Tom's Vino Blog

Thanksgiving Wines

2008-10-27T15:38:00Z

Thanksgiving, perhaps the most well-loved and enjoyed American holiday, is just around the corner. Thanksgiving is truly America's holiday, a day of appreciation of our many blessings, our cherished families and dear friends. Thanksgiving is certainly one of the most anticipated feasts of the year, a meal that incorporates hearty and delicious food with the pride of American tradition and the comfort of gathering with loved ones.

Traditionally holding the place of honor on Thanksgiving tables everywhere is the turkey. While a turkey feast is a national tradition, there are no wines that are considered traditional mainstays for this holiday feast. In fact, wine selections for this special meal often pose challenges.

You may be surprised by how important the way you prepare your turkey and accompanying menu selection is in your wine choices. Here are a few different ways Thanksgiving turkeys are prepared, and wine flavor profiles that pair well with each preparation (of course, first and foremost, you should select, wines that suit your preferred flavor profile):

The "Traditional Turkey," baked with traditional seasonings, stuffed with a simple bread stuffing. The turkey has straight-forward flavors enhanced by the mild spices and seasonings in the stuffing. With this flavor profile look for a wine with a slight herbal personality, such as Sauvignon Blanc, or an aromatic wine such as Pinot Gris, Gewurztraminer or Riesling.

The "Mediterranean Turkey," prepared with the hearty flavors of sausage and chestnuts in the stuffing. Some wines to consider with this preparation are Pinot Noir or Zinfandel, which pair well with the flavors of the meat and roasted nuts in the stuffing.

The "Smoked Turkey" is popular in many areas of the country. If you are smoking your turkey you must consider what you are using to smoke the bird: apple wood, charcoal, hickory, mesquite, a honey baste. In addition, you must also consider your stuffing preparation when making your wine selections. Almost all of these recipes give you a choice of white or red wine. Better yet, offer both! Some whites to consider are a dry Riesling from the Alsace Region in France or the Clare Valley in Australia. Others you might consider are whites from the Rhone Valley in France. All of these wines have a depth of flavor that pair nicely with the smoked aspect of the bird. The red wines to consider are Pinot Noir, or a long-standing American choice, Beaujolais Nouveau, the first wine of the new vintage, with all the fanfare that goes with air shipments arriving in the market just a week before Thanksgiving. Consider the traditional Beaujolais as an option as well. While they are less effervescent, they still have the fresh fruit appeal.

The "Deep Fried Turkey" has a following, especially in the south and southwest. One method of preparation is Cajun style, seasoned with white peppercorns and a Cajun butter marinade. This recipe, needless to say, is for those who like turkey with a spicy kick. A good tip with hot or spicy dishes, or with dishes with a salty flavor, is to choose a wine with a touch of sweetness. A Gewurztraminer or German Riesling offers sugar levels that pair very well. Another fried turkey recipe, much less spicy than the other, calls for seasoning with black pepper and a garlic basting. A rich white wine such as Chardonnay, or a lighter red, such as a Pinot Noir or a Grenache from the Mediterranean coast of France or Spain pairs well with this flavor profile.

We are happy to offer you these tips in helping you to choose the ideal wines to pair with your Thanksgiving meal. One last suggestion...don't forget that pumpkin pies and other holiday desserts taste even more delicious with the perfect dessert wine! Happy Thanksgiving!

Tom Settino

Vino 100

21 Front Street

Newburgh, NY 12550

Australian Wines

2008-09-16T19:11:00Z

by Tom Settino, Owner, Vino100

Australia is a huge country – a complete continent. It is 25 times larger than Italy, 14 times larger than France and just about the same size as the continental USA. It has mountains to climb, surf to ride and deserts to roam, movie stars to entertain and star chefs to tantalize your taste buds. Australia also has wine from 64 different regions, featuring dozens of grape varieties.

Over 20 million cases of Australian wine are exported to the USA each year, served in first-rate restaurants, at casual picnics and at parties of all kinds. Why are Aussie wines so popular? Because Australian wines are like Australians — friendly, generous and stylish; there is a wine for every occasion, every budget and every taste preference.

America is just beginning to learn about Australia’s regional wine specialties. As in California or France, each region has a distinctive climate, soil and character. When certain grape varieties are planted in just the right region, they produce characteristics and flavors that are unique, and stand out in quality above the rest. Australia has developed many grape-to-region matches since wine making began there in 1788. The following are Aussie regions which are famous for different styles of wines and different grape varietals.

Clare Valley Riesling: Refreshing with aromas of lemon zest, Riesling from Clare Valley is very dry and high in acid with a mineral finish, ideal with seafood or salads.

