Some Intersting Wines and Pairings

24 Feb

Until recently I hadn’t had dazzling Primitivo’s or Negroamaro’s …but recently came across one of each…they are bold and powerful, without being too tannic or alcoholic. They’re in the store now at Pairings , and are part of this coming Saturday Pairing (see below). The Truffle oil and Pecorino Toscano pairings are likely to make them even better.

Also, the pinot gris (or grigio) wines I like often are from Alsace or Oregon. Recently I tasted one from each region and liked them both for different reasons. The one from Oregon is savory with some fruit, good acid and length, whereas the one from Alsace is more intense, with quince, stone fruit and full-bodied. It’s interesting to try them together, which I’ll do again on Saturday at the Pairing.

Teroldego is a varietal that may be new to you…..a nice Tuscan alternative to sangiovese.

Lori and I visited Domaine Cazes (S. France) awhile ago and were dazzled by their dessert wines….and now have one in the store…and amber colored grenache blanc that’s absolutely delicious. Our pairing with lemon walnut bars should be interesting….

Saturday Wine and Food Pairing

February 26, 2011

Wine Food
Rascal, Pinot Gris, Crisp White, Willamette, OR, 13.0%, 2009    Savory, stone fruit on the nose, nice mouthfeel, more stone fruit, good acid & length on the palate Black bean salad w/cilantro lime dressing, This simple salad from Stonewall Kitchen is made with black beans, tomatoes, avocado and Cilantro Lime Dressing.  This screams summer…
Willm, Pinot Gris, Crisp White, Alsace, France13.0%   2008, Lovely intense nose of ripe fruit, notes of quince; full bodied, with a touch of honey and stone fruit; delicious Fontina Valle D’Aosta Cow, Italy, One of the great cheeses of N. Italy, hailing from Valle D’Aosta. This is a semi-firm cheese that smells of the pasture, and has a slightly grassy, almost floral taste.
La Cattura, Teroldego 90%,  Syrah 10% Smooth Red, Tuscany, It, 12.5%, 2006 Complex dark fruit, coffee; good body and balanced 


Caramelized onion confit w/tarentaise cheese, We used two wonderful products for this – Caramelized onion confit from Hand to Mouth and Tarentaise Cheese from Thistle Hill Farm in Vermont. 
Villa Manduria, Negroamaro, Bold Red, Puglia, It., 13.0%, 2008, Nice fruit and spice, mahogony on the nose; nicely balanced, red fruit with good grip. Parmesan drizzled w/truffle oilWe take our beautiful parmigiano reggiano from Italy and drizzle it with Plantin Delices white truffle oil from France…decadent.
Villa Manduria, Primitivo, Bold Red, Puglia, It., 14.0%, 2008, Intense dark fruit, nicely balanced with power  


Pecorino ToscanoSheep, Italy This semi-firm cheese from Tuscany is one of our favorites as it is not too salty, as can often happen with pecorino.
Rivesaltes Amber Domaine des Cazes, Grenache Blanc, DessertS. France, 15.0%, 1995, Dried fruit on the nose, nutty with sweet orange peel on the palate, while balanced w. good acidity; delicious Lemon Walnut BarsWe used Nikki’s lemon cookies mixed with butter as the crust and Sid Wainer’s walnuts and lemon curd as the filling.  Very easy. See if you think this pairing works.

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