Perfect Pairings

July 24, 2008 - as published in the Beacon News and Naperville Sun

By Bill Garlough

In the summertime, grilling and barbecue rule. With our warmer weather, grilling fish is popular as it offers lighter cuisine. In selecting a wine with fish, the old adage of white wine with fish and red wine with meat has been updated. Lighter styles of both red and white wine work well with seafood.

This column will focus on pairing seafood with chardonnay, as this represents an ideal pairing.

Chardonnay also pairs well with corn on the cob with lots of butter. Unfortunately, some winemakers were a little over the top with barrel aging, resulting in overpowering oakiness which did not appeal to many consumers.

But chardonnay is a terrific, versatile wine when produced with a lighter hand. Look for a chardonnay aged in stainless steel vats for a more crisp, clean wine experience.

Chardonnay has appealing flavors of butter, butterscotch, vanilla and tropical fruit. This varietal is heavily influenced by the climate and wine making process. In the cooler climates (France), the grape juice is lighter and leaner in style and is aged either in stainless steel vats or in oak barrels that impart a lightly oak flavor. In the warmer climates (California, Australia), chardonnay juice is more hearty and full bodied and can benefit from oak barrel aging. Barrel aging transforms chardonnay into a richer, creamier and more complex beverage.

Recently, California winemakers have been adopting the French style of white wine making, by aging its wine in stainless steel vats. This creates a lighter style that does not overpower the delicate flavors of foods.

Food pairings

In general, chardonnay pairs well with seafood, as it is a low acid wine and seafood is slightly acidic. Chardonnay, with its buttery character, is complex, which compliments the straightforward flavors of seafood. A chardonnay aged in stainless steel pairs better with delicate white fish. The chardonnays produced from warmer wine regions tend to be bigger in style and pair well with rich seafood such as lobster or seafood in cream sauces.

Grilled Trout Amandine Chardonnay

This quick and easy recipe is a wonderful blend of flavors and works well with a lighter style of chardonnay. Best of all, it is a snap to clean up! Serves 4

4 Whole Trout - cleaned and head removed (found at Costco)

1 tablespoon Olive Oil

2 teaspoon Minced Garlic

½ cup Chardonnay

(From the bottle you will be drinking)

2 tablespoons Fresh Lemon Juice

½ teaspoon Black Pepper - Ground

½ teaspoon Garlic Salt

¼ cup Fresh Parsley

½ cup Sliced Almonds

¼ cup Butter

2 teaspoons Minced Garlic (optional)

Fresh Chopped Parsley, Lemon Slices

Rinse the trout and pat dry.

Lay out four pieces of heavy duty foil -- enough to make a loose, tented packet for each individual fish. Lay fish in center of foil.

Heat olive oil in a sautA© pan.

SautA© the garlic until lightly browned.

Remove from heat and carefully add the chardonnay, lemon juice, garlic salt and pepper.

Spoon ¼ of the wine mixture on each fish.

Sprinkle with fresh parsley.

Fold the foil up loosely around the fish and seal the seams.

Place the packet on preheated grill and cook for 15 to 18 minutes.

While fish is grilling, using the same sautA© pan, melt the butter.

Add the sliced almonds and sautA© until lightly brown, stirring often.

Add the optional garlic and sautA© with the almonds.

Remove fish from the grill and place on dinner plates or platter.

Spoon almond mixture over fish and garnish with chopped fresh parsley and lemon slices.

Bill's picks

All my picks are of a lighter style of chardonnay with minimal or no oak aging - with suggested retail prices.

Toad Hollow Chardonnay (Mendocino, Calif.) .50

Four Vines Naked Chardonnay (Santa Barbara, Calif.) .50

Sanford Chardonnay (Santa Barbara, Calif.) .50

Verget Chablis (French Chardonnay) .

For more from Bill Garlough's Perfect Pairings visit My Chef.

Early Wine Research

Author: Sarah Martin

When the Agricultural Society recognized the need of serious research and supervision for the entire wine industry in 1861, Col. Haraszthy had already solved the problem that faced them. New varieties were needed with experimental, supervised planting in various sections of the State.

