Food & Wine

Welcome to Vine to Wine this is your host Linda Moran and today is Food & Wine pairing day. I want to share a few recipes and of course the wines that go with it.

This past weekend we met friends at the Oregon coast for a few days. Each of us took turns preparing meals. One meal that was particularly memorable was salmon pan fried and topped with a buttery bourbon grand marnier sauce. Oh my, it was decadent. But what wine to serve? There was Pinot Noir but it was just okay. We tried a Grenache Rose’ and it was pleasant but no wow factor. The wine that stole the show was a Domaine Carneros sparkling Brut Rose’. Lots of forward fruit but fermented very dry. It was just the right thing with the richness of the sauce and the slightly oily character of the fresh salmon. I think the effervescence and the lovely fruit of the wine were the keys to the success. It even went well with the fresh steamed green beans.  Oh the recipe for the sauce comes from the Ark restaurant cookbook. Another meal featured sautéed duck tenderloins that were dusted in almonds and served with a caramelized onion and goat cheese flatbread. This is where the Oregon Pinot Noir really came to life. But it was just as good with an Oregon Pinot Gris. Both wines played up different flavors in the meal and made it truly fun. So there you have it some unusual and surprising combinations for food and wine. Enjoy! Remember to send your wine questions to Linda at vine to wine dot net and thanks for joining me on today’s Vine to Wine.