Riesling

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 events@foryourloveofwine.com. I would love to hear from you. Here’s to many years of wedded bliss and great wine!

Cheers,
Crystal

Chinese Food & Wine Pairings

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Chinese food is perhaps one of the trickiest types of cuisine to pair with wine, but there are a few tried-and-true options that won’t disappoint. Chinese food covers the entire spectrum of flavors, from sweet and sour chicken to the slightly spicy General Tso’s chicken all the way to spicy Hunan beef with lots of dried chilis.

Since Chinese food is meant for sharing, there’s a very good chance you may have all of those flavors on your plate at the same time, which can greatly impact the wine in your glass. My top choice for versatility is an off-dry Riesling. The mouthwatering acidity is perfect with all the oil used in Chinese cooking and the lower alcohol in Riesling won’t exacerbate the spice in those hot dishes. In fact, it will provide a nice cooling agent for your palate.  A Gewurtztraminer can also work quite well with mild spices. Now, I know what you’re probably thinking – Riesling and beef? Yes, it can work quite well together, because we are taking all of the other flavors into considerations with this pairing.

A dry to off-dry rosé comes in next on my list for Chinese food pairings. The vibrant fruit flavors and refreshing acidity are a great bridge wine that works quite well with a myriad of flavors and foods. It has kind of a laid-back personality and won’t compete for top billing against your meal. Try the Von Buhl Spatburgunder (Pinot Noir) Rosé (SRP: $18) out of Germany. Von Buhl also makes an excellent Sekt (sparkling Riesling), which brings me to my next choice – sparkling wine.

A great sparkling wine with a touch of residual sugar like a German Sekt or Vouvray Demi-Sec from the Loire Valley of France are simply perfect. The saltiness in the cuisine brings out the fruit notes in the wine and the bubbles act as an intermezzo of sorts, gently cleansing your palate in between bites.

Recommended Producers (Everyday Rieslings)

High-Def Riesling, Mosel, Germany (SRP: $12)
Dr. Loosen “Dr. L” Riesling, Mosel, Germany (SRP: $13)
Kung Fu Girl Riesling, Columbia Valley, Washington, USA (SRP: $14)

Pulled Pork Sandwich & Riesling

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Why not add a little class to your next BBQ sandwich with a great glass of wine? If you think wine and bar food don’t belong together – think again! North Carolina vinegar-based BBQ requires a more subtle wine pairing than it’s Kansas City counterpart. One of my favorite, unconventional pairings with a pulled-pork sandwich piled high with cole slaw is an off-dry Riesling. Yes, you read that right! Think about it for a moment. What is one of the all-time favorite drinks in the south? Sweet tea. The off-dry Riesling acts as a slightly sweet balance to the vinegar and touch of spice in the BBQ. The piercing acidity in the Riesling mirrors the mouthwatering vinegar notes in the barbecue.

This pairing was discovered last summer when I was challenged by Doughties Barbecue to find the perfect pairing for a wine festival.  This was hands-down the surprise hit of the day! People were coming back to me for more of this delicious pairing. Doughtie’s delivers to your door, so why not place an order of their delicious barbecue and grab a bottle of Riesling for a super easy meal. Check it for yourself and find out what all the fuss is about!

Recommended Producers (Under $15) 

Super Bowl Pairings

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Beer may be the beverage of choice for the big game, but wine can add another dimension to all of those culinary treats.

To create some exciting Super Bowl pairings, keep things simple and budget friendly by sticking to three options. A dry sparkling, an off-dry white and a fruit forward full-bodied red will provide the perfect pairings for many common Super Bowl snacks.

One of my all time favorite pairings with fried food is sparkling wine. The bright acidity and bubbles provide the perfect foil for salty treats.  An off-dry white like a Riesling will cover the spectrum of seafood and spicy dishes and a hearty fruit forward red wine like a Zinfandel will work magic when paired with meaty, savory dishes.

Since this weekend is all about American football, here are a few patriotic wines (under $25) to have on hand for the big game that will pair perfectly with everything on your game day table!

