SOLID Wine

Wine N’ Chocolate

2011-11-18T07:10:00.000-05:00

There can be some challenges pairing wine with chocolate, but if you have the right wine to complement the right chocolate, it can be a match made in heaven!
Chocolate is bitter and sweet, bitter from the cacao beans base and sweet from the additions of milk, cream and sugar. Dark chocolate is fairly high in tannins (astringent, bitter taste) and has varying degrees of sweetness. With that in mind think bold, full body wines. Port and similar wines are also bitter and sweet. They are bitter from the grape skins and tannins of the red grape and sweet from the residual sugar in the wine. Chocolate and Port, or even Port style wines like an older bold Zinfandel, are a memorable combination.

Chocolate and mocha flavors are best with fortified wines, especially port and the French Grenache based Banyulus. Late harvest Muscat, especially those based on black or orange Muscat can be a wonderful option for your chocolate and wine pairings. Brachetto d’ Acqui, a red Italian sparkling wine, is fabulous with strawberries dipped in chocolate.

BITTERSWEET CHOCOLATE
The most intense, richly-flavored dark chocolate is 70% to 100% cacao. Because of the intensity of flavors, bittersweet and dark chocolates need to be paired with stronger red wines. Look to Merlots, Zinfandels, Cabernet Sauvignon as well as ports and fortified wines.

MILK CHOCOLATE
Milk chocolate has a higher percentage of sugar and smaller percentage of cacao, usually less than 10 percent. Milk chocolate is the sweetest of all chocolates. Mike Chocolate is not bitter so red wines with soft tannins like a Pinot Noir and sweeter Sherries are always a delicious combination. Sweeter chocolate needs sweeter wine, or the wine may taste tart. A Hungarian Tokaji or a Tawny Port can also work well with milk chocolate.

WHITE CHOCOLATE
Not a true chocolate, white chocolate is a rich product made with cocoa butter, sugar and milk solids. It has sweet flavor notes including cream, milk, honey, vanilla, caramel, and/or fruit. There is no cacao in white chocolate, so certain white wines can make a nice choice. Try a Gewürztraminer, Muscat or a Riesling. Another option would be Mas Amiel Vintage Blanc.

Any combinations to avoid? If you combine a high acid white wine with low tannins (like Champagne or Sauvignon Blanc) with bittersweet food like chocolate, the sweetness of the chocolate will make the wine even drier in your mouth and unpalatable.

The only way to figure out which wine and which chocolate is for you is to try a few different combinations. Indulge, and experiment!

Until next time cheers!

Rhône Wine Region

2011-11-18T07:08:00.000-05:00

Rhône Wine Region

The Rhône wine region is located in southern France, and stretches 125 miles between Vienne in the north, to Avignon in the south. The Rhône is divided into two sub-regions, the Northern and Southern Rhône. The Northern Rhône produces red wines from the Syrah grape, and is often blended with the white wine grape Viognier. The Viognier produced in the Northern Rhône with one hundred percent Viognier will have intense aromas of honey, apricots and peaches. Syrah is the only grape that can be used to produce the red wines from the Northern region. Blending of Marsanne and Roussanne white grapes are also permitted. Marsanne produces wines that are rich and nutty with hints of spice and pear. Rousanne is characterized by their intense aromatics of herbal tea.

The Southern Rhône produces reds, whites and rose wines. The Southern Rhône’s most famous red wine is Chateauneuf-du-Pape (shah-too-NUHF due Pahp). Chateaunef-du-Pape is noted for its papal history. In 1308, Pope Clement V located the papacy in the city of Avignon, and the popes resided in Avignon instead of Rome. The wines of the area came to be known as “Vin du Pape”, and this term later became known as Chateauneuf-du-Pape. This wine is produced with a blend of up to 13 varieties of grapes - eight red and five whites. The finest reds from Chateauneuf-du-Pape are made from Grenache. You might also find wines made with Grenache, Syrah and Mourvedre labeld as GSM, which are the indicators of the above grapes outside of France. The mistral, a powerful wind that is prevalent in the southern part of the valley, can blow hard enough to strip the vines of their leaves and fruit. Most of the best vineyard sites plant wind breaks of cypress as a windbreak.

Now let’s get the fun part drinking wines from this region. The reds wines from the Rhône both the North and South regions are medium to full bodied. These reds will pair well with lamb, duck, beef stews, steaks and roasted meats. The whites of Viognier, Marsaane and Rousane will pair well with roasted chicken and or with cream sauce, pork, scallops, cheese, veal and lobster.
Until next time, cheers!

Who’s on Second?

2011-10-09T15:22:00.000-04:00

Who’s on Second?

Second labels are a good fit for budget-seekers looking for quality wines from a producer with a good reputation. Some of them are created by the most famous winemakers in the world. They are all relative bargains. Most of us have never heard of them. And it’s not because they’re produced by small vineyards or fetch high prices at exclusive wine auctions. It’s because they are second label wines, made by the same wineries as their better-known siblings but bottled under a different name.

Second labels were born in 18th Century Bordeaux as a simple solution to an old problem: what do you do with too many grapes? Thus the practice of establishing a second wine began as a way for Bordeaux winemakers to be more selective of the wine going into their estate label wine without wasting the remaining wine. Second labels is a phenomenon that grew out of the strict rules regulating just what could go and could not go into the signature blends of classed growth chateaux. The second wine may have some hints and characteristics of the estate wine but is typically less polished and structured than the estate wine.

An estate will rarely promote its second wines and most wine labels will not even mention the parent estate because of the desire to keep the estate solely associated with its grand vin. Consumers discovered these wines as a more affordable way to drink the wine of a first growth or classified Bordeaux estate without paying the premium for the estate's label and classification.

Many Chateaux’s in Bordeaux create a grand vin and a second label. Alter Ego de Palmer sells for around the $50, compared to around $250 for big-brother Chateau Palmer. Les Pagodes de Cos is a second label of Château Cos D’Estournel. The second label will fall into the $30-50 price range depending on year vs. $150 plus for signature label.

A few Second Label options:

Caravan Cabernet Sauvignon, approximately $40, is about half price of the Napa Valley signature Cabernet from Darioush.

Jayson by Pahlmeyer, named after the trial attorney Jayson Pahlmyer, is about half price the Napa Valley proprietary red called Pahlmyer, which sells for about $100 a bottle.

Pavillion Rouge (de Chateau Margaux) would be the second label for the great Chateau Margaux. Pavullion Rouge sells for about $120 a bottle, while Chateau Margaux can set you back $500 to $1,000 a bottle.

