The world of wine is a complex and changing on an almost daily basis. There are very few places on earth that do not produce some time of wine. Although varietals and quality vary greatly, it is still wine. So let me ask you, “so what are you drinking?” What should you drink? These are complex questions and my goal here is to give you a few non-classic pairings and choices that will help you feel comfortable with most wine lists and wine shops.
The old cliché was red with meat and white with fish; we have all heard that, but how about a few ways to think and drink outside the box? Try an Oregon or French Pinot Noir (burgundy) with salmon or roasted chicken. It helps if the chicken is roasted with lots of savory herbs or the salmon is served with a fruity sauce or relish, but even a simple preperation will work.
White wine with meat poses a harder pairing issue, but not insurmountable to say the least. A spicy Thai beef dish and a decent German or Austrian semi dry or slightly sweet reisling will excite your taste buds in a new and thrilling way. Another option I like is a great dry sparkling wine with a charcuterie platter. If you go with Italian meats, pick a proseco, if it’s a tapas plate of meat and vegetables, cava rules the day.
What do you do if you are not eating with your wine? First, that just seems wrong to me. I love the old Italian saying that nobody is ever intoxicated, they just did not eat enough. Ok, my foodie judgement aside, what wine goes with, well, wine? I suggest you be open minded and if you are somewhere where there are several wines by the glass, try something out of your comfort zone! The emerging wine area in Chile for example offer great easy drinking whites. Ever had a glass of white wine from southern Italy? There are grapes grown there, that are not common to any other region of the world.
If it’s a lovely summer day, try some rosè. I am partial to French rosès, but a rosè of Malbec from Argentina had me begging for a second glass.
What do you do if red is the color of choice and no food is being served? Here’s a few safe options and a few to avoid. There are wines from California, France and Italy that can be very enjoyable and approachable without food. Try to pick something that is either a blend or a little older wine. So if you can find a reasonable meritage from California or a affordable Bordeaux or Beaujolais from France, or a super Tuscan or chianti Classico from Italy, it’s a safe, but admittedly not fool proof choice.
Wine should be fun, so try a local wine or two and it may please your pallet. A few gems to try are Cabernets from Washington state or dessert wines from New York. Mid range wines price wise and well crafted generally speaking.
So my last thought here, is what if you are hosting a gathering with some appetizers and wines. Here a “perfect pairing” or two. Try a water cracker with a small cube of cream cheese and a piece of smoked salmon. Top it with a little fresh dill and a caper and serve it with a sparkling wine. Second option, buy some thinner asparagus, marinate them in extra virgin olive oil, lemon zest, lemon juice and crushed garlic over night. Wrap part of the asparagus in prosciutto or your favorite thin sliced cured meat and roast in a 400 degree oven until the meat is slight crispy. You can use sparkling wine for that as well, or a New Zealand Sauvignon Blanc will work like a charm.
Have fun, try something new and let me know if you like it (or not)!