with the season.

Winter is the traditional time  to eat a lot of thick, hearty soups, stews, or roasts given the need to warm up when the temperature dips and to get some meat on your bones. Gatherings are planned and meals are cooked in the kitchen—that means winter food: hot, casseroles, meat dishes, heavier foods with rich texture and they all need  a warming, stimulating wine to go along with the meal.

Reds and heavy whites are the preferred choice, usually high in alcohol and served at room temperature. Winter wines are heavier and more complex, less acidic, and often more heavy oaked. Save those expensive Burgundy wines for the winter, they are wines designed serve with a rich meat stew or a heavy steak.

Winter warmers are full bodied wines that are a pleasure to have by the fire when there is a chill in the air and they are often the perfect mach for winter foods.

Sometimes, pairing wines with a particular food item can be difficult. However, there are a few classic pairings: chocolate and Cabernet Sauvignon, duck and Pinot Noir, Stilton or any blue-veined cheese and Port, foie gras and Sauternes.

Here are some good selections worthy of your consideration to pair certain wines with these classic cold weather staples.

Splurge a little reds:

Graham Beck Cabernet Sauvignon The Coffeestone 2006
For an interesting Cabernet Sauvignon from Franschhoek Valley, South Africa South Africa, try The Coffestone. Cedarwood and cigarbox flavors combined with rich dark berry fruit on the nose. There are complex and ripe cassis, mulberry, spices and rich chocolate flavors on the palate. This is a full-bodied, firmly structured wine with concentrated fruit, a balanced mouthfeel and long extended finish. This wine is excellent to pair with hearty stews, North African dishes and risotto. (around $30 splurge)

Campo Viejo Rioja Gran Reserva
From the heart of La Rioja, Spain comes an absolute star: Campo Viejo Gran Reserva. This wine represents some of the best in Rioja quality and is sure to conjure up compliments at the dinner table. There is intense fruit concentration, both in the aroma and on the palate. The texture is glossy, and storage in American oak gives the wine a conspicuous hint of vanilla. The concurrent use of French oak wines brings some spice to the party as well, with other flavors like burnt toast and even coconut. The wine pairs well with fiery and peppery foods, such as chorizo or paella.  (about $20 splurge)

Mont Tauch Terroir d’Altitude Vielles Vignes, Fitou Rouge
The Languedoc region of France has long been a favorite  and Fitou is the epitome of Languedoc wines. This is a   juicy, spicy and full-bodied red.  This Fitou  is is a supple blend of  Carignane Grenache and  Syrah grapes picked from 100-year-old vines growing high up on the hillsides of Languedoc. A veritable bargain, this wine is intense with dark fruit and herbs with a rich body of syrupy dark cherry fruit, it is ideal for cold weather. It is seductive, stylish red, rich in blackberry fruit and spice, with a hint of vanilla. Oaky and full-bodied, it is perfect  with sausages, venison, or wild boar.  (about $20 splurge)

Mid-range reds

Boschendal Shiraz  Stellenbosch
The emergence of this region of South Africa as a superior wine producer has been a boon to wine enthusiasts and this wine is a great example of a South African robust red. Dark mulberry in color, this youthful wine is a true South African Shiraz. there is luxurious fruit with aromas of cassis, blackberry, pepper and licorice. It is elegant and complex, with well-integrated wood and soft tannins on the palate. This wine is definitely made for food and hearty meat recipes at that: beef, ostrich, rabbit, portk and veal. (around $15)

Santi Solane Valpolicella Ripasso
For a wine that can be paired with any food, the Valpolicella Ripasso is a delicious red. The slightly spicy Italian wine is wonderful with meaty dishes like spaghetti and lasagna, but smooth enough to sip on its own. (around $15)

Crios de Susana Balbo Malbec
This is a 100% Malbec from Mendoza, Argentina. The aromas are a mix of freshly crushed black cherries and toasty smoky oak—just enough to frame the exuberant fruit. On the palate, the flavors of cherries and spice are obvious, and the jammy fruit quality just keeps coming on strong, with hints of spice and sandalwood lurking in the background. Perfect for a fancy dinner party, or just curled up on the couch in front of a movie. (around $15)

