I’ll be the first to admit that finding the appropriate food and wine match can be tricky. But I have acquired a lot of experience over the years, mainly through trial and error, and I’ve come up with some pairings that work for me and just might work for you too. 

Like all rules in wine appreciation, there are really no rules. In other words, if you enjoy filet mignon with Uncle Fred’s Rhubarb Red, then go for it. However, the overwhelming school of thought when it comes to finding the best food and wine pairing is to pick flavors that are complimentary. There are times, though, when it is best to find wine that has some contrasting elements  to the edibles.

And just like a good old West Virginia ward healer, I can go in either direction - depending on the circumstances, the mood or which way the wind is blowing. Okay, so here are some common sense principles to follow.

Lighter-bodied foods go best with lighter style wines while heavier flavored foods are best paired with fuller-flavored wines.  For instance, a poached white fish would go best with a lighter styled white wine such as a white Bordeaux or Albarino from Spain. Conversely, a well-marbled strip steak would be a great match with a robust red wine such as cabernet sauvignon or zinfandel.

The addition of sauces or spices to a dish can add a flavor dimension that can affect the wine you pick.  For example, sauvignon blanc is an excellent choice with poached salmon in a dill sauce, but grilled salmon that has been dusted with cumin, black pepper and chili powder needs a medium-bodied red such as pinot noir.

Textures also play a role in determining the best matches and this is where “contrasting” comes into play. Say you have a rich, fatty piece of beef, the ideal wine is probably a young tannic red, not only from a complimentary flavor standpoint, but also because the astringency of the tannin in the wine provides a contrast and serves to cleanse the palate.

To be successful in finding that perfect match, you need to consider flavor, texture and weight of the food and wine pairing. You wouldn’t logically pair a full-flavored red wine with a delicate broiled seafood dish such as Dover sole. Think about it. The flavors, textures and weight are all out of balance. Try a delicate Chablis, an Italian pinot grigio or a Washington State semillon.   

Here’s the closest to an absolute wine and food no-no: vinaigrette salad with any wine. Why? The vinegar based dressing clashes with the acid in wine destroying the flavors of both the salad and wine. Creamy or cheese dressings work fine with sauvignon blanc, riesling or viognier, but nothing works with vinaigrette. Well, maybe an inexpensive sparkler with lots of fizz. 

Try   pinot noir, Chianti, or even Beaujolais with grilled salmon, tuna or chicken. Zinfandel, rose’ and shiraz also pair wellwith spicy foods, particularly Southwestern  (US) fare. Ditto, slightly sweet gewürztraminer or riesling. Both go well with oriental dishes, especially Thai food.Roasted turkey can handle just about any dry wine, but I particularly like red Rhone wines, Alsatian pinot gris and merlot-based Bordeaux.    

As I have stated for the record many times before, chocolate desserts love cabernet sauvignon. Ices and sorbets are great with muscat and sweet sparkling wines. Try blue cheese with port and zinfandel. Sweet late harvest riesling and Sauterne with, believe it or not, liver pates are also odd couple pairings.

 I could go on and on, but there are also some other resources you can use.  Try this website “Food and Wine Pairing” at http://www.foodandwinepairing.org. 

And Natalie MacLean, creator of Nat Decants, the wine web site at www.nataliemaclean.com, has teamed up with the software developer bitHeads to create an application that works on your iPhone, iPod Touch, BlackBerry Bold and BlackBerry Curve.  

Wine not only enhances the dining experience, it also relaxes the mind and spirit and fosters friendly conversation among diners. Sound like a commercial for slow food?  Well, I am a disciple of this reemerging philosophy, and I would argue that wine is a key component in the slow food movement.

Unfortunately, many of us rush around trying to fit too much life in too little time and, consequently, many of us view wine as a special occasion beverage.  In my humble opinion, just making it through another day in this crazy, complex world is reason enough to celebrate with a glass or two of your favorite wine.

But, in these rough economic times, can I afford to drink wine each day? Ah ha, that’s what I hope to impart to you  here today. The fact is that most regular wage earners can afford a glass or two of wine each day. In fact, there are thousands of inexpensive and quality wines  now available from which to choose.  

