A Rose Avenue Guide to Wine Pairing

A

ANTIPASTO:

What goes best with cured meats, olives, peppers, eggplant, soft cheeses, and artichokes? Besides the obvious Pinot Grigio, try to mix it up a bit with reds and whites. For a red, we ladies like to drink a northern Italian Barbera. Great with food in general, a Barbera refreshes the mouth and stimulates the appetite. And more food means more wine, so stock up!

AVOCADO TOAST:

Bring on the Sauvignon Blanc. We like to imbibe in the samplings from New Zealand, in particular the tart, crisp Greywacke Wild Sauvignon from Marlborough, New Zealand. First, we love saying the word “greywacke” and the more wine we drink the more we say it. And second for its smooth texture and long, citrus finish.

 

B

BACON-WRAPPED DATES:

These little sweet-and-salty pork fatty treasures actually originated in Spain, so it makes sense to drink a bottle or three from the same region. We’ve been known to make fast work of Garnacha reds. Check your local Trader Joe’s for Garnachas from Calatayud, Spain. And if you’re feeling frisky you might also pair these dates with a dry champagne.

BARBECUE SHRIMP:

We’re going Riesling here, and not the sweet stuff. We prefer something like a Kendall-Jackson Vintner’s Reserve Riesling from Monterey, California. The peach and orange notes give it a yummy finish.

 

C

CRAB CAKES:

Pinot Blanc is Peggy’s go-to wine with this delectable crustacean. She’s been known to uncork some bottles of California’s Arroyo Grande Valley Tantra for just such an occasion.

 

D

DIM SUM:

This salty array of bodacious bites needs a fruity wine to balance it out. We’re partial to a Don Miguel Gascón Malbec from Argentina. Try sum!

DUCK CONFIT ENCHILADAS:

An Oregon Pinot Noir will do the trick. Cooper Mountain Vineyards has a nice Willamette Valley selection. The refreshing tartness tastes of raspberry and cherry, a perfect combo with duck. Add mole sauce for the chocolate flavor and you’ve got all the food groups covered.

 

G

GUACAMOLE:

Don’t you go thumbing your nose at Rosés! If Margaritas are not close at hand Sofia by Francis Coppola is the perfect dry, fruity rosé to drink while you dip a chip.

 

H

HAM AND CHEESE CROQUETTES:

A French Loire Valley Vouvray is what’s needed here. It takes a boisterous taste to stand up to the perfect marriage of salt and fat.

 

L

LAMB CHOPS:

Since arguably the best lamb chops come from Australia it stands to reason that they’ve got a wine that will make them proud. We’ve enjoyed the Aussie’s Caravan Petite Sirah.

LOBSTER ROLLS:

Mix claws, knuckles, and tails with mayo and tarragon and serve on a buttered, grilled bun and even battery acid couldn’t ruin the experience. But might we suggest an Austrian Grüner Veltliner instead? Perhaps a Gobelsburger?

 

M

MEATBALLS:

Of course the wine pairing all depends on your balls! What? If they are Swedish, then Sally always insists on a silky Pinot Noir like California’s Central Coast Hess Select. If your balls are done Italian style, then you’ll need to go to a wine that is made to complement tomato sauce. Look to Tuscany and a smooth and tart Luiano Chianti Classico. Any other kinds of balls, you’re on your own.

MIDDLE EASTERN APPS:

If your platter is brimming with hummus, tabouli, baba ghanoush, feta cheese, and stuffed grape leaves then you’ll need to think pink. With spice you most importantly want something refreshing. Time to call in the Cava; we love the fresh exuberance of the Juve Y Camps Pinot Noir Brut Rosé.

 

N

NUTS:

Peggy’s favorite. No Wine Club is complete without a bowl of mixed legumes (peanuts), nuts (hazelnuts, chestnuts), and drupes (almond, walnuts). She’s fond of the Ghost Pines Cabernet Sauvignon and I love the rich fruit flavor and touch of smoke.

 

O

OYSTERS:

These briny bi-valve beauties make rare appearances at Wine Club but when the season and price is right, we’ve been known to aggressively consume them. Fists have never flown but hair pulling may have occurred. We’re also known to drain every drop of Burgundy Chablis. Our favorite is the Domaine Laroche Saint Martin made from 100 percent Chardonnay grapes.

 

P

POT STICKERS:

If you’re not into Sake, then for heaven’s sake, open a few bottles of Pierre Sparr Gewurztraminer from Alsace, France. It is bold, fruity, and full bodied, just like Bardot.

PROFITEROLES:

If the occasion calls for these fudge-drizzled puffs of cream, or if it’s Tuesday, for example, lean to the Port side with something like a Terra d’Or Zinfandel Port. The lush, grapey flavors will make even the laziest chocolate stand up and do the Can-Can.

 

S

SMOKED SALMON:

Whether served on pumpernickel squares with chopped onion and crème fraîche or wrapped around asparagus, Sally insists that the green, citrus notes of a Sancerre such as Domaine Daulny will do the trick.

STILTON CHEESE AND WALNUT CRACKERS:

We’re looking for deep flavor here to stand up to the cheese. Or the cheese stands alone! We like to splurge on Vintage Port but we try to keep it down to a couple of bottles. This aged nectar can get pricey. We’ve found that Portuguese wines like a Porto Cruz Vintage Port is delicious and will still keep us in shoes and socks.

STRAWBERRY SHORTCAKE:

If you don’t already, then you’re going to think that we’ve gone over the bend with this selection. We like to enjoy this spring delectable dessert with Red Wine, specifically a Beaujolais. Served chilled!

 

T

TAPENADE:

Transport yourself to the south of France with this tasty spread of olives, garlic, capers, lemon juice, olive oil, and, don’t tell anyone, a couple of those little fishies we call anchovies. For salty food like this you want a wine that has high acidity for balance. We like the Clos Alivu Patrimonio Rosé from Corsica.

TRUFFLE FRIES:

If we’re having fries we’re putting on a dress and we’re drinking champagne! And don’t get us started on the truffle oil. For a light-to-medium body and very aromatic flavors, you can’t miss with a NV Moissenet-Bonnard Cremant de Bourgone. Tough to put down.

TUNA TARTARE:

We’re going back to Australia for this pairing pick. Aimee is a big fan of Fowles Wine Farm to Table Pinot Noir from Victoria. Unfortunately she is not a big fan of tuna tartare so she mostly drinks.

 

V

VEGGIE PLATTER:

If you’ve invited a warren of bunnies over for a light snack and a refreshing chaser, you can’t go wrong with a Chenin Blanc, Sally advises. She likes the California Dry Creek Vineyard Dry Chenin Blanc. “But throw some bacon on that platter,” Sally likes to add.

 

W

WATERMELON AND ARUGULA SALAD:

Whether you add goat cheese or feta to this mixture, you’ll want something with a smooth balance of fruity acids to accompany it. Since we didn’t pay a lot for the food, we like to splurge on the Blackbird Vineyards Arriviste Rosé. Peggy calls it “summer in a bottle.”