Seize the wine! What is the best possible wine that you could be drinking at this very moment? Don't think presumptuous, think ambitious. I'm not talking about the La Tache or the La Tour of the world. I'm talking about a real wine, within your budget, that's available to you right now. Each time you select a wine there is potential to learn, to be transported, to improve, and to enjoy. Well then, why wouldn't you want to take full advantage of every opportunity to drink the best possible wine? Inspiration, evolution, communication. These are the three key elements that I look at when I'm deciding what to drink.
What is the inspiration for the food? Maybe it's a tiny restaurant in Little Italy or perhaps you're actually dining on the Tuscan countryside. Food is born out of passion and a good restaurant should have a wine list to compliment. Most cuisines pair best with wines from the same region, as there is a cultural and environmental bond that ties the two. In fact, one of my favorite rules of wine and food matching is what grows together, goes together. Your go-to summer white might be a New Zealand Sauvignin Blanc, but a simple light fish at a French bistro might call for a more restrained Sancerre. They're both the same grape but the minerality, citrus, and floral notes from the Loire Valley of France will pay off in the pairing. There is a purity of flavor when the food and wine are inspired.
What's the age of the wines that you're looking at, and how are they stored? The dusty old bottles pulled from a rack above the coffee machine might not be such a great value after all. Exploring vintages is one of the great ways we learn about wine-styles and wine-making. Maybe you have a favorite region or even producer. Well, make sure you really explore them by tasting from different vintages and seeing how the wine has evolved. Certain vintages might be declared instant classics and you can bet the prices will rise astronomically. However, other vintages might be written off upon first release but after a few years of evolution in the bottle they have grown into delicious wines at fantastic values. I'm looking at you 2001 Bordeaux. Remember, you're trying to find the best possible wine to drink at this moment.
Have a chat with the wine guy at the next restaurant or shop that you visit and ask where their passion in wine comes from. That's right, you quiz the sommelier, not the other way around. There's no reason why selecting a wine should be a dictation from the sommelier, but rather a conversation. Find out where they come from, recently visited, or even wines that really make them light up. A wine list should always convey the personality of the buyer and their passions will certainly show. What region makes up the largest section? I bet you not only will the wines match the food brilliantly but the buyer is likely to have spent extra time sourcing hidden gems.
Drink opportunistically! Take advantage of all the opportunities, experience, knowledge, and, people around you to find the best wine. Most people bury their noses in the pages of a wine list or retail shelves that they forget to look around and use all the resources available. Now, if you've done all this and there is still nothing worth drinking, have a beer! Life's too short to drink bad wine.
Drinking Opportunistically
2003 "The Ripper Shiraz", Hope Estate, Western Australia - Take a look at the cellar. A Brunello would have also paired beautifully with the grilled veal chops but living in London it's harder to find great new-world reds. Also, my father-in-law loves a good Australian Shiraz and has an excellent cellar in Canada!
2008 "Le Cigare Blanc", Bonny Doon Vineyard, California
2006 "The O.G Grenache", Betts & Scholl, Barossa Valley, Australia - On a recent visit home to Chicago while dining at the fantastic Graham Elliot, these were my two wine selections. A white Cotes-du-Rhone might have also paired beautifully with the tasting menu but when do I get the chance to drink California? The main course lamb was calling for a glass of Nebbiolo but I can find half a dozen at my local wine shop in Notting Hill. The Australian grenache had a nice bit of age with hints of white pepper and a leathery/earthy spice to match the lamb beautifully.
2000 Savennieres Roches aux Moines, Domaine aux Moines, Loire, France - Pollen Street Social is one of the most exciting restaurants in London with fantastic food and incredible service. Talking with the sommelier I discovered she was from the Loire Valley in France and sure enough some of the best wines on the list hailed from the same region. This chenin blanc was an excellent value and a unique gem on the list.
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