Posted: Jun 16 2016
by: Delia Sie

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CSA Pairings: June 16, 2016

When it comes to plums and pluots and apricots, any dish can become a summer dish. Here are two sunny weather wine pairings that keep you quenched and add some sweetness to your life.

Recipe: Smoked Duck and Pluot Salad from Bon Apetit

Pair with: La Suffrene IGP Du Par France ($14)

Your first instinct with duck may be to pair it with an earthy Burgundy Pinot. But with such a light recipe we decided to go even lighter in the tannins department with this trusty Provence rosé from La Suffréne, where the vines grow on calcareous clay under 3,000 hours of sunshine a year. While the rest of France is extra chilly in the Winter, Provence's proximity to the ocean keeps frost away.This wine is made from old vine Carignan and younger Grenache and Cinsault from declassified vineyards just outside of the famous Bandol AOC. This blend is slightly floral, plummy and fruit-forward despite not being sweet. These flavors complement the smokiness of the duck and sweetness of the pluots in this dish without busting your wallet to feel fancy.

 

Recipe: Apricot Glazed Grilled Chicken Cutlets from Washington Post

Pair with: Barmés-Buecher Rosenberg Riesling Alsace 2013 ($30)

It takes a lot of commitment for winemakers to go biodynamic. To do so means observing the lunar calendar and practicing some strange things like fermenting dung in cow horns to use as fertilizer planting on specific days. While it sounds hippy-dippy to a lot of people, it makes sense. If the vines are in sync with the universe, they're probably doing better than the rest of us who sleep odd hours and eat irregular meals.

Barmés and Buecher is a couple in Alsace who made a name for themselves by committing their six hectares of vineyards to the labor intensive practices of biodynamics and thus producing some seriously delicious wines like this dry Rieslings.

Because Alsace sits besides the Vosges Mountains, the rainshadow effect essentially keeps this little area a bit warmer than the surrounding wine regions. These conditions ripen Rieslings more than the tart mouth-puckering Rieslings of Germany to the East of the mountains. If you don't like sweet Rieslings, give this dry Alsatian Riesling a try because it's got the aromatics of peaches, citruses, apricots, and flowers without technically having any sugar in it!

 

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