Food & Wine: Chutneys and Preserves

Food & Wine: Chutneys and Preserves

Welcome to Vine to Wine this is your host Linda Moran and today is food and wine pairing day. I am getting ready to fall clean my kitchen and just to get in the mood I went through the cupboard to see what got pushed to the back of the pantry and I found chutneys and preserves. Today let’s talk about what to do with them amd of course the wine that goes with it!

Yes after the bounty of the summer I just have to clean out the cupboards and get ready for winter. This time I found lots of jars of various chutneys and preserves and I decided to work on finding new ways to use them. One of my favorites is adding a tablespoon or two of preserves to basic vinegar and oil dressing. It really makes a great fruity compliment to a spinach or arugula salad.  Fig preserves are fabulous with a warm spinach salad and lend themselves well to fruity styles of Sauvignon Blanc and Pinot Gris. Chutney is versatile and can be served with cheeses as an appetizer or cheese course. They are also nice compliments to grilled chicken or pork chops. With that, think basic light reds like Gamay Beaujolais or Rose of Sangiovese. Warm chutney tossed with savory pulled pork makes a nice sandwich. Serve light reds or oak influenced whites.  Lemon marmalade mixed with olive oil made a fabulous topping for grilling shrimp. Then a little dollup of the marmalade served on the side was perfect with some jasmine rice and sliced cucumbers. Great with a New Zealand Sauvignon Blanc. So dig deep and see what you have lost in the cupboard and get creative.   Remember to send your wine questions to Linda at vine to wine dot net and thank you for joining me on today’s Vine to Wine.

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