D'Arenberg's Darry's Original Shiraz and Grenache Review and Food Pairings
Here
is a wine that is packed full of fruity aromas and tastes of plum,
blueberry, raspberry and blackberry. While these fruit flavours are the
star of this show, there are plenty of backing flavours of black
olives, spice, cove and nutmeg to keep you entertained. The tannins
don’t pound away at you like an overindulgent drum solo; instead they
simply hold the mass of flavours together. In an age where many wines
are trying to copy what everyone else is doing, Darenbergy’s Darry’s
Original Shiraz/Grenache living up to its ‘original’ mantel as this is a
unique and pleasant wine.
Shiraz and Grenache with Grilled Lamb
This wine is absolutely fabulous with grilled lamb. The fruit flavours
ease away the gaminess you sometimes get with lamb, while the spicy
flavours of the wine draw out the great meat flavours. As this wine is
not a tannic monster, any lamb grilled medium to medium well will match
the best. The reasoning is that tannic wines need a lot of fat and
protein to bring them down a notch. As this wine isn’t high in tannin,
it doesn’t need a lot of fat to hold on to. Since cooking foods beyond
rare increasingly breaks down the fat and protein levels more and more,
you’ll find this wine will pair better with medium well meats over a
tannic Cabernet Sauvignon.
Beef and D’Arenberg’s Darry’s Original Shiraz Grenache
This wine is not for delicate or subtle foods, which makes beef a great
choice to pair it up with. As the tannins in this wine aren’t in need
of taming, medium, and medium well cuts of beef will go best. (Although
you’ll find well done and rare cuts of meat will be tasty too) Try
this wine with a Beef Stir Fry, Grilled Hamburger, Steak, and Prime Rib.
Venison and Shiraz and Grenache
Venison is increasing in popularity, probably as people are realizing
that it is a great and healthy alternative to beef. Venison can be
gamy, and the ample berry flavours of this wine are going to wash that
flavour off your tongue. Meanwhile the spicy component of this wine
will bring out the great flavours in this dish. Whether it’s Venison
Stew, Venison Steak, or Grilled Venison, you’ll find a great partner in
this wine. As a side note, whilst we’ve never had Kangaroo here at What
To Pair, we suspect this wine would be fantastic with that dish too.
Best Wine to Pair with Lamb Stew
We already mentioned Lamb at the top of this list, and we’re mentioning
it again as this is simply a phenomenal wine to pair with Lamb Stew,
particularly on a brisk Autumn or Winter day. The Grenache component of
this wine will keep you feeling cozy, while the Shiraz aspect will
spice up this dish bringing it to a new level.
Strawberry and Spinach Salad Recipe with Wine Pairings
Our
Vegetarian Recipe for Spinach and Strawberry Salad is quite easy and
very tasty. It's the perfect Salad to serve at a Summer Barbecue, for a
light spring lunch, or to bring to a potluck dinner. Fresh and
delicious, and paired with wine, what more could you ask for in a
recipe.
Spinach Strawberry Salad
(serves 4)
6-8 cups fresh baby spinach
8-12 fresh strawberrries (about 2 berries per salad), hulled and sliced
4 ounces goat cheese
several slices red onion, sliced VERY thin (as not to over power the salad)
a handful of toasted walnuts
Balsamic Vinaigrette
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
salt & freshly ground black pepper
6 tbsp walnut oil
Instructions
Stir the vinegar together in a bowl.
Add salt & pepper and whisk in the oil slowly.
Pour over the spinach and toss.
Place in serving bowl or individual plates.
Place strawberries, goat cheese, sliced onion, and walnuts on top.
Alexander
Keith’s Cider is tangy and lip smacking beverage that strikes the
perfect balance between being refreshing and flavourful. This Cider is
not overly sweet, strong, or complicated, however the nose on this
beverage is incredibly aromatic. The good people at Keith’s have worked
hard to produce extremely appealing aromas of apple, pear and sparkling
white wine. The flavours aren’t as strong as the nose, which makes
this quite the quaffable cider as it never comes across as boozy.
Instead, this is simply a well-crafted beverage that smells great,
offers semi-sweet apple and pear flavours, and finishes dry and long.
