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Veramonte offers quality and value
Honolulu Star-Bulletin, HI – 2006 Chardonnay Reserva ($10.99): Grown in Casablanca Valley, which is perfect for chardonnay and pinot noir grapes, the Reserva offers the best of both … |
Author: vinothekid
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Veramonte offers quality and value – Honolulu Star-Bulletin
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It’s a ‘perfect rosé storm’ as once-shunned wine blossoms on marketplace shelves
Once upon a time, when it came to wines, the word rosé might well have been synonymous with déclassé.
Sweet stuff.
Something with “white” in front of the name (as in “white Zinfandel”).
Or perhaps equated with the fairly frivolous (as in “blush” or “pink Chablis”).
Well, times have changed.
As the San Francisco Chronicle puts it, in an article headlined, Stop and drink the rosé: Once-shunned wine explodes onto marketplace:
“With a blazing turnaround, dry rosés have exploded onto the market and are everywhere in stores, restaurants and bars. ‘It’s a perfect rosé storm,’ says Jeff Morgan, winemaker and co-owner of SoloRosa Wines, the only winery in America founded on dry rosé, now in its eighth vintage.”
That article, by staff writer Cindy Lee, is paired with a helpful backgrounder on various types of premium rosés.
And last but certainly not least, there’s a long listing of domestic dry rosé picks, including two that fit comfortably in our cherished “desperately seeking $10 wine values” category:
- 2007 Toad Hollow Eye of the Toad Sonoma County Dry Pinot Noir Rosé.
- 2006 Trentadue Monte Lago Vineyard Clear Lake Grenache Rosé.
In case you needed any more persuading, take it from Jon Priest, winemaker at the Napa, Calif., winery Etude, who tells The Chronicle: “What’s not to love about rosé? It’s refreshing, it’s approachable, and it pairs well with most summer dishes.”
Want to find a perfectly priced bottle of wine? Give the Smarter Wine Search a try.
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A ‘surefire secret’ for food and wine pairings, and it’s pretty easy to apply
A “surefire secret” for food and wine pairings comes to us from The Washington Post‘s Karen Page and Andrew Dornenburg.
It seems pretty simple once you hear it: “Make sure the same wine is in each.”
And the secret’s pretty easy to apply, as one of their match-ups illustrates.
Let’s say you’re having boeuf bourguignon (beef braised in red wine).
First, think French.
Then, of course, think red.
And what you come up with (resulting in “what we consider a holy grail pairing that all food lovers should experience at least once”): Red burgandy.
Page and Dornenburg serve up several other tasty examples — wines for foods ranging from fondue to caramelized scallops and mushroom risotto.
But then there’s the all important question: How to know when you’ve made the right choices?
They’ve got that covered, too.
“You can always tell when you hit upon a wonderful wine and food pairing, because it fills the space between the two. When you can find a way to add a splash of whatever is in your glass to what you’re eating, not only does that space disappear, but an entirely new flavor experience replaces it.”
As a bonus, they also mention a bottle that fits nicely in our “desperately seeking $10 wine values” category. It’s a 2005 Brancott Marlborough Sauvignon Blanc ($10).
Want to find a perfectly priced bottle of wine? Give the Smarter Wine Search a try.
