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Identifying Wines for the Health-Conscious Drinker   

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Welcome to 2019, folks! The new year is a time that many of us re-center and make varying degrees of effort to create a healthier reality for ourselves. Wine is perceived to be the healthier choice among many of those who enjoy adult beverages. There are a few ways that wines relate to health. Whether you are looking to combat the aging process, are trying to lose weight, or have found that the sulfites in wine have a negative effect on you, we have tips to help you get the most out of your glass of wine this new year. 

The most commonly touted health benefit that is credited to wine is the power of its compounds to slow the aging process and keep the cardiovascular system healthy. This is mainly due to the presence of antioxidants. Antioxidants are compounds that prevent the breakdown of molecules, and therefore prevent the breakdown of the cells in the body. Most of the antioxidants in wine come from the seeds and skins of the grapes used. For this reason, wines made from grapes with thick skin, such as spicy Malbec and jammy Petite Sirah, are going to have the highest levels of antioxidants. Tannat, a more esoteric variety of grape, also boasts some of the highest levels of antioxidants, but can be harder to find. You can expect a very dry wine with smoky red fruit flavors from this grape. If you can’t stand big, dry wines, but still want an antioxidant rich wine, reach for an approachable Pinot Noir. 

Pinot Noir is also a fantastic wine for those looking for a drink low in calories and sugars. This wine has only .68 grams of sugar per ounce, and has also been shown to help increase insulin sensitivity. Cabernet Sauvignon, Cabernet Franc, and Syrah are also good low sugar red wine options. Though rosé wine does tend to be semi-sweet, French options from Provence or Languedoc still have beautiful aromas and a crisp finish. For low-sugar white wines, opt for a refreshing Sauvignon Blanc, or a tangy, fragrant Italian Pinot Grigio. An effervescent Brut is your best option if you are looking for bubbles. All one needs to remember when shopping for low sugar wines is to look for the driest options available. 

So, you’ve found a wine that’s low in sugar and high in antioxidants, but every time you drink wine you get a terrible headache. Worse, some people even experience asthma symptoms when they drink wine. These symptoms may point to a sulfite sensitivity or allergy. Though it is estimated that only about 1 percent of people in the United States suffer from sulfite sensitivity, that means that more than three million people deal with this issue in our country. Sulfites are compounds that are naturally produced by fermentation, and are sometimes added as a preservative. All wines, cheeses and beers have some level of naturally occurring sulfites. In fact, dried fruits contain 10 times the sulfites of wines. If you are one of the few that are afflicted with this sensitivity, there are a few things to know. First is that white wines are not necessarily lower in sulfites than red wines. In fact, many white wines contain more. Because red wines contain tannins (another natural preservative), and almost always undergo malolactic fermentation, they require less additional sulfites to prevent oxidation. One should look out for wines that say “no sulfites added,” or “NSA” on the label. Though NSA wines are delicate and spoil quickly, if it is consumed within 18 months of being bottled, it should still be good. For those sensitive to sulfites, an internet search of “NSA wines” will give you a good starting point to finding something that agrees with your palate. Because these wines do spoil quickly, it is advisable to buy from the producer, if possible. 

Wine is an excellent option for those who want to be conscientious of their health when indulging in an alcoholic drink. Though there are different health angles to consider when doing so, it is safe to say that wine can be a relatively agreed upon tonic when enjoyed in moderation. With that said, I believe a toast to your health is in order! Happy New Year! QCBN 

By Clay Lightfoot 

 

 

Wines for Every Holiday Mood 

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The holidays are one of the most trying, and rewarding, times of the entire year. Most of us go through the full range of human emotions in a single month. What starts as excitement and anticipation for time spent with loved ones can sometimes morph into us being anxious that we aren’t prepared for the holiday. Many will feel the melancholy and nostalgia of remembering those who are no longer with us, and simultaneously feel a great appreciation for the people that we have around us still. There is no doubt that this time of year is bittersweet, much like wine.  

