Fall Into Wine

hello octoberThis is a wonderful time of year.  Autumn.  I love the colors and the weather.  Living in New England is a fabulous experience during the Autumnal months.  Figuring out what wine to drink is not as wonderful.  One day the weather is 70 or higher, the next day the temps are in the 30’s.  Sunday dinner is Barbeque Ribs, Tuesday we’re eating Chicken Stew.  How do you know what to drink with this up-down thing?

With the onset of the cooler temperatures, I’m tempted to put decoyaway most of my whites and dry Rosés.  This seems reasonable and logical but it is perhaps not the best course of action.  If you’re in a colder climate, you can definitely put away the Vino Verde and the Albarino wines, these should be consumed when the weather is hot and they are chilled.  The Sauvignon Blancs and rounded Chardonnays that you have from the Northern Hemisphere will still be something to enjoy.

zucchini pastaYou can pull those Northern Hemi Sauvs and Chardonnays out when you’re serving a white based pasta dinner such as Chicken Alfredo or Zucchini Pasta II, or anything with mild seasonings.  Add a White Burgundy to your Roast Chicken dinner, it will pair beautifully. Just because the temps are getting cooler, doesn’t mean you need to put all of the white wines away.

However, if you’re like me, and turn to fall winethe comfort food when the weather starts to chill, then you’ll need to stock up on the reds.  Not the Big Bad Boys (Chianti, Barolo, Super Tuscan), more along the line of the gentle, kinder reds.  Reds such as Gamay (Beaujolais), roasted pork Grenache, Pinot Noir and Malbec.  Other than the Pinot Noir, these are reds that are not in the usual rotation of red wines, but they are fabulous for the foods we’re cookingiced pumpkin cookies during the Fall season.  Think of these reds when you’re serving a Herb Roasted Pork with a Tangy Glaze, yum.  The Pinot Noir would be the obvious choice but the Grenache would be my choice.  Save the Big Bad Boys for January, when you’re cooking robust stews and Baked Ziti.

For a super Fall FoliagCotes-du-Rhonee Dinner, serve an Autumn Pork Roast, complete with Butternut Squash and Applesauce, add some roasted new potatoes.  For desert, try Iced Pumpkin Cookies.  I would open a  Côtes du Rhône  with this dinner.   Now is the time to bring out the root vegetables (carrots, snowpotatoes, onions, parsnips) served roasted with rosemary. you can dish up this group of veggies with any braised or slow cooked meat.  Open a Cru Beaujolais, you’ll be glad you did.

Although many say October is the time for “Pumpkin Everything”, I would rather say October is the time for a “Well Balanced Wine with Anything”.

And don’t forget – November 7th is International Merlot Day – yes – November is the perfect month for drinking Merlot.

November 7th International Merlot Day
November 7th
International Merlot Day
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Is Malbec the New Pinot Noir? Hmmm….Not Sure

Most of us are aware wine trends, likes and dislikes,  go in cycles.   25 years ago Merlot was the “new found wine”, then the shift went from Chenin Blanc to malbec wineChardonnay.  The last seven years has seen a resurgence of Rosé, Shiraz and most recently Pinot Noir.  Why?  What is the reason different varietals go through these phases and crazes?

Undoubtedly Cabernet Sauvignon is king of the reds, and for good reason.  There are a lot of wineries that produce this varietal, providing a nice spectrum of nose, flavor and finish.  So, why the big surge in Merlot purchasing in the 1990’s?  What is the reason for the upswing in sales for Shiraz in 2008?  Rosé, in 2012?  I believe there are several common denominators.

It is my firm belief that weather patterns causing a shift in climate are the biggest reason.  It just makes sense.  A few years of too hot, too dry weather will make for some unfortunate vintages.  This leads folks to look to a different grape, a different region, a different taste.  2012 chartThe weather shift may also bring a better vintage to a different varietal.  For example, if a person liked a fruit forward Cab, and the weather caused the Cabs to be more tannic, then that person will go for the softer, more fruity side of a merlot.  That same weather that is causing the Cabs to be more tannic may cause the Merlot to be rounder, juicer, and just plain better.

Another common denominator may be food trends.  When food trends swing from American Classic  Burgers, Caesar Salad and anything with Bacon to Gourmet Chocolate, Sushi and Lamb, you’re bound to see a swing from Merlot to Shiraz.   Wow, especially that 2013 chartGourmet Chocolate – that is a lovely pairing.  Then of course the lighter eating, gluten free everything, grilled fish – bring on the Rosé.

And the final common denominator that I’ve seen is the change in wine making allowing for just plain better wine.  Better wine at a better price will bring on a shift in what people like and want to  drink.  I have to say, three years ago I would not be purchasing a Malbec.  Now I do.  Why?  Because Malbec has gotten better, and the price is still low.

Okay, so what do we have?  A change in wine varietal preference, better wines coming from different regions of the world, food trends and pricing.  I was lucky to find the manager of the Barnard General Store, Joe Minerva, in the shop and had a chat with him.  His belief is the general public that is purchasing the current trend in wine (in this case it’s Pinot Noir) are buying the average price based, style of that trend.  Thus said, when a different varietal of wine comes along, at the same or less price with better taste and quality, the public moves on to a new trend.  This seems logical to me.  And, while it may drive up the price, it also drives up the quality.

What does this mean for us?  Well…it means if you’re in the market for a Malbec, you’re in luck!  It has a good price point and it is getting better.  If you’re in the market for a high quality Pinot Noir – you’re also in luck because there will be more availability on the shelf.

bosquetWhile Malbec was originally grown throughout France (it is one of the six grape varieties allowed in French Red Bourdeaux), its claim to fame for being an Argentine grape grew after the 1956 frost in France that killed off about 75% of the crop.  The grape is commonly used in red blends but has started making a name for itself as the predominant grape.  We have been enjoying Domaine Jean Bousquet Malbec from Tupungato, Argentina.  The price will be around $15.00.  The tasting notes are cherry and plum with a hit of  berry and black cherry flavors, backed by a finish of  mild notes of chocolate and coffee.  What’s not to love about that?

The timing of this new trend is good.  Malbec will typically pair very well with the food of the grilled veggiesSpring season; lamb, fresh greens, grilled vegetables, spicy barbeque, and of course dark chocolate.

I’m going to be adding a few bottles of a Malbec blend, most likely from the higher elevation of Argentina.  I suggest you try a glass the next time you sit down to enjoy dinner.