Perfect Pairings

Oysters & Wine Pairings

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Mineral-driven, salty, sweet and succulent fresh oysters can be challenging to pair with wine, but there are a few selections that can take this simple snack to a new stratosphere.

Many wines will overpower the delicate nature of raw oysters, but a great mineral-driven, crisp and steely white proves to be a worthy suitor for this precious gift from the sea.

In fact, the great author Ernest Hemingway had quite an affinity for these briny beauties and eloquently described the perfect oyster and wine pairing in his book Moveable Feast, “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 cold 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.”

The French wines, Muscadet and Chablis (Chardonnay), both known for their wet rock and intense minerality, have long been a favorite pick to pair with oysters. However, there is something to be said for a vibrant Sauvignon Blanc, a great sparkling wine and an unaoked Chardonnay from other parts of the world.

In fact, the Eastern Shore of Virginia does this pairing exceptionally well. Chatham Vineyards, a small family vineyard surrounded by the Chesapeake Bay and the Atlantic Ocean has been hosting an annual event, Merroir & Terroir, every November that highlights the best this region has to offer; bountiful fresh oysters and their fantastic “steel” Chardonnay.  One sip of this wine, and you will immediately taste the minerality and bright citrus notes that work in perfect harmony with oysters on the half shell.  This event coincides with Virginia’s Wine and Brine celebration.  As the saying goes, if it grows together, it goes together.

Pairing Note: Be careful when using cocktail sauce, this will alter the pairing. Oysters are best in their natural state or served with a side of vinegar-based mignonette sauce.

Tuna Tacos & Riesling

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When pairing wine with Ahi Tuna, there are many varietals that make a good partner. Ahi is a pretty dense, fatty fish, that requires a wine with vibrant acidity. Since, I added a  little bit of minced jalapeños in the cilantro, lime slaw on the tacos, an off-dry Riesling makes an excellent pairing with this dish. A touch of residual sugar cools the spice and the mouthwatering acidity in the Riesling not only mirrors the vinegar notes in the slaw, but also cuts right through the fatty dense fish.

The best Rieslings in the world come from Germany, particularly from the regions of Mosel and Rheingau. The steep slate slopes add a minerality that can’t be found anywhere else. Riesling is also known for its piercing acidity that make it an incredible partner with an array of dishes.

For an affordable weeknight pairing under $15, here are a few recommended producers.

Recommended Producers 

High-Def Riesling, Mosel, Germany (SRP: $12)
Dr. Loosen “Dr. L” Riesling, Mosel, Germany (SRP: $13)
Kung Fu Girl Riesling, Columbia Valley, Washington, USA (SRP: $14)

 

Grilled Pork Chops w/Mushrooms & Pinot Noir

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Pinot and Pork are a match made in heaven, especially when you incorporate herbs and rustic mushrooms in the dish.

Pinot Noir is known for its red fruit, low to moderate tannins, mouthwatering acidity and earthy characteristics. Try a side of sautéed mushrooms with fresh rosemary and thyme to take this pairing to a whole new level. The fresh herbs brings out the fragrant herbal and sweet spice notes in the wine and the mushrooms work in perfect harmony with the earthy notes in the wine. Pinot Noir is one of the most difficult grapes to grow, but when the conditions are right, it makes for one of the most elegant, collectible wines in the world. If you are looking for a value Pinot Noir under $20, look to Chile, New Zealand or try a Pinot Nero from Italy.

Serve pork chops with your favorite side dish or over a bed of creamy, earthy mushroom risotto.

Pulled Pork Sandwich & Riesling

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Why not add a little class to your next BBQ sandwich with a great glass of wine? If you think wine and bar food don’t belong together – think again! North Carolina vinegar-based BBQ requires a more subtle wine pairing than it’s Kansas City counterpart. One of my favorite, unconventional pairings with a pulled-pork sandwich piled high with cole slaw is an off-dry Riesling. Yes, you read that right! Think about it for a moment. What is one of the all-time favorite drinks in the south? Sweet tea. The off-dry Riesling acts as a slightly sweet balance to the vinegar and touch of spice in the BBQ. The piercing acidity in the Riesling mirrors the mouthwatering vinegar notes in the barbecue.

This pairing was discovered last summer when I was challenged by Doughties Barbecue to find the perfect pairing for a wine festival.  This was hands-down the surprise hit of the day! People were coming back to me for more of this delicious pairing. Doughtie’s delivers to your door, so why not place an order of their delicious barbecue and grab a bottle of Riesling for a super easy meal. Check it for yourself and find out what all the fuss is about!

