While shopping at Ja!, one of Buenos Aires’ best wine shops, we found out about their Malbec Day event on April 15th. Over 100 Malbecs would be open to try, plus food, all for around $20 US per person…uh, where do we sign up?

Malbec Day 2016 at Ja! Lo de Joaquin Alberdi

The event was held on the second floor and rooftop terrace of Ja! Lo de Joaquin Alberdi in Palermo Soho. Despite thunderstorms throughout the day, there was quite a decent turnout. I’d read that most homes, and many businesses that have rooftop terraces, have a parrilla (grill) built in for weekend asados and events. The grill at Ja! is massive, and was already loaded up with sausages and meat when we arrived.

There was a giant cheese table, a boutique chocolatier on hand, a DJ playing tunes, and of course an impressive selection of Malbecs ready to be poured. This was quite a casual event, but the crowd was far more mature than some wine festivals and events I’ve attended — in the US especially.

No one was here just to get wasted, and people weren’t just crowding the tables the entire time to keep getting pours. Most guests were mingling, enjoying the food, and discussing some of their favorite wines. I was surprised by the amount of English I heard spoken throughout the event. Turns out, there were some expats and travelers on hand that night, including two new friends we made the night before at a local craft beer bar. It was pure luck that we were seated next to each other at the bar and started talking about craft beer, wine, and travel. After hitting it off so well, we invited them to join us at the event. I’m thrilled they came as I had the best time with them on the remainder of the trip, and hope to not only see them, but travel with them in the future. Buenos Aires 2017 anyone?  

While the wine was meant to be the star of the show, what was happening across the room at the parrilla had the four of us fascinated for quite some time. After the sausages were passed around in sandwiches, called choripán, it was time to put the gigantic pork tenderloins on the grill. These were carved right on the table, and a local who attends some of the events told us this was the best quality pork you would find in Argentina. It was thick, fatty, and full of rich flavor — no condiments needed. Both the spicy sausages and the fatty, more subdued pork paired exceptionally well with each of the Malbecs we had in our glasses.

I came to Argentina admittedly not really a huge fan of Malbec, considering most of what I tried before were the cheap, mass exported ones you would find in the stores back home in the US. After studying and working on my Certified Specialist of Wine (CSW) certification exam, I learned more about the history of Malbec in Argentina. While we weren’t visiting Mendoza itself this time, I was still determined to seek out any quality wines I could find in Buenos Aires and finally understand why this grape developed such a cult following here.

Unlike other big wine events like this I’ve attended, I can honestly say there was not one bad wine, or even a wine I didn’t like, over the course of the entire evening. Some of the wines that were opened were quite pricey as well — there was no skimping here on quality, whatsoever. We learned from one of the regulars that special bottles might find their way out throughout the night and you want to be nearby to try a little before they run out. We missed trying one of the highly recommended Malbecs, but managed to sample several others, including one we were told retailed for over $200 US.

Interested in learning more about Argentine wine while in Buenos Aires? Consider a Wine Tour of the Palermo neighborhood. [/color-box]

If you’re interested in seeking out some better Malbecs, these are some of the wines we tried that night:

• VIÑA 1924 DE ANGELES Gran Malbec 2013
• Angelica Zapata Malbec Alta 2011
• Altupalka Malbec Extremo 2013
• Pascual Toso Malbec Alta Barrancas Vineyards 2013
• Riglos Malbec Gran Las Divas Vineyard 2013
• Vina Alicia Las Compuertas Lujan de Cuyo Malbec 2010
• Colomé Reserva Malbec 2010
• Bressia Malbec Monteagrelo 2013
• Bodega Noemia A Lisa 2013
• Bodega Noemia J. Alberto 2013
• VIÑA 1924 DE ANGELES Malbec 2013
• Lagarde Primeras Vinas Malbec 2013
• Bodega Noemia Malbec 2013
• Penedo Borges Icono Malbec 2013
• Cielo y Tierra Mendoza Don Juan Nahuel Reserva Malbec 2009
• Montechez Reserva Malbec 2012
• Melipal Nazarenas Mendoza Reserve Malbec 2012
• San Pedro de Yacochuya Yacochuya 2013
• Calamaco Gran Reserva Mendoza Malbec 2013
• LaGarde Malbec DOC Guarda 2012
• Finca La Luz Callejon del Crimen Gran Reserva Malbec 2013
• Catena Zapata D.V. Catena Adrianna Malbec 2011
• El Enemigo Malbec 2012
• Montechez Limited Edition Malbec 2013
• Finca La Anita Malbec 2014

Brief History of Argentinian Malbec

The Malbec grape was initially grown in Cahors, France. In older times, Malbec was known as the, “black wine of Cahors,” due to its dark color. Today, it’s known more as Côt or Pressac in Bordeaux and Auxerrois in French Alsace and Cahors. Malbec was very temperamental and didn’t necessarily thrive well in France. It’s a very thin-skinned grape with large fruit, requiring ample sunlight and heat to reach it’s full potential. Malbec was introduced to Argentina in the mid-1800’s by French Agronomist, Miguel Pouget.