The demand for good, affordable wine is at an all time high, and producers are responding with a sea of new products from all around the world. In addition to the recognizable tried and true wine producing countries such as the US, France, Italy, Germany and Australia, other nations, less known for their viticultural acumen, are now making very good wine.

Recently, exceptional wine has been produced  in such geographically diverse nations as  South Africa, Spain, New Zealand, Chile, Argentina, Portugal and Austria, just to name a few. Whether you’re looking for red, white, sparkling or rose, you’ll find excellent wines in every country I’ve mentioned.

So how do I learn about these wines (in addition to this erudite and eminently understandable blog/column)? Just ask your wine purveyor or simply take a chance and try the new wines you see on the shelf.

Another great way to learn about wine, in addition to periodicals and magazines (The  Wine Spectator, The Wine Enthusiast and Robert Parker’s Wine Advocate are a few  of my favorite sources), is to go online and use a search engine such as Google, Ask.com or Yahoo to request information on wine reviews or wine blogs like this one.

So, to give you a push in the right direction, here are a few eminently affordable wines to try with your everyday “slow food” meal whether it is filet mignon or mac and cheese.

Reds:  07 Cecchi Bonizio Sangiovese ($9);  06 Finca El Reposo Cabernet Sauvignon ($12); 06 Jaboulet Parallele 45 Cotes Du Rhone ($13); 07 Santa Carolina Reserve Carmenere ($14).

Whites:  07 Fetzer Gewurztraminer ($9); 08 Yellow and Blue Torrontes ($11); 08 Dr. Loosen Riesling ($12); 07 Clos Du Bois Sauvignon Blanc ($11).

I’ve sampled some of the aforementioned wines and have concluded that, hyperbole aside, these are excellent vintages and you would be wise to purchase them - if you can afford them. Even in this troubled economy,  people will pay excessively for highly rated wines.

But where do you age these vinous gems if you don’t have a special, temperature controlled wine cellar or wine cabinet?

Finding an appropriate place to store your bottles requires paying attention to a few key details that will ensure your wines emerge from their Rip Van Winkle-like sleep mature and ready for you to enjoy. Since everyone knows that aging wine in a cool place is desirable, why not just store your bottles in the refrigerator?

Well, for wines you’ll be consuming in the short term – both red (particularly) and white – the refrigerator is fine as a short term storage alternative. However, for those wines you hope to age for several years, it is both impractical and ill advised to store that wine in the refrigerator.

Vibration from the refrigerator’s cooling system will disturb the wine and the low humidity will tend to dry out the corks.  Also, adolescents (and desperate adults) have been known to consume, absorb, sniff or otherwise ingest just about anything, including that special bottle you’ve been patiently aging.

If you have the luxury of a cellar (which is a fancy term for a basement), find an area where the cellar wall is below and adjacent to the earth. The reason:  the temperature below ground is generally constant and usually in the range of between 50 and 60 degrees F. which is approximately the ideal temperature for aging wine.

If you don’t have a cellar, use a closet or other dark place (like under a stairwell) where the wine is not exposed to natural or artificial light. Don’t store wine in the attic or any area where the wine will be exposed to high temperatures. You can use styrofoam or even wine boxes to create a stable temperature in the space.

The key with temperature is consistency. An area in which the temperature fluctuates five to seven degrees from summer to winter and does not exceed 70 degrees F is fine.  Wines stored in warmer environments will tend to mature more quickly and spoil easier.

Also make sure that the storage area is odor and vibration –free, and that there is adequate humidity in the space. Dry spaces tend to cause the corks to shrink and wine to evaporate.   Actually, humidity in the range of 60 to 70 percent is best for the wine, and you can artificially create this effect by keeping an open container of water around the stored wine.  Of course, you’ll need to age the wine on its side so that the cork stays moist. You may also use wine case boxes to store the stuff or you can purchase or build wine racks too.   

