Rose Wine Food Pairing

Rosé wine—mostly dry wine, that is—pairs great with a wide range of food. In fact it’s one of the best pairing wines there is.  Rosé wine is a “bridge” between red and white wine, and don’t think “plonk” or White Zinfandel; Rosés can be sophisticated and fairly expensive, frankly, such as Domaines Ott, which Sherry-Lehmann in Manhattan calls the “gold standard” and sells for about forty bucks a bottle.  Wines with just a hint of sweetness can be great pairs, because let’s face it, a lot of the food we eat has a little sweetness to it: BBQ sauce on ribs, tomato sauce on pasta, and glaze for Asian foods.  Rosés are great for all these. BTW, Rosés from Spain…

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Tasting Bordeaux From 2007 And 2006

In pursuit of a Sherry-Lehmann-sponsored tasting of the 2006 and 2007 Bordeaux, I wandered over to the Four Seasons restaurant in Manhattan on Saturday afternoon. Given that I've dedicated myself and this site to wine education and wine appreciation rather than ratings and numbers, I'll just list my favorite wines from the tasting and fill in more information if get the time. My very favorite is the Chateau Angelus 2007 from St. Emilion. Granted, everything from this estate is very pricey, as it's a Class B Premier Grand Cru Classe from the rather strange St. Emilion classification system. My second choice is the Chateau Gazin 2006 from Pomerol. I've got a case of the 05 resting comfortably in my cellar, and they may…

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