Planning a trip to Buenos Aires? Explore available Buenos Aires hotels on Booking.com for your trip.[/color-box]

When phylloxera decimated French vines in the 19th century, Malbec pretty much disappeared. However, it was thriving in Argentina thanks to the climate and terroir. Even still, Malbec didn’t immediately garner the following it has today. In fact, Argentina’s economic crisis during the 20th century saw many Malbec vines ripped out in favor of “jug wine” varietals. Towards the end of the 20th century, fine wine was once again in demand, and it was then that local producers began to really see the versatility and potential for Malbec.

If you’ve had a Malbec in Argentina and then see one from France, don’t expect them to be very similar. Thanks to the terroir of Argentina, you get a very fruit-forward flavor and a velvety texture, while French Malbecs are more strong with higher tannins. Not surprisingly, Argentinian Malbec pairs well with a variety of foods, especially grilled red meats and hard cheeses.

In France today, you’re most likely to find Malbec used as a blending grape. It’s one of the Bordeaux grapes used in conjunction with Merlot and Cabernet Sauvignon to produce Claret. In the Loire Valley, you’re likely to see it mixed with Gamay and a Cabernet Franc.

How Malbec World Day Came to Be

In 2011, Wines of Argentina established April 17 as Malbec World Day. Why April 17 you might be wondering? April 17, 1853, was the day Argentina’s President, Domingo Faustino Sarmiento, officially declared he would make it his mission to transform the country’s wine industry. President Sarmiento is the one who hired Michel Pouget to bring the new vines over from the Old Word.

In just a few short years, the popularity of Malbec World Day has grown significantly. You’ll typically find events in more than 60 cities around the globe — with a new theme each year linking Malbec and the Argentine culture.

Buying Wine from Ja! Lo de Joaquin Alberdi

If you’re looking for a shop to purchase good Malbecs while in Buenos Aires, I highly recommend Ja! While Joaquin himself doesn’t speak much English, he has several very knowledgeable staff members who do. I’ll be writing a separate post about the whole wine shop experience itself, but for now, go in and ask for Martin. His English is great, and he’s incredibly knowledgeable about every wine in that shop. Tell him what you like and your budget and he won’t steer you wrong. We went with the intent to purchase some of the top Argentine wines, especially any boutique or non-exported producers they carried. We went in prepped with a list, and wound up bringing home six bottles in the luggage — a great mixture of Mendoza Malbecs, Cab Francs, and even a northern Salta region Malbec made with the highest altitude grapes. We purchased our wines the day before the wine tasting event, and managed to try a few similar wines from the same producers that were open at the party — great choices and Martin nailed our tastes exactly.

Do you have a favorite Malbec producer? Please share with us as we aim to learn more about this increasingly popular wine! 

Booking.com

If you like this post, please PIN it! 

How German Wines are Classified

Before you venture off on your German wine tour, it would be good to understand some of how German wines are classified. Some important terms to know:

Landwein: Basic German table wine classification

Qualitätswein: One step up from German table wine, these are the start of the higher quality wines. The different categories are determined by the minimum ripeness of grapes, which results in different sweetness levels. Sweetness levels are:

• Trocken: dry wine
• Halbtroken: half-dry
• Feinherb: off dry, similar to Halbtroken
• Liebliche: sweet
• Süss: Sweeter than Liebliche

Prädikatswein: These wines tend to be a bit sweeter, and the category is often used for wines that come from the Mosel region. Always remember, the sweeter the grape, the more likelihood that the wine has a higher alcohol content and sweeter taste. Here you find terms like:

• Kabinett: lightest style of Riseling, can be dry to off-dry
• Spätlese: Means “Late Harvest” and typically sweeter than Kabinett
• Auslese: An even sweeter wine where grapes are hand-picked due to their desirable “noble rot”
• Beerenauslese: Less common to find — these are basically raisins from noble rot grapes. Expect pricier half-bottle dessert wines here
• Trockenbeernauslese: Most rare of the group, very raisinated grapes that dried on the vine
• Eiswein: If you’ve ever had ice wine, that is what Eiswein is in Germany. Grapes freeze on the vine and then are pressed while still frozen

VDP: VDP stands for Verband Deutscher Prâdikatsweingüter, which was created to recognize the top quality Rieslings. You’ll see this term used more in the Rheingau versus the Mosel region. Two of the most common terms are Grosse Lage, “great site,” or VDP Grosses Gewäches, or “Great Growth”.

