Wine Suggestions...for the 2010 Winter Olympics
Greetings everyone, and particularly all my new friends on my list who I met in Mexico over Christmas...
In this edition...Christmas report including new Mexican addition to the family, two whites and two reds to search out and enjoy during the Olympics, and some guidelines for food and wine paring.
We had a fabulous and different Christmas this year in Sayulita there was no fussing about last minute gifts or driving to the shopping mall...what is important is spending time together as a family which was what we were able to do. On Christmas Eve we had a fabulous poolside dinner party with the Carels, Mattsons and Rush family. Preparation for the party saw all family members in action shopping, chopping and cooking, it was great fun!
Christmas Day was spent swimming, picnicking and boogie boarding. It really was special being able to spend time with friends and family in sunny welcoming Sayulita.
The next best thing was that Ellen and I were able to bring back a little white poodle-cross rescue dog with us. His name is Eddie and he is between one and two years old and is just the sweetest little guy, see below.
We have been looking for a dog to 'fall into our laps' for some time now. So we hooked up with folks from Sayulia Animals, a rescue organization in Sayulita. www.sayulitanimals.org.
Now...on to the wines. I have a number of selections for you to try this month. A couple of them are distributed by International Cellars in Vancouver. I mention this because Ellen and I spent a very enjoyable afternoon with the folks at IC two weeks ago. Tara Hallgren who is their controller is a friend of Ellen's from high school and her husband Michael Shuster who is a Principal and Director of the firm, toured us around their offices, tasting room and storage cellar. One of the largest independent wine distribution companies in Western Canada, International Cellars has earned the respect of suppliers, liquor boards, customers, and competitors alike. The company provides market access to a full complement of quality, well-priced products to customers in the four Western Canadian provinces of Alberta, British Columbia, Manitoba and Saskatchewan. www.internationalcellars.ca
Glen Carlou Grand Classic, 2005
Price: $20
UPC: 0600427000047
Score: 87/100
Distributed by International Cellars Inc.
Remarks: 'Grand Classique is a Bordeaux blend of mostly cabernet sauvignon (41) and merlot (40) with smaller amounts petit verdot, malbec and cabernet franc. Look for deep coloured red with a fine mineral nose dusted with vanilla and some meaty Brettanomyces notes. The entry is round the body dense with cedar and black fruit and liquorice flavours throughout. The finish is slightly dry with elevated acidity poking through. Best with roasted meats. Drink now'. We thoroughly enjoyed a bottle of this with friends on Thetis. It was fantastic with the braised rack of lamb. Thanks David and Marsha.
Leaping Horse Vineyards Chardonnay
Price: $12
UPC: N/A
Score: 88/100, 2008 Wine Access IVWA, 86/100 AG.
Distributed by International Cellars Inc.
Remarks: 'This is easy to drink, with fresh, lovely, intense pineapple tropical fruit aromas and round, creamy buttery chardonnay flavours'. I have been looking for this for the last year, and finally found it in Tara's cellar at International Cellars. You may have to ask your local LCB retailer on the availability of this wine. Great value.
Quails' Gate Chardonnay 2007, Okanagan Valley
Price: $19
UPC:77885607012
Score: 89/100
Remarks: 'A modern style Chardonnay perfect for West Coast dishes'. This Chardonnay gets two thumbs up from my resident Chard critic. It was delicious as an aperitif and was fantastic with Beef Bourguignon. So it is a versatile wine that fits the full spectrum of food. Good value local BC wine. Readily available in BC.
Sabor Real Tempranillo 2005,Toro, Castill-Leon, Spain
Price: $17
UPC: 08437009707500
Score: 86/100
Remarks: 'Warm and fresh with lots of ripe fruit to go with most meats'. Tempranillo, (pronounced tempera-NEE-oh) is Spains best red native grape and tastes like a cross between Cabernet Sauvignon and Pinot Noir. Tempranillo is good with game, smoked ham and sausages, especially spicy chorizo, casseroles and meat grilled with herbs, and is particularly good with roast lamb. It can partner some Indian dishes and goes well with soft cheeses such as ripe Brie. We thoroughly enjoyed this with mild Italian sausages done on the BBQ. It appears to be fairly available in BC.
Odds' n' Sodds
While we were away I picked up a copy of Food & Wine Magazine which had the following 'rules' for wine and food pairings. There is some very good advice in the suggestions that follow...
7 Rules for Perfect Pairing:
Pairing Rule 1...Serve a Dry Rose with hors d’oeuvres
Good rose combines the fresh acidity and light body of white wines with the fruity character of reds. This makes it the go-to wine when serving a wide range of hors d’oeuvres, from crudités to gougers.
Pairing Rule 2...Serve an Unoaked White with anything you can squeeze a lemon or lime on.
White wines such as Sauvignon Blanc, Albarino and Vermentino (typically made in stainless steel tanks rather than oak barrels) have a bright, citrusy acidity that acts like a zap of lemon or lime juice to heighten flavours in everything from smoked sablefish to grilled salmon.
Pairing Rule 3...Try low alcohol wines with spicy foods.
Alcohol accentuates the oils that make spicy food hot. So when confronted with dishes like a fiery curried chicken or Thai stir fry, look for wines that are low in alcohol, such as off dry German Rieslings (especially since a touch of sweetness helps counter spiciness too)
Pairing Rule 4... Match rich red meats with tannic reds
Tannins, the astringent compounds in red wines that help give the wine structure, are an ideal complement to luxurious meat – making brawny reds like Cabernet Sauvignon and Syrah great matches for braised duck legs or pan seared sausages.
Pairing rule 5...With lighter meats, pair the wine with the sauce
Often the chief protein in a dish – chicken or pork say, say isn’t the primary flavour. Think of pork chops in a delicate white wine sauce versus pork chops in a zesty red wine sauce: in each case, the sauce dictates the pairing choice.
Pairing rule 6…Choose earthy wines with earthy foods.
Many great pairing combinations happen when wines and foods echo one nother. Earthiness is often found in reds such as Pinot Noir (particularly from Burgundy) and Nebbiolo, making them great partners or for equally earthy ingredients, like bison steaks and wild mushrooms.
Pairing rule 7...For desserts, go with a lighter wine
When pairing desserts and dessert wines, it’s easy to overwhelm the taste buds with sweetness. Instead, choose a wine that’s a touch lighter and less sweet than the dessert-for instance, an effervescent Moscato d’Asti with toasted pears.
A reminder that if you would like to be taken off my list, just send me a note back or unsubscribe at the bottom of the page, and if you have any friends who you think would like to on my wine list, just send me their email address, and I will gladly add them.
It has been quite a while since I have heard from many of you, so let me know how you are doing...
Cheers...
Keith Rush
winerush.blogspot.com/
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