Pair Up with La Sommelierre - September 2011
Beginnings and Endings
September represents the start of a new school year and is almost the end of the calendar year. Both are something to celebrate.
Madeira is the delicious wine from the Portuguese island of Madeira. Like most European wines, it is a regional style that is made from different local grapes, individually or as a blend. And, it is the composition of the blend that influences exactly how the final wine will look and taste. From lighter to darker, drier to sweeter, the four grapes are sercial, verdelho, bual and malmsey. All Madeiras have a bright acidity and flavors of fig, citrus, and nuts. It is these unusual flavors, slight sweetness and higher acidity that make it perfect for the beginning or end of a meal.
Start this fall menu with one of my favorite late summer/fall fruits - figs. Serve a lovely starter plate composed of sweet, earthy figs and salty serrano ham topped with fresh basil and drizzled with Leslie Styles’ balsamic glaze (Pair Up, Feb 2010 www.LaSommelierre.com). The figs and balsamic reduction go well with fig flavors in the wine, and the salty ham is a perfect counterpoint to the wines sweetness.
Next, take a break from the sweet quality of the Madeira and pick up one of its mainland cousins, a dry red from either the Douro or the Dão. Both regions make wonderful, earthy red wines that will pair well with the Osso Bucco and Mascarpone Polenta. If you can’t find anything from Portugal, a classic California syrah will give the depth and body needed for this big, bold dish.
Return to Madeira at the end of the meal and try pistachio ice cream with Anna’s Orange Flavored Thins (a sweet citrus biscuit that can often be found locally at Safeway). Pistachio nuts bring out the richness of the wine, and the subtle spark of citrus in the cookie brings out its brightness. And don’t worry if you don’t finish the bottle tonight; Madeira will keep for months in your fridge.
So, go on. Pair Up!
Find recipes online at www.lasommelierre.com