In addition to Bordeaux, Brunello and cabernet sauvignon, other notable wines that benefit from lengthily bottle aging are Burgundy (pinot noir), Barolo and Barbaresco from Italy, syrah-based wines such as those from the Rhone Valley in France and those produced in Australia (shiraz), and zinfandel. Sweet wines such as sauterne, late harvest rieslings and some chardonnay, particularly those produced from exceptional vintages in Burgundy, will also benefit from extended cellaring.

It is also a good idea to check out  the wine blogs, magazines and other periodicals for the latest reviews of the most highly rated vintages so you can determine how long to age your special wines.

I’m often asked if aging wine for a decade or more is worth the wait. The payoff – on that special occasion when you open that special bottle – is absolutely worth the wait. And while you’re waiting for the right time to uncork the bottle from that great vintage, there is a sea of wine to enjoy right now!

So, how could they enjoy barbecue delicacies if they didn’t know how to start a fire?  They would simply wait for the conclusion of a lightning-induced forest fire, and then gingerly roam the charred woods to feast on the roasted remains of various animals. Can you imagine any other way to barbecue a tyrannosaurus rex?       

Anyway, many of us will soon be dusting off the old grill, laying in a good supply of charcoal (or propane for you gas grillers) and purchasing all manner of animal parts to roast in the great outdoors. And the good news is you won’t have to wait on a lightning-induced forest fire!

Regardless of what cut of meat, fish or even vegetable you intend to barbecue, preparing the food before grilling is crucial to achieving success with the finished product.  Many people make the common mistake of firing up the grill, laying on the meat and immediately inundating the food with commercial barbecue sauce. Wrong move.    

The problem is that when you add sauce to meat over a hot grill the food catches on fire and turns the stuff into crispy, unidentifiable, blackened hunks of formerly organic matter. And I don’t have anything against purchased sauces even though I’ve never bought one without adding other ingredients. However, I know you can do better with your own concoction.

Here are few recommendations (from BarbecueBoy) for avoiding a disaster and for turning your grilling experience into a rousing success.  Let’s deal today with two of the most popular cuts of meat: chicken and pork ribs. I like to begin by trimming a portion of fat from both cuts of meat.  Next, I always apply a dry rub of spices or powders to impart flavors to the meat during grilling.

Try using different combinations of dry rubs.  A good one for ribs is a teaspoon each of black pepper, chili powder and cumin.  Or try these other store-bought rubs on either chicken or ribs: Cajun seasonings; lemon pepper; Indian curry spices; or Jamaican Jerk spices.

I generally cook the meat, particularly ribs, very slowly (by closing the lid and adjusting the air vents on the top and bottom of the grill) and I use the indirect method of grilling.  To use the indirect method, simply move the charcoal to either side of the grill and placing the meat in the center of the rack. 

For indirect grilling with gas, simply turn one or more of the burners off and move the meat to that side. You can even add water to an aluminum pie pan directly under the meat to catch any drippings and to keep the meat moist during cooking.

Sometimes, I will simply slow roast the meat with just the dry rub and serve it that way without any sauce, or other times I’ll serve the sauce on the side.The key, however, is not to add the sauce to the meat until the very end - for the last five minutes or so. If you wish, you can take the ribs or chicken off the grill, add more sauce to the meat and cover the dish in a warm oven for a while longer.

So now I suppose you want my barbecue sauce recipe?  Okay, I’ll share this one with you:  one cup of ketchup; 3 oz. of orange juice; two table spoons of Tabasco; one teaspoon of Worcestershire sauce; 3 oz. of white vinegar; and one teaspoon of brown sugar.  Bring this concoction to a boil and let simmer for about 15 minutes.  This is particularly good on ribs.

Now what about wine for the above mentioned dishes?  I am a great believer that rose’ is the perfect barbecue wine, particularly ones that are dry or just slightly sweet. Here are two that would be especially nice with the barbecued chicken or ribs mentioned above.

 2007 Masciarelli Rose’ d’Abruzzo ($12) This delicious dry pink Italian rose’ has aromas of spice, strawberry and freshly mown hay. In the mouth it is full of delicate cherry flavors with just a touch of cinnamon and enough acidity to make it a special match to barbecue.

