Tag Archive: Wine

Wine Notes – September-October 1996

Dan P.Sunday, September 1, 19960

Felidia Ristorante

Wine Notes
September-October 1996

To Decant or Not To Decant?

Decanting a wine is when we pour a wine from its bottle into a glass carafe called, appropriately enough, a decanter. There are two primary reasons for decanting. The first is to separate the wine from sediment in the bottle. Wine is a living, evolving liquid. As it ages, certain components join together creating particles big enough to settle to the bottom of the bottle. While not harmful to the wine or the drinker, sediment is aesthetically unpleasant and generally is best left behind. This is the reason decanting is done over a candle flame or other light source. It allows us to see through the wine and watch for the sediment reaching the neck of the bottle. It is also why it is best to avoid flipping the bottle around to look at a back label, or suddenly standing it up from a horizontal position – the sediment is stirred up and becomes inseparable from the wine.

The second reason for decanting is to aerate a wine. Certain wines, mostly full-bodied reds, benefit from aeration. Think of it as allowing a big wine that was cramped up in a small bottle to stretch. Merely removing a cork from a bottle does not allow a wine to “breathe” as is commonly assumed. If you think about it only a dime sized surface area is allowed contact with air – breathing could take hours in a full bottle. A decanter with a wider surface area, and the decanting process, provide optimal aeration.

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What’s Italian For Cabernet?

When most of us think of Cabernet we think of California. We may not realize that many of the world’s top red wines are made from Cabernet – Bordeaux for example. Italy probably never even enters our minds. Yet Italy produces some truly wonderful Cabernets and Cabernet blends. They are produced throughout the nation, from the far northeast in Friuli, to the islands of the south – Sicilia and Sardegna. Though different in style – not only from the California wines we are used to drinking – but also from each other, these wines are outstanding in their own right. Try an Italian Cabernet with your meal and open a new world of wine drinking for you and your guests.

Gaja is one of Piemonte’s premier producers, and his single vineyard Cabernet Darmagi is an outstanding example of the quality of wines he produces. A perfect partner wiht lamb or beef.
Although many Super Tuscans include Cabernet in their blend, Isole e Olena‘s Collezione de Marchi Cabernet is a pure standout. Its elegance is a match for our veal dishes.
From Sicily, Regaleali Cabernet Sauvignon is a full-bodied wine originally produced as an experimental addition to the Conte Tasca d’Almerita line. A touch of rustic styling makes this a delicious wine with game.
Cabernet Franc is often considered the lesser cousin of Cabernet Sauvignon. But in the Colli Orientali del Friuli, Girolamo Dorigo proves there’s nothing lesser about it. This smoky, spicy red is a delight with aromatic sauces on meats or fish.
In Veneto, Fausto Maculan is considered a maverick. His rich, full-bodied Fratta and premium Ferrata vineyard Cabernets prove it. drink with poultry or meat dishes.
It may look unpronounceable, but Boccadigabbia‘s Akronte Cabernet is anything but undrinkable. Lush and ripe, this wine is ready to drink now with pasta, risotto, and mushrooms.

Felidia Ristorante, Organization Newsletters

Italy, Restaurants, Wine

Libretto Libations

Dan P.Monday, August 5, 19960

Q San Francisco
August/September 1996
Page 40

Libretto Libations

When asked to write a column about wine and opera I found myself at a bit of a loss. I mean, who am I to suggest that Tristan and Isolde drink a couple glasses of Napa Valley Cab instead of poison? If Tosca and Scarpia had sat down and had a lively little glass of Riesling would she still have stabbed him? The safe bet with opera is champagne. Not just sparkling wine from anywhere, even though there are good examples from around the world. Opera calls for true champagne.

There are six standard vocal ranges amongst opera singers, and I have endeavored to select a prestige champagne for each.

Down in the deeper registers are the basso profundo and bass baritone. At this level we look for a champagne with “body.” Power, strength and vigor are characteristic of these wines. Deep aromas of earthy truffles, toasted biscuits, butter and vanilla are found here. Heidsieck & Co. Monopole Diamant Bleu is the toast of choice.

Moving up a couple of notes we find the lyric and dramatic baritones. With similar character to the fullest bodied champagnes but a touch more gracefulness. Rich and robust with an earthiness and toasty character that overlay the freshness of ripe fruit, Krug Grand Cuvée shines in the baritone spotlight. On top of that, the impressively styled bottle is guaranteed to place you in your guests’ highest esteem.

At the tenor level ranging from helden to dramatico, we move into those champagnes that are medium-bodied, with spicy notes, floral aromas and a freshness of fruit that can be best described as lush and smooth. These are wines that lend to spontaneity, gaiety and frivolity. For tenors, Louis Roederer Cristal is my pick of the night. Harmonious and firm with a delightful freshness, this wine is considered by many to be the pinnacle of champagnes.

Still in the medium ranges, the contralto and mezzo-sopranos bring that first true hint of feminine grace. Creamy, refined and ultra-sensual, these wines are for the romantic in all of us. And what better wine than one named after our favorite little monk puttering around in his vineyard, Moët & Chandon Dom Pérignon. It even comes in a rare rosé version for those who simply must have pink at the table.