Koblenz – Where the Moselle and Rhine Come Together

The scenic city of Koblenz is actually the convergence of the Moselle and Rhine Rivers. Dating back over 2000 years, the historic city is the ideal base if you want to visit both wine regions. Look for history, culture, good food, and of course, excellent wines at every turn. The Ehrenbreitstein Fortress sits high above the Rhine, providing stunning views down to Koblenz and the rivers.

Rhine Valley – Rheingau

The Rhine Valley, or Rheingau, is one of the 13 main recognized wine regions, or anbaugebiets, in Germany. Wines that come from the Rhine Valley tend to be of superior quality and lower production yields — it’s definitely about quality over quantity here.

The main varietals grown in the Rheingau are Riesling and Pinot Noir, which is known locally as Spätburgunder. About 75% of the Rheingau is planted with Riesling, and less than 15% is dedicated to Spätburgunder.

While the region itself is small, it plays a large part in German wine history. Names like Johannisberg Riesling, the Geisenheim Research Institute, and Kloster Eberbach are some of the most famous ones you’ll hear. Kloster Eberbach is where Cistercian monks began making wine as far back as the 12th century. Johannisberg, Saint John’s Mountain, is where the Riesling gets its name. And, the Geisenheim Research Institute, sometimes referred to as the Geisenheim Wine Institute, developed some of Germany’s most noted varietals like Müller-Thurgau, named after the professor who created it.

How to Get around the Rheingau

Drive through the beautiful towns along the Rhine River, stopping in towns like Rüdesheim to enjoy the historic sites and great food and wine. There is a Rheingauer Riesling Route that will take you through 74 miles of roads in the region. Follow the cycling trail or opt for the hiking trails. During the summer months, consider booking a Rhine River cruise to enjoy some of the best views of the vineyards and castles.

Mosel River

The Mosel River, or Moselle in French, also has two tributaries, the Saar and Ruwer. Together, they make up one of the biggest German wine regions, geographically speaking.

You’ll find the grapes are cultivated on rather steep hillsides along the Mosel River. Some of the slopes are so steep they appear perpendicular. Each area produces wine with notable and distinct characteristics, yet share some familial traits like a fruity acidity, light body, and pale color. Late harvest wines are good for aging from the Mosel, while young wines should be consumed quickly to appreciate their subtle nuances.

Wines in the Mosel are most notably defined by their producers — names like Ernst Loosen or Uerziger Würzgarten. Loosen is one of the most renowned Riesling producers in the Mosel, while Würzgarten’s vineyards are noted for incredibly smoky and powerful wines, thanks to his vineyards’ red slate soil.

Getting Around the Mosel Valley

Much like the Rheingau, you can drive along the Mosel river or take a boat cruise and learn more about the vineyards along its banks. There are various hiking paths and nature trails, or rent a canoe in towns like Ernst, Klotten, or Bruttig-Fankel.

When to visit

The best time to visit the Rhine and Mosel Valleys is late spring through early fall, between the end of April and the start of October. Not only is the the time when the vineyards are in bloom, this is also the time when the cruises along the rivers are running on a regular basis, and the majority of shops and restaurants are open full hours. Visiting outside of this time is also nice, but expect to be driving the whole time as opposed to cruising along the river.

If you like this post, please Pin it! 

This post is in collaboration with Alamo Rent-A-Car but as always, opinions and views expressed are our own. 

If you’re planning a road trip through Chile to explore some of the country’s notable wine regions, and are unfamiliar with Chilean wine, here’s a primer to get you started.

Chile’s Geography and Wine History

Although Chilean wines primarily became popular in the 1980’s once they were exported out of the country, Chile’s wine production dates back hundreds of years.

Chile’s location is ideal for wine growing, with boundaries of desert, ocean, mountains, and ice helping form a natural barrier of sorts. The climate tends to be more Mediterranean, and the geographical traits have helped Chile remain one of the only locations in the world that is resistant to phylloxera, the louse that destroyed many of the world’s best vineyards in the 1800’s.

To ensure Chilean vineyards never suffer the damage that occurred hundreds of years ago in other parts of the world, experts continue to experiment with vines to create varieties that will help resist other natural pests as noted by sites like insightpest.com/timberwood-park/. Chile also takes a very strict position on imported rootstock — it must remain isolated for several years to ensure any pests have been eliminated.

While Chile worked hard to protect itself against pests, it couldn’t have protected itself from other unforeseen natural disasters, like the 8.8 earthquake that struck in 2010 and caused significant damage to a large area of the country’s vineyards.