Here are four great foods that we recommend Keith's Cider with.
Apple Cranberry Stuffed Pork Tenderloin Recipe Paired with Cider
Alexander Keith’s Cider is phenomenal with our apple Cranberry stuffed pork tenderloin recipe.
The tangy flavours of this cider cling on to the succulent meat merging
and creating a divine meal experience. Pork Tenderloin isn’t overly
strong, nor is Alexander Keith’s Cider so neither the food or beverage
will overwhelm one another. Pork is also slightly sweet, and the
semi-sweet nature of Alexander Keith’s Cider will complement this
sweetness well.
What Wine to Serve at Thanksgiving?
While Alexander Keith’s Cider is not a wine, it has similar qualities to
white wine in that you can smell apple and pear on the nose. The
semi-sweet nature of this cider makes it perfect for the sweeter root
vegetables often served at Thanksgiving. This cider is also great with
Turkey as the acidity in this beverage keeps the mouth moist and brings
out all the great Turkey flavours forward.
Keith’s Cider and Cheese
Rich cheeses love the carbonation present in this cider as it helps cut
through the creaminess of the cheese, refreshing your palate for the
next bite. As it slices through butterfat and salt, the ample acidity in
this cider elevates the nuanced and complex flavors in the cheddar
cheese.
Sausage and Cider
If you’re not particularly fond of wine or Mimosas and find yourself at a
brunch, why not try Keith’s Cider with your brunch. The carbonation in
this beverage scrubs past all the grease, fat and salt found in
sausages and bacon, making for a great combination as the true flavours
of the food really shine. Not overly high in alcohol, Keith’s cider
won’t have you heading for an early afternoon nap either, so you can go
about enjoying the rest of your day.
Pork
Tenderloin is a delicious and lean pork dish that is great for a main
course, and even better for leftovers the next day. We find it's easy
to dry out pork tenderloin as it is a lean cut of meat. Thus we suggest
stuffing it with a moist stuffing which keep the dish moist and tasty.
Ingredients Needed for Pork Tenderloin Recipe
1 cup of bread crumbs
1/4 cup of apple sauce
1/2 cup water
1 (3 pound) boneless pork loin roast
1 cup chopped apple
1/3 cup dried cranberries
1/3 cup chopped toasted pecans
1/4 cup finely chopped onion
salt and black pepper to taste
Directions for Pork Tenderloin Recipe
Preheat an oven to 325 degrees F (165 degrees C). Grease a roasting pan with cooking spray.
For the stuffing mix together apple sauce, breadcrumbs, pecans, onion,
apple and cranberries into a bowl. The stuffing should be tacky to the
touch, and not overly dry. If it is too dry, add more applesauce to the
mixture.
Trim the fat and connective tissue from the pork loin.
Cut from one side through the middle horizontally to within 1/2-inch of
the other side. Open the two sides and spread them out like an open
book. Place the pork loin between two sheets of heavy plastic
(resealable freezer bags work well) on a solid, level surface. Firmly
pound the pork with the smooth side of a meat mallet to a thickness of
1/2-inch.
Stir the apple, cranberries, pecans, and onion into the stuffing mix.
Season the pork loin with salt and pepper to taste, then spread the
stuffing mix onto the cut side of the loin. Roll the pork into a firm
cylinder, and secure with cooking twine. Place into the prepared
roasting pan.
Bake in the preheated oven until the pork is no longer pink in the
center, about 1 hour. An instant-read thermometer inserted into the
center should read 160 degrees F (70 degrees C).
Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
Argyle Willamette Valley Pinot Noir Wine With Food Review
Argyle Willamette Valley Pinot Noir
is a light but medium bodied red wine that offers up spectacular aromas
of cherry, cedar, strawberry and spice. The flavours of fresh jammy
fruits like strawberries or currants are quite juicy on the palate,
while an earthy complexity will have you dreaming about strolling down a
forest trail. The finish on this wine is quite sassy, teasing you to
take another sip. Below are four foods we feel this wine would be
divine with.
