It’s the height of summer, and tomatoes are at their juicy, sweet best right now.  I’ve been eating them in salads, on burgers, and even by themselves.  As you know all too well if you grow your own tomatoes, the season for these beauties is a short one, and as you know if you’ve ever even tasted a home-grown tomato, there’s simply no comparison between the sweet flavor of the real thing and the watery, lifeless store-bought version.  So anyway, tomatoes are the thing to be eating right now.  But what to drink with them?

Pairing wine with tomatoes can be tricky.  You want a wine that doesn’t overwhelm the delicate sugars of the summer tomato, so don’t reach for something strongly tannic.  You also don’t want something with too much acidity, as tomatoes are acidic enough already.  What you really want is a wine that will bring out the fruitiness and subtle sweetness of the tomato, showcasing this short-seasoned treat–because, really, it’s good enough to shine on its own.

Although you want to be careful not outcompete the tomato flavor, raw tomato dishes like caprese salad and gazpacho need a wine with a bit of acidity to match the tangy quality of this summer fruit (not vegetable!) in its freshest state.  Try a fruit-forward Sauvignon Blanc or even a Pinot Grigio.  The bright, crisp qualities of these wines will match up to the acidity of the tomato, while the fruit will play up its sweet, juicy characteristics.

Cooking tomatoes lowers their acidity, so if you’re going with a richer, cooked tomato dish such as pasta with a fresh tomato sauce or stuffed tomatoes (fill them with fresh breadcrumbs and chopped basil, or cous cous with herbs), go with a lighter, fruity red wine.  Play with what you like here; just be careful to avoid overtly tannic wines, or you won’t be able to taste the tomatoes.  Try a Merlot or fruity Pinot Noir.  The 2008 Les Jamelles Pinot Noir would be perfection.

If your or your neighbor’s garden is overflowing with ripe red tomatoes right now, try having a tomato-themed outdoor dinner party!  Serve a caprese salad with a fruity Sauvignon Blanc, and follow it with simple pasta in a fresh tomato sauce with a soft Pinot Noir.  Extra points for a tomato dessert!

Grilled foods’ unique, strong flavors offer their own unique set of pairing challenges.  Luckily, there are many wonderful wines that are up to the test.  Here are a few of our favorites:

Zinfandel has a reputation as the quintessential grilling wine, and deservedly so.  Zinfandel‘s full-bodied character makes it the perfect accompaniment to rich grilled meats like steaks, burgers, and lamb.  It also has a unique fruity-yet-spicy flavor that matches perfectly with the rich, spicy sauces that are so often seen on barbecued food.  But be careful: you want the flavors of your wine and food to complement, not compete.  So pairing a spicy Zin with an especially spicy barbecue sauce might make the spice flavors overwhelm the dish.  If you’re cooking something especially spice-forward, try a Merlot–its fruity characteristics will let the spice shine without masking the subtler flavors of meat and smoke.

Speaking of smoke, another great grilling wine is Syrah, because it is characterized by smokey notes that go perfectly with grilled foods like sausage, brisket, and just about any red meat.  Syrahs from the Rhone region are especially known for their smokey characteristics.  Syrah also has very fruit-forward flavors and soft tannins that make it an easy-drinking wine perfect for sharing around the picnic table.

Rosé is a great choice for lighter grilled foods because its red wine notes match up to the intense charcoal flavors the grill imparts without overwhelming more delicate foods.  Try it with fish, chicken, or grilled veggies.

Chardonnay is a great wine for summer grilling because its strong oaky notes allow it to stand up to the rich tastes of grilled foods better than most whites.  Its buttery flavors make it a fantastic accompaniment to things like grilled fish with a buttery sauce.  And for a little slice of heaven, pair a Chardonnay with fresh grilled corn on the cob with plenty of butter.

Sauvignon Blanc is another great grilling wine, but for a different reason–its citrusy, herbaceous nature is a great foil to the opposingly strong, rich flavors of grilled food.  It refreshes the palate and makes those grill flavors shine through even more.  Try Sauvignon Blanc with fish grilled with lemon or anything marinated in herbs.

As always, remember that pairing wine with food is an art, not a science.  Don’t be afraid to break the rules a little, pairing a nice red with grilled chicken or experimenting with a brand-new varietal.  Play to your tastes and enjoy the summer grilling season!