Recommended Producers (Under $15) 

Spaghetti w/Meatballs & Barbaresco

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The next time you entertain with your grandmother’s famous spaghetti and meatball recipe, take your dinner party to the next level by pairing this signature dish with a rich, full bodied Barbaresco.

Barbaresco is made from the Nebbiolo grape in the Piedmont region of Northwest Italy.  Nebbiolo is also the grape behind the famous Barolo wines and the lesser known Gattinara. The wines are named by the region they come from. All three styles have the classic notes of tar, roses, anise and mushroom. However, Italian law mandates that the Barolo style requires longer time in barrel. The old saying goes, Barolo is made for kings and Barbaresco is made from queens. Barolo’s are more masculine and robust, while Barbaresco’s are considered to be a little more elegant and graceful.

Barolo’s are nothing short of amazing, in fact they are one of my all time favorite wines, but Barbaresco’s offer a lot of the charm of a Barolo with a slightly lower price point. Since, a lot of people aren’t that familiar with Barbaresco, you can often find a great value on these wines at restaurants. The flavor profile coupled with its high acidity and tannins make this a great dinner wine for a wide array of Italian dishes from Spaghetti w/Meatballs, to Osso Bucco to Carbonara. If you’re looking for a budget-friendly pairing, grab a bottle of Barbera, Dolcetto or Chianti.

 

 

Recommended Producers 

Note: SRP refers to the average price for the newest vintage, since these wines can age for decades, they can easily fetch well over $100 for an older vintage

Carbonara & Soave

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Carbonara is such a simple, yet decadent, budget-friendly and comforting dish. You only need a handful of ingredients and about 20 minutes of time and dinner is served. Carbonara pairs well with a variety of crisp Italian white wines like Pinot Grigio, Falanghina and Vermentino and even an acidic red like a Barbera d’Alba.

I love a crisp Soave from the Veneto area in Northeast Italy with this dish. Soave is predominately made from the Garganega grape and is an excellent alternative to Pinot Grigio.  The vibrant acidity in the wine provides the perfect balance to the rich creamy egg yolks in the Carbonara and the saltiness in the bacon/pancetta bring out the bountiful fruit flavors in the wine.

My favorite Soave producer is Pieropan. The family has been making wine since the 1860’s and have created a solid reputation for producing top quality Soave’s and other varietals. Try the Pieropan Soave Classico with your next Italian feast.

I used Mario Batali’s basic Spaghetti alla Carbonara recipe, but substituted house made fettuccine noodles and added some fresh peas for a pop of color and sweetness. Note: Adding peas to the dish may cause an uproar if you serve this to a true Italian, but I like the textural and sweet element that the peas bring to this dish. Plus, it’s an easy way to get some veggies on your plate.

 

Pumpkin Cheesecake & Tawny Port

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There are many wines that pair well with cheesecake. A sparkling wine is a nice option as is a rich, robust Tawny Port. I prefer a Tawny Port over a Ruby Port with cheesecake because the rich caramel and nuttiness pairs incredibly well with the graham cracker crust. The notes of pumpkin, pecans and caramel in the cheesecake are mirrored by the exquisite flavors in the Tawny Port.

Ruby Ports are red, with loads of berry aromas and typically sweeter than their Tawny counterpart. The main difference is the amount of time the wine is aged. As it ages longer in oak casks, the red color turns into a paler, brown hue and develops more nutty, caramel, toffee, cinnamon and chocolate characteristics. When shopping for a Port, you will often find 10, 20, 30 & 40 year Ports, in addition to Vintage Ports. Vintage Ports are extremely rare and tend to be very expensive. In fact, there are only typically 2 or 3 Vintage Ports produced per decade.

The dates (10, 20, 30 & 40) mean the average age of the final blend. I recently had a 100 year flight of Graham’s. The 10 and 40 were my personal favorites. The acidity in the younger Port works incredibly well with the cheesecake. The richness and nuances that develop with age are better appreciated on their own. Serve Port slightly chilled for a perfect sip. A proper pour is 3 oz since it boasts a much higher alcohol content than table wine. It’s also customarily served in a port glass. Tawny Port is also spectacular paired with bleu cheese and cigars.

