Pairing Books & Wine

Picture of Jennifer Simonson

Jennifer Simonson

Jennifer is a writer, photographer and wine enthusiast who publishes a blog called Bookworm, in which she pairs wine with books. It combines two of her favorite pastimes and is intended to make both reading and sipping wine more enjoyable. She recently received her WSET Level 3 in Wines certification through France 44 Wine & Spirits Education. She lives in Linden Hills and enjoys running around the city lakes, gardening, cooking and making art.

Have you ever noticed how your most memorable conversations about wine and about literature can sound much the same? Think about some descriptors you might use to tell a friend about a recent wine discovery or an immersive new novel, and observe the overlap. Intriguing, complex, provocative, vibrant, gripping, lingering.

While reading tends to be a solitary activity, we come together in book clubs seeking an exchange of ideas. As humans we crave this connection – one that occurs so naturally when we share a bottle of wine, as well. At their best, both pastimes allow for engaging discussion, laughter, mild disagreement, and fresh insight.

So, why not combine the two? I pair wine with books (not unlike food pairing) in hopes of creating an experience that elevates my enjoyment of both. Fiction, nonfiction, poetry, even graphic novels and cookbooks are all candidates for a pairing. If you are hosting a book club and are wondering what to pour, you can try it, too. Here’s a guide to find that “perfect” wine partner for your book.

Truthfully, most books will pair wonderfully with several wines. We all have different preferences, and an outstanding pairing for one person might not work for another. You will have the most success if you let curiosity and creativity be your guides.

A straightforward starting point is to consider the literary genre, the author, or the author’s intent. For example, if the book is a mystery, I might look for a complex wine that would require all of my senses to discover its various aromas and flavors. Or, if the novel is an author’s debut, pair it with a wine from a new or up-and-coming winemaker. Is the story intended to uplift? Then, perhaps, bubbles are appropriate.

Another approach is to think about which elements in a book are essential to the story and/or resonate mostly strongly with you. Noteworthy considerations are the characters and their relationships, the point of view, and the setting. Ask yourself if you learned anything new or surprising, and think about your overall impression after finishing the book. There’s pairing potential in each of these details.

For example, in Hernan Diaz’s Pulitzer Prize-winning novel Trust, four characters tell the same story, each from his or her own perspective. I paired this book with Chardonnay, a grape variety that is as malleable as this story. Chardonnay can taste very different, depending upon the winemaker telling its “story.” This pairing’s success is less about a specific bottle of Chardonnay – any of your favorites will do – and more about how winemakers shape it to achieve specific results on the nose and palate.

And lastly, remember not every pairing needs to be congruent. It can be interesting to seek out contrast. For example, can a grief-filled novel be balanced with a bright and fruity wine? The decision is up to you. Sometimes I taste several wines before settling on the just the right one.

The search for new and interesting connections between fine wine and literature is a process of discovery. Happily, with so many wines to taste and books to read, the possibilities are truly endless. For more pairing ideas, visit my Bookworm Blog. Each monthly post includes a complete book review, a wine tasting note, and a detailed explanation about why the pairing works.

The Season for Chillable Reds

Three bottles of red wine on a sunny sidewalk next to a picnic basket
Picture of Jennifer Simonson

Jennifer Simonson

Jennifer is a writer, photographer and wine enthusiast who publishes a blog called Bookworm, in which she pairs wine with books. It combines two of her favorite pastimes and is intended to make both reading and sipping wine more enjoyable. She recently received her WSET Level 3 in Wines certification through France 44 Wine & Spirits Education. She lives in Linden Hills and enjoys running around the city lakes, gardening, cooking and making art.

It’s nearly summertime, which means I’m craving easy-drinking wines to enjoy at the lake, on a picnic, or with friends in the backyard. While you can’t go wrong with bright and fruity rosé, did you know that some red wines can be equally as refreshing? The key is to choose the right wine and to serve it chilled to intensify its freshness.

The great news is that “chillable” red wine need not be expensive. Red wines that are fruity, light- to medium-bodied, with low tannin and high acidity, are great candidates to be chilled. Consider Gamay, Cabernet Franc, Zweigelt, Dolcetto, Lambrusco, and some red blends.

