Tuesday, July 29, 2008
This time of year, Gatorade recommendations seem more fitting than those for wine, but don’t give up on the fruit of the vine to bring out the best in late-summer fare. Grilled meats, room-temperature pastas and crisp salads really sing when paired with certain selections. And remember, all wines benefit from some level of chilling.
Wine guru Bill Hounshell manages the Matherne’s Supermarket on Highland Road and organizes regular Friday-night wine tastings with food pairings to match. He’s a longtime oenophile and recommends the following selections to get you through the “dog days.”
2007 Alamos Torrontes
Salta, Argentina, $8.99
“This is a great summer, sit-by-the-pool white. Pair it with a Mediterranean pasta salad with lots of fresh locally grown vegetables and herbed feta. Torrontes is the signature white grape varietal of Argentina, and this selection features notes of citrus and peach interwoven with delicate layers of jasmine blossom and fresh herbs on the nose.”
2006 R. H. Phillips Night Harvest Cabernet Sauvignon, California, $5.99
“This light California red contains 7% Malbec, which contributes raspberry and anise flavors. Note the spice and herbal aromas and fresh cherry fruit core. Tannins are soft and ripe. Perfect for barbecue or a day when it’s too hot to drink a huge Cabernet.”
2003 Cape Mentelle “Trinders”
Cabernet Sauvignon/Merlot
Margaret River, Western Australia, $16.99
“One of my favorite wines right now. Your palate will luxuriate in the juicy blackberry, the subtle mid-palate of well-integrated mocha oak, and the long, clean finish with savory tannins. I don’t care how hot it gets, when you want a steak, you want a steak, and this is a great match without breaking the bank.”
2006 Martin Codax Albarino
Rias Baixas, Spain, $9.99
“This easy-to-find Spanish white is aromatic with hints of fresh herbs and lots of different fruits, from stone to citrus. The palate offers a rich, dry, crisp wine with complex flavors of ripe apples, peach, apricot, melon, grapefruit and lemon zest melded together with a bright minerality. Try it with lemon-pepper grilled chicken.”
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