Stacy Gordon and Friends: June 17th, 2017
Below you'll find the six 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!
Codorniu "Anna" Cava (Catalonia, Spain)
Made from: Chardonnay, Macabeo and Xarello
This zingy, fresh sparkling white from Catalonia is amazingly light, foamy - full of citrus, apple, a light toast element and a crack of white pepper on the finish. The bracing acidity is key to making it a perfect wine for any food that is fresh and light too.
A great match for shellfish and seafood, tuna tartare or ceviche. Awesome with salty snacks, popcorn and potato chips. We partnered this with crusty bread and an avocado/crab meat spread.
Stefan Pratsch Grüner Veltliner (Niederösterreich, Austria)
Made from: Grüner Veltliner
A tart and crisp white from eastern Austria, this grape is considered the "National grape." It tastes of Granny Smith apple, Asian pear, minerals and has a slightly floral nose. It is high in acidity and bone-dry.
Pairs excellently with creamy/fatty dishes, from German Schnitzel and pork to pasta Alfredo. We paired ours with lemon-cream gnocchi
Lemon Cream Gnocchi
- 1 package gnocchi
- half a lemon
- Package cubed Pancetta
- half red onion, chopped
- 1 cup white wine
- Salt & Pepper
- Locatelli cheese, grated
- 1/2 cup Heavy whipping cream or half-and-half
In a small pan, add 2 Tbsp bacon fat or cooking oil and brown the pancetta until crispy. Drain on a paper towel. Set aside.
Using the same pan and some reserved fat from the pancetta, sautee the onion. When the onion becomes transparent, add the wine and simmer until the alcohol has boiled off.
Boil water, cook the gnocchi and drain. Immediately rinse and coat with olive oil to prevent clumping.
Coat the gnocchi with the lemon juice, add the cream, and strain the onions out before adding. Add in the pancetta, add the cheese, salt and pepper to taste. Toss.
MiMi en Provence Rosé wine
Made from: Grenache, Cinsault, Syrah
This wine is a fresh, delicate and elegant rosé with ruby red grapefruit, strawberries and oranges on the palate. It's fresh, mouth-watering and acidic and tastes like sunshine in a glass.
Rose wine is a perfect match for appetizers, especially Mediterranean fare. Anything from Hummus and veggies to cured meats and light cheeses.
One of my favorite pairings for rose is a simple dish of roasted beets, with goat cheese and toasted walnuts.
We partnered this wine up with an easy-to-make watermelon and arugula salad. I kick the recipe up a notch by dressing it in rosé wine or red wine vinegar and adding toasted nuts.
Schnaitmann Lemberger (Germany)
Made from: Lemberger
This red wine from Germany is full-bodied, and has flavors of plums, orange zest and christmas cake spices. It's a medium-body wine and needs food to tame it down.
Lemberger pairs well with red meats, sausages, roasts and spicy stews. It would be great with a bowl of beef chili or pizza.
Try this roasted potato, sausage and arugula dish from Food and Wine.
Red wine and chili pairing.
Collesole Montefalco (Central Italy)
Made from: Sagrantino
Sagrantino is a lesser-known red grape that is theorized to be brought to this region (Umbria) of Italy by St. Francis of Assisi himself.
The wine has flavors of cherries, blackberries and a slight woody note from 12 months in French oak barrels.
Veggies, especially Truffles are a specialty of this region and it stands to reason that Sagrantino pairs well with almost any veggie or truffle dish. Grill up your veggies for an added depth of character.
One of my favorite red wine pairing dishes is called "Sweets and Beets,' and here's how you make it:
- 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.
Made from: Touriga Nacional
A huge, inky and oaky red wine with notes of plum and mocha. Blackberry and vanilla abound.
A wine this big can compete with grilled red meats, steak, hamburgers, lamb and mint jelly.
We tasted the wine with 50/50 pork and beef meatballs, filled with gorgonzola cheese, topped with smoked sea salt and mint.
Take a pound of ground pork, a pound of ground beef, combine with an egg, breadcrumbs and salt/pepper.
Either fold into, or put hunks of blue cheese in the center of, the meatballs.
Roll 2" meatballs and place on a cookie tray. Roast at 350° for 20 minutes. Check the inside of one to make sure it's cooked thoroughly.
Top with smoked sea salt and a sprig of mint.