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Wine Lover Geeking Out: Pairing Soup and Wine

January 7, 2022 Leave a comment

Finally, the snow was coming. Cold weather can be perfectly paired with the soup. So this was an easy equation to solve – snow means soup.

New England Clam Chowder is one of my all-time favorite soups. I’m generally happy with restaurant versions, but I have a recipe that is much lighter than a typical restaurant version, as it uses half and half instead of heavy cream. One day I might be able to share that recipe, but as this is not my recipe, I would need first to get permission. I can tell you that the main ingredients there are bacon, potatoes, celery, and good quality clams (so far I find that ocean clams are the best). And half and half as I mentioned before.

In the morning, I realized that I’m not sure what wine I should pair with this soup, and I decided to ask the wine folks on the twitter for a recommendation. This turned out into a fun conversation. Here are the recommendations I received (I will try not to miss any, but I can’t guarantee):

  • lightly oaked, moderate-climate Chardonnay
  • Austrian Gruner
  • Siegerrebe, Pinot Blanc, and Chenin Blanc (from South Africa or Loire)
  • Riesling or Pinot Blanc / Gris from Alsace
  • Brut Sparkling
  • Viognier (I missed this recommendation when it was originally sent)
  • Ribolla Gialla, perhaps even a skin-contact (e.g. Gravner)
  • Godello
  • Manzanilla

Not a bad list, isn’t it?

My goal was to use what I have on hand and not to go to the store. This eliminated Austrian Gruner, Siegerrebe (had to use Google to learn about this obscure grape), Pinot Blanc, anything from Alsace, Ribolla Gialla, and especially Ribolla Gialla with skin contact (I wish I had a bottle of Gravner), Viognier, Godello, and Manzanilla. So the only 2 options I had from this list were lightly oaked Chardonnay and sparkling Brut. After careful consideration, I realized that I probably don’t have lightly oaked Chardonnay on hand either. And I didn’t feel like opening Champagne – besides, Champagne perfectly pairs with everything anyway, so this would not be a fun exercise anyway.

Then I realized that I have a few samples of Portuguese wines, as well as a few Sherries – this was enough to experiment, which is exactly what I did.

These are the wines I tried with the soup:

2020 Esporão Branco Colheita Alentejo (Antão Vaz, Viosinho, Alvarinho, 4 months on the lees) – didn’t work. Creamy and round wine clashed with the soup.
2020 Esporão Branco Reserva Alentejo (Antão Vaz, Arinto, Roupeiro, six months in stainless steel tanks and in new American and French oak barrels) – it worked! The pairing was complementary, probably because the wine had a good amount of clean acidity, and so it was the most food-friendly by definition.
2018 Esporão Tinto Colheita Alentejo (Alicante Bouschet, Touriga Nacional, Aragonez, Cabernet Sauvignon, Touriga Franca, 6 months in concrete tanks) -trying this wine with the soup was a mistake – can I leave it at that?
Gonzalez Byass Alfonso Oloroso – I had big expectations for this pairing, and it didn’t work. The combination was not bad – the wine and the soup simply stayed in their own worlds without impacting each other.
González Byass Solera 1847 Cream Dulce – big mistake. That sweetness of the wine just didn’t go well with the soup.

Here is my report on this simple experiment. I might try a few more combinations tomorrow and will update the post if I will encounter something exciting.

What would you pair a clam chowder with? What do you think of pairing soup and wine in general – does that even makes sense?

Thanksgiving 2021

November 29, 2021 Leave a comment

My love for Thanksgiving is a bit bittersweet – while this is one of the most favorite holidays of the year, its arrival also means that the year entered the finishing stretch and the four weeks between Thanksgiving and New Year will disappear literally with a blink of an eye. Is the ending of 2021 something to regret? Not really, not compared with any other year except its predecessor, 2020 – but so far we have not much hope for 2022 to be any better, so let’s count our blessings.

This year, Thanksgiving had a glimpse of normal. We managed to celebrate with the family in person at our house (yay!), and then we went to Boston to celebrate with our close friends, again in person (double yay!). So with the exception of the need to wear a mask here and there, and not materialized fears of celebrating with chicken instead of a turkey, this was a pretty standard Thanksgiving holiday.

As far as food goes, we managed to experience turkey 2 ways. First, at our house, we did a simple roasted turkey in the bag. I got the pre-brined turkey from Trader Joe’s, and it perfectly cooked in less than 4 hours, using the bag and convection bake in the oven. Then in Boston, we had a Turducken (turkey stuffed with a duck stuffed with chicken), but instead of making it ourselves, it was prepared at the butchery with the exception of roasting the final product. With perfect seasoning, this was definitely a standout. Of course, we had a bunch of appetizers, sides, and desserts, most of which simply was a repeat from the past years – roasted butternut squash and sweet potatoes, green beans sauteed with onions, acorn squash roasted with hazelnut butter, homemade cranberry sauce (using the recipe from Bobby Flay), Nantucket cranberry pie.

And then, of course, there were wines. A few weeks before Thanksgiving I got a note from Field Recordings offering two of the Nouveau wines, Rosé and Pinot Noir – as it is Nouveau wines, both were from the 2021 vintage. That gave me an idea to pair the whole Thanksgiving dinner with Field Recordings wines. I really wanted to have a Chardonnay at the dinner, but I had none from the Field Recordings, so I had to settle for their Chenin Blanc wine, from Jurassic Park vineyard. For the red, I decided to open one of my most favorite Field Recordings wines – actually, the wine which made me fall in love with Field Recordings – Fiction, with some nice age on it.

Let’s talk about these wine choices.

2021 Field Recordings Rosé Nouveau Edna Valley (10.9% ABV, blend of Grenache and Cinsaut from Morro View Vineyard in Edna Valley in California). The wine was a bit temperature-sensitive but overall outstanding. I served it slightly chilled, and the wine was tart with the strawberries profile, maybe ever slightly unbalanced. Chilling it another 4-5 degrees down magically transformed the experience into the fresh crunchy cranberries territory, with lots of cranberries in every sip – a pure delight.

2021 Field Recordings Pinot Noir Nouveau Edna Valley (12.9% ABV, Greengate Vineyard in Edna Valley in California) was quite similar to the classic French Beaujolais Nouveau, offering nicely restrained notes of fresh, young, just-crushed berries. This wine was also showing better with a higher degree of chill, being more composed with a more present body.

