{"id":648,"date":"2012-04-19T16:45:40","date_gmt":"2012-04-19T16:45:40","guid":{"rendered":"http:\/\/www.winemonthclub.com\/blog\/?p=648"},"modified":"2012-04-19T16:45:40","modified_gmt":"2012-04-19T16:45:40","slug":"so-what-do-i-drink-off-the-job-part-ii","status":"publish","type":"post","link":"https:\/\/www.winemonthclub.com\/blog\/so-what-do-i-drink-off-the-job-part-ii\/","title":{"rendered":"So What Do I Drink &#8230;Off the Job \u2013 Part II?"},"content":{"rendered":"<figure id=\"attachment_654\" aria-describedby=\"caption-attachment-654\" style=\"width: 252px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" class=\"size-medium wp-image-654 \" title=\"King prawn and fennel risotto\" src=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2012\/04\/iStock_000010900359Small-Red-Wine-with-Risotto-252x300.jpg\" alt=\"\" width=\"252\" height=\"300\" srcset=\"https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2012\/04\/iStock_000010900359Small-Red-Wine-with-Risotto-252x300.jpg 252w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2012\/04\/iStock_000010900359Small-Red-Wine-with-Risotto.jpg 636w\" sizes=\"(max-width: 252px) 100vw, 252px\" \/><figcaption id=\"caption-attachment-654\" class=\"wp-caption-text\">King prawn and fennel risotto with a glass of Barbera<\/figcaption><\/figure>\n<p>When beef, lamb, and game appear on the menu, red Bordeaux, California Cabernet Sauvignon (preferably with some bottle age), Ch\u00e2teauneuf-du-Pape, full throttle Spanish Tempranillos from Rioja, Ribera del Duero, or elsewhere, Super Tuscans, and thick rich Syrah based wines from Australia, California, or South Africa are likely to be my wines of choice.\u00a0 I like to mix up what I drink with red meat.\u00a0 When pork, pastas with thick tomato sauces, and spicy bean, sausage, or vegetable dishes are the order of the day, Carmen\u00e8re from Chile, country reds from Spain, California Zinfandel, and of course a whole host of Italian reds will more often than not join me at table.\u00a0 To be frank, I love good Carmen\u00e8re that is made from physiologically ripe grapes.\u00a0 It drinks well young, needs very little breathing time, and delivers more flavors for the money than almost any other varietal.\u00a0 The best examples are great on their own or with simple dishes; however, not all Carmen\u00e8res are created equal so sometimes I am disappointed.<\/p>\n<p>While discussing preferences, it is fair to say that risotto is one of my favorite foods, and here I am quite particular about what I like to drink with risotto.\u00a0 I can think of no better wine to accompany risotto than Barbera, Barbaresco, or Barolo from Italy\u2019s Piedmont.<\/p>\n<p>Poultry, cream based pastas, salmon, soft cheeses, rare tuna or for just plain sipping, what wine beats Pinot Noir, and that includes red Burgundy and the finest California, New Zealand, and Oregon Pinots?\u00a0 When Oregon experiences a good vintage, who offers better quality and value Pinot Noir than the top Willamette Valley producers?<\/p>\n<p>&nbsp;<\/p>\n<p>A Votre Sant\u00e9!<\/p>\n<p>Don<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When beef, lamb, and game appear on the menu, red Bordeaux, California Cabernet Sauvignon (preferably with some bottle age), Ch\u00e2teauneuf-du-Pape, full throttle Spanish Tempranillos from Rioja, Ribera del Duero, or elsewhere, Super Tuscans, and thick rich Syrah based wines from Australia, California, or South Africa are likely to be my wines of choice.\u00a0 I like [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[7,10],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>So What Do I Drink ...Off the Job \u2013 Part II?<\/title>\n<meta name=\"description\" content=\"White wine comes with its own pairings, and so do reds. Don discusses his favorite pairings in the kitchen with his red wines of choice.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.winemonthclub.com\/blog\/so-what-do-i-drink-off-the-job-part-ii\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"So What Do I Drink ...Off the Job \u2013 Part II?\" \/>\n<meta property=\"og:description\" content=\"White wine comes with its own pairings, and so do reds. 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