Every Thursday I feature a wine I particularly enjoy, whether it’s something new and different, is a great value, or from a producer worth checking out. For this week, my Wine Of The Week is the 2012 Merry Edwards Sauvignon Blanc.
Merry Edwards, one of California’s first female winemakers, began her career at Mount Eden Vineyards in the Santa Cruz Mountains in 1974. In 1997, she co-founded Merry Edwards Winery, a business venture allowing her to produce from select Pinot Noir grapes in Russian River Valley and Sonoma Coast, including, for the first time, her own vineyards: Meredith Estate, Coopersmith, Georganne, Sanchietti and Flax.
Last year, her 40th year as a winemaker, Merry is inducted into the Culinary Institute of America’s Vintners Hall of Fame.
My wife and I have visited the winery a few times. While Merry Edwards is known mostly for her single-vineyard Pinot Noirs, we alwayspick up a bottle or two of her Sauvignon Blanc. It’s a Sauvignon Blanc of unique character.
Here’s what Merry Edwards Winery says about it..The rich core of this flavorful wine is fruit sourced from vines 25-35 years old. That 54% is complemented by 20% Sauvignon Musqué, which adds floral aromatics and depth not present in other types of Sauvignon Blanc. The remainder is the classic Shenandoah selection…prevalent throughout California.
The wine is fermented in barrel, and undergoes bâttonage, or stirring of lees, which gives the wine it’s weight and texture.
2012 Merry Edwards Sauvignon Blanc
My tasting notes follow:
Pale green tinged straw color with peach, grapefruit, guava and a hint of wet stone aromas. On the palate, its medium-bodied, well structured, and fresh with great texture. It exhibits peach, grapefruit, guava and a hint of honey flavors. Long finish. 13.7% alcohol – $30
Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings.
Follow me on Twitter @martindredmond for all things wine, and since I’m a wino, with latent foodie tendencies, you’ll also find food and wine pairings, and food related stuff! Become a fan and join ENOFYLZ Wine Blog on Facebook. Cheers!
This article is original to ENOFYLZ Wine Blog.com. Copyright 2014 ENOFYLZ Wine Blog. All rights reserved.
This week’s #SundaySupper theme is all about lighter healthier food to help you maintain a healthy, wholesome diet. #SundaySupper. One of the things I appreciate most about the talented #SundaySupper food bloggers is their creativity. So I know you’ll find not only slimmed down versions of some of your favorite dishes, you’ll also be introduced to some new, exciting, and undoubtedly diverse, healthy fare.
The #SundaySupper mission is to Bring Back Sunday Supper around the family table in every home. It starts off as one day a week and soon becomes a way of life.
Speaking of healthy…it’s generally accepted that moderate consumption of alcohol, including wine does more good than harm. With that in mind, here are some things to understand about the calories in wine:
Wine is made of mostly water, alcohol, carbohydrates. The carbs result from the residual sugar left in wine after fermentation.
A glass of wine can range between 110 – 300 calories depending on the wine. The range has to do with alcohol content, inherent sweetness of the wine and serving size.
Generally speaking, the lower the alcohol content, the lower the calories. That’s because alcohol has 7 calories per grams of alcohol compared to 4 calories per gram for sugar (in the form of residual sugar in wine). If you’re counting calories, consider wines below 15% alcohol by volume.
As with food, portion control is important with wine. A standard serving of wine is considered to be 5 ounces, but if you’re counting calories a 3 or 4 ounce pour may be more appropriate.
Generally speaking wines white wines and Rosé has fewer calories that red wine . The white wines that are lowest in calories are sparkling wines, German Riesling (Spätlese and Kabinett), Pinot Grigio, Albariño, and Vino Verde.
Wines that tend to be highest in calories are dessert wines like Port, Sauterne, Ice wine, and late harvest wines. On the other hand, the standard serving size for dessert wines is about 2 ounces rather than the 5 ounces for table wines.
But rather than focusing on how many calories are in one type of wine versus another, pair food with the wines you enjoy most. If you need to watch your calories, then consider a smaller pour.
Check out this week’s sensational Skinny #SundaySupper recipes. My wine pairing recommendations are italicized. Click on the name of the wine to find out where to purchase.
Pair these starters, main and side dishes with Sauvignon Blanc. Sauvignon Blanc is a top of mind wine for pairing with lightened up fare for me. That’s because lighter healthier foods are often prepared with fresh herbs, and/or well-spiced to make more flavorful. Not only is Sauvignon Blanc a great match for food prepare that way, it works well with sharper acidic ingredients (yogurt for example which is often subbed for mayo), vegetables, salads, and seafood which are staples of lighter fare. Look for the 2012 Kim Crawford Sauvignon Blanc. It’s off-dry with a zesty citrus, tropical fruit, melon, with a bit of herbaceousness character.
