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wine q / a
Rebecca Robinson, fine wine specialist at Magnum Wine and Tastings, doesn’t just hold advanced certification through the UK-based Wine and Spirits Education Trust. She’s also picked up plenty of knowledge on the road, working in cellars from the Languedoc-Roussillon region of France to Franschhoek, South Africa. Take her tips on summery gazpacho pairings, fun drinks and making the most of the current wine market.
What are some good buys on the wine market now?
A benefit of the recession hitting on top of an international wine glut is a market full of wines offering value at an incredible price. While wines from the most established wine regions are often over-inflated, bottlings from emerging countries—specifically Argentina, Chile and Spain—offer countless whites, reds, rosés and sparkling wines that are deliciously affordable. A couple of my favorites include the white and red power-duo from Argentina: Torrontes and Malbec. Torrontes combines the stone fruit and flower aromatics of French Viognier with the body of Chardonnay, and since it’s relatively unknown to the mass market, averages around $10 a bottle. Specifically talented producers include Susana Balbo (very accessible), Michel Torino (somewhat accessible) and La Puerta (extremely limited). Malbec is en fuego, as the wine world likes to say, and entry-level bottlings of this juicy, fruit- and spice-driven red start under $15. Try Bodegas Lamadrid, Durigutti or Santa Julia.
My friend is getting married in Napa at the end of summer, but her bachelorette party is in Sarasota a few weeks before. We want the party's signature cocktails to be wine-based, but fun enough to match the bachelorette atmosphere. What do you suggest?
The professional within me cringes at the phrase “wine cocktail,” but the college girl who drank spritzers through Austria says go for it! Few full-bodied red wines mix well, so stick to neutral sparkling wines, sake, or semi-dry whites and rosés shuzzed up via colorful liqueurs, infused simple syrups and a delicate garnish or sugared rim. Mix a semi-dry Riesling or still rosé with Sprite for an Austrian classic, or pour white Lillet (a Bordelaise white wine infused with orange liqueur) on the rocks with a slice of blood orange or red grapefruit for a summer refresher.
I'd love to start a home winemaking project, but don't know where to begin. Any suggestions?
Visit In The Spirits, a beer and winemaking kit company located in north Sarasota for all the accoutrements of do-it-yourself wine. To keep initial cost investment low, select a neutral vessel for both fermentation and aging. Some winemakers ferment tiny vineyard plots in Rubbermaid bins, investing money in quality fruit and juice. In choosing a varietal, opt for a fruit-driven, lighter-bodied red like Pinot Noir or Tempranillo that shines without an oak regimen. Oxidation alters the aromatics and color of wine, turning lively, fruity whites into muted, copper-hued wine. While wineries use various methods (dry ice, floating top fermenters) to limit oxidation, DIY winemakers don’t have such means. Save your beloved Chardonnay for the professionals, and put your own label on a bottle of red. Non-interventionist winemaking provides a natural expression of the grapes and terroir, and is a healthier, more organic approach all around. Leave the tannic powders and tartaric acid on the shelf!
I'd like to find a wine to pair with white gazpacho, but one that won't overpower the soup's delicate flavors. What do you recommend?
Since your dish is vegetarian, delicate, fresh and light, find a white wine equally as elegant, finessed and subtle with more herbaceous tones than fruit aromatics and flavors. A sweet wine will make the gazpacho seem bitter, and an oak-aged white will seem bitter against the dish. Aim for a dry, unoaked white wine with grassy, herbaceous aromatics and balanced acidity. Try a French Sauvignon Blanc from the Loire Valley (Sancerre or Pouilly-Fumé), a Spanish Verdejo, white Cotes du Rhone or Italian Falanghina. All options range in price from $10 to $25 at your local retailer.
By Sarah Walch
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