Posted by Deb Harkness, May 22, 2009 at 11:00 AM
On Fridays Deb Harkness of Good Wine Under $20 joins us to talk some Serious Grape. Take it away, Deb! —AK
Summer cookout season starts in earnest this weekend with Memorial Day picnics and entertaining.
Here are a few suggestions to get you started if you are in the market for some wine to go with your chicken, burgers, or barbecue, with an easy-to-remember acronym to help you make selections in the store.
All you need to know when you're looking for cookout wines is this: ZEST. It stands for Zinfandel, Easy on the Oak, South America, and Tempranillo. And in my recommendations below, not a single bottle has a suggested retail price of more than $20.
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Posted by Deb Harkness, May 8, 2009 at 11:00 AM
On Fridays Deb Harkness of Good Wine Under $20 joins us to talk some Serious Grape. Take it away, Deb!
Last weekend, I was a guest at the 2009 Hospice du Rhône event in Paso Robles, California. Each year, organizers draw together some of the finest winemakers in the world who all have one thing in common: They are passionate about Rhône grape varieties such as Syrah, Grenache, Mourvedre, Viognier, Roussanne, and Marsanne. These are the grapes that go into famed French red blends (like Chateauneuf du Pape and Cotes du Rhone) and coveted white blends (like Condrieu). During two days of seminars and tastings, they share their passion—and their wine—with participants.
Today, Rhône varieties are grown all around the world, making them easy to find in your local wine shop. I like to think of Rhône varieties as grapes that will appeal to people who like to "adapt" recipes, color outside the lines, and think outside the box. Anybody can drink Cabernet and Chardonnay. After the jump, discover some reasons why you should be adventurous and get to know Rhône varieties better.
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Posted by Deb Harkness, May 1, 2009 at 11:00 AM
Editor's note: On Fridays Deb Harkness of Good Wine Under $20 joins us to talk some Serious Grape. Take it away, Deb!
Photograph from allaboutgeorge on Flickr
When it comes to wine and food, it can sometimes feel like the more you learn the less you know. Each new bottle, each new grape, and each new food reminds us just how vast and complex the world of taste is.
Every now and then it is worth putting yourself—and your taste buds—in the hands of professionals to take your knowledge to the next level. Whether you head to a wine store to taste a flight of new wines, go to a restaurant and let a knowledgeable sommelier pick the wines, or attend a cooking and wine class, there are plenty of opportunities for the curious oenophile.
Here, after the jump, are some hints on where to find local resources to help you out with your continuing wine and food education.
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