Recommended Producers

Epoisses & Burgundy

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Epoisses de Bourgogne paired with an earthy, mouthwatering red Burgundy is an epic pairing. But, you have to really love stinky cheese to appreciate this match. According to legend, Epoisses was Napolean’s favorite cheese. Epoisses is a soft cow’s milk cheese and is categorized as a  smear-ripened cheese. The cheese is washed with a blend of rainwater and brandy 2-3 times until it’s fully ripened (about 6 weeks).

In fact, the aromas are so pungent that France has a ban on carrying open containers on the metro, according the BBC.  Once hailed the “King of all Cheeses,” the flavor is decadent. It’s  rich, earthy, salty and slightly sweet with a touch of spice. A red burgundy (100% Pinot Noir) is a phenomenal pairing with this as is the sweet dessert wine, Sauternes.  When pairing with Sauternes, use cinnamon-raisin bread with a drizzle of honey for an ultimate match!

While we splurged a little and opened a the 2009 Albert Bichot Charmes-Chambertin Grand Cru Burgundy with this, any good bottle of Burgundy will work just fine. A white Burgundy will also work quite nice with this decadent cheese. It’s all about terroir with this pairing.

Antipasta & Barbera

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Grab an assortment of Italian meats and cheeses and a bottle of Barbera (bar-BEH-rah) and you’ve just created a perfect menu for any casual get together. Barbera is one of my go-to pizza wines, I always keep a few bottles in the house for take-out night.  Barbera is a grape varietal from the Piedmont region of Italy and tends to have vibrant fruit characteristics of mixed berries, cherry and plum with floral notes of violet, high acidity and mellow tannins.  Many red wines from this region tend to boast high tannins, but Barbera has more of a laid back personality which makes it a versatile wine that generally drinks best when young and pairs beautifully with an array of menu items from eggplant parmesan to pizza to pasta carbonara! Barbera also tends to be one of the best values at your local Italian eatery. If you can’t find a Barbera, opt for a Chianti Classico or Vino Nobile.

Recommended Producers 

Damilano Barbera d’Asti (SRP: $16)
Pio Cesare Barbera d’Alba, Piedmont, Italy (SRP: $20)
La Spinetta 2011 Barbera d’Asti Ca Di Pian (SRP: $22) 

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Gorgonzola, Fig & Prosecco

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Gorgonzola Dolce and fig spread is a perfect addition to any cheese plate. The dolce is a younger, sweeter and milder version of the pungent gorgonzola and is absolutely delicious with the sweet, rich fig spread and a nutty, refreshing Prosecco. Prosecco is a sparkling wine from the Veneto area in Northeast Italy. It’s made from the Glera grape. This is an affordable everyday dry sparkling wine that pairs exceptionally well with the gorgonzola & fig spread and an array of appetizers. You can even take it up a notch and add some prosciutto to this pairing. Take a cracker and spread the gorgonzola, a slice of prosciutto and top it off with a little dollop of Dalmatia fig spread and you have an awesome treat!

The fig spread and salty gorgonzola make the fruit notes in the wine come to life and the vibrant acidity in the Prosecco works in concert with the creaminess of the cheese.  In general, Prosecco is a refreshing, dry sparkling wine with vibrant citrus, orchard and stone fruit aromas along with floral notes and a hint of nuttiness, honey and fresh baked breads.  Here are some great options under $20.

Recommended Producers

 

 

 

Chèvre w/Heirloom Tomatoes & Sancerre

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Chevre is a goat cheese that originated in the Loire Valley of France.  One of the all time classic food and wine pairing is Chèvre and Sancerre. Sancerre is a region in the Loire Valley, that produces wines made from 100% Sauvignon Blanc. This version tends to be a little more mineral driven, austere, steely and grassy than it’s New Zealand counterparts.  The vibrant acidity in Sancerre is the perfect counterpoint to the creamy, tangy goat cheese.  While, I adore this classic pairing in its purest form, it’s also delicious when you spread creamy Chèvre on crostinis and top off with pan-roasted baby heirloom tomatoes and a little fresh chopped basil or parsley.  This is a great spin on the traditional bruschetta. To learn more about the different styles of goat cheese, visit www.goatcheesesoffrance.com.  In general, Sancerre tends to be more expensive than Sauvignon Blancs from other regions in the world. Average prices range from $20-$40. A nice mid-priced option is the Vincent Delaporte Sancerre. If you’re looking for a more budget friendly alternative, feel free to serve this with a New Zealand Sauvignon Blanc.

