I know everyone likes “In/Out” lists, so let’s see if I can come up with something any wine lover might be able to appreciate (in my humble opinion, of course).
IN
“naked” Chardonnay
connecting with other wine lovers
sampling new grape varieties
dry rosés
saving bubbly for special occasions
OUT
big, oaky butter bombs
name-dropping
drinking the same few grapes
White Zinfandel
enjoying bubbly any ol’ day
Sunday, July 26, 2009
Sunday, June 21, 2009
recommendations, part I
A lot of folks ask me for recommendations when it comes to wine, and I don’t blame them because there is nothing short of an ocean of wine out there for us to get our hands on anytime we want. Knowing where to begin—even when most of us can narrow down our preference to red or white, Old World (European) or New World (everything else), etc.—can be a challenge. Except me, of course. I’m devastatingly easy to please when it comes to wine. Now we all lead busy lives and the last thing we have time for is to have to track down that elusive bottle. I plan to make this a recurring post, so that whatever your tastebuds might dictate, you can find a list that applies to you and can help guide you a little. Let’s see…why don’t we start with Italian whites you might never have heard of but will probably really like?
Lolovino’s recommendations:
Moscato d’Asti - okay, you probably have heard of this one but let's revisit for clarity. This is a fizzy (meaning not fully sparkling), slightly sweet wine from the Piedmont region. It is a highly regarded, usually nicely made wine that smells like flowers and fruit candy. A favorite of many.
Gavi - Also from Piedmont, this is made with a local grape called Cortese and is crisp, dry, and great with food.
Tocai Friulano - Hailing from the region of Friuli-Venezia Giulia, this one has real personality, fragrant and fruity with a citrusy edge.
Vermentino - They make this on the island of Sardinia; its crisp citrus and mineral profile is a perfect match for fresh seafood.
Orvieto - Umbria's famous wine made from a blend of local grapes. A useful alternative to your run-of-the-mill Pinot Grigio.
Fiano - A lovely wine from the South; the nose hints at toasted hazelnuts, and who doesn't love that?
Falanghina - Another lovely white from the South; deliciously round but still zippy.
Verdicchio - The white wine that is the pride and joy of the Marche region.
Soave - The best examples of this reliable white from the prolific Veneto region possess an attractive minerality.
Prosecco - Not obscure, no, but deserving of mention here. This is my go-to bubbly, and that's saying a lot since we all know by now that I have a deep passion for sparkling wines. Delicate and great for every day, every occasion. Try it in your Mimosa.
Lolovino’s recommendations:
Moscato d’Asti - okay, you probably have heard of this one but let's revisit for clarity. This is a fizzy (meaning not fully sparkling), slightly sweet wine from the Piedmont region. It is a highly regarded, usually nicely made wine that smells like flowers and fruit candy. A favorite of many.
Gavi - Also from Piedmont, this is made with a local grape called Cortese and is crisp, dry, and great with food.
Tocai Friulano - Hailing from the region of Friuli-Venezia Giulia, this one has real personality, fragrant and fruity with a citrusy edge.
Vermentino - They make this on the island of Sardinia; its crisp citrus and mineral profile is a perfect match for fresh seafood.
Orvieto - Umbria's famous wine made from a blend of local grapes. A useful alternative to your run-of-the-mill Pinot Grigio.
Fiano - A lovely wine from the South; the nose hints at toasted hazelnuts, and who doesn't love that?
Falanghina - Another lovely white from the South; deliciously round but still zippy.
Verdicchio - The white wine that is the pride and joy of the Marche region.
Soave - The best examples of this reliable white from the prolific Veneto region possess an attractive minerality.
Prosecco - Not obscure, no, but deserving of mention here. This is my go-to bubbly, and that's saying a lot since we all know by now that I have a deep passion for sparkling wines. Delicate and great for every day, every occasion. Try it in your Mimosa.
Sunday, February 1, 2009
wine (and chocolate) is for lovers!
Happy February! Even if you're not thinking about Valentine's Day (or perhaps are trying to forget about it), there's no reason not to enjoy two of the most pleasurable things on earth: wine and chocolate. Contrary to what you might be thinking, thankfully you can enjoy both together--at the same time. If you keep a couple of simple guidelines in mind, the two can be as good a match as you and your sweetie.
Sweet wine with sweets? Not necessarily when it comes to pure chocolate. If what you have in mind is chocolate cake or other chocolate-based desserts, for instance, you're better off sticking with dessert wines. My suggestions are for chocolate by itself--good-quality pieces or truffles. There's no need to break the bank, but remember that cheap chocolate is mostly fat and sugar. What we're really after is the stuff that has a nice shine, a good cocoa butter content, and is smooth as silk on the tongue. Wine doesn't only favor dark chocolate, mind you. My pairing ideas below include milk chocolate as well.