Easy on the wallet reds

Chateau Autauron 2005
This fiesty little Bordeaux has a complex finish with black cherry, earthy, peppery qualities.  Chateau Autauron comes from Fronsac an area that seems to  produce the best values in all of Bordeaux. It is reminiscent of drinking much older and expensive Bordeaux wine. For the price this is a wonderful “drink now” wine. It should get a little more depth with age, but you simply can’t beat it with a fillet with port reduction sauce or lamb. A real treat, especially if you enjoy the Fronsac earthiness. (around $10 save)

Columbia Crest Grand Estates Merlot
Washington State has a serious producer with  Columbia Crest, in the Columbia Valley area.  Trace amounts of Cabernet Franc and Cabernet Sauvignon add a layer of depth to the wine. The tannin level is medium, and a wonderful raspberry aroma and taste rise to greet the palate. Drink it now with pasta and tomato sauce, game, and sharp cheese casseroles.  (around $11)

Root 1 Cabernet Sauvignon
The hot and dry climate of Chile’s  Colchagua Valley is world-renowned for producing concentrated Cabernets and this wine is no exception. A blend of 85% Cabernet Sauvignon and 15% Syrah, this elegant, lush, rich red wine oozes with ripe fruit flavors of black currant, mocha and chocolate. Silky tannins and good structure lead to a long and complex finish accented with vanilla and toffee notes. It is an exceptional match with full-flavored cheeses, brie, gruyere, pasta with red sauce, steak, ribs, and chocolate or just sipped alone in front of a toasty fire.  (around $10)

Splurge a little white:

Francois Baur Gewürztraminer Herrenweg de Turckheim
Many white wines are too light for the dreary winter months, but a this biodynamic Gewürztraminer is bold enough to brighten any winter day. Gewürztraminer is considered the wine world’s most charismatic grape because of its exciting mix of the exotic and sensual with seductively sweet aromas and flavors of lychee and rose water. The wine is off-dry with enough strong fruits and spices to bring new life to any heavy chicken or fish dish. It also pairs beautifully with cured salmon or crab, smoked fish pickled herring, Muenster cheese, and smoked meats. The wine is also perfect for spicy Asian food.  (around $30 splurge)

Mid-range white:

Tiefenbrunner Pinot Grigio
A rare white wine makes an appearance on this list of winter favorites because of one dish: risotto, the Italian soul food staple. It is an ideal dish on a chilly night, and the Tiefenbrunner from the Trentino-Alto Adige region on the German border is a great partner. This cool weather region produces some spectacular wines that are very suitable to cold climate weather. In particular, this intense Pinot Grigio resonates with pear on the palate and has a good acidity balance going on. (around $15)

Easy on the wallet white:

The Covey Run 2009 Quail Series Gewürztraminer
This Washington State off-dry Gewurztraminer enjoys high-powered honeysuckle aromas, with delicious citrus fruit and a good splash of spice. Floral and aromatic in the nose with flavors of lychee, rose, and sugared pear on the palate, this refreshing, spicy white wine with plenty of delicious fruit to jazz up many a meal. This  wine can be enjoyed on its own or with  spicy foods and Asian cuisine as it cools the heat of the food and complements the intense and exotic flavors. Perfect pairings include sushi, Thai food and Asian fare with a spicy kick. There is enough sweet in this wine to cut the heat of red pepper spice. (around $10)

…for after dinner or in front of the fire:

Churchill’s Late Bottle Vintage
A wonderful Port to drink either as an aperitif or as a dessert. Ports are usually rich and sweet, with a higher alcohol content that is sure to warm you from the inside out. Churchill’s Late Bottle Vintage has a caramel taste to it that is reminiscent of a Heath candy bar. (around $35 splurge)

The Royal Oporto Ruby Port
Another wonderful Port. Just as sweet as the Churchill’s, the Royal Oporto taste is less like a candy bar and more like jam with rich, wild berry flavors.  (around $12)

There you have it: fourteen strong winter wine contenders at various price points. Taste them with care, scrutinize their characteristics, and decide for yourself whether they warrant your special consideration this winter.

