Posted: Jul 07 2015
by: Stevie Stacionis

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CSA Box Pairings: July 9, 2015

Cool it down, yo. Stop cooking, stay fresh with all your stone fruit, tomatoes, corn and peppers!

Recipe: Summer Vegetable Ceviche from Food & Wine

Pair with: Neboa Albariño Rias Baixas 2014 ($15)

Albariño is a fabulous, light-bodied grape chock-full of peachy notes and sea breezes--it grows right on the Atlantic coast of Spain, after all. That makes it an ideal pairing for a dish full of summery stone fruit and fruit of the sea! This one comes from a collective of tiny growers in the area, who all hold each other accountable for producing top-quality fruit; they then make the wine together so as to be able to produce a commercial quantity they can sell, rather than just keep their tiny lot of wines for themselves and friends. Go the little guys!

Recipe: Nectarine Pizza with Basil and Balsamic Reduction from Alexandra's Kitchen

Pair with: Minimum Experiment 11 Carbonic Maceration Albariño Rogue Valley 2013 ($26)

Yep, it's a study in Albariño! And this one is the total opposite of the Neboa. This one is made by a funky, experimental husband and wife up on the Oregon/California border. They label their wines by experiment number, and always try to control one variable. In this case, they played with carbonic maceration. What's carbonic maceration? It's where you don't crush the grapes before loading them into the tank... fermentation starts within the actual berries themselves. The style ups the ante on fruitiness, giving an intense, almost loud sense of playful juicy fruit. It's typically done in red wines, but here they used the white Albariño. Think juicy yellow peaches on LSD? The weight stands right up to the balsamic reduction and cheese in the pizza, while that stone fruit thing bumps right up alongside the nectarines here. 

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