Ask a Sommelier

When hosting a gathering and making a variety of appetizers, I often struggle with pairing the wine. I want to provide a variety of food—from shrimp to pork kebabs! But what can I offer in their glass that will be yummy to go along with everything?

—Heather Racano

Great question, Heather! I have lots of options for you! First off, bubbles. Prosecco or Cava is always fun for a party, and both can pair nicely with a variety of foods. Umberto Baccichetto nv Prosecco Frizzante (Italy, $21.99) is lively and crisp with just a hint of fruitiness, and Raventós Rosell nv Reserva Brut Cava (Spain, $19.99) has floral notes, zesty citrus, and a hint of almond.

For whites, you can’t go wrong with an elegant Grüner Veltliner such as Rabl 2020 Langenlois (Austria, $19.99) with notes of white pepper and steely minerality, or try a crisp and vibrant Turbiana like Selva Capuzza 2019 San Vigilio (Italy, $22.99). Stay away from anything too fruit forward, sweet, or oaky, as that will overpower food.

As for reds, stay away from big, juicy jam bombs and anything oaked or too earthy, as they can overpower your lighter fare like seafood or poultry. Try Massolino 2020 Barbera d’Alba (Italy, $31.99), a lush, vibrant, full-bodied red with soft tannins and bright acidity. Young Tempranillo, like Pinuaga 2019 Colección (Spain, $28.99), is also bright and vivacious with hints of fig, plum, sweet tobacco, and herbaceous notes.

—Jill Kwiatkoski

Why are there so many grape varieties in Châteauneuf-du-Pape?

—Brenda Scott

Historically, vineyards in the south Rhône Valley hinterland of Avignon were interplanted with many varieties. Over time, certain varieties were favoured for bringing certain traits to wines. In the early 20th century, a famous winegrower named Joseph Ducos published his “dream formula” of 10 grape varieties for the perfect red wine. This greatly influenced Baron Pierre le Roy de Boiseaumarié of Château Fortia, who codified the 13 permitted grape varieties in the creation of the Châteauneuf-du-Pape Appellation Contrôlée (the very first AC in France and the model for appellation systems around the world). For the record, nine of the 13 varieties are red (noir) and four are white (blanc), but seven exist as distinct variants—noir, rosé, gris, and/or blanc—for a total of 22 possibilities! Considering that a wine may contain from one to all varieties in any combination, Châteauneuf-du-Pape wines constitute an enormous range of producer-specific blends. Lucky us.

—Gary Hewitt

What is the best way to preserve bubbles if I don’t finish the bottle in one sitting?

—Arroll Stewart

It seems to me that opening bubbles comes with too many misguided rules. “Bubbles are only for celebrations”? False—if that is the case, getting through Monday should be a celebration. “It is only our welcome wine”? Incorrect— bubbles are some of the most food-friendly wines out there. “I don’t want to waste it if we don’t drink it all”? Well, you don’t have to!

The best way to preserve your sparkling wine is with a reusable champagne stopper in a cold fridge. The specialty stopper locks under the collar of the bottle, so it doesn’t go flying off, and cold temperatures keep the carbon dioxide more soluble (meaning it saves more bubbles for later). Your second-best option is a cork (but I can’t guarantee it won’t pop in the middle of the night!).

And for the record, I have heard of the spoon-in-the-bottle method. From all of my research online and in person (far more than I care to admit on both counts), this is still just a myth that will not go away! I am sticking with my champagne stopper.

—Mike Muirhead

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