As we move up the scale of passion and grace, we find the soubrette, lyric, and dramatic sopranos. Refined, yet racy. Alluring and inspiring. Fresh fruit with citrus, a touch of spicy herbs and a slight nuttiness. Taittinger Comtes de Champagne soars here. One of the finest prestige cuvées on the market.

Up amongst the clouds, with vocal wings outstretched, resides the coloratura. Delicacy, refinement, polish and balance wrapped up in a package that delivers finesse and fury at its best. Light herbal and citrus notes with just a touch of toast. Ruinart Pére & Fils Dom Ruinart is a blanc de blancs prestige cuvée that tops the charts.

Vive le champagne et l’Opéra! Who could ask for a more perfect duet?

Q San Francisco magazine premiered in late 1995 as a ultra-slick, ultra-hip gay lifestyle magazine targeted primarily for the San Francisco community. It was launched by my friends Don Tuthill and Robert Adams, respectively the publisher and editor-in-chief, who had owned and run Genre magazine for several years prior. They asked me to come along as the food and wine geek, umm, editor, for this venture as well. In order to devote their time to Passport magazine, their newest venture, they ceased publication of QSF in early 2003.

Magazine articles, Q San Francisco

Music, Opera, Wine

Wine Notes: August – September 1996

Dan P.Thursday, August 1, 19960

Felidia Ristorante

Wine Notes
August – September 1996

Italian Whites that aren’t so light…

There are some things that we all just know about Italian white wines. They are all really light, dry, and don’t have a lot of flavor. Right? Wrong. Try these and other less familiar wines on for some bold flavors and lots of body.

Fiano de Avellino is often regarded as the most distinguished dry white wine of Italy’s south. Grown in Campania, this wine shows notes of pears, spices and toasted hazelnuts. We feature one of the best, from well known producer Mastroberardino.

Franciacorta, a Chardonnay and Pinot Bianco blend from Lombardia can be anything from light and easy drinking to a complex, wood aged wine. The single vineyard Rampaneto we offer from the Cavalleri family is a delightful example of the latter.

Featured Producer: Josko Gravner

Year in and year out, Josko Gravner produces some of the most complex and long-lived white wines from northeastern Italy. Located in the Friuli-Venezia Giulia region, specifically the Collio zone, Gravner makes beautifully handcrafted wines. Lightness of body, purity of fruit and a complexity imparted by his attention to detail in the vinification and aging processes results in wines that are a delight to the tastebuds.

Twenty of his twenty-three acres are planted to white grape varieties. Of his six wines, Felidia currently features three. Ribolla Gialla is a dry, light white with a nose of fresh herbs and white pepper. Approximately 15% of the grapes are fermented and aged in small oak barrels for five months and then blended with the remaining 85% which undergo more typical fermentation in temperature controlled stainless steel tanks. The resulting wine is subtle with a lingering finish. This is a perfect wine for fish dishes with aromatic sauces.

Gravner’s Sauvignon is racy and aristocratic, with a long, elegant finish. Typical of the varietal this wine has a very “green” nose, a touch of red berry fruit, and hints of sage and tomato. Finished with toasty new oak, this wine can stand up to a variety of dishes, from fish to poultry, especially those with a bit of spice.

“Breg” is the Slovenian word for slope or hillside. Gravner recently renamed his proprietary white cuvée Breg to reflect its special nature. A careful blending of Pinot Grigio, Sauvignon and Riesling Italico along with small quantities of wine from vines planted in 1915 – Glera, Pagadebit, Malvasia and Ribolla – produces Gravner’s finest wine. Elegant and light, yet complex enough to age for years, this wine makes a wonderful partner for dishes from simple pastas to robust meats.

Answers to your questions from our Sommelier

– What’s your job?

I’ll admit, I have what I think is one of the most fun jobs around. I try the food so I know what it tastes like. Wine salesmen bring me samples of wine that I ask for or that they want to sell to me. I get to sit around and taste it. Okay, some of the stuff is swill, that’s the downside. But then I get to have fun putting together a list of what a) I like, b) goes with the food, and c) will impress and interest our restaurant’s owners, the food critics, my colleagues, and, most importantly, you.

– Doesn’t it make me look stupid to ask you questions about the wines?

If we could all know everything about everything life would get really, really boring, very, very fast. You have no problem asking your captain what mahi-mahi is and whether it’s been grilled, broiled or fried with a three-herb semolina crust, or just exactly what’s in a mango-cauliflower crustace sauce with kaffir lime tuiles. Right? Even if you know something about wine, you just might not know everything about wine. Maybe we have a different vintage than you’ve tried. Maybe you don’t know what goes with kaffir lime tuiles. Maybe you haven’t a clue, period. The one person who knows more than anyone else about what’s on our winelist is me.

– So what should I ask you?

The opening salvo is simple. “What do you recommend that will go with our dinner, in the range of $…?” We’ll have a little conversation about what you plan to eat. And we’ll narrow it down and decide on something. You can then appear to weigh my answer and make a casual decision.

