DOCSLIB.ORG

A U S T R a L I A's Alternative Varieties

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
A U S T R a L I A's Alternative Varieties AUSTRALIA’S ALTERNATIVE VARIETIES FACILITATOR GUIDE AUSTRALIAN WINE DISCOVERED EDUCATION PROGRAM The comprehensive, free education program providing information, tools and resources to discover Australian wine. To access course presentation, videos and tasting tools, as well as other programs, visit Wine Australia www.australianwinediscovered.com supports the responsible service of alcohol. For enquiries, email [email protected] AUSTRALIA’S ALTERNATIVE VARIETIES Australia’s unique climate and landscape have fostered a fiercely independent wine scene, home to a vibrant community of growers, winemakers, viticulturists, and vignerons. With more than 100 grape varieties grown across 65 distinct wine regions, we have the freedom to make exceptional wine, and to do it our own way. We’re not beholden by tradition, but continue to push the boundaries in the pursuit of the most diverse, thrilling wines in the world. That’s just our way. Australia’s alternative varieties / Facilitator guide AS DIVERSE AS THE COUNTRY THAT MADE THEM Australia grows more than 100 different grape varieties in 65 wine regions, and our passions extend to ‘alternative’ varieties well-suited to our lifestyle and warm climate. Our imagination and curiosity have led to the success of many Southern Mediterranean varieties, and each year emerging varieties are increasing due to the great suitability of growing these alternative grapes in Australia. AUSTRALIA’S ALTERNATIVE Our imagination and curiosity have VARIETIES led to the success of many Southern Australia has one of the most diverse Mediterranean varieties. While alternative wine scenes in the world. With over 100 varieties account for a small percentage of different grape varieties grown across 65 Australia's wine-producing vineyards, the wine regions, our wines are an expression number is increasing due to how well-suited of our distinctive terroirs and the vibrant they are to the country's lifestyle, food and communities that cultivate them. climate. The evolution of Australian wine can be seen There’s freedom, creativity and a desire through the abundance of varieties: a wide for excellence in the Australian wine spectrum of styles ranging from rogue to community. And one of the most deeply refined, classic to contemporary. Australians rooted changes is happening from the have always made great Shiraz, Cabernet ground up, with new and exciting alternative Sauvignon, Chardonnay, Riesling, Grenache grape varieties thriving all over the country. and Semillon, but our passions extend to ‘alternative’ varieties well-suited to our warm climate, including varieties like Fiano, Nero d’Avola, Sangiovese and Tempranillo. Australia’s alternative varieties / Facilitator guide WHAT IS AN ‘ALTERNATIVE’ VARIETY? ‘Alternative’ varieties are simply grape varieties that are not part of the mainstream varieties planted across Australia. TO DAY WE’LL - The history of alternative varieties - Introducing new varieties into Australia - Reasons behind the rise of alternative varieties - Leading alternative varieties in Australia, including regions, COVER… styles and producers Australia’s alternative varieties / Facilitator guide EARLY–MID THE HISTORY 1900s OF ALTERNATIVE As enquiring winemakers tried their luck at growing grapes and VARIETIES IN making wine, the general direction flowed towards production of the AUSTRALIA traditional French varieties and fortified wines. LATE 1868 1900s Henry Best plants Dolcetto which Winemakers’ interest in alternative varieties will become potentially the world’s begins to take off, with the first commercial oldest ungrafted vines of this planting of Viognier taking place in 1980 in variety in the world. Yalumba’s Eden Valley Vaughan Vineyard. Brown Brothers supports varietal diversity with the establishment of Mystic Park Vineyard, planting alternative varieties such as Sylvaner, Traminer and more. THE HISTORY OF ALTERNATIVE its spiritual home. It’s very likely that Best’s VARIETIES IN AUSTRALIA original plantings of Dolcetto are the oldest Despite the current boom in emerging ungrafted vines of this variety in the world. varieties, it’s worth noting that alternative In Great Western, this early-ripening variety varieties have been thriving in our diverse, has stood the test of time and weathered distinctive terroirs for decades – in some many a storm (and a drought or two) since cases even longer. It all started when it was planted 150 years ago. Today it’s James Busby arrived in Australia with a crafted as a light to medium-bodied red. diverse range of alternative varieties that It’s brightly coloured with lifted aromas of included Marsanne and Pinot Blanc. perfumed cherry, anise and savoury herbs. On the palate, it displays juicy black-cherry 1868 flavours with fine powdery tannins and a One of the oldest alternative varieties is savoury finish. still thriving in Victoria’s Great Western at Best’s Wines. Its old-vine ungrafted Dolcetto Early-mid 1900s was planted in 1868, when Henry Best Throughout the 1900s, curious winemakers purchased 30 hectares of land in Victoria’s experimented with all kinds of varieties, Grampians