Food & Wine

Welcome to Vine to Wine this is your host Linda Moran and today is food and wine pairing day. For me last week was a week filled with interesting revelations in food and wine pairing. At a cheese and wine pairing at Kestrel Vintner's in Prosser, my friends and I had many great pairings, but one that everyone went nuts for was a bruschetta topped with melted gorgonzola and a slice of pear with smoked salt and fresh cracked pepper on top. The salt and pepper were the surprise and it was honestly great with almost all of the Kestrel white wines. Another great combo came at Olsen Estates winery where they paired a white bean spread, made with sundried tomato and basil, alongside a piece of horseradish cheddar cheese and served their Blanc des Coteaux a white wine which is a Rousanne, Viognier, Marsanne blend. It was a splendid accompaniment to the bean spread and really created synergy with the horseradish in the cheese – who would have guessed. At a cheese shop I experienced a slice of aged goat cheese atop a cracker made with dates and nuts with a Rose' of Syrah. It was unexplicably delicious and the fruit character of the Rose' just worked with the earthy tang of the cheese. No matter what the cheese, or the wine - I love finding new combinations of the two. Do me a favor and send your new favorite food & wine pairing to Linda at vine to wine dot net and thank you for joining me on today's Vine to Wine.