Wining and Valentining – Grape Crush

Between Mardi Gras and Valentine’s Day, February is rife with good excuses for experimenting with sippers that don’t make it into the regular line-up. So live a little. Pass on predictability and try one of these.

French 75. Bubbly in a century-old format.

Cocktails are best when they tease the palate and set the mood without knocking you and your taste buds flat. Like Bellinis and Scorpinos, which are so appealing because of Prosecco, a French 75 uses champagne as a foil for its more intense flavors of gin, lemon juice and sugar. Named for a World War I artillery field gun, the classic drink is shaken then served in a Collins glass. It’s airy, refreshing and addictive. You can make it at home or find it at high-end bars around town, including Juban’s.

Rosé. Embrace the pink.

Understated and food-friendly, rosés present interesting opportunities for food pairing. Red lovers will appreciate that rosés are made from red wine grapes; the skin is removed within the first couple of days, resulting in a light pink hue and less body. Despite a rise in domestic popularity, rosés are still squarely behind reds and whites because many American wine drinkers can’t get past the color. But good, dry rosés are lots of fun—especially in Louisiana—since they pair well with hot weather and spicy dishes. Seafood, including sushi, is a natural complement. Matherne’s Supermarket wine manager Ronnie Hedrick recommends the following rosés to sample this month. Domaine De La Mordorée Cote du Rhone Rosé 2007 ($16.79) pairs well with cold meats, poultry, burgers, barbecue, grilled lamb with herbs du Provence, fish soup, fried fish, pastas, pizzas and Asian fare. Domaine Tempier Bandol Rosé 2007 ($36.99) has enough heft to pair with rich fish dishes, lighter meats and grilled fare. “This house blend of Syrah, Mouvedre, Cinsault and Carignan from low-yield vines produces a captivating wine that is unmatched,” Hendrick says. “One thing to remember with these wines is that they will truly shine best with food.”