Ski Day Wines for Under $20

In response to my last posting, today I am answering the question, “What is your favorite wine to have with dinner after a long day on the slopes for under $20?” Now, that is a question I can handle. With the price of a lift ticket constantly climbing, I figure wines under $20 are a practical and deserved post-ski day indulgence.

I think I speak for most skier/snowboarders out there when I say that after a day on the mountain and out in the cold, you are ready for a seriously hearty winter meal. To me, this means red meat…which generally translates to red wine, though this doesn’t have to be the case. Below are three of my top value big reds that are perfectly suited for all the meaty, protein-loaded treats that you crave after a day on the mountain.

Punto Final Malbec Reserva 2006

A glass or two of this Malbec from Mendoza, Argentina is sure to help sooth your achy legs and at just under $20, it’s a lot cheaper than a massage. While the nose is full of cedar and earth, on the palate this wine boasts flavors of blackberry, licorice and lavender. Ribs, pulled pork or anything with BBQ sauce helps extract the hints of hoisin buried in this wine and makes a great pair. In addition, the structure and earthiness of this wine is a perfect fit for more gamey “ski-lodge worthy” meats like lamb, elk, and venison. Available at Wine.com.

Lapostolle’s Casa Cabernet Sauvignon 2007

For under $15, this Chilean Cab will warm your frostbitten feet and make your mouth water. With ripe notes of berry and cassis, this wine belongs with a juicy cheeseburger, tender steak or a beautifully glazed pork chop. It would also complement an overflowing bowl of chili (topped with cheese and sour cream of course) because it is medium-bodied and won’t overpower the dish. In addition, the herbal and earthy notes of the finish will enhance the pepper, onion, bay leaf and any other spices you might toss in the chili pot. Personally, I also have no problem sipping this over apps or on its own while dinner’s in the oven. Available at Wine.com.

McManis Petite Sirah 2008

With luscious berry flavors and big cigar spices up front and a finish of chocolate and coffee, this Cali wine is the ultimate “comfort” red. Therefore it is best served with your favorite winter comfort dishes, so long as they are chocked full of high protein meats and bold flavors. For me, this includes beef stew, braised short ribs, beef brisket…you get the idea. I also enjoy this as a savory complement to a chocolate dessert or crème brulée. Available through Winezap.com.

So...What's Your Favorite Wine?

In every field there is that question, the one that everyone inevitably asks you, whether in job interviews or at a family reunion. So you are a writer, what’s your favorite book? An artist, who’s your inspiration? A chef, what’s your favorite food? In wine, so what’s your favorite wine? It’s a completely legitimate question stemming from genuine interest, but somehow I can never seem to answer it.

Not only do I not have an immediate answer, but this question often sends me into a tail spin. I usually mutter something about never being able to pick just one or mention that the answer depends on many factors. But it eventually devolves into babble and I am left why wondering why I don’t have just a simple, perfect answer to this obvious question.

I try to really get to the bottom of it. I imagine that it is truly my last day on earth and I can drink whatever I want, regardless of price or accessibility. I think long and hard, but all that comes into my head is more questions. “Well, what is the weather like?” I ask myself. “What am I doing? What am I eating?” Then this brings up the question of what my last meal would be, and then my mind if off to the races and there is no reining it in.

In order to deal with this predicament, I have resolved to breakdown this dreaded question into many; factoring in food, season, price, etc, and to begin answering them one at a time...perhaps, posting by posting. Check back tomorrow for my favorite post-ski day wines for under $20!

"Drinker's Block" No More

I recently came down with “drinker’s block”.  It was brought on by a wine of much greater value than that which I normally consume.  Two year’s ago, my husband and I were fortunate enough to be given a 1999 Chateau Mouton Rothschild.  Despite working in the wine industry, and having studied wine intensely for several years, it is very rare that I am given the opportunity to just enjoy a bottle of this prestige.  One would think that knowing the value, appropriate pairings, and peak drinking years of the wine would enhance my enjoyment of it, but somehow in this instance this knowledge was suffocating.  I needed a worthy occasion, the perfect meal, and detailed research on the vintage before I could even go near it.  So I waited for that perfect convergence of factors to fall into place. 

Somehow though, it didn’t happen.  I thought that perhaps we would open it when we got engaged, but we were out to dinner instead.  Then we decided we would open it upon my husband’s completion of the Bar Exam, but it turned out I was traveling for work.  Then we planned to open it when he found out that he passed the Bar Exam, but his parents ended up in town and had other plans for us.  Sometimes there was the right occasion, but we were having the wrong meal.  We had the wine but not the steak that it should be paired with...and so on and so forth.  But time crept on and as we neared the end of 2009, I knew that the peak time for the wine (which has a shorter aging potential than many Bordeaux wines) was running out and that we had to drink up soon. 

