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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Sunday, May 4, 2008 Boxed, bottled, sweet, dry, these wines enhance a meal By Karen Page and Andrew Dornenburg Special to The Washington Post From a dry Spanish white that can accompany salads and seafoods to a sweet French wine that can take you through a cheese plate or dessert, our question-and-answer forum turns up a wine to enjoy with every course. Build a dinner party around them, serve them blind, and let your guests guess which one comes from a box instead of a bottle. Are there any really good box wines out there? I have tried only a few, without much luck, and it seems that there is a lack of reviews in the wine magazines. It's tough enough to convince wine lovers that screw-cap closures are better than the traditional corks; unscrewing a bottle doesn't inspire the same poetry as popping a cork. But convincing them that boxed wines are not inferior is even tougher, which might account for the lack of coverage. However, because boxed wines are one of the fastest-growing segments of the wine market (up more than 40 percent over a year ago, according to the Nielsen Co.), that should change. We were pleasantly surprised last week by the 2006 Boho Vineyards Central Coast Chardonnay ($24 for a three-liter box, or the equivalent of $6 a bottle), with subtle cinnamon-poached-pear fruitiness accented by rounded lemon acidity and with a notably creamy finish. The Boho wine comes in an eco-friendly brown box made of 95 percent recycled materials and printed with 100 percent soy-based ink. Boho claims it generates "a 55 percent smaller carbon footprint and contributes 85 percent less to landfill waste." The wine is available nationally as of May 1. It's definitely worth a taste. One sip had Andrew hungering for a fried oyster po' boy and Karen yearning for chicken or pork chops right off the grill. After reading some articles about the Jura, I was intrigued enough to buy a bottle of Henri Maire Vin de Paille. What would you serve with it? Vin de paille, or "straw wine," is a relatively rare, warm-climate sweet wine produced almost exclusively in France's Jura region, between Burgundy and Switzerland. Historically, it was made from grapes that had been dried in the sun on straw mats for at least three months. Today, the grapes are often dried in boxes or while hanging, then aged in oak for at least three years. Its honeyed sweetness is concentrated, like that of an ice wine or Sauternes. Vin de paille often is made from chardonnay blended with local white Savagnin and red Poulsard grapes. It is a cellar-worthy style capable of aging for as long as a decade or even several decades. Its typical high acidity helps it pair with a variety of foods. On the savory side, consider foie gras, aged and/or blue cheeses, or nuts (such as walnuts). For dessert, choose those made with figs or stone fruits (such as apricots), caramel, dark chocolate and/or walnuts. With the recent warm weather, we crave meals that are much lighter. That led us to salads and seafood for dinner, which in turn led us to two white wine picks this week that pair well with either. Since eating and drinking our way through Quebec City and Montreal on our honeymoon nearly 18 years ago, we've had a particular soft spot for Canadian wines. Canada's cool climate and melding of the best of Old World and New World techniques produce some of the very best Rieslings in North America. One of the most consistently excellent is Cave Spring, and the 2006 Cave Spring Niagara Peninsula Riesling ($14) is no exception. It wins Karen's nod as her pick of the week. Its ripe white-peach and pink-grapefruit flavors end in a mineral finish that lends it to pairing with pork, white fish and shellfish. If you are a fan of sauvignon blanc, you'll enjoy Andrew's pick this week: the 2005 Hijos de Alberto Gutierrez Cascarela ($12). This light, dry, yet fruity Spanish white is from the Rueda region, famed for its whites, at the southwestern end of Valladolid on the Duero River. It has more lemon and fewer grassy notes than typical sauvignon blancs and is a 50-50 blend of Verdejo and Viura (Rioja's white grape). In recent years you can see some of the region's new-style wines blending Verdejo with actual sauvignon blanc grapes. Pair it with vinaigrette-dressed salads, white fish and shellfish. Andrew Dornenburg and Karen Page are award-winning authors of "What to Drink With What You Eat."

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