Hot Dogs and Wine
Wine’s eclectic combination of aromas, flavors and tannins has been enjoyed since 7000 BCE and has become one of the most celebrated beverages across the globe. This Saturday, May 25 is National Wine Day and what better way to partake in the festivities than with a tall glass of red, white, or rosé with your meal?

For many seasoned wine drinkers, there are certain qualifications that must be met before a glass is poured and enjoyed at dinner. Aroma, flavor, grape region, fermenting style, and food pairings are all taken into careful consideration before the first sip is imbibed.  For some, this can feel overwhelming and somewhat silly, but food paired with the right wine can enhance the flavors within the dish and in many ways, it can complete the meal. Whether you’re a wine lover or not, it’s never too late to appreciate the full spectrum of wines and their dining out potential. To help everyone enjoy this “Wino” holiday, we’ve taken the guesswork out of choosing the right wine and have compiled our top 5 food and wine pairings for the summer. Happy pouring!

A summer salad and rose wine.Pairing Tip #1: Serve a rosé with appetizers and salads

A good rosé has a great combination of the light acidity of a white wine and the full-bodied flavor of a red wine. This balance of white and red makes it the perfect combination for salty and other bite-size meals. Our ideal dish: A summer salad and a sweet glass of Barefoot Rosé.

What to look for on the menu:

Aromas and Flavors: Floral, Strawberry, Cherry, Spice

Regions: California

Pairing #2: Sauvignon Blanc with Seafood

White wines such as Sauvignon Blanc are usually fermented in stainless steel tanks rather than oak barrels, giving them a citrusy, subtle note of lime and lemon. The acidic body of these wines enhances smoked salmon, shrimp, and other seafood dishes. Our ideal dish: Smoked Salmon with a hint of lemon and a nice glass of Tortoise Creek.

What to look for on the menu:

Aromas: Fruit – Citrus (Grapefruit, Lemon), Melon, Grassy – Grass, Herbs, Mineral, Oak – Vanilla, Spice, Smoke

Regions: France, New Zealand, California, South Africa, Chile, Washington State

Pairing #3: Try a tropical, sweet, white Riesling with spicy foods.

Alcohol tends to heighten the natural oils found in spicy foods and can combat both the flavor and intensity of the heat. To keep the flavor of the dish and not scorch your tongue, look for wines that are low in alcohol and have a hint of sweetness to compliment your curry dishes.  Our ideal dish: A large plate of spicy stir-fry and a glass of Schlink Haus.

What to look for on the menu:

Aromas: Floral, Citrus, Apricot, Pineapple, Honey, Mineral

Regions: Germany, France, Washington State

Wine and Cupcakes

Pairing #4: When chowing down on Grilled favorites, go for a Cabernet or Merlot

Tannins in red wines give a luxurious, full-bodied flavor, making it the perfect partner to a juicy burger, BBQ sandwich, a hearty steak, or even hot dogs!  Our Ideal Dish:  A juicy, well seasoned steak with a round glass of McManis.

What to look for on the menu :

Aroma: Dark Fruit – Blackcurrant, Blackberry, Plum, Raisin, Oak, Cedar, Smoke, Vanilla, Spice, Pepper, Complex – Chocolate, Coffee, Tobacco, Earth, Herb

Regions: France, California, Washington State, Australia, Argentina, Italy (Super Tuscans) and Chile

Pairing #5: For desserts, go with a sweet, Moscato wine

It’s easy to overwhelm the senses with too much sweet if you pair a dessert with a dessert wine the wrong way. To ensure your pairing is precise each time, go for a lighter, less acidic, and slightly sweet wine to add a subtle flavor rather than an overbearing one for cheese platters and desserts.  Our Ideal Dish: A small plate of soft cheeses, a chocolate German cake, and a small glass of Risata.

What to look for on the menu:

Aroma: Orange blossom, honeysuckle, almonds, ginger, green grapes, citrus tones and ripe peach nuances.

Regions: Italy