region. Along with Shiraz and but the overarching focus of the industry Pinot Meunier, Best planted the Italian was on the traditional French stalwarts variety Dolcetto on his Concongella estate. and fortified wines. That was until the Translated from Italian to mean “sweet little success of Australian table wine kicked in one”, Dolcetto was originally from Piedmont towards the closing decades of the century, in northwest Italy, which is still considered with European migration, dominated by Australia’s alternative varieties / Facilitator guide 1985 Coriole in McLaren Vale plants a Sangiovese vineyard, becoming TO DAY one of the first Australian wineries Innovation and experimentation to experiment with the variety. drives winemakers to bring Despite several hurdles, it becomes alternative varieties onto the popular one of Australia’s most successful wine stage, with consumer thirst alternative varieties. for something creative and ‘new’. 2000s The alternative varietal movement gains pace in the early 2000s, with grapes like Viognier and Pinot Gris/ Grigio becoming common wine styles. Italian immigrants, helping to shape the In South Australia, the first commercial culture of Australian wine as we see it planting of Viognier occurred in 1980 at today. From that point on, experimentation Yalumba’s Eden Valley Vaughan Vineyard, became a defining aspect of the Australian and now this winery is considered one of wine community. the world’s most influential producers of this 1968 variety, in line with estates in its home in Brown Brothers winery, based in north-east France’s northern Rhône valley. Victoria’s King Valley region, is one of 1985–2010 Australia’s most innovative and continuously In the year 2000, the Chalmers family began producing wineries, and its story began producing their own wines – despite their back in 1889. Varietal diversity has always viticultural story dating back to the 1970s. been the backbone of the success of this They imported over 70 Italian grape varieties family-run winery. After a severe frost to Australia in an effort to produce wines of destroyed the complete 1968 vintage, optimum quality despite the warmer, drier the family purchased a 32-hectare property growing conditions. in the Murray Valley and planted a sea Coriole in McLaren Vale has always been of alternative varieties for the time. a champion of alternative varieties, with a 1980s great interest in finding new and interesting Fast-forward to the late 20th century, wines for the Australian table, beginning and winemakers’ commitment and with its Sangiovese vineyard planted in 1985, enthusiasm for experimentation with its Fiano vineyard in 2001 and its Piquepoul alternative varieties really took off. vineyard planted in 2010. Australia’s alternative varieties / Facilitator guide In fact, so dynamic is the pace of the SUGGESTED alternative variety industry that grapes DISCUSSION POINT previously considered ‘alternative’, such Much of the impetus to plant as Viognier, are now gearing up to and craft alternative varieties in become mainstream. Australia has been encouraged Today by the influence of immigration The spirit of experimentation has been alive to our country. Would so many and kicking since the first colonial vignerons Italian varieties have flourished planted vines in the 1800s, but it’s only now here if the consumer demand there is a commercial appetite for these was not so strong? alternative varieties. The combination of creative winemakers and a thirst for something ‘new’ from consumers means making wine from alternative varieties is now a sensible business decision. Australia’s alternative varieties / Facilitator guide INTRODUCING A NEW VARIETY It can take several years before a new variety flourishes in a new INTO AUSTRALIA home, starting with quarantine and propagation. And tough questions still need to be answered once the fruit can be made into wine: - How suitable is the region’s climate and soils? - Does this particular clone cope with inherent conditions of the region? - Does the aspect of the vineyard maximise daylight and nighttime temperature fluctuations for this variety? - How does the wine taste once crafted by the winemaker? INTRODUCING A NEW VARIETY Winemakers then need to undertake a INTO AUSTRALIA series of trials in order to assess the viability Persistence and patience are required when of this new variety for their unique climate
Load more

Recommended publications
  • Food and Wine Pairing a Sensory Experience
    FOOD AND WINE PAIRING A SENSORY EXPERIENCE ROBERT J. HARRINGTON JOHN WILEY & SONS, INC. FOOD AND WINE PAIRING A SENSORY EXPERIENCE FOOD AND WINE PAIRING A SENSORY EXPERIENCE ROBERT J. HARRINGTON JOHN WILEY & SONS, INC. Chapter-opening photo credits: p. 3: Courtesy of Carroll Falcon p. 65: Courtesy of Chef John Folse & Company p. 101: Courtesy of Nicholls State University p. 129: Courtesy of Carroll Falcon p. 167: Courtesy of Nicholls State University p. 187: Courtesy of Nicholls State University p. 287: Courtesy of Nicholls State University This book is printed on acid-free paper. ࠗϱ Copyright ᭧2008 by John Wiley & Sons, Inc. All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, e-mail: [email protected]. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose.
