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Tuesday, March 31, 2009
Saturday, March 28, 2009
Enjoying Wine Takes Courage
Enjoying wine takes courage. Without it, you will never taste the incredible flavors of local wines paired with foods of the same region. Yes, it takes courage to try a wine you never heard of but very often you will be pleasantly surprised. Do yourself a favor and work up a little courage and try a locally made wine with food prepared with locally grown vegetables or locally raised meat or fish. To hedge your bet, visit a local winery and sample some of their wines (usually for free) to get an idea of what is available. More often than not, you will be surprised that local wineries are making unique and very drinkable wines at reasonable prices that complement food much better than the endless carloads of nationally advertised "MacWines" wines you see everyday in grocery stores. Remember that April is Michigan Wine Month! - Al the Winedog
Tuesday, March 24, 2009
Sunday, January 14, 2007
Classic Wine and Food Pairings
These pairings are presented as general guidelines. However, specific wines may exhibit an extreme such as too much oak or be sweeter or drier than what is typical for the varietals which can nullify the pairing. So, it is best try the specific pairing before serving guests.
Sparkling (Champagne): caviar, oysters, lobster and chocolate covered strawberries. Cherry Creek Cellars Premier Cuvee is semi-dry and pairs well with these delicacies.
Chardonnay: lobster and seafood with butter sauce, chicken, pasta with cream sauce, veal, turkey, ham and Emmenthal, Gruyeres and Port-Salut cheeses. Cherry Creek Cellars 2004 Chardonnay is mild-mannered and works well with all these pairings.
Riesling: mild cheeses, clams, mussels, Asian dishes, sashimi, ham, pork, lobster Newberg, Tandoori chicken, Coquilles St Jacques. Sweeter Rieslings should not be paired with seafood. Cherry Creek Cellars Summer Breeze is semi-sweet and works well with all but the lobster Newberg.
Sauvignon Blanc: oysters, grilled grouper, halibut or walleye, poached or smoked salmon, seafood salad, Irish stew, goat cheese and other strongly flavored cheeses, asparagus quiche.
Gewurztraminer: spicy dishes, Thai or Jamaican food, curry, smoked salmon, pork and sauerkraut, Muenster, spiced or peppered cheeses, onion tarts or quiches. Cherry Creek Cellars 2004 Gewurztraminer is classic with hints of lilac, rosewater and bergamot spice and marries beautifully with these foods.
Cabernet Sauvignon: duck, goose, steak, pate, beef roasts, spicy poultry dark meat, cheddar, blue cheese, sausage. Cherry Creek Cellars 2005 ENIGMA Cabernet Sauvignon is loaded with dark berry fruit and works well with these pairings.
Pinot Noir: braised chicken, cold duck, rabbit, charcuterie, partridge, roasted turkey, broiled salmon, veal, truffles, hard cheeses like Gruyeres. Cherry Creek Cellars 2004 Pinot Noir is medium-light with cherry overtones and pairs very nicely with all these foods.
Merlot: braised chicken, cold duck, roasted turkey, roasted beef, lamb, stew, liver, venison, meat casseroles and cassoulet. Cherry Creek Cellars 2004 Proprietors Reserve has a smooth grape flavor with a touch of cedar and green pepper to enhance these foods.
Shiraz: braised dark meat chicken, chili, goose, meat stew, spicy beef, peppercorn steak, barbequed meat, spicy meats, garlic casserole, ratatouille. Cherry Creek Cellars Ninja Red (blacktop) is semi-sweet and pairs nicely with all these foods.
Dessert Wines: fruit tarts, cheesecake, chocolate torts and ice cream. Cherry Creek Cellars Fetter Hahn black raspberry dessert wine is like a heavenly dream with these desserts.
-Al the Winedog
Sparkling (Champagne): caviar, oysters, lobster and chocolate covered strawberries. Cherry Creek Cellars Premier Cuvee is semi-dry and pairs well with these delicacies.
Chardonnay: lobster and seafood with butter sauce, chicken, pasta with cream sauce, veal, turkey, ham and Emmenthal, Gruyeres and Port-Salut cheeses. Cherry Creek Cellars 2004 Chardonnay is mild-mannered and works well with all these pairings.
Riesling: mild cheeses, clams, mussels, Asian dishes, sashimi, ham, pork, lobster Newberg, Tandoori chicken, Coquilles St Jacques. Sweeter Rieslings should not be paired with seafood. Cherry Creek Cellars Summer Breeze is semi-sweet and works well with all but the lobster Newberg.
Sauvignon Blanc: oysters, grilled grouper, halibut or walleye, poached or smoked salmon, seafood salad, Irish stew, goat cheese and other strongly flavored cheeses, asparagus quiche.
Gewurztraminer: spicy dishes, Thai or Jamaican food, curry, smoked salmon, pork and sauerkraut, Muenster, spiced or peppered cheeses, onion tarts or quiches. Cherry Creek Cellars 2004 Gewurztraminer is classic with hints of lilac, rosewater and bergamot spice and marries beautifully with these foods.
Cabernet Sauvignon: duck, goose, steak, pate, beef roasts, spicy poultry dark meat, cheddar, blue cheese, sausage. Cherry Creek Cellars 2005 ENIGMA Cabernet Sauvignon is loaded with dark berry fruit and works well with these pairings.
Pinot Noir: braised chicken, cold duck, rabbit, charcuterie, partridge, roasted turkey, broiled salmon, veal, truffles, hard cheeses like Gruyeres. Cherry Creek Cellars 2004 Pinot Noir is medium-light with cherry overtones and pairs very nicely with all these foods.
Merlot: braised chicken, cold duck, roasted turkey, roasted beef, lamb, stew, liver, venison, meat casseroles and cassoulet. Cherry Creek Cellars 2004 Proprietors Reserve has a smooth grape flavor with a touch of cedar and green pepper to enhance these foods.
Shiraz: braised dark meat chicken, chili, goose, meat stew, spicy beef, peppercorn steak, barbequed meat, spicy meats, garlic casserole, ratatouille. Cherry Creek Cellars Ninja Red (blacktop) is semi-sweet and pairs nicely with all these foods.
Dessert Wines: fruit tarts, cheesecake, chocolate torts and ice cream. Cherry Creek Cellars Fetter Hahn black raspberry dessert wine is like a heavenly dream with these desserts.
-Al the Winedog
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