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As we look again on 2011 – the successes, the delightful surprises and the magical moments – we here tend to think about the dinner table. What was stunning, what did we learn – what magical moments do we want to remember in 2012?
With that said, don’t shut your December Bon Appétit issue yet, because here is our expert food and wine pairing for a handful of recipes.
From the December 2011 issue:
1. Salt-Roasted Chicken (p. 111)
The bright notes of the 2009 Sanford Chardonnay or the 2010 Hanna Chardonnay held up to the flavors of the salt-roasted chicken, quite the labor of love preparing, as it's essentially cooked in an egg white and salt oven, enhanced with thyme and rosemary flavors.
2. Coniglio Pizzaiola (p. 20)
One of those “ah-ha” moments while tasting – not just a red wine, not just a white wine worked - but both! The 2009 Chanson Chassagne Montrachet adds finesse to the rich flavors of the herb and tomato rabbit dish. For those who prefer red, try the 2008 Mazzoni, a Super Tuscan blend of Merlot and Sangiovese. Wow!
3. Ham with Riesling and Mustard (p. 74)
As much as we predicted to follow the rules and pair this Riesling-basted ham with a Riesling, it just didn’t work. Instead we chose the lighter-bodied food wines, a touch of old world elegance with the 2009 M. Chapoutier Châteauneuf-du-Pape La Bernardine Rouge and the 2008 Sanford Pinot Noir from the Sanford and Benedict Vineyard for those who prefer the new world style.
4. Cioppino (p. 42)
The mineral notes of the 2010 Santa Margherita Pinot Grigio complement the Cioppino’s soft, simple elegance. For the Chardonnay lover, the rich body of the 2008 Terlato Family Vineyards Chardonnay from the Russian River Valley provides out the flavorful fish of the dish.
5. Double Rack of Pork with Burnt Orange-Caramel Pan Sauce (p. 102)
This beautiful, tender, juicy – a practically perfect in every way veal chop – dish topped with a sweet burnt orange sauce required a special wine. This mouthwatering entree called for a wine not overly tannic, nor overly acidic, so our dead ringer was the 2007 Terlato Family Vineyards Angels' Peak – a Merlot-based Bordeaux blend from Napa.
6. Old Vienna Wiener Schnitzel (p. 109)
For this classic Austrian dish (mind you, the recipe is protected by regulation, so don’t you dare think of substituting the veal with pork!), we chose the 2009 Chanson Chassagne Montrachet – the rich elegance of this Chardonnay shows great character, body and grace – all the great things that a Chardonnay can be when not overly built. The soft, subtle notes of the 2008 Sanford Pinot Noir - Santa Rita Hills also complemented the sautéed veal.
7. Chard and Mushroom-Stuffed Breast of Veal (p. a hundred)
If you love to cook, try this challenging recipe. Loaded with flavor and ingredients, this dish beckons a softer wine to permit the ingredients shine. The 2007 Rutherford Hill Merlot’s soft and refined style works well while the 2009 M. Chapoutier Châteauneuf-du-Pape La Bernardine Rouge adds a light French twist, no need for Premier Cru or Grand Cru wines here simply enjoy a village-level Burgundy or the La Bernardine Rouge.<a href="<http://royalwineandspirits.com">wine Shop</a>
