Posted: Sep 20 2016
by: Delia Sie

Recent Posts

Seasonal Pairings: September 21, 2016

Two easy recipes and two versatile wines will make you excited for dinner throughout the week! We’re featuring a small production, cool climate Pinot Noir from the foggy vineyards of the Petaluma Gap. But don’t worry, the recipe for roasted red peppers and goat cheese pasta will cozy you up if ever the fog heads toward the East Bay. Next up, eggplant green curry finds a soulmate in Markus Wine Co.'s Nimmo, a wine produced by a third generation California winemaker and a Swiss gentleman in Lodi. Try both wines for just $10!

Recipe: Pasta with Roasted Red Peppers and Goat Cheese from New York Times

Pair with: Easkoot Marin County Pinot Noir 2014 ($23)

A reliable weeknight meal shouldn’t require too much brainpower or a long list of ingredients. This recipe makes life easy while still delivering a whole lot of satisfaction. Sweet peppers, goat cheese and some good olive oil go a long way. You can easily dress up this casual dinner into something fancier with this classy bottle of Pinot Noir from the Petaluma Gap. This area is known for its melancholy fog in the evenings and mornings, which allows grapes to ripen slowly and retain acidity. Winemaker Matt Duffy is a NorCal native who learned good wine from his grandfather. Together with viticulturist Mark Pasternak, they create this Pinot Noir that can pair well with anything.

 

Recipe: Eggplant Curry with Coconut Milk from Monsoon Spice

Pair with: Markus Wine Co. Nimmo Lodi 2014 ($39)

Over a century ago, Giuseppe Manassero moved to California. He missed la dolce vita he had in Italy. So he started with a few vines that reminded him of sweeter times. Today, his grandson Stephen J. continues to tend the vineyards and even brought on winemaker Markus Niggli in 2006. The two of them make some fantastically balanced wines like Nimmo, named after each of the first letters of street names that Niggli had to turn on to get home during his time making wine in Australia. We couldn’t think of anything that would go better with eggplant green curry than this wine. Green curry is fresh but spicy and creamy with coconut milk. This wine is mostly Kerner, a citrusy and floral German crossing. A little Gewurztraminer and Riesling add some richness and depth with tropical notes of lychee, lemongrass and orange blossom. This pairing is fresh and vibrant, tropical and perfect.

 

Comments

Leave a comment

comments have to be approved before showing up