2008 Las Rocas Rosado ($14) This Spanish rose’ is a deeper color of pink than the Masciarelli and the flavors are more intense. On the nose, the wine has a berry and floral character and on the palate has rich cherry and spicy tones with excellent balance.  The wine starts off slightly sweet and then finishes dry. Try it with heavier, spicier barbecue sauces or dry rubs. 

Okay, I know, that’s a little over the top.  So how about this:  the following wines are real good (especially with food), reasonably priced and will likely knock your socks off!

Now that’s more like it, right?  Okay, so here goes.

2007 Patient Cottat Sauvignon Blanc ($13) – This lovely, delicate wine is grown in and around the world famous vineyards of Sancerre in France’s Loire Valley.  Sprightly and lively enough to be an aperitif (or porch- sipper), this baby has lovely citrus and melon notes with just a hint of anise and would make a superb accompaniment to pasta with asparagus and prosciutto.

2007 Domaine Matrot Bourgogne Blanc (Chardonnay) ($20) – White Burgundies from even bad vintages can cost as much (or more) than a digital camera.  So, when you find one that is good – and also reasonably priced – grab that sucker (and forget about the camera). The beauty of this chardonnay, which was produced near the esteemed vineyards of Mersault, is its subtle flavors of apricot, butterscotch and minerals along with perfect balancing acidity.

 I had the pleasure of sipping this wine at a special multi-course dinner at the Bridge Road Bistro where it was paired with a seared sea scallop which sat atop a green papaya salad with a cilantro dressing.  Man, that was a course for the ages! I would also suggest using the wine in combination with chicken breast, sautéed in butter and lemon and finished with a little heavy crème.

2008 Yellow + Blue Torrontes ($13) – If you’ve been reading my words for a while, you know that  I abhor wine snobs, however,  I must admit to being a bit put off by this non-traditional  package. This wine is housed in a bio-degradable yellow and blue box (thus the name).  But, like a lot of unattractive packages, what you get inside can be a lot better than it seems.  In this case, the wine is a pleasant surprise in terms of both quality and quantity. 

First the quality.  Torrontes is a fairly obscure, but very interesting, wine from Argentina with a floral and aromatic aroma, and flavors of citrus, anise and melon.  This would be a great wine to have with fresh fruit or even an Italian sausage and mozzarella omelet.  But the other benefit of the Yelow + Blue is that you’re getting about eight ounces more wine since the box is a full liter.     

2005 Benegas Don Tiburcio ($11) – Another Argentinean masterpiece of both flavor and value, the Don Tiburcio has complex, layered and intense dark fruit tones with just a touch of vanilla.  Surprisingly, the wine, while excellent now, has noticeable tannins on the finish and would benefit from a few more years in the bottle.

Comprised of all the grapes used in a traditional Bordeaux blend (including malbec, cabernet sauvignon, cabernet franc, merlot and petite verdot) the Don Tiburcio is one of the most remarkable values I’ve come across in quite a while. Try this wine with grilled sirloin seasoned with garlic, olive oil and crushed black pepper.     

2006 Benegas Sangiovese ($22) – This wine is sangiovese made in the “new” world style with ripe cherry, cinnamon spice and toasty oak flavors.  Dark fruit flavors and a nice dollop of new oak are hallmarks of this robust wine that is round, rich and somewhat tannic.  Serve it with a boned, butter flied and grilled leg of lamb that has been marinated overnight in blend of olive oil, garlic, rosemary and red wine. 

2006 Easton Amador County Zinfandel ($14) this medium-bodied wine embodies what I like most about the zinfandel produced in California’s Amador County.  Simply put, it has a nose of spice and teaberry mint, and flavors that have a nuance of chocolate to go with the blackberry tones that are usually associated with this varietal.  Try it with barbecued baby back ribs with a tangy, sweet, cayenne pepper and tomato-based sauce.     

