My love for Cork'd is old news by now but I'm about to give you even more reason to get amped up about it. We're going to be streaming some of their kick butt content on Eat and Greet to beef up our wine expertise. Because nothing is cooler than being able to drop wine knowledge at your next get together. I know this to be true.
If you haven't joined Cork'd yet, get on it, homeslices. It's a fantastic wine-lovers community and nothing but good things will come out of getting on board. I can promise you that.
And so, without further ado, let's dive straight into the first of what I hope will be many, Cork'd articles. Cheers.
Seasonal Wine Drinking: Spring Time Wines to Pair with Raw Foods
By Jon Troutman, Senior Editor, Cork'd
Are you a seasonal wine drinker? What I mean by that is, do you tend to drink certain wines or wine styles during certain times of the year? When Fall is in the air and the evening temperatures begin dropping, many make the transition from refreshing, summer sippers to more bold, full flavored wines that complement colder weather cuisine. Is there anything more comforting than a blood-warming Chateauneuf du Pape or Brunello di Montalcino served alongside a plate of roast short ribs and root vegetables?
My favorite season cuisine is this time of year. The temperatures steadily rise, the sun sets just a little bit later with each passing day, and our favorite dinner spots offer Al Fresco dining. With the spring season, my stomach starts growling as though it were possessed with a laser beam focus…
My tummy wants it raw – and I’m not talking about a wrestling program every Monday night. I’m talking about pure, fresh, unadulterated foods. These are foods that are clean, served the way that nature intended them. The ingredients show the merit of their quality and quality alone, not the manipulation of cooking and molecular gastronomy used by many master chefs.
With the windows cracked and raw foods on the table, you can wipe your brow and focus on choosing a wine to serve. I’m going to steer you in the right direction with a handful of wine categories that aren’t to be ignored with Spring in the air.
Sparkling Wines: The very best will feature pure, clean fruit flavors that are as pure as the food you’re serving. At the same time, the wines will offer up high acid levels that leave your palate feeling refreshed and cleansed. Sushi at the table? Bring on the bubbles! Nuanced, subtle and refreshing flavors are characteristics which make a good Cava fit for Sashimi Salmon and Champagne a match for Ahi Tuna.
Loire Valley Whites: Made predominantly from two grapes, Chenin Blanc and Sauvignon Blanc, these wines often have a brightness and delicate quality matched only by your backyard’s sprouting Lilacs. A spring salad with a light vinaigrette dressing screams…. read more on corkd.com…