The Malbec grape is very thin-skinned, delicate, and easily ruined by frost.  It requires more sunlight than most grapes, and ripens mid-season.  Malbec is the principle grape of the French wine region of Cahors.  Malbecs grown here are often highly tannic.  In recent years, however, Malbec has earned a reputation as the grape of Argentina.  Argentina’s Mendoza region has both cool nights and lots of sunshine, producing Malbecs that are softer and more approachable than their French counterparts.

Many wine experts think that Malbec’s move to Argentina was of great benefit to the grape’s development.  Argentine producers have brought Malbec back to an old way of growing, by dramatically cutting yields and focusing instead on quality.  They have put much time and thought into selecting the best planting sites, and developing vineyards that benefit from their individual environments.  As a result, Malbecs, which were once high-priced and sold only domestically, are now available around the world, and many quality bottles can be had in the $15-$30 range.

Malbec is particularly deep in color and intense in flavor.  It can be very plummy or very peppery, and can also have notes of dark berry and leather.  Because of its tannic nature, Malbec is a great candidate for aging.  The tannins will mellow out as the years pass, and the more subtle, richer flavors hidden in the bottle will become apparent.  Many Malbecs have the structure necessary to allow them to age well for a decade or even more.

Argentina, the current most popular producer of Malbec, is also known for its excellent grass-fed steaks.  Grass-fed beef is leaner than its American corn-fed counterpart, and so can be a bit tougher, but it more than compensates with its rich, intense flavor.  It’s no mere accident of geography that great Malbecs and great steaks both come from Argentina–the two complement each other perfectly.  Try Malbec with your next steak.  Its intense, spicy characteristics mean that it can handle the most flavorful steak you want to try.  So this time, skip the filet mignon and go for a flavorful ribeye or t-bone: it and a glass (or three) of Malbec is truly a mouthwatering combination.

Let us simplify matters for you:

First of all, you should not expect that your hosts will serve your wine at the actual dinner.  Remember that gifts should not come with obligations.  Especially if they’re wine lovers like you, they might have put a lot of time and planning into their wine selections, and your wine just might not fit with their planned menu.  It’s always polite to relieve your hosts of any obligation by saying something like, “You definitely don’t have to serve this tonight, unless you want to.  Put it aside and enjoy it another day!”  With this as your tactic, you don’t have to worry about pairing your wine gift with their food.  A bottle of wine that you’ve tasted yourself and enjoyed makes the best gift, and it can be a great conversation starter!

Another tactic is to call ahead of time and offer to provide wine for the dinner, or part of it.  If you don’t know your hosts well, this may be stepping on their toes, so use your judgment.  If you’re good friends with your hosts, they will probably be grateful to you for taking some of the planning–and expense–off of their hands.  If you’re going to bring wine to share, a great choice is champagne to be served with appetizers.  Champagne is almost universally liked (especially if you stick to a dry champagne, to please more palates), and it goes well with almost any kind of appetizer your hosts might serve, even those tough-to-match cheeses.  Just make sure you provide more than you think you’ll need–champagne goes fast!

If your host wants you to get involved, you can bring a wine that pairs with a specific dish or course.  But remember that pairing goes far beyond that simple “whites with fish or chicken, reds with red meat” rule.  If you want to learn more about pairing wine with food, click here to see our post on the subject.

Remember that picking out a bottle of wine to give shouldn’t be a stressful experience.  Put a little time and thought into it, and your hosts will be happy!

Ham is one of the most traditional Easter dishes.  Ham’s dominant flavors are saltiness and, especially if your ham is glazed, sweetness.  Ham calls for a wine that can cut through those strong flavors without overwhelming the more delicate flavors of the actual meat.

Highly acidic wines are your best choice.  Wines that also fall on the sweeter side can be great choices too, because nothing balances salty flavors better than sweet ones.  But be careful–if your ham is glazed, the combination of sweet glaze and sweet wine could be too much for your guests to handle–and if they’re overwhelmed with sweet flavors, they won’t be able to enjoy their Easter candy!

Riesling and Gewurztraminer are classic choices for a reason–their crisp and acidic but delicate natures make them the perfect companion to ham.  If you aren’t looking for a sweet wine, make sure that the bottle you’re choosing is dry–many wines of both varietals are sweet.  A Pinot Grigio or a lightly-oaked Chardonnay could also be good choices to accompany ham, so if one of those varietals is your favorite, don’t be afraid to serve it.

