Leslie Sbrocco, head Thirsty Girl, has been a fan of New Zealand wines for many years and has made numerous trips to the island nation.
This week and next (September 19-30, 2011), she’ll be sampling wines in the South Island’s Central Otago regionthen heading north to Nelson, the aromatic and artistic capitol of New Zealand. There she’ll be judging a unique wine competition dubbed the Nelson First Fifteen.
This 3-day event is dedicated to celebrating world-class examples of Riesling, Pinot Gris and Gewurztraminer from New Zealand, Italy and the United States. Why just those countries since we know France, Australia, Germany and more make benchmark bottlings, too? It’s the Rugby World Cup and during the time of the event the US is battling it out with Italy.
So, check back in on our site for Leslie’s dispatches from the road…and the rugby field.
It’s “He Said, She Said” time again with Leslie Sbrocco, founder of Thirsty Girl, and Ray Isle, wine editor of Food & Wine Magazine, leading Kathie Lee and Hoda on the fourth hour of the Today Show through upcoming Labor Day weekend drinks choices. Whether it’s spicy catfish on the grill, vegetable kabobs or sizzling steak, these barbeque sip options will please everyone.
This fruity but dry wine expresses the fun of Pinot Gris. Its vibrant character is an ideal match for quenching your thirst after spicy fare. It’s also a top warm-weather alternative to Chardonnay.
Ray Pick: Aperol Spritz Cocktail $22
An Aperol Spritz—which is made with Aperol, an aperitif that’s like Campari but not as bitter—is the classic start-the-evening drink of Venice and Verona. It’s prosecco, Aperol, and club soda … so it’s not too high-alcohol, too. Plus it’s a touchsweet, which goes great with spicy foods.
With BBQ Chicken (spicy and sweeter sauces):
Ray’s Pick: Samuel Smith’s Nut Brown Ale $5 (for one pint)
Samuel Smith’s is a rich, caramelly, dark, English ale, which marries well with any kind of spicy barbeque sauce.
Honey Drop Punch: Leslie’s original punch recipe is lightly sweet and refreshing making it a daringly delicious pairing for sweeter barbeque sauces or honey-glazed chicken. (Serves approximately 10 cocktails)
· 1 cup (8 Oz)Jack Daniel’s Tennessee Honey
· 1 cup (8 Oz)Stone’s Original Ginger Wine
· 2 cups (16 oz) Unsweetened Lemonade
· 2 cups (16 oz) Ginger Ale
Combine all liquids into glass pitcher, stir, then add ice, squeeze in fresh lime or lemon juice and garnish with mint.
With vegetable kabobs drizzled with balsamic vinegar:
Ray’s Pick: Nino Franco Prosecco, Italy $16
With vegetables, you want something light and refreshing. Prosecco, the sparkling wine of Italy, is a great choice and Nino Franco is one of the best and affordable producers.
A dry-style rose from Australia, this pretty pink goes as easily with the earthy vegetable kabobs as it does with fish or meat. Made from sangoivese grapes, it’s spicy, floral and packed with fruitiness.
*Both wines were served in the GoVino Glassware, which is easy to use, unbreakable, washable and the ideal option for outdoor parties.
A blend of Syrah, Grenache, and Mourvedre, this smooth yet hearty red complements the grass-fed Hearst Ranch steaks beautifully. For Hearst Ranch steaks.
An utterly classic pairing – the tannins in Cabernet cut through the fat of the meat, plus the flavors just work so well together. Chateau Ste Michelle’s Columbia Valley bottling is one of the best deals out there.
Beginning in April, head Thirsty Girl Leslie Sbrocco, will be contributing regular blog posts to the Bites blog for NBC’s Today Show website. This week she kicks off discussing the new trend of Wines on Tap.
The pop of a cork or snap of a screw cap are not the only sounds you’ll be hearing these days when it comes to unleashing a glass of wine. Listen for the whoosh of a spigot.
I think back to when imbibers would hoist their big glass jugs to a local winery or store and fill them up with fermented juice straight from the barrel. It may not have been great wine, but it did the job. READ MORE…
