A lover's guide to wine
Aphrodite had her tools―apples, pomegranates, and a mythical girdle that, legend has it, made her irresistible to men. We reject the girdle in favor of a glass of wine with seductive edibles. A half-dozen oysters, a few almonds, some spicy chiles, and a racy bottle of Western white.Have a Latin fling
Get cozy with the West’s new wave of flamboyantly aromatic, thoroughly romantic Latin grapes. Don’t be surprised if you fall in love––especially when you pair them with these aphrodisiac foods.
Pair it with a wine that, as food editor Margo True says, “puts both arms around the cake”―Beringer’s honeyed “Nightingale,” a 2005 late-harvest Semillon–Sauvignon Blanc blend (Napa Valley; $40, 375 ml.). A less expensive alternative: Quady “Essensia” Orange Muscat 2007 (California; $13.75, 375 ml.).
The only one of its kind in the world, Tablas Creek Vineyard’s 2005 “Vin de Paille Sacrérouge” (Paso Robles; $45, 375 ml.) is made from 100 percent Mourvèdre grapes.
They were spread out on straw to dry for several weeks, concentrating all their dark cherry, plum, fig, and chocolate flavors in a precious little bit of juice (a method traditional in the Mediterranean for making white dessert wine).
Then the grapes were stomped by foot. How sensual is that?
The good news for San Francisco Bay Area folks is that the Hog Island Oyster Co.’s new location in Napa’s Oxbow Public Market (hogisland oysters.com or 707/251-8113) is serving the bivalves hot off the grill. Executive chef Ian Marks shared three toppings with us.