Recently in Wine Pairing Category

When You Actually Put It In the Food

By Deirdre Bourdet

Some may consider the deliberate pouring of wine into anything other than a drinking vessel or eager mouth a shameful, wasteful act.  While I see their point, wine-based cooking also happens to be one of the most delicious, easy, and traditional techniques for creating wine-friendly food.  A splash of red to deglaze your meat searing pan, a dash of white to loosen up those all-too-quickly browning onions, and you've suddenly added worlds of flavor, depth, and sophistication to your creation.
 
Then there are the truly wine-based recipes (coq au vin, boeuf bourguignon, moules marinière, etc.) where the wine takes center stage.  Typically there is a great deal of reduction involved--simmering the wine with other ingredients to concentrate flavor and reduce the volume of liquid to a thicker, more sauce-like consistency.  These recipes make you confront the question of which bottle to use head-on, because the quality of the wine reduction really sets the tone of the dish.

Are you at a loss when deciding on which wine to serve for Thanksgiving? Rest assured, you're not alone! Surprisingly (or not), trying to pair the perfect wine to accompany the wide variety of food we encounter with this wonderful meal is a common dilemma.  The good news is, we can help! Watch the videos below and get expert tips from those who know best. Now, what to do with eccentric family members?  We'll leave that to you!

by Courtney Cochran

In a curious twist of linguistic fate, some decidedly frightening-sounding statements have been lately transformed into vehicles of praise. Mostly refashioned, as far as I can tell, by loquacious members of the surfer/skater culture prevalent in California, the phrases run the gamut of topics and references, but given the time of year I've singled out two that undoubtedly invoke Halloween.

A sampling: .

"These [insert noun in the plural form] are scary good!"
Translation: These [things] are delicious.

"That [insert noun] was wicked bad." Translation: That [thing] was very cool/extremely impressive. (Note: True to the ironic spirit of this group, the use of two negative descriptors - "wicked" and "bad" - in this one makes it all that much more complimentary.

And so, to borrow a page from this verbally adventuresome sub-culture, I'd like to say that the following sweet wines are scary good, and that serving them on Halloween this year would be wicked bad of you.

By Deirdre Bourdet

Wine tasting parties always seem like such a fun, good idea, particularly this time of year as the evenings get chillier, and harvest-themed wine events get pricier.  If only someone else would throw one... but actually, hosting a wine-tasting is a snap when you keep it simple.

Step 1: Pick a tasting theme--like oak vs. no oak Chardonnay, Napa vs. Sonoma, Old World vs. New World, or some other contest fraught with passion and potential conflict.  If you need thematic inspiration, or suggestions for generally-available wines at all price points that are good examples of regional or stylistic wines, check out Great Wine Made Simple by Andrea Immer (now known as Andrea Immer Robinson). 

By Courtney Cochran

Made from scores of regions, hundreds of varieties, thousands of producers and newly released each vintage year, wine is one of the most data-challenged consumer goods we enjoy. But now, thanks to a host of fancy new iPhone and iPod Touch-compatible applications, sorting through the dizzying array of wine selections in stores, restaurants and even in your own cellar is getting a whole lot easier. Read on for our picks for top applications to fuel your Wine Country lifestyle; they make researching, scoring, sharing and even buying wine a snap - and they let you do it all from the palm of your hand.

Honing in on the best wines for hot fare

by Courtney Cochran

There are few places in the world where people get as excited about eclectic cuisine as they do in Northern California. This truth was at the top of my mind while I reflected on a spirited Cajun-style crawfish boil I attended at a private home in Napa a while ago.

There, an excited group of wine industry luminaries had waited anxiously while two giant pots' worth of crawfish freshly harvested from the Sacramento River cooked over several hours in piquant Cajun spices. After a protracted cocktail/cooking hour, the pots of boiled crustaceans were poured out onto newspapers spread on an outdoor table for a southern-style alfresco meal. The guests, taking cues from a host with Louisiana roots, rolled up their sleeves and dove into the crawfish, ultimately polishing off the entire batch before retiring to nurse their over-spiced taste buds over conversation and cold beer.

What to quaff with these salty treats

by Courtney Cochran

Whatever wise guy once said "some of the best things in life are free" had it all wrong.

