Thirsty Thursday: Pairing Wine With Summer Recipes
It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.
Finally, a weekend without rain. It's the perfect excuse to put together a food and wine party with friends. Serve nosh-friendly cheeses and charcuterie with a refreshing salad and an entree from the grill, all paired with wine. Cheers to online wine marketplace Lot18 for sharing refreshing ideas for the perfect pairings.
The Food: Friendly Cheeses (think chevre, pecorino and brie)
Also Pairs Well With: Young goat cheese pairs well with Pinot Noir or Sauvignon Blanc. An aged goat cheese is better paired with a more robust wine like Cabernet or Zinfandel.
Serve a friendly aged goat cheese or a young, creamy Comté (a nutty cow's milk cheese) to start off dinner as these cheese won't overwhelm your guests. Sauvignon Blanc pairs well with most varieties of goat cheese as well as with oysters and other seafood.
The Food: Intense Cheeses (think gouda, sharp cheddar or a cow's milk blue) and charcuterie
For more adventurous guests, try a French reblochon cheese, a soft cheese that's traditionally made from raw cow's milk and aged for 6-8 weeks. It has an extra-creamy texture and bold flavor that can stand up to many intense wines. Serve it to start your meal along with an aged salami like the one we had from Fra' Mani Salami.
Now is the season for Rosé, which is typically enjoyed during the spring and summer, a year after each vintage is produced. It will go great with summery salads and any dish containing goat cheese like Michael Chiarello's Warm Goat Cheese and Pancetta Salad.