Wine Tip: Chocolate and Wine Pairing Video | Wine Tips | News & Feature

This is a great video with Valentine's Day fast approching.

Wine Tip: Chocolate and Wine Pairing Video Wine Tips News & Feature

November 16th Weekly Selections

Wine of the Week
Pumpkin Bog
First introduced 2001 and it has quickly become a holiday favorite! It is a delightful rosé wine made from South Dakota grown pumpkins and tart red cranberries. Note: Spices have NOT been added. THIS SEASONAL WINE IS AVAILABLE ONLY FOR A LIMITED TIME.

Beer of the Week
Goose Island Oatmeal Stout
An aromatic blend of oats, chocolate and roast malts make up this classic English-Style Oatmeal Stout. A rich black over ruby hue and creamy tan head make this a memorable beer to behold.

Spirit of the Week
Evan Williams Kentucky Straight Bourbon Whiskey
"This medium-amber Bourbon has a deep vanilla nose with hints of dark berries and mint. The body is medium, leaning towards heavy, and the palate shows notes of oak, leather, vanilla, and as in the nose, some dark berries come into play here. The finish is medium. Best Buy. Rating 90." Wine Enthusiast Magazine

Cocktail of the Week
Bailey’s Fudge Sundae (serves about 6)

• Vanilla or Bailey’s Ice Cream

For the Fudge
• 6 oz. Evaporated Milk
• 2 Tbsp Bailey’s Irish Cream (can use Mint Chocolate or Caramel to add a hint of the mint or Caramel)
• 8 oz Good-quality plain chocolate

For Extra Toppings
• Add nuts and/or whipped cream

Directions
Pour the evaporated milk into a small bowl, then break the chocolate into small squares and add them to the milk. Place the bowl over a saucepan of barely simmering water and leave to melt, stirring from time to time. Don't let the bowl touch the water. After 10 minutes, it should look like a fudgey sauce. Allow to cool slightly, then add Baileys. Put three scoops of very firm, cold ice cream into each glass, followed by 3 dessertspoons of hot fudge sauce, followed by 1 dessert spoon of whipped cream. Sprinkle over some chopped nuts and serve immediately.

Holiday Wine & Food Paring

During the holiday season we often find ourselves planning gatherings, using our holiday dishes, making wonderful food and then stumped as to what kind of wine to serve.
I have some suggestions for you below. You might consider slipping the list in your pocketbook or wallet so it is handy next time you are in shopping at Hy-Vee.

Lynn’s Wine Pics


Beef

o Cline Cashmere

o Cono Sur Cabernet

o Sterling Vintners Merlot

o Beringer Founders Cabernet

o Red Diamond Merlot

o Manyana Tempranillo

o Yellow Tail Shiraz

Poultry

o LaCrema Pinot Noir

o Barefoot Pinot Noir

o Toasted Head Chardonnay

o Banrock Station Chardonnay

o St. Michelle Gewurztraminer

o Fetzer Gewurztraminer

Ham

o Cavit Pinot Noir

o Robert Mondavi Pirivate Select Pinot Noir

o Relax Riesling

o Forest Glen White Merlot

o J Lohr Gamay

o Beringer White Zinfandel

Desserts

o Rosenbluem Desiree 

o Sutter Home Moscato

o Fonseca Bin #27 Port

o Martini & Rossi Asti

o Mionetto Rocecco

o Ballatore Gran Spumante

Wine Spectator Nov. 30th Issue Features

Michael Mina
Michael Mina's food is categorized as modern American cuisine, but he elevates the genre by juxtaposing unexpected but relatively simple elements. He's not afraid to introduce flavors of different cuisines on the same plate.

FREE Wine Charts:
Rhône Valley wines: A free chart offers an alphabetical list of all California Cabernet wines reviewed for the tasting report in this issue.
California Merlot wines: A free chart offers an alphabetical list of all Alsace wines reviewed for the tasting report in this issue.