2018 Field Recordings Jurassic Park Chenin Blanc Santa Ynez Valley (11.3% ABV, 6 months in the hosch fuder 1000L) offered a glimpse of fresh apples and a hint of honey on the palate, all with crispy acidity. While this was not Chardonnay, the wine offered quite a bit of similarity and fit very nicely into my craving for Chardonnay, while being well reminiscent of a nice classic dry Vouvray.

The last bottle was unquestionably a bold move on my part.

2012 Field Recordings Fiction Paso Robles (14.9% ABV, 40% Zinfandel, 13% Tempranillo, 12% Petite Sirah, 11% Touriga Nacional, 10% Mourvedre, 8% Grenache, 6% Cinsault). This wine was the one that connected me with Field Recordings more than 10 years ago – I wrote a post about 2010 Fiction, and it was my 2011 Top wine of the year as well. I love those original labels a lot more than clean and rather boring labels currently in use at Field Recordings – and not only the label itself but also the text on the back label, talking about the early days of Andrew Jones, who was first and foremost grape grower before he started Field Recordings – you can read it for yourself.

9 years old wine under the screwtop and stored at room temperature – what would you expect? The wine was definitely showing the age, with an abundance of tertiary and dried fruit aromas (figs, cherries), but it still had some fresh fruit left together with the zipping acidity. I think if anything, this would be the wine that would actually turn into vinegar, give it another 4-5 years. But – it was still perfectly enjoyable now, and it was my second favorite of the evening together with the Nouveau Rosé.

There you go, my friends – my Thanksgiving 2021 escapades.

Oh, and before I forget – the last day of Thanksgiving weekend was also the first day of Hanukkah, so I simply had to make potato pancakes – thus this is the image I want to leave you with.

Happy Hanukkah to all who celebrate!

 

Expect the Unexpected?

November 15, 2021 1 comment

Wine is meant to go with food.

Food is meant to go with wine.

Together, food and wine are supposed to give you a much better experience than two individually.

You already know all of this.

And yet this is theory. When met at the table, sometimes food and wine actually work together and deliver a heavenly, memorable experience. Sometimes, food and wine just coexist without interfering. And sometimes they clash, ruining the experience completely.

The food and wine pairings typically work in one of two cases:

  • Food and wine are professionally paired. The chef and sommelier work together, adjusting the flavors of the dish to work with the wine which was selected as a pairing.
  • Food and wine come from the same place and had been playing together nicely for centuries. Think about Beef Bourgogne paired with Bourgogne wine – I think we can trust this combination, don’t we? Or would you ever question Chianti with the pasta with nice red sauce?

Now, for most of the time, we are not traveling and we are not eating at the high-end restaurant, yet we still should be able to enjoy the elevated food and wine experience at home – the rules are simple, right?

Maybe the rules are simple indeed, but we need to tread carefully. Beef Bourgogne is made with Bourgogne wine, and all Bourgogne reds are made from Pinot Noir. So what would happen if we will make the dish with actual Bourgogne, and then try pairing it with a nice big Pinot from California? There is a good chance that you will not enjoy that combination, not at all.

Chianti is made out of the Sangiovese grape (predominantly) – but don’t try to pair your pasta with the Sangiovese from California – again, there lies a great opportunity for disappointment.

I’m not saying that Beef Bourgogne will never work with the California Pinot – find a more restrained version, such as Sanford Pinot Noir, for example, and you might be fine – or better yet, simply cook the dish using the same wine you want to drink. Similarly, there are some California Sangiovese that might perfectly complement and elevate your favorite spaghetti dish, such as Castello di Amorosa Sangiovese – but you should expect some trial and error on the road to perfection.

I love Georgian wines. I would gladly drink Georgian Saperavi on any day. I love Georgian cuisine – properly made, the flavors are incredible and so is the pleasure you will derive out of each and every dish. And considering that wine is an indelible part of the Georgian lifestyle literally for thousands of years, it is rather logical to assume that Georgian wines should work perfectly with Georgian dishes.

While I love Georgian cuisine, this is not the food I would generally try to make on my own, I prefer to defer the cooking to a few of the Georgian restaurants which we have in reasonable proximity, even though the experience is typically a mix of hit and miss. However, when my sister in law sent me the video with the recipe of the Georgian dish called Odjakhuri, the video looked so good that I decided that I must make the dish as soon as possible, considering that the main ingredients are near and dear to me from the childhood – meat and potatoes.

Back in 2015, we visited a winery in Pennsylvania called Fero Vineyards. In addition to all of the traditional east coast wines, the winery also was making the wine out of my beloved Georgian grape, Saperavi. I tried the wine during our visit, liked it very much (Fero Saperavi made it to the 2015 edition of my annual Top Dozen wines of the year list as #12), and brought home a bottle. After I decided that I will make an Odjakhuri for the Friday night dinner, I realized that I have no Georgian wines on hand – but then I remembered that I had a bottle of Fero Saperavi which I had been looking for a good reason to open for quite some time – and what can I be a better reason than trying it at a family dinner with Georgian dish?

To tell you the truth, I had no idea how it is going to work. First, the bottle I had was the 2013 Fero Saperavi. Who knows if the wine from Pennsylvania can age for 8 years? The wine might be gone already, way gone. But even if the wine is not gone, would Saperavi from Pennsylvania work with the flavors of the dish? Local wines work with local dishes because they went through a slow process of alignment over hundreds of years – well, maybe that is one of the reasons. And here we have a dish with the supposedly proper flavor profile, and proper grape from totally different terroir – everything is possible…

When I was opening the bottle of Fero, I had no expectations. Let me take that back. When I was opening the bottle of Fero, I was expecting that the wine will be past prime. And even if it will be still drinkable, that it will not work with the dish, not for a second. And I’m glad I didn’t make any bets with anyone because I lost on both counts.

The wine was perfectly fresh. It had a ruby color, not hinting at any age. On the nose, there were cherries and herbs, nicely restrained. On the palate, the wine showed a hint of cherries, sage, gamey undertones, tobacco. Perfectly live, perfectly fresh, excellent acidity, medium-plus finish.

The wine also perfectly complemented the dish, enhancing and elevating the flavors and creating a better experience.

Was this pure luck on both counts? The wine was perfectly drinkable and it complimented the dish very well? I don’t have an answer, I’m just reporting on the experience, and raising the question – where are the wine and food pairings created?

This pretty much ends my story about expecting the unexpected, but before we part, I want to leave you with the recipe for this simple and delicious dish.

Disclaimer: Odjakhuri in translation from Georgian means “family”. So as a family meal, I’m sure there are tons of “correct” recipes for this dish. The recipe which I’m sharing is exactly the one we made, thus this is the one I recommend.

