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This weekend is the Florida Gators’ first game of the season, and orange and blue will be running rampant through the streets of Gainesville. Sure, most of the college kids will be sticking to cans of cheap beer and plastic bottles of liquor that have “classy” names on them. But for us older alumni, wine can be the perfect pair with tailgate foods. And perhaps one of my favorite tailgate foods (that is also great for a tailgate party) is chili.

With its bold flavors and meaty appeal, chili may seem best suited to a cold beer – and certainly, you can’t go wrong there. But what about wines? Will they mesh with the Lone Star State’s most famous dish? In a word: Yes! Here are a few suggestions, and why they work:

Zinfandel: A spicy, jam-packed red Zin will match the big, spicy flavors of your most robust “bowl of red.”

Syrah/Shiraz: Also possessing hints of spice, Shiraz will delight you. Try Shiraz-Cabernet blends from Australia if your chili is especially meaty.

Riesling: Rather than complementing the rich hearty chili flavors, go for contrasts with a sweeter style of Riesling from Germany. Its fruitiness and brightness will play well against the depth of flavors in the chili.

Sparkling Wines: Akin to beer, a nice fizzy wine will prove refreshing between bites. An inexpensive sparkler from Spain will offer the easygoing appeal you want with such a casual dish.

So add a few bottles of wine to your tailgate shopping list, and remember – GO GATORS!

I see that this post will be my 100th, and honestly, it feels great to know that I’m helping people enjoy wine more. Some people view wine as just another vehicle in which drinkers can get their alcohol fix. I am not one of these people. For me, the decision is not between wine, beer, or vodka; the decision is between different varietals. Wine compliments food like nothing else. And it is with that sentiment that I suggest some quick and easy pairings to help you enjoy your wine and food more.

Just because you don’t have a lot of time to fuss in the kitchen doesn’t mean you can’t enjoy a fully satisfying meal at home, complete with wine. There are certainly plenty of pairings that can be put together in about an hour. Here are a few themes for dinner I would suggest:

Bistro at Home: A simple roasted chicken is a French bistro staple. Grab a rotisserie chicken – probably one from your local supermarkets (if you made your own it would obviously take over an hour to make). Then keep the bistro theme going with Chardonnay, Pinot Noir or Syrah. These wines are popular in France and friendly to roasted chicken.

Italian Night In: With your favorite marinara sauce, your preferred pasta, and possibly some meatballs from the freezer (or your local gourmet market), you can have a cozy little spaghetti-and-meatball dinner on the table in minutes. Spread out the red-and-white checked tablecloth, light some candles and pour an Italian Chianti or a California Sangiovese.

Comforts of Home: When you’re ready for a hearty, meaty and robust entree, try your hand at making a meatloaf. Just combine some ground beef, onions, tomatoes and Italian breadcrumbs, and you’re good to go. A full-flavored Merlot or red Zinfandel is the perfect choice with this style of comfort food.

Ham in a Hurry: One of the easiest meals in the world starts with a few thick slices of good-quality smoked ham. Serve it along with a fruit salad to brighten up dinner. Enjoy an equally bright chilled dry rose wine with this combo.

Asian Delight: If you want to spice things up a little bit, try putting together your own stir-fry. Grab some baby corn, broccoli, water chestnuts, as well as some meat, chicken, or shrimp, and cook on the stove-top. Add some teriyaki sauce and you’ll be good to go in about 30 minutes. Pair with a Riesling or Gewurztraminer to balance sweet and salty.

And now you have enough ideas to get you through a whole week!

I enjoy sitting on my balcony, writing about wine, and how people can enjoy it more. As I sit here, experiencing all the exhilaration summer has to offer, I wonder: what should I serve my friends this weekend? Lighter foods and longer evenings spent with friends call for crisp whites and light-bodied reds. Here’s my thought process on how I decide what to serve.

