As the heat rises, so does our need for refreshment.
Do you typically reach for a Sauvignon Blanc or Pinot Grigio? This summer will be different. Here is why you should be drinking the delightful white wines of Rueda all season (and beyond)!
They are refreshing
Wines of Rueda are made with the Verdejo grape, Spain’s most popular white wine variety. It produces wines chock-full of acidity, giving you that zing you need in warmer months.
They offer complexity
Beyond the lively acidity, Rueda wines are aromatic, with layers of tropical fruit and citrus. With each sip you’ll notice its deceptively voluminous texture. This magical combination makes it an ideal pairing for salads, appetizers, shellfish, roast poultry and anything with a bit of butter. I also like to pair it with a patio chair and friends.
You can’t beat the value
The easy-sippers start at $10, while you can find more complex wines at $17, and some of the top wines offer their balanced elegance at $25. Every price point delivers the same classic flavors and characters of the Verdejo grape, but the higher-end wines can be kept a good 5 or 6 years before they start to shine.
Our favorites include:
Torres Verdeo Verdejo 2015 – I buy this one by the case – crisp citrus dominates and it’s just too easy to drink. Finca Montepedroso Verdejo 2014 – like eating a tropical fruit salad on fresh-cut grass. Delightful texture and length. Menade Nosso Verdejo 2016 – you don’t need to drink this immediately, as it will evolve with age. It’s fresh and lively now, but will increase in complexity and character over the next few years.
Washington State wine is a journey just beginning, but what milestones it has already passed! Barely a half-century since viticulture began in earnest, following Dr Walter Clore’s mapping of the Columbia Valley’s likely sites, the state has become the second-largest premium wine producer in the US and made its mark with grapes as diverse as Riesling, Grenache, and Cabernet Sauvignon, impressing with the quality and variety of its value wines, and culminating in the great reds which rival the best in the world. The generous contours of the Columbia Valley AVA, which at 8.8 million acres covers a third of the state, hint at the ambition of the endeavor, as well as the adventures in terroir still to come; the relatively small area planted to vines (around 55,000 acres, slightly less than Burgundy) tell us the exploration has only just begun.
As with all great wine regions, the work (so to speak) began long ago, with the uplift of the Cascade Range and the periodic catastrophic flooding from the great Ice-Age lakes, Missoula and Columbia, which swept out a massive basin between the Cascades and Sierra Nevada and filled the valley with loess, clay, loam, and fine dry silt over a deeply eroded basalt foundation. In the rain shadow of the Cascades, the region’s semi-desert weather sports 300 days of sunshine and balances the extremes so paradoxically friendly to good wine. The northernmost of US wine regions, it enjoys sixteen hours of sun a day at the Solstice, while in the dry desert air the diurnal temperature swings unimpeded through forty degrees, imparting complexity and preserving acidity.
Dry and pristine as it is, with little fungal threat to the vines and a sandy, loose soil distasteful to the phylloxera louse, abundant aquifers and the great rivers give Washington’s growers water in need. Low disease pressure makes organic and biodynamic farming attractive, while the own-rooted vines dig deep in the poor, well-drained soil for their sustenance. Rewarding such keen attention, grown in a mélange of soil types, slopes, aspects, air currents and elevations, its vines flourish under the hand of the people living on the land, making wine from the produce of their vines, and the family winery has defined winemaking in Washington since its inception.
From these unfettered, well-tended vines spring true wines of place: pure and classic, with the richness of fruit characteristic of US wines but structured like no other, encompassing equally fruit and tannin, earth and acidity, filling all corners of the palate. Broad vineyards give quality grapes in such quantity that Washington’s value wines are a byword, while the nooks of the Wahluke Slopes, Red Mountain, and the Columbia Gorge (among other places) provide ample room to the winemaker drawn to seek the highest vinous expression.
Won’t you come along with us? It can only get better.
Let’s face it Asian fare is downright delicious, but it can be tricky to find solid wine pairing partnerships given the dynamic fusion of flavors, spices and otherwise exotic ingredients. In general, spicy themes beg for a wine that tames the heat with a touch of sweet (think German Riesling and off-dry Gewurztraminer). So, wines that carry higher levels of alcohol and lean heavily into oak, tend to overwhelm many of the innate flavors of Thai and sushi finds.
