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WineSmarts editor celebrates new book |
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Written by Jennifer Elias
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Sunday, 14 May 2006 |
| WineSmarts editor celebrates new book and gives wine & food pairing tips |
I went to a winetasting last week celebrating WineSmarts editor and friend Ray Johnson’s new book, The Good Life Guide to Enjoying Wine. There was a nice crowd of about 30 people...
It was held at the Viansa wine bar in San Francisco, and in addition to tasting their Italian-inspired wines, we also got to taste some oldies but goodies that Ray generously shared with us.
Ray gave some great tips on wine and food pairing:
• Don’t spend so much energy chasing the perfect wine and food match. Things change depending on what you feel like, who you’re with, etc.
• Avoid the trap of picking a single wine for a whole table of people—everyone has different tastes, so find out what kinds of flavors they like and order a few bottles.
• Pairing wine with sweet foods: try a wine sweeter than the food. For fruit, crèmes and pastries, try a sweet white. With black fruits or chocolate, try a red. And, Ray suggests, don’t forget Malmsy Madeira (Madeira is made on the island of Madeira just off of Portugal, and Malmsey is a grape that makes one of the richer, sweeter madeiras)--it’s especially delicious with Roquefort.
• Young trophy wines – when you have an elegant bottle that’s still young, pair it with a dish with lots of protein and salt to work with the heavy tannins.
• Old gems – taste an older wine before your guests do—sometimes they fade with time. You might want to serve it with something very delicate, or just enjoy it alone.
Here are the wines we tasted:
From Viansa,
I had a lovely, light, dry white, with some mineraly taste and a long finish. Tocai Friulano that would make a great summer white.
Tocai is a grape made famous in Italy and has recently been the subject of international disputes, because the name is so similar to the Hungarian Tokaji or Tokay, that makes a very different, sweet wine. Here’s more information on the Tokay dispute.
From Ray’s collection:
1) Sori’ Paitin Dolcetto d’Alba DOC, 2003
2) Poliziano, Vino Nobile Di Montepulciano, DOCG, 1999
100% Sangiovese
3) Silvio Grasso, Barolo DOCG Pì Vigne, 1998
YUM. This is a wine made from the Nebbiolo grape which had an aroma of stewed black fruits. It had quite a bit of tannin but would have been great with food. Ray noted that “while Nebbiolo is typically hard as nails when young,” they can age beautifully.
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Last Updated ( Tuesday, 13 June 2006 )
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