Mar
23

Food & Wine Ideas

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Pairing wines & foods is always fun & challenging.  Here are a few we had fun with recently.

Savoy Cabbage Wrapped Shinsato Pork 2aSausage & San Marzano tomato sauce–this is not a super hearty, robust dish by any means.  It is instead a more refined combination of VINO Chef Keith Endo’s savory home-made pork-fennel sausage & the refreshing, fruity-lightly earthy edge created by the tomatoes.  This dish therefore, in my opinion, really beckons for a dry, fruity, earthy, more masculine style of PINK wine.  The wine which really worked well on this night was the 2012 Corte Gardoni Bardolino “Chiaretto” from the Veneto region of Italy.  Produced mainly from the Corvina grape variety (the same one used to produce Valpolicella & Amarone red wines).  It has a very red color & features lots of refreshing, earth nuanced fruit with very tamed bitterness & extract levels, especially in the finish.  I like to work with rose (& Beaujolais) with sausages.  It really does help take the fatty edge off the dish & keeps the palate refreshed between bites.

House Cured Bacon with charred, carmelized red onions, 2bKahuku corn, BBQ sauce & white beans–the whole key to pairing wine with this dish is finding a wine which can handle the BBQ sauce & its sweetness.  The wine we suggest is the 2012 Gunderloch “Jean Baptiste”.  This wine has some residual sugar to counter the sweetness, & a pronounced, stony minerality, which will help refreshen the palate & thereby make the pairing seem fresh & alive.

2dJicama “pockets” with avocado, Santa Barbara uni & local opihi–the wine we paired with this surprisingly delicate dish was the 2013 Birichino Malvasia Bianca.  It is yet another example of how wonderfully perfumed, fruit driven, somewhat minerally, crisp white wines deftly produced from an aromatic grape variety can work magic with contemporary, fusion dishes like this.  Its lime-like edge worked wonders with the avocado AND also the uni & opihi.  The 2013 is plumper with much more fruit than the 2012 & was much better suited.  (we tried both).  BOTH, FYI, are wines which work with a very wide range of foods, in addition to being delicious, light, & gulpable.

2eVeggie Crudite with grape tomato, breakfast radish, cucumbers & “buttermilk ranch”–the 2013 Birichino Malvasia Bianca really came in handy & worked with this dish as well, which again showcases the wonderful diveristy this wine has with foods.

Braised Veal Cheeks with fresh, home-made fusili pasta & shaved  2f Oregon Summer truffle–one could easily pair a more rustic style red wine with this dish.  The one we really liked was the 2009 Domaine Joncier Lirac “Les Muses”, which had a good dollop of Mourverdre to its blend.  Lirac is one of the rising star villages of France’s southern Rhone Valley, largely because of young vignerons such as Marine Roussel, in this case.  Her wines are NOT so masculine or brooding  or overdone like those of the neighboring, much more famous Chateauneuf-du-Pape.  Much more tempered, suave & classy AND without hard edges or high/noticeable extract/alcohol levels.  Plus, this one had a few years of bottle age, which really helped to round out the edges.  Another wine one could do with this rich, savory dish is the 2012 Domaine Maxime Francois Laurent “Il Fait Tres Soif” Rose, a masculine, somewhat heady, surpisingly dark hued rose from the northern part of the southern Rhone Valley.  This Pink wine certainly has the guts, hutzpah & some apparent tannins in the finish to hold its own here, but with a far more refreshing personality to freshen the palate between bites.  This one gets my vote!

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