Good Morning!

Welcome to Tuesday’s Open Thread. As many of you may remember, last month I included a wine tasting in the OT rotation. So instead of offering you cooking recipes today, I will be presenting a selection of wines. But before we get to the tasting, I’d like to talk about wine pairings. It’s a subject that seems to have a lot of rules and sometimes feels as though you need the knowledge of a wine connoisseur. But guess what? You don't. Just some basics about taste components and the willingness to experiment a little.

For the Love of Wine and Food

One of the first discoveries I made while experimenting with different wines was that the rules are not necessarily hard and fast, and that there are situations where those rules can be bent. For example, if you have a very nice smoked salmon that you’d like to pair with a Shiraz, by all means, go ahead and mix a fish dish with a red wine. In fact, in this instance, the smokiness in the salmon will pair nicely with the smokiness in the Shiraz. This is what wine aficionados call a Congruent Pairing, where you match or contrast basic tastes in both the wine and food. To better understand how these basic tastes work together, it might help if we identified what they are:

Wines typically fall into three different categories: Bitterness, Acidity, & Sweetness. Red wines have more bitterness; white, rose and sparkling wines have more acidity, and sweet wines, have, well, more sweetness.

Food falls into a wider range of categories, but simplified to its prevailing tastes, you can figure out what will compliment, or contrast the wine. For example, a traditional quiche dish has two primary components: fat and salt. Barbecue ribs, on the other hand, include fat, salt, sweet and spice, and maybe even a little acid. The other feature worth considering is the intensity. Is the food light or rich? Is the dressing on the salad high in acidity, or fat? Focusing on the basic tastes of the dish will help you decide which wine will better accent the food, and vice versa.

Once you’ve figured out the basic taste components, you can start considering your pairing options. Using the quiche as an example, here are a few possible pairings:

A white wine with high acidity will complement the fat in the quiche recipe. So, for example, a traditional quiche with a creamy sauce matched with zesty white wine such as Pinot Grigio, Assyrtiko or Sauvignon Blanc would create a Complementary Pairing.

A white wine with creaminess will add to the creaminess in the dish. So, for example, a traditional quiche recipe with a creamy sauce matched with a creamy white wine such as Viognier or Chardonnay would create a Congruent Pairing.

Keeping in mind that for every rule, you will usually find an exception to that rule, with the most important rule of all being to trust your own palate and enjoy!

And Then There was Wine

For today’s tasting, Christine in our wine department decided to compliment the season of picnics and outdoor barbecues with a selection of light, crisp and fruity Rosé’s, which I am happy to say are all quite lovely.

A Trader Joe’s exclusive from the Veneto region of Italy, this wine profile is balanced with good acid. A pleasant, harmonious and fruity wine with floral notes and hints of pear and apricot. To be served cool, as an aperitif or with starters, delicate first course dishes, fish, white meat. Best served at 50-54 degrees Fahrenheit.

Blend Composition: 100% Pinot Grigio

Market Price: $8.99 +

TJ's Price: $5.99

My personal impression: Light. Crisp. Taste of pear and red fruit. Easy drinking. Good value for the price.

This spicy and fruity rosé comes from the region of Trevenezie in Italy on the southern shore of the Garda Lake. The name FREEDA is dedicated to the Scandinavian cousin of the countess Cecilia Beretta from Verona, who gives the name to the boutique winery owned by Pasqua family. Upfront in the nose of sour cherry, raspberry and green peppercorn with a fantastic palate of minerality and freshness. Great with seafood pasta and rices, raw and lightly cooked shellfish and grilled fish.

Blend Composition: 60% Corvina, 30% Sauvignon Blanc, 10% Carmenere

Market Price: $11.99 +

TJ's Price: $8.99

My personal impression: Fruity peach with a hint of berry. Dry, crisp, and smooth. This wine does better with air, flavor intensifies with time.

A Cotes du Ventoux Rosé from the Rhone wine region of France, this lively and balanced wine offers a crisp freshness with delicate red fruits, flowers and citrus aromas. Serve well chilled. Pairs well with grilled meats, poultry and charcuterie.

Blend Composition: Syrah, Grenache and Cinsault grapes

Market Price: $9.99 +

TJ's Price: $4.99

My personal impression: Not as full of berries as most rosé’s, La Ferme Julien is more citrus-centric with a light salty finish. Tart on the palate, crisp and refreshing. Maybe not a sipping wine, but would pair very well with cheese or food. I think a roasted brie cheese and French bread would do nicely!

Fresh red berry fruit characteristics with floral nose. Ripe and fleshy feel on the palate. Dry with zero sugar it has a refreshing tangy acidity. It can be drunk either as an aperitif or with food. Pairs well with olives, prosciutto, seafood and grilled meat.

Blend Composition: 77% Grenache, 13% Rolle, 4% Cinsault, 3% Syrah, 3% Tibouren

Market Price: $25 +

TJ's Price: $18.99

My personal impression: Smooth round finish. No astringent aftertaste or bite. Extremely easy drinking. Perfect summer wine. Loved it!

Some Summer Music