Some Interesting Wine and Food Pairings

 

From time to time, I've written about wine and food pairings in this blog. Here, I'm going to tell you about some interesting combinations that I've done lately.

 

Columbia River Salmon with 2008 Syncline Pinot Noir, Columbia Gorge (May Issue) - It's highly appropriate to pair Columbia River salmon with a Columbia Gorge Pinot. The sweet-dry fruits of the wine make it a perfect match with the richness of the salmon.

 

Porcini Mushroom Pasta with 2008 Rotie Cellars Southern Blend, Columbia Valley (March) - I bought some Papparadelle's Pasta and cooked it with a sauce of sauteed wild mushrooms (shitake, oyster, boletus). The earthy flavors of the wine combined beautifully with the pasta.

 

Pan Grilled Steaks with Sauce Marchand du Vin with 2007 DeLille Cellars D2 Red, Columbia Valley (January) - I grilled New York Strips in a saucepan, then made the sauce with red wine and the coagulated juices, thickened with a bit of beurre manie. The Bordeaux-style blend made an elegant match with the steaks.

 

Sautéed Chicken with 2007 Seven Hills Petit Verdot, Walla Walla Valley, McClellan Estate (April) - I sauteed a cut-up fryer with chopped shallots and thyme. The aromas of the chicken and the Petit Verdot (a variety noted for its aromatics) coordinated nicely.

 

Stir-fried Pork Tenderloin Medallions with 2007 Tertulia Cellars Carmenere, Horse Heaven Hills, Phinny Hill Vineyard (January) - I marinated the pork in soy sauce, coriander and ginger and stir-fried them with carrots, snap peas, red pepper and mushrooms. Carmenere, too, is a highly aromatic wine which goes well with stir-fry.

 

Grilled Ham and Cheese Sandwiches with 2008 Balboa Cat's Meow Red (May) - For lunch, I'll grill sandwiches of Black Forest Ham, Emmenthaler cheese and tomatoes. A good medium-bodied red blend such as the Cat's Meow (or Bergevin Lane Calico Red, or Sleight of Hand Spellbinder Red) goes nicely with this.