pepper vodka

AlcoHOLidays | National Battery Day | High Voltage

Sips

jwalker_highvoltagecocktailGot your history caps on? Today’s cocktail comes with a real charge!

Unlike the seemingly arbitrary assignment of some holidays (yes, PB&J Day, I’m looking at you), National Battery Day makes perfect sense as it falls on February 18th, the birthday of Alessandro Volta, the inventor of the battery.

Volta (from whom we get the word volt–the measure of electrical potential) was a physicist born in Como Italy, who discovered the gas methane in 1778 as well as created what he called a voltaic pile in 1800–an electrochemical cell or, in other words, a battery. With some acidic or brined cloth between them, the stacked zinc and copper get to zapping, and we get electricity. He also had another version called, appropriately enough, the Crown of Cups.

High Voltage

3/4 oz. Pepper Vodka
1/2 oz. Chocolate Liqueur
a couple pieces Crystallized Ginger
2 1/2 oz. Ginger Beer

In the bottom of a mixing glass, muddle the crystallized ginger with the vodka and chocolate liqueur until the ginger is broken up. Fill the mixing glass 3/4 full with ice, top with ginger beer and shake until nice and frothy. Strain into a prepared cocktail glass and garnish with a bit more of the crystallized ginger and a red chili.

When brainstorming this drink for a few days leading up to my own experiments, I was thinking of flavors that would instantly communicate a bit of a zap to the tongue: ginger and chili. Well, turns out, when I did the research, both ginger and chili powder natural sources of copper in the diet, and dark chocolate gives us copper as well as zinc*. Obviously the distillation process has probably done away with the actual health benefits of this drink, but it’s the thought that counts, right?

As for particulars, for the vodka I used Absolut Peppar, the chocolate was–of course–Godiva, and the ginger beer Bundaberg. If you must use ginger ale, at least use something with some bite to it or make up a small batch of ginger sugar syrup (small because the ginger zing fades away quickly) and add it to your own seltzer water to taste.

So if you need something to zap you into action, why not raise your glass to Count Volta (so honored by Napoleon in 1801) and get to your good times quick like a bunny.

Sips & Shots: come for the cocktails, stay for the history lessons. Or not.

Cheers!

——————–

*For the love of all that’s good and right, please do not take your nutritional guidelines from a cocktail article, m’kay? If you think you need additional zinc, copper, or anything else that your body may be lacking, please see a doctor not a bartender.

Cosmic Cocktails | Aries | Competitive Streak

Sips

Welcome to April, Spring and–thankfully–the end of a rather hellacious Mercury Retrograde!

Today kicks off our new series: Cosmic Cocktails.

I’ll be spending the next 3 months creating a cocktail for each of the sun signs of the Western zodiac (what most folks thing of when they look up their horoscope in the back of a magazine or newspaper), starting with Aries and ending with Pisces towards the end of June.

Now I know that not everyone is down with the idea of horoscopes or the notion that the planets and stars dictating our lives. That’s not how I look it, though. I once read something very profound (probably over on MysticMedusa.com, a great source for astrological info) that went something like this:

You are not who you are because of when and where you were born, 
you were born when and where you were because of who you are.

Isn’t that a fabulous way of looking at it?  Taking this position makes it a more introspective, reflective, meditative outlook, I think, making the information divined from the stars, etc. work for me instead of the other way around.

But enough about that, how about a cocktail?

Competitive Streak

Since the astrological calendar restarts at the Spring Equinox, we are just in the beginning of the time of Aries, the go-getting, competitive, and easily-bored ram. Though they’d probably never cop to boredom, per se, they’d just act out and find something far more interesting to do, the rest of the office/class/community be damned.

 The Competitive Streak

1 1/2 oz Absolut Peppar
1/2 oz Pomegranate Liqueur
2-3 oz Coca-Cola (or your preferred brand)

In a mixing glass half-filled with ice, combine the pepper vodka and pomegranate liqueur and stir to thoroughly chill. Place a handful of ice cubes into a lowball or rocks glass and strain the chilled alcohol over the fresh ice. Top with cola and stir once or twice around to combine. Garnish, if desired, with a dried red pepper.

Of course, the garnish might be a bit too fussy for their taste, but I’m a Taurus, sometimes I like the fussy.

This is a bold, yet uncomplicated, cocktail, quite appropriate for our first fire-sign. They may have tried it on a bet, the first time, but the peppery flavor speaks to them and now they dare others to be man enough to give it a try. No fussy martini glass, either, a simple presentation is best.  But make sure your ingredients are of recognizable brands–it’s a sign of achievement and competition that generic or bargain brands just can’t meet.

