Food Pairings

Pair Wine with Soup

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With summer now behind us, it is once again time to focus on winter comfort foods, such as soup. That started me thinking about the possible pairings of wine with soup. If I am having a bowl of soup on its own, accompanying it with a glass of wine isn’t appealing to me. Why serve a hot liquid with a cold liquid?

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However, if the soup is being served as part of a multi course meal at home or in a restaurant, a glass of wine may have more appeal. In general, when picking a wine to go with soup, consider the consistency and main flavours. If you break down your soup’s ingredients and view them as you would a pasta sauce, the task may become less intimidating.

Overall, creamy soups pair well with a wine that contains a fair amount of acidity, whether that be red or white wine. Then look at the dominant flavours of the soup. Savory vegetables generally pair well with a fruit-forward wine. Ginger goes well with an aromatic white wine like Gewürztraminer. Spicy soups pair well with wines having a lower level of alcohol.

Lastly, consider the protein. Light vegetarian or chicken-based soups often pair well with white wine while red meats pair best with medium to full-bodied red wine.

Very thin soups, such as French consommé go well with a dry sherry or dry Madeira. Tomato consommé pairs well with a French Sauvignon while broths flavoured with fish sauce, coriander and lime will be complimented by an Austrian Grüner Veltliner or dry German Riesling.

Creamy vegetable soups generally go well with dry Italian whites such as Pinot Grigio or Soave or a French Pinot Blanc. Fennel and cauliflower soups pair with a white Burgundy or lightly oaked Chardonnay, white Bordeaux, Viognier or Chenin Blanc.

Mushroom soup will go well with a lightly oaked Chardonnay. A darker soup with  more earthy varieties of mushrooms such as portabella or cremini, will match well with a Pinot Noir.

Chicken soup will go with a lightly oaked Chardonnay. A Thai style soup made with coconut milk will go with a Riesling or Verdelho. Chicken and dumplings will pair well with a lightly oaked Chardonnay or a light red wine like Pinot Noir.

Classic Provençal fish soup with flavours of garlic, tomato and saffron pairs well with a very dry, crisp white like a Picpoul de Pinet or a strong dry Rosé. Rich crab or lobster bisques match well with white Burgundy or a Chardonnay, while clam chowder goes well with a well-oaked Chardonnay. Corn chowder, on the other hand, goes along side a dry German Riesling.

Sweet vegetable soups, such as butternut squash and pumpkin, fair well with Chardonnay, Viognier or Gewürztraminer.

Tomato soups made from fresh tomatoes go well with a crisp white wine such as a Sauvignon Blanc or an Albariño. A chilled sherry could be used as well. However, if the soup has a richer, roast or cooked tomato flavour or is mixed with roast peppers, a medium bodied Italian or southern French red or a young Rioja will work well.

French onion soup is traditionally served with French Beaujolais, Beaujolais Nouveau or a white Burgundy.

Chunky, rustic soups with beans, such as minestrone or lentil soup match well with medium bodied reds like Côtes du Rhône, a young Syrah or a Sangiovese. Chickpea soup pairs with a Chianti Classico.

Beef or lamb stew will be well complimented with a Cabernet or Shiraz. If you prefer a white wine instead, Gewürztraminer is a good choice.

Beef and barley soup matches well with a bold red wine like Zinfandel or Cabernet Franc.

Cold soups go well with light, crisp dry whites such as Albariño. Gazpacho can be paired with an unoaked white Rioja, Rueda or a Fino Sherry.

There are no hard and fast rules for pairing wine with foods. However, there are some wines that will enhance your soup better than others. Don’t be afraid to experiment with some of these suggestions but don’t be afraid to try your own.

Sláinte mhaith

Wine & Chinese Food

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Pairing wine with Chinese food can seem overwhelmingly difficult due to the wide range of flavours; everything from spicy to sweet, tangy, salty and bitter. An example of this is an authentic Chinese feast that will consist of dishes with distinct ingredients and clashing flavours.

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To accommodate such a dinner a well-rounded wine is optimal. Refreshing sparkling wines such as a chilled Champagne, Cava or Prosecco are well suited, as well as aromatic whites with a touch of residual sugar, such as Riesling or Gewürztraminer. Foods with red-braised seasoning pair well with fruity red wines such as Pinot Noir, Italian Nerello, Mascalese or Barbera.

If you are headed to your local westernized eat-in or take-out Chinese restaurant here are some wine suggestions to go along with your food selections.