Now don't get me wrong, ample bottles of more affordable wine were consumed while this one sat.  We had fallen victim to the pressure that comes with the value of this bottle and were suddenly unsure of how to just relax and enjoy this delectable bottle, something we usually mastered.  Finally, with both of us in the midst of job searching, we decided that we would open it as soon as one of us received good news.  Well...again...time crept on.  As our frustrations with the job search grew, the beautiful bottle with a Raymond Savignac painting on the label gathered dust. 

This all came to a head one cold Tuesday evening.  My husband and I had both received bad news about our respective job searches that day, and we were begrudgingly trying to come up with something healthy, affordable and maybe, good, for dinner.  As boring chicken recipe after bland pasta dish scrolled through my head, suddenly the wine caught my eye…and that was it.  We may not have had a reason to celebrate, or a top quality cut of meat on-hand, but we had a first growth Bordeaux and it was high time we enjoyed it.  We did the best we could to pull together a meal worthy of the wine, and on a Tuesday night for absolutely no reason, we savored every last drop.  With notes of ripe berries, currant and a finish of cedar and dried herbs, the 1999 Mouton Rothschild was indulgent enough to lift our spirits, and complex enough to be worth every penny.  So while a landmark accomplishment or life milestone may seem like the more appropriate time to crack open something special, don’t be afraid to splurge for no occasion at all.  After all, a good day will not be ruined by some cheap wine, but a bad day can be turned to good with the help of great wine. 

Spotlight on Chinon, the unsung hero of the fall

As the nights become too crisp for your glass of white, and you start craving the warm sleepy glow of Red, try a bottle of Chinon to help you ease into the winter. With great complexity and unique savory notes, this is perfect match for autumn’s roasts, soups and veggies.

As always in France, this wine is named after the region of Chinon rather than the grape. Chinon is located in the heart of the Loire Valley, in the sub-region of Touraine. Cabernet Franc is the predominant grape for making Chinon, producing a medium bodied wine, with moderate tannin and high acidity. This grape often gets a bad rap for imparting bitter or vegetal flavors, but when handled properly it can, in fact, add beautiful savory notes of dried roasting herbs, such as Rosemary and Thyme, making it an excellent food wine.

The soils of Chinon also set this wine apart. Like many whites of the Loire, the stony hills on which the vines grow, distinguishes the wine from all others by adding a dry minerality and earthiness that is specific to this region.

The incredible complexity of this wine can be enormously enhanced by the right dish. Reciprocally, this wine will make the flavors of ….well, almost any roasted turkey (talk about a Thanksgiving wine!), chicken, duck, Cornish game hen, veal, etc, stand on their head. So next time you are scouring for a light body red, put the Pinot Noir down, and try a Chinon; the perfect complement to autumn flavors.

Best Buy Wines for Every Foodie’s Favorite Holiday

In between the packed fridge and overflowing pantry, there is a bar (or at least some floor space) in need of stocking before the overwhelming relatives and nit-picky in-laws arrive. To add to (or enable!) the merriment of this family and food extravaganza, is it essential to provide ample wine for the masses. But, as we all know, it can be draining, both on the wallet and body, to gather all the supplies for this indulgent day.

This is where we come in. Whether you are a traditionalist, a vegetarian, a red meat hound or seafood fanatic, this comprehensive list of Thanksgiving wines will please your palate and your piggy-bank. With a couple of classic Thanksgiving wines, as well as some rising stars from the new world, this combination will have the grandparents, baby boomers and millennials all sipping side by side.

With four whites, four reds, one sparkling and a port, we’ve covered all your bases. If you are unable to find these labels exactly, don’t fret. This is a jumping off point intended to lead you in the right direction for your meal and budget. A good wine consultant at most stores should be able to suggest alternatives if you can provide them with the price range, region and wine that you are after.