Some years back, a good friend was kind enough to present me with some arugula seeds which had somehow found their way into his luggage on his return from a trip to Italy. This was about 15 years ago and arugula was an exotic, rare and highly prized salad green.  I planted the seeds and fortunately the arugula flourished.  

Consequently, each spring and early summer we have enjoyed this aromatic, peppery and nutty tasting perennial vegetable in salads and in pasta dishes. Nowadays, you can find arugula in many grocery markets and from smaller fruit and vegetable vendors (The Purple Onion in Charleston’s Capitol Market usually has a good supply). The following recipe feeds four. 

The Salad                       

You’ll need: one-half pound of arugula cleaned and dried ; one-half Vidalia or Osso Sweet onion thinly sliced; one bulb of thinly sliced fennel; one seedless orange, peeled and sectioned; two ounces of shaved Parmigiano Reggiano; three ounces of extra virgin olive oil  and the juice of one lemon; Kosher salt and freshly ground pepper to taste. 

To make this salad, simply clean the arugula, dry it and then dress it with olive oil, fresh lemon, sweet onions and salt and pepper. To this mixture, add thinly sliced fennel (from the bulb), sectioned seedless oranges and top the salad off with thinly sliced (one inch long) pieces of Parmigiano Reggiano.  

The Fish  I visited my favorite seafood purveyor -Joe’s Fish Market in Charleston - and purchased four six-ounce fillets of Chilean sea bass.  For those of you who have not experienced the exquisite flavor of truly fresh fish, I suggest you travel to Joe’s and let the experts there tempt you with their deep sea goodies. While this entrée would work just as well with grouper, halibut or some other firm, yet mildly flavored fish, this dish works best with Chilean Sea Bass.  

1.  Pre -heat your oven to 400 degrees  

2.  Dredge the sea bass in a dry mixture of flour, salt and pepper and sauté in two ounces of extra virgin olive oil for about two minutes a side and remove from the pan. 

3.  In the same sauté pan, add more olive oil and lightly brown  (until translucent) a  teaspoon of freshly chopped garlic, one-half cup diced sweet onions along with one diced sweet yellow pepper.

4.  Add to this mixture one cup each of freshly cored and peeled sweet tomatoes (canned tomatoes will do in an emergency) and one-half cup of dry white wine (preferably the stuff you will be drinking with the entrée).  

5.  Cook vigorously for another three minutes then add pitted and chopped Greek or Italian black olives, and two teaspoons of capers. Remove from the heat and cover the mixture.  

6.  At the same time, boil one cup of pastina (the tiny pasta that is about half the size of a grain of rice) in two quarts of water until cooked al dente,  drain and add a teaspoon of butter, salt and pepper to taste and set aside.     

7.  Place the fish in a shallow oven pan (rubbed with olive oil) and bake at 400 degrees for 10 minutes until it is firm, but not overdone.   

 8.  Spoon the pastina onto a plate and put the fish on top of it. Then ladle the pepper and tomato mixture over top the fish and Viola (that’s pronounced Vie-ole-la where I come from), and you’ve got yourself some good eating. 

This is a dish which needs a light to medium-bodied white and I’ve got a couple of recommend ions for you.  

 2007 Clos Du Bois Sauvignon Blanc ($14)   This wine has very balanced flavors of melon, herbs and citrus that meld beautifully with the dish   

2007 Geyser Peak Chardonnay ($15) Ripe apple flavors and a creamy mouth feel highlight this well-balanced chardonnay that has just a kiss of oak. Matches very well with the richness of the sea bass. 

Ask an oenophile (or just some wine geek like me) about Provence and we’ll quickly tell you it is home to Chateauneuf Du Pape, the most famous and expensive wine of this southern Rhone River region. As a matter of fact, I had the pleasure of spending some time in Provence in the summer of 2002, and visited Chateuneuf Du Pape as well as many of the other wine villages and towns of that picturesque region.  

While Chateauneuf  Du Pape can produce truly exceptional wines, particularly from producers such as Fortia, Beaucastel, Vieux Telegraphe, Chapoutier, Paul Autard and Rayas, there are a plethora of other exceptional wines being made in Provence that are very reasonably priced. And, while there are some good white wines made in Provence, the emphasis here is on red, and that’s what we’re examining here today.

