Wine and Food Pairing

My secret sauce for pairing wine with food is, well, sauce! It’s a particularly handy approach to bring red wine together with dishes that are meatless. Plus, sauce has the ability to nurture us in times of trouble. Whether it’s the creamy comfort of a melty cheese base reassuringly enveloping tubes of macaroni, or a vibrant red concoction clinging to long strands of spaghetti, sauce gives us sustenance when we are hungry for better times. Let’s talk about one of the less common sauces – puttanesca – and pairing it with red wine.

Of Italian origin, puttanesca sauce is composed of capers, olives, anchovies, crushed red peppers, garlic, and tomatoes. All those briny, spicy, umami flavors are a wake-up call for the taste buds. While devouring the following preparation, the mouth fills with sensations of mild chili heat countered by the cool creaminess of the cheese.

Serving Puttanesca Sauce

Traditionally, puttanesca sauce is served over spaghetti. Recently, however, it was served to us at Seattle restaurant, Tilikum Place Cafe, as a starter course. The shallow bowl delivered to our table had a base layer of slightly warmed up puttanesca. Then, in the center of the bowl was a glistening white orb of burrata cheese. The captivating thing about burrata is how it looks like ordinary mozzarella yet exudes a creamy white filling when cut open. It’s a gratifying effect similar to tucking into a perfectly cooked poached egg and watching the yolk ooze out. The crusty grilled bread served alongside provided an excellent carrier for the sauce and burrata combination, each bite delivering a celebration of textures and flavors. Continue reading “Easy Pairing: Puttanesca Sauce and Red Wine”

Let’s talk about what a fantastic variety Merlot is for accompanying dinner. This medium bodied red wine can be round and silky, making it a great wine to bring to the table. So, here is a quick and easy guide on pairing Merlot with food!

Quick tip: match the wine with food using by using the wine in marinades and sauces.

Flavors

Consider the flavors of the wine, and create a match by incorporating or complementing those flavors in the food:
Plum
Cherry
Raspberry
Figs
Baking spices
Vanilla

Start with one of these proteins to pair with Merlot:

Beef
Lamb
Venison
Pork
Chicken
Duck

And/or include ingredients that connect the wine with the food (aka “bridge ingredients”):

Berries
Currants
Mushrooms
Tomatoes
Herbs (especially thyme)
Cheddar Cheese
Mustard
Garlic

Noah Fox Reed, currently the winemaker at Tinte Cellars, once suggested pairing Merlot with food you normally pair with Cabernet Sauvignon. Think grilled or roasted beef, lamb, and duck.

Although red wines have been known to be traditionally served with red meat, vegetarians should not despair! Try a dish such as farrotto, a preparation made in the style of risotto that substitutes the rice with the ancient grain farro. It’s got a richer flavor, and the dish has more weight to it making it perfect for fall and pairing with Merlot.

One of my favorite Merlot pairings comes from a friend – a cherry and basil salad with balsamic onions. Instead of lettuce she uses basil leaves. There are some lovely cherry infused balsamic vinegars that can be used to make a vinaigrette dressing. Give it a try during cherry season!

Whether we’re celebrating Merlot Month in October, International Merlot Day in November, or just a regular weeknight, Merlot is a variety we tend to keep on hand at home for regular uncorking. It’s a softer red wine than some other varieties, and it suits the type of foods I often prepare for dinner. What are you serving up with Merlot? Head on over to Instagram and spill it!