November 15, 2009
Posted by Deb Harkness, October 30, 2009 at 11:15 AM
"If nothing else, get three bottles of sparkling wine into your house or apartment now."
[Flickr: bignoseduglyguy]
It's that time of year again, when your life is about to get really hectic.
Before you hit the panic button, do yourself a favor and go out this weekend and buy a mixed case of wine.
With a mixed case of wine in your closet, you'll be prepared for the drop-by visitors, last-minute takeout decisions, and leftovers that can make the most organized person scramble. Most of us remember to buy wine for the family dinners and big celebrations of the months to come—it's the smaller stuff that makes you want to tear your hair out.
I'd recommend buying three bottles of each type of wine to make up a case of twelve bottles. My wine recommendations, after the jump.
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Posted by Deb Harkness, October 16, 2009 at 11:15 AM
On Fridays, Deb Harkness of Good Wine Under $20 drops by with Serious Grape.
[Photograph: Deb Harkness]
As temperatures dip, leaves turn, and the nights grow longer, many of us are turning to robust red wines. But if you're a white wine fan—and love seasonal offerings like turkey, squash, apples, and pumpkin—then you might want to look to Austria this autumn. Riesling, Grüner Veltliner, and delicious white blends made with several grape varieties are all good options.
Austrian white wines deliver elegance, earthiness, and versatile, food-friendly flavors. Plus, they're affordable. Whether you're looking for a special bottle to put aside for Thanksgiving or one to enjoy with your mid-week pot of pumpkin and leek soup, there's a bottle just right for your budget. My recommendations, after the jump.
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Posted by Deb Harkness, October 2, 2009 at 11:00 AM
On Fridays, Deb Harkness of Good Wine Under $20 drops by with Serious Grape.
[Photograph: Deb Harkness]
The idea of decanting a wine—pouring the contents of a bottle into another vessel—may strike you as fussy and pretentious act, conjuring up images of white-gloved butlers and wine snobs. People have been decanting wine since at least Roman times because until recently, wine was not filtered and clarified as part of the wine-making process.
Even with modern wine-making, there are two excellent reasons to decant wine: it removes the sediment in older wine and it aerates younger wines, which can make a difference in how they taste.
In the case of older wine, sediments can form as part of the aging process. These sediments cloud the wine and if you get a chunk in your mouth, they can be unpleasantly bitter and drying.
Decanting an older bottle of wine slowly into another vessel enables you to keep the sediments (and a little bit of the wine) in the bottle. It takes some practice so I always use a fine mesh filter to catch the solids. With old wines experts recommend decanting immediately before serving—too much exposure to air can deaden flavors and aromas.
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Posted by Deb Harkness, September 18, 2009 at 4:15 PM
On Fridays, Deb Harkness of Good Wine Under $20 drops by with Serious Grape.
[Flickr: NatalieMaynor]
The farmers' market can be one of the most inspirational places for a foodie. At my local Los Angeles market right now the stalls are full of tomatoes, zucchini, potatoes, mushrooms, peaches, baby lettuce, and other treasures. We are still wolfing down vegetable-based pasta sauces, heirloom tomato salads with basil and sweet onions, and gorgeous green salads.
If you are taking full advantage of the harvest, pick up a bottle of Pinot Grigio on your way home from the farmers' market. Pinot Grigio is a grape that pairs wonderfully with most vegetables because of its fresh flavors and abundant acidity. The grape also adapts well to different wine-making styles, which can vary widely depending on regional preferences. So while some wines made with Pinot Grigio will be fresh and citrusy, others will be rounder and taste more like melons and apples. My Pinot Grigio recommendations, after the jump.
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Posted by Deb Harkness, September 4, 2009 at 11:00 AM
"Gewürztraminer is grown in Germany and Alsace, two regions known for fine sausages, so it's no surprise the grape goes well with hot dogs."
[Photograph: Robyn Lee]
Many hot dogs will be slapped into buns this weekend in honor of Labor Day. Some will anoint them with mustard, others will go for "Chicago style," loading everything but the kitchen sink on top. Even without toppings, hot dogs are tricky because they combine sweet and salty flavors. So what's a wine drinker to do?
Of course, you can do what you like—there are no absolute rules when it comes to wine and food pairing. But if hot dogs have stumped you in the past, I've got recommendations for sparkling, Gewürztraminer, rosé, and Merlot wines.
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