I should begin with a couple of bottles of dry Riesling, a versatile white wine that is refreshing and compatible with a large number of entrees, such as grilled pork chops and broiled scallops. Because I’m thinking of Rieslings that are on the dryer side, I’m most likely going to be looking for Alsacians. I will also add a couple of crisp Sauvignon Blanc bottles, either white Bordeaux (very dry and minerally), or California versions with good acidity but more fruitiness, and of course bottles from Malborough. Knowing that I like throwing my guests curve balls, and introducing them to new wines, I may add a selection of Pinot Gris from Oregon, Sonoma Valley or northeast France.

Now I’m thinking pink. Rose wines are perfect for summertime entertaining, either as a refreshing aperitif or with lighter dishes such as grilled chicken and salmon. I could do a bottle or two of Pinot Noir rose from California. I could also do a few light reds such as Valpolicella from Italy and a Rhone Valley red from southeastern France. Valpolicella would be great with antipasto and other light Italian foods, including pastas with red or white sauces (I’ll have to check with Laurie about the menu). If we have meatier dishes, I’ll go with a slightly heavier Rhone red, expressing the tart and palate-cleansing flavors of Grenache and Syrah grapes.

Finally, I’ll add sparkling wines from the United States, Spain and possibly Italy. A favorite warm-weather bubbly of mine is Prosecco from Italy with its light touch of sweetness. Now that I’m thinking about it, I might also select a Cava from Spain. A sparkling wine from California or France (no, not a Champagne) will also be good to have. I’ll just have to make sure that if we start with bubbly, we have enough left over for the end of the night as well. I was contemplating throwing in a port or sherry, but that would inevitably lead me to breaking out cigars, and I don’t think I have enough Cohiba’s to go around.

South American wine producing regions such as Chile and Argentina have made great strides in improving the quality of their bottles. It used to be that only a trickle of the wine produced in these countries ever made it into the American market. But now that countries like Chile and Argentina have stepped up their game, they are receiving more of an international spotlight. Today, much Chilean and Argentinean wine is simply too good to be kept secret, and it’s often sold at bargain-basement prices, to boot.

Argentina’s best wine-growing regions nestle up to the Andes, which provide plenty of irrigation water and a high-altitude climate featuring warm, sunny days and cool nights. With a nurturing environment like this, wine grapes simply couldn’t have it any better.

Red wines are by far the most consistent knockouts among Argentina’s offerings. And this shouldn’t be any surprise – what else would you be serving alongside the country’s world-famous beef? For Argentina’s best reds, think Malbec, a southwestern French varietal that actually seems to do better in Argentina than France. Often no more than a minor blending grape in French wines, Malbec becomes rich and distinctive enough to stand on its own when grown in Argentina-particularly when it’s grown in Mendoza, the country’s top region. Cabernet Sauvignon also yields some fantastic wines, either on its own or as part of a blend with Malbec.

Although reds are the biggest stars, the country is also home to a number of winning whites, including ever-popular Chardonnay. Most appealing of all though, might be a somewhat obscure variety called Torrontes. Aromatic, spicy, and light-bodied in style, Torrontes is worth a try when you’re in the mood for something not only unusual, but uniquely Argentinean.

And then there’s Chile. From luscious Cabernets to sumptuous Chardonnays, Chile offers excellent quality – varieties Americans know and love, and prices that can’t be ignored. And that’s just the tip of the Andes!

It’s not only wine drinkers who’ve been attracted to Chile – top foreign winemakers, lured by Chile’s exceptional climate, proven soil, and favorable land and labor prices, see the future of Chilean wine as limitless. Let’s face it, when names such as Lafite Rothschild of France, Torres of Spain, and Mondavi of California get on the Chilean bandwagon, the wine world sits up and takes notice. These companies and others – often backed by centuries of winemaking expertise – have made massive investments in new equipment and technology. This influx of money and know-how can only drive already high Chilean quality standards through the roof.