Most of the best things in life, in my estimation, are just the opposite: cable TV, fabulous vacations, exquisite meals in high-end restaurants and fancy cars are just a few examples of some of the better things in life that are most decidedly NOT free.

Given my realist tendencies, you can probably understand my frustration when somebody started referring to French Fries not long ago as "Freedom Fries." Although I understand the not-so-subtle political agenda behind the re-naming, I can't help but poke fun at the unintended implications of the new name. Because, as is the case with most good things in life, there's absolutely nothing "free" about fries.

By Courtney Cochran

As every bride-to-be knows, a wedding is about much more than just the ceremony - it's also about the many special occasions (Dress shopping! Shower! Bachelorette!) leading up to "the big event." 

What's more, every oeno-inclined bride-to-be also knows that each and every one of these occasions is destined to be still more memorable when paired with the perfect glass of wine. 

In this spirit, read on for our complete list of wine suggestions for weddings - as well for all of the associated fêtes that come before happily ever after.

A Sommelier Sheds Light on the Best Wines for BBQ
by Courtney Cochran

Firing, roasting, and grilling are decidedly du rigueur during the summer months, but finding wines that work well with this tricky fare can be a challenge. Just as shining a spotlight on an actor onstage brings her features into focus for an audience, these cooking methods serve to concentrate the flavors of whatever's being cooked, necessitating a wine with both strength and personality to stand up to the food.

Read on for the low-down on some of the more common characteristics of flame-cooked fare and how to track down the perfect wines to pair with these traits.

If you love Pinot (and all it's variations), then Pinot.com is the site for you.

Discover the "sensuality" of Pinot Noir  . . .

Plan to attend upcoming Pinot wine events around the country....

Pair some of your favorite dishes with Pinot...

Read recommendations on what Pinots to buy and drink...

Remember...there can "Pinot" no others!

www.pinot.com

By Angela Lytle

Good company, good food, and of course, good wine. What better way to celebrate the holidays than with a bottle of one of the magnificent wines available today. Enjoy the distinctive tastes of merlot and cabernet, sip the cold and flavorful white wines, like Chardonnay and Pinot Gris, and for dessert, try a nice sweet wine served ice cold.

There are literally hundreds and hundreds of varieties of wine, as remarkably different as the artful bottles that hold the wine. It is said, however, that there are eight major varieties of wine, including: Cabernet Sauvignon, Zinfandel, Shiraz, Pinot Noir, for the reds, and Chardonnay, Riesling, Pinot Gris and Sauvignon Blanc for the whites.

by Courtney Cochran

It's that time of year again, and you have no idea which wines to pair with your turkey feast during the Holidays. Do you stick with your usual favorites, Pinot and Cab, and throw in a nice Chardonnay for contrast? Or do you try something you've never had before, like a Gruner Veltliner, to make a big statement?

The answer lies somewhere in between. On upcoming Turkey Days you ought to offer a blend of whites and reds, but you also ought to seek out specific wines whose flavor profiles and weight complement heavier foods, which are often laced with a combination of sweet, savory and spicy notes. Some of these wines are exotic-sounding and can add an exciting contrast to your otherwise traditional table - never a bad thing!

By Robert Farmer

With only one or two exceptions among my decent-sized group of regular dining-out companions, I am always first to grab the wine list. And once I get it, I rarely let it go. Not to say others don't take a look, but instead I tend to keep hold of the list throughout the meal - occasionally prying it open to peruse depending on which stage of the meal we happen to be in.

I love looking at wine lists--the imagination of the sommelier or wine-steward is in full view in these lists, which can range in size and scope from a single-sided sheet of paper, to a handsome, leather-bound book that looks more like an Encyclopedia Britannica. This I know is not the norm. Many people shy away from a wine list like the waiter was waving a plate of liver and onions beneath their nose.

by Courtney Cochran

When the weather turns warm many of us feel inclined to pursue decidedly spring-like activities. Our short list of favorites includes spending time outdoors, foraging for fresh produce at farmer's markets and seeking out new wines to pair with the season's exuberant flavors and favorable forecast. Read on for some of our favorite selections for spring, along with - naturally - advice on food pairings and occasions for sipping. Santé!