Welcome back to the Winetuned Weekly Wine News! Here’s what we read in the past seven days that had us talking:
Serious Eats asked sommeliers for their best wine pairing tips for sausage, and the resulting article covers general sausage advice and specific pairings for American ballpark-style hot dogs, German bratwurst with mustard and sauerkraut, and spicy Italian sausages. We found the variety of perspectives helpful here, as some of the sommeliers picked wines you might have expected (German sausage + German wine, for example), others were unexpected and have us eager to try. (What’s that? Bratwurst and a Bugey-Cerdon? Hmm.)
And on the subject of food and wine pairing, wine writer Fiona Beckett’s site, Matching Food & Wine, featured an article on what to drink with Middle Eastern food. If mezze feature in your bank holiday plans, take a look. Perhaps unexpectedly, her first tip is to try a rosé.
Red wine drinkers need not suffer when the temperatures rise. For beating the heat, check Chris Orr’s suggestions on reds to chill for Mr. Hyde. He thinks fruitiness and a hit of acidity are the keys to which reds will refresh.
Sauvignon Blanc Day was earlier this week, but Matt Walls asked whether there is truly a need to celebrate one of the most popular and well-known grape varieties in the world. He suggests instead his alternative Grape Day Calendar with 365 lesser famous grapes. Which grape day is your birthday?
Red Squirrel Wine and its partners are planning a series of events they call the Wine World Cup. See the wines of World Cup nations pitted against each other (except for Iran and Nigeria — apparently they weren’t able to source wines for the tournament from those two countries). Get tickets for events in London (chiefly in Chiswick, from the look of the current list of fixtures) or follow @ WineWorldCup on Twitter to keep up with what’s going on.
Bill Nanson at Wine-Searcher describes the brouhaha over bubbles in red Burgundy. Jean-Marie Fourrier in Gevry-Chambertin started the fashion back in 1997, opting to leave the CO2 usually reduced by racking or stirring the wine because that increased CO2 helps prevent oxidation. Nanson believes the spritz on your tongue from these red Burgundies takes away from the wine’s special qualities:
“For fine Burgundies, whose main attributes should be perfume on the nose and silk in the mouth – and for which you have to pay through the nose – isn’t that like shooting yourself in the foot”?
Any fans of red Burgundies want to weigh in? Does decanting and giving a young red Burgundy the “Fourrier Shake” to release that excess CO2 take care of the problem? Or are the benefits not really worth the extra effort?