One of Napa’s original second labels, Hawk Crest by Stag Leap Cellars, is a bargain in the under $20 dollar bracket.

Cheers!

Amarone!

2011-09-09T15:28:00.000-04:00

This Italian red wine is considered one of Italy’s three greatest red wines, along with Barolo from Piedmont and Brunello di Montalcino from Tuscany. It’s the most prestigious wine from the Veneto region. The wine comes from a region called Valpolicella (Vol-pole-ee-CHEL-la) just north of the town of Verona in northeast Italy. The name Amarone comes from the Italian word Amaro, meaning tart, bitter. The different styles of Amarone have traditionally had a distinctive raisiny character and or a bitterish edge at times. As you taste the wine, it’s also not uncommon to taste a little sweetness from the concentrated sugars.

Amarone (Ah-ma-ROH-nay) is unique in the sense that it uses dried or shriveled grapes vs a traditional method of picking and pressing the grapes after harvest like most wines. This unique method is called appassimento. It's a natural way to increase the concentration of sugar in the grapes, unfortunately, at the expense of volume. It takes about 2 pounds of fresh grapes to make a bottle of wine. After the drying process it will reduce the weight of the grapes by about a third, meaning that 2 pounds of grapes will make only a half a bottle of wine.

The major grape varieties used to produce Amarone are Corvina, Malinara and Rondinella. The grapes are allowed to dry for up to a few months then the dried and shriveled grapes are pressed and fermented to produce a dry wine with dense and concentrated flavors with a rich velvety texture. The grapes high sugar content from the drying process will result in a wine with high alcohol content with a minimum of 14%, and the average is 15-16% for the finished wine.

When pairing this wine with food, you will need to take into consideration that this is a full bodied, concentrated wine. The wine will be best paired with hearty foods like lamb, steak and osso bucco. The aromas/flavors of cherries, plum, coffee, licorice, bittersweet chocolate and fig are what you will find in this wine. If you are not serving a hearty course, consider paring this wine at the end of a meal with a cheese plate. The wine will work well with strongly flavored, sharp and very ripe cheeses. A few suggestions would include dried Provolone Piccante, Pecorino Romano, Parmigianino Reggiano and Gorgonzola.

Cheers until next time!

Wines for gillin & chillin

2011-09-09T15:24:00.001-04:00

Grab your charcoal and your corkscrew, grilling season is here. A common question that I get asked is: "What should I pair with BBQ and grilled foods?"

Wines for Ribs and Other Grilled Meats
A great choice is a rich, fruity, red Zinfandel. You need a wine whose structure is bold enough to stand up to various types of meats. A Zinfandel works well with barbeque sauce, steak sauce and mild salsas if there is too much spice in the sauce the two will compete and both the wine and the sauce end up tasting flat. The smokey flavors from the grill allow the red Zinfandel’s black pepper spice, acidity and ripe tannins to work with the fats in the meats. Smoky foods need stronger wines that stand up to their powerful flavors. Merlot are usually fruity and rich sometimes with a little spicy. They are also a good choice with ribs and other grilled meats. A Cabernet is a great choice for a steak or chop. Wine and food should compliment rather than dominate each other. Think of wine like a condiment. Moderately spicy and highly seasoned foods pair best with fruity, low tannin and lower alcohol-content wines (Riesling).

Wines for grilled veggies
If the vegetables are served solo, pair them with a dry but fruity rosé. The hint of red fruit will match the grill marks without overpowering the more delicate flavors of the veggies. If serving grilled vegetables as an accompaniment, match the wine to the meat, fish or poultry part of the meal.
Here are a few other options that might fit your favorite wine.

Chardonnay work wonderfully with grilled fish and chicken with creamy sauces, and grilled corn on the cob with lots of butter! Butter is the key here to match the Chardonnay.

Riesling would be a great choice for grilled brats, shrimp, barbecue chicken, grilled pineapple and a variety of grilled veggies.

Sauvignon Blanc for example, grilled chicken that has been doused in Italian dressing or a citrus marinade will be unbeatable with a Sauvignon Blanc. Likewise, roasted peppers, veggies in fresh herbs, grilled fish with dill and lemon would be right at home with a glass of Sauvignon Blanc.

Pinot Noir is flexible varietal that is known for being extremely food-friendly. A Pinot Noir can go with grilled fish to a juicy burger. Pinot Noir is an ideal candidate for grilled fish – especially salmon. If you aren’t sure if what wine will work with your grilled dinner, Pinot Noir will likely be your best bet.

Cheers!

Rioja 101

2011-06-09T14:10:00.002-04:00

Rioja 101

The Spanish region of Rioja (ree-OH-hah) produces both red and white wines, but is mostly noted for its reds (75-80% of total production). Rioja is located in northern Spain, and the vineyards have existed since the Roman times.
Rioja wines typically use four grapes for red wine. The prominent grape is called Tempranillo (tem-prah-NEE-yoh), synonymous with Rioja. Tempranillo is often referred to as the famous native grape of Spain. This grape produces medium to full bodied red wines with aromas and flavors of berries, plum, vanilla, leather and herb.

Rioja wines are divided into 4 categories of quality:

1. Young wines - often times labeled Rioja, would have spent less than one year aged in oak.
2. Crianza - aged for least 2 years with one of those years being aged in oak.
3. Reserva - aged for a minimum for 3 years with one of those years spent aged in oak.
4. Gran Reserva - spent at least 2 years aged in oak and 3 years in the bottle.

The designation of Crianza, Rserva and Gran Reserva might not appear on the front label, but might show up on the back label of the bottle or the neck of the bottle in the form of a stamp.

The Rioja region is further divided into 3 sub regions, each with different climates and soil, which explains how wines made from the same grape or blend can be so different.

1.Rioja Alta, known for its fine, elegant wines with only moderate alcohol.
2.Rioja Alavesa, known for its exceptionally fruity wines.
3.Rioja Baja, a warmer climate region that produces extremely dark grapes, which results in dark colored wines with the potential for producing a wine with higher alcohol content.

That a lot of info on Rioja! Where do you start with this on your next trip to the wine store or restaurant? As you select Rioja wines (moving from the young Rioja to the Reserva and Gran Reserva) the wines will become more complex, so you would want hearty fare to accompany the later wines, such as grilled lamb, pork, fall and winter stews. The Rioja Crianza is a good every day wine to pair with anything from grilled fish, beef to pasta. Rioja’s can be a very versatile food wine. Try sampling a variety of Rioja’s to see which one appeals to you! You can purchase Rioja wines for as little as 10 dollars. You will be able to find a large range of Rioja’s in the price range of 15-25 dollars.