    [Show full text]
  • Basics to Food and Wine Pairing Turns out There Are the Main Basic Flavor Profiles That You Can Experiment with to Develop a Great Food and Wine Pairing
    Basics to Food and Wine Pairing Turns out there are the main basic flavor profiles that you can experiment with to develop a great food and wine pairing. Here we take a look at the fundamental flavor profiles for food and wine pairing as well as the regional pairing example and why it works. Learn to match food and wine like a professional chef or sommelier. Bitter, fat, acid, salt, sweetness and alcohol balance together to make a perfect pairing. The 6 Basics to Food and Wine Pairing. I was half asleep in the morning in my Restaurant until Chef Mike boomed in his signature snide- but-charismatic voice, “Cooking is simply a balance of fat, acid, salt and sweet.” At the time, I was not a glorious writer of hedonism (aka wine), but part of the service staff gleaning knowledge on how to sell food. What Mina touched on struck a chord and helped me to isolate what I need to go about constructing a food and wine pairing. The basics of flavor-matching are actually quite simple (although not always easy to pull off). These are the 6 basic profiles to work with when thinking about matching food and wine: 1. Acidity in wine pairs well with fatty and sweet foods. 2. Fatty foods need either an acidic or high alcohol wine, otherwise the wine will taste flabby. 3. Bitter (aka Tannic) wine can be balanced with a sweet food. 4. Salty shouldn’t compete with acidity in wine. Use sparingly as necessary to keep sharpness in the meal.
    [Show full text]
  • Pairing Wine with Bites
    Pairing Wine with Bites AT OUR DOWNTOWN TASTING ROOM FALL 2018 Try this at home! Guests often say that one of their favorite parts of visiting our Downtown Tasting Room is the paired flight with bites. These fabulous amuse-bouche perfectly matched to our wines is a collaboration between Mrs. Jan Krupp, Dr. Jan Krupp and Tasting Room Manager Jon Bain. The pairings change with our new releases, but the philosophy is the same — each should enhance the flavor of the other. We thought we’d share some of the favorites so you can try at home! 2016 BLACK BART’S BRIDE with Tomee Brulee We’ve paired our French Rhone varietal white with a sheep’s milk cheese from the Basque region of France. The cheese’s mouth-filling flavors, both sweet and salty, interplay with the Bride’s creaminess and acid and enhance the wine’s lovely flower and peach notes. 2017 THE DAMSEL ROSÉ with Campo de Montalbán & Quince Paste This semi-firm Spanish cheese offers a wonderful texture for the acid of the rosé. But the real star is the quince paste, which brings out the ripe strawberry flavors of the Damsel. The pair explodes in your mouth. 2017 THE WATER WITCH with Artisanal Chocolate Cherry The dried cherry enhances the bright red fruit notes of raspberry, cherry and rose petal while the chocolate draws out the subtle notes of cedar and sweet cigar spice. This one is a crowd favorite! 2014 THE DOCTOR with Le Belge Chocolate From Belgium, Le Belge takes The Doctor to the next level, with the rich dark chocolate enhancing the spice and black pepper in the wine.