Riesling is another top of mind natural wine for pairing with lightened up fare. Not only is it among the most versatile of wines. It also tends be be lower in calories because of it’s lower alcohol content (especially German Riesling). Pair these starters, main and side dishes with the 2011 Josef Leitz Rüdesheimer Drachenstein “Dragonstone” Riesling QbA. It shows a zesty lime, peach, pink grapefruit, apple, spice and mineral character.
Pair these starters, main and side dishes with Beaujolais, a wine from the eponymous region made from the Gamay grape. While I’m not a big fan of the Beaujolais Nouveau release annually in November, I am a fan of Cru Beaujolais. They tend to be light-bodied, food friendly red wines with soft tannins. Look for the 2010 Potel-Aviron Côte de Brouilly “Vieilles Vignes” Cru Beaujolais. It has a black raspberry, floral, and asian spice character. Can’t find a Beaujolais? Then go with your favorite Pinot Noir – a similar style of wine.
Pair these starters, main and side dishes with a red Rhône blend. I recommend the newly released vintage of one of my favorites, the 2011 Tablas Creek Vineyards Patelin de Tablas. It’s a blend of Syrah, Grenache, Mourvedre, and Counoise. The blend of grape varieties produces a vinous synergy resulting in a fresh juicy red fruits, spice, and mineral character.
Pair these desserts & snacks with a Moscato d’Asti.Look for the 2011 Saracco Moscato d’Asti. It shows a sweet, fragrant, delicate, floral, tropical fruit, and a hint of honey character. It’s “frizzante”, which means it’s not as effervescent as most sparkling wines.
Pair these desserts & snacks with a late harvest Gewürztraminer. One of my favorites is the 2011 Castello di Amorosa Late Harvest Gewürztraminer. It has intriguing honey, apricot, honeysuckle, and spice aromas and flavors, and is succulent and rich on the palate. It’s just flat-out delicious! It’s a bit pricey, but remember portion sizes are smaller and dessert wines will last for weeks rather than day. Beside it’s tasty enough to be dessert on its own!
Pair these desserts & snacks with Yalumba Museum Reserve Muscat a fortified dessert wine from Australia. One sip and it’ll be Muscat love with its decadently rich toffee, caramel, and spiced orange peel character.
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special skinnified recipes! Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hash tag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite healthy recipes with us!
This week’s #SundaySupper theme is all about soul warming foods. You know, those soups, chili, stews, and other soul warming treat we seek when the weather turns cold.
When I first saw the theme, my first thought was of “Soul Food”. I’d bet that “Soul food” is one of those phrases that if you ask 10 people what it means, you’d get 10 different answers! Soul Warming foods and Soul food are one in the same to me, and when I think of Soul food, the first dish that comes to mind is Gumbo! We have a tradition in our family of making Gumbo each New Year’s day, but it’s a soul-satisfying meal whenever there’s a chill in the air.
Since I’m a Wino with latent foodie tendencies, I decided let my foodie nature rise up, and do a dish, and wine pairings this week!
Here’s my Seafood Gumbo (we …OK make that “I”, call it “Yumbo” – lame right?..but I like it!)
For me, there are two things you’ve got to get right to make a gumbo – the “roux” (I prefer mine to be dark brownish), and you must have stock that is chock full of flavors. Sure you could take a short-cut, and go with store-bought (I’ve done that for a ” quick and dirty” version of this dish, but the flavors are not as complex and intense for me. If you get those couple of things “right”, it’s clear sailing thereafter!
Seafood Gumbo and Wine Pairings for Soul Warming #SundaySupper
Author: Martin D. Redmond
Recipe type: Stew
Adapted from Emeril's Classic Seafood Gumbo recipe
¾ cup vegetable oil
1 cup all-purpose flour
1½ cups finely chopped onions
¾ cup finely chopped green bell peppers
¾ cup finely chopped celery
2 tablespoons minced garlic
One 12-ounce bottle amber beer
6 cups Shrimp and Crab Stock
¼ teaspoon dried thyme
2 bay leaves
2 small Dungeness crabs
2 teaspoons Worcestershire sauce
1 tablespoon salt
½ teaspoon cayenne pepper
2 pounds medium shrimp, peeled and deveined
1 tablespoon Emeril's Original Essence
2 cups shucked oysters with their liquor
¼ cup chopped fresh parsley
½ cup chopped tender green onion tops
Follow directions for cleaning and prepping crab to be cooked (click here, except remove crab legs and claws. Follow directions for Shrimp and Crab stock, except add crab shell and crab butter (roe) along with shrimp.
Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Continue to stir the roux for 20 to 25 minutes, or until the color of milk chocolate. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the beer and Shrimp and Crab Stock to the pot. Season the gumbo with the thyme, bay leaves, crabs legs, Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface.
Season both the shrimp with 1½ teaspoons Essence. Stir the shrimp into the gumbo and cook for 2 minutes. Add the oysters to the pot and cook, stirring often, for an additional 5 minutes. Taste the gumbo and season if necessary.
Garnish with the parsley and green onions and serve in shallow bowls over white rice.
Recommended Wine Pairings - I paired this with the Navarro Vineyards Edelzwicker, a blend of Riesling, Gewurztraminer, and Pinot Gris. It would also pair well with Viognier, a dry Rosé, or White Zinfandel. If you elect to go with a less spicy version try a Pinot Noir!
Take a look at the culinary cornucopia the #SundaySupper team has put together for this week’s gathering around the #SundaySupper table! My recommended wine pairings (click on the name of the wine to find out where to purchase) are italicized.
Pair these main dishes with Pinot Noir. Look for the 2010 Davis Bynum Pinot Noir. It’s a silky smooth Russian River Valley Pinot Noir with a core of raspberry and spice aromas and flavors, with caramel edge. Why it works: Pinot goes with just about everything. It’s a white wine, in red wine clothing, which makes it incredibly flexible with dishes and methods of prep. Pinot is sublime with poultry, and complements foods that are slow roasted, or braised.
I recommend a Chardonnay for these dishes. Look for the 2009 MacMurray Ranch Chardonnay Sonoma Coast. It’s a medium-full bodied Chardonnay that’s undergone malolactic fermentation, that’s moderately oaked. The oak aging brings vanilla and caramel notes to the party to go along with its ripe apple, tropical fruit and lemon cream character. Why it works: The texture, and weight of wine complement the dish, and it has enough acidity to “cut” the dish a bit and prepare the palate for the next mouthwatering bite.
Pair this dish with a Tempranillo from Rioja Spain. I really like the 2007 Viña Eguia Reserva. It’s shows great balance between oak and fruit with a cherry, dried herb, spice, leather and vanilla character. Why it works: Tempranillo is an underrated food pairing partner. It’s tends to be a light-medium bodied earthy red wine. It’s between a Pinot Noir and Cab. It’s fruity with moderate tannins, and acidity making it a good fit for somewhat spicy fare like Spanish, Mexican and similarly spiced fare.
Pair this classic Italian dish with Sangiovese. Try the 2010 La Mozza I Perazzi Morellino di Scansano. It’s a blend of 85% Sangiovese, 5% Syrah, 5% Alicante, plus a couple of other indigenous Italian grape varieties from Tuscany It shows juicy red and black berries, with some licorice and spice notes supported by soft dusty tannins. Why it works: The food of a place and the wine of a place is always a good place to start when pairing wine and food. On top of that, its high acidity, together with its medium-bodied character enable it to stand up to more substantial dishes. Sangiovese is a wine that loves dished prepared with fresh herbs, rich thick soups, mushrooms and tomato based dishes
Pair this dish with an Edelzwicker, a blend of the “noble” Alsatian varietals of Riesling, Gewurztraminer, and Pinot Gris. Look for the 2011 Navarro Vineyards Edelzwicker. It’s an aromatic white wine with a stone fruit, spice, and hint of citrus character. Why it works: The spicy character of the wine, along with some sweetness (spicy likes sweet) and acidity make a great match!
Pair these hearty dishes with Cabernet Sauvignon. One of my favorites is the 2010 Columbia Crest Cabernet Sauvignon “H3″ It’s from Washington State, and is a bold wine that delivers delightful floral, dark fruit, cocoa aromas followed by plum, black cherry, vanilla and cocoa flavors. Why it works: Cab works well with red meats, dishes with earthy, herbal elements. This youthful wine has plenty of fruit which make it a nice complement to longer cooked meats and stews.