Wine Pairing: Thai
From super savory to feel-the-heat spicy green curries and creamy coconut milk textures to the full-on fusion of sour, sweet, salty and bitter found in your favorite Pad Thai, there is plenty of variety and culinary innovation busting out of most modern Thai dishes. When it comes to partnering up a wine, there are several things to consider.
Sweet tames heat: for super spicy dishes, grab a wine that carries its own dash of residual sugar. This bit of sweet puts out the flames of hot red and green chili peppers quite well and fans the flames of flavor integration. German Rieslings at 9% abv or less are no-brainers for spicier curries.
Bold flavors beg for less bold wines: Austria’s groovy Gruner Vetliner delivers savory flavors all wrapped up in rich fruit that won’t compete with the bolder flavors, but lighter weight of shrimp Pad Thai or more mild curries.
Acidity is a good thing: when you’ve got moderate protein, a mix of funky flavors and exotic aromas and typically a starch base of noodles or rice, wines that deliver a dose of zesty acidity tend to highlight the flavors and carry the dish with added dimension.
Salty seaweed, wasabi, pickled ginger and raw fish. Not one of the easier pairings by any standards, but fully capable of showing fantastic potential with a handful of wine styles. As you increase the spice component, you want to decrease the alcohol levels or the alcohol will just amplify the heat and douse the flavors. For super versatile, tried and true pairings, you can rarely go wrong with off-dry Gewurztraminer or German Riesling (again). However, for more detailed menu matching, sometimes it’s easier to start with the protein for pairing. Let’s check in on wines for these ultra-popular rolls.
Crab Roll: The basic crab roll is picture perfect for pairing with an Alsatian Gewurztraminer or classic German Riesling, both teaming with mouth-watering acidity and forward fruit. These wines promise to play extremely well with the crab, cucumber and avocado that typically pack themselves into your everyday crab roll. Want to turn it up a notch? Give it a go with an off-dry Vouvray, based on the Chenin Blanc grape, that brings zippy acidity, round textures and lots of minerality that plays off the briny character of the crab meat.
Spicy Tuna Roll: The extroverted flavors and palate weight of the traditional spicy tuna roll call for a wine that shares many of the same characteristics. Enter Viognier. Highly aromatic, showing plenty of apricot and honeysuckle on the nose with more on display on the palate, Viognier echoes many of the characteristics of the roll itself – fresh, fuller bodied, complicated, versatile with rich silky textures.
California Roll: Avocado, cucumber and crab. Does it get any better than that? Well, with sushi, yes…often it does! But, the basic California roll is still loved by young and old alike, it’s a great introduction to all things sushi and provides a snappy pairing with everything from Alsatian Rieslings with their drier styles or the often herbaceous, topped with sunny citrus New World Sauvignon Blanc.
Tempura Shrimp Roll: The crispy, fried textures of the tempura make sparkling wines and Champagne a must-have glass for cutting through the yummy, fatty flavor profiles of your basic tempura shrimp roll.
Salmon Roll: Most salmon rolls show well with sparkling and still roses. The sparkling roses promise to cut through the fatty textures and clean the palate in one fell swoop.
Eel Roll (aka: Unagi or Dragon Roll): Earthy and briny, eel rolls work exceptionally well with the full-throttle aromatics and slightly sweeter side of Gewurztraminer, as does the snazzy, sweet, soy-based Unagi sauce that usually accompanies the roll.
When the holiday season rolls in, time is short and demands are high. Happily, wine is there to support the food, family and friends in a dynamic role that ranges from subtle to celebratory. We’ve rounded up some of the high-demand holiday happenings for bringing a bottle to share and given a handful of our favorite recommendations to get the party started.
