CSA Box Pairings: June 4, 2015
Sun's coming out again! And our boxes are livened up with a little rainbow chard and fresh apricots. Here's what we're thinking and drinking...
Pair with: Tessier Viognier Russian River Valley 2014 ($32)
Kristie Tacey used to be a scientist. She fell in love with wine and thought (wisely) that making wine might be a little more fun than her full-on-science career... today she loves that her job combines both art and science. We love that we get to drink her art and science! She makes beautiful, restrained and balanced wines like this Viognier, which sings out with all the luscious tropical and stone fruit this grape is known for--yet with a little bit more acidity and a little less fleshiness than it can typically take on. For us, this makes for a wine that's incredibly drinkable without feeling heavy. Its roundness sit beautifully in line with the bold, grilled skewers in this recipe, while that richly warm coconut milk in the chicken's marinade plays off the tropical notes in the wine. All in all, the two together feel a bit like a vacation to a warm tropical island. Which is amazing.
Recipe: Stuffed Yellow Bell Peppers with Spicy Swiss Chard and Scallion Pilaf from Food & Wine
Pair with: Chateau le Bergey Bordeaux 2013 ($13)
Le Bergey is the second label from Bordeaux Supérieur producer Chateau L'Escart. Seventh generation Damien Laurent farms all organically on gravelly soils just outside the city proper of Bordeaux. His wines are true to Bordeaux form, all structured and earthy with that signature, spiced green pepper and tobacco edge, but this one swoops in with a little extra, lush and ripe fruit that makes it pretty irresistible--especially for the price. Together, those fruit/spice notes allow the wine to hold its own against all the heady spices in this recipe. And we always love generous red fruit up against the slight bitterness of greens like chard, too.