Try these dishes these with a Cru Beaujolais (not to be confused with Beaujolais Nouveau hitting the store shelfs soon), a wine from France made from the Gamay grape. Look for the 2010 Georges Debœuf Moulin-à-Ventwith a wild red fruits, and white pepper character that a juicy easy drinker. Why it works: Like Pinot Noir, the Gamay grape is naturally high in acidity, and is light-medium bodied with low tannins. It pair well with dishes with veggies,earthy flavors. Great picnic wine too! Er..but I digress;-)
Syrah is a good match for these hearty flavorful dishes. I like the 2009 Jacob’s Creek Reserve Barossa Shiraz from Australia. It’s has a fruity core of black cherries, plums, baking spices, and vanilla that balanced by some oak. Why it works: Syrah is an ample full-bodied wine that likes thicker, fuller dishes like slow braises, stews (especially tomato-based), and one-dish meals.
Pair these soul-warming soups with a Sauvignon Blanc from the Pouilly-Fumé region of the Loire Valley in France. Look for the 2011 Patient Cottat “Le Grand Caillou” Sauvignon Blanc. It has a lovely tropical fruit, citrus, spice and mineral character with a tangy acidity. Why it works: Sauvignon Blanc with its “green” (gooseberries, lime, green olive, papaya character and a mineral component attributable to the terroir of the Loire Valley make this a good match for vegetarian soups, spicy (hot) fare, dishes with acidic ingredients. It’s a very versatile food pairing partner in that it work nicely as a complement or a contrast.
Pair these satisfying soups with Pinot Gris. I recommend the 2011 King Estate Pinot Gris Signature Collection from Oregon. It has juicy lemon-lime, stone-fruit, green apple, pineapple and spice character. Why it works: Pinot Gris likes ethic foods, especially coconut-milk based curries.
Pair this Hot Fudge Pudding Cake (That Skinny Chick Can Bake)with the Terra d’Oro Zinfandel “Port”, a dessert wine made for chocolate! I like the what the Wine Enthusiast says about it…”The first duty of a Port-style wine is to be dazzlingly rich and sweet yet balanced in acidity, and this bottling is all that. Waves of blackberry jam, cassis and dark chocolate are brightened with zesty acidity…
Join on us on Twitter throughout the day during #SundaySupper. And join us at 7pm EST, for our live weekly #SundaySupper chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
And be sure to check out the #SundaySupper Pinterest board. We’d love to feature your Sunday Supper Soul Warming Recipes and share them with all of our followers.
I can’t remember the last time I didn’t have a glass of wine with dinner! It’s a nightly ritual for my wife and I, who are both ardent wine lovers. So much so that we typically decide which wine we’re in the mood for, THEN we decide what to eat (I suspect most folks do it the other way around!) Regardless of which choice you make first food and wine together are one of life’s great pleasures. This quotes says it all for me…
“If food is the body of good living, wine is its soul.” — Clifton Fadiman
Those of you familiar with my ENOFYLZ (that’s oenophiles spelled phonetically in case you’re wondering) blog know it’s a Wine blog. This week, it’s a Wine andFood blog since I’ve decided to take the leap and prepare a dish and do offer wine pairing recommendations. As a self-described “Wino with latent foodie tendencies”, it seems natural to do the food and wine post!
When I saw the lineup of diverse wine samples provided by the Schlossadler Family of Wines, this week’s Cooking with Wine #SundaySupper, it didn’t take long to decide to make something spicy. That’s because a.) I love spicy food, and b.) One of the wine and food pairing tenets I’ve had the most success with is “spicy loves sweet”, i.e pair spicy foods with wines that have some sweetness.
I decided on Jerk Turkey Burgers with Mango Coleslaw because it’s a quintessential summer meal and well…it looked easy! I found the recipe on the Food Network.
For the uninitiated, “Jerk” is a style of cooking native to Jamaica whereby meat (or for that matter, vegetables or tofu) is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. I’m sure there are many versions, but the two primary ingredients are allspice and Scotch bonnet peppers. Other ingredients typically include cinnamon, cloves, garlic, scallions, thyme and salt.
Jerk Turkey Burger with oven-fried sweet potatoes and sliced mango
1 tablespoon jerk seasoning, plus more for sprinkling
1 small green apple, peeled and grated
1/2 cup finely chopped scallions
1/4 cup panko (Japanese breadcrumbs)
Kosher salt and freshly ground pepper
1/4 cup mayonnaise, plus more for brushing
1/4 cup mango chutney, roughly chopped
3 cups shredded green cabbage
1 carrot, shredded
Canola oil, for the grill
4 hamburger buns or challah rolls, split ( I used whole wheat)
Combine the first 6 ingredients to make the turkey burger patties. Whisk the mayonnaise and chutney in a large bowl. Add the cabbage, carrot and the remaining 1/4 cup scallions, season with salt and pepper and toss to coat. Grill the turkey patties until browned and cooked through, 4 to 5 minutes per side.
