Category Archives: Veneto
Here I would like to introduce you to a new series of posts called ‘Interesting Wine Facts’. This is where I will share a few interesting facts that I’ve learned about wines recently. So without further ado here’s fact #1.
FACT #1: Red wine should be served at a temperature of 65 degrees.
Most people have heard that red wine should be served at room temperature and never put in the fridge. The fact is that in the old days in European wine country that was indeed true and for the most part is still true however, ‘room temperature’ there is different then say here in Florida. If I serve my red wine at room temperature you’re going to get a nice hot wine most of the time.
The fact is that it is best to serve wines at their suggested temperature rather than some arbitrary, nondescript instruction of ‘serve at room temperature’. The actual serving temperature for most red wines is 65 degrees F. If you are in a cooler climate you probably can achieve that by leaving the wine at ‘room temperature’ but if you’re in a warmer climate it’s perfectly okay to put the bottle in the refrigerator for an hour or so, use a bucket of ice to chill it for 15 to 20 minutes, or any other method to get it to reach its optimal temperature. No one is going to take your head off for doing that especially if they really know their wines.
I am not going to pretend to even know the slightest thing about picking wines to match specific foods. Currently I go with an innate knowledge and trust that it’s going to guide me to the right wine/food pairing. Sometimes it works and sometimes it doesn’t. This time however it worked wonderfully well if I do say so myself.
This Pinot Grigio from the Veneto region of Italy was the perfect pairing for the recipes I choose for Christmas dinner. Last week my good friend, Camille, of ‘Camille Cooks’ posted a recipe called Chicken with Cornbread Stuffing and Sherry Pan Sauce and she paired it with another recipe called Broccoli-Cauliflower Casserole with Rye Crumb Topping and I was drooling with anticipation to try it. So I printed out the recipe and made my shopping list and headed off to the grocery store with only a vague idea regarding the wine I would serve with it. I was determined to pair it with a white wine which is very rare for me. (Hello, remember me? Red wine girl?)
After gathering all the ingredients need to make my fabulous dinner (I changed the original recipe a smidgen because I am a vegetarian so the chicken was replaced with a vegetarian version of chicken and I dropped the caraway seeds because I’ve never been fond of them. 🙂 ) I set off to the wine section to see if I could find not only a decent white wine to go with it all but I also wanted an organic wine. Yes, I am challenging myself now but that’s what it’s all about right?
You see my other half tends to get a really bad headache from wines and I was set on finding out if it could possibly be due to the sulfites in regular wines. Organic wines have little to no added sulfites. All that are in organic wines are the naturally occurring sulfites. We’ll get back to my other half and my experiment on him in a bit.
So in the wine section I found this bottle of Candoni Pinot Grigio 2009 from Italy. I know that in the past I’ve like Pinot Grigios better than any other white wine so I went with that. I figured for $12.95 what did I have to lose, right?
Well, I was really pleasantly surprised with this wine. I can only describe it as very crisp, clean, and citrusy which is exactly what our meal was asking for. It was a nice light wine that completely complimented our meal but it could absolutely stand on it’s own as well. (I had a glass on it’s own after the meal….you know….to test it…yes, that’s what I was doing….testing whether the wine could stand on its own. 🙂 )
Now the bottle says that the wine is ‘made with organic grapes’ which means that it might not be 100% without added sulfites but it’s pretty close. I was pleasantly surprised that this organic wine could be so good.
As for my other half, he did really well with the wine. He drank two glasses of it, which for him is a lot, and didn’t really get a headache. He started to get a slight headache many hours latter but I am not convinced it was because of the wine due to two things. One, he’s had a slight headache due to a stiff neck and two, it happened so much after the fact that I am not sure there’s a true connection. So I’ll just have to experiment on him again. I’ve already got a biodynamic red wine with his name on it in the good old wine rack so stay tuned for that.
Anyway my overall impression of this wine is that it’s really crisp, clean, and citrusy. It would compliment any meal with chicken, fish, or even a tofu or pasta dish with a lemon-butter sauce. It would also be a nice wine to serve with a cheese platter in my amateur opinion. I will definitely buy this wine again and for now I have to rate it as my favorite white wine. There I’ve said it! I really like this white wine!
Buzz factor: 5, it’s a nice light wine with a bit of a buzz to it but not overwhelmingly so.
Overall impression: A very nice white wine that I would be happy to have share space in my wine rack with my beloved reds.