Supporting the wine industry with wine and food pairing

We’re all spending so much more time at home these days.   It’s inevitable that someone will ask, “How are you spending your time?”     That is, in addition to whatever work one might be doing at home and/or looking after children.

 

 

 

For myself, in addition to observing all the social distancing rules here in British Columbia and usual responsibilities at home, I am painting, gardening and growing lettuce and chives, walking in nature and cooking!

Cooking seems to be the main preoccupation for people I talk to. Not just the every day stuff but getting creative.   As a friend said to me, “…after years of not bothering much with cooking, I’ve got all my old recipe books out and I am enjoying making good meals.   It fills some time and I eat well!”

Other friends have said they are enjoying watching reruns of the charismatic American cook, Julia Child (1912 – 2004) and her cooking shows; great entertainment!   Julia Child is recognized for bringing French cuisine to the American public with her cookbook, Mastering the Art of French Cooking.   Her television programs were and clearly are, very popular.

One way that we can support the wine industry is through buying more wine! How about exploring new combinations of wine and food or selecting great wine by itself that we haven’t tried before?.

If we live in wine growing areas, we have the opportunity to support our local wineries through their wine-clubs and/or buying local wines at our local wine stores.   It all helps the industry that has been through tough times for a few years.

Here in British Columbia, the wine growers in the Okanagan Valley struggled with fierce wild fires two years ago and now are facing loss of wine tourism and loss of sales to restaurants and bars.

Wherever we live, whether in North America or Europe, or elsewhere, it’s important that we support the local agricultural wine-growing sector if they are to survive.

In the spirit of practicing more wine and food pairing, here are some tips:

  • Think about the component parts of both the dish and the wine. When considering the food dish, consider whether or not there is a sauce with the food.   This can make a big difference as to which wine is chosen.   For example, chicken prepared with a creamy sauce would pair well with a chardonnay, which fuses with the creaminess of the cream sauce.   Chicken prepared with a spicy sauce would pair better with a Gewurztraminer.
  • Balance the power of the food dish and power of the wine.   Be careful not to kill the wine or dish with too powerful a wine or dish.    If big red wines appeal, then drink with roast meats or stews.
  • Consider the complexity of the food, i.e. the number of ingredients – this can make selecting an appropriate wine more challenging. Considerations would be the level of acidity, the spices/herbs in the dish, whether there is saltiness or sweetness.   Having considered these elements, decide which aspect of a multi ingredient dish is to be “activated’ with the wine choice.
  • Consider that specific regional menus often pair well with corresponding regional wines.   After all, they’ve grown up together! For example, Italian dishes often contain tomatoes and olive oil.   Tomatoes are very acidic. A characteristic of Italian wine is noticeable acidity. If you are preparing an Italian dish, select a wine with acidity.  If you choose a regional dish from another area, see if you can find a suitable wine to complement that particular regional food.
  • If some old sweet wines appear in your wine storage area, enjoy with aged, strong cheeses.

The idea is to experiment and keep good notes, so the successful and not so successful pairings can be noted!

The most important objective for wine and food pairing in these challenging times is to bring enjoyment to the table.   Sometimes, a really good bottle of wine is best enjoyed on its own before or after the meal, if an obvious pairing doesn’t come to mind.

Let’s do what we can to support our local wine industry, our local wine growers and local wine shops!

Finally, to quote Julia Child:

This is my invariable advice to people: Learn how to cook – try new recipes, learn from your mistakes,

BE FEARLESS,

And above all have fun”.

 This sounds like perfect advice for experimenting with wine and food pairing.

Bon Appétit et Bonne Continuation!

____________________

Reference:   Julia Child 1912-2004. Lots of information and YouTube material on the web.

Xynisteri: Cyprus white wine for sunny days

Xynisteri, an indigenous grape in Cyprus makes one of my all time favourite white wines for the summer.    Refreshing, with lemon/lime, grapefruit and apple notes and balanced on the acidic side with flavours of tropical stone fruits; think mango and also apricots and peaches.  On the nose, there are floral and fruity tones.

It’s a great sipping wine for the patio, yet also perfect in food pairings such as fish, white meat and even salads with fruit.

I have my favourite four producers: their wines are similar yet with nuanced, discernable differences.

Here is the line-up of these four producers including the name of their Xynisteri wine,

Vouni Panayia Winery, Alina Xynisteri.   I  have written about Vouni Panayia before.  They were awarded Decanter Platinum Award as best value Cypriot White wine for their Alina Xynisteri 2016.

Vasilikon winery, Xynisteri

Tsangarides Winery, Xynisteri  – I have written about Tsangarides Winery previously as well.

