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- HIGHLIGHTS
- 2007 Best of the Fest - Colorado Mountain Winefest
- WHITE: Chardonnay;
- RED: Syrah/Shiraz, Zinfadel.
- WHITE: Chardonnay (esp. edam & Swiss), Reisling (esp. brie, blue, Camembert, Gorgonzola, Roquefort), Rose, Sauvignon Blanc;
- RED: Beaujolais, Cabernet Sauvignon, Chianti, Dolcetto, Merlot; Pinot Noir (cheddar).
- Most REDS.
- RED: Barolo, Cabernet Sauvignon, Merlot, Super Tuscans, Syrah/Shiraz, Valpolicella, Zinfadel.
- RED: Cabernet Sauvignon & Merlot (esp. Stroganoff & Hungarian goulash); Shiraz (corned beef & stews); Syrah/Shiraz (Salisbury Stk.)
- RED: Cabernet Sauvignon & Merlot.
- RED: Beaujolais, Syrah/Shiraz, Zinfadel; Sangiovese (meatballs w/ Marinara Sauce).
- WHITE: Chenin Blanc & Rose.
- RED:Pinot Noir & Chianti
- WHITE: Champagne/Sparkling, Gewurztraminer, Reisling.
- WHITE: Bordeaux - white, Chardonnay, Marsanne, Pinot Grigio/Gris, Rhode blend white, Rousanne, Sauvignon Blanc, Semillon, Viognier.
- WHITE: Bordeaux - white, Chardonnay;
- RED: Barbaresco, Barbera, Beaujolais, Chianti, Pinot Noir, Sangiovese, Valpolicella.
- WHITE: Pinot Grigio/Gris;
- RED: Merlot, Sangiovese.
- WHITE: Chardonnay & Pinot Grigio.
- RED: Chianti, Merlot, Sangiovese.
- RED: Syrah/Shiraz, Valpolicella, Zinfadel.
- WHITE: Chardonnay, Gewurztraminer, Sauvignon Blanc, Semillon;
- RED: Bordeaux, Cabernet Sauvignon, Grenache, Merlot, Nebbiolo, Pinot Noir, Sangiovese, Super Tuscans, Syrah/Shiraz, Zinfadel.
- WHITE: Chardonnay, Rousanne, Sauvignon Blanc, Semillon, Viognier;
- RED: Barbaresco, Barbera, Beaujolais, Chianti, Sangiovese.
- RED: Barolo, Cabernet Sauvignon, Rhone blend red, Super Tuscans, Syrah/Shiraz (especially for stews), Zinfadel.
- WHITE: Chardonnay, Pinot Grigio, Rousanne, Viognier;
- RED: Beaujolais, Chianti, Syrah/Shiraz.
- WHITE: Chardonnay, Marsanne, Pinot Grigio, Rhode blend white, Sauvignon Blanc, Semillon.
- WHITE: Champagne/Sparkling, Chardonnay, Riesling.
- WHITE: Champagne/Sparkling, Gerwurztraminer, Riesling, Viognier;
- RED: Dolcetto.
- WHITE: Bordeaux-white, Marsanne, Sauvignon Blanc, Semillon;
- RED: Bordeaux, Cabernet Sauvignon, Grenache, Merlot, Nebbiolo, Pinot Noir, Sangiovese, Super Tuscans, Syrah/Shiraz, Zinfadel.
- WHITE: Chardonnay;
- RED: Dolcetto, Grenache, Nebbiolo.
- Fumé Blanc 2006 - Garfield Estates Winery Barrel: Full-bodied sauvignon-based wine - $13.95
- Viognier 2006 - Talon Winery: Crisp, bright, light and clean with pear, grapefruit and melons - $15.95.
- Chardonnay 2005 - Plum Creek Cellars: Tropical pineapple and citrus, with a hint of apple and pear flavors. - $12.95
- Palisade Rosé - Plum Creek Cellars: Light, crisp, semi-sweet, loaded with strawberry and cherry. - $9.95
- 2004 Cabernet Sauvignon, Reserve - Two Rivers Winery (Mesa County) - $15.25
- 2005 Riesling - Two Rivers Winery (Delta County) - $12.00
- Vin Rosé 2006 - Garfield Estates Winery: Cherries, plums and grapes, light and fruity yet dry, great with BBQ. - $11.95
- Shiraz 2005 - Carlson Vineyards: Plum, raspberries, cherry, blueberries and coffee. Medium body. - $11.95
- Cherry Wine - Carlson Vineyards: Very cherry, big fruity initial burst and slightly drier finish. - $10.95
- Merlot 2005 - Stoney Mesa Winery: Medium bodied with roses and cinnamon, plum and oak with a long finish. - $14.95
- 47-Ten 2005 - Canyon Wind Cellars: Flavors of blackberries, plums, dark chocolate and cedarwood. Smooth finish. - $11.95
- Riesling 2006 - Carlson Vineyards: Medium sweet and mildly tart with green apples and pears. - $11.95
- Riesling - Winery at Holy Cross Abbey: Sweet and light with clean fruity flavors of pineapple and mandarin orange. - $15.95
- Rosato 2006 - Talon Winery: Pink, lightly sweet, clean and fruity. Wide appeal. - $12.95
- Angel Blush - Mountain Spirit Winery: Beautiful fruit wine blend of apple, pear and raspberry. - $12.95
The problem is that asparagus can make wine taste bitter, sour and astringent. Steak overpowers lighter wines. They're both high in the amino acid umami. SOLUTION: add both salt and lemon or lime juice to asparagus and steak. The balance of the wine returns. Drink any wine you like.
The problem is that red wine can taste bitter and acidic. Steak overpowers lighter wines. SOLUTION: add a dash of soy sauce or basalmic vinegar, not the traditional advice of adding sugar, which will make the wine taste even more acidic.
Try a combination of salt, lemon juice, soy sauce or tamari, and Parmesian cheese.
For every 100 bottles sold in Colorado, less than one (0.89) is a Colorado-grown wine. By comparison, Washington State wines account for nearly 25% of Washington State’s wine market. - (reported by the Denver Post, 2000)
TOP WHITES ***************
2006 Laughing Cat Gewurztraminer, Carlson Vineyards
2006 Chardonnay, Boulder Creek Winery
2006 Laughing Cat Riesling, Carlson Vineyards
TOP RED & BLUSH *********
2004 Cabernet Franc, Amber Ridge Vineyards
N/V White Zinfandel, Colorado Cellars
2005 Syrah, Zinfandel, & Cabernet Sauvignon, Balistreri Vineyards
2005 Merlot & 2006 Shiraz, Whitewater Hill Vineyards
2006 Syrah & Zinfadel, Bonaquisti Wine Company
TOP DESSERT WINE *******
N/V Golden Nektar Mead, Colorado Cellars
TOP FRUIT WINE ***********
N/V Cherry, Balistreri Vineyards
Content
OVERVIEW
Wine preferrences vary. Most people, unlike the "experts," can't break down the aroma or taste into all the component parts i.e., cedar, tobacco, tar-like, etc. - but they know what they like. Some preferrences are psychological. Blind taste studies show that many people are heavily influenced by cost: the more expensive the bottle, the more they enjoyed the wine. But according to Tim Hanni, Master of Wine, it just could be the number of taste buds you have, sensory preferences such as how you like your coffee and cocktails, can more accurately predict one's wine choice. And most importantly, adjusting the salt, acidity and sweetness in a dish can result in drinking any kind of wine with any food.
The following are some traditional food and wine pairings.