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Bob Lipinski

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By Bob Lipinski

Bob Lipinski

‘Happiness is having a rare steak, a bottle of whisky, and a dog to eat the rare steak.’

— Johnny Carson, 1925-2005, Television Host and Comedian

Whiskey, a brown-colored distilled spirit, is made in over 50 countries. Whiskey, by definition, is an alcoholic distillate made from a fermented mash of various grains distilled at less than 190-proof. Whiskeys are distinguished by the grain used, the proof at which the mash is distilled, and the age. 

The major categories of whiskey produced globally are American Blended, Bourbon, Canadian, Corn, Irish, Japanese, Rye, Scotch, and Tennessee.

Enjoying whiskey with food

Whiskey mixes well with water, seltzer, cola, and ginger ale, and is a base for countless recipes and concoctions. Yet how many people enjoy whiskey with food? Basically, there is a general lack of knowing how to pair whiskey with food and which whiskies to use.

When looking for a whiskey to pair with food, there are many things to consider… different countries, grain blends, proof levels, and types of whiskey (blended, malt, straight), cask strength, single barrel, small batch, and so forth. Also, how long the whiskey was aged in wood, the type of wood used for aging, and “finishing” woods, which are popular among distillers. As much as 60 to 70 percent of the aroma and flavor of whiskey comes from the aging process in new, charred barrels (less for second-use barrels).

Look for similarities in the smell and taste of the whiskey and the food to be paired. As an example, most whiskey has an aroma and flavor of nuts (derived from barrel aging), so a dessert containing nuts (almonds, hazelnuts, pecans, walnuts, and so forth) would be a good match.

Other aroma and flavor descriptors

Whiskies that have aromas and flavors of cocoa, caramel, maple sugar, and ginger can be enjoyed with desserts and various sauces.

Whiskies that have fruit aromas and flavors like apple, dates, figs, honey, orange, and raisins can be paired with meats and poultry containing fruit glazes.

Whiskies that have aromas and flavors of spices, such as black and white pepper, cinnamon, cloves, and nutmeg, are great for meat with dry rubs.

Whiskies with aromas and flavors of oak, vanilla, smoke, black coffee, and toasted nuts pair with smoked, grilled, and blackened meats, pulled pork, and smoky mushrooms. Other foods to pair with smoked elements are most smoked fish, cheese, turkey, and game, and briny oysters with a smoky-briny Scotch whisky.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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By Bob Lipinski

Bob Lipinski

Many years ago, as a young journalist, I often heard that Beaujolais was intended to be drunk while still very young, and if over a year old, lost its appeal and charm and is best forgotten. Older journalists jokingly referred to Beaujolais Nouveau as ‘Old Veau’ once it surpassed a year of aging.

Having explored the Beaujolais wine region in France and sampled numerous “older” vintages, I can confirm that the earlier advice was inaccurate. Interestingly, some Beaujolais wines can still be enjoyed after ten years of aging. During a visit to Beaujolais, I had the chance to taste some truly spectacular wines that were approaching 15 years old.

Beaujolais wine is made from the Gamay grape, known for its light-bodied fruity character and flavors of berries (raspberry and strawberry), red cherries, candy-apples, watermelon, and others.

Yet, when the Gamay grape is grown in the northern topography on hillside properties, the wines become riper, fuller-bodied, and more complex. These wines are often aged in wooden barrels for several years, losing much of their grapey character.

Beaujolais wine is grouped into three levels depending on quantity, quality, and price. Beaujolais (also Beaujolais Nouveau), Beaujolais-Villages, and Beaujolais Cru. Beaujolais-Villages is sourced from 38 villages in the north, known for its superior quality and subsequent higher price. The crus of Beaujolais, originating from 10 specific northern villages, are intended for aging and are of the highest quality.

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My Beaujolais tasting notes are:

2019 Georges Duboeuf “Beaujolais Nouveau.” It lost some of its intense fruit because of age. Bright ruby color with a light and fruity aroma and flavor of red candy, raspberries, and cranberry, with a tart-berry aftertaste.

2021 Domaine Romy “Les Pierres Dorées” (Territory of Golden stones) Beaujolais. Cherry color with a fruity aroma and flavor of raspberries, spicy cherries, tart berries, and red currants. There are hints of black pepper and plums in the aftertaste.

