Category Archives: Holidays

American tradition Part 3: Barbeque and wine four ways for the Fourth

SawyerSomm Savory Suggestion: BBQ Pork Spareribs with Zinfandel

Let’s face it, all barbeque sauces are not created equal. Some are sweet and tangy, while others can be much more bold and spicy. To celebrate July 4th, a classic American tradition to follow is Patrick and Gina Neely’s recipe for Pork Ribs, which melds together the sweet and tangy flavors of brown sugar, molasses and apple cider vinegar with spicy notes of cayenne pepper and smoked paprika to create a tasty sensation with a lingering finish. Typically, these ribs are easy to serve with baked beans and coleslaw.

To match up with this wide range of flavors, I tend to lean towards serving a balanced Zinfandel with ripe fruity flavors, layers of spice, balance, and a restrained level of alcohol. Among the flavorful new releases to meet my criteria is the DeLoach Vineyards 2012 Zinfandel, Russian River Valley ($20).

Known as California’s “sweetheart grape,” Zinfandel has been grown in Sonoma County’s Russian River Valley since the early 1880s. While many of the older vineyards are “field blends” interplanted with Petite Sirah, Carignane, Mourvedre (Mataro) other red grape varieties, the new DeLoach wine is more focused on purity and the fresh fruit flavors from younger vines planted at the Becnel and Slusser vineyards in northern Russian River Valley and a smaller portion of more concentrated fruit from old vine Zinfandel planted closer to the Deloach Estate Vineyards western of Santa Rosa. As a result, the wine features lively aromas of ripe blue fruits, violets, cinnamon and clove; concentrated flavors of boysenberry, blueberry, black raspberry, dark plum, fresh cracked pepper, layers of savory spice; a sexy rustic texture; and a long, lingering finish without too much heat or alcohol.

As an extra July 4th tip, I would recommend pairing the BBQ Pork Spareribs and DeLoach Zinfandel with the movie Top Gun starring Tom Cruise, Kelly McGillis, Tim Robbins and Val Kilmer. Ironically, several scenes from the movie were filmed at the Kansas City Barbeque, a bar and restaurant located in the harbor district of San Diego, which opened to the public in 1983, the same year Russian River Valley became recognized as an American Viticultural Area. On its own merits, that patriotic fact of American wine history takes my breath away!

American tradition Pt 2: Barbeque and wine four ways for the Fourth

SawyerSomm Savory Suggestion: Grilled Prawns with Dry Pink Wines

Beyond the American flag, if you add red plus white, the outcome isn’t blue. Instead it’s usually a distinctive pink hue. But for many wine consumers the thought of pink wine immediately sparks childhood memories of grandma’s passion for the sweet Portuguese brands like Mateus and Lancers in the 1970s or the white zinfandels and other styles of domestic blush wines that were served in households across America in the 1980s and 1990s. Thus, when you add all these factors together, it is easy to see why pink wines are often pooh-poohed, ridiculed, and vastly misunderstood through the years.

But over the past decade a quiet rosé revolution has been taking place as a growing number of well-respected wineries have started producing sexy European-style pink wines featuring complex aromas, rich fruity mouthfeel, zippy acidity and a lingering bone-dry finishes.

I bring this subject up because the Fourth of July is an all-day affair highlighted by picnics, barbeques, tailgate parties, parades, and other culinary events leading up to the fireworks finale at night. For that reason, eating a lot but eating lite is a great option. So instead of relying solely on meats and poultry, another healthy and refreshing option is to serve grilled prawns with a nice dry style of pink wine.

One of my favorite starters is Barefoot Contessa Ina Garten’s Roasted Shrimp Cocktail. a dazzling appetizer with smoky flavors and a tangy dipping sauce made with ketchup, chili spice, horseradish, Worcestershire sauce and a squeeze of lemon. As an alternative to roasting on the Fourth, the prawns can easily be done on the barbeque by wiping the grill with an oiled paper towel to create a nonstick surface.

As a classy compliment to the dish, try the Etude 2013 Rosé of Pinot Noir, Estate Grown, Grace Benoit Ranch, Carneros ($26-$28). Served chilled, this perky young wine features a lovely salmon-colored hue and fragrant aromas of red berries, rose petals, nectarine fuzz and citrus peels. On the palate, the flavors explode with notes of Bing cherry, raspberry, tart cranberry, and hints of the small Watmaugh strawberries grown down the road from the Grace Benoit Ranch near Sonoma. With vibrant acidity and a crisp, dry and thirst quenching finish, it’s a lip smackin’ wine that stimulates the senses and works wonders with the tangy, zesty and charred flavors of Ina’s appetizer.

P.S. Don’t forget to check out the fun musical intervention of Taylor Swift cooking with Ina in the new July/August issue of Food Network Magazine and the upcoming Food Network in Concert at Ravinia in Highland Park near Chicago on September 20, 2014.

American tradition: Barbeque and wine four ways for the Fourth

Pairing wines with food is a noble duty. This is particularly true on the Fourth of July, a classic American holiday when fireworks and barbequed foods reign supreme and the choice of tasty wine can enhance the meal that much more.

To many, it’s as simple as serving hamburgers and hot dogs with their favorite bottles of Chardonnay or Merlot. But for those of you looking for a little more adventure, there are plenty of new ways of matching tasty comfort foods with bright, playful and expressive wines. For that reason, I thought it would be fun to update the holiday article I wrote a few years ago for Rebel Mom .  So here is the first of my four picks leading up to Independence Day 2014…

Grilled Chicken and Vegetables with Edna Valley Vineyards Sauvignon Blanc

july4Known for its fresh aromatics, fruity flavors, zippy acidity and crisp finish, white wines made with Sauvignon Blanc grapes can offer a refreshing alternative to the buttery styles of Chardonnay in the summertime. A great example of this style is the Edna Valley Vineyard 2013 Sauvignon Blanc, Central Coast ($15). This bright new release features fragrant aromas of citrus blossom, grapefruit and fresh cut grass; bright flavors of ripe melon, papaya, lime and gooseberry; and a crisp, refreshing finish.

Besides pairing nicely with grilled chicken marinated in white wine, herbs and citrus, the vibrant acidity of the wine also works great with grilled asparagus, squash, onions and other veggies that are often difficult to pair with, as well as handling the heat in spicy dishes as well. For a fun July 4th pairing with the Edna Valley Vineyards 2013 Sauvignon Blanc, check out Chef Mark Murphy’s fantastic recipe for Grilled Corn on the Cob with Chili-Lime Butter and Cojita Cheese.  Yummy, easy to make, and a perfect pairing with a fresh wine poured from a screwcap bottle. Oh, behave!