Two Palates, One Passion—Uncorking Wisdom, One Article at a Time!

SOMM&SOMM

Tag: Wine Tasting

  • Domaine Carneros Sparkling Party

    Domaine Carneros Sparkling Party

    A Toast to Tradition and Togetherness.

    As a grand kickoff to Scott and Alison White’s week-long 36th-anniversary festivities, this year’s Sparkling Party brought together family and friends at Disney’s Boardwalk Resort for an evening overflowing with camaraderie, exquisite food, and the celebrated Domaine Carneros sparkling wines. This year’s feature: three impressive six-liter bottles of the 2017 Taittinger Domaine Carneros Brut, each bottle holding the lively energy and character that made it the evening’s “magic elixir.”

    Scott White sabers a bottle of Domaine Carneros

    Sabering the Sparkling: A Celebration in Every Strike

    Scott White, an aficionado of Napa’s finest wines, proudly opened the evening with a daring sabering of the first large-format bottle, a feat he performed for the first time, thrilling his guests. With Scott’s deft, confident strike, a burst of effervescence flowed as the cork and neck were swept away, marking a spirited beginning to the evening. Following in Scott’s footsteps were Brian Toung and Dima Semenski, who each took up the saber with both excitement and skill, making clean cuts that set the night’s festive tone. Their efforts epitomized the camaraderie and celebration that this party—and the art of sabering itself—so beautifully embody.

    Read about these three sabertiers: The Art and Ritual of Sabering Sparkling Wine: A Master Class

    A Sparkling Legacy

    The Domaine Carneros Brut, from the esteemed 2017 vintage, poured with an elegance that complemented the gathering’s lively spirit. Its fine mousse and balanced acidity elevated every bite, pairing especially well with the variety of appetizers thoughtfully prepared for the event. The Brut’s light brioche, citrus, and apple notes mingled with the menu, enhancing every pairing as each course was unveiled.

    A Feast for the Ages

    This year’s menu was a true banquet, carefully curated to pair harmoniously with the sparkling wines. The cold plates—shrimp cocktail, lump crab, and salmon crackers—offered a fresh, clean introduction, perfectly suited to the Brut’s zesty minerality. A charcuterie and cheese plate was rich in flavor, providing a range of textures and tastes that beautifully highlighted the wine’s toasty notes.

    The fruit platter, with ripe strawberries, juicy pears, and the indulgent blue cheese and candied walnut pairings, was a refreshing contrast to the sparkling wine’s crisp acidity. Caprese skewers and veggie plates kept the palate lively, while deviled eggs added a creamy, savory delight.

    The hot dishes were a masterpiece in their own right, showcasing beloved classics and a few surprises. Bacon-wrapped scallops, a crowd favorite, brought out the subtle smokiness in the Domaine Carneros Brut, while mini quiches with bacon and Swiss and savory onion and goat cheese phylo cups matched the wine’s complexity sip for sip. Brie and fig phylo cups, with their luxurious combination of creamy brie and sweet fig, proved to be another highlight alongside the sparkling wine’s effervescence.

    The Pompon sandwiches, featuring Argentinian sausage, and Pizza Piena, an Italian-style pie, added rich heartiness to the mix, a delightful pairing with the structured yet delicate bubbles of the Brut. Abundantly flavored dishes, such as stuffed mushrooms, pot stickers, and Spanish albondigas (meatballs), held their own next to the sparkling wine, creating a symphony of flavors that each sip of Domaine Carneros only heightened.

    Dessert and the Perfect Pairing

    To bring the evening to a sweet close, a stunning array of desserts was served alongside the Domaine Carneros Demi-Sec. The Demi-Sec, with its slight sweetness and softer acidity, was the ideal match for the variety of treats on offer. Each bite, from rich pastries to light fruit-based desserts, found its perfect complement in the Demi-Sec’s balanced sweetness, with flavors that lingered delicately on the palate.

    A Toast to the Sparkling Party

    As the night wound down, a few guests enjoyed glasses of Armagnac, raising a final toast to friendship, to Scott and Alison’s enduring love, and to the memories shared and created anew. With Domaine Carneros sparkling wine in hand and laughter filling the air, the evening was a testament to tradition, good company, and the pure joy of savoring exceptional wine and food in celebration of life’s finest moments. Cheers 🥂

  • Pairing the Perfect Wine with Mediterranean-Inspired Mahi Mahi

    Pairing the Perfect Wine with Mediterranean-Inspired Mahi Mahi

    As a sommelier and wine educator, one of the greatest joys is the process of finding that perfect wine pairing—a marriage of flavors that elevates both the dish and the wine to new heights. Recently, I found myself in the SOMM&SOMM kitchen creating a Mediterranean-inspired Mahi Mahi dish, a vibrant, refreshing plate that marries the richness of seared Mahi with the brightness of tomatoes, garlic, lemon, and herbs. While the dish itself was flawless, it lacked one key component—a wine pairing to complete the culinary experience.

    Finding a wine that compliments the complex flavor profile of Mediterranean-inspired Mahi is no small task. The challenge is to enhance the delicate yet meaty texture of the fish while balancing the brightness of lemon, the earthiness of spinach, and the slight tang from the rice wine vinegar. Here’s the approach I took in seeking the perfect wine, with emphasis on harmony and contrast.

    Fresh Mahi (Coryphaena hippurus) – Bernard DUPONT from FRANCE, CC BY-SA 2 via Wikimedia Commons

    Understanding the Flavor Profile of Mahi Mahi

    Mahi Mahi is a mild, firm-textured fish, often compared to swordfish, but with a slightly sweeter note. When seared, it develops a wonderful crust that lends a subtle richness without overpowering its delicate natural flavor. In this recipe, the Mahi is complemented by fresh Mediterranean elements like spinach, cherry tomatoes, and basil. A burst of acidity from the lemon juice and rice wine vinegar adds brightness, while garlic and shallots contribute a subtle, savory depth.

    The key to this dish lies in the balance between the buttery, seared fish and the fresh, acidic sauce. The spinach, with its earthy notes, also adds a slight bitterness to round out the dish. When thinking about wine, we want to match this profile with something that has enough acidity to complement the lemon and vinegar while being gentle enough not to overpower the delicate fish.

    Choosing the Wine Based on Structure

    To find the perfect wine pairing, I first considered the structural elements of the dish:

    1. Acidity: The lemon juice, rice wine vinegar, and tomatoes introduce a vibrant acidity that brightens the dish. A wine with similar or higher acidity is crucial for balance. This eliminates wines that are too rich or too low in acid, such as heavily oaked Chardonnays or some New World reds.
    2. Body: Mahi Mahi is meaty but not overly fatty. A light- to medium-bodied wine would pair best, ensuring the fish remains the star. This points toward white wines or light reds that offer structure without overwhelming the plate.
    3. Flavor Intensity: The mild flavors of the fish and the herbaceous, savory notes from the basil, garlic, and shallots call for a wine that mirrors these flavors. We want herbal or citrus-forward whites, or even rosés, that will enhance these elements rather than compete with them.

    Considering Specific Pairings

    Based on the structure and flavors, the wine shortlist becomes more focused. Let’s explore some options.

