The beginning of the year is marked by resolutions, a time for restoration and renewal. I look at the start of a new year as a time to refocus on what resonates most. Naturally, for me, that involves an exploration of food, cooking and wine pairings.
Whatever inspires you in the kitchen, here are some libation options, including a nonalcoholic choice, for winter. As always, email me with your wine and food pairing questions.
Ampeleia Unlitro, Tuscany, Italy. This wine comes in a fun liter-sized bottle. It’s made from four grape varietals – sangiovese, alicante bouschet, alicante nero and mourvedre. It ages for six months in concrete vats. It is a light- to medium-bodied red, with bright, vibrant raspberry and cherry notes. The ending is dry with soft tannins and great acidity. Less than $25. Pairing: It is a natural partner for grilled meats, such as filet mignon, steaks and pork tenderloin. It also would work well with pasta Bolognese, as the acid is the right amount to cut through tomato-based sauces, and with a fatty fish such as salmon.
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DIFFERENT SHAPES, TASTES: Looking for inspiration in the new year? Try one of these selections.
COURTESY JESSICA NORRIS GRANATIERO[/caption]
Diatom Chardonnay, California. Diatom brings us a unique, unoaked style of chardonnay. It has restraint and is creamy with soft, smooth notes of banana, papaya and mango. Its mineral-driven soils enhance the minerality and acidity in the wine. Crafted by the winemaker Greg Brewer, who made a name for himself with the Brewer-Clifton Winery. Less than $30. Pairings: A great partner for chicken dishes, including chicken noodle soup and roasted chicken atop riced cauliflower with parmesan cheese or turkey chili.
Leitz Zero Nonalcoholic Pinot Noir, Germany. From one of the prestigious wineries in Germany, Weingut Leitz, this wine is a great nonalcoholic version of pinot noir. This is one of my personal favorites. It is full of cranberry and cherry notes, with a hint of allspice at the end. Less than $30. Pairings: I like to pair this with grilled pork chops topped with caramelized onions and a side of roasted red potatoes tossed in olive oil with rosemary, creating a masterful pairing, or a simple grilled ham and fontina cheese sandwich.
Pizza Wine Sparkling Red Wine, New York. As the name implies, this is the perfect pairing for pizza. It is a collaboration among three Rhode Islanders, but it is made in New York by their partner, Johnson Estate Winery. It is comprised of three French-American hybrid grapes – chancellor, foch and vidal blanc – to produce a light, slightly effervescent red wine. The cooler climate of the region allows the grapes to maintain a nice, high acidity without being biting. It also displays a fresh vibrancy and is lower in alcohol. Less than $10 for a can and less than $30 for a 4-pack box. Pairing: Naturally, it is the best pairing for pizza. I particularly enjoy it with a margherita pizza or one with grilled sausage and grilled vegetables. It would also match well with beef tacos and guacamole.
Paul Jaboulet Aine Parallele 45 Cotes du Rhone White, France. Cotes du Rhone is the region known for its aromatic white wines. This is comprised of five grapes – viognier, grenache blanc, marsanne, roussanne and clairette – that are farmed organically. Grown on 40-year-old vines, the wine is aged on its lees in stainless steel tanks for about six months. The resulting selection is one with a voluptuous mouthfeel full of tropical fruit and citrus notes. The ending comes together nicely with a vibrant acidity that makes it a good partner for food. Less than $20. Pairings: Grilled chicken in a creamy rosemary sauce atop fusilli pasta and grilled, sliced duck breast atop cheesy risotto.
Jessica Norris Granatiero is the founder of The Savory Grape, a wine, beer and spirits shop in East Greenwich. She can be reached through her website, www.jessicagranatiero.com or by email at jessica@thesavorygrape.com.
