7 Rules for perfect pairing

I'm cruising through some back issues of Food & Wine magazine today, and came across this article from October 2007.

The rules seem simple enough but I'm sure I break all of them on a regular basis which is all the more reason to revisit them here.

Rule #1: Serve a dry Rose' with hors d'oeuvres.

F&W says:

Good Rose' combines the fresh acidity and light body of white wines with the fruity character of reds. This makes it the go-to wine when serving a wide range of hors d'oeuvres, from crudites to gougeres.

I don't think I've ever served a dry Rose' but I do aim to serve a lighter wine with hors d'oeuvres than I'm going to serve with dinner. Of course, I'm just as likely to load up with round after round of intense reds, because that's what I like. ; )

Rule #2: Serve an unoaked white with anything you can squeeze a lemon or lime on.

F&W says:

White wines such as Sauvignon Blanc, Albarino and Vermentino (typically made in stainless steel tanks rather than oak barrels) have a bright, citrusy acidity that acts like a zap of lemon or lime juice to heighten flavors in everything from smoked sablefish to grilled salmon.

I prefer unoaked whites, so this is a no-brainer for me. My favorite pairing was a Murphy-Goode Sauvignon Blanc "the Fume" with grilled skewers of Cilantro-Lime Shrimp and Pineapple. Bright, citrusy and perfectly summery!

Rule #3: Try low-alcohol wines with spicy foods.

F&W says:

Alcohol accentuates the oils that make spicy foods hot. So, when confronted with dishes like a fiery curried chicken or Thai stir fry, look for wines that are low in alcohol such as off-dry German Rieslings (especially since a touch of sweetness helps counter spiciness, too).

This explains a lot.

Rule #4: Match rich red meats with tannic reds.

F&W says:

Tannins, the astringent compounds in red wines that help give the wine structure, are an ideal complement to luxurious meats - making brawny reds like Cabernet Sauvignon and Syrah great matches for braised duck legs or pan seared sausages.

You had me at "luxurious meats".

Rule #5: With lighter meats, pair the wine with the sauce.

F&W says:

Often the chief protein in a dish -chicken or pork, say - isn't the primary flavor. Think of pork chops in a delicate white wine sauce versus pork chops in a zesty red wine sauce: in each case, the sauce dictates the pairing choice.

I think the same rule can apply to side dishes. If your roasted chicken is sitting on a plate next to mashed potatoes and green beans, you can go for the Chardonnay. But if you've got some chili-roasted sweet potatoes and carmelized onion backing up your bird, you need to rock some Zinfandel or a Pinot Noir. At least, that's what I do.

Rule #6: Choose earthy wines with earthy foods.

F&W says:

Many great pairing combinations happen when wines and foods echo one another. Earthiness is often found in reds such as Pinot Noir (particularly from Burgandy) and Nebbiolo, making them great partners for equally earthy ingredients, like bison steaks or wild mushrooms.

I can drink a Pinot with pretty much anything, so you don't need to sell me on this one. And don't get me started on mushrooms.

Rule # 7: For desserts, go with a lighter wine.

F&W says:

When pairing desserts and dessert wines, it's easy to overwhelm the taste buds with sweetness. Instead, choose a wine that's a touch lighter and less sweet than the dessert - for instance, an effervescent Moscato d'Asti with roasted pears.

Ok...confession time. I hate sweet wines. Put some gorgonzola on those pears and I've got all the excuse I need to keep drinking my Red with that dessert. Perhaps I'll take the advice and pick up a Moscato next time I'm at the wine store...

The take away:

I don't need any prodding to keep drinking the type of wines I'm already a fan of, but I am not too stubborn to try new things...so next time I'm at the wine store, I'll pick up a few of the bottles suggested here and let you know how it goes.

Sangiovese 2008 Terre di Chieti

An inexpensive Italian red is getting the once over tonight. Picked it up at Total Wine for all of $8...lets see how it holds up to some bold food pairings.

This is an inky purple wine with a strong fruit fragrance..."grapey!" was the impression I had when I first opened the bottle. An hour or so later, it emotes dark cherry and a near peppery finish (although that could be from the meal I'm matching it with). It has a luscious mouth feel, coating your whole palate. A bit of breathing time has served it well. Upon first opening it was a bit acidic and hit the back of the tonque with a tiny bite. Now it is much more luxurious, bombing the taste buds with fruitiness.

I've matched it with some hearty, but simple fare....blue cheese with baguette starter course and a classic caesar salad alongside grilled salt and pepper sirloin topped with balsamic mushrooms and onions.

STARTER COURSE

As I described above, the wine on its own is a bit of acidic with tart fruit flavors. Tasting the blue cheese, I can feel the Sangiovese moving higher in the palate, smoothing it out and giving greater depth to the overall taste. The fruit is still there, but it's darker as the strength of the cheese tamps down the acidity. This is a great pairing and I could easily munch my way through the whole block if I didn't have a main course to look forward to.

