More Pairings

11 Apr

The Portuguese Pairing was great…person after person couldn’t believe how good the wines for the prices, which started at less than $7 ranged up to $11 for the most expensive.

At a Wine and Food Pairing

Next Saturday will have the following eclectic line-up:

April 16, 2011



Wine Food
Le Mazet Blanc, Sauvignon Blanc, Clairette, Grenache Blanc, Crisp White, 12.5%, 2006, Interesting, almond in the nose, light fruit, green melon in the mouth, probably from the Clairette, & some minerality; a nice change from everyday SB Peach Ginger Jam Pancakes

We took Stonewall Kitchen’s Farmhouse Pancake mix and folded in MA company Bonnie’s Peach Ginger Jam.


Terredora di Paolo, Falanghina, Crisp White, Campagnia, IT, 13%, 2008, Dry grass and hazelnuts; light fruit; bitter almond, olives, elegance; viscous and full in the mouth Comte, Cow, Jura France

Also called Gruyere de Comte.  It’s made from unpasteurized cow’s milk. It has a slight Swiss taste.

Jean Luc Colombo, Syrah 40% Mourvedre 40% Counoise 20%, Rose Rhone, Fr., 12.0%, 2010, Minerally and watermelon nose, good acid, red rasberry and lemon chiffon on the palate, classic dry rose… Coleslaw with Blood Orange Oil

Coleslaw with a twist…why not the flavor of blood orange?  From Ariston of course.


Le Fraghe, Corvina 80% Rondinella 20%, Fresh Red, Bardolino, Italy 12.0%  2009 Candy cane red fruit nose,  dried dark fruit on the palate with nuances of cinnamon, nice body and length Emmenthaler Cow,Switzerland

Switzerland’s oldest and most important cheese, has a distinctively nutty-sweet, mellow flavor.

Chateau des Leotins, Cab 50%, Merlot 45%, Cab Franc 5%, Bold Red, Bordeaux,12.5%, 2008            no oak; nice clean nose; pretty, supple and round, with silky tannins D’Artagnan Saucisson Sec

Delicious French style, dry-cured salami.  Sliced very thin with our slicer.


Heron, Cab, a bit of Cab Franc & Malbec, Bold Red Mendocino, Ca,13.%, 200 a nice wine with blackberry and red currant flavors, firm tannins, easy drinking Raclette Melted on Baguettes

Cow, France This cheese has a smooth, creamty taste that is neither too salty nor sharp.  Eaten as a table cheese or traditionally melted.



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