Non-Vintage Gruet Brut: The famous champagne family of Gruet did us all a favor by opening up shop in New Mexico with the goal of producing affordable and fabulous sparkling wines at everyday prices. And that they did! Using the traditional (and very labor intensive) methods of producing Champagne, they are now churning out sparkling wines with tiny, persistent bubbles, strong acidity and just enough toasty notes to taste like the real thing for $14. Be sure to save some for day-after mimosas when the festivities have taken their toll. Available at Gruetwinery.com.

http://www.gruetwinery.com/

Cono Sur Gewürztraminer: This Chilean treasure has the perfect flavor profile and price at $12 to work with all components of your holiday meal. With notes of flowers, peach and ginger, this full-bodied, slightly sweet white is the perfect complement to heavier white meat, such as turkey, and is bold enough to hold it’s own with ham. The spicy sweetness also brings out the best in sweet potatoes and pumpkin pie. Available at Winezap.com.

http://www.conosur.com/en/

Perrin Reserve Cotes du Rhone White: When people think of the Rhone, they usually think Red, but this region produces fabulous whites for bargain prices. At $10, Perrin Reserve Cote Du Rhone White, a blend of Grenache Blanc, Viognier, Marsanne and Roussane, delivers all the fruit and mouth-filling roundness you need for your turkey dinner without putting a dent in your budget. Or if it is a vegetarian celebration, then offer this with a Roasted Butternut Squash or Cream of Parsnip Soup. Available at Wine.com.

http://www.wine.com/

Wild Pig Viognier: In my family, a special occasion always involves crustaceans or shellfish in some fashion. For those who share this enthusiasm for seafood, it is critical to have at least one wine that works with oysters on the half shell as well as more traditional dishes. Wild Pig Viognier has the characteristic of apple and pear, as well as a crisp stony finish making it just the right wine to bridge the gap between the raw bar and the main course (if it is poultry). Available at WineRX.com or Vinquire.com.

http://www.wildpigwines.com/

Crios de Susana Balbo Torrentes: In the male dominated wine industry of Argentina, Susana Balbo, the first female Argentine winemaker, is showing them how it’s done! With excellent offerings for around $14, Crios wines are always a solid choice. With notes of melon, pear and green apple, this full bodied white has plenty of stone fruit flavors to hold up to the succulence of the turkey without overpowering it. Available at Wine.com.

www.wine.com

Trapiche Pinot Noir: Another steal from South American, this Argentine Pinot Noir has all the red fruit and earthy flavors you could dream of for $10. Whether you fancy turkey, ham or vegetarian shepherd’s pie for your meal, this wine will enhance the flavors, and hopefully the conversation as well. Available at Vinquire.com.

http://www.wildpigwines.com/

Montpellier Syrah: Imagine the smell of a blackberry cobbler baking in the oven. That’s what you get in a glass with this smooth, medium bodied Syrah for $10. For those who like bigger reds with most any meal, this will certainly work with roasted turkey, especially with gravy or cranberry sauce, and it is a home run with ham. Available at WineRX.com.

http://www.winelegacy.com/ItemDetail.aspx?Item_ID=698

Peirano Estate Vineyards Zinfandel: Rumor has it that Zinfandel is indigenous to America. True or not, we certainly produce the most, and the highest quality Zinfandels out there. So in the spirit of the holiday, why not include one at your table? Peirano Estate Zinfandel from Lodi has jammy, berry fruit flavors, as well as a little bit of leather making it your go-to wine from a meat lover’s Thanksgiving, especially at $12. Available at Vinquire.com.

http://www.peirano.com/

Crios de Susana Balbo Bonarda/Syrah Blend: Another winner from Argentina’s leading lady, this wine has brambly, berry fruit and black pepper from the Syrah, with a balance of spice and acidity from the Bonarda. At $14, you won’t find more complexity and mouth watering tastiness in a bottle. Sip this with turkey, ham or hearty veggies…or on its own by the fire after the food coma has set in. Available at Wine.com.

www.wine.com

Ferreira Tawny Porto: Be it pecan, pumpkin or apple pie, it will always taste better with a glass of tawny port, especially for $15 a bottle. With spice, stewed fruit flavors and a bit of nuttiness, this wine is excellent with coffee, traditional holiday desserts or just on its own while you loosen that belt and take in the family scene. Available at WineRX.com.

http://eng.sograpevinhos.eu/marcas/8/gama/725

Making Sense of Food and Wine Pairing

You may have heard the old rule of thumb: red wine with red meat, white wine with white meat, but have you ever wondered why?  Is this pairing just pleasing to the eye or is there thought behind it?  Believe it or not, there is actually some rhythm and reason to food and wine pairing and with a basic understanding, you can really enhance your dining experience! 

Like with Like

Like so many things in life, when it comes to food and wine pairing, similarities work well together.  Big, tough, red meat goes with big, tough, red wine.  This is because foods high in protein, such as red meat and hard cheeses, pair perfectly with full-bodied red wines due to a chemical reaction that occurs between tannin and protein. 

