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Forbes
3 days ago
- Forbes
How To Choose Champagnes For Your Next Oyster Night
Why do champagne and oyster go well together? Three somms weigh in. Champagne Bureau In the world of wine and food pairings, few combinations capture the allure of Champagne and oysters. This isn't only a matter of tradition or luxury; it's a story written in limestone and brine, where geology enhances gastronomy. Millions of years ago, mineral-rich limestone that builds three-fourths of Champagne's prestigious vineyards was also forming the seabeds where some of the world's finest oysters have flourished. According to sommelier Dan Velisek, wine director and sommelier at The Graceful Ordinary in St. Charles, Illinois, this shared geological heritage creates "a similar mineral backbone," forming the foundation for one of gastronomy's most celebrated duos. George Staikos, head of education at Bureau du Champagne USA, says Champagne and oysters illuminate the art of harmony and flavor. "When pairing wine and food, you are generally experiencing one of two sensory experiences: complementing the attributes of each or contrasting them," he notes. He points to Champagne and oysters as a perfect example of complementary partners, thanks to the 'beautiful bright acidity and vibrancy' of Champagne and the 'equally intense, clean, flavorful taste of oysters, along with the salinity that adds a special nuance." On the palate, the oyster's briny, creamy, mineral essence meets Champagne's crisp effervescence, its high acidity cutting through richness in the mouth. This creates what Staikos calls "umami synergy,' where each element enhances the other for an experience greater than the sum of its parts. "The fine bubbles act like a palate cleanser," Velisek explains. He says the wine 'scrubs the tongue clean between oysters, allowing each one to shine." Rafael Royal, beverage director at The Greggory in South Barrington, Illinois, adds that 'the earthy, briny, rich flavor of an oyster is the perfect pairing for the clean, stark flavor of Champagne,' with yeasty, bread-like notes tying them together. How Do You Choose The Best Champagne And Oyster Pairing? The versatility of Champagne allows for many oyster matches, and Staikos advises beginners to start simple: raw oysters with just a touch of lemon and a spritz of Brut Nature Champagne. He says this profile offers "the cleanest, most linear tasting experience, meaning the greater acidity in the Champagne complements the intensity of flavor of the oyster." He says another classic oyster accoutrement is a splash of mignonette—made with minced shallots, vinegar and pepper—which can add savory complexity without overpowering the meat or the bubbly. For his money, Royal suggests Cuttyhunk oysters from Massachusetts paired with Dhondt-Grellet Extra Brut Blanc de Blancs. He says this wine is 'briny and mineral-driven with high salinity' with 'tight, lively bubbles that cut through the umami of the oyster.' Velisek reaches for Blanc de Blanc Champagne from Mesnil-sur-Oger, a slice of the region where chalk soils impart extraordinary salinity. He suggests Pertois-Moriset, a producer that employs long lees aging and occasional oak use—techniques he says mirror the richness of the finest oysters. Why Is Champagne Perfect For Raw Or Cooked Oysters? Preparation should guide your Champagne choice. Staikos recommends lighter Blanc de Blancs for raw oysters, and richer styles for grilled or baked versions. For barbecued oysters with subtle smokiness and sweetness, he suggests 'a richer style of Champagne, such as a rosé made with Meunier, a barrel-fermented or barrel-aged Champagne, or one with extended lees aging.' Part of the magic is versatility, according to experts. From Tuesday night treats to milestone celebrations, Champagne and oysters prove that perfection can be simple. The pairing offers multiple paths to luxury, each built on the same timeless principles: complementary minerality, contrasting textures, proper temperature and a willingness to experiment. What Are the Best Tips for Champagne and Oyster Pairings? Keep it cold: Chill both Champagne and oysters for the crispest, cleanest flavors. Experiment: Try different oyster varieties and Champagne styles to find new combinations. Start simple: Begin with raw oysters, a squeeze of lemon and a crisp Blanc de Blancs, then branch out. It's here that Staikos' earlier 'umami synergy' comes full circle: the Champagne's effervescence cleanses and primes your palate so each oyster feels like a heightened version of the last. The