Felidia Ristorante, Organization Newsletters

Italy, Restaurants, Wine

Summer Parties

Dan P.Friday, April 5, 19960

Q San Francisco
April/May 1996
Pages 44-45

Summer Parties

You have an incredible terrace with the best view in the city. It is modest, however, limited to accommodating no more than forty of your closest, dearest friends. Your budget will not allow for any more than a few kilos of caviar and certainly no more than three cases of Dom Perignon – in magnums.

From my fire escape (comfortably seating two) overlooking the local chapter of the Hell’s Angels parking strip, I will, however, try to advise. My delightfully spacious studio apartment makes a swell place for a gathering of eight close friends, or six casual acquaintances. For my last summer party I invited fifty. Many of them brought dates. It was a raging success.

Summer parties en appartement are based on the well-known economic principle “KYSSS” — Keep Your Soiree Simple, Sweetheart! You need a theme. It doesn’t have to be something exotic like requiring everyone wear red or tropical fruit hats, or serving Hawaiian barbecue from a pit dug in your very own windowbox.

At my last party I chose Italian wine and cheese. I sent out incredibly witty invitations with Dante’s inscription from over the gates of Hell (in both the original Latin and an English translation) and a sketch of the leaning tower. I served Italian wine, beer, cheese, olives and those great hot cherry peppers stuffed with parmesan and prosciutto. There were still hangers-on when the sun broke the horizon.

Select your food and wine in keeping with your theme. There are, in my view, a few “musts.” A crudite plate: raw vegetables, fruit, and some kind of dip. Cheese: even though I have to pop lactase pills to eat the stuff, I love it. Bready, crackery, chippy kinds of things with dip. And, of course, something sweet like cookies or brownies.

You’ll have to figure out decorations, party favors, and your own ensemble yourself. I’ve been wearing black since the late 1970s. Not because I was anticipating its trendiness in the 1990s, but because I don’t have to worry about coordinating anything with anything else. I saw a picture of someone wearing a striped tie with an identically striped shirt the other day. My boyfriend, a designer, said it was okay. I don’t know, it looked awfully complicated to me.

Enough rambling. Let’s get onto some food and wine favorites for summer partying.

Aioli Dip

Been there, done that, bought a t-shirt. It’s a classic — no one ever turns it down. A favorite for dipping those veggies.

8 cloves of garlic
1/4 cup fresh Italian parsley leaves
4 egg yolks
1/2 teaspoon salt
1/8 teaspoon white pepper
Juice of 2 lemons
2 cups extra virgin olive oil

In a food processor whip yolks, salt and lemon juice until pale and thick.
Slowly drizzle oil in through the top.
Don’t pour too quickly or it will separate.
When all the oil is in, you should have a thick sauce – hey, you’ve just made your first homemade mayonnaise!
Continue processing and drop in the garlic and parsley.
Blend thoroughly and then refrigerate for at least 30 minutes to combine flavors.
Makes about 2-1/2 cups.

Smoky Yellow Salsa Dip

This one is a favorite at our parties – it’s just different enough to stop those chip-dippers in their tracks.

3 large yellow tomatoes
1/2 cup finely diced fresh pineapple
1 or 2 yellow habanero peppers
1 yellow bell pepper
1 large Spanish onion
Juice of 2 limes
1/2 cup extra virgin olive oil
1/4 cup chopped fresh mint leaves
1/4 teaspoon liquid smoke
1/2 teaspoon salt
1/2 teaspoon ground pink peppercorns

Roast bell and hot peppers over an open flame (hopefully you don’t have an electric stove) and rotate until skin blisters.
Cool and peel.
Meanwhile, peel and seed tomatoes.
Finely dice tomatoes, pineapple, peppers and onion.
Add lime juice, olive oil, mint leaves and liquid smoke
(okay, it’s cheating, but are you going to buy a food smoker just to make salsa?).
Season with salt and pepper (if you can’t find pink peppercorns, use black or white but only 1/4 teaspoon).
Makes about 3 cups.

Chocolate-Lemon Squares

Since we’ve got this sort of yellow thing going, I thought I’d go with a favorite that bolsters the theme.

Crust:
1 stick of butter
1/4 cup sugar
1-1/4 cups flour
1 egg
1 teaspoon powdered cocoa

Chocolate Filling:
4 ounces bittersweet chocolate, chopped
1/2 cup half-and-half or cream
1 egg
pinch of salt

Lemon Filling:
1/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 eggs
1 cup sugar
Juice and grated zest of 2 lemons

For crust, cream butter and sugar together (food processor is fine for this), add flour, egg and cocoa and process or mix until blended.
Grease and flour 9-inch square baking pan.
Press crust into pan and bake at 375¡F for 10-15 minutes until firm and lightly golden.
For chocolate filling, bring half-and-half to boil and pour over chopped chocolate. Let sit for five minutes.
Whisk together thoroughly. Beat egg lightly with salt and quickly mix into chocolate cream. It will immediately begin to thicken.
Pour over crust.

