by Lorri | Jan 18, 2012 | UnCorked
Champagne gets the most attention in December in the anticipation of Christmas and New Year’s Eve. And maybe a second glance when planning a big celebration. But more and more, consumers are realizing that the bubbly fits into everyday occasions, too.
Most people think of Champagne as being one distinct taste, but in reality there are many different styles. This can be confusing for consumers who are not adept at deciphering labels.
Most Champagne or sparkling wine on the shelves is brut, which means dry, but also you’ll see sec (literally dry), which in vino-speak means off-dry. Demi-sec is a medium dry style with noticeable sweetness, and the sweetest are douz and moelleux.
With so many styles to choose, it can seem a little overwhelming. To make the choice simple, consider the food.
The following pairings are just some of the diverse everyday foods that champagne can complement.
Extra brut, brut and sec go best with salty foods like popcorn, shrimp, salmon, potato chips, sushi, brie and gouda cheese, nuts, oysters, lobster bisque, curry, fried foods, pancakes, quiche, eel, scrambled eggs, olives, sashimi.
Demi-sec stands up to the spice and richness of Asian cuisine, almonds, sausage, smoked salmon, crab, eggs benedict, lobster, pate, sweetbread, peaches, lamb.
Douz and moelleux are ideal for desserts, whether with light ones like fresh raspberries or rich ones like cheesecake. Anything sweet will pair well with douz and moelleux.
THE VALUES
- NV Nicolas Feuillatte Brut, France (about $57 retail)
- NV Moet and Chandon Brut Imperial, France (about $70 retail)
THE SPLURGES
- NV Pol Roger Brut Reserve, France (about $82 retail)
- NV Taittinger Nocturne Sec, France (about $99 retail)
- NV Veuve Clicquot Demi Sec, France (about $75 retail)
by Lorri | Jan 11, 2012 | UnCorked
My mother–in-law has an engraved wooden plaque in her home that states: “We interrupt this marriage to bring you the hunting season.” After each hunting season we have a freezer full of everything from duck to venison and many opportunities for wine pairing. Consider these tips for easy matches.
FOWL
Game birds such as duck, turkey, quail and pheasant generally have earthy flavors that are stronger than that of farm-raised fowl. Wildfowl generally goes best with red wines showcasing the same earthy, gamy characteristics, such as a Burgundy pinot noir. Its rich flavors of cherry and mushrooms will dovetail nicely with the wild game.
If Burgundy pinot noir is not in your budget, consider an Oregon pinot noir or a Spanish rioja.
THE VALUE
- 2009 Bridlewood Estate Pinot Noir, California (about $19 retail)
THE SPLURGE
- 2007 Louis Jadot Gevrey- Chambertin, France (about $65 retail)
BIG GAME
Deer, elk, caribou and moose pair best with wines that can stand up to venison’s rich, heavy flavor. Pair with full-bodied wines able to compete with the intensity of the meat. A pinot noir from California or France’s Loire region, a syrah from California or France’s Rhone region, or even a Chilean or Argentine merlot or cabernet sauvignon will complement the meal.
THE VALUE
- 2009 Carmen Merlot, Chile (about $12 retail)
THE SPLURGE
- 2009 Presqu’ile Pinot Noir, California (about $48 retail)
FROM THE SEA
The flesh of wild salmon, halibut, grouper and tuna have much heavier weight and texture than, say, catfish. Consider Riesling, pinot gris, chardonnay and even Champagne when planning the meal. The pairing should try to contrast the oily richness and broad complex flavors of the fish with the acidity of the wine.
THE VALUE
- 2010 Pacific Rim Columbia Valley Riesling, Washington (about $14 retail)
THE SPLURGE
- 2010 Hugel Pinot Gris Classic, France (about $22 retail)
by Lorri | Jan 4, 2012 | UnCorked
A few weeks ago, my husband and I nervously pulled the cork of a bottle we had tended for almost 15 years. Many occasions came and went with the discussion of whether it was too early, late or the perfect time.
Only a small percentage of the world’s wines improve with age so it’s a wonderful moment when pure patience wins over anticipation in the battle of cellaring a bottle.