2019 Prunelle de Navacelle “Beaujolais Lantignié” (Beaujolais-Villages). (Aged 12 months in oak). Floral bouquet and taste of spicy black fruits, herbs, jam, and mushrooms. Nice amount of acidity with hints of strawberries, earth, leather, and hibiscus.

2019 Stephane Aviron Moulin-à-Vent “Vieilles Vignes” Beaujolais. Ruby-colored with an impressive bouquet and taste of black cherry, boysenberry, black currants, and bittersweet chocolate. Medium-bodied with hints of wild strawberry, spices, black pepper.

2018 Louis Latour “Beaujolais-Villages.” Medium-deep color with a fruity bouquet and taste of cranberry, raspberry, and black cherry. Additional flavors of almonds, plums, and jam are balanced by crisp acidity.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected]

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Pixabay photo

By Bob Lipinski

Bob Lipinski

Côtes du Rhône, the largest appellation in Southern Rhône, produces red, white, and rosé wines from anywhere in the Rhône Valley, although most of the wines are from the south. The term côte refers to wines made from grapes grown on the banks of the Rhône river because côte means hill or slope in grape-growing areas.

Over 90 percent of the wines from Côtes du Rhône are red, with lesser amounts of rosé and white. Red and rosé wines are made principally from Grenache, Syrah, and Mourvèdre grapes. White wine is made principally from Marsanne, Roussanne, Bourboulenc, Grenache Blanc, Clairette, and Viognier grapes.

Côtes du Rhône-Villages is a superior quality wine, comprising red, white, and rosé wines from 22 southern Rhône Valley villages. Wine made in these villages may append their name to the appellation or be labeled as Côtes du Rhône-Villages if it is a blend of wines from two or more villages.

You can find many great value wines from the Côtes du Rhône for under $20.

2022 Réserve Mont-Redon “Côtes du Rhône” Blanc (Blend of Grenache Blanc, Clairette, Bourboulenc, Roussanne, and Picpoul grapes). A full bouquet and flavor of orange peel, peach, and pear. Clean in the mouth with a crisp-mineral character and a long aftertaste.

2021 Vidal-Fleury “Côtes du Rhône” Blanc (Blend of Viognier and Grenache Blanc grapes). Aromas of pear, tangerine, and stone fruit with flavors of melon, bitter almond, and lemon. A long, creamy aftertaste with hints of white pepper.

2021 Chapoutier Côtes du Rhône “Belleruche” (Blend of Grenache and Syrah grapes). Cherry colored with a fruity bouquet and taste of cherries, red currants, licorice, and raisins, with hints of lavender. Lively in the mouth with a pleasing jammy aftertaste.

2020 Gabriel Meffre Côtes du Rhône “Saint-Nicolas” (Blend of Grenache and Syrah grapes). Richly colored with a full bouquet of blackberries, morello cherry, and black pepper. Full flavors of mulberry, mint, and spicy jam, with a tart-berry aftertaste.

2020 Vidal-Fleury “Côtes du Rhône” Rouge (Blend of Grenache, Syrah, Mourvèdre, and Carignan grapes). Bouquet and flavor of chocolate-cherry, raspberry, and cola. Medium-bodied with hints of mint, spice, leather, and plums. A light aftertaste of roasted nuts.

2020 Perrin Côtes du Rhône-Villages (Blend of Grenache and Syrah grapes). Dark ruby color with a bouquet and flavor of black cherries, plums, blackberry, licorice, and spicy-vanilla. There are hints of rosemary and tobacco, with a smooth finish and a tart-berry aftertaste.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected]

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By Bob Lipinski

Bob Lipinski

The region of Provence sits along the Mediterranean coast at the southern end of the Rhône Valley, east of the Languedoc region. Wine has been made here for around 2,600 years, with grapevines brought by the Greeks, thus making it the oldest wine-producing region in France.

Mediterranean vegetation, described as a combination of brush, piney shrubs, spicy herbs, and fragrant plants, such as juniper, lavender, rosemary, and thyme, referred to as garrigue, grow along the limestone hills.

The refreshing rosé wines of Provence, long popular among dwellers and visitors to the French Riviera, are popular throughout the region, especially in famous gastronomic cities such as Nice and Marseilles. In 2022, over 150 million bottles were produced, accounting for almost 40 percent of France’s rosé production.

