11/2/2007 Artisan Breads

Welcome to Vine to Wine this is your host Linda Moran. Have you noticed how far we've gone back to the days when really good bread was available? I am so encouraged by the number of artisan baked breads available today. So - I though we could talk about special breads and of course the wines that go with them. There is the olive bread or the nut breads and some of the best potato breads  I had a great bread that had figs pears and walnuts in it. These breads are interesting and certainly bread itself is a traditional match to wine. But I think there are a few bread and wine pairings that I would readily make. First of all calamato olive bread is equally sensational with two different kinds of wines. Either a very fruit forward Zinfandel or a very earthy style of Italian Barbera. The fig, pear and walnut bread I mentioned was super with a semi dry Riesling. Now nut breads are fun to me because they are remarkable different if you slice and toast it as opposed to eating it at room temperature. If I toast a hazelnut nut bread then I like a buttery Chardonnay if it's simply served plain then I like a blended red - like a Meritage, or even a simple Cabernet Sauvignon and Merlot blend. I am a bit of a purest when it comes to good bread I don't spread things on top of it. Perhaps just a slight dip into extra virgin olive oil and if that is the case then I have a wine with just a bit crisper acidity. Seek out those great breads in your market and whether you serve them warm or not it's just so pleasant to have a glass of wine as a compliment. 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.