Top Ten Value-Packed New Zealand Wines

When I say Down Under, most people think Australia. But just across the Tasmania Sea lies a land filled with organic farms, fresh vegetables, and sheep. Lots of sheep. Oh yeah, and plenty of wine. Over the last 20 years, New Zealand has become a major player in the United States wine market. The Marlborough region produces some of the finest Sauvignon Blancs in the world, and Central Otago is Pinot Noir's home away from home. New Zealand is the mecca for fresh herbs and, let's not forget, sheep. Add their affinity for 'the barbie,' and you have yourself this week's post.

1. Forrest - 'The Doctors'' Riesling - Marlborough, New Zealand 2010 - $15

What do you get when you combine a molecular biologist, a doctor of medicine, and wine? A producer worthy of this week's top ten list. Doctors John and Brigid Forrest literally are Forrest wines of New Zealand. This artisan, hands-on, producer makes fabulous wines from the Marlborough, Hawkes Bay, and Waitaki Valley regions. Their Riesling comes from the Marlborough region, located on the northern tip of New Zealand's South Island.

While grapes were first planted in Marlborough in the late 1800's, it wasn't until the late 1900's that the region really took off. Much of the credit goes to the Sauvignon Blanc variety, which accounts for over 50% of the region's area under vine. Along with Sauv Blanc, Riesling and Pinot Noir show incredible potential in Marlborough, benefiting from the moderately warm days, cool nights, low rainfall, and bountiful sunshine.

'The Doctors'' Riesling is sweet, but the sugar is matched by a racy acidity. It displays citrus fruit aromas of lime and lemon, followed by stone fruit aromas of peaches and apricots. If you're looking for the perfect pairing to a spicy Asian dish, look no further. This is a great value at only $15.

2. Ra Nui - Pinot Gris - Marlborough, New Zealand 2009 - $18

From Ra Nui, this eco-friendly, quality conscious producer of New Zealand wines believes that "the wine is in the grape," so they focus their attention on the vineyards. According to their website,"Grapes are hand picked in the vineyard and transported direct to the winery. At the winery further hand selection takes place discarding any unwanted fruit before transferring to the press. We then further ensure that we retain all purity of texture and flavour by whole bunch pressing for all white wines in order to minimise skin contact resulting in juice with fine texture and maximum flavour. We see ourselves as “guardians” of the grape and adopt a low key non interventionist approach to our winemaking."

The Ra Nui Pinot Gris is Alsatian in style displaying aromas of pear, peach, and spice. It's slightly off-dry with a weighter style, making it perfect for soft cheeses, fried fish, and grilled chicken, especially with a little added spice.

3. Nobilo - 'Regional Collection' Sauvignon Blanc - New Zealand 2010 - $14

New Zealand wines have seen a spike in popularity in the new millennium, and recently they've received lots of attention from industry critics who insist their Sauvignon Blancs are the best in the world. This new popularity has resulted in a number of wines doubling, if not tripling, in price in the last decade. I agree the wines are fabulous, but I liked them better at half the price. The value may not be quite as outlandish as it once was, but you can still get some bang for your buck if you know what you're looking for. In 2005 Nobilo's Regional Selection Sauvignon Blanc was a steal at $10, today it's still a good value at $14.

Nobilo was founded in 1943, by Nikola Nobilo. The winery was sold to Australian wine group BRL Hardy in 2000, which was later acquired by Constellation Brands in 2003 and sold again in 2011 to CHAMP. Today they are the second largest producer of New Zealand wines, and their 'Regional Collection' Sauvignon Blanc is a great value. Its typical New Zealand Sauvignon Blanc, displaying citrus characteristics of grapefruit, lemon, and lime. It has a mouthwatering high acidity that showcases quintessential New Zealand Sauv Blanc. Try this wine with vegetarian dishes (including meals made using wine's arch nemesis Asparagus), pork, and seafood salads.

4. Tablelands - 'Single Vineyard' Sauvignon Blanc - Martinborough, New Zealand 2010 - $15

With this next top tenner we head north to Martinborough to check out the refreshing whites by Tablelands. As I mentioned, in the 1990's New Zealand exploded onto the wine scene with incredible Sauvignon Blancs from Marlborough. However within the last decade, new regions like Martinborough have begun crafting high-quality, distinctive Sauvignon Blancs.

