Today we start to feature contributions from my fellow Wine Pairing Weekend (#winePW) bloggers. Sarah from Curious Cuisiniere wisely notes that cooking with wine is a good way to set up a nice pairing. For the first #winePW, Sarah made Wine Grilled Chicken and paired it with Lewis Station Winery’s Oaked Chardonnay. In addition to cooking with wine, Sarah also gets some points for using a local to her Wisconsin winery! The recipe features a variety of fresh herbs, and looks pretty easy to prepare. If you can get a bottle of the Lewis Station chard to duplicate Sarah’s recipe that’s great; but if you’ve come to this post looking for something to make with Chardonnay you have on hand, I’m sure your bottle can be readily substituted. Be sure to check out Curious Cuisiniere for all the recipe details and for many other great recipes and pairings!
Yesterday was the first official Wine Pairing Weekend event! I enjoyed hearing all the great pairings my fellow bloggers came up with for grilled meat. I will post highlights on some of their pairings in the coming days, but first wanted to share about my pairing: Grilled Pork Tenderloin with a Bonny Doon Syrah.
The pork dish gets marinaded with lime juice, cilantro and garlic and topped with chipotle cream. So I was looking for a wine with some substance and a bit of spice. I picked the 2009 Le Pousseur Central Coast Syrah from Bonny Doon Vineyard. I got a whiff of a summer meadow on the nose, and was struck by the polish on this wine from the first taste. Supple cherry fruit and a bit of leather. The finesse and flavors of the wine worked well with the nuanced smoky and spice flavors of the pork.