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Ernest Valtri: On Wine

Wine rogues

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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.

And second, it’s good for us to think (or drink) out of the box and occasionally force ourselves out of our comfort zone. Go rogue.
My wife and I just had an excellent bottle of 2010 Shafer Relentless, which is a blend of 96% Syrah and 4% Petite Sirah. Granted, this wine is so good it would probably go well with a slice of cardboard. I had it with blackened scallops. Syrah with shellfish? Who would do such a thing? I understand Relentless was made for something like a juicy steak or a barbecued burger. With an open mind, it also goes with blackened scallops.
Have some fun. Indulge your inner rogue.

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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