A Wine for All Seasons
- Image by ulterior epicure via Flickr
Perfect Pairings
-As published, January 20, 2008, in the Beacon News and Naperville Sun
By Bill Garlough
Pairing wines with food is fun, entertaining and fairly tasty. Many of my 2007 milestones, memories and seasonal celebrations included good food and wine. Here are some of my favorite pics and matches last year.
Winter
January is our favorite time to party. The holidays are over, everyone is relaxed and there is no better way to spend Overnight snow than good friends. Chinese New Year is a subject of great season and everyone loves Asian food. The higher acidity and fruit notes Tropical Riesling and Gewurztraminers help offset the heat of this spicy food.
Bill Picks: Chateau Ste. Michelle Eroica Riesling, Washington State, $ 18; Fitz-Ritter Gewurztraminer, Germany, $ 17.
The coming February, and the novel is in the air we celebrate Valentine’s Day. Start with an expensive French champagne and finish with a port, coupled with the chocolate course.
Picks Bill: Ruinart Blanc de Blancs, Champagne, France, $ 60; Rosenblum Desiree Chocolate Port, California, $ 21.
Spring
Just a jump or two away, Easter is upon us and the traditional Easter ham. We like to serve either a Chardonnay or a Pinot Gris.
Picks of Bill: Trimbach Pinot Gris “Reserve” Alsace, France, $ 19; Tapestry Chardonnay McLaren Vale, Australia, $ 14; Elk Cove Pinot Gray, Oregon, $ 18.
With the warmer weather, we often serve Roses. A lighter color Rosés pair well with fish, salads and soft cheeses, while darker red roses can resist the spicy barbecue and Asian cuisine.
Bill’s Picks: Chateau De Trinquevedel Tavel, France, $ 16; Cabernet d’Anjou, Loire Valley, France, $ 9.
Summer
Like picnics and barbecues dominate in July, we break the Zinfandel, Syrah and Shiraz. Jammy fruit and slightly sweet is the ideal meter for bold barbecue flavor.
Bill’s picks: Rosenblum “North Coast” Zinfandel, Washington, $ 12, St. Francis “Old Vine “Zinfandel, California, $ 15; Cycles Gladiator Central Coast Syrah, California, $ 12, Mr. Riggs” The Gaffer “Shiraz, Australia, $ 24.
The sweltering heat of August calls for Sangria. While a couple of pre-manifolds are available in bottles, nothing beats the taste of sangria house. Shiraz is recommended for red sangria, while Muscat, Riesling and GEWI rztraminer ¼ are all good bases for white sangria.
Bill’s peaks for the pre-bottled Sangria: Sangria Real, Spain, $ 8; the Costa Sangria, California, $ 10.
Fall
Fall Oktoberfest brings. Level low alcohol Riesling and high acidity makes it an ideal wine to pair with sausages, cutlets and even Sauerbraten.
Picks of Bill: Ress Riesling Kabinett, Germany, $ 13; Dr. Loosen Riesling, Germany, $ 32; Studert Pri-¼ m Riesling, Germany, $ 20.
With our traditional Thanksgiving dinner, I serve the Friendly Food Pinot Black
Picks of Bill: A to Z Pinot Black, Oregon, $ 18; Jigsaw Pinot Black, Oregon, $ 17; Fiddlehead Pinot Black “Oldsville” Reserve, Oregon, $ 42.
Champagne cocktails are a way to usher in the festive celebrations. For a more affordable “champagne cocktail, using either an Italian Prosecco or Spanish Cava. Just add a little your favorite fruit juice, liqueur or aperitif sweet sparkling wine and you have a great start to your holiday ..
Picks Bill: Zardetto Prosecco, Italy, $ 12; Marques Gelida Cava, Spain, $ 13; Mionetto Prosecco di Valdobbiadene, Italy, $ 16.
For more Perfect Pairings Bill Garlough visit my head.
About the Author:
Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. Bill can be reached at My Chef or wineparings@mychef.com
Article Source: ArticlesBase.com – Wine to Fit All Sorts of Occasions From January to December
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