Feelin’ Hot Hot HOT!

Sips

This week’s Alphatini is brought to you by the letter H!

Brainstorming for this week came up with such ideas as Hurricane (oh so done already), Hellfire (Charmed reference or Biblical retribution, take your pick), and Handshake. But, then, the winner appeared: A Hot Tamale!

Not the candy, though I suppose you could go that route if you wanted, I was thinking about the meat-filled, masa-wrapped, steamed-in-a-corn-husk delicacy. A delicacy I’ve never actually tasted. The closest I’ve seen a tamale were those canned ones that I never really understood–they just didn’t look very appetizing!

Hot Tamale Cocktail

Hot Tamale

But the great thing about being pretty proficient in the kitchen is that researching a recipe can give you a pretty good idea of what your aiming for, cocktail-wise. Of course, you’re probably wondering how such a non-liquid item–a savory food, at that–can be replicated in liquid form that isn’t some sort of smoothie-gone-wrong disaster.

Two hints: Pepper Vodka and Beef Stock

Wait! Don’t go! Hear me out!

It’s actually not unheard of to use something like Consomme in a cocktail–I’ve found at least 3 recipes (Horse Feathers, Bloody Bull and Bullshot) that do just that. They range from hangover cures to liquid lunches, but they exist. I will say that you want to use either canned Consomme or beef stock in this recipe–homemade, unless you’ve taken the time to really de-fat it, will yeild rather unpleasant results.

One Hot Tamale

2 oz Beef Stock
1 oz Pepper Vodka (like Absolut Peppar)
3 dashes Angosturra Bitters
Lime Wedges, Cocktail Onions for garnish

Combine over ice 1 squeeze lime wedge (leave the lime in), stock, vodka and bitters in a cocktail shaker. Shake like you’re walking over hot coals and strain into a room-temperature cocktail glass. Garnish with a second lime wedge and a cocktail onion or two.

To really spice this up–because it’s actually a rather mild and pleasant drink–mix up some cumin, chili powder and garlic powder. Slide the slime wedge around the edge of the glass and then dip the moist rim into the spice mixture.

Even though we’re calling this a Hot Tamale, the drink is served cold. The result is very Bloody Mary-like, so it would make an excellent brunch cocktail or even a nice first course for a late-night supper. Don’t be fulled by that measly 1 ounce of vodka, though, even after a full supper it can still pack some punch.

Earth, Air, Fire, Water

Sips

Thank you, everyone, for being patient during my August-off. I did get quite a bit done, but now it’s back to the usual blogging schedule and back to the bar!

~~~oOo~~~

Elemental Cosmos Cocktail

Elemental Cosmos

So, this week’s Alphatini asks us to tackle the letter E. Early brainstorming turned up eggplant (not sure how that would work), eggnog (which was a contender, if a little predictable), and Everclear (just say no!). The everything concept, a la the bagel with everything on it, also made a brief appearance on the list but I figured the Long Island Iced Tea has the ‘everything’ vote covered. The wonky weather these last few weeks had me thinking earthy–but what flavor (other than, say, dirt) says earth? Mushrooms and brie, but even I don’t view those as potential cocktail comestibles.

Accompaniments, yes. Ingredients, no.

Earth kept bumping around in my brain (no jokes about having a big head, please) and I was this <-> close to concocting something with the name EarthShake, but I was still stuck on my primary flavor inspiration. Meanwhile, the idea evolved–maybe not just earth but all the rest of the elements too! Not that that helped with the earthy-flavor issue, but it gave me more to play with.

What’s better than over-thinking a cocktail theme on your own? Musing aloud to the Tester Monkey!  He came up with the brilliant idea of carrot juice–or some other liquid from something that was grown in the earth (peanuts, potatoes, grains, etc.). Then he struck gold, quite literally, when he suggestion Goldschlager. I mean, what’s more natural than a mineral straight from the earth?

The Elemental Cosmos

1.5 oz Pepper Vodka (like Absolut Peppar)
1 oz Cranberry Juice
3/4 oz Goldschlager
1 Orange slice (plus one more for garnish)

Combine vodka, juice and liqueur over ice. Squeeze in the orange slice and drop the rind in for good measure. Shake like the creation of a world depends on it and strain it into a chilled cocktail glass. Garnish with the second orange slice and enjoy.

Even if earth took some time to come up with, fire was an easy match: pepper vodka fit the bill nicely. I took a bit of liberty with water and air, though, choosing both for their environment: oranges grow hanging in the air and cranberries are harvested by flooding their bogs.

Of course, when you’ve got citrus, vodka and cranberries staring at you across the bar, the first thing that comes to mind is the classic Cosmopolitan. Using that drink as a guide for the quantities in this version, I was pretty certain some tinkering would be necessary to get a balanced drink. I definitely though we’d need more juice to balance out the 2 very strong alcohols.

Turns out, you should never doubt the classics.

Which is probably a good philosophy to live by in general, doncha think?

