I’m kind of a really big fan of Alsatian Pinot Blanc and I’ve never met a bivalve mollusk I didn’t like. Mussels are no exception. As much as I like them both, liking two things does not necessarily mean they will like each other. You have friends like this I’m sure.
But in the case of mussels and Pinot Blanc, I think they like each other so well, they might quit inviting me to hang out. OK. So maybe the metaphor’s gone too far, but the point remains: Mussels taste good with Alsatian Pinto Blanc.
I recently dined at Petite Abeille, a delightful little chain of four Belgian restaurants in Manhattan. It was a nice day and I thought my friends (visiting from Boston) would enjoy the simple moulle frites fare. While Belgian beer is the typical paring choice for mussels (and an inarguably good one), we were in the mood for white wine. And so it was that it was I who was looked at, then pointed at when the wine list arrived, and so it was that I, with confidence, pointed to my selection saying “We’ll take the Alsatian Pinto Blanc.”
I love the tall, slim-necked bottles Alsatian wines are served in: they’re feminine, sexy and very easy to pour from (long reach–how I like my tennis rackets). I did my tasting duty and pronounced the bottle “Good.” Crisp, light-to-medium bodied with a distinct roundness (vanilla) and hint of sweetness (honeysuckle) and a definite pear presence, the wine we chose was balanced by an acidic brightness.
We ordered two huge pots of mussels: curry and marniermy favorites. The slight sweetness (I’d call our selection an off-dry) complemented the curry mussels especially well and the acid/brightness provided an almost effervescent effect, acting as bubbles would in the classic beer combo to excite the palate.
It is my opinion that everything pairs well with french fries, but there are, I’m sure, detractors. One way of thinking of this pairing, though, is to pair the fatty, heavy (you simply must dip them in mayonnaise) fries with something lighter. The Pinot Blanc was great here too, adding that acid and fruit to the delicious french fry party. All in all, while Belgian beer and mussels is a tried-and-true combination, Alsatian Pinto Blanc at the very least gives the combo a run for its money and is certainly worth your consideration, especially if you’re in the mood for wine (not beer) or a departure from the ordinary.
Erin Hollingsworth
(photo credit: vietnamfriendly)
April 16th, 2009 by Beverage Blogger | Posted in Wine Pairing | Comments (0)
Growing up with European parents and having spent my pre-college years educated in the French academic system, I’ve always seen wine as something that should be appreciated paired with food. That said, chocolate is too often overlooked as a wonderful accompaniment.
I was reminded of this this morning when I attended a presentation given by Dove and the company’s PR team. They gave me and the other attendees the inside scoop on how their product goes from bean to bar and showcased some of their soon-to-be-released new chocolates! I taste-tested some of their new flavors, which were truly delicious, and their new packaging makes the bars portable and allows for portion control (re-closeable flaps and the bar is made up of three individually wrapped pieces of chocolate), but the whole time all I could think of was how amazing their Dark Chocolate Almond Bar would taste with a glass of California Cabernet Sauvignon!
Sharon Feiereisen
(photo credit: beatbull)
April 15th, 2009 by Beverage Blogger | Posted in Wine Pairing | Comments (0)
My first reaction upon discovering Wine Cellar Sorbets was that I couldn’t believe it took me this long to try them! The sorbets are all-natural, fat-free and made from finished wines. I’ve seen them at Whole Foods, but they’re sold at many other gourmet retailers and they come in five-quart or pint sizes.
There are currently six flavors:
Riesling semi-sweet with apple and citrus flavors
Champagne dry method champagniose with hints of nuts and a dry finish
Ros sweet, with a strong strawberry flavor
Sangria Rojo spicy, dry blend of Spanish red wine and orange juice
Pinot Noir light, with hints of blue and black berries
Cabernet Sauvignon full-bodied, black currant flavor with a dry, earth finish
Wine Cellar Sorbets are releasing two new flavors this year: Sake and Port.The sorbets are truly a refreshing delight, especially now that it’s finally getting warm, and are great as a dessert, to eat with or between courses or mixed into a cocktail mmm!
Sharon Feiereisen
(photo credit: wine cellar sorbets)
April 14th, 2009 by Beverage Blogger | Posted in Wine Pairing | Comments (0)
When a 20-year veteran chef of Peter Luger opens a restaurant you know its going to be good. Chef Arturo Mcleod recently opened Benjamin Steakhouse in the Dylan Hotel in NYC (52 E. 41st St., nr. Madison Ave., 212-297-9177) and I was lucky enough to get to go last week. The 5,000 square foot restaurant has wonderfully high ceilings, dark chocolate leather seating (if you go ask to be seated at one of their corner booths very cozy!), a ten-foot working fireplace, oversized mirrors, and beautiful chandeliers.
Pair the perfect setting with their attentive service, and a noise level that makes it easy to enjoy a quiet conversation and you have the perfect backdrop to enjoy the restaurants luscious food and premium wines. Benjamin has over 300 new and old world bottles of wine and a nice selection of wines by the glass. Their sommelier is very well versed and made some truly great recommendations.
To start with, I had the seafood platter which I paired with bottle Conundrum White Table Wine, 2006, Rutherford, CA. It was a refreshing blend, with a floral nose that had hints of tropical fruits. For a drinkable wine, it was wonderfully complex and the notes of melon, peach, and pear, along with the long finish did a wonderful job at bringing out the flavors of the seafood platter (oysters, shrimps, lobster, clams, crab meat so fresh and delicious!). This wine just goes to show that when done correctly, blends can truly be a refreshing delight.
For my main course I had filet mignon with broccoli, paired with a bottle of Argyle Reserve Pinot Noir, Willamette Valley, 2005. Given the warm weather and the amount of food I was consuming it was the perfect pairing as its fine-grained tannins and notes of raspberry, cinnamon, and cherry brought out the meats flavors without being too heavy on my stomach. Lastly, for dessert I had cheesecake paired with a cool glass of Nittnaus Premium Eiswein, 2005 a perfect cap to an extravagant meal on a warm, summer night.
It was truly a wonderful dinning experience and I highly recommend checking-out Benjamin Steak House if you’re traveling or live in the New York City area. Benjamin also has an array of fish (tuna, bass, salmon), as well as lamb and veal for those looking for something other than beef. Portions are big and can be prepared for one, two, three or four and all the beef is dry-aged in the houses special aging box. If you’re just looking for a glass of wine, theres a bar for those not looking to indulge in the cuisine.
(photo credit: 708718)
April 13th, 2009 by Beverage Blogger | Posted in Wine Pairing | Comments (0)
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