IPA ⇨ Sauvignon Blanc
If you love the fresh, herbaceous and citrusy aromas of hops, then sauvignon blanc—especially from New Zealand or the Loire Valley of France—will be right up your alley. Both share a similar class of terpene and pyrazine, the flavor compounds that are responsible for the pungently pleasing aromas of grapefruit, grass and pine that make Stone Ruination Double IPA 2.0 and Sancerre so refreshing. Luckily, sauvignon blanc doesn’t contain any of the bitter compounds present in highly hopped beers, making it all the more food-friendly.
If you need something to ease the pain of a limited supply of Pappy Van Winkle, it’s time for you to try tawny port. Tawny port is ruby port that has been left to age for extended periods in barrels, where it is transformed into an intentionally oxidized (think nutty flavors) style of medium dry to fully sweet wine. Like bourbon, tawny port is most commonly made in a house style reflective of the philosophy of each individual producer. Unlike bourbon, however, tawny port’s age statement is not an absolute declaration of age, but rather an equation to reflect the flavor profile of the stated age for the sake of consistency (i.e., an 8-year-old wine is blended with 12-year-old wine to replicate the flavor of a 10-year-old wine year after year). You might as well get accustomed to this practice now—most major producers of Scotch, Japanese and bourbon whiskeys are adopting this method as demand for their products increases globally.
Green Smoothie ⇨ Red Wine
If health is a main priority, then you’re going to want to look for red wines that have high levels of resveratrol, which is thought to have a range of beneficial health effects, including a reduced risk of cancer and heart disease. Red Burgundy—touted as a curative for hundreds of years by everyone from Napoleon Bonaparte to Louis XIV—is loaded with the stuff. Pinot noir (the grape from which red Burgundy is made) has notoriously high levels of the antioxidant, particularly when grown in cooler climates such as the Burgundy region of France.
Soda ⇨ Moscato
Whether it’s Diet Coke or Mountain Dew that’s your weakness, Moscato is soon to be your new favorite wine. If you haven’t tried it yet …
sorry, have you been living under a rock? Moscato consumption has increased in the United States by more than six times in recent years, thanks in large part to shout-outs from artists such as Kanye West and Drake, who champion
its consumption in their songs. Fresh and peachy, fizzy but not fully sparkling and an exceptional value for the money, Moscato is proving to be a great gateway for the uninitiated in the wine game.
Coffee ⇨ Madeira
If you’re the type who’s happy to wait the few extra minutes at the pour-over bar for your Ethiopian heirloom, then Madeira, from the Madeira Islands of Portugal, is for you. The islands were happened upon in 1419 by a Portuguese explorer named Zarco the Squinter (absolutely true—Google it). Wine production became one of the principal industries because of its ideal location for restocking trade ships headed to the Cape of Good Hope. During these long trips, it was discovered that the time on board not only improved the wine’s flavor but also made it impervious to spoilage because of the slow process of cooking and oxidizing, as ships sailed through the hot equatorial oceans in a process now called estufagem. The result is a ghostly apparition of wine: dark and rich, slightly bitter with delicate nut, toffee and citrus aromas. In fact, Thomas Jefferson was an enormous fan (both the Declaration of Independence and the Constitution’s completion were toasted with Madeira), and there are still bottles from his collection dating back to the 1800s that have survived and are perfectly drinkable. So even if you don’t try Madeira, it at least makes for an interesting story to tell over coffee.