Until next time, cheers!

Gruner Veltliner

2011-03-15T15:14:00.000-04:00

Gruner Veltliner, the Groovy Wine

This month’s article is on a grape with an interesting name: Gruner Veltliner. Pronounced GREW-nuhr Felt-LEEN-her, you might also hear folks refer to it simply as Gruner, GV, or even as GruVe (kind of like “groovy”).

Most wines made from Gruner Veltliner are from Austria, where it's the most planted grape variety. Almost all of it is grown in the northeast part of the country along the Danube to the west of Vienna. GV is Austria’s most famous white wine.
Gruner means “green” in German, not because the grape is green, but because it’s used to create fresh wines that are best consumed while they are young. The finest GV’s come from the Wachau area, and are deep and powerful due to the warmer region and the influence of the Danube River. The most elegant examples of GV come from the Kremstal and Kamptal regions.

GV’s are generally more pleasant, easier to drink, and better with food than most inexpensive Chardonnays. Chardonnays tend to have an oak influence, while GV does not. GV is generally fermented in stainless steel, and aged either in tanks or very old, large casks.

What does a glass of Gruner Veltliner taste like? It tends to be a crisp, light-to-medium bodied dry white wine with an edge of spice. It can also be made in a richer, more full-bodied style. It can have mineral, herbal, floral, and even fresh pea or lentil notes. GV’s typically have a perfumed nose, with hints of peach and other citrus and, most notably, hints of white pepper - white pepper is usually what distinguishes GV the best.

GV is high in acid and extremely versatile with food. It pairs well with shellfish, as well as lighter meats like pork and veal. Its peppery and green character makes it a great pairing for green veggies from peas and lentils, to quinoa and salads. Try this with hard to match foods like asparagus and artichokes. If you like Sauvignon Blanc, give GV a try!

Typically you can find a bottle of GV in the 15-40 dollar range.

Until next time, cheers!

2011-01-29T11:32:00.000-05:00

Riesling

The first thing that comes to mind when I mention Riesling to people is - oh I don’t like a sweet wine. Let’s dig a little deeper into the Riesling grape variety from Germany. Riesling, Germany’s leading grape variety is a white grape which originated in the Rhine region. German wines are categorized by the degree of ripeness, which is determined by the sugar content in the grapes measured upon harvest. If you don’t see the name Riesling on the label, then there is little chance that the Riesling grape was used in the wine.

Riesling is an aromatic grape variety displaying flowery, almost perfumed aromas. It is almost never fermented or aged in new oak, which means that Rieslings tends to be lighter weight and therefore suitable to a wider range of foods. Riesling is versatile for pairing with food also because of its balance of sugar and acidity.
The levels of ripeness that will help acquaint you with the type of Riesling that fits your style are below. These are in order of increasing potential alcohol, which generally translates into body or sweetness. Also, you can look for these words on the bottle.

Kabinett: This is a light semi-dry wine, generally low in alcohol (8-10%).
Food pairing: Asian food, seafood, and shellfish.

Spatlese: (Late Harvest) These grapes are picked after the normal harvest. These wines will have more body and be intense in flavor. You might see the words halbtrocken (medium dry) to trocken (dry) on the label.
Food pairing: pork, scallops Thai food, Crème Brulee, smoked salmon.

Auslese: (Select Picking) This is the harvest of selected extra ripe grape bunches. Again this will yield a more intense flavored wine. Most Ausleses are lush, with some sweetness.
Food pairing: rich chesses, desserts (peaches, pears and apple).

Beerenauslese: (Berries Select Picking) these grapes are picked out individually from the grape bunches. With this level of wines these become truly sweet. These are the very rich desert wines from which Germany is noted for.
Food pairing: Foie Gras, desserts.

Trockenbeerenauslese: (Dry Berries Select Picking) the harvest of selected individual grapes that are overripe and shriveled like raisins. These wines are rich and sweet honey like. These will be the most expensive wines.
Food pairing: salty cheese (i.e. Blue), fruit desserts, and Foie Gras.
If you have not tried a German Riesling in a while, give it another try! They are a great, versatile food-friendly wine.

Until next time, cheers!

Viognier

2010-11-06T10:31:00.000-04:00

Viognier (VEE-oh-nyay) is an aromatic white wine, and my wife’s favorite white. For those who crave a softness and want less or no oak, Viognier might just be to your liking too. The wine will show notes of peaches, mangoes, honeysuckle, and other tropical fruits. Envision over-ripe apricots mixed with orange blossoms. The wine is well known for its floral aromas, which are also found in Muscat and Riesling wines. The color and aroma of the wine could lead you to believe it is a sweet wine, but Viognier’s are predominantly dry. This wine is meant to be consumed while it is young, as it has a tendency to lose its aroma with age.

The Viognier grape is low in acidity, and sometimes used to add fragrance and to soften wines made with the Syrah grape. An example would be French Syrah Cote Rotie. The Viognier grape is the only grape used for the Northern Rhone Appellation Condrieu and Chateau-Grillet (look to spend $50.00+ for Chateau-Grillet). The origin of the grape is unknown. It is presumed to be an ancient grape, and brought to the Northern Rhone by the Romans.

Viognier likes the company of rich tasting seafood such as crab, lobster and scallops. Add some cream sauce to heighten the pairing. If you typically serve Chardonnay at Thanksgiving, try opening a bottle of Viognier to compare. Serve Viognier with your butternut squash, sweet potatoes and turkey. Also, give Viognier a go with Thai food or Sushi.

Chardonnay and Viognier share tropical fruit flavors and a creamy mouth feel similar to crème brulee. Viognier can be as full-bodied as a Chardonnay, but offers much more distinctive fruit characteristics. If you’re a Charonnay lover, you might want to give this wine a try! I recommend trying the following, which are under $25.00: Yalumba Eden Valley from Australia, Zaca Mesa from California, Miner Viognier from California, Fess Parker from California, or Robert Hall from California.

Until next time, cheers!

Zinfandel

2010-11-06T10:29:00.000-04:00

Most of you probably think of the blush semi sweet wine when someone mentions Zinfandel.
Zinfandel is actually a red wine variety that is very popular in California. It can produce a robust red wine to the blush, semi sweet Zinfandel.

The grape came to the United States in the mid 19th century and has flourished here ever since. The varieties origin was a mystery until recently. DNA testing of the Zinfandel roots were traced to an indigenous Croatian grape named Crljenak. It’s found to be genetically identical to Italy’s Primitivo.