About Wine, Entertaining, Home, Indoor & Outdoor, Regions, Wine & Food Pairing, Wine for the Holidays

Seven is the Magic Number for this Feast


While other Christian families throughout the world celebrate the Christmas Eve meal with various meats, for Italian families, the dinner is all about the fish – seven fishes to be exact. The Feast of the Seven Fishes (festa dei sette pesci) is a celebration and commemoration of the wait for the midnight birth of the baby Jesus, and it is one of Italy’s most famous traditions. In Italian, the meal is known as La Vigilia (the vigil) or Vigilia di Natale.
Apparently, The “Feast of the Seven Fishes” started in  southern Italy and/or the island of Sicily, where the tradition of eating seafood on Christmas Eve dates from the Roman Catholic tradition of abstinence—in this case, refraining from the consumption of meat or milk products—on Fridays and specific holy days like Christmas Eve. As no meat or butter could be used, observant Catholics would eat fish, typically fried in oil.
For many Italians, and those of Italian descent, the delight of gathering around a bountiful, beautifully laid table, the thrill of indulging in unforgettable regional dishes, and the convivial holiday atmosphere are enough to inspire anyone who loves a celebration or a good feast.
Although the dinner is traditionally celebrated with seven types of fish and seafood,  there may be eight, or even thirteen specific fishes that are considered traditional.
No one is certain about the significance for servng seven fishes, and I found several explanations for the significance of 7. In many societies the number 7 is a Magic Number and is considered a number for perfection. The theory being that the traditional Biblical number for divinity is three, and for Earth is four, and the combination of these numbers, seven, represents God on Earth, or Jesus Christ. Another explanation states it took God seven days to create the world, hence seven fishes. Some Romans claim it represented the Seven Hills of Rome. Then there was the theory that the seven fishes symbolize the seven sacraments in the Catholic Church, along with the seven sins.  Whatever the true explanation, the basic number is always seven and that remains the starting point.
For La Vigilia, there are no requirements as to which types of fish are served. In Italy, eel is regarded as a delicacy and is often, along with  capon and turkey, the few non-fishes on the table.
Popular fishes that are eaten on this special holiday are prepared versions of calamari, oysters, scallops, whiting, smelts, squid, conch, mussels, anchovies, sardines, clams, and shrimp. The most famous dish is southern Italy’s Baccalà (salted cod fish). The meal usually begins with antipasto, the Italian equivalent of hors d´oeuvres. This can include a variety of cold foods such as cheeses and raw or marinated vegetables, baked or fried kale patties, baked goods, and homemade wine.
In southern towns  La Vigilia Napoletana celebrations include “drowned broccoli rabe” (also known as Christmas Broccoli), a choice of vermicelli with either garlic and olive oil, anchovies, or clams, roasted or fried eel, followed by other fish dishes of your choosing, and a caponata di pesce (fish salad) to wrap up the dinner portion of the meal. Of course that doesn’t mean lobsters, crawfish, tuna, snapper, sea trout, salmon, aren’t included — it depends on family tradition. Somehow, capon and turkey (my family’s traditional Christmas bird) is included on the menu—chicken of the sea?—probably for the non-fish eating members of the family.
Traditional sweets (i dolci) are also important items for the Menù di Natale (Christmas menu) in Italy. These desserts include: struffoli (Neapolitan honey pastry); cenci (fried pastry ribbons sprinkled with powered sugar); dried figs, candied almonds, chestnuts, and marzipan fruits and vegetables.
Okay enough about the food, what about the wine? With all these dishes what wines do you serve?
Well, everyone knows Italian pinot grigio and Tiefenbrunner Pinot Grigio is a delicious place to start. This light yellow almost sandy-colored wine has the typical intense nose of pear and candied fruit. Extended lees ageing gives softness and roundness to the fresh palate. The noticable acid and phenolic finish provide impeccable balance and plenty of character emphasizing the dry, full-bodied taste and round finish. Tiefenbrunner makes a good companion to appetizers, asparagus, kale, seafood, poultry, pork or veal.
Want something different? Try Terredora Dipaolo Greco Di Tufo. This white from Campania has an interesting nose, offering ripe citrus fruits and hints of apricot, apple, and peach with a light, spicy mineral edge. It is full-bodied, soft,with balanced acidity carrying the fruity flavors through to a long, intense finish.  It is ideal with hors d’oeuvres, shellfish, grilled fish dishes, salmon and tuna, buffalo mozzarella, chicken and cold meat.
For a delightful blend of four Italian varietals: 50% Grechetto, 30% Procanico, 10% Verdello and 10% Canaiolo bianco, try Ruffino Orvieto Classico. This straw-colored white wine is fresh, crisp, and delicately fragrant with flowery notes of meadow and clover accompanied by fruity hints of green apples and a slightly nutty aroma. It is dry, crisp, and fresh, with earthy flavors and a suggestion of pear, fading to a crisp and balanced finish. Orvieto is excellent for antipasti, soups, flounder carpaccio, scallops,  seafood, and white meats. Serve it chilled rather than ice cold, to allow its subtle flavors to blossom.
Another classic is Fazi Battaglia Verdicchio Dei Castelli di Jesi Classico. The funny-shaped bottle was created  in 1953 for Fazi Battaglia by the architect Angonio Maiocchi. This Verdicchio is a bright medium-straw color with brisk scents of Granny Smith apples, nearly ripe pears and hazelnuts with a few petroleum aromas reminiscent of German Riesling. The freshness carries over to the palate–with excellent acidity to match up with a pasta sauce, spinach, lemon and garlic. Perfect for stuffed calamari in tomato sauce, deep fried calamari, linguine with clam or lobster sauce, cod fish balls in tomato sauce or kale patties.
Soave Wine is one of Italy’s old time favorites, and Si Soave Italia 2008 should become a classic tradition. Lively, fresh, and smooth, this is ideal for nearly any occasion. Similar in style to a Pinot Grigio, Soave has less of an acidic kick and comes off smoother with flavors of apple, citrus and tropical fruit.  Made mostly with Garganega and rounded out with some Trebbiano, Si Soave is ideal for Octopus or Scungilli salads, salmon and tuna dishes. Drink liberally with an arrugula salad, Italian salumi or even a thin crust margarita pizza!