I generally refrigerate chillable red wine for several hours, moving them to the countertop 30 minutes before I intend to serve. If the wine seems muted, it might be too cold, so give it some time to warm up in your glass. Feel free to experiment and see what temperature brings out the best aromas and flavors in your favorite wine. Light-bodied reds should be served at 55 F, whereas the range for ‘chillable’ reds is slightly cooler, around 50-55 F. (And you might be surprised to learn that the recommended serving temperature for medium- and full-bodied red wine is a somewhat cool “room temperature” of 59-64 F.)

Chillable reds are delicious on their own, but they’re also extremely food-friendly because of their fruity character and high acidity. There’s no need to be fussy with your pairings – it’s summertime after all! Think about meals that come together easily and incorporate fresh vegetables and grilled foods or picnic fare such as pasta salads, cheeses and charcuterie. One of my favorites pairings with a chillable red is the fennel salami sandwich and potato chips from the France 44 Cheese Shop.

The wines I recommend below are made with care, but they’re not wines for cellaring – these youthful wines are drinking beautifully right now! In this line up, the first wine has the most broad appeal, the second is for adventurous drinkers, and the third offers a surprising twist on a familiar grape.

This juicy wine strikes the perfect summertime balance between ripe and tart fruit. On the nose find red cherry, red raspberry, blackberry, cranberry, red currant, plus a touch of baking spice. With light body, high acidity and low tannin, this wine can be paired with just about anything. Buy a case for your next patio party on a hot summer day – everyone will be happy!

The wine is a blend of 59% Carignan, 33% Zinfandel, 6% Petit Syrah, and 2% Mataro.

Three Wine Co. is a family-run, sustainable winery. Winemaker Matt Cline and his wife Erin, who runs the tasting room, work primarily with California’s historic, pre-prohibition varietals, including Zinfandel, Mataro, and Carignan. Cline utilizes blending in his winemaking to find “a perfect balance between the grapes.”

In the carefree spirit of summertime, this expressive red wine made from 100% Brachetto is a sensory adventure. It’s fermented with indigenous yeast in stainless steel and then aged for 5+ months on the lees of Arneis, a white grape variety native to Piedmont. It’s unfiltered and might appear a bit hazy.

Pronounced floral and fruity aromas jump from the glass – think rose petal, hibiscus, violet, fresh strawberry, raspberry, sour cherry, red fruit punch and orange peel. The acid is refreshingly high, but this wine has a bit more body and texture than the ‘Faux Pas,’ as well as an enjoyably, long finish.

Serve this wine to impress your most curious friends. It’s aromatic, intriguing and complex, but remains easy drinking. It’s a wine you’ll reach for all summer long, and I think it pairs perfectly with wood-fired pizza. Recommended serving temperature is 50-59 F.

The Negro estate, which dates to 1670, practices organic viticulture in the Roero subregion of Piedmont. Winemaker Angelo Negro works exclusively with the region’s native grapes, including Arneis, and Nebbiolo.

Most of us are familiar with full-bodied, rich and jammy California Zinfandel. But what happens to the wine when those Zinfandel grapes are grown in a cooler climate? The wine becomes almost “Beaujolais-esque,” like this one from Blue Quail exhibiting a lighter body, elevated acidity and medium alcohol at 13%.

The climate in Mendocino County’s Potter Valley AVA is cool with high diurnal range. Grapes ripen slowly during warm days, but cool nights preserve their acidity. They can hang on the vine longer under these conditions and develop a full flavor.

The fruity character of this dry wine is more candied than the previous two, but that sweetness is balanced with freshness. On the nose and palate, look for cherry vanilla cola, strawberry jam, cranberry, blackberry, and a bit of black peppercorn and earth. Of the three wines, this one can withstand the heartiest food pairing.

The McFadden Family planted these Zinfandel vines in 1971, and they’re some of the oldest in Potter Valley. The organic grapes are whole cluster pressed and fermented in oak.