SPARKLING – Recommended Producers: Gruet Brut Blanc de Blanc, Roederer Estate Brut & Gloria Ferrer Brut Blanc

  • Hot Wings w/Blue Cheese (Super spicy wings call for a sweeter sparkling)
  • Chips & Dip
  • Assorted Cheeses
  • Charcuterie
  • Potato Skins
  • Deviled Eggs
  • Popcorn

 

RIESLING – Recommended Producers: Eroica, Kung Fu Girl & Chateau Ste. Michelle

  • Shrimp
  • Nachos
  • Seven Layer Dip
  • Vinegar Based BBQ
  • Ham & Pineapple Pizza
  • Guacamole
  • Fruit Salads
  • Chicken Satay 

 

ZINFANDEL – Recommended Producers: Federalist, Sobon Estates & Hendry “HRW”

  • Meat Lovers Pizza
  • Burgers
  • Ribs
  • Short Rib Sliders
  • Roast Beef Sandwiches
  • Smoked Mozzarella stuffed Meatballs

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.

Christmas Pairings

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Now that your Christmas shopping is “hopefully” finished, it’s time to turn your attention to the holiday feast.  As you plan your perfect meal, don’t forget about the wine! The right wine and food pairings can turn your meal from good to great! Since there are so many traditions this time of year, I chose some popular meals and provided some great Christmas pairings that will please even the pickiest palate at your dinner table.

Beef tenderloin with a Bordeaux reduction served with a side of lobster mac and Maytag blue cheese is a stable in our house for Christmas dinner. It’s the best surf and turf you will ever eat! Since tenderloin is a leaner cut of beef, you want to choose a wine with  moderate tannins. A wine too tannic will overwhelm the palate. However, the creaminess and higher fat content in the mac and cheese will give you a little more flexibility.  A left bank Bordeaux would be an awesome choice to play off the flavor notes in the reduction.  A Napa Cabernet Sauvignon with a little bit of age is also a perfect dancing partner for this dish (tannins mellow with age).  Some of my favorite California Cabs with this dish include Jordan, Cade, Pride Mountain and Stag’s Leap Artemis.  Other red options include a Syrah, Chateuneuf du Pape or even a well balanced Zinfandel like Grgich Hills, Rafanelli or Robert Biale’s Black Chicken out of California.  The Zin works particularly well if you do a pepper crust on the tenderloin. The Cab is amazing with an herb crusted tenderloin.

When it comes to ham, there are a few options that make outstanding pairings.
For white options, choose an off-dry Riesling or a Gewürztraminer. These options work particularly well with a maple glazed or honey ham. These varietals offer the perfect foil for the salty ham. The saltiness brings out the fruit notes in the wine and the vibrant acidity found in these two varietals is the perfect palate cleanser.  Adding a pinch of clove to the maple glaze will bring out some of the sweet spice notes in the Gewürztraminer. If you prefer red, Cabernet Franc and Pinot Noir are excellent choices.  The red fruit notes of both varietals play well off the sweet notes of the maple glaze. The Trimbach Gewürztraminer is a great choice and easy to find.  The Dr. Loosen “Blue Slate” Riesling  or the “Dr. L” out of Germany is a great value friendly selection. If your looking for something a little more elegant look for a Grand Cru Alsatian Riesling. When it comes to Cab Franc, Virginia is offering some great selections from Barboursville, Fabbioli and Chatham Vineyards or try a “Chinon” from the Loire Valley of France.

Braised short ribs with porcini risotto is another great holiday meal. Nothing says warm, cozy and satisfying like this dish. You want a hearty wine to stand up to this meal. Consider keeping with tradition and choose an Italian red like a Brunello, Chianto Classico or Barbaresco. The high acidity and high tannic structure in these wines provide the perfect counterpoint to the weightiness of this fabulous meal. Antinori, Banfi and Pio Cesare are all excellent producers of Italian wines.

 

Lamb chops or leg of lamb marinated with fresh herbs (rosemary  & thyme) and garlic is also an elegant option for Christmas dinner.  I like an earthy meaty wine like a Syrah or Cotes du Rhone from the Rhone Valley of France with lamb. You can also opt for a Barbaresco from Piedmont, Italy or you can’t go wrong with a classic Cabernet from Napa.

Again lamb is a leaner cut of meet, so look for wines with a little age on it for mellower tannins.

If you’re preparing venison for dinner, a Chateauneuf du Pape or Red Burgundy (Pinot Noir) is an excellent choice. And if you are opting for turkey, check out our Thanksgiving wine pairings for some great ideas under $30.