For oysters and oyster shooters, I heartily recommend my all-time favorite, Domaine du Baumard Clos du Papillion Savennieres. Yes, it is French from the Loire but—the beautiful minerality and citrusy flavors make it deliciously delectable with shellfish. It is a little pricey, but for shellfish and crustaeceans, it’s well worth the price.

Okay, you’re not a white wine drinker, what sort of reds will work with this feast?

My all-time goes-with-everything Italian red is Cantele Salice Salentino Reserva. This red wine is from Puglia, in Southern Italy, and is a blend of 85% Negroamaro and 15% Malvasia Nera. The color is ruby red with dark glints of garnet. This wine is medium-bodied withbeautiful aromas of dark cherries, black tea and spice. This luscious wine explodes with fresh acidity that is keenly balanced by well-developed tannins and flavors of fresh dark berries and caramelized plums and hints of cedar. This wine pairs well with any aged cheese or any dish with tomato sauce, eggplant, kale, spicy peppers and capers! Perfect for pasta and meat sauce, as well as a goat stew and any red meat dish. This red is ready to drink immediately or will keep for 3-4 years It is an excellent quality “spaghetti wine”!

For something a little more classic, Rocca delle Macie’s Chianti Classico fits the bill.  This bright ruby-red Chianti is a blend of  blend of 90% Sangiovese, 5% Canaiolo and 5% Merlot. There are mature cherry and berry fruit aromas. The flavors are rich and well-balanced with ripe berry fruit. This red is a perfect compliment to a wide range of entrées including beef, chicken, drowned broccoli, kale, eggplant, and pasta in flavorful sauces.

Another Italian favorite is Zenato Valpolicella Classico.  A blend of 80% Corvina, 10% Rondinella and 10% Sangiovese from the Valpolicella Classico area, this ruby-red wine delivers super clean aromas and flavors of blackberry, with a hint of licorice. This red is medium-bodied with a crisp palate and a fresh, fruity finish. It’s dry and robust on the palate with an excellent, velvety texture, offering fleshy aromas of wild berries, currant, black cherry and spice, framed by intriguing hints of chocolate. A perfect wine to pair with stuffed calamari in tomato sauce, stuffed-baked lobsters, deep fried fish/shrimp/scallops, linguine with clam or lobster sauce.

Here’s a hint to try for the salty Baccalà and anchovies that you may not have tried before: Fino sherry. It is a beautiful combination.

The Feast of the Seven Fishes is a tradition that has existed since ancient times, and one which will surely continue. Life changes, but for Italian people throughout the world, this is one tradition whose religious and cultural significance outweighs everything else. Have a merrry!!!