Wines for Fall 2009
In September, the kids have headed back to school, football is back in action across the US and everyone is anticipating the start of the fall season. The nights get shorter and as days pass a chill begins to catch on after the sun goes down. As for foods, the choices moves from summer fun like barbecues, corn on the cob and watermelon to fall themes like pumpkins, squash and a good hearty roast. I personally find myself better off cooking indoors, rather than on the grill (yes, a man did say this). As summer comes to an end I reluctantly grab my grill cover and put down tongs, but this does open the door for more rich, earthy and food friendly red and white wines with body. In the spring and in summer I like my wines a bit lighter with lower alcohol and a crisp acidity. Room temperature is bound to bring out the alcoholic heat on a hot summer day, but it doesn’t punish us as harshly on a cool fall evening.Think about what the foods that you like to warm up your nights in the fall. It is harvest time in many places so look for fresh apples, pears, raspberries and blueberries. You are likely to see pumpkins not only around All Hollow’s Eve, but multiplying in your grocery store with gourds, squash and even some cranberries. The fresh tomatoes from the summer garden are now being put to good use in homemade salsa and spaghetti – Bolognese sauce. Peppers are in season and spicy food, hearty chili and pasta comes back into favor. Meat and potatoes reappear to help fill up the healthy fall appetite while the richness of Italian inspired meet and cheese dishes open your door to two great wines to pair with fall flavors
1) the lovely Barbera grape (mostly from Italy) &;
2) its spicy cousin know in Italy as Primativo and in the US as Zinfandel.
Two great examples of these wines that offer delicious parings with many foods are the Quattro Leoni 2007 Barbera D’Asti from Piedmont Italy and the 2006 Classy Zinfandel from Lake County, California. Two distinctly different wines these both offer a rich palate to complement the complexity in their fall dish partners, but also an earthy component that goes quite nicely with the more hearty vegetables and fruits of the fall.
This Barbera has a lean texture with a long finish and lots of raspberry fruit. Hailing from the northern Piedmont region of Gabiano, the Quattro Leoni Barbera D’Asti pairs wonderfully with a rich and hearty Italian red sauce, but equally can complement Lasagna or even a hard Italian Parmigano cheese. A bargain at only $15.00 a bottle, you will sing the praises of this wine to all of your friends.
Several years ago scientists set out to find the origins of what most wine consumers consider “the American Grape” Zinfandel and low and behold a few DNA tests later it was proven to be the identical grape as the Italian Primativo grape. U.S. winemakers have adopted this variety as their own, and make bold and spicy Zinfandels all across the state of California that are worthy of taking notice of…. My cellar keeps a place for Rosenblum, Ridge, and a few others, but for a more moderately priced wine, the 2006 Classy Zinfandel offers blueberry, currant and spice notes that make it a winner to pair with pot roast, flank steak, and a rich Osso Bucco.
Wow, all of these great fall flavors have left me ready to head home, pop the cork on a bottle of wine and turn the kitchen into a lovely cooking show. We all may not be Bobby Flay, but pairing your wines correctly, can at least turn you into the star of your own party!
Cheers!
Christopher J. Cribb, CSW
GM - General Manager
Marquee Artisan Wines - http://www.marquee.com/
Email - cjcribb@marquee.com Office - 913.663.9416
Fax – 913.663.9416 – Blog – marqueewines.blogspot.com
In September, the kids have headed back to school, football is back in action across the US and everyone is anticipating the start of the fall season. The nights get shorter and as days pass a chill begins to catch on after the sun goes down. As for foods, the choices moves from summer fun like barbecues, corn on the cob and watermelon to fall themes like pumpkins, squash and a good hearty roast. I personally find myself better off cooking indoors, rather than on the grill (yes, a man did say this). As summer comes to an end I reluctantly grab my grill cover and put down tongs, but this does open the door for more rich, earthy and food friendly red and white wines with body. In the spring and in summer I like my wines a bit lighter with lower alcohol and a crisp acidity. Room temperature is bound to bring out the alcoholic heat on a hot summer day, but it doesn’t punish us as harshly on a cool fall evening.Think about what the foods that you like to warm up your nights in the fall. It is harvest time in many places so look for fresh apples, pears, raspberries and blueberries. You are likely to see pumpkins not only around All Hollow’s Eve, but multiplying in your grocery store with gourds, squash and even some cranberries. The fresh tomatoes from the summer garden are now being put to good use in homemade salsa and spaghetti – Bolognese sauce. Peppers are in season and spicy food, hearty chili and pasta comes back into favor. Meat and potatoes reappear to help fill up the healthy fall appetite while the richness of Italian inspired meet and cheese dishes open your door to two great wines to pair with fall flavors
1) the lovely Barbera grape (mostly from Italy) &;
2) its spicy cousin know in Italy as Primativo and in the US as Zinfandel.
Two great examples of these wines that offer delicious parings with many foods are the Quattro Leoni 2007 Barbera D’Asti from Piedmont Italy and the 2006 Classy Zinfandel from Lake County, California. Two distinctly different wines these both offer a rich palate to complement the complexity in their fall dish partners, but also an earthy component that goes quite nicely with the more hearty vegetables and fruits of the fall.
This Barbera has a lean texture with a long finish and lots of raspberry fruit. Hailing from the northern Piedmont region of Gabiano, the Quattro Leoni Barbera D’Asti pairs wonderfully with a rich and hearty Italian red sauce, but equally can complement Lasagna or even a hard Italian Parmigano cheese. A bargain at only $15.00 a bottle, you will sing the praises of this wine to all of your friends.Several years ago scientists set out to find the origins of what most wine consumers consider “the American Grape” Zinfandel and low and behold a few DNA tests later it was proven to be the identical grape as the Italian Primativo grape. U.S. winemakers have adopted this variety as their own, and make bold and spicy Zinfandels all across the state of California that are worthy of taking notice of…. My cellar keeps a place for Rosenblum, Ridge, and a few others, but for a more moderately priced wine, the 2006 Classy Zinfandel offers blueberry, currant and spice notes that make it a winner to pair with pot roast, flank steak, and a rich Osso Bucco.
Wow, all of these great fall flavors have left me ready to head home, pop the cork on a bottle of wine and turn the kitchen into a lovely cooking show. We all may not be Bobby Flay, but pairing your wines correctly, can at least turn you into the star of your own party!
Cheers!
Christopher J. Cribb, CSW
GM - General Manager
Marquee Artisan Wines - http://www.marquee.com/
Email - cjcribb@marquee.com Office - 913.663.9416
Fax – 913.663.9416 – Blog – marqueewines.blogspot.com
