Wine/Food Matching Parties

Want to have a great get-together where you can eat, drink and actually learn something about the marriage of wine and food? This is something I suggest to my wine students at the college all the time. Invite numerous like-minded people (not party animals) over and ask each to bring a food dish and a bottle of wine they think matches it. Start off by tasting all the wine and food matches, even mixing and matching wine and food for more results. Then discuss why the matches work or don’t. You’ll learn a lot about wine/food affinity and have a great time doing it. After this educational portion of the evening is complete, then you and the group can switch into party mode and indulge. Lots of fun!

Rhone Reds

Gotta love red wines from France’s Rhone Valley at this time of year. Big, bold and spicy, they’re just the things to warm your innards and match the full-flavoured, rib-sticking foods of winter. Most Northern Rhone reds are comprised of Syrah although there is an allowance for a smidgeon of something else. Southern Rhone reds are usually blended. Although numerous varieties are utilized, Grenache seems to dominate the blend followed by Syrah, Mourvedre and Cinsault. Full of smoky black fruit, pepper, saddle leather, earth and licorice, they’re fabulous with game, rich meat dishes in dark sauces, spicy fare and old, hard, seasoned cheeses. Whether from the north or south, they’re great.

Wine Condoms

Do you practice “safe” wine preservation? Well, according to a mother and son, if they can get the business off the ground with enough funding, you’ll be able to, utilizing a specially designed condom. You heard correctly, a condom. They have come up with a sealer of sorts that fits over wine bottles (can be used for beer too) that is manufactured by a rubber producer in the food industry. Even if a bottle wearing one is turned upside down and left, apparently it won’t leak. The pair also claim the sealers are very light, versatile and mobile, easily carried around in your pocket, purse, etc. Great for concerts, camping, sporting events, etc. where keeping a bottle securely closed is problematic! Wonder if they come in day glow colours!

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.