Kolios Winery, Persephone Xynisteri

I should add that there are other producers of Xynisteri wines who I am not yet familiar with.

Xynisteri is a robust grape variety that grows well at high altitudes.  Xynisteri is the main white grape variety grown in Cyprus.  It is one of the two indigenous grape varieties used in the production of Commandaria, the amber-coloured sweet Cypriot dessert wine.    Commandaria’s heritage dates back to 800 BC and has the distinction of being the world’s oldest named wine still in production.  Xynisteri is also used for the production of the local spirit,  Zivania.

If you are in Cyprus as a visitor, or resident, I suggest you look for these Xynisteri wines on restaurant wine lists and try them all over time and see which you prefer.

This seems like a perfect occupation when enjoying sunny days in Cyprus.

 

References:   Vouni Panayia Winery  www.vounipanayiawinery.com

Vasilikon Winery,   http://www.vasilikon.com

Tsangarides Winery, Xnyisteri.   http://www.tsangarideswinery.com

Kolios Winery, Persephone.    www.kolioswinery.com

 

The Art of Springtime Inspiration: Dinton Folly English Sparkling Wine

 

Whenever I am in London and have a few hours to spare, I do the things I love the most here: walking and looking at art. I am always uplifted and inspired by these experiences.

Yesterday, I walked in Green Park and captured this daffodil laden view of Buckingham Palace.

Daffodils are one of my favourite flowers.  Partly because they are cheerful, yellow harbingers of spring and partly because they bring back my childhood memories of playing in a spring garden at dusk, inhaling their lovely scent.  Seeing them in full bloom in Green Park surfaced all these connections.

For my art fix, I came across a magical small exhibition of mainly pastels with some oils by the Impressionist artist, Degas (18 34- 1917) at the National Gallery.  This collection on loan from Glasgow in Scotland, features Degas’s well-known subjects of ballerinas, racehorses and women attending to their toilette.   If only one could draw or paint movement as he did!

I have also been inspired recently hearing about a new vineyard in Buckinghamshire:  Dinton Wines, which was started in 2013.

Dinton Folly, an English sparkling wine, is the brainchild of retired countryman Laurie Kimber, who planted 15 acres with the classic varieties of Pinot Noir, Chardonnay and Pinot Meunier on a south-facing slope with chalky soil and temperate climate.  The neighbours of Mr. Kimber, and his family including his children, grandchildren and even great grandchildren harvest the grapes.    The first harvest was ready in 2016.

Dinton Folly is so named because of its proximity to the ruins of a nearby castle and also refers to the idea of taking on such a challenging project later in life.     Dinton Wines is an inspiring testament to the fact that it’s never too late to start making wine!

Dinton in Buckinghamshire is close to the Chiltern Hills, a famous place for hiking in the English countryside with picturesque villages and friendly pubs!

Grape picking neighbours of Mr Kimber introduced me to this wine recently. I was delighted by the refreshing, dry, balanced, sparkling wine with its appealing lower range alcohol level of 11.5% ALC.

Perfect to enjoy on an English spring day:  Inspirational!

References

Dinton Wines       dintonwines.com

National Gallery:   Nationalgallery.org.uk

Maps courtesy of Dinton Wines and local tourist information.

 

Cyprus: wild flowers and local markets

Enjoying a morning coffee at our regular coffee bar in the Port area of Paphos is one of our favourite Sunday morning pastimes when in Cyprus.

Needless to say, this is after a good walk along the roughly paved sea walk that surrounds the Paphos Archeological Park.

Buying fruit and vegetables from the friendly stall holders at the Saturday morning Paphos market is another pleasure.

We have been shopping here for years now and there is always a sense of mutual satisfaction when we return:  the same warm, comforting smiles and gestures reciprocated as we recognize each other.   “Ah, you are back/ Ah, you are still here”,  we collectively murmur from the heart.

This year during our visit I pay more attention to the wild flowers increasingly in bloom from February on.  The tall, spikey Asphodels that I see everywhere.   The anemone,  a loner elegant in lilac blue.   The mandrake, purple blue amid shiny leaves,  reminiscent of spooky stories.   The stately giant orchid. Perhaps above all I am drawn to the pink or white almond blossom buzzing with all manner of pollinators.  For me, the sweetly scented flowers are the harbinger of spring.

But what about wine?

Next time, I will write about a Cyprus wine we enjoy that I haven’t mentioned before.

Now back in Vancouver, with a rain-filled charcoal grey sky overhead, its good to bring these memories of Cyprus back to life.

 

 

 

 

 

 

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