Wine Down

Wine is a refreshing end to a long day. It’s the perfect start to a first date. It’s stress-reducing. It’s heart-healthy (in moderation). There is more consumption of wine in the home now than there has ever been in the past.

This little four letter word has come along way since the 1970s when vineyards in Napa Valley decided they could and would compete with the wine coming out of France. What a statement to make, first off. The French were laughing at those folks. But here we are in 2011, and where we have gone with wine in America is amazing. We are producing some of the best wines in the whole wide world.

There are so many great wines out there, I can’t even begin to try to keep up. At Fearing’s, we have a wine director that helps me maintain our cellar, which holds 6,000 bottles that are shuffled in and out daily. I’m not kidding … the amount of wine we sell is unbelievable!

Because there are such a vast number of wines available today, it can be overwhelming to pick out just one bottle for dinner. You can select wine by geographic region, by varietal or sometimes you just go with the coolest looking label. I’m here to tell you, you can’t go wrong! Gone are the days of that ol’ myth: The darker the meat, the darker the wine. The classic pairings of fish and white wine or a juicy steak with a bold red are of course still fantastic, but my point is let’s get out of that box. Let go of the traditional ways of thinking about wine and food pairing and experiment with the tastes. For instance, salmon with a glass of red or chardonnay with a pork dish are really great combinations of flavors.

For so long, I had my preference for one particular brand of Scotch and I would never branch out. One day I finally tried another single malt scotch and then another and I was surprised at the new tastes and flavors I experienced ... the small nuances in the different products made them exciting. And now I do the same with wine. I am constantly trying new wines – different varietals like Chiraz, Malbec and Reislings from Germany. I am totally open to flavor and what I pair it with. Of course, I have my few favorites that I go back to on occasion, but I really do make an effort to explore the vast array of wine that is available to us today.

A great way to really get the full effect of a wine is to put it to work in different ways. Pour yourself a glass to sip on, but also use it in your evening meal, like a white wine sauce over some pasta, paired with the same white wine in a glass – I promise you will notice the different aromas expressing themselves both in the glass and on the plate.

Wine can change your whole dining experience, both at home or in a restaurant. Ask your local restaurant about the possibility of doing a tasting menu with wine pairings. I hear Villa Montez does this once a month in Tyler, and it sounds wonderful! We love to do that at Fearing’s, and it really provides our guests a unique experience – and a lot of wine! Rather than being stuck with one bottle, you get to enjoy a new glass with each course ... Talk about a great night!

A personal favorite pairing of mine is a fabulous cheeseburger and a great bottle of red. It’s amazing. But what makes the experience even better is the company. Good company will make the conversation flow, the wine taste better, the food taste better – it will elevate all parts of the meal! That really is what it’s all about.

So the next time you feel like giving your taste buds something new to sip on, just drive on down the county line, and I bet the liquor store will have a wide selection of delicious vino. There will always be something new to taste. You can’t keep up, but it sure is fun to try!