Provencal Pairings: Wine with Food

Provençal Pairings: Wine with Food

The Blonde Bombshell

Until Susan sent me this bottle, I had never even heard of a white Châteauneuf-du-Pape. She was very excited for me to try it and, in fact, asked me to move my intended March pairing to April. I asked her about the wine and one description that kept returning was "full-bodied." And full-bodied it is. The color that poured from the exquisite bottle was much richer than I expected from a French white. It is the color of honey, one of the two prominent flavors in this powerhouse of a wine. The other - actually, the dominant flavor - is pear. I hesitate to say this because I don't want you to think this wine
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Provençal Pairings: Wine with Food

Surprise Me!

When you have a 2006 Côtes du Rhône in the wine rack, you don't just serve it with anything, especially if it is a Rasteau. This is a wine for certainty, not a wine you pull when you're serving a frozen dinner. (Okay, I know anyone who reads this blog is most likely not making a TV dinner, but you get my point.) If I were to think of things to serve with a Rasteau, salmon would not leap to mind. Yet, I do know that, if your guests are solely red wine drinkers, a Côtes du Rhône is a good choice for salmon. So, for today's pairing I actually surprised myself, and in a good way. I decided to put my
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Provençal Pairings: Wine with Food

A Hearty New Year Greeting (and Pairing)

I can't think of anything I enjoy more than lamb with a rich, full-bodied red wine by its side. A bottle of 2007 Éternité has been sitting in our caves (okay, it's a wine rack) waiting for the right meal. It's Christmas, and Provençal lamb shanks have been braised; the Éternité joined the celebration. With its blend of Grenache, Syrah, and Mourvèdre, this Rhône wine was perfect for the earthy, tomato-y, citrus-infused lamb. The nose was deceptively light, but the first taste was full, fruit forward (blackberry and cherry), and spicy. After a taste of the lamb, the intensity diminished only
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