Tag: wines

Fall Transitions, Food & Wine, Pairings, Regions, Wine & Food Pairing

Transitioning to fall with Spanish Wines


More and more, wine drinkers are discovering Spain’s stylish mix of the traditional and modern wines of Ribera del Duero, an important wine-producing area in Castilla y Leon in northern Spain.

Ribera Del Duero is one of Spain’s truly legendary wine regions, known for produceing some of the world’s best and most exclusive red wines. Most of which are high-quality red Tempranillo-based wines. Tempranillo wines are delicious wines for transitioning into the fall and winter season.

Finca Feroes “Roble

100% Tempranillo | D.O Ribera Del Duero, Spain | ABV: 13.5%

If you’ve never tried Tempranillo, a good entry-level example is the Finca Feroes “Roble,” a  red wine that seamlessly melds fruit and oak-influenced flavors in a cuvée that delights the senses with its engaging aroma, complex flavor spectrum and elegant finish. The winemaker uses 100% sustainable old-world winemaking practices that are free of chemicals. The grapes are grown within a natural reserve in the Duero River Valley that has alluvial, pebbly soil and a continental climate perfect for traditional winemaking

The color is a deep cherry and the aromas and flavors combine elements of berry fruit, herbs, vanilla, coffee, licorice, oak and an earthy-leathery minerality.

The palate is delicate and well structured with rich red and black cherry notes followed by smoky spicy tobacco and hints of wood, vanilla and roasted coffee. Six months aging in American oak, imparts a savory oak flavor profile and the full-bodied tannins makes for a lingering finish.

This wine makes an excellent pairing with red meats, roast beef and smoky barbecue stews, lamb chops with rosemary and garlic or a grilled steak with green beans, buttered potatoes and sauce bearnaise.

Definitely serve  this wine in large glass at a serving temperature of 16° – 18°C / 50°- 64°F.

Finca Feroes Rueda
100% Verdejo | Rueda, Spain | ABV: 13%

When it comes to white wine, Verdejo is Spain’s signature white grape. The Rueda region, a atchwork of vineyards on the flat high plains south of Valladolid, produces some of the most amazing Verdejo wines.

Verdejo wines are refreshing and aromatic and sustainably-made Finca Feroes Rueda is a traditional medium-bodied style. Visually, this wine is a vivid wine, a shiny pale yellow with glints of green. The nose offers up fresh intense aromas of fresh citrus, green apple, peach and pineapple.

Expect deliciously fresh and bright acidity with racy, focused flavors of lemon rind, green apple, melon, pineapple, kiwi and pear. It also deliver notes of minerals and a hint of grass.

With its good length and a refreshing finish, this a beautiful white to enjoy with an aperitif or to accompany a seafood. This wine pairs really well with poached proteins, cured meats and pork dishes. With vegetarian dishes and salads, the acidity cuts through and compliments asparagus, tomatoes, olives, and greens with vinaigrette dressing.

The wine is light, dry, fresh and elegant  wine with tasty acidity and a delightful finish. It should be served chilled at  9ºC / 48°F. The wine isn’t known for longevity and should be consumed within 3-4 years of bottling.

These wines are truly inexpensive and affordable—please don’t let the price fool you into thinking that these wines aren’t special!

Value Wines, Warm Weather Sipping, Wine & Food Pairing

Grey skies are going to clear up with some sunny spring wines


Grey skies, low temperatures, snow and hail showers one minute, bright warm summer sunshine the next…aah, the joys of spring. When the weather is “in betweeny” like this, you need versatile wines that can adapt to changing weather conditions. It’s time for a wine rack spring clean!

The idea of changing the wine you drink with the season, just as you change your diet and your wardrobe still meets some resistance. People tend to ‘like what they like’ when it comes to wine, drinking the same bottles right through the year. The more pronounced acidity and palate weight of lighter wines may not be to your taste. But try them with the right kind of food and you’ll see how perfectly tuned they are to the flavors of spring.

Whenever I’m asked  about seasonal choices, I hear little voices calling out to me from their space on the wine rack, “Pick me! Pick me!”  But with limited space, we have to be discerning. Of course, I always start with my first tried-and-true favorite, Sauvignon Blanc. For white wines, there’s something innately spring-like in the herbaceous aromas and zingy acidity of Sauvignon Blanc. Although I love its refreshing gooseberry and leafy minerality charms, my spring versions need to be fuller in style, with a more weight and depth of flavor than in Summer when coolness and refreshment are of prime importance.
Here are two delicious American versions:

  • Kathryn Kennedy California Sauvignon Blanc (about $25)
    Good California Sauvignon Blanc is a trickier endeavor than it seems; so many fall too ripe, shifting away from grassy freshness; others take green flavors to an extreme. Kathryn Kennedy California Sauvignon Blanc  doesn’t play grassy, but it’s still zingy and fresh for the style, with flavors of dried hay, oregano, nectarine skin and a lemon-rind bite. Good for herb-laden foods and goat cheeses, it’s also an excellent “porch-pounder.”
  • J. Christopher Willamette Valley Sauvignon Blanc (about $18): This Sauvignon Blanc is a beautiful spring-scented wine and a perfect partner for delicious late-spring garden gems—peas, fava beans, fresh herbs—that are so challenging to partner with wine. This refined wine offers notes of elderflower, freshly mowed hay and ripe pear underlined by the crisp acidity we expect from Sauvignon Blanc Pour alongside a fresh-herb and chèvre salad for an ideal late-spring pairing.

