Pair Up with La Sommelierre - February 2010
Valentine’s Day Compromise
If one likes red and the other white, here is a menu that will bring the two together. Classic California chardonnay and cabernet are intensely flavored and demand rich dishes that will not be overpowered by their substantial oak influence.
Start off the evening with a sheep’s milk cheese from Spain called manchego. In my opinion, manchego will pair with almost any wine. The chardonnay will go beautifully with the delicate, nutty flavor of the cheese. Take it one step further and cut a block of red, quince paste into a heart shape and smear a bit on top of each slice of cheese. This trick will bring out the black currant flavor of the cabernet.
The wines will continue to work well with the main course: Gorgonzola Pasta with Grilled Fillet Mignon and Balsamic Reduction. Marbled beef and a creamy sauce will smooth out any rough tannins imparted by the grape or the barrel. All the while the food will echo the unctuous flavors created during malo-lactic fermentation (a secondary fermentation that almost all red wines undergo and which is responsible for the buttery flavors found in California chardonnay). On the side, a Caesar salad will offer freshness.
In the end, it is not Valentine’s Day without chocolate. My favorite chocolate pairing is chocolate cake with hot coffee. The crumbly texture of the cake washed down with the bitterness of coffee can’t be beat.
So, go on. Pair Up!
Find recipes online at www.lasommelierre.com
