FOOD and WINE PAIRING—FOODS FOR THE SUMMER MONTHS
(continuation from blog  “ Food and Wine pairing”  dated 7 July 2012)

INTRODUCTION:—--this blog and the many more following will examine the pleasurable and often complex relationship between good food and wine, with the ultimate aim to assist our many discerning customers evolve the convivial bonding of good food and wine.

FOOD BEING FEATURED:—–FOODS FOR THE SUMMER MONTHS – that can be enjoyed either hot, warm or cold.
A few examples of alfresco dishes would be : Quiche Lorraine, Onion and Tomato Flan, Stuffed Big Beef  Tomatoes, Chicken and Savoury Pies , Mushroom and Ham Tarts, Meat Loaves, Tapas style dishes and Picnic food.
(See a previous Blog for Pairing Summer Barbeque foods with Wine)

CHALLENGES:—–Another interesting and challenging bridge to cross, but if we group the foods into categories that represent similarity in strength of taste and textures, we then strike a good chance of pleasing most people :

– foods with an egg influence and creamy textures such as quiches and savoury tarts
– vegetable based dishes including green salads
– cold meat dishes with pickles and chutney
– cold seafood dishes including smoked salmon, smoked mackerel, soused herring and prawn/lobster cocktail

RECOMMENDATIONS:—–

– COLD SEAFOOD DISHES – a sparkling wine such as Saumur Brut Ackerman served as cold as possible would be a perfect match. For white wine lovers, another recommendation that would be most appealing is a crisp and dry Sauvignon Blanc from a vineyard of high standing in both hemispheres of the world.

– VEGETABLES AND SALADS – here a Pinot Grigio would work well or even a Frascati from the Lazio region of Italy. The Italians eat huge amounts of vegetables in the summer months, hence two Italian wines

– EGG BASED DISHES – try a creamy style Chardonnay from Simon Hackett Wines in McLaren Valley, Australia which matches well with this array of foods. If you prefer a wine with a little texture and body then check out a fine Viognier from Babich Vineyard in New Zealand.

– COLD MEAT DISHES – lots of scope although my preference would be light bodied reds such as Fleurie from Domaine du Penlois  or  Pinot Noir from  Hunter’s Vineyard in Marlborough, New Zealand . Either wine will stand alone for its own enjoyment and will not in any way diminish the taste and flavours of the dishes in question.

MAIN DIRECTORY:—--click on THE MARRIAGE OF FOOD AND WINE to access our quick search facility to locate hundreds of other food/wine/food pairing options, including hors-d’oeuvres, starters, soups, main courses and desserts. Also view GREAT FRIENDS – CHEESE AND WINE for cheese and wine pairing.

NEXT ARTICLE:—–SUMMER DESSERTS

HAPPY FOODS FOR THE SUMMER MONTHS PAIRING DAYS

Graham D

Bodegas Williams & Humbert

The history of Bodegas Williams & Humbert goes back nearly 130 years. They participated in the creation of the Jerez-Xeres-Brandy Quality Demarcation and are now considered to be one of the world’s most prestigious wine producers.

The winery was founded in 1877 by Sir Alexander Williams, a great admirer and connoisseur of sherry products and Arthur Humbert, a specialist in international relations. Since then they have preserved part of the original wines and brandies (soleras) in high quality oak casks. These soleras are the base of the development and ageing of every sherry and brandy produced at Bodegas Williams & Humbert.

The following are summaries and tasting notes of many of the Sherries that Williams & Humbert are world famous for :

DRY SAC FINO SHERRY

This is a very dry Fino Sherry produced from Palomino grapes. Bud musts from the best vineyards undergo cold, still fermentation at 22C. Then they go through early filtering and classification by quality. The best wine distillations are fortified at 15c to be racked in clean casks. They are then put into the traditional system of dynamic ageing employed in Jerez – Criaderas y Soleras- in the 6^th criadera cask, where the biological ageing under a layer of yeast takes place in the traditional oak casks, preferably of American oak. The ageing is minimum five years while the wine passes from one criadera to another until it reaches the solera, from which it is drawn out for consumption.