Once you have selected the perfect wines, make sure to serve them at the proper temperature and don’t forget to decant your red wines for 30 minutes to an hour before the meal! It will make a big difference in the flavor profile. Decanting will also mellow out the tannins.  Check out the 20/20 rule for achieving the perfect serving temperature.

So now that your shopping is done, presents are wrapped  and your menu is planned, kick back with a great glass of vino. You deserve it. Happy Holidays!

 

 

 

 

Thanksgiving Wines: Top 10 Under $30

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Selecting the perfect Thanksgiving wine doesn’t have to be a source of stress and it doesn’t have to break the bank.  Consider starting your festivities with a sparkling rosé as an aperitif and then opt for a white and red option for your main course and let your guests decide what pairing they enjoy the most.

When it comes to selecting the wines, look for a white wine with moderate to high acidity like a Riesling or minimally oaked Chardonnay to cut right through the gravy and cream sauces. You also want something with some structure to stand up to the heavier dishes. When it comes to red wine, opt for a fruit forward like a Beaujolais or Pinot Noir with moderate tannins. Keep in mind, turkey is a blank canvas and pretty lean, so something too tannic will compete against the food. Even an aged Cabernet Sauvignon can work well, since the tannins have had a chance to mellow. After you have spent all day in the kitchen, the last thing you want is for the wine to overpower your meal. You want the wine to become a vinous highlighter working in concert with every dish, not competing for top billing!

In my top 10 under $30 list you’ll find a couple of classic selections from around the world and a few hidden gems that will please even the pickiest palate. I encourage you to drink outside the b0x and explore a new wine this holiday season. Cheers!

Sparkling 

Gruet Brut Rose, New Mexico, USA – SRP: $16.99

This is hands down one of the best sparkling wines for the money. Aromas of rose petals, juicy strawberry, raspberry, cherry, cranberry and fresh baked danishes give way to a fruit forward palate with refreshing acidity.  Serve this as an aperitif or keep it simple this year and select this wine to serve with everything on your Thanksgiving table. The sparkler is made from 100% Pinot Noir and will be a real crowd pleaser!

Schramsberg Blancs de Noir, California, USA – SRP: $30

America’s oldest sparkling wine house never disappoints. The Blancs de Noir is a perfect choice for any celebration. This sparkling wine is made in the traditional method with a blend of 85% Pinot Noir and 15% Chardonnay.  Aromas of  meyer lemon, peach, raspberry, toasted hazelnut and fresh baked croissants dance in your glass. The palate boasts layers of delicious candied pineapple, crystallized ginger, and sweet citrus notes with a fine bead and refreshing acidity.

Whites 

Hi-Def Riesling, Mosel, Germany – SRP: $16

It’s time to rethink Riesling this holiday season. Riesling is one of the most versatile wines on the planet and a no-brainer when you have many layers of complex flavors on your dinner table.  The high acidity and low alcohol content offers a nice counterpoint to many dishes.  This off-dry wine has layers of jasmine, bright citrus and juicy stone fruit on the nose followed by a hint of spice. The palate echoes the flavor profile and adds a burst of vibrant acidity and a touch of residual sugar. Other Rieslings to consider in this price point are the Dr. L Riesling from Dr. Loosen and the Kung Fu Girl Riesling out of Washington State.

Michael Shaps “Spring Meadow Mountain” Chardonnay, Monticello, Virginia SRP: $24

Yes, you read that right. A Virginia Chardonnay! Michael Shaps has garnered a reputation for being one of the top winemakers in Virginia and his Chardonnay from Wild Meadow Vineyard does not disappoint. Complex layers of  sweet meyer lemon, baked apple, pear skin, hazelnut and kettle corn dance in your glass. The palate echoes the aromas and adds a touch of sweet spice and toffee. The wine has a creamy mouthfeel, refreshing acidity and a long lingering finish. Read my full review on the Michael Shaps Chardonnay here.

Jefferson Viognier, Monticello, Virginia – SRP: $26

Viognier is an excellent choice for Thanksgiving. It’s an exotic aromatic white grape that has the floral characteristics of a Riesling and the body of a Chardonnay.  Viognier loves exotic dishes like Thai and Indian food, but I really find it works well with many of your Thanksgiving side dishes. This is an aromatic wine with notes of sweet jasmine, honeysuckle, nectarine, candied lemon, tangerine zest and tropical fruit.  The palate echoes the aromatic profile and finishes with hints of cardamom, ginger and white pepper.  This medium bodied wine has a round mouthfeel, good balance and a soft lingering finish. It’s a real crowd pleaser. Jefferson sells out quickly, you may be able to find a bottle at your local wine shop in Virginia. Other great alternative include the Michael Shaps, Chrysalis and Veritas Viognier. Read my full review on the Jefferson Viognier here.

