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?

Now, when it comes to the traditional time of year to pop a few corks (namely New Year’s Eve), I’m super psyched to have several of these options to choose from before heading to my friends’ to toast 2012. Here are a few that have caught my fancy so much so that they’ve inspired full-fledged wine notes. Ready? Set… GO!

Finca Flichman Extra Brut ~ Malbec is the sure-fire winning grape of 2011. But we wine nerds can’t forecast a reason to make a change in 2012! This trend has every right to carry on with gusto, particularly when we can also find it in an everyday celebratory (and affordable) package! Finca Flichman serves up a pretty bubbly, with terrific florals, snappy cherry and even a dash of blueberry and black raspberry fruits on the palate. This dry, redish sparkler (a blend of Chardonnay and Malbec) certainly intrigues and delights every sip of the way. And yes, for $9.99 it over delivers on quality!

Dom. Collin Cremant de Limoux ~ This is a sparkling wine (aka Cremant) with pedigree and pizazz from the Loire Valley of France. The pedigree part is that they man behind the magic has a Champagne project, but he thought it would be fun to dabble in the Loire as well. A blend of mostly Chardonnay and Pinot Noir (two of the three grapes permitted in Champagne) with a little Loire-tastic Chenin Blanc thrown in for good measure, the winemaking behind the wine ensures a toasty, brioche-like flavor and texture to the wine. Tiny bubbles deliver clean fruit notes (apple, lemon pith and pear) a touch of bitter almond, plus a whopping of cleansing mineral notes bringing the dry finish all the way home. Take this bad boy home for only $13.99. A party-pleaser for sure!

Selim Spumante Brut NV ~  This is perhaps the rarest sparkler I’ve ever encountered. Hailing from Campania, Italy it is no Prosecco – rather it is a blend of three grapes, one white (Fiano) and two reds (Aglianico and Barbera). Such a blend delivers a white sparkler with an intriguing and delicious flavor profile and texture: its smooth mousse offers up pink roses and lemon curd aromas and then delivers lifted, delightfully nuanced flavors including citrus, raspberries and bing cherries. A touch of talc provides a welcome and balancing minerality. Selim is a complex yet approachably delicious crowd pleaser for any occasion. Grab a bottle and discover what I’m so excited about! $20.99

Oriel “365″ Prosecco NV – If you want something that offers a little something more in the traditional Italian sparkler-sphere, Oriel has just the thing. Their idea is to bring you an affordable Prosecco vehicle that is affordable enough you can enjoy bubbles ALL YEAR LONG, as Prosecco should be. (And yes, to answer your question, Prosecco is an Italian sparkler made from grapes of the same name.)  This not-so-simple, but oh-so-satisfying, lightly moussed wine with ample pear, lemon cream and yellow apple fruit takes a familiar experience up a notch. $17.99

Domaine Rolet Cremant du Jura Brut 2007 ~  For a non-Champagne sparkler, even with such great competition found this year in the marketplace, this wine might be the go-to Show Stopper for a pseudo Champagne. An offering from the off-the-beaten-track of Jura, France, this wine is a blend of Chardonnay, the indigenous Savagnin, and Pinot Noir. It has a luscious, rich texture yet fine bubbles and clean fruit. Specifically, quince and honeydew melon flavors offer a nice balance of tart/clean and savory/fleshy. A tangerine zip of acidity delights to no end. This bugger comes in just under $20 at $19.99. Happiness!

If you aren’t on the bubbly bandwagon just yet, this weekend to jump on. Grab something fun and live it up! But please, have a safe, happy and healthy New Year!

Where to begin? Naturally we’ll start with rose, since that’s what I’m most inclined to take home right at the moment. I don’t know what it is, but as soon as it gets warm all I want is a good rose. And now it is H-O-T.

As you may recall from my late Spring post, fresh out of the gates, things were looking a bit unsettled in rose land; wines had not yet come into their own.

But now they are singING!

I’m still a huge fan of Chateau Larroque, the Cabernet Sauvignon/Merlot blend I last wrote about. Contending alongside it for my everyday rose-sipping affections is… Le Fraghe “Rodon” Bardolino Chiaretto rose. Now here’s something equally unique (perhaps why there are so many apparent ‘names’ on the bottle). Bardolino by definition connotes a light styled Italian red, one you might chill. Ok, it’s hot outside. Tell me more! The grapes in this lively rose (not that you can tell from the label, ironically) are Rondinella and Corvina – two of the flagship varietals that make up the bold Veneto wine Valpolicella. The grapes see about 6 hours on the skin, giving it a dark rose/light light red wine color. The finished wine actually matures on the lees in stainless steel tanks. This process give it a richer texture but also a zesty punch. I love it for it’s uber-dry, quenching qualities – and the fact that there is a surprising, but welcome bit of spice on the finish! I think it is that little extra kick that sets it apart from other roses (particularly the kind I typically gravitate towards, those from Provence).

