Charlottesville Welcome Book Spring Summer 2020 VIRTUAL EDITION

Page 39

Seasonal Pairings We contacted Barboursville Vineyards’ Sommelier Professionista, Alessandro Medici, to see what he thought. The vineyard’s Italian owners, Gianni and Silvana Zonin, invited Medici, an Italian native, to serve as the Sommelier at the vineyard’s fine-dining restaurant, Palladio. Twenty years later, he still helps uphold the restaurant’s impeccable style and taste. Of the 2014 Pinot Grigio, Alessandro responds, “It has delicate citrus and floral notes with balanced acidity and a refreshing finish. It pairs well with all Italian appetizers, from salty Prosciutto to fresh Caprese Salad. When we have Tomato and Burrata Salad on the menu at Palladio, I like to serve it with either our Vintage Rose, Pinot Grigio or Sauvignon Blanc.”

The simple blending of fresh Mascarpone, whipped and plated with ripe local peaches, becomes a lovely dessert for those warm summer nights when fussy cooking isn’t appealing. For the pairing, Walters recommends the digestif, War & Rust Quinquina, a side project of local winemaker Ben Jordan of Early Mountain Vineyards. This special blend is created using different combinations of Cabernet Franc, Petit Manseng, Tannat and Petit Verdot from year to year. Known as a solera wine, War & Rust is an ongoing project, where each year’s vintage is made incorporating some of the previous year’s vintage. We spoke to Jordan to see what he would pair with this dessert. He cited Early Mountain Vineyards’ cellar series, particularly the sweet Petit Manseng, explaining it has “both residual sugar and lots of acid. In general, it’s nice when pairing with desserts if the wine is sweeter than the dessert, so that the fruit character of the wine can still be expressed by some sweetness. The acidity of the wine would also serve to cut through the creaminess of the Mascarpone. If the dish is not very sweet, with no added sugar, then the Five Forks white blend might work.” For an added flare to your dessert-pairing, try soaking a slice of pound cake in War & Rust, and top with the whipped Mascarpone and fresh peaches.


T ours & T astings G uide

Whether you go with a more balanced Pinot Grigio or a beautiful summer Rose, you can find just the right pairing for those gorgeous and flavorful tomatoes. We also asked Walters what he would choose to pair with the summer peaches we picked fresh from Chiles Peach Orchard, and he again returned to another Italian classic: Mascarpone cheese.