Cover Story
Good Things Come in Trios - Drawn to the culinary world as a teenager, and happiest when he sees people enjoying his food, chef Michael Mina has built success on creative menus, fine wine and savvy partners
The Man in Mina’s Cellar - Wine director Rajat Parr’s distinctive lists reflect the unique personalities of the Mina Group’s 15 restaurants
Bringing Mina Home - Prepare a restaurant-caliber wine dinner in your kitchen

Features
Tasting Reports
Rhône Valley Alphabetical Listing
The Rhône Rises Again - The 2007 vintage propels the south to greatness, while the north continues its run of success
WineSpectator.com: More than 1000 wines were reviewed for this report. A free alphabetical list is available. WineSpectator.com members can access complete reviews for all the wines tasted using the online Wine Ratings search.
WineSpectator.com: James Molesworth travels to the Rhône regularly and blogs about his vineyard visits and barrel-sample tastings to give you the inside track on the wines before they reach the market. Read about his most recent trip, from his first stops at a half-dozen Châteauneuf-du-Pape estates to his further explorations in the Northern and Southern Rhone.
The ABCs of the Southern Rhône Valley - A guide to the region’s diverse appellations
Merlot’s Mixed Message - Though quality is high overall, middle-range values are scarce among the 2005 and 2006 releases from California
WineSpectator.com: More than 165 wines were reviewed for this report. A free alphabetical list is available. WineSpectator.com members can access complete reviews for all the wines tasted using the online Wine Ratings search.
California Merlot Alphabetical Listing

Wine
Entertaining with the Pros - Nine leading sommeliers answer holiday wine-matching questions

Grapevine
World
Wine Warehouse Arson Trial Begins
Northern Hemisphere Harvest Blogs
California Wildfire Report
Betts & Scholl Wine Brand Sold
WineSpectator.com: Keep up with breaking news as well as the people, places and happenings that wine lovers are talking about.

People
Q&A with chef Neela Paniz
“Paso Rap” Wins 2009 Wine ­Spectator Video Contest
WineSpectator.com: Bonus Video: The rhythmic take on friendly competition among vineyards on the east and west sides of Paso Robles has won Wine Spectator's third annual video contest.
NewsMakers: A Wine Wedding

Savvy Shopper
Savvy Shopper - Distinctive Rieslings and French and Iberian reds

Coffee
Bacchus broadens his range

Travel
Santa Fe in the Winter

Wine Auctions
California Syrah Cools Off at Auction
WineSpectator.com: Keep tabs on the auction market. Website members can check the latest auction highlights and track prices for more than 12,000 collectible wines in our Auction Price Database. Also available is a free calendar of upcoming auctions.

Cellars
Private Cellars - The collection of a lifetime

Departments
This Issue/Marvin R. Shanken
This Issue - Marvin R. Shanken
Columns
James Laube - Kosta Browne’s big payday
WineSpectator.com: In recent blog posts, James Laube discusses when good wines are mispriced, savors a 1961 Bordeaux and reflects on why California Syrah is still a tough sell.
Matt Kramer - A wine-related bucket list
James Suckling - Hong Kong wine auctions

Wine Talk
Wine Talk - Tennis star Amélie Mauresmo

The Buying Guide


Hy-Vee Wine Club Members show your membership card at the checkout to recieve a discounted price on Wine Spectator magazine.

Football and Wine?

Autumn is fast approaching and that means football; the roar of the crowd as our team scores lifting a glass of Merlot in celebration. That’s right, football with wine! Okay, it is unusual to mix NFL or even NCAA with wine. But is that wrong? Why should beer drinkers be the only ones to indulge on Monday Nights?
Football foods like spicy hot wings and chili go great with a California Zinfandel or a French Syrah. A German Riesling also goes with hot wings providing a stunning contrast, giving a nice balance. Nachos go well with a sparkling wine and queso dip can be enhanced by Sauvignon Blanc or Riesling. Burgers and hotdogs go well with reds, like Cabs or Shiraz. Hearty sausage and brats go well with a Riesling, Gewurztraminer or a Pinot Grigio. Beaujolais fills the bill succulently for hearty fare like short ribs and steak. Pizza goes with a Zinfandel or Chianti & Rose' is delicious with cold cuts. What a list!
Now I don’t want to forget the beer fans. Boulevard Single Wide IPA & Bud Light Golden Wheat goes well with spicy foods, especially BBQ.

