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Perfect Pairings

November 2006 - published in the Beacon News and Naperville Sun

By Bill Garlough

In my initial column, indicates that I will offer two sections in each monthly column, a general information section, wine, entitled "Wine Speak" and one entitled "Food and Wine Pairings. "Here goes:

Wine talk

I just returned from a trip to the West Coast 10 days with my family, and visited several key wine regions. In Oregon, we visited the Willamette Valley (known for pinot noir and pinot gris) and in northern California who visited Anderson Valley in Mendocino and Napa and Sonoma Valleys. As was during the annual harvest of grapes, dubbed the "Crush" (when the grapes are harvested, sorted for quality and pressed grape juice), I was interested in the quality of this year's crops.

Almost all wineries reported that the 2006 harvest will be above average, not only as but also quantity. Both the Willamette Valley and Anderson Valley reported ideal growing conditions with warm days and cool nights. However, Napa and Sonoma Heat experienced record high in July, which challenged the skills of producers pruning. The foliage protects the grapes. If you prune too much of the cover sheet, you run the risk of exposing the grapes to high temperatures, and can actually get sunburned. The dense foliage in a humid climate will promote mold and mildew on grapes.

To ensure a good harvest, which practice is the cultivation of quality described wineries during the growing season. This includes pruning the leaf canopy, some groups grape pruning (to promote concentrated flavor in the remaining groups), irrigation when necessary and harvesting of the grapes when they reach the desired sugar level. Based in this report, we can all anticipate a lot of delicious white wines, in about nine months and delicious red wines in approximately eighteen months from the coast west.

Food and wine pairs

To help you easily find my recommended wines, I am developing a network of shops premises to act as a resource for the column. I will discuss my ideas for food and wine pairs with these owners of neighborhood wine stores and find the best wines actions to achieve the goal. The wines will be available and will be priced around the range of $ 10.00 and $ 25.00 and range up. We hope this offers something for all.

It's November, and for many of us, which means Thanksgiving. This meal is not only an American tradition, is a time when the whole family gathers around the table and re-connect. This puts some stress on the meal planner and trainer, so some wine suggestions can be appreciated.

The center of the Thanksgiving dinner is, of course, Turkey. Turkey, as the meat tends to be neutral in flavor, which can open the door to interesting wines. However, the balance of food can offer complex flavors, with tasty dressing, cranberry spice cake and pumpkin pie spice. With this in mind, I recommend:

Bill Picks

White wines

A more complex style of wine with good acidity and balance is my choice. A wine with good fruit and acidity can help balance this meal wide range of flavors. Some suggestions are:

Château Lamothe de Haux (a mixture Bordeaux, 3 varieties), France, $ 11.

Chateau St. Michelle Indian Wells Riesling - Columbia Valley, Washington, $ 15.

"Sokol Blosser Evolution # 9 "(a mixture of 9 varieties) - Anderson Valley, California, $ 17.

Thomas Fogarty GEWI rztraminer ¼, Monterey, California, $ 18.

Caymus "Conundrum" (a blend of 5 varieties) - Napa Valley, California, $ 27.

Red wines

Pinot Noir varietal my favorite is my choice here. This wine tends to be medium bodied, flavorful, with "red fruit notes such as raspberries and cherries and has good acidity, cope with the various courses of this meal complex. Some suggestions are:

Mark West Pinot Noir - Sonoma Valley, California, $ 13.

Regis Valliere de Bourgogne (area in France known for Pinot Noirs), $ 14.

Sanford Pinot Noir Santa Barbara - Central Coast, California, $ 25.

Van Duzer Estate Pinot Noir - Willamette Valley, Oregon, $ 28.

Cristom - Willamette Valley, Oregon, $ 30.

(Prices are suggested retail and may vary.)

Enjoy your time with your family this holiday season and enjoy your meal!

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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

Article Source: ArticlesBase.com - Vineyard Trip Yields Ideas