Chile’s prime terroir has attracted the attention of many notable European and American winemakers who have owned their own wineries or started partnerships with local vintners. Robert Mondavi (California), Miguel A. Torres (Catalunya), and Chateau Mouton Rothschild (France) are just a few of the international names that are now linked with Chilean wines.

Carménère, France’s Lost Grape

When winemakers were importing rootstock from France, no one knew that the Carménère grape, which was one of the six allowed red grapes for Bordeaux varietals, would become nearly extinct during the phylloxera outbreak. Although it is part of the same family as Cabernet Sauvignon,Carménère more resembles Merlot and the two were often confused when the rootstock was imported. Unknowingly, many vineyards hadCarménère plantings interspersed with Merlot plantings. It wasn’t until the 1990’s that a local researcher discoveredCarménère vines planted alongside Merlot vines. The mixture of these vines is one of the primary reasons you’ll find that Merlot from Chile tastes different.

Chile’s Wine Regions

Chile is a great place for wine lovers to visit, as much of the country is home to vineyards.

The Maipo Valley is the most historic region and where the Spaniards started planting vines back in the 16th century. Be sure to try Cabernet Sauvignon wines from here as you’ll encounter some of the best quality offerings thanks to its geographical conditions.

Another important Chilean wine region is Colchagua Valley, whose terroir is often compared to California’s Napa Valley. You’ll find some great Cabernet Sauvignon,Carménère, Malbec, and Syrah wines here.

If you’re headed out towards the Pacific Coast areas, make a stop in the Casablanca Valley. Fog, salty air, and cool breezes help varietals like Sauvignon Blanc and Chardonnay prosper. You’ll find notable cool-climate reds like Syrah and Pinot Noir as well. Casablanca Valley is one of Chile’s newest planted regions, but the wines are showing considerable promise.

For a sample road trip itinerary, Travel + Leisure put together a cool Chile Wine Trail trip that covers 360 miles of gorgeous wine country!

This post was in partnership with Alamo Rental Car, but as always, thoughts and opinions are my own. 

Ok, that example may be a bit of an exaggeration, but ordering wine seems to be an event that flusters even some knowledgeable diners. Put them in that situation abroad in an unfamiliar country, and it can make for an anxiety-inducing meal.

The truth is, unless you’re a Master of Wine, you aren’t going to know everything about every wine out there, and that’s why higher-end restaurants keep a knowledgeable sommelier on staff.

If you’re traveling to a destination known for its gastronomy and wine, here are some helpful tips to make the most of your dining experience and help you to not look like a novice when ordering wine.

Befriend the Sommelier

Some sommeliers specialize in regions, while others may have expertise on certain varietals or styles. Either way, in 98% of cases, the wine steward should be your new best friend. There seems to be some distrust from some travelers that sommeliers just want to pass off the most expensive bottle on the menu. That couldn’t be further from the truth. Sommeliers are passionate about wine; enough so to put themselves through rigorous study and training, meaning they want you to have the best dining experience possible. And they are far less judgmental than people realize. They aren’t likely to scoff at your wine choices, even if your preferred style doesn’t fall into the perceived “fine wine” category.

Choose Your Seat Wisely

This sounds like an odd tip related to wine, but in some fine dining establishments, especially L’Atelier by Joel Robuchon, the prime seats are at the bar. Most people prefer to be in a booth or dining table in a corner, but if you’re a wine aficionado, you want to put yourself as close to the action as possible. Not only do you often get to meet the chef, you get to watch the entire cooking process. Open kitchens are a treat, and guess where the sommelier is hanging out in between pouring wines for the guests in the far reaches of the restaurant?

Sitting close to the kitchen and wine staff has resulted in some fabulous experiences over the years. I became friends with Robuchon’s sommelier in Taipei, and over the course of two years, he taught me a lot about wine, especially French whites. Because he had time in between tables, he would talk with us at length about the food and the reasons he chose that wine pairing, and that often led to sampling a number of other wines we would have never tried otherwise.

Tell the Sommelier What You Like

Had an amazing Barolo in Italy a few years ago on vacation? Or you know you prefer dry reds and now you’re in a Parisian restaurant with not the slightest clue on French wines? Let your wine steward know about your favorite wine or style and they will do their best to ensure they find something that matches your style. In most cases, the sommelier is the one who actually builds the wine list at the restaurant so he or she knows each wine offered.

By Glass or Bottle

In most cases, wines by the glass offerings are more limited and may be cheaper, less interesting offerings. While the glass may be cheaper per se, it often works out to more money than a bottle. Look at the prices, the size of your group, and what everyone plans to drink. If three of you are ordering a glass of the same wine, you’re better off looking at the bottle offerings for the same style of wine — you might wind up with a far better quality wine.

