As promised here are three more wine pairings with my recipes. I feel like it’s the weekend and I feel opposed to writing today. So this is your introduction and you best be happy with it.
There is a long standing belief that fish and red wine do not mix. This could not be further from the truth when it comes to oily fish and smoked fish. Think of this as the Captain Kirk kissing Nyota Uhura, moment in your culinary life.* I would suggest 2010 Argyle Pinot Noir from the Willamette Valley in Oregon. It’s a light bodied new world style take on pinot noir. Lots of strawberry and wild mushroom notes, with a nice acid balance. The flavours do well into interplay with the oily smokey fish and the tart salad.
This is an easy one. I would go with, M. Chapoutier La Ciboiseis a Cotes Du Rhone blend from Luberon. This blend of Grenache Blanc, Vermentino, Ugni Blanc, and Roussanne, which gives you a great soft white with stone fruit notes, citrus and minerality. It works really nicely with the clams and the broth. I would recommend not chilling this wine down too much. Refrigerate remove from fridge, and before serving wait about 15 minutes.
Pork just screams for an intense wine. A California Zinfandel is a great pairing to match up with the saltiness of pork and the big flavours of this recipe. Ravenswood 2008 Old Hill Zinfandel is a great wine on it’s own but with this recipe it really explodes with flavour. California Zin can be very high alcohol and the Old Hill comes in at 15% but the alcohol doesn’t over power the rest of the components of the wine. It’s nicely balanced and will be a crowd pleaser at your barbecue.
*If you didn’t get this reference I don’t blame you because it is a Star Trek reference and I even think it was poorly advised. But here it goes, the first interracial kiss on television was between William Shatner and Nichelle Nichols on Star Trek. I still feel dirty, but my white guilt is lifting away.