Generally, dishes that are salty or fried will pair well with a wine with high acidity. Foods with a sweet and sour elements go well together with fruit forward wines. If having food with stronger flavours, such as a dark sauces, duck or pork, a sweeter Spätlese wine works well for balance.

Cantonese Dim Sum offers a wide assortment of food choices in small portions. The most common selections include steamed dumplings, spring rolls, scallops, streamed fish and soy-seasoned meats. Since these foods have relatively mild, savoury flavours Champagne is always a good choice, as well as a young Chablis, a white Burgundy or a German Riesling.

Gruner Veltliner pairs well with mild vegetable-filled spring rolls or egg rolls.

Steamed barbecued pork buns will go well with an off-dry Riesling, Moscato d’Asti or Gamay.

Light red wines such as Gamay, Pinot Noir or Baco Noir will go well with braised pork bellies.

Beef and broccoli, as well as lo mein pair well with a French Syrah.

Orange chicken or lemon chicken goes well with a French Chenin Blanc.

Vegetable Chow Mein is a classic stir-fried noodle dish with onions, peppers, mushrooms, ginger and garlic along with a rice vinegar and soy sauce. It pairs well with Muscat or Moscato, which is an aromatic wine. A German Riesling or French Chablis are also good options.

Crispy duck and pancakes served with hoisin sauce pairs well with Pinot Noir, Gamay, Merlot or even Spätlese Riesling.

Traditional Peking Duck will be well complimented by a French Burgundy or a Pinot Noir.

General Tao’s Chicken is a spicy, deep-fried, aromatic, sweet and sour chicken dish that goes well with an aromatic white wine such as Gewürztraminer or Torrontes, or a fruity Rosé.

Szechuwan-style foods pair well with a variety of wines. Chilled sparkling wine, whether it be Prosecco, Asti or Brut Champagne go well, but also aromatic white wines, or even sweeter wines, such as an Auslese Riesling or Sauternes. A fruity Rosé or off-dry Riesling also works well. Even reds, such as Gamay or Pinot Noir make good pairing partners.

Pork ribs marinated in a sweet and smoky sauce made of soy, hoisin, honey, garlic, rice vinegar, ginger and chili will pair well with Grenache. The flavour intensity of strawberries and plums, leather, dried herbs and blood oranges make these wines pair well with tangy Chinese spareribs.

Kung Pao Chicken is a sweet, sour and spicy dish. It is flavoured with chili, garlic, soy sauce, peanuts, vinegar and sugar. A French Pinot Gris compliments this well.

Enjoy exploring the world of wine with these Asian food specialties.

Sláinte mhaith

Maritimes Adventure

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During a recent trip to the maritime provinces of Canada, I made a point of seeking out local wines to try. The first I came across while in St. Andrews by the Sea, New Brunswick; the second I found in North Rustico, Prince Edward Island and two while in Nova Scotia.

The first wine my wife and I tried was a 2019 Marquette from the Magnetic Hill Winery of Moncton, New Brunswick. It was a light bodied red wine similar to a Pinot Noir. It had aromas of cherries, blackcurrants and blackberries. The wine was a pleasure to drink and reasonably priced at $20.00 CDN.

The Marquette varietal is the cousin of the Frontenac varietal, which is a well-known French North American hybrid, and a descendant of Pinot Noir. This wine pairs well with pub foods such as cheeseburgers, bangers (sausages) and mash and chili con carne.

The second wine we tried was a $21.99 CDN Gamay from Matos Winery & Vineyards of St. Catherines, PEI. Until then I was not aware that there is a winery on PEI.

Matos Winery & Vineyards is a family-owned and run business that was initiated in 2007.  They utilize the French concept of terroir whereby they found a location where the combination of soil, slope, sun exposure and the peculiar weather patterns allow certain grape varieties to thrive.  They consulted with European vintners who visited PEI to provide their skill and knowledge.

Their Gamay has won a bronze medal at the National Wine Awards in 2016, 2014, 2012 and silver in 2011.

The first wine from Nova Scotia that we tried was the 2022 Baco Noir from Blomidon Estate Winery, of the Annapolis Valley, near Canning.

The 2022 Baco Noir has a nose of bright berry fruit accentuated by vanilla and notes of spice. Unfortunately for us, we found the wine to be slightly harsh and not quite as smooth and mellow as we have become accustomed to for Baco Noir. The price of this wine is $23.00 CDN.

