I'm not exactly what you'd call an oenophile - that's a fancy word for a person who loves wine. I don't obsess over wine, and I actually prefer a nice dark beer to relax after a hard day in the kitchen. Still, a personal chef has to know his wines just as well as he knows the other tools of his trade.
I figured I'd share a few of my favorite wines here on my blog. As an added bonus, I can always come back to this list if I've forgotten one or two or if I need a little inspiration for a dinner party.
This is a very tiny sliver of my complete favorite wine list - four wines that cover the entire spectrum of whatever I might need on a given night. One red, one white, one sparkling , and one dessert wine.
My Favorite Red
Hands-down, my all-time favorite wine happens to be a red. It may seem unusual for a professional chef to go nuts for an American red wine, but Quilceda Creek's cabernet sauvignon is basically the nectar of the gods. If I had to pick a favorite vintage, I suppose it would be the 2002 version, though I hear the 2008 vintage may be their best after a few more years of aging. This cab has one of the longest finishes I've ever experienced - easily two to three minutes with proper time to breathe. It's everything a cab should be and more. Yes, you'll spend a few hundred bucks for their best bottles, but trust me, it's worth every penny.
My Favorite White
My go-to white is Chateau Ste. Michelle's Columbia Valley Riesling. I know, I know. Another American wine. What can I say - I like what I like. The best thing about this bottle is the price, usually around $8 or $9. This is a dry Riesling that matches just about any food you can throw at it. Dry, crisp, refreshing, with just a hint of fruit.
My Favorite Sparkler
Now we go beyond the borders of the US for the first time. I know there are amazing sparkling wines produced all over the world (Spanish Cava is a particular favorite), but you just can't beat authentic French Champagne. My favorite Champagne is Henriot Brut Souverain, authentic as the day is long and usually available for just $30 or $40. This toasty, dry, barely-there sparkler is an inexpensive way to get a taste of France's best invention.
My Favorite Dessert Wine
I'm not big on sweet wines, so dessert wines are difficult for me. When I'm forced to buy one to pair with a meal's ending, I usually go for Valdespino's "Contrabandista." The complex blend of burnt sugar flavors, hazelnut aroma, and a finish of salt and raisins is impressive, even if you don't like your wines sweet.
