Andrew Berwick, CSW
Merri Reid Berwick, CSW
Berwick Wine Company
Berwick Wine Company
A Family run Rare, Premium & Fine Wine Store
Berwick Wine Company 805-695-8626 0r 805=695-8626 info@berwickwine.com or Berwick@cox.net
Welcome to Berwick Wine Company!
Cellar Collectibles 2004 from a private cellar/collector-temp. controlled since purchase
We are a wholesaler and retailer
of fi Please contact us if you are seeking a hard to find wine. Our website contains only a fraction of our inventory. Contact Andy Berwick
limited amounts-professionally cellared Matters of Taste
5 Basic Keys to Wine & Food Pairing
Must read! Perfect Pairings, Evan Goldstein, MS, by Andy Berwick#1. Weight. Balance Flavor Intensity : Pair light bodied wines with lighter foods and fuller bodied wines with more rich, hearty, flavorful dishes.
#2. Flavor intensity. Balance food preparations : Pair delicate wines with foods more delicately prepared, like steamed or poached,and braised, roasted, grilled or sauteed foods with more robust wine. Think.......Sauvignon Blanc & Dover Sole, Roasted lamb & Syrah
#3. Match Flavors : If using a sauce, pair the wine to the sauce and/or any dominate flavor. Think about what you taste in the food
and what you taste in the wine. Match flavor characteristics such as earthiness, fruit, smokiness. Think.... Mushroom Risotto & Nebbiolo
#4. Consider the opposite: Hot & spicey often go best with sweeter wines. Opposites can attract and play off each other. Think...... Spicey Thai noodles & Reisling
#5. Experiment: Try new wines and new foods together. See what works and what doesn't. Every pairing is a learning experience. Enjoy the process and don't take it all too seriously.
Basic Considerations: Food: 1.Weight/richness of food. 2.Flavor Intensity. 3.Key flavors in the food.
1.Weight/richness of food. 2.Flavor Intensity. 3.Key flavors in the food. Wine: 1.Wieight/body of wine. 2.Flavor intensity and characteristics. 3.Acidity- Tannins &Sweetness
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Tasters Choice : Bordeaux........moving to the Right
Our recent tasting of some of the most sought after and greatest Chateaus in Pomerol and St. Emilion, (Petrus, Ausone, Lafleur,
Cheval Blanc, Valandraud, Gazin, Beausejour, LaGaffeliere, Clinet, and Certan de May, L'Arrosee), has served to make us BIG Fans
of the Right Bank. Read more at bottom writtings page
CELLARING ...preserving the flavors while postponing the pleasure...By Andy Berwick
Sooner or later, anyone who enjoys wine regularly will start a collection, although often quite unintentionally. It is safe to say the new world wine will not age as well as wines from France or Italy. So if your are considering cellaring your wine, reduce the risk of off flavors and faults by looking to Europe. Also, collectors will note that different regions have different age curves with respect to desirable flavor qualities...
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