Top 10 wines in the US press
25th April, 2013 by Andy Young
Will Lyons picks out a “simply stunning” white wine as a perfect pairing on salad days, while Eric Asimov recommends a “pure, lively and energetic” Santa Barbara Chardonnay.
With warmer weather rapidly approaching, Lyons tackles the tricky subject of matching wine with salads and vegetarian food. He wrote in the Wall Street Journal: “It just so happens that most wine-and-food absolute write-offs are based around vegetables. Asparagus is a notoriously difficult customer, leaving white wine tasting a little metallic. A partially ripe tomato can strip a red wine of all its charm, while spinach, artichokes and even sweet carrots can cause problems.
“Nuts are generally good accompaniments to most aperitifs, but woe betide the wine lover who attempts to pair dry roasted peanuts with wine. Perhaps this is why wine lovers tend to approach the conundrum of matching wine with vegetarian dishes with such trepidation.”
Lyons added: “With any pairing, one is looking for harmony. The flavour of neither the wine nor the food should overpower one another.” He also told his readers: “The important point is to match the intensity of the wine with the intensity of the dish.”
Meanwhile in the New York Times, Asimov features Californian Chardonnay, writing that the wine “seldom makes a wine lover’s pulse these days.” But, he adds, “quietly, the formula for California Chardonnay, if such a thing can be said to exist, has been recalibrated. The stereotype of an almost sweet oak-rimmed butter bomb with its cornucopia of tropical fruit flavours has given way (or at least made room) for something much finer, leaner and more energetic.”
Click through the following pages to find out which wines these, and other writers in the US press, have recommended over the last week.