While the volume consumed often has more to do with a next-day hangover, sometimes it really is the wine’s fault. Sulfites that are added in for preservation purposes can sometimes have adverse affects, like headaches, or allergic reactions. The solution? Drink less wine. Find a sulfite-free wine. Like the ones stocked on a.kitchen’s wine list. They have some new ones for the spring. And some dish suggestions. You know, to put down a base.
Tim Kweeder, a.kitchen’s beverage director gave us the rundown on their all-natural selections and how they found so many: about 250.
“There’s no precise labeling,” said Kweeder. “But its about doing the research. Its a lot of work, and a lot of tasting too.”
Apparently, many wineries essentially “teabag” flavors into wines, he explained, making it taste like something its not.
“[Wine] should speak for itself and become what it wants to become,” he said. “Without the addition of sulfites.”
New to the extensive line-up are a few choice selections listed below as well as food pairings, recommended by Executive Chef, Bryan Sikora.
Chinon, Bernard Baudry, 2011, Loire
Tibouren, Clos Cibonne, 2009, Côtes de Provence (almost sherry-like)
Beets and Goat Cheese with Rye Crumbs
Crispy Skin Walleye, Béarnaise Relish and Veal Sauce
Riesling Kabinett, Ürziger Würzgarten, Merkelbach, 2008, Mosel
Traminer Spätlese Trocken, Andreas Laible, 2008, Baden
Smoked Octopus, Curried Lentils, and Clementine Orange
Soft Shell Crab, Ramps, Bacon and Mustard Barbecue
Frappato, Tami, 2009, Sicilia IGT (light, fruit forward, good when slightly chilled)
Chili-Glazed Swordfish with White Beans and Black Olive Purée
Roasted Rabbit, Fava Bean Purée, and Pickled Baby Carrots