... a light-hearted look at enjoying
wine and food on Provo!
had a great deal of experience drinking it! I am what
most would label a `foodie', passionate about food AND
wine...always eager for any opportunity to wine and
dine my way throughout Provo's outstanding culinary es-
tablishments. If this is your first visit, you are in for a
gastronomic adventure of epic proportions... a fusion of
flavours and influences from this island and beyond that
have engendered a one-of-a-kind cuisine that is quite
simply, unparalleled. Indulge in the absolute experience
by enhancing and complementing your dining affair with
our extensive and diverse collection of inspiring vintages
from a variety of regions around the world.
page! But if the thought of navigating a wine list causes
trepidation and the ensuing tasting `ritual' brings about
profuse sweating (unrelated to the tropical heat) read on...
and personal preference should be the most significant
factor. Many of Provo's fine restaurants are happy to
propose wine recommendations; while some have even
done the work for you - offering pairing suggestions
right on the menu.
of them, perhaps offering your own critiques and conno-
tations and even picking-up on some of the lingo...
jammy, grassy, buttery, earthy or even wet horse blanket,
barnyard or petrol!
will offer a sour or tart sensation but also a `crispness'
that actually encourages salivation, empowering you to
the flavour and texture of a wine. A young wine can im-
part a harsh, somewhat astringent taste that mellows
and becomes smoother with age, yet protein rich foods
like lean meats, poultry and fish will soften the tannins.
The amount of natural sugar present in the wine will
determine its level of sweetness. With the exception of
Ports and the like, red wines typically have little or no
sweetness, while whites can range from dry to sweet. A
lighter wine will pair well with delicate foods, while
heavier foods call for a more robust wine. If you plan to
enjoy a variety of wines, it's best to begin with cham-
pagne or a white wine with appetiser courses, advancing
to the more full-bodied reds to accompany entrees.
observation. Employing your sense of sight, lift the glass
by the stem and tilt it slightly - the wine should appear
clear, not cloudy. Observe the colour - a Chardonnay will
have a definitive golden shade, while a Sauvignon Blanc
with flaunt a straw-like colour. A Merlot will give off hues
of bright, ruby-reds, while a Cabernet Sauvignon will im-
part deeper, more intense tones of reddish-purple, and fi-
nally, an aging wine will put forward hints of
reddish-brown to `brick' shades.
gently move it in a circular motion. Raise the glass to
your nose and actually place your nose right into the
glass - the further in you go, the deeper the aromas.
You may identify hints of fruit, citrus, grass, butter or
oak depending on the white; and berry, spice, herb,
chocolate, coffee or even smoke depending on the red.
tongue and embrace it momentarily, concentrating on
the flavours and the body. Lastly, focus on how the wine
finishes... the aftertaste. An affirmative nod to your
and original. Tasting wine is much like tasting food...
appreciate the visual presentation, take pleasure in the
incredible aromas and discover and luxuriate in all the
different tastes and textures on your palate.
ment the delicate and typically lighter flavours of appetis-
ers and salads (especially vinaigrettes) as well as seafood,
light poultry or pork dishes, rich soups and creamy
sauces, light pastas, sushi and soft cheeses.
be a pleasurable and effective companion to starter courses
as well as intensely-spiced Thai, Indian and Jerk dishes.
subtly spiced foods characteristically paired with white wines.
pork, powerful cheeses and spicy cuisine.
and milder meat dishes.
desserts.
slab of Stilton. It's also a great accomplice to choco-
late... and even cigars!