Posts Tagged ‘intense flavors’

So full disclosure, I’m not a native of California (although by some accounts I should be counted as such), but I’ve lived here for the past twenty two years….so I am partial to big, robust, powerful wines from Napa and Sonoma.

For the record, this is the classic comparison in the wine industry, largely because Bordeaux and Napa are the two preeminent wine regions in the world today and both focus on exactly the same type of grapes.

The differences are vast between the wines themselves though, largely because of the conditions that they are grown and produced in. To start weather is a vital concern in France as their grapes can, in some years, struggle to reach full ripeness because of inopportune cold spells in the summer. In Napa, there is no such cause for concern. The summers are almost always hot during the day and mild at night, perfect ripening conditions for grapes like Cabernet Sauvignon.

All of this is not to say that colder weather makes for bad wine, in fact far from it. Many people, myself included, believe that grapes which need to work harder to ripen often carry more intense flavors because they grow in small quantities as well as in smaller bunches.

The biggest difference between the two regions is tradition. In many parts of France winemaking has not changed much, if at all in the 1,600 years wine has been being made there. Often Americans are shocked by their wine tasting experiences in France because they arrive to find an old musty, dirty wine cellar that is producing some of the greatest wine they have ever had the opportunity to taste. They are also shocked when they find that tasting often comes directly from the barrel, with any unused wine being poured back into the barrel.

Compare this type of picture to what you can find in Napa where wineries have state of the art facilities. I do find it interesting that perhaps the most expensive facility in Napa, Vineyard 29, has spent so much money in order to produce wine in the most historic way possible. Their goal is to have a wine made without pumps, totally gravity driven….which despite all this technology is amazingly similar to what the French winemakers produce on a yearly basis in their antiquated facilities.

Add it all up, which wines do I prefer? Simple, depends on what I am eating. Honestly I do enjoy a great Bordeaux, especially when paired well with food, while I find it hard to believe that anything tastes better with a piece of grilled meat then a great California Cabernet Sauvignon.

Author: Mark A Aselstine
Article Source: EzineArticles.com
Provided by: Programmable Multi-cooker

The scenic southern French region of Provence is known for its olive oils, seafood soup (local name "Bouillabaisse"), garlic, and lavenders.

Between the olive trees, there is just enough space for the local to happily plant vineyards. Its rosé, white and red wines, although lesser known in the US are among the most food-friendly wines of the world.

In this article, I will introduce three Provençal wines with examples of food to pair with. These wine-and-food pairing ideas would provide a nice foundation for your future reference, when it comes to similar food and similar wines.

Provençal wine production is 70% rosé, and 25% red, with the rest being white. The more common grapes are Mourvèdre, Grenache, Cinsault, Syrah, Cabernet Sauvignon and Carignan for rosés and reds, and Clairette, Sémillon, Ugni Blanc and Rolle (Vermentino in Italy) for whites.

We shall start with a rosé and two rosé-friendly food choices.

Rosés from Provence could be peachy, grapefruit-abundant, fresh-fruit driven or could be with more riper fruit profile, yeasty or creamy flavors and floral scents. The refreshing acidity, light to medium body, and generously varied aromas in the Provençal rosés invite dishes like oyster appetizers, or a lettuce-and-warm-goat-cheese-and-bacon salad (for example, La Salade de Chèvre Chaud au Bacon).

Most of the red wines from Provence are not made to age, except for Bandol reds. The dark, rich, tannic Bandol red wines enjoy the well-deserved medium-high price. Food considerations are dishes that have either weight or richer but not intense flavors (from sauces, spices and herbs). For example, Bouillabaisse Provençale, or Daube de Boeuf Provencal Recipe (Provençal beef stew).

Provençal dry white wines with crisp acidity and minerality are great for almost all salads and vegetable dishes, or this local snack called Panisses, which are chickpea-flour fries.

As our food journey takes us around the world, let’s also explore the wines that give us the sense of the local culture and people.

Author: Bonny-Morgan Lin
Article Source: EzineArticles.com
Provided by: Excise Tax