by Lorri | Jun 28, 2017 | UnCorked
I admit most wine writers aren’t contemplating the merits of which wine to serve with hot dogs, fried chicken and apple pies. But we’re in Arkansas and our Independence Day menus are likely to reflect our Southern cooking roots. And as with most aspects of this holiday celebration, I think the wines should be as American as the foods.
BURGERS AND BRATS
Few aromas signify the Fourth of July like sizzling burgers, hot dogs and sausage links on the grill. Because these foods are generally rich in fat, red wines pair well. And, because most are generally paired with everything from onions and sauerkraut to mustard and ketchup, it’s best to keep the wine simple. I have always found medium-bodied juicy California Cabernet Sauvignon a dependable match as well as Syrah blends that bring a hint of pepper.
THE VALUE
- 2015 Bell Wine Cellars Red Blend, California (about $16 retail)
THE SPLURGE
- 2014 Robert Mondavi Maestro, California (about $55 retail)
FRIED ANYTHING
No matter if you’re serving chicken, catfish or shrimp if it’s fried, I suggest opening a bottle of bubbly. It’ll just add to the celebratory feel of the day. The magic of this pairing is balancing the high acidity and slight sweetness of the bubbly with the saltiness in the food. But perhaps best of all is the value as, unlike most Champagne, American bubbly won’t break the bank.
THE VALUE
- NV Domaine Ste. Michelle Brut Sparkling, Washington (about $13 retail)
THE SPLURGE
- NV Roederer Estate Anderson Valley Brut, California (about $24 retail)
APPLE PIE
Most of you will agree, it just doesn’t get more American than apple pie. My sister’s perfect apple pie is essential for our family celebrations. I enjoy late-harvest Rieslings with sweet desserts, but apple pie’s acidity makes almost any Riesling a match.
THE VALUE
- 2015 Hogue Cellars Riesling, Oregon (about $10 retail)
THE SPLURGE
- 2015 Beringer Nightingale, California (about $40 retail)
by Lorri | Jun 29, 2016 | UnCorked
I’m always looking for unique ideas when it comes to entertaining and July Fourth is one of my favorite holidays for getting together with family and friends. Of course, anyone coming to any of my soirees will find wine on the menu, but this year I thought refreshing and patriotic wine cocktails would make a fun addition to the festivities.
The wine cocktail is not a new concept, as the classic Mimosa — a mixture of Champagne and orange juice — has been a brunch staple for decades.
But because of the celebratory mood of the holiday my guests will be offered a cool, zesty wine cocktail in choices of red, white and blue.
Here are a few tips:
- To make serving easier, have drinks mixed, chilled and ready to serve when guests arrive.
- Remember, when making a wine cocktail the wine will be mixed with other ingredients, so you will be modifying the wine’s distinctive flavors. With that in mind, I suggest using good quality but inexpensive wines.
- And for the final touch, staying with the Independence Day theme, use patriotic cocktail sticks such as flags, stars or simply red, white or blue cocktail stirrers to hold the garnishes.
THE RED COCKTAIL
- Blackberry and Cabernet Caipirinha: In a pitcher muddle 12 (of 24) blackberries with 4 ounces simple syrup. Add 12 ounces cachaca (Brazilian sugar cane spirit), 4 ounces cabernet sauvignon, 8 ounces orange juice and 2 ounces lime juice. Mix well. Refrigerate 1 hour. Stir well and strain into six ice-filled white-wine glasses. Garnish each glass with 2 blackberries, an orange wheel and lime wheel.
THE VALUE
- 2014 Concannon Cabernet Sauvignon, California (about $12 retail)
THE WHITE COCKTAIL
- White Wine Mojito: Tear 30 fresh mint leaves into small pieces, muddle in the bottom of a large pitcher. Add 1 (750-mL) bottle dry white wine, 10 ounces sparkling lemonade and juice of l lime, stirring gently. Pour into highball glasses that have been prepared with 2 to 3 mint leaves on the bottom and filled halfway with ice. Garnish with a lime twist.
THE VALUE
- 2014 Handcraft Pinot Grigio, California (about $9 retail)
THE BLUE COCKTAIL
- Pacific Blue Sangria: In a large pitcher, combine 1 (750-mL) bottle dry white wine, 4 ounces blue curacao, 4 ounces fresh lemon juice, 4 ounces simple syrup, 2 oranges cut into wheels, 8 ounces pineapple chunks and stir well. Cover and refrigerate at least 4 hours. Serve over ice and top with lemon-lime soda and garnish with an orange wheel or pineapple wedge.
THE VALUE
- 2014 Belle Ambiance Chardonnay, California (about $9 retail)
