CULINARY
Wine & Food: Uncorked Deborah Damery Lazear, CSW
(Note: this article was first published in 2018) Many Corte Bella wine lovers travel to places famous for their wines, and they bring some home. Much of this wine is not readily available in our local stores, so it is a real treat when a friend shares a special bottle. The food should showcase the wine, and a bridge between the two are just the trick. Here are a few tips to make this happen. If the wine is spicy, such as Zinfandel, Shiraz, or Gewürztraminer, the food will benefit from some finishing sea salt dusted on just before serving. Alternatively, add a bridging spice such as cinnamon, cayenne, or cumin to the dish. If the wine is tannic, (e.g. Cabernet Sauvignon) add crème frâiche, butter, or olive oil to the finished sauce. I have fun with truffle oil.
If the wine is acidic (Pinot Grigio, Barolo), substitute feta for Parmesan. An aged balsamic vinegar (18 years old) drizzled over the dish will also calm the acid. If the wine is herbaceous (Sauvignon Blanc), add parsley or basil with a little butter to finish.
First, identify if the wine has been aged in oak or aged in stainless steel (unoaked.) Some Chardonnay will have a little of both! Unoaked Chardonnay, such as Chablis and Burgundy, pair beautifully with oysters in the half shell, Humboldt Fog or Cheddar cheese, and Brussels sprouts. Oaked Chardonnay prefers sheep’s milk cheeses, coconut sauces and banana bread!
If the wine is high in alcohol (16-17%), roast some onions and puree them to make a sauce.
Frequently Asked Questions
If the wine is fruit-forward (aka sweet), like (Riesling Spätlese), add some chili to the dish. Replace broccoli or asparagus with spinach.
Q. Why do you match the wine to the most prominent element in the dish, not the category such as chicken, beef, etc.?
If the wine is oaky (Chardonnay, aged in oak), blend in a few vanilla beans into the sauce.
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Wine of the Month: Chardonnay
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16 | CB Times | The Official Community Magazine of Corte Bella
A. Consider the seasoning, cooking method, or sauce. Those may be the more pronounced flavors, not the chicken or fish underneath it. Veal cutlets simply cooked in a sauté pan with a squeeze of lemon would welcome a white wine with a little acidity such as Pinot Grigio. But turn that veal into Veal Marsala with mushrooms, and the rich Marsala wine in the sauce cries out for a soft, supple red like Barbara or Merlot.