With loads of sunshine, ocean breezes, and plentiful water from the Andes, winegrowers claim that Chile is one of the easiest places in the world to raise quality wine grapes. Plus, it’s the world’s only major wine region never to have been affected by the vineyard’s number one enemy: the vine-destroying louse, phylloxera. All of this allows Chilean winemakers to experiment with new varieties. Although already justifiably famous for top-notch Cabernet Sauvignon, Merlot, and Chardonnay, similar success with varieties such as Pinot Noir, Riesling, Syrah, and many others surely is just around the corner. It could be that in Chile, we’re witnessing the future of wine.

When it comes to wine, there are many imitators, but only one France. Have your doubts? Then take a look at all of the different wine regions producing some of the best wines in the world. And as you consider all of the wine coming from all of the regions, keep in mind that they are all over France. It would be like saying that instead of the US looking to just the west coast for power-house wines, we could begin considering New York, Texas, and even Florida as prime wine producing regions. And we may get to that point…in another 20 years.

Alsace: Provocative and unique, Alsatian whites are the most significant and well known. Start with Riesling and Gewurztraminer. There are soft, pale red wines made from Pinot Noir, often produced as roses. Sparkling wines known as Cremant d’Alsace are also produced in this region.

Bordeaux: Bordeaux is justifiably famous for its dry reds, but sample the dry whites, too. Red Bordeaux varietals can include Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot, and Merlot. The most popular white varietals are Semillon and Sauvignon Blanc. For dessert, sumptuously sweet Sauternes could be the ultimate.

Burgundy (Bourgogne): Red Burgundies, made from Pinot Noir, are among the world’s most cherished wines, but Chardonnay fans will thank themselves for giving white Burgundy and Chablis a go, as well. If you like fruity reds, you probably already admire Beaujolais and its constituent grape, Gamay.

Champagne: French Champagnes are among the most refined and luxurious sparkling wines in the world. They’re made exclusively from Chardonnay, Pinot Noir, and/or Pinot Meunier grapes.

Languedoc-Roussillon: In addition to the Corbieres and Minervois regions, explore the huge range of both reds and whites generally labeled Vin de Pays d’Oc. These wines are often identified by grape variety (Cabernet Sauvignon, Merlot, Syrah and Chardonnay are the ones to look for here), and many are underpriced.

Loire: Standard bearers for this important region are Sancerre and Pouilly Fume, both elegant dry whites made from Sauvignon Blanc. Vouvray is also a popular Chenin Blanc-based wine.

Rhone: The northern Rhone is admired for powerful reds – Cote Rotie, Hermitage, and Crozes-Hermitage, all showcasing Syrah. The south offers highly regarded, pricey Chateauneuf du Pape, a famous blend, as well as the easygoing red Cotes du Rhone, also a blend. Roses from Tavel are considered some of France’s finest. When choosing a Rhone, remember the three main red varietals are Syrah, Grenache, and Mourvedre.

In many articles I attempt to draw a parallel from Old World wines to New World Wines. I can suggest Pinot Noir from the Willamette Valley in Oregon, as opposed to Pinot Noir from the Burgundy region of France. I can suggest a Meritage from California instead of a Bordeaux. I could even suggest that lovers of Champagne try sparkling wines from New York State. But for all the different regions you’d have to visit to try amazing New World wine, you don’t have to go any further than France to try just about everything.

Cowboys and fine wine definitely go together. In Paso Robles, the Wild West of California wine, they especially do! Here you’ll find a spirited mix of ranches, outlaw lore and some killer wines for criminally good prices. And it goes without saying, Paso Robles reds pair excellently with summer barbecue feasts.

When referring to the region, remember that “Paso,” rhymes with “lasso.” How perfect for a region that’s held fast to its colorful western identity. In this area where ranches thrive aside vineyards, campfire talk could easily turn from talk of prize steers to praise for the region’s latest, greatest Petite Sirah. These days, Paso ranks as California’s fastest growing wine area, and one of its most diverse and innovative, as well. Over the past 10 years, the number of wineries stampeded from just 35 to almost 170. And Paso’s star-studded lineup of grape varietals numbers more than 40.