There are 13 grapes that can be used to make red Chateauneuf Du Pape and other wines of the region, but most wineries blend a combination of syrah with the ubiquitous grenache and a touch of mourvedre to produce these lovely, full-flavored wines.

First, understand that there have been a series of exceptional to superlative vintages in the Southern Rhone region over the past decade. With the exception of 2002, when many vineyards were inundated by torrential rain and flooding, every vintage that has been released  since 1998 is rated over 90 (in a 100 point scale).

The wine you might try first is called Cotes du Rhone and is made predominately from Grenache with some Syrah and Mourvedre blended in to provide a deeper color. Cotes Du Rhone can be made from grapes grown anywhere in the broader southern Rhone region and are generally medium-bodied wines with appealing peppery, spicy and dark cherry flavors. Cotes Du Rhone is usually priced from $10 to $20 a bottle and is especially good with barbecued hamburgers, ribs or casseroles.

After Chateauneuf Du Pape, the most notable wine areas in the southern Rhone are Gigondas, Vacqueyras, Cotes du Luberon and Tavel. With the exception of Tavel (near the Mediterranean) which produces arguably the greatest rose on the planet, the best wines are red, and again use varying amounts of grenache, syrah and mourvedre.

The wines around the village of Gigondas are often mistaken for Chateauneuf Du Pape because of their dark fruit flavors, depth, black pepper aromas and intensity.  They might be a little rough around the edges in their youth, but these wines are significantly less expensive (usually between $20 and $40) than their more famous neighbor, and they are a great accompaniment to roasted and seasoned meats.

Vacqueyras (pronounced vack-er-as) is a little village right next door to Gigondas, yet the wines seem to be fuller and richer with an earthy character. If you can find it, buy a bottle of Domaine Des Garrigues ($20) and uncork it with roasted leg of lamb.  The 1999 wine has a bouquet of violets and a rich, peppery flavor. Most Vacqueyras wines are priced between $10 and $20 a bottle.

Cotes du Luberon wines remind me of merlot, though they are made mostly with Grenache. Soft, round and flavorful, you should be able to get them for around $10 -$15 a bottle. I recently matched a Cotes du Luberon with a Provencal veal stew and it was a lovely pairing.

For those of you who love dessert wines, you’ll have to look for a Muscat Beaumes de Venise. Produced in the village of the same name from Muscat grapes, this sweet elixir is full of apricot aromas and rich, round melon flavors.  Great with chocolate!

Some labels to look for in Provence and the southern Rhone are Jaboulet, Domaine De Ferrand,  Louis Bernard, Guigal, and Delas Freres.

So the next time you’re looking for an alternative to zinfandel or shiraz or some other juicy red, look to the wines of Provence and the southern Rhone. 

Maybe it’s because of my familial ties to the ramp capitol of the world – Richwood, West Virginia - but I really do love those little odiferous lilies that dot the mountains of our wild and wonderful state this time of year.

The stories about Richwood and ramps are many, outrageous and sometimes true. The late Jim Comstock, publisher of the now defunct West Virginia Hillbilly, chronicled many of them in his newspaper. He is also responsible for literally creating a national stink when he added ramps to the printers ink for one edition of the newspaper. The US Postal service was not amused, but it sure did put his town and ramps on the map.

My paternal grandparents hailed from that little mountain village fast by the shores of the Cherry River, and I spent many happy summers there, escaping the heat and humidity of Clarksburg in the days before air-conditioning. I don’t remember ever having been exposed to the little lilies back then, but I do remember my first experience with them.

I was in the US Army at the time and home on leave, enjoying a few days with my family before heading off to Southeast Asia to defeat communism. One evening, my next door neighbor brought over a six pack (or so) of beer and a mess of ramps.  He suggested the best way to enjoy the little veggies was to sprinkle them with salt and eat them raw – which we did until the wee hours of the morning

Well, I awoke that spring morning to a home in which every window and door had been opened. My mother was outside with an industrial size container of Lysol and was spraying the stuff into the house from each window. The moral of the story:  For the protection of mankind, don’t ever drink beer and eat raw ramps unless you are encased in a hazmat suit.