Martinborough, just a stones throw across the Cook Strait from Marlborough, is the most important sub-region in the greater Wellington region, located on New Zealand's North Island. While the region is best known for producing world-class Pinot Noir, Tablelands has proven that it's capable of so much more. Their Sauvignon Blanc combines the calling card citrus and grapefruit characteristics often affiliated with New Zealand Sauv Blanc, with a wonderful Sancerre-like grassiness. Try this wine with salads, stuffed peppers, and chicken or seafood with a heavy hand of cilantro or other fresh herbs.

5. The Crossings - 'Unoaked' Chardonnay - Marlborough, New Zealand 2009 - $16

The Crossings was founded in the late 1990's by a group of wine lovers who realized the remarkable characteristics of the Marlborough region on New Zealand's South Island. Their first release was in 2001, and today their state-of-the-art winery produces Sauvignon Blanc, Chardonnay, and Pinot Noir in the region. The wine that made this top ten list was their 'Unoaked' Chardonnay.

Today many producers are marketing their wines as unoaked or “tree free” as the bulk wine producer Yellowtail puts it. Trends are shifting to this clean style over the splinter-in-the-mouth sensation you may get from wines that see a long time in new wood. Oak, however, shouldn't be written off as it is a key component in many quality wines. The flavors and textures imparted by it are often mellowed as a wine ages, making it essential for drink-later wines. This fresh, clean white produced by The Crossings Chardonnay is loaded with tree fruit aromas of green apple, stone fruit aromas of white peach, and citrus aromas of lime and lemon, and its racy acidity reminds the palate more of a Sauvignon Blanc than a Chardonnay. This wine makes for a great seafood partner. Think crab, oysters, scallops, shrimp, trout, or halibut.

6. Craggy Range - 'Kidnapper's Vineyard' Chardonnay - Hawkes Bay, New Zealand 2009 - $20

This next value-packed Kiwi wine comes from the coastal Te Awanga sub-region, in the greater Hawkes Bay zone of New Zealand's North Island. Funny thing about Hawkes bay: it's as commonly spelled with an apostrophe as without. The name Craggy Range comes from a vineyard site discovered by co-founder Steve Smith. Overlooking the Craggy Mountain Range, Smith found a parcel of stony clay soils ideally suited for growing Chardonnay. Upon this discovery Smith approached international businessman and Craggy Range co-founder, Terry Peabody with the idea of producing wine from the site. The first Craggy Range wines were made in 1999 and came from small vineyards in Marlborough and Hawkes Bay. Over a decade later Craggy Range is considered one of New Zealand's finest producers.

The Craggy Range 'Kidnappers Vineyard' Chardonnay, named for the nearby Kidnappers Cape, is one of the finest Chards produced in the southern hemisphere. This wine displays tree fruit aromas and flavors of pear followed by citrus fruit characteristics of lemon and lime, along with a wonderful floral aroma. Pair this wine with lemon chicken dishes, seafood, and goose.

7. Goldschmidt - 'Goldschmidt Boulder Bank' Pinot Noir - Marlborough, New Zealand 2009 - $18

Moving into reds, this next one is a steal at $18. Goldschmidt is owned and operated by twenty-five-year veteran winemaker and New Zealand native, Nick Goldschmidt. Owner of Goldschmidt Vineyards in California, Nick returns to his New Zealand roots each year to showcase two of New Zealand's preeminent varietals: Sauvignon Blanc and Pinot Noir.

While Pinot Noir is better known in Martinborough and Central Otago, the Boulder Bank Pinot Noir by Goldschmidt shows Marlborough is so much more than just Sauvignon Blanc. The Boulder Bank Pinot Noir is spicy with red fruit aromas and flavors of red currant, raspberries, and cranberries, followed by stone fruit aromas of plum. Pair this wine with mushroom dishes and sauces, red sauce pasta dishes, and roasted game.

8. Martinborough - 'Russian Jack' Pinot Noir - Martinborough, New Zealand 2009 - $20

Across the Cook Strait in the Martinborough sub-region of Wellington on the North Island, this producer makes things a little confusing for the consumer because Martinborough is both the region and the winery. Martinborough Vineyard was founded in the 1980's by a group of six wine enthusiasts. It has a track record of consistent excellence, which most marvel at. At a national level, Martinborough Vineyard has won gold medals or better for every Pinot Noir they've produced since 1986.