Tannin is a substance found in the skin of the grape that adds body and weight to red wines.  Therefore the highest levels of tannin are found in the most full-bodied reds.  There is very, very little to no tannin in white wines.  High amounts of tannin in a wine may leave your teeth and tongue with a sense of dryness, like a cotton ball in your mouth. 

However, proteins soften the tannins and give the wine a smooth and silky texture, allowing the consumer to enjoy the flavors and nuances rather than being put off by astringent dryness.  This happens because the protein and tannin form a chemical bond and cancel each other out thereby enhancing both the wine and meat or cheese.  

Here’s a taste test to try.  Get a big, full-bodied red wine like a Cabernet Sauvignon, Malbec or Shiraz.  From France, a Bordeaux will work or a Chianti, Supertuscan or Amarone from Italy.   Take a sip.  You may find this too tannic (remember this means your mouth will feel dry and astringent).  Wait a couple seconds and have a piece of cheddar cheese.  Cheddar is a hard cheese with high levels of protein so it is a perfect pair for big red wines.  Take another sip of the wine.  Hopefully, you will find the wine more soft, subtle and far more enjoyable!

The “Like with Like” principal also holds true for flavor characteristics.  If you have a salad with citrus flavors, pair it with a lemony Sauvignon Blanc.  Creamy, buttery Alfredo pasta works great with full-bodied, oaky Chardonnay.  Barbeque shines when followed by smoky Shiraz.  With a few exceptions (which I will touch on later) this is a full-proof pairing tactic!

Opposites Attract

Paula Abdul was on to something when she wrote her hit song “Opposite’s Attract”!  There are a couple classic pairings that follow this principal.  For example, high acid wines and cream based cheeses work very well together.  A piece of Brie and a high-acid sparkling wine, such as Prosecco (a sparkling wine made in Italy) will really enhance each other’s flavors.  The acid and carbonation of the Prosecco helps cut through the fatty acid of the Brie and keeps you going back for more (maybe that’s a bad thing!).  If you were to put a cream based cheese with a big, bodied red wine, you’d find yourself desperately searching for the taste of the cheese and a glass of water, so this is an instance when “Like with Like” does not apply.   In general, white wines have more acidity than red so you are always best with a white when it comes to a creamy cheese or dish. 

What Grows Together Goes Together

There are reasons, beyond geography, why wines of certain regions are produced in certain ways.  For example, Italian wines are known to have particularly high levels of acidity.  This is because they have been paired with tomatoes (which are high in acid) for centuries.   So don’t be afraid to take tips from locals when traveling or to try the suggested pair at a French restaurant, because while it may seem contrived, they have years of experience in partnering local produce with local wines.  If you are on your own, I always find it more satisfying to stay in the same country for food and wine to get the full effect. 

Drink What You Like!

Lastly, the most important, and obvious, rule of food and wine pairing is to stick to what you like!  If you don’t like red wine, then don’t drink it regardless of what you are eating. Don’t get bogged down by the rules and etiquette of wine, and just enjoy!  These tips are intended as guidelines to lead you within your comfort zone, or perhaps push you just beyond it, but you know better than anyone what you like.  So start with that and hopefully these suggestions will help you from there!  

Italian Wine Pronto! A Wine Shopper’s Cheat Sheet

In France, it is hard to determine where your favorite grapes are grown. However, in Italy you have a whole new challenge to determine which grapes are your favorites. Italy has over 1,000 indigenous grape varieties that are not widely known. So instead of asking, “Where do they grow Chardonnay?” you are left asking, “Which one of these crazy grapes is most similar to Chardonnay?” But there in lies the beauty. Italy presents a whole new array of different grapes to fall in love with, so just when you think you’ve tried them all head to Italy for an endless source of options.

There is a wonderful world of Italian wines, whites and reds, which goes far beyond Pinot Grigio. However with so many lesser-known grapes, many people have not had access to the enormous variety that Italy has to offer. There are so many amazing wines from Italy with which people are not familiar. With so many indigenous grapes, as well as a huge variation in climate from the far north down to the toe of the boot, Italians produce wines ranging widely in style, flavor and function. From the perfect white for a seafood lunch in the sun to a huge red wine for a ski vacation, Italy has it all…now it is just a matter of finding it.

Like France and Spain (also known as the Old World), Italy labels its wines by region rather than grapes. However, the grapes wouldn’t be that much more helpful since many people have not heard of most of them. In this case, the regions are more recognizable. For that reason, I have listed the wines below by region, noted the grapes used and finally tried to compare the wines to our major grape varieties.