flavors don't just reset, they build, until they reach what Velisek calls 'a road of luxury that I don't want to come back from.' 5 Best Champagnes To Pair With Oysters Alongside the recommendations presented by Velisek and Staikos, here are five bottles of Champagne served at Hemenway's Seafood Grill & Oyster Bar in Providence, Rhode Island. Led by Chef Austin Hamilton, this New England restaurant celebrated 40 years in the summer of 2025 and has received Wine Spectator 's Award of Excellence annually since 2012. Laurent Perrier "La Cuvee" This Champagne blends 50% Chardonnay with Pinot Noir and Pinot Meunier. Pale gold with fine bubbles, it delivers fresh citrus, white flowers, vine peach and white fruit aromas. The palate is balanced, fresh and delicate with subtle toasty notes. Billecart-Salmon Brut Rosé This rosé Champagne offers persistent freshness with classic red berry aromas of raspberries and strawberries plus floral notes. The palate is fresh, lean and textured with tingly acidity. Guy Larmandier "Blanc de Blancs" Made from Grand Cru Chardonnay vineyards in Cramant, this Champagne showcases purity and a clean mouthfeel. It delivers precise, refined character with citrus and white fruit aromas, creamy texture and a refreshing finish. Hugues Godme Rosé This Grand Cru rosé from Montagne de Reims delivers fresh red fruit aromas, subtle minerality and elegant bubbles. The fresh, lively palate makes it versatile for any occasion. Savart & Dremont "Ephemere" Grand Cru This Grand Cru Champagne showcases the freshness and complexity through fine bubbles and citrus-floral aromatics. The balanced, elegant palate emphasizes length and finesse. More From Forbes Forbes This French Wine Region's Pink Lakes Produce The World's Best Salt By Jill Barth Forbes Champagne Growers Help Cultivate The Grape Varieties Of The Future By Jill Barth Forbes 'The Lay Of The Land': Champagne Palmer's Sustainable New Facility By Jill Barth Forbes How To Translate Champagne Label Details By Jill Barth
Forbes
3 days ago
- Lifestyle
- Forbes
Zinfandel And BBQ: A Match Made In Grilling Heaven
With the summer heat in full stride and barbecue grills fired up, many people reach for a cold beer rather than wine. However, it turns out that Zinfandel is the ideal wine to pair with hundreds of BBQ dishes for several surprising reasons. So, enjoy a beer while you grill, but savor a glass of Zinfandel at the table with your meal. 'Zinfandel is a natural with the grill, because its vivid red fruit and warm spice cuts through smoky, charred flavors while complementing sweet-savory sauces and marinades. And, this versatility means it can harmonize with anything from grilled salmon or vegetable skewers to a juicy ribeye,' said Rebecca Robinson, Executive Director of the Zinfandel Advocates & Producers (ZAP), in an online interview. Zinfandel Wine: Smooth, Jammy and Spicy If you've never tasted zinfandel wine, then you are in for a treat, because it is a very approachable smooth smooth-tasting red wine. Many people enjoy it because it has rich fruity flavors of mixed berries (raspberry, cherry, blackberry, marionberry) and spice, such as cinnamon, allspice, and pepper. Some Zinfandels even taste like berry jam, but with the delightful heat of around 14% alcohol on the finish, and a touch of acidity to cleanse the palate between bites of BBQ. 'What many people don't realize is that it is OK to chill your zinfandel wine,' said Rebecca, 'especially on hot summer nights, pop your bottle in the fridge for 20–30 minutes before serving.' She said that the light chill brightens the fruit, tempers the spice, and makes each sip even more refreshing—especially alongside grilled fare. 'Aim for around 55–60°F so you keep all the aroma and texture while adding a refreshing edge,' she added. If it is a cooler evening, then serve the zinfandel at room temperature. And don't worry about fancy wine glasses at your outside table that might break. Though Zinfandel is snazzy enough to be served in crystal wine glasses (there are some very expensive Zinfandels that are worth checking out – see list at the end), it is also casual enough to serve in a plastic cup. In fact, in Lodi, California, often referred to as the 'Zinfandel Capital of the World' where they have the largest acreage of Zinfandel grapes in California (and the world), one of their favorite traditions is to have a zinfandel tasting on the tailgate of a pick-up truck. It was also a favorite wine of the forty-niners who brought zinfandel grape vines from Italy to the Sierra Foothills of California in the late 1840's during the gold