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Wine Basics: Choosing Wine for Your Night Out Okay, you've tried a few
different wines by the glass, you've sampled some others at wine tastings. Now
you're ready to attack the restaurant wine list. Firstly, what kind of night out is it? A
romantic dinner for two, a bunch of friends going out, or a full blown party?
It's usually easier to match a wine for two dishes than ten, so you can apply
more thought for that dinner date.
OK, let's get serious now. Yes, Pinot Noir
from Burgundy is sure to amaze your date. But in truth there is no
"best" wine nor "ideal" wine for all occasions, despite
what the Riunite commercials may proclaim. However, there are a few rules
that can guide your wine selection, and when the party is too large to please
everyone, there are a few wines that are versatile enough for almost any
occasion. You're probably well aware of the red wine
with red meat/white wine with white meat "rule". There certainly is
some integrity to that suggestion, but, considering the number of wines and
number of foods, it is by no means a "law" to follow without
question. Rather, take it as a starting point. Your best bet is to order wines you are
familiar with. If your palate history is still sparse, follow the wines which
seem to match well with a variety of foods: WHITES: Riesling from Germany or Alsace; real French Chablis; Pinot Grigio;
California Sauvignon Blanc (preferably unoaked); Sancerre; Pouilly Fume;
Macon-Village; Trebbiano d'Abruzzo; and Gavi. REDS: Chianti Classico; Beaujolais Village (NOT
"nouveau"); Rioja Crianza; Cotes du Rhone; Bardolino; and Pinot
Noir. You'll notice I suggested neither
Chardonnay nor Merlot, the two most popular wines in the USA. That's because
there are so many styles of these two varietals on the market, it's
impossible to say that they will be a good match. Too many Chardonnays are
over-oaked and sickly sweet and thusly unsuitable for food, and many Merlots
are either excruciatingly boring and simple or so rich and oaky that they overpower
delicate dishes. For the most part, you'll want to match
bigger, bolder red wines with big, rich flavored grilled and roasted red
meats. For example, a California Cabernet Sauvignon or a Rhone Valley
Crozes-Hermitage will likely go very nicely with roast beef, prime rib, beef
tenderloin, or beef anything. For these big beefy dishes, you'll be safe
with: Cabernet Sauvignon, affordable Bordeaux (though many are too tannic to
enjoy), Syrah/Shiraz, Zinfandel, Barolo, Barbaresco, Brunello di Montalcino,
Tempranillo, oaked Malbec, Pinotage, and Super Tuscans. For less bold meat
dishes, such as grilled chicken, liver, and similarly structured meats, match
lighter red wines such as Merlot, Cabernet Franc, Montepulciano d'Abruzzo,
Sangiovese, Rosso di Montalcino, Chianti Classico riserva, unoaked Malbec and
Valpolicella. When your dishes are Italian, and
specifically pasta, you have a wealth of choices. Choose anything that ends
in a vowel; specifically, Bardolino, Valpolicella, Chianti, Gattinara,
Dolcetto, and Barbera for red-sauced pasta dishes. All of these wines are
high in acidity, and thus have the structure to stand up to the acidity of
the tomato sauce. If you're having a white sauce pasta or fish, go with Gavi,
Orvieto, Trebbiano, or Chablis. Does it seem like I'm recommending a lot
of Italian wines? That's because so many Italian wines are made specifically
to harmonize with a variety of foods. It's true that ALL wines are supposed
to be enjoyed with food, but many wines take quite a bit of effort to match
well, whereas it seems that so many Italian wines (even BFW) have
characteristics that make them very amenable to food. I'm sure I'll get a
slew of flaming emails for this remark, but give me a chance to explain. Firstly, a lot of Italian wines are high
in acidity, which give them an element to stand up to rich and acidic foods
and sauces. Most Italian wines also are subtle in their flavors, so as not to
overpower delicately styled dishes. The third reason, I favor Italian wines
is because so many of them are consistent in their style and have held their
original character. For example, save a few pioneering experimentalists,
today's Gavi is very similar to the Gavi of a hundred years ago; similarly
dependable are Valpolicella, Bardolino, Roero Arneis, and Ribolla Gialla.
These were all wines that were styled to synthesize with the local cuisine,
and for the most part have changed very little through the centuries. So once
you've tasted a few examples, you'll have a good idea of how they'll match
with particular foods. If the wine list says merely "white
(red) wine by the glass"; then ASK what variety of white or red. Don’t
be afraid; after all it’s YOUR hard earned cash that’s being spent, so the
least you could know is what variety of swill you’re buying. Or maybe you’ve advanced your geekdom to
an "educated" response like, "we’ll take a carafe of the Pinot
Grigio". Or maybe you’re way beyond that, and ordering specific brands
of wines, like "Santa Margherita". (I always thought that red nose
was due to some boozing; I just never thought of Santa Claus wasting away in
Margaritaville.) That’s great if you know enough about wine
to order something specific; however, if you order the same wine every time,
you’re missing out on all the fun. After all, do you order the same food
every time you go out to a restaurant? The rest of you can join me in exploring the world of wine. Bottoms Ups – with BFW !! |