Brush the cut sides of the buns with mayonnaise and sprinkle with jerk seasoning; toast on the grill, about 30 seconds. Serve the burgers and slaw on the buns.
What’s a burger without fries? I decided to add some oven-fried potatoes, and in a epiphanic burst of culinary inspiration (Um…not sure where it came from – though I suspect it’s from insanely creative, new-found foodie friends who set the bar high;-) I decided to garnish with sliced mango.
I’m pleased to report the burgers were a smash hit! The spicy kick of the jerk seasoning in the burgers was cooled a bit by the mango slaw. It was a wonderful match with the 2006 H.O. Becker, Kerner Auslese because of its fruity sweetness, which further offset the spicy kick of the burger. It’s pretty healthy too, especially if you sub something for the mayo!
On the other gustatory delights offered this week by the #SundaySupper bloggers! Additionally, my tasting notes for each wine and my wine pairing recommendations follow:
Pale golden-yellow color with aromatic passionfruit, citrus, mineral aromas. On the palate, it’s The medium-bodied, with zesty acidity, and vibrant citrus, tropical fruits, and subtle mineral flavors. Medium-long finish. Versatile partner with food.
If you’re not familiar with Blaufränkisch (blouw-FRAHN-keesh), here’s a quick 411 – It’s a dark-skinned grape used to make red wine
Ruby color with damp earth, mixed berry, dark cherry, and spice aromas. On the palate, it’s light-medium bodied with very good acidity, supple tannins, and cherry, raspberry, spice, and a hint of cola flavors. Brings to mind Cru Beaujolais! Medium finish. Very food friendly wine.
If you not familiar with the Kerner grape (I know I wasn’t), here’s a quick 411 – It’s an aromatic white grape variety that is the offspring of a cross between Trollinger, a red grape variety, and Riesling a noble white grape variety. It’s named after poet and physician from Justinus Kerner.
Pale golden-yellow color with aromatic lychee, stone-fruit , and hints of Muscat and white flower aromas. On the palate, it’s medium-bodied, fruity and sweet with vivid white peach, apricot, sweet mineral flavors underscored by racy acidity. Medium-long finish. I initially thought it was a Rosé because it looked pink, but it turned out be bottled in pink glass. Perhaps a tribute to its parentage?
Join us at 7pm ET for our #SundaySupper Chat with @schlossiwines. Follow along on twitter by using hashtag #Sundaysupper or using Tweetchat. We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.
Tablas Creek (“TCV”) is probably the best-known of all Paso Robles wineries specializing in Rhone style wines. It is a partnership between Robert Haas, and Chateau de Beaucastel in the Chateauneuf du Pape region in France. What I find interesting about TCV is that they specifically chose to establish themselves in Paso Robles because of the similarities of the soil conditions and climate of Paso Robles to Chateauneuf du Pape. They went as far as to import vines from Chateauneuf du Pape. The vines were propagated and grafted in their on-site nursery and used to plant their 120 acre organic vineyards. Check the full story here
If you’re not familiar with the Vermentino grape, it’s believed to be Spanish in origin, though the best examples come from the islands of Sardinia, Corsica, and northern Italy. It is also grown in France where it is known as Rolle, where it is used primarily as a blending grape in Côtes de Provence, and increasingly in the Languedoc-Roussillon in southern France. It is known for its crisp acidity, citrus and mineral aromas, and refreshing finish. It pairs well with just about any seafood, oysters on the half-shell, seafood linguine, cioppino, pesto dishes or grilled Mediterranean vegetables. It’s a classic example of the wine of a place being a reflection of that place – in this case the islands of Corsica and Sardinia, along with Liguria in the coastal region of north-western Italy where fresh seafood abounds.
The 2010 vintage was the ninth bottling of Vermentino for TCV. The grapes for this wine are grown on their estate vineyard.
I enjoyed this on a warm summer night – al fresco style. It paired wonderfully with grilled oysters, and banana-leaf grilled tilapia, accompanied by an avocado, grilled corn, tomato salsa!
My tasting notes follow:
Light straw yellow-gold color with citrus leaf, wet stone, and a hints of honeysuckle aromas. On the palate, it approaches medium-bodied and is well-balanced with crisp acidity. It’s bursting with citrus, lime peel, and mineral flavors. Medium finish.
Recommendation: Highly recommended. It’s a great alternative to Sauvignon Blanc!
