Posted: Jul 25 2017
by: Delia Sie

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Seasonal Pairings: July 26th, 2017

For lovers of eggplant and summer tomatoes, here are two recipes and wines to pair for some treat-yourself-meals. We will be pouring tastings of the featured wines for just $10! 
Recipe: Grilled Flatiron Steak with Toasted Spice Vinaigrette from Epicurious
Pair with: Prevostura Garsun Costa Della Sesia Rosso 2013 ($20)
Very few things in the world taste as good as perfectly vine-ripened summer heirloom tomatoes. A good tomato does not need much to go a long way. For this recipe, a grilled flatiron steak with a side of thick sliced heirlooms and a healthy drizzle of toasted spice vinaigrette will keep your mouth happy. To compliment the savory spices, that tomato tang, and succulent flatiron steak, we're going with a Nebbiolo blend from northern Piedmont in Italy. La Prevostura is run by two Bellini brothers whose vineyards are characterized by acidic soils. When the Nebbiolo grapes grow on acidic soils, they end up showing off more savory and meaty flavor to compliment the dish. Whether you regularly enjoy Nebbiolo or have never heard of this grape, the Prevostura is an easy choice for this weeknight dinner with a just a touch of fancy without breaking the wallet. Come by for a taste!
Recipe: Roasted Eggplant with Tahini, Pine Nuts, and Lentils from Serious Eats
Pair with:  ($23)
We still get a lot of questions these days about "orange wine". To put it simply, orange wines are made with grapes that typically make white wine. But unlike white wines, orange wines can have a bit of tannins, that astringent texture often associated with red wines, and are often fuller bodied than regular white wine. Slovenian, Georgian, and northern Italian winemakers have long been practicing the tradition of making orange wines by letting grape juice macerate crushed grape skins, seeds, or stems before filtering. This tradition continues with the Kabaj family in Goriška Brda, an area just on the Slovenian/Italian border. Here, they take Rebula (a.k.a. Ribolla Gialla) grape and ferment it in a Qvevri, the traditional clay amphora of the region. The resulting wine is flavorful, complex, and an earthy compliment to roasted eggplant and lentils. 


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