Riesling – Deep Red Cellar

Washington Riesling

You may have noticed Washington has emerged as a world class growing region for Riesling. In fact, to date Washington is the largest producer of Riesling in America (subject to change…as we all know). The Columbia Valley’s hot summer temperatures and cool evenings coupled with average temperatures during off months (only slightly higher than those of Alsace and Germany), create crisp, acidic characteristics that make for exceptional quality Riesling. In addition, the diversity among the vineyard sites of the Columbia Valley produce a wide range of styles from bone dry to botrytis sweet desert wines. Riesling is not only popular for it’s bright fruit and floral flavors but also because it pairs so well with fresh seafood and spicy dishes.

There are many great producers of Washington Riesling, the most prominent being Chateau Ste. Michelle. Although I cannot confirm, I’ve heard that Chateau Ste. Michelle is the worldwide leader in the production of Riesling by volume! They produce several variations, their most prestigious being Eroica. Eroica is a collaboration between winemaker Bob Bertheau from Chateau Ste. Michelle and Dr. Ernst Loosen from the Dr. Loosen Estate on the Mosel River in Germany. These two talented producers combine Old World tradition, modern techniques and Washington grapes to produce outstanding, award winning wine.

Riesling can have an exciting range of aromas. Expect things like apricot, peach, orange blossom, lime, and honey, along with minerals, spice and petrol. As mentioned earlier, Riesling can run dry to sweet. If the wine is low in alcohol (below around 9% abv), you can assume it’s on the sweeter side and will taste as such. Often Riesling with 10% abv and higher may taste sweet but will have very little residual sugar, thus showcasing not sweet as much as fruit. The bright notes and aromatics of riesling make it a fantastic wine for summer so enjoy while that sun is still shining!

Summer Whites

Summer is in full swing so it’s “legal” to wear white….and drink white wine! Okay, there’s no rule about white wine but it is a good excuse to start if you haven’t already!

There’s so much great white wine out there from light Pinot Gris to full body Chardonnay and plenty in-between.

LIGHT-BODIED white wines are known for their dry, refreshing flavors. They are intended to be enjoyed young while at their peak acidity and fruitiness. They’re the perfect accompaniment for warm, summer days, food optional. Some of the tastiest are Albariño, Grüner Veltliner, Sauvignon Blanc, Soave and Vermentino.

AROMATIC white wines are some of the most interesting. People either love ‘em or hate ‘em. They have distinct characteristics that set them apart and make them unique. As I’ve mentioned, I am not one to throw back a lot of wine. I am, however; one who likes a wide range of wines so this category is one I appreciate. These guys are highly perfumed often with sweet fruit aromas like guava and lychee. They have floral notes of rose, jasmine, honeysuckle, and geranium. They can even be peculiar with notes of beeswax and petroleum. Their descriptors can make them sound mostly sweet but they can also be very dry. Aromatic wines are the ones to drink if you’re eating Asian or Indian cuisine. Look for Riesling, Gewürztraminer, Chenin Blanc and Torrontés.

FULL-BODIED whites are known for their rich, bold flavors. These fellas (I assume they are dudes, I guess) are often aged in oak barrels or on their lees (dead yeast cells) giving them creaminess and flavors of butter and vanilla. You are probably familiar with Chardonnay, but try branching out to a lush Viognier or a meaty Roussanne.

If none of these “WOW” you, there’s always sparkling wine…but that is a whole other post.

Pairing Wine And Food

A friend requested I write about pairing wine and food. I was somewhat hesitant because I felt the post would either become a dissertation or be so short it would barely clear a paragraph.

There are many avenues to take for pairing, from mandatory adherence to a strict set of rules to “Vinotyping” and taste bud count affecting how a person tastes (i.e. Why You Like The Wines You Like by Tim Hanni, MW). I lean more towards the the later. In my opinion, there is only one thing you need to know: drink what you like, like what you drink. Choose a wine you enjoy and desire to drink with whatever it is you’re eating. Conceding to pairing the alleged “appropriate” wine with food will not make the pairing better if it’s not speaking to you in the first place. It will however, make for an unpleasant dining experience.

Taste is personal but I believe there are parameters we generally share. Most people establish some level of tolerance for acidity and most people like sweet food. There are even a small percentage of people who cultivate a liking to bitterness. Accordingly, consider the following basic guidelines; use them as a starting off point then follow your own personal palate preferences:

BASIC WINE AND FOOD PAIRING GUIDELINES:

Intensity: match intensity of wine and food (i.e. light wine-light food, heavy food-heavy wine)

Spicy food: pair spicy food with high acid, off dry, medium-sweet wine – try brut Rosé, Albarino, Riesling, or fight fire with fire and pair with a high alcohol spicy wine like Syrah or Zinfandel

Fatty food: pair fatty food with a high acid wine like an Vinho Verde, unoaked Chardonnay or Sauvignon Blanc, or a tannic red like Mourvèdre, Cabernet Sauvignon or Tempranillo

Salty food: pair salty food with a high acid wine or wine with a bit of sweetness – try something sparkling like Champagne, a crisp Falanghina or a tawny port (think pretzels dipped in caramel)

Sweet food: pair sweet food with wine that has a high level of sweetness or fruitiness – try a late harvest wine, Ice wine, Moscato d’Asti, which has a slight effervescence, or for something fruity try a newer vintage Shiraz or Petite Sirah, these will probably be best for those dark chocolate pairings.

My ultimate advice is to acknowledge and embrace your individual tasting preferences. If you want Chardonnay with your steak and your friend prefers Cabernet Sauvignon…congratulations, you have both nailed your pairing!

~Drink what you like, like what you drink!~

Farewell Summer Whites

How can it be that summer is over! Kids are well into school, the days are shorter…and white wines are once again forgotten until next spring.

I have little prejudice when it comes to wine but I tend to drink white wine mostly during the warm months when the sun is shining and a chilled, crisp white is the perfect patio sipper.

So goodbye Chardonnay – I realize you’re the world’s most popular white grape variety but you can be fairly neutral. I mean you’re sometimes used as a blending grape! Time to move on from your apple, lemon, pineapple, starfruit and mango aromas even though you can be deliciously full bodied with buttery nuances and toasty notes when aged in oak barrels.

So long Sauvignon Blanc – Let’s face it, some people have never really cared for your aromas of grass and green pepper. I will remember you more for your grapefruit, melon and gooseberry. Oh, and the fact that you pair so well with so many foods.

Farewell Riesling – I’m guessing not as many people drink you even though I think you ROCK…and pair perfectly with spicy food. Your aromas of lime, apple, peach, apricot, honeycomb and jasmine will be missed.

Arrivederci Pinot Grigio/Pinot Gris – I know, I know, your name means gray and it seems appropriate for you to be around for the impending gray skies but the weather will be too cold to enjoy your delicate, light bodied character. We’ve had enough of your aromas of apple, lemon, nectarine and saline (for the Pinot Grigio hanging out around the coasts of Italy). And you’re just too confusing being the same grape variety from different origins.

WAIT! There is no way I can go on hiatus until spring to enjoy these beauties again. In fact, I’m grabbing a Riesling at my favorite Thai restaurant tonight!