The Secret Life of Grapes

Have you noticed that wine grapes have a way of tasting like other fruits or flowers and even sometimes spices? We've all heard terms such as 'citrus', 'cola' 'cherry' 'honeysuckle' as well as 'tar, 'chocolate' and 'anise' in describing the flavor of wine, and a lot of what you are tasting are the characteristics of a region or typical of the soils in any given AVA. If you were to line up a few sauvignon blanc wines, I think you would be able to immediately discern the difference in the flavors of each region. When you consider all of the flavors wines have to offer, it becomes a challenge when it comes to pairing the food you eat with the perfect wine. One key element to consider is the acidity or sweetness of a wine to try and counterbalance a dish. A port or sauterne wine will have a high sugar content and have the perfect heaviness and sweetness to pair with your pastry or chocolate course. Acidic foods, on the other hand, sometimes need an equally acidic wine to complement their sourness. Classic tangy foods such as chicken cacciatore or lemon cappellini will pair well with a sauvignon blanc or sangiovese. The sweet/acidity conundrum can often be solved by pairing classic recipes with wines from the same region as they tend to echo each other. Consider this when pairing wine with cheeses as they tend to soak up the local environment during the aging process. One more aspect of pairing wine with food revolves around the wine's body which can be 'light' or 'heavy'. Usually, the heavier the wine, the higher is alcohol content. For instance, a lamb roast is heavier than a grilled salmon dish and one might pair a crisp unoaked chardonnay with the salmon and a full bodied syrah with the lamb. Looking at the rainbow from light to heavy; the lightest white wines are Pinot Grigio and Riesling...medium-weighted would include Chablis and Chardonnays with white Burgundy and Pinot Gris at the heavier side. Lighter red wines include Beaujolais sliding on the scale into mediums like Pinot Noir, Chianti, Syrah or Rhone style wines and then, of course, Merlot, Cabernet Sauvignon and Zins! Every wine is different as is every dish that you prepare and as conventional guidelines for pairing exist, always trust your instinct when it comes to choosing the right wine for your dish.

Here is a simple guide:

Chardonnay, Sauvignin Blanc: Generally good with strong flavored cheeses, cream sauces, seafood, rich soups.

Gewurztraminer, Riesling: Go well with pork, ham, Indian or Thai and Chinese cuisine, chicken and turkey.

Merlot, Cabernet Sauvignon: Pair with roast beef, roast fowl, venison, cheddar and blue cheeses.

Pinot Noir: I like to pair with roast beef, roast chicken, turkey, lighter pasta dishes, salmon dishes.

Zinfandel: Goes well with beef dishes and heavy pasta dishes with rich tomato sauces.

Port, Sauternes: Chocolate, pastry.............maybe a cigar!

Here are a few of my favorites:

Souverain Winemaker's Reserve Russian River Valley 2008 Chardonnay with Humbolt Fog Goat Cheese... ($30.00)

Arbios Cellars 2005 Alexander Valley Cabernet Sauvignon with grilled Rib Eye Steak medium rare...($32.00)

Fritz Estate Grown 2008 Late Harvest Zinfandel Dry Creek Valley with bitter sweet chocolate and a medium bodied cigar...($30.00)

Cheers