Tasting Notes : A wine of brilliant, pale gold colours. Intense, complex aromas reminiscent of the yeast layer with a hint of almond. Delicate yet full-bodied, with character and elegance. A long aftertaste and nose.

Suggestions with Food : Ideal for aperitifs accompanied by a high quality cheese, ham and seafood dishes. Also excellent with almonds.

DRY SAC MEDIUM SHERRY

This a blended Oloroso or Medium Sherry produced from Palomino and Pedro Ximenez grapes. Bud musts undergo controlled fermentation at 28c and fortified with alcohol distilled from wine up to 19.5 degrees. Palomino and Pedro Ximenez are racked into clean casks while waiting to enter the Criaderas y Soleras system. Physical-chemical ageing through oxidation for at least six years, obtaining a slightly sweetened oloroso or medium sherry.

Tasting Notes: An amber-coloured wine of intense aromas suggesting dried nuts. Full bodied and balanced, with little acid and slightly sweet .

Suggestions with Food: It can be drunk neat or with ice. It is recommended as an aperitif or to accompany pasta and rice dishes.

CANASTA SHERRY

A sweet Oloroso or Cream Sherry produced from Palomino and Pedro Ximenez grapes. The bud musts undergo controlled fermentation and fortified at 19.5 degrees. An elegant blend of Palomino and Pedro Ximenez before entering the Criaderas y Soleras system for physical-chemical ageing through oxidation in oak casks. Aged for at least six years. A unique sweet Oloroso or “Cream” Sherry.

Tasting Notes: Sweet Oloroso. Mahogany colour and aromas of dried nuts with a hint of raisins and brown sugar. Smooth, velvety palate with warm alcohol flavours and a persistent aftertaste.

Suggestions for Food : It can be consumed very cold by itself and with desserts, or on ice as a refreshing early evening drink.

WALNUT BROWN SHERRY

This is a very Sweet Oloroso or Cream Sherry produced from Palomino, Pedro Ximenez and Muscatel grapes. Bud musts undergo controlled fermentation and fortified at 19.5 degrees. Palomino, Pedro Ximenez and Muscatel are blended and racked into clean casks before entering the Criaderas y Solera system for physical-chemical ageing through oxidation in oak casks. Aged for at least four years.

Tasting Notes: Very sweet oloroso.Dark mahogany, almost ebony. On the nose, dried nuts and faint aroma of raisins, muscatel and toasted sugar. Smooth and velvety with a warm palate owing to its alcohol content. A long finish.

Suggestions for Food: It can be consumed very cold by itself and with desserts, or on ice as a refreshing long drink.

WINTER’S TALE SHERRY

This a slightly sweetened Amontillado or “Medium Sweet” Sherry produced from Palomino and Pedro Ximenez grapes. The bud must undergoes controlled fermentation and fortified with alcohol distilled from wine at 28 degrees. Palomino and Pedro Ximenez are racked before entering the Criaderas y Soleras system for physical-chemical ageing through oxidation in oak casks. Aged for at least six years. A slightly sweetened oloroso, or “medium sweet” sherry.

Tasting Notes: Brillant amber. Intense aroma of dried nuts. Full bodied and balanced, with low acidity. Sweet and persistent.

Suggestions for Food: To be drunk neat or on ice. Ideal as an aperitif or with pasta and rice dishes.

JALIFA AMONTILLADO 30 YEARS SHERRY

This a dry Amontillado Sherry produced from Palomino grapes. Bud musts from the best vineyards undergo cold, still decanting and fermentation at 22c. Early filtering, classification by quality and fortified at 15 degrees with the best distilled wines to obtain the traditional racks. Put into the classical Jerez Criaderas y Soleras system of dynamic ageing at the 15^th criadera, where the biological ageing takes place under a layer of yeast. Aged in traditional oak casks , preferably American for at least 8 years, after which it is transferred to the 6^th criadera for an additional 22 years of natural ageing by oxidation until it reaches the solera. It is then removed for consumption.

