Summer looms

Despite the wet spring we've had in the Willamette there have been a handful of absolutely gorgeous, warm, sunny days. We erected a fantastic backyard canopy on our deck that provides a beautiful space for us to enjoy dinner on those warm evenings. We've even fired up the grill and enjoyed some delicious smoky fare. Lynnette has a knack for making perfect grill marks on both her chicken and the tofu Amy and I enjoy. Vegetables have made a large appearance as well: spring potatoes, red and yellow bell pepper, asparagus, and an assortment of summer squashes.

Summer is looming, and it's just a matter of weeks before this becomes our daily routine. With this all in mind I start thinking about quintessential summer beverages. For my purposes one thing comes to mind: gin and tonics.

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Quick Sip: 2008 Sancerre, just so you know "cat pee" is appropriate here!

Domaine André Neveu Sancerre, Silex (2008)
Domaine André Neveu
Sauvignon Blanc
Sancerre, Loire Valley, France

Borrowed from 2007 vintage.

Now for the classic Sancerre—herbal, grassy, zingy, cat pee... Yes. This is totally acceptable as a wine aroma term. Though I'll tell you, people will give you funny looks. If you ever hear anyone say "elderberry" or "boxwood" what they really mean is "Wow - where's the Tidy Cats?!" Sauvignon blanc from this region can be pungent, but is completely delightful and refreshing. Classic pairing with chèvre.

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Wines of Mendoza - Twitter Taste ... not so Live?

So the folks over at Twitter Taste Live and Wines of Argentina are hosting an entire month of tasty wines. Getting "together" in small groups of oeno-freaks and producers, the aim is to have a small round table discussion online while tasting and promoting the wines via Twitter.

Last night was the Mendoza tasting and I got to take part - the (free) wines arrived on time, I acquired the appropriate cheeses, polished up my glasses, and logged in. Much to the group's chagrin Twitter was having a massive failure, and it was nearly impossible to have any sort of dialog. However, having popped all the corks in anticipation for the group tasting, I soldiered on and tasted all six on my own!

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Quick-Sip: Value California SB

Rootstock Sauvignon Blanc (2007)
DnA Vineyards
Sauvignon Blanc
Lake County, California

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A modern romance of the white grape variety

Con Class Rueda (2007)
Sitios de Bodega
60% Verdejo | 15% SB | 25% Viura
Rueda, Spain

Verdejo - a bold, acidic grape reared on the arid plateaus of Spain. Sauvignon Blanc - a flirtatious, aromatic white French variety cultivated in the classiest neighborhoods of Bordeaux. Two star-crossed lovers separated by the Pyrenees and kept apart speaking two different languages of love... that was until "Rueda." Imagine that in big, bright, flashing, neon lights. It would definitely sell. Despite the lack of singing, choreography, and melodrama I'd say we've got the vinous version of West Side Story on our hands here.

While I wait for Broadway and Hollywood to flock to my door to get the exclusive rights, I'll focus more on a yummy new Spanish wine I had the other day - Con Class Rueda produced by Sitios de Bodega.

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Mineral-driven white from gravely Graves

Clos du Hez Graves (2007)
Clos du Hez
50% Sauvignon Blanc | 50% Sémillon
Graves AC, Bordeaux, France

While the red wines of Bordeaux, located in south western France, are famed as some of the best wines in the world, the region also produces excellent quality white blends. Produced in small quantities throughout the larger wine region, the best known white blends come from Graves, the only sub-region with a classification for dry whites. Sauternes, a smaller region within Graves, is famous for the production of sweet dessert wines using grapes which have been affected by Botrytis cinera, or Noble Rot. Grapes found in both sweet and dry wines are limited to Sémillon, Sauvignon Blanc, and Muscadelle.

As might be implied by the region's name, the soil type is consistently gravely. Left behind from glacial movement along with a quartz deposits, the soil takes a particular effect on wines. The concept of terroir, or a sense of place, is strongly considered all over France. The concept allows that not just grape variety and vinification methods are responsible for the final wines. Indeed soil types, weather, and climate bear their own influences. This said, you can always count on a good dose of minerality in dry whites from Graves.

Appearance: Clear, pale golden yellow wine. The color of watered down ginger ale is best thought of with this wine.

Nose: Clean nose with moderate intensity, displaying qualities of green fruit, pear, apple, grapefruit, and tart stone fruit. Additionally there is a balanced level of mineral aromas including slate, granite, or wet chalk.

Palate: Dry wine with fresh acidity, not unlike lemon spritzer. Light to medium bodied, medium alcohol, and moderately intense flavors all balance themselves well. Citrus and mineral qualities are predominant. Grapefruit, lemon, and grassy notes. A long finish from the acidity leaves an enjoyable, fresh taste of nectarine.