For lemon filling, beat two eggs with sugar and lemon juice.
Sift flour, baking powder and salt together.
Stir in egg mixture and add lemon zest.
Pour carefully and slowly over chocolate layer.
Layers will swirl a little bit together, but won’t completely mix up.
Reduce heat in oven to 325°F and bake for 25-30 minutes until firm and lightly golden on top.
Cool, cut into squares (6×6 gives 36 good-sized squares) and serve.

Summer Wine Picks

Summer is a time for crisp, light wines with lots of zip and character. Well-chilled Sauvignon blancs are my favorites for hot day drinking. Choices should be “as young as possible,” with wines from the southern hemisphere being 1995 vintage and from the northern, generally the 1994s. Here are my round-the-world picks for this year

Starting in the down-under part of the globe, Cloudy Bay in New Zealand makes a ripe, rich Sauvignon that is best described as “raspberries climbing out of the glass.” Nearby Stoneleigh is similar but a little leaner with a more “green” character. A good part of the way around the world, from South Africa, the unpronounceable, but basically unbeatable, Buitenverwachting Sauvignon blanc is minerally, grassy, and perfect for summer drinking. Running a close second is the entry from Mulderbosch. Also from the deep south, Chile delivers up the tart and tasty Santa Rita Reserva. The runner-up, Miguel Torres, a top Spanish producer who was one of the earliest investors in the rejuvenation of the Chilean wine industry.

Moving north and way east, the French entries that grabbed my attention most recently were the Domaine Fernand Girard Sancerre “La Garenne” and the Domaine de la Charmoise Touraine “Cuvee M.” Unfortunately, my top choice for California Sauvignon blanc is not available on the market — the Araujo Estate “Eisele Vineyard” may just be one of the best to come out of the state. But coming in close behind, latch onto the latest offerings from Sanford if you love that herbal, lean style, or, if you prefer a richer, fuller style, try the new release of the Peter Michael “L’Apres Midi.”

Q San Francisco magazine premiered in late 1995 as a ultra-slick, ultra-hip gay lifestyle magazine targeted primarily for the San Francisco community. It was launched by my friends Don Tuthill and Robert Adams, respectively the publisher and editor-in-chief, who had owned and run Genre magazine for several years prior. They asked me to come along as the food and wine geek, umm, editor, for this venture as well. In order to devote their time to Passport magazine, their newest venture, they ceased publication of QSF in early 2003.

Magazine articles, Q San Francisco

Baking, GLBT, Sauces, Wine

The Burger Lover’s Ultimate Burger

Dan P.Friday, April 5, 19960

Q San Francisco
April/May 1996
Pages 42-43

The Burger Lover’s Ultimate Burger

There are swimsuit issues for sports magazines, for fashion magazines, for car and truck magazines, even for pet magazines. As best I can tell, nobody has ever done a swimsuit issue for a food and wine magazine. I’m going to do the next best thing. Welcome to the swimsuit edition of the food and wine column. The priority here is to find a beach. Now, for those of you who don’t happen to live on an ocean coast, a lakefront beach or riverbank will prove perfectly suitable. I grew up with outings on the Huron River in southern Michigan, so I know this works. Wear appropriately skimpy clothing, don’t mousse your hair (windblown or mussed is the proper look for beaches) and bring along your local all-purpose insect repellent.

While cold picnics are the easiest route to travel here – and nobody enjoys a wedge of Camembert, genoa salami, piccoline olives, baguettes and champagne more than I do – anyone can pack a cold picnic. You and I will be equipped for a proper cookout.

First, build a fire. I like to use a hibachi, but any small grill, or dig a small sandpit, will do. This serves three purposes. It gives you something to cook over and it will keep you warm as the shadows lengthen into early evening. Most importantly, it will bring down a cadre of state troopers who start by telling you about the rules of the beach and end by joining you in a game of beach blanket twister.

After finishing your man or woman in a uniform fantasy, it’s time to get cooking. The obvious all-American choices are hot dogs and hamburgers. I much prefer the latter, so, without further rambling, here is my definitive guide to the world of Burgers on the Beach – for those carnivorous and those herbivorous.

The Carnivore’s Ultimate Burger

1-1/2 pound sirloin, coarsely chopped
1/4 pound foie gras paté
1 small onion, chopped
1 green bell pepper, chopped
1/4 cup mixed, chopped herbs (the classics – parsley, sage, rosemary & thyme – are perfect here)
1/4 cup red wine
2 tablespoons oyster sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 small red onion, dijon mustard, sourdough rolls

Mix all but last line of ingredients together. I like the coarsely chopped beef because it has more bite to it than finely ground. The paté will add flavor, fat, and help hold it all together. You can use different herbs if you prefer, adjust the salt and pepper to your tastes. Make into four patties and grill to the appropriate doneness for you and your guests. Given that you’re using good sirloin, err on the rare side. Top with a slice of red onion, mustard and serve on sourdough rolls.

