by Lorri | Jun 24, 2009 | UnCorked
As the summer temperatures continue to rise it’s the ideal time to focus on the cool refreshing flavors of white wines — not that the spicy reds that pair so wonderfully with grilled meats should be ignored — but whites are the perfect partners for summer menus that are light and fresh.
There are many options with white wines and light summer flavors, be it with bubbles, crisp, acidic citrus flavors or even the decadent array of sweet dessert wines.
Rose is another refreshing summer wine that is often overlooked. The fresh, fruity flavors and fresh, light-bodied style are ideal for grilled seafood, salads, chicken and even burgers.
So, when your summer menu needs an additional cool-down think of the many matches of refreshing white and rose wines.
THE VALUES
- 2007 Gnarly Head Cellars Pinot Grigio, California (about $12 retail)
- 2007 Kendall Jackson Vintners Reserve Sauvignon Blanc, California (about $15 retail)
- 2008 Casa Lapostolle Sauvignon Blanc, Chile (about $13 retail)
- 2008 Castello di Gabbiano Pinot Grigio, Italy (about $12 retail)
- 2008 Beringer Vineyards Napa Valley Sauvignon Blanc, California (about $14 retail)
THE SPLURGES
- 2008 Montes Cherub Rose of Syrah, Chile (about $18 retail)
- 2006 Liberty School Chardonnay, California (about $16 retail)
- 2008 Honig Sauvignon Blanc, California (about $17 retail)
- 2007 Dashwood Sauvignon Blanc, New Zealand (about $18 retail)
- 2007 King Estate Pinot Gris, Oregon (about $19 retail)
by Lorri | Jun 17, 2009 | UnCorked
Wine is an essential item in many kitchens. It can add depth and flavor to a variety of dishes as an ingredient in marinades, stews, sauces and desserts. But be careful with what you’re adding to your dishes.
A good example of a wine to avoid is grocery store “cooking wine,” as it frequently contains additives such as preservatives and salt, and using it will likely change the taste of a recipe (and not in a good way).
Also, consider the shelf life of opened bottles. Avoid cooking with half-consumed bottles that have been sitting for weeks next to the olive oil. The same goes for the bottle that’s been in the refrigerator since last month’s dinner party. A general rule for open bottles is two to three days for whites and up to four days for reds. White wine will lose its zip and reds tend to develop a raisin or licorice flavor.
If you are concerned about how much alcohol remains in cooked foods, alcohol boils at 173 degrees and water boils at 212 degrees, so if you are braising, simmering or using another high-heat method where the food is cooked for more than an hour, much of the alcohol will evaporate, leaving only the flavor. However, depending on the cooking method, 5 percent to 85 percent of the alcohol can remain in cooked food.
Often, recipes list only red or white wine in the ingredients, leaving the cook to choose the wine. For the best results, consider how it will be used before grabbing just any bottle of red or white.
Slow cooking or marinades
Wine used as a marinade adds a richer flavor to the dish. Chefs differ on whether the wine acts to tenderize the meat or simply adds a more complex flavor. There’s no need to splurge on this wine because many recipes will call for a half bottle or more for marinating.
THE VALUE
- 2007 Jacob’s Creek Shiraz, Australia (about $10 retail)
THE SPLURGE
- 2007 Bodega Norton Malbec, Argentina (about $12 retail)
In desserts
Sweet wines such as Muscat or Asti can be used in baked dishes such as puddings or simply poured over fresh fruits like peaches, strawberries or raspberries.
THE VALUE
- 2007 Michele Chiarlo Moscato D’Asti Nivole, Italy, 375ml (about $14 retail)
THE SPLURGE
- NV Roederer Estate Brut Anderson Valley, California (about $30 retail)
Creamy sauces
White wines are preferred for a creamy sauce served with pork, chicken or fish. Wine keeps the cream from tasting too sweet.