    1. Vermentino – The Ideal Mediterranean Match

    Vermentino, a grape found in Italy’s Liguria and Sardinia as well as southern France (where it’s called Rolle), is an exceptional choice for this Mahi dish. It naturally offers bright acidity and minerality, which mirrors the fresh, coastal nature of the Mediterranean. With notes of citrus, herbs, and sometimes even a hint of salinity, Vermentino would enhance the lemon, basil, and garlic in the sauce. Its zippy acidity keeps it refreshing, while its medium body holds up to the richness of the seared fish.

    In particular, a Sardinian Vermentino, with its slight salinity and bracing minerality, would create a seamless connection with the coastal roots of the dish.

    SOMM&SOMM Recommends: 2022 Deperu Holler Fria Vermentino di Gallura Superiore

    2. Assyrtiko – A Greek Twist

    For those looking to explore less common wines, Assyrtiko from Santorini is another stellar option. This Greek varietal is known for its high acidity, crispness, and mineral-driven flavors. With notes of citrus, green apple, and a slight smokiness, it would harmonize beautifully with the acidity in the dish while offering enough backbone to stand up to the Mahi’s meaty texture.

    The volcanic soils of Santorini lend Assyrtiko an unmistakable minerality, reminiscent of the ocean breeze, which would echo the subtle salinity of the fish itself.

    SOMM&SOMM Recommends: 2023 Sigalas Santorini Assyrtiko

    3. Sauvignon Blanc – For a Herbaceous Touch

    A classic pairing for dishes with green, herb-driven elements, Sauvignon Blanc, particularly from the Loire Valley, offers both crisp acidity and aromatic complexity. The grassy, citrus-driven profile of Sauvignon Blanc would play beautifully with the basil, parsley, and spinach in the dish, while its clean, bright finish cuts through the butter and oil in the seared fish.

    Sancerre, from the Loire, with its precise minerality and racy acidity, would be a top pick in this category, although a New Zealand Sauvignon Blanc would offer a more tropical, fruit-forward option for those who enjoy more pronounced flavors.

    SOMM&SOMM Recommends: 2023 Pascal Jolivet Sancerre

    4. Dry Rosé – A Fresh, Versatile Option

    For a more playful, yet equally complementary pairing, a dry Provençal rosé would be an excellent choice. With a balance of red fruit, herbal notes, and crisp acidity, rosé offers a bridge between the freshness of the tomatoes and the heartier elements of the fish and spinach. Its versatility makes it an approachable option, especially for a more casual date night setting.

    A rosé with hints of citrus, melon, and herbs would bring out the complexity of the dish without overwhelming its delicate balance.

    SOMM&SOMM Recommends: 2022 Domaines Ott Chateau Romassan Bandol Rose

    5. Albariño – A Spanish Take on Seafood

    Known for its seafood-friendly nature, Albariño from Spain’s Rías Baixas region is another ideal partner. With vibrant acidity, floral aromas, and flavors of lemon, green apple, and stone fruits, Albariño would heighten the citrusy elements in the dish while offering enough minerality to keep the palate refreshed. Its subtle salinity would also complement the fish’s natural flavor, creating a seamless blend of flavors from the sea and land.

    SOMM&SOMM Recommends: 2023 Bodegas Fillaboa Rias Baixas Albarino

    Experimenting with Contrasts

    While matching the wine to the dish’s flavor profile is the most common approach, contrasting pairings can also be quite rewarding. For this Mediterranean Mahi, a lightly chilled, red Pinot Noir or Gamay from Beaujolais could work surprisingly well. These wines are light-bodied enough not to overpower the fish but offer red fruit and earthy notes that would contrast and enhance the sweetness of the cherry tomatoes and the earthiness of the spinach. The low tannin structure in both wines would ensure that they don’t clash with the delicate fish, but the slight chill adds freshness and lift to the pairing.

    The Art of the Perfect Pairing

    At its core, pairing wine with food is an art, an ever-evolving exploration of flavors, textures, and sensations. The Mediterranean-inspired Mahi dish presents a beautiful canvas, one that can be enhanced by a range of wines depending on the mood of the evening or the personal preferences of the diner. Whether you opt for the crisp minerality of Vermentino, the herbal elegance of Sauvignon Blanc, or the versatility of rosé, the key lies in understanding the balance of acidity, body, and flavor intensity.

    For your next date-night meal, take the time to savor the exploration. Whether you choose a wine that mirrors the flavors of the dish or one that introduces a delightful contrast, the joy is in the discovery—an experience that, as a sommelier, I find endlessly rewarding. Cheers 🍷

    Want the recipe for this dish? Drop me a line greg@sommandsomm.com

  • The Wine Lover’s Foggy Memory

    The Wine Lover’s Foggy Memory

    St-Émilion and the Grande Classe ‘A’ Quandary.

    Ah, the joys of being a sommelier. You walk into a tasting event, confident in your knowledge, fully armed with years of wine education. You’ve mastered the intricacies of the Médoc’s growths, can identify a Bordeaux blend just by its nose, and could recite, in order, the prestigious First Growths of the Left Bank even after a few glasses. But then, the moment strikes—a fellow wine lover looks you square in the eye and asks: “What are the remaining Grande Classe ‘A’ wineries of Saint-Émilion?”

    Cue blank stare. The mental Rolodex is spinning, searching for answers, but all that comes up is a faint memory of Château Pavie and Château Angélus. Then… nothing. Not a flicker. Suddenly, the mind is playing tricks, and you’re left wondering if your years of dedication to wine knowledge have been vanquished by a mere swirl and sniff.

    It happens to the best of us—especially when wine is involved 😉

    Even if your memory temporarily betrays you, there’s always the glass in hand to bring you back to the essence of it all—experiencing the beauty of wine.

    Gregory Dean, SOMM&SOMM

    When the Mind Goes Blank

    Being a sommelier means juggling a lot of information—appellations, classifications, grape varieties, winemaking methods, soil types, vintages, and wine laws from every nook and cranny of the world’s great wine regions. We pride ourselves on our expertise, yet sometimes, in the haze of swirling glasses and gentle tannins, the simplest facts can elude us.

    Now, this wouldn’t be so embarrassing if it was something arcane, like obscure subregions in Uruguay, but Saint-Émilion? Grande Classe ‘A’? One of the most celebrated and debated regions of Bordeaux? This is common knowledge!

    The truth is, even the most seasoned professionals can falter. Whether it’s the excitement of the moment, the friendly banter, or perhaps a few sips too many, our brains are prone to the occasional misfire. In this particular case, Saint-Émilion’s classification system does have a habit of making things slightly more complicated than other Bordeaux regions.

    Saint-Émilion winery – davitydave, CC BY 2.0 via Wikimedia Commons

    Saint-Émilion’s Ever-Changing Landscape

    Unlike the Left Bank’s rigid 1855 classification, Saint-Émilion’s system is… a bit of a moving target. Every 10 years or so, the classification is revised. This sounds great on paper—wineries are rewarded for their efforts to improve their wines. However, in practice, this has led to quite a bit of controversy.