In Europe, it’s common to find wine by the half bottle, which may be the perfect solution for lunch or when you want to try several different wines. At one of my favorite cafes in Athens, we typically order a half bottle of the house white and follow up with a half bottle of the red as they are both really good wines.

To Sniff or Not to Sniff

Contrary to what you might have seen, many wine experts will advise you not to sniff the cork. The first sign of a wine novice is grabbing the cork and taking a giant puff. It smells like, well, cork. Sniffing the cork is really reserved for determining whether a wine has been “corked” or suffered another fault during aging. What you should do is observe the cork when set in front of you for seepage and cracking and then taste the wine. If the wine has an odd smell or taste in the glass, you’ll catch it when you’re tasting the first pour.

Inspect the Wine

When the sommelier presents the wine to you, it’s to ensure the correct wine, which includes vintage. Sometimes, a restaurant will have run out of a particular vintage and substituted a different one — you will want to check that as it could mean a price difference as well. A good sommelier will tell you right off, we no longer have the x year vintage, we are now serving the y, and proceed to describe the nuances of the different years.

Proper Tasting of Wine

Another important aspect of ordering wine is the first taste to determine the quality of the wine. The sommelier will present the wine to the person who ordered the bottle and pour a taste. They will hold the bottle displayed towards you until you give the approval that it is ok to serve. Nervous about the proper way to taste a wine? Hold the glass to your nose and smell it. Many people who are into wine will then “swirl the wine’s esters” letting loose more aromatics. They will take another quick smell and then taste, letting the wine linger along their taste buds. Sound too nerve wracking or worried about looking like a fool? Take a good smell and slowly sip the wine in your glass. Once you’re satisfied, nod ok or say yes and the wine steward will proceed to serve the table, finishing with you last.

How to Order When There is no Sommelier

Not at a fine dining establish that employs a sommelier? What if you are at the mom and pop hole in the wall trattoria in Bologna, Italy? The same rules usually apply. Most small family-owned restaurants have wines on the menu they like to drink. And, in many cases their house wines are made by family or are especially made for them. The owners of casual restaurants in Italy and Greece have shared some fabulous stories about their house wines.

Go Local

Are you from California and see your favorite Napa Cabernet on the menu while dining in Tuscany? Skip the urge to order it. Not only will it be a lot more expensive, you’re missing out on trying some local wines you may never find back home.

To Pair or Not to Pair

This is something I feel very strongly about — should you worry about pairing your wine with the meal or spend the extra on wine pairings that complement chef’s tasting set menus? If you’re about to spend 200-euros on a dinner, you should try to include the wine pairing if you truly like wine. This is often where a meal can really shine or bomb. It’s almost a great opportunity sample smaller portions of a variety of wines without ordering full glasses or a bottle. Special events and tasting menus are usually always the exception to the rule on better wine offerings by the bottle only. Sommeliers open good bottles and pair the most appropriate wines with each course — some of the bottles would cost far more than I would spend on a bottle of wine normally.

One of my most memorable experiences was a $300 US per person event dinner at Robuchon in Taipei, wherein the person next to us went to order a glass of wine that paired horribly with the dinner. The sommelier secretly winced and asked the man if he wanted to consider another option that might pair better with the dinner as the wine chosen would make the food taste sour and the wine acidic. He then said, I will pour you the glass you requested, but please let me pour you a taste of this other wine, which I think will pair much better.

Another example of a great travel experience going for the wine pairing was at the Michelin-starred Narisawa restaurant in Tokyo. They had special Japanese wines on the menu that they paired with each course. It was fascinating to try locally-produced Japanese offerings as I was not even aware Japan really produced any wines.

At the end of the day, drinking wine is a highly personal activity and there is no right or wrong answer on how best to enjoy it. However, if you’re traveling through some of the world’s best wine regions, having some advance information and knowing how to make the most out of your interaction with the sommelier can do wonders in creating an unforgettable dining experience abroad.

If you enjoyed this post, please share and Pin it! 

Thai food, known for its complex blend of exotic spices and heat, pairs surprisingly well with wine, especially a number of white wine varietals. I tend to cook a lot of Thai-influenced dishes, especially curries, and I love how they pair with a nice bottle of wine. 

Wondering how to pair Thai food with wine? To find a complementary wine pairing for any Thai meal, start by identifying the main ingredient of the dish and then follow a few simple tips to ensure a pleasant wine pairing. 

What Ingredients in Thai Food Pair with Wine

Thai food has a variety of spices that are commonly seen throughout recipes. Ingredients like lemongrass, chilies, turmeric, tamarind, kaffir lime, ginger, and coconut milk are staples in most Thai cooking. Powerful flavors like garlic, shallots, and fish sauce are also seen in many Thai dishes. Those spices and powerful flavors are often offset by fresh fruit flavors including mango and pineapple.

