Wine 101: Food And Wine Pairing

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Taken from Kendall-Jackson’s own website, here are the basics of wine pairing:

  • Pair Similar Flavors
    • Wine with similar flavors pair well together – fish with lemon sauce pairs well with citrusy Sauvignon Blanc.
  • Pair Similar Weight And Texture
    • Pair light, medium, and heavy dishes with corresponding wines – both medium and rich, Lobster and Chardonnay go very well together.
  • Pair Same Sweetness
    • Wine should always be of equal sweetness, if not more sweet, than the dish it’s paired with – pork chops and apple sauce are perfect with sweet Riesling.
  • Pair Crisp With Salt
    • A crips wine balances salty food – kalamata olives and feta tapas are complemented by crisp Sauvignon Blanc.
  • Pair According To Sauce
    • Light citrus sauces go well with Sauvignon Blanc and Chardonnay, heavy cream and mushroom sauces pair with Chardonnay and Pinot Noir, and red and meat sauces go well with Merlot, Cabernet, and Syrah.
  • Pair For The Spice
    • Spicy foods are relieved by sweet wines – hot Asian foods go very well with Riesling.
  • Pair Tannins With Fat
    • Tannic wines cut through fat leaves in the mouth – Cabernet Sauvignon pairs great with steak.

Click on this infographic for an easy visual guide for what foods pair with what wines:

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A Wine Collector’s Must-Have Pinot Noirs

Growing one’s collection of wine is not an easy feat to undertake. It requires, time, knowledge, storage, and money. So, if you’re going to consider yourself a true collector of delicious wines, you must have all the above resources. However, to really cultivate your collection, to make it coveted by every other wine enthusiast, start collecting the wines on this list.

You’ll be a wine connoisseur once you nab a bottle of these amazing Pinot Noirs:

Romanee-Conti harry dalian

Romanee-Conti

This Pinot Noir is annually released in limited supply, making it highly coveted and revered. Each vintage comes out remarkably consistent, with grapes being grown in the clay-rich soil of the Romanee-Conti vineyards, buyers jump at any opportunity to purchase one of these bottles.

Domaine Georges Roumier harry dalian

 

 

Domaine Georges Roumier

Fermented differently than other Pinot Noirs, this unique vino is more fruity and flavorful than the rest. Bathed in a cold soak at the beginning of the fermentation process, this vintage is seamlessly blending the old with the new.

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Richebourg

Considered by many to be the first of its kind, the Richebourg Pinot Noir is much richer than most other, thinner versions of the wine. It was also the first estate to receive AOC (appellation d’origine contrôlée) status.

d’Auvenay Mazis-Chambertin harry dalian

d’Auvenay Mazis-Chambertin

With a love for natural, unfiltered wines and a name associated with the white variety, owner Lalou Bize-Leroy only produces about 350 cases of this wine annually. According to biodynamic approaches, each harvest yields a very low amount of crop each year.

Sylvain Cathiard harry dalian

Sylvain Cathiard

Terroir is almost as important to the characteristics of wine as the grapes are. However, there is only one estate that truly adheres to this philosophy. Only using materials for labor and farming from resources within a few miles of the vines, this Pinot Noir is as terroir-pure as a wine can get.

Louis Jadot harry dalian

Louis Jadot

Produced traditionally and extremely consistent in quality, Louis Jadot is one of the largest wine producers in the world. Preferring wood over metal, the natural fermentation process of this Pinot Noir has been ahead of the trend since day one.

Kosta Browne harry dalian

Kosta Browne

Not rare or impossible to find, this California wine makes up for its lack of exclusivity with its diligently garnered and formulated ingredients and processes. Letting the vines grow to full maturity before harvesting, this wine is able to capture the flavorful, complex notes it’s loved for.

Domaine Fourrier harry dalian

Domaine Fourrier

Separated by terroir, the Pinot Noirs that Domaine Fourrier produces are pure in origin, but that’s not all. Their malolactic fermentation technique combined with their 20% new oak barrels produces a more delicate, fruity wine.

Marcassin harry dalian

Marcassin

With a waiting list over 5,000 names long, Marcassin Pinot Noir might be the most coveted, exclusive vintage of them all. Only offered to those on their mailing list, this unfiltered and cold stabilized wine is the creme de la creme when it comes to Pinot Noir.

Peregrine Pinnacle harry dalian

Peregrine Pinnacle

The grapes on the vines of Central Otago, New Zealand endure extreme weather conditions. However, located on stone-heavy soil, the grapes have excellent drainage year round. Also, aided by a gradient that changes to mimic the wings of a peregrine falcon, the vines get excellent sunlight 12 months a year at the vineyard.

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The Many Wines Of Italy

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Wine comes from many different regions across the world. Italy is one of the most popular regions with a wide variety of grapes and as a result, many different varieties of wine.

Producing both red and white, Italian wine has something to offer every palate. Here’s a list of the major Italian wine varieties:

White

Asti: sparkling, moscato grapes from Asti, sweet, low alcohol content, fruity, floral

Frascati: Trebbiano grapes, Frascati area, dry, light, crisp, subtle

Gavi: dry, medium, Cortese grapes from Gavi, crisp. slight notes of honey, apple, and minerals.