Wine does not have to be expensive to show the benefits of aging. Some Napa Valley Cabernets can gain spectacular benefits in 10 years while some Bordeaux transform after a hundred. Consider these tips on aging wines.
SPARKLING
Champagne, second to Bordeaux, may have the most distorted view of being age worthy. Aged Champagne can be described as an acquired taste. It loses its zip and bubble, making it much like a yeasty still wine. Avid collectors savor the taste but if you were given a bottle as a wedding gift 20 years ago, most likely it will not be what you are expecting. Most sparkling wines and nonvintage Champagne are best when opened within two years of bottling.
FORTIFIED
Fortified wines like Port and Madeira are best bets for long-term cellaring. It’s the combination of high alcohol and sugar slowing down the natural deterioration over time.
REDS
Long-term cellaring of Burgundy is a lot like playing the stock market; unless you know the producer, it’s a gamble. The same can be said of California pinot noir.
When the age-worthy pinot noir offers its combination of acidity, tannin and concentration, it is a masterpiece. But unless the growing conditions and the winemaker’s technique were perfect, most pinot noir is best consumed within two to four years.
CLIMATE CONTROL
Wine storage is generally the most important factor in successful aging. The lower the temperature, the slower the maturation. In general the more slowly a wine intended for aging matures, the greater complexity of the flavors. Also, in general the smaller the bottle size the faster its contents mature.
TO AGE OR NOT TO AGE (AND FOR HOW LONG)
A wine’s potential for aging depends on many factors including vintage, producer and storage conditions. The following is a general guideline for wines intended for cellaring: Cabernet sauvignon: four to 20 years Merlot: two to 12 years Nebbiolo: four to 20 years Pinot noir: two to eight years Sangiovese: two to eight years Tempranillo: two to 10 years Chardonnay: one to six years Riesling: two to 30 years Semillon (dry): two to seven years Semillon (botrytised): five to 25 years
by Lorri | Dec 28, 2011 | UnCorked
When it comes to opening a bottle of champagne, you’re probably more worried about your toast falling flat than one of your guests.
Think again. Ricocheting and rocketing champagne corks are responsible for a surprising number of emergency room visits each year, according to the American Academy of Ophthalmology. And there’s no quicker way to dampen a party mood than by giving your best friend a black eye or worse, permanent eye damage.
There is an art to opening a bottle of sparkling wine smoothly and safely. The primary focus is cork control, because at 72 pounds per square inch, there is double the pressure in a bottle of sparkling wine than in a car tire. So for starters, never point the bottle at anyone or anything and don’t shake the bottle.
Warm champagne in a bottle that has been shaken is as dangerous as a loaded gun. If the bottle has been moved around a lot (and time is limited) place the bottle in the freezer for about 30 minutes to stabilize the pressure. Champagne or sparkling wine needs to be slightly cold when opened; for a short period it reduces the pressure and makes it marginally safer to open.
To open, hold down the cork with the palm of your hand and untwist the wire located on the neck of the bottle and remove it along with the foil covering the cork. Whenever possible hold your thumb over the top of the cork in case it pops unexpectedly. Tip the bottle away from your face at a 45-degree angle. Grasp the cork between your thumb and index finger, with your other hand gripping the base of the bottle; then gently twist the bottle, not the cork. When you twist the bottle you have more control.
At this point as the cork is released it should make a “hissing sigh” rather than a “pop.” The only thing left is to celebrate!
THE VALUES
- NV Torresella Prosecco, Italy (about $18 retail)
- NV Francis Ford Coppola Sofia Blanc de Blanc, California (about $21 retail)
- NV Clos de Nouys Vouvray Sec, France (about $25 retail)
THE SPLURGES
- 2007 Domaine Carneros Brut, California (about $35 retail)
- NV Veuve Cliquot Yellow Label, France (about $70 retail)
by Lorri | Dec 21, 2011 | UnCorked
If there is one time of the year when I strive to save time, cut corners and get organized it is the rush of December. My goal is to eliminate the stress and enjoy the celebration. One way to achieve this is by keeping a few entertaining tips and wine recommendations handy.