I have found that a good rule of thumb is to match dark chocolate with dark wines, ones that are dark in color, higher in alcohol, intense in flavor, and robust in general. This wouldn't really include Pinot Noir, for example, but rather a Zinfandel or a big Napa Cabernet Sauvignon. Even better, a ruby Port. Ruby Port delivers all those attributes, plus the right sweetness for chocolate and a vibrant berry character. This is why the two are a classic match. Don't like Port? Try the Zin or Cab, or an Australian Shiraz. If tawny Port is more your bag, reach for chocolate with nuts in it as it will really bring out the irresistible nuttiness of the tawny.
Sweet wine with sweets? Not necessarily when it comes to pure chocolate. If what you have in mind is chocolate cake or other chocolate-based desserts, for instance, you're better off sticking with dessert wines. My suggestions are for chocolate by itself--good-quality pieces or truffles. There's no need to break the bank, but remember that cheap chocolate is mostly fat and sugar. What we're really after is the stuff that has a nice shine, a good cocoa butter content, and is smooth as silk on the tongue. Wine doesn't only favor dark chocolate, mind you. My pairing ideas below include milk chocolate as well.
I have found that a good rule of thumb is to match dark chocolate with dark wines, ones that are dark in color, higher in alcohol, intense in flavor, and robust in general. This wouldn't really include Pinot Noir, for example, but rather a Zinfandel or a big Napa Cabernet Sauvignon. Even better, a ruby Port. Ruby Port delivers all those attributes, plus the right sweetness for chocolate and a vibrant berry character. This is why the two are a classic match. Don't like Port? Try the Zin or Cab, or an Australian Shiraz. If tawny Port is more your bag, reach for chocolate with nuts in it as it will really bring out the irresistible nuttiness of the tawny.
If we consider the same guideline, lighter chocolate would logically go well with lighter wines. This includes sweeter wines made from white grapes, like a French Sauternes. Wine writer Natalie McLean suggests trying that with chocolate that has some cream in it, like ganache-filled truffles. For milk chocolate lovers, you could try a Canadian Ice Wine. (It's called ice wine because the grapes are harvested while still frozen on the vine, which means the water inside the grapes is frozen solid and all that pours out when the grapes are crushed is a concentrated juice of sugars and acids.) If you'd rather enjoy a red wine with milk chocolate, you could reach for that Pinot Noir or a lighter-bodied Merlot. Just remember that because milk chocolate is sweeter than dark, the dry wine might end up tasting a little more bitter than it actually is. But hey, it's all about what tastes good to you. Not all palates are created equal, so what might be a heavenly match for some might be a train wreck for others. Experimentation is the name of the game!
(I personally really enjoy Dove chocolates. They're affordable and always satisfying, especially the red foil-wrapped dark chocolate. If you happen to agree, check out their site for their approach to pairing wine with their products.)Tuesday, January 27, 2009
everything's better with bubbles!
So new year's eve has come and gone, but why not enjoy sparkling wine during the whole month of January? In fact, why not enjoy it all year long, like I do? For some wine lovers, the bubbly stuff is not their thing. For others, it is a love affair. It's not so much about the luxury or undeniable cache' of fine Champagne, although that certainly adds to the mystique. For me it's that sparkling wine is impressive to look at, from its pale golden color to the stream of tiny bubbles floating purposefully towards the surface. In an elegant Champagne flute, it is nothing short of beautiful. Let's not forget it's also fun to drink. The bubbles dance on my tongue, and how could that not make me happy? All around, sparkling wine just gives me a feel-good feeling.
Nothing compares to real Champagne, but we all know there's more to this category than just that. A lucky thing considering our current economic climate. Face it, times is tough! Just in case we have forgotten the bevy of bubbly alternatives out there, let's review.
Prosecco -- this is a classic accompaniment to mimosas, bellinis, and any other cocktail you would otherwise use Champagne for. A very refreshing sipper from Italy's Veneto region.
Cava -- Spain's answer to Champagne, at a mere fraction of the price. Lots of nice apple and pear and a touch of biscuity aroma. Very versatile and also comes in a lovely rose'. Literally a $10 purchase and you cannot go wrong.
Moscato d'Asti -- only faintly sparkling, this is a pleasantly sweet wine from the Piedmont region in Italy. It won't threaten your sobriety with its low alcohol content, and it goes swimmingly with those pretty fruit tarts you find in food store cases.
France isn't only in the business of producing the fancy stuff, mind you. Other regions also offer some attractive bubbles at even more attractive prices. Here are two examples:
Cremant d'Alsace -- Alsace is a fine white wine-producing region, and these wines are so yummy. How could you not love something with Riesling in the blend? If you run across one at the store, please buy it. If you buy more than one bottle but find you do not like it, please feel free to send one to me.
Blanquette de Limoux -- bubbly from a blend of Champagne and Chenin Blanc made in southern France. Those two grapes together = double the pleasure! Also buy if you find it, and also send to me if you have extras you're willing to part with.
I don't know about you, but all this talk about the fizzy stuff is making me wish it was Sunday morning with an entire day of very little to do stretching out ahead.