Spring is also the time to reintroduce Riesling. Riesling tends to polarize wine drinkers—some love it, some hate it. There’s no denying Riesling offers crisp, fresh flavors and modest alcohol levels that make it perfect for spring sipping. If it’s the sweetness you want to avoid, stick to Alsace Riesling, German Kabinett Riesling or Clare Valley Riesling from Australia. If you want to avoid the typical kerosene flavors it can develop with age, stick to younger wines.

  • Josef Leitz Eins Zwei Dry Rheingau Riesling (about $17)
    Not that we don’t love the off-dry beauty of the German wines, but spring flavors lean just slightly toward a drier style, and dry German Riesling is a particular favorite because it can easily work all the way through a meal. The stony character of the Rheingau truly shines in this lean and exciting white. Eins Zwei Dry is full of lime pith, lemon, quince, cool stone, white peach-skin flavors and a hint of saline. It’s clean, tangy, fresh and thirst quenching on the palate…or, as we like to say, quite gulp-able.

The Albariño grape plays in the gray area between Riesling and Sauvignon Blanc, yet neither is a fully fair comparison.  Good Albarino can be lovely and expressive, rewarding you with a more exotic twinge like the stony character or subtle floral scent sof Riesling.

  • Bonny Doon Ca’ del Solo Estate Vineyard Monterey County Albarino ($18)
    This Albarino is grown biodynamically near Soledad, and it brings a curiously oily Riesling quality, with exotic scents of shredded green papaya, pomelo and lily. Zingy and almost clipped in its style, it still has enough sweet fruit to drink with a substantive seasonal main course.

One fashionable option is every sommelier’s darling, Grüner Veltliner—this Austrian grape is less demanding than Riesling, more sophisticated than Pinot Grigio and quite delicious ron its own.

  • Bethel Heights 2011 Grüner Veltliner, Oregon (about $18)
    This dry wine exhibits aromas of pear, yeast and lime with hints of spice and white pepper. There are herbaaceous notes in this light- to medium-bodied white. The clean mineral notes, crisp lemon, lime zest and hints of chalk are followed by a touch of flint and white pepper. A great dinner or sipping wine.

This spring, Pinot Grigio lovers should give the beloved Italian Falanghina grape a chance. Preta Capolino Perlingieri Falanghina Sannio DOC (about $16) offers just a hint of floral and fruit on the nose. Flavors of green olive and brine meld with dried lemon peel, apple, white peach and fresh green herbs. With its sharp as a tack, intensely mineral flavors, it’s often called the Pinot Grigio for grown-ups.

We love Chenin Blanc, and in its home territory of the Loire Valley the wines combine complexity and fruit with vibrant freshness. In South Africa, Chenin Blanc combines riper fruit flavors with an exotic pine-pitch accent that parallels spring’s fresh flavors. A good choice is: Ken Forrester Petit Stellenbosch Chenin Blanc (sbout $10). This producer is known for great values. With its steely, aromatic profile,  Fuji apple and a mouthwatering citrus presence, this value-driven wine can taste like a more expensive proposition.

Chardonnay lovers must try Chehalem “INOX” Willamette Valley Chardonnay (about $19) this spring.  This wine takes its name from the French abbreviation for “stainless steel,” and it has a crisp, steely delivery. Made from 100 percent Dijon clones, it is clean, light-bodied and wonderfully balanced. This white pairs best with grilled vegetables, mild goat cheese, chicken or trout.

Okay, so what reds are just right for Spring?

Pinot Noir is a good choice because it’s a supremely flexible grape. Pinot Noir’s low tannin and softly spicy fruit are the keys to its adaptability—it’s great with or without food, and is light-bodied enough to match up to warming weather. Young Pinot Noirs are best for that bright, intense, pure raspberry fruit, but you don’t have to sacrifice flavor and complexity.

  • Brooks Pinot Noir- Willamette Valley 2011 (about $21)
    The joyful young fruit – red cherries, strawberries, black raspberries – is what you notice first, but then a touch of cherry cola and peppery spices come through. that’s followed by smoky oak, along with a fresh emergu amd textire. Finishes with a refreshng bitter edge that cleans your mouth and a nice bit of spice that leaves you wanting more.

These are jut a few great buys for spring tasting and your spring wine cellar. Jut as you can never have too many pairs of shoes, you can never have too many styles of wine! Enjoy.

Entertaining, Home, Indoor & Outdoor, Wine & Food Pairing

Time to entertain with wine


For many a host or hostess, holiday entertaining can be as daunting as it is delightful. Whether your tradition is a casual buffet or a sit-down feast, selecting and serving wines to complement Christmas dinner need not be daunting.

You will be able to reduce your stress and potential disasters by following these simple tips and words of advice: Have a flexible plan, make it fun — but most importantly, serve wine.