This particular bottle is produced using fifty per cent Sémillon and fifty per cent Sauvignon Blanc. The former tends to produce bland, low acid wines that pair well with oak aging while the latter creates intensely aromatic high acid wines. Blending the two wines together allows for better balance of each grape, and a richer overall experience. The grassy, austere qualities of Sauvignon Blanc are tempered by Sémillon, while the opposite lends aroma, higher acid, tones down alcohol levels. Sémillon is popularly grown in both South Africa and Australia while Sauvignon Blanc is grown all over the world, notably in the Loire, New Zealand, and Chile.

Whenever I have Sauvignon Blanc I crave Chèvre - this goat cheese is a perfect compliment to the grassy, citrus characteristics, and would pair well with this wine in particular. This light bodied wine would be perfect on it's own, before a meal, or paired with a light dish. Stick to citrus flavors as well as things like artichokes or asparagus.

Whether you're familiar with Bordeaux reds or not, I'd highly recommend giving a few of the white wines a fair shot. They offer a lot of flavor and much like the Clos du Hez, can be found inexpensively. Style is almost completely dependent upon the per cent of each grape found in the blend, but more importantly don't disregard the idea of terroir. Compared to similar blends found in the U.S. and other new world locales, there will be similarity but a definite difference overall.

Cheers!

perfect pairings: wine + food demystified

Wine is by far one of my favorite things ever. Food is definitely a close second! This means that I'm head over heels about trying wines and foods together to see what tastes good and what doesn't. Some pairings can be way off, but when you do find that perfect match it's sheer bliss. To try and alleviate some of the guess-work involved in wine and food pairing I did a bit of digging and asking around to get some ideas. Here's the best of the best.

Sauvignon Blanc and Chèvre
Starting your meal with a creamy goat cheese? A match made in heaven (read: France) is pouring a crisp, and citrusy Sauvignon Blanc with it. The saltiness and creaminess of the cheese is sliced with ease by the sharp acidity found in these wines that display characteristics of lemon and grapefruit. This refreshes the palate and leaves you yearning for that next bite.

Viognier and Citrus
Toss your salad with a zingy ginger and orange based dressing and it’ll be lend itself superbly to a glass of Viognier, with its pronounced floral aromas. The acidity in both the dressing and the wine will compliment one another and make eating your greens something you’ll look forward to.

Red Bordeaux and Pepper Rubbed Fillet

Everyone relies on “red with red, white with white” when pairing wines and meat. While I advocate concentrating more on body and flavors, a tried and true pairing is steak with red wine. In particular Bordeaux wines offering Cabernet Sauvignon and Merlot driven blends are full bodied, tannic, and bold enough to compliment a juicy, well seasoned cut of beef.

Gewürztraminer and Spicy Food
Whether your take-out is Thai, Mexican, or Szechuan any dish that boasts spicy heat can be successfully paired with a fruity and floral Gewürz. With just a hint of residual sugar, this wine will soften and soothe any tongue-searing you get after accidentally chomping down on that fiery Serrano.

Zinfandel and Dark Chocolate
For dessert don’t automatically turn to sweet wines–especially if dark chocolate is involved. A full bodied, dry Zinfandel offers a fruity contrast to the richness of chocolate. Flourless chocolate cake–one of those ones with “Death by…” in the name–seems even more luscious when savored with the jammy, brambly fruit found in many of these California reds.

Brachetto d’Aqui and Cheesecake
Leaning towards a sweeter wine for your after-dinner treat? Try a New York style cheesecake with this fruity Italian sparkler. The wine will compliment the rich creamy component of this dessert, and will help to cleanse your palate between bites. Top with some fresh berries for an even better match.

Port and Bleu Cheese
Port is commonly served after dinner, and can have a range from nutty to lusciously sweet characteristics. Not commonly do people think to serve cheese with a little Port after a meal, not to mention a pungent one like bleu cheese. Surprisingly though the dried fruit flavors, higher concentration of alcohol, and varying sweetness of Port pairs well with the saltiness and tangy flavors of many smelly cheeses. Port is great with chocolate, but try something new with a Danish bleu.

Sparkling Wine and Potato Chips
My friend Maggie is on a mission to get everyone drinking sparkling wine every day for any occasion. This may be the perfect excuse. Salty foods, like potato chips, are well fit with sparkling wines, especially those with more fruity characteristics or even a slight sweetness. Try Spanish Cava, German Sekt, or Italian Moscato d’Asti with these crispy snacks.

With all these you could put together an entire meal of successful pairings, or try one or two out at your next party. Either way these are definitely enjoyable. Remember, regardless as to any rules it’s always important to drink what you prefer. If you love white wine and steak then have it, don’t limit yourself. With that said, here are some general tips to keep in mind when experimenting with your own pairings:

• Pair high acid wines with high acid foods
• Make sure the sweetness of your wine is higher than the sweetness of desserts
• Pair sweet wines with spicy foods
• High tannin is best matched with higher fat or high protein dishes or bitter foods
• Wines with high acid are refreshing with saltier foods
• Don’t pair spiciness with higher alcohol wines
• Consider the “weight” of the food and match a similar wine

Cheers!