In Provence, where both red and white wines are produced, rosé makes up almost 90% of the wine and is produced in all nine appellations. While there are dozens of grapes grown in Provence, the most important white grapes are Clairette, Vermentino, Grenache Blanc, and Roussanne. The most important red grapes are Grenache, Cinsaut, Mourvèdre, Syrah, and the local Tibouren.

Some wines I recently tasted are…

2021 Château Miraval “Côtes de Provence” Blanc. (Made from Rolle grapes.) Pale straw color with a bouquet and flavor of apples, pears, almonds, and citrus. Clean tasting with hints of chamomile, herbs, and minerals.

2022 Château de Berne “Inspiration,” Rosé. (Made with organic grapes.) Blend of Grenache Noir, Cinsaut, and Syrah grapes. Light pink color with a perfumed aroma of apple blossoms, lavender, and orange peel. Delightfully fruity with flavors of citrus, peach, clove, and tart berries. There is a hint of fennel in the aftertaste.

2022 Château de Berne “Romance,” Rosé. (Blend of Grenache Noir, Cinsaut, Syrah, and Merlot grapes.) Salmon-colored with a faint floral bouquet of berries, flowers, and spices. Full flavors of honeysuckle, tart orange, and citrus. Very smooth finish, with an aftertaste of honeydew melon.

2022 Château de Berne “Ultimate,” Rosé. (Blend of Syrah, Grenache Noir, Cinsaut, and Rolle grapes.) Pale coppery color with a fresh bouquet of raspberries, tangerine, and some spices. Full in the mouth with flavors of strawberry jam and citrus. There are hints of jasmine, white pepper, and geranium.

2017 Domaine de La Bégude “Bandol.” (Mostly Mourvèdre grapes.) Deeply colored with a bouquet and flavor of blackberry, cranberry, licorice, clove, and plums. It is quite tannic with a spicy oak aftertaste.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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Pixabay photo

By Bob Lipinski

Bob Lipinski

Up in the northern region of Trentino-Alto Adige lies an area known for making some of Italy’s highest quality sparkling wines. It is the only “traditional method” sparkling wine region located high in the mountains, with vineyards planted at up to 3,000 feet above sea level.

The sparkling wines from the province of Trento in Trentino-Alto Adige are known as “Trentodoc,” a trademark name created in 2007. Their sparkling wines were already being made in the early 1900s by Giulio Ferrari, a student at the Imperial Royal Agricultural School of San Michele. He first started the “traditional method” production in Trento, after many study tours to France. Trentodoc sparkling wines officially received their DOC designation in 1993.

Trentodoc wines can be white or rosé and are made from any combination of Chardonnay, Pinot Bianco, Pinot Noir, and Pinot Meunier grapes, and must be made by the classic metodo classico method.

Aging in the bottle varies from a minimum of 15 months for a nonvintage; 24 months for a millesimato (vintage); and a minimum of 36 months for a riserva (aged).

Currently, there are 67 Trentodoc sparkling wine producers. Below are some of my tasting notes.

NV Ferrari “Brut” (100% Chardonnay): Bright straw-yellow. A clean and refreshing aroma of crusty bread, white flowers, green apple, and pears. Medium-bodied and crispy with flavors of citrus, peach, and slightly honeyed. Clean finish and very long and pleasing aftertaste. Serve it with slightly melted Brie.

2016 Rotari “Brut Rosé” (75% Pinot Noir, 25% Chardonnay): Aged 24 months. Salmon-colored with tiny, pin-point bubbles. A fresh aroma of cream and raspberries, with complex flavors of spicy cherry and peach. Refreshing acidity with a lingering aftertaste. A simple dish of prosciutto and melon.

NV Cesarini Sforza “Brut” (100% Chardonnay): Subtle bouquet of yellow fruit, tarragon, and freshly made biscuits. Complex flavors of golden Delicious apples, lemon sorbet, and spices. Subtle finish with an aftertaste of nuts and ginger. Fried calamari would be perfect.

NV Monfort “Brut Rosé” (Blend of Chardonnay and Pinot Noir): Lovely rose colored with a fragrant aroma of strawberries and brioche. Light and delicate in the mouth with hints of red apple, citrus, herbs, and spices. Very easy to drink. Serve with a medley of sautéed wild mushrooms.