In 1861 Governor Downey appointed Col. Haraszthy to head a commission to go to Europe for the purchase of selected varieties to be planted in different parts of the State. He went abroad carrying letters from the Secretary of State, visiting principal vineyards and wineries in Spain, France, Germany, Italy, and Switzerland. With practical knowledge of soil and climate conditions at home in California, he selected the leading species of vines, had them tagged, bundled, and shipped to America. He spent $12,000 of his own money for 100,000 vines of 1,400 different varieties.

On his return he prepared an elaborate report of his trip, accounting in detail for all the monies expended, and described the methods of all the famous wineries he had visited. His book, "Grape Culture, Wines and Wine-Making," is a collector's item today. It reads as lightly and amusingly as a best-selling travelogue. However, when the report was presented to the California legislature for approval and personal reimbursement, it was wholly rejected!

Civil War was by then raging between the North and South. A five-man Senate Committee on Agriculture voted three to two not to accept the report, or the vines, or to pay the bill. The three nays were Northern Republicans who suspected the Colonel of Confederate leanings!

Col. Haraszthy held the vines for a year, hoping the legislature would reconsider his report. They refused again. Disgusted and disappointed, he returned from the State Capitol and looked at his priceless stock of vine cuttings. His desire to be of further service to the California wine industry came to an end. To realize something from his investment he offered the vines for sale. In lots of twenty, fifty, or one hundred they were distributed, indiscriminately, all over the State. Identifying tags, so carefully attached in each country, were lost, smudged, or ignored by the new owners.

This partisan stupidity of the legislature dealt the industry a crushing blow from which it has never fully recovered. The task of identifying grape species still goes on today; vintners sometimes quarrel with experts over certain types, such as Trebbiano. The finest species, which would have been accorded special care under the Colonel's supervision, were discarded by most vineyardists of that time because they gave a small yield. The precious blood of these grapes is only now becoming fully appreciated.

In the late sixties, after conveying his Sonoma vineyard to a cooperative association, Col. Haraszthy left California to begin a new life in Central America. Wines and vines had given him a thoroughly disappointing life, and with some degree of vindictive determination he turned to raising sugar cane on a large scale. After only a few months of this new life he missed his footing while crossing a tropical stream, fell into the swirling waters and was devoured by alligators.

Col Haraszthy's career was a personal tragedy of heroic proportions. Like the central figure in a noble drama of Aristotelian conception he perished because of his virtue. However, his spectacular career as an ardent wine enthusiast established the basis of the modern wine industry, particularly when it comes to Chardonnay. The vines he selected, even at random planting, raised the standard quality of California wine to such an extent that the industry enjoyed considerable expansion in the years immediately following.

Article Source: http://www.articlesbase.com/food-and-beverage-articles/early-wine-research-532744.html

About the Author
Sarah Martin is a freelance marketing writer based out of San Diego, CA. She specializes in fine wines, the history of vineyards, and interesting varietals, such as Trebbiano. For an incredible selection of fine wines, please visit http://www.wineaccess.com.[TEMPLATE]Amazon top link[/TEMPLATE]
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California Side Trips – Wineries of Santa Barbara County

Author: Shari Hearn

If you think Napa Valley is the only wine country to see in California, think again. When it comes to spectacular wine growing regions, California’s cup truly runneth over.

For wine lovers living or visiting the Los Angeles, Ventura or Santa Barbara areas, a trip to the wine growing areas of Santa Barbara Country will not disappoint, where you’ll find spectacular Chardonnays and Pinot Noirs, as well as some Rhone and Italian varietals which are gaining popularity. You’ll also find yourself exploring the same vineyards and tasting rooms in which the characters in the movie “Sideways” found themselves.

If visiting from the Los Angeles area, it’s advisable to stay the night. Your choices for lodging range from the upscale Bacara Resort and Spa in Santa Barbara, with rooms starting at $475 per night, to the affordable Best Western Big America Hotel and Suites in Santa Maria, where you can get a room beginning at just under $100. Or, if you’d like to stay in the motel where Miles and Jack from “Sideways” stayed, you might like the Days Inn Buellton-Solvang, which begins at $110 per night on the weekends and around $60 during the week. The Days-Inn Buellton-Solvang is located two miles from Solvang, which is billed as the “Danish Capital of the USA,” and a half mile from the Hitching Post II restaurant, also featured in the movie “Sideways” and home to some of the best steaks you’ll ever eat.