Nothing compares to real Champagne, but we all know there's more to this category than just that. A lucky thing considering our current economic climate. Face it, times is tough! Just in case we have forgotten the bevy of bubbly alternatives out there, let's review.
Prosecco -- this is a classic accompaniment to mimosas, bellinis, and any other cocktail you would otherwise use Champagne for. A very refreshing sipper from Italy's Veneto region.
Cava -- Spain's answer to Champagne, at a mere fraction of the price. Lots of nice apple and pear and a touch of biscuity aroma. Very versatile and also comes in a lovely rose'. Literally a $10 purchase and you cannot go wrong.
Moscato d'Asti -- only faintly sparkling, this is a pleasantly sweet wine from the Piedmont region in Italy. It won't threaten your sobriety with its low alcohol content, and it goes swimmingly with those pretty fruit tarts you find in food store cases.
France isn't only in the business of producing the fancy stuff, mind you. Other regions also offer some attractive bubbles at even more attractive prices. Here are two examples:
Cremant d'Alsace -- Alsace is a fine white wine-producing region, and these wines are so yummy. How could you not love something with Riesling in the blend? If you run across one at the store, please buy it. If you buy more than one bottle but find you do not like it, please feel free to send one to me.
Blanquette de Limoux -- bubbly from a blend of Champagne and Chenin Blanc made in southern France. Those two grapes together = double the pleasure! Also buy if you find it, and also send to me if you have extras you're willing to part with.
I don't know about you, but all this talk about the fizzy stuff is making me wish it was Sunday morning with an entire day of very little to do stretching out ahead.
Monday, October 27, 2008
Vouvray-hey-HEY!
My friend Kat asked me to let her know immediately whenever I stumbled upon great values while shopping for wine. She told me this after thoroughly enjoying a delicious and very inexpensive Vouvray I brought for a little get-together at her home some time ago. It was the 2006 Michel Picard Vouvray. I paid $8.99 at Cost Plus World Market, and all of us were duly impressed. Floral notes on the nose accompanied roasted hazelnuts on the tongue, with a pleasant, slightly bitter finish. Some background info: Vouvray is a wine from the Loire region of France, made from the white Chenin Blanc grape. It’s one thing for a wine to cost less than 10 bucks and be good, but it’s quite another to cost less than 10 and be really enjoyable. Buy it for yourself or anyone you know who loves white wines.
Thursday, October 16, 2008
Sunday, October 5, 2008
Book Review: Robert Parker
The Emperor of Wine: The Rise of Robert M. Parker, Jr. and the Reign of American Taste by Elin McCoy. HarperCollings, 2005
If I didn’t know much about Robert Parker before, I certainly do now. Before reading this fascinating book, I knew he was a controversial figure in the world of wine, sharply criticized just as much as admired for his famous 100-point wine scoring system and apparently one-dimensional preference for certain wines.
McCoy chronicles Parker’s rise as a wine-loving lawyer from Maryland whose discovery of and passion for wine led him to start a newsletter chock-full of tasting notes called The Wine Advocate in 1978.
McCoy has known Parker since 1981 and, in my view, portrays him pretty evenly, with evidence of both admirable traits and serious flaws. There was a definite sense of her playing devil’s advocate to his seemingly praiseworthy attributes throughout the book, and indeed in the final chapter, “Scoring Parker,” she outlines her opinions of his approach to wine and his undeniable power and influence, both good and bad. For example: “I find scoring wine with numbers a joke in scientific terms and misleading in thinking about either the quality and pleasure of wine, something that turns wine into a contest instead of an experience.”
Repeatedly we see evidence of Parker’s thin skin and inability to ignore criticism, sometimes bristling at it and at other times openly challenging it. That being said, what does he think about McCoy’s book? I wasn’t able to find anything online about it, but I’m rather curious about it, so if you can tell me, please post a comment!
If I didn’t know much about Robert Parker before, I certainly do now. Before reading this fascinating book, I knew he was a controversial figure in the world of wine, sharply criticized just as much as admired for his famous 100-point wine scoring system and apparently one-dimensional preference for certain wines.
McCoy chronicles Parker’s rise as a wine-loving lawyer from Maryland whose discovery of and passion for wine led him to start a newsletter chock-full of tasting notes called The Wine Advocate in 1978.
McCoy has known Parker since 1981 and, in my view, portrays him pretty evenly, with evidence of both admirable traits and serious flaws. There was a definite sense of her playing devil’s advocate to his seemingly praiseworthy attributes throughout the book, and indeed in the final chapter, “Scoring Parker,” she outlines her opinions of his approach to wine and his undeniable power and influence, both good and bad. For example: “I find scoring wine with numbers a joke in scientific terms and misleading in thinking about either the quality and pleasure of wine, something that turns wine into a contest instead of an experience.”
Repeatedly we see evidence of Parker’s thin skin and inability to ignore criticism, sometimes bristling at it and at other times openly challenging it. That being said, what does he think about McCoy’s book? I wasn’t able to find anything online about it, but I’m rather curious about it, so if you can tell me, please post a comment!
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