~~~oOo~~~

Hope everyone has a fabulous Labor Day weekend. Yes, it’s the unofficial end to summer but I happen to really love fall and everything that comes with it, so I’m looking forward to the next season or two!

Next week we’ll be back with a fabulous f-themed cocktail!

50 Shots of America–Texas

Sips
Miss Independent

Miss Independent

It’s fitting that this week’s state is Texas as I was planning to be in the Lone Star State this weekend for the Dallas Webcomics Expo, but scheduling issues (and that little trip to Nebraska in June) put a kink in this month’s travel plans. Ah, well, such is life! But because of that, I want to dedicate this week’s cocktail to all the Independent artists and creators out there making their own way!

Miss Independent

1 oz Tequila
1 oz Tomato Juice
1/2 oz Pepper Vodka
dash Worcestershire Sauce
Celery Salt and Celery Stalk for garnish

Combine liquid ingredients over ice and shake like you’re facing the double loops of the Shock Wave coaster. Strain into a chilled cordial glass, sprinkle with celery salt and stir with the celery stalk.

Six Flags Over Texas is not just a theme park–it’s the number of flags that have flown in governance over the current state’s boundaries: Spanish, French, Mexican, the Republic of Texas, itself, the US and the Confederate States of America during the Civil War. In fact, the only reason they gave up their hard-won independence was their inability to defend against Mexico’s continued advances. Smart move, making an alliance and becoming a state via treaty (December 29.1845).

Oil and cereals don’t make for good cocktails, so we’re going with the Tex-Mex influence and making, essentially, a Tequila Mary. The pepper vodka adds kick, even at such a low amount, and a flavor almost as large as our second largest state. (And, yes, the name is both a reference to the former republic status of the state and the song by Texas native Kelly Clarkson.)

http://www.novusvinum.com/pairings/main.htmlWine & Appetizers/Snacks

ANTIPASTO
Pinot Gris, (Dry) Chenin Blanc
, Sauvignon Blanc, Pinot Blanc, Gamay Beaujolais, Barbera

ASPARAGUS
Sauvignon (Fumé) Blanc, (Dry) Riesling, Vidal Blanc

CARPACCIO (BEEF)
Barbera, Cabernet Rosé, Rhône Blends

CARPACCIO (TUNA)
Sauvignon (Fumé) Blanc, Vin Gris

CAVIAR
Brut Sparkling Wine

CLAMS (RAW OR CASINO)
Sauvignon (Fumé) Blanc, Brut Sparkling Wine, (Dry) Chenin Blanc, Pinot Blanc, Seyval Blanc

COLD MEATS
Vin Gris, Riesling, Gamay Beaujolais, Barbera, Seyval Blanc, (Dry) Vignoles, Chambourcin Rosé

CRUDITÉS
Pinot Blanc, Chenin Blanc, Chardonnay, Gamay Beaujolais

FOIE GRAS
Brut Sparkling Wine, Late-Harvest Riesling, Sauvignon Blanc, Gewürztraminer, Muscat, Pinot Noir

NICOISE SALAD
Sauvignon (Fumé) Blanc

NUTS AND/OR OLIVES
Brut Sparkling Wine

OYSTERS (RAW)
Sauvignon (Fumé) Blanc, Brut Sparkling Wine, Pinot Gris, Chardonnay, (Dry) Riesling, Pinot Blanc, Chenin Blanc

PASTA SALAD
Sémillon, Sauvignon (Fumé) Blanc, (Dry) Chenin Blanc, (Dry) Riesling

PASTA WITH CREAM SAUCE
Chardonnay, Pinot Blanc

PASTA WITH SHELLFISH
Sauvignon (Fumé) Blanc, Chardonnay

PASTA WITH TOMATO SAUCE
Barbera, Sangiovese, Zinfandel Rhône Blends

PASTA WITH VEGETABLES
Pinot Blanc, Dry Riesling, Sauvignon Blanc, Viognier, Gamay Beaujolais, Barbera

