We love our Cabernet. But when it comes to wine facts and figures? Our friend and wine expert for WSJwine from The Wall Street Journal, Davy Zyw, has the scoop. With a personality as bubbly as his favorite Prosecco, the former sommelier is (obviously) serious about wine. So we chatted with him just in time for the holidays to talk all things entertaining and, you guessed it, vino. Read on for answers to all your burning questions – then prepare to impress even your most discerning friends.
Rue La La: What’s the one red wine and one white wine to always have on hand?
Davy Zyw: I am a fiend for fizz. I love bubbles! And the Alessandro Gallici Prosecco is one of my all-time favorites. When I have friends over, with all different tastes and moods, the pop of a Prosecco cork puts a smile on everyone’s face. For reds, the numero uno for me has to be Tuscan varieties. I grew up with the wines of Chianti and Tuscany on the table, so they hold a special place for me.
RLL: How do you flash-chill whites for unexpected guests?
DZ: I have a tried-and-true technique. Ice is important, of course, but not in the quantities you’d expect. Fill a sink or ice bucket one third of the way with ice, then immediately fill the remainder with water and – most importantly – add salt. The water spreads the ice’s coldness and the salt breaks down the ice, resulting in a cold bottle in less than ten minutes.
RLL: What is the difference between stemmed and stemless glasses?
DZ: The skin contact. When you hold a wineglass by its stem, your warm hand is not in immediate contact with the wine, which can alter its temperature and affect the flavor. If you open a special bottle, I would definitely recommend a stemmed wineglass. However, if you are drinking with friends at home, stemless glasses are perfect and somehow break down the “formality” of wine drinking.
RLL: What is a wine and cheese pairing with mass appeal?
DZ: I always avoid rich red wine with cheese myself, as I think tannins can clash and cause a metallic flavor. For an all-around match I would suggest a California Chardonnay, like A Tavola, as it has fruit richness and a touch of sweetness. The sugar balances the cheese’s saltiness, and wine’s acidity is vital for cutting through the cheese’s richness. However, if you love a red with cheese, red Bordeaux is a classic combination.
RLL: What is a decanter and should you always use one?
DZ: “Decanter” is just a fancy name for a jug or pitcher. If you don’t use one, you may notice that the first glass of wine poured isn’t as delicious as the last one! This is due to aeration. By pouring wine into a decanter you speed up the aeration process, releasing more aromas and flavors in the wine and smoothing out any hard edges. You can also serve wine in one to add a bit of ceremony to the whole thing.
RLL: What’s the easiest way to uncork a bottle?
DZ: Although I have seen wine bottles opened with shoes and even swords, my favorite way has to be with my trusted waiter’s friend corkscrew. But I must say, screw caps are becoming more and more popular (with good reason). They are easy to open and generally, they’re more beneficial for the cleanliness and quality of the wine.
RLL: Which wines add the most flavor to sauces?
DZ: Of course, this depends on the type of sauce you are making. But for me and many chefs it’s Marsala, a sweet fortified wine from the west coast of Sicily in southern Italy. It has a rich, heady flavor of treacle, prunes, and sweet spices and is quite strong in alcohol, which means you get a big flavor injection.
RLL: Once and for all, which wine is turkey’s BFF?
DZ: Turkey is such a versatile meat, which makes choosing a wine all the more difficult. Roasting the bird can give you some lovely sweet, charred, caramelized flavors, which cry out for a perfumed Californian Pinot Noir, like the Purple Owl. It has all the richness and purity of flavor while being light and playful on the palate – what more do you want on Thanksgiving?
By Brianna Lapolla, Associate Editor
