Two Pairs Elk
Two Pairs Elk
Wine on all possible occasions from January to December Fit
Perfect Pairings
20th January 2008 - published than in the Beacon News and Naperville Sun
By Bill Garlough
Pairing wines with food is fun, entertaining and extremely tasty. Many milestones MJ 2007, memories, and seasonal celebrations, including good food and wine. Here are some of my favorite picks and pairings from last year.
Winter
January is our favorite time to a party to have. The holidays are over, everyone is relaxed and there is no better way to a snowy Night than to spend time with good friends. Chinese New Year is a big issue and seasonal everyone likes Asian food. The higher acidity and tropical fruit notes Riesling and Gewurztraminer help offset the heat of this spicy cuisine.
Bill's Picks: Chateau Ste. Michelle Eroica Riesling, Washington State, $ 18, Fitz-Ritter Gewurztraminer, Germany, $ 17.
This is February and romance is in the air as we celebrate Valentine's Day. Start with a expensive French champagne and end with a port, of course, paired with chocolate.
Bill's Picks: Ruinart Blanc de Blancs Champagne France, $ 60; Rosenblum Desiree Chocolate Port, California, $ 21.
Spring
Only a jump or two away, is Easter on us and the traditional Easter ham. We want to serve either a Chardonnay or a Pinot Gris.
Bill's Picks: Trimbach Pinot Gris "Reserve" Alsace, France, $ 19; Tapestry Chardonnay McLaren Vale, Australia, $ 14; Elk Cove Pinot Gris, Oregon, $ 18.
With the weather warming, We often serve Roses. Lighter rosés pair well with fish, salads and soft cheeses, while darker red roses can stand up to grilling and spicy Asian cuisine.
Bill's Picks: Chateau de Trinquevedel from Tavel, France, $ 16; Cabernet d'Anjou, Pays de la Loire, France, $ 9.
Summer
Like picnics and barbecues dominate in July, we break the Zinfandel, Syrah and Shiraz. Your Jammy and slightly sweet fruit is the to grill perfect counter bold flavors.
Bill's Favorites: Rosenblum "North Coast" Zinfandel, Washington, $ 12, St. Francis "Old Vine" Zinfandel, California, $ 15; Cycles Gladiator Central Coast Syrah, California, $ 12; Mr. Riggs "The Gaffer" Shiraz, Australia, $ 24.
The oppressive heat of August calls sangria. While a few pre-bottled varieties are available, nothing beats the taste of homemade Sangria. Shiraz is recommended for red sangria, while Muscat, Riesling and Gewi ¼ rztraminer are good bases for white sangria.
Bill's Picks for pre-bottle of Sangria: Sangria Real, Spain, $ 8; de la Costa Sangria, California, $ 10.
Fall
Fall Oktoberfest brings. Riesling's low alcohol and high acidity make it the perfect wine with a couple bratwurst, schnitzel and sauerbraten too.
Bill's Picks: Ress Kabinett Riesling, Germany, $ 13; Dr. Loosen Riesling, Germany, $ 32; Studert Pri-¼ m Riesling, Germany, $ 20.
With our traditional Thanksgiving dinner, I serve the food friendly Pinot Noir
Bill's Picks: A to Z Pinot Noir, Oregon, $ 18; Jigsaw Pinot Noir, Oregon, $ 17; Fiddlehead Pinot Noir "Oldsville" Reserve, Oregon, $ 42.
Champagne cocktails are a festive way to usher in the holidays. For a more affordable "champagne" cocktail, either use an Italian Prosecco or Spanish Cava. Just add a little of your favorite fruit juice, sweet liqueur or aperitif at the champagne and you have a great start to your party ..
Bill's Picks: Zardetto Prosecco, Italy, $ 12; Marques de Gelida Cava, Spain, $ 13; Mionetto Prosecco di Valdobbiadene, Italy, $ 16.
For more of Bill's Perfect Pairings Garlough Visit my boss .
About the Author
Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, the winner of the U.S. Chamber's 2007 Small Business of the Year award. Bill can be reached at My Chef or wineparings@mychef.com
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