bubbly

Wine Pairing, Thanksgiving Edition

Sonoma Loeb, Pinot Noir

Sonoma Loeb, Pinot Noir

 

Elegant La Crema Pinot Noir

Elegant La Crema Pinot Noir

Belle Glos Pinot Noir

Belle Glos Pinot Noir

Louis Roederer Champagne

Louis Roederer Champagne

 

 

 

Tattinger Champagne

Taittinger Champagne

Moet & Chandon Sparkling wine

Sparking Rose’

In Memory of My Beloved Dad - One of his favorite wines

In Memory of My Beloved Dad – One of his favorite wines

We don’t get to appreciate the beauty of autumn in South Florida, but at least, we have slightly cooler weather to make the holidays more enjoyable. Sadly for me, this is a somber time as it’s the first holiday season without my dad around. I will pretend to be in the mood and try to get in the spirit.  This is a time  where families and close friends gather around a bountiful table and celebrate with food and wine. Thanksgiving is literally around the corner and it’s time to show gratitude to our loved ones.  For those of you who are hosting, I am sure that your menu is in place but don’t forget to add this wine selection to your list. Today, I will help you pick some delightful wines to serve with your Thanksgiving feast. It doesn’t have to be expensive to be good. There are many reasonably priced wines that will work wonders.

I want to keep this as simple as possible without getting technical with fancy wine terms.  Wine pairing is subjective and everyone’s palate is different.  Let’s not stress over which wine goes with what food. These are my wine suggestions to add a little pizzaz to your party and make it fun for your guests.

I recommend Sauvignon Blanc and Chardonnay as basic wines for your cheese platters and appetizers, including seafood.  Make sure the white wines are not overly chilled because this effect can take away from the flavor profile of the wines (herbaceous, lime, peaches, pears, oranges…) If you want to impress your guests, add other interesting whites such as Vermentino, Verdicchio  or Albarino. The list is endless and the choice is yours. Keep in mind not everyone has a palate for white wine,  be sure to have some light to medium bodied wine such as Gamay or Pinot Noir.

White wines such as Riesling, and Gewurztraminer are lovely choices for your Thanksgiving dinner. They both add sweetness and aroma of spices, which complement the holiday theme beautifully.

Chenin Blanc and Sauvignon Blanc pair deliciously with vegetables such as asparagus and green beans.

Pinot Noir is an excellent red wine to pair with the turkey especially if you have mushrooms in your stuffing. It will bring out the characters of earthiness . There is a vast selection of Pinot Noir in the market. Check out some Pinot Noir from the Willamette Valley region In Oregon. They tend to be more rustic with notes of cranberries and on the earthy side.  They’re often compared to the wines of Burgundy. However, if you are on a budget, I recommend Josh Cellars Pinot Noir, Mark West, or Mark West Black Pinot Noir.

When in doubt, you can always rely on bubblies.  They’re festive and vary in prices, from the least expensive to the most sophisticated. Sparkling wines and Prosecco are fantastic choices and won’t break the bank. If you are having a fancy affair, Champagne is always a good idea.

Dessert wines:  Fortified wines are a great choice to pair with decadent desserts. Tawny Port pairs nicely with pumpkin and cherry pies, Muscat d’Asti with apple pies, Mavrodaphne with baklava,  chocolate mousse cake with Brachetto d’Aqui.

This is not a wine tasting party, and it doesn’t have to be precise. Use this blogpost as a guideline to help you decide which wine to serve at Thanksgiving. The holidays are already stressful and there are far more important things to stress over. I am also featuring one of  dad’s favorite wines called Quattro Mani, a Montepulciano d’Abbruzo. It’s very inexpensive and has lovely hints of vanilla.

I hope you will have some fun with these ideas and enjoy the spirit of Thanksgiving with your loved ones.

Happy Thanksgiving From My Family To Yours,

Gina/Foodiewinelover
My Food, Wine & Travel Lifestyles

All the featured wines have been tasted, and the photos were exclusively taken by Gina Martino Zarcadoolas for Foodiewinelover.

