What were you looking for this year?
The Best of Wine Searches in 2009

Let’s put together a great list of wines folks drink, not just read about for the top wines of 2009.
Before we begin let me thank you all for making Wineaux the world’s largest wine sites this year. With your help, and a lot of hard work, 2010 will be even better. It’s going to be a fun year, and I can't wait to see how our lists evolve

2010 Wine Bloggers Conference offers pre & post conference excursions to the Yakima Valley and Red Mountain AVA’s.

Arrive a day early and join a pre-conference excursion to the Yakima Valley, Washington State’s oldest and largest wine growing region. This pre-conference excursion is hosted by Wine Yakima Valley. Stick around on Sunday and visit Washington State’s Red Mountain AVA. One of the state’s smaller AVA’s producing some of the state’s finest wines and grapes. Each excursion costs only $35 and includes education, behind the scenes tours, wine, food, and transportation.

To register for either excursion or both simply let us know when you sign up for the http://www.WineBloggersConference.org by clicking on REGISTER


Food and Wine Pairing Made Simple

Rule I
Perhaps surprisingly, the old saying "red wine with red meat, white wine with white meat," works quite well as a general principle. A powerful, tannic red wine would simply overwhelm delicate white fish, for instance, while a light, ethereal white like a fresh Viognier would seem mighty wimpy alongside a joint of rare roast beef.

Rule II - Don't Sweat the Exceptions
Yes, there are exceptions to the "Red with Red" rule, but they're tasty exceptions. Although roast chicken counts as a "white meat," for instance, it goes very well indeed with a fruity red. So do salmon and fresh tuna, shattering the notion that you should never serve red wine with fish.

Rule III - The Rule of Complements: Match Likes with Likes
Newer in principle than the ancient "red with red," this one makes intuitive sense: Look for a wine with flavor and aroma characteristics that evoke the trademark flavors of your entree. A slightly sweet, rich seafood like lobster or crab makes a wonderful marriage with a slightly sweet, rich white wine like a big California Chardonnay. Add a sprig of rosemary to your pan-grilled steak and watch it wake up with the herbal qualities of a Napa Cabernet Sauvignon or Bordeaux.

Rule IV - The Rule of Contrasts: Opposites Attract
This is a little more tricky, as it takes the intuitive nature of Rule III and turns it on its head. It can lead to some lovely surprises, though, as when you match a tart, lean white like a White Bordeaux or Loire Sauvignon Blanc against a rich, oily fish like bluefish or mackerel. Don't be afraid to experiment!
The Bottom Line - Drink What you Like!

Remember always that all these rules are advisory. There's nothing more impolite than the wine "snob" who insists that only his answers are right. Try the standard rules first, but if you decide that you want a Chardonnay with your steak, it's certainly your privilege, and you shouldn't be ashamed to exercise it.