While most of California’s Central Coast sports a chilly climate, Paso takes the road less traveled with summer days that edge toward branding-iron heat. Yet, heat alone does not make fine wine. Paso keeps its cool with phenomenal 40 to 50 degree overnight temperature drops throughout the main growing season – the largest swing of any California wine region. This hot day/cool night two-step means that Paso’s grapes luxuriate on the vine for an exceptionally long time before picking. Grapes develop opulently distinctive flavors while maintaining plenty of crisp acidity.

Jesse James reportedly hid out in Paso Robles, relaxing his bones between robberies at the sulfur hot springs in town. Today, however, the good guys thrive: The Rhone Rangers. These dynamic winemakers seized the area’s potential for producing rich, satisfying wines from grapes traditionally grown in France’s Rhone region, notably Syrah, Viognier and Roussanne. In the past 10 years, the number of acres planted leapt from 100 to 2,200 as wine lovers everywhere began to discover the great wine coming out of Paso Robles.

Rhone varietals, however, are not the only cards on the table. Aficionados have adored the regions plush, satisfying Zinfandels for years. Cabernet Sauvignon claims top spot as the most widely planted in the region, helping to satisfy the world’s thirst for this ever-popular style. Keep your eye out for Petite Sirah as well – Paso winemakers pride themselves on their bright and lusciously fruity takes on this grape.

Best of all, while quality ranks consistently high, the area remains under the radar for many consumers. That means prices haven’t jumped into the ultra-premium territory claimed by regions such as Napa and Bordeaux. This calculates into Paso Robles equaling a great wine region to look in for every day wines.

Blended wines are hardly new. Bordeaux is traditionally anchored by Cabernet Sauvignon and Merlot. In Tuscany, Chianti is rarely 100 percent Sangiovese. France’s Chateuneuf du Pape can meld as many as 13 grapes. Consider the unassuming blend of Red Truck, a tangy, berry-rich California red that debuted with the 2002 vintage. Featuring six grapes of disparate origins (Syrah and Mourvedre from the Rhone, Cabernet Sauvignon and Cabernet Franc from Bordeaux, Pinot Noir from Burgundy, and the French hybrid Alicante Bouschet), Red Truck is a veritable kitchen-sink blend.

Similar examples of “splendid blendeds” have been cropping up with eyebrow-raising frequency over the past decade. They are emblematic of a growing trend toward creative, no-grapes-barred blending that is particularly evident in New World wine regions. Indeed, what sets these new-wave wines apart from traditional Old World blends is that the combination of grapes is not driven by agricultural practicality. Back in the day, if you will, the focus of European winemakers was rooted squarely in the vineyard, where producers first had to determine which varietals grew well in their particular soil and climate. Then, if several grapes could enhance one another when blended, so be it.

But in most New World regions, growing conditions are simply more hospitable, so more types of grapes grow well in the same general area. At the same time, modern technology has made the transportation of grapes and bulk wine much easier. Factor in the overload of Chardonnays, Cabernets, and Merlots fighting for shelf space and it’s no wonder that current-day vintners are trying new tricks with old grapes.

California isn’t the only hotbed of crossover blends. Australians stir up crisp whites from half Semillon, half Chardonnay and sturdy Shiraz-Cabs. Italian vintners have found new dancing partners for Sangiovese. But the trend of splendid blended wines is especially strong in California, where it can be seen as a natural step in the state’s rapid evolution. Beginning in the 1980s, California vintners began to imitate the European winemakers, even spawning the nicknames Meritage (for Bordeaux blends) and “Rhone rangers,” for wines using Rhone grape varietals. Imitation, however, has been shifting steadily to innovation, leading to the current upsurge in unorthodox blending.

The apparent laundry list of varietals on these new-wave blends can be misleading. Despite their diverse recipes, the taste profiles of many splendid blendeds priced under $15 are remarkably easygoing. By design, many are inherently fresh and fruity, with little of the earthiness commonly found in Old World wines, and with smooth textures that scream “Drink me now!” Higher-priced splendid blendeds (such as Opus One), however, will usually be rougher in texture, more obvious in structure (tannin and acidity) and more intense. Apply similar logic to creative white blends: lower-priced examples will be loaded with fruit, while pricier ones will deliver more body and complexity.

