Good Taste / April 2007
A Little More Wine
Wine can be a welcome aperitif, but it’s most satisfying when paired with food. When in doubt, it’s just fine to honor tradition, choosing white wine with white meat and red wine with red meat. But, it’s not illegal to break with tradition, and some times the rule begs to be bent.
Although some people serve wine only at formal occasions, it is a companionable casual beverage as well. Pizza, hamburgers, meat loaf and other comfort foods, even chili-mac, are enhanced by a glass of Zinfandel, Syrah or Merlot. Nothing improves a peanut butter and jelly sandwich like a nice chianti, or a glass of Gallo’s versatile Paisano.
Picnics call for a lighter style, lower alcohol chilled wine like Riesling, Sauvignon Blanc or a rose’. Ideal wines for a barbecue are both fruity and spicy, to complement the ‘char’ of the grill. Zinfandel, Petite Sirah or Rhone reds are good barbecue wines. On cold nights, wines high in alcohol, like a full bodied red or a fortified wine like Port, can warm the spirits. For brunch, or any time eggs are involved, go with sparkling wine. Hearty fare deserves a hearty wine, like beef stew with a Cabernet. Fresh fruit goes well with sparkling wines or desert wines, but make sure the wine is sweeter than the fruit or it will taste bitter. Hot and spicy foods need a Riesling or a very fruity red. Lamb dishes go best with a Syrah or Shiraz.
A take home salad from Wendy’s or McDonald’s is even better with a glass of wine. The flavor of salads with lemon or vinegar in their dressings are intensified when accompanied by a similarly high acid wine, like Sauvignon Blanc.
Wine should be matched with the dominant flavor of a dish, which is often the sauce. Chardonnays are associated with the impression of butter. Pepper is the common characteristic in Zinfandel and Syrah. Nutty nuances, like walnut or hazelnut are common in white Burgundy. Peach and apricot notes are found in Pinot Blanc. Citrus flavors, like lemon or lime are common in Australian Riesling and French Sauvignon Blanc. Chocolate, of course, is most commonly recognized in full bodied red wines like Cabernet Sauvignon. The hint of vanilla, a sign of oak aging, is particularly noticeable in Chardonnay and Fume’ Blanc. Red wines often have recognizable fruit aromas, like raspberry, cherry or strawberry.
Of the 5000 different grape varieties, only nine are considered classic-Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, Chardonnay, Chenin Blanc, Riesling, Sauvignon Blanc and Semillon.
Cabernet Sauvignon ranges from relatively light bodied to the most full bodied of wines. Merlot is a softer, more approachable cousin with many of the same aromas and flavor components. Pinot Noir is the most challenging for wine makers because of its sensitivity to climate changes. Syrah became a favorite of California wine makers in the 1990’s and, along with the Australian version called Shiraz, has become very popular in restaurants. Riesling is revered for its unique combination of delicacy, intense flavors and low alcohol content and some of the best Riesling come from upstate New York. Sauvignon Blanc (Sauvignon is from the French word meaning ‘wild’) often offers subtle notes of hay, grass, smoke and green herbs. Semillon is the white wine star of Australia where they often add a dollop of Chardonnay to the blend. In the US, it’s typically blended with a Sauvignon Blanc.
Wine is best enjoyed when served at the proper temperature: 40-45 degrees for sparkling wine, 40-50 degrees for whites, 50-55 degrees for lighter red and 60-65 degrees for full bodied reds. But, the most important food and wine rule is to enjoy them in whatever combination that brings a smile. PL
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