Tasting Notes: Vincent Delaporte Sancerre, Loire Valley, France

This clean, crisp expressive wine boasts notes of lemon, lime, grapefruit, orange zest, fresh cut grass and a hint of tomato leaf on the nose that give way to vibrant acidity & hints of flint & limestone on the palate. Perfect with Chèvre, Seared Salmon and an array of Seafood.  (SRP: $30)

Other Recommended Producers: 

 

Baked Lemon Ricotta & Kerner

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Baked lemon ricotta has an exotic and refreshing tang with the texture of a decadent cheesecake. You can buy it online or at your nearest Whole Foods market.  This is reminiscent of lemon cheesecake without the crust. It’s amazing! The cheese makes the sweet lemon and tropical fruit burst on your palate.

Kerner is a an aromatic white grape that was created in 1929 by crossing two German grapes (Riesling and Trollinger).  Abbazia is one of the world’s oldest wineries dating back more than 800 years.  It was founded by the Augustinian Order of Canons Regular in 1142 and has a steep tradition in making exceptional wines. This dry white wine is made from 100% Kerner grapes and is a great alternative to Pinot Grigio. The 2012 vintage offers exotic aromas of white flower, juicy apple, ripe peach, lemon curd and a hint of tropical fruit. The palate bursts with ripe juicy fruit and offers refreshing acidity with a crisp finish. It simply reminds me of summer in a glass. Consume within 1-3 years of release date to ensure the best drinking experience. This wine is also fantastic with an array of seafood dishes.

Alternative Pairing 

Serve the baked lemon ricotta for dessert with a drizzle of fresh raspberry sauce and pair with a sparkling Brachetto from Italy.
The raspberry notes in the wine play well off the raspberry sauce and the lemon notes in the baked ricotta. After all, raspberry and lemon is a classic combination. Read Crystal’s tasting notes on the Rosa Regale Brachetto here.

 

Lamb Chops & Syrah

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While Pinot Noir and lamb is a classic pairing, I like to be a little adventurous and go with a spicy, meaty Syrah. This works particularly well when you add bacon to your recipe. The various spice notes in a good bottle of Pinot work incredibly well with a long list of marinades and spice rubs. Remember, meat is often a blank canvas. It’s the sauces, seasonings and other accoutrements that play a starring role when determining what type of wine to pair with your meal. You also want to assess the fattiness of your meat when considering a good wine pairing. Lamb is a leaner cut of meat and tends to work best with a wine that has moderate tannins. A  big bold Cabernet Sauvignon can sometimes overpower the delicate nature of the grilled lamb chops. A Cotes du Rhone (Grenache, Syrah blend) is also another lovely choice with this dish.  For this pairing, I used the Grilled Rosemary Lamb Chop recipe from Epicurious.

 Recommended Producers: 

Prosciutto Wrapped Asparagus & Prosecco

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Looking for an easy to make, low-carb appetizer for your next dinner party? Prosciutto wrapped asparagus is a great choice! My favorite pairings for this snack include Prosecco, Pinot Grigio and Sauvignon Blanc. The saltiness of the prosciutto brings out the fruit flavors in the wine and the vibrant, crisp, citrus and mineral driven nature of these styles work well with the herbaceousness of the asparagus.

In general, asparagus and cabbage can be two of the trickiest veggies to pair with wine because of their sulphur containing molecules. I tend to stay away from anything oaked and gravitate towards unoaked wines that are clean, crisp and refreshing. If you prefer red wine, an herbaceous Cabernet Franc is an excellent choice with this dish.

 

 

Tropical Salsa & Rosado

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Tropical salsa with pineapple, mango, avocado, black beans, cilantro and fresh squeezed lime juice served with crunchy, salty tortilla chips and a chilled glass of Rosado makes for an awesome summer afternoon or tailgate snack. While many people tend to grab a beer with their chips & salsa, I encourage you to drink outside the box and try a glass of vino. Rosado is the Spanish term for rosé. These wines are a great value and incredibly versatile. Spain and Portugal are both producing some of the best wine values in the world right now.  Contrary to popular belief, many rosés are actually dry and make a great companion for many foods from picnic fare to salads to salsas.

The Muga Rosado from Rioja is a great choice at a great price. The wine is made from the Garnacha, Viuda and Tempranillo Rosado_Muga2012grapes. Here are my tasting notes from the 2012 vintage. Note: Rosados should be consumed within 1-3 years to preserve the vibrant fruit flavors.

Cherry, juicy apple, apricot, pineapple, white blossoms & fennel aromas give way to a medium bodied wine with notes of fresh baked croissants. (Tasted October 2013)