Post 070108
 
This time of year, my family is grill-obsessed .  The added smoky dimension of grilled goodies affects some wines more than others, so for this issue we’ve listed wines by the basic burnt offering we enjoyed along with them.  An observation to start:  Wine and food pairing is depends on the seasoning on that food. For example, spiced, grilled chicken and dry fruity reds like Chianti seemed made for each other, while a chicken breast with a cream sauce can easily be a white wine partner.
 
These wines are just a few of the top picks from our full Wine Hotlist tasting report (Signup is at www.tastingtimes.com, click on subscribe).  As always, use this list as a starting point, but don’t forget that others from the same varietal, or same region, and if possible that same vintage, are likely to offer a similar experience.
 
Order of information in each review: Winery, Region, type of grape, vintage, Country, our enlightened (?) comments, our grade.
 
*** Grilled fish ***
(Note – salmon, with its rich flavors and marbling, can stand up to more assertive wines).  The clean mineral and citrus flavors in these wines provide a tasty counterpoint to grill- friendly fish steaks such as halibut, tuna, and swordfish
 
Domaine Talmard, Macon-Chardonnay, 2006, France, $11
An alert subscriber found this wine at the Brookline Liquor Mart.  Pear, mandarin orange, vanilla, a hint of cream.  This is a terrific wine for the price.  A-        
 
*** Salmon ***
Fattoria Coroncino, Verdicchio dei Castelli Di Jesi, Il Coroncino, Italy, $15
Cream, vanilla, Nilla Wafers.  Yum!  A-
 
Clean Slate, Mosel-Saar-Ruwer, Riesling, 2006, Germany, $11
Slate is in the name and in the glass, with appealing slightly floral fruit flavors on top of the crisp and refreshing water-over-stones mineral notes.  Yum.  B+         
 
*** Barbecued Chicken ***
(A white with a bit of sweetness, such as the Riesling above, or Gewurztraminer, would also go well here)
 
Castello Banfi, Rosso di Montalcino, 2004, France, $18
Spice, earth, clove, charcoal, smoky cherry, even a little crabapple on the finish.  Tasty stuff.  B+
 
Vina Gormaz, Ribera del Duero, Tempranillo, 2006, Spain, $11
Warm baked fruits, especially red cherries and prunes.  Earth.  Tasty.  B
 
*** Pork ***
Agua de Piedra, Mendoza, Gran Reserva, Malbec, 2005, Argentina, $9
Chewy dried cherries and spice.  A tasty country wine.  B+
 
*** Burgers and steaks***
T-Vine, Napa Valley, Petite Sirah, 2003, United States, $35
More expensive than our normal range, and regretfully it's worth every penny.  You'll need a knife and fork for the steak and the wine. Opulent rich jammy fruits.  A

Joel Gott, California, Blend No 815, Cabernet Sauvignon, 2003, United States, $25
Splurge, but worth it.  Explosion of dark fruits, cherry, plum, blackberry, cabernet fruit.  Add some cloves, and a dusting of pepper.  Delicious.  A.  Tasted again in 2008 with the same enthusiastic notes.
 
Cannonball, California, Cabernet Sauvignon, 2005, United States, $12
Spicy briary flavors, ripe fruits, cloves and pepper.  According to the kids, raspberry, cranberry and crabapple (just for the record they had tiny tastes).  Black cherry, a hint of chocolate, and warm spice.  A-
 
*** Recipe ***
 
Grilled Halibut
 (Adapted from The Complete Idiot’s Guide to Cooking for Guys)
If you’re a fish lover like me, this is just a great dish.  Dead simple, packed with flavor, and easy.
Prep time:  5 minutes  Cooking time: 8 Minutes  Serves: 4
 
1 1/2 pounds halibut steak
2 tablespoons olive oil
Juice from half a lemon
2 teaspoons Rosemary
Pepper to taste
 
Preheat the grill.  Rinse the halibut steak in cold water, pat dry with a paper towel, and put it in a bowl.  Pour the lemon juice and olive oil over the steak; turning to make sure it’s coated on both sides.  Sprinkle with rosemary and pepper on both sides.  Place the fish on the grill and cook for 8 minutes, turning the halibut over halfway through, or until fish is cooked (the fish steak has just barely turned white all the way through).  Serve with lemon wedges for drizzling.
 
Add bread and a salad, and you’ve got a feast. To impress that special someone, serve with a glass of chilled white wine from the list above.
 
*** Wisdom ***
 
Wine is the most healthful and hygienic of all beverages.
-Louis Pasteur
 
*** Self-promotion ***
 
 ... There is a lot of helpful info here that is food-related and the tips are spot on. This is a great gift for mom to give her son as she celebrates getting her own house back, hopefully for good....
- an Amazon Review for Cooking For Guys
 

***
 
In vino veritas,
Tod Dimmick
Editor

Each Wine Minute issue includes selections from our Wine Hotlist tasting report, and provides related information on wine & food. Know someone who loves wine? Please feel free to share an issue.