The 2009 'Russian Jack' Pinot Noir received an 88-point rating from Wine Spectator, a remarkable feat for a $20 wine. With aromas and flavors of red fruit along with blueberries and spice, this one's a great partner for lean beef, pork loin, and lamb, especially when prepared on the grill.

9. Wild Rock - 'Cupid's Arrow' Pinot Noir - Central Otago, New Zealand 2007 - $20

Central Otago, located on New Zealand's South Island, is home to the highest elevation vineyards in the country, and is one of the southern most wine producing regions in the world. Wild Rock winery is a unique group of innovative, eco-friendly producers who just want to make really good wine at an affordable price. Their carefree attitude and extracurricular activities extend into their marketing efforts as they are the main wine sponsor for the surf company Billabong. The winery is distributed by Kobrand, a large wine and spirits group which represents producers like Louis Jadot, Cakebread, Taylor Fladgate, and Craggy Range. Wild Rock benefits from the resources of Craggy Range, including their winemaking team, vineyards, and marketing support.

Wild Rock claims that "Pinot Noir is the most feminine and romantic of all the grape varieties," so with that came the Cupid’s Arrow name. The 2007 Cupid's Arrow Pinot Noir displays aromas and flavors of Red currants, cherries, roses, mushrooms, and spice, and begs to be served with grilled meats (especially veal chops), mushroom dishes, and salmon.

10. Mills Reef - 'Reserve' Merlot/Malbec - Hawkes Bay, New Zealand 2008 - $20

Last, but certainly not least, we have the Mills Reef Merlot/Malbec from Hawkes Bay. Hawkes Bay is New Zealand's oldest wine region. When people think Hawkes Bay, they think rich, creamy, and complex Chardonnays and racy Sauvignon Blancs. And the last thing they think when they hear New Zealand is Malbec. Nevertheless, the varietal grows in a variety of places in the country, including Hawkes Bay.

The Mills Reef Winery was founded in 1989 by Paddy Preston. The "Mills" name is a reference to Paddy's great grandfather, Charles Mills, a sea captain who arrived in New Zealand from the U.K. in 1864. The "Reef" refers not only to the captain's keen eye at sea but also to Charles' efforts in the underground mines of New Zealand. The Mills Reef 'Reserve' Merlot/Malbec is a blend of 55% Merlot and 45% Malbec. This floral red displays dark fruit flavors and aromas of blackcurrant and blackberry, followed by stone fruit characteristics of plum. Pair this wine with steak (especially Filet Mignon), full-flavored cheeses, and roast duck.

New Zealand has no shortage of value-packed wine. This list gave insight into the country's wine industry as well as highlighted a few of my favorites. If there's a value-packed Kiwi wine you think should've made the list, leave a comment here, find me on Facebook, or shoot me an email.

For more information about me, more fun and interesting wine information, and for delicious food and wine pairings, check us out online at Cru Wine Online. Our very own chefs from across the country have created original recipes just for you, and each day we pair them with the perfect wine and a little humor to bring you an entertaining video short.

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Salut,

Nicholas Barth

Certified Sommelier

Wine Director

Cru Wine Online

Top Ten Holiday Ham Pairings

It's that time of year again. Time to break out the fine China, turn on Andy Williams, wrap presents, and invite your family over to share in the holiday festivities. Everybody's holiday dinner is a bit different. Some of you may bring back the turkey, others go with something less traditional, rack of lamb, lobster, or perhaps lasagna. But for those of you sharpening your knives for the traditional Christmas ham, I've put together a list of my top ten holiday ham wine pairings.

1. Reilly's - 'Barking Mad' Riesling - Clare Valley, Australia 2009 - $15

When people see Riesling on a wine label they either think, "Yay!" or "Oh, I don't do sweet." This refreshing white is perfect either way, because it showcases delicious fruity characteristics and it's dry. The Clare Valley is known for producing world-class dry whites from the Riesling grape. These wines tend to be a little weightier than, say, a German Riesling. This racy white has the weight to hold up to the ham, with the acidity to hydrate the palate after each salty bite. An incredible, food-friendly wine for the price.

2. Alexander Valley Vineyards - Gewurztraminer - Mendocino County, California 2010 - $9

Alexander Valley Vineyards is one of my favorite "value" producers in California. They are known for their Cabs, red blends, and Chardonnays, but this little ditty shows a whole new side of this value-packed producer. This California Gewurztraminer from the cooler Mendocino County displays typical Gewurz characteristics. With aromas of lychee nut and spice followed by an oily texture and a kiss of sweetness, this weighty white is your ham's soul mate. Its mediumish body and touch of sweetness make it a perfect partner for a honey glazed ham.