Tasting Notes: Bright hues of very old gold and amber. Pungent, intense and complex on the nose, with a subtle note of  fino sherry and a hint of dried nuts and filbert. Dry with excellent acidity, a long, full bodied and elegant palate. A delightfully expressive and unforgettable finish.

Suggestions with Food: An excellent aperitif served with a fine cheese, ham or seafood dishes.

DOS CORTADOS 20 YEARS SHERRY

A fortified wine, this rare and peculiar dry Pale Cortado Sherry produced from Palomino grapes is halfway between an Amontillado and an Oloroso. Bud musts from the best vineyards undergo cold, still decanting and fermentation at 22c. Early filtration, classification by quality and then the must is fortified at 15degrees with the best distilled wines to obtain the traditional racks. Put into the Criaderas y Soleras system in fino sherry casks for biological ageing. Sporadically, circumstances cause the contents of some casks to behave differently than it is expected – they will not become fino sherry. These casks are “cut” (hence the term “cortado”) with one or two jugs of alcohol to form the base of the palo cortado solera system. The wine is then aged for 20 years until it reaches the solera.

Tasting Notes : Bright hues of very old gold and amber . Pungent, intense and complex on the nose, with a subtle note of filberts and dried fruits. Dry with excellent acidity, a long, full-bodied and elegant palate. An incredibly expressive and unforgettable finish. Sherry with an amontillado nose and an oloroso palate.

Suggestions with Food: Excellent as an aperitif for those long evenings or in short drinks with tapas.

DRY OLOROSO 12 YEARS

This is a dry Oloroso produced from Palomino grapes. The bud musts undergo controlled fermentation at 28c, then fortified with distilled wine alcohol at up to 19.5degrees. The Palomino enters the racks before entering the Criaderas y Soleras system for physical-chemical ageing through oxidation in oak casks. It is aged for at least 12 years. This is a unique dry Oloroso.

Tasting Notes: Bright amber. Intense aromas characteristic of this type of wine and a hint of dried nuts and fruits. Dry, rich, with smooth tannins, it is luscious and balanced with a long finish.

Suggestions for Food: As an aperitif with mature cheese, at meals with red meats and even as an after-dinner drink.

HAPPY WILLIAMS & HUMBERT SHERRY DAYS

DEL

OFFLEY PORTO WINE

A brand with a prestigious heritage in the making of great ports, OFFLEY today adjusts yesterday’s experience to tomorrows challenges. OFFLEY makes ports of all four main categories : white,rose, ruby and tawny, as well as Late Bottled Vintage Port and classic Vintage Port.

OFFLEY’S history goes back to 1737, the year in which the Englishman William Offley founded the company to which he gave his own name. It is however from the 19th century onwards that the company acquired a new dynamism. In 1831, Joseph James Forrester, a newphew of the founder, joined the company. An academic and an artist, James Forrester was the first person to map the River Douro and its region, as well as to draw maps that became works of reference. He also undertook numerous wine-growing studies and left important graphical works – paintings, drawings and sketches – in which he shows all his passion for the Douro. James Forrester’s contribution to the development of the region where Port Wine is made, as well as to its trade, earned him the title of Baron given to him by the King of Portugal.