Tender, flavorful spring lamb is also a popular choice for the Easter meal.  Lamb is earthy yet delicate, with a powerful, lasting flavor.  Lamb is made for red wine.  The perfect red can vary with the method of preparation and cut of meat you’re using.  Sauteed veal medallions will require a more delicate red than roasted rack of lamb.  Grilled lamb (and grilling is a great way to celebrate the beginning of nice weather and capture the fresh nature of springtime) needs a wine that can stand up to the smokey and charcoal-y flavors it creates.

Bordeaux is the classic pairing for lamb, and it’s a good choice that will match well with this meat no matter how you are preparing it.  Cabernet Sauvignon, Merlot, Tempranillo and Malbec can also be great choices.  Look for a wine with the structure (read: tannins) and finish to handle the strong flavors of lamb without overpowering it.

If you’re celebrating a traditional Passover or will have a Jewish guest in attendance, you might be thinking about Kosher wines to serve.  You’ll be happy to learn that kosher wines have moved on from that sweet, syrupy grape juice stuff that was the only available choice in the past.  Kosher wines today are produced around the world and in all classic varietals.  Because of kosher wines’ bad reputation, the good ones often won’t advertise the fact on the label.  Look for the U in a circle, meaning kosher, or the U in a circle followed by the letter P, which means that the wine is kosher for Passover (its makers had to adhere to ever stricter standards).  These symbols will usually be located on the back label.

Whatever you’re serving or whomever you’re serving it to, there are great Easter wine options out there.  Happy Easter!

1.  Uncorking the bottle before  service improves the wine.

It’s true that aeration before service does improve some wines.  But studies show that the neck of a wine bottle is too narrow to allow enough oxygen to get in contact with the wine to make any detectable difference in the taste and aroma.  If you want to aerate your wine, decant it.  A quick decanting is great for removing the sediment that may have collected in the bottom of your older wines, and a longer decanting is great for young red wines that are still tannic.  Want to learn how to properly decant a bottle?  Click here.

2.  Serve white wines with chicken or fish and red wines with red meat.

This is one of the oldest and most enduring wine myths.  Whether a wine is white or red doesn’t have as much to do with which dishes it should be matched with as do the specific qualities and flavors of both the food and the wine.  The most important quality to consider when pairing food and wine is balance.  A wine should complement the food, accentuating its flavors.  It should not overwhelm the food, and the food should not overwhelm it.

For example, buttery salmon cooked over a wood fire would pair nicely with a Chardonnay, which has buttery flavors from aging and oak flavors from being kept in wood barrels.  A steak pairs well with an aggressive red wine that’s high in tannins and acid: the tannins bind to the proteins in the wine, acting as a natural palate cleanser and refreshing the mouth to enjoy each delectable bite of meat with fresh taste buds.  Pairing wine with food is nothing short of an art, with many subtle nuances to consider.  To learn more about it, click here.

3.  ”Reserve” wines are of superior quality.

Although a few countries (Spain is one) have strict regulations governing when winemakers can put “reserve” on the label, the U.S. does not.  Originally, “reserve” wines were those the winemakers held back for themselves.  Logically, they were of better quality, but mostly they were probably just those wines that best fit the winemaker’s personal tastes.  Today, “reserve” has no true meaning, and is placed on the label at the discretion of the winemaker.  Often, the hiked-up price just isn’t justified.

4.  Red wine should never be chilled.

Red wines taste best at a temperature between 55º and 65º.  The average room temperature?  Around 70°.  When wine is served too warm, its alcohol flavors jump to the fore, masking the more subtle–and more enjoyable–flavors and aromas.  The correct temperature to serve a red wine at depends on the individual wine, but in general, lighter reds should be colder, bolder reds warmer.  To see a more detailed explanation of red wine chilling, click here.

5.  Great wines have great “legs.”

Many wine drinkers like to begin a tasting by swirling the glass, then holding it up to appreciate the “legs,” the little rivulets that run down from a swirled glass’s inside rim.  Legs that are many in number and thick, meandering slowly down the glass are said to be “great,” as in, “This wine has great legs.”  But many drinkers confuse great legs with great quality.  In reality, swirling the glass leaves a small quantity of alcohol and water near the top.  The alcohol evaporates first, increasing the surface tension of the leftover water until it gives into gravity and starts flowing back down the glass.  Wines with high alcohol contents will have more legs that are thicker and move more slowly.  Wines higher in alcohol are generally more viscous, so legs can also clue you in about the wine’s viscosity.  But they tell you next to nothing about how good it will taste.

6.  All German wines are sweet.

Germany does produce a lot of sweet wines, but they make many dry ones too.  If you’d like to try a German wine but sweet wines give you a headache, look for the word “trocken” on the label–it means “dry.”