    [Show full text]
  • Wine and Food Pairing
    Wine and Food Pairing Wine Descriptions CHEESE AND VEGGIES AND HERBS AND Sweet to Dry NUTS MEAT AND FOWL SEAFOOD FRUITS SAUCES SPICES DESSERTS CHICKEN HALIBUT MELONS GINGER CHEESECAKE BLUE CHEESE SOY SAUCE SWEET, FRUIT TURKEY COD STRAWBERRIES CINNAMON TIRAMISU HAZELNUTS SWEET & SOUR PORK LOIN SALMON GREEN ONION CARDAMOM WHITE FORWARD, MUSKY ALMONDS TERIYAKI BBQ PORK CRAB BELL PEPPERS MINT CHOCOLATE MOSCATO HAVARTI SWEET SWEET OR DRY, SMOKED APRICOTS GOUDA SEA BASS BBQ ROSEMARY APPLE PIE SAUSAGE CHILLI PEPPERS FLORAL, HONEY CANDIED TROUT SPICY GINGER CARAMEL SAUCE TONES DUCK PEARS RIESLING WALNUTS CHUTNEY GOUDA SHRIMP STRAWBERRIES DRY AND LIGHT CHICKEN LIGHT PUDDING MOZZARELLA CRAB GRAPEFRUIT PESTO TARRAGON HAM KEY LIME PIE WITH MINERAL RISOTTO SQUID ARTICHOKES TOMATO SAUCE BASIL TASTE, CITRUSY PORK SUGAR COOKIES PINOT GRIGIO FLOUNDER CUCMBERS HERBAL, SOFT & FETA SOLE CITRUS CHIVES CHICKEN CITRUS SORBET CHÉVRE OYSTERS GREEN APPLE TARRAGON SMOKEY, CRISP & TURKEY LIGHT KEY LIME PIE ACIDIC PINE NUTS SCALLOPS ASPARAGUS CILANTRO SAUVIGNON BLANC POTATO SEMI-SWEET OR ASIAGO VEAL HALIBUT TARRAGON BANANA BREAD APPLE CREAM HAVARTI CHICKEN SHRIMP SESAME VANILLA TART, HEADY OR SQUASH PESTO ALMONDS PORK LOIN CRAB BASIL PUDDING LIGHT MANGO CHARDONNAY LAMB MUSHROOMS CHÉVRE SAUSAGE MUSHROOM NUTMEG CRÉME BRULÉE EARTH, LEATHER, ORANGE ROUGHY DRIED FRUIT BRIE FILET MIGNON LIGHT-MEDIUM CINNAMON WHITE TUNA FIGS VANILLA WALNUTS ROASTED RED SAUCE CLOVE CHOCOLATE STRAWBERRIES PINOT NOIR CHICKEN CARAMELIZED DARK SOFT PARMESAN GRILLED MINT GRILLED MEATS ONIONS
    [Show full text]
  • Food and Beverage Combinations – Sommeliers’ Perspectives and Consumer Patterns in Sweden
    Food and beverage combinations – Sommeliers’ perspectives and consumer patterns in Sweden This dissertation is dedicated to all sommeliers out there doing combinations The Connoisseur does not drink wine but tastes its secrets Salvador Dali Örebro Studies in Culinary Arts and Meal Science 14 HENRIK SCANDER Food and beverage combinations – Sommeliers’ perspectives and consumer patterns in Sweden Cover photo: Karepa Back side portrait photo: Hasse Lundholm © Henrik Scander, 2019 Title: Food and beverage combinations – Sommeliers’ perspectives and consumer patterns in Sweden Publisher: Örebro University 2019 www.oru.se/publikationer-avhandlingar Print: Örebro University, Repro 08/2019 ISSN 1652-2974 ISBN 978-91-7529-293-9 Abstract Henrik Scander (2019): Food and beverage combinations – Sommeliers’ perspectives and consumer patterns in Sweden. Örebro Studies in Culinary Arts and Meal Science 14. As beverage intake can play an important part of choosing a healthy diet, it is important to increase awareness of the contribution of beverages to overall energy intake for consumers. The professional sommelier has for a long time served as a cultural intermediary, providing guests with good food and beverage combina- tions. Here, a clear gap was identified between health and the current practice of sommellerie. The aim of the thesis is to develop knowledge about food and beverage combinations by investigating the consumption patterns of a Swedish population. The thesis will also explore the sociocultural understanding of taste and the practices of professional sommeliers. The understanding of energy contribution and beverage patterns were linked to health, which led to the suggestion that sommeliers should gain from nutritional knowledge – in particular focused on beverage.