Rosé All Day

shelves full of rosé
Picture of Ty Robinson

Ty Robinson

Ty (he/him) started his career in the wine and spirits industry 14 years ago right here at France 44! He took some time away to get a Masters in Gastronomy and since, has worked in every facet of the industry, from restaurants to retail. Ty is a Certified Sommelier by the Court of Master Sommeliers of America. He returned to France 44 in the Fall of 2023 and is happy to have been welcomed back. His favorite wines are Chenin Blanc, Syrah and anything from Germany or Austria.

Rosé wine is something that we all know and most of us love. In the last handful of years, rosé has entered its cool kid era. Modern rosé wines are different from generations past in that they are fermented to a dry or just off-dry level of sweetness. Rosé can come from any wine region in the world and can be made from virtually any dark-skinned grape varietal.  

There are three different production methods to create a rosé wine. The first and most common is simply the skin contact, or direct press, method. Once the grapes are crushed, they are allowed to sit on the skins for anywhere between 2-48 hours and in that time the juice picks up the rosé color. The longer the wine sits on the skins the darker the color of the final wine. The second method is the saignée method (French for “too bleed”). This is essentially a byproduct of red wine making, when the winemaker bleeds off a portion of the young ferment to make a rosé with a bit fuller body and more tannin. The final method of rosé production is simply the blending of red and white wines together. This is the least common method as in many regions of the world it is illegal to blend red and white wine together. This method is predominantly seen in Champagne, to produce rosé Champagne. 

Generally speaking, rosé wines are extremely easy to pair with food. The lighter the rosé the lighter the food that should go with it. Something like our Peyrassol La Croix rosé is delightful for sipping on its own or enjoying with a picnic basket by the lake that is full of cheese and charcuterie from the Cheese Shop. For something with a little more body, the Alexander Valley Vineyards Sangiovese Rosé is absolutely delicious this year. It gives off great aromas of guava, raspberry, and mint, with an overlay of strawberry that translates to the palate. It also has a bit more body than the Peyrassol and would stand up to heartier food such as lamb or roasted chicken. The last rosé that we’re excited to pair is the D’Aqueria Tavel Rosé. This is a 2022 vintage rosé, but it is a style that takes a little while to open up and show its true colors and this wine right now is drinking just beautifully. This Tavel rosé is an absolute perfect match for any food, from barbecue to steak and desserts. 

You would be hard pressed to find a bad pairing or occasion to drink a bottle of rosé. Our wine team as always is here to help you find the perfect match for whatever event or meal you may be having. You can also just pick a bottle based on your favorite label and still be satisfied with what is in your glass.  

Riesling Reflections: Literary Inspirations & Wine Explorations

Picture of Jennifer Simonson

Jennifer Simonson

Jennifer is a writer, photographer and wine enthusiast who publishes a blog called Bookworm, in which she pairs wine with books. It combines two of her favorite pastimes and is intended to make both reading and sipping wine more enjoyable. She recently received her WSET Level 3 in Wines certification through France 44 Wine & Spirits Education. She lives in Linden Hills and enjoys running around the city lakes, gardening, cooking and making art.

Pairing books and wine is not unlike pairing food and wine, in that I look for areas of congruence and/or contrast, always in search of balance. The pairing can be inspired by many things – a character’s personality, the writing style, the author, where the novel takes place, or my final impression after reading a book. Most books have multiple pairing options, and to create your own, simply consider what elements speak most to you.

Below is a summary of a recent pairing that incorporates one of my favorite grape varieties, Riesling. While it’s made in a range of styles from dry to sweet, with its naturally high acidity, Riesling is always refreshing. (Perfect for spring and summer!) If this pairing inspires you to explore more Riesling, consider the additional recommendations at the end of this post.

And visit my Bookworm blog for the complete book review, wine tasting note, and a lengthier explanation about why the pairing is successful.

The Book: North Woods by Daniel Mason

North Woods by Daniel MasonBroadly, this novel is about a home in New England and all of its inhabitants from colonial times to the present day. It’s filled with evocative language, imaginative characters and delightful surprises – and it’s one of the best books I’ve read in years. While the story is dark at times, it’s also humorous and hopeful.

