The Inside Story from Italian Wine Merchants

Seasonal Sipping: Is There Any Merit to this Practice?

Posted on | April 2, 2010 | Written by Tom Powers | 1 Comment

I receive a multitude of industry emails, and I’ve noticed a considerable number of them focus on the season we are in or the holiday that is right around the corner. Many businesses try to shape their selections to highlight whatever it is—weather, celebration, or mood—that we consumers are experiencing now. While this is certainly clever marketing, I began to wonder, do people really change what they drink based on the season? Do Barolo fans stop drinking Barolo after the holidays? Do Champagne aficionados stop drinking bubbles when they run out of celebratory events? Do people who love Rosé put their Rosés away, like all their white clothes, after Labor Day?

Pondering an answer to these questions, I turned to our events in the Studio del Gusto and the Vintage Tasting Room. We always begin a meal with a sparkling wine, and our partners Jorge and Gustavo always begin a meal with a fabulous Champagne. The wines that follow in a tasting may be influenced by the chef’s menu, but they also follow a logical progression from lighter to more full-bodied wines. However, we absolutely drink more Rosé in the summer months and more Sagrantino in the winter.  We certainly pair our wine selections with the freshest culinary offerings forged in the fields or fished from the sea. But does the same philosophy hold true in most of America?

After 18 years in the restaurant industry, I can say there are slight differences in people’s consumption habits, but those differences aren’t as broad as you might think.  Truth is, most Americans are rather stuck in their habits. There are those who drink light beer, martinis or scotch all year long. Among wine drinkers, there are those who are fans of Chardonnay, Riesling, Nebbiolo, Sangiovese or Cabernet Sauvignon. They enjoy these libations throughout the year, regardless of season, weather, occasion or even company.

However, there are some people who choose differently, and they tend to be individuals who look for local, sustainable produce. These are the people who visit farmers’ markets religiously, who turn to slow food with almost messianic fervor, who educate themselves about their food and wine, and who look to match their wines to the season’s bounty. And the number of these healthy folk is growing. For them, it’s not about choosing a wine that “goes with” the season, but choosing a wine that complements the foods of the season. It’s a subtle difference, but it is profound.

We Americans seem to be trending in the right direction. We have a greater appreciation for a healthier lifestyle. People around the country are being more judicious about their total consumption of lots of things—energy, food, clothing, and wine. What’s more, we have a broader appreciation for the world of fine wine. This changing landscape contributes to making the role of wine professionals so delightful. Being able to recommend the right wines, at the right time, to an educated consumer is a privilege.

Category: Italian Wine Merchants
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Comments

One Response to “Seasonal Sipping: Is There Any Merit to this Practice?”

  1. Francesco Vigorito
    April 2nd, 2010 @ 1:46 pm

    Tom, I think that your post also ties in with Jane’s post on the Power of Context. Take this for example: spring air mixed with some Pigato and fresh crustaceans is basically an unbeatable combination between food, wine and season. Now don’t get me wrong, that same Pigato and crustacean pairing will still be delicious in the winter, but it may not have that same effect on you. For me, wining and dining with seasonal foods and beverages is the ultimate experience. This is one of the many beauties of seasonal combinations; they will ultimately create lasting memories and paint a picture that you will always remember.

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