    [Show full text]
  • Predictability of Food and Wine Pairing Using a Sensory Approach Rebeckah L
    University of Arkansas, Fayetteville ScholarWorks@UARK Theses and Dissertations 12-2012 Predictability of Food and Wine Pairing using a Sensory Approach Rebeckah L. Koone University of Arkansas, Fayetteville Follow this and additional works at: http://scholarworks.uark.edu/etd Part of the Other Food Science Commons Recommended Citation Koone, Rebeckah L., "Predictability of Food and Wine Pairing using a Sensory Approach" (2012). Theses and Dissertations. 603. http://scholarworks.uark.edu/etd/603 This Thesis is brought to you for free and open access by ScholarWorks@UARK. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of ScholarWorks@UARK. For more information, please contact [email protected], [email protected]. PREDICTABILITY OF FOOD AND WINE PAIRING USING A SENSORY APPROACH PREDICTABILITY OF FOOD AND WINE PAIRING USING A SENSORY APPROACH A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Human Environmental Science By Rebeckah Koone University of Arkansas Bachelor of Arts in Communication, 2008 December 2012 University of Arkansas ABSTRACT The purpose of this study was to explore significant differences in perception of match for a variety of food and wine styles; evaluate the impacts of wine sweetness level, wine acidity level, and wine tannin level on perception of match; and to investigate the impact of food and wine expertise on perceived level of match. A field research design was used to explore expert recommendations of food and wine combinations to obtain broader feedback on consumer perceptions. The population consisted of a convenience sample of 248 students enrolled in a continuing education course in food and wine pairing at George Brown College in Canada.
    [Show full text]
  • Copyrighted Material
    INDEX A The Exemplary Nature of a Symbiosis Barrier to imitation 46 Acid (in wine and food) 107–111 between Food Dishes and Barsac (wine) 291 acetic 107 Cognacs 150–153 Basics of wine evaluation 23–26 citric 107, 109 The Italian Wine and Food Basque 235 in food 110 Perspective 5–8 Baton Rouge 68 in wine 108 Which to Choose First, Wine or Bayou La Seine 190 lactic 107 Food? 102 Bazzoni, Enrico 5, 8 levels 109, 119, 121, 123, 125 Appellation 55 Beamsville Bench 208 malic 107 Appellation d’Origine Controˆle´e (AOC) Beaujolais 29, 84, 109, 158, 192, 260, tartaric 107 30, 55, 59, 79 298 types Arbois (wine) 191 Beerenauslese wines 292 Acidity 32, 33, 102, 103, 107, 134, 170 Archestratus 6 Bentwood box cookery 235 Adaptation (to sensations) 26 Archetypal ingredients 78 Beurre blanc 224 Affective testing 22 Armagnac 295 Bianco di Custoza 195 Aftertaste 216 Aroma 24, 28 Bias 26 Aging (wine) 159, 272 wheel 24 Biscotti 302 Agri-food systems 46 quality 24 Bitterness 32, 33, 138 Alcohol level 104, 156, 270 Aromatic compounds 24 in cheese 272 Aligote´ (wine) 136 Artichokes 224 in food 133 Alois Lageder, Pinot Bianco 16 Asiago 278 in food and wine pairing Alsace 291 Asparagus 224 in wine 132 Alto Adige 15 Asti Spumate 299 Amarone 278, 292, 297 Astringency 32, 154, 155 how to identify 32 American Culinary Federation (ACF) 68 Attitude 311 Bittersweet Plantation 49, 67 American Viticultural Area (AVA) 55 Auslese 170, 292 Black Muscat 294 Amerine 52 COPYRIGHTEDAutochthonous vines 6 MATERIALBlackening 171 Amontillado 213, 294 Blanc de Blancs 133 Analytical
    [Show full text]
  • A U S T R a L I A's Alternative Varieties
    AUSTRALIA’S ALTERNATIVE VARIETIES EDUCATOR GUIDE AUSTRALIAN WINE DISCOVERED PREPARING FOR YOUR CLASS THE MATERIALS VIDEOS As an educator, you have access to a suite of teaching resources and handouts, You will find complementary video including this educator guide: files for each program in the Wine Australia Assets Gallery. EDUCATOR GUIDE We recommend downloading these This guide gives you detailed topic videos to your computer before your information, as well as tips on how to best event. Look for the video icon for facilitate your class and tasting. It’s a guide recommended viewing times. only – you can tailor what you teach to Loop videos suit your audience and time allocation. These videos are designed to be To give you more flexibility, the following played in the background as you optional sections are flagged throughout welcome people into your class, this document: during a break, or during an event. There is no speaking, just background ADVANCED music. Music can be played aloud, NOTES or turned to mute. Loop videos should Optional teaching sections covering be played in ‘loop’ or ‘repeat’ mode, more complex material. which means they play continuously until you press stop. This is typically an easily-adjustable setting in your chosen media player. COMPLEMENTARY READING Feature videos These videos provide topical insights Optional stories that add from Australian winemakers, experts background and colour to the topic. and other. Feature videos should be played while your class is seated, with the sound turned on and SUGGESTED clearly audible. DISCUSSION POINTS To encourage interaction, we’ve included some optional discussion points you may like to raise with your class.
