Wine Pairing with Chocolate
Wine and chocolate have a lot in common. The biggest commonality is that they are high in flavanols (antioxidants). Contrary to popular belief there are many options that pair well with chocolate. It all depends on the level of richness and type of the chocolate. White Chocolate is rich, buttery, creamy textured chocolate. Pair with a rich, sweet wines such as Sauternes, Tokaji (a sweet desert wine from Hungary that is incredible). Both the chocolate and the wines have a rich mouthfeel and high acid which is why they work so well together. Milk Chocolate has a milder flavor, sweet yet mellow. Pair with a Tawny Port (one of my favorites), a Rutherglen Muscat (from Australia) or a Cream Sherry. The balance is subtle, complex flavor with enough sweetness is an ideal pairing. Dark Chocolate is bitter with lower sweetness/sugar. It has an intense flavor. Best pairing are intense, sweet fortified wines such as Ruby or LBV Port, Banyuls or Recioto. The sweet wine balances the bitterness in the dark chocolate. These pairing suggestions will be a helpful guide when pairing wine with desserts as well. Just keep in mind – what is the dominant ingredient? Happy tasting!
Whole Wheat Sunflower Seed Bread
Sponge: 1 cup whole grain oats 2 1/2 tsp. instant yeast 2 tbsp. honey 1 cup buttermilk 1 1/4 cup warm water 1 cup whole wheat flour Combine all of the ingredients in a large bowl. Mix well and set aside for 1 hour to soften the oats and proof the yeast. Bread: 2 tbsp safflower or sunflower oil 2 1/2 tsp sea salt 1/4 cup sunflower seeds 2 cups all purpose flour 2 cups whole wheat flour Stir down the sponge and stir in the oil, sunflower seeds and salt. Begin beating in flour, 1/2 cup at a time, incorporating each portion before adding more. Continue adding till it’s too tough to stir, pour out onto the counter and continue to add in flour and mix with your hands. Knead in the rest of the flour until the dough is soft and supple yet a little tacky. It’ll take about 8 minutes of kneading total. Add the dough to a well greased bowl, cover with plastic wrap and set aside until doubled in size, about 1 1/2 hours. Remove the dough from the bowl and divide in half. Shape each piece into loaf a 9 inch tall by 6 inch wide rectangle. Roll up tightly and shape into a loaf. Place in sprayed or oiled 4 1/2 x 8 1/2 inch bread/loaf pans and let rise until doubled again, about 45 minutes. Preheat the oven to 375F. Bake the loaves until golden brown, about 40-45 minutes. Remove from oven, set aside on a cooling rack for 10 minutes and then remove from pans to allow to cool. Makes 2 loaves.
Meinklang Prosa 2019 Pét Nat
Why is there a cow on the label? The Weingut Meinklang practices biodynamic farming, organic winemaking and is a fully sustainable entity. It is located in Osterreich, in the wine region of Burgunland, Austria. The cows in the winery provide manure which is a natural fertilizer for the vineyard and farm. They grow heirloom crops and wild insect colonies. The farm has agriculture, livestock and wine which all work together as one. At the forefront of biodynamic winemaking, Werner and Angela Michlits are making headway and are a huge influence in the winemaking community. Meinklang means “Mein” is my in German and “Klang” is sound which defines their guiding principles – harmony with nature, i.e. let nature be heard and has a sound. Werner and Angela Michlit took over the family farm almost 30 years ago and 10 years later had fully converted the farm into an organic and biodynamic entity. Every family member contributes to this dynamic entity. Their winemaking philosophy is “less is more.” The winemakers allow the fruit to shine and show it’s true character. The wines ferment exclusive on native/wild yeasts with minimal intervention in handmade large concrete eggs which allows the right amount of microoxigenation. The mineral-rich and heat retaining volcanic soils are ideal for growing wines vines. The climate and hilly terrain are ideal for the traditional grape varietals that they grow. This wine, Prosa 2019, a Pétillant Naturel, is a blend of 80% Pinot Noir, 20% Blaufrankisch and Zweigelt. It is a lovely pink color. Aromas of strawberry, violet, rose, peach and cherry spring from the glass. The palate is off dry, a lively medium acidity and has flavors of cream, strawberry, violet, rose, grass, peach, yeast, minerals, cherry and earth. Link to my video review on Instagram: Meinklang Prosa 2019 Pair with a Thai curry, Moroccan spice chicken, grilled lamb kebabs or Cheddar cheese. It is refreshing on it’s own as it is low in alcohol, easy drinking and fruity. Perfect warm weather wine or to enjoy with friends.