3. Trimbach - 'Reserve' Pinot Gris - Alsace, France 2007 - $28

I've said it before: Alsace produces some of the most food-friendly wines in the world. What separates their Pinot Gris from Italy's Pinot Grigio, other than the name, is the added weight and lush, versus lean, fruit flavors and aromas. Alsatian Pinot Gris has a fuller body, making it a great partner for a protein like ham. Oven roasting concentrates flavors on the outside, so pairing a roast ham with a fuller-bodied white ensures the wine won't get lost. In addition, this Alsatian Pinot Gris has the lush fruit flavors and aromas to compliment a variety of sides on the table.

4. The Crossings - 'Unoaked' Chardonnay - Marlborough, New Zealand 2009 - $18

Chardonnay is probably the most adulterated grape of them all. Its delicious characteristics are commonly masked by winemakers through the use of oak and malolactic fermentation. This producer takes a different approach with Chardonnay. They preserve the grape's natural acidity by not aging or fermenting in oak. The result is a dry, clean, refreshing wine, perfect for pairing with your Christmas ham.

5. Beckmen - Grenache Rosé - Santa Ynez, California 2009 - $18

When in doubt, think pink. Rosé is one of the most food-friendly styles in the world. The apparent acidity and light structure of these wines make them a great match for a wide range of foods. The Beckman's light red color and soft tannin comes from a limited amount of time spent soaking with red grape skins. This producer used the Grenache grape to make its delicious rosé, resulting in a spicy pink delight. I like this pairing because it won't overpower the ham, but more importantly, because it has a touch of tannin to cut through fat. Plus it has a little spice to compliment any mustard accompaniments. I would describe this pairing as an instant holiday classic!

6. Wild Horse - Pinot Noir - Paso Robles, California 2007 - $25

For those of you who prefer the redder side of life, this beautifully-crafted Pinot is for you. I had the pleasure of visiting Wild Horse back in 2003, back when you could get a great Pinot from the lesser-known central coast of California for under $20. Today it's harder than ever to find a good quality US Pinot Noir for under $50. Wild Horse is a steal at only $25. It has a wonderful medium weight, but more importantly a clean, medium acidity. This is a result of the cool climate where the grapes grow on the central coast. When it comes to pairing, Pinot Noir is much like rosé - incredibly versatile. Like Kevin Bacon in Footloose, this bad boy has all the right moves in all the right places.

7. Georges Duboeuf - 'Cru Beaujolais' Morgon - Beaujolais, France 2009 - $13

I have highlighted Cru Beaujolais' food-friendliness in the past. Its juicy flavors, light tannins, and bright acidity make it a great partner for salty foods, especially pork dishes. Morgon is a larger Cru in Beaujolais, and this region produces wines that display concentrated fruit. I love this pairing, but then again, I'm a sucker for Cru Beaujolais. I think it's because many wine professionals view the Cru's of Beaujolas as a joke, and I like to fight for the little guy.

8. Joseph Drouhin - Volnay - Burgundy, France 2007 - $42

Basically the same rules apply for the Drouhin as they do for the Wild Horse, since they are both made from the Pinot Noir grape. This particular Pinot comes from the Volnay sub-region inside of the great Beaune region of Burgundy in France. Volnay produces some amazing reds for the price, and is often described as firm yet silky. The style produced in Burgundy is more subtle, and slightly more earthy than the Pinot's of the central coast of California. This beauty has the characteristics to compliment and enhance a ham, plus you get a great taste of Burgundy without having to empty your pockets.

9. Dashe - 'Dry Creek' Zinfandel - Sonoma, California 2007 - $24

Not too many people think Zin when they think ham. But a young, juicy Zin can make for a great pairing. Dashe Zin comes from the infamous Dry Creek Valley in Sonoma, viewed by many as the grape's finest growing region. Although this writer believes the styles tend to be a bit big at 16%+ ABV, this juicy red will compliment a variety of sauces and sides on the table. Plus it appeases the big-red-only drinker, important if you've got one sitting at your holiday dinner table.

