Dinner #1: Kielbasa and sauerkraut stew with Spätlese Riesling.
WINERY: Weinbau Adolph Mueller
GRAPES: Riesling
REGION: Nierstein, Rheinhessen
COUNTRY: Germany
VINTAGE: 2016
PRICE: $13 Total Wine
“Why is a Polish dish being paired with a German wine? Be a little more considerate here Austin!”
Response: Because it’s good. Also, this was meant as a Lithuanian heritage dish so HA. Who’s inconsiderate now? Hmmm?
A very hearty European dish. Perfectly delicious on its own, yet the Spätlese enhances the meal, bringing a well-received fruity aspect. The sweetness of the sauerkraut is matched by the sweetness of the wine and after that initial skirmish takes place, the rest of the flavors mingle like a party crowd.
Wine: Smell is mineral and floral. Honeysuckle. Slight bit of tropical fruit. Very sweet…body medium. Acidity kept relatively low. Tropical fruit of all kinds. If you let it sit, a viscous layer of goodness coats the mouth and calms you down. In the same way a good bourbon makes you slow down, this super sweet wine puts you in a contemplative mood. It is both similar and different from the zingy sweetness of Moscato.
“But I thought white wines shouldn’t pair with darker meats…”
Generally speaking you are correct, but there is more to it than just alcohol percentage and tannins. Here, the sweetness and acidity make up the deficit. White wine can go great with steak if you know what you’re doing (I do not yet).
Dinner #2: Classic Christmas dinner (Ham, Potatoes, Stuffing) with Oregon Pinot Noir, Argentina Sparkling Pinot Noir.
Apple pie and vanilla ice cream with Vin Glögg Spiced Winter Wine (Mulled Wine).
WINERY: Samuel Robert Winery
GRAPES: Pinot Noir
REGION: Willamette Valley, Oregon
COUNTRY: USA
VINTAGE: 2015 Vintner's Reserve
PRICE: $15 Total Wine
WINERY: Mascota Vineyards
GRAPES: Pinot Noir (Sparkling: Blanc(/Rose) de Noirs)
REGION: Nierstein, Rheinhessen
COUNTRY: Germany
VINTAGE: N.V.
PRICE: $15 Total Wine
WINERY: Glunz Family Winery & Cellars
GRAPES: Not Really Sure...No one knows apparently. Half dry red and half port style, then mulled with spices and fruit.
REGION: California (Maybe Central Coast)
COUNTRY: USA
VINTAGE: N.V.
PRICE: $12
I gave a choice in case some people don’t like still Pinot Noir which turned out to be a good call.
Both Pinot Noirs went with the meal, the still more so than the sparkling. In future I would get a sweeter sparkling based on reception from the crowd and my personal taste (The only brut I have ever liked was actual Champagne). Pinot added a fruity element to an otherwise starchy and earthy meal. Acted as a cranberry sauce does to turkey. This Pinot was slightly heavier than normal, but instead of shedding delicate characteristics it just meant it was more versatile. I feel like it could go with a lot of things, all the way from steak to fish and a lot of different side dishes. Dark berries and lots of woody spice that goes away with food balance.
Sparkling Pinot also went with the meal but served a different purpose. I found it was a good cleanser in between bites to reset my taste buds. It handled the stuffing especially well, making that dish better by negating the salt and adding flavor. It was in the cherry flavor range with a bit of pear acidity.
Apple pie, ice cream and mulled wine were excellent. I still have a decent bit left over and want to try it hot as it says it should be served (and how mulled wine is made). But even room temp it went incredibly well...matching the sweetness of the dish with its own but adding real spice (not just notes). Acted as a syrup would to a sundae. The wine was more like a spiced liqueur in its flavor profile. It didn’t have hints, it simply WAS a spicy and fruity brandy with some wine to round it out.
Dinner #3: Italian chicken tortellini soup with bâtard and old vines Zinfandel.
WINERY: Michael David Winery
GRAPES: Zinfandel
REGION: Lodi, California
COUNTRY: USA
VINTAGE: 2013 Old Vines
PRICE: $15
As a precursor, this was just a wine that was lying around and we figured we might as well try it since I had not picked anything for this meal.
The food was incredibly good by itself. If it weren't creamy I don't think this would’ve worked but still, it was not bad. I thought we could get away with zin for an Italian dish because it is the closest to Italian red that America probs has. It was a nice try but no revelations. A good zin but still too big for this particular dish. Alone it was nice…felt both big and small at the same time. Cherries, wood, spice, leather? I am learning the residual sugar left in zin makes it appear bigger than it is. It should generally be classified as a light to medium red wine. Probs my fave zin I have tasted in limited experience with that grape.
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See! You can have good pairings for $15 and under. You just have to think about it a bit. The best pairing isn't what the book says it is; it's what tastes the best to you. Figure out your own taste and use that as a starting point.
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