Colorado wines tastier than ever | VailDaily.com
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Colorado wines tastier than ever

AE wine label 6-12-07
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Here’s the challenge I positioned to an unsuspecting sommelier at eat! drink! the other day: I need a red to go with an Asian dinner.

Why? Why not. This was a culinary challenge.

Perplexed, he kept scratching his head and repeating, “really, a white would go better with Asian food.” But then, as if a light went off in his head, he sauntered over to the rose section ” an area many gourmands fear to tread.



Not quite white, not exactly red, the rose, he explained, is one of the most versatile wines for food. He picked out the 2006 Lagrein Rose made by Kellerei Cantina Terlan in Terlano, Italy, $19. It was light and crisp, but had hints of fruit you usually taste in reds, like raspberry and cherry. It cooled down the spicy noodles I served, making it a perfect wine for any Asian dish with a little kick. And its beautiful ruby color was a sensory bonus.

” Cassie Pence, Arts and Entertainment Editor



I was under the false belief that Colorado wine is, well, less-than-palatable. After a recent trip to some of Paonia’s wineries, and a trio of clinking wine bottles in the back seat, I realized just how wrong my assumption was.

Take Stone Cottage Cellars’ Gewurztraminer, $18, from Paonia for example. The gewurztraminer grapes grow on vines that are 22 years old. They’re harvested by the Helleckson family of four in October and fermented dry in neutral French oak barrels ” this gives the wine vanilla overtones that contrast with the typical spicy,

Gewurztraminer flavors, owner Karen Helleckson said. The white wine is crisp and refreshing, and though it has nice fruit flavors, it isn’t sweet. Because the crispness of the wine cuts through spice well, pair it with Asian pad Thai or a Mexican dish like shrimp fajitas. For more information, check out http://www.stonecottagecellars.com or call (970) 527-3444.



” Caramie Schnell, Arts and Entertainment writer

Belhaven Scottish Ale is hard to come by on tap, but snatch it up if you can find it.

Belhaven began brewing in 1719, so they know a thing or two about Scottish ales. The inch-and-a-half head is so silky it’s like ice cream; only a Guinness can rival the head quality. But the taste is far from smack-you-on-the-nose Guinness: Malty and smooth with hints of caramel and bread, it balances out with a light hop finish that doesn’t linger on the taste buds too long. Aromas of bread, malt and smoke round out Belhaven’s smell, and the deep brown to amber color is very appealing. It’s complex enough to be a “special occasion” beer, but it’s sheer pleasurable drinkability means you could have it any old time at all.

” Ted Alvarez, Arts and Entertainment writer


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