Picking wines to accompany a meal is a straightforward process. After all, wine is the perfect beverage solution because it’s easy and there is something for everyone.

First thing to do is to create a budget and stick to it. Wine doesn’t need to cost a lot to be good—there are plenty of delicious wines that cost less than $10 a bottle, and you don’t need to open the most expensive bottles to impress your guests.  Take comfort in knowing that terrific wines to go with your soireé are available in every price range.

Greet guests with a glass of bubbly. No matter the size or scope of your party, sparkling wine is the perfect aperitif, it’s fun, and many believe that bubbles serve to stimulate the appetite. There’s no need to get hung up on the formality of Champagne—there’s an abundance of sparklers and often best values can be found in an Italian Prosecco or a Spanish Cava.

Unless you know your guests’ preferences, look for food-friendly wines that pair well with a variety of foods. While you may have moved on from White Zinfandel and would love to serve a red Bordeaux, there are some people who simply don’t enjoy red wine, no matter how good it is;  so make sure that you have at least one red wine and one white wine available. Look for easy-sipping versions of Sauvignon Blanc, Pinot Noir, Zinfandel, Sangiovese, and Merlot.

If you have guests who insist on drinking wines you don’t care for, such as White Zinfandel, Pinot Grigio, or Merlot and only drink one glass at that, no worries.These wines are often available in four-packs of single-serving bottles, so you can graciously serve a glass without opening a full bottle. (You will then have wine for their next visit as well.)

Determining how much wine to have on hand can seem like a shot in the dark. Plan on three glasses of wine per person when wine is the principal beverage being served and estimate five glasses per bottle. It’s best not to get carried away with too many wines and it’s best to purchase wine, using this formula: 60 percent white wine / 40 percent red wine. Think of your event as a great opportunity for guests to try new wines.

When serving wine, serve it at the right temperature. Most people serve their whites too cold and their reds too warm. To attain the correct temperature, remember the 20/20 rule: Chill red wines for 20 minutes before serving; and remove whites from the fridge 20 minutes before serving. That way, the reds won’t be too warm and the whites won’t be too cold.

When serving wine with dinner, your options might include a white with the first courses, red with your main courses and a sparkling or dessert wine to complete the meal.

Offer snacks that are high in fat and protein, to help guests moderate their drinking.  The cardinal rule of food and wine pairing is not so much as what you’re serving as how it’s being prepared. Pair wine to the seasonings and cooking method as opposed to simply the starch or protein.

No matter how much you want to share a special bottle with friends, if one of your guests declines a glass, respect that decision and offer either chilled water or a selection of non-alcoholic beverages.

Don’t worry about having enough pieces of stemware to accommodate your guest list. Any glass can be a wine glass., but if you really want wine glasses, you may want to consider renting. Glasses come to your house clean and go away dirty; need we say more?

Guests might enjoy knowing a little about that special bottle you’re pouring, but avoid a lecture. Don’t call attention to the price or the difficulty you had in obtaining it, and don’t brag about your great taste. Simply pour, sip, let the wine speak for itself and relax, it’s going to be a great evening!

Entertaining, Home, Indoor & Outdoor, Warm Weather Sipping, Wine & Food Pairing

Red White and “The Grill”


Conventional wine wisdom often highlights young, fresh white wines with plenty of crisp acidity for summertime, but reds can make their mark for summer. They work best especially around the grill with red meat.

If you are having a backyard barbecue, there are no hard and fast rules when it comes to pairing wines with your grilled classics, but there are guidelines to help you get the perfect pairing. Just remember,  pairing wine with grilled foods is a forgiving task.

Generally, red wines go well with grilled red meats – basic burgers, steaks, ribs and more. These meats are often somewhat salty, a bit smokey and, when grilled with marinades, sauces, or added condiments, and tend toward being a touch sweeter or spicier.  Most grilled dishes are relatively simple; there’s a main ingredient (usually a protein of some kind), plus seasonings in the form of marinades, rubs and sauces.

To choose a wine to pair with something off the grill, consider two things: First, how hearty is the food, and second, what’s the dominant flavor?
For lighter foods—white-fleshed fish, vegetables, chicken breasts—pick a lighter wine. For heartier foods—sausages, burgers, steaks—choose a more robust wine. (You can find light-, medium-, and full-bodied wines in both red and white.)

Now we tackle flavors. The dominant flavor is a key thing to consider when selecting a wine.  If your meat dish contains a heavy-duty dose of sauce — barbecue, teriyaki, brown sugar, or your own secret recipe— give it wine pairing priority over your meat.

For steaks and butterflied legs of lamb—even if they’re marinated beforehand—the dominant flavor will almost always be the meat itself. If any of these are the mainstay on the plate,  spicy wine lovers should opt for a solid Zinfandel or Shiraz. For those who prefer their wine more fruit forward, a more mellow Merlot will fill the bill. If  your standard palate preference is a Cabernet Sauvignon with a firm backbone, go for it, will also give the meat a hand-up.

If you find chicken, fish, or pork chops on your plate and you really, really have your heart set on a red wine, then a Pinot Noir with its smoky background or a fruit-forward Merlot would be a safe bet. Don’t forget if the chicken is slathered in barbecue sauce or the shrimp is covered with a fiery garlic-habanero vinaigrette, the sauce or seasoning is by far the main flavor of the dish and the wine should compliment those flavors.