There is, of course, no way you can visit all the wineries in Santa Barbara County in one weekend, there are just way too many. You might want to choose one of the wine producing areas or appellations in Santa Barbara County and visit as many wineries as you can in those areas. These areas and appellations include Santa Maria Valley, Los Alamos Valley, Santa Ynez Valley and Santa Rita Hills. Some of the major wineries in Santa Barbara County include Andrew Murray, Byron and Fess Parker.

One thing to remember is that just because you don’t recognize a label does not mean you shouldn’t visit the winery. Many of the wineries in Santa Barbara County (or even Napa Valley, for that matter) don’t distribute their wines to the major supermarkets or wine shops. You may only find them at the winery, a handful of wine stores or select restaurants. Of course, if you find a wine you like (and you will), many of the wineries have websites where you can order the wine to be shipped to you. A couple wineries you may not have heard about, but definitely should visit are Cottonwood Canyon and Kenneth Volk, up near Santa Maria. Both have friendly tasting rooms and outstanding Chardonnays and Pinot Noirs. Cottonwood Canyon does charge a tasting fee, while Kenneth Volk gives 5 tastes for free.

You might also wish to visit the wineries which were featured in “Sideways.” These wineries include Fess Parker, Firestone, Kalyra, Foxen and Sanford.

If you find yourself with limited time, you can also visit one of the many shops in the area where you can sample wines from many different wineries from one tasting room. Often times these shops include wines from wineries without tasting rooms of their own. Grand Avenue in Los Olivos has several of these tasting rooms, so if you can’t make it to the wineries themselves you’ll still be able to taste the best Santa Barbara County has to offer.

Whenever taking wine tasting tours in California it’s always wise to appoint a designated drive, and remember to eat and drinking plenty of water during the day.

Article Source: http://www.articlesbase.com/destinations-articles/california-side-trips-wineries-of-santa-barbara-county-115878.html

About the Author

Shari Hearn is a writer and website creator. Visit her site at http://www.topvacationspots.net to find out more about top vacation spots and cheap weekend breaks.

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Choosing Wine Glasses - the Choice of Crystal or Glass, the Effect of Shape and Size

Author: Anh Kung

Having a special glass for Shiraz, another for chardonnay and yet another for pinot?  Can we not use a common glass for all wine?  Does it really make the wine taste better with a unique glass? 

There are indeed some basics in using an appropriate wine glass for specific categories of wine.

First of the basics :  The material used to make the drinking glass. 

Crystal or glass?  The question is not just the material per se, but whether the finished product is one that fits the requirements as far as wine drinking is concerned.  At the very minimal, the glass needs sufficient clarity for a full and proper appreciation of the colour of the wine. 

The colour of wine is important as it indicates the maturity of the wine, and some could even tell the type or groups of grapes from which the wine is produced. 

The clarity is also needed to have a good view of the wine legs or tears, which tells the level of alcohol content that resides in the wine. 

Crystal has no problem in meeting this criteria, but only very superior grade glass can measure up.  Certain crystal glasses are manufactured with lower wall weight, that is they have a thinner wall at the bowl, while others differ.  It is believed that the thinner it is, the better the clarity.  However, a thinner wall would be more breakable than a thicker one, and surely you won't want to leave these expensive stuffs to chance. 

Second on the priority : Whether the shape of the wine glasses is crafted to capture the aromas presented by the wine.

When food is consumed, about 80% of the stimulation comes from smelling or olfaction, while the rest from taste or gustation.  The reason why when we are sick and having a blocked nose, the food often taste bland.

A great part of the wine drinking experience, and indeed the pleasure of it, is in discovering the fragrance, generally termed bouquet for its complexity that flows from the wine as it oxygenates.  Because wine releases aromas while oxygenating, the shape of the glassware needs to allow for swirling to enhance this process.

Third of the advance feature : The size and design of the rim and bowl - how the wine is being introduced and directed into the oral cavity of the mouth.

