Viewing entries tagged
red wine

A Luscious Portuguese Red for a Winter’s Night

A Luscious Portuguese Red for a Winter’s Night

Portugal’s claim to fame in the wine world has historically been tied to the production of one of the world’s classic dessert wines. And then, of course, there was Mateus and Vinho Verde my entry level introduction to wine like many others during my university years. But in the past few decades the improved quality of Portuguese table wines has served notice that they have arrived with a big bang on the world stage. Modernization of winemaking techniques has left the foot stomping behind producing better quality and more consistent results. The first wave saw Port winemakers in the Douro vineyards simply using the same grapes that they used to make Port and transforming them into high octane table wines. This jump started a movement that spread to other historic wine regions in Portugal. The wine that I am recommending this week has an unorthodox mixture of grape varieties and comes from Alentejo-Portugal’s biggest grape growing region in the south-east of the country bordering Spain.

This region also supplies about half of the world’s supply of cork.

This wine currently featured in your LCBO Vintages section is robust and concentrated with flavours of black fruit, dark chocolate and raspberries. The grapes are Syrah, Cabernet and Alicante Bouschet-a Grenache clone. Checking in at 14.5% alcohol, aged in French oak and coming in at just a little less than $16:00 this is a great opportunity for you to expand your palate. Works well with spicy chicken or a rich stew.

Matching Food and Wine 3 Simple Rules

Matching Food and Wine 3 Simple Rules

There are reams of articles and book meticulously preaching the art of matching food with the right wine. I’ve read most of them but at the end of the day these three simple strategies work for me.

1.Match the wine with the country and the region it came from.

With hundreds of years of tradition-how can you go wrong?

A meaty tomato based pizza?-Sicilian Red…

A fatty grilled Ribeye?-Californian Cabernet or Zinfandel…..

Weiner Schnitzel?-an Austrian Gruner Veltliner or Reisling

Warm Goat’s cheese salad?-a steely Sancerre from the Loire.

2.Determine what the strongest flavour element is in the dish and either Attempt to match it or contrast it.

Whatever the recipe-meat, poultry or fish it is the sauce or marinade that you are actually trying to complement. Big flavours demand big reds

Delicate flavours call for lighter whites

3.For dishes with Spicy and Complex Flavours :

(Thai, Szechuan, Curries etc.) If there is not an accompanying wine culture that is a part of a culinary tradition I say “let it go”- that belies a simple truth- wine isn’t perhaps an appropriate beverage partner for that style of cuisine. Often “off dry” Rieslings, Viognier or Gewurztraminer are the standard wine recommendations to pair with these more exotic flavours. 

But I find that they are a bit of an arranged marriage. 

Try these matches: with Japanese Food - Sake with Serious Curry-Beer- 

or Lassi-(a non-alcoholic yogurt based beverage) (alcohol doesn’t really work with Curries) with Chinese/ Asian dishes-Beer preferably Toboggan.

Barbecue ( Grilled Meat Fish or Chicken) a chilled Beaujolais or Gamay.