Andronico's Community Markets | Uncorked

February 2010

Well, we have made it past the first month of 2010 and the world of wine is continually moving forward.
Throughout the southern hemisphere, vineyards are getting prepped for harvest and the first grapes of 2010
should be picked sometime later this month. While it is piping hot down in places like the Barossa Valley in Australia and the Mendoza region of Argentina, we are dealing with rain, cold weather and lots of fog. To keep spirits high during this shortest month of the year, do not forget to have fun with your food and continue to pair great wines with whatever you are enjoying, be it a Monday night taco night (I would go rose or a light red wine) or an evening dinner party with friends (ALWAYS start with sparkling wine).

February is also the month that holds that day that makes lovers swoon even more...Valentine's Day. Many people ask us, "What should we do for Valentine's Day with regards to wine?" Every year we say the same thing...enjoy what you love with whom you love. Sparkling wine seems to be "the" choice for V-Day, and we are big supporters of the bubbles--but don't just leave it at that. There are so many great ways to say "I love you" with a variety of wines, spirits of beers. If you are cooking a romantic meal at home, the wine pairing will be dictated by what you are cooking, or what that special someone really loves. Come into Andronico's Market and work with your local store's wine steward to come up with the pairings that will make your evening that much more special.

If you want to really surprise your loved one and start the evening off with a great cocktail that has a romantic theme, try the Valentine's Day Manhattan.

2 ounces of Four Roses Bourbon
1 1/2 ounces of Sweet Vermouth
3 to 4 dashes of Angostura bitters
Garnish with a sour cherry

Fill a cocktail shaker with ice and pour all the ingredients in. Shake for 10 to 15 seconds and pour into a Martini glass. Garnish with a cherry.

Happy February and have a great Valentine's Day!

Cheers,
Jeffrey E. Porter
Andronico's Wine Guy

Now one of the most exciting parts of living in the Bay Area is the Dungeness crab season. In contrast to what the land gives us during fall and winter, the sea offers up the sweet and delectable crab that allows you to introduce the rich and unctuous white wines. Every year when I get the first crabs of the season, I have a tradition with my family:

One crab per person
Drawn butter
Crab cracking equipment
Newspaper (we don't use plates)
A bib
A Meursault (a white wine of Chardonnay from Burgundy)

This is the simplest way to enjoy Dungeness crab, and the Meursault is its perfect partner. Before I test out other crab recipes for the rest of the season, I seek the purest of expression and find that Meursault or wines like it, be it from the Macon or the Sonoma Coast, provide the elegance, richness and acidity to keep the crab flavors pure, while adding the "something special" that a great wine pairing brings to a meal. Why Meursault or Chardonnay? Meursault has a richness to it that makes it like drawn butter with roasted hazelnuts. This combination acts as a crescendo of flavor as your dip your crab into the real butter and then take a sip, creating a flavor sensation so dynamic that if you are faint of heart, you may need to pace yourself. There are other regions within Burgundy and other parts of the world that produce Chardonnay that would make a great pairing, but my heart and tradition lies with Meursault. So, as the crab season begins, test which wines work best for you. Here are a few suggestions:

Handley Cellars, Estate Chardonnay Mendocino, California
Domaine Vercheres, Macon Village Burgundy, France
St. Michael Eppan, Pinot Grigio Alto Adige, Italy
Engel, Pinot Blanc Alsace, France

Finally, the "turkey" in the room that we have not yet talked about--Thanksgiving Day is almost here! Whether you are hosting or attending a Thanksgiving Day celebration, with all of that food on the table one of the biggest questions is what wine to serve. Thanksgiving seems, on the surface, to be a wine pairer's dream but in essence, it is a bit of a nightmare. There are so many flavors represented on the table that picking just one wine for the dinner, to get that elusive "perfect" pairing, is nearly impossible. But do not fret! Though it may not be the dinner to show how that single vineyard Sonoma Coast Pinot Noir shines, it is a dinner to put wine on the table and enjoy the company of friends and family. For most, the turkey is the focal point of the meal, and represents a great place to base your wine pairings on. The turkey has the simply flavored white meat that can pair with both whites and reds (Chardonnay, Chenin Blanc, Viognier, Pinot Noir) while the dark meat's earthy and fatty notes represent a great opportunity for juicy reds such as Valpollicella, Pinot Noir, or Gamay. In our family, we tend to put a variety of wines on the table. This allows for everyone to taste something different and find his or her own way. It opens the floor for discussion as to what people liked the best, and creates a smorgasbord of flavor. As you prepare for this Thanksgiving Day, do not fret about the wine selection. Just think about having fun and you will make the right choice...no "pomp and circumstance" for wine!

So enjoy your entry into winter and don't forget that food and wine are essential to life!

It's Oktoberfest, so what's up with German beer?
More on the 2009 vintage
What's hot and what's not--our tastings
Where to explore? Really try Beaujolais...it ROCKS!