Pairing Wine with Thai Curries

Some of the most popular dishes in Thailand include some type of curry element. Red and green curries are two of the more popular choices, each with varying levels of heat. When pairing wine with a curry-based dish, remember that wines that are on the sweeter side will help cut the heat from the chili peppers in the meal.

Green curry is often the spiciest of Thai curries and should be paired with a sweeter wine, one that will not only cut the heat, but will stand up to the bold flavors in the dish. One pairing suggestion for green curries is a Champagne or sparkling wine. Bubbles in wine work well to counterbalance spicy foods, and Champagne and sparkling wines are more versatile than many people realize.

Another excellent option is a Gewurztraminer. Try a nice German or Alsatian one. Gewurtz is the German word for “spice”, which is why this is often considered a good match for spicy dishes. Since the heat of a spicy green curry can also numb the palate, a wine that has high acidity, like a Gewurztraminer, will work well with this dish.

For red curries that pack less heat, try a nice Riesling. Dishes like Pad Thai would be enhanced by the hint of sweetness from a nice Riesling. Germany is the most famous region for Riesling production, but other notable regions include Alsace, Washington, and portions of Australia’s wine country. Rieslings come in varying levels of sweetness, making the choice of a Riesling more of a personal preference. Just a hint of sweetness will work for red curry since it is typically less spicy than other curries.

Not a fan of Rieslings? Sauvignon Blanc, Chenin Blanc, and less-well-known varietals like Sylvaner, Grüner Veltliner, Muscadet, and Sancerre are good wines to pair with Thai food as well.

Other Wines that Pair Well with Thai Food

Dry Rosé wines are good options for spicy dishes and Thai curries. These tend to be very versatile wines, and are easily paired with a variety of cuisine types.

One rule of thumb to remember is acidic wines generally pair well with most Thai dishes. Look for wines that have a tropical nose, like pineapple, lemongrass, pear, and lychee fruit, as they will pair nicely with Thai food. For dishes with high-acidity ingredients, like kaffir lime and tamarind, pair wines that can balance these elements. Two good options that pair well with sour dishes include Pinot Grigio and Sauvignon Blanc.

For those wanting to serve a red wine with Thai food, try a very light red such as Beaujolais, or a Rioja. Pinot Noir is another popular varietal that pairs well with some mild coconut and creamy curries, but it’s recommended to look for ones produced in cool climates like Germany. Wondering why Pinot Noir might make a good pairing with Thai Food? Pinot Noir is a flavorful wine, but tends to be low in alcohol content and tannins, making it a good choice to stand up to some Thai dishes.

Wines to Avoid with Thai Food

The most important thing to avoid when serving Thai food is any wine that is tannic. The tannins in heavy red wines can actually amplify the spiciness in a dish, ruining both the taste of the meal and the wine itself. Wines that are high in tannins pair best with high protein dishes like steak, as the protein softens the tannic element of the wine.

Another wine to avoid is an overly oaky wine, typically seen from many California Chardonnays. An oaky Chardonnay can overpower many foods, which is why it is not an ideal match for most Thai dishes.

At first, it may seem a bit overwhelming to find the right wine to match with Thai food, but once the main ingredients are identified, basic wine pairing guidelines apply. When in doubt, ask the wine steward or sommelier when dining out in a restaurant. If you’re cooking at home, utilize a reliable wine pairing tool to help you out. One of the best available free resources I love is the Wine Matcher tool from Natalie MacLean.

The main rule of thumb to remember — avoid tannic reds and overly oaked whites. With this rule in hand, you are well on your way to start enjoying pairing wine with Thai dishes!

If you enjoyed this post, please consider sharing and pin it on Pinterest! 

The first time I visited Liechtenstein, I was blown away by how much I fell in love with this tiny country that is often just a passthrough for visitors traveling around Austria and Switzerland. One of the most enjoyable aspects of the country was its culinary scene — all locally sourced products, fresh seafood, and wines produced just down the road. In two days, I managed to try both of the top restaurants in Liechtenstein and, both times, the degustation menus were paired with Liechtenstein wines. And it’s not any surprise the wines are quite good — the Prince of Liechtenstein is the powerhouse behind the winery!

Horizontal Wine Tasting

As the name suggestions, you are tasting wines of a similar nature — whether it be a particular year’s vintage, a region’s production, etc. Common horizontal tastings are the same year’s vintage of a particular wine from various producers, i.e., 2008 Napa Valley Cabernet Sauvignons, or 2009 Rieslings from Washington State. Typically, horizontal tastings are done with wines from varying wineries to establish differences in winemaking styles, however it is interesting to sample the same producer’s offerings from a particular vintage as you might be surprised at how different they can be, even with the same winemaker! If you’re planning a visit to Napa Valley, you should try Wine tour drivers Napa with an experienced driver to fully enjoy and navigate the exquisite vineyards and wineries.