Protein Packed Quinoa & Spicy Tofu Bowl with Ginger Tahini Vinaigrette
1 cup quinoa 2 cups water 1 block medium firm tofu, drained and patted dry, cut into 1 inch chunks 1 tsp toasted sesame oil 1/2 tsp. red chili flakes 1 tbsp soy sauce 1 bunch asparagus, cut into 1 inch pieces 1 14oz can sweet corn niblets Vinaigrette 1/4 cup tahini 1/2 cup boiling water 1 tsp sugar 1 tbsp soy sauce 1/2 lime, juiced 1 clove garlic 1 1/2 inch piece of ginger, peeled and finely grated Vinaigrette: Add all of the ingredients to a blender and process till smooth. Add more water if it’s too thick. Set aside Salad: Boil the water in a small saucepan. Add the quinoa, reduce to simmer, cover and cook till done about 18 minutes. Remove from heat, fluff with a fork and set aside. Meanwhile heat a nonstick skillet to medium-high heat, add the sesame oil and tofu, Stir fry till golden, about 5-7 minutes. Season with the chili flakes and soy sauce, continue to cook for another 3 minutes. Remove from heat and put in a bowl, set aside. Return the skillet to the heat, add the asparagus and cook till charred, about 8 minutes. Time to assemble the salad – first pile a heap of quinoa in the bowl, run the tofu down the middle, pile the corn and asparagus on either side of the tofu and drizzle with vinaigrette. Serves 3
Whole Wheat Chocolate Chip Muffins
1 1/2 cups whole wheat flour 1 cup all purpose flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. sea salt 1/2 tsp. cinnamon 1/3 cup brown sugar 1 pear, peeled and grated 2 eggs, lightly beaten 1 cup buttermilk 1/3 cup safflower oil 1 tsp. pure vanilla extracrt 1/2 cup chocolate chips Grease a 12 cup muffin tin and set aside. Preheat the oven to 375F. Mix all of the dry ingredients together in a bowl. In another bowl, mix the eggs with the pear, add the buttermilk, oil and vanilla. Fold the wet ingredients into the dry ingredients and gently mix. Add in the chocolate chips and stir but do not overmix. Bake for 18-20 minutes or until golden and a toothpick inserted into the center comes out clean. Remove from the oven and turn out onto a cooling rack. Makes 12 muffins.
Summer Pasta Salad and Smoked Chicken
3 lbs. chicken quarters + 3-4 tbsp. kosher salt 1 tsp sea salt or kosher salt 1 tbsp sweet paprika 1 tbsp cumin 1/2 tsp coriander 1 tsp. sugar 1/2 tsp. ground pepper Pasta Salad: 1/2 box Barilla fusilli 1 pint cherry tomatoes 1 cup fresh mozzarella balls/bocconcini cheese 1 each red and yellow peppers, diced 5 tbsp extra virgin olive oil 3 tbsp. white balsamic vinegar 5-8 basil leaves, torn Chicken: 24 hours before grilling (or at least a couple of hours beforehand) – Remove the chicken from packing, dry with paper towels and generously salt ALL over with kosher salt – don’t worry the chicken won’t be salty. What the salt does is twofold – it tenderizes the meat from the inside out while retaining moisture on the inside and making the skin crispy on the outside. Once salted put back in the fridge till ready to grill. Mix the spic mixture together and set aside. Ready to grill – remove the chicken 1 hour before you want to cook and rub the spice mixture all over. Preheat the charcoal grill to a medium high heat (about 400). If you don’t have a charcoal grill, it’s ok. You can either create a smoke chips packet or not…. Grill the chicken over direct heat and flip often until the skin is crispy and the chicken reaches an internal temperature of 165 F. in the thickest part. Remove from the grill, cover with aluminum foil and let rest. Meanwhile heat a large pot of water well salted with a small handful of sea salt. Bring to a boil. When boiling add the pasta and cook till al dente (according to package instructions). Once done, drain and add to a large bowl. Add the remaining ingredients, toss and adjust seasoning. Serve alongside the chicken. Serves 4 Pair with a lightly oaked Chardonnay, California Pinot Noir or Spanish Garnacha. See Wines of the Week for suggestions
Wedding Soup with White Bean Balls & Kale
White Bean Balls 1 large yellow onion 3 cups cooked navy beans, fresh or canned, drained 1/2 cup bread crumbs 3 cloves garlic, minced 1/4 cup nutritional yeast or flour 3 tbsp. olive oil 1 tbsp. soy saue 2 tsp. no salt all purpose seasoning blend – I used Bragg’s 1 tsp. each dried thyme and oregano Soup 1 tbsp. olive oil 2 ribs celery, chopped 3 carrots, chopped 2 cloves garlic, minced 1 cup orzo pasta 8 cups vegetable broth 4 cups lacinato kale, washed, ribs removed and sliced 1/2 tsp. each sea salt and freshly ground pepper Grated Parmesan cheese, for garnish (omit if vegan) Freshly grated parmesan cheese ( for garnish) Preheat the oven to 400F. Coat a baking sheet with cooking spray. Chop the onion, and set aside ( 1/4 cup for the balls, the remainder for the soup). In a food processor, add the beans. Puree till chunky. Add in the 1/4 cup onion & remaining ingredients and puree till it all sticks together. If too dry add a tbsp. of water at a time. Make golf ball size bean ball withs the mixture and place on the cookie sheet. Bake for 20-25 minutes until golden brown. Meanwhile heat a Dutch oven on the stove to medium heat. Heat the olive oil and then add the rest of the onion, carrot, celery and garlic and sauté until the onion starts to brown about 3-5 minutes. Add the pasta and gently pour in the broth and let simmer till the pasta is tender, about 10 minutes. Fold in the greens, salt and pepper. Turn the heat off. When ready to eat, put 3-4 bean balls in the bottom of a soup bowl. Laddle the soup gently over the balls. They will soften pretty quickly.