Science has shown that when we’re stressed or anxious, our perception of bitterness and astringency is amplified more than just a little. An example of this would be if you’ve ever brought home a bottle of one of your favorite red wines after a long, stressful day only to find that it tastes harsh and aggressive. This has to do with a compound called glucocorticoid that our adrenal glands release when we are acutely stressed. With that in mind, here are a few wine suggestions to help you find the perfect wine for your state of being during the holidays. 

Because of the sensitivity to bitterness and tannins, we are best off reaching for a sweet red or crisp white wine with no oak aging when we’re feeling the pressure of the holidays. Lambrusco, which is a sweet, sparkling Italian red wine is a great option on the red side. With creamy notes of cherry and strawberry, this wine does not disappoint. For a white wine, one might choose a German Spatlese Riesling, which is sweet and very aromatic. If crisp white wines are more your style, a good Sauvignon Blanc from Marlborough, New Zealand is just the thing. You may detect notes of peach, apple and even fresh-cut grass. It’s incredibly refreshing after a long day of shopping for gifts.  

It’s inevitable. At some point, most of us grapple with a bit of melancholy and sadness at some point during the holiday season (especially after all of the presents are opened). What is needed here is a fruit forward red wine with a lighter body to soothe one’s soul. Some of the best options are Pinot Noir, Tempranillo from Rioja, Spain, or Gamay from Beaujolais, France. Creamy strawberry, red cherry and floral notes are just a few of the scents you might recognize in these wines. Even if you can’t smell these things, the light body and ease of these wine varieties are sure to enliven even the most apathetic among us. 

For the moments when you are ready to celebrate and gather, bubbles are the traditional choice. Most of us think of Champagne when we think of sparkling wines, but there are some other fantastic options that definitely deserve consideration. Spanish Cava is made with some of the same grapes as champagne, and is comparable in flavor at an almost always more affordable price. This is another circumstance where the aforementioned Italian sparkling red wine Lambrusco would be a great fit. However, if you’re looking to be the talk of the party, French Champagne is always a good bet, though you will probably pay a bit more for this option. 

On the off chance that you feel bored during this season and are looking for a wine to combat that, spice it up with a robust red! California Zinfandel bursts with juicy fruit flavors that are tempered by notes of baking spices, vanilla and even sweet tobacco. An equally adventurous wine is Syrah (Shiraz in Australia.). Here, you will find scents of dark fruits, olives, mushrooms, wet earth, pepper and even mint. If reds aren’t your thing, treat yourself to a tart bottle of Melon, or get really crazy and pick up some Sake, which is rice wine. 

Whatever your mood or holiday preference, there is always a wine that will pair perfectly for you. Get creative, and don’t be afraid to try something new. Be aware of how each wine you drink pairs with you and your guests’ moods and soon you will be that one they call when they’re in the mood for wine, but not sure what to drink! QCBN 

 

By Clay Lightfoot 

 

Rating Wines by the Point System 

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When shopping for a wine, the choices can be overwhelming. We all want good wine at a good price and this is not easy to determine just by the label alone. That’s where the point system comes in. If we see a 90+ point sticker on a wine, we start to feel better. “Well, this is a highly rated wine so I know my dollars are being well spent.” And, even if I don’t particularly like it, I will try to like it because “someone important says that this is a good wine.” But, who are the people giving out the points, and why is this system in place? 

The most famous point-dealing wine critic is Robert Parker. Parker is the forerunner of the wine rating movement. Before him, wine critics were generally attached somehow to the wine’s production, and the reviews were used more like advertising.  

Robert wanted to review wines with no conflict of interest, scoring the wines honestly and without fear of having to give negative feedback. He also developed the 100-point system we see most often today. With his publication T”he Wine Advocate,” and his review of the 1982 vintage of Bordeaux, he quickly became a huge influence on the world of wine. When he said a wine was good, it sold. When he said a wine was not good, it didn’t. Winemakers began to alter their winemaking styles to garner higher points from him, something some people in the wine world call “Robertization.” This happened particularly in Napa Valley, California, giving birth to the big, juicy Cabernet Sauvignons for which the region is now known.  

