Wines featured in today’s show:

• Chateau Grand Traverse Riesling 2008  (~$17)
• Chateau Grand Traverse Pinot Noir Vin Gris 2008  (~$17)

Show synopsis and recommended food pairings from The Som:

Bovee often complains that I talk about wines that no one can find at their local wine shop.  I want to be sorry about that but just can’t find the energy.  That is what Zipp’s is all about after all:  wines off the beaten path.  You don’t need me to point you at the mass produced crap that any moron can find.  I’m sharing with you all the stuff I live for…the stuff that turns me on the most:  unique wines.  I beg of you…if you are only drinking Napa cabs, you are really cheating yourself because there are world class gems out there for under $20.00.

Little Known Fact:  Did you know that every state in the union has a licensed and bonded winery?  Start with those and find your own local gem.  And if you happen to stumble across one from Old Mission Peninsula, make sure to say “Yes” to Michigan.  Say Yes!

When I went in search O’ a good food pairing for these wines, almost every single recipe seemed to contain only four things:  salt, pepper, flour and thyme.  Yawn.  Wake me when it’s over.   I finally found this taste treat you can rub all over your white bass.  It should work wonderfully with the well balanced fruitiness of the Whole Cluster Riesling.  Nothing better than a bit of heat being met with a kiss of sweetness and acidity.

Wines featured in today’s show:

• Bretz Eiswein Riesling 2003  (~$30)
• Bretz Eiswein Spatburgunder Rose 2002  (~$33)

 Recommended food pairings from the Som:

These things are built for luscious, full bodied, slightly sweet desserts with a touch of that “dark spice” (as the kids say).  Check out this winner bread pudding recipe and pair it with a Riesling ice wine.  Here is the secret to pairing wines to dessert:  the wine must be at least as sweet as the dessert.  Make sense?  If the wine is drier that the dessert it is being paired with, it will turn the wine to a boring, sour mess.
 
For the Pinot Noir…oh, I’m sorry, the Spatburgunder (as the Germans call it)…I was thinking of the tasting notes we mentioned during the show (apple or peach cobblers and rhubarb pie).  This recipe would probably be damn near perfect.  And if it isn’t, I will shut our little WineGeekTV thing down!

I kid, of course.
 
Thanks for the time!

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Wines featured in today’s show:

• Helfrich Riesling 2007  (~$13)
• Helfrich Pinot Gris 2007  (~$13)
• Helfrich Gewurztraminer 2007  (~$13)

Show notes from the Producer:

• Special thanks to the people at Helfrich and their PR firm of Folsom & Associates (cheers Sam!) for providing the Riesling and Gewurztraminer for the show.
• To find out more about the Alsace region of France, you can watch our previous episode called “Alsace My Love“, or read about it here on Wikipedia.
• And to explore the wonders of Gewurztraminer, check out our “The Magic of the Lychee” episode.

Recommended food pairings from The Som:

• What to pair with these intensely flavored and fruity whites?  Let’s start with the Riesling.    Asian foods usually work well.  Red curry with shrimp would be STELLAR.
• For the Pinot Gris, you should try it with grilled pork tenderloin.  Take note of the weight of the dish and the smokiness that comes out of the wine.
• And finally, the Gewurztraminer.   Oh…here you go: Chilean sea bass.   I dig this recipe.  Way easy to make, and I like that they mention the role of the fish oils and dense flakiness.  Combine those attributes with the Cajun seasoning and the whole deal served with an Alsace Gewurztraminer, and you got yourself a Helfrich of a dish!

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Wines featured in today’s show:

• Leeuwin Estate “Art Series” Margaret River Riesling 2006  (~$14)
• Château Paradis Terre des Anges 2008  (~$16)
• Carchelo “C” 2008  (~$14)

Recommended food pairings from The Som:

Jeez.  I was searching for recipes to pair with the Leeuwin Riesling knowing I wanted something light, limey and probably centered around seafood…and found this chunk of perfection.  Chili-Lime Scallops?  Are you kidding me?  You’re getting a lighter bodied dish with a kiss of spicy smoke from the coriander and cumin, and a nice kick of lime.  The wine is dry with bright lime flavors, and more than enough zing to bite through the spicy smoke.

I have found Rosés to be among the easiest wines to pair food with.  Fish, chicken, BBQ, steak…if it’s off the grill in the summer, you cannot loose with a Rosé.  Here’s a recipe for grilled squid (I know, but don’t be a sissy).  It should knock your socks off.

With the Carchelo, we enter slightly rougher waters.  This wine is a big, fruit-forward, youthful blend.  Honestly, I would be tempted to enjoy it on it’s own on a cool fall evening, but a couple quick and easy pairings would be steak or short ribs.    MAN I dig those short ribs!

Enjoy!