Enjoy this Wine with Salmon
If you want to experience the ultimate Salmon and wine pairing,
pair Argyle Pinot Noir with either Grilled or Pan Roasted Salmon. It
might seem odd, as the typical pairing for fish tends to be white wine,
however, Pinot Noir is a versatile red that is similar to a white wine
with its high acidity and low alcohol content.
This pairing works as Salmon is a rich fish, and Argyle Pinot Noir has
lots of bright acidity to cut right through this richness. With lots of
bright cherry and strawberry, on top of subtle earthy and smoky
flavours, you’re well on your way towards imagining a lip smacking
delicious meal fit for a king or queen.
The Perfect Wine for Roasted Duck
Argyle Pinot Noir is the best wine to go with Roast Duck.
With its crispy skin and succulent meat, roast duck is the perfect meal
on a chilly autumn evening. Duck and a fruit sauce is a classic
combination, but when paired with a fruity pinot noir, the fruit sauce
is completely unnecessary. Argyle Pinot Noir boasts plenty of jammy
strawberry and cherry flavours to mask the gaminess of duck that the
fruit sauce often does. Meanwhile, the wine’s acidity focuses on the
richer flavours of the duck creating a spectacular synergy. If you
accompany your roasted duck with a mushroom sauce, the combination will
become even more heavenly as the earthy flavours of the wine merge with
the unmistakable mushroom flavours.
Pork Dishes and Wine Pairing
Argyle Pinot Noir is a very food friendly wine, and will go well with a
whole range of Pork dishes. While pork has strong flavours, it’s the
earthy quality of this wine that allows it to stand on its own beside
these juicy pork flavours. A great wine to pair with stuffed pork
tenderloin (particularly one stuffed with mushrooms and dried red fruits
like currants or cherries). Our favourite pork dish to pair this wine
up would have to be ham. The acidity of this wine is quite refreshing
against the salty backdrop of ham. If you have leftovers, serve this
wine with a simple ham, mushroom and rice stir fry the next day. The
earthiness of the wine will go great with the mushrooms and rice while
the fruity flavours will make this dish seem brand new. If you add a
bit of soy sauce to your stir fry, you’ll find the smoky flavours of the
wine and soy sauce were made for one another.
Wine and Cheese Pairings
Brie and Camembert are two cheeses that are rich, creamy, and have an
earthy mushroom flavour. The acidity in Argyle Pinot Noir is the
perfect foil to the creamy texture as whisks away the fattiness of the
cheese and refreshes your palate for the next bite. Meanwhile the
earthy nature of the wine and the cheese will weave in and out amongst
one another sharpening the best flavours in each and bringing them up
front where they can sing. This makes for one cheese and wine pairing
made easy.
Vodka
Cocktails and Food Pairing is not a popular topic. When we looked up
how many people around the globe googled ‘vodka and food pairings’ last
month, we were told it was 12 people. That’s a shame, as Vodka and
Vodka Martinis are delicious cocktails that go great with certain foods.
One of our favourite Vodkas is Grey Goose, and we enjoy it as a Vodka Martini. Our Vodka Martini recipe
is simple; pour two ounces of Grey Goose Vodka over a rocks glass full
of ice and add two olives. There are many other cocktails you can make
with Grey Goose Vodka, but we find this is the best one to show off Grey
Goose’s amazing smooth taste to enjoy with the following foods.
Vodka and Caviar
Only 73 people searched for Caviar and Vodka last month, and this is a
shame as it may be one of the most perfect food and wine related
pairings ever. Some say champagne is the best wine to pair with Caviar,
but we feel Grey Goose Vodka’s clean and smooth taste does not
interfere with the Caviar’s delicate and subtle flavours. Grey Goose
Vodka has a citrus edge to its nose, and a faint nutty taste which makes
it a great pairing with California White Sturgeon Osetra Caviar, which
has a nutty component itself. Hackelback is nuttier flavoured caviar
which goes great with the dry and smooth flavour of Grey Goose Vodka.
