Stuff of memories pairs well with Argiolas
These recent weeks have been about transition.
My mother-in-law is moving to an independent living facility and her home has been sold. The family has been working to determine what needs to move and what can remain for an estate sale.
At the same time, some dear friends are working to downsize and leave their home of 37 years to spend time between an apartment in Wichita and a lake house.
Although these situations are happening for different reasons, the process is very much the same. There is clearing out of closets that nobody has been through in years, climbing in attics and storage spaces that reveal items long forgotten, and then the proverbial sorting into boxes labeled keep, trash, give away or sell.
The best part of this is seeing families and friends pull together to make these transitions happen smoothly. Inevitably there are discussions of why we accumulate so much only to get rid of it later, but also of all the memories created and associated with this stuff. It seems that family "stuff" helps to create those memories we hold near and dear.
After some long days of working hard to organize and move, we often end up sitting around and popping a cork. (Even my mother-in-law requests her evening glass of Franzia from the fridge … not judging.) This is when all the work becomes worthwhile and tolerable. Because we finally relax, laugh a lot and share more meaningful memories as we did one evening while pouring from a bottle of Argiolas.
When thinking Italian wine, it seems red comes to mind first. But this Italian white was a good find, with a zesty acidity and low residual sugar content of 2.8 grams. (Speaking of wine sugar, did you know that a sweet white wine such as a Riesling can have up to 14 grams of sugar in a 5-ounce pour? Daily sugar intake should only be 25 to 26 grams, so keep this in mind when pouring that second glass.)
Argiolas originates from the vermentino grape, which is from the western Mediterranean regions.
Right alongside the lemon peel and dried herb aromas, there is an interesting mineral smell, giving the wine a texture one can almost chew.
Wines with these qualities are my favorite types of wine, and I'm especially pleased when I find it in a white.
Argiolas pairs naturally with any pasta dish, whether serving a marinara or cream sauce.
As expected it also lends itself to any type of fish dish, especially shrimp cocktail.
A general rule when pairing food and wine is to never let one overpower the other. If the food has big, bold flavors, the wine should too. When dinner is a plate full of greens with a mild dressing, the wine should be more low-key. (More on this next time.)
So, whether you're sharing old memories or making new ones, do it with family and friends over a glass of your favorite beverage, whatever that may be … not judging.