Mark West Black Pinot Noir

Mark West Black Pinot Noir

Pouilly-Fuisse' Chardonnay from the Burgundy region of France

Pouilly-Fuisse’ Chardonnay from the Burgundy region of France

Franciacorta Ca'del Bosco

Franciacorta Ca’del Bosco

Vinsanto - a delightful Greek dessert wine

Vinsanto – a delightful Greek dessert wine

MerlotandHumboldtFog

Stone Crabs And Bubblies Galore For My Birthday


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October is a celebratory month in my family because there are 4 birthdays including mine. This past weekend, I celebrated my birthday with succulent stonecrabs and delicious bubblies, in the company of my amazing family.  I do realize I’m getting a “little”older, but I refuse to grow up, because age is just a number. The important thing is that I feel good, both physically and mentally. In my family, we celebrate with food and wine,  and this year, they decided to take me out for deliciously mouth-watering stone crabs.  The season just started here in South Florida, and it runs from October 15th through May 15th of the following year. Stone crabs are usually served chilled with a mustard sauce, and already cracked for your convenience. We went to Billy’s Stonecrabs in Hollywood and had a fantastic time. The decor is very modern and romantic, and has a fabulous view of the Intracoastal. The seafood is always fresh and delicious.  The stone crabs are succulent with the mustard sauce. I also use some lemons at times (instead of the mustard sauce) which is as tasty.  A little secret to keep in mind, take it easy on the mustard sauce, otherwise, you will get filled up on it and eat less crabs.  Most of my family ordered, “all you can eat” and we paired them with sparkling wine and Champagne. It was a match made in heaven, and we all had a feast. Our waiter Wilson took very good care of us and made the evening enjoyable. I highly recommend this place for special occasions.

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Very appealing to the eyes and melt in your mouth

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Great bubblies

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My family, My Life

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Stone Crabs Galore

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A delicacy

This was definitely a splurge but it was all worth it. The food, the drinks, the company, the ambiance, all worked together in perfect harmony. It was another wonderful birthday celebration with my loved ones, and they made me feel very special. In closing I’d like to share this famous quote:

“What a grand thing, to be loved! What a grander thing still, to love!” ~ Victor Hugo.

 

 

 

 

 

 

My Wine Story

Villa Antinori in Tuscany, Italy

Villa Antinori in Tuscany, Italy

 

Food and Wine Pairing with Friends

Food and Wine Pairing with Friends

Sideways was a painfully funny movie in 2004, that piqued my curiosity for wine. Believe it or not, it wasn’t until then, that I decided to do some exploring, and ordered wine with dinner and pairing it with the food.  This process took a while, but, little by little, I would acquaint myself with the various grape varieties. It didn’t take long for my palate to fall in love with this magical juice and enjoy every aspect of wine tasting.  Of course, I was still in the learning stages because, I had no knowledge of the wine making process, and how it went from the vineyard into the wine glasses.

In August 2008, my hubby and I took a Mediterranean cruise to celebrate our wedding anniversary, and met the most wonderful people. Some of them, I have kept in touch with, and became very good friends. Tonia, in particular caught my attention, because I was intrigued the way she was pairing all her meals with a wine. At that time, I was still considered a novice, and was “thirsty” to learn more about the art of wine tasting. I realize, she was pairing a different wine with each course, including dessert. At that point, I was eager to discover more about this interesting experience.

As I continued to learn about food, people, and cultures, I became fascinated with the world of wines.  It prompted me to attend the United States Sommelier Association, at the Cordon Bleu in my town, in 2009. I studied under the guidance of the wine master, Rick Garced, and learned about the wine making process. I tasted delicious wines from the most famous regions around the word.  I also learned how to pair food and wine harmoniously.

I met the most amazing and kind-hearted fellow sommelier(s), and instantly made a connection with some of them.  We had tons of fun in class and studied together for the test. Oh, how I dread that word, because it flares up my anxiety. I remember not sleeping the night before because I was too nervous, but with all the studying and the support of my classmates, I passed the blind tasting and the written test with flying colors. It was a big deal for me and for all of us, after spending hours studying and sipping wine together.  After earning our certificate of achievements, we would organize wine gatherings at our houses, and enjoy some luscious wine and food pairings. There was always a theme, and each person would bring a wine from a particular country/region and a dish to pair with it. Since then, we have attended a few more masterclasses together and continue to gain knowledge in wine tasting.