NV Moser 51,151 “Brut” (100% Chardonnay): Pale-yellow with a subtle bouquet of blueberry, cherry, and lemon tart. Medium-bodied, and dry, with hints of apples and pears. Pair with chilled smoked salmon.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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Riesling grapes. Pixabay photo

By Bob Lipinski

Bob Lipinski

When asked about Riesling, the average wine drinker often says, “I don’t drink Riesling because it’s too sweet. I like dry wines.” While it’s true that some Riesling wines are sweet, many more are dry or off-dry.

The confusion lies in the smell of fruit versus that of sugar in wine. Humans cannot smell sugar but can smell the fruit from the grape. So, what is often “perceived” as sugar or “sweetness” in a glass of Riesling or other wines is exceptionally pronounced fruity or floral aromas; that of tropical fruits such as mango, papaya, and pineapple, which we would assume to be very sweet.

Unfortunately, consumers have a hard time predicting how sweet a Riesling will be just by looking at the label, unless there is some type of indication as to the sugar level on the front or rear label. Terms such as late-harvest, spätlese, auslese, beerenauslese, and eiswein indicate a semisweet to sweet wine.

In 2007, a global organization called the “International Riesling Foundation (IRF)” was founded. Its members included wineries from Australia, Austria, Canada, France, Germany, New Zealand, South Africa, and U.S.A. Its goal was to inform consumers how dry or sweet the Riesling wines were by using a sliding scale, depicted on the rear label. Unfortunately, it was not embraced by many wineries and as of this writing, it appears the organization is defunct.

Riesling is a thick-skinned, high acid white grape variety; the predominant grape in Germany. Riesling also flourishes in France (Alsace), Australia, Austria, and the United States, as well as other parts of the world. Riesling was probably derived from a wild grapevine, Vitis vinifera silvestris, in the 1400s. It first appeared in a written document dated March 13, 1435, by Count John IV of Rüsselsheim, which reported it growing near Hochheim in the Rheingau.

The countries from the highest to the lowest acreage of Riesling grapes are Germany, the United States (Washington State, New York State, California), Australia, France, and Austria.

Riesling produces dry, semidry, sweet, and even sparkling wines and has a naturally high level of acidity, which often needs some residual sugar for balance.

Some characteristic aromas and flavors of Riesling are green apple, citrus (lemon, lime, tangerine), ginger, grapefruit, honeysuckle, lychee, mango, orange, papaya, peach, pear, pineapple, and tropical fruits.

Riesling is a great accompaniment to many foods, especially spicy hot, fried, cream and butter sauces, charcuterie, smoked meats and cheeses, sweet and sour sauces, and dishes containing ginger, soy sauce, and fish sauce.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected]

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Pixabay photo

By Bob Lipinski

Bob Lipinski

Warm weather means outdoor events, picnics, beaches, and, of course, plenty of chilled beer and wine. Some of the most enjoyable wines to drink during warm weather are rosés, most of which are light-bodied and off-dry, often with a “spritz” of bubbles. Because of the lightness of body and mildness of taste, most rosé wines should be served lightly chilled, not cold.

Rosé wines are usually made by keeping the skins of the red grapes in contact with the juice for a few hours until the desired color is attained. Often, rosé wines are blends of two or more red grapes, which add additional flavor. Recently, I tasted an assortment of rosé wines from around the world that are great for entertaining this summer.

2021 Castello Monaci, “Kreos” Rosé, Negroamaro, Salento, Italy. Floral bouquet with flavors of raspberries, plums, citrus, and cherries. Dry, with hints of tangerine, orange peel, and mint. Pair it with a cold chicken salad containing cilantro.

2021 “Dove Hunt Dog,” Rosé, California: (Blend of Grenache, Syrah, and Gamay grapes) Light-bodied and fragrant with a bouquet of cherries and strawberries. Fruity with citrus and red apple overtones. Great label for dog lovers.

2021 “Scott Wild,” Rosé, California: (Blend of Grenache, Merlot, and Napa Gamay {Valdiguié} grapes) Subtle aromas of citrus and summer fruit with a full flavor of red currants, watermelon, and candied cherries.

2020 Mixtrack “L’Original” Rosé, Provence, France: (Blend of Cinsault, Grenache, and Cabernet Sauvignon grapes) Dry and medium-bodied; drinks like a red wine; fruity and pleasantly tart. Stands up to strong cheeses and grilled meats.

