Wine

The most important principle when pairing wine and food is balance. When the elements align, the food and wine match is “in balance,” but when the attributes are off, the pairing is “out of balance.”

To strike a balance, seek to obtain similar qualities in the wine and food, or diversify the flavors in combination. Food and wine pairing is a highly subjective process. The old rules are: primarily red wine with red meat and white wine with fish and poultry. In my opinion, this doesn’t take into consideration the complexity of today’s multi-ethnic foods and the wide range of wines from around the world that are now available.

These days you’re more likely to hear food and wine pairing suggestions that don’t abide by the old rules. There’s tons of room for experimentation and expression of your own personality in pairing. Rules were made to be broken. Not conforming to a “rule-of,” can sometimes lead to amazing results and is the sign of a true artist. But, it is important to develop a familiarity with convention and an understanding of why the suggested combination usually works. This will give you a good foundation for wine and food experimentation.

I do like to play with my food and wine pairing, but I can’t take the credit for the amazing combinations that Pace Webb comes up with for us each week. That’s all hers and once again she has an amazing dish for us to pair with this Vida Organica Sparkling Chardonnay. This well-balanced, medium-bodied, deliciously fruity Chardonnay works wonders with Paces’ Miso Glazed Cod. Wait until you try this. Make sure to send us your comments on how it turned out!

When it comes to wine the terms “legs,” “nose” and “body” do not refer to any part of the anatomy. Instead, these words help define and describe particular characteristics of the varietal being enjoyed.

Legs are the rivulets of wine that run down the surface of the glass after swirling or sipping. Legs are not an indication of quality; rather they denote alcohol content, (the higher the alcohol, the more distinctive the legs).

Nose refers to how a particular wine smells, its aroma, or bouquet. The body describes how the wine feels in the mouth: whether it’s full like a Cabernet Sauvignon or light like some types of Sauvignon Blanc. Wines are generally classified as light, medium, or full-bodied.

Just a few wine tips I thought you might enjoy. Now onto the delicious food pairing for this weekend. When you eat foods that are in season you get the best flavors and nutritional value. Pace Webb has paired this Yalumba Organic wine with her delicious Pumpkin Coconut Soup, a great in-season dish, perfect for this weekend. Enjoy!

The U.S. is predicting to be the largest wine makers by the year 2010 if we continue our current trend in wine consumption. Among the world’s top five wine-consuming nations, the U.S. is seeing a significant rise in the total number of wine consumed. The total consumption in the other four countries, (France, Germany, Italy, Spain), is declining a bit, according to the Wine Institute.

The growth of U.S. wine consumption has been fueled by a few factors. These include health benefits, fine wines being produced at great value, the industry’s campaign to demystify wine and the eco green agricultural practices that have risen over the years.

When you buy organic wine you are doing more then buying a healthier wine. You are helping change the way you live in the future.

My organic wine pick for the weekend is the Palin Cabernet Sauvignon 2007 from Chile. This organic wine has serious hints of chocolate and deep, rich fruits. The finish is fairly strong, yet light. It is the perfect paring for Pace Webb’s Green Lentil Salad, a wonderful culinary addition to this Cabernet.

Maintaining healthy, biologically active soil is the main objective of organic wine making. In the vineyards it means cultivating the soil instead of applying herbicides. It means using natural fertilizers, such as composted animal manure, versus chemical fertilizers.Organic farmers promote “biodiversity” and allow plants other than vines to grow in and around the vineyard. Biodiversity helps regulate the vineyard’s soil by attracting beneficial insects, spiders and predatory mites, as well as provide shelter and food, (pollen, nectar and other bugs), and replaces the need for chemical pesticides or insecticides.

Now, doesn’t just knowing this small bit of information make you want to enjoy a great bottle of organic wine?

My wine pick for the weekend is lovely Sobon Estate Rocky Top Zinfandel 2006 from Sierra Foothills, California. The aromas are of blackberries, cherries, and cocoa and the wine is made entirely from certified organically grown grapes. It’s the perfect fall pairing for Pace Webb’s Pomegranate Braised Tofu dish. Enjoy!

The history of wine spans back thousands of year, to around 6000 BC. In many cases it was used in ceremonial life. That is exactly how I plan on experiencing wine this weekend! With family and friends in town celebrating the engagement of one of my younger brothers, we’re difinately going to be engaging in some ceremonial wine drinking.

What could be more fun then wine, food, friends and Bocci ball? In cultures all over the world, wine has historically been a staple at the dinner table and social gatherings, and in some cases both the winemaking and culinary traditions of a region have evolved together over the years.

I can’t say that will be the case with us this weekend, but we’ll be evolving together as we enjoy this Muga Reserva 2004 Tempranillo from Rioja, Spain.

This is the only winery left in Spain that uses only oak throughout the entire vinification process. They have their own cooperage and import the oak directly from the United States and France.