The Pescivore’s Ultimate Burger

3/4 pound fresh salmon, chopped
3/4 pound fresh tuna, chopped
Juice and grated peel of 1 lemon
2 eggs
2 cloves garlic, minced
1/4 cup black olives, chopped
1/4 cup parsley, chopped
1/4 cup chives, chopped
1 teaspoon salt
1/2 teaspoon white pepper
1 tomato, dijon mustard and/or mayonnaise, sourdough rolls

Mix all but last line of ingredients together. Make into four patties. Salmon and tuna make a great combination in a burger – I’d cook this medium rare, but that’s me. The eggs will hold it together, make sure the patties are tightly packed so they don’t fall apart. Serve topped with sliced tomato, a little mustard and mayo, on, once again, a good sourdough roll.

The Herbivore’s Ultimate Burger

1/4 pound mushrooms, chopped
1 medium onion, chopped
2 carrots, grated
4 garlic cloves, minced
1/2 cup walnut pieces
1/3 cup sunflower seeds
1/3 cup sesame seeds
1/2 cup wheat germ
1/4 cup parsley, chopped
1 tablespoon dill, chopped
2 tablespoons tahini
3/4 cups chickpeas
2 tablespoons soy sauce
2 tablespoons lemon juice
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin seed
1 teaspoon salt
1/2 teaspoon white pepper
salsa, sourdough rolls

This one requires a little advance cooking, and a few more ingredients than the others, but it’s worth it. Even meat eaters will love this version of a veggie burger. Saute the first four ingredients in a little olive oil till soft and lightly browned. Remove from heat, cool, add the other ingredients, and form into patties. This will make about eight burgers, but it’s too hard to make in smaller quantities. You can freeze any extras and save them for future outings. Grill and serve topped with your favorite salsa – on, what else? A sourdough roll.

The Burger Lover’s Ultimate Wine Picks

Now the truth is, being at a beach calls for champagne. Serve it pre-dinner, while everyone is waiting for those burgers to come off the grill. Being a nice hot summer day, go for something on the light side with lots of acidity and fruit. If you can find it, Ployez-Jacquemart Brut Extra Quality is my top pick. I’d also go for Dom Ruinart Blanc de Blancs or Champagne Deutz Brut. On the domestic front, I’m particularly fond of both Iron Horse Brut and Schramsberg Blanc de Blancs. If you’re feeling particularly budget conscious, go for a sparkling wine from Spain, I tend to like the Codorníu Brut Clasico.

Now you could continue to serve sparkling wine throughout dinner. But the carnivore burger just screams out for red wine. From the French side, I’ve always felt that the best hamburger wine is Château Greysac. There’s something about a good Bordeaux and beef, and this wine just captures the right combination of flavors to go with a burger. The paté and herbs in the burger add a dimension of flavor that works especially well with more rustic styled wines. A nice lighter style Rioja from Spain, like Bodegas Montecillo Viña Cumbrero or a fruity and spicy Cantina Zaccagnini “dal tralcetto” Montepulciano d’Abruzzo take top honors from the rest of Europe. Back in the U.S. of A., Acacia Pinot Noir and Lolonis Petite Syrah from California or Palmer Cabernet Franc from New York top my list.

The salmon and tuna burger can go either way, red or white. As regular readers know, I’m fond of many pink wines, which is where I’d go with this one. From Provençe, Domaines Ott Château Romassan Rosé “Cuvee Marine” Bandol with its spicy, herbal flavors gets my first pick. Julián Chivite Gran Feudo Rosé from Navarra, Spain comes in a close second. And for those, like me, who just can’t resist sparkling wines, especially at the beach, Argyle Brut Rosé from Oregon can’t be beat in the out of doors.

I can’t count the number of times I’ve been told how difficult it is to pick wines for vegetarian cuisine. And one “macrobiotic” customer of mine spent five minutes giving me a lecture on the evils of alcohol while he downed his third cola of the meal and asked for another. Nonsense. Vegetarian cuisine is the easiest to pick for – the flavors are fresh and bright, the herbal and vegetal qualities match some of the best that wine has to offer. This veggie burger can also go either way, and, in truth, almost any of the wines above would go well. But to particularly accentuate the flavors, try the Z Moore Gewurztraminer or the Jekel Vineyards Johannisberg Riesling, both from California. My favorite German Rieslings come from J.J. Christofel, for those of you into spending a little more. On the red side, a lighter Pinot noir from Burgundy, like Château de la Charrière Santenay would be a good choice. William Baccala Estate Merlot from Napa is another winner.

Q San Francisco magazine premiered in late 1995 as a ultra-slick, ultra-hip gay lifestyle magazine targeted primarily for the San Francisco community. It was launched by my friends Don Tuthill and Robert Adams, respectively the publisher and editor-in-chief, who had owned and run Genre magazine for several years prior. They asked me to come along as the food and wine geek, umm, editor, for this venture as well. In order to devote their time to Passport magazine, their newest venture, they ceased publication of QSF in early 2003.