Hunter Semillon: It’s a little-known varietal but fresh and crisp with citrus overtones and no oak influence. Hunter, located just north of Sydney, is also great for tourism!

Yarra Valley Chardonnay: In this cool climate on rolling hills near Melbourne, the Chardonnay tastes of white peaches and nectarines; oak is used with a light touch.

McLaren Vale Grenache: Concentrated ripe cherry and red currant flavors are derived from the very old vines. Ocean breezes off the local beaches keep temperatures down.

Barossa Valley Shiraz: The most famous grape from Australia’s best known region – you can’t go wrong here if you want a generous, rich and ripe red wine for your steak dinner!

Margaret River Cabernet: Way out west where the Indian and Southern Oceans meet is this cool, classic region, the Cabernet is elegant with great red fruit and soft tannins.

Here are a few other FAQs about Australian wine:

How do I match Australian wine to the foods I like?

Australia makes a wine for every meal and every occasion. Here are varietal-by-varietal ideas for matching Australian wine with any cuisine your choice, whether French, Italian, Japanese or American:

Chardonnay: It is lean and elegant or rich and full, depending upon the region or the winemaker. Fish makes a great match, grilled or broiled with fresh herbs, particularly tarragon from your summer garden.
Discover Semillon, one of Australia’s favorite white wines, and impress your friends! There’s never any oak on Hunter Semillon, so it’s ideal for shellfish, chicken and other white meat that is seasoned with ginger or lemon.
Australian Riesling is crisp, dry and citrusy. Traditional matches pair it with Chinese or Thai food because of their spiciness and some sweetness. It works well, too, with most main dish salads dressed with lemony vinaigrette.
Another little known grape that’s big in Australia and big on flavor is Grenache. Full of cherry-fruit flavors, it can sometimes use some chilling, especially in the summer-time when Grenache is the perfect accompaniment to a barbecue feast. In cooler months, try it with red meat with earthy tomato-based sauces.
Shiraz is Australia’s most popular red wine. It’s a full bodied, deep red wine that has a peppery aroma and spicy flavor. Enjoy Shiraz with grilled red meats, roast lamb or specialties seasoned with spices, garlic and lots of herbs.
Australian Cabernet Sauvignon isn’t usually as tannic as its California counterpart, or as earthy as those of France. Generally, it has more of a berry-fruit component, a smoother finish. This is the wine for beef, traditional stews and smoked meats.

Do Australians really have any wine traditions, or is everything there based on technology?

The first settlers in Australia planted vines in 1788, and vines have flourished in five of Australia’s seven states for over 200 years. In fact, Australia boasts some of the oldest vines in the world. It is not uncommon to find Shiraz vines over 100 years old. Many are on original rootstock because few Australian vineyards were crippled by the phylloxera bug, which destroyed those in California and Europe. Also, Australia didn’t go through Prohibition.

Australia is known for wine technology, which is a source of great pride. The challenges of the Australian soil and climate led to innovations and technical solutions that have changed the world of wine. While technology does play its part, many Australian wineries still hand pick and hand prune their vines, and the use of old-fashioned basket presses that produce concentrated, intense wines are quite common in many regions.

I want to know more about Australian wine. How do I learn?

Because of their growing popularity, a good selection of Australian wines - over 300 brands - can be found across the US.

Wine tasting is always the best way to learn, but if you wish to read a bit, most current books on the world of wine will include a chapter on Australia. More and more food and wine magazines are featuring Australian wines, and an internet search reveals several dozen first-rate sites to explore under Australian wine. You can start with www.wineaustralia.com/usa and click on the education button.

Vino 100 located at 21 Front Street has a nice selection of Aussie wines and specialize in finding different varietals and out of the ordinary brands. Stop in and we'll have some great suggestions for you.

Cheers Mate!

Tom Settino

Vino 100 Newburgh NY

Bordeaux Wines

2008-08-10T22:01:00Z

by Tom Settino

Bordeaux means different things to different people. Bordeaux is a beautiful port city in Western France, filled with wonderful culture, shopping and entertainment. It is the largest city in Southwest France, with a metropolitan population of over 600,000, located near the Atlantic coast, about 300 miles from Paris. Bordeaux is a region dominated by its rivers, The Garonne and The Dordogne, which meet to become the broad Gironde. The city of Bordeaux is a wonderful blend of the old and the new, with its beautiful 18th century architecture and rich history immersed in a bustling, modern city.