    Wineries move up, others move down, and lawsuits abound. To top it off, some châteaux have even started rejecting their rankings altogether! For example, in the most recent shuffle, both Château Angélus and Château Ausone bowed out of the classification system after years of disputes, leaving only Château Pavie and Château Figeac as the remaining Grande Classe ‘A’ wineries.

    It’s no wonder I had a momentary lapse! Keeping track of the shifting players in this drama can be like trying to navigate a maze.

    The Current State of Saint-Émilion’s Classifications

    Let’s take a moment to redeem ourselves. Saint-Émilion’s classification was first introduced in 1955, with the goal of providing more dynamism and rewarding quality improvements over time. It’s revised approximately every decade, a factor that keeps things both interesting and, well, confusing.

    The classification has three main tiers:

    • Premier Grand Cru Classé A (the top tier)
    • Premier Grand Cru Classé B
    • Grand Cru Classé

    The 2022 classification, which stirred up a bit of controversy, left us with only two Premier Grand Cru Classé A wines: Château Pavie and Château Figeac—a reduction from four, following the voluntary withdrawal of Château Angélus and Château Ausone from the ranking system.

    At the next level, Premier Grand Cru Classé B, you’ll find well-respected names such as:

    • Château Troplong Mondot
    • Château Canon
    • Château La Gaffelière
    • Château Beau-Séjour Bécot

    These producers consistently create wines of incredible depth, structure, and aging potential.

    Then, there’s the broader Grand Cru Classé category, with over 60 producers representing a wide spectrum of styles. These wines are celebrated for their quality, but they don’t quite reach the lofty heights of the Premier Grand Cru Classé estates.

    When In Doubt, Enjoy the Moment

    Saint-Émilion is not just about the status or classifications, it’s about a love of the vine and the passion that goes into each bottle. The wines from this region, especially the Merlot-dominant blends, express a deep sense of place.

    So next time someone asks about Saint-Émilion’s Grande Classe ‘A’ estates and your mind draws a blank, take comfort in knowing that even a sommelier’s brain can be clouded by the grape. Just don’t forget to refill your glass and enjoy the journey back through the vineyards of Bordeaux. Cheers🍷

  • The Evolution of Tertiary Notes in Wine

    The Evolution of Tertiary Notes in Wine

    Tertiary notes in wine arise through bottle aging, bringing depth and complexity as a wine matures. These notes offer a glimpse into the evolution of flavors that go beyond the fruit and winemaking, revealing the passage of time.

    Photo by Ion Ceban @ionelceban on Pexels.com

    What Are Tertiary Notes?

    Tertiary characteristics develop after the wine has been bottled and allowed to age. This stage is often where the magic happens, as the wine’s primary and secondary notes begin to fade, and more complex, earthy, and savory elements take center stage. Tertiary notes reflect oxidation, maturation, and the slow chemical changes that occur as the wine ages.

    Key Influences on Tertiary Notes

    Aging Time

    • Extended aging allows the fruit to mellow, revealing deeper, more nuanced flavors.
    • Red wines, in particular, develop dried fruit, leather, tobacco, or forest floor notes as they mature.

    Oxidation

    • Over time, exposure to small amounts of oxygen helps develop nutty or savory notes. This is especially true for wines aged under cork.

    Bottle Conditions

    • The storage environment—temperature, light, humidity—can significantly influence the development of tertiary notes.
    Examples of Tertiary Aromas
    • Dried Fruit: As the wine ages, fresh fruit aromas evolve into dried fig, raisin, or prune, particularly in red wines like Amarone or aged Port.
    • Earthy/Savory: Leather, tobacco, forest floor, truffle, or mushroom are common in well-aged wines like Barolo or Rioja Gran Reserva.
    • Nutty/Caramelized: Especially common in oxidative wines like Sherry or Madeira, these notes include walnut, almond, toffee, or caramel.

    Identifying Tertiary Notes in Wine

    To recognize tertiary notes, time and patience are key:

    1. Smell for Depth: Aged wines will have a more subdued, nuanced aroma. Instead of fresh fruit, you may detect dried fruit, leather, or tobacco.
    2. Taste for Mellow Flavors: A well-aged wine will have softer tannins, less pronounced acidity, and flavors that reflect the earth or savory elements.
    3. Look for Color Change: Red wines develop a brick or garnet hue, while whites darken into golden amber tones, signaling the presence of tertiary characteristics.

    As wine ages, it transcends its origins, offering a complex symphony of evolved flavors—where dried fruit, earth, and time-worn elegance come together in harmony, leaving behind the vigor of youth for the wisdom of age.

    Gregory Dean, SOMM&SOMM

    By understanding the progression from primary to secondary and tertiary notes, wine enthusiasts can fully appreciate the transformative journey a wine takes, unlocking new layers of complexity at each stage. Cheers 🍷

  • The Craft of Secondary Notes in Wine

    The Craft of Secondary Notes in Wine

    After primary notes, the next set of characteristics arises from the winemaking process itself. Secondary notes are influenced by human intervention, transforming the grape’s raw material into something more structured and nuanced. This article explores how fermentation, yeast, and oak barrels contribute to secondary characteristics.

    Aging in Barrels – Photo by Jan van der Wolf on Pexels.com

    What Are Secondary Notes?

    Secondary notes in wine are aromas and flavors that develop during fermentation and aging in barrels or on the lees. While primary notes highlight the grape’s nature, secondary notes focus on the influence of winemaking techniques, adding complexity and texture.

    Key Influences on Secondary Notes

    Fermentation

    • The choice between stainless steel or oak, as well as the use of wild or cultured yeast, profoundly affects the wine’s development.
    • Malolactic fermentation, a secondary process where tart malic acid is converted into softer lactic acid, gives wines a creamy or buttery note (commonly found in Chardonnay).

    Lees Aging

    • Aging wine on the lees (dead yeast cells) enhances richness and adds notes of bread, biscuit, or even nuttiness. This technique is especially notable in Champagne, contributing to its toasty complexity.

    Oak Aging

    • Oak barrels introduce flavors like vanilla, smoke, toast, or cedar, depending on the type of oak (American vs. French), the level of toasting, and the duration of aging.
    • Wines aged in new oak will develop more intense oak-derived notes compared to those aged in older or neutral barrels.
    Examples of Secondary Aromas
    • Oak-derived: Vanilla, coconut, clove, cinnamon, smoke, or coffee. For example, Rioja often has coconut notes due to American oak aging, while Bordeaux may present more subtle cedar or spice from French oak.
    • Fermentation-derived: Butter, cream, or yogurt from malolactic fermentation, and bread dough, brioche, or yeast from extended lees contact.
    • Smoky/Spicy: Wines that undergo extended barrel aging or have significant oak influence, such as Cabernet Sauvignon or Syrah, may develop smoky, spicy characteristics.
    Evaluating wine – Photo by Pavel Danilyuk on Pexels.com

    Identifying Secondary Notes in Wine

    To recognize secondary notes, approach the wine with a focus on structure:

    1. Pay Attention to Texture: Does the wine feel creamy or smooth? This could indicate malolactic fermentation or lees aging.
    2. Smell for Oak Influence: Oak-aged wines often reveal themselves through warm, spicy, or woody aromas.
    3. Taste for Added Complexity: Secondary characteristics layer upon the primary fruit, adding depth through vanilla, toast, or buttery elements.