Vodka and Olives
Putting Olives in your Martini is quite common; however it’s a rarely
discussed topic. The briny nature of the olive completely changes the
taste of the Martini. Some say it takes the edge off the first sip,
others simply like the taste of the olives after it has soaked up some
of the vodka flavouring. We like olives and vodka together as olives
are salty, and Grey Goose Vodka is refreshing. Thus after the first
olive we crave a little relief, which one sip of a Grey Goose Martini
provides.
Smoked Salmon and Vodka
We feel a Vodka Martini is exceptional with Smoked Salmon as Smoked
Salmon is often eaten as an appetizer. The goal of Smoked Salmon, due
to its intense flavour is to get you hungry for your main meal. A Vodka
Martini has the same effect, while it’s not salty, it quenches your
thirst with each sip when paired against Smoked Salmon, and meanwhile
the Martini really gets you hungry for what culinary adventures that lie
ahead.
Shrimp and Vodka
I fell in love with Shrimp and Vodka served together years ago. Often
at my dinner parties I serve a simple shrimp cocktail at the start of
the evening. The Shrimp Cocktail goes great with a Grey Goose Martini
as the vodka is a clean beverage which enhances the shrimp’s most finest
flavours. Shrimp has a mineral hue to it from the sea and I find the
vodka simultaneously brings out and refreshes your palate against this
subtle flavour of the shrimp. Furthermore, it’s quite relaxing, sitting
back in a chair, eating shrimp and sipping on a Vodka Martini while
sharing conversation amongst great company.
There you have it, three great foods that pair amazingly well with
Vodka. If you are one of the twelve people who google searched ‘Vodka
and Food Pairing’, hopefully you found some great suggestions. Finally
if you are a vodka lover, we'd love to hear feedback on what foods you
enjoy most with Vodka. There isn't a lot of information floating around
there, which is surprising as Vodka is a popular cocktail ingredient.
Ruffino 2010 Chianti
is a fresh and youthful Italian wine with rustic charm made from the
Sangiovese grape. Rustic is a description often applied to Italian
wines, and it often implies an earthiness or forest component to it.
Such is the case with Ruffino Chianti which has a rich mulch and violet
aroma with a green olive bite. In the mouth you’ll find bright red
fruit flavours such as strawberry, cherry and cherry tomato. Ruffino
Chianti has great acidity, enough tannin for character, and a
spicy/smoky finish.
Best Red Wine with Spaghetti and Meatballs
The ultimate red sauce Pasta and wine pairing would have to be Chianti.
Chianti is made with the Sangiovese grape which produces highly acidic
wines. High acidity is something you want when acidic tomatoes are
involved, or else the whole dish will come off as flat and taste
metallic. Chianti also has enough tannin
to dance well with the proteins in any meat that might be in the
sauce. Ruffino Chianti is perfect with Spaghetti and Meatballs as it is
not oaky, which allows it to harmonize nicely with tomato sauce.
Minestrone Soup and Wine Pairings
Minestrone Soup is an Italian Soup that is sometimes entirely
vegetarian, or may contain meat like ham. Most Minestrone Soups contain
a tomato base, which is why Ruffino Chianti is perfect as it is an
acidic enough wine to hold up to it. Minestrone contains many other
vegetables like beans, corn, potatoes, celery and onions. The rustic
and earthy quality of Ruffino Chianti is a great match to these veggies
as it complements their earthy qualities.
Lasagna and Wine Pairing
Ruffino Chianti will pair with both meat and vegetarian Lasagna.
Lasagna has plenty of tomato sauce, and thus the higher acidity of
Ruffino Chianti will brighten up the sauce the two are enjoyed
together. Chianti pairs well with meat Lasagna as the wine has a smoky
aroma to it. The acidity and rustic qualities of Chianti makes it a
great wine match for Vegetarian Lasagna as it will complement the earthy
flavours of Zucchini, Carrots, Eggplant and Bell Peppers.
Chianti Pairing with Pepperoni Pizza
Ruffino Chianti is a fabulous wine to pair with Pepperoni Pizza as they
are both simple foods/wines. When paired together, they will both
brighten each either up considerably. The acidity in Ruffino Chianti
will wash away the fattier component of the pizza, and the true
pepperoni, cheese and tomato flavours will leap out. Meanwhile the
protein in both the pepperoni and cheese will have something for the
tannin in the Chianti to cling on to, and thus the bright and fresh
flavours of this wine will have a chance to really strut its stuff
across your palate. I enjoy this pairing so much that I always keep a
bottle of Ruffino nearby for those unplanned pizza orders during movie
nights at home.