Today, along with Parker, many other publications and people review wine, including Wine Spectator, Wine Enthusiast, Jancis Robinson, and more, all of which have their own particular taste and preferences. You might see a bottle proudly boasting a 91-point score from Spectator, but upon further research, find that that same wine received a score of 88 from Enthusiast. So, which should you trust?  

The truth of the matter is that everyone has his or her own taste and opinion. While these ratings are honest per each particular reviewer, the only scores printed out and stuck on the bottle are going to be the highest ones since they help to sell the wine. If you are shopping for wines and paying close attention to the points, keep these things in mind: 

 

  • There is more unrated wine in the world than rated wine, and just because a wine isn’t rated doesn’t mean it’s not delicious.  
  • Most highly rated wines choose not to promote their scores on the bottles, so if you’re looking for that 100-point wine you’ll have to do a bit of research. 
  • Low scores are also not advertised or published. 

 

If you want to make the point system work for you, my advice would be to treat it like a guide, rather than a science. You can collect all of the highly rated wine in the world, but if you don’t love any of it, the points really don’t matter anyway. Like I always say, the best wine for you is the wine you like best, so become your own wine critic and enjoy! QCBN 

 

By Valerye Jeffries

 

From Bud Break to Bottle: Understanding the Lifecycle of Wine

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Sometimes, when enjoying a glass of great wine, I like to think about all of the stops it made on its journey to me. From the original vine that was planted, and how long ago that may have been, to all of the people who had a hand in its making. All so I could sit here and enjoy it! The art of winemaking lies in these details and should not go unappreciated, so let’s dive into what it actually takes to make a wine. 

 

The Vineyard 

Great wine is made in the vineyard. Many great winemakers believe this to be true, and the statement has a lot of merit to it. The amount of work that goes into growing grapes for wine is incredible, and ultimately has a lot to do with the overall taste of the wine. To paint this picture, let’s pretend you and I are going to set out to make the best wine in the world. Before we can even start, we need to decide where we want to plant, what soil we have to work with and what grapes grow best in that soil. Once we’ve determined this and planted our grapes, we’ll have to wait about three years until we’ll be able to produce our first vintage.  

 

Bud Break 

Our first buds start to emerge! This happens in early spring, and once it does it is our job to protect these little guys from frost, sometimes by bringing in big fans to blow off cold air. Pruning is also very important during this stage, to control how many leaves are about to sprout and make sure once the buds start to grow that they’ll have enough natural protection from the sun.  

 

Verasion 

After our buds have flowered and dropped fruit (fingers crossed enough fruit dropped for a decent crop yield!), verasion occurs. This is the magical moment when our small green grapes begin to fill with juice and change color, red wines from green to red, and white wines from green to a softer, more golden green. This period is going to require a lot of our attention, our goal is to make the vine struggle to produce high quality clusters.  

 

Harvest 

We did it! Our grapes are finally ready to be harvested! Because we don’t want our ripe grapes to ferment prematurely, we have to get up at 2 a.m. to begin picking so we can be done before the sun comes up. We also have to decide if we want to use a tractor or pick them by hand, depending on the size of our vineyard and crop. The harvest and the winter pruning that follows are the most time consuming and expensive part of wine growing, as well as the most important.  

 

The Winery 

Now that we’ve got loads of grapes that we’ve worked so hard to cultivate, it’s time to make some wine! We’ve got many more decisions to make here, depending on what kind of finished product we’re after. Let’s say we’re making a red wine. First, we press the grapes. Next, we need to decide how long we let the skins stay in contact with the pressed juice during fermentation, as this gives the wine its color and tannin, which provides structure and bitterness. Then, we remove the juice. Since we’re making a red wine, we’ll probably want to age it, so we need to determine what aging vessel we want to use: oak, stainless steel or concrete. This decision greatly affects the flavor of the wine, so it’s a big one. Once we’ve got our vessel, we get to choose how long to age it. For the sake of this example, let’s say we decide to let it sit for two years.  

