I know to some I sound like a broken record — or is that now a scratched CD? (Or perhaps even a botched MP3 download.) But if you're reading this, you have at least a passing interest in improving your wine knowledge. For me, that goal is purely practical. It's not to impress or to appear sophisticated. Wine needn't be on a pedestal, like the T-shirt that proclaims the drink is "how classy people get trashed."
For years wine was, for many, a product for the elite, while beer and "Joe Six-Pack" were identified as working-class. Now, thank heavens, those lines are blurred, because it's purely about taste. And, as my colleagues have proven in CL's coverage of the ever-burgeoning Tampa Bay craft beer scene, the word "artisanal" applies to any culinary item made with impeccable care from the finest ingredients. I simply believe that wine and food are one.
And the more you actively taste and learn about how each affects the other, the greater joy both will bring to your life. It's that simple.
However, I also find that humans get in ruts and — with our complicated, multitasking lives — look for easy answers. Wine isn't easy; learning it is a lifelong journey. But, in this case, every step along the road brings pleasure, and the reward is cumulative. The more you taste, the more you know.
Last month, I covered the logistics of throwing a wine-tasting and food-pairing party, suggesting an approach to white wines and their food matches, so I won't repeat myself. The process for red wines is exactly the same. Take some time to review the previous column, or what follows won't make much sense.
Just as an artist wants to work with an unlimited palette or a chef hopes to access a variety of ingredients, diners are doing themselves a disservice by limiting their wine choices. We're exposed to a wide assortment of music in our lives as we develop our taste for different genres, but, most often, our range of wine is dictated by what's most popular. Work to expose yourself to new tastes.
This time, let's looks at some red grapes (and in some cases, a specific wine region) and what food affinities apply:
Pinot noir: Salmon, ahi tuna, duck.
Zinfandel: Burgers, barbecue.
Sangiovese/Chianti: Tomato sauce pasta.
Tempranillo/Rioja: Manchego.
Cabernet franc: Eggplant, peppers.
Gamay/Beaujolais: Brie, Cheddar.
I've chosen pinot noir as the "familiar" grape in place of cabernet sauvignon or merlot because it's so food-friendly. A future column will look at these grapes and how they vary by where they are produced.
Remember, the goal is to experience new tastes and see how the food and wine pairing changes your perceptions, for good or ill. Pick up your cell and phone some friends — stat.
This article appears in Apr 27 – May 4, 2017.