    With the introduction of time and technique, the wine begins to reveal its second layer—a crafted interplay of oak, fermentation, and aging that deepens its character and whispers the hand of the winemaker.

    Gregory Dean, SOMM&SOMM

    Next, we will look at tertiary notes—the final stage of a wine’s evolution, developed over time in the bottle.

  • The Essence of Primary Notes in Wine

    The Essence of Primary Notes in Wine

    The primary notes of a wine are the very soul of its identity, directly stemming from the grape itself. These notes encapsulate the freshness, vibrancy, and fruit-driven aromas that dominate a wine in its youth, reflecting the intrinsic qualities of the grape variety and the terroir. The complexity of primary characteristics evolves through fermentation but is mostly influenced by vineyard practices, climate, and grape variety.

    Sensing the primary notes – Photo by Pavel Danilyuk on Pexels.com

    What Are Primary Notes?

    Primary notes are the first sensory impressions you experience when encountering a young wine. These are typically fruit-forward, floral, or herbaceous aromas that emerge from the grape itself and are most noticeable when a wine is relatively new. These notes tend to be more prominent in white wines and younger reds, but even in mature wines, they offer a glimpse into the grape’s original state.

    Primary notes leap out of a young Chardonnay
    Key Influences on Primary Notes

    Grape Variety – Different grape varieties offer unique primary aromas. For example:

    • Chardonnay: Green apple, pear, lemon.
    • Sauvignon Blanc: Gooseberry, passion fruit, lime, and herbal notes.
    • Cabernet Sauvignon: Blackcurrant, blackberry, mint.
    • Pinot Noir: Red cherry, raspberry, strawberry.

    Terroir & Climate

    • Cool climates tend to produce wines with higher acidity and leaner, more precise fruit notes (think green apple and citrus).
    • Warm climates allow for riper fruit expressions, such as tropical fruit, fig, and stone fruit in whites or blackberry and plum in reds.

    Viticultural Practices

    • Organic or biodynamic practices can emphasize pure fruit expressions.
    • Harvest timing is critical: earlier harvests bring sharper, more herbaceous notes, while later harvests yield more concentrated, ripe fruit aromas.
    Examples of Primary Aromas

    Fruit – These can range from fresh citrus, berries, and tropical fruits to ripe stone fruit, depending on the grape variety and climate.

    White wines typically exhibit green apple, lemon, peach, or pineapple.

    Red wines can display red fruits (raspberry, cherry), black fruits (blackcurrant, plum), or even fig.

    Floral – Many wines, especially aromatic whites like Riesling or Gewürztraminer, offer delicate floral aromas such as jasmine, rose, or honeysuckle.

    Herbaceous and Vegetal – Grape varieties like Cabernet Franc and Sauvignon Blanc often showcase green bell pepper, grass, or tomato leaf notes.

    Identifying Primary Notes in Wine

    For wine enthusiasts, distinguishing primary notes starts with a systematic approach to tasting:

    1. Visual Clues: A young wine will often have more vibrant color—pale straw for a young white or ruby red for a youthful red.
    2. Smelling for Freshness: Focus on the first hit of fruit or floral aromas that jump out of the glass. Is it citrus? Berry? Tropical? Fresh fruit aromas dominate in this phase.
    3. Tasting for Fruit Character: Young wines should deliver a burst of fruitiness on the palate, with bright acidity often playing a supporting role. Primary notes dominate at this stage.

    How Primary Notes Evolve

    Over time, these fruit-driven characteristics diminish and give way to more complex layers. However, in the early life of a wine, they serve as the essence of a wine’s youthful personality. Wines that are consumed young, like Beaujolais Nouveau or Vinho Verde, emphasize these fresh, bright, and fruit-forward characteristics.

    The essence of a wine’s youth is captured in its primary notes—an unfiltered expression of the vineyard’s vitality, where every sip is a celebration of the grape’s purest form.

    Gregory Dean, SOMM&SOMM

    In the next article, we will explore secondary notes—those that arise during winemaking, particularly through fermentation and oak aging. Cheers🍷

  • A Sommelier’s Guide to Elevating Plant-Based Cuisine

    A Sommelier’s Guide to Elevating Plant-Based Cuisine

    Pairing wine with vegan dishes presents unique challenges, primarily due to the absence of animal-derived ingredients like fat, proteins, and umami-rich components such as cheese or meat, which traditionally enhance the mouthfeel and balance of certain wines. However, with a scientific understanding of flavor chemistry and a sommelier’s intuition, we can create pairings that elevate the vegan dining experience, balancing acidity, tannins, sweetness, and texture in ways that complement plant-based dishes.

    Photo by Fuzzy Rescue on Pexels.com
    Photo by Lisa Fotios on Pexels.com
    Photo by BULBFISH on Pexels.com

    Lack of Fat and Proteins

    Animal proteins and fats help soften the perception of tannins in wine, creating a smoother mouthfeel. Without these components, high-tannin wines can feel overly astringent when paired with vegan dishes. Therefore, lower-tannin reds or those with softer, more integrated tannins are preferable.

    Recommended Wine: Pinot Noir (Vegan-certified)

    • Reasoning: Pinot Noir’s lower tannin structure and bright acidity make it a versatile partner for many vegan dishes, especially those with earthy components.
    • Dish Pairing: Roasted Beet and Walnut Salad with Balsamic Reduction. The earthiness of beets and walnuts echoes the subtle complexity of the Pinot Noir, while the acidity of the balsamic reduction aligns with the wine’s vibrant structure.

    SOMM&SOMM Recommends: 2022 Hahn Founder’s Pinot Noir V22

    Umami Deficiency

    Animal-based dishes often contain high levels of umami, which balances out tannins and acidity. Vegan dishes, while lower in umami, can still develop it through ingredients like mushrooms, miso, soy sauce, and fermented foods.

    Recommended Wine: Chianti Classico (Sangiovese) (Vegan-certified)

    • Reasoning: Chianti Classico offers moderate tannins and bright acidity, with notes of cherry and tomato that complement umami-rich plant-based foods. Its savory character matches well with the umami derived from mushrooms or soy-based dishes.
    • Dish Pairing: Miso-glazed Grilled Portobello Mushrooms. The umami from the miso and mushrooms harmonizes with the rustic, earthy notes of Sangiovese, while the wine’s acidity cuts through the richness of the glaze.

    SOMM&SOMM Recommends: 2021 Querciabella Chianti Classico

    Acidity and Freshness

    Many vegan dishes are vegetable-forward, emphasizing fresh, raw, or lightly cooked ingredients with high acidity. Wines with balanced acidity are crucial to avoid overwhelming these delicate flavors.

    Recommended Wine: Sauvignon Blanc (Vegan-certified)

    • Reasoning: Sauvignon Blanc is known for its crisp, zesty acidity, which matches well with the fresh, green flavors often found in vegan dishes. Its herbal notes also complement dishes that feature herbs, citrus, or green vegetables.
    • Dish Pairing: Avocado and Citrus Salad with Arugula and Mint. The bright, tangy flavors in this dish are mirrored in the Sauvignon Blanc’s lime and green apple notes, while its acidity contrasts the richness of avocado.