15 Rules for Great Wine and Food Pairings

This is a great article from the October issue of Food and Wine Magazine. Wine editor Ray Isle created an astoundingly comprehensive pairing primer for the world’s most important wines. Here, they expand on his guide by offering recipes of the best dishes to follow each simple pairing principle. Click on the link below to check it out.

15 Rules for Great Wine and Food Pairings Food & Wine

Shared via AddThis

Recipes from Hy-Vee Land

Fuzzy Navel (from Yalun Tsai, Des Moines IA)

• 2 oz Peach Schnapps
• 6 oz fresh Orange Juice
• 2 oz Vodka
• Garnish with an Orange Peel

Fresh Orange Salsa (from Lisa, Owatonna MN)

• 1 1/2 cups. fresh peeled Mandarin oranges, chopped
• 1/4 cup red bell pepper, diced
• 2 tablespoons scallions, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons Absolut mandarin orange vodka
• 2 teaspoons fresh lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon ground cumin
• Salt & pepper to taste

Serve on lettuce with grilled salmon

Rogers recipe for Salmon
Take your fillet and rub a tablespoon of fresh lemon juice on it. Then take a 1/2 teaspoon minced garlic and rub it on. Let is set for about 20 minutes. Preheat your oven to 350. When you put the fillet in the oven take a 1/4 cup of brown sugar and mound it on top. Let bake for about 20 to 30 minutes. While the salmon is baking make Orange rice. Follow the instate rice instructions only use orange juice instead of water.

Steak Marinade for the Grill

• 2 cups tomato juice or V8
• 1/4 cup Svedka Vodka
• 2 tablespoons lime juice
• 4 tablespoons Worcestershire Sauce
• 1 tablespoon Horseradish
• 1 -2 teaspoons Tabasco Sauce
• 1/2 teaspoon Celery Salt
• 1/2 teaspoon Black Pepper

Mix together and pour over 4 steaks. let marinate for 1-2 hours in a baking dish or re-sealable plastic bag. Then thrown on the grill.

Smirnoff White Grape Cosmo (from Owatonna MN)

• 3 oz Smirnoff White Grape Vodka
• 1/2 oz Triple Se
• 4oz Cranberry Juice
• 2oz Lemon-Lime Soda
• 2 Squeezed Lemon Wedges
• Garnish with Frozen Grapes

Let us know what you think and feel free to post some of your own recipes in the comment section.

Red Wines

Zinfandel

A deep red color, heady, full-bodied red with ripe raspberry, or dark cherry fruit accented by pepper & spice.

Should be served around 65F

Pairs well with: Beef, Lamb, Veal, Pasta, Poultry, Pork, Pizza, Burgers & Blue-veined cheese

Use in recipes calling for a dry red wine



Malbec

A med to full-bodied, with ripe flavors of plum & blackberries, a rustic wine with tight & earthy tannins, but can have a velvety texture.

Should be served around 58F

Pairs well with: Beef, Mexican, Cajun, Indian & Italian foods



Syrah/Shiraz

Can be quite fruit-driven, exhibiting blackberries, mulberries, loganberries. Upper-end Syrah/Shiraz will have layers of flavor and express its fruit in conjunction with spice, herb and musky wood smoke. The grape tends to have two major modes of expression: fruit and spice. Warmer climates bring out the mellower flavor of the plum, while cooler climates spice up the wine.

Should be served around 64F

Petite Sirah

Are anything but petite, tends to be a rich red wine with flavors of plum, raspberry, blackberries & black pepper.

