Pinot Gris: This white grape with grey to pink skin in the Pinot family makes a range of white and pale rose wines, including rich whites in Alsace (France) and Germany and the more familiar light, dry Pinot Grigio of Italy. Look for excellent New World Pinot Gris wines from New Zealand, California and British Columbia.
Viognier: This white grape variety grows in the Rhone Valley (France) and parts of Australia, South America, South Africa and California. It makes intense, dry white wine with peach/apricot flavours and flowery bouquet.
Barbera: A red grape variety from Piemonte (Italy), Barbera produces wonderful medium-bodied red wines with deep colour, low tannins, bright fruit and high acidity. Some of the best examples are Barbera d’Asti (made in Asti) and Barbera d’Alba (made in Alba).
Malbec: This red grape variety, primarily from Argentina (originally grown to make blending wines in Bordeaux, France), is now better known for making powerful, deeply coloured South American reds with ripe fruit, soft tannins and naturally high acidity.
Tempranillo: This red grape variety is grown widely in northern Spain, Portugal and Argentina and produces very good-quality red wines with ripe cherry/plum flavours.
Tip: To chill your summer bottles in just 20 minutes, fill bucket two-thirds full with equal parts cold water and ice. Submerge bottle up to neck; speed it up a bit more by tossing in a handful of rock salt.
Page 1 of 2 -- Consult our handy chart for perfect food and wine parings on page 2
Our chart below is the perfect reference point when you're planning a summer feast for company. From grilled backyard burgers to delicate heirloom tomatoes, there's a wine to suit any meal.
|Caesar Salad||White: Oaky (New World) Chardonnay|
|Chicken||White: Chardonnay, Viognier, Pinot Blanc |
Red: Pinot Noir, Gamay/Beaujolais, Rosé
|Corn on the Cob||White: Chardonnay, Pinot Gris (Alsace)|
|Freshwater fish||White: Sauvignon Blanc (Loire Valley), unoaked Chardonnay, dry Riesling, Pinot Gris, dry Chenin Blanc|
|Grilled mushrooms||White: Chardonnay (white Burgundy) |
Red: Pinot Noir, Chianti
|Grilled Vegetables||White: Sauvignon Blanc, Pinot Gris, dry Riesling, Chenin Blanc |
|Hamburgers||Red: Pinot Noir (New World), Zinfandel, Shiraz/Syrah, Barbera|
|Heirloom Tomatoes||White: Sauvignon Blanc, Pinot Grigio|
|Lamb||Red: Cabernet-based blends, Tempranillo/Rioja, Shiraz/Syrah, Malbec|
|Mixed Greens||White: Sauvignon Blanc, Pinot Grigio, Vinho Verde|
|Pork Tenderloin||White: Riesling |
Red: Rosé, Gamay/Beaujolais, Barbera
|Quail||Red: Pinot Noir, Tempranillo/Rioja|
|Ribs||Red: Shiraz/Syrah, Malbec, Rosé, Cabernet Sauvignon (New World)|
|Salmon||White: Oaky Chardonnay |
Red: Rosé, Pinot Noir
|Smoked fish||White: Sauvignon Blanc, unoaked Chardonnay, Pinot Blanc|
|Steak (Filet)||Red: Pinot Noir, Barbera|
|Steak (Sirloin)||Red: Cabernet Sauvignon, Cabernet-based blends, Malbec, Shiraz/Syrah|
This story originally appeared in the 2008 Canadian Living Market Fresh Special Issue. Subscribe to Canadian Living today and never miss an issue!
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