Apology: I would love to share a video with you, but an actual video that I have is in the Russian language. Still, I believe it will be useful even without understanding the language, so here it is:

Odjakhuri – Georgian meat and potatoes family dish

Ingredients:

  • Meat (pork, beef, chicken) – 2 lb
  • Potatoes (Russet would work the best) – 4 lb
  • Red onion, medium size, sliced – 4
  • Garlic, chopped – 4 cloves
  • Cilantro (can be replaced with parsley), chopped – 2 tbsp
  • Hot pepper, sliced – 1
  • Coriander, ground – 1 tsp
  • Sweet paprika – 1 tsp
  • Cayenne pepper – 1/2 tsp
  • Dill (dried) – 1/2 tsp, optional
  • Black pepper, ground – 1/2 tsp
  • Salt, by taste
  • Olive oil

Steps:

  1. Potatoes: Preheat oven to 375F. Peel potatoes and slice them into the pieces about 1 inch in size. Put into a large bowl. Add olive oil (you can use any oil you like for roasting), coriander, black pepper, cayenne, paprika, dill (if using), and 2 tbsp of salt (I prefer kosher salt). Mix everything together. Line roasting pan with parchment paper and arrange potatoes preferably in a single layer. Roast for 45-50 minutes – check readiness, potatoes should be crispy but shouldn’t be overlooked. Once ready, get it out of the oven and put it aside.
  2. Meat. Meat should be prepared as it would be for a kebab. Ideally, it should be sliced into 1-inch cubes and marinated overnight. You can, of course, just roast the meat without marinating it, but marination will add to the flavor of the dish. In our dish, we used bone-in pork loin, I just cut the meat off the bone. If you will be using pork, look for darker meat, it is less prone to drying up while frying.
  3. Once you put potatoes in the oven, you can start on the meat. Heat a small amount of oil on medium-high heat in the cast iron dutch oven, and fry the meat until ready. If meat is not marinated, use salt, pepper, and any other spices you would like. When ready, get the meat out of the pan. make an effort not to overcook the meat.
  4. Reduce heat to medium-low, add 3 sliced onions and sauté them slowly, pay attention not to burn them. When almost ready, in about 12 minutes, add garlic and let it cook for another 3 minutes. Now it is time to assemble the dish.
  5. Reduce heat to low. Return meat to the dutch oven, add roasted potatoes. Add fresh cilantro (or parsley), sliced hot pepper, and last sliced onion, mix everything lightly (try not to crush the potatoes). Let the dish heat up, uncovered, for about 10 minutes, to let the flavors meld. In 10 minutes, turn off the heat, serve and enjoy!

There you have it, my friends. If you don’t have Saperavi on hand, try it with any wine you’d like, and expect the unexpected. Cheers!

Celebrate Versatility of Sherry

November 12, 2021 2 comments

Sherry. Jerez. Xerez.

I’m sure you’ve seen the name, at least one of the three. But when was the last time you actually had a sip of sherry? While you are trying to recall, let’s talk about it.

The winemaking area where the eponymous wine is produced, Jerez-Xérès-Sherry, is located in the south of Spain and is one of the oldest winemaking areas in Spain and in the world, producing wines since 1100 BC. Nowadays, Sherry is known as a fortified wine – meaning that a neutral spirit was added during wine production to stop the process of fermentation. However, the fortification of Sherry is relatively a young phenomenon, developed in the 17th-18th centuries – until then, Sherry was simply known as a high-quality wine. After developing its unique style as fortified wines aged typically for 8 years using the solera method (the wine is partially taken from the barrel for bottling, and the barrel is topped off with the wine from the new vintage, repeating the process for many years), Sherry became one of the most popular Spanish wines, competing for the crown with Rioja. Phylloxera infestation at the end of the 19th century delivered a lethal blow to the Sherry wine industry, from which it never fully recovered.

Sherry wines are unique and even mysterious. Only three grapes – Palomino, Pedro Ximénez, and Moscatel, are used in the production of sherries. Actually, Palomino is used in the production of about 95% of all Sherry wines. Five different styles of dry Sherry – Fino, Manzanilla, Amontillado, Palo Cortado, and Oloroso, are produced from the same palomino grape, each one with its own unique characteristics. Then you have a range of Cream sherries, typically combining one of the Palomino-based dry sherries with Pedro Ximénez, to achieve various degrees of sweetness. Last but not least would be Pedro Ximénez (typically abbreviated as PX) and Moscatel sherries, delivering oozing sweetness – but, when done properly, offering balancing acidity, and becoming heavenly nectar.

I discovered the world of Sherries more than 10 years ago, and really enjoyed that discovery for a while. Until for some mysterious reason (there is a mystery in Sherry, I’m telling you), I stopped enjoying most of them with the exception of PX. I was a bit confused as to why and how it happened and even shared my frustration and the attempted comeback in this post. Then a few months back, I poured myself a little glass of Oloroso from the leftover bottle from the past tasting (the beauty of Sherry – it can keep almost indefinitely after opening, don’t try that with wine), looking for the pre-dinner drink – and I was back in love. Pure mystery, but I’m not complaining.

Considering its range of styles, Sherry is one of the most versatile wines out there. You can pair it with your mood, as the expressions of the dry sherries are literally unmatched in the world of wine offering non-fruity complexity (nuttiness, salinity, herbaceousness, crisp acidity, and more); sweet sherries simply bring you into the world of hedonistic indulgences. You can also perfectly pair a whole dinner with Sherry, starting with a simple aperitif, as I did with the aforementioned Oloroso, and ending with PX, either by itself (good enough) or with a dessert (even better).

Oh yes, the dessert. This week, November 8 – 14, 2021, is designated as Sherry Week (#SherryWeek2021), a worldwide celebration of this unique wine. As part of the festivities, I received samples of the Sherry wines produced by González Byass, one of the purveyors of the fine Sherry wines. Moreover, the sherries were accompanied by dessert, and suggested pairings! I got a selection of pies from Tiny Pies to pair along with the Gonzalez Byass Sherries as follows:

  • Apple Pie with Gonzalez Byass Alfonso Oloroso 
  • Pecan Pie with Harveys Bristol Cream
  • Texas Two Step (a pecan and chocolate brownie pie) with Gonzalez Byass Solera 1847 Cream
  • Cherry Pie with Gonzalez Byass Néctar Pedro Ximenez

Let me say first a few words about Tiny Pies. Tiny Pies company was born in 2010, in Austin, Texas, with its history starting from a simple question – quoting from the Tiny Pies website in the words of one of the founders, Amanda: “One day in 2010, my son, Andrew, innocently asked why he couldn’t take a piece of apple pie to school. I tried explaining to him that it wouldn’t be easy to eat. Andrew then suggested that we make a pie he “could eat with his hands””. The rest is history- today Tiny Pies operate 4 locations in Austin, and they also ship their pies countrywide, and yes, you can eat them with your hands.

