Romantic Meals & February Wine

groundhog-day-2016-wishes2-300x218February is here – finally! Seriously, I thought January would never end. February brings us many wonderful holidays with which to celebrate. Here in the United States, Ground hog day starts off the festivities. Up next is Chinese New Year, followed closely by Shrove Tuesday/Mardi Gras. Then there is Ash Wednesday, Lincoln’s Birthday and the all important Valentine’s Day! The final popular holiday is President’s Day (I guess this replaced Washington’s Birthday?)

This gives us a plethora of opportunities for cooking romantic meals and pairing them wine-dark-chocolatewith February wine. You may be asking what is February wine? For me, it is beautific reds and creamy complex whites. I’m thinking about Cabernet Sauvignon (the king of reds), Merlot, Tempranillo, and Sangiovese. The whites I love to drink in February are from France, White Burgundy (Chardonnay), White Bordeaux (Sauvignon Blanc) and Sémillon.

Yes, there are a lot of other reds, Pinot Noir, Malbec, Gamy, Grenache, the list can be quite long, and of course many, many other whites, Albarino, Vinho Verde, Pinot Grigio, I’ve written about all of these, but in February, especially in the cooler climate, I peggplantrefer a more complex red or a white such as the White Wines of France.

Now that you know what I deem to be February Wine, let’s pair these lovelies up with some meals!

For the vegetarians in this group, I tapped an excellent source from Australia, my lovely daughter-in-law. She is a vegetarian and she is a chef, I figured I would just go to the professional in the family. She recommended an Eggplant Parmesan or an Roasted Veggie Risotto.

Eggplant Parmesan

Ingredients

  •    1 large unpeeled purple eggplant, trimmed and cut into 1/8-inch thick slices
  •    1 teaspoon fine sea salt, or as needed
  •    2 eggs
  •    1 tablespoon whole milk
  •    1 cup Italian-seasoned Panko crumbs, or more as needed
  •    3/4 cup extra-virgin olive oil, or as needed
  •    1 (24 ounce) jar prepared marinara sauce, or home prepared marinara sauce –    recipe below.
  •    1 bunch fresh basil, coarsely chopped
  •    1 (8 ounce) package smoked mozzarella cheese, very thinly sliced
  •    1/2 cup freshly grated Parmesan cheese

Directions”

Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel. Sprinkle eggplant with sea salt. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Place 2 paper towels onto the stack and place a plate on top of the towels. Lay a heavy book onto the plate to squeeze out moisture. Allow to drip for 20 minutes to 2 hours. Rinse and pat dry.

Note: salting is done to take away bitterness, not to make the eggplant tender, and it is not necessary if you have wonderful tight-skinned, fresh young eggplants.

Beat eggs with milk in a shallow bowl. Place Panko crumbs into a separate bowl. Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside.

Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish.

Heat olive oil in a large skillet over medium-high heat; fry eggplant slices in the hot oil in small batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels.

Pour about 1/4 cup of marinara sauce into the bottom of the prepared baking dish and arrange a layer of eggplant slices to cover the sauce. Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top. Sprinkle Parmesan cheese over the top.

Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes. Serve immediately.

Marinara Sauce

Ingredients

  •    2 (14.5 ounce) cans stewed tomatoes
  •    1 (6 ounce) can tomato paste
  •    4 tablespoons chopped fresh parsley
  •    2 cloves garlic, minced
  •    1 teaspoon dried oregano
  •    1 teaspoon salt
  •    1/4 teaspoon ground black pepper
  •    6 tablespoons olive oil
  •    1/3 cup finely diced onion
  •    1/3 cup red wine

Directions

In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.

In a large saucepan, over medium heat, saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and red wine.

Cover the saucepan and simmer for an hour minutes, stirring occasionally.castle rock

If you do not have Panko crumbs, you can substitute bread crumbs.

I would pair this dish with a rounded Merlot, one such as Castle Rock. Look for a Merlot that has a few years on it. We recently had a bottle of Castle Rock Merlot, year 2011. Fruit forward, lots of berry notes, little tannin. Open the bottle about 15-20 minutes before serving.