    SOMM&SOMM Recommends: 2023 Justin Sauvignon Blanc

    Spice and Heat

    Many plant-based dishes feature spices, which can be challenging for wine pairings. Spice amplifies the perception of alcohol, so lower-alcohol, fruit-forward wines with a touch of sweetness often work best with spicier vegan dishes.

    Recommended Wine: Riesling (Off-dry) (Vegan-certified)

    • Reasoning: Off-dry Riesling has just enough sweetness to counterbalance the heat in spicy dishes while offering bright acidity to keep the palate refreshed. Its fruit-forward profile softens the impact of spices.
    • Dish Pairing: Spicy Thai Green Curry with Tofu. The slight sweetness and acidity in Riesling tame the curry’s heat while enhancing its complex flavors of lemongrass, coconut, and lime.

    SOMM&SOMM Recommends: 2022 Dr. Loosen Erdener Treppchen Riesling Kabinett

    Texture and Body

    Many vegan dishes, especially those using grains, legumes, or root vegetables, have substantial texture but lack the rich body of animal-based fats. Wines with texture and body are necessary to complement these heartier components without overwhelming them.

    Recommended Wine: Chenin Blanc (Sec) (Vegan-certified)

    • Reasoning: Chenin Blanc can have a rich, creamy texture while maintaining refreshing acidity. This makes it ideal for pairing with hearty vegan dishes that have substantial texture but are lower in fat.
    • Dish Pairing: Butternut Squash Risotto with Sage and Cashew Cream. The creaminess of the dish is enhanced by the wine’s textured body, while its acidity keeps the pairing from feeling overly rich.

    SOMM&SOMM Recommends: 2023 Domaine Vigneau Chevreau Vouvray Cuvee Silex Sec

    Sweetness and Dessert Pairings

    Vegan desserts often use natural sweeteners, and the absence of dairy can make them feel lighter. Pairing vegan desserts with wine requires a delicate balance, ensuring the wine is sweeter than the dish to avoid bitter or sour clashes.

    Recommended Wine: Moscato d’Asti (Vegan-certified)

    • Reasoning: Moscato d’Asti is a lightly sparkling, sweet wine with low alcohol content, making it ideal for pairing with fruit-based or lightly sweet vegan desserts. Its bright acidity prevents the pairing from feeling cloying.
    • Dish Pairing: Almond Milk Panna Cotta with Fresh Berries. The delicate sweetness of Moscato complements the panna cotta, while the wine’s effervescence adds an element of freshness to balance the richness.

    SOMM&SOMM Recommends: 2022 Saracco Moscato d’Asti

    What Makes Vegan-certified Wine… well, Vegan?

    Vegan-certified wine is distinct from conventional wine in its production process, specifically during clarification and fining, where traditional animal-derived agents are avoided. Most wines go through a fining process to remove unwanted particles, proteins, and other compounds that can cloud the wine or affect its flavor. Traditionally, winemakers have used substances like egg whites (albumin), casein (milk protein), gelatin (animal protein), and isinglass (fish bladder) as fining agents. These substances bind to the unwanted particles and help filter them out, but since they are derived from animals, they render the wine unsuitable for vegans.

    In vegan-certified wine, plant-based or mineral fining agents are used instead. These include materials like bentonite (a type of clay), activated charcoal, pea protein, and silica gel, which effectively clarify the wine without the use of animal by-products. Some winemakers may even skip the fining process entirely, opting for a natural sedimentation approach that allows particles to settle over time, leading to unfiltered, often more complex wines that still meet vegan standards.

    To ensure that a wine is truly vegan, it must be certified by organizations that confirm no animal products were used in any part of the production process. This extends beyond fining to include other elements, such as ensuring animal-derived materials weren’t used in vineyard fertilizers or in the production of additives like colorants. Vegan-certified wines allow consumers to enjoy a high-quality product while staying true to their ethical or dietary choices.

    Photo by Valeria Boltneva on Pexels.com

    Pairing vegan dishes with wine is a delicate dance of balancing acidity, texture, and flavor, compensating for the absence of animal fats and proteins by focusing on the structure and nuances of both food and wine. By understanding the scientific interactions between these elements, you can create harmonious pairings that elevate both the vegan dish and the wine. Cheers 🍷

    Cover photo credit: Photo by ready made on Pexels.com

  • The Organoleptic Process

    The Organoleptic Process

    A Deep Dive into this Important Process for Wine Classification.

    Organoleptic screening, a sensory evaluation involving sight, smell, taste, and sometimes texture, is one of the most crucial and fascinating steps in the classification of top-tier wines. This process plays a vital role in determining a wine’s eligibility for prestigious labels such as Italy’s Denominazione di Origine Controllata e Garantita (DOCG) and Spain’s Denominación de Origen Calificada (DOCa). Through rigorous sensory testing, these wines are evaluated not just for adherence to technical standards but for their ability to embody the qualities expected from their appellation and vintage.

    Merlot Evaluation – Bradley Cooper, CC BY 2.0 via Wikimedia Commons

    The Origins of Organoleptic Screening

    The term “organoleptic” stems from the Greek words “organon” (organ) and “leptikos” (sensitive). In essence, it refers to the human sensory faculties used to perceive and evaluate products like wine. This process has roots in early agricultural societies, where farmers and winemakers relied on their senses to judge the quality of their products.

    However, it wasn’t until the 20th century that formal regulatory frameworks began incorporating organoleptic screening into legal systems governing wine classifications. Today, this subjective sensory evaluation complements objective chemical analysis, offering a holistic assessment of wine quality.

    Countries and Regions Using Organoleptic Testing

    Several prominent wine-producing countries use organoleptic screening as part of their classification systems. These include:

    Italy – DOCG

    Italy’s Denominazione di Origine Controllata e Garantita (DOCG) is the highest classification for Italian wines. Before receiving the DOCG label, wines must pass rigorous organoleptic testing to ensure they meet the sensory standards expected of their region and vintage. Key regions include Barolo and Brunello di Montalcino, where producers must submit samples for sensory evaluation by a panel of experts before release.

    Spain – DOCa (Rioja and Priorat)

    In Spain, the Denominación de Origen Calificada (DOCa) is a step above the regular DO classification. Currently, only Rioja and Priorat hold the DOCa designation. Wines from these regions are subject to organoleptic screening to confirm they meet the stringent quality standards for flavor profile, aroma, balance, and typicity.

    France – AOC (Appellation d’Origine Contrôlée)

    Though not officially named “organoleptic” testing, France’s Appellation d’Origine Contrôlée (AOC) system employs similar sensory evaluation protocols. Regions like Burgundy and Bordeaux have regulatory bodies that conduct tastings to ensure the wines reflect the terroir and meet the stylistic expectations associated with their appellation.

    Portugal – Tawny Port

    One of the most interesting applications of organoleptic screening occurs with tawny ports in Portugal. Here, the process is used to determine the perceived age of the port (e.g., 10 years, 20 years, 30 years, 40 years). This assessment is highly subjective, relying on the expert palates of a tasting panel to judge the port’s maturity, complexity, and aging characteristics. While chemical analysis can help, it is the organoleptic judgment that ultimately determines if a tawny port can be labeled as a specific age.

