http://www.the-winery.net/wine-spectator-syrah/
Outside the wines of the grid and spring
With unusually warm weather, most of us have a case of spring fever! Started dragging out our patio furniture backyard barbecue grills are cleaned, filled propane tanks and began ordering our backyards for another summer season. Our back yard offer a place of peaceful solitude and a gathering place for entertaining family and friends. A good glass of wine is often added to these moments.
Spring (screw cap) Wines
There is joy in seeing their once green grass, trees bud and flowers spring flowers, which gives us a sense of new beginning. Spring marks the beginning of a series of new pink and white wines to savor. While there are many varieties tasty white wine to enjoy (Pinot Grigio Italian German Riesling, Austrian Grüner Veltliner, Spanish Albariño, Chenin Blanc from South Africa to name a few) there are two that spring note – Rosé and Sauvignon Blanc.
Pink is best served by young people, so the new crop (2009) an ideal for Spring / Summer rosé wine. Rosado is produced in the United States (California, Washington, Oregon), France, Spain, Portugal, Australia, Italy and South Africa. Of these, France is the main producer and offers a variety of styles. French rosés from the Loire Valley are usually light and fruity, while some Rosés Tavel (South Valley region Rhone) tend to be more full bodied and drier. Tavel rosés have a touch of spice, due to the influence of the Syrah grape, often blended with Garnacha and Cinsault. When it comes to Rosés, the expression "The color does not lie" is a good rule of thumb, as the lighter the color – the lighter the style Rosado. Pink offers notes of strawberries and watermelon.
Sauvignon Blanc and its versatility, it is refreshing (high acidity), light (usually not aged in oak) and intriguing on the palate. Major wine producing regions are France (Loire Valley), United States (California, Washington and Oregon), Chile, Australia, New Zealand and Italy. Regardless of the region is universally refreshing Sauvignon Blanc (good acidity), grassy and citrus, with a combination of grapefruit, lemon, green apple, passion fruit, lime and kiwi notes. However, the regions provide different characteristics, such as the classic limestone minerality French Sauvignon Blanc (Sancerre and Pouilly-Fumé). New Zealand is known for its pronounced aroma and flavor of grapefruit, while California offers distinct notes of lemon and herbs. California, Australia and some Loire Valley winemakers now using French oak barrels, which allows a greater aging and adds roundness and complexity to the wines.
Food Combinations
Rosé and Sauvignon Blanc Both are lighter in style, good acidity and are generally lower in alcohol, what food wines,.
Noting the color of pink wine with light pink shades are lighter and fruity. These can be combined with lighter dishes (cheese goat, salads and fish dishes). The deeper Rosés pink are bolder in style and can cope with grilled meats and spicy dishes.
light style Sauvignon Blanc and good levels of acidity allows you to connect well with many dishes, including seafood and poultry. While it can work well with green salad, be careful the salad dressing is not too acidic. balsamic vinaigrette or a dressing made with rice wine vinegar can lower the acidity of the sauce for a couple more nice.
We live in an area of the country in which to experience all four seasons. Trying new wines from different regions and recent vintages is a great way to enhance our enjoyment of these stations. So after you finish the work of garden and patio are all ready to go, sit back and enjoy one of these wines new spring garden.
Bill wine selection (with suggested retail)
Las Rocas Rosado (Spain) $ 10
Mulderbosch Rosé (South Africa) $ 10
Babich Sauvignon Blanc (New Zealand) $ 11
Chateau St. Michelle Horse Heaven Vineyard (Washington) $ 13
Benziger Sauvignon Blanc (Sonoma, California) $ 13
Oyster Bay Sauvignon Blanc (New Zealand) $ 14
Wine of the Month
by Bill Garlough
Coopers Creek Sauvignon Blanc $ 14
The winemaker makes Kim Crawford also queries about this New Zealand Sauvignon Blanc.
The Wine Spectator rated the 2008 vintage 91 pts. and stated that this wine is "attractive for detail and delicacy "and is" light and open texture, and play your character and lemon grass against green apple and pear fruit. "notes Grapefruit are not as pronounced in this wine that is found in other New Zealand Sauvignon Blancs.
About the Author
Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, IL, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. Bill can be reached at My Chef or bgarlough@mychef.com
Wine Spectator.com: Mary Rocca on Syrah