06/09/05 Food and wines - Berry sauce w/ red wines

Welcome to Vine to Wine this is your host Linda Moran and today is food & wine pairing day. I still have berries in my freezer from last year and already the strawberries are showing up in my local farmers market. So today I want to tell you about one of my favorite recipes to use those berries and of course the wine that goes with it. Every once in awhile I look into my freezer and say to myself, self - you have got to use up this stuff so that you can freeze new stuff again this year. It's a cycle that I actually enjoy. During berry season, due to our enthusiasm, we often freeze more than we use throughout the year. I have found and adjusted many times a recipe for meat in a very rich berry sauce. I especially like the recipe because it is so easy to select a red wine based upon the berries or combination of berries that you are using. For example simply roast a chicken or if you like grill a pork or beef tenderloin and go to town with the berries in your freezer to prepare a sauce for the meat. If you have more blueberries to use consider serving Merlot, or if you go heavy on the cherries serve Cabernet Sauvignon got a lot of raspberries think about serving zinfandel. If you add a touch more strawberry, be careful not to overdo it, it may pair well with a dry rose or white zinfandel. Visit our website at vine to wine dot net for a basic berry sauce recipe and have fun using up the remains of your frozen berries from last year and pairing it to the perfect wine. And thanks for joining me on today's Vine to Wine.