Okay those are the guidelines, but how do you decide which varietal is best for your grilling expertise?

America’s favorite red, Zinfandel, is able to handle a wide variety of red meats. This bold red wine bellies up to meaty, smokey flavors. Zinfandel’s black pepper spice, acidity and ripe tannins can often carry your meat’s fats and texture to a new dimension. A Zin works well with barbeque sauce, steak sauce and mild salsas. One thing to remember if there is too much spice in the sauce the wine and sauce will compete and both will end up as losers.

With the characteristic fruit-forward flavor profile, Merlot will support the spice and not aggravate it. Yes, Merlot is the spicy sauce answer to the above dilemma. Grilled pork chops, chicken and garden-variety salads with lighter dressings also mingle well with Merlot.

Number three on the grill-friendly wine list, Syrah or Shiraz is delicious with just about any red meat. Offering dynamic, somewhat aggressive fruit flavors, balanced with more mellow tannins and a softer-fuller body – this wine’s place to shine is definitely at a barbecue gathering! Consider a bold, Australian Shiraz with a plate full of nachos or buffalo wings. Rhône Valley Syrahs tend to have a smokier flavor characteristic and lend themselves extremely well to smoked meats.

Cabernet lovers, you know Cabernet Sauvignon is made for steaks with a higher fat content and beef or turkey burgers. The tighter tannins of this fourth choice are significantly mellowed by the meat’s fat, producing a palate pleaser to remember! Top your burgers with bold cheeses, such as Humboldt Fog or a sharp Vermont cheddar and this varietal gets even better!

Number five is a flexible varietal that is known for being extremely food-friendly: Pinot Noir. Pinot Noir can go from grilled fish to a juicy burger in a single sip. An ideal candidate for grilled fish – especially salmon, burgers and chicken both show their best   in the presence of a good Pinot Noir. If you aren’t sure what wine will work with your grilled dinner, Pinot Noir will probably be your best choice.

The lighter meats and sauces are more apt to flow better with white wines that share similar flavors as the foods they are meant to accent. Chardonnay or Spanish Albariño will perk up chicken, shellfish, and grilled fish. Chardonnay also works wonderfully with creamy sauces, and grilled corn on the cob with lots of butter!

My favorite Sauvignon Blanc has a herbaceous quality that supports marinades and sauces with similar attributes. For example, grilled chicken that has been doused in Italian dressing or a citrus marinade will be unbeatable with a Sauvignon Blanc. Roasted peppers, veggies in fresh herbs, grilled fish with dill and lemon and an array of appetizers will all be highlighted in tandem with a Sauvignon Blanc.

The perfect varietal for grilled bratwursts, shrimp, barbecue chicken, grilled pineapple and a variety of grilled veggies is none other than Riesling. Bone-dry, Kabinett, Auslese, or Spätlese, all offer the beautiful flavors of ripe fresh fruit,  to balance these dishes. It’s hard to beat an off-dry Riesling (the higher residual sugar does it’s part to tame the heat)

If you’re not sure about Riesling then Gewürtztraminer often offers a balance to spice with its slightly to moderately sweet character. This varietal would is a great choice to go with blackened Mahi Mahi, or grilled Cajun chicken with fresh mango salsa.

Don’t forget your sparklers! Champagne from France, Cava from Spain, Franciacorta from Italy and all manners of sparkling wines from across the globe are great in the summer for their natural acidity and refreshing bubbles. Not just for celebrations, sparkling wines are excellent additions to the dinner table and work well with many types of seafood. Believe it or not, sparkling wine  is amazing with salty, greasy potato chips! Try a sparkling Cava for chips and salsa. A light sparkling wine will also handle cheesy nachos well, especially if there is a bit of spice to them.

Wine may be the most versatile food partner there is, so whatever you decide to pair with your favorite grill, make certain that your wine serving temperatures are on target. Summer heat can turn a good red wine into an overly warm alcohol bomb, and whites stranded on ice until poured and then stuck back in the ice bin, can find their aromatics and fresh flavors muted by the frigid temperature.

Ultimately, it is your palate that your seeking to please by the wine pairing so happy grilling and see you around the barby!

About Wine, Organics, Warm Weather Sipping, Wine & Food Pairing

Going Organic for Earth Day


Earth Day is a day that was designed to inspire awareness and appreciation for the Earth’s environment. It was founded by U.S. Senator Gaylord Nelson of Wisconsin as an environmental teach-i in 1970. Senator Nelson chose the date in order to maximize participation on college campuses. He determined the week of April 19-25 was the best bet; it did not fall during exams or spring breaks, did not conflict with religious holidays such as Easter or Passover, and was late enough in spring to have decent weather. More students were likely to be in class, and there would be less competition with other mid-week events-so he chose Wednesday, April 22.
According to Senator Nelson, the moniker “Earth Day” was “an obvious and logical name” suggested by “a number of people” in the fall of 1969, including, a New York advertising executive,” Julian Koenig who was on Nelson’s organizing committee in 1969. April 22 also happened to be Koenig’s birthday, and as “Earth Day” rhymed with “birthday,” the idea came to him easily. When Nelson was asked whether he had purposely chosen Lenin’s 100th birthday, Nelson explained that with only 365 days a year and 3.7 billion people in the world, every day was the birthday of ten million living people. Additionally, a person many consider the world’s first environmentalist, Saint Francis of Assisi, was born on April 22.