Now, the sherries. Out of the four sherries I received, I was well familiar with 3 – Oloroso, Harveys Bristol Cream, and Néctar – instead of repeating my notes, you can find them in this post. González Byass Solera 1847 Cream Dulce (18% ABV, $17/375 ml, 75% Palomino, 25% Pedro Ximénez) was a new wine for me. At first, I got very excited about 1847 in the name, as I thought that maybe this is when the original solera was started and maybe it is still going (which would make it a 170 years old wine, not bad, right? :)). I asked the publicist this question, and the answer was a bit more prosaic but still worthwhile: The founder of González Byass, Manuel Maria González, founded the winery in 1835. His son turned 1 in 1847, so he decided to name the Sherry after the year he turned 1. Otherwise, the wines spent 8 years in solera, and each barrel is used for approximately 30 years. So one way or the other, but 1847 is not a random number.

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Of course, I tasted the wine by itself, and it was delicious – dark amber color, complex and herbaceous nose. The palate was full of dried fruit, chocolate, and figs, with good acidity and perfect balance.

And now, to the pairing!

I obviously went along with the recommendations – here are my notes:

Apple Pie with Gonzalez Byass Alfonso Oloroso:
Interesting. Some contrasting notes, but not great. Best pairing – Pedro Ximenez. Worked perfectly, matching the cinnamon profile of the apple pie.

Pecan Pie with Harveys Bristol Cream:
Very nice. Excellent match on the nuttiness. Not so good with Cream 1847. Harveys complements perfectly and refreshes the palate after the bite.

Texas Two Step (a pecan and chocolate brownie pie) with Gonzalez Byass Solera 1847 Cream
Very good, pairing by the contrast. Sherry perfectly cuts through the sweetness.

Cherry Pie with Gonzalez Byass Néctar Pedro Ximenez
Not good. Néctar flavors clashed with the Cherry pie. Tried with all the sherries, and the only working was Harveys Bristol Cream, as it complimented the flavors of the cherry pie.

This was definitely a fun exercise – it is interesting to note that at least one of the 3 sweet sherries paired perfectly with the dessert – however, the Oloroso pairing with dessert was lost on my palate.

While I’m sharing my experience here, I’m really hoping that this would spark at least a little interest in you, my readers, to seek and try a sherry. Sherry wines are not gimmicks, they are versatile, inexpensive, and give you almost unlimited time to finish that bottle. No need to wait for Sherry Week 2022 to experience Sherry – visit your favorite retailer and give it a try. And then let’s compare notes…

A Weekend With Friends

September 27, 2021 2 comments

Here I am, going over the options in my head. I can just start this post like everything is cool. Or I can start it with a little whining about the past. Like the life as we knew it before 2020. The year which didn’t exist. Which continues “not existing” well into this very 2021. Anyone has a time machine to go and fix it all? We don’t need to go far…

Yes, I strive normal. The life as it was. And this past weekend, this is exactly what I had.

For the past 10 years, we have had a tradition with friends – adults’ getaway. It was born out of the need to get away from the kids, to feel ourselves the adults without the need to constantly taking care of someone. Visit a winery, have a great dinner, play some games until everyone is really tired, have more fun the next day, come home recharged. Simple.

Last year was the first time in 10 years when we felt that adults’ getaway was not in the cards. But this year, the spontaneous decision was made not to lose another year to the stupid crap, and the getaway was planned.

We always go to the small towns around the east coast, trying to stay within 3 hours of driving distance from Stamford, CT. As I started writing this post, I decided to check what places we visited over this years. It turns out that this was our 10th trip, skipping 2011 (if 2011 was not skipped, I have zero records of that), and 2020. In 2010, this all started in Milford, Pennsylvania. In 2012, we continued to Grafton, Vermont. In 2013, we stayed in Palenville, New York, with the visit to Hudson Distillery being an absolute highlight. In 2014, it was Norfolk, Connecticut, and then we continued on to Cooperstown, New York in 2015, Greenville, New York in 2016, Lenox, Massachusetts in 2017, then Kenneth Square, Pennsylvania in 2018, and West Yarmouth on Cape Cod in Massachusetts in 2019 (as you can tell by the absence of the links, I failed to properly document some of our adventures).

That brings us to the year 2021, where our spontaneously decided destination was once again the Berkshire mountains region of Massachusetts, and our home base for the weekend been at Harbour House Inn and B&B in Cheshire, Massachusetts. But our first stop on the way was at the Balderdash Cellars winery in Richmond, Massachusetts. It was a random pick – the winery was conveniently located along the way, about 30 minutes away from our final destination, but then it was definitely a lucky strike.

The note on Balderdash Cellars website said that reservations are unnecessary and not taken – this sounded really good especially with the latest trend where you can’t just walk into the winery for a tasting (I get the business side of it, but I’m not a fan). Another interesting thing about the winery is that Balderdash Cellars brings the grapes from California (grapes, not juice), and then they make their wines right on premises, including all of the aging (some of the reds age for 2 years).

We arrived pretty much by the time the winery just opened its tasting room (at noon), and we were the first there. You can get a tasting flight of 5 wines, a glass of wine, or a bottle, all from the current selection. The tasting flight is prepared for you in the neat tiny vessels, and then you can seat anywhere you like and taste at your own speed.

All the wines we tasted greatly exceeded my expectations. 2020 Balderdash Cellars Bao Bao Sauvignon Blanc (13.6% ABV, $29, 100% Stainless steel for 5 months, Napa Valley fruit) was perfectly on point – a touch of freshly cut grass, bright acidity, lemon notes, perfectly refreshing and delicious. 2017 Balderdash Cellars Til Death Do Us Part Viognier (14.3% ABV, $29, 75% French Oak, 25% stainless steel for 8 months, Paso Robles fruit) was possibly even more surprising. Viognier is a very tricky grape, you really need to do it right, especially when it comes from the warm climates. This wine was outstanding – beautiful perfume on the nose, tropical fruit, nicely plump and balanced palate.