Though not many ordinary wine drinkers pay attention to this area, and indeed this is less commonly emphasized, yet it is worth a mentioning.  This is because while much of the characteristics of wine are closely similar, there are some with very drastic differences.  Such drastic differences can be seen between very sweet wines like ports, liqueur and late harvests, against wines like chardonnay or any of the reds.

The size and design of the rim, and that of the bowl would determine where the wine would flow and linger in the mouth.   Thus in choosing a specific glass, a drinker can predetermine where the wine flows, which areas of the mouth and tongue gets stimulated, resulting in a pleasurable wine drinking experience. 

More will be written on the different shapes and designs of wine glasses or stemware.  But for now, it sufficed to conclude that you cannot use a common glass for all wines, but over emphasizing and over specializing can be unnecessary and extravagance.

Article Source: http://www.articlesbase.com/wines-and-spirits-articles/choosing-wine-glasses-the-choice-of-crystal-or-glass-the-effect-of-shape-and-size-583883.html

About the Author

Friendly Wine Portal.

Creative Media Everywhere.

All About Coffee.

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Spring Into Salads With These Wine Pairings

Author: Bill Garlough

Perfect Pairings

May 14, 2008 – as published in the Beacon News and Naperville Sun

By Bill Garlough

Springtime signals a time of change. As the outside temperatures warm up, we shift our meals from heartier fare to lighter cuisine and our wine choices follow suit.

Red wine selections move to lighter pinot noir, beaujolais and rosé. White wines are popular in warmer weather, as they offer a cool, lighter and more refreshing beverage choice. Another shift is the role of salads which can move from a starter course to the main entrée.

About dressings

As our tastes become more adventurous, salads now can contain a variety of exotic greens and ingredients, like toasted nuts, unusual cheeses, fresh fruits, lettuces and herbs that create more flavorful experiences. The following are general salad guidelines.

• Creamy style dressings pair well with light to medium-bodied dry white wines, such as pinot grigio, soave classico and chardonnay with good acidity, which help balance the richness of creamy dressings.

• Traditional, acidic vinaigrettes overpower the acidity level of many wines, creating a less favorable pairing. The acidity of a homemade vinaigrette can be reduced by using a milder vinegar such as an Asian rice wine vinegar or a slightly sweet balsamic vinegar. Also, increasing the amount of oil in the dressing will reduce the acidity.

• Adding fruit puree (raspberry puree as an example) or fruit juice to a homemade vinaigrette in place of up to half of the vinegar helps soften and balance the flavors. Here are some classic combinations: raspberry, cherry – pinot noir; citrus – sauvignon blanc; apple, pear – riesling.

If you are using a bottled vinaigrette (not a creamy dressing), you can add a splash of the wine you’ll be drinking directly into the vinaigrette, to help connect the flavors.

Food, wine pairings

Here are some of my favorite main course summer salads: • Cold pasta salad with grilled salmon, chopped sweet onion and fresh green peas mixed with a creamy dill dressing. Rieslings complement the flavors of both salmon and dill and its slightly sweet acidity provides a perfect balance with this dressing.

• Grilled chicken caesar salad pairs well with an acidic style of Chardonnay and Pinot Grigio as they can stand up to the bold flavors of garlic and anchovies.

• Caprese salad, a combination of sliced, fresh mozzarella and tomatoes, is a perfect way to enjoy our homegrown or farm stand-fresh tomatoes. The somewhat bland mozzarella helps offset the high acidity of the tomatoes, allowing for a balanced white, like pinot gris, to pair well. When basil leaves or pesto are added to this salad, a crisp sauvignon blanc is a nice choice, as its herbaceous nature pairs well with basil.

• Asian chicken salad is popular and offers distinctive flavors of rice wine vinegar and sesame oil (add red pepper flakes to turn up the heat). Kabinett riesling’s crisp acidity and sweetness balance these Asian flavors and helps counter the spicy characteristics. Also, an Alsatian gewürztraminer is another good choice, with its spicy, sweet and lychee nut notes.

Asian Sesame Dressing

Here’s a dressing recipe that is easily made at home. This flavorful dressing created by My Chef Catering can be used on greens, cabbage or as a marinade for chicken or firm fish such as tuna.