Carmel Road Monterey Pinot Noir Wine and Food Pairing
When
I’m feeling like a youthful California Pinot Noir, I turn to Carmel
Road Pinot Noir. It’s a little bolder than most of the Pinot Noir out
there, but it is still soft drinking. The rich cherry and strawberry
fruit flavours are bright, yummy and yet there are just enough spice and
leather aromas to deliver great depth.
Pinot Noir Red Wine and Rotisserie Chicken
For Rotisserie Chicken and Wine Pairing, Carmel Road Pinot Noir is an
excellent choice. Often the outside skin of rotisserie chicken is both
sweet and earthy. The dark red fruit flavours of this Pinot Noir are
slightly sweet, while the aromas of this wine have plenty of earthy and
mineral qualities to match the juicy chicken flavours. The body of
Carmel Road Monterey Pinot Noir is not overwhelming when paired with
this succulent chicken, meaning the chicken will shine, rather than
drown when paired with this wine.
Bacon and Wine Pairing
Carmel Road Pinot Noir wine pairs well with bacon as the wine is
slightly sweet, and earthy. The sweetness of the wine is a great foil
to the saltiness of the bacon, making for a refreshing combination.
Tannin in Red wines tend to accentuate the saltiness found in food,
therefore a highly tannic Cabernet Sauvignon or Barolo would not be
pleasant with Bacon. Pinot Noir is lower in tannin, and is thus
considered an acidic red wine. Acidic wines come across as refreshing
when paired against salty foods which is why this is a great match.
Furthermore, Carmel Road Pinot Noir has enough boldness and mineral
depth to not be obliterated by the strong Bacon Flavours, where lighter
Pinot Noirs might fail.
Salmon and Red Wine Pairing
This pairing Salmon and Pinot Noir works as Salmon is a rich fish, and
Carmel Road Pinot Noir has lots of bright acidity to cut right through
this richness. With lots of bright cherry and strawberry, on top of
subtle earthy aromas, you’re well on your way towards imagining a lip
smacking delicious meal fit for a king or queen.
The Perfect Wine For Mother’s Day
Carmel Road Pinot Noir is the perfect Red wine for Mother’s Day.
This wine will go fantastic with Rotisserie Chicken, Turkey, Salmon,
Roast Duck and Pork Loin whether you eat out at a brunch or stay at home
for a family feast. Pinot Noir goes great with root vegetables as both
the wine and the vegetables are sweet and earthy. If you’re just
stopping in to say hi to your Mother on Mother’s Day, Carmel Road Pinot
Noir is perfect to share for a quick chat. This Pinot Noir is light
enough to brighten up your mother’s day, and is perfect for sharing
along some great conversation and company.
Here
is a wine that is packed full of fruity aromas and tastes of plum,
blueberry, raspberry and blackberry. While these fruit flavours are the
star of this show, there are plenty of backing flavours of black
olives, spice, cove and nutmeg to keep you entertained. The tannins
don’t pound away at you like an overindulgent drum solo; instead they
simply hold the mass of flavours together. In an age where many wines
are trying to copy what everyone else is doing, Darenbergy’s Darry’s
Original Shiraz/Grenache living up to its ‘original’ mantel as this is a
unique and pleasant wine.
Our
Vegetarian Recipe for Spinach and Strawberry Salad is quite easy and
very tasty. It's the perfect Salad to serve at a Summer Barbecue, for a
light spring lunch, or to bring to a potluck dinner. Fresh and
delicious, and paired with wine, what more could you ask for in a
recipe.
Pork
Tenderloin is a delicious and lean pork dish that is great for a main
course, and even better for leftovers the next day. We find it's easy
to dry out pork tenderloin as it is a lean cut of meat. Thus we suggest
stuffing it with a moist stuffing which keep the dish moist and tasty.
