Posted: Apr 18 2017
by: Delia Sie

Recent Posts

Seasonal Pairings: April 19, 2017

This week, we’re taking you to the southern hemisphere! From New Zealand to South Africa, tasty wines are abundant yet harder to come by in California. This, however, doesn’t stop us from sharing a few go-to pairings with recipes for a raw broccoli salad and pork cutlet with beets and carrots. So come by for those fresh CSA veggies and a taste of two wines for just $10!

 Recipe: Broccoli Stalk Salad from Martha Stewart

Pair with: Walnut Block Sauvignon Blanc Marlborough 2016 ($14)

I bet you’re always wondering what to do about those darned broccoli stems! They usually end up in the compost, but this recipe makes use of this underutilized part of the veggie and transforms it into a light and salty little salad with minimal prep work. Trim and peel the stems, drizzle soy sauce for salty umami, drizzle spicy sesame oil for toasted nuttiness and sprinkle crunchy sesame seeds for texture.

We’re pairing this light salad with the Walnut Block Sauvignon Blanc. This winery sits in Wairau Valley, where their organically farmed grapes grow on alluvial soils deposited from an ancient lake bed. Walnut Block produces a wine that is green and fresh, very light and just a tad spritzy. It tames the broccoli’s bitterness with notes of tropical fruits and cuts through the oil with its zippy lime acidity. Their wines are filtered and fined so that you can enjoy it as a refreshing starter and accompaniment to your broccoli stem salad.

Recipe: Honey Tumeric Pork Cutlet with Beet and Carrot Salad from Bon Appetit

Pair with: Crystallum Peter Max Pinot Noir Western Cape 2013 ($33)

Pork cutlet tastes mighty good with a smidgen of sweet honey and the spicy fragrance of smokey turmeric. You can balance out the meal with a crunchy salad fashioned from your CSA carrots. This South African Pinot Noir is quite perfect for the occasion. Notes of wet earth go with the root veggies while those brighter cherry notes freshen up the dish. Crystallum is a family project by Peter-Allen and Andrew Finlayson, brothers with a passion for Burgundian varieties. Before making wine, the brothers both pursued other fields – architecture for Andrew and economics and philosophy for Peter-Allen. But as the sons of a Pinot pioneer in South Africa, the two of them were lured back to wine. The resulting Pinot Noir is a bit like Oregonian Pinots in their just ripened fruitiness and balance of acidity and earthiness. Fire up those pork cutlets and really treat yourself to an explosion of flavor!

 

Comments

Leave a comment

comments have to be approved before showing up