Reds & Rose

Von Buhl Spatburgunder, Mosel, Germany – SRP: $20

Spatburgunder is the German name for Pinot Noir, This is a cool climate Pinot at its best. The Von Buhl boasts  floral aromas of violet, bright red berry flavors of strawberry, raspberry and cranberry and a touch of mandarin zest lead to a palate bursting with red fruit, lively minerality and piercing acidity.  This wine is the perfect compromise for the red & white lovers in your life.

Barboursville Cabernet Franc Reserve, Orange County, Virginia, USA SRP: $24

Did you know that Cabernet Franc is considered the Pinot Noir of Bordeaux? It’s also a parent grape to the more robust Cabernet Sauvignon. Cab Franc is a lighter and more herbaceous often giving off hints of raspberry, plum, violet & sage.  The Cab Franc Reserve from Barboursville is one of the best examples of this grape in the United States.  Aromatic layers of plum, raspberry, cherry, cedar, cigar box, dusty violet, sweet spice and a touch of sage are inviting to your senses. The palate is well integrated with velvety tannins and long lingering finish.  This is a perfect companion paired with sausage, sage & cranberry stuffing!

Jean Marc Burgaud Morgon,  Beaujolais, France – SRP: $25

If you think all Beaujolais are simple and a little too fruity, think again. While Beaujolais Nouveau is designed to be a drink now proposition, the Beaujolais Cru’s can be mind blowing with layers of complexity. Beaujolias is a region located in southern Burgundy. The wines from this area are made from the Gamay grape. When searching for a Beaujolais, look for appellations on the label like Morgon, Fleurie or Cote de Brouilly. You’ll find great quality in the $20-$25 price point. If you want a splurge, seek out a selection from the Moulin-Vent appellation.

This fruit forward wine has aromas of juicy red berries, cherry and candied notes with hints of graphite on the nose.  The palate is bone-dry and filled with intense red fruits, vivid minerality and soft lush tannins.

Siduri Pinot Meunier, Sonoma California, USA – SRP: $25

Pinot Meunier is part of the holy trinity of grapes allowed in Champagne along with its distant cousin Pinot Noir and Chardonnay.   This is an excellent alternative to Pinot Noir. Domaine Chandon from Carneros also makes a lovely version!

The Siduri offers aromas of juicy red fruits that are followed quickly by a meaty, earthy characteristic with hints of smoke, anise and mushroom. This is a medium bodied wine with good acidity, soft tannins and a lingering finish.

Hendry Zinfandel (Block 7 &22), Napa Valley, California, USA – SRP: $30

If you are searching for a bolder option this year that won’t overpower your meal, consider this great Zinfandel from Hendry Vineyards. They have been producing wine in Napa for more than 70 years and they do an exceptional job.  This is such a warm, inviting wine with fruit forward aromas of juicy berries, cherries, plum and vanilla bean followed by some earthy and savory characteristics of asian five spice, cedar, tobacco. The 2010 vintage offers smooth tannins and a long lingering finish. Cheers!

 

Five-Spice Chicken Soup & Riesling

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Asian five-spice is a staple in my pantry, it adds so much flavor to so many dishes. This five-star soup recipe takes chicken soup to a whole new dimension.  The great thing about this soup is that you can pretty much add as many veggies as you like. I like my soup with an extra kick, so I added some jalapeno in addition to the five-spice which is typically a blend of (star anise, cloves, cinnamon, sichuan pepper & fennel).

I am opting for an off-dry Riesling to accentuate the five-spice powder in the soup.  Remember,  you want to pay attention to the spices and sauces when pairing wines.  I really like the way a Riesling cools the palate with a touch of residual sweetness and also  makes the flavors pop with its vibrant acidity. The best Rieslings in the world come from Germany, particularly from the regions of Mosel and Rheingau. The steep slate slopes add a minerality that can’t be found anywhere else. Riesling is also known for its piercing acidity that make it an incredible partner with an array of dishes.

