Thursday, May 31, 2012

Deeply In The Pink

As we ooze into the sultry summer here in the beautiful South, more and more wine lovers are realizing the perfection of dry, crisp rosé with almost any dish you can create.  This recent pairing of homemade pizza with Lioco rosé was stellar. 
First a word about Lioco Wines.  A collaboration between two smart guys, Matt Likklider and Kevin O'Connor, Lioco is their ode to super-clean wines that show their true character, as well as some little-known grapes. 
The 2011 Indica rosé is a new direction with a new winemaker, John Raytek. 100% organic Carignan is the grape. It's crisp acidity, delicate floral nose, and haunting flavors of wild strawberry and mineral where a perfect counterpoint to our hot-off-the-grill pie with fresh mozzarella, olives, sliced tomato, Vidalia onion and fresh basil. 
By the way, they didn't make a lot of this wine.  So don't dawdle.

Tuesday, May 22, 2012

Return to the Blogosphere

After a year-and-a-half hiatus it's time to return to the joy of food and wine.  An action packed stint with pH Wine Merchant has come to an end.  The one thing sorely missed during that period was writing about wine instead of constantly talking about it.  The power of the written word cannot be overstated.  So let's get to it. 
Condrieu.  What more profound wine could there be to jump start the soul of a wine geek?  In this instance, it was a coveted, cosseted bottle brought back from the source. 
On a marvelous Rhône trip sponsored by InterRhône and the French Wine Society several of us scored some bottles from Condrieu master Georges Vernay.  The 2009 Les Terrasses de L'Empire has ethereal aromas of fennel, lemon curd, spring flowers and peach nectar. Flavors of apricot and honey glide into a tang of minerality and lanolin, in a good way.  This bottle was hauled back in Fall 2010.  We opened it  recently. It was golden and gorgeous.   And we set up a do-it-yourself taco bar to go with it.  Fresh chopped tomato, peppers, pintos, grated cheese, pico de gallo, cilantro...that's all.  Clean and simple.  The spice of the pico paired beautifully with the peppery finish on the Condrieu.  Does it sound like sacrilege to put street food with fancy wine?  Think again.  Give it a try.