As new people move to Sonoma County, and I travel far and wide visiting family and friends, I’m asked more frequently how to choose a good wine. It’s a circumstantial question, and of course the answer depends upon many variables. For instance, last night when celebrating the birthday of a dear friend at Willi’s Seafood & Raw Bar in Healdsburg, I picked out the wine by the glass I actually wanted to taste at the moment, but then realized that our appetizers would be oysters and other fish delicacies. I quickly switched from a full-bodied Russian River Valley Syrah to a Dry Creek Valley Sauvignon Blanc. It was a great choice, which allowed the delicacies of the oysters to linger enhanced by the steely, crisp acidic flavors of the Sauvignon Blanc.
There are so many beautifully crafted wines offered from throughout the world it’s hard to choose sometimes. The good news is that unlike 30 years ago, rarely will you get a wine that is not well made. With winegrowers benefiting from viticulture and enology classes on every continent, and so many mentors and vineyard and winemaking consultants setting up shop worldwide, there is no excuse for bad wine. To make the experience sublime, here are some basic guidelines.
Prior to the 1990s, the rule of thumb was white wine with fish, poultry and vegetarian foods, and red wine with meat. So passé is that rule. Mixing and matching is where the fun begins. For me, one of the most important rules when choosing wines for dinner parties is to select wine with lower alcohol levels. I find that regardless of the grape variety, lower alcohol wines usually offer a balance and elegance that can stand up to even the most delicate foods. Burgundian-style Pinot Noir is a safe bet as a red wine that can complement just about any challenge presented with food.
Sparkling wine or Champagne is my favorite way to begin an evening or luncheon, as it pairs well with so many appetizers, salty foods and fatty cheeses. Rich pâtés are greatly complemented by Blanc de Noirs and one of my favorite combinations for an informal night at home with friends is popcorn and bubbles.
I highly recommend experimenting with white and red varietals. Instead of falling back on old standards of Chardonnay or Cabernet Sauvignon, branch out and try classic French Rhone varietals such as Viognier, Roussanne and Marsanne as white wines. Syrah, Mourvédre, Grenache and Petite Sirah are great choices for reds that have lush texture, substantial tannins, good acid and full bodied flavors.
Shopping for anything these days has become for me a political statement. I feel empowered by voting with my dollars to support movements I strongly endorse. Buying wines from family farms devoted to organic or biodynamic practices supports farmers committed to protecting our environment. I am convinced these wines taste better as they remain true to the terroir and purity of their origins. Mindful, natural farming and winemaking using traditional practices are more labor intensive and usually include minimal intervention in the vinification and aging of the wines.
Prior to shopping for wines for a special dinner or occasion, I challenge you to peruse the web and spend a few minutes exploring the world of wine. It’s a fun exercise that I ask of my marketing and public relations students. Initiate a Google search such as, “Wine by nature,” or “Exotic wine varietals to try.” How about exploring an Argentinean Malbec, South African Pinotage, or Italian Arneis? Albariño, a light Spanish wine, is a perfect wine for spring and summer, with prices often less than $15 a bottle. One of my current favorites, an Austrian Gruner Veltliner, made from organically grown grapes, I purchase at a local market for a mere $12.99. A new trend well worth a taste is dry farmed wines, many of which are simply delicious.
Relevance for Today: In Sonoma County we are blessed with an abundance of wine choices cultivated merely miles from where we reside. We have the luxury of experimenting with grape varieties from throughout the world that are grown and made here, as well as imported from wine regions from all continents. A great pleasure of wine, unlike gin and tonic or vodka on the rocks, is that learning about it offers an intellectual pursuit that can span a lifetime.
Marie Gewirtz represents wine and food clients with marketing and communications in Sonoma County and throughout the world. She can also be found maneuvering tractors on the banks of the Russian River with her two-year-old grandson. She can be reached at wi*******@so********.com.
