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+--- Thread: Wines to go with during different weather!!!! (/thread-1195.html)
- Alps - 04-17-2007
Being a Malaysian,i don't experience 4 different seasons a year.pls share experience of combination of the same wine n food in a different season.for example,having pinot noir with chinese foods during winter and summer.does it feel the same?or changing the pinot noir with some other wine gives d same feeling?pls post your own experience...
[This message has been edited by Alps (edited 04-17-2007).]
- dananne - 04-17-2007
Being an Atlantan, I don't experience four seasons a year, either. Come to think of it, we only had two seasons in Wisconsin when I was growing up -- Winter and the Forth of July.
To answer your question, though, I more think of foods as being seasonal, therefore I drink certain wines more frequently in certain seasons. Also, since it's soooooo hot in the summer, we turn more towards the lighter reds -- Beaujolais, Pinot Noir, etc. (it's tough to drink a tannic bruiser with high alc. when it's 90* with 90% humidity) -- or wines that accompany grilled fare (Zins, Cotes du Rhones, Aussie Shiraz, etc.). Being more specific, for example, in the summer we regularly eat BLT sandwiches with our fresh tomatoes and lettuce from the garden (being vegetarian, I eat fake bacon, but that's beside the point). I love Beaujolais with my BLTs. So, again, for me it has more to do with the seasonal foods. Regarding the second part of your question, I think a particular food and wine pairing tastes pretty much the same regardless of the time of the year.