Wine Pairing - Savoury Spring Wines

from A Taste of the Kawarthas April 2019

by A Taste of the Kawarthas ATOTK

Slither Speaks - with Michael Bell

wine pairing:

Savoury spring wines

by Shari Darling

Journalist, ‘The Sophisticated Wino’ CEO , FRESH DOH

ENHANCING YOUR MEAL

There are lots of lovely wines to sip this spring with a wide variety of dishes.

For example, Anselmi 2017 San Vincenzo, (CSPC 948158), $17.95, is a crisp, dry white from Veneto, Italy. Vinified from a Garganega blend, this white shows big aromas of peach and pineapple with some herbaceous notes. The palate is full bodied with crisp acidity, ripe pear and herbaceous notes here too, with pleasant bitterness on the back palate. Anselmi San Vincenzo is a nice alternative to Sauvignon Blanc.

My girlfriend, Cathy, prepared a Chevre-based dip, which we enjoyed with crackers and a glass of this crisp white. A stunning pairing, indeed! To the cheese she added diced Kalamata olives, diced sun dried tomatoes, fresh garlic, and fresh basil. Chevre has natural acidity that harmonzed extremely well with the wine’s crisp acidity. Kalamata olives are salt. This saltiness complemented the wine’s pleasant bitterness.

If it is too much work or too hot to barbecue, consider pairing this wine with take out pizza, highlighting Chevre. The tangy Chevre acts as a bridging ingredient, bringing the dish and wine into partnership. Some of its best matches

include chicken and artichoke pizza with Chevre and Parmigiano; arugula and Chevre pizza with Parmigiano; zucchini and Chevre and Parmigiano pizza; chicken, pesto, and Chevre pizza; and lastly prosciutto and Chevre pizza. I’ve included the Parmigiano in many of the pizza choices as it is salty. This saltiness actually softens the wine’s natural bitterness.

I served to my girlfriend, Teresa, a glass of 2013 La Pieve Barolo 2013, (CSPC 213132), $39.95. Boy, oh boy, was this an outstanding red! The nose brimmed with flavours of fresh raspberries, currants and earthiness, like wet soil. Wet soil in this context is a good thing! The palate had mid-weight with firm, but not over bearing tannins, dark berry fruit and a long finish. This wine is elegant and bold at the same time.

We enjoyed this wine with baked grain free gnudi tossed with fresh tomatoes, basil, Parmigiano, and smothered in mozzarella. This red has enough weight to stand up to ribs and grilled steak. Stay away from sweet sauces that will corrupt the wine’s lovely tannin. La Pieve Barolo works with any pizza highlighting pepperoni, bacon, chorizo, and Italian sausage.

NEW AT THE LCBO

ALL YOU NEED IS

The soul of the name SangIOVEse

Pronounced: i-yo-ve

Please drink responsibly

If you prefer to sip this wine while enjoying a plant based meal, there are lots of dishes to consider. Just because you are vegetarian doesn’t mean you have to give up red wine with dinner. Meat-free dishes can easily stand up to this mid weight Barolo or even a full bodied Cabernet Sauvignon. How about Ratatouille Tart highlighting eggplant, zucchini, red peppers and black olives? Eggplant and Porcini Meatballs with tomato sauce also complements this Barolo.