Okay, you intense wine guys and super health folks, I fully realize that white rice has no nutritional value, but this dish when made right is really delicious. My question is what is the wine match? I like cru Beaujolais, such as a Saint-Amour or Fleurie or Brouilly (three of the 10 crus). I like a gentle red with lots of fruit and choosing these three crus seemed perfect. Give these reds a slight chill and enjoy. A good friend of mine Terry Tenopir recommends the Andre Ostertag Riesling from Alsace, hmm, that could be good too. What do you think? @wine_com
It’s International #TempranilloDay – time to celebrate by opening up your favorite bottle of Tempranillo and sharing what you’re drinking and why you love it.
This grape, indigenous to Spain, is actually the fourth most planted wine grape in the world. It produces wines that are medium to full-bodied, with flavors of plum and cherry and a slight earthy note. With a food-friendly structure and excellent value, these wines are perfect for the fall season.
Tempranillo is the base for the majority of wines from Rioja and the Ribera del Duero. But it’s not limited to these regions – Spain actually has over 60 different regional names for the grape. The variety takes well to oak and you can find some pretty long-lived Tempranillos out there.
Our favorite food pairings include: tapas, paella, spanish cheese & meat, and bocadillos.
Need help finding a great Tempranillo? Check out our selection. Also, today (11/14), you’ll receive 10% off 6 or more bottles. Use code RIOJA in your cart!
Cheers to #TempranilloDay!
Cab and steak. That’s the pairing that most often comes to mind when thinking of food pairings with Cabernet. And for good reason – it’s a great match.
What makes Cab and steak go so well together? It’s all about the food components matching the wine components… In basic terms: Fat + protein breakdown tannins in wine. And what does steak have? Fat and protein. Cabernet? Plenty of tannins there.
Tannins are a hard component, fat is a soft component. They, in turn, balance each other out. Tannins cut through the fat in the steak, bring out the juiciness in the meat, while the fat and protein in the steak tame the tannins, bringing out the fruit in the wine. It’s one of those pairings where 1+1=3.
There are plenty of other great Cabernet Sauvignon pairings out there. And since many Cabernet Sauvignons differ in the level and style of tannins, a variety of foods can pair well.
To be entered for a chance to win a $50 gift card from Wine.com, tell us your favorite pairing with Cabernet and WHY!
Wine: Veramonte “La Gloria” Sauvignon Blanc 2011
Rating: 4 stars
I wonder if they named this wine “La Gloria” for “glorious?” I just loved it, especially since it’s so cheap and pure pleasure all around. The nose is full of lovely perfumed mineral and citrus fruit. It’s between light and medium bodied to me so it’s not as bright and crisp as a New Zealand Sauv, but there’s massive amounts of stone, minerals, zingy lemon and grapefruit flavors to make up for it. This is really a great hot weather wine to have on hand to pair with salad and seafood. Did I mention that it’s delicious and fabulously cheap? Veramonte’s winemakers are rock stars.
It’s so exciting when a wine that was once mis-understood goes mainstream. That’s how we feel about rosé this year. Sure, dry rosé sales have been climbing for over a decade, with lots more consumers drinking and appreciating the delicious pink drink, but only recently has dry rosé become what we’ll call, “mainstream.” How do we define this? While there is no exact definition, I like to call something mainstream when it hits pop culture. And that’s what rosé has done. Can you imagine one of the cast members of “Friends” popping open a rosé for a date and making it look cool? Though on the rise, dry rosé was not quite there yet in the 90s. But perhaps now it is!
Check out this great clip of the show, “Up All Night”, with Maya Rudolph, as it showcases the Whispering Angel Rosé, a wine we feature today, the last day of July!
Though Maya claims to drink this wine “like kool-aid,” we can tell you that the flavors are anything BUT! True to Provence rosé style, the color is light salmon, or “onion skin,” and the nose is rich berry, light flowers and stone mineral notes. The palate delivers what a good dry rosé should – lots of berry fruit, a strong acidic backbone, and lingering finish. Whispering Angel, however, gives you a bit more, with its texture. Still bone dry, still berry/floral/mineral driven, this wine has an absolutely gorgeous, silky-smooth texture that keeps going and going.
Though I don’t drink Kool-Aid, I could say that I could drink this wine like Pellegrino (and I drink a lot of that).