Recipe Redux is a feature where I go back into the vault of recipes and pair a great wine with them. Food and wine have a relationship that is more interconnected than most people realize. In this series I want to outline that relationship and give you some ideas on what to pair with what.
The Braised Blue Bolognese: The richness and heaviness of this classic comfort dish is really nicely balanced with an acidic wine that also has a some nice tannin structure. Gabbiano’s Chianti Classico Riserva is a well priced and perfectly suited wine for a bolognese sauce. The wine has notes of cherry and plum which fade into darker notes of rubber, truffles, anise, cedar, and tobacco. This wine is a stunner for it’s $30 price tag, and it pairs with some many other things. Chianti is known for it’s versatility with food but this particular Chianti is on a different level quality wise.
Roasted Bone Marrow & Spinach Salad: There is a lot of balance on this plate so there is the kind of wine pairing where I like to think outside of the box on. People when they think of bone marrow think about it’s velvety texture more than they think about it’s subtle flavour. So you really don’t want to serve a wine that is going to go overboard on blowing out your palate with sugar, tannin or acidity but you also want a good wine. Trying a Fume Blanc from California may be the ticket. There are those who would demand a champagne with this dish and that in understandable but the unobtrusive freshness of the Chateau St. Jean Fume Blanc from Sonoma County, California may just do the trick. This easy to drink and delightfully refreshing wine also has a lot going on flavour wise. From green tea notes to apple and fresh cut grass this wine is a great choice with bone marrow.
Smoked Salmon Latkes: This dish is very delicate but as I have in the past I am going to recommend a pinot noir to go with salmon. Cloudline Pinot Noir from the Willamette Valley in Oregon is a great match with this dish because it is a very delicate take on Pinot Noir. The subtle strawberry notes along with some honey sweetness, blackberry and slightly herbaceous notes. The nose is earthy and rustic but as a whole the wine is low acid for Pinot. This would normally be a problem but there is some nice tannin structure that allows the wine to stretch its legs a bit and works really nicely with the dish.