Cozy Cauliflower Potage Soup
1 large head of cauliflower, cut into large florets 1 sweet onion, diced 1 tsp. sea salt 3 tbsp. unsalted butter 4 cups water (approximately) 1/4 cup pink lentils 1/4 tsp freshly ground pepper chives to garnish extra virgin olive oil to garnish Heat a dutch oven over medium heat, add the butter and melt. When melted, add the onion and salt. Cook till softened, about 8 minutes. Add in the remaining ingredients except the chives and olive oil. Ensure that the water falls just below the cauliflower by 1/2 inch. Cover and bring the mixture to boil. Once boiling, turn the heat down to simmer and cook till both the cauliflower and lentils are cooked through, about 10-12 minutes. Remove from heat and either purée with an immersion blender or a stand blender. adjust the seasoning and consistency if need be. Serve in bowl and drizzle with olive oil and chives. Serves 4-5
McBride Sisters Chardonnay
The McBride Sisters winery was formed out of a mutual passion for wine and a similar upbringing in the vineyard and wineries in 2 different continents, Monterey, California and Marlborough, New Zealand respectively. When they met they had an instant connection. Their core values are to be sustainable, empowering, innovative, and help their community. They create wines that had both old word style and new world charm. They have succeeded on all fronts tenfold. They are the largest African-American owned winery in the United States. In 2019 they founded “The McBride Sisters SHE CAN Professional Development Fund” to promote the professional advancement of women in the wine industry through scholarships, financial aid and business funding, as well as provide COVID relief to struggling small blackowned businesses. This Chardonnay from Central Coast, California isn’t all about oak and more oak. It reflects the wines of the McBride’s upbringings and terroirs. It has a creamy textured, refreshing and pleasant flavors of white peach, pineapple, apple, pear, lemon, caramel, smoke and nice acidity. Pairs very well with charcoal sage turkey burgers, roasted butternut squash risotto, pumpkin apple soup.
Wine Pairing for Vegetarian Dishes
I have been asked by a number of people “What wine goes with Vegetarian food?” That is a very broad questions when you think about it because there are many factors to consider – what is the dominant flavor? It is spicy? Is it sweet? Is it bitter? Is it umami? Is it salty? Let’s go over some basic pairings and use the KISS theory (keep it simple stupid) otherwise we’ll get lost in the weeds. Vegetarian dishes are less fatty, have lower protein and a higher umami factor. That being said, generally speaking I would suggest a white, rosé or a light red. Here are some suggestions by dominant ingredients to help you make a better wine and food pairing choice: Green Vegetable flavors are concentrated with bitterness and umami. The best pairing would be a fruity rosé such as a Spanish Garnacha, a light white Riesling, Sauvignon Blanc or Pinot Grigio. Gourds are large, fleshy fruits with a hard skin, some varieties of which are edible such as squash, pumpkin, butternut. Gourds have a rich mouthfeel, a bit sweet. The best pairing would be a richer white such as a California Chardonnay or South African Chardonnay, Vigonier, Riesling or a medium red such as Spanish Garnacha or New World Grenache , Merlot or Tempranillo. Legumes are considered higher in protein with intense umami. Pair with a fruity, full bodied white such as a White Bourgogne/Burgundy, oaked Chardonnay or a medium red such as Spanish Garnacha or Grenache, Merlot or Tempranillo. Mushrooms are very high in umami. Best pair with a fruity, unoaked white, an aged white such as White Bourgogne/Burgundy, light to medium aged red wine such as Tempranillo, Grenache or Merlot. Nuts are bitter and have high umami. AVOID at all costs medium to big/heavy red wines. The high tannins will interact with the bitter and umami properties of the nuts and will amplify the bitterness. Pair with a white or rosé that has some residual sugar which will balance out the bitterness such as a Grenache Rosé or an oaky Chardonnay. Happy pairing! Please feel free to contact me if you have any wine and food pairing questions.