At first glance, New Zealand’s wine offerings might seem fairly limited, particularly dominated by the Sauvignon Blanc varietal. Despite producing just about 1% of the world’s wine, New Zealand has made an iconic impact with names like "Kim Crawford" and "Cloudy Bay." Sauvignon Blanc has become synonymous with New Zealand, much as Malbec has with Argentina, leaving France to say, “But it was here first!”
German wine labels can be challenging to navigate, especially if you don't speak the language. However, by understanding key terms such as the producer's name, the wine's origin, its quality classification, and dryness indicators, you'll be better equipped to choose the right bottle. Here’s a more in-depth look at how to interpret these elements
As the weather cools and the time for campfires and backyard grilling returns, choosing the right wine to pair with your outdoor feasts becomes essential. Consider key wine characteristics like acidity, flavor intensity, fruitiness, body weight, and alcohol content when making your selections. High-acid wines, such as Sauvignon Blanc, can cleanse the palate, while fuller-bodied reds, like Zinfandel or Malbec, stand up to bold grilling rubs and sauces. Because wine can often play the dominant role in pairings, balance its flavors against the richness of grilled dishes. This way, each sip and bite enhances the other, making for a perfect evening around the fire.
As the crispness of fall begins to settle in, it’s the perfect time to indulge in wines that complement richer, heartier dishes. This transitional season brings a delightful shift in flavors and offers the opportunity to explore wines that match the changing palate. Cooler weather invites a deeper appreciation of complexity and depth in wines, making fall the ideal backdrop for discovering those that can stand up to autumn’s rich, comforting meals.
Hosting a dinner party or social gathering with food and wine can be daunting if you have not done it before. Depending on what is being paired, it is important to consider the components of both—what foods are being served, and what beverages you wish to pair or highlight. The other part to consider is which do you want to showcase, the beverage (in this case, wine) or the food(s). To add more to your decision making, you could also opt to do both, along the course of your agenda, with some pairings to highlight the wine, some showcasing the food and others highlighting the way each compliments each other.