Campus Connection

The spring season is upon us and with it is a transition from dining indoors and keeping warm to backyard barbeques and trying to cool off.  Sure, winter was quite mild here in Baltimore, but it was still cold enough to keep most of us in a warm kitchen or dining room.  Just as there is something great about drinking a luscious, big red wine on a cold night, there is something equally as satisfying in starting off a warm summer night with a chilled white or rosé wine.  But just because our days and nights are heating up, that doesn’t mean it’s impossible to enjoy a red wine on a warm night.  Here I recommend a few types of white and red wines to try this spring and summer, and offer some advice on how to make the most out of the beautiful weather that is upon us.  For specific wine recommendations, feel free to contact me or as always, ask the staff at your local wine shop.
 

White wines for Spring

Spring is a time of new beginnings.  I always stress to people to try new wines and think outside of the box (especially boxed wine!).   Importantly, not only should you be trying new wines, but also new wine varietals.  For instance, have you had (or even heard of) Grüner Veltiner, Viognier or Albarino?  If not, you’re missing out on some great wines for this spring!  

Albariño:  This white grape varietal is found primarily in Northern Spain where it makes highly aromatic wines with flavors including peaches, almonds, citrus, fresh cut grass and floral notes. Albariño wines have great acidity, making them perfect wines for spring and summer, as well as an ideal pairing for grilled seafood. The Albariño grape is also used in making the crisp, dry white wines of Vinho Verde (“Green Wine”), in Portugal.  

Grüner Veltiner:   This number one most planted grape in Austria makes dry white wines that are filled with apple, pear and citrus notes and have razor sharp acidity.  These characteristics make them ideal for many types of cuisine.  Overall, Austrian wines (red and white) are becoming some of my favorite values in the wine world today.  Look out for the red grape varietals Blaufrankish and Zweigelt.  My favorite pairings for Grüner, though?  Spicy Thai food, sushi, and seafood dishes with lemon.

Viognier:  This grape of the Rhone Valley in France (and more recently California) has gained considerable attention in recent years.  Viognier wines have wonderful aromas of ripe apricot and citrus and wonderfully rich texture.  These are usually lower in acidity than many other white wines but pair well with grilled salmon, sea bass or halibut, as well as a variety of ethnic cuisine.

Red Wines for Spring

Gamay:   The sole grape of the wines in the famous Beaujolais, Gamay is a dark colored grape that has been around for 650 years. Flavors include cherry, strawberry, and the trademark cranberry, as well as light notes of spice and earth. Gamay is light in style which may be attributed to its origins from the Pinot Noir grape. I’ve had a few American-grown Gamays, some were good, some weren’t so good.  A great pairing for Gamay (depending on its style) can be BBQ Ribs, beef hamburgers, or salmon.

Cabernet Franc:  If you haven’t had a Cabernet Franc, you’re missing out!  This cross between a Cabernet Savuginon and Sauvignon Blanc makes wines that have loads of red fruit and spice, and very noticeable “green” flavors (bell pepper) which is their trademark.  One of only five grapes permitted in the prized wines of Bordeaux (France), Cabernet Franc is generally blended in with Merlot and Cabernet Sauvignon to give these wines a bit of spice and earthiness.  Look out for wines made with 100% Cabernet Franc from the Loire Valley of France to really understand what makes these so great.  Lighter style Cab Franc goes great with grilled salmon, tuna, or swordfish, as well as turkey burgers.

Charbono: Thought by many to be the same as the Bonardo grape (second most planted in Argentina), Charbono is a thick skinned red wine grape that has a good character and when done right can be a lot of fun.  I’ve had 10 different Charbono’s recently, all from the 87 acres of California that are home to the only Charbono plantings in the United States. These wines are ink-dark in color and display aromas of black and red fruits, herbs and spice. They aren’t too bold and have interesting flavor profiles unlike any wine I’ve ever had that can best be described as “eclectic.”  The interesting acidity and flavors will match up well with a variety of grilled meats and fish.

A few wine tips to keep in mind for summer:

Serve white wines chilled, but not too cold as it masks the flavors.  Champagne/white wines can be put on ice for 20-30 minutes before opening (assuming it was at room temperature).  In contrast, red wines when served too warm can taste “hot” (meaning very alcohol dominated).  I like to put my red wines into an ice bucket for 10 minutes before serving if they are above 65 degrees.

Never store wine in a hot area such as a warm kitchen, closet or cabinet.  Sunlight can ruin a wine, so seek a cool dark place to store your treasures.  No AC?  It’s OK to keep red wine in the fridge short term.  Just be sure to set them out for 30 minutes to an hour before serving.

Always have plenty of water on hand when hosting a BBQ or drinking wine outdoors.  It’s a lot easier to dehydrate when the temperature is into the 80’s or hotter!  Also, a key component to any wine tasting is a “spit” bucket to dump excess wine from your glass. 

“White wine always goes with fish and only red wine with meat.”  This saying plain stinks and is very misleading.  Drink what you like with what you like to eat.  If you want a Riesling with your Ribeye steak, drink a Riesling with your steak.  Above I suggested many red wine and fish pairings; I urge you to try a few, as well as many others to find out what you like the best!

Although there are no rules to food and wine pairing, there are some basic principles that will help you find what works the best.  Always keep flavors and acidity in mind.  Wines high in acidity tend to pair better with a wide variety of food.  Whether you are looking to complement the wine (a buttery Chardonnay with a butter piece of halibut) or contrast the wine (Dry Riesling with high acidity with sweet lobster tail meat with butter) is up to you.  Keep track of what you like the best and always try new things.   

When in doubt, pour a stout (or any other beer)!

For more information on food and wine pairings or to reach Michael, check out his website: http://www.foodandwineblog.com!