Culinary Camilla photo
Not only did Camilla do a great job hosting the “Fall Fruit and Wine Pairings” for #winePW 5, she came up with a great recipe and pairing for it! I wouldn’t have thought to make a lasagna with pumpkin, but that’s my bad because it sounds and looks great! Then she pairs that Pumpkin Lasagna with a Halter Ranch Côtes de Paso, yum! Here’s a link to the recipe and pairing details on Culinary Adventures with Camilla.
I’ve enjoyed a few different wines from Halter Ranch in Paso Robles, including the Syrah I paired with grilled tuna for the #winePW 4. I’ve got to try their Côtes de Paso blend! I love a Rhone style blend, and in addition to the traditional Grenache, Syrah and Mourvedre, it has a good bit of Tannat, too. Interesting blend!
Be sure to check out all the other tasty #winePW 5 pairings with fall fruit and wine pairings! Rounded up here.
Happy Ice Cream Week! What can ice cream week have to do with wine pairing? Surely there can’t be wine pairings for ice cream, right?
Guess again! For our “Refreshing Summer Wine Pairings” July theme, Culinary Cam made some green fig ice cream–which sounds totally tasty on its own!–and paired with with Cambiata Albarino. I think Spain when I hear Albarino, but this one comes from Cam’s backyard, a.k.a. the California coast. I love ice cream, but it’s one thing I haven’t tried paired with wine, maybe ice cream week is a time to remedy this!
The Albarino sounds very refreshing. Though it is not a dessert wine per se, Cam’s description of it gives a hint as to why it would work well with her ice cream:
“You might get a whiff of aromas of almonds and vanilla. This wine is beautifully balanced, lush and tart with a subtle minerality on the finish.”
Perhaps I had Cam’s fig ice cream in mind when I grabbed some figs on sale yesterday, planning to make a dessert with them for tonight’s anniversary dinner. Stay tuned for details of that pairing! Meanwhile, for the details on how to make the green fig ice cream and more info on the Albarino, head over to Cam’s post on her site, Culinary Adventures with Camilla.
photos courtesy of Culinary Adventures with Camilla.
photo coursesy of Culinary Cam
Today I wanted to highlight a pairing from our first Wine Pairing Weekend Back in June. For the inaugural #winePW event, Culinary Cam paired duck legs with an off-dry Pinot Gris from Holman Ranch, which they call their “5 degree Brix”. Cam does a nice job breaking down the brix and off-dry terms in her #winePW post. I also like the way Culinary Cam incorporated the lemon taste she got in the wine into her preparation, using a Meyer lemon marmalade to glaze the duck legs. So if you are looking for a good way to prepare duck legs and a good wine to enjoy with it, check out Cam’s post for all the details!