Like so many wine enthusiasts, I love drinking refreshing rosés and light white wines in the spring and summer, then big, hearty red wines in the fall and winter. Pairing these with the kinds of seasonal foods we typically enjoy enhances everything.
Just a few of those light springtime and early summer wines would be Sauvignon Blanc, Chablis, dry Riesling, Albarin͂o, Torontes, Chenin Blanc and Pinot Gris/Grigio. These wines are usually slightly acidic while remaining well balanced. And they provide that refreshingly crisp texture and feeling that so well augments the season.
In the fall and winter, some of the classic big reds that so nicely complement big hearty foods include Cabernet Sauvignon, Zinfandel, Syrah, Petite Sirah, Merlot, Grenache and Malbec. Enjoying these with red meats is hard to beat.
Regular readers are likely familiar with my unending effort to break the rules now and then. I like to go rogue. To that end, I suggest we not limit ourselves to the typical pattern I’ve just described. Don’t get me wrong; they are in fact the typical pattern because they do indeed work so well.
But a big, chewy Zin and a steak on a hot August day? Or perhaps a Chablis in the middle of winter with some roasted chicken? I know … a few experienced wine drinkers are cringing. But there are two advantages to consider. You just could discover that an unexpected pairing at an odd time of the year can reveal a new and useful approach for the wine adventurer.
Ernest Valtri of Buckingham is a sculptor, graphic designer, and a former member of the PLCB’s Wine Advisory Council. Contact Erno at ObjectDesign@verizon.net.
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