For your backyard bbqs, Zinfandel is a natural selection. This predominantly American grape (has a history of originating in Croatia but is now mainly grown in California)  is well paired with grilled meats like burgers, brats and ribs. The hint of black pepper and red berry fruits also pair really well with barbecued chicken and baked beans.

Looking for something lighter to beat the heat of the Fourth? Think pink–not zinfandel (that is actually a crime!), but Rosé. Rosés from Napa and Williamette Valley have a wonderful appeal in their domestication of a primarily French wine. Rosé wines are crisp wines with less tannins and astringency then red wines and go with many foods: salads, pasta salads, sandwiches, grilled chicken and fish, and light spicy foods.

So how will you celebrate this year? Spend time being thankful for being in a place of freedom! Freedom to speak as you wish, think as you wish, dream as you like and on this occasion–to try something new. Cheers!

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A Description of Common Wine Varietals and Flavors – The Bold Reds

I hope that everyone is enjoying their summer so far! I would love to hear about your WEE! for the summer’s events. If you have tried some the whites and lighter reds, and you’re ready to move on to a bolder wine-stay tuned! Bold reds traditionally go well with grilled meats (think summer BBQs) and summer veggies like tomatoes, squash and mushrooms.

Shiraz/Syrah Even though it is called by different names (depending on its origin), the Syrah grape originated in Rhone, France and is called that everywhere except Australia, where it is called Shiraz. This is a great transitional wine when moving from a lighter red to something with more boldness.  This wine is generally very fruit forward with flavors of blackberry and red currant, it is sometimes referred to as jammy depending on how deep the fruit notes are. There are some spice notes to this wine as well.  A well balanced Syrah will have spicy notes of peppercorn and cinnamon. This wine pairs wonderfully with grilled pork tenderloin with a wild mushroom demi glaze and and grilled vegetables like corn on the cob.

Zinfandel If you are thinking about the pink zinfandel, we need to chat further about wine… Zinfandel is a beautifully rich red wine with flavors of wild blackberries, peppery spice, with an earthiness and sometimes hints of chocolate. It is considered a medium-heavy bodied wine, but is indeed one of the more bold reds. It pairs wonderfully with higher fat content meats, so for summer fare try it with brats on the grill with some sauteed peppers and onions and a tomato caprese salad (and let me know when you’re having that and I’ll stop by!)

Cabernet Sauvignon For the longest time I was by all accounts a “Cab Girl.” It is one of the fullest bodied reds with hints of  black current, black berries,  cassis, cedar, slate, even lead. Now while those flavors on their own do not sound highly appealing, but together…mmm, like a sweet serenade of the first time your true love said, “I love you.”  Cabernet Sauvignon pairs so well with so many dishes, that maybe why it was my favorite for a long time. It is one of the only truly bold reds I would pair with sashimi tuna. (While that may be enough info for some, tuna is not for everyone.) Cab also pairs wonderfully with wild game, duck and lamb, pastas with hearty red sauces, and nothing is better than a bleu cheese crusted, medium rare, bacon wrapped filet with a glass of spicy flavorful cabernet sauvignon. But I digress. For summer fare: try the filet with a pasta salad with some fresh herbs, Italian dressing,  mushrooms and grilled squash/zuchinni or eggplant.

If you haven’t figured it out by now the bold reds are my favorites. I love to cook and pairing wine is just part of the fun. I hope you are building your WEE! Let me know how your tastings go!

Cheers!

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Rosenblums’ Chateau La Paws This wine definatley falls into our current theme of value and that’s Bunny’s pick, the Chateau La Paws, from Rosenblum White and Red both $15.00. These wines are Rhône-inspired blends with a twist, the Château La Paws wines feature Rosenblum’s fruit-forward nature and support Paws with a  Cause, which trains hearing dogs and service dogs for people with disabilities, provides lifetime support, and promotes awareness through education, to which the winery has donated $43,134.

Sequana, Pinot Noir  is under our collectable category.  It is a 2007 Pinot Noir from Sundawg Ridge Vineyard, Green Valley of the Russian River Valley. The Wine Enthusiast has given it a  97 point rating. Steve Heimdoff from The Wine Enthusiast says, “This distinctive Pinot Noir…is totally dry and silky and firm in acidity, yet soft in fine tannins. You might call it noble. It’s eruptive in cherries, sweet smoky bacon, raspberry granola and oaky sandalwood. Gorgeous, seductive and brilliant, a truly great Pinot Noir that’s impeccable now.”

