Gift-Worthy Wines That Seem More Expensive Than They Are

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There are few things in this world more satisfying than finding yourself in the wonderful circumstance of discovering wine that is inexpensive, but perceived expensive. This happy valley includes a broad swathe of bubbly, especially the various non-Champagne sparklers in the Crémant category, which manages the trifecta of looking expensive, tasting delicious, and calming the wallet. See my suggestions for the best of this serendipity and just how to spot them.

Roederer Estate Brut, Gruet Brut from new Mexico (but owned by French expatriates), and Segura Viudas Aria Brut (with its silvery metal crest) are three key picks in the sparkling category.

Other wines that drink and dress above their price include Muscadet, the oyster-worshipping white from France’s Loire Valley, which often carries an old-fashioned, aristocratic-looking label.

Beaujolais cru is another winner in both respects, its packaging prominently displaying a Beaujolais cru village – such as the chichi-sounding Morgon and Brouilly – rather than emphasizing the overall region of Beaujolais, which often gets confused with much-maligned Beaujolais-Nouveau.

Moderately priced Bordeaux such as Chateau Talbot, Château Greysac, and Château Gloria also offer cachet for less, with elegant labels featuring noble chateaus and coats of arms.

Another dependable deal, Rioja from Spain, can have impressively gothic labels and sometimes a wrapping of gold fishnet mesh, which was historically a feature to prevent counterfeiting but now adds a dose of gilded glamour.

Another way to lend illustriousness to your bottle is to deliver it in a wooden box, available at finer wine merchants and homeware stores; a gift wine encased this way is like adding a beautiful frame to otherwise humble artwork.

Finally, consider personally labeling gift bottles with a tag that suggests food pairings or a cheeky “drink-by” date; a little bit of handwritten effort glows brightly in the digital era.

For more about wine and ways to find my best inexpensive suggestions, check out my book, How to Drink Like a Billionaire. Take advantage of the Gift Like A Billionaire Giveaway while supplies last!

What Wine to Pair with Spicy Food

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Don’t feel bottled in by the notion that spicy food only pairs with beer. While you may think it’s near impossible to find a white or red wine to drink with that beef vindaloo you’ve just ordered, here’s some sage spice advice.

Whites with a bit of sweetness such as Riesling or Chenin Blanc are ideal to cool down the scorches of a chili-laden curry or Szechuan beef, much like a sweet mango lassi quenching spicy samosas or a frozen margarita taming the heat of a piquant salsa. White wine with spice is a good choice except when the wine is excessively oaky, as with some Chardonnay, or has relatively high alcohol content, as in many Gewürtztraminer.

For those who prefer reds, there is magic to behold when you choose a lighter-bodied, amply fruity, low-tannin red such as Beaujolais, or even a Pinot Noir. When chilled and willing, these lighter reds can provide just as much relief as any of the firefighting whites. Avoid tannic, gum-drying reds such as Cabernet Sauvignon or Syrah as they can intensify the sensations of heat in your mouth.

Rosé is a perfect match for a Thai red curry, or basil and chili chicken, with comparable powers of refreshment as a Beaujolais.

And one of my all-time favorite choices is bubbly (throughout the entire meal). With its coldness and restrained alcohol content, a bottle of Prosecco or Cremant is a spritely and soothing addition to any spicy meal.

For a full list of wines to pair with spicy food, check out my book, How to Drink Like a Billionaire (Regan Arts).