It may be the hottest summer on record in the U.S. When it’s THAT hot, the last thing you want to do is turn on the oven or the stove. I don’t know about you, but I tend to eat more salads or anything I don’t have to cook inside. This week’s #SundaySupper is all about salads, refreshing drinks, desserts and foods that don’t require baking. I’m pleased to offer wine recommendations for this great lineup of foods that beat the heat!
Image courtesy of portablefarm.com
Check out this week’s lineup of “cool” recipes! My recommended wine pairings are italicized.
Rosé is my favorite summertime quaff – it offers the soul of a red wine because it’s predominately made with red wine grapes, but with the cool refreshment of a white wine. Try the following appetizers with the 2011 Mulderbosch Cabernet Sauvignon Rosé from South Africa. It’s a fabulous wine, and a great deal at less than $10 too!
Try these delightful appetizers with Prosecco, which tend to be fruitier than other sparkling wines produced using the traditional method. That makes them the ideal foil for slightly spicy foods and smoked fish. Look for La Marca Prosecco. It has apple, peach and honeysuckle aromas followed by fresh, fruity apple, citrus flavors.
Pair the following appetizer with a Riesling, arguably the most food friendly white wine. Look for the 2010 Columbia Crest Two Vines Riesling – it’s distinctly off-dry with tropical fruit and citrus aromas, followed by stone fruit and mild orange flavors rounded out with a crisp refreshing acidity.
The grilled and the cheesy goodness of a baked potato skins will work best with a red. Look for the 2010 Ménage à Trois, a blend of Zinfandel, Cabernet Sauvignon, and Merlot. It’s an easy drinking red that can take a chill too because it’s fruity, lower in tannins with good acidity!
Try the following dishes with a Sauvignon Blanc. Look for the 2011 Veramonte Ritual Sauvignon Blanc from Chile – it’s an elegant Sauvignon Blanc that sees a bit of oak, with pineapple, stone fruit, and citrus aromas and flavors.
No Bake Pizza ~ The Meltaways - Pair with a Pinot Noir. Not only is it food friendly, it can take a chill when the temps rise (stick it in an ice bath for about 15 minutes)! Look for the 2010 Concha Y Toro Casillero del Diablo Reserve Pinot Noir from Chile.
Pair the following main dishes with a Sparkling Rosé. They are among the most versatile food wines. I recommend Gruet Rose. It’s shows lots of red fruit, and the chilled effervescence will have you ready for the next bite of your entrée!
Pair the following main dishes with a crisp refreshing white blend, in this case the 2010 d’Arenberg Stump Jump White – a blend of 28% Riesling, 27% Sauvignon Blanc, 25% Marsanne and 20% Roussanne from McLaren Vale, Australia. It’s very food friendly with juicy citrus and tropical fruit aromas balanced nicely with good acidity.
Be sure you join the conversation on Twitter throughout the day on Sunday, and at 3:00 p.m. EST for the weekly #SundaySupper Twitter chat! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! Or check out the #SundaySupper Pinterest board.
I don’t necessarily think of myself as being very patriotic, but each year around this time we sing “America The Beautiful” at my church, and it chokes me up each time! I truly appreciate this great nation of ours, and feel blessed to be an American. And that’s what the Fourth of July is about for me. Okay – well that, and it’s a great reason to gather with family, and friends share great food and wine!
My food blogging friends have outdone themselves with this week’s #SundaySupper theme – Celebrating Fourth of July with Family and Friends. It’s big fun, and an honor for a self-described “Wino with latent foodie tendencies” such as myself, to offer some wonderful wines recommendations to match these great recipes!
Here’s a list of this week’s recipes and my recommended wines!
Pair these main course dishes with Zinfandel, an All-American wine if there ever was one! I recommend the 2009 Ridge Vineyard “Three Valleys” Sonoma Zinfandel Blend. It’s mostly Zinfandel with some Carignane, Petite Sirah, and Syrah invited to the party. It’s well-balanced with great fruit, acidity, and a bit of spice!
Pair these main course dishes with a Pinot Noir. I recommend the 2009 MacMurray Ranch Central Coast Pinot Noir. This one shows plenty of classic Pinot Noir red fruit flavors and acidity. And Pinot Noir can take a chill. Throw it in the ice bucket for 10-15 minutes and you’ll have a delightfully chilled food partner!
What’s the Fourth of July without some sparkle?! A sparkling Rosé is a great wine for your Independence Day culinary festivities. It’ll do double duty with these salads/sides and main dishes. Try the Barefoot Bubbly Rosé Cuvée.
