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.

Serving Bubbly

No doubt there will be many a bottle of bubbly uncorked for New Year celebrations. Here are a couple of tips on serving it. It is best served slightly chilled at around 10º C. Ideally that means about 15 – 20 minutes in an ice bucket, half filled with water and ice. Romantic too! Alternately, down below in your fridge for about 30 – 40 minutes will do. Never serve too cold or chill it in the freezer. Use only flutes, the elongated narrow glasses with a smaller surface area opening. These maintain the bubbles the longest. And never, ever chill your stemware. This will kill the bubbles instantly upon pouring. Following these simple rules will provide best results. Remember to sip responsibly and Happy New Year.

Holiday Cheer

Happy holidays to one and all! This is the time of year to get together with loved ones and friends and sip a little something special to celebrate the season. It’s a great opportunity to pull out those rare bottles that you’ve been hanging on to for just such an occasion. Something meaningful or really different should suffice. Utilize your best glassware too. Make the experience one that will live in your memory forever. Be sure to provide some food alongside to temper the alcohol and never drive or let someone else drive if they have been drinking. It’s a magical time of year and it’s easy to get carried away, so just remember to party responsibly. Enjoy yourself and play safe. 

Bitters

With the holiday season in full swing and overindulgence a given, here’s a more sophisticated way to ease that stuffed feeling rather than loosening your clothing. Try some “bitters”. They’re traditionally a liquid concoction made from alcohol and water, usually flavoured with botanicals like aromatic herbs, roots, bark, flowers and even fruit. You may know them better as cocktail flavouring agents, but for centuries, people have utilized bitters for medicinal purposes, at the end of a meal to ease the tummy. Available from all over the world and sold at liquor stores and occasionally grocery stores, they’re just the things to have around at this time of year. When you feel too full, they could come in very handy.