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A Description of Common Wine Varietals and Flavors – The Reds

Now I know it has only been a week, and I gave you a lot of wines to taste and pairing suggestions to try but I hope you tried at least a few of them. Thank goodness summer is just getting started and you’ll have plenty of time to experiment with great white wines and summer fare. If you are a die hard red wine lover, or if you are trying to expand your palate beyond white wine, you will be so pleased with your WEE! (If you don’t know what WEE is, you’ll have to check out the previous post about white wines and WEE!)

By now you have probably realized I will not start with the most common, or “popular” red. I am not starting with Merlot, even though it is the first red wine that comes to mind for many people. We’ll start with the lighter bodied reds and pairings and move through to the fuller bodied reds and pairings.

Sangiovese-A lighter bodied wine, this is the primary grape in the Chianti blend. The grape is considered the workhorse of Italy as it is blended in several types of wine including Super Tuscans. Sangiovese is also grown in California (Atlas Peak Vineyards), The Walla Walla Valley of Washington and Rogue Valley in Oregon with great success. The wine has primary flavors of black cherry, spice, plum, vanilla and oak it pairs beautifully with Italian food (I know you’re surprised), but also bleu cheese. A bottle of Sangiovese can also turn pizza night into a WEE romantic dinner.

Pinot Noir-The trendiest of red wines thanks to 2004′s Sideways. This is light to medium bodied red wine has prominent flavors of black cherry and strawberry but also may have flavors of smoke, soil, or violets. Pinot Noir is thought to have originated in Burgundy, France around 100AD, but is currently cultivated all over the world. The Russian River Valley in California produces fantastic Pinot Noir with a beautiful floral nose, but Willamette Valley in Washington produces a wonderful Pinot Noir that has been growing in popularity over the last several years. Pinot Noir is a great quaffing wine, perfect for sitting and sipping, even in the summer. It pairs well with heartier fish like salmon, tuna and swordfish and these fish are complemented with herbs like basil, thyme, and lavender. Don’t be afraid to enjoy a glass (or the bottle!) with a nice beef carpaccio and arugula appetizer.

Merlot-A medium bodied red, also known as Cabernet’s step-sister. It is lighter bodied than Cabernet Sauvignon or Cab Franc so it pairs well with softer flavors. Merlot is great with a cheese or fruit plate but can also pair well with duck breast and wild rice with a mushroom sauce. The primary flavors can include but are not limited to plum, cherry, vanilla, oak, and cedar. Merlot, like Chardonnay, is thought to be able to grow anywhere in the world. France does grow two thirds of the world’s Merlot, but it  is also grown everywhere from California to Long Island, New York to Eastern Europe. Should all these place be producing wine? Probably not, but that is another post all together (or maybe not).

Well, it seems I’ve waxed long and eloquent about these few wines which poses a couple problems. #1. You don’t have time to read anymore. #2. If I put up anymore info, you’ll never get all your tasting done! (And contrary to popular belief, I do not promote “tastings” for the purpose of over indulging. Please be responsible.) So stay tuned! Next time we’ll cover the more full bodied reds and their pairings. I’d love your comments on wines you love, tastings attended or created and even (dare I say it) your opinion on the blog.  May your WEE! grow with your knowledge.

Cheers!

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Now some people say as long as you like the wine and you like the food-that is a good pairing. While this is true to an extent, it is also true that your Wine Enjoyment Experience (WEE!) can also be enhanced with greater knowledge of the different types of wine and which one complements what food. With Spring in full swing and summer right around the corner, we’ll start with the WEE! of white wines.

You might think I would start with the most common of white wines, Chardonnay. But no, that would be too easy. We will start with the lighter bodied wines.

Champagne or Sparkling Wine – That is post all on its own! Something so special needs special attention and your WEE! would be incomplete with only a minimal amount of information about something so wonderful.

Riesling- A light bodied white wine, which is great if you are just transitioning to a wine drinker. The best (and not always the most expensive) Rieslings are German. The wine generally has a slightly sweet taste, with steely acidity and lighter finish. Common flavors of Riesling are apple, honey, lemon, steel, and sweet fruits. While Reisling is commonly paired with salads and salmon, a sweeter lightly acidic wine like this is also great with spicy food as it cleanses and cools the palate.

Chenin Blanc-A light bodied white wine with a sweet, fruity taste. Again, this is a good wine for someone transitioning to wine drinking. Typically Chenin Blanc has peach, apple, quince, and honey  as predominant flavors with a very floral nose. It can range from dry to off dry depending on how long the grapes are allowed to ripen. While the typical Chenin Blanc is off dry (sometimes referred to as sweet) and pairs well with spicier ethnic foods, a nice dry Chenin Blanc with also pair well with lighter dishes like fish and chicken.