THE VALUE
- 2007 Rosemount Diamond Label Chardonnay, Australia (about $12, retail)
THE SPLURGE
- 2007 Hess Monterrey Chardonnay, California (about $14 retail)
by Lorri | Jun 10, 2009 | UnCorked
Buying wedding gifts in the past had fewer challenges considering that the general concept was to help couples get off to a good start with household items. Today, many newlyweds have had a house together for years or are combining two households. This sometimes means that the couple already have two of everything they need.
This is one reason why bridal registry printouts don’t look as traditional as in the past. China, linens and towels are being replaced by requests for high-speed blenders, fondue sets or fancy stainless steel popcorn poppers. Not that a newlywed couple would not truly appreciate these additions to their household, but if you know the newlyweds are wine lovers, why not share your passion for wine in a unique and celebratory way?
Whether your budget is $15 or $150, there are many options available.
Some points to keep in mind:
For smaller budgets, consider one special bottle. If your budget allows, the pinnacle of gift sets could include bottles to be enjoyed on the first, fifth and 10th anniversaries. If you want to make the gift a bit more unique, add crystal wine glasses. Choose a reputable fine wine retailer for advice and direction. For a special touch, enclose a business card from the retailer so the recipients can contact the retailer with questions concerning the special bottle.
THE VALUES
- 2006 Louis M. Martini Cabernet Sauvignon (Sonoma), California (about $16 retail)
- 2008 Los Vascos Blend, Chile (about $15 retail)
- 2006 Bell Rose, California (about $18 retail)
- 2008 Chateau St. Jean Cabernet Sauvignon, California (about $15 retail)
THE SPLURGES
- NV Sofia Blanc de Blancs, California (about $22 retail)
- NV Roederer Anderson Valley Brut, California (about $20 retail)
- NV Domaine Carneros by Taittinger, California (about $45 retail)
- For the fifth anniversary: 2003 Castello Banfi Summus, Italy (about $70 retail)
- For the 10th anniversary: 2005 Ambullneo Big Paw Chardonnay, California (about $88 retail)
by Lorri | Jun 3, 2009 | UnCorked
Pinot grigio has a reputation for being an inoffensive grape that produces straightforward wines. It often shows up as the house wine in many restaurants because of its easy, uncomplicated drinking style. It is this combination of characteristics that contributes to its mass appeal.
However, this grape isn’t as simple as it appears. Like a spy, it can change its identity according to country or climate. Sometimes it can taste as nothing more than wine-flavored water; other times it expresses remarkable range.
Adding to the confusion, this wine is known by different names depending on the region. For the most part in California and Italy it is known as pinot grigio, while in Oregon and France this wine is often labeled pinot gris. Even more confusing is that the names are used interchangeably depending on the producer.
Even though it produces a dry, fruity white wine the grape is actually a mutation of the famed red grape pinot noir. The leaves and grape shape are almost identical to pinot noir but the berries are colored anywhere from grayishblue to brownish-pink. Historically, it was grown in the midst of pinot noir vines and harvested as a blending grape — adding a touch of softness and acidity to round out the tannins of the red pinot noir.
Selecting the best pinot gris/ grigio can be easy if you know its growing preferences. It excels in climates on the cooler side of warm such as the Vosges foothills of Alsace, France, cooler areas of Sonoma Valley, the Willamette Valley of Oregon, New Zealand’s Marlborough region and the Lombardy region of Italy.
THE VALUE
- 2008 Sterling Vintner’s Collection Pinot Grigio, California (about $11 retail)
- 2008 Kris Pinot Grigio, Italy (about $15 retail)
- 2008 Ecco Domani Pinot Grigio, Italy (about $14 retail)
THE SPLURGE
- 2008 MacMurray Ranch Pinot Gris, California (about $20 retail)
- 2008 Trimbach Pinot Gris, Alsace France (about $21 retail)
- 2008 J Vineyards and Winery Pinot Gris, California (about $22 retail)
- 2008 Anne Amie Vineyards Pinot Gris, Oregon (about $20 retail)
by Lorri | May 27, 2009 | UnCorked
Gone is the day when the biggest cookout dilemma was whether to serve burgers or brats.