Given the structure of this wine it would be best suited for pairing with barbecued beef or pork.

Blomidon Estate produces 100% Nova Scotia grown grapes and wines. Over the years they have earned several national and international awards.

The 2nd wine from Nova Scotia we experienced was Founders’ Red from Jost Winery, which is made from a blend of Leon Millot and Marechal Foch grapes. We experienced this wine during a quiet afternoon at our B&B outside of Cap-Pelé, New Brunswick. Like the day, this wine was very smooth and mellow. It had wonderful fruit flavours and was well worth the $17.19 CDN we paid for it. 

Founders’ Red is a well-balanced blend of Nova Scotian-grown grapes with deep colour and intensity. This wine pairs well with barbequed meats and roasted pork.

Sláinte mhaith

Wine & Wings

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Wings and beer are pretty much standard fare, a pairing seemingly made in heaven. When it comes to pairing drink with wings, usually the last thing to come to mind is wine. However, I am here to talk about wine, not beer, so here are some fun and interesting wine pairing suggestions for the next time wings are on the menu. The only challenge will be keeping the sticky sauce off your wine glass.

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When it comes to pairing wine with wings, it is all about the sauce. The wine needs to match the spice, heat and acid found in the wing sauces. Therefore, the wine must calm the heat, highlight the sauce’s acidity with its own acidity and complement the spiciness – a relatively easy task.

Here are some of the more typical wing varieties and corresponding wine recommendations:

BBQ

There are many varieties and interpretations of BBQ sauce. But when it comes to wings, the sauce is likely to be sweet and heavy. Such big bold sauces call for a big bold red wine, such as Cabernet Franc, Tempranillo, Zinfandel or Carménère. The intense red and black fruit you find in these wines will complement the tomatoes and spices found in BBQ wing sauce. The high tannins will offset the heat of chili and cayenne.

Savory, herbal notes found in these reds will go well with the garlic and onions in the sauce. And the wine’s dry nature will offset the sweetness of brown sugar and molasses.

Buffalo

This is a classic made from butter and hot sauce with heat levels ranging from mild to super hot. A sweeter wine such as Riesling, Vouvray or Gewürztraminer is just the thing to pair with spicier foods. The higher acidity of these wines will cut through the buttery sauce and the fatty chicken beneath.

Garlic Parmesan

The light, stone fruit flavours of Pinot Grigio will pair well with the taste of garlic and hit of flavour of the Parmesan cheese.

Honey Garlic

Sweet and savory, honey garlic wings tend to forego heat for a big aroma, along with a tangy flavour. Honey and garlic are both strong flavours so the wine needs to support the aromas and flavours. Sparkling Rosé, Crémant d’Alsace, Chenin Blanc or Prosecco will work well in this regard.

Honey Mustard

The sweet tang of honey mustard wings will go well with an unoaked or slightly oaked Chardonnay.

Jerk

Rosé is the perfect pairing for quelling the lingering heat of chicken wings coated with a peppery jerk rub.

Korean-Style

The bright acidity of a Grüner Veltliner is a great pairing for crispy Korean-style wings.

Lemon Pepper

Whether you’re trying a dry rub or a sauce, lemon pepper wings offer a light, zingy flavour that is typically less spicy. It will pair well with wines with lots of citrus flavour and acidity.  A French Sauvignon Blanc, Chablis or Dry Riesling are good choices. These wines typically have brilliant lemon aromas, along with a strong sense of minerality that will go with the hit of pepper.

Sweet Chili

Thai-inspired wings are both the sweet and the spicy. Generally, a Thai Chili sauce packs less heat than other wing sauces so an overly sweet wine is not required. An off-dry white or light red can easily offset the spice. Good wine pairings include Chenin Blanc, a sweet Riesling, Zweigelt or Pinot Gris.

Teriyaki

A light fruit forward Spanish Garnacha will complement the sweet glaze of teriyaki wings.

I strongly suggest having a glass of wine along side your next feed of finger-licking good chicken wings. It may surprise you.

Sláinte mhaith

Pizza and Wine

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Homemade pizza and wine are the standard Friday night fare at our house. The topping choices are numerous, ranging from veggies to savoury cured meats and cheese. The options seem to be only limited by the imagination.

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No matter what type of pizza you enjoy there will be a suitable wine to complement it. Here are some suggestions to pair with your pizza whether you create it yourself or order it from your favourite restaurant.