2017 Balderdash Cellars Joyride Pinot Noir (14.4% ABV, $39, 100% French Oak aging for 18 months, Edna Valley fruit) was good, maybe a bit too sweet for my palate. However, 2019 Balderdash Cellars Invincible Cabernet Sauvignon (13.7% ABV, $37, 100% French Oak aging for 2 years, Napa Valley fruit) was simply outstanding – cassis and bell peppers on the nose, classic, unmistakable Cab with a lot of restraint, continuing with the same finesse on the palate – more cassis and bell peppers, all well balanced and harmonious. I would be happy to drink this wine at any time. Last but not least in the flight was 2019 Balderdash Cellars Brakelight Syrah (13.7% ABV, $37, 100% French Oak aging for 18 months, Sonoma fruit), which was also perfectly classic – beautiful black pepper all around, on the nose and on the palate, the nice core of the black and red fruit, delicious.

We also had a bonus taste of the 2020 Balderdash Cellars Kill Joy Late Harvest Viognier (12% ABV, $27, 100% neutral French oak, Edna Valley fruit) which was just outstanding – fresh ripe tropical fruit supported by clean lemon acidity, the element which makes or breaks any dessert wine, and this one was definitely made right.

I really wanted to try Truth Serum Petite Sirah as just the name sounds soooo intriguing, but the wine was sold out, unfortunately.

After tasting we moved from inside of the tasting room to find a nice sitting outside. The winery has stacks and stacks of red Adirondack chairs, my favorite type of chair, and we had no problems assembling a very comfortable sitting. We got a bottle of Sauvignon Blanc and Cabernet Sauvignon to continue, while we were waiting for the food truck to arrive at 1 pm (the winery offers different food options on the weekends). I also want to mention how professional the staff was at the winery – water was added to the ice in the bucket to chill our Sauvignon Blanc better. The foil was cut completely from the bottle before pulling out the cork – these are the little things that make your wine experience simply more enjoyable.

While the winery doesn’t offer vineyard views, they have rows of flowers instead. I love seeing all of the pictures of sunflowers from all the people around, but never really had an opportunity to take sunflower pictures before – until now. This flower field was boasting the sunflowers of more colors ever thought are possible in the sunflowers. Hence let me inundate you a bit here with these beauties:

Three hours later, we left now a very crowded winery to get to our destination – Harbour House Inn B&B. If I would have to describe Harbour House Inn in a few words, that would be “clean, large, spacious, and hospitable”. Hospitable is truly a keyword here – let me explain.

Saturday night dinner is the major attraction for our adults’ getaways, pièce de résistance if you will. We always put a lot of care into finding a restaurant that would be willing to accommodate our group and create a special tasting menu which we would pair with our own wines. On most of the trips we were able to create the arrangements like this, and a few times we were unable to bring our own wines and had the tasting dinner fully arranged by the restaurant. This time around, we couldn’t find a restaurant that would be willing to work with us in creating a tasting menu, and not everybody was even willing to accommodate our whole group for dinner. This is where our hosts, Brandi, Darrell, and Billie came to the rescue, allowing us to get the take-out from the restaurant, set up the dinner table with all the plates and glasses, and thus still have an experience of our traditional wine dinner.

When we arrived, the table was already set with the wines glasses and plates, and there was a fridge where we could stuff all of our white wines.

And here is the same table all set to start the dinner:

Those popocers… Yummmm!

We brought our dinner from the Mario’s Restaurant in New Lebanon, New York (about 30 minutes drive) which also exceeded our expectations. We arrived at 5 PM to pick up all the food. Everything was ready to go, no waiting at all, and all the food was piping hot, just made. The restaurant even included lots of delicious bread and top it all off, popovers, which were simply spectacular – I’m not a big fan of the popovers in general, but this was just something else – I would eat 5 of those by myself and have no regrets.

Now, let’s talk about wine and food. Our first dish was Prince Edward Isle Mussels (Pancetta, leek, roasted garlic, white wine, EVOO, crostini) which we paired with 2020 Bisol Jeio Millesimato Prosecco Rosé DOC. Prosecco Rosé is a hot category right now. As I’m mostly ambivalent to the Prosecco, this new category is also lost on me. However, when I was looking for the wines to pair with the dinner, and I wanted to start our dinner with bubbles, that bottle of Jeio Rosé looked very good – an opportunity to try a new (hot!) type of wine made by the reputable producer (I’m not ambivalent to Bisol wines – these are Prosecco wines in its own category). The Rosé didn’t disappoint – crisp, clean, tart, fresh – anything else you want from the sparkling wine? Yep, I thought so. It paired very well with the mussels which were a riot – lots and lots of flavor, delicious broth – I lost count to the amount of bread I consumed with the mussels.

Next, we had Rustic Beef and  Veal Grande Meatballs (San Marzano sauce, pesto, crostini) and Mushroom Beignet (Caps stuffed with garlic butter, dipped in a beignet batter, baked and topped with hollandaise sauce) which we paired with 2020 Notorious Pink Grenache Rosé Vin de France (100% Grenache). The meatballs were absolutely delicious, as well as the mushroom beignet. As far as the wine is concerned, we already had this Rosé at one of the previous dinners, and looking into my past notes I was equally unimpressed.

Next, we had Baby Arugula Salad (Farm fresh peaches, garden tomatoes, burrata, toasted pistachios, white balsamic vinaigrette) paired with 2019 Ninety Plus Cellars Aligoté Bourgogne AOC. Aligoté is yet another rave of the moment, gaining in popularity as an affordable white Burgundy. The wine was round and creamy and worked quite well with the salad.

For our “intermezzo” we decided to try something new and different – a “pasta” of zucchini – Zucchini “Noodles” (Roasted wild mushrooms and tomatoes, sweet corn, burrata, cheese, white wine, and garlic) paired with 2019 Thevenet & fils Les Clos Bourgogne AOC. The zucchini “noodles” were an absolute standout – amazing flavor and texture, delicious. The red Burgundy was very tart and light – while it was kind of okay with the dish, the pairing was not anything to write home about.

Then there were the entrées. First, we paired Pan Seared Sea Scallops (Risotto alla Milanese, sweet corn, chive beurre blanc) and Grilled Faroe Island Salmon (Maple and mustard glaze, hash of roasted potatoes, English peas, carrots, and scallions, fresh horseradish) with 2013 Montecillo Rioja Reserva DOC. Scallops and salmon were delicious in their own right, each dish being succulent and flavorful. The Rioja was simply superb – dark fruit, cedar box, herbs, perfectly balanced, round and velvety in the mouth – this was another most favorite wine of the dinner (the first one was Prosecco Rosé).