Outside of the Zinfandel grown in California and Italy’s Primitivo (grown in Italy’s Puglia region), there are only isolated plantings in South Africa and Australia.

Red Zinfandel has robust red fruits and a spicy, sometime peppery aroma with plenty of tannins and alcohol, with blueberry, raspberry and plum flavors. Think of plum and currant jelly.

The red Zinfandel grape is also used to make white Zinfandel wine. During the wine making process, the dark skins of the grape are not in contact with the juice as long, giving the final Zinfandel wine the blush appearance. Without the long skin contact, the wine ends up being lighter and semi sweet.

Occasionally, Zinfandel is fortified, and can be marketed as a California port style. I have had several of these, and would recommend seeking them out. As your local wine merchant!

Think of Zinfandel as the Golden Retriever of red wines as it loves everything at the table, and can handle a variety of tastes.

Pairing suggestions:

White Zinfandel-fruit and fruit salsa, mild cheese, lighter pasta dishes and roasted turkey.

Red Zinfandel-barbecued chicken, pork, ribs, strong cheeses (Blue), lamb, spicy and grilled sausage. Go for grilled beef with a full bodied Zinfandel.

Until next time, cheers!

Cooking with Wine

2010-11-06T10:26:00.000-04:00

Cooking with wine is a great way to enhance and intensify the flavor of food. Wine can make an amazing difference in a wide variety of foods. An important rule to follow is use only wines in your cooking that you would drink. Never use any wine that you wouldn’t drink. If you do not like the taste of a wine, you will not like the food you just prepared with that wine. Next, do not use cooking wines. These wines are salty and often contain other additives that will change the taste of the final food dish. If you reduce the wine that you are cooking with, it will bring out the worst in an inferior wine. You can use too much wine with cooking and overpower a food dish. It does not take a great quantity of wine to add value to your food.

What kind of wine should you use when you cook?
You don’t have to spend a fortune when purchasing a decent wine for cooking. A bottle in the 10-12 dollars range would work. Save your premium wine (of like variety) to sever with your food. A white wine like Sauvignon Blanc would make a good choice for sautéing, marinating, and for sauces you would make for chicken and seafood. Red wines like Cabernet and Merlot are great for marinating red meats and for meat-based sauces. Be mindful of red wines with a lot of oak characteristics as they can tend to give off a bitter taste during cooking. Choose a Cabernet and Merlot that don’t have a lot of oak qualities.

Final Thoughts
The alcohol in the wine evaporates while the food is cooking, and only the flavor remains. The amount of alcohol that remains in your dish is dependent on the manner and length of preparation. Boiling down wine concentrates the flavor, including acidity and sweetness. The wine should simmer with the food, or sauce, to enhance the flavor of the dish. If you add wine late in the preparation, it could impart a harsh flavor.
Until next time, cheers!

Drinks Before Dinner

2010-03-14T15:13:00.001-04:00

We all enjoy our beverage of choice before dinner, or what we might associate as cocktails. So, let’s look at a formal definition. It is known as an Aperitif. An Aperitif is an alcoholic drink that is served to stimulate the appetite. Aperitifs are commonly severed with something small to eat, such as crackers, cheese, nuts or other finger foods. Aperitifs, along with appetite stimulation, can also increase the amount of food we crave and intake. The eating of fresh fruit with citric acid can also trigger your salivary glands and boost your appetite. The history of the Aperitif is believed to date back to the Egyptians, but we don’t have any solid record keeping that might prove that! The word aperitif in Latin aperire means “to open”.

So what makes a good aperitif?
We often drink beer, wine, or cocktails before dinner. As far as pre dinner drinks go, higher alcohol drinks and beer can dull your palet, especially if you are having a lighter dish for dinner. Lower alcohol drinks, like a dry sparkling wine or champagne, work best to kick-off a meal. Other appetite stimulant drinks can be found in herb based drinks such as Campari and Lillet. Also consider a Fino Sherry like I wrote about last month. Campari is a red Italian drink that is bitter, so it’s an acquired taste. It would be best to mix this with sparkling water or soda. Lillet is a wine based aperitif that comes in red and white varieties. Lillet was requested by James Bond to be mixed in his martini in the movie Casino Royale. Try the white version chilled with a twist of orange.

As you think about your pre dinner drinks, think about the dinner course that it is to follow, and keep pre dinner drinks lights and refreshing to stimulate your appetite.
Cheers!

Sherry

2010-03-14T15:10:00.000-04:00

So what is Sherry? Sherry is not something we go to seek out on our visit to the wine store. It’s a neglected wine, and often misunderstood. Sherry is an acquired taste for most. It’s a fortified wine made from white grapes. Most Sherries are initially dry; with any sweetness being added later on. The famous region in Spain in were Sherry comes from is Andalucía. It’s the oldest wine making area in Spain. Let’s focus on the 2 main styles of Sherry: Fino and Oloroso. Sherry is meant to be drunk with food. Sherry is produced in a variety of styles, from dry and light such as Finos to darker heavier styles know as Olorosos, again all made from the same white grape Palomino. The word Fino means “fine” in Spanish. It’s the driest and palest of Sherries. Manzanilla is also another light variety of Fino Sherry. These styles of Sherries pair well with green olives, almonds, Serrano ham and salty snacks. Also try it with fried foods especially calamari. I like the Manzanilla style with grilled or sautéed shrimp.

Oloroso means scented in Spanish. The scent or perfume you should notice is that of salted hazelnuts. Oloroso’s are a little fuller bodied. They are typically higher in alcohol and range between 18-20%. Oloroso’s can be dark or Carmel in color. These Sherries can be dry and sweet. You will notice richer taste and a longer finish on your tongue. Try these with beef especially the dry Oloroso’s. Also Blue cheese or hard cheeses work well.

In the end most Sherries are dry with the exceptions of Cream Sherry and PX or Pedro Ximenez. PX’s are very sweet with a syrupy consistency. They have aromas of dried fruits, dark spices. A treat would be to drizzle a little of vanilla ice cream.
Don’t be afraid of Sherry, it’s truly an untapped secret.

Pizza and Wine

2010-02-18T06:27:00.002-05:00

Pizza originated in the Mediterranean region about 2000 years ago as a flat bread baked on a stone. Today it's one of America's most popular foods. Everyone can find a pizza that they like even kids. It's also fairly healthy for you. It's comprised of vegetables, bread, dairy and even meat.

Today's pizza is made with varying dough's from thin crust to deep dish styles. Some are cooked in brick wood fired ovens to regular pizza ovens. Pizzas today are constructed with simple ingredients and with or without tomato sauce. What wine goes well with pizza? Consider the topping, and the acidity in the wine to match the richness of the dough and cheese.