THE MAIN EVENT

The classic caesar consists of romaine, shaved parmesan, and fresh croutons coated in dressing made from anchovies, garlic, dijon, worcester, lemon juice, salt, pepper, egg yolk and olive oil. It's a simple salad with intense flavors which seem to be enhanced by this wine. The Sangiovese seems to pull the garlic and pepper right into your nose but not in an unpleasant way. The acid makes another appearance with this salad as the intense spicyness of the anchovy/garlic combination goads it out of hiding after the cheese course. The croutons do a great job of keeping these rowdy flavors in check however, and the overall experience of the pairing, while intense, is definitely compatible.

I've grilled a thin sirloin with a simple preparation of salt and pepper and topped it with red onion and button mushrooms sauteed in olive oil and balsamic vinegar. Again, the Sangiovese never met a peppercorn it didn't like, but the balsamic jumps in and grabs the fruit, making it impossible for the pepper to steal the show. The wine actually tastes dry with this pairing...a fascinating switch from the initial "fruit bomb" impression.

THE CONCLUSION

I love how each different food pairing brings a completely different experience with this wine. By itself, this Sangiovese was acidic and grapey, but once paired it showed itself to be a hearty and likeable Red. If you are not a fan of bold flavors or a spicy finish on a hearty Red, this may not be the wine for you. I am a fan of both and find myself lucky to have found this bargain wine to match with my dinner tonight.

RECIPE

The key to replicating this menu is the Caesar Salad. To serve 6, chop 2 heads of Romaine lettuce and toss with about 2.5 oz of shredded Parmeggiano Regiano cheese. Cube a 8-10 oz baguette and toss with 2 oz melted butter, 2 oz olive oil, and 2 tsp each kosher salt and fresh ground pepper and bake at 425 for ~10 minutes. In the meantime, make the dressing. Take 2 cloves of garlic, 4 anchovy filets and 2 tsp kosher salt and use two forks to grind into a paste.

Add a few grinds of fresh pepper, a tbsp each of dijon mustard and worcester sauce, the juice from half a lemon, one egg yolk, and about a quarter cup of olive oil and whisk til completely incorporated.

Toss dressing, Romaine, parmesan and croutons together and let sit about 15 minutes before serving. Drink with a delicious Red wine like the Sangiovese described above and enjoy!

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Farmer's Market Saturday

A beautiful late-summer day at the Charlotte Regional Farmer's Market. Here's just a sample of what I saw today...

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Sausage and Peppers

Stormy weather outside...makes me crave comfort food. When its not raining, you can make this on the grill, but tonight I'm cooking it up on top of the stove.

Start with a couple of tablespoons of olive oil in a large skillet. Thinly slice a good size onion and add to the pan.

Next comes the garlic...I added about 4 cloves tonight, but do what makes you happy.

Slice a couple of colored peppers...the more the merrier.

...and add them to the skillet, tossing well to coat with olive oil. A little salt and pepper is a good idea at this point.

Let the vegetables cook down for a few minutes until they start to soften and the onions are showing the first signs of carmelization. Then add the italian sausage. I went with sweet sausages tonight...picked them up from the butcher moments after they were made. Aren't they gorgeous?

Nestle the sausages in the pan, moving the veggies to the side so the meat is in direct contact with the pan.

Let this cook for a good 10-15 minutes, until the sausages start to brown on both sides and the veggies are very soft. Add 3-4 cups of crushed tomatoes, oregano and basil. I like to cut several small slits in each sausage at this point...it allows the sausage to flavor the pomodoro and the acidity from the tomato does great things to the meat. Cover and let cook for another 5 - 10 minutes.

By now, the sauce will have thickened and reduced, the peppers and onions are very soft and the sausages are cooked through and juicy. Time to eat!

You can serve it "straight up" with pretty much any side you like, lay it on pasta, or like I did tonight, make a sandwich. I had some rolls on hand, so I toasted one and then added some freshly grated parmesan for good measure. Delicious!

Well, hello there.

Before I get down to the fun stuff, I thought I should post something about what QueenCity Wino is for...

I'm just a girl that loves good food and fine wine....and even more, loves to share my experiences with friends. I hesitate to use the term "foodie" because I think it sounds more than a little pretentious and even more than a little nerdy. It also implies a level of education that I don't have (well, at least in terms of my food/wine knowledge...).

Everything I know about food and wine, I've learned the good ol' fashioned way...by tasting! I grew up in the kitchen with my parents and before I was out of single digits, began taking matters into my own hands. As much as I've always enjoyed trying out recipes and exploring cookbooks, I have found coming up with a recipe for something I tasted and loved to be an even greater thrill. And don't get me started on my "kitchen cabinet recipes"...which is using whatever is on hand to create something new and delicious. After thirty some years in the kitchen, I'm the go-to-girl in my family for holiday meals, recipe advice, event planning...if it involves food, I'm the "expert".

And as I've grown up and my palate has matured, so has my taste in wines. My favorite game is to have friends over for a tasting and let them explore how different foods totally change the experience of the wines each are paired with. "Now try it with this cheese. Did you taste it with the olives? See how the heat lingers on your palate after you take a sip? And then see the difference after you eat the fruit." If food is love, then wine is joy and what could be more joyous than sharing your experiences with others?

So, that's what this page is for...sharing my food and wine experiences. I hope it is as fun for you as it is for me...

Cheers!