This time of year, just about every town in our state features a ramp feed at which people are introduced (many for the first time) to over-ripe and under-cooked ramps. After experiencing the culinary massacre of ramps by those who fry them in lard or bacon grease and add them to potatoes or (worse) pinto beans, people leave the events belching and flatulent, vowing never to get within a country mile of a ramp.   

However, I implore you:  don’t give up on ramps just yet.  Today, I want to offer a recipe for your consideration that uses the pungent flavor of  ramps as just a nuance to a pasta dish which is enhanced by the accompaniment of full-flavored  sauvignon blanc.

Shopping list:

-          a small bunch of ramps

-          asparagus  

-          thick sliced bacon

-          extra virgin olive oil

-          one-pound of capellini

-          red pepper flakes

-          grated pecorino-romano cheese

-          salt and pepper to taste

       1. Dice four pieces of bacon and sauté it in a frying pan over low heat until it is crisp. Then remove the bacon and allow it to drain on paper towels.

       2. Drain off all but about two tablespoons of bacon fat and add two ounces of extra virgin olive oil to the pan.

    3. Clean and dice a small bunch of ramps (eight or ten). Reserve the green parts for later and sauté the white parts along with one-quarter pound of cleaned and diced asparagus tops in the bacon fat and olive oil until the veggies are tender.

    4. Cook the pasta (al dente) in a large pot of boiling water to which you have added a teaspoon of salt.

    5. When the pasta is done, add a quarter cup of the cooking liquid along with the pasta to the frying pan with the ramps and asparagus.

    6. To the pan, add the bacon, the pecorino romano and the red pepper flakes and integrate the mixture over low heat.

    7. Now add the reserved (and chopped) green ramp tops to the mixture and serve.

This ramp and asparagus pasta dish would be well served by a crisp, yet round,   sauvignon blanc. The grassy, herbal and melon flavor components of sauvignon blanc, especially ones from New Zealand, go exceptionally well with vegetables like asparagus that has been flavored with ramps (or even garlic).  

2007 Villa Maria  ($17); 2008 Nobilo Icon   ($22); 2008 Whitehaven   ($17); 2007 Geyser Peak ($13); and 2008 Kim Crawford ($20).

2005 Ramon Bilbao Rioja ($15) – I love the wines of Rioja in northern Spain and this special 100 percent tempranillo is a real stunner! With 14 months in oak, the wine has a nose of vanilla, leather and cola. On the palate, bright, ripe cherries give way to a rich, round, toasty mouthful of Rioja that lingers on the finish.  You need to try this wine with roasted meat such as tenderloin of pork which has been rolled in rosemary, garlic, crushed black pepper, sea salt and olive oil.

Wine and Food Events 

Join the good folks at Bridge Road Bistro on Tuesday, April 21^st for a reception and special dinner featuring the wines of France.  Olivier Lotterie of Vineyard Brands will describe the wines which have been specially selected to match the multi-course meal.

The reception begins at 6 p.m. followed immediately by dinner. Cost of the dinner is $69 (plus tax and gratuities) per person. To make reservations, call the Bistro at 304-720-3500. 

 Canaan Wine Weekend 

Just about every six months, I have the pleasure of participating in and presenting at a wine weekend event at Canaan Valley Resort in the mountains of wild and wonderful West Virginia.  The fourth version of this mountain gourmet extravaganza will take place May 8^th and 9^th at the lodge on the grounds of the Tucker County state park.

I’ll select wines from around the world that will be paired with a cornucopia of culinary delicacies prepared by Canaan Valley Resort’s executive chef Nemat Odeh.  Chef Odeh, who received his culinary training in Europe, knows a thing or two about food and is also adept at working with wine – and picky wine guys like me. 