Bordeaux is one of the most famous and prestigious wine regions in the world, as well as one of the most important winemaking regions in France, producing about 30% of all fine French wine. In fact, Bordeaux's reputation is legendary as home to some of France's most famous red wines, crafted at historic châteaux, or wine estates. Bordeaux is also home to plenty of great, affordable wine, as well. In addition, the region produces a good amount of crisp, dry white wines, and famous sweet white wines.

Bordeaux has over 250,000 acres of vineyards, and 10,000 wine chateaux, which produce a wide range of red, white and rose wine styles. The Red wines fit a range of palate preferences, from a medium-bodied, fruit forward style to one that is very complex and challenging with all of its components. The Roses are both richly flavored and wonderfully refreshing wines, and the Whites range from bone dry to lusciously sweet.

For the production of Red Bordeaux wines, there are five legal grape varieties; Cabernet Sauvignon, Merlot and Cabernet Franc are the most important, and Malbec and Petite Verdot round out the grapes with the latter adding their aromas and weight to the wine.

The whites are produced from three grape varieties, with Sauvignon Blanc and Semillon being the backbone of the wines, along with the possibility of Muscadelle, known for its wonderful aromatics.

Consumers are, at times, intimidated by Bordeaux wines, principally because, with so many flavor options, they are unsure of how the wines will taste. Rely on the opinions of your wine merchant. Let them know what kind of flavors you are looking for - many times Bordeaux will fit the bill. Most importantly, let your merchant know what you are planning to eat with your wine, if that is the case - hopefully they will direct you to the a great wine to match your meal. There are so many great values in Bordeaux it's a shame if you overlook the region when looking for a wine. You may just find a great everyday wine that you can't live without. Variety is the spice of life - try Bordeaux wines today. For more information please visit my website at www.freewinetip.com or give us call at the Vino 100 wine shop located on the Newburgh Waterfront (845) 725-7680. I'd love to speak with you. See you next time.

Tom Settino

Crisp Summer Whites

2008-06-15T12:02:00Z

Crispness is the result of higher acidity in a wine. Wines that have higher acidity tend to be wines that do not spend long periods of time in oak barrels or go through the bacterial fermentation (malo-lactic fermentation) that many Chardonnays go through. This malo-lactic fermentation creates a creamy texture in wines and tends to soften the acidity which limits crispness. Barrel Fermentation also reduces crispness, by adding richness and body to a wine. The ultimate crisp wines come from straight tank fermentation (stainless steel, glass or concrete). These "tank fermented" wines are considered fruit forward and have a crisp clean character that refreshes the palate.

Let's first talk about German Rieslings. These are often overlooked partially because many people are of the belief that these wines are too "sweet" - well if you think a tart Granny Smith Apple or a Bosch Pear are too sweet, then, in fact, Rieslings may very well be too sweet for you. For me, nothing refreshes like a good, low alcohol German Riesling on a warm summer day. Riesling also work wonderfully with all types of Chicken and other Fowl as well as Asian cuisine, Pork and certainly Fish. Two Princes Riesling stands out as a perfectly balanced Riesling, not too dry, not too sweet with just the perfect level of acidity - it's the quintessential summer wine.

Are there other wines that are crisp and refreshing for summer quaffing? You bet! Sauvignon Blanc is a great example of a crisp summer white. En Tiempo Sauvignon Blanc from Northern California is one I would not be without. I love this Sauvignon because if its zing and tangerine citrus flavor. Sauvignon Blancs are very versatile and go well many different types of foods, especially fish and fowl.

You can also reach toward Italian whites when you desire a crisp summer white. Tomaiolo's Pinot Grigio is floral and super crisp. Domain Polier is a French white burgundy (100% Chardonnay)- it has just a "hint" of oak and is crisp, flavorful, fruity, and refreshing. Chablis from Bourgogne France (100% Chardonnay) also offer some amazingly intense wines with plenty of good crisp tart apple and pear flavors.

Are there more crisp summer whites than just the few offered in this article? Of course. So when you are browsing the wine shelves remember to avoid whites with labels that indicate the wine has large doses of oak or higher alcohol levels (13.5 percent and up for sure). Most of crisp, fresh fruit forward whites are crafted to be drunk sooner rather than later (so also avoid wines that are older than 4 or 5 years) and should be chilled to about 50 degrees, not frozen.

All of the wines mentioned in this article are available at the Vino 100 Wine Shop located at the Newburgh Waterfront (across from Front Street Marina and just a short walk from Gully's Marina). Vino 100 also has a wine chiller which can cool down any wine to the appropriate temperature in about 4 minutes.

by Tom Settino, Vino 100, Newburgh, NY

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