Albarino

Wedding Wines

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wine.comTis the season for love, laughter, beautiful brides, handsome grooms, breathtaking venues, delicious food and inevitably bad “banquet wine!”  I am always amazed at how many brides obsess over every detail from the gown to the flowers to the photographer to the caterer, but when it comes to the wine selection, it’s usually a complete afterthought. Did you know that wedding wines can be affordable and delicious?! It’s true! I have been to so many  weddings where I end up drinking club soda or a beer  because the wine selection may as well be alcohol-infused cherry cough syrup.  Ladies, you deserve better and so do your guests.

One of my recent clients really wanted to serve Veuve Clicquot for the wedding toast, however the venue had a very steep mark-up on that bottle. Let’s keep things in perspective, your guests will most likely never see the bottle of bubbly. The venue or caterer typically pours the sparkling in the back and hand-delivers or tray-passes the flutes to your guests. There are some amazing bottles of Champagne and other sparkling wines around the world that won’t break the bank.  By selecting a lesser known and equally delicious Champagne, I was able to save the bride more than $1,200, just on the sparkling selection alone. I love Veuve. It’s a great choice, especially when budget doesn’t matter, but it’s like buying a high-end car, you are paying for the name. Why not save a special bottle for toasting in your honeymoon suite instead. 

For the toast, why not choose a Cremant, Cava, Sekt or American bubbly? No need to stress out over this, I am here to offer some tips on selecting the perfect wedding wines for the most important day of your life. I also offer bridal consulting services, if you need some personal guidance! After all, every detail really does matter.

Sparkling – Sparkling wine is produced around the world. If you’re looking for a budget-friendly alternative to Champagne look for a Cava, Sekt, Cremant or a great bottle of American bubbly. Here a couple of my favorite bottles under $30.

Here are some great white and red ideas for food friendly varietals to serve at your wedding:

White Wine – Believe it or not, you don’t have to serve a Chardonnay at your wedding. While it’s the most planted white grape in America, the quality level varies greatly! It is one of the world’s most manipulated grapes. Truth be told, it’s difficult to find an astounding thought-provoking delightful Chardonnay for under $25 bottle. The budget wines boasting bare feet and fuzzy animals are not varietally sound and don’t resemble anything near a true Chardonnay. Why not be creative and serve a crisp, refreshing Albarino or Soave? Most people will ask for white or red, it’s that simple. Just because your great aunt only drinks white Zinfandel or your neighbor only drinks Chardonnay, don’t cater to one guest! If the wine is delicious and it works with the food and the season, they’ll love it. Trust me!

  • Off-dry Riesling – A touch of residual sugar and intense acidity make this an incredible versatile wine with an array of dishes from a raw bar to soups to salads to spicy dishes.
  • Albarino  –  A  briny, crisp and delightful white offering floral notes or gardenia, white peach and citrus makes for a great choice for spring and summer weddings.
  • Soave – A fabulously fun alternative to Pinot Grigio. This wine made from the Garganega grape hails from the same region in Italy, but has a bit more personality than the run of the mill Pinot Grigio. Dare to be different, your guest will thank you for it. Think hors d’ouevres, salads, vegetarian and seafood courses

Red Wine – I like to opt for a lighter, fruit forward red for wedding wines when possible. They tend to be more versatile with a wide selection and they have less tannins, which stain your teeth. I am just thinking about your photos here!

  • Pinot Noir – Pairs equally well with beef tenderloin and mushrooms as it does with salmon. This thin-skinned grape offers bright acidity, moderate tannins and tends to boast bountiful aromas of red berries, currants, cranberries, with hints of earth, spice and mushroom, depending on where it’s grown. Looking for values? Try a Village Burgundy, Spatburgunder, or Chilean Pinot Noir.
  • Pinot Meunier – It’s one of the three grapes allowed in Champagne production and it’s one of the most widely planted grapes in France. It’s a unique and great alternative to Pinot Noir.
  • Beaujolais – This lovely wine produced from the Gamay grape is best served with a slight chill. It’s just as versatile as Pinot but a little more fruit forward and laid back.

