Beth Mort
I love having appetizers and wine and enjoy a variety of smaller plates paired with wines. I also really like the idea that wine can and should be enjoyed not just with large and complicated meals but also alongside lighter or more singular foods. Sometimes, however, it can be challenging not to get overwhelmed with competing flavors or end up with a chaotic combination of foods. I am intrigued lately by pairing incredible breads and wine and then adding to this, various spreads like gremolata, tapenade, soft cheeses, regional olive oils, and roasted vegetables. Certainly there are all kinds of cured meats to add to this also and if you have the pleasure of knowing someone who is curing meats locally – you are in for a treat. Part of the beauty of these types of informal “grazing-type” events is that you get a chance to experience how the foods change the wine on your palate.
The best example for me recently, was while I visited the Mike and Melissa at the vineyard. We had a great spread of breads, cheeses, cured meats that Mike had cured himself, and fruits. One particular soft cheese, a brie, of which I now wish I would have jotted the name down, paired beautifully with some of Colter’s Creek unfiltered Chardonnay. The brie brought out a piquant honey flavor that made us swoon! It was such a nice imprint for me – as if the wine had a little secret to tell. I don’t mean to go on too much here but it really was such a pleasant surprise. I think this is what keeps us so intrigued with wines. They are filled with more – always – just when you think you have fully tasted something – surprise!
I encourage you all to find your favorite breads, honeys, fruits, meats, roasted veggies, cheeses, and more and see how your favorite wines change. It is really a great opportunity to get to know what you like. I also remember quite some time ago a Sommelier who brought out a wine for me to sample and brought out a chunk of bleu cheese and a slice of lemon. He recommended that I first try the wine alone, then taste the cheese and the wine again – noting the change in flavor, and then repeat the process with the lemon slice. I was floored at the range of the wine’s flavor depending on what else I had eaten. I think this will be a good weekend to experiment. If you need a couple of great spreads to try out check out the Native Food & Wine’s Gremolata and the Roasted Red Pepper Bruschetta. I love the information I find on their site, the photos are stunning, and the recipes: fantastic.
Gremolata
Roasted Red Pepper and Bruschetta