rush. Therefore, it is probable that many gold miners enjoyed some Zinfandel wine while sitting around the campfire in the evenings, cooking their dinner over the flames. Since that time, Zinfandel vines have spread across California and are now planted in many other regions, such as Napa Valley, Sonoma, Paso Robles, Mendocino, Contra Costa, Lake County and beyond. It is now even planted in other states and countries, including its home base of Croatia, as well as Italy (where it is called Primitivo). Zinfandel Wine and Perfect BBQ Dish Pairings So, which BBQ dishes should you pair with Zinfandel besides the classic ribs, steaks, and chicken? Rebecca Robinson had some great ideas: Honey‑garlic prawns —This sweet-savory combo is a match made in heaven: Zinfandel's vibrant fruit and peppery spice elevate the glaze, while its lively acidity balances the prawns' richness. Cedar‑plank salmon with herb butter — That kiss of wood smoke and buttery herbs unlocks Zin's earthier, savory-forward notes, while the fruit tones keep the pairing crisp and refreshing. Grilled vegetables & skewers — Think zucchini ribbons dusted with smoked paprika or herb-oil-brushed artichokes. Zinfandel brings a playful pepper quality and bright fruit that harmonize with char and earthiness. Korean-style BBQ (bulgogi, galbi) — The sweet-salty glaze dances with Zin's spice and rich berry fruit—combining umami and brightness in a way that begs you to take the next bite and sip. Charred cauliflower steaks with chimichurri — Herb-packed sauce meets bright fruit, creating a vibrant back-and-forth that sings with every mouthful. Tri‑Tip (Santa Maria style) — Zinfandel-soaked grills meet California classics: a Dry Creek Valley Zin—or similar—mirrors the regional roots and turns this smoky, peppery staple into something even richer and more soulful. Of Course – BBQ Ribs, Steaks and Hamburgers – With a delicious rub and a nice smokey char note, pretty much all types of beef delight in the bright berry flavors and spicy notes of Zinfandel, creating a symphony of tastes in your mouth. BBQ Chicken – whether it is classic tomato based, mustard, spicy Cajun, or teriyaki glaze, the savory notes of BBQ chicken enhance the bright fruit flavors of Zinfandel and enhance its spicy, peppery notes. Veggie Burgers – If you enjoy Impossible, Beyond or other vegetarian burgers, it is amazing how good they taste on the grill. By just adding that wonderful smoky charred notes, with a great rub, they turn into a feast, which is only enhanced by the smooth jammy notes of Zinfandel. 'Zinfandel doesn't just keep up—it amplifies the flavors, creating a back-and-forth of bright fruit, savory depth, and spice that makes every bite sing,' said Rebecca. Zinfandel Styles: Rosé, Sparkling, Blends and White Don't just stop at red Zinfandel. Many producers also craft other styles of Zinfandel, such as sparkling, rose, and the traditional white zinfandel. So for people who would prefer a lighter style of wine, seek out these other styles, which can also pair with lighter BBQ dishes, such as grilled white fish, asparagus, or other grilled veggie or fruit dishes (don't forget about grilled peach and burrata salad!) According to Rebecca, 'Zinfandel is full of surprises that go way beyond the big, bold reds. Here's how to explore its lighter, more playful side: Rosé of Zinfandel – this is a new modern style of rosé, full of fresh berry and citrus notes and a crisp, refreshing finish. It should be served chilled and is perfect for lighter BBQ fare, from grilled shrimp to vegetable skewers, offering a refreshing counterpoint to smoky flavors. Sparkling Zinfandels - though not as common, you can find a sparkling pink zinfandel if you are persistent. Expect lively berry aromas, citrusy brightness, and just enough structure to pair with grilled seafood, spicy chicken, or even tangy BBQ sauces. The bubbles lift the richness of the food while amplifying freshness. Zinfandel Blends - Zinfandel plays beautifully with other varieties, especially in field blends (a mixture of different varietals grown in the vineyard) or creative combinations with grapes that add structure, spice, or floral notes. These blends can range from bright and aromatic to rich and savory, making them incredibly versatile with BBQ dishes from smoky tri-tip to charred vegetable platters. White Zinfandel – if you prefer a semi-sweet wine, the traditional white zinfandel is still a great choice. With perfumed floral notes and sweet strawberry flavors with a creamy mouthfeel, it is a great sipping wine that pairs well with grilled peaches and other lighter BBQ fare. Zinfandel Wine: Finding One That is Right for You Fortunately, there are many delicious Zinfandel wines in the U.S. market, ranging from very affordable to the extravagant. Following is a table that lists some of the more popular brands. Some Zinfandel red wines are also know for their excellent ability to age, and are prized by collectors of old California wines. These are generally made by some of the top Zinfandel producers, such as Ridge Vineyards, Turley, A. Rafanelli and a few other wineries. As they age, they can take on similar flavors and characteristics of old Bordeaux wines. Old Vine Zinfandel: An American Heritage Treasure If you are lucky you may find a bottle of Zinfandel that is labeled, 'Old Vine Zinfandel.' Though there is no official designation of what 'old vine' means, in general, it indicates that the grapes in the bottle are from vines that are at least 50 years old. In some, special cases, the vines are more than 100 years old – and the winery will usually list this on the label. There are even a few old Zinfandel vineyards in the Sierra Foothills that were planted in the 1800's, such as the Grandpere Vineyard in Amador County that was planted in 1869. Both Lodi and Sonoma County also are home to some Zinfandel vineyards that are over 100 years in age. Imagine drinking a bottle of wine where the grapes were planted before WWII. These old Zinfandel vineyards are considered to be American historical treasures, because most commercial vineyards are pulled out at around 30 years of age. This is because as they age, they don't produce as much quantity, but they do produce high quality. So if you encounter a bottle of old vine Zinfandel with grapes aged 100+ years, enjoy it with friends and know that you are drinking a piece of American viticulture history.
Forbes
19-07-2025
- Lifestyle
- Forbes
8 Iconic Summer Wine Pairings To Try Before Season's End
getty According to the calendar, we're nearly halfway through summer. The season of outdoor grilling, fresh tomatoes, and oysters on the half-shell beckons some epic wine pairing opportunities. In case you've fallen behind, we're here to provide you with some inspiration and to assure you that there's still time to explore these perfect summer pairings. From lobster rolls and Chablis to tomato sandwiches and rosé, here are eight quintessential summer culinary and wine pairings you need to try at least once. Oysters and Albariño Nothing evokes summer more than a waterfront seat with oysters on the half-shell and a bottle of Albariño on ice. The white wine's savoriness and crisp palate stands up to briny oysters and complements the simple accoutrement of a drizzle of lemon. Bottles to try: DO Ferreiro Albariño 'Cepas Vellas' and Foral De Melgaco Alvarinho Vinho Verde Fish tacos and Champagne Purists may flinch at swapping a margarita for a flute of Champagne when pairing their fish tacos, but try it once and you'll see why it works so well. Whether the fish is fried or grilled, Champagne refreshes the palate in between every bite, thanks to its bubbles and acidity. The slight residual sweetness in Brut styles can also balance any hot sauce or jalapeno toppings, unlike tequila which can amplify the heat. Bottles to try: NV M. Brugnon Selection Brut Champagne and NV Lucien Roguet No. 1 Tradition Grand Cru Champagne Lobster roll and Chablis New Englanders know there are two different types of lobster rolls — Maine style is served lightly chilled with mayonnaise versus Connecticut's warm and buttered roll. For fans of the latter, Chablis is an ultimate pairing due to its medium body that stands up to the viscous butter with a flinty finish that accentuates the lobster's salinity. Bottles to try: Louis Jadot Chablis 2023 and Joseph Drouhin Chablis getty Burgers and Malbec Grilled meats, like burgers, 'offer smoky, caramelized flavors that pair beautifully with bold, expressive wines,' shares Juan Diego and Nicole Canahuati of Arcano in Miami. They suggest a Malbec for its richness that can handle the char and spice while still offering a smoothness that is expected with summer sipping. Chill it for 15 to 20 minutes before serving as 'a slight chill enhances fruitiness and refreshment without muting the flavor,' suggest Diego and Canahuati. Bottles to try: Maal Biutiful Malbec and Susana Balbo Signature Malbec Tomato sandwich and Provence rosé Tomato sandwiches are refreshingly sweet, juicy and bursting with the soul of summer. It's a combination that deserves a wine as akin to sun-fueled days as a Provencal rosé. The pairing is delicate yet complex as the red berry notes and floral hints mingle with the sweet acid left behind by the tomatoes. Bottles to try: Château La Coste Rosé Côteaux d'Aix-en-Provence and Domaine du Cassis Rosé Bagnol getty Veggie kebabs and Sauvignon Blanc Vibrant peppers layered between yellow squash and zucchini are a light yet flavorful weeknight summer meal. The aromatic wine enlivens the mellow notes of the squash while the pyrazines (a green pepper taste) in certain Sauvignon Blancs are a match for the similar flavor of the bell peppers. Bottles to try: Cloudy Bay Te Koko Sauvignon Blanc Marlborough and Frog's Leap Sauvignon Blanc Napa Valley Pasta salad and Sangiovese A chilled, creamy pasta salad is an easy dish for a warm, summer evening. The temperature contrast is what makes this dish so appealing; to further that contrast, try adding in a slightly chilled red wine like Sangiovese. The Italian wine is an inherent favorite for pasta dishes but is particularly perfect for pasta salad as it offers enough structure to stand up to any bits of bacon or salami in the mix and a fruitiness that stands out against the mayonnaise or light cream sauce. Bottles to try: Chiara Condello Romagna Sangiovese Predappio and Castellani Sangiovese Peach cobbler and Sauternes A summer meal isn't complete without a seasonally-appropriate dessert, and for something as sweet as a peach cobbler, a wine that's sweeter is necessary. This sweet wine from France presents a zingy acidity and weight that can frame the syrup-texture of stewed peaches so that the wine tastes surprisingly dry in comparison—leaving you wanting a sip after every bite. Bottles to try: Château Laribotte Sauternes and Château Lafaurie-Peyraguey Sauternes
Times
08-07-2025
- Lifestyle
- Times
Six of the best wines to go with a barbecue
W e upgraded our barbecue at the beginning of the summer and since then I've been getting through the charcoal, grilling all manner of meat, fish, veg and even puddings. My philosophy is very much 'If you can eat it, let's grill it'. It's all a long way from the barbecues of my childhood, when they were limited to burgers, sausages and a few marinated ribs. The trouble is, as food options have grown it has become more difficult to know what to have in your glass, as the wine must rub along with so many different flavours, taking in anything from salads to spicy marinades, charred vegetables and smoky, fatty meats. If there's plenty of meat on the menu, you need a strong, dark-coloured red with good body and flavour. Sainsbury's warming 2023 Taste the Difference Discovery Collection Barossa Grenache from Australia (£13) is an enjoyable catch-all, but you could equally opt for an Argentinian malbec, Chilean cabernet or Portuguese red from the Douro. Alternatively try something rich and smoky such as the South African 2023 Journey's End Spekboom Syrah (Sainsbury's, £11.50). If you want to dial down the weight a little, consider a southern Rhône blend such as the Wine Society's juicy, silky 2023 Mas de Libian Bout d'Zan (£12.95). If you're grilling white meat, seafood and veg you'll need something light and crowd-pleasing. The fruit and acidity of an Australian riesling pairs well with any sweet and sour marinades, but a safer bet might be the reliably crisp, silky Yealands Sauvignon Blanc from Marlborough in New Zealand (Tesco, £10). Consider also the fresh, easy-drinking floral fruit of Les Frères Lumière Rosé at Majestic (£7.25). Here are six more choices that will sit happily beside the hiss of the grill. • The Sunday Times Wine Club's 10 best bottles this summer France (12.5%) Aldi, £7.99 Costières de Nîmes is renowned for bargains and this supple example has a good burst of citrus and peach. South Africa (12%) Sainsbury's, £8.50 A reliable all-rounder that's floral and tangy, but with enough weight for most dishes. France (11.5%) M&S, £8.50 This blend of tannat, cabernet and pinenc delivers a light, crisp rosé with inviting hints of red berry and tropical fruit. • How to start a wine cellar — and drink well for less France (11%) Waitrose, £12.75 Perfect for the barbie, this light, summery red oozes cherry, cranberry and raspberry. Chill and enjoy. France (13.5%) House of Townend, £13.99 Here the tannat grape yields a smooth, easy-drinking red with ripe plum and a velvety texture. Argentina (13.5%) Tesco, £14 A dark, full-bodied malbec packed with black fruit and spicy flavour, this will pair beautifully with grilled meats. • How can you tell if wine is corked? 33 wine questions answered Chile (13%) Majestic, £9 A lovely aromatic viognier from the Rapel Valley, this has plenty of zesty citrus.
The Guardian
27-06-2025
- Climate
- The Guardian
Summer calls for chilled red wine
Last week's column was a casual toe-dip into the lido of summer-centric drinks writing. I write these columns just over two weeks in advance, so I need Met Office/clairvoyant weather prediction skills to work out what it is we're likely to be drinking by the time the column comes out. But I'm going to go out on a limb here and declare that summer will be here when you read this. No, don't look out of the window. Keep looking at your phone screen, and imagine the sun's beating down outside. That calls for a chilled red, right? The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. The types of red wine that fare best when chilled are those that are fruity, youthful and not too tannic. The punching down or pumping over of a wine can extract tannins from the skins, pips and stalks. Often confused with the mouth-puckering effect of acidity, the best way I can describe the sensation of tannins is it's a bit like when you drink the last dregs of a cup of green tea: it tastes all stemmy and dry, and you can feel where you've been biting the inside of your cheeks. 'In hot and sweaty Barcelona, we serve all our reds at between 11C and 12C,' says Benji Sher, owner and sommelier at the city's Fluid wine bar. 'That's definitely too cold for the super-tannic bangers, but I'd rather things slowly warm up in the glass. Better to be too cold than too hot.' 'A cold wine is more a thing to drink and less a thing to savour,' says J Lee, a New York-based food writer whose semi-anonymous musings on flavour I trust disproportionately considering I've never met him. 'I think the way we're consuming wine is becoming more casual,' he says. 'A cold wine is never so serious, and most other beverages that people drink casually are served cold: beer, cocktails, White Claw … I'm looking forward to ice cubes in wine coming back.' Perhaps that is the logical next step for those among us who want our reds to remain chilled all summer long? I have to confess, popping an ice cube in my wine glass isn't something I've yet tried for fear that it will dilute the wine, and therefore my drinking experience, which doesn't bear thinking about. But then I think of my beloved iced coffee. Not only is this apparently the reason I'll never own a house, but it's also something I suck up so ravenously quickly that the fact that the ice may dilute the coffee doesn't even cross my mind. Perhaps that's the thing: something as simple and delicious as a chilled red needn't concern itself with the heat. By the time the ice would have melted, it'll already be in your belly. Ideally alongside some saucisson. Morrisons The Best Côtes du Rhône Villages £9.75, 10.5%. Crafted in the Rhône village of Sablet by Boutinot for Morrisons own-label range, this is all dark fruit. W/O Organic Frappato 2023 £12.99 Laithwaites, 13.5%. Many a sommelier recommends frappato as a wine that thrives when chilled. Geyerhof StockWerk Zweigelt 2023 £12.95 The Wine Society, 12%. Rousing savoury tea and bramble fruit notes in this Austrian red, which tend generally to fare well when served a bit colder. Marchesi Migliorati Montepulciano d'Abruzzo 2022 £22 Passione Vino, 12.5%. Generous montepulciano from a remarkable independent importer. Check out their other stuff, too.
