CSA Box Pairings: February 4, 2016
What does the Pope have in common with pork-chops? Why aren't all California Chardonnays made equal? Find out in this week's episode of CSA Pairings!
Recipe: Celery Root and Cauliflower Bisque from Mollie O'Niell
Pair with: Camp Chardonnay Sonoma 2015 ($15)
Everyone in California has experienced that EEEK! moment of sipping an overripe and heavy Chardonnay that contorts your face into a deflating balloon. Rest assured, Camp’s Chardonnay is not the case. It’s definitely got some ripeness to it, but having fermented in stainless steel and undergone some aging in neutral French Oak, the wine comes out elegantly and easy-going. We should also mention that 2% of it is Viognier, grape known for adding flower power to anything it touches. The most intuitive thing to eat with this wine is a cauliflower, celery root bisque that’s equally subtle yet satisfying. Put on your kitchen apron and your dancing shoes and see how the two will make your stomach smile!
Recipe: Orange Honey and Rosemary Glazed Pork-Chops from Martha Stewart
Pair With: Chevallon Chateauneuf du Pape 2011 ($45)
Chateauneuf du Pape! Say it fast enough and you will sound like you know what you’re talking about. Say it when someone says “Orange glazed pork-chops!” and you’re almost guaranteed a round of applause. It so happens that the perfect thing that brings out the sweet, tangy, rosemary marinated awesomeness of pork-chops is red wine from this go-to wine region in Southern France. Grenache, Syrah, and Mourvedre are the standard grapes of Chateauneuf du Pape, a place named for a castle that Pope John XXII built in the 14th century. These three grapes thrive in the dry mistral winds that carry the scent of herbaceous flowers through the region. From the warmth of sun-soaked pebbles that make up the soil, the grapes ripen better than almost anywhere else in chilly ol' France. Consider this wine and these quick and easy pork-chops your weekly dose of sunshine!