Must Try Italian Reds

Chianti: As you may already know, Chianti is the wine region located in Tuscany. Chianti wines are produced from primarily Sangiovese. In body, Chianti is comparable to a Merlot, not as full as Cab or as light as Pinot Noir. But it flavors characteristics are unique. This Italian grape produces red wines with strong flavors of sour and black cherry and high levels of acidity. Chianti typically has a dry, earthy finish as well. The high acidity in Chianti makes it a perfect pair for any tomato-based sauce (as tomatoes are high acid). So grab a bottle and enjoy for your next pasta night!

Brunello Di Montalcino: Within Tuscany is a small, beautiful town named Montalcino that is famous for making Brunello. Brunello di Montalcino is made of a specific clone of Sangiovese called Sangiovese Grosso. This wine shows Sangiovese at its best, with slightly more body than most Chiantis and richer fruit flavors.

Barolo: Barolo is a high-end Italian wine made in the town of Barolo in the Piemonte region in Northwestern Italy made with the Nebbiolo grape. This is considered by many to be the finest Italian wine out there. In body, this wine is as big as they come, like a very full-bodied Cab or Shiraz. It also has high acidity and alcohol to match. It flavors range from strawberry to floral notes of roses or violets, to more earthy flavors of mushrooms and leather (if you don’t believe me just smell it!) This is an impeccable choice for a top notch winter dinner with lamb, venison or anything particularly gamey.

Barbaresco: If Barolo is the king of Italy, than Barbaresco (also made from Nebbiolo) is the queen. Made in a town just east of Barolo (also in Piemonte), this wine is similar to Barolo but slightly lighter and tamer. It is often a bit more affordable than Barolo, as well so it can be a nice alternative.

Amarone: Amarone is made in the region of Valpolicella in Northeastern Italy, just North of Verona. This wine is made from a number of grapes but is primarily made with Corvina. However, it is not the grapes but rather the production method that make this wine special. After the grape are harvested, they allow them to partially dry out. Traditionally, it is said that they laid them out on straw mats in the attic to dry them out. Now far more high-tech methods are used but the results are same. This process allows the sugar levels to rise in the grapes, leaving strong dried fruit flavors such as figs, prunes and raisins after fermentation. The process of fermenting out all the sugars also creates a high alcohol wine. The biggest Amarone can almost taste like a drier version of Port. This is another great option for lamb or any big red or gamey meat.

Brunello, Barolo, Barbareso and Amarone can all benefit from bottle ageing so these can be good investments if you are interested in cellaring.


Must Try Italians Whites

Pinot Grigio from Alto Adige: Finally, a wine we recognize! While Pinot Grigio is produced in bulk all over the country, the top area for this grape is found to the far North in the mountain area of Alto Adige, bordering Switzerland. The Pinot Grigio found here has more body (heavier in your mouth) than the rest of the country, as well as a wider variety of citrus flavors. So if you are a regular Pinot Grigio drinker, think about something from Alto Adige for your next special occasion.

Gavi: The most famous Italian still white comes from the small town of Gavi in the Piemonte region. This wine is known for being exceptionally dry (drier than Pinot Grigio) with great acidity. It is an all time favorite for seafood, chicken or lighter (and not red) pasta dishes. So next time you are looking for the perfect dry white to share with some friends, resist the Pinot Grigio, and try reaching for a Gavi instead. You will not be disappointed!


Must Try Italian Values

Orvieto: Having a wet lunch by the pool? (I wish…) Orvieto is a light white wine, with slight citrus fruit and melon flavors, which compliments salads with chicken or fish. Using a blend of unheard of grapes, this wine from Umbria was made for lunches in the sun. This wine usually retails around $10, making buying a bottle the responsible thing to do!

Barbera D’Asti: From the town of Asti in Piemonte, this wine is made right next door to the much pricier Barolo but for far less money! However, it is important to clarify that this wine is made from the Barbera grape rather then Nebbiolo (the grape of Barolo). With great acidity and red fruit, this wine shows classic Italian wine characteristic without the price. This is a perfect pizza wine!

Montepulciano D’Abruzzo: Let’s not leave Southern Italy out of the fun. Montepulciano is a grape widely planted in Abruzzo, a region on the east coast a bit more than half way down the boot. This grape produces easy drinking reds with slightly less acidity than those of the North. As a cocktail wine, or a partner for a lighter meal, this is a very satisfying and affordable option.


While this may seem like a lot of information, I am actually just scratching the surface of Italian wines. Short of a jumping on a plane, there is really no way to master Italian wines other than trial and error. Hopefully, this article can provide a jumping off point but from there just get lost in the Italian section and see what you come out with!