Here’s a Wine Talk blog that I have to thank my fine wine buddies on LinkedIn who started talking about the best areas to drink the best reds. Following that, someone talked about reds in Italy and France as compared to what we get here in America.
WHAT DID YOU HAVE TO SAY CHEF?
Just like I’m going to talk about sparkling bubbly here… in a moment, of course I had things to say about wine in Europe:
“We know it’s not the place, but the terroir, (special characteristics that the geography, geology and climate of a certain place). The reason the cheaper wine in Tuscany or Paris tastes better, and this is just my opinion (after spending 3 years traveling the globe), is because even their house wine far exceeds the sloppy seconds we import (unless you are paying top dollar for a fine wine). That being said, it’s also true that wine tastes good based on many variables: the food we eat it with, the company we keep while enjoying and even just how we are feeling that day. And that’s the joy and wonder of living! lol”
So I thought I would share that comment with you.
Onto bubbly: It’s interesting. Just the other day I heard someone talking about Champagne and how snooty it is that the French insist we can’t label something Champagne just because the grapes weren’t grown in the Champagne reason of France.
But DUDE! It really does make a difference. I mean just look at wines in Napa and Sonoma for example. Each vineyard. Are they all the same? Does each Pinot Noir taste the same, for example?
I DON’T THINK SO CHEF!
And you would be right. It’s all about the terroir. If there’s a breeze and it’s close to the ocean, what the soil is like, and even how the weather was in the vineyard, that year.
Well, it’s the same for Champagne. Of course, the processing of both wine and champagne is another component. And I’m really simplifying here, for the sake of argument.
SO WHAT’S YOUR FAVORITES, CHEF?
Thank you for asking! For decades, I would buy Cristal. I would find a reason once every couple of weeks to drink that bottle. And I always kept Veuve Cliquot as a backup in the fridge. Or Perrier Jouet. Or even Piper Heidsieck. (In France they call it Peeper Heidsieck!) And when I traveled to Champagne and went into their caves underground? I became way more connected to those brands and the concept of champagne.
However, these days…. my money goes to less extravagant things. Like the bottle of Secco pictured. Under $10 and a really good value to pair up at a brunch. Not too sweet, not too dry. Yes. It works for me.
AND HOW ABOUT PAIRING FOOD AND WINE CHEF?
Well, you know…. I’m always an ‘out of the box’ thinker. And while I understand how to present a dinner for example, by starting with a Sauvignon Blanc with a simple appetizer or salad, moving to a nice Chardonnay with fish or maybe a Cab with meat…. there are some standards I’ve come to enjoy that make sense to me, like enjoying a Pinot Noir with Pizza.
REALLY CHEF?
Well, yeeaaah! I would say – experiment. You can do red or white with chicken. I would probably be more interested in a red if the chicken is in a brown sauce. But here’s what you can do, next time you go out to dinner. Order a flight of white, and have your dining partner order a flight of red. (You know – four 1 ounce pours of four different wines)?
And do tastings…. keeping in mind that once you dive into the reds, your palate may be ‘cooked’ for sampling the whites. Which is why most dinners serve the whites first. But experiment. Try a white then a red with a chicken dish. Just a taste. Just a bite.
I always say that there’s certainly standards of what a good wine is. But in the real world? We are the experts on wine. Why? Because we know what we like. But I want to suggest here that we stop drinking the same wine and experiment a little more, especially when you go out to eat.
And let me know how you did. Would love to hear about new pairing that you have created!
Like to do a food and wine pairing at home? With friends? Click on my ‘Order Books and Classes’ and buy a cooking class and then have your friends do the same. That will be for the food. Then everyone can bring their favorite champagne or a champagne they always wanted to buy and we can do tastings and talk about the terroir! Let’s create this night ‘in’ together!
Happy Eating,
Chef Marian