Brianza Recommends Holiday Wine & Food Pairings One of the most fun things Deb and I do is to pair wine and food. We are always experimenting with new dishes and the right wine can accentuate the entire meal. I will guide you through some of our favorite matches and close with a recipe using a Brianza wine.
Sparkling Wine or Champagne It can only be called Champagne if it is made in the Champagne region of France. Perhaps one of the most versatile wines for food. Crisp and Effervescent! I recommend pairing this with a charcuterie tray of Italian meats and cheeses. Stay away from the standard Cheddar, Swiss, and Jack. Try an English raw cow’s milk cheese or nutty and tangy Italian Pecorino made from Sheep’s milk. My choice for a sparkling wine or champagne starts with not buying the cheap stuff. The real inexpensive are usually not made via the traditional methode Champenoise where a second fermentation occurs in the bottle. The real inexpensive stuff is made from adding CO2 into a tank of still wine and then bottling. Try a California Schramsberg Blanc de Blanc ($32) or Domaine Carneros Brut Cuvee ($25). Both are made in the traditional style and riddled in underground caves.
Riesling, Gruner Veltliner, Brianza Vidal Blanc, or Brianza Brittany Generations No, not sweet Riesling. Try one from Germany, Austria, Washington, or the Finger Lakes in New York. I recommend either dry or semi-dry. All of these wines are extremely food-friendly with clarifying acidity. They are an excellent white wine pairing with ham, turkey, white flaky fish, sweet potatoes, and stuffing. I recommend a German Riesling from Dr. Heidemanns or an inexpensive Chateau St. Michelle from Washington ($11). Brianza’s Vidal Blanc and Generations (made from Vidal Blanc) are also great Kentucky grown and produced alternatives. Pinot Noir or Brianza Noiret These are medium-bodied wines with tame tannins (tannins from the likes of Cabernet Sauvignon create a chalky feeling on the roof of your mouth). With ham, turkey, or pork, you want a medium-bodied wine that does not overpower the food. Our Noiret is a great red wine for pairing with many dishes. When choosing a pinot noir, be careful as this wine you truly get what you pay for. I have never had a decent pinot noir under $14. I recommend one from the Willamette Valley in Oregon. The climate there is extremely similar to French Burgundy (primarily grow pinot noir and chardonnay. French law does not allow wine grown and sold in France to be called by the grape name. Just Burgundy, Bordeaux, etc. It can only bear the grape name if it is exported and French wineries usually do not export it with the name pinot noir if it is real good fruit). Try an Oregon Willamette Valley from producers Ken Wright ($35), Panther Creek, Lange (will have to order Lange from the winery. I have been a wine club member of Lange since 1997), or if you really want to spend the money, Domaine Serene ($79).
Cabernet Sauvignon & Syrah These typically big and bold wines are best paired with red meat, dark turkey, or spicy side dishes where they complement and not overpower the food. Brianza’s Cabernet and Syrah grapes are sourced from Washington and the famed Horse Heaven Hills AVA (American Viticulture Area). Try a Cabernet or Merlot from Washington. They compare admirably to the traditional Napa Valley Cab but usually much less expensive. I recommend the value priced Columbia Valley Merlot ($14), or for a few dollars more, Chateau St. Michelle Indian Wells Cabernet ($22). Of course, I think the Brianza wines compare very favorably to these.
Ruby Port & Brianza Brandy These are terrific after dinner, and also go well with many desserts. Think pecan pie, almond cake, and even cheesecake. A true Port has to be produced in the Douro Valley in Portugal. Anything other has to be called “Port Style” or something to that affect. The Brianza Brandy is slightly less alcoholic than a traditional Brandy and drinks closer to a Port. It was made from the Kentucky grown grape Chambourcin. We produced only 512 bottles and it is an excellent sipper. If you don’t get our Brandy, try the inexpensive Cockburn’s Fine Ruby Port ($11) I promised a recipe using a Brianza Wine! This recipe was chosen by local Walton, KY author Faye Collins who has a Kentucky wine and food cookbook, “Vineyard to Table - Cooking with Kentucky Wine”, coming out soon that includes this recipe. YUM!
Creamy Dilled Potatoes
Potatoes can be prepared and cooked in whatever method you Serves 12 choose. For instance, trim them but don’t peel, cut into thick slices. They should be thoroughly cooked. Drain. 2 pounds baby potatoes 4 tablespoons butter While the potatoes are cooking, prepare the sauce. Melt butter in a 2 teaspoon minced garlic saucepan, add the flour and whisk until smooth. Add the garlic and 2 tablespoons dill dill. The wine and whipping cream should be whisked in slowly. Add 2 tablespoons flour salt and pepper. Cook over low to medium heat until the mixture is ½ cup Brianza Chardonnay blended and begins to thicken. or Vidal Blanc 2 cups whipping cream Pour over the potatoes and toss so that all the potatoes are covered. salt & pepper to taste Serve hot. Drink the rest of the wine.
Happy Holidays from
Tony & Deb Il buon vino non ha bisogno di!