Let’s start with the simple Cheese pizza. This straightforward pie goes well with a light red wine, such as Pinot Noir or Chianti.

Building on that foundation we progress to the Pepperoni pizza. Pepperoni is the culmination of cured meats and spices such as cayenne, anise and garlic. It pairs well with either two of my favourite wines, Cabernet Franc or Sangiovese. These bold, spicy reds complement the flavours of the pepperoni.

The combination of veggies and assorted meats creates an assortment of flavour found in the Supreme pizza. It may seem strange but Prosecco makes a great pairing as it won’t overpower the delicate flavours of the veggies but can still balance the taste of the savory ham, sausage and pepperoni.

Speaking of meat, the Meat Lovers pizza needs to be matched with a bold and robust wine, such as a Cabernet Sauvignon or Malbec. These wines have a bold richness, as well higher tannins and acidity to offset the fattiness of the meat.

Tangy, sweet BBQ Chicken pizza pairs well with a fruity Malbec or Pinot Noir. The wine will complement the tangy notes of the barbeque sauce in the pizza.

Heading in the opposite direction is the Veggie pizza. This type of colourful pizza needs a light, chilled red or full-bodied white to let the taste of the vegetables be revealed. A sparkling red wine, such as Lambrusco, or a Chenin Blanc or a Chardonnay would be a good match.

During my Italian adventure last year, I enjoyed a Margherita pizza on several occasions. A Margherita is a light pie consisting of tomato sauce, fresh mozzarella and fresh basil. It pairs well with a light wine, such as a dry Rosé or Prosecco.

If pineapple on pizza is your thing, then Hawaiian pizza is for you. The sweet and salty flavours will be complemented by a German Riesling or a New World Sauvignon Blanc. The wine’s acidity and sweetness will complement the sweetness of the pineapple.

No matter what your choice of pizza is, there is a wine to go along with it.

Sláinte mhaith

Spain’s Sherry Region

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One of the more notable wine trends during the last few years has been the resurgence of fortified wines such as sherry.  Sherry is no longer viewed with the stuffy Old-World sentiment as it once was.  I personally remember as a child seeing sherry being served in tiny ornate crystal glasses to elderly visitors.

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Sherry is a unique wine that is exclusively produced in the wine-growing region of Jerez, Spain, located in a triangle of land formed by the towns of Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María.  Sherry has been produced in the region since the 8th century but it was the British who began exporting it after conquering Cádiz in 1587.  They called it sherry since it was easier to pronounce than “Jerez”.

The process of producing sherry is very complex. The wine is fermented and placed in a ‘solera system’ which are barrels that are stacked up on their sides in a pyramid-like shape. Yeast develops on the wine, known as flor, which stops the wine turning to vinegar and adding extra spice and flavour to the wine. The wine gets transferred from the top of the Solera system down through each layer over time, blending with older wine each time to create a complex ageing process. Alternatively, sherry can be aged oxidatively, by being left in contact with the air.

The ancient ageing process combined with the diverse fortification methods and the microclimate within each town is what creates the different sherries. Most dry sherries use the Palomino grape variety, where the sweet ones tend to use Moscatel or the Pedro Ximénez grapes. Below are the most famous sherry styles.

Dry Sherry Wine

Dry sherries are good to drink as an apéritif and should be served chilled. The dryer the wine, the cooler the temperature should be. Finos and Manzanillas generally remain around five years in the ​solera ​system, whereas Amontillados and Olorosos spend ten or more years.

Fino

Fino is the driest of sherries. Fino sherries have a light body and a low alcohol content, which ranges between 15 to 17%. It tends to lose its flavour after it’s opened, so it’s best to drink it straight away and is best chilled.

Fino pairs well with salty foods such as olives, almonds and Spanish jamón. It also goes well with seafood and sushi.

Manzanilla

Manzanilla is a type of fino made exclusively in the town of Sanlúcar de Barrameda. The ageing process is similar to Fino, but the proximity to the sea and the humidity results in a paler wine with salty notes. It should be served chilled and within a day or two after opening.

Recommended food pairings are similar to Fino.  It goes well with olives, almonds, Spanish jamón, fried fish and seafood such as shrimp or raw oysters.