It’s definitely been a fun summer so far! If you want to spend a few extra bones and can get your hands on any, keep an eye out for another vierdo rose – one from County Line in Anderson Valley. This bold wine is a 100% Pinot Noir offering.

What are you drinking at the moment?

Casale del Giglio’s 2009 “Satrico” hails from Lazio, Italy. It is an expertly crafted white blend of equal parts Chardonnay (roundness, soft edges, fleshiness – plus light honeydew melon), Sauvignon Blanc (zip and lift at the hand of terrific citrus fruit flavors and light grassy notes) and Trebbiano (which adds mouthwatering, food friendly acidity and crushed hazelnut nuance).

What made this wine “perfect” to me?

It’s approachability – anyone who enjoys wine will find something about this wine that excites them; it’s intriguing because it is complex, but it is so well integrated you don’t get bogged down thinking about what makes you happy to just sip it. It’s texture is also noteworthy – it has a silky entry and a zippy finish.

It’s versatility – you can drink this wine all on its own or have it with just about any kind of food (even if you’re having steak, I’m willing to bet the corn on the cob and salad accompaniments, for example, would bring the whole meal together while sipping this wine).

It’s Italian-ness drives the wine home – so subtle in this particular wine, I love that little bit of satisfying nuttiness that sneaks in there and makes you smile when you realize it’s there.

Long story short, I have a feeling I’m going to be playing favorites this summer, even though I don’t officially have any…

Do you believe in the perfect wine?

This week I had the great pleasure of joining a local wine colleague at dinner with Marchesi di Barolo’s Anna Abbona. Our destination? Somerville’s tucked away ‘hot spot’ Journeyman. I had yet to embark for Journeyman – not for lack of trying (note: they are closed on Tuesdays).  The praise has remained outstanding among my colleagues and so I was all the happier to have the ‘excuse’ to visit. To say it didn’t disappoint is not quite accurate. To say it Exceeded Expectations is closer to the truth: artisanal; attention to detail; hospitality; fresh; inspired; inventive. These are just a few words that Chef/Owners Diana and Tse Wei are beginning to redefine; the bar has been reset – so high in fact, I wonder if someone can top them. “Camberville“  is where it’s at.

Journeyman set the stage for an exceptional experience, doing their part (beyond the exceptional fare) by making very clever “beverage” pairings (with Sutton Cellar’s aperitif and Cisco Brewing Company’s Grey Lady mixed in to the fun of their wine pairing roster). However, meeting the captivating, bright (and also beautiful) Anna was truly a treat. This is a woman who is a crucial part of an elite, fifth generation wine making family in one of the world’s most important wine regions: Piedmont. I could wax poetic about her stunning wines (the 2007 Ruvei Barbera d’Alba and 2004 Cannubi Barolo made their presence known during dinner) as their sultry femininity, depth of character, expression of terroir and structure were enough to stop all conversation in its tracks. But I have to say it was her salt-of-the earth nature, openness about her experiences traveling, her insights about emerging wine markets and the focus Marchesi di Barolo will continue to maintain -  amidst ample laughter, her mutual banter and appreciation for the larger Journeyman experience and general frivolity that marked the evening tops in my books.

Indeed, I will happily return to Journeyman, though yes, this particular outing will remain on my Top 10 Boston Evenings for much time to come and it is likely it will never be unseated.

Among the grey-ist of Springs, it is now summer in my book! Thank you Anna. Thank you Diane and Tse Wei. Thank you Kathryn.

A few weeks ago I had the pleasure of joining a few colleagues out to dinner at Upstairs on the Square. My direct colleague and I remember enjoying our respective meals, but really we found ourselves fixated on our wine experience thereafter. And so we did everything we are lucky to be empowered to do: we bought the wine we enjoyed so much and put it on our shelves.

Naturally, as diligent professionals, we hem and haw a bit before we bring in just about any wine. There are only a couple of  ‘slam dunks’ that cross our path every month. And, in the case of our dinner wine,  we’re talking about a selection that retails for $50.  This price point is an entirely different playing field. We have to be WOWed. And wowed we were! The Lageder “Krafuss” Pinot Noir is an exceptional wine, and one that I’m happy to fork over the bigger bucks for with some regularity – well, given the right company or occasion as wines of this caliber should be shared.

Last night I had a really good excuse to open Krafuss once again: my best friend’s birthday. He had duck with a prune Port gastrique and I had scallops with black quinoa, prosciutto and a citrus salad.  Both worked quite well with the wine, in part because our respective meals complemented different notes in this delightfully complex wine.