4 cloves minced garlic

2 tablespoons minced fresh ginger

½ cup olive oil

1/4 cup toasted sesame oil

1/3 cup rice vinegar (not sweet or seasoned)

1/4 cup soy sauce (can use low sodium if you prefer)

4 tablespoons honey

¼ cup water

Place all ingredients in a one quart glass jar (or at least 1 pint size). Cover the jar with a tight fitting lid and shake well until all ingredients are mixed. Remove the lid and place the jar in the microwave. Heat for one minute just to ensure the honey is dissolved. Place jar in refrigerator with lid off until completely cool. Place lid tightly on jar and shake well before serving. Store covered in the refrigerator.

Serves 18.

Bill's Picks

Tiefenbrunner Pinot Grigio - Italy: $14

Chateau Ste. Michele Indian Wells Chardonnay – Washington: $15

Kesseler Kabinett Riesling – Germany: $16

Sterling Vineyards Sauvignon Blanc – Napa Valley, Calif.: $14

Trimbach Gewürztraminer – Alsace, France: $18

Allegrini Soave – Italy: $14

For more from Bill Garlough's Perfect Pairings visit My Chef.

Article Source: http://www.articlesbase.com/wines-and-spirits-articles/spring-into-salads-with-these-wine-pairings-527932.html

About the Author

Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, the winner of the U.S. Chamber's 2007 Small Business of the Year award. Bill can be reached at My Chef or wineparings@mychef.com

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Wine and Food Pairing

Author: Kathy Howe

When only one variety of grapes is used to make a wine, the wine is called a varietal and is named after that grape. Regulations vary by location, but in California at least 75% of the juice in a wine must be of a particular grape in order for the wine to be labeled as a varietal.

TYPES OF WHITE WINES

Chardonnay
(Shar-doe-nay)

This popular dry white wine is more full bodied than other white wines. Chardonnay has aromas of fruits and acidity. The aroma typically has flavors of lemon or grapefruit. Fermentation in new oak barrels results in a rich, buttery taste often described as toastiness, vanilla, apple, nutty, or toffee. Chardonnays aged in French oak result in a milder flavor than those aged in American oak.

Food and Wine Pairing: Chardonnay goes well with chicken, seafood, and fish.

Origin: Chardonnay originated from the Burgundy area of France. There are many world-class Chardonnays being produced in California.

Sauvignon Blanc
(So-veen-yawn-blah)

Lighter than Chardonnay, Sauvignon Blanc usually has a grassy citrus aroma. Flavors range from apple, pear, green tea, limes and freshly mowed grass. You can often detect a little smokiness. California Sauvignon Blancs sometimes have a melon flavor. This is a crisp light wine with a strong acid finish. It is also called Fume Blanc.
American Sauvignon Blanc tends to be grassier than those produced in New Zealand.

Food and Wine Pairing: Sauvignon Blanc pairs well with salads, poultry, seafood, and cheese.

Origin: Sauvignon Blanc originated from the Sancerre region of France. Fabulous Sauvignon Blanc is currently being produced in New Zealand, South Africa, California, and Washington as well.
Riesling
(Rees-ling)

Rieslings have a floral aroma. They range from very dry and crisp to intensely sweet depending on where it is from. German Riesling is slightly sweet and balanced with some acidity. California Riesling tends to be sweeter.

Food and Wine Pairing:Rieslings go well with chicken, fish, pork, and spicy foods.

Origin: Rieslings originate from Germany. Great Rieslings are also produced in New York, Washington, California, and Australia.

Gewurztraminer
(Gah-vurtz-tra-meener)

Gewurztraminer has a spicy aroma and fruity flavors of peach, apricot, tropical fruits, and lychee. It can be dry or sweet.

Food and Wine Pairing: Gewurztraminers go especially well with spicy Asian dishes and pork sausages.

Origin: Gewurztraminer comes from the Alsace region of France. Fantastic Gewurztraminers are produced in Germany, New York, Washington, and California.

Pinot Grigio
(Pea-no-gree-zhe-oh)

Pinot Grigio is light and crispy with almond, lemon, and vanilla flavors. These wines are also called Pinot Gris.

