Is there such a thing as an “impossible” food/wine pairing? Some say Yes, others No. I’m of the mind that nothing’s impossible!

Sure there are a few tricky foods in the wine-o-sphere: asparagus, artichokes and eggs, come to mind immediately.

But trial and error proves time and again that for eggs there is always sparkling wine (and the higher the acid, and finer the bubbles the better, me thinks). For asparagus you can try Albarino, the Spanish white varietal that is low in alcohol, high in acid and lanolin-like in texture and is as food-loving as they come. In fact, this is my usual go-to for trickier pairings like super spicy fare or a redmeat-centric dish that would really do better with a red wine or even a rose, but where a white is required.

In my mind, artichokes are actually the biggest wine challenge – and in truth, this is probably a pre-conceived notion that I have because as much as I absolutely love them, they are such a pain to work with that I rarely prepare them myself.  Leave it to my good friend, a wonderful cook, to invite me over for dinner and make them! Fortunately she gave me the heads up so I could ponder the pairing for a little bit. She also told me that the main protein would be monkfish – so my playing field was happily narrowed: a white wine would be the best route to take.

As alluded  above, bubbly is certainly a safe bet when it comes to tricky pairings. But I wasn’t in the mood for full-throttle bubbles or too much toasty richness; and Prosecco doesn’t strike me as a sparkling with enough pungency or pizazz to fight back in the Table-side Food Challenge Throwdown that was presented. Something with tang seemed more like it.  Something that had enough ‘muscle’ to stand up to the ‘choke was needed.

Tocai came to mind, but didn’t win me over. So did New Zealand Sauvignon Blanc and Torrontes – but I wondered if their pungency would actually be too much.  And I really do think a little bubble and low alcohol goes a long way, so I perused my esoteric bubbly wine options instead. A lightly Sparkling Gruner called PUNKT was tempting, but I wasn’t sure the fruit and tang would come through enough to stand its ground. Then my eye caught sight of this bizarre and awesome wine called La Tosa.

La Tosa has historically been the ultimate zesty, fresh white wine with  just a hint of sparkle. But last vintage the twin brothers who make it decided to go full-on in the bubble department – and the new version of its former self is killer. Still a blend of Malvasia, Trebbiano, and Ortrugo grapes, lemon-lime flavors absolutely pop on the palate and an awesome fresh herbal note adds intrigue. Lively acidity brings it all on home. I thought, what  the heck?, and grabbed a bottle to chill.

Once around the table with my pasta bowl in front of me, I dove right in to the supposed wine-killer: the artichokes. Then I saddled up to my wine glass, breathed in the fresh bouquet and took a big sip. It was delicious! Each element stood its ground in ideal harmony – the artichokes danced while the wine sang. VICTORY.

What wasn’t so hot was the La Tosa with dessert: Gummi Bears. It was down right foul. I took a mental note to save that challenge for another day!

What would you pair with Gummi Bears?

With summer schedules coming into effect and the summer warmth finally landing on our New England shores, it’s time to bring wine news to you in a briefer package. Starting this week, we’ll be delivering wine news in ~ 200 words or less, offering something to whet your whistle as you daydream about weekend beach adventures ahead, but nothing to keep you from getting out by the early closing bell.  Here goes!

WalMart to resume wine/liquor sales: Tisk, tisk. Don’t you prefer to support fine wines shops who provide expertise, find boutique selections you don’t see everywhere, and offer these at the best price they can -  all without donning a horrifyingly bright-blue smock?

Gallstones less likely among wine drinkers: The latest in wine/health news suggests a glass of wine or two a day can prevent the formation of gallstones. Another good reason to toast to health!

LATE-BREAKING insider rumor: Gruner Veltliner and Godello are identical twins!

** Can anyone confirm these (verbal) reports? **

You’re probably grateful to learn I’m not just a wine nerd. One of my other passions is cycling (yes, my road bike even has a name). I’ve found if you are really passionate about something (or things),  it is only natural your various interests intersect – however much in your thoughts rather than in practice. Case in point: I’m not likely to sip some vino and get on my bike, but sometimes I think about what “grape” I might be on any given day. (One of these days I’ll probably even post on the topic in and of itself – or better yet, start a discussion on the new Pour Favor Facebook page….) For whatever reason, this week I’ve been feeling a bit Gruner Veltliner -  and feel compelled to post accordingly…

Gruner Veltliner is a native Austrian white grape – their most well known and most planted, in fact.  Like training athletes, I find Gruner gets even better over time. 8 out of 10 times I open a bottle, it tastes better on day two than day one, and even better on day three than day two (after that, you may be pushing it). It takes time for it’s muscle to show.  Gruner is a svelte athlete, with terrific definition, but without an overblown, steroid-infused look/feel.  (Exactly the one I’m going for myself.)

Gruner also balances it’s sweet (read: fruit forward) with it’s sexy (read: character-driven, white pepper ‘spice appeal’) side. Think ripe, fleshy white peaches, a hint of citrus, a dash of apricot – and white pepper minerality. This is the formula for one of the most food-friendly and versatile wines you can find. And its extra touch of oomph (i.e. weight from its svelte muscles) makes it a terrific white to enjoy during the winter months. Lovely acidity even allows it to precede a meal – or a night out on the town.

Which ones do I tip my hat to in particular? Try the Hofer Gruner Veltliner for a mere $12 (and a 1L bottle at that!); the Laurenz Singing Gruner for $15; or, seek out one of Kurt Angerer‘s special offerings.

Are you feeling like a Gruner these days, too?