Magazine articles, Q San Francisco

Burgers, Fish, Red meat, Vegetables, Wine

Pretty in Pink

Dan P.Tuesday, December 5, 19950

Q San Francisco
Winter 1996
Pages 38-39

Pretty in Pink

The world would be a better place if we had more pink. Ask the Pink Panther. I remember a study done back in the 70s that demonstrated how different colors caused mood changes in psychotic patients. Pink created calm. Lavender may be the official color of the gay movement, but pink is almost always associated with us first.

Pink is a color for celebration, for festivities, for wine. Yes, wine. I realize that pink and wine together tend to conjure up images of semi-sweet, sometimes fizzy wines like white Zinfandel. Those of you who read my column in last issue will remember that I lumped white Zinfandel, screw- top bottle caps and plastic bendy straws into a small package suitable for a vinyl backpack. But let’s face it, there’s also red and white wine in gallon jugs that you wouldn’t want to drink.

Picture this: a toast – champagne glasses filled to the brim with frothy pink champagne. Tall, cool, crisp glasses of rosé freshing your palate as you dive into your appetizer course. Rich, full flavors of berries and spice as you move to your entrees. Soft, round tones of fruit and chocolate as you savor a flute of yet another, just barely pink champagne with your dessert. That’s a dinner I’d go to. That’s a dinner I think I’ll plan right now. So how does wine get to be pink? I mean, anyone knows that white grapes make white wine and red grapes make red wine, right? Right and wrong. Red wine pretty much has to have red grapes in it – unless you’re using large quantities of Red No. 5 dye. But it often has white grapes too. And white wine can be made from either.. Why? Because the juice of both is white, all the color is in the skin. And this leads us to rosés…

There are three basic ways to make pink wine. The first, and most obvious, is to mix red and white together. This is sometimes done with really cheap wines, but the truly classic place it is done is in Champagne. Actually, it’s the only place in the European Community you can legally make pink wine that way. The second way is to take red grapes and squeeze them really, really hard. Kind of like thighmaster exercises. Then you get just a little bit of color from the grape skins and have what is called a “vin gris.” Or, you can start making a red wine but then strain out the skins before the color of the wine gets too dark. Decisions, decisions.

Enough of the dull, technical stuff, let’s drink some wine. Here are some of my favorites in pink:

Pink Picks for Partying

In the Champagne category, my top honors go to three wineries off there in the north of France. First place, a pink ribbon, to Perrier-Jouet Fleur de Champagne Rosé. This wine blew me away the first time I tried it. Full, rich fruit flavors, dry as a bone, and an elegance that made Princess Grace look cheap. Unfortunately, the wine isn’t. But it is in a gorgeous bottle: clear glass painted all over with adorable pink flowers.. You can’t make a better impression.

Second place, coming in at a significantly lower cut of your cash, goes to Laurent-Perrier Rosé Brut. First, again, a stunning bottle. This wine comes packaged in an old 1800s style wide bottle that catches your eye. The wine itself is pale and delicate, and is perfect for reminding you that there are, indeed, finer things in life. In a close third place is Champagne de Venoge Crémant Rosé. A crémant is a champagne that isn’t quite as bubbly as usual. Rather than froth and bubbles, you get a sort of sparkling creaminess. This particular wine, again in a great bottle (see, even the bottles are great for celebrations!), is the perfect accompaniment to a lobster, especially in the form of a lobster bisque. I don’t know why, but I know it works.

Staying in the sparkling category, there are wines from places other than Champagne.that deserve special mention. First,. Maison Deutz Blanc de Noirs. Now, technically, “blanc de noirs” ought to mean white from black (the wine aficionado’s term for red grapes). But most of them are of that sort of vin gris variety we talked about, so they have a light, golden pink kind of color. This one shows that classic champagne elegance, not surprising given its connection to Champagne Deutz over in France. Beautiful berry flavors with soft toasty notes make this one the California winner.

In the truly rosé category, I’m tempted to give an award to Domaine Chandon for its Bin 222 Rosé, but again, the faintly pink Blanc de Noirs is their true winner and takes the second place spot. Rich, almost chocolatey flavors, mixed with berry fruit, make this a perfect wine to complement desserts.

And a surprising entry from the east coast of our fair nation, Pindar Cuvée Rare from Long Island is a pale salmon color, with an exuberant style that can kick off a party or wind up its finish with a bang. And the bottle’s pretty darn good-looking too.

Getting away from the bubbly, I want to recommend a few enjoyable table wines. Topping the list is Bruno Clair Marsannay Rose. Marsannay is a small commune in Burgundy. Imagine a classy Pinot Noir done in pink and you have some idea of this wine. One of the best matches with salmon I’ve ever had.

From the far southern end of the French domain comes the Domaine Ott Chateau de Selle Rosé. This wine is crisp, light, and perfect chilled as you sit outside enjoying the sunset or dig into a huge bowl of bouillabaisse, the classic fish stew of Provence, where this wine is from.