Two of the most interesting horizontal tastings I’ve done were both in Napa. The first was from single-vineyard Cabernet Sauvignon powerhouse Nickel & Nickel. We sampled all their Cabs from a particular year from across the Napa Valley region. This tasting highlighted the terroir and actual vineyard differences that make their wines so special. These wines are pricey, but Nickel & Nickel produces some of the best Cabernets in the Napa Valley. I love their wines because they do a stellar job of showcasing the importance of the proper grape growing process and how vineyard location, climate, soil type, and such (all part of terroir) heavily influence the final product.

The other intriguing horizontal tasting was the comparison of a particular vintage of Rieslings from Hagafen Cellars in Napa Valley. With different vineyard locations and varying sugar levels, these wines were strikingly different. If you don’t understand sugar levels in Rieslings, tasting them side by side is a great way to figure out what sweetness level is your ideal match.

Vertical Wine Tasting

If horizontal tasting is similar wines from the same vintage, it stands to reason that a vertical tasting is the same wine from multiple years. It’s not uncommon to have the opportunity to taste the same Cabernet Sauvignon from three different vintages when you are visiting a winery in Napa Valley. If you are extremely lucky, you might visit on a day when they are treating visitors to library editions or older reserves you may not otherwise get to sample (or afford in some cases). I’ve lucked out with tasting some older Cabs and Zinfandels that are well above the $200 bottle range on a regular basis. Vertical tastings are ideal if you love a particular wine as you can see the vineyard’s characteristics over time.

Just recently, the team of Our Tasty Travels did a vertical tasting of library Cabernet Sauvignons in Napa. We both fell in love with a particular label from Silverado Vineyards, and we were able to sample a number of vintages. Based on our preference for the older, more aged characteristics of this particular wine,  we purchased a bottle that was several hundred dollars without even trying it! We were able to tell enough about the consistency of the winery’s production and we opted for one of the prime years for Cabs in Napa. Now to find a special dinner to pair it with!

Have you done a horizontal or vertical tasting? What has been your experience and did it enhance your wine knowledge and understanding?

Botrytis can cause two different infections on wine grapes. The first is grey rot, which causes a loss in overall yield, making it an undesirable quality. However, the second type is “noble rot,” which produces some of the best dessert wines in the world.

What typically happens with noble rot is the grapes become exposed to botrytis when they are ripe and the fungus extracts water from the grapes, leaving more solids and resulting in a richer, more intense wine. Ever had a dessert wine with a pronounced honeysuckle flavor?

When designing a wine cellar, considering the key benefits of modular wine storage, such as its versatility, space-saving capabilities, and the ability to customize and expand the storage as needed, can lead to an efficient and aesthetically pleasing wine storage solution.

If you’ve heard of the renowned Chateau d’Yquem, it is one of the best examples of the positive effect botrytis can have on wine grapes. Other notable ‘botrytised’ wines include Tokaji from Hungary, Sauternes from France, and even a few American wines like Dolce. Dolce, often called “liquid gold,” is produced in Napa by the winery powerhouse of Far Niente and Nickel & Nickel. The combination of soil, microclimate and vines create the perfect environment for noble rot.

Have you had a botrytised wine? What is your favorite?

Photo credit adulau on Flickr Creative Commons

Lebanon — One of World’s Oldest Wine Producing Regions

Lebanon is actually one of the oldest wine producing regions in the entire world, with evidence of winemaking dating back to biblical times. More and more people are starting to learn about Lebanese wines, and with a recent surge in travel bloggers visiting, the exposure has definitely propelled Lebanese wines into mainstream channels.

Today, there are over 30 winemakers producing wine in Lebanon, more than double just from 2005. One of the larger wineries teaching the world about Lebanese wines is Massaya, located in the Bekaa Valley.

The Bekaa Valley is home to at a number of wineries where you can visit and taste wines. With a number of neighboring historical sights, Bekaa Valley is definitely one spot you can spend one or more days when traveling through Lebanon.

Hungary — Tokaji Dessert Wine

Hungary is another region with a long wine-making history, but one of the most renowned wines to come out of the country is Tokaji.

Pronounced TOE-KAI, Tokaji is “must try” if you like dessert wines. These wines come from the Takaj-Hegyalja in Hungary and Slovakia. Only wines that apply the Hungarian quality control regulations can be labeled Tokaji — much like Champagnes and other noted wine regions.