    [Show full text]
  • Wine and Food Pairing Chart
    Student Activities and Programs | Senior Series 2021 Wine and Food Pairing Chart Cooking Fresh Herbs Wine Protein Cheese Vegetable Fruit Sauce Avoid Technique Seasonings Chicken, Raw Goat Cheese, Chives, Halibut, Trout, Poach Broil Fresh Bell Peppers, Balsamic Cilantro, Green Citrus, Light Broths, Sea Bass, Grill Mozzarella, Celery, Celeriac, Vinegar, Most Sauvignon Onion, Thyme, Citrus Zest, Herbal Mussels, Clams Steam Feta, Ricotta, Fennel, Leeks, Egg Dishes, Red Blanc Parsley, Mint, Pomegranate, Sauces, Olive Oysters, Shrimp, Sauté Burrata Tomatoes, Wine Vinegar, Dill, Star Anis, Edible Flowers, Oil Sauces, Caviar, Light Pan Fry Green Beans, Sweet Foods, Sancerre Lemongrass, Pistachio, Marinades, Pasta, Smoked Stir Fry Deep Fry All these are Spinach, Pickled Foods Rice Wine Toasted Sesame Vinaigrettes Salmon Smoke “fresh” cheeses Cucumbers Vinegar Gruyere, Havarti, Herb-infused Lobster, Poach Basil, Tarragon, Green Apples, Gouda Broths, Fish Sweet Foods, Scallops, Steam Saffron, Sweet Corn, Pomegranate, Stock, Chicken Most Red Chardonnay Shrimp, Sea Sauté Nutmeg, Mushrooms, Lemons, The above Stock, White Meats, Pickled Bass, Swordfish, Pan Fry Coriander, Squash, White Oranges, “fresh” cheeses Wine Sauces, Foods, Red White Chicken, Stir Fry Ginger, Truffle, Peas, Tangerines, and Brie for a Light Cream Wine Vinegar, Burgundy Escargot, Deep Fry Galangal, Carrots, White Melon, Pistachio non-oaky crisp Sauces, Light Balsamic Monkfish, Broil Mustard, Mild Beans Nuts, Cashews, Chardonnay Butter Sauces, Vinegar Quiche Curry Pine Nuts Marinades
    [Show full text]
  • Sharon's Wine Line Page 1 of 8
    Sharon's Wine Line Page 1 of 8 Divine Wines & Delightful Wine Books Search Search... Search Sharon's Wine Line • About Six Festive, Budget-Friendly Wines to Cheer Up a Dreary Year 5 Dec With turmoil in the Middle East, Europe’s leaders paralyzed and politicians in the U.S. unable to agree on anything, it seems that we could all use a little extra cheer this year. Because we may need to celebrate a little bit more, we may also need to celebrate a little more inexpensively. Here are a few reasonably priced wines to brighten your holidays. Prosecco is the delicate, crisp, refreshing, charming, fruity, sophisticated yet casual sparkling wine that Italians, especially in the Veneto, sip (occasionally) in the morning, (more regularly in) the afternoon and evening. Mionetto, one of Italy’s largest Prosecco producers, offers many choices. Its IL line ($12 SRP*) comes in three versions–Prosecco, Moscato and Rosé. The Prosecco is frizzante (lightly sparkling), light bodied, fresh and crisp with pear, citrus, apple and peach aromas and flavors. IL Prosecco makes an excellent aperitif and complements light cuisine. It’s perfect in Bellinis, the signature drink of Venice, and other cocktails. It’s lighter in body than Champagne, lower in alcohol (10.5%), easy on the pocketbook, great for parties–and terribly easy to sip all day long. But it’s not a wine to cellar–it’s best within three months of purchase. For something more elegant, try Korbel’s 2008 Natural Russian River Valley Champagne ($14 SRP, 12.5% alcohol). Like French Champagne, it’s made using the méthode traditionnelle (formerly called the méthode champenoise), in which the wine is fermented inside the bottle from which it’s served.
