The Sweet Introduction of Dessert Wine & Chocolate

      When I first started drinking wine, I wanted the sweet stuff. Honestly, I wanted liquid candy. I went straight for any and all labels that had the word "sweet" within the description. Needless to say, if my eyes caught gaze with a "dessert" wine, it was in my shopping cart within .2 seconds. Thankfully, through my wine class, I have learned that dessert wines are best served with, well, dessert and most importantly, sipped in small portions.

       One of my favorite winery classes consisted of a wine and cheese tasting; not just any wine tasting, this class offered us an array of over ten cheeses from Wisconsin and around ten bottles of wine. My favorite pairing of all was chocolate cheese and raspberry dessert wine. It tasted like heaven on earth. I will never forget the sensation of the two flavors- it forever changed my palate.

      While I have been visiting my parents this summer, I have introduced them (almost every night) to a different pairing. Tonight we relived my winery pairing class. We had cherry dessert wine and chocolate fudge brownies. While there is no formal way to drink and eat, I have noticed a certain order that enhances the flavors. What I learned in class, and what I have noticed, is that the wine tastes best when the mouth is coated with the dessert. So, dessert-->wine-->dessert. It's that simple but commonly confused.

      Dessert wine is very sweet, sugary, syrupy, and quite unpleasant to drink completely alone (in my opinion). They are also to be consumed after a meal, not during as most reds and whites are. Dessert wines are not gulped. No, you want to sip small amounts. Dessert wines are also sold in smaller bottles, I believe, for this reason. If you are not sure of the brand, check the bottle.

     This combination was easy to pair with music, as it made me feel as if I was in a French cafe restaurant, sitting at a table in the back corner surrounded by soft red and cream auras created by the light ambiance. I'm sitting in a big, lush red chair enjoying my chocolate and sipping sweet, creamy dessert wine....but I digress. None the less, here is its pairing:

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Hue: Red
-Cherry Dessert Wine
-Tomasello Winery

Tunes:
Tu Es Ma Came- Carla Bruni (because she has the beautiful French cafe voice)

La Vie En Rose- Louis Armstrong (because its Louis Armstrong)

Scary Spice(s)

     I know that full-bodied, spicy wines can be a bit overwhelming for beginner red wine drinkers. For me, I stayed away from spicy, intense, smack-you-in-the-face varietals. I did this until I was able to decipher which reds knocked me off my feet and which had a smooth, easy finish and paired well with red meats. Understanding the different intensities of wine is important, in my opinion, because you learn which you actually like and thus decrease the tendency to dislike anything red. Spicy wines are not for everyone, but I am learning to like a little kick to my wine.
   
    I think Malbecs and Zinfandels can be easily confused. For this reason, I have decided to make this post about what to look for and what to try, so that you, unlike me, will not be scared of the spices. Just like our once loved (and maybe still loved) Spice Girl, Scary Spice, spicy wines have a tendency to scare drinkers. Let's take a look at the difference in the nose and taste.

   
     Malbec: Malbecs, for me, are the spicier wine of the two. They typically are grown in Argentina; Argentina hands-down makes the best Malbecs. In fact, I pretty much only purchase Argentinian Malbecs. Looking at the Malbec, it looks very inky, thick, and a dark purple. Tannins are strong in Malbecs and it boasts hints of plum. Because of their intense nature, Malbecs are typically blended in red blends. A Malbec on its own pairs wonderfully with steak and deep red meats. A good Malbec will also have hints of tobacco, raisin, and oak. 
     Zinfandel: Zinfandels, are a little less intense, but still spicy. California is a hot-spot for this varietal; they are very robust in nature. While the Malbec has more of a earth-like taste, the Zinfandel has hints of red fruit: raspberry and blackberry. Zinfandels also have spicy notes, mainly pepper. Drinking this varietal can create a feeling of warmness in the mouth- it is a hot wine! Zinfandel pairs well with red meats like the Malbec.

     Either varietal can be good or bad, finding a winery that creates the right balance for you is key. I have found that when I find a good winery, I keep it. Wines can range drastically in flavor depending on the use of barrels, the length of time of its fermentation process, the terrior of the area it was grown, etc. I enjoy spicy wines but only when I am in certain moods. They are typically not varietals that I would choose to drink while taking a bubble bath- I typically go for a red blend or Cab Sauv. for that. No, these wines are more for dinner activities in my opinion, but to each is own.

     Just for fun, here is a great song to listen to while sipping these reds:
Spice Girls: Spice Up Your Life

Cabernet Sauvignon, a Hearty Wine

     In my journey towards learning to love and appreciate red wine, I have found one consistent red varietal that I almost always love, no matter the brand nor price. Cabernet Sauvignon is a favorite of mine. It is earthy, typically has a smooth finish, and is one of California's signature red grapes. 

    I recently had a Cab from California, a 2010 from Burlwood Cellars. This particular wine is semi-dry and full- bodied. The nose smells of tobacco, cherry, and oak. On a side note, an important thing to remember before you sip on a freshly opened bottle of wine, is that you need to let the wine breathe. This is crucial to achieve the full taste of the wine. Think about it, wine sits in the same bottle from anywhere between 2 to 50+ years. Allowing the wine to sit anywhere between 15-20 minutes allows the wine to mix with the air, bringing down the temperature (a key part to drinking red wine the best way), allows the aromas to strengthen and entice your nose, softens the flavor profile, and mellows out the entire taste of the wine. I almost always let me wine sit for at least 10 minutes before I try it. Red wines with high tannins might need to breath longer. More information can be found in the article Letting Wine Breath. Understanding the ins and outs of wine tasting can make the entire experience more enjoyable. Before I knew about letting wine breath, I was almost always hit with an acidic, bitter tasting red wine. 

source: corkbin.com

     Being healthy and making healthy choices is a high priority in my life. I typically enjoy drinks and food dishes that are healthy for me, and will even choose them over a better tasting alternative. With that said, Cabernet Sauvignon is not only a tasty grape, but it is also extremely healthy. In fact, it has been deemed the healthiest red wine for the heart. In an article published by BBC, Cabs have been said to have, "high levels of resveratrol - which increases levels of "good" cholesterol and slows production of "bad" cholesterol." As I have mentioned before, red wines in general have positive benefits too. "Red grapes are also high in other antioxidants called polyphenols that prevent cell damage from free radicals", and "red wine - even diluted 100 times - is a better antioxidant than vitamin E". The article can be found at BBC News for more information on the health benefits of red wines. 

     This particular Cab was wonderful. Easy to drink, smooth finish, lasting after taste, and extremely intense notes of cherry. My taste buds were happy and so am I. It is always a pleasure to find a good red wine- I will definitely buy this Burlwood again. Although I typically pair Cabs with mellow tunes, my mouth was singing a different tune today when I tried this. Below is its pairing:

Hue: Red
Burlwood Cellars
Cabernet Sauvignon
California, 2010
Aldi's: around $5.00 a bottle

Tunes: Foster the People
-because they have awesome, upbeat songs that make you want to dance. 
-Houdini
-Don't Stop