The bottom line is that for these blends you should expect the unexpected because the synergy of the varietals creates wines whose sum is greater than their parts.

Once known for world-class Merlot, Washington State’s wineries are taking on the world. This shouldn’t come as a surprise; after all, the state’s escalating wine industry is on about the same latitude as two of France’s most famed wine regions, Bordeaux and Burgundy.

The number of wineries in the state has increased by more than 400 percent in the past decade. Today, Washington boasts 460 wineries and 30,000-plus acres of vineyards, making it second in wine production in the U.S. only to California. Obviously something remarkable is going on here, and it’s happening fast.

After initially achieving prominence with wines made from Merlot, which many critics still consider to be the best in the country, award-winning wines have been made from the state’s Cabernet Sauvignon and Chardonnay. Old World-style blends of Merlot, Cabernet Sauvignon, and Cabernet Franc also became popular.

But now, Washington’s vintners are finding that less-common grape varieties are producing great wines due to the soil and climate of the state. Washington is blessed with lots of volcanic soil, which is resistant to the root pest called phylloxera that plagues vineyards in other regions. That makes it easy to try more demanding grape varieties. More important, a combination of generally warm days, cool nights, and adequate water lead to grapes with both good sugar content and acidity – essential for making well-balanced, quality wines.

Examples of the new varietals being planted include Sangiovese and Nebbiolo (the fathers of Chianti, and Barolo and Barbaresco, respectively, in Italy), Syrah (the signature red grape of the northern Rhone Valley in France) and Viognier (famous for the tropical fruit-flavored white wines of Condrieu in France).

Due to the near-ideal growing conditions of many areas in Washington, Riesling (the great grape of Germany) has found a second home here and is being used to make outstanding wines. Sauvignon Blanc and Semillon are making a good showing as well.

Yes, Washington State is playing in the “big-leagues” of wine making, and there is a lot of press to back up the assertion that WA wines are some of the best in the country. But despite the increase in notoriety, the price of Washington wine has not grown at the same rate as their quality.  The next time you are wandering about your local wine store, you may want to do a little comparison shopping, trying a Washington version of your favorite Italian red, or even a sweet Washington Riesling. These wines are kind of like potato chips…you can’t just have one.

Love Champagne and are yearning for a trip to France’s renowned Champagne region?  If you have the desire, but maybe not the time or funds to make a trip now, I’d recommend heading 45 minutes north of San Francisco to Los Carneros (”the Ram” in Spanish) for a little wine adventure.  Los Carneros is a California wine region unique in that it lies partly in Sonoma Valley and partly in Napa Valley.  Here, some of Europe’s most famous producers of sparkling wines have put down roots, including Spain’s Freixenet and Taittinger Champagne.

Why Carneros?  It’s one of the coolest grape-growing regions in California, making it the spot to grow crisp, high-acid Pinot Noir and Chardonnay grapes – the two main grapes used to make those powerhouse sparklers from the Champagne region of France. Keep in mind that Carneros isn’t just about sparkling wines; while Pinot Noir and Chardonnay make up the lion’s share of the grape crops, area vintners are coaxing terrific wines from Syrah and Merlot too. However, if you’ve come to Carneros for its links to the famous European sparkling wines, you’ll want to visit four of the best:

Domaine Carneros. Founded by France’s Champagne Taittinger, the estate is crowned by the sumptuous Domaine Carneros chateau, modeled after an 18th-century French chateau owned by one of Taittinger’s original founders. On a beautiful day, the terrace outside the tasting room is the place to be. With a glass of fine sparkling wine and a remarkable view, life can’t get much better.

Gloria Ferrar. This winery is part of the Freixenet Company, a famous Spanish sparkling wine producer. Here, Spanish influences, including graceful arches, red-tile rooftops, tapestries and antiques, adorn the winery, where three daily tours help visitors grasp the secrets of making sparkling wines in the time-honored traditional method. I’d recommend having lunch on their deck (with a glass or two of sparkling wine), and enjoy the view of the vineyards that sprawl out in front of you.

