There are so many culinary wonders (and occasionally questionable indulgences) in the Slashfood archives, just waiting to be washed down with equally delicious wines. Here are six pairings from our September archive that will make you thirsty...or make you sick. You decide.
With fall officially in full swing, it's time to break out sweaters, hot cider and even our oven mitts after a summer avoiding the stove. Jennifer Iserloh's Ropa Vieja, a Cuban dish of shredded beef in a tomato sauce, would pair nicely with a light, fruity Italian Dolcetto or a sweet and spicy California Zinfandel.
For Southerners who haven't been blessed with a dose of crisp fall weather yet, Gena Knox's Shrimp and Mango Summer Rolls are a lovely way to wind down a warm day, preferably with an off-dry Riesling.
Spanish wine sales are up even during the recession, which comes as no surprise, since Spain offers outstanding value for the price.
One of the premier wine regions in the country, Rioja is at the top of its game, delivering excellent-quality wine for a fraction of prices elsewhere -- especially since so much of the wine is held back and aged, which costs money, rather than getting rushed to market.
Being a wine geek, I read through Slashfood posts thinking, "Hmmm, what wine would I pair with that?" Not everyone is as wine-centric as I am, but surely you've whipped up one or more of our delicious recipes (or read about a crazy new food trend with mouth agape) and wondered how best to wash it down.
This month I'm trying a fun little feature, "What to Drink With...," in which I comb through the Slashfood archives and find, er, interesting foods to pair up with wines. I'll start this one off with something easy, Sarah LeTrent's Roasted Broccoli with Shrimp. What do you say to a light, mineral-y Albarino or a California Sauvignon Blanc?
Here's a challenge: Cool and Creamy Broccoli Soup from Brent Ridge. Soup and wine are a tough match -- how do you pair liquid with liquid? Considering the fact that this soup is also a) cold and b) vegetarian, and we've got a real stumper. I'm going to go with Pinot Grigio or possibly a Grüner Veltliner.
More pairings, including Deep Fried Butter, after the jump.
Like most 20- and 30-something Americans who didn't travel to Europe as high school or college students, I discovered wine by the varietal: Merlot. Cabernet Sauvignon. Chardonnay. Eventually, I branched out into Riesling, Chenin Blanc and Cabernet Franc.
Varietals, or wines made from one type of grape, were easy to understand. I could read up on the flavor profile of the grape -- Merlot is soft, fleshy and fruity, with hints of violets and sometimes a note of green pepper -- and find those notes in the glass.
Then I traveled (virtually) to Europe and discovered blends: Rioja. Bordeaux. Chianti. These wines are made from a blend of grapes -- and learning about them was like learning a new language. They're labeled by the place, not the varietal, mostly because Europeans are adamant about the importance of terroir. Well, that and the fact that it would be awkward for the maker of Châteauneuf-du-Pape to list all 13 grapes in its blend.
Chardonnay is one of the most-planted wine grapes in the world (second in whites only to Arien, a Spanish variety, according to Jancis Robinson's "Oxford Companion to Wine"). The grape behind both crisp, acidic Chablis and rich, creamy California Chards can be made into some of the most expensive (Champagne) and least expensive (Two-Buck Chuck) vinos in the world.
As with people, Chardonnay is full of surprises.
After the jump, five Chardonnays under $15 that showcase the grape's full range of flavors -- and a question for my fellow oenophiles.
August, in all its hot, humid, waning-of-summer glory, is my favorite month of the year. It may be sweltering and sticky, but August is like the bachelorette party before the wedding: Live it up while you can, because school is gonna start soon.
Which is why sparkling wine is the perfect antidote to impending fall. Light, refreshing, and bubbly, it has all the ingredients for celebrating (mourning?) the passing of Casual Season. (Besides, I'm still practicing Champagne service for my sommelier test. I almost have the silent "pop" perfected, but if you have any tips, I'm all ears!)
So what kind of sparkling wine do you like in the summer? Tyler Colman, author of "A Year of Wine," recommends saving the expensive and complex Champagne for chilly winter and sticking to simpler bubblies when it's hot, and I happen to agree (except for my anniversary on August 26, when Champagne is the only way to go ... are you reading this, honey?).
After the jump, my criteria for smashing, wallet-friendly summer sparklers.
A couple of weeks ago, we asked how adventurous a wine drinker you Slashfoodies really are, and a whopping 78 percent of you chose "I'm a player. The more choices, the better!" This post is for you, for those days when the thrill-seeker in you says, "Not another Cabernet!"
