Breads & Spreads
Welcome to Vine to Wine this is your host Linda Moran and today is Food & Wine pairing day. On this program I am going to share some of my favorite spreads for breads crackers or sandwiches and of course the wines that go with them.
When the weather is hot sometimes we just want simple things to eat. I like to start whipping up savory spreads to slather across our favorite breads and crackers. They can be a meal in themselves especially in combination with a simple salad, sliced fruit or sliced tomatoes and cucumbers. Everyone makes a salmon spread and I like to keep the salmon in bigger chunks and stir the other ingredients into it rather than pureeing it in blender. That way it is suitable on top of crackers or in a sandwich. I use a combination of cream cheese and sour cream with dill and capers. It is especially good with Pinot Gris or Viognier. Then there are the bean spreads that could accompany cold salami and be spread by themselves on breads or crackers. White bean spreads with savory sundried tomatoes work with red and white wines. Black bean spreads seasoned with cumin are a savory selection for most red wines especially Cabernet and Merlot blends. Leftover grilled veggies adds a very savory dimension to any spread, the smoke and charred flavor imparted by the grill makes a nice partner to most any red wine. Combinations of minced vegetables and cheese spreads can be seasoned to suit your most wines and are delightful with a dry sparkling wine. Use your imagination and lots of fresh ingredients, and thank you for joining me on today’s Vine to Wine.