Today's Pinot Wine Article

Wine and Cheese: Make the Perfect Combination


Ordering wine in a restaurant is not much different than buying it in a wine store. The main difference is that you have an audience. Yet ordering wine in a restaurant can be intimidating especially if the wine list is extensive.





Wine and cheese parties, which were popular in the 70s, are gaining back their popularity in recent times. The ability of the two to bring out each other?s best is simply indescribable. Another good thing about cheese and wine parties is that they're appropriate for any season or any reason.





Unfortunately many people get confused with the wide array of cheese and wines available. Many are confused about which kind of cheese to serve with which type of wine. Luckily, wine and cheese matching is simple, and in no time, you can host a very enjoyable wine and cheese party.





When it comes to cheese and wine parties, the first rule is simple and direct to the point: never used those cheap boxed wines. Wines that come in boxes are definitely convenient to open, but that?s about it. In order to bring out good combinations of flavors in cheese, or any food for that matter, you should pair it with the real deal.





The basic rule about pairing food with wine is that you shouldn't overpower the other. This is especially true with cheese. The flavors of cheese shouldn't dominate the taste of wine and vise versa. The pleasures of each bite of food should replace the delights of each sip of wine and conversely the bliss of every sip of wine should replace the delights of every bite of food. Simply put, strong cheeses should pair well with strong wines, while mild cheeses would go well with mild wines.

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Acidic wines go perfectly well with pungent cheeses. Brie goes well with sparkling wine or Chardonnay while goat cheese matches well with Sauvignon Blanc.





Sweetish wines go perfectly with soft cheeses. A slice of Camembert goes well with Chenin Blanc or Vouvray.





Full bodied red wines pair perfectly with hard cheeses. Red Bordeaux, Cabernet Sauvignon, Merlot, and Red Zinfandel, could do wonders with a sliver of Parmegiano Regiano or Romana cheese.





Even the humble common cheese like cheddar could be paired well with sweet wines such as Port, Vermouth, and Sherry. Aged cheddar, with its sharpness, could go well with a glass of Shiraz Cabernet, which is equally tangy.





When it comes to cheese and wine pairing, the best guide is one?s taste. If it seems good, then it must be a good much. Of course it takes time to discover the good matches, so one should not despair with a few errors in matching.





Corkage



Many restaurants will open and serve a bottle of wine brought by the patron. A quick call to the restaurant will confirm if this is possible, and if so, they will charge a corkage fee. They usually charge between $5 and $15 per bottle, although some restaurants will charge a lower fee if the wine brought is not on their wine list.





In a matter of time, you can be an expert cheese and wine matchmaker.







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Art of Wine Tasting.

Short Review on Pinot Wine

Wine and Cheese: Make the Perfect Combination


Ordering wine in a restaurant is not much different than buying it in a wine store. The main difference is that you have an audience. Yet ordering win...


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The FTD New Morning Bouquet - Standard


This striking white arrangement features an assortment of elegant flowers. White calla lilies, white roses, white freesia, and more are artfully arranged in a unique glass vase. Limited availability. C15-3447S


Price: 136.99 USD



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WSJ.com - American Pinot Who?

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American Pinot Gris, or Grigio, has been going through a lot of changes over the past few years. At its best, these are aromatic wines that can offer some weight, with hints of melon and even some oiliness.


Wine Producers
Italy Wine
Wine Sales | Wine Sauce

Labels: Wine Chateau | Wine Chiller

Posted by Jim Johnson | 0 comments

Today's Cream Sherry Article

I Love Italian Wine and Food - Aosta Valley Region, Piedmont Wine

If you are looking for fine Italian wine and food, consider the Aosta Valley region of northern Italy. You may find a bargain, and I hope that you?ll have fun on this fact-filled wine education tour.

The Aosta Valley is a tiny corner of of northwestern Italy bordering on France and Switzerland. This valley is surrounded by high mountains, including Europe?s highest peak, Mount Blanc. This was arguably the last region of Italy to be populated, because it was covered with ice until relatively recently. Over time it was occupied by Celts, Romans, Ostrogoths, Byzantines, Lombards, and Franks. It is bilingual, Italian and French. The Aosta Valley is by far the smallest region of Italy with a population of only 120 thousand.

Agricultural is not particularly important, with the exception of cattle raising. There is substantial forestry and some industry, in particular hydroelectric power. The region is one of the wealthiest in Italy, with a highly developed tourist sector.

This region has no single capital. The largest city is Aosta, with a population of about 35 thousand. It was a Roman garrison over two thousand years ago, and is the best example of Roman city planning in Italy. Among the Aosta Valley?s tourist attractions are the remains of a Roman amphitheater said to hold 20,000 spectators. Other tourist attractions include medieval fortresses and churches, the Matterhorn, and Mount Blanc.

The Aosta Valley devotes only fifteen hundred acres to grapevines, and ranks 20th among the 20 Italian regions. Its total annual wine production is about six hundred thousand gallons, also giving it a 20th place. About 90% of the wine production is red or ros? (only a bit of ros?), leaving about 10% for white. The region produces a single DOC wine, that is divided into 23 categories. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin. Almost 23% of this region?s wine carries the DOC. The Aosta Valley is home to almost three dozen major and secondary grape varieties, with somewhat more red than white varieties.