Today, in addition to the charcoal versus gas argument, grilling experts and food writers are busily advising on all of your grilling needs — from basting brushes and smoker boxes to grill size and all of the tasty and unique foods that can be prepared on the grill.
Modern grilling has moved way beyond the basic burger to include such dishes as Chinese-style ribs with guava sauce, lime-marinated mahi-mahi and even pizza.
But no matter if it’s the humble hamburger or an exotic fish dish, one beverage always goes great with grilled food: wine.
Steak
THE VALUE
- 2006 Jacob’s Creek Shiraz, Australia (about $12 retail)
THE SPLURGE
- 2006 St. Francis “Old Vine” Zinfandel, California (about $27 retail)
Hamburgers
THE VALUE
- 2006 Cellar No. 8 Cabernet Sauvignon, California (about $12 retail)
THE SPLURGE
- 2008 Cline Cellars Cool Climate Syrah, California (about $20 retail)
Chicken
THE VALUE
- 2007 Greg Norman Estates Pinot Noir, California (about $15 retail)
THE SPLURGE
- 2007 Artesa Carneros Chardonnay, California (about $22 retail)
Pizza
THE VALUE
- 2007 Concannon Pinot Noir, California (about $13, retail)
THE SPLURGE
- 2007 Turkey Flat Vineyards Rose, Australia (about $18, retail)
Barbecued Ribs
THE VALUE
- 2006 Cline Cellars Zinfandel, California (about $12 retail)
THE SPLURGE
- 2006 Gordon Brothers Syrah, Washington (about $22 retail)
Seafood
THE VALUE
- 2007 Montes Classic Series Chardonnay, Chile (about $13 retail)
THE SPLURGE
- 2006 Bennett Family Russian River Chardonnay, California (about $25 retail)
by Lorri | May 20, 2009 | UnCorked
Call me a romantic, but old-vine zinfandels sway my allegiance from many grapes in the world. I am not sure if it is the humble respect for the twisted, awkward-growing vines or the diligent mission in proving this grape’s finest incarnations are not sweet and pink.
Zinfandel seems trapped by consumer confusion. Some think pink and light and out of fashion while others think intense, big reds and sought after. A quick history recap may help clear up confusion and change the perception that all zinfandel wines are created equal.
Zinfandel showed up in U.S. vineyards around 1850 and by the 1880s it was the most extensively planted red grape in California.
It was not until French grape varieties such as chardonnay and cabernet sauvignon arrived in the early 1960s that zinfandel plantings started to dwindle. These new grapes flourished on American soil due mainly to the ideal growing conditions of the California climate. And the arrival was timed perfectly with the growing American wine drinking market. To keep up with demand many growers grubbed the zinfandel vines and re-planted with the newcomers, meeting the demand of the fashionable sway.
In the 1970s zinfandel’s dual personality emerged with the introduction of white zinfandel. In 1972 Bob Trinchero of Sutter Home brought this grape from a rustic, full-bodied red to a medium sweet, pale pink wine. By the 1980s white zinfandel was a mass-market phenomenon that changed the image of this grape.
White zinfandel is produced by quickly removing the skins after the grapes have been pressed (this inhibits the wine from developing the dark red color) and then processing the juice as for white wine.
Times were tough, but there were a few loyal fans of zinfandel dedicated to the future of this grape, and a few vines stayed deeply rooted in the California soils.
If it weren’t for those loyal fans and the pioneers investing in a revival of this grape, the zinfandel quite possibly would have been bulldozed long ago to make way for the next trendy and fashionable grape.
THE VALUE
- 2006 Renwood Sierra Foothills Zinfandel, California (about $10 retail)
- 2006 BV Coastal Zinfandel, California (about $10 retail)
- 2007 Bogle OV Zinfandel, California (about $12 retail)
THE SPLURGE
- 2007 St. Francis Old Vines Zinfandel, California (about $30 retail)
- 2005 Renwood Jack Rabbit Flat Zinfandel, California (about $28 retail)
- 2005 Gravity Hills The Sherpa Zinfandel, California (about $30 retail)