PATÉS
Gewürztraminer, Seyval Blanc, Gamay Beaujolais, Riesling, Brut Sparkling Wine, Cabernet Franc, Vin Gris

PROSCIUTTO AND MELON
Pinot Blanc, Riesling, Late Harvest Riesling or Gewürztraminer, Muscat

QUICHE
Riesling, Chenin Blanc, Chardonnay, Viognier, Gamay Beaujolais

SCALLOPS
Sauvignon (Fumé) Blanc, Chardonnay, Brut Sparkling Wine, Pinot Noir, Sémillon

SMOKED FISH (TROUT, HERRING)
Riesling, Gewürztraminer, Pinot Blanc, Brut Sparkling Wine

SOUPS
Usually none, or (Solera) Sherry

Wine Pairings: Seafood

Large scallops with cream sauce and parsley

Whether you’re at a restaurant
or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what to pair with seafood, from lobster to sushi.

CLAMS (RAW OR CASINO)
Sauvignon (Fumé) Blanc, Brut
Sparkling Wine, (Dry) Chenin Blanc, Pinot Blanc, Seyval Blanc

CRAB
Sauvignon (Fumé) Blanc, Brut Sparkling Wine, Chardonnay, Sake, White Rhône Varietals (e.g. Roussanne, Marsanne)

LOBSTER
Brut Sparkling Wine, Chardonnay, Sake, White Rhône Varietals (e.g. Roussanne, Marsanne)

MUSSELS
Chenin Blanc, Pinot Blanc, Pinot Gris, Sauvignon (Fumé) Blanc

OYSTERS (RAW)
Sauvignon (Fumé) Blanc, Brut Sparkling Wine, Pinot Gris, Chardonnay, (Dry) Riesling, Pinot Blanc, Chenin Blanc

RED SNAPPER
Chardonnay, Sauvignon (Fumé) Blanc

SALMON
Pinot Noir, Sauvignon Blanc, Pinot Gris, Sémillon, Vin Gris

SALMON TARTARE
Brut Sparkling Wine, Pinot Gris, Sake

SASHIMI, SUSHI
Brut Sparkling Wine, Semi-Dry Riesling, Sake

SCALLOPS
Sauvignon (Fumé) Blanc, Chardonnay, Brut Sparkling Wine, Pinot Noir, Sémillon

SHRIMP
Pinot Blanc, Chenin Blanc, Sauvignon (Fumé) Blanc, Chardonnay, Colombard, Vidal Blanc

STRIPED BASS
Chardonnay, Pinot Blanc, Viognier, (Dry) Vignoles

SWORDFISH
Sauvignon (Fumé) Blanc, Brut Sparkling Wine, Vin Gris, Pinot Noir

TUNA
Sauvignon (Fumé) Blanc, Pinot Noir, Merlot, Vin Gris, Chardonnay

OTHER WHITE FISH
Chardonnay, Viognier, Dry Riesling, Sémillon

Wine Pairings: Meat & Poultry
A juicy cut of steak

Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what to pair with meat and poultry, from steak to duck.

CHICKEN
Chardonnay, Vin Gris, Riesling, Merlot, Gamay Beaujolais, Chenin Blanc, Pinot Noir, (Lighter) Cabernet Sauvignon

CHICKEN SALAD
Riesling, Chenin Blanc, Gewürztraminer, Pinot Blanc

CHICKEN (SMOKED)
Vin Gris, Pinot Noir, Zinfandel

DUCK
Pinot Noir, Merlot, Rosé Sparkling Wine, Cabernet Sauvignon, Zinfandel

FRANKFURTER
Riesling, (Chilled) Gamay Beaujolais

HAM
Vin Gris, Gamay Beaujolais, Merlot

HAMBURGER
Cabernet Sauvignon, Gamay, Syrah, Chancellor, Barbera, Zinfandel, Rhône Blends

LAMB (GRILLED, BROILED)
Meritage, Cabernet Sauvignon, Merlot, Pinot Noir, Marechal Foch, Chancellor, Zinfandel

PHEASANT
Pinot Noir, Syrah

QUAIL
Pinot Noir

RABBIT
Riesling, Pinot Noir, Barbera, Merlot, Zinfandel

SAUSAGE
Riesling, Brut or Rosé Sparkling Wine, Barbera, Gamay Beaujolais, Norton or Cynthiana, Syrah, Zinfandel

STEAK (GRILLED, BROILED)
Cabernet Sauvignon, Merlot, Rhône Blends, Zinfandel, Meritage, Norton or Cynthiana, Syrah, Brut Sparkling Wine

TURKEY
Merlot, Zinfandel, Chardonnay, Gamay Beaujolais

VEAL
Chardonnay, Barbera, Merlot, Cynthiana

VENISON
Syrah, Rhône Blends, Petite Sirah, Zinfandel, Pinot Noir, Norton, Chancellor, Cabernet Sauvignon

Wine Pairings: Other Main Courses
A freshly baked pizza with shaved truffles

Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what to pair with other main courses, from pizza to couscous.