Last we had Pan Seared Duck Breast and Leg Confit (Chive mashed, cherry & port wine reduction, grilled asparagus) – melt in your mouth delicious, and succulent, generous, flavorful Red Wine Braised Short Rib (Roasted summer vegetables, chive mashed, red wine jus). These two dishes were paired with 2015 d’Arenberg The Laughing Magpie Shiraz Viognier McLaren Vale, which didn’t meet my expectations. Maybe the wine needed some time, but it really didn’t do anything for me.

The dessert was good, but after all of the food, nobody really cared about the dessert…

My next day started from the quiet early walk in the fog. Fog has a special ability to underscore the silence. And there is no better time of the day than a cool and quiet morning with a cup of hot coffee in your hand and the knowledge that the whole day is fully ahead of you.

Our breakfast (it is a B&B, remember?) consisted of freshly baked blueberry muffin, fresh fruit, and eggs Benedict casserole – an unusually creative dish, resembling the eggs Benedict without the need to properly poach the eggs for the large group of hungry guests.

We always like to include at least a bit of the hiking into our trips, so our first stop after we left the Inn was at the old marble quarry repurposed into the nature park. Lots of steps and some beautiful views:

We then went to the cheese shop along Berkshire cheese trail where we were hoping to taste some cheese – unfortunately, this was a cheese shop at the functional dairy farm, but no cheese to taste, only to buy.

We ended our day with a late lunch at Pera Mediterranean Bistro in Williamstown before starting the drive home.

Here we are – another adults’ getaway became history, but I’m already craving the next one.

 

Pairing Lobster and Wine: What Works Well?

December 3, 2020 Leave a comment

Do you like lobster? Do you know what wine would work best with it? In case you are here to learn, I want to offer you a guest post by Kevin Fagan, who is Content Manager at Lobster Anywhere. Kevin is a bit of a ‘lobster geek’ and likes nothing more than fishing for lobster and (trying to) cook gourmet food at home!

Lobster and wine: this is a food and wine pairing that deserves some serious consideration. Lobster is a delicacy that can be cooked in many different ways and is a popular choice for a special occasion, such as a wedding, anniversary, or a birthday treat. Grilled lobster, lobster mac n’ cheese, Lobster Thermidor, lobster ravioli, lobster salad: there is a food and wine pairing for each recipe. Chardonnay is the obvious choice to serve with lobster, but there are many other wines out there that have plenty to add to your enjoyment of the tasty crustacean.

What is lobster?

Lobster isn’t an everyday dish for many people, so you may be forgiven for wondering exactly what it is and how it is served.

Lobster is a large crustacean famed for its two large pincers and extremely delicate flavored flesh. It is really a type of large prawn; in fact, langoustines and prawns are very similar. The taste of lobster varies according to the cooking method, so you need to think about how the lobster is going to be served before selecting the vintage. Boiled lobster, for example, leads to soft flesh that works well in many dishes. Grilled lobster, on the other hand, has a slightly chewier texture and a more robust flavor. Baking a lobster leads to a meatier consistency. And the accompaniment to the lobster dish also has a part to play in the dish’s overall flavor profile. The seasoning and marinades used to accompany a grilled lobster tail can be paired with a vibrant wine compared to a milder dish such as Lobster Thermidor, where the citrus notes of a Chardonnay are ideally placed to accentuate the delicate flavors.

Champagne, Prosecco, and other sparkling wines

Apart from Chardonnay, Champagne is a good option for serving with lobster; it is a classic choice that works really well, thanks to its buttery and citrus notes. Served chilled, it is perfect for serving with boiled or steamed lobsters with lightly flavored sauces or dips accompanied by flavored butter and dips. Blanc de Blancs champagne is usually recommended, such as the 2006 Pierre Moncuit, which is unsurprising when you consider it is made from 100 percent chardonnay grapes. You might feel adventurous and try a light Rose wine, ideal for serving with a lobster clam bake. Cava and Prosecco are similarly acidic and bubbly, enabling them to complement all types of seafood.

Other Whites to Try

If you plan to serve your lobsters with a rich or spicy sauce, why not consider a Riesling? Riesling is a highly acidic and often misunderstood and overlooked grape that can range from very sweet to very dry. As well as the high acidity, which is desirable when serving with lobster, the sweet and fruity flavors work exceptionally well with seafood. Choose a dry Riesling, such as a Viognier and Gewurztraminer have a rich ginger flavor that works well with lobsters.

A Château Yquem and some lobster, is it possible? The answer is yes, but only in certain circumstances. You can drink Sauterne with lobster as long as it is served as a salad with exotic notes (with mango, for example) or at least sweet notes. So a sauterne with a vanilla lobster is possible. You can also choose a late harvest of Pinot Gris.

Surprise your guests with an unconventional choice

 If you want to surprise your guests, turn to more complex white wines. That being said, be sure to keep an acidic base in the white wine you choose. Patinated wines will be particularly interesting with lobster. Thus, white Rhône wines such as a Châteauneuf du Pape or a Hermitage could be very interesting tests for pairing them. A Bordeaux white wine will be a daring choice but could prove to be very fruitful by turning to a Pessac Léognan, for example. Finally, a white wine from Languedoc Roussillon has every chance to enhance your plate.

Lobster and red wine

 Drinking red wine with lobster is very risky. The saltiness of seafood highlights the bitterness of reds; also, the iodine in lobster doesn’t react well with the tannins in red wine. If you don’t like white wine at all, you can still go for a red wine with lobster. However, care must be taken to choose a red wine with as few tannins as possible. Choose a wine already well-aged from Jura or Burgundy (between 6 and 12 years of aging). Finally, you can choose red wines from other regions as long as these wines are aged and have melted tannins.

Light, sparkling wines are best to serve with lobster and all seafood. Lobster is an expensive delicacy that deserves to be enjoyed with a good wine, but it can also stand up to a little bold experimentation if the mood takes your fancy. Just remember to ensure that the wine is highly acidic.

For The Love Of Pasta – Pasta Carbonara, It Is

April 8, 2019 3 comments

Do you have any secret food vices, the craves for something you shouldn’t eat? Here, I don’t have a problem sharing my secret – my secret crush is pasta.

Why is that a secret crush? Well, you really not supposed to like it. Pasta = Carbs, and Carbs = Bad For You. You don’t have to be Atkins or Keto aficionado – the message about the negative effect of carbs affecting one’s weight and overall health can be loudly heard everywhere. “Ahh, I stopped eating carbs and sugar, and I lost 30 lb and feel great!” And while I understand it, I’m always ready to embrace my secret indulgence – when making evening dinner plans, I’m quietly hoping someone in the family will say “how about pasta”? There is an ultimate level of comfort and pleasure in the simplicity of a properly boiled pasta (al dente) with or without a sauce (just give me some fresh Parmesan, don’t need even the sauce).

