Table and Vines

Steak and….Cabernet Sauvignon! A classic pairing that never disappoints. Merlot and Malbec are also familiar choices and can’t be beat.

For something different, try an Aglianico from the Campagnia region of Italy. This wine is one of the best red grapes of Italy and provides full body, dark fruit notes and chewy tannins. If you like Cabernet, this is a wine for you!

This recipe works with a number of wines, particularly ones with higher acidity and a citrusy profile. Pinot grigio, Albariño and Falanghina all come to mind as great choices.

Come by and try our featured Wine Club wine this week, a Giacomo Fenocchio Roero Arneis to enjoy with this recipe. This full-bodied Arneis has notes of tropical fruits and has a spicy, mineral finish.

This week we are featuring a Pinot Grigio from Santome that is a perfect pairing with this dish. High in acid with notes of exotic fruits, the wine will balance the flavors and heat of the recipe.

This is a simple dish with simple flavors that will complement both red and white wine. Choose a white wine like Trebbiano. This grape has many different personalities but the most typical are light-bodied with notes of lemon and apple.

If you’re looking for a red, Sicily offers Etna Rosso. This wine, typically made from 100% Nerello Mascalese is a bright berry and spice wine that stands in for dishes you would typically pair with Pinot Noir.

Enjoy a hearty red wine with this recipe! A Chianti would be a perfect choice!!

We are featuring two red wines this week that will appeal to both the delicate and bold palate.
Anne Amie Vineyards from Willamette Valley, Oregon has produced a Burgundian blend of Pinot Noir and Gamay that is delicate cherry fruit with a mineral finish and a pleasant spice.

La Storia Zinfandel from Trentadue Winery in Sonoma County shows up with powerful dark fruits of blackberry and plum with smokey, vanilla and toasty notes from 20 months aging in American and European oak.

Seeing as this is an Italian dish, we will choose the wine accordingly. Try an Arneis from the Piedmont region. Floral with notes of stone fruit, this medium body wine touched with minerality will complement the light yet hearty style of this recipe.

I think something French would go perfectly with this, specifically from Burgundy. Chablis (100% Chardonnay) has the body and weight to stand up to the creaminess of the dish, as well as the chalky minerality that provides a welcoming clean finish.

Alternatively, another wine from Burgundy is Aligote. This grape, often referred to as the ‘other white grape’ of Burgundy is grown in much smaller production but offers a lovely experience for the wine lover. A mix of apple and lemon notes, it hits the palate with brightness and a pleasantly dry finish.

Roast chicken is one of those meals that allows for versatile wine selections. In the summer, I might choose a chilled rosé while in the winter, a Chanti. Chardonnay or Chablis is always a great selection as well. I would say to either pick a familiar favorite or try something completely new!

This week we are featuring a garnacha from Bernabeleva Camino de Navaherreros. A slightly lighter style than typical garnacha with notes of spice, herbs and lovely red fruits. This medium-bodied wine is complex and with a balanced minerality and refined tannins.