Wine and Salty Foods

Most everyone loves salt. You can't really escape a meal without it! However, it is very difficult to pair a wine with most salty foods. For the most part, wine and salt do not get along. The wrong wine can make the food and wine taste funky, sour, or bitter. But, that's not to say all is lost. In fact, there are a few wines that are a beautiful compliment to your salty foods.

Example 1: Blue Cheese and a sweet but acidic white, (such as Sauternes or a Sauvignon Blanc). The saltiness of the blue cheese compliments the sweet and acidic flavors of a Sauternes or Sauvignon Blanc wine. (Make sure neither of the wines has been aged in oak to get the best acidic flavor).

Example 2: Fried chicken (or fried calamari), with a sparkling white. Yes, we normally do not think of having wine with our fried chicken, but you would be amazed how well the two go together! Sparkling wines (white only), are the perfect pair to a salty, fried food. The carbonation from the wine helps enhance the flavors of the fried chicken, while cutting the salt intensity at the time time.


Example 3: Salty chips or dips with a Riesling. Again, we normally don't think of having wine with chips, but these two are a great combination. The saltiness of the chips and the sweetness of the Riesling help balance each other out. The salt will not be as powerful, and the sweet will be toned down as well. (Think about how well these would go together at a picnic or bbq).

Aerating Wine...Is It Necessary?

What does aerating  your wine do? Well, it basically exposes the wine to the air more rapidly. This causes the wine's "true" aroma and taste to emerge. Most wines need to be aerated. Red wines need aerating because of the tannins in the wine. Sediment build-up in older red wines could also benefit from aeration. Not all whites need to be aerated, but a good rule of thumb is to always aerate older wines.

www.vinturi.com

The Vinturi is what I use to aerate my wines, (https://www.vinturi.com/store/product.php?productid=1&cat=1&page=1). It sells for around $40, (or cheaper at Bed, Bath, and Beyond). It is a simple, yet effective device that will "decant" and aerate your wine by using a filtration system. I have done numerous tests with wines, and I will say that it works! Try a before and after test with your wine. You will be amazed by the difference in aromas and tastes!

However, if you don't feel like investing in the Vinturi, there are a couple of other ways to aerate your wine.

www.littlerockwinetasting.com

The old school way of aerating your wine is by swirling it around in your glass for about 30 seconds to let the oxygen interact with the wine. If it is an older wine, pour it into the glass and let it stand for a few minutes before swirling. This will allow more time for the oxygen to interact with the wine.

www.yourdictionary.com/decanter

 Decanters can also be used to aerate wine. Wine is transferred from its original bottle to the decanter to allow oxygen to reach the wine, and to also leave any sediment leftover in the wine bottle. (Making it a "cleaner" wine). Decanters can range anywhere from $5 all the way to $1000 and beyond.

A New Wine Accessory

My friend Katie found this wine purse online, and I had to share it with all of you. I think this is the coolest invention. Great for picnics, bbq's, and other outings.

*Courtesy of scandinaviandesigncenter.com*

http://www.yumsugar.com/Would-You-Use-Wine-Purse-8079362

Who's with me?!?

Wine and Fatty Foods

What are the best wines to pair with fatty foods? Well, that depends on the type of fat you are eating. Meats and dairy products both have a high fat content, but different wines go well with each. The main rule of thumb is to balance the fattiness of the food with an acidic or tannic wine. Or, you could do something completely different and try to match the fattiness of the food with a rich, buttery, oaky wine.

As an experiment, try all three methods to see which one pairs best.

Experiment 1 (Tannins): Steak and garlic mashed potatoes with a Cabernet Sauvignon. The tannins in the Cabernet will help soften the fattiness of the steak, making it a nice combination. (I recommend a French Cabernet because they are high in tannins).

Experiment 2 (Acid): Goat cheese and spinach salad with a Sauvignon Blanc. The acidity in the Sauvignon Blanc will help cut the fat of the goat cheese. You will be able to get the earthy and melon notes out of the wine. (A California Sauvignon Blanc will have more acid than other regions).

Experiment 3 (Butter and Oak): Lobster Bisque with an oaky Chardonnay. The creaminess of the bisque, and richness of the lobster need a bold, buttery, and oaky Chardonnay to stand up to the flavors.(Again, I would go with a French Chardonnay to get the best oaky flavors).

Let me know which pairing you like the best!

A Time Out to Plug my Business

Hi Everyone, I hope all of you are enjoying the posts. As always, please feel free to contact me with post ideas, questions, and comments. I wanted to take a little time out from blogging to plug my business, A Crushed Grape. It is an event planning company that specializes in home wine tasting parties, and wine consulting. However, I am also available for other event planning services such as weddings, parties, and business functions. Thanks!

The Noble Grapes: Part 2

Now we will cover the three white noble grapes. There are arguments saying there are more than three white noble grapes today, but I want to stick with the original three: Riesling, Chardonnay, and Sauvignon Blanc.

Willamette Valley Riesling (2010) $14: This wine comes from Oregon, and has a wonderful apple sauce bouquet. It is semi-acidic, and slightly sweet, with tastes of apple and pear. It has a touch of spice, and is a well balanced wine. (http://store.wvv.com/2010-willamette-valley-vineyards-riesling-p76.aspx).

Morning Fog Chardonnay (2010) $12.99:  This wine comes from Wente Vineyards in California, just east of San Fransisco. It has great tropical fruit and spice flavors. It is bitey up front, but has a smooth, buttery finish. A very nice, but typical Chardonnay. (https://shop.wentevineyards.com/SHOP.AMS?LEVEL=BOT&PART=304-10&DESC=Wente%20Vineyards%202010%20Morning%20Fog%20Chardonnay).


Murphy Goode Sauvignon Blanc (2010) $14: This wine comes from Northern California, and has a floral bouquet to it. It tastes of tangy grapefruit up front, but has a smooth, creamy, and orange finish. This is a very nice, full bodied wine. (http://www.murphygoodewinery.com/wines/index.html).

The Noble Grapes: Part 1

What are the noble grapes? According to the French, the noble grapes are the grapes of the highest quality. Originally, there were only 6 noble grapes. Today, however, there are so many different variations of wine grapes and hybrid grapes from various regions, that the number of noble grapes has increased to 10. (However, you will see arguments today on how many noble grapes there actually are).

Today, we will focus on wines from the three red noble grapes: Pinot Noir, Merlot, and Cabernet Sauvignon. These wines are all from California to give you an easier way to compare the three.

Carmel Road Pinot Noir (2009) $20: This wine comes from the Monterey region in Northern California, (http://www.carmelroad.com/wines/MPinot.html). It has a burgundy red color, and  smells of dark fruit with a touch of spice. It has soft tannins up front, but has a very creamy finish. It has tastes of blackberry, raspberry, and clove. For a Pinot Noir, this is a full bodied wine.


Paso Creek Merlot (2007) $17: This wines comes from the Central Coast of California, (http://www.pasocreek.com/about-paso-creek/). Again, this wine has a burgundy red color, and smells of fruit jam, toasted oak, and cigars, or sweet tobacco. It tastes of dark cherry, blackberry, and currant. This is a very smooth, dry wine. Not overly tannic and only slightly acidic, so very nicely balanced.

Franciscan Cabernet Sauvignon (2008) $28: This is a Napa Valley wine that has a deep garnet color (http://www.franciscan.com/2008_Franciscan_Cabernet_Sauvignon). It has an oaky, earthy, fruity, and spicy bouquet to it. It tastes of cherry, blackberry, plum, and a hint of cocoa. This is a very full bodied, tannic wine.