Should be served around 59F

Both wines pair well with: Beef, Pasta, Lamb, Indian, Mexican & Spicy foods Use in recipes calling for a dry red wine



Cabernet Sauvignon

Cabernet Sauvignon is all angles, acid, and tannin. Sometimes it is fruit-driven, sometimes not, but it is always firmly structured. New World/warm climate Cabernet tends to be more supple and approachable in its youth. Old World/cool climate Cabernet tends to be much more reserved and astringent when young, but incredibly complex after ten +/- years of bottle age. Cabernet is a powerful wine. It is one of the four most tannic wines in commercial production today. Cabernet can over time produce flavors of coffee-toffee, caramel and fragrant cigar box emerge, often coupled with a little sweet herb. These tertiary aromas are not for everyone. Many prefer the fresh black cherry/black currant fruit that Cabernet demonstrates in its youth.

Should be served around 63F

Pairs well with Beef, Lamb, Goose, Chocolate & Pasta

Good with Goat cheese, Cheddar & Brie



Merlot

Often best described by what it is not. It is not as soft as Pinot Noir, nor as big as Cabernet Sauvignon. Its flavors are not as defined as Syrah/Shiraz or Gamay. Merlot can be light, easy drinking, and fruit-driven or more complex, with big, bold tannins, dark fruits and dark spices. This grape can deliver juicy quaffing wine or powerful, age-able bottling. At a glance is soft fruit that range from red cherries to purple plums, with gentle tannins, often with an oak flavor.

Should be served around 64F

Pairs well with: Beef, Lamb, Pasta, Chocolate, Veal, Poultry & Pork

Good cheese is goat cheese



Pinot Noir

There are often broad differences in color, flavor, and aroma between the wines of one producer and another. Yet, regardless of where or how it is grown, Pinot Noir always expresses itself in terms of texture and perfume. The variety’s low to moderate tannin content and crisp acidity allows aroma and mouth feel to dominate the sensory experience. In fact, most Pinot Noirs are described in terms of fabric: silk, satin, taffeta, brushed cotton. The wine is a study in subtlety and nuance. At a glance is a light colored; earthy; truffle-scented, light-to-dark cherry fruit lifted by vibrant acidity & supported on silky yet firm tannins and rarely any noticeable oak.

Should be served around 61F

Pairs well with Beef, Lamb, Veal, Pasta, Poultry, Pork & Seafood

White Wines

Chardonnay


Can be a light, apple-y, flinty wine or a full-bodied white marked by caramel, butterscotch, vanilla, and nuts. Often, more subtle flavors prevail from Old World producers while more prominent flavors appear in New World wines. Fairly neutral in varietal flavor and is marked by simple green apple and mineral notes. Barrel- fermentation can with time what originally starts out as a fairly neutral, lean, crisp, flinty white wine will develop into something quite intense, nutty, and minerally with honey-butter flavors. In this approach, the wine is allowed time in the bottle to develop. Usually dry but can taste semi-sweet or sour, heady or light, depending on where it’s grown & how it’s fermented. Typical flavors are apple, tangerine, lemon, lime, melon and oak. Cool-climate Chardonnays have subtle overtones, while Warm-climate Chardonnays are more flavorful & full tasting.

Should be served around 48F

Pairs well with: Poultry, Seafood (Lobster & Scallops), Light red meat dishes

Good cheeses are Gruyere, Provolone, Brie & any Aged cheese



Sauvignon Blanc

An Aromatic white with high acidity. It is known for its sharply etched flavor profile and crisp nature. Usually light to medium bodied, but will pick up weight if put into a barrel. The wood tends to subsume the fruit and aromatic high notes and craft a wine that is broader & more mouth filling. Sauvignon Blanc, labeled as Fume Blanc, has noticeable barrel influence. Has a pronounced flavor of an herbal variety, with grassy, apple, olive & a soft smoke. Can be anything from sweet to dry, but are typically very light, tends to be crisp and acidic this helps the wine cut through heavy food flavors.

Should be served around 52F

Pairs well with: Pasta, Poultry, Seafood, Thick sauces & Stews

Good Cheese is Goat cheese

Use in recipes calling for a dry white wine



Riesling

A high acid wine & can be incredibly long lived. Can produce a sleek & tangy wine, or a soft & fruity table wine, or a viscous, honeyed dessert wine. The charm of Riesling is its kaleidoscope of flavors, aromas & the taste bud’s tantalizing play of acidity, sugar & fruit across the palate. As a table wine although full-flavored are seldom power-packed. Desserts are high-impact. Usually a sweet wine it can be dry. Rhine wine is a Riesling from France. Californian Rieslings tend to be dry & have a melon taste. Germanic Rieslings more tart & ‘grapefruity’. Other typical flavors are fruity, floral, honey & musky.

