Category Archives: Food + Wine

Wine Guide: Best Wines with Seafood

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.

Quick Pick: The citrus-driven, lively acidity of Astolabe’s New Zealand Sauvignon Blanc 

Fish Style: White, Medium-firm texture

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.

Quick Pick: The rich, round flavors of Burgan’s 2016 Albarino

Fish Style: Meaty steaks

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.

Quick Pick: Delights with old-vine intensity and firm fruit character all wrapped up in the yummy palate irony of this lighter-bodied 2015 Beaujolais from Stephane Aviron Moulin a Vent

Shellfish Style: Shrimp, Clams, Scallops, Oysters

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.

Quick Pick: A Classic California Chardonnay, best with butter and cream sauce – Rombauer Chardonnay 2016

The Sauce: Why it Matters

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.

 

 

Pairing Wine and Chocolate – Tips and Tricks

Wine and chocolate pairings can be tricky when you factor in the sheer variety in today’s chocolate confections alongside the diversity in personal palate preferences.  Whether it’s chocolate themed desserts, artisan 80% dark chocolate bars or chocolate creations dotted with nuts, sea salt crystals, mint infusions, dried berries or simply caramel, there are versatile wine and chocolate pairings that can accommodate even the pickiest of palates. Continue reading Pairing Wine and Chocolate – Tips and Tricks

9 Ways to Make the Most of Your Party Leftovers

The holidays are a time for celebrating friends and family, giving to the ones we love and eating—a lot. This joyous time of year always seems to fly by in a whirlwind, but when the decorations are taken down and the wrapping paper is stashed away, there’s one thing that remains: leftover food.

During the holidays, we stock up on foods like ham and turkey, and an overwhelming amount of food goes to waste each year. In fact, according to a 2016 turkey study, approximately 1.78 billion pounds (about 35 percent) of turkey is wasted every year in the United States.

Instead of letting all that food go to waste this year, use your leftovers Continue reading 9 Ways to Make the Most of Your Party Leftovers

Thanksgiving Wine and Pie Pairings

Dessert and fortified wines are one of fall’s most delicious wine treats. While many of these dessert-themed wines find happy pairing partners in the traditional blue cheese or salty seasonal nuts, many will shine exceptionally bright when partnered up with the season’s favorite pies. Check out some top pie pairing picks ranging from fortified favorites to late harvest delights, Banyuls and more.

Sicily: A food and wine paradise

At the mention of Sicily, hopefully some of the first things to pop into your mind are sunny beaches, Mediterranean air, fresh seafood, and possibly even delicious wine. Two of the coolest things about Sicilian wines are that they are approachable both in style and price. They offer some of the best—and diverse—options for introducing yourself to Old World wines. But unless you actually go there, it can be hard to realize how large, and unlike an island, this island really is. Its surface area is actually three times the size of New Zealand! They produce between 100 and 130 million gallons of wine per year. That is equivalent to about 2 million oak barrels! The region is also number one in Italy for organic wines, boasting 38% of Italy’s total organic wine production. Continue reading Sicily: A food and wine paradise