CSA Box Pairings: April 7, 2016
Oh really? Here we are in the mid-80s already?! Thankfully there's some rain in the very near forecast and we can savor the non-sweltering days a little longer. We'll take advantage of the back-and-forth weather with one recipe that's light and fresh to keep you cool and one that's full and rich to cozy in with during the weekend rain.
Recipe: Asparagus Salad with Chicken from Chef Christophe Grosjean of L’Auberge Carmel
Pair with: Voyager Estate Sauvignon Blanc / Semillon Margaret River 2013 ($24)
Asparagus. So notoriously difficult to pair with wine. But we think that notion is bollocks. Its grassy, herbal, pungent side does perfectly with a grape boasting the same characteristics... a grape like Sauvignon Blanc! You may not know it, but Sauvignon Blanc is also commonly blended with a grape called Semillon, which is fuller, weightier in its yellow fruit and waxy tones, yet full of refreshing acidity. Together they do wonders up against a juicy chicken breast sliced atop a bed of fresh asparagus. Voyager Estate in Australia's westernmost winemaking region of Margaret River does a perfect blend here that also shows off a deep core of minerality thanks to the area's gravelly soils--they're the oldest in all of Australia! Bonus points go to Voyager Estate for farming sustainably and being certified carbon neutral.
Recipe: Spiced Short Ribs with Roasted Carrots and Cippollini Onions from Sunset Magazine
Pair with: Forlorn Hope Les Deux Mathieux Petite Sirah Suisun Valley 2014 ($28)
Mmmm, short ribs and Petite Sirah! Both are dark, full, rich and heady. And we thought with the cippollinis this week that we'd take advantage of this pairing in the last stretch of remotely cool temperatures since we're already seeing things heat up. One nice thing here is that Matthew Rorick of Forlorn Hope makes this Petite Sirah (and, really, almost all his red wines) in a bit of a fresher, more balanced style than you might be used to, which means you can drink more of it before passing out on the couch in short-rib-sleepy glory! The fruit here comes from the Suisun Valley (think Fairfield, Scandia, the Jelly Belly Factory...), which is a bit south of Napa and still gets some cooling influence from the Bay to keep acidity up and keep sugars--which ferment into alcohol--in check.