    Evaluating Wine – Christina Snyder, CC BY 2.0 via Wikimedia Commons

    The Organoleptic Process: How It Works

    The organoleptic screening typically consists of several key steps:

    Sensory Evaluation:

    Wine samples are subjected to a sensory analysis that evaluates four key characteristics:

    • Sight: Appearance and clarity of the wine, including color, viscosity, and any potential faults.
    • Smell: Aromatic profile, including intensity and complexity of fruit, floral, earthy, and other scents.
    • Taste: Balance of flavors, acidity, sweetness, tannins, alcohol, and the overall harmony of the wine.
    • Mouthfeel/Texture: How the wine feels in the mouth, including body, weight, and structure.

    Panel Composition:

    Organoleptic evaluations are typically conducted by panels of trained wine tasters. These committees often consist of winemakers, sommeliers, wine educators, and occasionally oenologists. They bring a blend of expertise and practical experience to the process. The panel size can vary but often includes 5 to 10 individuals, ensuring a range of perspectives while maintaining consistency.

    Standardized Protocols:

    To minimize subjectivity, these panels follow standardized tasting protocols. Wines are usually tasted blind, with no information on the producer or vintage, ensuring an unbiased evaluation. The panel uses score sheets to rate the wine on various sensory dimensions, with threshold scores required for the wine to pass.

    The Importance of Organoleptic Screening

    Organoleptic testing serves several critical functions in the wine classification process:

    Upholding Regional Identity

    The primary purpose of organoleptic screening is to ensure that a wine accurately reflects the qualities expected from its appellation. This is particularly important for prestigious regions like Barolo or Rioja, where consumers expect a certain flavor profile and stylistic consistency across vintages.

    Ensuring Quality Control

    Organoleptic testing adds a human element to quality control that complements chemical analysis. While laboratory testing can confirm technical aspects like alcohol content or sulfite levels, it cannot assess the overall sensory experience of the wine. Human tasters can identify subtle faults or imbalances that a machine might miss.

    Protecting the Consumer

    Consumers rely on labels like DOCG or DOCa as markers of quality. Organoleptic screening ensures that wines carrying these labels meet the high standards associated with them, protecting consumers from subpar products that may damage the reputation of an entire region.

    Tawny Port – Jon Sullivan, Public domain, via Wikimedia Commons

    Tawny Port: Organoleptic Evaluation for Perceived Age

    Tawny port, a style of aged fortified wine from Portugal, provides a fascinating case study in the use of organoleptic testing. Unlike vintage ports, which are made from a single year’s harvest and aged in the bottle, tawny ports are aged in wooden barrels. As they age, tawny ports develop complex flavors and aromas, including notes of caramel, dried fruit, nuts, and spice.

    One of the defining features of tawny port is its labeled age designation—commonly 10 years, 20 years, 30 years, or 40 years. These age designations do not refer to the exact age of the wine, but rather the perceived average age based on the sensory experience of the taster.

    During organoleptic screening, tasters evaluate the tawny port for its:

    • Color: Aged tawny ports tend to shift from ruby hues to amber or brown.
    • Aroma: As tawny ports age, they lose primary fruit aromas and develop more oxidative, nutty, and caramelized notes.
    • Flavor Profile: The complexity of the wine increases with age, with older tawny ports displaying greater depth, balance, and a lingering finish.

    The panel’s subjective assessment of the wine’s age is based on how these sensory factors evolve over time. For example, a tawny port labeled as “30 Years” must present the characteristics expected of a port with three decades of aging.

    SOMM&SOMM Related Article: The History, Tradition, and Elegance of Port WIne

    Qualifications of Regulatory Committees

    The qualifications of the individuals on these panels are critical to the success of the organoleptic process. Members typically possess deep experience in the wine industry, often holding roles as winemakers, oenologists, sommeliers, or wine educators. Many have undergone formal sensory training to hone their tasting skills. In some cases, panelists must pass certification exams or undergo additional training specific to the appellation or classification system they are evaluating.

    Panelists are expected to be:

    • Objective: Able to set aside personal preferences and judge the wine according to its typicity and quality.
    • Experienced: Years of tasting experience are essential to develop the ability to detect subtle nuances in the wine.
    • Calibrated: Panel members often taste wines together before formal evaluations to calibrate their senses and ensure consistent judgments.

    The organoleptic process is a cornerstone of the world’s top wine classification systems. It ensures that wines carrying labels such as DOCG, DOCa, and AOC reflect the qualities expected from their appellation and meet rigorous quality standards. In the case of tawny port, organoleptic screening is used to determine the perceived age of the wine, adding a layer of complexity to the evaluation process. Ultimately, this subjective testing plays a critical role in preserving the integrity of prestigious wine regions and providing consumers with confidence in the wines they choose. Cheers 🍷

    Cover Photo Credit: William Lawrence, CC BY-SA 2.0 via Wikimedia Commons

  • Why Cabernet Sauvignon Pairs Perfectly with Steak

    Why Cabernet Sauvignon Pairs Perfectly with Steak

    The Science and Art of a Classic Pairing.

    Cabernet Sauvignon is known for its robust structure, high tannins, and full-bodied nature, which makes it a perfect pairing for steak. The science behind this lies in how the components of both the wine and the meat interact:

    • Tannins and Fat: Tannins, naturally occurring polyphenols in wine, bind to proteins. In a bold Cabernet Sauvignon, the high tannin content interacts with the rich fat of a steak, essentially softening the perception of tannins. Fat coats the mouth and mitigates the drying or astringent sensation of tannins, making the wine taste smoother.
    • Acidity and Protein: The acidity of Cabernet Sauvignon also plays a key role. A well-balanced Cabernet often has enough acidity to cut through the richness of the meat, particularly with fattier cuts like ribeye. This creates a harmonious balance where the wine refreshes the palate between bites, amplifying the savory flavors of the meat.
    • Intensity of Flavors: Cabernet Sauvignon, especially those from warmer climates, exhibits strong black fruit flavors (blackberry, cassis) along with earthy, herbaceous, and sometimes even smoky notes. Steak, especially when grilled or charred, mirrors this intensity with caramelized and umami-rich flavors, resulting in an elevation of both the food and wine.
    Photo by Jep Gambardella on Pexels.com

    Leveraging the Experience of Others

    Keeping an open mind when exploring wine pairings is essential, as it fosters a deeper appreciation for the diversity of flavors and combinations available. Discussions and debates about pairings often arise because everyone’s palate and experiences are unique. What works for one person might not resonate with another, and that’s the beauty of food and wine.

    Including perspectives like Scott White’s in this article highlights the value of differing viewpoints. His expertise with California Cabernets, for example, brings a unique lens to the table, reminding us that experimentation can uncover unexpected and delightful pairings. Scott and Alison White’s wine pairing dinners are epic. The Five Decade Chateau Montelena Wine Pairing Dinner was over the top.

    This diversity of thought enriches the overall understanding of the science and art of pairing.