The reason is this “secret” is getting out now is simple. A few days ago I saw a post from Gambero Rosso that on April 6th we will be celebrating first ever #CarbonaraDay. Pasta Carbonara is one of my favorite ways to eat pasta, especially since discovering the Pasta Carbonara recipe by famous New York Chef, restaurateur, and Food Network’s Chopped judge, Marc Murphy.

There is never a single recipe for a dish – no matter if the recipe is attributed as “classic”, “best” or “authentic”, there will be lots of variations making the same claim. Pasta Carbonara is no exception – lots of variations exist with heavy cream, peas, other vegetables and so on. What I love about Marc Murphy’s recipe is its rustic simplicity. Four basic ingredients (pasta, bacon, eggs, cheese), about 20 minutes for both preparation and cooking – and delicious meal the family can enjoy. I will not repeat the recipe in this post, you can find it at the link I shared, together with Marc’s story.

Can we have food without wine? Of course, but this is not very likely in this blog, especially if we are talking about an Italian dish. My decision to pair Pasta Carbonara with 2010 Cosimo Taurino Notarpanaro Negroamaro Rosso Salento IGP was not something long planned – I simply had a bottle open from the day before, and thus it was an easy decision. Negroamaro Salento might be one of the most food-friendly wines – those wines are usually supple and generous with fruit without going overboard, tannins are well integrated, earthy notes are quite noticeable, and acidity brings everything together – in this particular case, the wine was complementing pasta very well, enhancing the pleasure of every bite and sip.

Here you are, my friends, my Pasta Carbonara experience for the first #CarbonaraDay. I told you about my secret food crush – what about you? Cheers!

Valentine’s Day Experiences

March 1, 2019 2 comments

Valentine's Day RosesCooking is the ultimate expression of love. This is always true, but even more though on Valentine’s Day, as the whole holiday is all about love – the holiday which exists since about the 5th century – it is really fun to celebrate something so deeply rooted in history.

Our personal love story was simple – yet, probably, equally uncommon – the love at first sight. It took three days since the moment we saw each other for the first time until everything was decided. So you can imagine that Valentine’s Day was always an important holiday for us. At first, we tried to follow to common path, working hard to score coveted restaurant reservation – until the dinner at one of the most expensive, and supposedly, best Italian restaurants in Connecticut, which we left asking each other “what was that???”. That was the end of our “eating out” Valentine’s Day celebrations, and the beginning of the “eat in” tradition.

One of the advantages of “eat in” celebrations is a much better wine program. You don’t need to desperately comb through the pages of the wine list, finding that you can’t afford any of the wines by the bottle you want to drink, and common sense preventing you from getting any of the wines by the glass which can be classified as a “seemingly affordable rip off”. Instead, you can spend hours combing through your own wine shelves, looking for the bottles which you will deem worthy of a special celebration –  and which will also work with the menu you have in mind.

Valentiens Day wines

Martinelli Syrah which you see in the picture was a backup wine in case anything will be wrong with the Pinot. Now it is back in the cellar, waiting for its turn.

Last year’s celebration was about steak and Cab – obviously, I couldn’t repeat myself, so the search was on to find an appropriate protein replacement. Somehow that resulted in the duck breast – and what wine does the duck breast call for? Of course, the Pinot Noir!

Before we talk Pinot we need to talk bubbles. Bubbles don’t have to exclusively narrow down to Champagne. Champagne is a wonderful sparkling wine, perfectly appropriate for any celebration – but the world of wine moved up tremendously over the past 15-20 years. I don’t have any stats to prove this objectively, but I have a feeling in the USA at least a third of all wineries if not half of them produce sparkling wine – if not for the wide distribution, then at least for the wine clubs and tasting room visitors.

I also have to say that ever since I visited the Franciacorta region in Lombardy, Italy, Franciacorta sparkling wines became my go-to choice of bubbles for any special celebrations. In my mind, Franciacorta wines are very consistent, and today, as they honed their production methods to perfection, this translates into the “you can’t go wrong with” Franciacorta wines in general. La Valle was one of my top highlights of that Franciacorta trip and the La Valle Rosé really hit the cord then – and it continues to do now. This 2011 La Valle Brut Rosé Franciacorta was superb – fine mousse, delicious strawberries on the nose with the hint of the toasted bread, and more strawberries on the palate – a perfect opener for our evening.

Now, the Pinot time. Similar to the bubbles, Pinot Noir also enjoys quite a universal appeal around the world nowadays. There some regions, however, which do a better job than the others – and California Russain River Valley is definitely one of them. I tried 2007 Charles Mara Pinot Noir for the first time back in 2010. It was silky smooth and powerful at the same time. I was so impressed with this wine that it became the top wine of the inaugural Talk-a-Vino Top Dozen Wines list. I still had a bottle of 2007, and I decided that it would be a perfect choice for our Valentine’s Day dinner – and the wine didn’t disappoint. Now, 9 years later, this 2007 Mara Laughlin Road Ranch Pinot Noir Russian River Valley became even more round and less “in your face”. Characteristic California Pinot plums and smoke on the nose, succulent dark fruit on the palate with a hint of violets, perfect acidity, perfect balance, lots and lots of pleasure. And it also worked perfectly with the duck.

Let’s talk about the duck. I had it a number of times before, either made by friends or at the restaurant – but duck is rarely my go-to dish. The form of duck I cooked before was either duck legs as part of the Cassoulet or the whole duck as part of the Turducken. I never attempted cooking the duck breast before, so obviously was concerned with the outcome. After studying a number of recipes, I was concerned even more, as a number of commentators complained about rendering duck inedible even after repeated attempts, so I was really not sure about my own success.

I don’t know if it was a quality of the ingredient, Moulard Duck Magret, which I got at our local Fairway Market, or the cast iron pan, a combination of the above, or the beginner’s luck, but the duck breast came out perfectly. I also made a Port (you saw it in the picture above) and berries reduction, which elevated the nicely gamey taste of the duck breast and was a bridge to connect it all to Mara Pinot Noir – all in all, a delicious dinner. Nevermind the paper plate in the picture – everything in life has a story, but this is not the story for this blog post.

There you go, my friends – not a timely share, but still an experience worth sharing. If you still remember, I’m curious to know how was your Valentine’s Day dinner. Cheers!

 

 

Wine and Bacon? Why Not?!

January 15, 2019 14 comments

There is a good chance that you love good food and wine pairing as much as the next connoisseur. We all know that successful pairings are very far from trivial, and we also know that not all the foods are good with the wine.