Artesa Vineyards and Winery. This outpost of the famous Spanish sparkling wine producer, Codorniu, Artesa mostly devotes itself to varietals such as Chardonnay, Pinot Noir, Merlot, and Cabernet Sauvignon. The impressive grounds – including fountains, reflecting pools, sculptures and panoramic views from wrap-around terraces – delight visitors.

Domain Chandon. In the early 1970s, the great French Champagne house of Moet & Chandon made a decision to start making sparkling wine in California. They chose the Carneros region because of the ideal climate and soil, which enabled them to produce fine sparkling wines made in the French tradition. The name Domain Chandon was established and the winery produced its first vintage in 1976; today it is world famous for its quality of fine California sparkling wines. In addition to the wonderful wine, the landscaped grounds and the architecture make this property well worth the trip.

Any respectable wine store will have at least two of these producers on their shelves. I’d deffinitly recommend trying them – to learn more about California sparkling wine, and to compare/contrast against Champagne.  You’ll find that some sparkling wines are great values, while others seem to be just as expensive as Champagne. But if left to decide between a $30 bottle of Champagne, and a $30 bottle of sparkling wine from Carneros, please don’t let your autopilot tell you Champagne is the way to go. At that price, the sparkling wine could be the top of its class, while the bottle of Champagne could just be average.

Immortalized by Lewis and Clark as a splendorous land of discovery, the Pacific Northwest is also one of the best places to explore magnificent wines. Offering power-packed Merlots, Cabernet Sauvignons, world-class Pinot Noirs, and elegant whites, this region is a boundless paradise for modern wine adventurers.

Second only to California in terms of production volume among U.S. states, Washington is an even closer rival in terms of quality. Odds are, when you pick up a bottle of Washington wine, the grapes will have been grown in Columbia Valley, the state’s biggest vineyard region. Although smaller, the nearby Yakima Valley region shares a similar growing climate and reputation. Tucked away in Washington’s southeastern corner, the tiny Walla Walla Valley region is home to more than its share of the state’s high-end wineries. As for styles of wine, Washington boasts an ever-expanding, wide-ranging assortment. In addition to the state’s established stars – massive Merlots and Cabernets – reds such as Syrah and Cabernet Franc have lately been proving themselves worthy of similar esteem.

If white wines are your fancy, you’re probably already familiar with Washington’s classy Chardonnay and Riesling. And on the rise is Semillon, a sumptuous French variety currently causing a stir in northwest wine circles.

And then, there is Oregon. How can an unheralded wine region make waves on the international scene? By embarrassing prestigious French wines in competition. Oregon Pinot Noirs did this back in the ’80s and ’90s, placing near the top in a field packed with famous pinot noir-based French Burgundies. A specific climate is necessary for making great wines from Pinot Noir grapes, and the cool, damp weather of Oregon’s top wine region, Willamette Valley, is virtually unmatched. Don’t be surprised to see French vintners establishing their own wineries there.

Even though Willamette Valley Pinot Noir is an international star, Oregon is anything but a one-hit wonder. The state also receives raves for Pinot Gris, the same grape variety as ever-popular Pinot Grigio. In Oregon, however, Pinot Gris takes on an entirely different character from its typical cousin, with an opulent texture and exhilarating floral aromas. Also look for Oregon Chardonnay – the number of delicious examples of this favorite is definitely on the upswing.

And let’s not forget about the state known for potatoes – Idaho. Although lagging light years behind the state’s highest profile crop, Idaho wines are beginning to generate a jumbo-sized reputation of their own. The grape industry is still in the pioneering stage, so experimentation with loads of different varieties is currently underway. For now, check out Idaho’s whites, including Riesling, Chardonnay and ice wines. If you want to try an Idaho bottle tonight, look for the producer Sawtoothe – they make a pretty solid Riesling.