Amontillado

This wine begins as a Fino, ageing first under the ​velo de flor​ (protects the wine from air and imparts its own crisp, saline flavour) for four to six years and then through oxidation. This last stage allows the wine to develop more nutty flavours such as almond and hazelnut. The wine has an amber colour and it can vary between dry or medium-dry if mixed with a small amount of Pedro Ximénez grapes. It has an alcohol level of 16% to 18%.

​Amontillado will pair well with pork and rabbit or bird meats such as chicken, turkey or quail.

Oloroso

This sherry has more of a full body. It has a dark golden colour and notes of dried fruit and spices. Olorosos spend about six to eight years in the solera​ and has an alcohol content of between 18% to 20%.

It pairs well with grilled red meats, game, aged cheeses and mushrooms.

Palo Cortado

Palo Cortado is a rare kind of sherry that usually occurs by accident.  It begins as a Fino and then develops more like an Oloroso. The result is a dark-coloured wine with great body. It has an alcohol level of between 18% to 20%.

Suggested food pairing include the same foods that compliment oloroso or amontillado, as well as game meats, nuts, vegetables and blue cheese.

Sweet Sherry Wine

Regarding sweet sherry, the name of the grape is often used along with the word “crema”. Sweet wines can range from pale cream, which is sweetened Fino, to cream, which is sweetened Oloroso.  There’s also “medium” which is usually referring to a sweetened Amontillado. All these wines contain around 15.5% to 22% alcohol.

Sweet sherries pair well with desserts, foie gras or mature cheeses such as blue cheese.

Within the sweet sherry realm, there are two other sherries, Pedro Ximénez and Moscatel (also spelled Muscatel), which are named after the grapes used in their production.

Pedro Ximénez

This is a sweet sherry with a honey-like consistency. It is the product of 85% of Pedro Ximénez grapes which are dried in the sun for about a week. It is considered to be a dessert wine and has an alcohol level of 15% to 22%.  It will pair well with blue cheese, almond tart or vanilla ice cream.

Moscatel

Like Pedro Ximénez, Moscatel sherry will consist of a minimum of 85% of Moscatel grapes. The grapes are dried in the sun before being pressed and added to a solera​.  Moscatel goes well with ice cream or a fruit tart.

Sherry wine cellars are referred to as bodegas.  Some of the best bodegas are located in:

Jerez De La Frontera

  • Bodegas Fundador: Established in 1730, it’s the oldest bodega in Jerez. 

  • Gonzalez Byass:​ Also known as Tio Pepe.  It began in 1835 and produces a variety of sherries, but it’s renowned mostly for its Fino styles with salty and citrus notes.

  • Emilio Lustau:​ Lustau is a large bodega in Jerez founded in 1896. It produces a wide selection of sherries.

  • Bodegas Tradicion: The wine making process follows traditional guidelines, with sherries kept in their natural state, without additives or filtering.

Located in Sanlúcar De Barrameda

  • Barbadillo:​ This bodega has existed since 1821.

  • Hidalgo: ​Sherry has been produced at Hidalgo since 1792, and since then the business has been passed down through the same family.

In Closing …

It’s time to move on beyond the former stereotype that sherry is only for our elders.  It is in fact a drink for all.

Sláinte mhaith

Pizza and Wine

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Pizza is one of the most versatile dishes.  It can be presented gourmet style at a dinner party to discriminating adults, served to a group of rambunctious kids at a birthday party, munched on as finger food in front of the television, or eaten cold from the fridge as breakfast.  The styles vary greatly as well, spanning from micro-thin Roman crust to Chicago-style deep dish.  Complicating things further is the broad range of toppings that can adorn the pizza; a variety of flavourful meats that will have a wide range of spiciness; vegetables that range in the level of heat; an assortment of cheeses with varying levels of saltiness; the possibility of anchovies or pineapple; and finally, the type of sauce.  Complicating things even further is the option to have a variety of pizzas at one time, giving guests several choices to indulge in.

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So how do you ever decide which wine to serve with all these variations and possibilities?  Should the wine be paired with pizza sauce and toppings in similar fashion as with a plate of pasta? What if there are multiple pizzas or a pizza that is half one type and half another type? Should Italian wine be served in recognition of pizza’s origins, even if you are serving pineapple and ham topped pizza?  How can the simplest dish be so complicated?

A number of experts agree that pretty much any wine can go well with pizza. It can be fun to pair your favourite pizza with the perfect wine but you may feel that pizza wine is a mood. The trick is to find wine that celebrates rather than competes with what’s on your mind and your plate.  In other words, the perfect pizza wine is in the eye of the beholder.