To honor earth day, today we discuss the differences between and organic, sustainable, and biodynamic practices as they pertain to wine and hopefully, help to reduce some of the confusion concerning these terms.

About Organic Vineyards
These vineyards are managed without the use of systemic fungicides (fungus control), insecticides (bug control), herbicides (weed control) or synthetic fertilizers. Vineyard sprays are still used, but the products are different. Metal salts (. sulfur and copper) tend to be used for fungus control. Biological agents can be used for insect control; such as. bacteria, parasitic wasps, or pheromone/food traps. Weeds tend to be controlled via mechanical methods, such as plowing, hoeing, mulching or mowing. Vines can be fertilized via compost mulches, green manures or animal manures.

About Biodynamic Vineyards
Biodynamic viticulture stems from the ideas and suggestions of Rudolf Steiner, whose Agriculture course in 1924 spun off much of the organic movement. It utilizes a holistic approach to farming and views the vineyard as an interrelated unit placing emphasis on the balance between the soil, vines and animals in a close self-nourishing system. This philosophy places high importance on composts and manures without the use of chemical fertilizers. It does use a number of fermented herbal and mineral preparations for compost additives and sprays. The practice also utilizes the astronomical calendar for sowing and planting. Biodynamic wines may be organic or preservative-free. Many famous wineries and vineyards profess to use these techniques.

About Sustainable Vineyards
Sustainable vineyards are a combination of organic and biodynamic vineyards. Thes vineyards strive to maintain the long-term health of the land instead of depleting it for short-term gain.

About Organic Wine

I’m often asked for organic wine or wine that contains “no sulfites”. Unfortunately for consumers, much of the information available on organic wine is contradictory, especially when conversation turns to the topic of sulfites in organic winemaking.
The official definition differs depending on country of origin but basically it is wine that has been made from “organic grapes” and contains less than 100-120 mg/L of total sulphur dioxide. Sulfur is produced both naturally during fermentation and added to enhance microbiological/oxidative stability. Some “natural” products, such as milk, egg whites or bentonite clays, can also be used to help clarification, filtration and stability.
The USDA’s definition sounds deceivingly simple: “an organic wine is made from organically grown grapes to which no sulfur dioxide has been added.” However, since Greco-Roman times, sulfur dioxide has been used as an additive in the winemaking process for its anti-bacterial and anti-oxidant properties. While sulfites are naturally present at low levels during the winemaking process—as a by-product of the fermenting yeasts present on all grape skins—the Organic Foods Production Act (OFPA) guidelines state that even a wine made with 99.99% organic ingredients cannot be labeled “organic” unless no sulfur dioxide has been added to it.
As sulfites are naturally occurring, a “no sulfite” or “sulfite-free” wine simply cannot exist. For this reason, even a wine made organically is only a low-sulfite wine and not sulfite-free.
Organic wine may or may not be made from organic grapes. Organic wines are made without any external addition of sulfur (although some is always present due to fermentation and/or vineyard), anti-oxidants or anti-microbial agents.

About Sulfites
A percentage of the population experiences sensitivity to sulfites, particularly asthmatics and people with severe allergies. For those with allergies or sensitivity, having access to a low-sulfite wine means that they can still enjoy the pleasures of wine without concerning themselves with the physical drawbacks. A wine made without the preservative of added sulfites, is chemically a more fragile substance, unstable in nature and more subject to spoilage.

Sensitive to Sulfites?
The question of living a healthy lifestyle is now more of a concern for us than ever. Often people believe they are allergic to wine. Most (not all) of these people are either sensitive to sulfur or histamine. Buying organic wine will not solve that issue because sulfur and histamine are still likely to be present. Histamine is a byproduct of malolactic fermentation and sulfur can still be added (under 100 mg/L).

Some ways to avert reactions are:

  • Buy more expensive wine. Expensive wine has more attention paid to it in the production, fewer short cuts are made, therefore less sulfur needs to be added.
  • Avoid sparkling wine and sweet white wines. More sulphur is needed to make these products.
  • If you are sensitive to histamine:. Avoid wines that have gone through malolactic fermentation (i.e., most red wines and many chardonnays).
  • Avoid fortified wines. Fortified wines contain brandy spirit, which in turn contains methanol—a major cause of hangovers.
  • Drink less in a sitting. It doesn’t matter what you’re drinking, if you binge drink it will always make you sick.

As you can see, the lines between organic, sustainable, preservative-free and biodynamic wines are overlapping and if you try some of the ones currently available to you, you’ll discover  organics have come a long way since they were first introduce in the 1980s.Cheers.

Cold Weather Wines, Entertaining, Home, Indoor & Outdoor, Wine & Food Pairing

It’s Tailgating Season!


