Why California Makes Such Great Wine
California is so much more than beaches and Hollywood; pretty much all of the rest of the state is given over to agriculture, mountains and vineyards. What many people don’t realise about California is that it has a diverse range of terrains and climates which, together with the long coastline, make it a winemaker’s paradise!
The mountains, the coastal breezes and the different terrains all combine to make it the perfect place to grow vines.
The Mediterranean climate means a long growing season
Mediterranean doesn’t mean just hot and sunny; this type of climate means that there’s a wet season and a dry season. California only tends to get rain from October to March, which gives the grapes six long months to grow. Young grapes can be destroyed by rain in late spring and early summer, and if mold develops after rain, the vines can rot, which will also destroy that year’s growth. The six months of dry weather means the grapes are pretty safe for their entire growing season. In addition to this, winemakers tend to harvest early to avoid the grapes soaking up the October rains that can dilute the flavors.
The mountains mean different soils and microclimates
California’s mountains act as barriers and wind tunnels to protect the grape regions from potentially damaging extremes of weather. Napa and Sonoma benefit from their mountains, which help to contain early morning mists over the vines, keeping them cool during heatwaves. Then further north, the elevations mean wide temperature shifts between night and day, which slows down ripening and makes for more complex flavors.
Then there’s the old volcanoes and tectonic movements that have led to California’s unique soil characteristics. They have also made microclimates that let grapes grow well in areas that otherwise would be too cold and windswept. Put all this together and you’ve got the perfect environment – or range of different environments – for all the amazing wines that come out of California.
The coastline provides the aircon
California’s huge coastline brings in cool breezes to what would otherwise be a desert region. There’s those morning fogs in Sonoma and Napa that stop wee young grapes from shrivelling, then along the central coast, the cool winds are brought in through the hills to help the Pinot Noir grow like a dream. Perfect!
Don’t Be Scared of Decanting
A lot of wine lovers baulk at the idea of decanting their favourite drink. It’s not so much the act of decanting that sends them into a spin so much as not knowing when to do it and what types of wine to do it to.
It’s actually way simpler than you’ve been thinking – you need to decant wines that are red, old and bold, ideally.
All wines will benefit, or at least not suffer, from being decanted. We don’t just do this to let the wine breathe and all that jazz, decanting also helps us to separate the wine from any sediment that’s collected at the bottom of the bottle.
True, decanting also introduces oxygen, but this is where the anxiety can start to creep in. We’ve all been guilty of opening a bottle of wine and not finishing it, or of leaving a glass unattended on a counter for a few hours, then finding it turned to vinegar. The process that causes this change is oxidation and it starts happening the moment you open a bottle. This is why, to stay on the safe side, you need to decant the wine around half an hour before you plan to drink it and certainly no more than an hour.
Why the old, bold and red rule?
Old and bold wines do well with decanting, but for different reasons. Older wines are decanted to remove the sediment that’s built up over the years. Older reds start to develop sediment after five years or so.
When you’re planning to drink an older red, turn it upright for a day or two so the sediment can collect at the bottom, then shortly before you plan to enjoy it, pour it slowly into the decanter, watching for cloudiness creeping into the neck. When you see this, stop and seal the decanter, which will slow down the oxidation process – older wines are more vulnerable to it.
For bolder reds, you need a bit of oxygen going in, as this can make the flavors and aromas stronger and more identifiable. It also makes the tannins softer, just in case your wine is more aggressive than bold! Young reds like Syrah, Nebbiolo and Cabernet Sauvignon definitely do well after decanting.
How to Make the Perfect Spritzer
Spritzers have been around forever, but for a long time they’ve been associated with mumsy-mums and aged-aunts. However, they’re cool once more, especially if you also add in raspberry coulis or mint leaves or whatever extra touch is in vogue.
The great thing about spritzers is that they’re alcoholic and refreshing. They’re perfect for summer weddings, baby showers or all-day sessions as you are taking in water as well as alcohol, enabling you to stay (relatively) sober and dignified.
How you do it
Use a wine you actually like – don’t think that a spritzer is a good way to get rid of less-than-ideal wine. If the wine isn’t great to begin with then tarting it up with a dash of club soda and peach puree isn’t going to do it any favours. A good wine is only the start, though; you should aim for one with mild tannins, a fruity flavour and strong enough aromatics to hold their own against the other ingredients. Pinot noir, Grenache, Riesling and Sauvignon Blanc are ideal.
If you have to make a load of spritzers, buy a boxed wine, as this means it’s cheaper and you can top up any glasses that have too much soda.
Don’t buy pre-prepared mixes
Very often, pre-mixed spritzers have sugar and all sorts of other compounds added to – ahem – enhance the taste. They also have an equally “tasty” price tag added, which really isn’t justified by the watery, artificial concoction inside the bottle.
Follow the right formula
Speaking of watery, it’s easy to add too much soda, lemonade or fruit juice to your own mixes. You need to find the right combination of the wine, the fizz and the other ingredients. No one flavour should dominate.
You need some kind of measuring cup and use it for all the ingredient. You add the wine to the glass first, then the fruit juice, the puree or the liqueur. Many recipes will suggest half and half mixtures, but you can push this to two-thirds wine and one-third “other” if you can get away with it.
Don’t do diet
Seriously why bother? You’re only adding a small amount of lemonade anyway, so make it work for you, not against you by bringing aspartame to the party. Artificial sweeteners will overwhelm the taste and leave a lingering taste of their own (and not in a good way).