Chardonnay is the most important international white grape variety in the Aosta Valley. Muscat and Pinot Grigio (Pinot Gris) are also grown. Local white varieties include Blanc de Morgeux and Petite Arvine, also grown in Switzerland.

International red grape varieties grown in the Aosta Valley include Gamay, Grenache, Pinot Nero (Pinot Noir), and Syrah. Local red varieties include Picotendro (called Nebbiolo in neighboring Piedmont and arguably Italy?s finest red grape), Petit Rouge, and Fumin. In the unfortunate absence of any Aosta Valley wines, I am reviewing a DOCG Nebbiolo-based wine from neighboring Piedmont. If I am ever in the Aosta Valley, I promise to drink and review a few local wines.

Before reviewing the Aosta Valley-style wine and Italian cheese that I was lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.
Start with Jambon de Bosses; Uncooked Ham.
As the second course try Carr? D?Agnello Gratinato Alle Erbe; Grilled Loin of Lamb in a Pastry and Herb Crust.
For dessert indulge yourself with Crema alla Panna; Pannacotta from the Aosta Valley (a sort of cr?me caramel without eggs.)

OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.

Wine Reviewed
Travaglina Gattinara DOCG 13.5% alcohol about $28

As stated above, little if any wine from the Aosta Valley region is available in North America. We had to settle for a Piedmont wine produced only a few miles away from the Aosta Valley. For some reason I can?t get out of my mind the 1905 George M. Cohan Broadway title tune (Only) Forty-five Minutes from Broadway, think of the changes it brings. Given that this is a DOCG wine made with Italy?s best red grape, I really don?t feel that I made a sacrifice. It is perhaps a fitting way to treat the last of Italy?s regions.

Let?s start with the marketing materials. ?The winery has other jewels in its crown, as the fabulous base Gattinara 2001 so eloquently proves in the best version we can remember. A pure, austere nose expresses the Gattinara territory, with licorice and crushed roses from the Nebbiolo grape and elegant streaks of eucalyptus, menthol, and even acacia blossoms. The long lingering palate is lively and tangy, slightly held back by assertive tannins.?

Let?s talk a bit about the bottle. As a DOCG red wine, there is a lavender ribbon at the top of the bottle. The bottle itself has a unique curve that fits in the palm of the hand. It was designed by a glassmaker for the 1952 vintage, and proved so popular that the producer has been using it ever since. The grapes are grown on steep slopes at 900-1300 feet in iron-rich soil with traces of Calcium and Magnesium Carbonate. The wine is aged a year in French oak barriques, 18 months in Slovenian oak casks, and then for six months in the bottle. It has been called an affordable Barolo, (one of Italy?s finest red wines that starts at about twice its price). Wine Spectator Magazine has listed a previous vintage as one of the year?s 100 best wines.

My first pairing was with a cheeseless meat lasagna. Frankly the wine was wasted on this meal. It was mouth-filling, long, and powerful, but yet delicate. I felt that the wine was great on its own. A few ounces kept my mouth satisfied for a very long time.

The next pairing was more suitable, grilled rib steak in my spicy, homemade barbeque sauce that included ketchup, sweet and sour mustard, fresh garlic, and black pepper. The meal also included potato patties, and caponata, an Italian-style eggplant and tomato salad. This marriage was made in heaven. The wine was mouthfilling and powerful. A little bit went a very long way.

The final meal was with slow-cooked, boneless beef ribs and potatoes. Once again, the wine was very powerful, tasting of leather and dark fruit. It is easily the most powerful wine of the series, and probably one of the most powerful wines that I have ever tasted. However, I did not find the tannins assertive; they blended perfectly with the fruit and other flavors.

It might have been best to try this wine with a Piedmont cheese such as Gran Padano or Gorgonzola, or with an Aosta Valley cheese such as Fontina. I had none of the above, so I settled for the ends of my Italian cheeses, coincidentally at more or less the end of this series. The Gattinara took on a pleasant acidic character to deal with a Montasio cheese from the Veneto area that was past its prime. It also went well with a Sicilian Isola. I liked it the best with an Asiago, also from the Veneto region. But once again the wine was somewhat wasted on these cheeses.

Final verdict. I don?t think that this wine should be cellared wine for a dozen years, but I would love to find out. If I had the money, I?d buy a case, drink a bottle a year, and then decide what to do. Not going to happen. This wonderful wine will have to go into my once a year category. I?m already looking forward to savoring and comparing the 2002 vintage with this wonderful 2001.

A Short Cream Sherry Summary

I Love Italian Wine and Food - Aosta Valley Region, Piedmont Wine


If you are looking for fine Italian wine and food, consider the Aosta Valley region of northern Italy. You may find a bargain, and I hope that you?ll ...


Click Here to Read More About Wine ...

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The FTD Majestic Glory Bouquet - Standard


This striking bouquet is filled with richly colored flowers. Red roses and red gerbera daisies are artfully arranged with dendrobium orchids, purple lisianthus, purple liatris and more. An impressive gift for any occasion. C18-3439S


Price: 77.99 USD



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Labels: Storing Wine | Strawberry Wine

Posted by Jim Johnson | 0 comments