When serving one type of wine with a variety of pizza, choose a versatile bottle that will appeal to as many people as possible.   If you decide to serve more than one type of wine, be sure to highlight this fact and encourage your guests to try the various combinations of wine and pizza.

However, for those who prefer to match specific wines to a particular type of pizza, here are some suggestions for you.

BBQ Chicken Pizza

The smokiness and sweetness of the barbeque sauce will pair well with Pinot Noir, Dolcetto, Merlot, Chardonnay or Rosé.

Hawaiian Pizza

A reasonably sweet Riesling, Prosecco or Sauvignon Blanc will pair well as a counterbalance to the saltiness of the ham and the flavour of the pineapple.

Margherita Pizza

Featuring the simple and classic flavours of tangy tomato, creamy mozzarella and fragrant basil, a margarita pizza lends itself to light/medium-bodied wines. Pinot Grigio, Sangiovese or Rosé would all be good choices.

Meat Lovers Pizza

The intense flavours of Meat Lovers needs a wine with a higher amount of tannins, such as Cabernet Sauvignon, Tempranillo, Shiraz or Malbec.

Pepperoni Pizza

Because of the spiciness of pepperoni, a wine with rich, fruity flavours like a Sangiovese, Barbera or Nebbiolo would pair well.

Vegetarian Pizza

With Vegetarian pizza it is important to have a wine that won’t compete with the mix of vegetables on the pizza. An unoaked Chardonnay, Sauvignon Blanc, Prosecco or Rosé are all good choices.

Final Thoughts

Whatever you decide to do, whether it be pair your wine to the type of pizza or take a more generalist approach, there is an old theory that says, “What grows together, goes together”, which means that most any Italian-style wine will go well with whatever pizza you serve.  My personal preference is Sangiovese but Chianti, Nebbiolo, Barbera, Nero d’Avola, Fiano or Vermentino pair well too.

Sláinte mhaith

Wine and Shellfish Pairings

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I previously talked about wine pairings with various types of fish so today I will review the rest of the food that comes from the oceans of the world, shellfish.

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So, what kind of wine goes best with shellfish? It is commonly said that white wine goes with seafood and red wine goes with meat. However, since I have written this article and you are reading it, you probably know it isn’t quite as simple as that.

Shellfish served without a sauce tends to call for light whites, like Vouvray from France’s Loire valley or sparkling wines like Champagne.

When it comes to shellfish served in sauce, the sauce should be your guide when selecting an appropriate wine.  Generally, though, most pair well with a medium-bodied acidic white wine like unoaked Chardonnay, white Burgundy or German Riesling.

Spicy dishes will pair well with a wine that has some sweetness, like an off-dry Gewürztraminer or an Austrian Grüner Veltliner.

If you can’t decide or everyone at the table is eating something different, Champagne is a great choice as it is one of the most food-friendly of wines.

You can also look to the cooking style to help you choose your wine.  Generally, Teriyaki and other sweet sauces pair well with a sweeter wine, such as an off-dry rosé.  Spicy sauces like curries go well with a sweet or slightly sweet low-alcohol white wine like Riesling or Moscato.  Herb-based sauces seasoned with basil, parsley, or mint pair well with a Sauvignon Blanc or Torrontés.

Here are some wine suggestions to go along with specific shellfish dishes:

Lobster Rolls

Lobster rolls pair well with a light and fragrant white wine like Spain’s Verdejo or a medium-bodied white wine like Chardonnay.

Ceviche

Light and citrusy ceviche will go well with a high-acid, citrusy white wine like Sauvignon Blanc or an Austrian Grüner Veltliner.

Clam Chowder

Creamy New England style clam chowder goes well with an oaked Chardonnay. On the other hand, tomato-based Manhattan clam chowder pairs well with a light white wine such as a Greek Assyrtiko.

Shrimp Cocktail

There are both red and white wine options to go along with a shrimp cocktail.  A white wine with a touch of sweetness, such as an off-dry Riesling, or a fruity medium-bodied red like Merlot, or even a sparkling wine like Cava are options.

Crab Cakes

Crab cakes go well with a lightly oaked Chardonnay, or a light white wine like Sauvignon Blanc.

Seafood Boil

A southern-style crawfish or shrimp boil will have some spice and heat so it will need a slightly sweet white wine like an off-dry Riesling or Viognier, or even a sparkling wine like Cava or Prosecco.