From nearby Italy, two top entries make my list. Amadea Rosato (the Italian term for rosé) gets the nod here. This is a light, slightly sparkling (frizzante in Italian) version of the Piedmontese wine Barbera. A toughy to find, but a great match for things barbecued or spicy foods. Not only that, but it’s got a handwritten label and is Kosher to boot. A very close second place goes to Regaleali Conte Tasca d’Almerita Rosato. This wine impresses me year after year. You taste it and all you can think is fun. If you can imagine strawberries, watermelon, limes and spices all rolled up in a party-pak, you’re on the right track.

I have to admit, most American winemakers went the sweet, fizzy route to pink. But slowly, some of them are realizing that good, dry table wines can be made here. One of the first, and still, in my estimation, leading the pack, was Randall Graham of Bonny Doon Vineyard with his Vin Gris de Cigare. Using primarily grape varieties native to the Rhòne valley, he has carved out a niche for an American style not seen before. This vin gris is rich in dark berry flavors, floral notes, and a smokiness that is particularly appealing. In second place, but awfully close, is Etude Pinot Noir Rosé. Coming out of the Carneros area overlapping the Napa and Sonoma valleys, this wine ties up bright berry flavors, spices and just a touch of sparkle with alight pink bow.

For a good time, think pink, drink pink. See you next time.

Dan Perlman is a chef and sommelier. He is co-owner of both Somewhere Else Catering, Inc. and Wine Partners, located in New York.

Q San Francisco magazine premiered in late 1995 as a ultra-slick, ultra-hip gay lifestyle magazine targeted primarily for the San Francisco community. It was launched by my friends Don Tuthill and Robert Adams, respectively the publisher and editor-in-chief, who had owned and run Genre magazine for several years prior. They asked me to come along as the food and wine geek, umm, editor, for this venture as well. In order to devote their time to Passport magazine, their newest venture, they ceased publication of QSF in early 2003.

Magazine articles, Q San Francisco

Wine

Uncorked

Dan P.Tuesday, September 5, 19950

Q San Francisco
Fall 1995
Pages 42-43

Uncorked

It takes neither wine geek nor fashion queen to figure out that champagne is the classic match for black tie and ball gowns. But then, like a string of pearls, champagne goes with everything. What do you don while sipping a glass of Cabernet? And what do you drink when attired in your best club kid vinyl? The wine of the late seventies was Chablis. The mode of dress, denim and flannel. In the eighties we turned to California Chardonnay and those scrawny little iridescent ties. Halfway through the nineties, the rage is plastic and Merlot. Are these fashion faux pas? Should the fashion police be called? Enquiring minds want to know. Behind-the-seams and behind-the-stems, a definitive guide to the properly bedecked body when lofting stemware is long overdue.

The Definitive Guide to Wine Apparel

Plastic & Rubber: This is clothing at its most high-tech. You find yourself wearing black vinyl shorts, green rubberized PVC boots and a see-through orange jacket vaguely reminiscent of the notebook cover your mother bought you for 7th grade. You have rings on your fingers and bells on your toes, not to mention rubber O-rings on your wrists and elsewhere.

This is not a time to go for classic vintages. This is not a time for elegance and delicacy. You want bold, up-front, high-tech winemaking at its best. You’re also on a budget ’cause that outfit cost you three weeks of paychecks. Think screwtop. Think White Zinfandel. Pack a handful of those airline-size bottles in your clutch or Scooby- Doo lunchbox and you’ll make club kid of the week. Make sure to take along a couple of those bendy straws.

Metal: This is a tough one. Metal can be subtle or bold. Silver or gold. A mere medallion attached to a cap or an entire steel mesh sleeveless T. It can be whisper quiet and heavy or jangle when you walk. Most importantly, metal makes a statement that can’t be ignored. And that’s your key to a wine match. You don’t do what’s usual. You’re on the cutting edge of fashion and you’re ready for the cutting edge of wine. This is the moment for the hottest trends around. With white metal – California Viognier. Even in wine circles this sizzling style is hush-hush. There’s just so little to go around. Snap some up! Decked in gold, brass, bronze and copper? Cash in on the red-hot button – Washington State Merlot. You couldn’t be any trendier if you wore iron body armor.

Leather: Okay, let’s face it. Leather has been, is, and probably always will be part of our community. Except, of course, for those who feel it should be left attached to the body of its original owner. We’re not talking about a belt, shoes, or even a tasteful and oh-so trendy faux motorcycle jacket. This is for those of you who deck yourselves in pants, chaps, vests, jackets, boots, and, yes, even hoods. After all, even in a dungeon one needs to stop for refreshment now and then. You love the smell of old leather and you like it a little rough. Grab for Rhone and Rioja red. Big, earthy, leathery wines, full of fruit, spice and power. Forget the corkscrew. Knock the top off and drink it straight from the bottle.

Denim: Farmers may have worn blue jeans first, but we made ’em an industry. Not only did we take the classic LEVI and turn it into a fashion trend, but we insisted on eighty-two different styles and every color of the rainbow. From shiny new to stonewashed, rough-and- ready to soft and brushed, denim is our most ubiquitous fabric. Pants, shirts, jackets. There’s a good chance you don’t know anyone who doesn’t have at least one piece of clothing made from it. Denim virtually begs for the most widely known grape variety out there. Chardonnay. You can’t miss. Whether it’s a tight, lean styled Chablis with your form-fit zipped boot jeans, a polished, elegant white Burgundy with your brushed cotton jacket, or a bold, buttery California Chard with your button-fly baggies, no other wine fits your lifestyle so well.