 

Whew! Five years of hard work and we’ve got our first wine! All that’s left to do is bottle, marking the end of our journey as winemakers and viticulturists. While this may be bittersweet for those who took such care of the process, the wine now takes care of itself, constantly evolving even in the bottle, until it’s poured and enjoyed. QCBN 

 

By Valerye Jeffreys 

 

Does Rosé Live Up to the Hype? 

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Rosé season is upon us! The sun is shining, flowers are getting ready to bloom, and rosé bottles are flying off the shelves to be enjoyed in Prescott’s beautiful (if not perfect) weather. If this is the first time you’re hearing of this very special time of year, fear not! This trend is still catching on, and has been steadily on the rise in the U.S. for the last five years. While the popularity of the pink drink started mainly in New York and California, it’s been migrating inland, and Arizona is catching on quickly.  

Now, if you’re about to give up reading this because you’re thinking, “I don’t like sweet wines,” stick around! A brief history of rosé is in order! 

While in Europe, France specifically, rosé had always been a favorite. Not so in America. In the 1970s, the California winery Sutter Home had an accident occur while making a white Zinfandel, called stuck fermentation, wherein the sugar from the grapes didn’t fully convert to alcohol, resulting in a slightly sweet wine. Instead of fixing their mistake, they released the wine, only to find that Americans loved it. Even though white Zinfandel’s popularity continued to boom throughout the ‘80s and ‘90s, sommeliers and wine professionals were not taking the craze very seriously. High-end restaurants and wine bars wouldn’t dare pour rosé, since most winemakers were using their leftover grapes to make the newly popular sweet drink, and very few American wineries were actually setting out to make high quality juice.  

This changed in the early 2000s, when American wine drinkers became increasingly obsessed with French wines, and with them, dry (not sweet) rosé. The French had been making high quality dry rosé for some time, so as it crossed the ocean, more and more wine drinkers, who were opposed to the “American” version of the sweet stuff, quickly caught on. This changed a lot of perspectives on the style, so much so that many American winemakers soon followed suit, America now being second, behind France, in the world’s overall rosé production. 

Clever marketing during this time period, specifically on social media, deemed the spring/early summer “rosé season,” as the dryer, less sweet, super crisp and refreshing rosés paired extremely well with the weather, and looked great poolside. Clever hashtags and slogans such as Rosé All Day and Yes Way Rosé have made a huge splash on the internet, now a very common thing to see on t-shirts, bags, and water bottles. But is this trend just that? Or is there more behind the sudden take off of this particular style of wine? 

I believe the popularity lies in the way rosé is made, so I should explain exactly what rosé is, and what sets it apart from its red and white cousins. Wine, no matter what kind, gets its color, if any, from the skins. Red wines come from wines that have darker skins. When the juice is allowed time in contact with the skins, it takes on the color. White wines usually have lighter skins, and while some may impart some color, mostly the juice is run off from the skins, not allowing much contact time. Rosé wines come from grapes you are familiar with, commonly Grenache, Syrah, Zinfandel, Tempranillo and even Cabernet Sauvignon. The juice is run off from the skins, and allowed minimal contact, giving the juice its pink color. This allows the true nature of the grapes juice to be showcased, but results in a much lighter drink. If you are a big Syrah fan, but are enjoying lunch on your patio in 90-degree weather, you’re probably going to opt for something a little lighter. This is where rosé steps in, all of the earthy goodness of a Syrah, but in a lighter, crisper form.  

Ultimately, as someone who usually stays away from trends, rosé has gotten to me, as its quality now lives up to the hype and really does taste great on a beautiful sunny day. There are many, many different styles out there, so I highly recommend saying “Yes Way Rosé” this season and finding your favorite. QCBN 

 

By Valerye Jeffries 

 

Join us at the Raven Cafe in downtown Prescott as we have jumped on the bandwagon, now offering our rosés at half price, all day every Wednesday.  

