|
Foodie File -
Week of July 18th |
|
Next week is the
Hip Sips
event. This is a
wine tasting like
none you’ve been to
before. We will be
featuring sparkling
wines matched with
gourmet picnic food. |
|
So here’s an idea
that just makes too
much sense, let’s
talk about wine in
the Foodie File
this week. |
|
 |
|
Wine
suggestions: |
|
Wait, let me
rephrase that. |
|
Affordable
wine suggestions: |
|
White - |
|
Hüber Grüner
Veltliner Hugo
Austria 2004 Repeat
after me “Grooooner
Velt Leaner”.
Charming,
refreshing, crisp
and elegant. A cool
alternative to been
there done that
Chardonnay or so so
Sauvignon Blanc.
Fantastic with
anything vegetable,
pairs well with
ethnic & spicy
foods. $14 |
|
Red - |
|
Kanonkop – Kadette
2003 South Africa.
Another tongue
twister, this blend
of Cabernet, Merlot,
Cab Franc and
Pinotage. Rich,
velvety , well
balanced red wine =
perfect for FOOD.
Burgers or Brai
(South African BBQ)
anyone? $15 |
|
Sparkling - |
|
Don Conde Cava Brut
NV - Spanish. Works
as last minute
host/hostess gifts
or just because it’s
a bubble kind of
day. Sip all by it’s
lonesome or with
appetizers, spicy
fare or make mean
mimosas for brunch
on Sunday. $11 |
|
|
|
Since I am in
the mood to share
tips on wine, here’s
a short blurb about
wine lists and
restaurants. |
|
Wine lists are
fun. With a
little basic
knowledge you can
make even the most
daunting, bible like
volume a great part
of your meal. |
|
First things
first - what’s the
by the glass
selection like?
You definitely want
to check this out
before you pick a
bottle, it can be
more logical to
order a
complimentary glass
with each course,
than go about the
business of picking
only one (or two)
wine (s) to do the
trick for the whole
meal. |
|
If you are not
going the by the
glass route,
look for the
following info
before you make a
decision: |
|
Is there a lot of
info included with
each selection
(Vintage, Producer’s
name, Geographic
info, description
and suggested
pairing)? Is the
list organized and
easy to read?
Restaurants with
strong wine programs
include most if not
all of that
information - in
doing so, they are
handing you a list
to compliment your
meal not complicate
it. If it’s
disorganized, or you
only see - name of
wine, no vintage,
price and that’s it
- think twice before
dropping serious
cash on an expensive
bottle. |
|
When it comes to
budget - what’s the
purpose of the meal?
Is it a casual
outing, very
important client
dinner, first date?
This should help to
direct along with
the above info,
(unless you’re
wallet is unlimited
in funds) your
choice. It’s always
good to go middle of
the road. The
cheapest is usually
well, cheap and the
most expensive is
usually not worth
the price they are
charging for it.
Keep your big wine
bucks for spending
at your favorite
wine shop, where
you’ll get your
money’s worth. |
|
Still not
sure? |
|
Ask for advice
- see what the
waitperson suggests,
if there’s a
sommelier - talk to
them (that’s their
job, to help you
with your wine
selection). Very
quickly, you’ll be
able to gage if
their knowledge is
adequate for you to
rely on, if they are
properly counseling
you or merely trying
to up sell you to
purchase a more
expensive wine. If
you determine you
still need or want
to go it alone, look
for familiar things.
Dining out is not
necessarily the
optimum time to get
creative with new
wines you’re not
sure you’ll like.
Seek out varietals
or types that you’re
fond of and you’re
bound to be pleased
with your choice. |
|
|
|
As I have said
before, I am not an
oneophile by any
stretch of the
imagination. Thus I
have to thank my
wine muse for all of
these helpful hints
and recommendations. |
|
Monyka, thank you.
Thank you very much. |
|
OK, you’re
done here.
Get a bottle,
open it and drink.
Make a toast to
something, someone,
anything. Just
enjoy. |
|
Cheers, |
|
|
|
P.S. - For prior
Foodie Files,
click
here. |