It’s been nearly 14 years that I have been sipping and savoring on red wine, but my passion for white wine has evolved over time. I am fortunate to have visited some of the most renowned wine regions like Napa Valley and Sonoma in California, and Long Island, New York. Most recently, my dream came to reality when I visited Tuscany, Italy, one of the most famous regions in the world. There are so many more regions and wines to explore, but one of the best ways to learn, is to drink wine, write notes, take pictures of the labels, and document them.  I also learned how the terroir has a major effect on the wine. The root of the word is terre, which means land/soil in French.  Today, I will share with you the art of wine tasting.

You will be using your sense of  sight for the appearance, smell for the nose,  and taste using your palate.  First, place a white paper or cloth on a table, pour about an ounce of wine in a clear glass, tilt a little and look at it. Make sure it’s sound.  Next, you need to swirl it to bring out all the fragrances, then smell it, sniff it so you can get a whiff of the aromas.  Please keep in mind, wine tasting is subjective and there is no right or wrong in my opinion. I may smell black pepper while someone else detects licorice.

Lastly, the best part, it’s time to taste. Take a sip and swirl it around your mouth, keep it there, you will be doing an inhaling motion with your mouth slightly open, repeat at least one more time, then swallow. At this point, you will determine all the flavor profiles in the wine, this can take some time for the more complex wines, as they are layered with various flavors.  By tasting the wine, you will find out the acidity level, the sugar content, the tannins, the length, the alcohol level. When all these are in perfect harmony, it is said to be a well-balanced wine.

As you swirl the wine, you will notice the dripping on the inside of the glass, commonly referred to, as legs or tears. The slower the legs, the higher the alcohol content.  You will also learn about the length of the wine. That is determined by how long after you swallowed the wine, the flavors remain in your mouth. The more lingering the length, the better the quality of the wine. A low-quality wine is known to have a short finish, meaning, as soon as you swallow it, the taste disappears from your mouth.

I’ve recently attended the acclaimed James Suckling’s Wine Tasting events: Great Wines of Italy and Great Wines of the Andes in Miami. I tasted some of the most delightful and highly rated wines.

In December 2016, I decided to pursue my studies further, and attended the world-renowned WSET: Wine, Spirit, Education Trust. The class was taught under the supervision of the James Beard award-winning wine and food writer, Lyn Farmer. I am proud to hold a second level sommelier certificate.  I hope you have enjoyed my wine story and my photos. For more photos, please check out my Instagram page: Foodieandwinelover.

This year, I will be working diligently on my cookbook that will include a treasury of my recipes, global cuisines and cultures, and food and wine pairing suggestions. I am also planning a trip to Cartagena, Colombia. Stay tuned!

Cheers to a fabulous 2018!

wintasting4

 

 

 

sommeliergina

 

The Colosseum, Rome

The Colosseum, Rome

IMG_3640

Wine tash from Italy - June 2017

Wine stash from Italy – June 2017

Tuscany, Italy - June 2017

Tuscany, Italy – June 2017

Castiglion del Bosco in Montalcino

Castiglion del Bosco in Montalcino

James Suckling and Yours Truly

James Suckling and Yours Truly

Wine Tasting

Wine Tasting

Wine Tasting

Wine Tasting

Wine Tasting

Wine Tasting

Fattoria Di Montemaggio

Fattoria Di Montemaggio

Happy Sipping!!!

Gina Martino Zarcadoolas, Foodiewinelover
My Food, Wine & Travel Lifestyles
World renowned – WSET (Wine, Spirit, Education, Trust)
Level-2 Certified Wine Connoisseur.
Culinary Aficionado & Lover of Global Cuisines & Travels
Future Cookbook Author
Photos by Gina Martino Zarcadoolas for Foodiewinelover

 

 

 

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