Leftover wine is not usually something I am faced with, but when it does happen, say, after a party or when I really don’t like the wine I’ve chosen, my frugal nature insists that I find a use for the wine, rather than dump it down the drain. Usually, I find a way to cook with the wine; red meat loves a red wine marinade, and chicken and pasta are amazing with white wine sauce. Rarely, though, I just can’t finish a bottle before it’s too skunky to drink, so I’ve found a few fun uses for the leftovers.
When you think of Italian wine, you probably think of the classic Chianti, complete with its straw-wrapped basket. Chianti refers to any wine produced from the Chianti region of Italy in central Tuscany. Classic Chianti wines are a blend of Sangiovese, Canaiolo, and Malvasia Bianca grapes, though today Chianti must contain at least 80% Sangiovese grapes, and can contain up to 100% of that varietal.
Our Select Series Chianti is sturdy and robust, with tangy undertones and a slight spicy bite. It is light-bodied and dry, with medium oak flavors and fruity notes of cherries and blackberries. It pairs well with many Italian foods, especially cuisine native to Tuscany. Try it with a hearty risotto made with salty Pecorino Romano, osso bucco, or a thick-cut steak. It’s also great with an antipasto plate or a cheese burger.
Other wines similar in style to Chianti include Rosso Fortissimo (Sangiovese, Cabernet, and Merlot), Super Tuscan (Cabernet, Merlot, and Sangiovese), and Tempranillo (a varietal popular in Spain). Chianti is a good introductory red for lovers of white or rose wines.
You know Larry loves wine, but did you also know he’s a whiz in the kitchen? Check out this lovely recipe for scallops he created this year for a special New Year’s Eve celebration. He served this with Fettuccine and homemade Alfredo and a Ceasar salad. Don’t forget to serve the rest of the Pinot Gris with your meal. This is an excellent pairing! Continue reading
Since we make all our wine on-site in our Brookfield store, so it is only fitting that we also offer locally made snacks and treats. One of our newest additions is Plymouth’s Sartori Cheese. We currently carry four varieties, all available for purchase for consumption in-store or to take home. Continue reading
Water 2 Wine’s January wine of the month is our Select Series Australian Cabernet-Shiraz blend. This medium-to-full bodied, heavily-oaked red is the blend that Australia made famous! It is rich and intense with berry and fruit aromas, an abundance of oak, and firm tannins. Cabernet grapes lend the mouth-puckering tannins and higher level of alcohol, while Shiraz grapes lend fruity balance and flavors of chocolate and tar.
Australian Cab-Shiraz is a great wine with strongly-flavored, smoky, grilled, and rich foods. The heavy tannins cut through the richness of creamy pasta sauces or well-marbled lamb or beef steak, while the fruity flavor balances the smokiness of grilled meats and strong cheeses. Try it with Sartori Aged White Cheddar or Parmesan, both available in-store, or bring in your favorite bleu or gorgonzola, crackers, and sausage for a delicious treat.
This wine is a limited-edition, so stop in this month for your complimentary glass and pick up a bottle while supplies last. If you like this wine, you might also like our award-winning* Rattlesnake Cab-Shiraz, Luna Rossa, and award-winning** Estate Australian Cabernet-Shiraz-Merlot.
*Double Gold, Houston International Wine Competition, 2009; Silver, Lone Star International Wine Competition, 2010
**Silver, San Antonio Wine Festival Competition, 2008
Artichokes and white wine come together in a savory, buttery sauce that shines on chicken, shrimp, pasta, or rice. The classic Italian trio of sun-dried tomatoes, garlic, and basil lend a deep, pungent flavor that is perfectly complimented by the bright, fruity notes of the wine. White Meritage was used in the Water 2 Wine test kitchen version of this recipe, but any dry white wine would work. Continue reading
Who doesn’t love dessert? And wine? And wine-enhanced dessert? Sweet, thick, syrupy, and a gorgeous plum color, this dessert sauce adds a little something special to your favorite ice cream or angel food cake. It’s also delicious poured over fruit or as a topping for meringue. It’s so versatile and so yummy. It stores well, so you can make a big batch and keep it in the fridge for your next sweets craving. Continue reading
Piedmont King adds a deep, savory flavor to this vegetarian-friendly side dish, complemented by tangy, salty Parmigiano Reggiano. Though somewhat time-consuming, risotto’s creamy, comforting texture makes it the perfect accompaniment to a hearty fall roast or simple baked chicken. Pictured here with steamed broccoli and Italian- seasoned chicken breast with black olive paste from Oilerie. Continue reading
December’s Wine of the Month is the award-winning* Sonoma Pinot Noir from our Estate Series. Silky tannins carrying notes of truffle, toast, herbs, gorgeous cassis, black cherry and raspberry flavors and black spice make this a lush, food friendly wine. Medium-bodied with medium oak and balanced acidity, it compliments a variety of meat dishes, including smoky grilled meats, salmon, and barbequed chicken.
*Silver, 2010 Finger Lakes International Wine Competition
Thanksgiving is upon us, and with it, mounds of turkey and ham, buttery mashed potatoes, classic green bean casserole, 8 kinds of pie (if you’re a dessert-loving family like ours), and the age-old question, “What wine do I drink with my turkey dinner?” Fear not, for Water 2 Wine is here to help.
The easiest answer, of course, is “Drink the wine you love!” But of course, there are some that think that answer is way too simple. Muscato with salad? Spicy Shiraz with sweet potatoes? Port with ham? We think those are great, but if you’re looking to find the perfect pairing that enhances both the wine and the food, look to the simple rule we follow:
If it grows together, it goes together.