Last-minute Hostess Gift
The specs for this bottle typically lie in the under $20 category and ideally should be super versatile with a variety of appetizers and go-to dinners. If it’s a holiday gathering, chances are good that the bottle will be opened on the spot and ready to roll with whatever festive holiday dishes or seasonal h’ordeuvres are gracing the table. Nothing says, “thanks, happy holidays, glad-to-be-here” quite like a bottle of wine at the door. To turn the gift up a notch, consider leaning towards a lesser known region or grape – which has the added bonus of morphing into an easy (and educational) conversation starter.
Top Pick Wine: To roll crowd-pleasing character, food-friendly nature and somewhat exotic region all into one welcoming price point, reach for Pazo Senoran’s 2016 Albarino. Albarino is Spain’s delicious answer to all sorts of tough to pair foods. Bringing citrus appeal underpinned by earthy, fresh cut grass aromas neatly packaged in the elegance and creative palate profile of salinity meets spice and creamy textures – this grape over delivers time and again.
The Office Party
Colleagues after hours and dressed to impress, the wine should be easy to enjoy and able to stand up to some curious scrutiny. While food pairing compatibility is always a plus, the “office party” bottle may easily fall into the “stand and sip” sans food category. In that case, keep it fresh, flavorful and capable of being its own conversation piece. To that end…
Top Pick Wine: The 2015 Kaiken Ultra Malbec is brimming with black fruit and carries a dash of mocha in the mix. Easy food-pairing versatility combined with a fantastic price point make this a no-brainer bottle for the holidays. Conversation points? Glad you asked – ranked #45 on Wine Spectator’s Top 100 of 2017.
The Gift of Wine
From snazzy stocking stuffers or an age-worthy collector’s bottle to the high-pressure salute of the annual “boss’ gift,” wine is a fun, fancy and functional foodie gift – perfect for that tricky, typically hard-to-buy-for person on your list. For stocking stuffers, look for the personal-sized split bottles that run 187 ml (about 6 ounces) or turn it up a notch and fill that stocking with a bit more vino in the form of a half bottle of bubbly. For the collector and the boss, check out bottles that are capable of being aged a bit – start your search with California Cabernet Sauvignon, Bordeaux blends, concentrated Amarone, or Piedmont’s Nebbiolo-based bottles, Barolo or Barbaresco.
Pol Roger Brut (half bottle) – The ultimate stocking stuffer: Who wouldn’t love to find a half bottle of Pol Roger’s tucked into the depths of their stocking come Christmas morning? Based on a traditional blend of equal parts Pinot Noir, Pinot Meunier and Chardonnay, the grapes are sourced from well-known vineyards in Montagne de Reims, Vallee de al Marne, Petite Valle d’Epernay and the Cotes des Blancs for the Chardonnay.
Masi Costasera Amarone Classico 2012 – A heady blend of the traditional grape trio, Corvina, Rondinella and Molinara, was dried on bamboo racks for 3-4 months to concentrate flavor components prior to fermentation. The result is a full-throttle Amarone from one of the best terroirs in Valpolicella Classico.
The Holiday Dinner Wine
Whether it’s ham, turkey, goose or prime rib, holiday dinners offer an outstanding opportunity to open new bottles from a variety of grapes and regions. Opting for a honey-baked ham this holiday season? Great, reach for the full, fruity flavors of a California Zinfandel. Turkey making a second debut at Christmas dinner? Give it a go with Beaujolais or Pinot Noir for red wine fans or a tangy, citrus-infused Sauvignon Blanc or Chablis for white wine lovers. Goose and prime rib, both buddy up well to Bordeaux blends. Traditional tried and true holiday favorites tend to be heavy on the Cabs and Cab-based blends.
Top Pick: Classic Napa Valley Cabernet Sauvignon, the 2014 Kathryn Hall Cab brings an often-overlooked affordability to the region’s top grape. Easy to like, and even easier to share, this food-friendly bottle promises to bring out the best in prime rib, filet mignon, goose and game at this year’s Christmas Dinner.
Celebrate with Bubbles
Yes, bubbles!! Nothing says ready to celebrate quite like a bottle of bubbly. Whether you are ringing in 2018 or just thrilled to be gathering with a favorite group of people this holiday season, sparkling wines are there for you. All the major wine regions produce their own signature sparkling wine based on local grapes, but for Champagne to be true Champagne, the grapes must be grown and bottled in the region of Champagne, France.