Suede, Corduroy & Velvet: Not that they’re all the same thing, but each has that soft, full-bodied, sensual element to them. My high school graduation picture shows me wearing an orange shirt and a dark tan corduroy jacket. I think I’ve destroyed all the copies. But these fabrics have their place. Blue suede shoes, black corduroy pants and a violet, velvet smoking jacket (no shirt or an open white ruffled pirate shirt, of course) call for hedonism in a wine. No wine is as sexy, as sensual, as carnal as Pinot Noir. The paramount red grape of Burgundy draws you in with its earthy manner only to envelope you in its soft embrace. From South Africa there is smoke and heat and passion emanating from each bottle. And from the Pacific Northwest of the good old U.S. of A., a wine as bright, energetic and enthusiastic as a roll in the hay.

Silk: While we’re steaming up the mirrors here… this is another fabric that is pure ardor. From nightwear to boxer shorts, from suit and tie, to a simple, softly draped shirt, silk calls for a soft, caressing elegance. Silk may be the most misunderstood fabric. Your dry cleaner doesn’t know how to clean it. People make fun of you when you wear it. But oh, it feels so good. It’s time to introduce yourself to the most misunderstood wine of all time. Famed wine writer Jancis Robinson said of it, “Unbeatable quality; indisputably aristocratic. Ludicrously unfashionable.” That could describe silk, but no, she was referring to Riesling. Not the vaguely sweet stuff the Germans flooded our markets with over the last few decades, but the good stuff they kept for themselves. Serve a bottle of a dry, top quality wine from the Rhein or Mosel, and then let your silk dressing-gowned companions tell you they don’t like Riesling.

Wool: There’s nothing quite like a warm woolen sweater, perhaps pink angora, or a tailor-made suit, preferably not mohair. Wool is the archetype, from the preppie look to dress-up to spending a weekend in the country – playing polo or some such… A classic calls for a classic. Bordeaux will always be correct with wool. Rich, luxurious, full- bodied and age-worthy. Just like you.

Last, but not least, the electric blue iridescent tie, three-quarters of an inch wide, that we all still secretly have in our closets. Possibly, just possibly, a wine spritzer. But my recollection is that in truth, it wasn’t wine, but the Alabama Slammers that my friend Michael used to make that went best. See you in the wine bars.

Uncorked Picks

White Zinfandel	It may actually be an oxymoron to have a favorite White Zinfandel, and I must admit, I don't. I recomend grabbing whatever's closest to the cash register, you don't have time to waste worrying about brand names.
California Viognier	The two top of the line choices in my tongue's eyes are Preston Vineyards and Alban Vineyards.
Washington State Merlot	First place honors go to Canoe Ridge Vineyards, with a close runner-up status to Hogue Cellars.
Rhône red	From the northern Rhône, Michel Ogier Côte Rôtie or Robert Michel Cornas. From the southern Rhône, Père Anselme Gigondas or J. Vidal-Fleury Vacqueyras.
Rioja red	Go for the Bodegas La Rioja Alta Viña Ardanza Réserva or Bodegas Montecillo Viña Monty Gran Reserva.
Chardonnay	This is much too wide a category for any flat out top choices, but within each of my recommended styles, here goes a shot at it... Chablis - R. Vocoret "Les Clos" Grand Cru.
White Burgundy	Darnat "Clos Richemont" Meursault Premier Cru. California - Mayacamas or Kistler.
Pinot Noir	Again, too much going on in this category, but... Burgundy - Baron de la Charrière Maranges or Santenay. South Africa - Hamilton-Russell. Pacific Northwest USA - Benton Lane or Domaine Drouhin from Oregon, Acacia or Mahoney Estate from California.
Riesling	Look for the producers K. Neckerauer or Weingut Lingenfelder. Unless of course, you really want to search out Freiherr zu Knyphausen Erbacher Michelmark?
Bordeaux	On a budget? Look for Château Simard, Château Meyney, or Château Bourgneuf. Willing to put out a couple more bucks? Château Kirwan or Château Cos d'Estournel.

Dan Perlman is a chef and sommelier. In 1994 he won the tri-annual competition for Best Sommelier in the Northeastern United States from the Sommelier Society of America.

Q San Francisco magazine premiered in late 1995 as a ultra-slick, ultra-hip gay lifestyle magazine targeted primarily for the San Francisco community. It was launched by my friends Don Tuthill and Robert Adams, respectively the publisher and editor-in-chief, who had owned and run Genre magazine for several years prior. They asked me to come along as the food and wine geek, umm, editor, for this venture as well. In order to devote their time to Passport magazine, their newest venture, they ceased publication of QSF in early 2003.

Magazine articles, Q San Francisco

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