Food and Wine Pairing: Pinot Grigio goes well with seafood and salmon.

Origin: Pinot Grigio originated in Burgandy long ago but is often considered an Italian wine. The grapes prefer a cold climate, which is why Oregon is able to produce delicious Pinot Grigio.

TYPES OF RED WINES

Cabernet Sauvignon
(Ca-burr-nay So-veen-yawn)

Cabernet Sauvignon is a rich full-bodied wine. Aged in oak, this is a complex wine with cassis and blackberry flavors as well as hints of bell pepper. To make these wines drinkable sooner they are often blended with other grapes. French Bordeaux is mostly Cabernet Sauvignon blended with Merlot to soften the tannins. When blended with Merlot and perhaps Cabernet Franc as well, this Bordeaux style blend is called Meritage in the United States.

Food and Wine Pairing Cabernet Sauvignon is the classic wine to serve with red meats.

Origin Cabernet Sauvignon is a well known grape of Bordeaux, France. Superb Cabernets are being produced in California (especially the Napa Valley), Washington, Italy, Australia, and Chile.

Merlot
(Mare-lo)

Merlot is softer tasting than Cabernet Sauvignon due to having less tannins. It is a smooth, dry wine. Merlot is often described as having the flavors of boysenberry, black cherry, herbs, and mocha.

Food and Wine Pairing Merlot is best with poultry and grilled meats, but actually goes well with most foods.

Origin Merlot originates from Bordeaux in France where it is the most commonly planted grape. You can find many great Merlots from California, Oregon, and Washington.

Pinot Noir
(Pee-no Na-wahr)

Pinot Noir is a smooth silky wine that is extremely fruity. It is characterized with aromas and flavors of black cherry or rose petals along with hints of spiciness or herbal qualities. Pinot Noirs are enjoyed for their soft velvety texture. High in alcohol, they are full bodied but not heavy.

Food and Wine Pairing Pinot Noir is best served with grilled salmon, roast beef, lamb, duck, and mushrooms.

Origin Burgandy, France is the area most recognized for its Pinot Noir. Great Pinots are also being produced in California, Oregon, British Columbia, and New Zealand.

Sangiovese
(San-gee-oh-ve-zee)

Sangiovese is a medium bodied dry wine with earthy aromas and berry, plum, spicy, or floral flavors. It has a smooth texture. Sangiovese is the main grape used to produce Italian Chiantis.

Food and Wine Pairing: Sangiovese goes especially well with pasta and other Italian foods.

Origin: Sangiovese grapes came from the Tuscany region of Italy. California is making some delicious Sangiovese as well.

Barbera
(Bar-bear-uh)

Barbera is often used as a blending grape. As a varietal it can exhibit aromas of berries, plums, or cherries with hints of vanilla, toasty, or smoky flavors.

Food and Wine Pairing:Tomato based pasta dishes are perfect matches to serve with Barbera.

Origin:Barbera is an Italian wine. However, California is producing some wonderful Barbera.

Syrah
(Sah-ra)

Syrah is a hearty wine noted for its complexity of aromas and flavors including raspberry, plum, smoke, and white pepper. It is a dark red wine, sometimes almost black in color. This wine is also called Shiraz.

Food and Wine Pairing:Syrah is great eaten with duck, wild game, steak, and beef.

Origin:Syrah is believe to originate from France. There are great Syrahs produced in France, Australia, South Africa, and California.
Zinfandel
(Zin-fan-dell)

Zinfandel can be light to full bodied. It can be rich and spicy or lighter and fruitier. Aromas and flavors that are typical include raspberry, jam, black pepper, and licorice.

Food and Wine Pairing:Zinfandel is wonderful with steaks, grilled meats, and tomato based dishes.

Origin:It is believe that Zinfandel originated in Croatia. It has been grown in California since the 1850s with California Zinfandels generally considered to the best.

Article Source: http://www.articlesbase.com/art-and-entertainment-articles/wine-and-food-pairing-40124.html

About the Author

Kathy and her husband, Steve, spend much of their free time involved with enjoying and tasting wine. Their Web Site, http://www.cheers2wine.com reflects their interest in wine and exploring California's Wine Country.

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