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?

I never really thought there was such a thing as a “perfect” wine. Sure, there are different ‘categories’ of wine consumption, from the nature/scale of an event in terms of fanciness, food (or not) involved, etc. to that 1 magical bottle that lives forever in your mind. But last weekend I truly think I happened upon a white wine that is a realistic kind of perfect – for any occasion, any time of year, with any group of friends, with food or without.

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?

Ever grown particularly attached to a particular vintage of a particular wine? The good (and sometimes sad) news about wine is it is often changing! It is not a genre where you can rest on your laurels; the juice will run out – and the best ones often do sooner than later. Fortunately, this reality is part of what makes wine romantic. Nostalgia is a big part of the wine equation!

Pop on over to Wicked Local today to read about my recent experience tasting two vintages of the same wine. (The outcome might surprise you!)

Which wine changed vintages – and lost your affections as a result? Which wine offers a comforting consistency year to year?

It’s not often I talk about what I consider “main stream” wine: wine you can get just about anywhere, no matter how large or small the shop.  In our case, we are so small every wine slot counts. We have to be even more choosey when it comes to our selection. We are equally careful not to pack our shelves with things you CAN, in fact, get anywhere; our brand is built around finding unique, harder to find, boutique selections.

Except when it comes to the Kim Crawford Sauvignon Blanc. This is a wine I have no issue ‘giving up’ a slot to. I think it is absolutely delicious. The fact that the price came down a couple of dollars this year makes me even more gleeful about it – it was pushing my limits previously at $19.99.

I had the pleasure of meeting the man behind the magic, Mr. Crawford himself, just about a year ago. I tasted through every wine available in the MA market. And there are a LOT. I could appreciate and enjoy most, with a couple of rare exceptions that were just a bit too weird, honestly. Yet at the end of the day, for the value, I still think the basic level Sauvi is the way to go.

It offers up a beautiful bouquet of gooseberries, sunflowers and freshly cut grass. The palate is rich for a Saugivnon Blanc – maybe at a 4 on a scale of 1 to 10, 1 being water and 10 being a glass milk. The gooseberry, pink grapefruit, lemon-lime and grassy flavors coalesce in your mouth. I particularly enjoy the somewhat briney, sea-like and deliciously long finish.

Try pairing this bad boy with any kind of fish, summer salad or… grilled chicken. Just a couple of days ago I whipped up a quick, off-the-cuff recipe of grilled chicken (marinated in plain yogurt, paprika and a dash of red pepper), topped with a soft nectarine salsa. Stupendous.

This is a New Zealand Sauvignon Blanc with flare. Lots of it.

How does the Kim Crawford Sauvignon Blanc stack up in your wine world?

I can hardly believe it is already June – 6 months of 2009 are behind us and only 6 more to go!  Time to officially get our beach chairs out of storage and fill up a second propane tank as “back up” for those terrific nights of grilling ahead. The only thing needed is a few good ideas for what to uncork this month…

Head on over to Wicked Local today to get the skinny on four great wines you should give a (s)wirl. Some are a party all in themselves; others will help get it started (without breaking the bank).

What other wines have you tucked into this month? Any destined to become your official summer “house” wines?