Pino Grigio: light, dry, crisp, subtle flavors, Pinot Gris grapes, Northeastern Italy

Soave: Veneto region, Garganega grapes, dry, crisp, light-medium, slight notes of pear, apple, or peach.

Verdicchio: dry, medium, crisp, mineral flavor, fresh, Verdicchio grapes, Marche region

Red

Amarone: full bodied, partially-bried Corvina grapes, Veneto region, dry, firm, concentrated fruity notes

Barbaresco: Very similar to Barolo, same grape and area, lighter, more palatable, best 8-15 years

Barbera: Piedmont region, dry, light-medium, strong berry flavor, acidic, slight tannin, best from Alba or Asti zones

Barolo: dry, full, Nebbiolo grapes, Barolo area, eclectic aromas, strawberry flavor, tar, herbs, earth, tannin, 10-20 years

Brunello di Montalcino: full, strong, Savgiovese grapes, Montalcino zone of Tuscany, dry, very tannic, 15+years

Chianti: very dry, medium, slight tannic. sour cherry flavor, Savgiovese grapes, Chianti area of Tuscany, enjoyed young and old

Lambrusco: sweet, fizzy, grapey flavor, Lambrusco grapes, Emilia-Romagna region, dry, can come sparkling

Montepulciano d’Abruzzo: medium, red fruit flavor, slight veggie note, comes as a lighter wine, best enjoyed concentrated, denser, from Montepulciano grape, Abruzzo region

Salice Salentino: dry, full, Negroamaro grapes, Puglia region, strong flavors of hot, ripe fruit, complex

Valpolicella: medium, Corvina grapes, Valpolicella area, Veneto region, dry, light, slight tannic, strong cherry flavor

Vino Nobile di Montepulciano: medium, dry, light, cherry flavor, similar to Chianti, Sangiovese grapes, Montepulciano area, Tuscany region.

 

Check out this video of another guy who is passionate about wine and its many varieties:

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Wine Cocktails Part 2

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Cherry Jam

Yes, this cocktail is made with fruit preserves, and it’s a revelation. Combine some delectable cherry jam, lemon juice, vodka, and Chandon Brut Classic (or your choice of champagne or prosecco), shake, strain, and enjoy!

french 75 harry dalian

French 75

Made with Pucker Grape Gone Wild Vodka, this drink is not sour, but its sweet and delicious! Most flavored vodkas are terrible, leaving you with a medicinal, bitter taste, but Pucker flavored vodkas are actually tasty! Combine the vodka with lemon juice, simple syrup, and ice in a shaker, strain, and top with sparkling wine. Voilà!

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San Francisco Sangaree

This cocktail is guaranteed to warm you up! After muddling cherries in a shaker, add ice, simple syrup, merlot, bourbon, and a lemon slice, and shake your heart out. Strain into a glass and let this rich, warming drink keep you company on any chilly evening.

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Beauty Elixir

A cocktail that is (semi) good for you? Yes, this drink is hydrating and delicious! Muddled cucumber combined with ice, Oxley Gin, strawberry puree, lemon juice, and simple syrup is shaken up and topped with sparkling rosé. Yum!

 

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Wine Cocktails Part 1

Vino Francesca Harry Dalian

Vino Francesca

This fruity cocktail incorporates honey and sage syrup, rosé, ice, and lemon for an earthy yet refreshing drink made to enjoy with lunch or dinner.

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The Payson

This citrusy, zesty cocktail has many ingridients but doesn’t lack freshness and personality! Ingredients include fruity red wine like Pinot Noir, cranberry and orange juices, Chambored, ice, sprite, and lemon, lime, and orange zest for garnish.

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The Star Gazer

A cocktail with pazaz and complexity, The Star Gazer isn’t playing around. Incorporating chardonnay, dark rum, vanilla bean syrup and pineapple juice, you cannot get bored with this beverage.

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Apple & Pink Julep

Port is not traditionally thought of as refreshing, but the Croft Pink Port in this drink reimagines what one can do with wine and cocktails. Muddle some mint leaves with apple juice and add the port and ice and you’re good to go!

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Hampton’s Rosé Shortage

Harry Dalian Rosé

Year after year, case after fleeting case, rosé wine has become scarce in the Hamptons during the summer months when the wine is most popular by demand.

Whether by those who inhabit the area year-round or just during their vacation time on the beach, rosé has become the go-to drink for men, women, young, and old as they soak up the sun and take in the salty coast.

Rosé, to those not hailing from the Hamptons, has garnered a bad reputation. But for those who do not know, the first wines ever made were rosés, and they are much closer to red than white in comparison. Rosé is made very similarly to a number of red wines but the color is created differently, hence the light blush to deep purple colors rosé can come in.

So, why is rosé so scarce in the Hamptons? Rosé is best enjoyed the same year it is created, making it hard, even discouraged, to hoard the bottles longer than 12 months. With wine connoisseur-ism on the rise, rosé is gaining respect and the demand is greater than the production, plain and simple.

However, the wineries on the island and the Hamptons are clueing in to the trend and preparing to generate more and more rosé each year. A famous and very popular rosé brand, Wolffer, has increased its production every year since 1992. Wolffer’s winemaster, Roman Roth, has stated “every year we make a little more.” However, maybe he would be advised to push for a little more than just “a little more” given the urgency of this rosé shortage and the Hamptonite’s dependency on the refreshing vino.

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