10. Allegrini - Valpolicella Classico - Veneto, Italy 2007 - $18

Valpolicella is a region in Italy that produces red wines from the Corvina grape, along with a few other regional varietals. The styles tend to be muscular in their youth, but after only a few years they soften and become incredibly food-friendly. Allegrini is a great producer in the region, and makes a great example of this value-packed red. It's easy to drink, easy to pair, and has a little muscle for that same big-red-only drinker who swears Cabernet Sauvignon won't beat up the dish...which, of course, it will.

My suggestion would be to pick up both a red and a white for the dinner table. This allows you to see the major pairing differences and cater to the many palates present. Plus, isn't the holiday season all about making everyone around you happy at the expense of yourself, all while maxing out your credit card? I may sound like the Grinch, but I truly am a fan of the holidays. Above all, I think the holiday season is about being with the people you love...and sharing, of course. So this year I am planning on sharing with the people I love just how much they annoy me. Happy holidays!

For more incredible wine picks and pairings, check out Cru Wine Online. We pair original recipes with delicious wines, and bring them to you in an entertaining video short, complete with a brief explanation of the wine, the dish, and the pairing.

Sign up today for a 6 Month Membership and receive a FREE wine glass set, a $19.95 value. Life's short, so drink it up. At only $7.99/month you can't afford not to! And while you're there, don't forget to finish your Christmas shopping in the Cru Wine Shop.

Salut,

Nicholas Barth

Certified Sommelier

Wine Director

Cru Wine Online

Top Ten Wine Pairings for Spicy Food

From Tabasco to Curry, spice comes in a variety of flavors and heat levels. But people often have a love or hate relationship with it. In the land of 10,000 lakes, where I grew up, ketchup is as "spicy" as it gets for most people. For a long time, I thought all cheese came in individually packed slices and a meal was only good if it had a can of Campbell's Cream of Something as an ingredient. After traveling, and tasting, I quickly found that spice can range from a dish that literally makes you sweat, to one that is enhanced by just a touch of heat. Spice is used all around the world spice, and while plenty can take the heat, there are some that prefer to get the heck out of the kitchen. Whether you enjoy eating raw jalapeños or think ketchup is a spice, here are ten wines that are sure to assist you in your spicy pairing adventures. I present to you a list of the top ten wine pairings for spicy food.

1. Trimbach - Gewurztraminer - Alsace, France - 2008 - $23

When it comes to spice you have two options, tame it or enhance it. With sugar you are able to tame it. So if you don't like to sweat, my recommendation to you is add just a touch of sugar to beat the heat. Gewurztraminer is arguably one of the best pairings for spicy food, especially Indian or Thai Curry, and there are few better regions than the Alsace, France.

While many perceive Gewurztraminer as being a grape that produces sweet whites, much of the wines made from the grape in Alsace are dry or off-dry. Trimbach is the latter. This off-dry white is a perfect pairing for South Asian curry spice. It has just enough sugar to reduce the heat, with a wonderful spicy component to enhance the flavor. Gewurztraminer's calling card aroma and flavor descriptor is spice, but more exotic than simply pepper. It usually comes through as cloves or ginger. This wine will help reduce the heat, but if you want tame the spice even more, reach for a sweeter style like a Gewurz from Washington state.

2. Schloss Vollrads - 'QbA' Riesling - Rheingau, Germany - 2008 - $18

This second "top-tenner" follows suit, with taming being the name of the game. The Schloss Vollrads 'QbA' (Germany's second highest quality wine tier) Riesling from the Rheingau has a delightful sweetness sure to reduce the mouth-burning feeling often induced by a heavy hand of spice.

German Riesling is THE definition of elegance and finesse. So while you may not like sweet, this is the wine you will want to reach for when your mouth starts to tingle and you feel your body temperature rise. This style isn't dessert-wine-sweet like Trockenbeerenauslese or even Beerenauslese. It has a well-integrated medium sweetness with nice acidity to hydrate the palate from the saltiness of a dish. Nearly 90% of the Rieslings produced in the Rheingau region of Germany are dry (trocken) or off-dry (halbtrocken). So if you want more sugar reach for a fatter style Riesling from Germany, like one from the Pfalz, or something with a little lighter body, like one from the Mosel.

3. Domaine des Aubuisieres - 'Cuvee de Silex' Vouvray - Loire, France - 2008 - $17

White wines from the Vouvray sub-region of the greater Loire region in France are some of my favorites for spicy foods. The whites from Vouvray are made up of Chenin Blanc, and are produced in a variety of styles ranging from sparkling to still and ultra-sweet to bone-dry. This wine by Domaine des Aubuisieres is produced dry, but just barely. It has just a hint of sugar to slightly tame heat.

