Perfect Pairings: The Weekend Wrap Up

Finishing up our fourth and final (at least for this series) chapter of a week long extravaganza of Perfect Pairings~ I invite you to buckle up and take this fabulous weekend journey of all things food and wine with my very good friend, Nick, as he recaps a perfect weekend spent dining, pairing and partaking in all things wine.  Nick, a fabulous foodie with the utmost desire to learn as much as he can about the wild world of food and drink, has a terrific way of making you feel like you were right there with him enjoying his experiences.  Nick and his recent bride, Ms. Katie, have again not only become an unbelievable support team for Amusée in the Twin Cities, but dear close friends.  Enjoy this, as he shares his Perfect Pairings story with us!

Reflecting on a weekend of Perfect Pairings
My wife and I always enjoy our meals more when thought is put into properly pairing a beverage with them. There are plenty of times where we get away with just drinking what we like alongside our meals, but not always. For example, I love Surly Furious, but it’s just not so bueno next to a sourdough BLT. A bottle of Malbec (which would play beautifully with the bacon) or a crisp Riesling or pumpkin ale would work much better.
Friday evening our pairings were picked for us when we attended Desperately Seeking Chardonnay at Cooks of Crocus Hill. We don’t drink a lot of Chardonnay and did a little homework the previous weekend by tasting an Arroyo Seco Chardonnay from J. Lohr. This, in contrast to the over-oaked buttery style that has been so popular in the US in recent years, was bright, lively, and a palate-pleasing expression of fruit. Notes of almost-ripe bananas and a slight creaminess left me wanting to pair this wine to a Belgian waffle with sliced bananas and whipped cream at my next brunch outing!
Back to class, my personal favorite pairing came at dessert. Chef Mike Shannon rolled out a coconut bread pudding, next to which Leslee poured a 2002 Brut from Huia Vineyards in the Marlborough region of New Zealand. The yeastiness from this sparkling beauty worked perfectly with the bread component of the dish, and it boasted a little toastiness that complimented the coconut. It was marvelous. The Huia, however, is expensive and difficult to find. Substitute a Blanc de Blancs from Schramsberg, as several attendees immediately suggested, and enjoy! Who doesn’t love bubbles with dessert anyway?
Saturday was Double Date Night at Seven Steakhouse in downtown Minneapolis. For the second time in a month I brought with us a 2006 Pedestal from Long Shadows Wineries. This is a marvelous Merlot from the Columbia Valley in Washington, and a solid alternative to the stereotypical pairing of Napa Valley Cabernet Sauvignon to steak. Its full body and tannins stand up to the meat, and a little spice compliments the salt and pepper seasoning of the twelve ounce medium-rare fillet. Where this pairing really shines for me though is with the texture. It’s difficult to describe, but it’s just so smooth, and it works so nicely with the reddest parts of the steak.
My wife made barbecue pork baby-back ribs for dinner on Sunday. These were in the Crock Pot all day long, which gave me plenty of time to think about a wine pairing. I ultimately chose a 2007 Petite Sirah from Chappellet Winery. This isn’t the first time I’ve paired this varietal from Chappellet to barbecue ribs, and it will most certainly not be the last. The pork gave the tannins on this wine something to cling to, and the wine really brought out the ginger notes of the sauce. It was a beautiful pairing, the perfect way to end a weekend that was truly a culinary delight and a great reminder to us how much better our food (and our beverages) can be when paired perfectly.

Thanks again to Nick for sharing his weekend adventures and thanks to all who partook in our Perfect Pairings Wine Series!