Let's look at the white pizza. Try something with bubbles like an Italian Prosecco or a Spanish Cava. The next most popular pizza is the Margherita pizza, with tomatoes, mozzarella and basil. A soft textured red will work well like a lighter Montepulciano d' Abruzzo and or a fruity Zinfandel. For a white wine try a Pinot Gris. When you add tomato sauce, think of wines with a high acidity to cut the tomatoes, and the fat of the cheese. As you add more toppings like mushrooms and pepperoni, the next most common ingredients, look to open a bottle of Barbera or Chianti (Sangiovese). One of my personal favorites with pizza is Aglianico (Campania region) by Terredora Dipaolo or Lacryma Christi Del Vesuvio by Mastroberardino. Its best to stay away from full bodied Cabernet and Syrah. Some pizza dough is sweeter than others, so think about a California Barbera as they are more fruitier than than an Italian Barbera. If you ever venture to try a seafood pizza with either shrimp or scallops, try a nice rich Chardonnay.

The best thing about pizza is that there are a lot of great opportunities to explore some inexpensive wines.

Cheers!

Chardonnay

2009-12-07T14:56:00.000-05:00

Chardonnay is one of the most popular wines around today, and is available in a wide range of prices and quality levels. The Chardonnay grape itself is fairly neutral, lean and crisp. Where the grape is grown and the wine is made helps to determine the wine’s flavors. Chardonnay’s flavor profile is “flinty” with a taste of minerals, to rich and buttery. Chardonnay styles can be crisp (no oak aging), oaky, buttery, and smooth. Also of note, one of the principle grapes to produce Champagne (Blanc de Blanc) is Chardonnay!
The Chardonnay grape tends to grow well when planted in cool areas where the soil is composed of chalk, clay and limestone. The resulting wines can either be light to full-bodied, or dry to medium dry in taste. The flavors you will smell and taste will be apple, pear, grapefruit, vanilla, spice, butterscotch, and caramel.
In France, the principle white grape of Burgundy is Chardonnay. The region of Chablis is the northern most wine producing region in France, and Chardonnay is the only grape allowed. Chardonnay wines from this region will have little or no oak aging, and will have that flinty aroma, and flavors of apple, pear and minerals. Other wines from France (Maconnais, Pouilly-Fuisse, Macon-Villages) produce similar wines and the latter is where you will find the best values. For a buttery style, go with a Meursault (mehr-SOH).
In the states, look for Chardonnay from Russian River Valley in Sonoma County, the Carneros Region of Napa Valley, and Columbia Valley in Washington State. These areas tend to produce Chardonnay aged in oak vs. those of France. Oak aging adds the vanilla taste component. These Chardonnay’s can also feel rounder and fuller on your palate vs. the crisp clean style of others. Try a fairly inexpensive Chardonnay in contrast to a more expensive bottle (around 20 dollars or above) to experience the difference in the complexity and intense fruit in the higher priced bottle.
Food pairing with unoaked Chardonnay: shrimp, prawns, salmon with a lemon sauce. Try roasted pork with a full bodied unoaked Chardonnay.
Try Lobster with Meursault. Try a US based Chardonnay with scallops and seafood with butter and cream sauce.

Shiraz/Syrah

2009-11-05T20:19:00.001-05:00

Shiraz/Syrah

Shiraz and Syrah (see-RAH) are both names for the same red wine grape. The Shiraz/Syrah grape is called Syrah in the US, France and many countries, but both names are often used in the United States, depending on the winery.

The Shiraz grape was once thought to have originated in Persia, but recent research indicates the grape is a native of the Rhone Valley, in France.

Shiraz is known for its spicy blackberry, plum, and peppery flavors. Often there are additional notes of licorice, bitter chocolate and mocha. Shiraz is even affected by growing temperature - warmer climates bring out the mellower flavors of plum, while cooler temperatures spice up the wine. Australian Shiraz is typically fruiter and more delicate than Syrah made in France.

In Australia, it is called Shiraz, where it is considered the finest red wine grape grown there. Shiraz made its way there in the 1830’s and is certainly the most widely planted red grape in Australia. The best of these wines come from Coonawarra, Barossa Valley and Hunter Valley regions of Australia.

Barossa Valley wines with the words “old vines” on the label usually are the richest and most complex. Look for wines from these producers: Torbreck, Penfolds, Peter Lehmann, Two Hands, and Glaetzer.

Syrah is the main red varietal of the Northern Cotes-du-Rhone (France) producing Cote Rotie, Hermitage, St. Joseph, and Cornas. In the Rhone it is smokey and minerally; in Australia it becomes richer and softer, more leathery and blackberryish. Californian examples usually lean towards the Australian style.

Shiraz goes very well with beef and other hearty foods. Try it with BBQ, grilled or roasted lamb, or grilled sausage. Also consider pairing aged and/or hard cheeses (Gouda, Parmesan and Pecorino).

Until next time, cheers!

Cheese and Wine

2009-11-05T20:16:00.000-05:00

Cheese and Wine

Choosing cheeses for a tasting platter is a great opportunity to explore varied textures, ages, or milk types. Three different varieties are more than enough and more than five gets confusing.
Harmony should always exist between the cheese and the wine. They should have similar intensities. There should always be a balance – strong and powerful cheeses should be paired with similar wines, and delicate cheeses should be paired with lighter wines.

So let’s explore some wine and cheese pairings.

Soft Cheeses – Brie, Camembert, Neufchâtel, Provolone are creamy and lower in fat than hard cheeses. White wines such as German or Austrian Riesling with a little bit of sweetness, semi-sweet champagne, or sparkling wines pair well. These wines portrait a little sweetness which cuts through the creaminess. The mouth coating texture of soft cheeses can make heavy red wines taste thin and tough. But, as far as reds, these cheeses can be accompanied by a light, fruity red like a Beaujolais or Loire Valley (Saumur or Touraine).

Hard Cheeses – Gruyere, Longhorn, Gouda, most cheddars. Red wines go well with these. The tannins in red wines soften the fat and protein of hard cheeses. Select wines such as Bordeaux, Amorne, Cabernet Sauvignon, Merlot and Barolo. These cheeses served with meats will round out a nice cheese platter.

Blue Cheese – Stilton, Roquefort and Gorgonzola, strongly flavored with a strong taste. These wines would have a hard time holding up to white wines or light bodied reds. The best choice is sweet wine like Port or Sauternes. Serve these cheeses with mixed nuts or almonds too!
Goat Cheese – tangy with a chalk like texture and acidic. Crisp young white wines like Sauvignon Blanc or Sancerre pair well.