Corn Risotto with Roasted Red Pepper

Ingredients

  • 2 tablespoons unsalted butter, divided
  • 1 leek, white and light green parts only, diced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 6 cups Unsalted or Low Sodium Chicken Stock, divided, heated
  • 1 1/2 cups corn kernels, fresh or frozen (thawed)
  • 1/4 cup roasted red pepper, chopped
  • 1 cup grated Parmesan cheese
  • 1/4 cup whipping cream
  • 2 tablespoons chopped fresh chives

Directions

Melt 1 tablespoon butter in a large pan over medium-low heat. Add leeks and cook, stirring occasionally, until leek is softened (do not allow to brown), about 6 minutes. Add salt and pepper to taste; add rice and cook, stirring, until grains look slightly translucent, about 5 minutes.

Pour in wine and cook, stirring, until wine has all been absorbed, about 2 minutes.

Add a ladleful of chicken stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Add another ladleful of stock, stirring, until rice has absorbed the liquid. Continue adding stock, one ladleful at a time, always allowing rice to absorb it before adding another. When about 3 cups of the stock has been added, stir in corn and roasted red peppers. Continue cooking, adding the remaining stock, a ladleful at a time, until all of the stock is incorporated, corn is tender, and rice is creamy and tender, about 30 to 40 minutes total.

Remove risotto from heat and stir in the Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.

With whisk or electric mixer, beat cream at high speed until it holds stiff peaks. Uncover the risotto and stir vigorously. Season with salt and pepper to taste. Before serving, stir in the chives and then gently fold in cream.

Serve ducasse-graves-bordeaux-blanc-2013immediately.

Pair this with a chilled bottle of White Bordeaux, Ducasse Blanc would be my choice. The crispness of this beautiful wine would not compete with the decadence of the Risotto.

On to my favorite chicken dish. I serve this often to celebrate, it is one of my family’s favorite recipes.

Lemon and Wine Chicken

Ingredients

  • 2 or 3 skinless, boneless chicken breast half – pounded thin
  • 2 or 3 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • white pepper to taste
  • 1/2 tablespoon chopped garlic
  • 1 small onion, sliced
  • 4 mushrooms, chopped
  • 1/2 lemon
  • 1 1/2 cups Chablis or other dry white wine
  • 2 tablespoons butter, room temperature

in a medium skillet, heat oil and sauté the onion, garlic and mushrooms until slightly brown. Remove the onion, garlic and mushrooms to a dish. Heat more olive oil if necessary for frying the chicken. Dredge the chicken breasts in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3 to 4 minutes.

Turn chicken over (presentation side up) and add the wine, the onion, garlic and mushrooms, pour the juice from 1/2 lemon over and simmer for about 10 minutes.

Remove chicken from skillet and add the room temperature butter. Swirl it around in the macon villagesskillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken. Serve over wild rice pilaf or angel hair pasta.

Pull out a chilled bottle of White Burgundy to serve with this dish. I brin

g out a bottle of Henri Perrusset Macon Villages to enjoy when we have this chicken. The wine is creamy and complex, but it finishes with a taste of citrus to compliment the lemon in the chicken.

filet mignonFor the meat lovers, the most romantic of meals is a steak, and I always go with a Filet Mignon when it is time to turn up the romance.

Filet Mignon with Balsamic Glaze

Ingredients

  • 2 (4 ounce) Filet Mignon steaks
  • 1/2 teaspoon freshly ground black pepper to taste
  • salt to taste
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine

Directions

Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to Rodney-Strong-Cabernet-Sauvignon-2009-Labeltaste.

Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.

Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

The only wine I can recommend to serve with this meal is a Cabernet Sauvignon, of course. Bring out the big guns for this, something such as Rodney Strong’s Sonoma County Cabernet Sauvignon, the older, the better. Try to find a 2010 or 2012. Open the bottle 25-30 minutes before serving to fully enjoy the flavors of blackberry, cocoa, and herby black-currant.

lindt dark chocolateFor dessert, to go with any of these meals, serve a Petite Sirah, such as Michael David’s Petite Petit Sirah, slightly petite petit sirahchilled with a very dark chocolate. I like Lindt’s extra dark. If you’re not serving chocolate, then pair a bottle of Ware’s Warrior Port with some blue cheese, that is room temperature, one such as Plymouth Blue Cheese.

No matter what you serve, be sure to celebrate at least one big_blueoccasion during this wonderful month of February.

