Food and Wine Pairing II

Anyone familiar with television, radio, print or the web is aware that the subject of food and wine pairing is well covered by the media. Most experts in the field agree that the old rule of “white wine with fish and red wine with meat” is too restrictive and extremely general. Today, successful pairings are more about individual preferences and less about complying with epicurean authority. We strongly encourage you to swirl, sniff and sip our wines with all of your favorite meals.

With that freedom in mind, we offer a few helpful hints and reminders that may enhance your holiday food and wine adventures:

• Wine tastes different with food than it does as a stand-alone beverage.
• Look at the underlying fragrances and flavors of the food. Depending on the one you choose, wine will add components of acid, fruit, spice, smoke, alcohol, butter, tannin (astringency) and more.
• Assess the complexity of the food. Is it simple or layered with many flavors? Do you want to complement or contrast these characteristics with the wine you serve?
• Wine typically works best with foods of equal weight and intensity, but there are many exceptions.
• Follow your instincts! Try the wine and ask yourself, “Which of my favorite dishes would taste great with it?”
• When cooking with wine, experiment with small test portions to avoid ruining entire batches or meals.
• Think of wine as an ingredient. Your secret addition to a favorite sauce may be the wine you serve with it.

International Food Pairing with Cinnabar Wines

“America the beautiful” is also “America the melding pot” as more and more U.S. citizens find their roots abroad. Consequently, a variety of European, Asian and south-of-the-border foods have replaced the once-dominant turkey or ham at the center of the holiday table. We thought it would be intriguing to pair some of these international dishes with current Cinnabar releases. Here are a few of our suggestions:

Santa Cruz Mountains Chardonnay with spiral-cut honey baked ham (Anglo American)
The overall complexity of this wine is a perfect companion to the subtlety of pork. Its delicate toasted oak components work well with the smoky meat while its bright acidity keeps each morsel lively.

Santa Cruz Mountains Estate Pinot Noir with roasted duck (Asian American)
Our most versatile food wine, this pinot noir is my first choice with richly flavored fowl. The plush, earthy spices in the wine complement the gamey qualities of the meat.

Santa Cruz Mountains Estate Cabernet Sauvignon with prime rib (multi-national)
Pairing an intense wine with an intense dish, the full-bodied cabernet fully engages the rich, fatty and intense flavors of the meat. Furthermore, the beef protein tempers the perception of tannin in the wine.

Monterey Chardonnay with pork, green olive, potato and raisin tomales (Mexican American)
Our favorite tamales, these husk-wrapped treats show a subtle flavor profile that harmonizes with the fruitiness, acidity and restrained use of oak in the wine.

Paso Robles Merlot with vegetarian lasagne (Italian American)
With its dark chocolate characteristics, this wine is an experience on its own. Framed by a rich, ripe tomato basil sauce, this entre is an ideal match for the soft mouthfeel of the merlot.

Mercury Rising with bouillabaisse (French, Spanish or Portuguese American)
Second only to our pinot noir in versatility, this wine complements food without overpowering it. Its medium body, supple tannins, spices and multi-layers are quite compatible with the complexity of the seafood stew.

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