Hard skinned cheeses such as Parmesan or Manchego pair well with a robust acidic red wine. Try a Barolo or Barbaresco with Parmesan. Try my favorite; Manchego with a Spanish Rioja.
If you’re looking for a single wine to match multiple cheeses (cow, sheep and goat milk cheeses) the best option would be a white wine like Gewurztraminer. A lighter style red Zinfandel would work, giving your guest the option of red and/or white.

Above all - enjoy your choice of cheese and wine!
Until next time, cheers!

Which Glass for Which Wine?

2009-08-10T11:11:00.000-04:00

It is a popular belief that the glass in which you serve a wine is almost as important to how much you enjoy drinking the wine itself. The shape of the glass is designed so you can appreciate the flavor. There are convincing arguments that wine does taste better if drunk from the right glass. With so many different designs out there it’s hard to know which ones will be the best. Most people agree that a specially shaped glass is required for certain types of wine. The most obvious example of this is tall, thin flute-shaped glasses for champagne which are designed to retain the effervescence in sparkling wines.
It’s actually less about the flavor than aroma when we taste the wine. The majority of what we ‘taste’ when we drink wine is actually a combination of its smell, and the effect of the evaporated aromas in the mouth.
You may notice that some wine drinkers will use different glasses for reds and whites. A rounder, wider bowl for reds will allow more space for the wine to breathe. A slightly outward curved rim on some red wine glasses will emphasize fruitiness on the tongue while reducing the impression of acidity. Wines that are elegant, spicy and silky would benefit from this kind of glass.
White wines with a curved rim which are not very wide will emphasize the fruit, and channel the wine on to the tip of the tongue, that area that responds to sweetness. Fuller bodied whites (wood aged like Chardonnay) need a larger volume glass so the wine has a chance to have sufficient contact with the air to reveal its complex aromas.
Drinking from a lead crystal glass is generally considered to be more enjoyable. Crystal has to contain at least 24% lead which produces a slightly rougher surface than glass, which helps to release the aroma when swirling the wine. The rough surface area provides friction as the wine moves inside the glass. No one has pursued this further than Riedel, the Austrian wine glass manufacturer that came up with the idea.
I think the choice of wine glass does make a difference. So experiment and see for yourself.
Until next time, cheers!

Five Questions to Ask Your Sommelier

2009-06-17T21:44:00.001-04:00

(som-MAL-ee-ay): The knowledgeable person at better restaurants who can give you advice and answer questions about wine. It is French for wine waiter or server. A specialized wine person who is able to assist with food and wine pairing, wine suggestions or ensure correct wine service.To increase your odds of getting a great wine in a restaurant, tell your sommelier which kinds of wines you've enjoyed lately. Are they red or white, light or full-bodied? Do you like wines from a particular region or grape? Some other questions to ask your sommelier:1. What are your favorite red and white wines?2. What's the newest wine on the list and why have you added it?3. Can describe the texture and taste of the wine you suggest?4. What's your favorite food and wine pairing on the menu? 5. Which wine offers the best value for money on the list?

If you have a craving for a specific food item or type of wine, don't be shy to ask.
Sommeliers are trained to understand the history of wine, grapes used to make the wine and where the wine comes from.

Since there is no practical limit on how much you can spend on wine, it is always good to hint or even specify your budget. For example, you could say, “I’d like white wine to go with our appetizers, something on the drier side, under $40. What do you recommend?”

Their primary role is to serve you. Confidently approaching this exchange will make for a better dining experience. The expert will open the bottle for you and pour a taste, which you are encouraged to swirl, smell and sample. Do not smell the cork!
Remember, know what you like and be mindful of your budget. The sommelier will do the rest.

Until next time, cheers!

Wine and Sweets

2009-06-17T21:41:00.001-04:00

Dessert wines are perhaps something we overlook when we pair wines during a multicourse meal. There are four basic categories of dessert wines: Ice Wines, Late Harvest, Fortified, and Dried Grapes wines. These represent a broad spectrum of wines and styles.

Let’s start by exploring Ice Wines: The taste, nearly always made from white grapes (Riesling, Semillon, Sauvignon Blanc), is quite sweet, usually with a nice acidity with fruit flavors of apple, peach, and apricot. Desserts to try: cheesecakes, berry cobblers, lemon tart, peach desserts, short bread cookies.

Late Harvest Wines: This implies the grapes are picked late in the season. Some are left on the vine so long they begin to shrivel and turn to raisins. The taste: fruit flavors like above, but also some with tropical fruit flavors as well. You can find Botrytis affected wines in this group. Botrytis, a mold, is also known as noble rot. Sauternes would be a good example of a wine that is Botrytis style. Botrytis wine flavors will be nutty, earthy with honey and vanilla. Other examples of Late Harvest can include Late Harvest Semillon, and Late Harvest Zinfandel which are usually not affected by Botrytis.
Desserts to try: apple and pear based desserts, peach desserts, almonds, crème brulee, also apricot and nectarine based desserts.

Fortified Wines: Fortified means to strengthen. In the wine world it means to strengthen the alcohol content by adding neutral grape brandy. Wines in this group would include Port, Sherry, Madeira and Marsala, which are all blends. The taste: vivid sweetness from the grapes themselves, and full bodied from the added alcohol. Blackberry, red cherry, dark raisin and fig are the flavors you will find in these wines. Desserts to try: chocolate, coffee and caramel based desserts go well with port and other “dark” dessert wines (Port and Port styles). Tawny ports and Madeira (Bual and Malmsey) are great with nuts, caramel, toffee, and butterscotch. Try the Madeira (Bual) with Pumpkin pie!

Dried Grapes Wines: These wines come from grape clusters that are harvested and then hung to dry or sometimes placed on mats in the sun to dry. French wines Vine de Paille or Italy’s Vin Santo are examples of these wines. Try pairing these wines with Hazelnut Biscotti or Greek Baklava.

The bottom line is, the wine should always be sweeter than the dessert, otherwise the wine can dull and acidic.

Sparkling desserts wines are usually only slightly sweet and don’t pair well with desserts that are super sweet. Pair a poppy seed lemon cake, which is usually not as sweet, for a great companion to a sparkling wine.

Bordeaux

2009-05-30T09:12:00.000-04:00

Wine has been an important commodity in Bordeaux in Southwest France since 1152. To this day, the best Bordeaux wines remains the most sought after and expensive wines in the world.