 

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Hot Weather – Cool Wine

boston summerWe’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 chilled white wineshellfish 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).

Chilled-red-wineAnother 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

Main Course – Grilled Lemon Chicken with Linguine

grilled chicken 2Tonight we moved on to the main course – Grilled Lemon Chicken with Linguine, fresh green beans on the side.  This is the warmest day of this week and I wanted to cook this meal on the grill but of course that isn’t the easiest way to cook pasta.   One note; we do not have air conditioning in our house – most do not have air conditioning in their homes here in Vermont.  Many do not even have a/c in their cars (I don’t).  To offset the heat of boiling pasta in the kitchen in the evening, I decided to boil the pasta to an al dente level early in the day and then reheat it in the evening.  Not the most gourmet method but it worked.  I didn’t rinse the pasta until right before I served it, and I rinsed it in very, very hot water.  This worked fine.

I found this recipe on allrecipes.com.  The recipe is as follows:

Chicken Lemon Linguine

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons olive oil, or more as needed
  • 1 small onion, chopped
  • 2 cloves garlic, minced, or more to taste
  • 2 1/2 cups milk
  • 3 cubes chicken bouillon
  • 2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup cold water
  • 2 tablespoons cornstarch
  • 1/2 pound seasoned grilled chicken chunks
  • 1 (16 ounce) package linguine pasta
  • 1/4 cup lemon juice
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon lemon zest
  • 1/2 cup grated Parmesan cheese, or to taste

Directions

Heat butter and olive oil together in a saucepan over medium heat; cook and stir onion and garlic until tender but not browned, about 5 minutes. Add milk, bouillon, oregano, salt, and pepper to onion mixture; bring to a boil. Reduce heat to medium and cook sauce for 5 minutes. Whisk cold water and cornstarch together in a bowl until smooth. Mix cornstarch mixture and chicken into sauce; cook until heated through and thickened, about 5 minutes.

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.

Turn heat under saucepan with sauce to low; add lemon juice, parsley, and lemon zest and cook until heated through, 1 to 2 minutes. Add pasta, toss to coat, and transfer to a serving bowl; top with Parmesan cheese.

My changes to this recipe;  Igreen beans increased the cornstarch by one tablespoon (a total of three tablespoons), I grilled a flattened chicken breast, seasoned with olive oil, salt and a little lemon pepper then cut the chicken into one inch strips.  I used white pepper and a bit of the lemon pepper in the sauce.  I cut down on the Oregano, only used 1/2 teaspoon.  This recipe was served by putting the pasta onto the plate, adding strips of chicken, spooning sauce over this and then the parsley was sprinkled on the top.  pinot grigio I omitted the Parmesan cheese.

The green beans were so beautiful, fresh from the field, that I only steamed them for 3 minutes.  I always add salt and lemon to the water when steaming vegetables and this worked ideally with this side dish.

Reata_Chardonnay_LInitially I thought to serve a chardonnay with this meal but after preparing it, I thought a Pinot Gris would be better.  We opened both a Reata Chardonnay (not the Franciscan Napa Valley Chardonnay as originally planned) and a Da Vinci Pinot Grigio.  The Da Vinci Pinot Grigio won the evening, hands down.   I believe it was the crispness of the citrus and acidity of the Da Vinci that paired so perfectly with the lemon in the sauce.  The Reata was nice but a bit too complex for this meal.  It could have been the warm weather, difficult to say.  The Reata is one of my favorite chardonnays, it is not overly buttery or heavy.  Instead, the Reata starts out with some acidity but has a smooth finish.   This is a very good chardonnay but for this particular pairing I would go with the Da Vinci Pinot Grigio.

This meal was excellent on a warm summer evening.  The lemon in the sauce was light and refreshing, the wine was crisp and of course the company was wonderful.

The fourth course is the salad course, odd for us here in the States.  We usually eat our salad before the main course but I am looking forward to this salad.

The Odd Wine Pairing

Peanut_Butter_&_Jelly_Sandwich_imageMost wine drinkers know the typical pairing rules; beef = heavy red, Cabernet Sauvignon, Barolo, Brunello. Seafood/Shellfish = white, Sauvignon Blanc, Chardonnay, Pork/Pasta = Pinot Noir, Zin.   But what about those evenings when you’re not eating the standard fare for dinner?  I do not usually eat a full meal for dinner, most nights I’m not wanting or needing more than a small nosh before bed.