2018 Villa Franciacorta Bokè “Brut Rosé,” Italy: (100% Pinot Noir) Peach-colored; elegant and refined with a light bouquet of raspberries, citrus, and cranberry. Pair it with a dish of prosciutto and melon or burrata drizzled with extra-virgin olive oil.

NV Mirabella Franciacorta “Brut Rosé,” Italy: (Blend of Pinot Noir, Chardonnay, and Pinot Blanc grapes) Very lively in the mouth, with a fruity bouquet with a taste of wild berries, brioche, and red currants. Serve it with smoked salmon, sliced thin.

NV Weingut Wutzl “Frizzante” Brut Rosé, Gobelsburg, Kamptal, Austria: (100% Zweigelt grapes) Salmon-colored with a delightful bouquet of pink roses and peaches. Dry, light, and delicious, with hints of berries and citrus. Perfect for a bowl of chilled watermelon cubes.

2020 Lichtenberger-González, “Muschelkalk Rosé,” Burgenland, Austria: (Blend of Blaufränkisch, Pinot Noir, and Zweigelt grapes) Bright persimmon-colored with a light floral bouquet. Dry, with a flavor of citrus, cherry, cranberry, and yellow plums.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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Grapevines at Pindar Vineyards in Peconic. File photo by Alex Petroski/TBR News Media

By Bob Lipinski

Bob Lipinski

Long Island stretches across the land mass of the same name, located east of New York City, and separated from Connecticut by the Long Island Sound. 

The Atlantic Ocean, Long Island Sound, and the Great Peconic Bay moderate temperatures to ward off frost. It also cools the vines during the hotter summers and barricades against warm southerly currents. The climate is warmer than elsewhere in New York, allowing for the growing of many premium grape varieties, such as Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, Malbec, Chardonnay, Sauvignon Blanc, Gewürztraminer, and Riesling.

Long Island has over 2,500 acres of vineyards and more than 60 wineries. Most of the vineyards are concentrated on the island’s eastern half. Long Island wine country includes the North Fork, South Fork, Nassau County, and western Suffolk County. There are three distinct American Viticultural Areas or AVAs. The larger “Long Island” AVA (established 2001) covers Nassau and Suffolk Counties, and splits into two narrow forks (north and south). Each fork has its own sub-AVA: the “North Fork of Long Island” (1986) and “The Hamptons, Long Island” (1985) in the south.

Grapes were grown on Long Island in colonial times and “Moses the Frenchman” Fournier had extensive vineyards in Eastern Long Island in the eighteenth century and it is speculated that he grew Vitis vinifera grapevines. 

In the early 1800s, William Robert Prince experimented extensively with many varieties of grapes in Flushing, Queens. Through his catalog, he even offered a Zinfandel that was known as “Black St. Peter.” Over the decades, small backyard vineyards flourished, but it wasn’t until the mid-1900s that commercial grape-growing began.

In the early 1970s, local farmer and grape-grower John Wickham, who had years earlier obtained and planted a selection of table grapes from Cornell University, met Alex and Louisa Hargrave. He is credited with introducing the Hargraves to the North Fork’s climate and soil, which was excellent for grape-growing. 

The Hargraves purchased a 66-acre potato farm near Cutchogue and in 1973, they planted 17-acres of Cabernet Sauvignon, Pinot Noir, and Sauvignon Blanc grapevines and became Long Island’s first commercial winery. Hargrave Vineyards officially opened in 1976 for wine sales. Since then, dozens of vineyards have been planted and opened, each with a remarkable story and a multitude of wines to try.

Today, Long Island wineries offer many types of wine including red, white, rosé, sparkling, and dessert. Be certain to visit and try a sampling of each.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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Pixabay photo

By Bob Lipinski

Bob Lipinski

Lodi, the largest and most important Central Valley AVA (American Viticultural Area) designated in 1986, is home to over 20 percent of California’s total wine grape production, with over 100,000 acres of vineyards. 

Located in the northern part of the San Joaquin Valley, just south of Sacramento, on the eastern edge of the Sacramento River Delta, Lodi is slightly cooler than much of the Central Valley because as temperatures rise, marine breezes are pulled from San Francisco Bay, creating a distinctly cooler climate than the rest of the valley. Lodi’s sub-AVAs are Alta Mesa, Borden Ranch, Clements Hills, Cosumnes River, Jahant, Mokelumne River, and Sloughhouse.