Should be served around 47F

Pairs well with: Desert (one of the few that goes with chocolate), Seafood, Oriental, & Spicy foods

Good cheeses are blue-veined cheese

Use in cooking bold or spicy flavors



Pinot Grigio

Can be high-acid, low-extract, mineral-driven, light white or a fleshier, rounder, high-extract white with lower acid & more pronounced aroma. A refreshing white wine, not know for overt complexity. Italian pinot grigios are typically dry & light with a mineral taste. Californian pinot grigios tend to be richer in flavor, but still have the mineral taste, finish with a lemony or citrusy flavor. French pinot grigios are more fruity & flowery than Italian, with the mineral aroma. Flavors can range from peach to grapefruit to melon. A wine able to hold its own against richer flavors.

Should be served around 48F

Pairs well with: Pasta, Poultry, Pork & Seafood



Gewurztraminer

A high alcohol, high extract, aromatic white that tends to be quite low in acid. Will have floral/spice notes that are just a powerful on the palate as they are in the nose. Tends to be a sweet white wine, the aroma is a flowery, spicy one with particular odors of roses & lychees

Should be served around 50F

Pairs well with: Spicy foods & Pork

Use for cooking bold or spicy flavors



Chenin Blanc

Can be a simple & straightforward with delicate fruit or a complex mélange of flavors & aroma that aren’t associated with fruit, flowers, herbs or spices. A crisp, well balanced wine that ages well. Tends to taste of apples, pears & tropical fruits. A dry to semi-dry wine

Should be served around 48F

Pairs well with: light fare, fresh salads, roast pork loin, wild turkey, thai, & moderately spicy Asian food



Moscato

Can be a lean, high acid, high-perfume & bone dry or a sweet, full-bodied, viscous & honeyed with a pronounced dried fruit flavor

Should be served around 48F

Pairs well with: Fresh fruit, Pistachios or Light pastries that are not too sweet



White Zinfandel

Pale pink in color, with aromas of raspberry and blackberry, a light & sweet wine

Should be served around 40F

Pairs well with: Pasta, Poultry, Pork & Seafood



White Merlot

Pink in color with aromas of blueberry and vanilla, a light & sweet wine

Should be served around 40F

Pairs well with: Chicken, Seafood, Ham, & Spicy cuisines such as Vietnamese and Chinese

Red Wines

If you like wine that's: Fruity
Then choose: Beaujolais, Rosé, Pinot Noir
Also try: red Burgundy, Gamay, Nebbiolo, Rioja Crianza
Here's why: You'll taste ripe plums and lots of luscious berries in these juicy reds.
Pair with: A wide variety of dishes, from spicy fish to poultry to game and braised meats.
Good to know: Light to medium alcohol
Bargain tip: Pink wines are often a steal! And speaking of good deals, try a fruity red from Portugal, one of the world's best regions for affordable wine.

If you like wine that's: Spicy
Then choose: Côtes du Rhone, Merlot, Shiraz/Syrah
Also try: Barbera, Cabernet Franc, Dolcetto, Grenache, Malbec, Petit Sirah, Sangiovese, Tempranillo
Here's why: These reds have hints of black pepper and warm spices like clove and nutmeg.
Pair with: Grilled meats or veggies, burgers, beef stew and spicy beef kebabs, as well as with tomato-based sauces and hard, sharp cheeses like parmesan.
Good to know: Medium alcohol
Bargain tip: Shiraz can give you bang for your buck.