Top Pick: Representing one of the more affordable non-vintage Champagnes from one of the region’s top 10 Maisons, Piper-Heidseick Brut Cuvee brings exceptional consistency based largely on the Pinot Noir grape with diversity from over 100 different crus.
Urge to Splurge? Catch a celebratory sip of Nicolas Feuilatte’s 2006 Palmes d’Or Grand Cuvee in a stunning, black dimpled bottle with matching gift box. Marrying the elegance of Chardonnay and the depth of Pinot Noir, this versatile cuvee is aged for a minimum of 9 years before release.
When it comes to pairing wine with seafood, it’s easiest to start with the weight and texture of the fish or shellfish. The lighter and more delicate the fish, the more you’ll ask the same of the wine with crisp acidity, lean lines and well-managed fruit. For fish with heartier textures and thicker filets, the wine should bring its own weight in terms of body, style and flavor profile.
Fish Style: White, lean and flaky
Think striped sea bass, sole and tilapia. For the leaner lines and flaky, melt-in-your-mouth textures of mild, more delicate fish dishes, opt for a wine that shares many of those same parameters. Light, lean and dedicated to fresh acidity, these key wine components promise to bring out the best in the dish and not overpower the subtle flavors and savory seasonings.
Wine Style: Look for a wine with decent acidity to bring zip and lively engagement to the fish. Best bets include: Austria’s Gruner Veltliner, Spain’s Albarino, New Zealand Sauvignon Blanc, and Italy’s Pinot Grigio or its French cousin, Pinot Gris.
These filets tend to be firmer in texture and thicker in cut. Classic (delicious) examples include: cod, halibut and mahi mahi. When a fish filet has a bit more heft in terms of both weight and texture, it demands the same of the wine. It’s no mistake that a classic pairing for halibut would be a Chablis. The mild, slightly sweet and savory profile of halibut’s filets make it a natural for the engaging acidity and natural soil-born salinity of Chablis.
Wine Style: In terms of wine, there’s a bit of a range that will work well with the firmer flesh of cod, halibut and mahi mahi. From the contrast of high acidity, medium alcohol and stuffed with citrus Sauvignon Blanc style to the earthy minerality, rounder lines and rich viscosity of Semillon or Viognier this category of fish offers up a lot of flexibility in the white wine range. If the fish carries higher concentrations of oil, then a wine with high acidity will cut through the fatty components and bring a fresh flavor factor to the meal. Keep an eye out for: the dry styles of Viognier, Sancerre, Chablis, Semillon or Albarino.
Salmon, tuna and swordfish come to mind. With heartier filets that often carry intense flavors of their own, turn to wines that deliver rich, round textures. Consider Chardonnay with a bit of oak, or a dry style Chenin Blanc. If the Salmon is grilled or carries earthy undertones in the sauce, then opt for Pinot Noir.
Wine Style: Best bets include California Chardonnay, Chenin Blanc, Pinot Noir and Beaujolais.
With the briny, sweet textures of most shellfish, go-to pairings include Spain’s Albarino – the local favorite for all sorts of wild and assorted sea life in northeastern Spain. Or check out the Loire’s Vouvray or Cava, Spain’s well-priced sparkler, both promise to partner up well with a variety of shrimp, clams, scallops and oysters. Got some serious butter drizzling on the lobster? Grab the creamy textures of California’s oaked Chardonnay to complement the scene.
While the texture and weight of the fish has a significant bearing on the wine pairing, the sauce is a partner that can’t be ignored. In fact, depending on the sauce’s intensity and ingredients it can become a bigger player than the fish itself. If the sauce leans into heavy butter and cream themes, stick with a wine that shares the same – namely a California Chardonnay with some oak influence. If the sauce steers light and herbal, run with Sauvignon blanc and Gruner Veltliner. Got some red onions or dazzling dill on that salmon? Grab something light and red like Beaujolais or Oregon Pinot Noir.