The wine is then aged for 6 months in wooden vats, (2 yrs. in 60% French and 40% American barrels, then 12 months in bottles), before it is ready for consumers. I would say this is a wine worth celebrating.

If you’re going to be enjoying festivities of your own this weekend, or just hanging at home, you’ll want to check out the amazing dinner pairing Pace Webb has suggested. Her Orangina Braised Pork Carnitas, not only looks amazing, but combined with the Muga Reserva 2004, you’ll definitely have a culinary hit on your hands.

Carmen Reserve Cabernet Sauvignon 2005

Fall is my favorite season. The cooler days, earlier sunsets and almost-cold nights, are just a few things that come to mind. Yet nothing can beat, (in my opinion), a night sitting on the porch (layered in sweatshirts), or a fall camping trip, (maybe in the Catskills), with a bottle or two of organic wine.

Red wine provides a sense of warmth and spice, which to me pairs best with the crisp fall air, fallen leaves and transitions to a more hearty organic cuisine.

Pairing a great organic red wine with a great organic dinner can be one of life’s simple pleasures.

The Carmen Reserve Cabernet Sauvignon 2005 from Chile has a deep ruby color with intense aromas of red fruits, blackberries and a nice toasty gradation. It’s the perfect pairing for an awesome Lamb Roast with Blackberry Sauce creatively created by the awe-inspiring, gourmet diva, Pace Webb.

Wine and food are meant to be enjoyed together and that holds true whether you’re having a five-course gourmet meal or takeout.

In each aspect of our lives, we want to make choices that both maximize our health and minimize our impact on the environment.

“Greening” your wine and food choices, then combining the two is a great way to feel good from the inside and out. Head on over to The Green Girls to pick up Pace’s Lamb Roast recipe, then get cooking.

Red Truck Sauvignon Blanc 2007

This Red Truck Sauvignon Blanc 2007 is so great, it’s certain to rev your engine!

Red Truck is an invigorating wine. Organically grown and farmed on Monterey and Lake County vineyards by the Bartolucci Family, it’s clear the family has a devotion to organic farming since they have been practicing it for over a decade. The grapes are certified by the California Certified Organic Farmers, the most recognized and trusted seal in the organic marketplace.

Did you know that it’s been stated that drinking a modest amount of organic red wine, (no more than one glass per day), increases cardiac output and arterial elasticity? Another quick stat is that one glass of wine a week may reduce the risk of senility or Alzheimer’s disease. I’ll drink to that!

To me, this is a great board game, card game, sitting around with a few friends, laughing it up, organic wine. Red Truck delivers a different kind of wine experience, not too serious, but full of life. The price tag is great too! I fell in love after my first sip.

Michael Seresin, a New Zealand born filmmaker, (living in London), is the sole owner of Seresin Estate.

Michael has stated that it’s important to him that all three of his vineyards are managed and certified organic under BioGro certification.

The estate is also seeking biodynamic certification because as he’s told Wine Spectator, “Some of the best vineyards in Burgundy are doing it. It has nothing to do with sales or marketing… in essence, it’s traditional agriculture.” (July 10, 2006)

Seresin’s philosophy of working in harmony with nature is apparent in his commitment to careful hand-tending, and hand-harvesting of the grapes.

I recently tried this Seresin Leah Pinot Noir 2006 and really enjoyed it!

The grapes are mainly sourced from their Raupo Creek Vineyard, fruit de-stemmed with the wine matured in French oak barrels, (25% new). The Pinot has an alluring nose that’s reminiscent of a cool autumn day.

A few hints of raspberry and an almost biter cherry, with a smoky oak finish makes this a yummy, yummy, organic.

Seresin is for sure a name to look out for, producing some admirable, intricate, natural wines.

I came across some great articles recently published by The Nature Conservancy (nature.org) that explore wine, climate change and Mediterranean habitats. Definitely worth checking out.

The Grape Divide: What’s Your Wine’s Carbon Footprint?

Vineyards and Conservation: A Q&A with Jeffrey Parrish

Climate Change, Winegrowing and Mediterranean Habitats

With the last days of summer coming to an end and the crisp cool days and nights of fall upon us, my taste in wines is progressing with the seasons.

I just enjoyed this organic Luna 2004, (and no it was not planned), with the full moon tonight. I was out on a peddle boat, (yes I said peddle boat), enjoying my organic Merlot with good company. Does it get any better then this? I’d have to say it doesn’t!

Luna 2004 Napa Valley Merlot has the taste of fresh raspberries and a really great nutty flavor. This is a muscular Merlot, but elegant layers of berries, followed by persistent smokiness, creates a nice long finish.

This is a wine that will be enjoyed for its vibrancy, plus with a full moon reflecting off the water and good conversation, this smooth talking wine will have you falling in love with flavors, have you smiling, and wanting more for sure!

Luna Merlot 2004, is now a favorite of mine!