by Lorri | Feb 15, 2012 | UnCorked
I never thought I would write a column on corn and wine pairings, let alone my baffling and surprising moment of matching wine with popcorn.
My interest was sparked while reading Andrea Immer’s book, Great Tastes Made Simple. Immer declares corn is one of the most fundamental wine foods and she has yet to find a wine that it doesn’t flatter.
Corn is one of America’s largest crops, grown from sea to shining sea and found in many varieties of food, from popped to polenta. And corn, according to Immer, has an ideal partner in one of America’s favorite wines, chardonnay.
After she discovered the affinity of chardonnay and corn she dug deeper into the many regional cuisines celebrating corn — from country grits in Charleston, S.C., and Cuban arepas to New Mexican blue cornmeal breading for fried calamari and even toasted-hominy croutons.
But the most surprising pairing is popcorn. Try Immer’s popcorn test for an eye-opening tutorial. You can use already popped corn or make it yourself. For my experiment, Iused a microwave buttered popcorn and a creamy, buttery full-bodied chardonnay, which, with the popcorn, made an even more flavorful, buttery blend. The saltiness of the popcorn brought a refreshing flavor to the wine. It wasn’t the magical pairing reminiscent of say, port and Stilton or goat cheese and sauvignon blanc, but I agree popcorn and chardonnay are a good (and nonplussing) match.
Light-bodied corn dishes such as fritters, hush puppies, corn salsa, buttered corn on the cob and cornbread should work well, too.
The value chardonnay is the wine Immer paired with popcorn during her taste tutorial.
THE VALUE
- 2011 Lindeman’s Bin 65 Chardonnay, Australia (about $8 retail)
THE SPLURGE
- 2010 Estancia Monterey County Chardonnay, California (about $15 retail)
For fuller-bodied corn dishes such as corn pudding, polenta, cheese grits, creamed corn, corn casserole, corn chowder or creamed hominy, try these.
THE VALUE
- 2010 Toasted Head Chardonnay, California (about $15 retail)
THE SPLURGE
- 2010 La Crema Sonoma Coast Chardonnay, California (about $25 retail)
by Lorri | Feb 8, 2012 | UnCorked
Each year on Valentine’s Day my husband never fails to amaze with me with yet another unique and romantic gift. Compounding the impressiveness of this feat is that my wish list usually doesn’t include roses, candies or even jewelry, it revolves around another love of my life: wine.
My Valentine’s Day surprises have included such extravagant gifts as my favorite bottle of wine over dinner and a starry-eyed, wine country getaway to practical but still sassy and colorful wine totes. Each gift is beloved because of the thought put into selecting it. So, if you have a wine enthusiast in your life and are looking for a few gift ideas, consider these suggestions for your valentine.
- Chocolate and wine pairing gift set. One of my favorites is the Wine Lovers Chocolate Tin produced by the San Francisco Chocolate Factory. The collection is a wonderful way for wine lovers to experience the subtleties of wine and chocolate without the work (or risk) of creating pairings from scratch. The tins contain dark chocolates with varying cocoa intensity and are labeled with the grape variety that best complements the chocolate. The chocolates’ cocoa content ranges from 54 percent to 72 percent, and they pair with well-known varietals such as cabernet sauvignon, pinot noir, merlot, syrah and port.
- Chocolate of the Month Club. What’s more romantic than a wine-and-chocolate gift set? Chocolates arrive at your doorstep month after month. The best clubs will provide world-class selections focusing on quality and unique chocolates. Some clubs even boast that their chocolates contain secret bean blends, guarded roasting techniques and even infusions of rare spices and flowers. Most companies allow you as little as a three-month commitment for your gift.
- Chateau Calon Segur, Bordeaux, France. We all have wines reminiscent of a special occasion. For me, next to a bottle of Duckhorn (the wine we enjoyed on our wedding night), the romance of Calon Segur is hard to top. The label of this prestigious property of Saint–Estephe has a heart on it, making it a perfect choice for your valentine. It’s said owner Marquis Nicolas-Alexandre de Segur claimed, “I make wine in Latour and Lafite but my heart is in Calon” as the reason behind the heart on the label.
