Today Show: Wines for Takeout Food
Had a fun time today, as usual, on the Today Show with Kathie Lee & Hoda. This time around the subject was wines to pair with takeout food, part of my secret plan (actually not so secret, given I'm blogging about it) to convince the world that wine (a) doesn't have to be fancy/elegant/effete and (b) that it goes with almost everything. You can see the segment here, but to give a quick rundown:
1) Unoaked Chardonnay with Sushi: 2008 Spring Seed Wine Co. Chardonnay ($15 or so, find this wine). My experience is that oaky whites don't do well at all with raw fish (or with shellfish, for that matter) but unoaked ones do. I could have used a Sauvignon Blanc, but from experience I know that Kathie Lee is not a fan—to say the least—of Sauvignon Blanc, so I opted for this tasty Australian Chardonnay.
2) Gewurztraminer with Kung Pao Chicken: 2007 Hugel & Fils Gewurztraminer ($22 or so, find this wine). The oil and heat of some Chinese dishes can make them tough to pair; I find that Alsace Gewurz's substantial body and spicebox character works pretty well, especially drier versions like Hugel's. For even hotter dishes I'd turn up the sweetness on the wine, maybe to something in a Zind-Humbrecht style.
3) Champagne with French Fries: NV Henriot Blanc Souverain ($42 or so, find this wine). Basically, if it's salty and fried, Champagne is a good bet. And what's more fun that eating French fries and drinking Champagne? Only eating French fries and drinking Champagne while lounging in a bed in a stupidly expensive hotel room with a fantastic view of Paris.
4) Chianti with Pizza: 2007 Antinori Pèppoli ($22 or so, find this wine). Well, Chianti and pizza, right? But there's legitimacy to this beyond the sort of no-brainer cultural connection, which is that with something cheesy and oily (yep) like pizza really needs a red with firm tannins and a nice cut of acidity—which Chianti supplies quite well.
5) Pinot Noir with Tacos: 2008 La Crema Monterey ($19 or so, find this wine). I owe my sommelier pal William Sherer for this one. The reason it works so well is that Pinot's bright fruit can hold up to all-over-the-place flavors in something like a taco; but also, when you've got hot peppers/jalapeños/hot sauce, what you don't want is a particularly tannic red—tannins tend to amplify heat, rather than subdue it. Though, if you're one of those lunatics who likes chewing up scotch bonnets for fun, hey, pour a Barolo with your Mad Dog 357-smothered wings and go to town.