 

Wine Tour Benefits NAU Student

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Some lucky Northern Arizona University transfer student will soon be toasting benefactors, thanks to a combined social and philanthropic wine tasting tour organized by the NAU Alumni Prescott chapter. 

Two dozen NAU alums and supporters visited the Southwest Wine Center (SWC) located on the Yavapai College Clarkdale campus last month. They took an educational tour of the modern viticulture and enology facility, getting to see the vineyards and the wine fermenting and bottling area.  

Barely a year old, the NAU-Prescott alum chapter selected the tour as its first fundraising project. NAU alums and Prescott residents Cindy and Bill Nyman, who serve as co-chairs for the Prescott chapter, called the event a great opportunity to collaborate with Yavapai College and NAU. “The funds we raised are dedicated to a scholarship for a YC student transferring to NAU,” said Bill. “This event alone raised $600.” 

The Nymans said the tour would become an annual event.  

The viticulture and enology program at YC is the only such degree-granting college program in the Southwest. Begun in 2009, it is housed in the renovated former racquetball court. The latest equipment in wine-making technology is a feature in the building. 

With a staff of six, the program has about 100 students enrolled, said Valerie Wood, one of the SWC founders and a host at the tasting room.  

Jodie Filardo, community and economic development director for the Town of Clarkdale, told visitors, “The Southwest Wine Center has become a hub for education, research and economic development, not just in the Verde Valley, but for the entire state of Arizona.”  

Prescott attorney Robert Pecharich, a 1971 NAU graduate, told the crowd that in his view, investing money into scholarships for students “…is one of the most thoughtful and generous ways you can give back to an institution that helped you.” QCBN 

 

 

By Ray Newton, QCBN 

Photo by Ray Newton 

 

 

 

 

SIDEBAR—

Arizona Wine Industry Is Big Contributor to Economy     

Northern Arizona University alumni who participated in the tour of the Southwest Wine Center in Clarkdale likely learned information about the Arizona wine industry that the general public has never heard.  

Research conducted by the NAU W. A. Franke College of Business revealed the following about Arizona wine tourism: 

  • The wine tourism industry created an estimated $56 million in economic output. 
  • Wine tourism generates more than 640 full-time or equivalent jobs. 
  •  Wine tourism generates about $3.6 million in state and local taxes because of wine tourism expenditures and its indirect effects. 
  • Most visitors to wineries and vineyards – 57 percent – are day visitors, while 43 percent stay overnight or longer. 

Other memorable facts:  

  • Wine is big business internationally – three billion cases a year. 
  • Top five wine consuming nations in gallons per year:   No. 1: France;  No. 2: United States; No. 3: China; No. 4: Italy; No. 5: Germany. 
  • The largest per capita consumer of wine in the world:  Vatican City. QCBN 

 

By Ray Newton  

 

 

 

Understanding the Cost of Wine 

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In today’s economy, the idea of spending $30 for a bottle of wine seems like a lot, let alone spending upwards of hundreds of dollars for a single bottle. So, why pay more? And what determines the cost of a wine? 

A close friend asked me this question this week, and I feel that this is something that we all struggle with, so this month I am going to break down what makes a “cheap” wine, what makes one expensive and how to find the best wine for your money.  

 

Harvesting  

 

First, we need to look at how wine is made. Harvesting techniques, tools and time all play a part in the wine’s cost. For instance, Winemaker A has a large production facility and many acres of vines, so they use a mechanical harvester to pick their grapes, which collects them quickly, but possibly damages grapes in the process. Winemaker B has a small acreage of vines and uses laborers to hand pick the grapes at night while the grapes are cool. Since Winemaker B spent more time and money handpicking the grapes, usually resulting in a better product, their wines are going to cost more. Just like with food, machines can yield a product quickly and efficiently, and at an affordable cost to the consumer. When time and personal attention is applied to production, however, the result is high quality, and at a higher cost.  