The city was originally called Mokelumne (Mokul is a corruption of the Miwok word for river, and umne means “people of”), and was established as a town in 1869 after a group of major landowners persuaded the Central Pacific Railroad to make it a stop between Stockton and Sacramento. The town of Mokelumne was often confused with the nearby communities of Mokelumne Hill and Mokelumne City, which often delayed mail and shipments of goods and supplies. For these reasons, the town’s name was changed to Lodi in 1874.

Lodi is home to both large brands, like Sutter Home and Robert Mondavi Woodbridge, and over 85 small boutique wineries, many of whom specialize in “old-vine” Zinfandel production. In addition, many leading California wineries buy Lodi grapes, including E. & J. Gallo, Constellation, Fetzer Vineyards, Delicato, Napa Ridge, Ravenswood, and Beringer, among others.

Lodi is considered the “Zinfandel Capital of the World,” producing over 30 percent of California’s premium Zinfandel. Many of the city’s most distinctive Zinfandel wines come from about 2,000 acres of Pre-Prohibition, “old vines,” some dating back to the 1880s. These vines are naturally low-yielding due to age, but consistently produce high-quality grapes. Besides Zinfandel, major grapes grown include Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc, Pinot Gris, Syrah, Petite Sirah, and over a hundred other varieties.

Some recommended wineries to try Zinfandel from are:

Berghold Vineyards

Borra Vineyards

Gnarly Head Wines

Harmony Wynelands

Harney Lane Winery and Vineyards

Ironstone Vineyards

Jeremy Wine Company

Klinker Brick Winery

Lange Twins Family Winery

Macchia Wines

McCay Cellars

Mettler Family Vineyards

Michael David Winery

Oak Farm Vineyards

St. Amant Winery

Van Ruiten Family Vineyards

“What is the best California wine?” Now it is impossible to answer that question as phrased. The range of wines is wide and the list of different types and their makers is long. (Lindley Bynum, Davis Bynum Winery Inc.)

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected]

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Pixabay photo

By Bob Lipinski

Bob Lipinski

For years, chefs, critics, and food writers have been telling us that red wines need to be paired with red meats and white wines with white meats or fish. This is what I call “The One Size Fits All,” concept and doesn’t take into consideration the multitude of recipes that fall “outside the box” and don’t adhere to the old “red with red wine and white with white” rules.

Some classic recipes that include fish cooked or served in a red sauce are spaghetti with red clam sauce, bouillabaisse (and other fish stews), baccalà (dried cod) in a rich tomato sauce, and lobster fra diavolo in a spicy tomato sauce. Besides these, there are hundreds of recipes for fish cooked in a red sauce and many are great paired with red wine.

Often, it is not the type of fish that determines which wine to drink, but the type of sauce, and the herbs and spices that have been used in the dish’s preparation. Fish can be poached, boiled, broiled, grilled, blackened, crusted, and so forth. It’s all about the texture of the fish after cooking. A poached fish is a simple dish that is silky tasting but lacks texture. The same fish blackened gives it a heartier texture that can stand up to a light-bodied, dry red wine.

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A young, full-bodied, oaky, and tannic Cabernet Sauvignon pairs well with beef. Yet, paired with fatty, oily, or smoked seafood, the tannins in the wine react with fish oils producing a fishy, metallic, tinny taste, and aftertaste. It would be better to serve a young, fruity, light-bodied, higher-acid, dry red wine that is low in tannin.

Some red wines that pair with fish are Pinot Noir, Barbera, Bardolino, Gamay (Beaujolais), Grignolino, Carignan, Montepulciano, and Sangiovese. These reds are also terrific with fleshier fish, such as tuna, shark, swordfish, and especially salmon. In addition, because they are in higher in acidity, oily fish like sardines, anchovies, mackerel, and bluefish also pair well with these wines. The acid helps balance the oils in the fish, similar to why we squeeze lemon onto fish.

Besides red wines, dry, crisp rosé wines like the wines from Provence and Tavel, France, and others made from Cinsaut, Grenache, Sangiovese, and Tempranillo grapes are great with shellfish (clams, oysters, mussels), scallops, shrimp, crab, and lobster. They are also pair well with a chilled shrimp cocktail sauce or mignonette served over oysters.

Don’t always follow the rules; create your own!

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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