Step away from the Chardonnay. Put down the pinot noir. Think outside the bourbon. That is an order. Seriously, though, you’ve carefully thought through Valentine’s Day dinner, picking an amazing restaurant with the perfect menu for you and your date; don’t stop there. You can make the 14th extra special with an unforgettable beverage experience that is anything but everyday. Eric Arnold, a wine and spirits expert and author of First Big Crush: The Down and Dirty on Making Great Wine Down Under, a book about a novice’s winemaking experiences in New Zealand, shared his four must-try picks to sip this Saturday.
“The spirit that was once the afterthought downed by tired waitstaff and line cooks in Italian restaurants has suddenly become hip – and it was long overdue. Sort of a lighter, more nuanced version of herbal liqueurs such as Fernet-Branca, Amaro is slightly sweet but ever so alluring. Usually consumed after dinner, but certainly appropriate before the appetizers, Amaro never fails to bring a smile to a first-timer’s face.”
“It’s perfectly normal if you’ve sipped a glass of Yellow Label Veuve, Moët, or Mumm and wondered what all the fuss is about. Vintage Champagne – all the grapes were picked in the same season, and a year is visible on the label – is an entirely different experience, especially if the bottle is upwards of a decade old. Vintage Champagne sometimes is a little lighter on the effervescence, but all those extra years of cellar aging make the wine richer in texture, fuller in flavor, and multidimensional in character. These are also the bubblies you can drink right through an entire meal, as these Champagnes tend to pair better with a wider range of foods.”