I remember when I first developed an interest in wine and food pairing . . . my husband at the time (he’s my ex now), said to me one day, “Jodi, every meal doesn’t need to be an event.” I must have stared at him as if he had sprouted antennae on top of his head, because he never made that observation again.

In life, you have to live for the little moments and therefore, every meal has the potential to be an event. Every wine and food pairing can be special in some way.

Even though I love to cook, I do occasionally drift to the dark side of the grocery store . . . the frozen food aisle. Conveniently close to the grocery store wine aisle. I have found that the PF Chang Orange Peel Chicken is an almost perfect pairing with Cupcake Vineyards Riesling. This is tasty, affordable and more satisfying than any drive-thru disaster. This dish takes approximately 10 minutes to prepare and plate with very little intervention. Enough time to open the wine and get comfortable. Turn on some music. Light some candles. Do not turn on the television. Take the time to discover how this lively Riesling brings out all of the wonderful citrus flavors of the orange peel chicken and cuts through the sweet and spicy sauce. See, every meal can be an event.

Do you have a favorite and convenient food and wine pairing for those busy busy days? Leave a comment!

There is something wonderful about sharing a meal and wine with close friends and family that is like no other experience in the world.  This experience for me is amplified, when the food is prepared at home.

It often occurs to me that I may not be normal.  When I am planning to have people over, I get really into it.  For me this is more than just a passion, this is full blown obsession.  Planning all of the courses (there are usually three to four), making sure that each course makes sense in the scheme of the whole meal.  Sometimes its about the wine and I plan that part first, and sometimes its about the food.  This weekend was a great weekend for cooking.  One of those weekends in which everything turned out perfectly.  Although we cooked several different dishes this weekend, we served the same wine all weekend and it was a great match.

My passion for wine is based on the shared experience of pairing wine and food with friends.  This weekend we were lucky enough to stumble on to a great value Cotes-du-Rhone at my local wine store.  We purchased this wine (a lot of this wine over the weekend) at the incredible price of $4.99.  I approached this wine with caution, fully expecting to have to stick the cork back in it and return it to its retail home of origin.  The great thing about wines at this price point when you are lucky enough to find them, is that you expect nothing.  If the wine is drinkable at all (and this one was), it is almost impossible for it to under-deliver. I realize that with three years on the bottle, the reason why it was on sale–potentially past its prime.  Would we have rescued it in time?  Good with Roast Chicken on Thursday, Good with Mushroom Pasta on Friday night, and I think perhaps the best with Breaded Pork Chops and Sage Cream Gravy on Saturday night.  Success!

I found this experience useful in reminding me that it is easier to match wine with food than many people think.  I believe that there are some matches that are better, but overall it’s pretty easy and nothing that should intimidate anyone.  It also reminded me that I have a sort of rustic style to my cooking that makes a wine like Cotes-du-Rhone a great match for many of the dishes that we enjoy at home.

I have enjoyed wines from the Rhone (as well as Rhone style wines from the New World) for quite some time.  I would have to say that this affair with Cotes-du-Rhone wines was love at first sip for me.  The red wines labeled Cotes-du-Rhone are made for early consumption.  Typically, they are bursting with red and dark fruit flavors and aromas and are very light on tannin.  This makes them generally pretty easy drinking and a nice pairing for a variety of foods.  If you prefer a fuller bodied wine, search for a Cotes-du-Rhone Village, or perhaps a Cotes du Luberon or Cotes du Ventoux (sub-appellations of Cotes-du-Rhone).

Do wine scores matter?

 This seems to be a favorite topic among bloggers and wine consumers, so let me throw ‘what I believe’ into the ring.  You have to love the internet!

What if I like a wine that has been rated poorly?

What if my friends find out?

OMG!  Seriously!  Relax – this is supposed to be fun.  This is wine.  Swirl it, smell it, taste it, and decide one very important thing . . . do you like it.

However, let’s talk about the way wines are evaluated and perceived, and how you can apply some of this to your own wine tasting experience.  The only way to learn this is lots of practice.  I know, terrible news.

Professional wine tasting is based on two things, objective and subjective evaluation of the liquid in your glass. An objective evaluation of wine will provide the taster with information regarding the more concrete qualities of wine (acidity, sweetness, and tannin).  These qualities are roughly measurable and experienced in the same way by most people.  These qualities are measurable when we remember that on a scale of low to high – medium is the norm.

Subjective evaluation of wine will provide information regarding the wine’s smell and taste.  These qualities are interpreted by an individual’s memory.  They are perceived differently by an individual based on their past experiences.

While it is important to note that professional wine critics taste hundreds of wines every year, it is also important

to note that this is done so in a very sterile environment and independent of food and the company of good friends, which in tampawinewoman’s opinion, always enhance the wine drinking experience.

The end game is all about how you interpret the wine, whether you are comfortable with the wine’s value (the enjoyment of the wine versus the price paid for the glass or bottle), and ultimately whether you love or hate the wine.

