Posted: Aug 10 2016
by: Delia Sie

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Seasonal Pairings: August 10, 2015

Full Belly strikes again! This time they’ve brought melons and eggplants into our lives again so we picked out a melon recipe that takes it out of the sickly sweet context and into the savory world! Pair it with an old vine Pinot Blanc and you’ve got a winner. We’ve also decided to do a recipe that chars up some eggplant and a light foot-stomped red wine to go with it. Come by and try these two delicious wines for just $10!

 Recipe: Savory Melon Tartare from New York Times

 Pair with: Amity Vineyards Pinot Blanc Willamette Valley 2014 ($21)

For melon fanatics and haters, this is one recipe that will inevitably increase your love for this sweet and juicy summer fruit. A bit of saltiness from cheese and a bit of spicy from the cracked black pepper will really mellow out the melon’s louder qualities, while elevating its refreshing flavors. What’s even better is how we found the best wine in the planet for this recipe! We’re looking at Amity Vineyards Pinot Blanc. This wine comes from some of the oldest vines in Oregon. And in this particular year, the weather was especially nice and sunny so the Pinot Blanc really got to develop some riper, fruitier qualities that makes for a wine full of pear-y, lemony and melon-y flavors. Naturally, we jumped up in joy when we came across this recipe and realized that the perfect wine for it is already in the store. This pairing captures all the sunny happiness that summer is about.

 

Recipe: Charred Eggplant and Tomatoes with Harissa Mint from Serious Eats

Pair with: G. B. Barlotto Verduno Pelaverga 2015 ($20)

While all the other Nebbiolo producers in Piedmont used fancy equipment and heavy-duty crushers, Burlotto insisted on crushing all his grapes by foot. Tedious, labor intensive, and completely impractical, foot-stomping grapes looked super silly to everyone else. But instead of becoming the laughing stock of the town, Burlotto did something incredible for his wine and gained the respect of the larger more reputable producers in the area. By foot-stomping, all the bitter seeds and stems stayed intact and imparted fewer bitter flavors into the pulpy mixture. The wine emerged lighter and prettier. These days, Burlotto’s grandson Fabio Alessandria has since taken over and continues to make wine the traditional foot-stomp way. The Pelaverga grape is much lighter than their estate’s Nebbiolo and drinks like strawberries, red cherries, and a hint of pink peppercorn. In its earthy, slightly spicy character, the wine matches well with charred eggplant and peppery harissa of the dish. As long as we’re still indulging in the summer warmth, let there be char marks and light red wines!

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