Seasonal Pairings: August 3, 2015
If you're ever struggling to put together a pairing for sweet and savory, we're here to help! Here's a Gewurztraminer that goes with an eggplant dish that converts eggplant skeptics to fanatics. Then there's Cannonau, AKA Grenache from Sardegna. We're wild about this ultra earthy, soul warming red that goes oh so well with Italian sausage served alongside some extra sweet cooked grapes. Swing by for a taste! Two wines for $10.
Recipe: Stir-Fried Chicken and Eggplant with Asian Basil from New York Times
Pair with: Banyan Gewurztraminer Monterey County 2015 ($11)
Banyan’s Gewurztraminer comes from Arroyo Seco AVA in Monterey County. Nurtured by fog, wind, and cool temperatures, the grapes develop a nice acidity that balances the tropical, perfumey qualities that Gewurztraminer is so famous for. While Gewurztraminer is not always the go-to wine for all pairings, especially with foods with more subtle flavors, we’re looking no further for this Thai Basil Eggplant dish with both saltiness and sweetness in the sauce. The bright acidity refreshing your palate for these rich flavors. Notes of fresh juicy lychee and tropical flowers also brighten up this dish whether you’re whipping up a casual lunch or dinner.
Recipe: Italian Sauasage with Red Grapes from Epicurious
Pair with: Deriu Cannonau di Sardegna ($19)
Sausages and grapes? Why yes. And we’re throwing Cannonau into the mix. In case you’re wondering, Cannonau is synonymous with Grenache, only it comes from Sardegna! Here, husband and wife Gavino and Margherita Deriu work their six hectares of vineyards of calcareous clay to make some good earthy and spicy Cannonau as well as some Vermentino. For this dish, we love a glass or two of this Cannonau that’s got notes of serious smokiness, dried herbs, dried red fruit, and just enough tannins to balance out the fattiness of sausage. Come by and try it out!