I'm working toward membership in the Wine Century Club, a geeky group you can join by tasting 100 varietals of grapes. And trust me, it's not as easy as it sounds. The big six (Cabernet, Merlot, Pinot Noir, Chardonnay, Sauvignon Blanc and Riesling) are no problem. Then tier two: Syrah, Pinot Grigio, Zinfandel. ... But to get to 100, we're talking really esoteric varietals. Assyrtiko. Petite Arvine. Bukettraube.
After the jump, how to find unusual wines plus six to whet your appetite for more.
Like the incredibly talented actor who is not quite dreamy enough to snag blockbuster roles but remains a critics' darling, Riesling is the pet wine of sommeliers and wine writers who understand its magnificence and versatility. But poor Riesling doesn't get a lot of love in the stores -- not like Chardonnay, Cabernet and other A-list varietals, anyways.
Sad, because Riesling has so much to offer the discerning drinker. It's exceptionally versatile, producing wines from bone-dry, high-acid dinner whites to succulently intense "I've died and floated into paradise" dessert vinos. Its flavors range from lemon to green apple to peaches with whiffs of rose petals, violets and a mineral core. Great aged Rieslings sometimes have what the Brits call "petrol," or a whiff of gasoline. (Sounds weird, but it's a mark of quality.)
After the jump, a few good Rieslings and the food with which to pair them.
A new Wine Spectator survey shows that even hardcore oenophiles are downshifting their vino spending. For those of us with modest budgets, here are five more wine steals. This week's theme is international, because even with our dismal exchange rate with most countries and the additional taxes, shipping and middlemen fees, imports are without question some of the best juice in the wine aisle.
Throw out the phrase "Value Cabs" at a gathering of winos and you won't hear "Napa Valley," but you will hear "Chile."
To be honest, besides the excellent Root:1 Cabernet Sauvignon, I find most of the Chilean offerings at the $10 to $20 price point are too vegetal, tasting more of green peppers than ripe fruit. Luckily, plenty of other regions are making delicious, inexpensive Cabs that deliver with deep black fruit, hints of spice, cocoa and a nice finish. Here are seven to seek out.
7. Argentina: The Graffigna 2006 Cabernet Sauvignon ($13) is, like most Argentinean wines, incredibly well-made for the price. Step it up with the (No. 6) 2005 Grand Reserve ($20), which is a little more complex.
Five more Cabs for under $20 -- plus how to tell them apart at tastings without going crosseyed -- after the jump.
With Independence Day just around the corner, we turn our attention to all-American wines for the all-American holiday. I combed through the Slashfood archives to find wines from all around our grand ol' country worthy of an American toast. Here are seven perennial favorites:
At Slashfood we're all about saving you moolah on the best food and drinks around. Here are five moreWine Steals to add to your "must-try" list.
5. Bodegas Arzuaga Navarro "La Planta" 2007 ($13): This Spanish red, made from 100 percent Tempranillo, has dusty plum and strawberry flavors with warm vanilla and allspice. With nice, grippy tannins and a lingering finish, it's a real winner for the price and one of best $13 wines I've had in ages.
According to industry research, the majority (58 percent) of grill owners use them year-round (I'm one of them, and have been known to dust a foot or so of snow off the barbie in the middle of January), but summer is really when grilling gets smokin' hot. With Father's Day and the whole "let's grill a big juicy steak for dad and buy him a tie" cliché less than a week away, let's talk a bitmore about barbecue-friendly wines. (And be sure to check out our expert grilling tips here).
Wine and grill pairing basics and four recommended vinos after the jump.
Warm weather is made for whites, rosés and beer to help quench the undying thirst that accompanies the heat. But red wine lovers need not despair: plenty of light reds like Barbera, Beaujolais and Pinot Noir are good summer sippers, too.
Pinot is often relegated to autumnal pairings of mushrooms and duck, but it's also delicious in summer with grilled veggies (think: eggplant with yogurt sauce) and Indian takeout when it's too hot to cook.
Five summery Pinot recommendations after the jump.
Here we are at the start of the idlest season of the year, when it's so hot you have to relax, when the produce is so bountiful you can't help but gobble it, and when life gets simpler and so should your wine.
Which brings me to rosé, the ultimate summer wine. Why? Because rosés, made from red grapes but drunk chilled and fresh like white wine, are pretty, refreshing and incredibly evocative of some of the best summer fruits -- and the newest releases are hitting the store shelves right now.
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