Pairing Wine and Food

For all you wine geniuses out there, there a new book to consult about matching food with wine, The Complete Idiot's Guide to Wine and Food Pairing. I asked Jeannette Hurt, one of the co-authors of the book (the other is Jaclyn Stuart) what she learned while researching the book that surprised her about wine and food pairing. "One of the best ways to pair is to try to match aromas of wine with flavors of food. Another thing I learned is that if you're not sure of a wine's aromas or if you are a newbie with aromas, one of the best ways to familiarize yourself with aromas is to head to a store like Trader Joe's and buy a bunch of foods that match wine aromas - dried cherries, fresh peaches, vanilla, herbs, etc. - and then to sniff the actual foods and then stick your nose in the wines. That's a much better way to gain sensory reference to aromas, and having that, it's much easier to pair wines. For example, some sauvignon blancs are known to have gooseberry aromas, but if you don't know what a gooseberry smells or tastes like, how can you pick out that aroma in a wine?"

Actually, the gooseberry comparison has always struck me as arcane -- how many people know what a gooseberry tastes like? Maybe they're more common in certain parts of the country, but I'd never seen or tasted a gooseberry until I purposely sought them out after reading descriptions by other wine writers (especially British ones) about the gooseberry component in Sauvignon Blanc.  I still think grapefruit and tart citrus such as lime describes most Sauvignon Blanc better because people are familiar with those tastes and smells.

Some of my favorite pairings: oysters and crab with Sancerre or Muscadet; Cabernet with steak; and Champagne or sparkling wine with French Fries or potato chips.

Sublime Sauvignon

I don’t expect to win any popularity contests by recommending pricey wines right now, but I’m going to do it anyway. Economic times are hard and there’s been a flood of endorsements for “value” wines for everyday drinking. But we are all still living our lives, aren’t we? Still honoring loved ones at such special occasions as anniversaries, birthdays and other milestones?

Coveted $350 bottles from tiny Napa producers may well be anachronisms, I don’t know, but sometimes even in hard economic times you still want – maybe even need – to treat yourself or someone else. Two Napa Valley wines I tasted recently really impressed me with their high-quality and distinction. They also surprised me because they were both Sauvignon Blanc, a wine that’s not normally costly. While I don’t recommend drinking these wines everyday (for me personally they would be too rich and weighty), if Sauvignon Blanc is a favorite of yours (as it is of mine), or fits into a celebratory menu you are planning, these two not-so-value-oriented wines are real treats:

Recommended: 2006 Gamble Heart Block Sauvignon Blanc $50. This wine is rich and intense, not nearly as tart as many SB’s out there. So if you normally like Chardonnay and think Sauvignon Blanc is too zesty and sharp for you, this may be one to try. Alcohol is moderate at 13.7%. It has a rich weightiness in the mouth and you’re still tasting it long after you’ve swallowed it.
Highly Recommended: 2007 Rudd Sauvignon Blanc $45. More like a French Sauvignon Blanc than a California model. Again, a richer Sauvignon Blanc than normal. Wonderful floral aromas and many juicy, fruit flavors.