Here’s the schedule: Friday,  May 8 at 7 p.m.: Guests will kick-off the weekend with a “taste-around reception” where  more than 20 wines from the world’s most prestigious regions can be sampled with matching culinary treats, including crab cakes, beef tenderloin, smoked salmon, pasta, a raw bar, desserts  and other treats.  This wine and food “graze around” is a wonderful way to evaluate wine with food. In fact, I always seem to experience a wine and food “epiphany moment” at these informal taste arounds.  

The next day at 11a.m., yours truly will conduct an educational wine tasting and seminar followed by a delicious luncheon with specially selected wines. Chef Odeh will then conduct a nutrition and culinary demonstration after which guests can enjoy an afternoon of activities or take a nap and get ready for evening ahead.  

Saturday evening’s activities begin at 7 p.m. with the multi-course Grand Gourmet Dinner with accompanying wines.  The menu includes Lobster Martini, Tabouilli Salad in a Cucumber Boat, Duck Cake with Tomato Lavender Marmalade, Steamed Pacific Cod with Napa Roasted Tomatoes, Braised Veal Shank with Morel Mushroom Risotto, and Baked Alaska with Huckleberry Puree.

Guests have the option of attending the entire weekend for a package price, or choosing to participate in individual events ala carte. For pricing and additional information or reservations call 800-622-4121.  I hope to see some of you at this great event.

In fact, his recent blog taking to task one of my favorite area  restaurateurs  for having the audacity  to serve beer in an iced tea glass got me thinking.  I should probably be more observant and critical regarding  the myriad wine-related faux pas committed each day by well-intentioned, but under- educated, wine lovers.

However, I must admit, when it comes to following rules of etiquette, I am a swine.  Just ask my wife.  In my rush to experience the sensory pleasures of certain liquids, I sometimes take shortcuts that might be as egregious a sin as eating with my bare hands. But, as someone who has served time in Catholic school, I am a great believer in redemption.

 So, from now on, I hereby give fair warning that I will be on the lookout for those of you in my line of sight who do not observe the rules (see below) of proper wine etiquette.

Rule #1 – Never drink from a wine skin that is made from the following animals:  anacondas; skunks; wombats; flying squirrels (still on endangered list); frogs; coyotes; muskrats; aardvarks; ring-tailed lemurs; porcupines; llamas; or hyenas. The best wine skins are still made from mature sheep by celibate shepherds.

Rule #2 – Only swirl wine in the proper direction – time depends on this! It is absolutely essential for people in the northern hemisphere to swirl wine in a counter-clockwise direction while those living south of the equator swirl in a clockwise fashion.  If everyone swirled in the same direction, time would either go faster or slow down. This does happen occasionally which accounts for why so many people experience déjà-vu while others seem to be getting ahead of themselves.

Rule #3 – Snorting wine is not yet approved by the American Oenophile Association - so don’t do it in public.  I’ve noticed more and more folks in restaurants who have taken to snorting instead of sipping wine. While this can certainly be therapeutic for those with sinus problems, I still feel sipping is a better way to evaluate wine –though I’m willing to be convinced otherwise.     

Rule #4 – Inappropriate cork behavior.  Corks should only be used for their intended purpose. Once a cork is pulled from a bottle and presented to you by the sommelier, it should be treated with respect. It can be sniffed, but should almost never be eaten.  And  please refrain from charring the  end of the cork to paint a moustache on your tablemate.    How appalling!

Rule #5 – Please do not drink from the dump bucket at formal wine tastings.  I know…. the protagonist in “Sideways” did this at a tasting room in the Santa Rita Hills.  But real life is not a movie!! While it is acceptable wine etiquette to spit, rather than swallow wine at a tasting, it is not appropriate (nor sanitary) to pour yourself a glass of wine from the dump bucket (unless the tasting is of First Growth Bordeaux).      

So Rich, I hope this demonstrates that I can be a stickler for, and enforcer of, all the wine rules. As a matter of fact, I suggest we meet down at the Southside Bridge and toast each other with a wine skin full of  spoody-oody! For those of you unfamiliar with this tasty treat, a spoody-oody is comprised of equal parts of  beer and wine and is best consumed under a full moon.