To those not familiar with tailgating, I’d like to explain that it is a pre-game ritual that typically revolves around barbeque, a little loud music, flying frisbees, and some very enthusiastic sports fans. Traditionally this activity also involves the consumption of alcoholic beverages such as beer or mixed drinks and the grilling of various meat products.

These festivities, along with delicious food and a vast sea of friends in beautiful team colors all turn a large otherwise empty parking lot into a big, fun-loving neighborhood. Around here, most tailgating begins at Giants Stadium and continues to other venues. Except for the “The Hunt” that used to be held in Middletown, Monmouth County, where people did consume wine, wine lovers were definitely in the minority at tailgating events. There was always a lot of beer. Non-beer drinkers like me had to “settle for” soda or water or nothing. Those were dark days for wine drinkers. Thankfully, there’s been a big turnaround and we wine drinkers aren’t subjected to going without a beverage of choice for lack of a corkscrew.

Today, more and more tailgating fans are raising a glass, proudly toasting the team with burly Zins and strapping Cabs. I like to think it’s the new perfect pairing: wine and tailgating.
But pairing wine with tailgating means we need to be certain our wine complements the traditional tailgate party staples: hamburgers, hot dogs, baked beans, cole slaw and potato salad, or foie gras, roasted quail, caviar and salad nicoise…or whatever dish you find easy to prepare and eat on site.

Be Guided by the Weather

Choosing wines for tailgating should be guided by the weather. As the weather turns nippier nothing feels better than to sip a big heart-warming red. Besides, the food is more robust and the dark red complexity is perfect for good food and friendly gatherings. I know, most of the foods you might choose to serve at your tailgating party, such a burgers, hot dogs or sausages, might go better with a red wine than a white.
When I provide the wine, I take both red and white. It never hurts to serve crisp, brightly flavored whites for refreshing results (and your favorite white wine drinker). For the red, I look for something easy to drink, affordable, and something that will go with a variety of foods.

Here’s a helpful hint: red wines also benefit from chilling. Softer varieties like Zinfandel, Grenache or Tempranillo taste delicious cooler and even more tannic reds like Cabernet Sauvignons need a light chill to reduce the temperature to a more civilized “room temperature” (56°).  Just don’t over chill, as the tannins will turn the wine bitter.

Make it Flavorful
Whether your wine is full-, light-, or medium-bodied, the wine should be well concentrated. Wimpy wines will disappear when paired with strong-flavored and smoky dishes. Wonderfully tasting grilled foods allow complex wines to shine, but can easily overshadow a less powerful one. Definitely go for the rich and complex, with a long finish, to go with a powerful BBQ ribs dish.

Paringa Sparkling Shiraz isn’t a high-brow wine, but it still tastes very good and more importantly it’s a lot of fun. It is truly a different wine that is a great conversation starter and will be remembered. The wine itself is a bit sweet (20% residual sugar), but it doesn’t seem to be overly sweet. It tickles your palate with bubbles that burst with raspberry and blueberry flavors. The tannins are creamy and smooth, giving this wine a and your toasts bit more sophistication.

Make it Fruity
Fruity and even off-dry wines can taste very dry and succulent when paired with savory smoky dishes like grilled meats and hotdogs. Just be sure that the wine you are serving is sweeter than the entree, condiments, or any added flavoring. Sweet food will make a dry wine taste sour and unappealing.
Try Louis Jadot Beaujolais—a fruity red. This French wine has a musky bouquet of strawberries and salt-water taffy, along with a pleasant weedy scent. Light on the tongue, it has higher acidity than most red wines and for those who like a fruitier wine, this would be a nice choice.
Maybe, you want to impress a few friends with your wine knowledge and try Schlink Haus Red a 100% Dornfelder from Germany. Yes, this semi-sweet red wine is made from the little-known Dornfelder grape. This is a delightfully full-bodied fruity red wine with flavors of blackberries, cherries and chocolate with a hint of citrus. This is a good wine for non-wine drinkers with enough complexity to satisfy the old pro.
This is also where a good fruity white can come into play, like a good riesling. I do like to bring along a riesling or two to any event, basically because they are usually light, fruity, go with anything and are generally lower in alcohol making them, for me at least, the perfect party drink. Hoffman Simon Kabinett Piesporter Goldtropfchen Riesling 2007 (I know, easy for you to say) is a case in point, at 9% alcohol it provides a focused beam of mineral, along with crunchy apple, peach and citrus. It’s a racy white with good length making it an entirely attractive and characteristic Mosel wine.
Another unique wine that’s extraordinarily food-friendly, especially with spicy foods and the hard to match flavors of ginger, cilantro, chile peppers, mint, and wasabi is Sokol Blosser’s Evolution 9 a blend of nine grapes: Müller-Thurgau, White Riesling, Semillon, Pinot Gris, Gewürztraminer, Muscat Canelli, Chardonnay, Pinot Blanc, and Sylvaner. The nine grapes tie together perfectly, creating a smooth, layered white wine that can hold its own or stand up to just about any food pairing you dare to serve. It pairs well, with anything from light salads to the hottest fusion-style cuisine.