    [Show full text]
  • Wine Pairing Plays for Game Day Snack Foods
    CONTACT: Margaux Vega 415-449-0126 [email protected] WINE PAIRING PLAYS FOR GAME DAY SNACK FOODS Wine Market Council Offers Winning Wine Pairings for Super Snacking Stand-bys.* SNACK FOOD WINE PAIRING TIPS Buffalo Wings Piquant and vinegary wings need white wines with a lot of acidity like Sauvignon Blanc or Albarino from Spain to stand up to the sharpness of the flavors. If the wings are exceptionally spicy, an off-dry Riesling from Germany or the United States also works well to tame the heat. Pizza With so many variations in its preparation, pizza matches well with many different wines. Keeping with the Italian theme, Chianti is a natural fit. Its tart cherry flavor and bright acidity meld well with any pizza’s tomato sauce. Red wines from the Barbera grape, which is produced in Northern Italy’s Piedmont area and parts of California also has a nice tang to accompany pepperoni or sausage. For a pizza emphasizing garlic or vegetables, try a Pinot Grigio. Chili/Sloppy Joes These quintessential American foods call for quintessential American wines. Try a lush, fruit-forward Zinfandel with a sloppy joe, the bright berry flavors will have affinity for the sweet, tomato flavors. With chili, a Syrah from the US or Rioja from Spain (with flavors of the Tempranillo grape) works wonders, as these wines have the same earthy and meaty characteristics. Veggies and Dip Crispy and crunchy crudités call for a fresh, zippy white like Sauvignon Blanc or an unoaked Chardonnay from New Zealand, Australia or the United States. If you’re in the mood for a red, try something light and fruity like a chilled Beaujolais from France or an inexpensive Pinot Noir from Oregon or California.
    [Show full text]
  • Beyond the Wine Menu: Understanding Flavor and Taste
    Johnson & Wales University ScholarsArchive@JWU Honors Theses - Providence Campus College of Arts & Sciences 5-2014 Beyond the Wine Menu: Understanding Flavor and Taste Perception as a Factor in Pairing Wine and Dessert Cristina Vazquez Johnson & Wales University - Providence, [email protected] Follow this and additional works at: https://scholarsarchive.jwu.edu/student_scholarship Part of the Arts and Humanities Commons Repository Citation Vazquez, Cristina, "Beyond the Wine Menu: Understanding Flavor and Taste Perception as a Factor in Pairing Wine and Dessert" (2014). Honors Theses - Providence Campus. 13. https://scholarsarchive.jwu.edu/student_scholarship/13 This Honors Thesis is brought to you for free and open access by the College of Arts & Sciences at ScholarsArchive@JWU. It has been accepted for inclusion in Honors Theses - Providence Campus by an authorized administrator of ScholarsArchive@JWU. For more information, please contact [email protected]. Beyond the Wine Menu: Understanding Flavor and Taste Perception as a Factor in Pairing Wine and Dessert By: Cristina Vazquez 1 Cristina Vazquez Honors Thesis Proposal: Beyond the Wine Menu: Understanding Flavor and Taste Perception as a Factor in Pairing Wine and Dessert Abstract: My thesis will explore vinotypes, a method used to distinguish a wine taster’s sensitivity, which will be defined further, and an understanding of the physiology of taste and flavor perceptions in pairing wines with desserts. I will explore this topic by examining the evolution of man’s original perception of wine throughout history, leading to how wine is perceived today. Specifically, I will focus on the three prevailing theories, which will help me identify the main factors in creating a successful pairing.
    [Show full text]