 

 

Vintage 

 

The vintage of a wine is the year that the grapes were harvested, and is also the year that is listed on the bottle. A wine’s vintage can affect the price in two ways. First, if the winemaking region is having a particularly difficult vintage because of storms or other natural disturbances, the winemakers may have to spend more on labor to sort through the grapes that are damaged, and this may also result in a lower yield. I must note as well that this does not mean the overall quality of the wine has gone down, but that the winemakers had to work harder than usual to produce it. Conversely, a winemaking region may be having a better than average year, causing ratings and prices to go up.  

 

Aging and Oak 

 

After fermentation, a winemaker may choose to age a wine. This choice alone may affect the cost of a wine, simply because of the time spent aging in the appropriate environment. Then there’s also the aging vessel. A wine can be aged in steel tanks, concrete eggs or oak barrels, the most common choice. Oak barrels are very expensive, especially when purchased new. New barrels impart the most flavor, such as vanilla, cinnamon, caramel and smoke, to a wine, which is why a winemaker might make the choice to age in new barrels. Higher-end Cabernets from Napa are a great example of the benefits of using new oak, taming the ripe and juicy California fruit.  

All of this information won’t be readily available on the label of the bottle, so here are a few of my personal tricks when deciding what’s going to be the best wine for what I’m willing to spend.  

 

Regions 

 

Certain regions are producing fantastic wines, but have yet to catch on in popularity so their prices are remaining low. My personal favorite are wines from Portugal, which are popular because of its Port production, but their table wines have been a staple in Portugal for a while and are making their way across the water. More and more, they are being found in the States. I have yet to have a Portuguese wine I haven’t liked! 

 

Lesser Known Brands 

 

I find that when searching for value, people tend to stick with the brands they know best or have heard of many times before. These brands are usually a part of larger companies, which have larger marketing budgets, and most likely aren’t spending a lot of time or energy on their lower end products. If you’re shooting for a lower price point, going for an unknown label may give you the best quality for your dollar. QCBN 

 By Valerye Jeffries  

For more tips, tricks or wine buying advice, visit the Raven Cafe in downtown Prescott. 

Understanding Wine by Sorting through the New World and Old World

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The wine world is a big one, with more than 50 countries producing around 30 million liters of wine per year, according to California’s Wine Institute. That’s a lot of wine! Of course, as average wine consumers, we will only come into contact with wine from about 12 of these countries, the 12 that make up around 85 percent of the world’s wine production. While this narrows it down quite a bit, it can still be difficult to navigate, especially when just beginning to learn about wine. For easier learning, these countries can be divided in the “Old World” and the “New World.”

When we talk about Old World wines, we are referring to wines that are produced in countries that could be considered the birthplaces of wine. These countries have the longest and richest history when it comes to wine making and are mostly found in Europe and the Middle East. The most popular examples are France, Italy, Spain, Portugal, Greece and Germany.

New World wines come from places where wine making occurs only because of practices and vines being imported from Old World countries. These countries were established after being colonies and territories, including Australia, New Zealand, South Africa, Chile, Argentina and the United States.

The geographic separation of these countries helps us when we look at a map, but how does it help us with what we’re tasting or when choosing what wines to buy? Once the difference between these two worlds is understood, it can actually be an extremely helpful tool when choosing a wine. Here are some key differences to help you better sort through the two worlds.

 

Wine Laws

 

In the Old World, winemaking is heavily regulated by the government to preserve wine making traditions and protect the wine growing regions considered to be the best. These laws vary from country to country, but some laws are common among them all, such as only growing grapes allowed for a specified area, not growing more grapes than allowed, and following predetermined winemaking practices. When ordering an Old World wine, you generally order by region, thanks to these restrictions. If I order a Chablis, I know I’m getting Chardonnay because it is the only grape legal to produce there. If I order a Chianti, I know I’m getting a red blend with mostly Sangiovese, because that’s how Chianti has been made for hundreds of years. In a way, this makes ordering easier, but to become an Old World ordering whiz, studying the regions and their laws will be your biggest help. If you find yourself wanting to buy wine in a shop and aren’t sure what you’re ordering, you can do a quick internet search for the region specified on the label and you should find the grapes in no time.