- Wine Country Getaway. What’s more romantic than a trip to a wine region with the one you love? There are many options and choices ranging from a day trip to Altus, a long weekend in California or a destination vacation to France or Italy. Of course your valentine will love this gift, but you get to enjoy it too.
by Lorri | Feb 1, 2012 | UnCorked
You have your Valentine dinner plans in place but wonder what wine to pair with chocolate-dipped strawberries or oysters. Whether you are planning dinner out at a restaurant or a romantic feast at home, consider these favorites.
Oysters: Pairing a bare, raw oyster with champagne is ideal but that wine may not hold up to the powerful, rich flavors of Oysters Rockefeller. Choose champagne for serving simple and fresh oysters, but for oysters adorned by sauces and toppings consider a more full-bodied white such as chardonnay.
THE VALUE
- 2010 B.R. Cohn Silver Label Chardonnay, California (about $17 retail)
THE SPLURGE
- NV Nicolas Feuillatte Brut Champagne, France (about $45 retail)
Steak: To choose a wine complementing beef consider the cooking method and cut of the steak. The tannins in red wines react to the fat in some cuts of beef. If you prefer leaner cuts such as sirloin or filet mignon then consider a less tannic wine such as merlot or pinot noir. For beef cuts with fatter content like a New York strip, rib eye or skirt steak, they will stand out with a more hearty tannic full-bodied wine like cabernet sauvignon or Italian Chianti.
THE VALUE
- 2010 Root: 1 Pinot Noir, Chile (about $12 retail)
THE SPLURGE
- 2009 Bell Wine Cellars Yountville Merlot, California (about $36 retail)
Chocolate: The simple rule is the wine should be at least as sweet, if not sweeter, than the chocolate. If the two are not compatible there could be a slight sour taste. The best pair-ups are light-bodied reds with mild-flavored chocolates and full-bodied reds with darker, more robust chocolates. Delicate Moscato dAsti is an ideal pairing with the mellow butter flavors of white chocolate.
THE VALUE
- 2010 Cupcake Central Valley Cabernet Sauvignon, California (about $9 retail)
THE SPLURGE
- NV Risata Moscato dAsti DOCG, Italy (about $17 retail)
Chocolate-dipped strawberries: Champagne, sparkling wines or fruity bubbly match beautifully with the chocolate and strawberry flavors. Brachetto dAcqui, (bra- KAY- toh) a lightly effervescent fruity low-alcohol red, already has a fresh taste of strawberry and raspberries, making it a favorite match for chocolate-dipped strawberries.
THE VALUE
- NV Rosa Regale Brachetto dAcqui, Italy (about $18 retail)
THE SPLURGE
- NV Conte Stella Rosa Brachetto dAcqui, Italy (about $24 retail)
by Lorri | Jan 25, 2012 | UnCorked
More and more higher quality wines are being made around the world, which creates tremendous opportunities for wine drinkers along with heaps of bargains. And the timing couldn’t be better, with a slow economy putting a pinch on many a wine budget.
When searching for great finds, I look for budget-friendly wines that don’t sacrifice quality. Many of the top values I found were not the expected cheap and cheerful $10 bottles of the past, but quality wines earning high scores (some 90-plus) from top critics.
From Washington state to Argentina, these wines will have you drinking well for less.
THE VALUES
- 2009 Fetzer Zinfandel, California (about $9 retail)
- 2010 McWilliam’s Hanwood Estate Riesling, Australia (about $10 retail)
- 2009 Trapiche Malbec, Argentina (about $9 retail)
- 2009 Concannon Syrah, California (about $10 retail)
- 2009 Yalumba Oxford Landing Shiraz, Australia (about $10 retail)
- 2010 La Vieille Ferme Cotes du Luberon, France (about $10 retail)
THE SPLURGES
- 2009 J. Lohr Los Osos Merlot, California (about $15 retail)
- 2010 Zonin Pinot Grigio, Italy (about $12 retail)
- 2011 Columbia Crest Riesling, Washington (about $11 retail)
- 2010 Broadbent Vinho Verde, Portugal (about $12 retail)
- 2010 Cline California Viognier, California (about $12 retail)
- 2010 Pacific Rim Chenin Blanc, Washington (about $13 retail)
- 2010 La Playa Block Selection Chardonnay, Chile (about $14 retail)
- 2010 Mig uel Torres Viognier, Chile (about $12 retail)
- 2009 Bodega Norton Torrontes, Argentina (about $11 retail)
- 2009 Shoofly Shiraz, Australia (about $12 retail)
- 2009 Renwood Lodi Viognier, California (about $12 retail)
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)