The thing that wine critics have over us “regular” people, is that they taste more wine then we could imagine (and I can imagine a lot).  Therefore, they are comfortable with the process of evaluating wine.  Learning to taste wine like a professional is a skill, something that with practice you can learn.  Lots of thoroughly enjoyable practice!

One of the things that I love about wine is that there is always so  much to learn.

This passion for learning (some may say obsession) contributes to the rather extensive wine library that I keep at home.

As I was putting some notes together for a presentation I am giving, I  came across one of my favorite wine quotes.

“every single bottle represents a year in the life of  somewhere.” (Matt Skinner)

In addition to being an insightful statement about terroir (more about terroir another time), this statement echoes some of my feelings about tasting and appreciating wine.

1.  Be respectful of the juice

2.  Give credit to the effort that goes into producing every bottle.

and, most importantly …

3.  Slow down

Take the time to get to know your wine.  Smell the wine.  Really get  in there, and not just once.  Great wine will

change dramatically the  longer it is in your glass.  Put away the gadgetry (specifically the Vinturi and other similar aerators) and let the wine do  it’s thing on its own timeline.  Enjoy this experience.  It’s a new year, start it out just a bit slower and appreciate all the aromas in your glass of wine.

When I am working on the floor at a restaurant, and I approach a table to talk about the wine list and their preferences, I have a very brief amount of time to determine a vast amount of information. However, perhaps of equal importance to what they are eating and what style of wine they prefer, is … do they want to “play it safe” or “take a risk on something new and different.”

At home, when I am entertaining and purchasing wine for a dinner or event, I have to make the same determination. If I play it safe, I can get something that I have had many times before that I know has the ability to pair with many foods and ‘plays well with others’ as well as having a general affinity for pleasing people.

As I stood at my local retailer and thought about my plans for the weekend, I decided to try a bit of both.

MY “SAFE” PICKS

Chateau Ste Michelle Indian Wells 2007 Chardonnay, Columbia Valley – Although I have had this wine before, it has been quite a while. Chateau Ste Michelle is a great winery and usually a very safe pick. I found this wine to be quite pleasant but it did not really excite me. I would definitely order it by the glass or drink it at a party if offered (as opposed to dumping in a house plant or empty sink), but I did not find it interesting enough to rush out for a case. I will say that they have done a nice job balancing the components in this Chardonnay, and it did have a pleasant finish.

Cline ‘Cashmere’ 2008, California – This wine is a blend of Grenache, Syrah, and Mourvedre (which you may know as GSM (Australia) or Cotes du Rhone (France). I am a pushover for Rhone varietals. This was a safe pick for two reasons – the first is that Syrah/Shiraz always comes across well with red wine drinkers. The second, is that Cline is an extremely reputable producer of Zinfandel in California. It is retailing for $21 from the vineyard. I picked this one up at $13.99 (if you are in the Tampa Bay area email me and I will tell you where). Although I purchased it at a great discount, I happily would have paid the $21. This wine offered the big ripe fruit and jamminess that made Cline a household name in Zinfandel. It had a beautiful, elegant finish. This all helped the wine to come off as very luxurious and the winery described the wine perfectly when they decided to name it ‘Cashmere’. The biggest problem with this wine, much too easy to drink and the one bottle that I purchased seemed to evaporate in record time. I definitely recommend this wine. I have just made a note in my new IPod Touch to grab some more today. Visit Cline’s website at http://www.clinecellars.com for more information.

MY “TRY SOMETHING DIFFERENT” PICKS

Peter Lehmann ‘Layers’ 2009, Adelaide -In a word this wine left me “irritated.” We have all been to those movies where the trailer has promised us 90 minutes of action packed edge of your seat movie experience, only to realize that the best part of the movie was seen at home in your living room during the commercial trailer. This wine from Peter Lehmann (a solid producer of Shiraz from the Barossa), is a blend of Pinot Gris, Muscat, Gewurztraminer, Chardonnay, and Semillon. Sounds like a nice mix for a tasty wine. It promised “Layers” of complex tastes and aromas. Simply stated this wine did not deliver. We even aerated, which I don’t usually do for white wines. Nothing. It is possible that it may be going through some sort of ‘dumb’ period. So, to be fair, I guess I should give it one more try at another time. But, I will be doing so reluctantly. At around $14 a bottle, I have had better white blends.

Casa de la Ermita Viognier 2007, Jumilla – Several of my wine “geek” friends have mentioned to me lately that thy have had an opportunity to taste Viognier from Spain. However, it seems to be absent from most retail locations in my area. I had just about given up hope when I came across this one. I may be slightly prejudiced because I LOVE Viognier. I love Viognier from France, California, Virginia, and Australia … and now I love Viognier from Spain as well. This was aromatically brilliant, had a great texture and overall was very tasty. If you love ripe luscious stone fruit (think peaches, nectarines, and apricots, with a slight scent of warm hay, and beautiful minerality (think clear stream water running over wet stones) then grab this wine. Don’t be intimidating by its deeper gold color. This wine was like taking a field trip out to a country farm. Under $15 a bottle. As a side note, Viognier can be a challenge to pair with food, but when you find that pairing that makes both food and wine “sing” it is worth the effort.