If you like wine that's: Woodsy
Then choose: Barolo, Cabernet Sauvignon, Chianti, Rioja
Also try: Barbaresco, red Bordeaux, red Rhône
Here's why: You'll find nutty, earthy flavors in these reds like leather, tobacco, cedar and chocolate.
Pair with: Cheeses like Swiss and brie, lamb and dishes that include equally earthy flavors like mushrooms and onions.
Good to know: Medium to high alcohol

If you like wine that's: Jammy
Then choose: Brunello, Nero d'avola, Zinfandel
Here's why: These rich reds are packed with flavors of dried fruit, blackberry or cherry jam, caramel, light molasses and vanilla.
Pair with: Tender cuts of beef, pork chops, bacon, pungent blue cheeses and dark chocolate desserts.
Good to know: High alcohol

These tips are taken from Everyday with Rachel Ray.

White Wines

If you like wine that's: Bubbly
Then choose: Champagne, prosecco or cava
Here's why: Slightly sweet, these sparkling white wines really pop.
Pair with: Many kinds of dishes, especially fried foods, salty snacks, light fish dishes and frittatas.
Good to know: Low alcohol

If you like wine that's: Crisp
Then choose: Pinot Grigio, Sauvignon Blanc (unoaked), Soave
Also try: Albariño, Chardonnay (unoaked), Chenin Blanc, Muscadet, Pinot Blanc, white Rioja, Vinho Verde
Here's why: Light and clean tasting, these whites feature lemony citrus, green apple and unripe fruit flavors.
Pair with: Goat cheese, light seafood dishes, salads and vegetables.
Good to know: Low alcohol, low sugar and higher acidity also make them refreshing on their own.
Bargain tip: A chardonnay from outside the U.S.—like Australia—can be a great, tasty deal.

If you like wine that's: Floral
Then choose: Gewürztraminer, Riesling
Also try: white Bordeaux, Grüner Veltliner, Pinot Gris, Sauvignon Blanc (oaked)
Here's why: You'll pick up honeysuckle, peach and apricot flavors in these whites.
Pair with: Veggie-filled and spicy dishes (think Indian, Spanish or Korean-style foods) and fruit-based desserts.
Good to know: Low to medium alcohol

If you like wine that's: Buttery
Then choose: Chardonnay (oaked), Fumé Blanc, Sauternes
Also try: white Alsace, white Burgundy, Muscat, Roussanne, Sémillon, Viognier
Here's why: These creamy whites have notes of vanilla, toast and butter.
Pair with: Rich seafood and poultry dishes and cream- and butter-based sauces (the wine's big enough to handle it).
Good to know: Medium to high alcohol

These Tips are Taken From Everyday with Rachel Ray

Beer Parings

If you like beer that's: Clean and crisp
Then choose: pilsner, helles, red ale
Here's why: Dry and simple, these light-bodied beers have a touch of breadiness.
Delicious with: fried foods, shellfish, oily fish, prosciutto and Indian dishes.

If you like beer that's: Bright and citrusy
Then choose: hefeweisen, wit bier, lambic
Here's why: These light-bodied brews have subtle citrus and banana flavors.
Delicious with: egg dishes, leafy greens, salads, grilled fish, lobster, sushi and fruit-based desserts.

If you like beer that's: Fruity and bitter
Then choose: American pale ale, India pale ale (ipa), extra special bitter (esb)
Here's why: You'll taste candied fruit flavors and a refreshing bitterness in these robust beers.
Delicious with: grilled vegetables, pizza, spicy foods, guacamole, burgers, lasagna, mac ’n’ cheese and aged cheeses.

If you like beer that's: Herbal
Then choose: biere de garde, saison, tripel
Here's why: Strong and earthy, these beers also have herb and spice flavors.
Delicious with: roasted chicken, pesto, tuna, risotto and goat cheese.

If you like beer that's: Toasty and caramelly
Then choose: dubbel, tripel, bock, brown ale
Here's why: Bread, caramel and sweet spice flavors really stand out in these robust brews.
Delicious with: bacon, mushrooms, beans, burritos, steak, pork

If you like beer that's: Roasty and smooth
Then choose: stout, porter
Here's why: They're medium-bodied to robust, with coffee and chocolate flavors.
Delicious with: steak, barbecue, salami, shrimp, black beans, chocolate desserts and ice cream.

These tips are from Everyday with Rachel Ray