Approximately 87% of the area is planted in red grape varieties. Bordeaux, the wine region, is surrounded by the city of Bordeaux. The region is divided up into five main districts: Pomerol, Saint-Emillion, Graves, Sauternes, and Medoc. The two rivers (the Garonne and Dordogne) meet to form the Gironde, and divide the area into the Right and Left Bank. There are other districts within Bordeaux but the above named are the main ones.

The Medoc and Graves areas are on the Left Bank. The soil here is predominately gravely, so the more common grape variety is Cabernet Sauvignon. Within the Medoc there are communes with specific appellations like Marguax, Pauillac, Saint Estephe, and Saint Julien, and Listrac, which are predominately Cabernet blends. These wines are more intense, tannic and long lived. One of my favorites from St. Estephe is Chateau Cos D’Estournel (60% Cabernet and 40% Merlot).

Saint-Emillion, Fronsac, and Pomerol are on the Right Bank, where the soil is more clay, chalk and sand, so Merlot would be the primary grape variety. These wines will be more supple and less tannic. Pomerol is a small but distinctive wine region in Bordeaux producing opulent red wines mainly from the Merlot grape. Pomerol's most successful wines (Chateau Petrus) are highly sought after and command a high price.

Bordeaux wine makers tend to blend their wines, as opposed to the United States where we tend to make more single varietal wines. The Red wines of Bordeaux are usually blends of five different grapes: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. To the surprise of most of us in the United States, Merlot is the most widely planted variety in Bordeaux.

Bordeaux white wines are also blends of Semillion and Sauvignon Blanc. Almost all the white grapes are grown on the Left Bank south of the city of Bordeaux. The sweet wines (Sauternes) would be an example of something from this area. Chateau d’ Yquem is the most famous Sauternes.

So when you are looking to purchase wines from Bordeaux, think about the wines from the Right or Left Bank. Do you want more of a Cabernet based wine, or Merlot based wines? That will help your decision.
Until next time, cheers!

Wines for a Hot Summer day

2009-05-30T09:11:00.000-04:00

There's one thing for sure about the weather between now and Labor Day: It's going to be hot! So on a hot summer evening, look for a chilled white wine.
For me, that means crisp white wine varietals such as Sauvignon Blanc, Pinot Gris/ Pinot Grigio, Albarino, Riesling and Vinho Verde and certain white blends.

Pinot Gris (pee-no gree) styles ranges from crisp, light and dry-such as those produced in Italy (where it’s called Pinot Grigio), to the rich, full bodied, honeyed styles from France and Oregon. They are always on the dry side and delicately fragrant with mild floral with lemon-citrus flavors.

Riesling has a bit of sweetness; it tends to offsets the heat a bit. Rieslings are one of the most versatile wines for matching with food. They are especially great with light summer fare such as a salad, fish or fruit. One of the best features these wines have is their low alcohol level, usually less than 10%. If you are looking for a dry Riesling, look for the word “Trocken” on German wine labels. Riesling’s have varying levels of sweetness so also look for the word Kabinett on the label, which is the least sweet. Typically there is enough residual sugar to balance out the acid to make them dry with a clean finish.

Albariño, Spain’s signature white wine, is named for a grape grown in Galicia. Albariño will pair best with a plate of seafood, shellfish, (think oysters), or, more specifically, paiella.

Vinho Verde is a Portuguese white wine, fruity and floral with natural acidity .It typically ranges from 9 to 11% alcohol. “Verde”, meaning “green” refers to the hints of lime color. The wine is deliciously refreshing, light, bright, tart and easy to drink. Try pairing it with a Caesar salad. It’s also great with fish, shellfish or, chicken, or as an aperitif

On the sweeter and sparkling side try Moscato d’Asti or Brachetto d’Aqui, sparkling dessert wines from Piedmont (white and red respectively). Great for sipping in the hot tub. Again they are relatively low in alcohol (around 6%) with effervescence.

So wines that are best during the summer are low alcohol, high acid white wines. Alcohol is dehydrating, so wines with high alcohol are going to make you thirstier. On the other hand, wines with high acid will make you salivate more, which to some extent, will help quench your thirst.

And we can’t forget about the many great Rose’s on the market. Look for ones from the Tavel region of France.

Until next time, Ciao!

Is Your Wine Green?

2009-02-20T08:06:00.000-05:00

Not literally of course, but the focus on the Green or ECO friendly movement is here to stay. Consumers are becoming more aware of what they eat, and organic foods are increasing in our food markets today. People are educating themselves on what is good for them, along with environmental impacts that the word Green denotes. Today, it has become increasingly important for vineyards to adapt and reduce their use of synthetic and chemically-based materials to go Green.

What is “Organically Grown” Wine?
Each wine country has its own regulations controlled by certain agencies to certify it as organic. But the general principles are that organically grown grapes should be grown using sustainable agriculture, which is without the use of chemicals sprays and synthetic fertilizers. Wines made from organically grown grapes can still use sulphur dioxide in the wine making process (up to 100ppm) and still be labeled made from “organic grapes”. The Tax and Trade Bureau does not allow the term “organic wine” to be used on wine labels, but labels can carry phrases such as “grapes organically grown” or “wine organically processed”. A winery wishing to use these phrases must be certified by one of the USDA’s approved organic certifying organizations.

What are Sulfites?
The USDA does allow smalls amounts of sulfites to stabilize the wine before bottling. Sulfite is a naturally occurring compound that nature uses to prevent microbial growth. There is a small percentage of the population that is sensitive to or allergic to sulfites. Many people drink white wine thinking it has less sulfite, and it’s actually just the opposite. Red wines typically have less. Wines with less than 10ppm are not required to use “Contains Sulfites” on the label.

The standard for organic grapes and processing will require a strong dedication by the wineries to revitalize the health of our earth and bodies. Their dedication will also aide in the reduction of pollution of our groundwater supplies. The Organic Wine Alliance is reviewing other areas in the wine making process and France is the leader in this area.

