Romance Factor

Ever taste a wine abroad in the place of origin and discover that wine back home, but somehow it just doesn’t come across the same? Well, you’re not alone. Part of the trip of tasting wine where it is made is seeing, first-hand, the vineyards and winery; meeting the winemaker; sampling the local food; inhaling the indigenous smells, experiencing the lifestyle of that region and the sheer excitement of just being there. No matter how hard you try, simulating that back home, even with the exact same vino, isn’t quite the same and as a result something in the tasting experience is missing. What’s missing is the “romance factor.” For most people, the “romance of wine” encompasses an ideal or fantasy that makes it more enjoyable.

Wine and Vegetables

If you’re a vegetarian, there are lots of wine choices to match your favourite dish. Generally, wines that have vegetal, earthy, herbaceous or leathery qualities work best. For white varieties, try Sauvignon Blanc, Semillon, Pinot Grigio, Verdicchio or styles like white Bordeaux and white Rhones. Red varieties such as Cabernet Franc, Syrah, Carmenere, Pinot Noir, Barbera, Pinotage and styles like red Bordeaux, red Burgundy, red Rhones, Italian and Portuguese reds do an admirable job. You can always add some of the wine that you want to sip to the preparation of the dish to pull the flavours together. Either way, when it comes to matching wine to veggies, you certainly won’t go thirsty.

Old Rare Wine

I often get asked about the value of old, rare, high-end wine, and more importantly, if it’s still drinkable. If purchasing wines like these, one of the key aspects is its provenance. In other words knowing the wine’s origin and source. What’s its history, how was it stored? If closed with a natural cork, was it ever recorked? Any of these issues, if improper, can compromise its stability and value. If purchasing from a producer, reliable retailer or a reputable auction house, this is not a worry. Buying from individuals is another story. Interesting too is the fact that most of these older, rare gems will never be opened to find out if they are still good. Many probably aren’t but they’re worth far more unopened. Rather silly when you think about it, but true!

Wine and Nuts

One of my favourite snacks in front of the TV is nuts. However matching wine to them can be tricky. Nuts, like other food, are very individual possessing unique tastes and characteristics. They’re packed with protein, carbohydrates and vitamins and are actually quite a substantial food product. Most importantly, they’re fairly fatty and require equally substantial wines. Light styles just don’t seem to cut it here. You’ll need fortified, sweet or powerful selections. Try sweeter sherries, Tokaji Aszu, Madeira, reciotto Amarone, dessert Muscat, tawny or vintage port for best results. If salty nuts are your downfall, pick drier variations of the aforementioned like Fino and Manzanillo sherry or white port. Get crackin’.

Rosé

Now that the warm weather is here, how about considering a rosé wine for a nice change of pace. Usually fresh, clean, infinitely quaffable and food-friendly, they’re just the thing to beat the heat. Their pinkish hue also adds as nice splash of colour to your table. Numerous samples from the U.S., Australia, France, Italy, Portugal, Spain and Canada are available at your local retailer. Usually made by removing the grape skins after the desired colour is achieved, most are made for early consumption, so don’t purchase any that are more than about 3 years past the vintage on the bottle. They may be tired. So the next time you find yourself pondering what wine to get, why not try rosé. I believe you’ll be pleasantly surprised. 

Wine and Stinky Cheese

If you enjoy aggressive, full-flavoured, strong-smelling cheeses like Stilton, Blue, Gorgonzola and Roquefort, matching wines to these can be difficult. You’ll need equally full-bodied, full-flavoured reds like Nebbiolo, Shiraz, Zinfandel, and Pinotage or aromatic whites like Gewurztraminer, Muscat and Viognier. However, more interesting combos come from playing off the salty element in these cheeses. Sweet wines like port, Madeira, sauternes, Icewine and late harvest selections really work wonders here. Together, the wine tastes less sweet, the cheese less salty and a third ethereal flavour is created that’s this side of heaven. Try it and you’ll see what I mean.

Wine and Spicy/Exotic Food

If you’re a lover of spicy/exotic food like Indian, Thai and Cajun, here’s some advice on what wine to sip. Choose those with good acidity or sourness like Riesling, Sauvignon Blanc or Pinot Grigio. Fruitiness and sweetness in a wine also counterbalance heat. Medium-dry, off dry or late harvest selections work well. Pick wines lower in alcohol as this component fuels the fire. Avoid overly woody wines and tannic reds as this masks the fruit. Gamay, Beaujolais and lighter Merlots are great. Aromatic varietals like Gewürztraminer, Torrontes, Viognier and Muscat mesh superbly. Even rosé does a nice job. Finally, serve all vino a little cooler than normal as this helps douse the fire. If all else fails, there’s always beer. Cheers!