Aperitif Wines

An aperitif wine is one that is served before a meal. The idea is to get the gastronomic juices flowing and give one an appetite. The good ones tend to cause salivation making the taster want for more. Enter whites with good acidity, relatively low alcohol, no oak and lighter-body. These guys, because of their lively, zesty, crisp character, kick start the palate and are even fab for first courses. They leave plenty of room to move on to bigger, richer, oakier wines as the meal progresses. Varietals like Sauvignon Blanc, Riesling, Pinot Grigio, Pinot Blanc, Malvasia Trebbiano, Verdicchio and styles like Muscadet, Vinho Verde and some white Bordeaux are great examples. Bubbly also does a wonderful job in this area.

Red Wine With Fish

The old adage that red wine does not work with fish is not entirely accurate in today’s gastronomy. Certainly tannic reds don’t cut it because the tannin and the iron content in fish render a much more “fishy” experience. However, reds with little or no tannin do an admirable job. Even abundant fruit and acid in reds are also positive components to help them work better with aquatic fare. Pinot Noir and grilled Tuna are divine together. Gamay or Beaujolais and grilled Salmon sing. Some lighter, Merlot-driven Bordeaux actual work fine with bacon-wrapped Monk Fish and Smoked Mackerel. Rioja and Chorizo encrusted Cod are delightful and Barbera with Arctic Char and Eggplant Puree are heavenly.

Drinking Less, Enjoying It More

As a wine professional I taste a lot of wine. Between reviewing, judging and teaching, I must sample thousands yearly. Surprisingly, I actually drink much less. One of the main reasons is time. When out driving to and from jobs, events and the college, it’s plain irresponsible to excessively swallow what I taste, especially if going on to another appointment or job. The other is professionalism. Contrary to what some might think, those of us in the wine biz, are not drunk all the time. Any who are, usually don’t last because they make fools of themselves or end up ill. When at home or at friends’, and not driving, I indulge, usually in better quality wine and ultimate enjoy more what I’m sipping. 

Hot Alcoholic Drinks

With this bitter cold weather, hot alcoholic beverages or “toddies”, are required. Coffee-based versions, topped with whipped cream are fabulous. “Irish Coffee” made with Bailey’s, a “Nutty Irishman” flavoured with “Frangelico” and a “Jamaican” spiked with Tia Maria and Light Rum are divine. Simply mix brandy, rum or whisky into cocoa for a real winner. Tea lovers can enjoy the original “Hot Toddy” made with tea, brandy, whiskey or rum, honey and lemon.

Milk-based hot drinks are also popular. Try blending Benedictine and hot milk together for a “Milk & Honey”.

Wine lovers will enjoy “Hot Mulled Wine” that blends together red wine, star anise, ginger, cardamom, cloves, black pepper, honey and pear eau-de-vie.