Table and Vines

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.

There are lots of wines to pair with pizza, largely depending on the toppings, so go with what you like. Our featured wines this week are great selections.

Santa Francesca Pinot Grigio: Light body with notes of apple and pear.
Vegas Altas Tempranillo: Fresh, unoaked with notes of cherry and strawberry.

A lovely white wine from the same regions would be perfect. This week we are tasting the Famille Perrin Cotes du Rhone Blanc Reserve. A blend of grapes including Grenache Blanc and Viognier, the wine shows fresh notes of citrus, peach and flowers and has a mineral, savory palate. A perfect compliment to this dish!

Going with the theme, Pinot Noir is the perfect fall wine. It provides a berry-cherry fruitiness with subtle oak influence and a medium body/tannin finish. It’s like putting on a flannel in the evening just to take the chill off.

We are featuring a great Pinot from the Alsace region of France, known for its high elevation vineyards, cool growing conditions and complex characteristics. The Sophie Schaal Pinot is a show of black fruits, cherries and the vanilla toast of French oak barrels. The well-balanced wine combines a sturdy acidic structure with smooth tannins and a long warming spice finish.