Linguine & Clam Sauce

This light and garlicky pasta goes well with a light white wine like Pinot Gris (Pinot Grigio). If you opt for a red clam sauce, a Chianti will go well.

Mussels

Mussels in a white wine sauce will pair well with a white wine, such as Pinot Gris (Pinot Grigio), Chablis, or Sauvignon Blanc. Mussels in a tomato-based sauce will pair well with lighter to medium-bodied red wines that are high in acidity, like Pinot Noir.

In Closing …

Any time of year is the perfect time to enjoy shellfish and wine, whether you’re dining at your favourite restaurant, your own dining table, or even in the summertime backyard.

Sláinte mhaith

Wine for a Summer Picnic

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With summertime fast approaching it will soon be time to focus on going to the beach and picnics.  The recipe for a great picnic is great weather and food and of course, wonderful wine.   A good picnic wine will be refreshing, balanced, and will pair well with the foods you pack. A picnic should not require a lot of fuss and muss.  The focus should be on sharing good food and wine with family or friends.  If it requires a huge amount of time and effort to prepare, the outcome is probably not worth the effort.

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One thing not to do is consider a picnic the same as a barbecue.  The wines that pair well at a barbecue are not necessarily the same ones that work well at a picnic. Barbecues are all about bold and spicy where picnics are more about a broad spectrum of lighter fare. Most of the foods served at a picnic will be cold and on the lighter side.

Common picnic foods include things such as potato salad, cold fried chicken, cheeses and crackers, charcuterie, fresh bread and fresh fruit. Wines best suited include cool, crisp, whites, rosés or very light reds.

White wine options include Sauvignon Blanc and Fumé Blanc which are dry, crisp, herbal whites that are ideal for summer sipping. They won’t overpower picnic food.  Chenin Blanc, Pinot Gris/Pinot Grigio or Pinot Blanc are fruitier but still light and perfect for a picnic. They are bright, acidic and loaded with crisp citrus fruit and minerality.

A dry Riesling with crisp acidity and light mineral flavours will pair well with spicier foods such as charcuterie.  Moscato d’Asti is a lightly fizzy white with apricot and almond flavours that will pair well with fruit and salads.

A freezer sleeve that slides over a standard 750 ml. bottle will keep your wine chilled.

Rosé or blush wines are versatile. They should also be served chilled the same as whites. These lightly acidic wines offer fruit flavours such as melon, strawberry and red fruit qualities that pair well with cheese and crackers, seafood, salads or cold chicken.

Light red wines with less alcohol, such as Pinot Noir, Gamay, and Beaujolais would be good choices for a picnic, particularly charcuterie and cold cuts. While these wines don’t need to be served chilled, they should not be overwarmed so transporting them in a cooler would be a good idea.  Set them out about 10 minutes before serving.

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Rosé With a Difference

/ A Layman's Wine Musings / Leave a comment

Now that the warm weather is here it is a great time to crack open a bottle of Rosé.  Pale Rosé is by far the most common and thus the most popular type of Rosé but there is a second less known, darker Rosé.

Photo credit: winefolly.com

Darker Rosés can have a fuller body and a greater concentration of flavours.  They may be more complex and structured, making them able to pair well with a wider array of summertime foods.

The most common types of red wine grapes used to make Rosé are Grenache, Sangiovese, Syrah, Mourvèdre, Carignan, Cinsault and Pinot Noir.  The skins are generally exposed to the wine for only a short time. Where some red wines ferment for weeks at a time on red grape skins, rosé wines are left for just a few hours.  However, when making dark Rosé, only dark-skinned varietals are used, such as Mourvèdre, Cinsault, Syrah, Merlot, or Cabernet Sauvignon.  The grape skins are also exposed to the wine for a longer period of time in order to gain more flavour.

Where light and medium bodied Rosés pair well with cheese, creamy sauces and dips, savoury canapés, mezes and tapas, darker Rosés will go well with smoke and char flavours of grilled meats and vegetables, as well as full-flavoured sauces.

The occasion for serving Rosé varies by type as well.  Light or medium-bodied ones are best served chilled and lend themselves well to sipping while relaxing at the cottage or in the backyard.  Darker Rosés, on the other hand, fair well served chilled, at a backyard barbecue.

Whichever Rosé you prefer, now is the best time of year to sit back, relax and enjoy a glass.

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