PINOT GRIS

We had an experience this week that pointed up just how difficult is the art (or impossible the pretense, depending on your point of view) of wine and food pairing.



Our plan was to conduct an experiment in “matching” and “contrasting” wine and food.

COZY UP WITH PINOT NOIR
Ann Pemberton  January 4, 2008

It’s for white wine drinkers, too.

As snow falls (and falls and falls!) and temperatures drop, some of my white wine drinking friends have asked about red wines they might like. Red wine sounds more warming at this time of year, more suited to the hibernation spirit. My wine of choice for these folks is Pinot Noir. Because Pinot Noir has more acid and less tannin than most red wines, it is more likely to appeal to a palate that generally prefers white wine.  It also usually has lighter body or “mouthfeel” than red wines.

What does it taste like?

So it’s holiday season, and that means I’m planning  lots of celebrations: a large gathering of friends and colleagues at home, restaurant dinners with out-of-town visitors and with a group of fellow foodies, someone’s birthday party, gifts for some special friends and business associates, an elegant family dinner and several festive lunches.

So how do I match the wine with the event?

Resident Wine Expert Ann Pemberton offers some advice about where to begin learning about the finer points of choosing and enjoying fine wine. 

In upcoming articles Ann will be bringing you insights on wine selection, wine culture and things to know when purchasing wine for yourself or for others. Ann also holds exclusive wine tastings around the state.  Be sure to sign-up for our wine newsletter to receive an invitation along with Massachusetts'  wine newsletter with top promotions from best wine specialists in our state.