    Gregory Dean, SOMM&SOMM

    Specific Cuts of Steak and Cabernet Pairings

    Photo by Nano Erdozain on Pexels.com
    Ribeye
    • Characteristics: A ribeye is richly marbled with fat, making it one of the most flavorful and tender cuts. The high fat content is perfectly suited to the strong tannins of Cabernet Sauvignon, particularly a bold Napa Cab.
    • Why It Works: The fat cuts the astringency of the wine, while the wine’s acidity and bold flavors counterbalance the richness of the steak. The char from grilling also complements the smoky, spicy, and earthy undertones of the wine.
    • Recommendation: Choose a Cabernet with some age on it to soften the tannins further and allow the wine’s tertiary characteristics (like leather and cedar) to pair with the steak’s charred exterior.

    SOMM&SOMM Recommends: 2019 Nickel & Nickel Quicksilver Vineyard Cabernet Sauvignon, Rutherford

    Scott White Recommends: 2021 Central Park West Cabernet Sauvignon

    Scott's Notes: "For me wine pairing is often all about the sauce. 

    But in the case of big flavored beef like ribeye or even NY strip the sauce is secondary. The beef usually is still the dominant flavor profile.

    For me its more about the fat content. 

    So ribeye or NY strip needs a big, high tannin + acid cab... Like Trinchero Central Park West or St Francis Lagomarsino"
    New York Strip
    • Characteristics: A New York Strip has less fat than a ribeye but is still marbled enough to provide a good balance between tenderness and flavor.
    • Why It Works: With its slightly leaner profile, this cut benefits from a Cabernet Sauvignon with firm tannins and a more pronounced fruit-forward profile. A younger, fruit-driven Cab can bring out the savory qualities of the meat while still taming the wine’s tannins.
    • Recommendation: A fruit-forward Cab from a region like Paso Robles with more pronounced black cherry and plum notes will enhance the meat’s natural sweetness while balancing the firmness of the cut.

    SOMM&SOMM Recommends: 2021 DAOU Soul of a Lion Cabernet Sauvignon

    Scott White Recommends: 2018 St Francis Lagomarsino Russian River Valley

    Filet Mignon
    • Characteristics: Known for its tenderness rather than its flavor, filet mignon has very little fat and a more subtle beefy profile.
    • Why It Works (or Doesn’t): The lean nature of filet mignon requires a different approach. A high-tannin wine can overpower the delicacy of this cut. Instead, a softer Cabernet Sauvignon, perhaps one with some Merlot blended in or one that has been aged to mellow out the tannins, can provide enough structure without overwhelming the meat.
    • Recommendation: Consider a Bordeaux-style Cabernet blend where the softer fruit and mellow tannins complement the lean nature of the filet without overpowering it.

    SOMM&SOMM Recommends: 2021 Chateau Lecuyer Pomerol

    Scott White Recommends: 2019 Mondavi PNX Pinot Noir Carneros

    Scott's Notes: "Filet and to lesser extent sirloin has to be more subtle. Maybe some herbaceous notes like your old friend Silver Oak Alexander Valley. Especially with a chimichurri type sauce.  

    I would lean more to pinot for filet. I know thats a safer bet.  I'm ok with traditional pairings."
    Sommelier and host, Scott White, serving sparkling wine from a Methuselah (6-liter bottle)

    When to Consider Other Wines

    While Cabernet Sauvignon works beautifully with most steaks, certain situations call for different wines:

    • Lean Cuts: For leaner cuts like a flank steak or sirloin, consider a wine with lower tannins and more acidity, such as a Zinfandel or Syrah. These wines bring more fruit and spice to the pairing, complementing leaner, tougher cuts that benefit from a little more juiciness in the glass.
    • Delicate Preparations: If your steak is served with a light sauce or prepared sous vide, the boldness of Cabernet may overpower the dish. Opt for a more restrained wine like a Pinot Noir or even a Tempranillo, which offers depth but with a lighter touch on the palate.

    Hypothetical Pairings for the Adventurous Foodie

    Seared Duck Breast – Navin75, CC BY-SA 2.0 via Wikimedia Commons

    Seared Duck Breast with Cabernet Sauvignon

    • Why It Works: Duck breast is rich and flavorful, similar to steak but with a gamier profile. A high-tannin Cabernet will cut through the duck’s fattiness, and the wine’s dark fruit (blackberry, plum) will highlight the duck’s inherent sweetness. The charred crust from searing complements the wine’s earthy, smoky undertones.
    • Twist: Add a cherry reduction sauce to echo the wine’s fruit character, creating an enhanced balance between the dish and the glass.

    Braised Short Ribs with Cabernet Franc

    • Why It Works: Short ribs are deeply flavorful and benefit from slow braising. Cabernet Franc, while less tannic than Cabernet Sauvignon, still provides enough structure to stand up to the richness of the meat. Its herbal and green pepper notes will contrast beautifully with the umami richness of the short ribs.
    • Twist: Consider serving the short ribs with a dark chocolate mole sauce to play off the wine’s earthy and cocoa-like finish.

    Lamb Shoulder with Cabernet Sauvignon

    • Why It Works: Lamb, especially a well-marbled shoulder, is rich, earthy, and slightly gamey, which pairs excellently with the tannins of a Cabernet Sauvignon. The wine’s herbal notes (like sage or thyme) echo the common herb seasonings of lamb.
    • Twist: Serve the lamb with a mint pesto or herbaceous chimichurri to highlight the green, herbal elements in the wine, creating a refreshing balance with the richness of the meat.

    SOMM&SOMM Recommends: 2020 Silver Oak Alexander Valley

    Scott White Recommends: 2019 Chateau Montelena Estate Cabernet Sauvignon

    Spicy Korean BBQ Beef Short Ribs with Syrah

    • Why It Works: The bold, spicy, and umami-rich flavors of Korean BBQ (gochujang, soy sauce, sesame oil) can overpower a typical Cabernet. Instead, Syrah’s spiciness, smoky undertones, and black fruit character make it a perfect match for the dish’s intense flavors.
    • Twist: The slight pepperiness of Syrah complements the heat of the BBQ, while its softer tannins keep the pairing from becoming overwhelming.
    Five Decade Chateau Montelena Wine Pairing Dinner

    Special thanks to fellow wine enthusiast, Scott White, for his unique perspective and insight into the art of the perfect pairing. These adventurous pairings demonstrate the interplay between fat, tannins, acidity, and flavor intensity. Understanding the science behind food and wine interactions allows sommeliers to push boundaries and craft unique, delicious experiences for the curious palate. Cheers🍷

    Cover photo credit: Photo by Farhad Ibrahimzade on Pexels.com

  • Wine and Food Pairing Adventures

    Wine and Food Pairing Adventures

    Unconventional Pairings and Expert Tips.

    When it comes to pairing wine with food, many people stick to traditional rules: red wine with red meat, white wine with fish, and so on. But the world of wine and food pairing is vast and exciting, with endless possibilities for adventurous pairings that can elevate both the wine and the food. In this article, we’ll explore unconventional pairings, delve into the art of contrasting vs. complementing flavors, and provide practical recommendations for different budgets and scenarios where individuals at a single table are enjoying different dishes (always a challenge).

