Wine Types:
A question I get several times each day is: “I want a bottle of red or white wine that is not too dry”. It’s an interesting question because we each perceive sweetness differently and what we sometimes perceive as dry is not due to sugar levels but the fruit and tannin levels in a particular wine. I could talk to you about alcohol percentage by volume or grams of sugar per liter but most of the information would be useless because it is rarely found on the bottle’s label. It is helpful to know what grapes are generally made to be dry. For red grapes, practically every one that is common to the average consumer: Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, and Zinfandel (not the rose’ form of this grape) are made with very little left over or residual sugar. White varietals such as Chardonnay, Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Viognier, Chenin Blanc and many Old World varietals from France, Italy and Spain are made in the dry style, while Riesling and Gewürztraminer can be both sweet and dry. A great tip for these two varietals is to look at the alcohol content on the label. Yeast eats up the sugar and converts it into alcohol in the fermenting process. Because Riesling grows in cooler climates with shorter growing seasons, the grapes do not achieve the sugar levels of warmer climate grapes, the resulting alcohol levels are generally lower than Chardonnay or Sauvignon Blanc, for example. Thus, if you compare two Riesling from, say, Oregon, and one has 12.5% alcohol and the other has 9.5% alcohol…the lower alcohol bottle will be sweeter. This is a generally useful tool for both Riesling and Gewürztraminer. Riesling is also an amazing food wine because of the higher levels of naturally occurring Malic Acid (an often perceived “green apple” flavor producer) and Tartaric Acid (a more “citrus” component). This nice level of crisp acidity cleanses the palate and helps other food flavors speak to the taste buds. Residual sweetness in a white wine compliments rich and salty flavors (think of how well Beer-nuts taste!) and the crisp acidity clear the palate for another bite. Therefore, Rieslings are a perfect wine for your Holiday table.
Here’s a fun “Non-Holiday” pasta dish that you can make in minutes:
Smoked Pepper Penne
1 lb. Penne noodles
2 large boneless chicken breasts
½ each large red and yellow bell peppers sliced julienne
½ lb. Sliced mushrooms
½ medium onions chopped coarse
½ lb. (about 15) Chinese pea pods or green beans
2 tsp. Spike seasoning
1 Tbs. Smoked chipotle pepper powder (available at specialty markets)
Coarse black pepper
Salt to taste
2 t. Sugar
1 ½ cups chicken stock
½ pint half and half
4 Tbs butter
Olive oil
Flour
Lay chicken breasts on a flat surface and cover them with plastic wrap. Lightly flatten the breasts with a mallet or back of a heavy spoon. This will help tenderize the breasts for sautéing. Cut the breast into 1” pieces and sauté in a large skillet with the butter and olive oil until lightly browned. Add the mushrooms, onions, peppers and peapods (or green beans). Sauté on medium heat for 5 minutes. Add in the Spike seasoning, sugar, smoked pepper, and some coarse black pepper. Sprinkle over the mixture 2 tablespoons of white flour and stir until mixed. Add chicken stock and then the half and half and stir over low heat until slightly thickened. Salt to taste. After penne pasta is cooked al dente, mix cooked drained pasta (do not rinse the pasta, the starch helps the sauce stick to it) into the pan and serve in a large bowl.
Pair this recipe with a nice Riesling or Pinot Gris.
