Kelly C. and Family: November 25, 2017
Below you'll find the four 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!
Domaine d'Orfeuilles Vouvray Silex 2015
Made from: Chenin blanc
This white wine comes from the central part of France, just south of Paris. It's made from a lesser-known grape called Chenin blanc. It is floral, juicy and full-bodied. It tastes of ginger, green apples, white peaches, and has a faint, lily-like aroma.
Very highly compatible with delicate, subtle foods, especially apps and starters. A great match for fish and oysters, mussels in white sauce, and especially, raw sashimi and sushi. Pairs well with spicy Asian dishes that use ginger, and peanut sauces.
We partnered this wine up with a plate of crusty bread, fresh goat cheese, rosemary, honey, ginger and toasted almonds.
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.
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.
Yves Cheron Cotes du Rhone Les Dentelles 2015
Made from: Grenache & Syrah
Rated 92 points, Wine Advocate
This rustic red comes from the southeast part of France, near the Mediterranean Sea, and is hearty, savory and full of dried herb qualities. It tastes of blackberry, spice and pepper, with a long-lasting finish.
A great match for dishes with herbs, roasted poultry and pork. Tomato-based soups, stews and dishes with oregano, thyme, and sage. Perfect for the holiday table.
We paired it with "Sweets and Beets:"
- 3 sweet potatoes
- 3 beets
- 1 onion
- 1 garlic bulb
- tsp. cumin
- Tbsp. coriander
- 2 Tbsp. fennel seed
- salt and pepper
Peel and cut sweet potatoes and beets into 1-inch cubes. In a bowl, coat with olive oil and add the spices. Cut up the onion and peel the garlic into individual cloves. Spread everything out on a cooking sheet and roast in the oven at 400° until soft enough to pierce with a fork.