    Photo by fauxels on Pexels.com

    Understanding the Basics

    When pairing wine with food, there are two primary approaches:

    1. Complementing Pairings: This method involves matching the flavors and textures of the wine and the dish to create harmony. For instance, a buttery Chardonnay complements a creamy lobster bisque because the wine’s texture mirrors the richness of the soup.
    2. Contrasting Pairings: This approach brings together opposing flavors to create a delightful balance. A classic example is pairing a crisp, acidic Sauvignon Blanc with a rich goat cheese salad. The acidity of the wine cuts through the creaminess of the cheese, creating a refreshing contrast.

    Both methods have their merits, and the choice between them often depends on the desired dining experience. Complementing pairings offer a sense of unity, while contrasting pairings provide dynamic tension and complexity.

    Unconventional Pairings with Ethnic Cuisines and Comfort Foods

    Let’s explore some unexpected pairings that bring out the best in both the wine and the dish.

    Sushi Class at the 2016 Swan and Dolphin Food & Wine Classic

    Sushi and Sake’s Surprising Substitute: Riesling

    While sake is often the go-to beverage for sushi, a semi-dry Riesling can offer a delightful twist. The wine’s acidity and hint of sweetness balance the umami flavors of fresh fish, soy sauce, and wasabi. A German Riesling with bright citrus notes and a touch of minerality can enhance the delicate flavors of sashimi, while the slight sweetness can tame the heat of wasabi and ginger.

    Budget Tip: Look for a Kabinett or Feinherb Riesling from the Mosel region, which offers excellent quality at a reasonable price.

    SOMM&SOMM Recommends (under $20): Selbach Riesling Tradition Kabinett Feinherb 2019

    Thai Food and Off-Dry Gewürztraminer

    Thai cuisine is known for its complex balance of sweet, sour, salty, and spicy flavors. An off-dry Gewürztraminer with its aromatic profile of lychee, rose petal, and spice can complement the sweetness of coconut milk and counterbalance the spiciness of Thai curries. The slight sweetness in the wine also pairs well with dishes featuring fresh herbs like cilantro and mint.

    Budget Tip: Gewürztraminer from Alsace or even from regions like California or New Zealand can offer good value while maintaining the wine’s signature aromatic profile.

    SOMM&SOMM Recommends (under $20): Willm Reserve Gewürztraminer 2021

    Indian Curries and Sparkling Rosé

    Sparkling wine, particularly a Rosé, is an unexpected yet fantastic match for Indian curries. The bubbles help cleanse the palate, while the wine’s acidity cuts through the richness of the curry sauce. A dry or semi-dry sparkling Rosé can complement both mild dishes, like butter chicken, and spicier ones, like vindaloo. The red fruit notes in the Rosé add a layer of flavor that enhances the spices without overpowering them.

    Budget Tip: Cava from Spain or a Prosecco Rosé from Italy offers a cost-effective alternative to Champagne, bringing bubbles and acidity that work wonders with curry dishes.

    SOMM&SOMM Recommends (under $20): La Marca Prosecco Rose 2023

    Photo by Pablo Macedo on Pexels.com

    Pizza and Lambrusco: A Match Made in Italy

    Pairing wine with pizza is an adventure in itself, given the endless variety of toppings. A slightly sparkling red wine like Lambrusco is a fantastic partner, especially for pizzas with tomato-based sauces. This brings back great memories of date nights from our younger (ok, much younger) days 🙂 The bubbles and acidity cut through the richness of the cheese while complementing the tomato’s acidity. Lambrusco’s slight sweetness and tannins balance salty cured meats like pepperoni or prosciutto, while its fruitiness complements vegetable toppings like mushrooms and olives.

    Budget Tip: Lambrusco from the Emilia-Romagna region is often very affordable and versatile enough for a range of pizzas.

    SOMM&SOMM Recommends (under $20): Venturini Baldini Marchese Manodori Lambrusco

    Burgers and Zinfandel: Elevating Comfort Food

    For those who love a good burger, consider pairing it with a bold Zinfandel. The wine’s juicy, ripe fruit flavors, peppery spice, and medium tannins pair wonderfully with a burger’s charred exterior and savory toppings. The slight sweetness of Zinfandel can complement barbecue sauce, caramelized onions, or even a slice of cheddar cheese.

    Budget Tip: Look for Zinfandel from California’s Lodi region, known for offering great wines at reasonable prices.

    SOMM&SOMM Recommends (under $20): Zinfandelic Lodi Zinfandel 2021

    Pairing Strategies for Diverse Dishes at the Same Table

    When diners at a single table are ordering different dishes, finding a wine that complements all of them can be a challenge. Here are a few strategies:

    Opt for Versatile Wines

    Choose a wine known for its versatility, such as a sparkling wine, rosé, or a medium-bodied white like Chenin Blanc. Sparkling wines’ acidity and bubbles cleanse the palate, making them a good choice for a range of flavors. Rosés, especially those from Provence, offer freshness and a balance of fruit and acidity, which pairs well with various dishes, from seafood to grilled meats. Chenin Blanc, particularly from the Loire Valley, can have a combination of bright acidity, fruit, and minerality that pairs with both lighter fare and richer dishes.

    Focus on Flavor Intensity

    When selecting a wine to suit different dishes, consider the intensity of flavors. If most dishes are light, like salads or seafood, a light-bodied white wine such as Pinot Grigio or Albariño could work. For heartier dishes, a medium-bodied red like Pinot Noir or Grenache could provide enough structure to pair well without overpowering lighter dishes.

    Pinot Grigio (Pinot Gris, Grauburgunder) – Mark Smith, CC BY 2.0, via Wikimedia Commons

    Choose a High-Acidity Wine

    High-acidity wines are food-friendly because they cleanse the palate and refresh the senses between bites. A Sauvignon Blanc from New Zealand, with its herbaceous notes, pairs well with salads, seafood, and even dishes with tomato sauce. For red wine lovers, a Barbera from Italy, with its bright acidity and moderate tannins, pairs well with a range of dishes from pizza to poultry.

    Navigating Varying Budgets

    Not everyone wants or is able to spend a lot on a bottle of wine. Here are a few tips for finding great pairings on a budget:

    • Explore Lesser-Known Regions: Wines from lesser-known regions, such as Portuguese Vinho Verde or Chilean Carménère, offer excellent quality at a fraction of the price of more famous regions.
    • Look for Young Wines: Younger wines are often more affordable than aged wines and offer bright, fresh flavors that can be great for pairing with various dishes.
    • Go for Wine Styles Rather than Specific Labels: Focus on the style of wine rather than the specific label. For example, an unoaked Chardonnay from any region will likely have the crisp acidity needed to pair with lighter dishes.
    Cheers! – Jakob Montrasio from Saarbrücken, Germany, CC BY 2.0 via Wikimedia Commons

    Finding Common Ground in Wine Pairing

    Pairing wine with food should be fun and exploratory, not rigid or intimidating. Whether you choose to complement or contrast flavors, the key is to understand the underlying principles of balance, intensity, and flavor harmony. For mixed tables, versatile and high-acidity wines are your best bet. Always consider the personal preferences of your diners and be willing to experiment. With a little knowledge and creativity, you can turn every meal into a memorable wine and food pairing adventure. Cheers 🍷

    Cover photo credit: Photo by Ziu015fan u00d6zdemir on Pexels.com