For an affordable weeknight pairing under $15, here are a few recommended producers that are widely available for purchase.

Recommended Producers 

High-Def Riesling, Mosel, Germany (SRP: $12)
Dr. Loosen”Dr. L” Riesling, Mosel, Germany (SRP: $13)
Kung Fu Girl Riesling, Columbia Valley, Washington, USA (SRP: $14)

Recipe: Five-Spice Chicken Soup

Ingredients

2 tbsp. olive or grapeseed oil
1 leek (thinly sliced)
2 cloves of minced garlic
1 jalapeño (seeded)
2 tbsp. five-spice (if you like a milder version, only add 1 tbsp and omit the jalapeno)
1/2 tbsp. sea salt
1/2 tbsp freshly ground black pepper
1 head bok choy (chopped)
1 red pepper (julienned)
1 cup broccoli (chopped)
1 zucchini (sliced)
2 cups shredded chicken
32 oz homemade chicken stock or organic
1 cup coconut milk
scallions (optional for garnish)

Directions

In a large stock pot, heat olive oil and add leeks. Let cook for about 5-7 minutes until translucent, add garlic and jalapeno and cook for about 30 seconds to release aromatics. Add 5 spice, salt & pepper and stir with veggies to release the oils in the spice. Add the rest of the veggies, chicken stock & coconut milk and let cook for about 30 minutes until all flavors are well combined. Add additional stock or water if needed to make sure veggies are covered. Add 2 cups of cooked shredded chicken and warm through. Serve immediately. Add chopped scallions for garnish.

When I don’t have time to make a roast chicken, I usually poach alot of chicken on Sundays and shred it while it’s warm. This way I have plenty of chicken on hand to add to weeknight recipes.  To poach chicken, take a large stock pot and add enough water or chicken stock to cover chicken breasts.  Add 1 tbsp. peppercorns, 1 tbsp. sea salt, 1 bay leaf, 1 tbsp. garlic powder and 1 tbsp. Italian seasoning to flavor the chicken.  Bring to a boil and reduce heat right away to low and cook another 15-20  minutes. Drain and let cool. Shred or slice chicken.

Ahi Tuna & Riesling

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There are some nights when we simply need a nutritious meal that we can plate up in a matter of minutes.  Seared Ahi Tuna is one of my favorite meals to whip up on a busy night.

When pairing wine with Ahi Tuna, there are many varietals that make a good partner. Ahi is a pretty dense, fatty fish, that requires a wine with vibrant acidity. I am opting for an off-dry Riesling to accentuate the five-spice powder on the Ahi.  Like many other dishes, you want to focus on the spices and sauces when pairing wines.  The best Rieslings in the world come from Germany, particularly from the regions of Mosel and Rheingau. The steep slate slopes add a minerality that can’t be found anywhere else. Riesling is also known for its piercing acidity that make it an incredible partner with an array of dishes.

For an affordable weeknight pairing under $15, here are a few recommended producers.

Recommended Producers 

Recipe: Seared Ahi Tuna 

Ingredients

2 6-oz ahi tuna steaks
2 tsp. olive oil
2 tsp. of five-spice powder
1 tsp. of sea salt

Directions

Pat dry tuna steaks. Brush tuna with olive oil and add five-spice powder and sea salt. Heat cast-iron skillet over high heat with a tsp. of light cooking olive oil until very hot. Sear tuna for about 1 minute and a half on each side for medium rare.  Slice tuna and place over a bed of greens or mixed veggies.

Chesapeake Baja Burger & Riesling

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Believe it or not, you can pair a juicy burger with a Riesling! My Chesapeake Baja Burger calls for caramelized jalapenos, avocado, jumbo lump crab meat and cilantro lime mayo on top of an 8 oz burger. The Riesling cools off the heat of the peppers, the tropical and peach flavors in the wine add harmony to the avocado and cilantro while the bright citrus notes provide a beautiful backdrop for the crab meat and make the lime notes pop!

Grab your favorite off-dry Riesling or give one of these budget-friendly wines a try!

Recommended Producers

Charles Smith Kung Fu Girl Riesling, Washington State (SRP: $12)
Doctor Loosen “Doctor L” Riesling  (SRP: $12)
Fox Run Vineyards Semi-Dry Riesling, Finger Lakes, New York (SRP: $14)