While attending a recent wine tasting, I realized I do not always pair the wine I’m drinking with conventional food – or any food.  There are those days whentwirl pinot grigio I just don’t want a big meal at dinner but I do want a glass of wine.   It is those evenings when I’m just enjoying a peanut butter and cherry jelly sandwich that I find myself thinking – now…what wine goes with peanut butter and jelly?  Answer:  Pinot Grigio.   I really like the Twirl Pinot Grigio which is from California.  This is a dry, slightly fruity Pinot Grigio.  The cherry jelly  brings out the fruit in this wine.  Any type of sweet jam or jelly would do the same.

Captain Crunch is a bit more of a challenge to pair with wine.  I personally do not eat cereal but there are those in my family that do.  And, while I do not advocate eating a dry reislingsugary cereal in the evening,  if you’re a person that enjoys a bowl of Captain Crunch late in the evening, try a Dry Riesling,  such as Chateau St. Michelle Dry Riesling.  We usually drink this with sweet or spicy foods (think Thai food or spicy Asian food).

Nachos is more my style for dinner than cereal.   We recently enjoyed some nachos with pickled jalapeño  nachospeppers and pulled pork.  A typical wine to go with this would be a red Rioja.  The oak aging of a red Rioja brings out the best in any barbecued beef, pork or chicken.  However, the sweetness of the pulled pork made me think a French or lillieCalifornian Sauvignon Blanc would be tasty, and yes it was.  We paired this with Lillie’s Californian Sauvignon Blanc.  While the Rioja was good, Lillie’s was a surprising tasty treat.   Lillie’s is from the Northern Coastal region of California, with medium acidity with flavors of lemon and grass, not a lot of melon in this Sauv.

Now, let’s talk about Mac n Cheese.  I imagine you’re thinking “Mac n Cheese in the summer?”  Yes!  My personal recipe calls for a sprinkling of shredded cheddar/jack, then blue cheese crumbles, a dusting of panko crumbs or bread crumbs then a drizzle of Vermont maple syrup.  Yep, Vermont maple syrup (if you’re going to make this recipe please use Vermont maple syrup).  This particular recipe works well as an appetizer, broadbentespecially at barbecues or an afternoon get-together.  A nicely chilled Grüner Veltliner goes perfect with this recipe, keeping it light and fresh.   We enjoyed Broadbent, from Austria.  A typical Grüner Veltliner is crisp, light and fresh with notes of toasted almonds and melon.  Broadbent is no exception to the freshness of this grape varietal.  The flavors of the Broadbent Grüner Veltliner enhance the blend of the blue cheese and maple syrup.  Mac n Cheese is a good choice to have at parties because many people cannot eat shellfish, fish and/or beef.  Most everyone I know can, and does, eat Mac n Cheese!

For those evenings when a grilled cheese sandwich and/or tomato soup is on the menu, try a Central Coast California Chardonnay.  Of course the wine choice would change depending on silverwhat cheese you choose, but for a typical medium cheddar grilled cheese sandwich, I’d go with a medium oaked, medium bodied chard.  Most of the Chardonnays coming from the Central Coast region of California fall into this category.   One of our favorite Chardonnay wines from this region is Mer Soleil Silver Unoaked Chardonnay which comes in a unique ceramic bottle (very easy to locate in your chilled wine storage).

If your choice for dinner is the fresh produce of Summer, and veggies are on the grill, try a Vinho Verde.  Grilled veggies are synonymous with Summer as is Vinho Verde.   Coming from Porcasal gtugal, most Vinho Verde wines have a light effervescence and a hint of sweetness, together with citrus and melon flavors, making them perfect for a light grilled supper.  One of my favorite Vinho Verde wines is Casal Garcia.  The lightness of the Casal Garcia makes it perfect for any mildly flavored dish or as an apéritif.