In the New World, there are much fewer regulations, so winemakers have a bit more freedom when it comes to what grapes they want to grow and what they can blend them with. This is why you can find a California Gewurztraminer or a Chilean Cabernet. This is also why you wouldn’t order a Sonoma or a Willamette Valley, because there is no way to know exactly what grapes you would be getting.

Obviously, being the average wine consumer in America it is much easier for us to order wines that are clearly stated on the label, but don’t be afraid to branch out into another, “older” world!

 

Taste Profiles

 

Yes, they actually taste different! New World wines tend to be fruitier, higher in alcohol, and fuller bodied, while Old World wines have higher acidity, are lighter bodied and lower in alcohol. These differences mostly come from the climate of the regions, with Europe being cooler, and most New World countries being warmer, which creates ripe or unripe fruit.

A fun exercise to taste the difference between the two worlds is to taste them side by side. Try these wine comparisons to see what your palate prefers!

 

California Tempranillo and a Spanish Rioja

Oregon Pinot Noir and a French Burgundy

New Zealand Sauvignon Blanc and a French Sancerre

Arizona Malvasia and an Italian Malvasia

 

For more information or a fun tasting experience, stop by the Raven Cafe located in downtown Prescott and check out our current wine list online at ravencafe.com.

Happy tasting! QCBN

By Valerye Jeffries

Valerye Jeffries is the wine manager at the Raven Café.

Food and Wine Pairing: A Love Story

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I am a sucker for a good love story. I love those warm and fuzzy feelings, hoping my favorite characters find each other and that they make it last. My favorite love story, however, is an unconventional one, but one of the greatest romances of all time: wine and food. These two have been together for centuries creating magic at dinner tables around the world, finding each other again and again, but, like any good relationship, the two must be compatible to work. This is where we come in, the cupids of this timeless story. It is up to us to pair the right wine with the right food to truly appreciate all of the magic these two have to offer.

Here are a few basic principles to help you make your match.

 

What Grows Together, Goes Together

 

  • This is may be the most basic of wine pairing tips, but also one of the easiest and most fundamental. When thinking about what wine to pair with your dish, consider its origins. If you are whipping up a plate of spaghetti with meatballs, consider a Chianti. Making a homemade schnitzel? Try a German Riesling! Not only is this an easy tip, it also makes for a fun themed dinner.

 

Consider Dominant Flavors

    • The dominant flavors in the wine should complement the dominant flavors in the dish, which are most often found in the sauce. Make sure you are keeping in mind those flavors as you read these pairing tips. And speaking of dominance, the food or wine should not dominate the other. Balance is the key.

 

Little Love Stories

    • Acid loves acid. Acidity in food can be found in high acid ingredients like lemon or lime, vinegar or tomatoes. In wine, acidity can be noted by a mouth watering feel, just as if you’ve eaten a lemon. Acidity in wine loves acidity in foods. If you’ve got a lonely seafood dish with a lemon based sauce, you may find your match in a French Vouvray or Sancerre.

 

  • Tannins love fat. Tannins in wine are what make the wine seem bitter, caused by contact with the grape skins or by the oak barrels the wine was aged in, and they tend to leave our mouth dried out. This is why a fatty food can complement a tannic wine beautifully. This is also an explanation for why a big Cabernet Sauvignon goes so well with a juicy steak.

 

  • Sweet loves sweet, and salty, and spicy. I often hear sweet wines referred to as “dessert wines” which is absolutely true, but they often are dismissed during dinner time. Sweet wines are great for spicy, Asian dishes, as well as a fantastic mate for salty snack foods such as popcorn or French fries.

 

Body

The body of a wine can be described as full, medium or light, and is determined mainly by mouth feel. This can be matched to the body of a food. If you are pairing with a light salad, for instance, a light wine would be the best pairing option, like a prosciutto and mango salad with a crisp Rose. Medium bodied wines like Chardonnay pair nicely with a medium bodied dish like grilled chicken or a turkey panini, and a full-bodied wine like a Merlot or a Syrah needs a partner that will stand up to its weight, like a burger or a meaty pasta dish.

