Wines of winter, foods and budgets

for Country Wisdom magazine,Hudson Valley,state of New York and Shawangunk Arts Monthly.

A man may surely be allowed to take a glass of wine by his own fireside- R.Brinsley Sheridan

All right, the winter is here…its invaded us! Do you know what its means? It means that our appetite grows in the opposite direction of the temperatures outside. It also means that on the daily menus at least twice a week appears pasta and risotto ,ribs, beefy pies and stews, chilies and soups…Let’s talk about some wines that work well with the hearty winter fare.

First, a few words about pastas and risotto with side vegetable dishes such as squash: because of the creamy texture of starches and earthy flavors of vegetables some acidity requires balancing out the dishes. A Sauvignon Blanc,such as Clerget 2008 ideal choice, as would an un-oaked chardonnay like a Chablis or any of the white Rhone wines. Made from un-oaked chardonnay, this wines is slightly oxidized, which gives it a hint of dry sherry on the nose and a nutty finish. The acidity and fruit are in balance, and the complexity of the wine marries beautifully with the flavors and textures of the dishes which mainly consist of rice creamy texture or pasta. The winemakers use exposure to oxygen as an additional flavor component with results that greatly compliment food.

Braised meat is one of the dishes to look forward when temperatures drop into the single digits. The traditional approach to pairing heavier dishes like short ribs usually brings us to wines like Zinfandels or Cabernet Franc which are high in alcohol and very full bodied. Well, I am sure you will enjoy this pairings, but remember that 16% alcohol and red meat combination and it will take only one full glass to..lullaby- lullaby.Try lighter reds, Gamays or Beaujolais, for instance . These reds that are fruit bright, crisp with medium acidity and sparkling vitality .These wines will cut the fattiness of the meat, they will compliment the herbs in the sauces.

Soups and cold weather are comforting classic, and if the soup is hearty enough it can make the meal itself.Traditional Italian White Bean,Pancetta and Tortellini Soups are pair well with Chianti ,of course,but don’t overlook region as Portugal and their masterpieces that is so affordable.My favorite and newly discovered Ciconia,Portugal,the blend of Syrah and Arogonez,or LAB,from area of Lisboa.Both wines are grown in sunny gentle slopes of clay and limestone soils,allied to the beneficial maritime influence-idealistic conditions for wine growing.Obtained through traditional fermentation and long maceration and aged in Portuguese new oak barrels for at least four months.

These wines pairs well with soup,but not limited to the hot open sandwiches,boiled potatoes and cabbage with gravy,pork chops and other uncomplicated dishes.These wines are about $10 per bottle,which means that new year resolution to give up booze for about month or altogether to save the household budget is completely unnecessary. Resume your normal drinking patterns after the holidays and change your approach to the wine cosuming:discover new wine regions,explore a new grape variety, try blended wines or slowly start switching you taste from sweet to dry..drink less but quality. If you are not eating out , buy once a week a special bottle of wine,something you always wanted to taste and invite friends to share the experience.

Here some truly affordable wine gems for you winter dinner table:

Gnary Head Zin 2008 California
Ravens Wood Cabernet 2007 California
Concannon Cabernet 2008 California
Wente Sauvignon Blanc San Francisco Bay California
Chalone Montery County California
El Portillo Malbec 2008 Argentina
El Portillo Sauvignon 2009 Argentina
Campro Viejo Gran Reserva 2002 Spain

And remember,Life is a Matter of taste!

Другие статьи в литературном дневнике:

• 15.01.2011. Wines of winter, foods and budgets
• 07.01.2011. In Vino Veritas