Ridge Vineyards shipped the 2004 Lytton Estate Syrah as last month's ATP wine. I sat on it for a few weeks before popping one open. The wines from Ridge are the archetypes for food friendly California wine, reminding us that a wine from the Golden State need not be a shameless hussy to be delicious. In fact, non-slutty wine is actually useful for something other than horrendously expensive pancake syrup or an overly sweet and tarry glass of "wine" (which is about the limit of utility for any overtly self-conscious wine). To wit: we were having beef brisket chili with butternut squash (a variation on the one in Bon Appetit a while ago) that I had made last week, before it got warm, intending to have it the following day, but of course it was 65 degrees the next day, so we waited. We had it Saturday night, as the temperature outside dropped. This meeting of flavors in the mouth provided me with an good illustration of the vagaries of wine pairing.
If you stick your nose into the glass, the wine has a heavenly and complex scent dominated by aromas of oranges and blackberries. Ridge's Syrah is comprised of co-fermented lots of Syrah and Viognier, with an addition of Grenache to add some complexity as well as corpulence. As for the chili, its spice is driven by dried ancho chiles with an underlying flavor from puréed oven-roasted tomatoes. The chunks of brisket stand up well with a mighty beefiness. I included accompaniments of diced red onion, cilantro, and chihuahua cheese to finish it at the table.
A taste of the wine after a mouthful of the chili provided a beautiful confluence of flavors--the smokier notions of the wine emerged, the fruitiness lying in the background of the ancho chiles came forward, and the feeling of the two together was very smooth. Yum.
My next bite happened to have no red onion in it, and when I tasted the wine, it had a strong flavor of black pepper, no presence of fruit, with the result of a rather searing quality. Yikes.
I made sure to have red onions in every bite after this.
I've said this a few times in other articles, and many times in other venues: one change can make all the difference in a successful wine pairing. BUT!--if you know your chef (or your own cooking), and you know your wines (i.e., the wines you happen to have on hand), then choosing wine for your meal should be a matter of imagining the flavors in your food (or just taste what you're cooking) and recalling the flavors in your wines and imagine the way they might fit together. This takes some trial and error, but is not an insurmountable problem (this is more about feel than science, so it's accessible to everyone). Besides, as you experiment, you get to drink a boatload of wine (be responsible), so where's the problem?
Popularity: 5% [?]