Alli, Dan and Friends: October 21, 2017
Below you'll find the five wines we tasted at the event, along with the tasting notes and food pairing suggestions. I've even included links to my videos where applicable. Cheers, and thanks everybody!
Treveri Cellars Blancs de blancs (Washington)
Made from: Chardonnay
This sparkling wine from the Columbia Valley of Washington State has crisp, bright bubbles and smells like green apples, pears and toasted bread. It's refreshing, zingy and a great way to wake up the palate at the beginning of a meal.
Pairs excellently with salty snacks including popcorn and potato chips, crusty bread with olive oil, caviar and goat cheese.
Domaine de La Campanette (Loire, France)
Made from: Sauvignon Blanc
This white wine comes from the central part of France, south of Paris, and is tart, light and sharp. It tastes of grapefruit, kiwi fruit, pears, and has a faint, grassy aroma.
A great match for salads and green dishes, grilled asparagus, veggies. Sauvignon blanc is also a great pairing with goat cheese and honey!
We partnered this wine up with a Orecchiette and wilted greens recipe:
- 2 cups toasted panko breadcrumbs
- Salt and freshly ground pepper
- 1 1/2 pounds broccoli rabe, rinsed, trimmed, and cut into 1-inch pieces
- 1 can garbanzo beans, drained
- 1 pound orecchiette pasta
- 1/4 cup olive oil
- 2 Tbsp Lemon zest
- 3 cloves garlic, minced
- 1 or 2 Tbsp anchovy paste
- 1/8 to 1/4 teaspoon crushed red pepper
- Freshly grated Pecorino cheese, for serving
Bring a large pot of water to a boil; salt generously. Add broccoli rabe. Cook until leaves are wilted, about 1 minute. Using a slotted spoon, transfer broccoli rabe to colander; rinse under cold water.
Return water to a boil, and add pasta; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking liquid.
Meanwhile, heat oil in large skillet over medium-low heat. Add garlic, anchovy paste, if using, and crushed red pepper; cook, stirring, 1 to 2 minutes. Stir in broccoli rabe and chickpeas. Cook until heated through, 3 to 4 minutes. Add in the lemon zest.
Add pasta to broccoli rabe mixture; toss to combine, adding reserved cooking water as desired. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Serve with Pecorino.
Eugenio Collavini Pinot Grigio (Friuli, Italy)
Made from: Pinot Gris/Grigio
This white wine comes from the northeast part of Italy near the border with Slovenia. It is "the" real Pinot Grigio! It is floral, juicy and full-bodied. It tastes of yellow apples, white peaches, and has a faint, lily-like aroma.
A great match for shellfish and seafood, tuna tartare or ceviche. I'd drink it with raw oysters or grilled sardines! Also great with Alfredo dishes.
We partnered this wine up with grilled shrimp scampi over home-made polenta, topped with parsley.
Nicolas Potel Bourgogne Pinot Noir 2014
Made from: Pinot noir
This elegant, light red comes from the Burgundy region of France in the east, and is tart, full of crushed raspberry, strawberry and some cranberry character.
French Pinot is a great match for buttery dishes, like escargot and mussels, but strangely delicious with Albacore Tuna and Salmon. It also goes well with roasted poultry: which makes it great for Thanksgiving!
We partnered this wine up with baked dijon salmon filets.
Vietti Barbera d'Asti Tre Vigne (Asti, Italy)
Made from: Barbera
This rustic red comes from the northwest part of Italy near the border with France, and is tart, floral and food-friendly. It tastes of sour cherry, violets, red currant and leather and has a long-lasting finish.
A great match for Italian dishes with tomato sauce, roasted veggies, poultry and pork.
We partnered this wine up with sauteed portabella mushroom, fennel and red onion in a red wine reduction:
- olive oil
- 1 pound sliced bella mushrooms
- 1 red onion, chopped coarsely
- 2 fennel bulbs chopped coarsely
- 1 cup red port wine
- 1 garlic clove
- sprig thyme
- half-and-half or cream
- In a saucepan, simmer the red wine to reduce and burn off alcohol. Peel and smash the garlic clove and add in, along with the thyme.
- In a sautee pan, add 2 tbsp olive oil. Heat over medium heat.
- When the oil is hot, add the mushrooms and cook for 10 minutes, until water starts to disappear from pan.
- Add in the onion and fennel. Cook until crispy-tender, stirring frequently to keep the mushrooms from burning.
- Salt and pepper to taste.
- Remove the red wine mixture from the heat. Stirring, add in cream to desired thickness.
- Serve with a sprig of fresh thyme, sauce on the side.