Georgia — Georgian Wines Among Oldest in World

Much like Lebanon, the country of Georgia is also one of the oldest wine producing regions in the world. Relatively unknown a few years ago, some wines have attracted the attention of restaurants, wine shops, and sommeliers in Asia, many of whom are working to introduce these gems to the Asian wine market.

Georgia’s regions grow both white and red grape varietals throughout the country. They produce a number of different styles, including fortified wines. The five main viticulture regions in Georgia are:

• Kakheti
• Kartli
• Imereti
• Racha-Lechkhumi and Kvemo Svaneti
• Ajara

Greece – Greek Retsina and Wine

Nearly the entire country of Greece has some type of wine production, but if you are looking for something really unique to try, check out retsina. It is a white, or rose, wine that has been produced for thousands of years. It is resinated, which means part of its flavor comes from exposure to tree resin.

In ancient times, wine vessels were sealed with resin to keep them from spoiling, but it infused the wine with flavor. Once the introduction of wine barrels came about, the resin was no longer needed. However, its unique flavor was so popular, it is still produced today.

Croatia — Producing Wine Since Part of Yugoslavia

As Croatia prepares to become part of the EU in 2013, all eyes are on this former part of Yugoslavia. While Croatia is famed for its pristine Dalmatian coastline, talked about for its war-torn history, and renowned for products like olives and fresh seafood, many people don’t realize Croatia also produces wine. When the country was part of Yugoslavia, over a hundred thousand hectares of vines were ripped out, and the conflicts in the 1990’s destroyed even more.

Much of the vineyards have been replanted, but only about five percent of local wines are exported. Currently Croatia has more than double the vineyards (hectare wise) of New Zealand.

Croatian wine has some interesting ties to New World wines — especially in California. The popular Zinfandel varietal we all know and love? That is believed to be a descendant from the plavac mali grape found in Croatia. Also, one of the top winemakers in California, Mike Grgich, from Grgich Hills — his real name is Miljenko Grgic and he left Yugoslavia in 1958. He has since returned and opened his own Grgic Vina in 1996, helping get Croatian wines on the map.

Last Fall, the team of Our Tasty Travels was invited on a Croatian culinary education cruise with Katarina Line, where we explored the food and wines from the Kvarner region. One of the most unique — and popular — wines is Vrbnička žlahtina that is primarily found on the island of Krk.

What are your favorite Old World Wine regions?

This popularity and respect translated into a requirement for us to find a New Zealand Sauvignon Blanc for a recent wine tasting Erin and I prepared for a wine education course we are finishing up.  This tasting consisted of five iconic wines, a New Zealand Sauvignon Blanc, California Chardonnay, German Riesling, Napa Valley Cabernet and a Pinot Noir from Oregon.  Needing to find five bottles of wine at short notice and not wanting to break the bank in the process, we made a run to our nearby Costco to see what they had to offer in these.  We managed, in fact, to put together a fine tasting with wines purchased there, including perhaps the best of the bunch, a Cloudy Bay Sauvignon Blanc 2008 from Marlborough, New Zealand.

The 2008 Cloudy Bay Sauvignon Blanc was a delightfully crisp wine with a beautiful nose of tropical fruits, most notably passionfruit and pineapple.  The taste was mostly tropical citrus, with crisp acidity.  A wonderfully produced Sauvignon Blanc.

Cloudy Bay Vineyards was established in 1985 by Cape Mentelle Vineyards of Western Australia, and is now part of the luxury goods giant Louis Vuitton Möet Hennessey (Estates & Wines).  They focus on producing wines best suited for the climate and terroir of the Wairau Valley in Marlborough.   The climate of Marlborough, located on the northern end of the South Island, is cool with long hours of sunshine, the most of any spot in New Zealand.    In addition to Sauvignon Blanc, Cloudy Bay also grows Chardonnay and Pinot Noir, with small lot productions of Riesling, Pinot Gris and Gewurztraminer.  The winery takes its name from nearby Cloudy Bay, at the eastern edge of the Wairau Valley, discovered by Captain Cook on his voyage in 1770.

Erin and I are planning to visit New Zealand later this year, and part of our journey will include a visit to the wine regions of the country.  Our tour of New Zealand wine country would not be complete without a visit to Marlborough, and Cloudy Bay Vineyards.  In fact, there is an entire Marlborough wine trail with over 40 wineries we are hoping to tackle.  The Marlborough region is located on the South Island, approximately 300km North of Christchurch, New Zealand on State Highway 1, and can be reached by car or the local regional airport.

Cloudy Bay is open daily from 10AM to 5PM (except Good Friday and Christmas Day).  For more information, please visit the Cloudy Bay Vineyards site.  To find out more about activities, food and lodging in the area, check out the Marlborough Wine Region website.