COUSCOUS
Cabernet Franc, Merlot, Petite Sirah, Rosé Sparkling Wine, Syrah, Vin Gris

CURRY, FISH or CHICKEN
Riesling, (Chilled) Gamay Beaujolais, Sauvignon (Fumé) Blanc, Zinfandel

MOUSSAKA
Merlot, Sangiovese, Barbera, Zinfandel

PIZZA
Barbera, Zinfandel, Sangiovese, Brut or Rosé Sparkling Wine, Cabernet Rosé

SPICY CHINESE
Dry (and off-dry) Riesling, Pinot Gris, Pinot Blanc, Brut or Rosé Sparkling Wine, Merlot

SPICY MEXICAN
Dry (and off-dry) Riesling, Vin Gris, Chenin Blanc, (Chilled) Gamay Beaujolais

THAI
Chenin Blanc, Pinot Blanc, Riesling, Gewürztraminer, Brut or Rosé Sparkling Wine

Wine Pairings: Cheeses
A selection of hard and soft cheeses with grapes

Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what to pair with soft, medium and hard cheese.

GOAT
SOFT: Brut or Rosé Sparkling Wine, Sauvignon (Fumé) Blanc, Cabernet Sauvignon, Merlot, Pinot Noir
HARD: Pinot Noir, Merlot, Syrah, Cabernet Sauvignon

COW & SHEEP
MEDIUM: Pinot Noir, Petite Sirah
HARD: Cabernet Sauvignon, Petite Sirah, Zinfandel, Port Blue, Late-Harvest Riesling, Chenin Blanc, Gewürztraminer, Muscat, Zinfandel

Wine Pairings: Desserts
Chocolate ice cream cake with chocolate sauce and fruit

Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food
and the wine. Following are our expert suggestions on what to pair with desserts, from apple pie to tiramisu.

APPLE PIE, TART & BAKED
Late-Harvest Riesling, Various Ice Wines, Muscat, Demi-sec Sparkling Wines, Blueberry Wine

BERRIES
Brut Sparkling Wines, Demi-sec Sparkling Wines, Late-Harvest Riesling, Muscat, Zinfandel

CHOCOLATE
Late-Harvest Riesling, Raspberry Wine, Black Muscat, Cabernet Sauvignon

CAKES
Demi-sec Sparkling Wines, Late-Harvest Riesling, Muscat, Various Ice Wines

CREAMS, CUSTARDS, PUDDINGS
Demi-sec Sparkling Wines, Late-Harvest Riesling, Muscat, Various Ice Wines

FRESH FRUIT
Late-Harvest Chenin Blanc, Riesling, Gewürztraminer, Muscat

ICE CREAM, SORBETS
Usually none, perhaps fruit wine or fruit liqueurs

NUTS
Port, Brut Sparkling Wine, Angelica

TIRAMISU
Angelica

Wine Pairings: Red Wines
A glass of red wine in a California vineyard

Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what foods to pair with red wines, from Cabernet Sauvignon to Merlot.

BARBERA
Antipasto, carpaccio (beef), cold meats, pasta with tomato sauce, pasta with vegetables, pizza, hamburger, rabbit, sausage, veal, moussaka

CABERNET FRANC
Paté, Couscous

CABERNET SAUVIGNON
Chicken, steak, duck, lamb, venison, hamburger, soft or hard goat cheese, hard cow and sheep cheese, chocolate, berries

CHANCELLOR
Lamb (grilled or broiled), venison, hamburger

CHIANTI
Pasta with tomato sauce, pizza, most Italian foods

GAMAY BEAUJOLAIS
Chicken, ham, turkey, sausage, antipasto, cold meats, crudité, pasta with vegetables, paté, quiche, hamburger, frankfurters, curry (chicken or fish), spicy Mexican foods

