Question: What wine would you recommend with curried broccoli and turkey soup?

Answer: Perhaps a refreshing beer? Depends a bit on how hot your curry is. The usual choice would be a gewürztraminer with that uniquely aromatic spicy character . However that variety tends to polarize between those that love it and those that hate it. Many white wines with good acidity or even a balanced rose should match well. “Fire” Chef Francis Mallmann chooses a wine that contrasts with the dish and probably would use a red. No single correct answer. Try a crisp Sauvignon Blanc. Have you considered a sherry? Remember that Andre Simon in his Partners Guide suggests pairing mulligatawny (a traditional Indian curry soup) with Verdelho from Madeira. Good idea. Lots of interesting choices. Experiment.

You might also like:

 Loading ...

By Joseph Temple

Much like the country itself, Russian wine has endured a roller coaster ride of change and transformation.  From utilizing French methods at the start of the twentieth century to a system of collectivization and central planning by the 1950s, the result has been a sweet and lackluster reputation across the world.  And while nearly on the verge of extinction during the Gorbachev era, it appears that Russia’s wine industry has finally turned the corner in the 21st century.  While known more for its vodka, vintners in the northern Caucuses have been able to grow native grapes such as Rkatsiteli, Krasnostop, Saperavi , and more popular French varietals like Chardonnay, Cabernet Sauvignon, and Merlot.  Let’s have a look at a wine industry unparalleled in terms of adaptation.

1. Although viticulture in Russia predates Ancient Greece, the modern industry was spearheaded by Tsar Alexander II who invited French winemakers to help modernize domestic production. blank

2. Due to the impact of both the First World War and the Russian Revolution, wine production was dealt a crippling blow across Russia. blank

3. During the Stalin era, grape sugar and ethyl alcohol were added to high yield and frost resistant varietals in order to make them passable, giving Russia a long lasting reputation for cheap and poor tasting sweet wines. blank

4. Due to the anti-alcohol policies of Mikhail Gorbachev, total vineyard area dropped significantly as many of the best vineyards were destroyed.

blank

5. Most of Russia is too cold to ripen grapes except in the northern Caucuses. blank

6. With a continental climate and icy winters, vineyards in these areas need to be protected from the intense cold.  According to Jancis Robinson, growers have experimented with varieties that incorporate cold-resistant genes from Mongolian vines. blank

7. The five main wine growing areas are Rostov, Krasnodar, Stavropol, Checheno-Ingush, and Dagestan – all between the Black Sea and the Caspian Sea. blank

8. In 2010, per capita wine consumption in Russia was 7 liters.  In comparison, France and Italy’s were 42.51 and 33.3 respectively.
blank

9. However, its sizable population makes it one of the top ten wine consuming nations in the world, producing approximately 310 million liters of wine annually while importing an additional 560 million liters. blank

10. After annexing the Crimea in 2014, an additional 25,000 ha was added to Russia’s total vineyard area.  Later that year, Prime Minister Dmitry Medvedev announced plans to increase total vineyard area to 140,000 ha by 2020. blank

Sources:

Blinnikov, Mikhail S. A Geography of Russia and Its Neighbors. New York: Guilford Press, 2011.
Harding, Julia. The Oxford Companion to Wine. Oxford: Oxford University Press, 2015.
Nee, Patrick W. How to Get Rich Doing Business in Russia. Oxford: The Internationalist, 2014.
Robinson, Jancis. (2009, October 24). Russian wine gets real. JancisRobinson.com. Retrieved from http://www.jancisrobinson.com

You might also like:

 Loading ...

Question: I have heard participants in the various tasting groups in which I belong refer to “baby rubber bumpers” aromas in older Meursault. Have you ever heard this description before?

Answer: Yes I have smelled “rubber” in many wines over the years. Usually cheaper badly made ones or wines with an overly reductive winemaking issue. However it is sometimes also noticed when combined with the petrol/marmalade notes of Riesling and Northern Rhone Syrah earthy blackberries. Most pronounced is “burnt tires rubber” a mercaptan fault from volatile sulphur I have found from riper grapes including Southern Rhone blends & Pinotage from South Africa. Haven’t seen it specifically from older Meursault (which I drink frequently) but there can be some of that when pre-mox shows up. Decanting or adding a pure old copper penny to the wine may help eliminate this rubber smell.

You might also like:

 Loading ...

Question: I live in Victoria BC and enjoy drinking Champagne. Recognize that you visit and know this region well so would appreciate please a couple of your current buying tips.

Answer: Thanks for your kind words and yes I also enjoy fine Champagne. Lucky you are in British Columbia as the Champagne selection is quite diverse with a couple hundred products and is fairly world priced.

Presently suggest among many choices these 3 listed top bubbles in the BC LDB inventory:

1. LE MESNIL BLANC DE BLANCS GRAND CRU BRUT $50.99 (plus 15% taxes) This Champagne shows consistently well (including in blind tastings) with that special quality Chardonnay fruit from Le Mesnil region and is truly a best buy.

2. POL ROGER VINTAGE BRUT 2008  $94.99 Always dependable and so balanced that it ages really well. Still enjoying youthful 1996 & 1990 that are rare treasures. Their NV Cuvee de Reserve Brut for $65.99 and 2006 Vintage at $94.99 ( also mags for $199.99) are also excellent but much more forwardly drinking than the classic year of  2008 which with more needed bottle age will ultimately turn into a superstar. Outstanding.

3. PIERRE PAILLARD LES PARCELLES BOUZY GRAND CRU $120.99/MAGNUM (also in 750 for $56.99) Champagne in magnum size is always the smartest choice for aging. This one from vignerons in Bouzy since 1799 uses a base wine from 2013 of 60% pinot noir & 40% chardonnay disgorged August 2017 with a low 3.5 g/l dosage. Highly recommend putting a couple of these big bottles away for a future special occasion!

You might also like:

By Joseph Temple

New years resolutions and winter getaways to the the beach are the perfect time to look at some healthy foods.  These are some simple, but effective ways to improve mealtime.

1. Steamed shrimp is packed with Omegas and low in calories making it a great protein addition for any lunch salad.
blank

2. Roasting chicken and veggies in one pan is an easy way to feed the whole family on a busy weekday.
blank

3. Sushi is a tasty way to add nutrient packed fish and superfood-like seaweed to your diet.
blank

4. Eggs are versatile and cook quickly enough for anytime.
blank

5. Switching to whole grain baked goods like sandwich bread is a small, but important way to add fiber to many snacks and meals.
blank

6. Try nutritious and protein rich quinoa for breakfast – hot or cold; fresh fruit is a natural pairing.
blank

7. Dessert can still be an indulgence, even as part of a healthy diet.  Greek yogurt + honey + whole wheat graham crackers + fresh fruit = yummy cheesecake
blank

You might also like: