Wednesday, February 6, 2013

Food and Wine



Living in an era where accent ingredients, sauces and spices are used quite generously in most meals, pairing the dish with the right wine becomes more of a challenge—and more fun. When it comes to choosing a wine for a meal, or choosing a meal for a specific wine, the most important rule to keep in mind is balance․ Taking the most important ingredient of the dish and comparing or contrasting it with the most important feature of the wine is sure to provide you with the best overall experience.

“Serve red wine with red meat, and white wine with white meat and fish” may be a good general rule but should not be perceived as an absolute rule that should limit you from experimenting with different pairings. In fact, many exceptions can be made to this “rule”, especially since there are no hard and fast rules to pairing a certain meal with a certain wine. It's simply about experimenting until you find what works best for your palate.

This blog will focus on various food and wine pairings based on the tongue's four basic taste sensations: salty, bitter, sour, sweet.

Salty:
If you're a fan of salty meals, pairing the dish with acidic wine is a great way to counterbalance the different flavors on the palate. Whether it's the natural salt that's found in seafood or the salt that's found in seasoning, pairing the meal with acidic or sweet wine will do wonders for the combination. For example, salty anchovy fish paired with a robust white wine, like Muscadet, or a salty piece of ham balanced with a light, sweet wine, Riesling, is a great way to balance the saltiness with the wine's acidity and sweetness. Another sweet and salty combination includes a classic favorite: blue cheese. Taking the salty nature of blue cheese and pairing it with the sweetness of a Bordeaux, Sauternes, will make your taste buds erupt with excitement. Also, dry sparkling wines, like brut Champagne and Spanish cava, also contain a touch of sweetness, making them extra-refreshing when consumed with salty food. Whatever your ideal pair consists of, keep in mind that salt goes best with acidic wines, sweet wines and bubbly beverages.

Bitter:
Bitter foods carry a pungent and acrid flavor. A few examples include raw arugula, watercress, spinach, radicchio, eggplant, broccoli, artichoke and olives. Aside from the natural bitterness of the food, the cooking methods used to prepare a meal can also affect the flavor of the dish, similar to the bitter taste that's present after grilling meats, poultry and vegetables. In any case, when serving raw bitter greens, counterbalance the meal by pairing it with a fruity, full-flavored wine, such as Merlot or Chardonnay. If you're serving a grilled dish, like grilled chicken seasoned with sesame seeds, pair it with a red Zinfandel or Shiraz. Also, if grilling tends to be your favorite cooking method, stock up on oaky wine; they pair well with grilled dishes.

Next time you're grilling, or eager to find a wine that will complement the bitter properties of certain ingredients, remember to pair it with a tannic, bitter wine or counterbalance the bitterness of the meal by pairing it with fruity, full-flavored wine.

Sour:
Sour meals usually consist of dishes that are high in acidity. For example, vinaigrette based salads, fruit sauces and lemon soups are a few examples of sour meals. If you are pairing a wine with a sour meal, you'll need a wine with equal, if not higher, acidity to balance out the flavors of the meal. For example, spaghetti with marinara sauce paired with a highly acidic wine, like Barbera from Italy’s Piedmont, will work wonders on the palate. If you're looking for a lighter meal, a green salad with a rich balsamic vinaigrette dressing will go great with a Sauvignon Blanc or Pinot Grigio.

Tip: when it comes to acidic or sour meals, either pair it with a wine that's equally (if not more) acidic, or pair it with a dry, unsweetened wine.

Sweet:
Wine is usually consumed on its own, with appetizers or with savory meals. However, people tend to forget that wine also pairs beautifully with desserts. If you have a sweet tooth and find yourself surrendering to the irresistible taste and aroma of sweet desserts, like crème caramel, try pairing the dessert with a wine that's just as sweet, if not sweeter, than the dessert: Sauternes. If you prefer a healthier, more calorie-friendly alternative to cakes or sweets, try combining fresh or dried fruit with a Moscato D’Asti or a Viognier. Whatever the case, don't limit your wine and food tasting adventures to appetizers and savory dishes; there are many possible matches beyond just tea and coffee when it comes to desserts.

Although we've offered a few pairing tips to help lead you in the right direction, keep in mind that there's rarely one complementary pairing for any given dish. Often, there are over a hundred combinations that can be used. If the meal happens to be a heavy or rich meal, choose a wine that can hold up to the intensity of the flavors of the dish. The wine needs to be just as strong to keep up with the flavors of a heavy meal and just as light to complement the flavors of a lighter meal. The key is to combine the art of food with the art of wine and find the balance between the two worlds, making sure to listen to your taste buds every step of the way. 


"Wine makes a symphony of a good meal”

Wednesday, December 12, 2012

Wine more


Considered to be oldest natural drink known to mankind, wine is an important product of civilization. It has been infused with art, religion, history, family, music, philosophy and culture for thousand of years and is a timeless beverage that can be as complex and diverse as ordinary. Whether it's a romantic evening, a business meeting, a beverage set out to complement a meal or a classier way to forget your sorrows and reach a certain level of intoxication, every bottle has the ability to meet any expectation placed upon on it.

So what influences one to consume wine, over another drink? Let's rephrase: what encourages Armenians to choose wine, over another drink?

Armenia is known to be the first nation to officially adopt Christianity as its official national religion and wine has played a major role in religion. Wine can always be found on the table during religious holidays and ceremonies celebrated by the majority of Armenians, including Christmas, Easter, christenings, weddings, Grape Blessing Day, Khachverats (Holy Cross), Targmanchats Ton, Tsakhgazard, Trndez, Saint Sargis and Vardavar ( to name a few). Although brandy and vodka are favorites among Armenians, wine is a symbolic drink, usually consumed on religious holidays to symbolize the sacredness of the day, the gathering as well as the drink.

But it doesn't need to be.

A thriving billion dollar wine industry is shedding light on new wine producing regions all over the world and redefining a new wine culture along with it. Wine isn't the intimidating “special occasion” drink it once used to be. So how do we instill, or redefine, a new wine culture in the oldest wine-making nation? By serving wine during functions that are not only affiliated with religion.
Armenians need to begin celebrating the wine instead of the occasion that brought them to it. Incorporating this beverage in various social and private functions unrelated to tradition, such as movie screenings, art galas, fundraising events, theater receptions, concerts and dinner parties, will increase wine consumption and help establish a wine culture that most people in Armenia would agree is lacking. The people who rely almost exclusively on price when making purchase decisions often fail to realize that the brand or price of a bottle  isn't as important as the setting, function or the company. The assumption that only the most expensive bottle of wine can allow people to understand and experience the tasting notes that wine connoisseurs and critics passionately boast about is false. If critics and connoisseurs feel the need to spend extravagantly on the bottle of their choice and pair it with a fancy meal to complete their experience, that’s their decision. However, taking the affordable alternative and combining it with a simple home cooked meal will also promote the same amount of pleasure. The winery the bottle is derived from isn't important; it's simply about the experience. Whether it's to enhance the flavor of the pasta sauce, detect the distinct aroma of the fruit or sample the flavor of a region, don't necessarily feel the need to celebrate with wine when you can, quite simply, celebrate the wine.

Wednesday, November 14, 2012

National Identity vs Quality?


 Understanding the characteristics of grape varietals and the manner in which these traits are expressed in wine is key. Therefore, the grape varietals a winemaker selects is probably the most important component of the entire wine-making process. Nevertheless, the indigenous grape, Areni, is a favorite among local Armenian winemakers. Why? It is the only red grape widely available to all the wineries in the nation and there are no other international varietals currently available. In other words, it's convenient. Other indigenous and popular varietals include Haghtanak, Voskehat, Kangun and Kakhet.

Do Armenians feel the need to incorporate indigenous grape varietals to give its Armenian identity? Or should they be driven by the varietal that will ensure the highest level of quality?

Vineyard owners and winemakers alike should be driven by one principal when faced with this question: which grape or grapes, given the nature of the “terroire”, will yield the best results and the better product. It seems like a pretty obvious answer, and although we have a long wine legacy, it seems that our recent wine history has neglected to experiment with varietals. Consequently, we are lacking the results that can only be obtained from a “trial-and-error” approach, and by failing to do so, we will not be able to fully recognize the potential of our grapes. For example, Voskehat and Kangun, indigenous Armenian white grapes, have produced quality wine in Armenia. The fact that the wine is selling and is becoming extremely popular among wine-drinkers in this nation is proof of the incredible potential that these grape varieties have in this region .

