Issues → July/August 2007 → Feature Stories → Cooking Aboard Sailboat →

Wine Selections

by Annie B. Copps

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Helen's company imports these wines (and hundreds more), and she chose them for their charming flavors and versatility with a variety of foods.

Rose wines are in the midst of a revival, with more and more producers showing us that pink doesn't have to be a sweet, mass-produced white Zinfandel. To get the meal started, Helen chose a 2005 Valle Reale Cerasuolo Rosato ($14) from the Abruzzi region of Italy, on the Adriatic. It's a light and refreshing wine with berry and herb notes.

As a nice change from Chardonnay, Helen poured a 2005 Zenato Lugana di San Benedetto ($13), made from Trebbiano di Lugana grapes from the Veneto region of Italy. This white wine is full of tropical flavors and has a crisp citrus finish that makes it perfect with most meals.

Helen opted for the rich, plum-tasting 2002 Di Majo Norante Ramitello Rosso ($15) from Molise, Italy, as an excellent match for the steak (and chocolate cookies). It's made from a blend of Prugnolo Gentile (a clone of the Sangiovese grape, which is what Chianti is made from) and Aglianico grapes.