Kelly Dreher
Down-to-earth Diva of all things
of the dinner and drinks variety.
I've got your WINE SELECTIONS
and your MATCHING MENUS!
I find myself in personal wine trends more often than not. I'll pick up one variety and stick with it for a while. I'm still trying to break my residual summer rose habit even now! I know, I know. "Pull yourself together!"
So to keep us Divas current, every month I will work on planning some menus for you so that if you're entertaining- especially for the holidays!- you'll have a direction to go in.
Food pairings are also an easy way to help develop your palate for wine. Certain food flavors will bring out or enhance certain wine flavors and distinguishing them will help you cultivate your sensitivity to each. Plus, I get to do some teaching here! Wine and education? Why didn't someone think of that before?
My recommendation: Snag a couple varieties of Riesling and Pinot Noir and make a tasting menu. Choose two dishes from each menu. It might sound like a lot of cooking, but if you make small tasting plates, you can make less work stretch the extra mile.
This month: Riesling and Pinot Noir
Wines and Menus
Riesling - Learn About It
Yeah, yeah, it can be summery, but some sweeter varieties would be a lovely winter choice for holiday consumption.
Characteristics
Low alcohol
Light
Fruity
Crisp
Acidic
Pure
An opposite of Chardonnay
One of few whites that benefit from aging
Five varieties in a range of sweetness:
Kabinett- driest (serve with appetizers, spicy things)
Spatlese- sweeter (Asian, seafood, poultry with cream)
Other types are dessert wines (frequently labeled “late harvest rieslings”)
German Rieslings are best, but American buys are still good.
Aromas and Flavors
Apple, Pear, Peach, White Peach, Apricot, Jasmine, Rose, Orchid, Honey, Lime, Guava
Less Detectable: “Petroleum, Rubber Band, Mineral, Stone, Chalk, Mint, Juniper, Lychee Nut”
-Ummm, my palate isn't that cultivated. Rubber Band?
Pairings
Pairs well with spicy, salty, smoky or heavily seasoned dishes. Like Asian or Latin.
Compliments salads with fruit or main courses featuring fruit. Ensure that sweetness in food is less than sweetness in wine.
Base Ingredients (My choice):
Shrimp, Scallops, Salmon, Chicken, Ham, Pork, Bacon
Bridge Ingredients:
Apple, Pear, Lime, Orange, Corn, Leeks, Sweet Onions, Peas, Mushrooms, Pancetta, Prosciutto, Olives, Mint, Tarragon, Cilantro, Ginger, Curry, Nutmeg, Honey, Soy Sauce, Blue Cheese, Feta
Riesling - Cook With It
My Riesling Menu Choices: Each features Riesling as an ingredient!
Herbed Pappardelle Pasta with pancetta, garlic, leeks, peas and mushrooms in a Riesling sauce with lemon and olive oil
Smoky Jambalaya with rice, Andouille sausage, shrimp, tomato base, onion, mushrooms, herbs
Sweet and Spicy Asian Chicken- battered and skillet fried with a sauce of honey, garlic, chilis, ginger and soy
Italian Prosciutto Flatbread with pear/onion chutney, arugula, bleu cheese and balsamic reduction
Seared Pork Loin with apples, onions, olives, thyme and Riesling pan sauce
Ceviche of Shrimp and Scallop with lime juice, cilantro, red onion, corn and tomato
Cajun “Barbequed” Shrimp in a tangy, buttery chili basil sauce with green onion and toasted baguette
Yellow Curried Chicken with onion, fingerling potatoes and grape tomatoes over white rice
Pinot Noir- Learn About It
Aromas and Flavors
Black/Dried Cherry, Currant, Blackberry, Raspberry, Strawberry, Cranberry, Rhubarb, Pomegranate, Plum, Smoke, Oak, Vanilla, Clove, Tea, Licorice, Coffee
Less Detectable: Mushroom, Wet Leaves, Barnyard, Cinnamon, Mint, Cola, Violet, Rose, Roasted Tomato
-Again, wet leaves??
Pairings
Very food friendly. Seasoned, Smoky and Spicy Dishes shine, but more delicate and subtle dishes work too.
Base Ingredients:
Beef, Lamb, Pork, Veal, Offal, Chicken, Game Birds (sans turkey), Duck, Rabbit, Salmon, Ahi
Bridge Ingredients:
Cherries, Berries, Mushrooms, Truffles, Onions, Garlic, Brie, Cheddar, Goat Cheese, Pesto, Black Beans, Lentils, Eggplant, Beets, Roasted Red Pepper, Black Olives, Cinnamon, Clove, Anise, Ginger, Fennel Seed, Thyme, Oregano, Rosemary, Herbs de Provence, Roasted and Sun Dried Tomato, Dijon Mustard
Pinot Noir- Learn About It
My Pinot Noir Menu Choices: Each features Pinot Noir as an ingredient!
Grilled Chicken Sandwiches on Onion Buns with Cheddar, Sauce of Roasted/Sun-Dried Tomato and Red Onion Chutney with Olive Oil, Dijon Mustard, Garlic, Rosemary, Thyme
Parmesan Mushroom Risotto with garlic and herbs
Herbed Pork Sausage Stuffed Portobello Mushroom Caps
Seared Steak with Smoky, Chile Dijon Wine Sauce
Rosemary Pork Chops with Cherry Blackberry Sauce
Oven-Fried Veal Scallopini with Goat Cheese Pesto Orzo and Pinot Noir Reduction
Spiced Cornish Game Hen/Pheasant with Herbed Bread Stuffing
Ginger-Seared Salmon with Black Bean, Lentil and Roasted Red Pepper Salad
Entertaining? Don't panic, doll!
Personalized
Pinot Grigio
COMING SOON!
Milkshakes
Mochas
Power Smoothies
Wine Pairings
Party Cocktails
Holiday
Cocoa