After spending several weeks in France, I have come to the realization that my native country has a serious obsession with wine (in addition to food!). I never really paid attention to this fact because it was part of the culture I grew up in and just seemed normal. Wine is everywhere. Every French grocery store, from the smallest convenience retailer (and even some bakeries) to the largest supermarket displays a wine assortment that would make any French wine-loving Pennsylvanian green with envy.
And don’t get me started with specialty wine stores or wineries’ boutiques. One of my favorite activities during my visits is to spend time (hours to be honest) admiring wine shelves before making a selection. Incidentally, I probably spend twice as much time in the cheese and yogurt department–a practice that still amuses my family greatly every time.
While driving across France, one can admire vineyards scattered everywhere, each area with its own terroir, specificities and story. The varieties of wine equal the diversity of cuisine and there is a perfect match for every dish. The most significant aspect is that wine is not considered simply as a drink: wine is an ingredient. Just like a pinch of pepper or a squeeze of lemon juice within the recipe, wine is an important component of the entire experience.
I love cooking and appreciate having my pantry always ready with ingredients that will work naturally when I have to “improvise” a last minute dinner; I feel it should be the same with wine. For this reason, I tend to have handy a selection of a few bottles from around the world, ready to be opened for a surprise visit.
A Lightly Oaked Chardonnay
This is a no-brainer because this works with a large variety of dishes from poultry (chicken with mushroom and cream) to white fish. Most people are acquainted with the Chardonnay grape, and I recommend wines with a subtle touch of oak (such as white wines from Burgundy) or even no oak (California has excellent examples of unoaked Chardonnay), which are easier to drink on their own as an aperitif and to pair with food.
An Aromatic White
When it is “wine o’clock” at my house, it is common for us to open a nice bottle of Sauvignon Blanc from New Zealand (which happens to be our best friends’ favorite wine). Other options such as an Albariño from northern Spain, a well-made Gewürztraminer or a Riesling from Germany will also bring powerful aromas to the table. These wines work really well with Asian food (seafood dishes especially) and flavorful salads.
A Sparkling Wine
The one type of wine that can always be found in my fridge is one with bubbles! Not only is sparkling wine delicious but the reasons (or excuses!) to celebrate are endless. And if the price tag of Champagne is a bit intimidating, I recommend a good Cava from Spain or a Franciacorta from Italy. Prosecco is perfect to make interesting and sophisticated cocktails. And rosé versions undeniably add another touch of glamour to any gathering!
Pinot Noir
This is not just a fashionable grape; Pinot Noir is a special varietal with a lot to offer.
It is produced very nicely all around the world, from the region of Burgundy in France to New Zealand (Otago in particular) via USA (Willamette Valley in Oregon and Sonoma Coast in California).
It pairs deliciously with grilled meat (lamb, pork, duck and roasted beef) and is a surprisingly good match for braised salmon. And it works wonders after a long day with no time for cooking. A nice glass of Pinot Noir with cheese and bread: Dinner is ready in my kitchen!
A Full Bodied Red
Some dishes call for wines with more structure and mouthfeel. A bottle of Cabernet Sauvignon or Malbec can easily bring out the flavors of a grilled steak. A nice Shiraz from Australia or France (look for northern Rhône wines) are also great options with hearty cuisine. For braised lamb shanks, I just love a nice Priorat from Spain or an Amarone from Italy.
With my pantry stocked up with these staples, I am always wine ready!
Cheers!
About the Author
Céline Riquelme is an International wine specialist, wine consultant and wine blogger.
A native of France, Céline has worked and lived throughout Europe and the USA and holds the Diploma of the WSET (Wine & Spirit Education Trust). Céline founded “Three Cheers Wine Solutions” based in Center Valley to share her knowledge and passion for wine. Céline helps clients select the best wines to serve during their special events and hosts tailor-made wine tasting experiences as well as wine educational classes. Occasions range from small parties (private dinners, bridal showers) to large gatherings (weddings, networking and charity events, corporate team-building…)
Céline also provides consulting to restaurants to optimize their wine list, train their staff and enhance the restaurants’ profile through wine related events.
To learn more about hosting a private wine tasting or get advice regarding wine selection for a future event threecheerswine.com
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