So have you ever thought of pairing bacon with wine? I’m sure that there is a very good chance that such a pairing never crossed your mind, despite the fact that you might love each one on its own – bacon and wine – almost religiously (there are lots of people in this world who will start drooling just at a sound of the word “bacon”).

Before we continue – or before you stop reading this as you don’t eat bacon for whatever reason (religious, veganism, anything) – I need to ask you (beg you?) – please do not fret. Bacon doesn’t have to be made out of pork! In today’s world, besides turkey bacon, which I agree is generally very pedestrian and not satisfying, there are also Beef Bacon, Duck Bacon, and even variety of Vegan Bacon – your life doesn’t have to be bacon-less, even if pork is off the menu for good.

What wine to serve with bacon is typically not the question you are facing, though. The main reason is that in the direct form – a slice of bacon and a glass of wine – they belong to the different, non-overlapping “time zones”. Bacon is a morning food, and wine, umm, really not. Yes, bacon easily takes on the role of a condiment at lunch and dinner, but then it is a whole another story in terms of the wine pairing.

But then there is brunch, where bacon is still a star, and who doesn’t like a glass of wine with their brunch? Or have you ever enjoyed bacon-wrapped dates stuffed with the blue cheese, so popular in many Spanish restaurants? So maybe bacon can be and should be paired with wine? Folks at Drinkable Gifts surely think so, and they even came up with infographics to illustrate their bacon and wine suggestions. As I’m an infographics junkie, I’m happy to share it with you. You can find all the detailed bacon recipes and pairing suggestions here.

I’m also curious in your opinion if you think suggested pairing combinations will work. Enjoy!

Source: DrinkableGifts.com

Perfection, or When Everything Works Together…

October 1, 2018 12 comments

Il Poggione Rosso and EVOOIf you are into the wine and food (or food and wine, whatever your preferences are), I can safely bet you were looking for that climactic moment of combining the food and wine to reach the new, higher level of pleasure. Yes, I’m talking about that “oh my God” moment when your taste buds experienced that already exceptional bite of food becoming something beyond exceptional in combination with the sip of the wine. By the same token, if you were looking for that moment, I’m sure that more often than not (actually, a lot more often than not) you couldn’t find it – those beautiful pairings are often equally evasive.

Here I want to share with you my account of recent encounter with perfection, that climatic experience if you will.

A few months ago I got a box in the mail (one of the little perks of the wine blogger). Inside, there were a bottle of wine, a bottle of olive oil, a jar of sea salt and a recipe – for Bistecca alla Fiorentina.

Bistecca all Fiorentina is a dish coming from the Tuscany (Florence) and depending on the historical account, it traces its origins either to the 16th or the 19th century – well, the history of Bistecca all Fiorentina is definitely not something we will be talking about here, so let’s move on. I’m sure you understand that “Bistecca” simply stands for the “beef steak”. However, the recipe calls not for any steak, but specifically for the porterhouse or T-bone steak, which should be simply prepared rare or medium-rare over the charcoal. As the recipe is very simple, here it is in its entirety:

Ingredients (serves 4):
2 (1.5″ thick) bone-in porterhouse steaks (3.5 lb)
1/4 cup Il Poggione EVOO
Tuscan sea salt and freshly ground black pepper, to taste
2 sprigs rosemary

Get the charcoal ready. The distance between the hot charcoal and steak should be about 4 inches (10 cm). The steak should be at the room temperature before you start grilling (it should be out of the fridge for about 10 hours to get to the room temperature). Grill steak on one side for 5-8 minutes, flip it with tongs (no forks of any kind!), salt the top surface with Tuscan sea salt and pour some olive oil. Cook for another 5-8 minutes, then stand the steaks on the bone and cook for another 5 minutes. Take it off the heat, put it down to rest, salt the other side and put some olive oil on it. After 5 minutes of rest, you can slice and serve your steak. See, can it get any simpler?

Now, it is time to talk about the perfection.

First, the perfection started from the exceptional meat. In addition to what I already described, the box contained a gift card for Pat LaFrieda. The story of Pat LaFrieda Meat Purveyors started at the beginning of the 20th century when Anthony LaFrieda arrived at the USA and opened his first butchery – you can read the rest of the story on Pat LaFrieda website. Whatever the story is, the proof is always in the pudding – or on the fork in this case. I have to honestly tell you that I never had a better a steak than this – the meat was sublime and was simply melting in the mouth – a good start for the perfect experience.

The second element of the perfection was, of course, the wine – 2016 Il Poggione Rosso di Montalcino (14% ABV, $27, 12 month in large oak barrels). Tenuta Il Poggione is one of the oldest producers in the Montalcino area, started to make Sangiovese wines – now known as Brunello – at the beginning of the 1900s. Today, it is one of the largest wineries in Montalcino, with 1500 acres, out of which more than 300 acres are under vines and 170 acres planted with olive trees (that Il Poggione EVOO in the package was superb).

The wine actually happened to be one of the best Rosso di Montalcino wines I tasted in a long time. The key word to describe this wine is finesse – it had a welcoming nose of the tart cherries, medium intensity, and a hint of the herbs. That profile perfectly continued on the palate, where delicate fresh cherries were joined by sage and rosemary, with clean acidity and excellent balance. Definitely one lip-smacking, delicious wine (8+).

Let’s not miss any details – we are talking about perfect pairing here. As the devil is in the detail, there was one more element  – little, but essential – to this amazing pairing, besides superb meat and outstanding wine. The last element? Tuscan sea salt. This was not some random sea salt – this one was Tuscan Sea Salt from AG Ferrari, listing the following ingredients: “Italian sea salt, fresh rosemary, fresh garlic, sugar, fresh sage, ground black pepper” – this Tuscan Sea Salt became the bridge which connected the flavor of the seasoned meat with the perfectly aligned flavor profile of the Il Poggione Rosso di Montalcino, delivering the genius pairing and an amazing experience.

I have to honestly tell you – I tried to replicate this experience two days ago – and failed. I used the same Tuscan Sea Salt, but I had a steak from the local supermarket butcher shop (1/3 of a price compare to Pat LaFrieda), and the wine was 2015 Collosorbo Rosso di Montalcino. The steak was simply not good (happy to be blamed for it as a cook – but I cooked the one from Pat LaFrieda too). The wine was okay, but a lot fruitier than Il Poggione, thus the pairing simply didn’t work. Which once again proves my point about the evasive nature of a great wine pairing.

Did you have any climactic food and wine pairing experiences you care to share with the world? Or maybe you want to recount the worst moments? Will be happy to hear about it either way. Cheers!

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