Getting the party started. During hors d’oeuvres is the perfect time to open a bottle of bubbly. Sparkling wine pairs with a wide range of flavors and textures and can handle anything from light and airy sweets to baked, grilled or even deep-fried appetizers.
THE VALUE
- NV Roederer Anderson Valley Brut, California (about $22 retail)
THE SPLURGE
- 2007 Domaine Carneros Brut, California (about $32 retail)
Mixing it up. Classic wine-based crowd-pleasers such as sangria, mimosas and kir royals are ideal for easy entertaining. They can be mixed ahead and set out in pitchers for guests to serve themselves and, best of all, are refreshing for almost any menu. Remember when buying the wine, this is not the place to splurge because it will be blended with other ingredients for the final mixture.
THE VALUE
- NV Seaview Brut Sparkling Wine, Australia (about $11 retail)
THE SPLURGE
- 2009 Gnarly Head Zinfandel, California (about $12 retail)
Keeping it casual. For large drop-in parties I always recommend finding a bargain and keeping it simple. It isn’t that our guests are not deserving of expensive cellared bottles or unique oneof-a-kind styles, but an open house isn’t the best setting for showcasing these gems.
THE VALUE
- 2010 Rosemount Estate Chardonnay, Australia (about $11 retail)
THE SPLURGE
- 2011 Honig Vineyard Sauvignon Blanc, California (about $17 retail)
Boxed and Ready to Serve. Some people accept boxed wines while others still sneer at the thought. But large gatherings are the time for savings, convenience and practical ideas. With easy cleanup and almost 20 glasses per liter box there’s an easy solution: If you would rather a box not be visible on your beverage table, transfer the wine to old-style glass decanters and give it a festive presentation.
THE VALUE
- 2010 The Big House White, California (3 liters, about $19 retail)
THE SPLURGE
- 2010 Bota Box Old Vine Zinfandel, California (3 liters, about $20 retail)
by Lorri | Dec 14, 2011 | UnCorked
Picking the right gift for the wine enthusiast can be more complicated than just grabbing a bottle of wine. If you’re looking for ideas, here are few gifts that would make just about any wine lover smile.
THE VALUES
The Wine Wedge (about $10 for a set of two)
- If you have ever tried stacking wine bottles in your refrigerator you understand why this is a great solution. You can use one wedge to stack bottles against the wall or use two to create a sturdy pyramid of up to six bottles.
govinowine Shatterproof Stemless “Glassware” (about $13 for a four-pack)
- I love this drinkware because it can go anywhere — from a picnic to a party — and is proof you don’t have to drink good wine from a bad glass. Originally designed for the sales force in the wine trade, these sturdy “glasses” quickly found fans among the general public. The drinkware is made from BPA-free polymer plastic, and the shape and thin walls showcase a wine’s aromas and colors just as well as traditional glassware.
Winerd (about $35)
- My family and friends enjoy any type of game but add wine to the challenge and the game is on. This adults-only board game combines trivia with tasting and appeals to amateurs as well as professionals.
Perfect Pop Champagne Opener (about $7)
- This gadget boasts a foolproof and safe way of opening sparkling wine bottles. No need to even remove the foil. Just place the opener on the top of the cork, loosen the wire cage, twist and voila! Off comes the foil, cage and cork.
THE SPLURGES
Personalized Wine Travel Map (about $160)
- I loved finding a personalized wine gift as unique as this travel map, which helps you keep track of your family wine travels throughout the world. It comes in a mahogany frame with 52 color-coded flags and pins to mark your visits, favorites and even dream locations to wineries and vineyards. You can personalize the map with your family name or your winetasting club.
The Wine Glass Chandelier (about $400)
- If you drew my name this year (and your budget is big) then your shopping search has ended. Not only is this gift functional for glass storage, it also makes the ultimate cellar or kitchen island conversation piece. It’s made with original wine barrel rings and wood staves forming the frame for a mix and match of up to 15 stemmed glasses on the first tier and up to 18 on the bottom. A gift well worth the splurge for any wine lover.
