NakedCity Wichita

fava beans and chianti

Posted on 13. Aug, 2010 by Nick in entertainment

words > JESSY CLONTS

The collective American culture has a terrible intimidation that needs to be publicly addressed. It lurks in a glass bottle, takes several years to come to fruition, and means the difference between a mediocre meal and an exceptional one. How did we manage to develop a fear of wine?
Maybe it’s the unpronounceable names on those French bottles of Côtes du Rhône or the vernacular that includes words like “terroir” and “oenology.” Maybe it’s the idea that wine lovers are pompous snobs who like to throw their useless knowledge in your layperson face.
What the hell is kirsch, and how do we know if we smell it? And why do we need to smell it anyway if we’re drinking it? It’s human nature to fear the unknown, and wine in the U.S. has only become a respectable industry within the last thirty or so years. Who can blame us?
Relax. Wine need not be complicated. It is not for the wealthy elite to enjoy; it is for everyone, even Hannibal Lecter. Here are a few simple tips for ordering wine in a restaurant:
1. If you want to drink a glass with your rib-eye or rainbow trout and don’t know what to order, describe the qualities you like in a wine to your server and ask for a suggestion. I don’t mean something contrived like, “I’m looking for notes of chalk with a long finish of pencil lead and charred leather,” but really think about what makes you sit up a little straighter. Do you like a lot of fruit? Try a Merlot or red Zinfandel. Do you like a dry finish? Try a Cabernet Sauvignon or Sauvignon Blanc. Are you more turned on by spice or chocolate? A Syrah (or Shiraz, if it’s from Australia) might do the trick. Do you like sweet or light flavors? Rieslings and Gewürtztraminers are quite sweet, and Pinot Gris (or Pinot Grigio if it’s Italian) is incredibly light and crisp. Most varietals have several distinct characteristics that make choosing your favorites a little easier.
2. If you’re ordering a bottle, your server will show you the label before opening it. Check to make sure it is in fact what you’ve ordered. When smelling and tasting the wine, you’re looking for spoilage, not deciding if you like it. Every once in a while a bottle will oxidize and go bad due to improper sealing or storage. A “corked” wine will often smell like vinegar or mold, and taste musty or sour. Don’t be afraid to send back a corked bottle. It doesn’t happen frequently, but if you’ve picked a doozy the restaurant should have no problem replacing it. Do not, however, send back a bottle just because you’ve decided you don’t like the way it tastes.
3. Finally, all this noise about food pairings can go right out the window. Liver, fava beans, and a nice Chianti all taste marvelous together, I’m sure. But if you don’t like red wine—or liver and beans for that matter—it will all taste like poo. I can’t stand goat cheese and no pairing of Sauvignon Blanc will convince me otherwise. Give me a juicy, herby glass of Malbec, however, and I might eat anything. Simply enough: if you like it, drink it. Easy, right?