7.  The more a wines costs, the better it will taste.

This is true only as a very general guideline–it is nowhere near a rule.  Though winemakers would love to have you believe that quality of taste is the only thing that dictates price, this is simply not true.  Prices depend on many factors, only a few of which relate to taste.  Things like how costly the harvest was that year, how pricey the land was, fluctuating grape prices, and even where you purchased the bottle have huge impacts on the price, but not necessarily on what’s inside the bottle.

Here’s a common phenomenon: a small, unknown vineyard has a great year, and produces a wine of great quality.  Because it’s not a well-known wine, it’s inexpensive.  Word gets out about this great deal, and the price of the wine goes way up.  But subsequent vintages aren’t as good; the wine is relying on the reputation it got during that one good year to justify its high price, but the quality is no longer there.  So though high price can reflect high quality, there are many scenarios in which it does not.  Do your research and don’t be afraid to try new things: there are many great bottles out there for around $10.

Why not try wine for St. Patrick’s Day?  Many wines match just as well as beer–if not better–with traditional Irish foods.  And if your friends tease you for not following tradition, just remind them that there’s nothing very traditional about green beer, either.  Here are some St. Patty’s Day food and wine pairings that will help you decide what to make or order tonight:

Corned Beef and Cabbage with Pinot Noir: Even though this dish has a recipe as a highly traditional Irish food, it’s not.  The Irish were introduced to corned beef once Irish immigrants to the U.S. used it in place of bacon.  But traditional or not, corned beef and cabbage is a long-standing–and delicious–part of St. Patrick’s Day.  The best complement to this dish is the earthy flavors and velvety texture of Pinot Noir, which will complement the salty, meaty flavors, not fight with them for dominance.  Try one from Sonoma County.

Bangers and Mash with Zinfandel: This dish, sausages and mashed potatoes, is popular all throughout England and Ireland.  If you’re eating traditional pork sausages, you’ll want something fruity to contrast.  Try a Zinfandel.

Irish Stew with Bordeaux: Irish stew is a simple, traditional dish of lamb (or mutton) boiled with the root vegetables of Ireland: carrots, onions, and, of course, potatoes.  With it, try a red Bordeaux: its complexity of flavors goes nicely with the simple, straightforward ones of the stew.

If your tastes lean towards wine no matter the occasion, try these pairings.  But don’t forget to wear green!

Matching wine with chocolate can be an intimidating task, especially since no two experts seem to agree on pairings.  But luckily, many of the same rules that guide us in pairing wine with food can help us decide which wines might go best with which chocolates.  Just like in food pairing, the most important consideration is balance.  You don’t want either the wine or the chocolate to overpower the palate, so pick wines and chocolates of similar intensities.

White Chocolate: The extra sweet, delicate flavors in white chocolates respond well to wines that enhance their buttery qualities, like Sherries or Muscatos.  Though experts often recommend pairing chocolates with sweet wines, I find that this matchy-matchy approach results in a cloyingly sweet tasting experience.  The combination of a sweet wine and a sweet chocolate can be overwhelming to the palate, making it difficult to pick up the more subtle flavors in both the wine and chocolate.  If you feel the same way, try a Pinot Noir or a mellower Merlot with your white chocolate–the key is to pick a wine that isn’t too tannin-heavy or acidic.

Milk Chocolate: Milk chocolates provide perhaps the widest range of possibilities for pairing.  If you prefer to pair the chocolate with a sweet wine, try a Muscat, a Riesling, or a sweeter sparkling wine.  Dessert wines and port wines, especially Ruby Ports, are a classic pairing for milk chocolates, as the richness and heaviness of a port blends well with the creaminess of milk chocolate.  And if the milk chocolate you’ve chosen happens to surround some succulent strawberries, don’t mess with something perfect–choose champagne!

Dark Chocolate: Some women (including me) feel if it isn’t dark chocolate, it isn’t really chocolate at all.  If your significant other doesn’t have much of a sweet tooth or loves strong, rich flavors, she might prefer chocolate of the dark and decadent variety.  Dark chocolate needs to be served with a wine that can match up to its strong flavors.  The higher the percentage of cacao in the chocolate, the stronger the wine needs to be.  Ports are a great choice on the sweeter side, but I find that dark chocolate pairs best with bold, spicy reds.  Try a Cabernet Sauvignon or a Zinfandel for a truly mouthwatering flavor combination.

For a unique tasting experience, try a chocolatier that specializes in unique flavors.  Chocolates made with chili powder or filled with goat cheese ganache are unique and interesting, and their savory flavors can break up the sweet-on-sweet monotony.

If you want to give something a little different, pair your wine choices with a chocolate souffle, chocolate mousse, or chocolate cake, either chosen at a great bakery, or (for the especially intrepid) homemade.

For an especially romantic gift, consider setting up a private wine and chocolate pairing session, just for the two of you.  Pick a variety of wines and chocolates and taste all the variations.  Besides encouraging great conversation and a romantic mood, this method will let you and your sweetie discover your favorite flavor pairings.

“Serve white wine with white meat, and red wine with red meat,” is the old adage.  But not only does this not account for meats like veal and Ahi tuna, which are really neither white nor red, it’s very limiting and leaves out considerations like sauces, spices, and how the food is prepared.  Food and wine pairings vary with each combination, and rather than memorizing a rule, wine lovers should consider several difference aspects of the way the food and wine will work together.

A good pairing is balanced, with neither the wine nor the food becoming overwhelming. The flavors of the food and wine should enhance each other, bringing out the best flavors of each.  Here are some tips to consider when pairing food and wine:  

Match flavors. A wine with earthy notes such as a Pinot Noir will bring out the earthy flavors in mushrooms.  Just as a squeeze of lemon enhances grilled fish, the citrusy acidity of a Sauvingnon Blanc will brighten a seafood dish.

Consider how food is cooked. Steamed or poached fish and vegetables need a delicate wine.  Braised or roasted dishes are heavier and can stand up to deeper and more intense flavors.

Match the flavor intensity of the food and wine. Light foods such as chicken breasts, for example, would be overwhelmed by a rich Cabernet Sauvignon: you want to taste both the food and the wine.

Match the wine to the sauce. A creamy sauce should never be paired with an acidic wine (think about how acid curdles milk.)  A rich tomato sauce, which is high in tannins, wouldn’t match well with an acidic wine such as a Zinfandel, which is also high in tannins.  The two together would create an overwhelming bitter, astringent taste.

Consider matching opposites. The flavors in rich and spicy ethnic foods can work well with a sweeter wine like a Gewürztraminer.

Match by geographic region. The foods and wines from the great culinary regions of the world, like Spain, Provence, and Tuscany, have developed together for hundreds of years and often have a natural affinity for each other.

Consider how the flavors interact. Wine and food are both made of chemical compounds.  When imbibed together, these chemicals react with each other, forming new tastes.  Sweet notes in a dish will magnify bitterness and astringency in wine, making it seem drier and stronger.  Highly acidic foods decrease the sour notes in wine and make it seem richer and more mellow.  Bitter flavors in food increase the perception of bitter flavors in wine, while sourness and salt in food decrease it.

Consider using wine as a palate cleanser. Acidic wines remove the lingering fat compounds the foods leave behind.   A sparkling wine before the meal or during the appetizer course prepares the taste buds for new flavors.  A wine with acidic qualities served with a rich, heavy dish can make it taste fresher and brighter.

1.  Don’t be intimidated.  Matching wine and cheese perfectly isn’t easy; even the experts disagree on what tastes good with what.  Rather than second-guessing yourself and adding to your holiday stress, just remember this: if it tastes good to you, it probably tastes good to your friends too.

2.  White wines are safer than reds.  White wine pair well with soft cheeses and stronger flavors.  Many cheese, especially the soft, creamy (and I might add, delicious) kind, contains fats that interfere with the flavors of red wine, making them seem to lose their deeper flavors.

3.  If you do want to go for a red (and don’t be afraid to!), stick to the hard, milder cheeses like swiss.

4.  Sweeter wines, dessert wines, and champagnes generally fair well with a wide range of cheeses.  The carbonation in champagne actually helps break down the fat from soft, creamy cheeses, and the mild flavor prevents it from interfering with the taste of most cheeses.  If you’re bringing wine to a wine and cheese party, champagne or sweeter wines like Gewürztraminer might be your best bets.

5.  If your harbor a love for the soft and stinky varieties of cheese (I know I do), pick big, bold wines to back them up.  Cabs and Bordeaux have flavors that can handle strong cheeses.  If you’re looking at a Bleu or other moldy or blue veined cheese, a sweet dessert wine is your best bet.

Good luck with your wine and cheese pairings!  Remember that food is supposed to be fun and pleasurable: don’t let picking a wine and cheese pair add to your holiday stress.