The sun is shining (hopefully!) and friends are gathering. So, what wine to select? Consider the context. Taste is dependent on the surroundings, mood and food on the plate.
I like to think about the wine on my table or at an event as another invited guest. A party is more pleasant when all the people gathering have some sort of rapport and coalesce with harmony. So, what might some convivial company look like?
Hot sun + low alcohol wine = joy. Why? Because then the wine becomes a refreshing beverage rather than a sleep inducing, hang-over inviting cocktail.
Summer fruits and cured meats + a trocken Riesling will highlight the floral musky qualities of the fruit and bring out the savory flavors of the meats.
Meat and seafood paella + an unoaked Tempranillo or Monastrell (for reds) or a Viura or unoaked Chardonnay (if you prefer whites) to complement the sweetness of rice and the salty richness of the meat and fish.
Watermelon, feta and mint salad + a dry rose or aromatic, dry white like Muscatel would be excellent to bring out the sweet savor of the salad!
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June Recipe and Wine Pairing: Fig & Arugula Salad with Pistachio Pesto; paired with Holloran Dry Riesling, Willamette Valley, Oregon 2011
Salad Ingredients:
2 big handfuls of arugula
8-10 figs, sliced into halves or quarters
½ avocado, cubed
1 ball of Burrata or Mozzarella, torn
a few splashes of balsamic (reduce in a saucepan to thicken)
drizzle of olive oil
sea salt & freshly ground pepper
Pistachio Pesto: (this makes extra):
⅓ cup toasted pistachios (reserve a few to top the salad)
1 big handful of basil leaves
juice of ½ a small lemon
sea salt & freshly ground pepper
¼ – ⅓ cup olive oil
Make pesto by pulsing the toasted pistachios in a food processor. Then add basil, lemon, salt & pepper. Pulse again, then add the olive oil and pulse. Taste and adjust salt content.
Arrange the arugula, sliced figs, avocado, and cheese on a plate. Drizzle with olive oil and balsamic. Sprinkle with salt and pepper.
Dollop pesto and gently toss. Crush extra pistachios and sprinkle them on top.
Salad recipe from: loveandlemons.com