Have you ever been tasked with selecting a bottle of wine for the table or choosing the pairing collection for a gathering? With so many options on the market today, it can be a daunting decision. We caught up with Cathy Mantuano — co-author of Wine Bar Food and current food and beverage partner at Yolan inside the Joseph Hotel — to shed light on how to find the perfect wine pairing for any occasion.
When selecting a bottle or glass of wine at a restaurant, what questions should you ask before ordering?
When selecting a bottle or glass of wine at a restaurant, ask if they are featuring something special. Does the restaurant have a strength that they play to? At Yolan, we feature the finest selections of Italian wines available and love offering options that guests would like, even if they have no idea what the wine might be. In a good restaurant, the staff will be able to tell you what that 'new' wine is like and how it is similar to wines that you already know. The best restaurants will offer you a taste of a glass selection before you commit, but if they don't, ask to taste it first.
What advice would you give a novice wine drinker who may be ordering for a table or hosting an event?
When ordering for a table, ask your guests what they like. Also consider what you are all eating. A white wine is a nice way to start a meal, especially if you're having light appetizers like salads or seafood. Vermentino from Sardinia is a wine I would recommend, as it's a people pleaser and drinks nicely with or without food. Red wines are obviously better with meat and cheese dishes, but also work well with legumes, roasted vegetables and some fuller-flavored fish. If you have varying degrees of tastes as well as food, stay away from the strongest wines, like oak-aged Chardonnay or big Cabernets. Those wines overpower more subtle dishes. Lighter reds like French Gamay and Nerello Mascalese from Sicily are wines that tend to pair well here.
What are some characteristics of various wines?
Many popular grape types — like the Cabernets, Chardonnay and pinot noir varietals — are made into many styles of wine, so it's hard to really describe particular characteristics. Where the grapes are grown also play a part in the wine's characteristics; for example, French and Italian Chardonnays generally have more minerality and subtle fruit flavors. Oak-aging also makes Chardonnays have sweet spice notes but could offer tropical fruit flavors as well. Here are some basics:
- Sauvignon Blanc: Pleasant grassy and herbaceous aromas, citrus notes on the palate
- Sangiovese: Tart cherry fruit, crisp acidity, dry finish
- Pinot Noir: Raspberry aromas and fruit flavors, pleasant earthiness of soil and sometimes peat
- Pinot Grigio: The best have balanced citrus fruit notes and a clean, dry finish
What advice do you have for pairing wines to various dishes?
When in Florence — if you are eating steak — choose a Chianti Riserva or Gran Selezione or a Rosso or Brunello di Montacino. Sangiovese works well with beef, lamb and pork. I also like Nebbiolo-based wines Barolo and Barbaresco with red meat, but you can look into Langhe Nebbiolo for delicious, less expensive options as well.
When enjoying seafood, look to coastal wine-producing areas, like Sicilian whites, Grillo or Etna Bianco, or Falanghina from Campania or even Côtes de Provence rosé.
Pasta is a fun one because it's hard to go wrong, depending on what's in the pasta! With red sauces, try Barbera and Dolcetto wines from Piemonte; for linguine and clams, grab a Pinot Bianco or Pinot Grigio.
What is the best way for someone to expand their knowledge about wine?
The best way to expand wine knowledge is to taste and to read! Go to wine tastings at wine shops. Sign up for wine classes at restaurants. Read about how a wine is made, its regional origins, and what the vintners prefer to eat with it. These actions will strengthen your basic knowledge, giving you more confidence as you learn to trust your own tastes. Know that everyone tastes differently! Also, do not confuse fruit with sweet. If a wine doesn't have some fruit, it's probably past its drinking prime.
Do you have a favorite/go-to wine?
That's really tough, because I love so many wines! I'd have to say my favorite category right now is sparkling wines, especially metodo classsico from Italy, or blanc de blancs and rosé sparkling wines. Bubbles always lighten the mood and can easily transition from a cocktail wine to a food wine — depending on the style of the wine and the bite of food.
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