Try these salads and sides with a Sauvignon Blanc. It’s one of the few wines that’ll be a good match for asparagus. Sauvignon Blanc (a.k.a. Fumé Blanc – it’s the same wine) is a very versatile wine, and has a bold and forthright personality. Look for the 2010 Dry Creek Vineyard Sonoma County Fumé Blanc.
Here’s another bubbly that’ll do double duty. Try an Extra-Dry Sparkling wine with these salads/side and desserts. The Chandon Extra Dry Riche has got a bit of sweetness that partners well with spicy fare as well as fruity desserts.
These desserts will be a pair nicely with a late harvest Riesling. Late harvest wines, as their description implies are wines produced from grapes that are picked late in the season The extra “hang-time” means the grapes have a higher sugar content, and are therefore sweeter. I recommend the 2008 Chateau Ste. Michelle Late Harvest White Riesling.
This week, the #SundaySupper movement is teaming up with Katie Workman, Author of the newly published The Mom 100 Cookbook. The cookbook is all about:
“...delicious, no-fuss, easily adaptable recipes, plus tips, attitude and wisdom for surviving and staying happy in the kitchen while proudly keeping it homemade. Because homemade not only tastes best, it is best for you.”
Image courtesy of themom100.com
That’s a winner in my book! This week’s theme is all about getting together with friends and sharing “portable” dishes (a.k.a. dishes one might bring to a potluck).
Here’s the menu for today. My recommended wine pairings are italicized.
Soups and Salads:
Pair theses with a Blanc de Noir Sparkling Wine. Blanc de Noir is style of Sparkling that is made from black grapes, commonly Pinot Noir and Pinot Meunier. Because it’s made from black grapes, it tends to be well suited for more full-bodied foods. I recommend Gloria Ferrer Blanc de Noirs, which is made with 90% Pinot Noir, and 10% Chardonnay. The Chardonnay give it a nice citrus note.
Try these dishes with a lively fruity red wines. Look for the 2010 Evodia Grenache from Spain. It’s under $10 bottle and redolent of spicy ripe red fruits. Another option is a Beaujolais-Villages. It’s a wine from France made from the Gamay grape. It’s a big step up from Beaujolais Nouveau both qualitatively and as match for food, without costing that much more. Look for the 2009 Joseph Drouhin,Beaujolais-Villages, it’s around $15. If those two are a challenge to find, go with a Pinot Noir. Look for the 2008 Buena Vista Pinot Noir, it’s about $10 at Trader Joe’s.
As a “bonus” this week, I’m recommending a Sparkling wine to pair not only with the first course, but with the main dishes. Sparklers are among the most versatile food wines. Don’t relegate them to special occasions and aperitifs. And some bubbly will definitely add some pizzaz to your potluck! My recommended Sparkling wine is Mumm Napa Brut Rosé. If there’s one wine that’ll be a good match for all of the above, it’s a Sparkling Rosé!
For a delicious change of pace, pair these with a Banyuls from France. It’s a fortified wine typically made from the Grenache grape. It may a challenge to find, but is definitely worth seeking out. Look for the Cornet et Cie Banyuls Rimage. It can be found at BevMo. If you can’t find a Banyul, go with the tried, tested and found true choice Port, I recommend Graham Porto 10-year Tawny.
Now that Memorial Day weekend upon us. And it’s widely considered to be the unofficial beginning of summer. And summer is primetime for picnics….well you get the picture. Here’s a list of the types of wines that will be a good match for picnic fare, along with some recommendations to get you started!
12 Most Picnic Friendly Wines
After a couple of weeks of much-needed rain, Spring is finally getting “Spring—ish” here in Northern California. For the first time this year, temperatures in the 80s are being forecast and my thoughts have turned to warm temperatures and al fresco dining, especially picnics.
Picnic wines are different than BBQ wines. BBQ is all about bold and spicy flavors, whereas picnic foods compose a broader range of lighter foods like salads of all kinds, cold fried chicken, charcuterie, cheeses, ripe fruits etc., mostly served cold.
Great picnic wines are 1) Light and refreshing, 2) A good match for a variety of foods, and 3) Inexpensive ($20 or less).
Image courtesy of thriftysolutionsforanurbangal.blogspot.com
A dry Rosé would be my first choice. Rosé combines the best of white and red wines, while maintaining their own unique charm. They possess the crisp acidity, delicacy and freshness of white wines, and the body, and flavors of red wines. Look for Bodegas Muga Rosado.
