The Wine Decanter by Phillip Zucchion

When it comes to wine, I tell people to throw away the vintage charts and invest in a corkscrew. The best way to learn about wine is the drinking. ~ Alexis Lichine

You are living in the Golden Age of wine. Never before have wine drinkers had such diversity and affordability at once. Rid yourself of your unwarranted fear and venture out into the wide- open world of wine. I guarantee you will find a barrel-full of little-known wines for under $20; all of which will absolutely astound you. Whether it be a Mencia from Spain, a Tannat from Uruguay, or a Charbono from California there is a vast world of wine that offers more than Merlot, Shiraz, or Pinot Grigio. When compared to mass-produced wines at the same price point, all of these lesser-known wines will outshine the competition.

By embarking on the less-traveled path you are potentially risking $15 on a bottle of wine you could detest, but the reward could be a lifetime of exploration. Here is one hint to arm you with the right arsenal: acidity is king. Acidity is the difference between a flat, tasteless wine and the wine that goes “POW” in your mouth. Acidity is what allows wine to hold up to certain foods such as oysters and gratins.

Take the plunge with the La Mano Mencia. A wine for the California Cab or Australian Shiraz drinkers out there, this Mencia has all of the fruit and the touch of menthol found in Cabernet Sauvignon and none of the green bell pepper. Smooth and accessible, this Spanish wine from Bierzo is perfect for sipping before dinner or with hors d’oeuvres.

With lighter entrées you should give the Bastianich Adriatico a try. Made with the Friulano grape, this voluptuous white wine is a classic match with prosciutto. However, you can think of it as a Chardonnay replacement since it is adaptable enough to be paired with seafood, pork, and spicy Asian dishes.

As the main beef course arrives you can pop open the bold Picos Tempranillo. Close your eyes to allow your senses to be whisked away to the arid plains south of Madrid. The tannins of this Spanish red wine will attach to the fattiness of the steak and leave you with a lasting, sublime fruitiness.

Finally, as we begin the approach to autumn, we look forward to more occasions spent with family and friends around the dinner table. In situations like this, dessert is essential. After all that heavy food, try a light peach or pear-based dessert served with the Sant’Evasio Moscato d’Asti. The goal with sweeter dishes is to match them with a wine that is just as sweet or sweeter. With this Moscato you have a bit of effervescence and enough acidity to give lift and life to the pairing. Best of all, with Moscato d’Asti the percentage of alcohol per volume is similar to a beer, which means your guests can enjoy a glass and not go over the edge.

Next time you think about wine, think about giving these under-utilized varieties and styles a chance. You might just find your next true love!

Phillip Zucchino is a co-owner of TheWineFeed.com, an online wine shop based in Raleigh, NC which offers unique wine events and a great selection of affordable wines. Contact Phil at phillipzucchino@thewinefeed.com.

One Response

1. New Wine Guy says:

   October 10, 2011 at 9:23 pm

   I’ve had the Sant’Evasio Moscato d’Asti, but I have not tried pairing it with any desserts. I’ll try it with a peach dessert! Thanks

   Reply