Only after venturing out and experimenting with both indigenous and international varietals will we have the insight and knowledge critical in the selection process. We need a fresh perspective on a old traditional idea (wine), and building a framework where these new ideas can grow is essential. Developing regions all around the world are contributing quality wine products to the emerging international wine market, and Armenia needs to meet these international standards by being driven by the quality of their product instead of merely relying on the indigenous varietals that will preserve the wine's personal identity.

Although it's important to use indigenous grapes in a national product, it should not limit winemakers from venturing out and experimenting with other selections. Winemakers need to spend time and effort researching different as well as indigenous varietals, in various soils and regions to understand which selection makes the better wine. Quality should be the driving force; not our conceptualization of “identity”.

Tuesday, November 6, 2012

Where does Armenia stand in the wine world?

In the last couple of decades, the wine world drew the line in the sand: one either belonged to the wine producers of the “New World” (The United States, Chile, Argentina, Brazil, South Africa) or to the “Old World” ( France, Italy, Spain, Germany, Austria, Portugal, Greece).

Now, Armenia has thrown the hat in the ring and wants to compete with the big guys. This is fine, because we have the wine legacy and the natural resources to do so. However, the question still remains: where do we belong? With our millennial winemaking history dating back to 4000 BC, this puts us past any reasonable “cut-off” date to be classified an “Old World” winemaking region.  While the ancient world was thinking about inventing or perfecting the wheel, our ancestors were drinking “fine” wine (or what they considered fine back then) most likely produced from the indigenous Areni and Voskehat grapes in the Areni region.  In fact, the discovery of the oldest wine cave complex was discovered in Armenia.

So, does Armenia deserve to be a part of a different era and classification? The Historic World?  This of course will need to include an elite grouping of countries, and our mission is to produce wines worthy of this stature. Rest assured, Armenia can and will deliver.

To finding new life in old traditions, Kenats.

-Vahe


Thursday, November 1, 2012

Armavir Vineyards Opening


Winemakers, consultants, connoisseurs, restaurateurs, politicians, press secretaries, entrepreneurs, non-Armenians and Armenians, raised their glass to the official opening of Armavir Vineyards, held on the 5thof October. Every attendee was given a straw hat, with a Fruitfull Armenia VIII orange bandana tied around it. The air was filled with the unmistakable smell of Argentinian style barbecue, Asado spit, and the simplicity of the tables, chairs and white table cloths were complemented by acres of vineyards that led to the breathtaking view of Mount Ararat.

The guests were served Argentinian barbecue and Armenian influenced dishes, consisting of buckwheat, summer garden salad, potato with parsley, beef fillet and their choice of Karas red and Karas white. Wine connoisseurs took advantage of the large Karas glasses, swirling the wine eagerly and sipping intently, while village natives and staff fixated their eyes on the site that employed two hundred of their very own men and women.

It was a magical afternoon filled with food, wine and a behind-the-scenes tour. And for some, the opening represented much more than that.

The vineyards are coming into maturity now, and with production steadily increasing, distribution in Armenia is also increasing. Utilizing the most innovative equipment obtainable, including the double sorting tables for bunches and berries, we were able to steadily improve the quality of our collection. Our wines hold deep colors and have achieved complete levels of extraction, without increasing its alcohol percentage.

The discovery of our homeland’s potential, soil properties, indigenous grape varietals, and wine, is also increasing. Recognizing and understanding its agricultural ability while respecting its limits, is priority. And with every harvest and every bottle, we work hard to contribute to Armenia’s wine legacy while truly savoring its flavor. Every harvest is another form of art, love and adventure; an adventure we will share with you every step of the way.














Wednesday, October 31, 2012

Բարի գալուստ Արմավիր Վինյարդս բլոգ: Այս բլոգում քննարկելու ենք hայկական գինուն, խաղողի և գինու տեսակներին և գինեգործներին վերաբերող թեմաներ: Հաճախ այցելեք մեզ և տեղեկացեք հայկական գինու արտադրության վերջին նորություններին: Մենք ողջունում ենք Ձեր համագործակցությունը և հաճույքով կլսենք Ձեր առաջարկները: