Month: February 2014

 

February 11th, 2014

Wine and Chocolate

by: Lane Giguiere
One of our favorite desserts is a nice glass of red wine and a little something chocolate. But before you break open the candy hearts, there are a few details to remember about this classic pairing.  The fact is that not all red wine pairs well with all chocolate. Just as wine ranges from sweet to tannic so does chocolate. The rule to remember is to match the characteristics of the chocolate to the characteristics of the wine. A piece of sugary white chocolate will make a big tannic Cabernet taste bitter, but the slight bitterness and tannins of a bit of dark cocoa will bring out the fruit flavors of that same wine. To make things simple we offer a few suggestions:

A creamy, buttery white chocolate truffle will pair very nicely
with our creamy, buttery 2012 Matchbook Chardonnay.

A big ripe strawberry dipped in milk chocolate is heaven
with the cherry, earthy flavors of

A slice of flourless, bittersweet chocolate cake is the perfect Valentine’s Day dessert to tame the bold and rustic flavors of

February 11th, 2014

A Valentine Rosé

by: Lane Giguiere

Most people never think of Rosé during winter, but it is a wine we love to drink in any season. In fact, it is our aperitif of choice twelve months of the year. A good, dry Rosé is chock full of flavor, yet amazingly light and refreshing.  Just because it is pretty doesn’t mean Matchbook Rosé of Tempranillo isn’t a seriously delicious wine. It has all the essence of Tempranillo – strawberries, raspberries and spice – wrapped around a juicy core of white peaches and melon. A little zip of lime zest adds a bright note to the finish. It’s not complicated. Matchbook Rosé an easy wine to pair with just about any nosh: Manchego cheese drizzled with fig jam, a bowl of cured Arbequina olives, a dollop of hummus on crusty bread. Our Rosé is even delicious on it’s very own as a Valentine toast to your sweetie.

Read more about our Matchbook Rosé here: http://crewwines.com/wines/matchbook/rose-of-tempranillo/

Purchase online here: http://bit.ly/1jrRCoq

February 10th, 2014

Wine Lab: Pink Concoction for Valentine’s?

by: Aileen Niizawa Morris

Walking through the wine laboratory, beakers filled with pink liquid catch the eye. Is this special for Valentine’s Day? Nope. Laboratory tech, Mikayla Callen explains: “Using a special piece of equipment called a cash still, I boil a wine sample and collect vapor (which is turned into liquid through the cooling portion of the cash still). This vapor-turned-liquid is called the distillate and is acidic. I take the distillate and titrate (I add a base) until it turns a pink color, as seen in the pictures. This pink color indicates that the distillate is at a neutral pH. Based on the volume of base that I added to the distillate I can calculate the volatile acidity-a measure of wine spoilage. The smaller the number, the better. I calculate volatile acidity for each barrel group about once a month to ensure the number is within an acceptable range.”

Laboratory Mikayla Callen testing all our wines

Developed by Allebrum