 

Bubbles

As I have mentioned before, if you are in a bind and don’t know what wine to pair, bring the bubbly! Sparkling wines are a great go-to, especially if you are a guest for a dinner and aren’t sure what the host will be serving.

 

Let these be your arrows of love that bring together the match of a dinner time. And, with me being the hopeless romantic that I am, I hope that these tips help you, wine and food live happily ever after, or at least until the bottle is empty and friends are full. QCBN

 

By Val Jeffries

 

A Wine Guide for the Holidays

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When I think about the holidays, a lot comes to mind. First, the excitement of being with family and friends and creating wonderful and hilarious memories with them. Second, everything that needs to be done, the shopping and decorating and cooking and cleaning. And third, all the wine I’m going to drink!

Wine is my secret weapon during the holiday season. It brings out the best in all of the delectable foods, makes a great gift and helps tremendously after a long day of putting up lights or enduring store crowds. Whether you’re a wine-gifter, food-pairer or just trying to relax, here are a few tricks and tips to help wine help you this holiday season.

If you’ve never paired wine with food before, this may not feel like the best time of year to start, with so many different people, foods and dinner parties it would be crazy to try to calculate the perfect pairing for every occasion. This doesn’t mean, however, that it can’t be done. If you want to pour the best, bring the bubbly! Sparkling wines pair well with almost anything and are always a crowd pleaser. While champagne is always an option, albeit a pricey one, you might try a prosecco (Italy) or cava (Spain), especially if you’re buying more than one bottle. When shopping for sparkling, there are a few terms to look out for that will let you know how sweet or not sweet it will be. Most commonly, if you see “brut” “brut nature” or “extra brut” on the bottle, this will be a drier wine, meaning less sweet or no sweetness at all. Alternatively, if you see “dry” or “extra dry” this means that some residual sugar was left while bottling, and these will have some sweetness to them.

Another great bring-to-dinner option is mulled wine. Mulled wine is a spiced wine that is served warm, and makes a delicious winter time treat. There are many recipes out there, and most can be done in a crock pot! Here’s a basic recipe to get you started:

1 (750 ml) bottle of dry red wine

1 orange, sliced into rounds

1/4 cup brandy (optional)

1/4 cup honey or sugar

8 whole cloves

2 cinnamon sticks

2 star anise

optional garnishes: citrus slices (orange, lemon and/or lime), extra cinnamon sticks, extra star anise

Combine all the ingredients in a crock pot and slowly heat to medium (you don’t want to cook off the alcohol), and let steep for at least 20 minutes. It’s that simple!

 

When it comes to giving gifts, wine offers a simple and easy option but can be sentimental and heartfelt at the same time. A bottle of wine can be a reminder of a great time in someone’s life, the vintage of their prime. It can also give them a taste of some of their favorite places. If a loved one often dreams about their time spent in Germany or South America, a bottle from that region could mean the world to them. The bottle’s appearance is a factor to consider as well. I don’t often condone label shopping, even though I am guilty of this myself, but in this case even a label on a bottle might also prove a great gift, one your recipient keeps around for a long time. There is the option, too, of making your own label either online or using various DIY techniques, which could be a great idea for someone you may not know as well or as a “thank you” or “thinking of you” gift.

 

In the midst of the holiday hullabaloo, don’t forget to take time to wind down. With all of the stresses it can be difficult to sit back and enjoy the fruits of your labor so when picking out wine gifts or dinner beverages, don’t forget to grab yourself a bottle to pair with a comfy chair and a good book. Good luck this season, and may all your Christmas gifts be wine! QCBN

By Valerye Jeffries

For your next wine adventure, visit the Raven Café in downtown Prescott or check our menu and upcoming events online at ravencafe.com.

 

 

Valerye Jeffries is the wine manager and sommelier of the Raven Café.

 

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