Wines for British Food
You might think that any wine will do if you’re eating British food – it just has to make it bearable, after all…
Well, you’d be wrong, because the UK’s cuisine is surprisingly varied and palatable, as well as quite receptive to wines from all over the world. Here’s a few classic UK dishes that you could make yourself, or try out if you visit Britain in the near future, and their ideal vinous partner.
Smoked salmon
Most smoked seafood is best with lower-alcohol, off-dry wines, so try a Chenin Blanc as this will soften the smoked flavour and work with the saltiness.
Fish and chips
You can’t go to Blighty and not try fish and chips! You especially can’t not try it with a sparkling Chardonnay, more so if it has citrus notes here and there. A sparkling wine will always work well with fried foods because it helps to cut through the grease.
A Sunday roast
The British Sunday roast has it all – meats, vegetables and roast potatoes, as well as Yorkshire puddings. For this hearty feast you need a sturdy Malbec to wash it all down.
Welsh cakes
You can also find these outside of Wales and these sweet, flat, buttery raisin cakes go really well with a Madeira, which brings out the sweetness and the sharpness of the raisins all at once.
Lancashire hot pot
You might be surprised to find that this lamb (or sometimes mutton) dish works really well with a Chardonnay, but it does. The hot pot is actually quite a delicate affair, with sliced root vegetables and potatoes, as well as a thin sauce, covering the lamb. It’s filling, but not beefy (obviously), so an oaky Chardonnay is ideal.
Braised lamb shank
A braised lamb shank is often served with creamy or masala potatoes, as well as a thick sauce and crunchy seasonal vegetables. To stand up to this hefty dish, you’ll need a fruity red Zinfandel to both bring together the different elements while holding its own against them.
The Best Wines for Middle Eastern Food
One of the most noticeable things about Middle Eastern food is that it usually comes in lots of forms, all at once, like a Mesopotamian mezze! There’s all sorts going on, with many textures and tastes on offer in whatever combo you want.
This can make things complicated if you try to pair a couple or more wines with the varied repast. It’s better to make things simple and go for the common denominator of a refreshing sparkling white, as this will work with all the different flavors. It’ll cut through the olive oil, wash away the saltiness and soothe the heat. Perfect.
Try a Chardonnay
Chardonnays tend to be more acidic, so if you’re not into fizz, you’ll find it works just as well to complement and (in some cases) tame the flavors. It can be quite complex, with lemon and flowers going on, which is just perfect for Middle Eastern dining.
What to pair with other Middle Eastern classics
Hummus
You can’t do Middle Eastern without hummus and this chickpea paste’s earthy but complex taste needs something to compete with it, like a fresh, sprightly Californian Sauvignon Blanc.
Grilled or slow-cooked lamb
More rich, earthy flavors here, but with lamb you need a red. Lamb and Syrah are perfect partners, with the hints of spice and pepper in the wine working well with the seasoning in the lamb. The wine should also serve to cut through any fattiness.
Any eggplant dish
Eggplant has an underlying bitterness to it which always comes through despite the smoothness of the baba ganoush. Rather than hide from it, you should pick it out some more with a Gewürtztraminer as this wine also has a bitter undertone. It also has a slight spiciness to it that’ll go well with ras-el-hanout or harissa dishes.
Back to the hummus
You may be serving hummus as the main attraction or as the anchor to your table, in which case, put it first when you come to choose your pairing.
Tips for Safe Drinking in Hot Weather
Summer is well and truly here and if you have a season of weddings, christenings, barbecues and garden parties to look forward to, you should face them knowing how to drink alcohol in hot weather and stay safe and well.
Know your limits
People drink more alcohol in the summer – the nights are longer, there’s more social events and it’s just great to round off a day with a cold beer or Pinot Grigio on the porch, right?
The US has guidelines for safe drinking and the lower risk guidelines say that women shouldn’t have more than one drink a day, and men no more than two. This is the lower guideline, however, with the other guidelines stating that three or four drinks every now and again won’t do any harm. If you know you’ll be partying on two nights in one week, avoid alcohol the rest of the time.
Drink lots of water
Alcohol is a well-known diuretic – it stimulates the kidneys, making you go to the bathroom more. With each gram of alcohol, you lose an extra 10ml of water.
Alcohol can also make you sweat more, which helps to dehydrate you, so the combination of more bathroom trips and sweating can leave you dehydrated. Dehydration can cause severe headaches, nausea, dizziness and disorientation. It also concentrates the alcohol in your bloodstream, which can be dangerous and even fatal. At the very least, it can give you a killer hangover, so drink water or a soda in between each alcoholic drink.
Don’t drink and drive
This doesn’t just mean leave the bar and drive home. You need to be careful the next day, too. It takes one hour for you to process alcohol, so if you get home in the wee small hours, don’t assume that five hours’ sleep and a gallon of water will take you under the limit, as it may not. Calculate how many units you’ve had and start the clock after your last drink, not your first, just to be safe.
Don’t swim
A cool dip might seem ideal on a hot day, but it becomes dangerous if you’ve been drinking, with alcohol involved in many drowning deaths.
You can be less inhibited after drinking, which can make you take silly risks and alcohol can also make your reactions slower once you get into trouble.
Try a mocktail
Try a fancy alcohol-free drink once in a while to keep your fun and fluid levels up. Lots of bars now have “virgin” cocktails and it’s easy to prepare your own at home.