MERITAGE
Steak, lamb

MERLOT
Chicken, steak, turkey, tuna, duck, ham, lamb, rabbit, veal, couscous, moussaka, spicy Chinese foods, soft or hard goat cheese

NORTON
Steak, venison, sausage

PETITE SIRAH
Venison, couscous, medium and hard cow cheese, medium and hard sheep cheese

PINOT NOIR
Salmon, tuna, scallops, swordfish, chicken, duck, lamb, pheasant, quail, rabbit, venison, foie gras, soft or hard goat cheese, medium cow and sheep cheese

SANGIOVESE
Pizza, moussaka

SYRAH
Steak, sausage, venison, hamburger, pheasant, couscous, hard goat cheese

ZINFANDEL
Chicken, steak, turkey, duck, lamb, rabbit, hamburger, sausage, venison, curry (chicken or fish), moussaka, pizza, hard cow and sheep cheese

Wine Pairings: White Wines
A glass of white wine with a dinner roll

Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what foods to pair with white wines, from Chardonnay to Riesling.

CHARDONNAY
Shrimp, lobster, crab, scallops, red snapper, striped bass, other white fish, tuna, oysters (raw), pasta with shellfish, pasta with clam sauce, crudité, chicken, turkey, veal

CHENIN BLANC
Chicken, shrimp, oysters (raw), clams, mussels, antipasto, crudité, quiche, pasta salad, Thai foods, spicy Mexican foods, hard cow and sheep cheese

COLOMBARD
Shrimp

CYNTHIANA
Steak, sausage, veal

GEWÃœRZTRAMINER
Foie gras, paté, prosciutto, smoked fish (trout, herring), chicken salad, Thai foods, hard cow and sheep cheese, fresh fruit

MARSANNE
Crab, lobster

MUSCAT
Foie gras, prosciutto, hard cow and sheep cheese, berries, custards, puddings

PINOT BLANC
Shrimp, striped bass, mussels, smoked fish (trout, herring), clams, oysters (raw), antipasto, pasta with cream sauce, pasta with vegetables, crudité, prosciutto, chicken salad, spicy Chinese foods, Thai foods

PINOT GRIGIO / GRIS
Salmon, salmon tartare, oysters (raw), mussels, antipasto, spicy Chinese foods

RIESLING (DRY)
Chicken, white fish, smoked fish (trout, herring), oysters (raw), rabbit, sausage, pasta salad, pasta with vegetables, paté, prosciutto, quiche, frankfurters, curry (fish or chicken), spicy Chinese foods, spicy Mexican foods, Thai foods

RIESLING (SEMI-DRY)
Chicken, sausage, sushi, sashimi, smoked fish (trout, herring), quiche, asparagus, cold meats, paté, prosciutto, rabbit, chicken salad, curry (chicken or fish), spicy Chinese foods, spicy Mexican foods, Thai foods

ROUSSANNE
Crab, lobster

SAUVIGNON (FUMÉ) BLANC
Salmon, shrimp, swordfish, tuna, red snapper, mussels, crab, scallops, clams, oysters (raw), pasta with shellfish, pasta with vegetables, pasta salad, Nicoise salad, asparagus, antipasto, foie gras, curry (fish or chicken), soft goat cheese

SÉMILLON
Salmon, scallops, white fish, pasta salad

SEYVAL BLANC
Clams, cold meats, paté

VIDAL BLANC
Shrimp, asparagus

VIGNOLES
Cold meats, striped bass

VIN GRIS
Chicken, salmon, swordfish, tuna, ham, cold meats, paté, couscous, smoked chicken, spicy Mexican foods

VIOGNIER
White fish, quiche, pasta with vegetables

Wine Pairings: Other Wines
A glass of Rose

Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what foods to pair with Rosé, ice wine, sake and more.

BRUT SPARKLING WINE
Lobster, crab, scallops, caviar, oysters (raw), clams, swordfish, smoked fish (trout, herring), sushi, sashimi, salmon tartare, steak, sausage, pizza, foie gras, nuts, olives, paté, spicy Chinese foods, Thai foods, soft goat cheese

CABERNET ROSÉ
Pizza, carpaccio (beef)

ICE WINES
Pies, cakes, most desserts

RIESLING (LATE HARVEST)
Desserts in general, foie gras, prosciutto and melon, hard cow and sheep cheese

ROSÉ SPARKLING WINE
Duck, pizza, couscous, spicy Chinese foods, Thai foods, soft goat cheese

SAKE
Sushi, sashimi, crab, lobster, salmon tartare, Japanese foods