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PAIRINGS Try these quick tips and you’ll be pairing like a pro
5 Super Summer Wine Picks THIRST QUENCHER
Ameztoi Txakolina This Spanish favorite is zippy, zesty and vibrant, lovely paired with a fresh summer salad or all by itself. $18–$22 PEOPLE PLEASER
Ponzi Vineyards’ Pinot Gris Know someone who’s on the fence about wine? This is a no-fail, palatable, people-pleaser, round with notes of sun-kissed summer fruit, yet crisp. $16–$18 GREAT FOR GRILLING
Zero Manipulation by Peterson Winery Smokin’ hot, charred and right off the grill deserves a wine with similar attributes. This dark-fruited mouthful is a combination of Carignan, Petite Sirah, Syrah and Zinfandel. I love it! $15–$17 ROMANTIC GETAWAY
Franciacorta Brut, from Ca’ del Bosco Surprise that special someone with a bombshell bubbly from the Lombardy region of Italy. This sparkles with a full, rich, luxurious palate. $35–$41 PACK FOR A PICNIC
ForeFront by Pine Ridge Pinot Noir I really enjoy this price-friendly Pinot from Napa Valley—a slightly smokedcherry, supple red. $19–$23
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© Cambria 2011
Don’t choose wines based on the color of your food. Just because you’re having fish doesn’t mean you have to drink white, and red meat doesn’t mean you should always reach for red wine. Consider the preparation of your food, as well as any sauces. Light flavors and broiled or grilled meats and fishes work well with whites, but blackened or Cajun fish or a lively chile sauce will point you more toward red. A Pacific Northwest Pinot goes beautifully with a cedar-planked salmon, and a thick, rich Napa Chardonnay can stand up to a charbroiled Porterhouse steak. What grows together, goes together! This rule of thumb is an easy way to create natural pairings. If you’re making a classic Tuscan dish, why not pair it with a classic Tuscan wine, such as a Sangiovese
PHOTOGRAPHS BY STEVE HENKE
or Chianti? And if you’re selecting a cheese from a particular region, choose a wine from the same area. Serve wines with dishes that feature similar flavors. The best way to approach this is often to check the back label. If it says “bright, green and grassy,” for example, serve something like-minded, like a fresh green-bean salad. Still not sure? Want a little more guidance (or a great hostess gift)? Pick up a copy of What to Drink With What You Eat, by Andrew Dornenberg and Karen Page. This is one of the best references on food and wine (and beer and spirits) pairings. From Cheetos to Chateaubriand, this book has you covered.
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by Leslee Miller, Wine Sommelier AMUSÉE
Snap this code for great tips on which wine gadgets are worth the money. Go to get.neoreader.com on your smartphone, or visit www.cambriastyle.com/summer2011
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