What I really like about this wine is the weight or body. This Vouvray has a big enough body to stand up to heartier dishes, especially ones that showcase seafood or chicken. When pairing wine and food there are many components to consider, and one of them is your temperature senses. I love pairing whites with warm dishes because they are served cool. What you get is the the cool wine refreshing the mouth after each warm bite. While this wine won't tame the heat quite like a Riesling or Gewurztraminer, it will make a dynamite pairing for most spicy dishes featuring lighter proteins.

4. Ponzi - Pinot Gris - Willamette Valley, Oregon - 2009 - $17

The fourth wine on this top ten list is a wonderful white wine pairing for people who like to sweat while they eat. Pinot Gris is the same grape as Pinot Grigio, a popular varietal used in the production of white wines in northeastern Italy. But the name Pinot Gris usually indicates a bigger, richer style than the lighter Pinot Grigio produced in Italy. This Pinot Gris by Ponzi is no exception. It's a monster.

When it comes to producing good-quality, full-bodied Pinot Gris, Oregon and Alsace take the cake. The styles produced in these regions are often meatier, and display lush green apple flavors and aromas complimented by a refreshing medium acidity. In addition, the Pinot Gris of Alsace and Oregon often displays a slightly red hue because the grape is actually more pink than green. I love when I can get a good Pinot Gris into a pairing. And this super cool white will allow the heat to shine, cool the palate, and enhance the flavors of the dish.

5. Sokol Blosser - Evolution 9 '14th Edition' - Oregon - NV - $15

Very rarely will you see me showcase the Sokol Blosser Evolution Number Nine in a tasting or on a top ten list for that matter. Not because I'm pretentious or too good to drink it, but because there isn't much of a place for it. As you can see, this bottle does not bear a vintage, which means the grapes are a blend of several years harvest. Speaking of grapes, this wine is a blend of nine: Riesling, Semillion, Muller-Thurgau, Chardonnay, Pinot Blanc, Pinot Gris, Gewurztraminer, Sylvaner, and Muscat Canelli. Some of these grapes you may recognize, others you may not. From a winemaking stand point, I can only imagine the conversation that took place between the winemaker and the sales department. Winemaker: "Hey, we have all of this extra fruit, what should we do with it?" Sales manager: "Blend it and let's market the S#@% out of it!" Hence the reason this wine has its own website separate from the rest of the Sokol Blosser products.

I often describe this one as a junior high dance: awkward. It has grapes that should never be blended together to make wine. But, it's a remarkable wine with spicy foods. It has just enough sugar to tame heat, a body to stand up to heartier ingredients, and just enough acidity to hydrate the palate. This wine isn't world-class by any means, but it works with something spicy. Pick it up and give it a try. I double dog dare you.

6. Nicolas Feuillatte - Brut Rose - Champagne, France - NV - $48

Nicholas Feuillatte, or Nicky Foo as some affectionately call it, is the fastest growing Champagne producer in the region. The brand is young, starting as recently as 1976. But today they are one of the top five producers in the region, selling more than 9 million bottles a year. Their wines scream innovation and glamor, a direct reflection of the company's marketing efforts.

When it comes to food and wine pairing there are two tricks of the trade for fool-proof pairings. The first: sparkling wine has the acidity, low alcohol, and texture to compliment just about any dish. The second: rosé pairs well with just about anything. Here we have both, and the result is a kick-butt wine to pair with spicy foods.

While this wine is pink, it has no residual sugar which means it's dry, as the term 'Brut' on the label indicates. The pink color is a reflection of blending red and white wine together, one of the two methods used in the production of rosé wines. This bubbly delight displays its own exotic spices which will enhance flavors, but also a cool, refreshing mouth feel to cleanse the palate after each bite. Its style, color, and characteristics make it a sure bet for any spicy dish.

7. Georges Duboeuf - Moulin-a-Vent 'Flower Label' - Beaujolais, France - 2009 - $16

When I say Beaujolais people often think of the bubble-gum-tasting, slightly sweet, pink wine released on the third Thursday of each November, Beaujolais Nouveau. In short, the Beaujolais Nouveau "celebration" is a mass marketing campaign created to sell an ocean of the region's glorified Kool-aid. But Beaujolais is so much more than Beaujolais Nouveau. Specifically, the wines from the Beaujolais Crus (Cru refers to a high-quality area or vineyard in France) are some of the most food-friendly wines around.

