Posted: Mar 31 2016
by: Delia Sie

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CSA Box Pairings: March 31, 2016

Sunshine and lollipops! Actually, it's even better...

1. Your Spring wine fantasy realized in the perfect pairing: Gruner Veltliner and Pasta Primavera 

2. CSA veggies and an organic winegrower coop in Spain

 

Recipe: Pasta Primavera with Asparagus and Peas from New York Times

Pair with: Tatomer Meeresboden Gruner Veltliner Santa Barbara 2015 ($29)

There's always one friend that mingles well in just about anybody. You can bring em to dive bars, to meet grandma, to beaches, to BBQ's, to park picnics, to rodeo shows, etc. The grape equivalent of such a friend is Austria's beloved Gruner Veltliner. Whether you're dining with vegetarians, slicing up raw geoduck, or just sippin and chillin, you'll likely be very happy with this grape's ability to compliment the freshness of any ol' meal.

Today we're featuring Tatomer's Meeresboden Gruner to go with pasta primavera with asparagus and peas. You'll find that the wine has retained good acidity and green flavors to compliment the creamy subtleties of this dish. Winemaker Graham Tatomer sources his grapes from Meeresboden, which means ocean soil since this vineyard is literally on beachy sand in Santa Barbara, where clean oceanic winds nurture the vines. It's an unconventional setting, but Tatomer knows what he's doing, especially since he's had an opportunity to work harvests and build stone terraces for Knoll in Austria (if you're not acquainted, it's only the best of Austria!). Come by and try out California's take on this versatile grape. 

 

Recipe: Blood Orange Braised Pork Shoulder from A Little Saffron

Pair with: Psi Ribera del Duero 2013 ($33)

Before Peter Sisseck came along, most farmers in Ribera del Duero were paid to haul in as many tons of grapes as possible. Sure, it was easier to not impose yield restrictions, to plant grapes wherever they'd grow and not have to scope out the best parcels. But at some point, the soil got so over-fertilized and saturated with pesticides that it became practically sterile of microbial life necessary for a healthy vineyard. This didn't bode well for quality grapes or quality wine. Sisseck wanted to change this but found it unlikely and expensive to try to buy old vines from farmers who have had these lands for generations. So instead, he created a cooperative project where farmers can learn/apply organic and biodynamic practices and sell their grapes for higher quality rather than quantity. When you drink this wine, you'll definitely taste the difference between wine made to simply pay the bills and wine made out of love. This wine happens to be amazing with some serious blood orange braised pork shoulder. Just sayin...

 

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