OFFLEY WHITE is a rich White Porto wine, full of freshness and youth, created for the enjoyment of many consumers worldwide by Offley, the prestigious brand that combines modernity with almost three centuries of experience.
TASTING NOTES: OFFLEY WHITE PORTO has an attractive yellow-straw hue and an intense aroma dominated by floral,apricot and peach, marmalade and dry fruit notes. The aging in oak wood has ennobled it, increasing its richness and complexity. In the mouth, the balance between acidity and sweetness stands out, culminating in a lingering and elegant finish.
SERVING SUGGESTIONS: OFFLEY WHITE PORTO should be served chilled (about 10C -12C) with dry fruit or salted almonds,appetisers and varied starters. It is surprising also when served with fresh desserts (for instance, vanilla ice-cream with tropical fruits…) or in the Offley Tonic version (in a tall glass serve 1/2 of Offley White Porto, 1/2 of Tonic Water, ice and lemon). OFFLEY WHITE PORTO is ready for drinking and does not require decanting.

OFFLEY ROSE is a young rose Porto wine, a fresh and light new flavour proposed by Offley. This new OFFLEY ROSE combines the freshness and delicacy sought in a rose wine with the elegance and charisma normally associated with Porto wine. OFFLEY ROSE is a versatile wine that takes Porto wine category into yet unexplored areas.
TASTING NOTES: OFFLEY ROSE has a light hue,with shades of violet and a fine bouquet of tropical fruits and exotic wood. In the mouth is quite balanced and fresh,with a flavour of tropical fruits and a long and elegant finish.
SERVING SUGGESTIONS: OFFLEY ROSE PORTO is ready for drinking and does not require decanting.It should be served in a large glass, chilled or on the rocks, it makes an excellent aperitif. It may also be enjoyed in cocktails or with tonic water, ice and lemon in a long drink glass.

OFFLEY RUBY is a young red Porto wine, an accessible classic created for the satisfaction of the many that enjoy this style by Offley.
TASTING NOTES: OFFLEY RUBY PORTO has an attractive and well defined red-ruby hue and lively aroma reminiscent of red fruit with some more complex notes arising from its aging in oak wood.In the mouth, it has a fine balance between sweetness and mature tannins, it is well structured and it has a long finish. Its elegance and liveliness make it the ideal option for those who enjoy young and accessible Porto wines.
SERVING SUGGESTIONS: OFFLEY RUBY PORTO is a versatile wine that goes very well with cheese and assorted desserts, including fresh fruit tarts.Served on its own, chilled or with ice, it is also a surprising option as an aperitif or evening drink.

OFFLEY TAWNY is an elegant red Porto wine, a tawny wine with a classic style, both with maturity and freshness, created for the satisfaction of the many that enjoy this style.
TASTING NOTES: OFFLEY TAWNY has an attractive red-tawny hue, typical of an older wine, a delicate aroma reminiscent of ripe red fruit and enhanced by dry fruit notes that provide it with an added complexity. In the mouth, there is a fine balance between soft tannins and natural sweetness which combine harmoniously towards an elegant and fine finish.
SERVING SUGGESTIONS: OFFLEY TAWNY PORTO is a very versatile and attractive wine, ideal with traditional desserts, from creme caramel to apple, almond and cream tarts.Served chilled it is an excellent aperitif and goes well with some salted starters.

OFFLEY LATE BOTTLED VINTAGE 2004 is a top quality wine of single fine year, bottled between the 4th and 6th year following harvest in the traditional L.B.V. style.
TASTING NOTES: OFFLEY LATE BOTTLED VINTAGE 2004 shows a very deep, intense ruby red colour and full aromatic concentration. Its aromas are very elegant and complex with predominance of full ripe red black fruit as well as balsamic aromas and cinnamon. In the mouth, it has a very good balance between acidity and tannins that give great harmony and the complexity typical of the Offley style. This is a wine which can be enjoyed young and will age well for some years.
SERVING SUGGESTIONS: OFFLEY LATE BOTTLED VINTAGE 2004 is a classic and powerful Porto wine ideal to serve at the end of a good meal, on its own, with cheese or intense desserts like chocolate. Serve in a good sized glass, slightly cold fo fuller appreciation. OFFLEY LATE BOTTLED VINTAGE 2004 may require decanting, following some years of ageing in bottle.

    
HAPPY OFFLEY PORTO WINE DAYS

Graham D