Primo Pairings!

   
  
    
  
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    For cheese pairings right through dessert…this week it’s all about the reds…red wines that is. As the weather becomes cooler and evening begins earlier, cozy gatherings to celebrate family and friends are a great opportunity to explore flavors and pairings with your favorite wines. I lean toward red wines this time of year for their warmth and depth. 

For cheese pairings right through dessert…this week it’s all about the reds…red wines that is. As the weather becomes cooler and evening begins earlier, cozy gatherings to celebrate family and friends are a great opportunity to explore flavors and pairings with your favorite wines. I lean toward red wines this time of year for their warmth and depth. 

   
  
    
  
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    A Cabernet Sauvignon with less alcohol and light tannins is perfect for aged cheeses. Semi firm cows milks cheeses such as aged Cheddar and Goudas pair exceptionally well with Cabernet, as do aged sheep and goat milk cheeses like Pecorino (sheep’s milk) and Sartori (goat’s milk). Rich, bold Cabernet pairs well with sharp cheddars and Gruyere. For creamy soft ripened cheeses like Brie, a lighter red variety, Pinot Noir or a light Merlot, would compliment the creamy, buttery flavor of the cheese. These light varieties also tend to compliment my favorite, Parmigiano-Reggiano, with its salty bite, which exaggerates the tannins in a heavier more tannic wine.

A Cabernet Sauvignon with less alcohol and light tannins is perfect for aged cheeses. Semi firm cows milks cheeses such as aged Cheddar and Goudas pair exceptionally well with Cabernet, as do aged sheep and goat milk cheeses like Pecorino (sheep’s milk) and Sartori (goat’s milk). Rich, bold Cabernet pairs well with sharp cheddars and Gruyere. For creamy soft ripened cheeses like Brie, a lighter red variety, Pinot Noir or a light Merlot, would compliment the creamy, buttery flavor of the cheese. These light varieties also tend to compliment my favorite, Parmigiano-Reggiano, with its salty bite, which exaggerates the tannins in a heavier more tannic wine.

   
  
    
  
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    When it comes to pasta, there are a multitude of choices, but one rule of thumb, is to pair based on the sauce. Tomato based sauces are very acidic, and therefore pair well with medium weight red wines such as a Chianti or Merlot. As you add more richness or protein, such as meat (i.e. Bolognese), a bolder red pairs beautifully, Barolo, Cabernet Sauvignon or Zinfandel. I like a nice Merlot with this spicy tomato based   Spaghetti Calamari .

When it comes to pasta, there are a multitude of choices, but one rule of thumb, is to pair based on the sauce. Tomato based sauces are very acidic, and therefore pair well with medium weight red wines such as a Chianti or Merlot. As you add more richness or protein, such as meat (i.e. Bolognese), a bolder red pairs beautifully, Barolo, Cabernet Sauvignon or Zinfandel. I like a nice Merlot with this spicy tomato based Spaghetti Calamari.

   
  
    
  
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    There isn’t a more popular pairing for red wine than steak, especially a nice bold and balanced Cabernet.  Tannins bind with proteins and fats, which steak has plenty of! I could do an entire blog on pairing different types of steak with red wine, but for today, I’m thinking about my   Chateaubriand  , the center cut of a tenderloin, lean, rich, yet subtle in flavor and melt in your mouth texture. With an earthy mushroom and herb sauce, a nice young, lower alcohol content Cabernet Sauvignon is the perfect choice to bring out the flavors of both the steak and the wine.

There isn’t a more popular pairing for red wine than steak, especially a nice bold and balanced Cabernet.  Tannins bind with proteins and fats, which steak has plenty of! I could do an entire blog on pairing different types of steak with red wine, but for today, I’m thinking about my Chateaubriand, the center cut of a tenderloin, lean, rich, yet subtle in flavor and melt in your mouth texture. With an earthy mushroom and herb sauce, a nice young, lower alcohol content Cabernet Sauvignon is the perfect choice to bring out the flavors of both the steak and the wine.

   
  
    
  
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    My favorite red wine pairing…chocolate, of course! These rich and delicious   Chocolate Cupcakes   are just screaming for a nice glass of Merlot to compliment their deep chocolate flavor and decadence!  

My favorite red wine pairing…chocolate, of course! These rich and delicious Chocolate Cupcakes are just screaming for a nice glass of Merlot to compliment their deep chocolate flavor and decadence!  

I hope you try one of my pairings with your favorite glass!  Let me know how it goes and which wines you selected with each dish, I would love to hear from you!

In the meantime...

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Wine Wednesday ~ Perfect Pairings!

One of My Favorite Pairings ~ Cabernet Sauvignon and Morbier Cheese

One of My Favorite Pairings ~ Cabernet Sauvignon and Morbier Cheese

It's Wine Wednesday and it is no secret to those who know me that I love a good California Cab.  The Cabernet Sauvignon grape was an accidental breeding in the 17th century between a red Cabernet Franc grape plant and a white Sauvignon Blanc grape plant, a beautiful and divine intervention!  Cabs are full bodied, dry (not sweet) and meant to be enjoyed and paired with food.  Aged in oak barrels, this amazing wine mellows with age and exudes wonderful flavors of blackberries, cherries and a hint of vanilla from the oak.  I prefer a smooth Cab that is lower in tannins and alcohol content.  When it comes to pairing with cheeses, I recommend a semi hard aged cows milk cheese such as an aged Vermont Cheddar or this beautiful French Morbier (pictured above) or a semi hard sheep's milk cheese such as Pecorino or Manchego, another favorite!  And, of course, who doesn't love a soft ripened French Brie which softens tannins and enhances the fruit flavors of the wine.

For meal pairings, Cabs pair very well with fatty red meats such as beef and lamb, or fatty red fish like salmon or ahi tuna due to the ability of proteins and fats to negate some of the tannins in the wine.  And of course, there is no better pairing than red wine and chocolate!  Serve my beautiful Chocolate Souffle' for dessert with one more glass of bold Cabernet!