makeupandwine

We’ve been experiencing the last vestiges of Summer here in the United States (well, except for our friends in Alaska).  Autumn is soon upon us and there’s no reason to leave those lovely summer wines in the cooler.  I’ve been enjoying my favorites, the Martin Codax Albarino,  from Spain, Fantini Trebbiano-d-Abruzzo from Italy and most recently I found a new favorite white, Domaine Guillemarine Picpoul from France.  We were in Burlington, Vermont and had the fortune of stopping in at the Vin Bar . I had never heard of a Picpoul wine, let alone tried it.  This is a beautiful white wine, similar to the Albarino but with more acidity to it.  The price is reasonable and if you’re lucky enough to find it in your shop, I recommend getting two bottles.

Keep in mind almost all white wines that have a high degree of minerality and acidity go with shellfish and seafood.  Another easy way to figure a pairing is where the foods come from.  If you’re eating food of a particular country, France, Spain, Italy, etc., then those foods will naturally go with the wine of that region.   And, if there is a lot of acidity in the food (such as tomatoes) then a wine with acidity (Barbera) will go with that food.  Salty and Sweet pair well (Port and Blue Cheese, or Sauterne and Blue Cheese), and sweet fruits (cherries, plums, berries) go well with most Rosé wines, dry (Pinot Noir) and not as dry (Grenache Rosé or Mourvèdre Rosé – or a blend).

Another thought when you’re experiencing warm weather, you can, and should, chill the lighter of the red wines to 60 degrees.  The lighter reds that I keep in my cooler are; Pinot Noir, Barbera, Petite Sirah,  and Australian Shiraz (the lighter style, not the dark inky style). These wines will change as they warm up and their flavors will soften, giving you different notes and aromas to experience.

The table below is a simple list of easy to access wine for warm/hot weather and some easy pairings.  Your tastes may differ, this is just a starting point.  What will you be pairing with your chilled wine?

Type of Wine	Name of Wine	Easy Pairing
WHITE
Albarino	Burgans Albarino Baixas Rioja White	Spicy Indian and Thai
Albarnio	Martin Codax	Arugula Salad
Chenin Blanc (South African)	De Morgenzon Reserve	Turkey, Cranberry
Chenin Blanc (Blend)	Pine Ridge Chenin Blanc/Viognier	Pork, Nuts, Cheddar Cheese
Grüner Veltliner	Höpler	Wiener Schnitzel,   Green Beans,
Pinot Gris or Pinot Grigio	DaVinci	Lemon Chicken, Fennel salad
Riesling (Dry)	Chateau Ste. Michelle Cold Creek Riesling	Asian Food
Sauvignon Blanc (French)	Joseph Destinea Mellot	Chicken, Turkey, Chives, Green Veggies
Vermentino	Fattoria Pagliaatura Vermentino	Pasta with Seafood, Herbs & Citrus
Vino Verde	Casal Garcia	Light Cheese, Chips (drinks well alone)
Viognier	Cline	Curry or Asian Food
White Bordeaux	Ducasse Blanc	Tarragon Chicken, Asparagus
White Burgundy	La Chablisienng	Roast Chicken with Mushrooms
ROSÉ
Grenache	Alloy Wine Works “Tin City”	Melon and Prosciutto, Salade Nicoise
Tempranillo	Mas Que Vinos Ercavio	Greek Cuisine, Paella, Grilled Sausage
Pinot Noir	Rive Sud	Grilled Pork or Beef, Quiche
Provence	Bandol	Artichokes, Caesar Salad
RED
Barbera	Mati	Grilled Beef, Mushrooms
Grenache (American)	Alban Vineyards Estate Grenache	Spicy Grilled Meat and Vegetables.
Petite Sirah	McManis	Barbeque Beef, Duck, Lamb
Pinot Noir	Acrobat	Herbed Pork Roast, Lamb