Each Wine Wednesday we share words of advice from your favourite winos, oenophiles and beyond . . .
The Economic Upside of America’s Wine Binge
Food & Wine Executive Wine Editor Ray Isle discusses America’s wine craze with Sara Eisen on Bloomberg Television’s “Market Makers.”
Question of the week
The question: I like hot and spicy food, hot peppers, wasabi, horseradish—you get the idea. In a conversation I had about wine I was told people with tastes like mine could never taste the subtle flavors and aromas in wines. In general do you think this is true? I read the descriptors on labels and can almost never smell or taste these things. I’ve been told many times you have to develop that taste. Is there hope for me or is this just hype?. I enjoy reds for the most part and have my likes and dislikes.
The answer: I can’t say bold food flavors won’t crowd out the subtlest of subtle tastes and aromas in wine, but I think you can get a pretty good bead on most any wine no matter what you eat with it. Be warned: Hot and spicy foods can “war” with certain wines, particularly big, tannic reds. These lively foods often play better with lower-profile wines, whites often, that offer a refreshing acidity and crispness.
Happy Wine Wednesday everyone!
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