som·me·lier
noun \ˌsə-məl-ˈyā\ : a waiter in a restaurant who has charge of wines and their service : a wine steward.
Rhymes with a-ok and anyway.
If you are fortunate enough to be dining at a fine restaurant that has a sommelier on staff, then you will be “a-ok” when it comes to getting the wine right. For the rest of the hoi polloi, it’s intimidating to move past the pretense of the boorish wine connoisseur and actually choose something respectable based on … the color of the meat in your entrée? The price? The cool design of the label?
Choosing a wine doesn’t have to be a complicated ordeal. Taste is personal and that is what makes pairing wine with a meal so fascinating. However, there is a balancing act to choosing wine—flavor interactions of vino and vittles that can actually make both taste better, or worse.
So, now that you know what the word sommelier means (and how to pronounce it) here are a few basic tips on how to choose a wine when you are the closest thing to an expert in the vicinity.
1) Read the label for a description of the type, variety and flavors found within the bottle. Sometimes the owner’s notes will even give you food pairing suggestions.
2) It is generally true that red wines complement red meats and white wines enhance white meats. Pair heavier meals (steak and potatoes) with full-bodied red wines and lighter fare (fish, stir-fry or salads) with the subtle flavors of a white wine.
3) Pair an acidic meal (lemon chicken) with a wine that has acidic undertones (Pinot Grigio)
4) Wines are either sweet or not sweet (dry), or somewhere in between. Consider pairing contrasting flavors. A salty French onion soup brings out the sweetness of a Reisling. A dry (white) Chardonnay will elicit a pucker next to a rich cheesecake.
5) It is more important to know what you are adventurously combining for your palate than it is to follow a rule about what is “correct”.
There are about a zillion kinds of wine. If you are familiar with these 12, which are also recommended by our wine experts, you will have a good start on demystified the pairings process.
White wines
Sweeter Chenin Blanc
Dry Pinot Grigio and Riesling and White
Dryer Chardonnay and Sauvignon Blanc
Red wines
Light Port
Full Merlot and Sirah/Shiraz and Pinot Noir
Fuller Cabernet Sauvignon and Red Zinfandel
We’ve asked chefs David Lantos, Arnaud De Rambures and Kevin Nordeen, from this month’s feature article, to each offer a meal that is indicative of their specialty. Bill Princeton of Princeton Liquor graces us with some optional pairings for each of these amazing meals.
To top it off, you might find yourself salivating over a menu offered up by Pittsburgh Blue’s Executive Chef Miguel Urrutia, along with the recommendations of in-house wine steward, Jorge Riera.
See if you can tell why these experts may have suggested each of these particular wines.
Make A Match
STEAK MEDALLIONS by David Lantos, Executive Chef, Maple Tavern
Three pan seared steak medallions on a bed of mushroom infused risotto, with a mushroom port sauce.
Wine pairing options by Bill Princeton:
Choice #1: Dreyer Sonoma Merlot, $14.99: “Anytime you mention steak, no matter how it is prepared, something screams this wine. Blueberries with dark cherries but what sets it apart is that spicy zip in the middle. Not to dry and certainly not sweet, merlot is always a nice safe choice with steak.”
Choice #2: Van Duzer's Cuvee Pinot Noir, $19.99: “Hailing from Oregon, this Pinot Noir shouts cherries with a wee bit of herbal, which should be perfect for the earthiness of mushrooms. Pinot Noir's are known for their velvety texture and taste, which is nice when you don't want your wine to overtake the taste of the meal.”
GRILLED LAMB by Arnaud De Rambures, President & Owner, Chez Arnaud
Starter: Fresh duck foie gras fried with fresh white grapes, served on a toasted French baguette.
Entrée: Green beans, sauté mushrooms, potatoes and grilled lamb.
Dessert: Strawberry "Mara des Bois" tartlet with a vanilla diplomat cream.
A pairing for each course, by Mr. Princeton:
Choice #1: Johan Pinot Gris, $19.99: “Another Oregon wine! With hints of citrus and pineapple this wine complements the first course. Just as important, it will not destroy your taste buds for the rest of the meal. Starting with a big over-the-top wine (Cabernet, Shiraz) for your appetizer would be a mistake. You want to taste your meals and not have your first wine fight with them.”
Choice #2: Peirano Petit Sirah, $12.99: “For those not familiar with Petite Sirah please become familiar....please; soft and juicy with velvety tannins. Black fruits (black raspberry, black cherry, plum) rule this wine.”
Choice#3: Piper Heidseck Brut, $34.99: “Alright, I know, super cheesy—a dry champagne for a dessert with strawberries. You know what? It works! The honey notes of Piper Heidseck help with the tartness of the fruit. The vanilla sweetness of the dessert will get cut by the toasty notes. So, like I said, cheesy but it works.”
TAMARIND SHRIMP by Kevin Nordeen, Chef & Owner, Nectar Wine Bar and Bistro
Tamarind glazed shrimp, avocado, crispy shallots and jasmine rice.
Princeton’s recommendations:
Choice #1: Chateau Lamothe white Bordeaux, $16.99: “With a blend of sauvignon blanc, semmillon and muscadet you get a insanely well rounded wine. The sauvignon blanc supplies that grapefruit in this wine but it certainly doesn't make you pucker. The semillon supplies a nice little honeycomb flavor for a hint of sweetness. The grapefruit acidity of this wine should counteract the sweetness of the beets.”
Choice #2: Pavao Vinho Verde, $7.99: “This is what we in the industry like to call a "patio pounder". Bright lemon citrus, tiny, tiny bubbles and low alcohol makes this a perfect wine for 80 degree days. With the lemon notes, it is a perfect wine match. Highly acidic, it cuts the flavors down of everything in this dish.”
SEAFOOD SALAD
In Maple Grove you can, indeed, sit down to a luscious meal and have an expert visit your table with recommendations. Here is a seafood meal from Executive Chef Miguel Urrutia at Pittsburgh Blue Steak House, with the wine recommendations you might receive from sommelier Jorge Riera, were you to ask for his assistance.
Starter: Seas scallops Benedict- pan seared scallops, applewood smoked bacon and hollandaise
Choice #1: Fransiscan Chardonnay: “Full bodied and oaky, it is a great pairing with our scallops because of the contrast of the sauce and its buttery taste.”
Entrees: Lobster cobb salad and blue cheese crusted filet- lobster, snow crab, shrimp, avocado, tomato, egg, scallion and tarragon vinaigrette.
Choice #1: A to Z Pinot Gris: “A delicious wine, golden colored with aromas and flavors of citrus, smooth, juicy and well balanced. It's what you want to have with our exquisite seafood salad.”
Choice #2: Taglyoaks: “This medium-bodied merlot has a smooth round texture and lingering finish that is a great complement with our blue cheese crusted filet.”
So, have fun. Catch the nuances of the perfect pairing.
Ingest! Imbibe! Cheers!
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Check out the beginners wine color quiz at wineintro.com/fun/quiz