Smooth and supple, it delivers a perfumed nose of roses, slightly smoked meats, and a mixture of sweet citrus, ripe cherry, cranberry and mascerated strawberry fruits – and a hint of dried ones as well. The palate translates directly, with a slight accent of orange rind and an underpinning of turned earth coming through as well. It was interesting to see how my meal with the savory prosciutto (smoked meats), citrus salad (orange rind) and black quinoa (turned earth) directed my attention to these notes particularly well in the wine while my friend experienced the dried fruits, including dates, apricots and prunes, in a more pronounced way (prune Port gastrique).

Once again Lageder’s Krafuss delivered a true wine experience. It is a wine you keep coming back to, putting your nose in it, tasting it thoroughly as it continues to open and re-deliver happiness. It is one of those rare wines I have no problem pacing myself on, because the experience of it overtime, with food and without, continues to enrapture; I don’t want to sacrifice one moment of it!

A few additional fun facts: Lageder has been up to such good for 175+ years. They are wholly committed to letting nature do the hard work, using modern techniques only if  they will further impress the flavor of the terroir and grapes in each of their offerings. And whatever your beliefs, this outstanding vin is also organic and biodynamic. It is part of the Tenutae Lageder line, which gathers fruit solely from their own estate.

This perception is certainly perfectly accurate in its own right. Just as there are giving Italian reds, there are others that are less giving. These are much bigger, structured wines that really are most delightful when they are given ample time to open up (let the tannins soften, the fruit integrate with all the other lovely herbal and terciary flavors, etc.) AND when they have a hearty food match to work in tandem with the structure and flavor of the wine. Patience and some forethought about what’s for dinner go a long, long way. A decanter never hurts either.

God love them, this month vendors in our network have been bringing both hidden gems and well-regarded, more elite styles of Italian reds by the Tasting Station for us to suss out. One of my new loves? Schiava.

I’m sure I’ve chatted about Elena Walch in prior posts as she’s one of the most highly regarded female winemakers in the world. Her wines hail from the northern Alto Adige region of Italy. I have yet to taste one that isn’t well made and delicious. Leave it to her to make and export a grape (Schiava) that almost never leaves the country! Her 2009 bottling of this grape (said Ski-ah-vah) is the only one I’ve ever tasted; it immediately won me over. My first tasting notes read: “wow! This is a red Burgundy wine lovers delight with an almost Pinot Noir-like levity and texture and a nice focus of ripe cherry and black fruit (boysenberry, blackberry). Love the feminity, florals and subtle Italian nuance.”

It’s fun to get away from the same old same and enjoy something somehow familiar but new, isn’t it? And this one can pair with myriad things, from pork tenderloin topped with cranberry sauce or a mustard vinaigrette, roasted or fire-grilled eggplant and mushrooms with a balsamic glaze, even to tuna steak with a side of garlic roasted red potatoes. Manja!

This New Year the Prosecco of choice for my friends and I was Santome. This is one I’m sure I’ve blogged about in the past, because it delivers lifted, just tart green apple fruit and lemon zest flavors; it’s more crisp, dry nature makes it a good one to make cocktails with if that’s your bag, but it is also delicious all on its own. For $12.99 you have no guilt opening bottle after bottle – and if you stick with it all night, you’re likely in a hangover free zone. But on December 31st we didn’t quite make it through the full case, so I anted up for game night last weekend. Santome was the perfect accompaniment to the deviled egg appetizers I whipped up.

Next, I pulled out the bigger guns in my repertoire…

In my bubbly archives, I discovered I somehow still had one bottle of the 1999 Pierre Morlet Brut. With good friends who enjoy good wine, why not pop a cork? They are meant to come out after all, so what more of an occasion do you need? And this wine had already been in bottle for more than a decade. So as the pork tenderloin rested and the cinnamon scented butternut squash mashed potatoes cooled a little, we popped the cork on this bad boy, too. It had a lovely mousse, with just the right amount of toastiness, red and yellow apple fruits, and a lithe lemon cream texture. A wild accent of hazelnuts mid-palate made this wine a favorite among the group.

After savoring Pierre, we finished our bubbly spree with the very dry, mineral-laced Egly-Ouriet Grand Cru Brut. Another winner, we enjoyed the texture of this wine also, with fine bubbles bringing pear and red apple fruit flavors quickly to bear. This wine was particularly memorable for the previously mentioned minerality – a clean, wet pebble/chalky essence. Delicious vin!

Remember, you don’t need an official celebration or Real Occasion to enjoy sparkling wine. It is the most food friendly option available, pairing with every possible food, and delicious all on it’s own. As you begin to dig your heals into 2011, I beg you to take sparkling wine with you on your travels more frequently! Why not make an easy night in with friends that much more enjoyable?

How often do you drink sparkling wine?

Which of these picks gets the most points on your tally sheet?

Head on over to Wicked Local today to get the skinny on this week’s Pinot pick!

Are you familiar with Italian Pinot? Which one have you tried?