Inspired Recipes: A Trio of Wine Pairings
In honor of Drops of God, I decided to start my foodie post off this week with a list of wines you’ll find me drinking this summer. And naturally, because I believe in mariage, I’ve paired each wine with a dish. So, without further ado, let’s talk wine.
(Click photos to enlarge.)
This white wine is crisp and to the point, with a silky finish. Since it is steel-aged it lacks the prominent oakiness that is characteristic of Chardonnays, but for me that it a definite bonus. Also, avoiding the need for pricy oak barrels contributes to its affordable price of $11.99.
For you wine buffs, the 2010 received 90 Points from Robert Parker’s Wine Advocate. According to Parker, this affordable Californian gem “possesses tons of ripe, varietal fruit in a style that is quite rich but not heavy. Clean citrus and floral notes add freshness on the long finish.” Not bad for a $12 buy.
Pair it: Herbed Goat Cheese adapted from America’s Test Kitchen
Herbed goat cheese photo via Patent and the Pantry.
Adelsheim Rosé (from Pinot Noir)
It’s summer, so how could I leave out rosé? This one is smooth, bright, and dry, utilizing only subtle fruit flavors that highlight summer without making you feel as if you’ve tumbled into a vat of Boone’s Farm Strawberry. Relish the aromas of “fresh strawberries, raspberries, peach, watermelon and a touch of baking spices” for $19.00.
Pair it: Herbed Tossed Pasta
Adelsheim Rosé photo via Wine Searcher.
Layer Cake Primitivo (aka Zinfandel)
Tell that mini-keg of Heineken to step aside, because Primitivo should be your libation of choice for barbeques. Get it for $12.99.
Pair it: Good, old fashioned, dry rubbed BBQ
Here is a picture of a delicious rib recipe I am dying to try. Unfortunately, I couldn’t squeeze in (read: afford—remember how I just bought all this wine??) a rack of ribs, but when my grocery budget allows, this recipe is next on my list.
Now that you’re good and thirsty, read our recommendation of the book that inspired this recipe: The Drops of God.