Cava is perfect for picnics. It’s produced using the traditional style Champagne method, which can lend a bit of complexity to it. And bubbly will add that extra celebratory feel to your picnic. Here’s another advantage of sparkling wines — Forget the corkscrew? — No problem with sparklers!! I recommend Segura Viudas Gran Reserva Cava.
3. Rose Sparkling Wine
For some vinous synergy, go with a Sparkling Rose wine. They go with virtually anything you serve for your picnic. I recommend Mumm Napa Brut Rose.
4. Vinho Verde
Vinho Verde is a wine from Portugal. Vinho Verde isn’t a grape variety. While it literally means ‘green wine”, it translates into “young wine” – as in it’s meant to be consumed within a year of bottling. It’s made in white, red, and rose styles. Vinho Verde has a hint of effervescence which is further enhances its refreshing qualities. Go with either a white or rose Vinho Verde. Look for Quinta de Aveleda.
Wine made from this grape (Argentina’s only truly indigenous grape) produces a juicy fragrant wine with citrus pineapple and spice flavors. This would be a great match for a seafood, or spicy Asian salad. I recommend the Bodegas Colome Torrontés Estate.
It’s probably the most food-friendly white wine. Choose either a dry or off-dry (slightly sweet) style. Look for Chateau Ste. Michelle Columbia Valley Riesling.
Look for a lighter style, either an un-oaked or a lightly-oaked, chardonnay because it will be a better match for a broader range of foods than the heavily oaked style. I recommend Joseph Drouhin Macon Villages.
8. Sauvignon Blanc
This is a classic picnic wine because it’s fresh and crisp, with a citrusy flavor profile and lively acidity. It’s a great match for goat cheese! Look for Casa Lapostolle Sauvignon Blanc from Chile.
If your taste in wine leans toward the sweeter side, try Moscato. It’s like summertime in a glass with its fruity orange blossom, tropical, citrus, or melon aromas and a touch of effervescence. If you’ve got something spicy in your picnic basket, the sweetness will tame the heat. The best are from Italy. I recommend Martini and Rossi Moscato d’Asti.
Albariño is a refreshing light, juicy and aromatic Spanish wine. I like it because, along with some citrus, it brings melon or peach to the party. Look for Burgans Albariño Rias Baixas.
11. Pinot Noir
Pinot Noir, a.k.a. the “Chef’s wine” is so named because it goes with such a wide range of foods. It’s also a red wine that takes a bit of a chill well (put it in an ice/water bath in your cooler for 10-15 minutes) if the alcohol level is not too high (preferably below 14%). It’d be great with anything with mushrooms. Look for 2008 Gloria Ferrer Pinot Noir.
For a bit of home-made flavor, make your own sangria. It’s easy to make and can be made with either red, or white wine. Sangria is a great way to capitalize on the bounty of fresh fruits coming into season — and make sangria that’s all your own! Click here for some recipes.
Happy picnicking! What are your favorite picnic wines?
This article was previously featured on 12 Most and is republished, by the author Martin Redmond
Traditionally, restaurateurs have looked to France for wines like Muscadet and Chablis to accompany oysters on the half shell. There aren’t many wines that work with oysters but when one does…bingo!…it’s a beautiful thing. In a unique wine competition where judges taste each wine with at least one oyster and then rate the “bliss factor”, 25 top food and wine experts have selected 10 West Coast wines for prestigious “Oyster Awards”…Each wine is blind tasted with at least one Kumamoto oyster. The judge first smells and then chews the oyster well, then smells and tastes the wine, then rates the “bliss factor”, the wine’s affinity for the oyster
I think tasting the oyster first is a subtle but important point because otherwise, the judge could fall in love with the wine, and not the oyster and the wine together.
Fresh Tomales Bay Oysters
Here’s a list of the 2012 winners (listed alphabetically) from the website, which were announced April 30, 2012 (click here for full press release):
What I found interesting about this list is that it’s dominated by Pinot Gris, a wine that isn’t admittedly “top of mind” when it comes to oyster and wine pairings. Top of mind for me are Muscadet, and sparkling wines (see my post below). But that’s one of the things I enjoy about the drinking wine – keeping my mind open to trying new wines, and combinations of wines and foods I enjoy! As good fortune would have it, we’re planning an outing to the Tomales Bay Oyster Company next month. I’ll try to find one of the winners and report back!
It’s also good to know the wine aren’t expensive. The most you’ll spend on one of the winners is $17 (although it seems as if the competition is oriented toward restaurateurs, which means you’ll probably pay at least twice as much as the prices listed above for a bottle – I shutter to think about the per glass price).
What wine(s) do you like with oysters?
I leave you with this quote from Ernest Hemingway..
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.