This delicious red by Georges Duboeuf is no exception. Like all other wines from the Beaujolais region, Cru Beaujolais is made from the Gamay grape. The name Moulin-a-Vent indicates that this wine comes from the Moulin-a-Vent Cru inside of the greater Beaujolais region. While this isn't my favorite of the 10 Beaujolais Cru's, it is wicked good, and a great partner for many dishes, including spicy ones. It has just enough structure and body to stand up to red meat dishes with a remarkably refreshing acidity.

The 2009 vintage marks a spectacular year for grapes in France. Getting your hands on a 2009 Burgundy or Bordeaux will not be cheap. But a bottle of Cru Beaujolais can age for five or more years, and won't break the bank. Pick one up, and take the Cru Challenge. It's like the Old Spice Challenge, but you don't have to take your shirt off...and you get to drink. So I guess it's not like the Old Spice Challenge at all.

8. d'Arenberg - 'Stump Jump' Shiraz - McLaren Vale, Australia - 2008 - $11

Number eight on this top ten list is the epitome of spice-enhancing wine. Of the two options we have when pairing with spicy foods, beware, this one will make you sweat. Unless, of course, you've already taken the Old Spice Challenge.

Shiraz is the same grape as Syrah, however the style produced under the Shiraz name tends to be juicier and displays loads of black pepper. It's the wine's juicy flavors and textures that make this bottle such a great pairing for spicy food.

A rule to remember when pairing wine with spicy food is to avoid wines that are high in tannin. Tannins create the palate-drying, astringent characteristic found in red wines that make your mouth feel like you just chewed on an aspirin. A wine with too much tannin will assault the dish, resulting in an unbalanced pairing. This wine's juicy and spicy, characteristics are sure to enhance the heat, without clashing with the dish. So if you like a number 6 Pad Thai and you want more out of it, reach for a spicy Shiraz from Australia...and maybe some more Old Spice.

9. Cooper Mountain - 'Cooper Hill' Pinot Noir - Willamette Valley, Oregon - 2008 - $15

I mentioned before that sparkling and rosé wines make great partners to many dishes, and Pinot Noir is in the same boat. Its light body and juicy flavors make it a great wine to pair with a variety of foods. This particular Pinot Noir is made by Cooper Mountain Vineyards, a bio-dynamic wine producer.

Bio-dynamic wines are basically a step beyond organic. They look at the vineyard, winery, and property as one living organism. In addition they take a cosmic approach to winemaking. Whether you believe in it or not, this wine kicks major butt, and the 2008 vintage in Willamette was a great year for growing grapes. It's often difficult to find a Pinot Noir from the region for under $20, but this one sells for just $15, and has a nice touch of pepper to enhance the spice in the dish. Plus, its light body makes it a great choice for the red lover who prefers lighter spicy dishes.

10. Duckhorn - 'Decoy' Zinfandel - Napa, California - 2008 - $25

Last, but certainly not least, is the Decoy Zinfandel by Duckhorn. The 2008 vintage marks the first ever Decoy Zinfandel by Duckhorn. This wine is juicy and supple, and displays loads of spice, a common characteristic found in Zin.

Zinfandel, on the contrary to the boxed wine of the early 1990's, is a dry red wine. The grape for many years was California's calling card red varietal, but has since slipped into second place with the rise of the Cabernet Sauvignon grape. This particular Zin offers a big bang for the buck. I like to pair it with spicy food because it will hold up to the biggest spicy dishes, all while enhancing the heat. If you are thinking Cajun, think Decoy Zin.

Well, there you have it, a list of the top ten wine pairings for spicy food. To learn more about fabulous food and wine pairings, check out Cru Wine Online's NEW Daily Wine and Recipe pairings. We have chefs from across the country sending us recipes, and each day we pair them with delicious wines in an entertaining video short, complete with a brief explanation of the wine, the dish, and the pairing. Subscribe today and receive a FREE wine aerator, a $14.95 value. Life's too short not to enjoy every sip, so drink it up. Entertain your senses with Cru Wine Online's monthly membership. At only $7.99/month you can't afford not to!

As always if there is a wine you think should be on this top ten list feel free to contact me via email, on Facebook, or simply leave a comment here on the blog. Thanks again.

Salut,

Nicholas Barth

Certified Sommelier

Wine Director

Cru Wine Online