Make it Red
White wines are great with many grilled foods, but when in doubt, always reach for red. A good rule of thumb is the darker the food, then the darker the wine, the richer the food then the richer the wine and when in doubt, drink Beaujolais. Chances are the red or black fruit character of these wines will give some punch to a smoky dish, and even the modest tannins of a red can work wonderfully in counteracting the mild bitterness that comes from charring food on the grill.

If you’re not in the mood for Beaujolais, Snap Dragon Red, 2007 from California is a good choice. The aromas include dark scents of spiced plums, coffee, leather, dark chocolate and sweet tobacco. When I drink this, I taste everything from the aroma, especially sweet cherries and tobacco and it is really easy drinking and a great value. I often recommend this wine for burgers or sausage.

Red Truck, 2007 also from California is another red blend favorite for outdoor drinking. The nose is full of dusty scents of black cherries, saddle leather, baby powder, unsweetened chocolate and a hint of cassis.This red blend is dusty and dry, round and smooth, soft and fruity sweet. perfect for grilling. Other good barbecue choices are Malbec, Tempranillo, Grenache, and Zinfandel.

The key thing to remember is that the requirements for a tailgating wine are simple: inexpensive, easy to drink, no major flaws, and save your best wine for a more elegant occasion.

See you at the stadium!

About Wine, Value Wines

The Dining Dozen of $12 & Under


The current economy has most of us cutting back on non-essentials, driving less, and trying to find ways to save a few bucks and with  the recent tax hike on wines and spirits,. choosing a good wine you  enjoy thats affordable can be a daunting task..  So,  this month we  are sharing our favorite finds.  These budget friendly wines have good consumer accessibility at very welcoming price points — all  under $12.
We all have our favorite well-know name brand inexpensive wines, and  those who know me know I love my $6 bottle of Rene Barbier
Mediterranean White for everyday drinking, but even I need to venture  from the tried and true and try something new every now and then. For
me, my favorite varietal, sauvignon blanc, seems to be the most  interesting of inexpensive whites— they always seem to have a crisp,  summery character and personality. It may be that because of its  piercing flavors, sauvignon blanc is more adaptable to an inexpensive approach than chardonnay, a grape that can reach greater heights when treated to costlier winemaking. That being said, we set out to find  12 great easy drinking wines slightly off the beaten path under $12 it’s worth it to give some of them a try.

Whites:

Fazi Battaglia Titulus S.p.a.
I remember the first time I ever had this wine. It was the 1980’s and  good friend insisted we (my then boyfriend & I) try this dynamic wine – the best she ever had, she said. I did and we were both underwhelmed by this thin acidy stuff. I recently tried it again,  and what a difference a few decades can make! This Verdicchio Dei Castelli di Jesi is a prime example of the changes in the wine  industry and the pursuit of excellence. This  is 100%  verdicchio, hand harvested and then fermented in stainless steel  tanks prior to additional time in the bottle. The resulting wine is a
lovely pale yellow-green. It’s gossamer light with hints of almond  shell and golden apple on the nose, then softly fruity with a fresh,
clean mineral finish. You’ll want to slurp it with a straw, but  control yourself. Practice a little decorum. A lovely aperitif and  ideal with light seafood (particularly shellfish) and it comes in a  classy green bottle — all for around $8.

Snap Dragon Winery Chardonnay 2007
This wine was a big hit at the in-store wine tasting events. This  Chardonnay’s  flavors and aromascurl and whirl across the tongue in a myriad of sprightly tropical flavors, fleshed by ripe yellow peaches  and warm apple notes. Accents of vanilla and allspice enhance the of this inviting and enjoyable wine. Sipped on a warm summer day, this wine makes an excellent complement to grilled chicken salads, poached fish or tasty prawns. This is a supple and refreshing chardonnay for around $9.

Bohemian Highway Chardonnay
Another wine that is a pleasant surprise Inspired by the legendary Bohemian Highway, that winds through the rural landscape of Northern  California’s wine region, Bohemian Highway strives to create a style  that captures the easy-going California approach to living. Lightly oaked and fruit-driven with enticing pear and apple flavors and just  a touch of refreshing citrus, this Chardonnay bursts with ripe flavors of apple and pear. Being lightly-oaked it has a full, creamy  mouth feel. Its creaminess and bright citrusof lemons and granny  smith apples flavors are rounded out by a lingering finish. This  unpretentious c hard is truly fun to drink for a pricetag around $8

Cono Sur Sauvignon Blanc 2007
No wine list from me is complete without at least one sauvignon blanc and this one is organic from Chile. Elegant, expressive and dressed  in a green-yellow shade of color, this Sauvignon Blanc impresses with  its citrus notes of grapefruit and green apple, which mingle in with  herbal hints. In mouth, its freshness and balance with clean citrus  and herbaceous notes stand out, along with its pleasant mineral  finish. It’s a great wine for an aperitif. and an excellent choice to  serve with vegetarian combinations. It also goes well with soft and  fresh cheeses. Go green with this one for around $9

Chateau Mayne Sansac Bordeaux Blanc 2007
This is our second wine to have a bit of Sauvignon blanc in it, well,  Mayne Sansac is 50% Sauvignon Blanc, 25% Semillon, and 25%  Muscadelle. This white wine combines all the qualities of elegance  and finesse that you look for in a great white Bordeaux: perfect  expression of the best Bordeaux soils and premium grape varietals.  This wine has been extremely well-made and aged. Like me, you are  sure to appreciate this wine’s brilliant color, fruity, floral  bouquet and excellent balance on the palate. Mayne Sansac starts out  crisp and fresh wine. It is very round and full-bodied and a fabulous  deal at around $9.

