08/10/06 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 and we just don't want anything warm not even from the grill. 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 or sliced fruit. 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 can be spread 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 or 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. Combinations of minced vegetables and cheese spreads can be seasoned to suit your wine. I like to use leftover grilled veggies for these spreads as the smoke and charred flavor imparted by the grill adds a very savory dimension to the spread and makes a nice partner to most red wines. To find my spread recipes visit our website at vine to wine dot net and thank you for joining me on today's Vine to Wine.