If you are interested in learning more about my bridal consulting services, send me an email at [email protected]. I would love to hear from you. Here’s to many years of wedded bliss and great wine!

Cheers,
Crystal

Top 5 Wines to Pair with Salad

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Salads can really pose a challenge when it comes to wine pairings. There are many components to consider when selecting the perfect wine for that bed of greens. For example, spicy greens like arugula and bitter greens like radicchio can create havoc with the flavor profile of a wine. A good rule of thumb is to stick with an unoaked, light to medium dry or off-dry white wine or rosé with vibrant acidity. This style will complement almost any salad. You want a wine with good acidity to mirror the acidity of the salad dressing. If you really enjoy an oaky Chardonnay, make sure to pair it with a neutral green like green leaf or romaine and top the salad with a dense, rich protein like lobster, crab cakes or roast chicken.

Here are my top 5 wines to pair with salad:

1. Sauvignon Blanc – This is a popular grape that grows well across the world.  The typical flavor profile of this varietal includes notes of bright citrus, tropical fruit, gooseberry, fresh cut grass and asparagus. If you are searching for a wine with more citrus aromas look to New Zealand. If you love a Sauvignon Blanc with stony minerality, reach for a Sancerre from the Loire Valley.  This is a great selection for salads topped with goat cheese or shellfish.

2. Riesling – An off-dry Riesling is one of the most food-friendly wines on the planet. This works particularly well with a southwest salad, spicy thai salad, seaweed salad, crab salad and bitter greens. A touch of sweetness is a nice counterpoint to endive and radicchio.

3. Albarino – This is a refreshing alternative to Pinot Grigio and Sauvignon Blanc that hails from Rias Biaxas, Spain.  Albarino is a soft, feminine wine that often exudes exotic floral notes of jasmine, bright citrus, tropical and stone fruits along with a touch of salinity that comes from the terroir along the Atlantic coast of Spain.

4. Rosé  –  A mineral driven dry rosé is the perfect partner with greens drizzled with raspberry vinaigrette and fresh berries. Many rosés boast juicy berry aromas and have vibrant acidity.

5. Pinot Grigio/Pinot Blanc – When in doubt, grab a glass of light, crisp and refreshing Pinot Grigio or Pinot Blanc. These wines tend to be simple and straightforward with notes of lemon and pear and refreshing acidity. Pair this with a greek salad with feta and lemon vinaigrette.

Sautéed Shrimp & Albarino

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Sautéed garlic shrimp paired with a crisp refreshing Albarino from the Rias Baixas region of Northwest Spain. Albarino is an indigenous varietal to Spain, most are fermented in stainless steel. It’s one of my go to summer wines. They offer a tremendous value and they come alive with white flower, bright citrus and a touch of brininess due to its proximity to the Atlantic Ocean.  This is one of the quickest and easiest dishes to pull together, for those of you in a time crunch. Try one of these outstanding Albarino’s with sautéed shrimp, fish tacos, and an array of seafood dishes.

Recommended Producers

Burgans Albarino, Rias Biaxas, Spain (SRP: $13)
Martin Codax Albarino, Rias Biaxas, Spain (SRP: $15)
Pazo de Senorans Albarino, Rias Biaxas, Spain (SRP: $20)

Recipe: Sautéed Garlic Shrimp (Serves 4) 

Ingredients

1lb shrimp 16/20 count (peeled & deveined)
1 tbsp. olive oil
1 tsp. crushed red pepper
3 cloves garlic (minced)
1 lemon juiced & zest
1/2 pint cherry or grape tomatoes, cut in half (optional)
5 oz. of spinach (optional)
1/4 cup white wine (Albarino, Sauvignon Blanc or Pinot Grigio)

Directions

In a large saute pan, heat olive oil and add shrimp. Saute shrimp and cook for about 4 minutes, turning half way through. Remove with slotted spoon into bowl. Set aside. Add garlic and crushed red pepper and cook for about 30 seconds to release aromatics. Add white wine, tomatoes, spinach and cook until spinach wilts. Add shrimp back to pan with lemon juice & zest until the shrimp is heated through.