Colombelle Vin de Pays des Cotes de Gascogne 2008
Colombelle,  there is so much to love and enjoy about this wine.  From the eye-catching packaging to the zippy, fresh flavors and the  oh-so-affordable price tag (around $7), this little wine has it all.It is made from  a blend of 70% Colombard and 30% Ugni Blanc. Yes, Colombard and Ugni Blanc – two grapes that you might never have heard of before (unless you drink a lot of Armagnac or Cognac). But this is a wine that is definitely worth getting to know. Classified  as a Vin de Pays de Côtes de Gascogne, this wine is from the  Southwest part of France, below Bordeaux. This wine is pale with  hints of lemon yellow, watery rim with slight tinge of green. It’s  aromatic, with slightly floral, spicy and green apple notes. This  wine exhibits the pedigree of usually more costly wines, with superb  balance of sweet apricot, wild honey and a perfect spike of tangerine  acidity It is definitely dry,with  crisp acid, balanced  alcohol,leading to a pleasant mouthwatering sensation. This is a very  light and refreshing, almost weightless, though intense wine. It would be reckless to miss this type of intelligent bargain.

Now for the reds

Crosby Cabernet Sauvignon 2007
The 2006 Crosby Cabernet Sauvignon is a delicious, forward drinking  100% Cabernet Sauvignon. Boasting notes of lush dark cherry, red currant, blackberry, and cassis, that blend well with hints of  vanilla and toasted bread.  A medium-bodied wine, it has rich, well  developed flavors of black fruit and a touch of oak which complements  the fruit nicely.This wine is supple, friendly and ready to drink.  With its $9 price tag, Crosby is an ideal choice for a house red.

Cellar No. 8 Zinfandel 2007
Cellar No. 8 zin highlights the classic flavors of the varietal, and  delivers rich, robust flavors that are enhanced by 100 percent oak  barrel aging. The color is candy apple red with aromas of sweet  cherry, dried cherry, cinnamon, and hints of cocoa and vanilla. A  tasty, medium bodied zin, its a delicious palate pleaser; with ripe, cedary spicy oak overtones that evolve alongside bright cherry and  chocolate flavors. It is pleasant round and soft with a dry finish.A great wine for grilling at $11 (Cellar #8 also makes a great Pinor Noir, Cab and Merlot at the same price point)

Cline Cellars Red Truck Red Blend 2006
The Red Truck California Red Wine’s label was inspired by a 1947 Dodge Power Wagon. This red  is big-hearted, well-made, and full of life with complex, flavors of  chocolate, berries, and cherries. It’s a blend of  45% Syrah 29%  Petite Sirah 20% Cabernet Franc for a juicy berry base then the  winemaker added teensy bits of Grenache, Malbec, and Mourvedre to  round out this wine with licorice and spice for a full-bodied  black
pepper finish with smooth tannins.  About $12.

Ars Poetica’s  Volcano
This is a 100% Aglianico, the second wine of Ars Poetica’s trademark  Aglianico del Vulture. A remarkable value, it has the flavor, body,  complexity, structure, and finish of a Super Tuscan in the $30-45  range but it’s priced around $9. This is a medium-bodied red wine  displaying ripe fruit and surprising complexity. Deep, full aromas  erupt from the glass at first sniff: black fruits, licorice, tobacco,  tar, earth and some vegetal notes.Y.ou’ll taste similar flavors along  with juicy black raspberry and black cherry, with hints of licorice,  black currant, bell peppers and a bit of coffee bean. A rush of ripe tannins, and medium acidity balance out the fruit I’ll take this over  a 50-dollar Super Tuscan any day, and spend the savings on two big T-bones to go with it.

Lello Red Douro
Lello is an elegant, fruity wine made from Portugal’s traditional Douro grape varieties: Touriga-Nacional, Touriga-Franca, Tinta-Roriz  and Tinta-Barroca. Lello has structure and character, it’s luch with  layers of dark fruit flavors, boysenberry and strawberry preserves.  This gives the wine an elegant note of wood and a lingering finish of  cream and spice. Lello is a good accompaniment to grilled meat and  game or can be enjoyed on its own. it’s a great buy around $7..

Dante Coraggio Chianti
For the chianti lovers, I’ve added a chianti in the $10 range. This  is made from 100% sangiovese aand it is a  strong and bold yet medium-bodied wine. Corraggio sports typical Chianti flavors: cherry, plum,  strawberry, spice, almonds, tobacco, vanilla and coffee. Chianti is  often called a “fruity” wine, meaning it appeals to new wine  drinkers.j Chianti goes well with well-seasoned food because of the  juicy fruit notes of cherry, plum and raspberry and Food pairing.

Well, there you have, 12 pocketbook loving wines. Enjoy!