We have covered a lot of wine for the summer weather but for baked potato those of you that are stuck in colder weather and craving the comfort carbs such as potatoes (mashed or baked) or some good old dirty rice and beans, try pairing these foods with a easy going red such as a whitehall laneMerlot, Right-Bank Rhône or even a Grenache.  These wines are usually easy on the tannins and lean more to the fruit forward side.  Keep the Big Boy Reds, the Barolos and Cabs for the meals heavy in beef.   We recently enjoyed a lovely Merlot from Whitehall Lane.  Nice and soft with notes of plums and blackberries.  Not a lot of structure in this wine but then a meal without heavy protein does not need a wine with a lot of structure.

And finally, when you’re not in the mood for a meal but want a bit of something to end the day, try pairlindting smooth Blue Cheese with Warre’s Warrior Port.  If you’re looking for something on the swmcmaniseeter side consider pairing very dark chocolate with a slightly chilled Petite Sirah.   We usually open a bottle of McManis Petite Sirah when we’re in the mood for this combination.

Now that you have some ideas for ways to pair what is in your wine stash with what you’re having for supper, what will you be eating and drinking tonight?

Weather or Not – What to do, What to Drink?

boston summerOur weather here in New England has been heating up.  Not as much as other parts of the world but for us – 80 degrees is hot.  We do not have a lot of air conditioning, many of our cars do not have it.  We rely on fans and chilled beverages.

Most of us are familiar with the white wines you will usually find on the shelves of your favorite wine shop; Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio, to name a few.  These are all good and do well in the summer heat but there are other whites that can be crispier, cleaner and brighter.  I’m talking about the Albariño, Viognier, Vermentino and Vinho Verde wines to name a few.

My all-time go-to favorite for summer is the Albariño.  The Albariño wines generally comes from Spain albarino-wine-0810-mbut some can be found in Portugal, Australia and the United States.  Depending on the type of soil the vines are growing in, the taste of this wine runs from a more mineral-driven and structured wine to a softer, rounder wine.  The Albariño grown in an acidic, granite soil will produce a wine similar to a dry Riesling for its minerality and a Viognier for its fleshiness and peach/apricot character. The vines grown in a sandy soil will produce a taste closer to a Pinot Grigio with a floral feel and flavor.  Regardless of where your Albariño is grown, the taste is perfect for a hot summer day.  A Spanish Albariño will be the easiest to find in your wine shop.  It should cost anywhere from $11.99 to $21.00.  Do not keep this wine in your storage longer than 12 months, and as with all chilled wines, let it warm up slightly to really appreciate the subtle nuances of the grape.  I would pair this wine with any food you would serve on a warm summer day; grilled fish, poultry, veggies, salads or just sip it and enjoy it with a cheese plate.

vinho verde regionVinho Verde is another favorite of mine.  It is perfect for those hot summer afternoons when all you can do is sit on the porch or deck and drink crispy chilled white wine.  Vinho Verde is a Portuguese wine that has a light fresh green flavor and will typically have a slight effervesce to it.  Vinho Verde is not a grape varietal but a blend of grapes coming from the Vinho Verde region in Portugal.  The price of this wine is usually between $8.00 and $12.00,  It is easy to drink by itself or pairs easily with grilled fish or a tasty fruit salad.   Because of the light fresh nature of this wine, I would not overwhelm it with anything heavy or overly spicy but it would be perfect with a seafood salad.

Viognier  (prounced vyon-yay or vin-yay) can be found world-wide.  From France to New viognierZealand, North America to South America.  This is a lush, soft full bodied wine with notes of peaches and pears.  I prefer my Viognier to come from a cooler climate to lessen the amount of sugar in it.  The Central Coast of California is a good place to start.  This is the one summer white that I would pair with a spicier food such as Thai or zesty barbeque.   The price of this wine should run between $10.00 and $20.00 depending on the location of the winery of origin.

The last of the “other whites” is Vermentino, which will take us to Italy.  This is the lightest of the whites, with a pale straw color and the flavors of green apples and limes.  The taste is more to the sweeter side while still remaining a dry wine.  Lovely with your Oysters and other shellfish, or your grilled veggies but will still be just as good without a food pairing.  The pricing on a Vermentino will run between $15.00 and $20.00 and worth it.

vermintinoThe Albariño, Viognier, Vermentino and Vinho Verde wines are what I drink from July to September.  While they are similar to the Sauvignon Blanc, Pinot Grigio and Chardonnay wines, they offer a bit of deviation from these to give you a variety of choices.   What’s not to like about having a choice of wines?