Among the memorable characters are an orchardist, spinster sisters, a painter, a spirit medium, a mother devoted to her schizophrenic son, and an amateur historian. Their emotional lives are rich with longing, delight, absurdity and deceit. While the people in the home come and go, it is a testament to Mason’s skill as a writer that we remain immersed in their stories.

Nature is featured as largely as any of the characters in the book, and the wooded, rural landscape is described with extraordinary attentiveness. The natural world is a constant, albeit evolving, presence. The chapters follow the months and seasons, illuminating the interconnectedness of all living things.

The author links the home’s inhabitants – and the landscape around them – in extraordinary ways, shining a light on the mystery and magnificence of human existence. North Woods is at once a majestic exploration of the centuries and a detailed study of a specific place. Both undergo tremendous change, filling us with curiosity about the past, wonder at the present, and inevitably, hope for the future.

Ravines RieslingThis dry Riesling comes from the Finger Lakes AVA in central New York State, which is known for it’s deep glacial lakes, gorges, waterfalls and woods. In this cold climate, producers Morten and Lisa Hallgren seek to make wines that “embrace mother nature’s variability.”

Floral aromas of honeysuckle and orange blossom mingle with lemon zest, lime, fresh apricot, just-ripe pineapple, yellow apple and wet stones. This wine is medium bodied with a citrus-forward palate and refreshing acidity, and it’s absolutely delicious.

Why the Pairing Works

For me, Ravines Dry Riesling evokes the lush, forested environment that Mason describes so eloquently in North Woods. Imagine a New England landscape where “(s)lugs leave hieroglyphs on the beech bark,” and a brook “splits the hillside like a tear in the fabric of the earth.” Just as the seasons are integral to this story, so too is climate to wine producers in the Finger Lakes.

While winter here is generally too cold for Vitis vinifera, the exceptionally deep lakes create a special microclimate that allows for viticulture. (Several of these glacial lakes are deeper than the sea floor!) Large bodies of water cool down and heat up more slowly than the surrounding land, which circulates air and moderates temperatures in the nearby vineyards. The best vineyards in the region are located on the steep-sloped shores of lakes Seneca, Keuka and Cayuga.

This Riesling embodies its extraordinary growing region and pairs perfectly with North Woods, where nature takes center stage.

Other Rieslings to Try

While cold-tolerant, late-budding Riesling thrives in the Finger Lakes, most world-class Riesling comes from Germany. Autumn is long, cool, and generally dry, allowing grapes to reach peak sugar ripeness and to retain acidity. Stylistically, the wines range from dry to very sweet. Riesling is known for its ability to age in the bottle where it develops aromas and flavors of honey and toast, but maintains freshness.

The following two German Rieslings are among my favorites at France 44, and they are quite different from one another:

This dry sparkling wine is made using the traditional method, just like Champagne, but it’s produced in the Pfalz from 100% Riesling. The organic grapes are hand harvested, and only the first 50% of the pressing goes into this wine. The base wine is fermented in stainless steel and large oak barrels. Then, it undergoes the traditional second fermentation in bottle, capturing the carbon dioxide, and spends 30 months on the lees.

The lees, which are dead yeast cells, break down and impart texture, richness and notes of brioche. Ripe apple, pear and lemon zest round out the nose and palate, and the bubbles are energetic and refreshing.

I first tasted this wine in a German Wines class at France 44, and I immediately loved it. I was told it’s phenomenal with fried chicken – a pairing I can’t wait to try!

The Karthäuserhof winery in the Mosel is the eighth oldest in the world, dating back to 1335 when Carthusian monks farmed the vineyards. Today, it’s managed by the 7th generation of a family who has owned it since 1811.

While this estate produces mostly dry wines, this one is sweet. Spätlese means late harvest, so as the grapes hang on the vine they accumulate sugar. The riper grapes produce wines with greater flavor concentration and body, which is immediately evident in this wine.

On the nose and palate, expect ripe fruit like apricot, peach, apple, pear, and pineapple, as well as orange blossom, wet stones and ginger. And while the sweetness is noticeable, it’s perfectly balanced by high acidity and fruity flavors.

At 8.5% ABV, this low-alcohol wine pairs nicely with spicy foods as alcohol tends to exacerbate the burning sensation of chili heat.