Pinot Grigio-A light bodied dry (has a slight acidity) white wine with flavors of apple, pear, and melon, traditionally with a crisp finish. A friend once told me she liked Pinot Grigio for its “chuagability.”  No lie. In wine terms, this means the wine is quaffable, or easy to drink. Because it is a lighter, cleaner white wine it is great for just sitting around the patio and sipping (or quaffing). It is also very complementary with lighter dishes like brunch items, light white fish, or even pasta with a light (oil or butter based) sauce.

Sauvignon Blanc- (My Favorite White!) A medium bodied white wine with typical flavors of citrus, especially lemon and grapefruit, fresh cut grass, herbaceous, rain, soil, and slate. On the nose the citrus flavors are normally the most predominate. Some of the most popular Sauvignon Blancs come from places with cooler temperatures like Marlbourgh, Australia, Alexander Valley, California and the Loire Valley in France.  This wine pairs well with soft cheeses, fish, vegetables and lighter (typically summer) fare. Sauvignon Blanc does not pair well with red meat, strong game birds (ie. duck), or heavy cream sauces as the clean citrus and herbaceousness are completely lost in these heavier items, these are typical non-pairing items for white wines.

And now….what you all have been waiting for….

Chardonnay-A medium to full bodied white wine with typical flavors of pear, apple, oak, vanilla, sometimes tropical fruits like pineapple and usually with a creamy finish (often referred to as being buttery). Chardonnay was the most popular white wine until the 1990s and it has been said that this is the grape that can grow anywhere. I don’t know if that is true, as I have had some chardonnays in my time that the world could have lived without. Chardonnay with its diverse flavors is easy to pair. That being said, what chardonnay doesn’t pair with, also needs to be addressed. Chardonnay goes well with dishes that are roasted, grilled and sauteed and complements butter and cream sauces very well. It is traditionally paired with chicken but also try it with richer fish like salmon, sea bass or shrimp dishes. Chardonnays do not pair well with heavy red meats like beef and lamb, tomato sauces, or bbq as these items overwhelm the wine and the delicate flavors are lost in the strong foods.

Wow! That’s a lot of information! To enhance your WEE!, I seriously suggest purchasing a mid priced bottle of each of these types of wine and tasting it. Look at, smell it, study it, think about it, allow it to cover your entire mouth and seriously analyze what you are tasting. It is great fun to make this a game with your friends or spouse and make and compare notes. Try the different wines with the pairings and notice how the wine develops and changes as you enjoy it with food. Most importantly, remember to have fun! This is your Wine Enjoyment Experience-make it your own.

The next taste: Wine Tasting 101: What am I Really Tasting? A Description of Common Wine Varietals and Flavors – The Reds

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Upon opening the bottle, examine the cork. It should be firm, not mushy and should only have a wine stain on the base of the cork. If the cork is saturated with wine, it is not always a bad thing but it can indicated the bottle is “corked”, or spoiled. Most importantly, if you want to look like you know what you’re doing, do not smell the cork!

When tasting, you really do not want more than 1-2 ounces of wine poured in the glass. Don’t just swallow this taste of wine in one big gulp, examine the wine. What is the clarity of the wine? If possible, hold the glass in front of a white background (like a sheet of paper or your dinner menu). Is the wine brilliant or cloudy? How does the color look? Is it a light green white wine? Is it a buttery yellow? Is it a light burgundy or a deep purple? How does the color of the wine around the outside of the glass vary from the center of the glass?

Next swirl the wine in the glass. The best way to do this without making a mess, is to keep the base of the wine glass on the table. Swirl the glass around 2-3 times to release the bouquet. Once wine has a chance to breathe, it often tastes different than when you first open it. Now, stick your nose in the glass. Thats right. Your whole nose. And take a deep breath. This first time you smell the wine prepares your palate to taste it. Try to pick out scents you recognize, apple, lemon, vanilla, butter, cherry, plum,  chocolate, tobacco and soil are all common scents that are paired in different ways in a variety of wines.

Next, taste the wine. Again, don’t gulp this seemingly small taste of wine down. This is the purest taste of wine you will incur, your first impressions of the wine are made here. Let the wine coat your mouth. The front of your tongue, the sides of your mouth and pay close attention to the feeling at the back of your mouth and in your throat as you swallow. Next take a deep breath, and think.

Now you have tasted the wine. What flavors did you pick up? Does it smell differently than it tastes? How does it feel? Do you like it?–Well that question is not always answerable upon the first taste. But you have begun a journey, one of learning, tasting and growing your palate.

The next tasting: Wine 101: What am I Really Tasting? A Description of Common Wine Varietals and Flavors

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