With 2010 literally around the corner, remember to get outside of your comfort zone and try something new whenever you can.

Cheers!

tampawinewoman

Dear Wine Stores:
It is with heavy heart that I write to you during this holiday season.  I must request that you stop staffing your stores with employees who are completely uneducated about wine and have no desire to learn.  Additionally, I must request that if you insist in continuing this practice that you have them refrain from distributing bad information to customers.
Sincerely,tampawinewoman

Dear Wine Consumers:
If I had only one wish this holiday season it would be that you re-evaluate where you are buying your wine.  We are so lucky to have some really great wine shops in the area filled with both knowledgeable staff and knowledgeable consumers that it would only make sense to support such places.  If you live in the Tampa Bay area, please email me and I will tell you where you can visit such a store close to your home.  
Sincerely,tampawinewoman





I MUST RANT just for a second 

So … here’s the deal … I had a fantastic wine dinner at my house this weekend.  All Australian themed.  My friend called me up and said, I would like to buy some wine for the dinner, can you recommend some bottles.  Happily I responded with a list of bottles that I know are readily available.  

As we were discussing the wine selections over appetizers I could not believe the ‘bad’ and ‘just plain horribly wrong’ information that she had received from the ‘wine person’ at the ‘big and large’ wine store.  There are so many people out there handing out incorrect information about wine and confusing everyone, what’s one more, right.  

During this holiday season find a wine store that you love, and a wine person you can trust.  Let’s support the small wine stores, who staff their stores with love and passion and have in place a staff that can truly assist you with correct wine information.

FYI – they do make sparkling wine in Australia! and you do sell it – as I saw it on your shelf just two days before in large supply.

Wine is Everywhere!

I have great news for all of us wine enthusiasts … wine is everywhere.  It’s as if the whole world is saying “cheers!”, all while endorsing your appreciation for the juice.  If you’re as passionate about wine as I am, you have to agree … it’s AWESOME.

It’s being sold at fine wine stores, mega wine and spirit superstores, Target, Walmart, Sam’s Club, Costco, grocery stores, drug stores, you can even buy wine at gas stations (choose wisely, for selection is limited, but it will do in a pinch).

It’s on television and movies.  All types of movies from romantic comedies to action packed thrillers.  It seems that everyone has time for wine.  I’ve seen it on soap operas and sit-coms.  They are not just drinking this stuff either. They are going to wine tastings.  They are owning vineyards.  They are really involved.

This week I was blown away when my son informed me that he was given a bottle of Pinot Noir in the video game World of Warcraft.  That’s right its even in video games now.  At least it wasn’t any F***ING MERLOT!

So, stop anywhere, buy some wine.  Pour yourself a glass and toast pop-cultures endorsement of your passion for the juice.

Seen wine somewhere surprising lately?  Let me know or comment below.

I sit in front of my laptop thinking about a lot of things this afternoon . . . should I go white or red with tonights creamy mushroom pasta . . . am I happy with tomorrow night’s outline for Wine 101 class that I am teaching as a guest speaker at WineMall . . . is the sun ever going to shine in Tampa again. But, my thoughts keep going back to a pressing engagement coming up. The upcoming engagement is a birthday party and wine dinner for someone who has recently become an important part of my life. I want the menu to be perfect (I always do).

Sometimes when I am preparing a special wine dinner we first select the dish that we want to be the centerpiece of the meal. Sometimes we pick a theme and do more of a progressive style dinner. This time, however, we have selected the wine first and we are building the rest of the meal around the wine.

Which wine holds the place of honor at this meal? Molly Dooker Carnival of Love Shiraz 2006. I am thinking that with this Shiraz we are going to need something pretty big, meaty, able to hold up to all the flavors and intensity that I am certain this wine will offer. I am thinking some Braised Lamb Shanks over Creamy Polenta.

The other showcase of this dinner is dessert. You can’t argue with the philosophy “save the best for last.” Over the last few months, I have to un-modestly state, that I have become quite the amateur pastry chef. I also have to admit that it is truly one of the higher joys in life to make dessert for someone who appreciates it. Since this a birthday dinner, the birthday guest of honor got to pick the dessert . . . whatever you want to make is fine . . . so long as its chocolate cake. So, I have picked a recipe that has a dark chocolate cake with four layers, fleur de sel caramel between each layer and covered with chocolate ganache. It simply has to be the Yalumba Museum Reserve Muscat. I know this wine quite well. It’s one of my favorites for desserts, especially chocolate.

As I sit here daydreaming, when I should be working, it occurs to me that the only problem is that dinner is still two weeks away. Damn it! The waiting really is the hardest part.