Screw cap vs Cork

2009-01-04T10:14:00.001-05:00

Screw Caps vs. Cork – What is Your Choice?
Don't be surprised or disappointed if the next bottle of Sauvignon Blanc or even an expensive bottle of Napa Cabernet Sauvignon you purchase will have a screw top as opposed to cork!
A hot topic in the wine industry, cork vs. screw cap is gaining popularity. Screw caps, or Stelvins, were originally developed in the 1970 to bottle cheaper wines. When you purchase wine today you will start to notice (if you have not already) that you are seeing more and more wine bottles with screw caps. So, why screw caps? The answer is, cork taint or 2.4.6-Trichloranisole (TCA).
Cork taint has become a serious problem. Cork taint can affect wine aroma and flavor. The contamination happens during the cork sterilization process. The culprit, or TCA, is formed when the chlorine used for bleaching reacts with the mold already growing in the cork. The unpleasant phenomenon leaves the wine tasting musty and dull. Humans are incredibly sensitive to the TCA, even in weak dilution.
The problem of tainted corks is on the increase due to the lack of good quality cork to meet the demands for bottled wine. With this, the support for screw caps or synthetic cork alternatives quickly ensued.
One of the champions of screw cap closure was New Zealand back in 2001. Today, you will find a large number of Australian and New Zealand wines under screw cap.
A significant number of highly rated wineries in the United States are taking the plunge Plumpjack has started, bottling 50 percent of their reserve production in screw caps. This 90 dollar bottle by Molly Dooker “Carnival of Love” Shiraz holds the 8th and 9th spot of the Top 100 wines in the world for 2007 and 2008 is under screw cap.
So why haven’t all wineries moved to screw caps? There are still a number of issues on the table of aging wine with a screw cap. The cork offers the ability to let the wine breathe. Most wines purchased today are consumed very shortly after purchase, and aging is not an issue.
So, don’t be afraid to purchase your next bottle of wine thinking you are purchasing a “cheap wine” because it has a screw cap! The cork offers tradition, and the romance of uncorking a nice bottle of wine either at your table in a restaurant or when you entertain is wonderful. But, it’s all about the health of the wine you drink vs. how you get to it!
Until next time,
Cheers!

Champagne and Sparkling Wines

2008-12-04T12:25:00.000-05:00

Champagne and Sparkling Wines

You can say that all Champagne is Sparkling wine, but you can’t say that all Sparkling wine is Champagne. In order to label wine as Champagne it must be produced exclusively in the Champagne region of France. In classic Champagne, common grapes are Pinto Noir, Chardonnay and Pinot Meunier. Pinot Noir adds the spice, red fruit flavors (strawberries, cherry) and complexity, while Pinot Meunier contributes floral aromas and earthy qualities. Chardonnay adds acidity and sharp green apple and citrus notes.

Most champagne is sold as non-vintage, meaning they have used grapes from more than the current year’s harvest. You may see that denoted as NV on the label. Non-vintage Champagne is usually lighter, fresher and less complex than vintage. Vintage Champagne is made from grapes from the same year’s harvest and will show the year on the label. Vintage Champagne is only made in years when the producer feels the grapes are exceptional. Vintage Champagne is moderate to expensively priced. It will be fuller in body, richer, creamier and more complex than non vintage.

Blanc de Blanc means "white of white" and is made only of Chardonnay; lighter in style, perfect with shellfish and seafood. Blanc de Noir means "white of black/dark" and is a white or sometimes rose colored champagne made from either Pinot Noir or both Pinot Noir and Pinot Meunier, both red grapes. Usually fuller-bodied than Blanc de Blanc, this style can match with a variety of foods.
Champagne is incredibly versatile with food. In general, appetizers, asparagus, butter and butter sauce, Caviar, eggs and eggs dishes, lobster, oysters, shellfish, popcorn, smoked salmon pair well.
Remember to chill at about 45 degrees and serve in fluted or tulip-shaped glasses to preserve the bubbles and aromas.

There is a level or sweetness (residual sugar) in sparkling wines. When you see the words Brut Nature or Brut on the label these would be very dry with no perception of sweetness.
The perceived sweetness increases as you move from Sec, Demi–Sec and Doux in that order.

Many different sparkling wines can be alternatives to Champagne. Cava is a type of Spanish white or pink sparkling wine produced in Spain. Try it with fried fish, Sushi and Tapas. Try strawberry shortcake with a Brut Cava. Asti is a sparkling wine produced in the Asti region in Piedmont, Italy. It is available as a sparkling wine (known as Asti spumante or Moscato d'Asti). Both are off dry to sweet, low in alcohol, and often enjoyed with dessert. Try poached pears with Moscato d’Asti. Prosecco, another choice, is delicious with Marcona almonds.
Until next time, cheers!

Wine and Sweets

2008-10-28T19:33:00.000-04:00

Wine and Sweets

Dessert wines are perhaps something we overlook when we pair wines during a multicourse meal. There are four basic categories of dessert wines: Ice Wines, Late Harvest, Fortified, and Dried Grapes wines. These represent a broad spectrum of wines and styles.

Let’s start by exploring Ice Wines: The taste, nearly always made from white grapes (Riesling, Semillon, Sauvignon Blanc), is quite sweet, usually with a nice acidity with fruit flavors of apple, peach, and apricot. Desserts to try: cheesecakes, berry cobblers, lemon tart, peach desserts, short bread cookies.

Late Harvest Wines: This implies the grapes are picked late in the season. Some are left on the vine so long they begin to shrivel and turn to raisins. The taste: fruit flavors like above, but also some with tropical fruit flavors as well. You can find Botrytis affected wines in this group. Botrytis, a mold, is also known as noble rot. Sauternes would be a good example of a wine that is Botrytis style. Botrytis wine flavors will be nutty, earthy with honey and vanilla. Other examples of Late Harvest can include Late Harvest Semillon, and Late Harvest Zinfandel which are usually not affected by Botrytis.
Desserts to try: apple and pear based desserts, peach desserts, almonds, crème brulee, also apricot and nectarine based desserts.

Fortified Wines: Fortified means to strengthen. In the wine world it means to strengthen the alcohol content by adding neutral grape brandy. Wines in this group would include Port, Sherry, Madeira and Marsala, which are all blends. The taste: vivid sweetness from the grapes themselves, and full bodied from the added alcohol. Blackberry, red cherry, dark raisin and fig are the flavors you will find in these wines. Desserts to try: chocolate, coffee and caramel based desserts go well with port and other “dark” dessert wines (Port and Port styles). Tawny ports and Madeira (Bual and Malmsey) are great with nuts, caramel, toffee, and butterscotch. Try the Madeira (Bual) with Pumpkin pie!

Dried Grapes Wines: These wines come from grape clusters that are harvested and then hung to dry or sometimes placed on mats in the sun to dry. French wines Vine de Paille or Italy’s Vin Santo are examples of these wines. Try pairing these wines with Hazelnut Biscotti or Greek Baklava.

The bottom line is, the wine should always be sweeter than the dessert, otherwise the wine can dull and acidic.

Sparkling desserts wines are usually only slightly sweet and don’t pair well with desserts that are super sweet. Pair a poppy seed lemon cake, which is usually not as sweet, for a great companion to a sparkling wine.