deVine Table

Sure, we’ve all heard by now we don’t have to abide by the old rule of drinking only white wine with chicken or fish. Yet, how many people know how to go about pairing red wine with these dishes? One method is to pay close attention to what you prepare to accompany the dish. Put a sauce on it.

In our house, we typically put these sauces over simply roasted chicken or a hearty fish such as salmon or halibut. Sometimes, we improvise and put them on pizza or pasta. It’s that simple.

Here are some of our favorite sauces to pair with red wine.

1. Romesco Sauce, such as the version from the reliable food blog, Simply Recipes,  stands up to Merlot or Cabernet Sauvignon.  Try the Romesco over prawns sauteed in garlic.
2. Savory Blueberry Sauce pairs wonderfully with Merlot and Cabernet Franc.
3. Mole Sauce can top everything from traditional roasted turkey breast to anunexpected pasta dish and has a complex flavor profile that plays nicely with Malbec.
4. Sun Dried Tomato and Red Pepper Pesto make a delightful accompaniment for Sangiovese.
5. A deVine Twist on Pesto pairs nicely with Barbera.

Do you have a favorite sauce to serve up when you’re pouring a big red?

We are fortunate in Seattle to have so many wine events taking place at any given time. How to choose which to attend? This is our take on some of our favorites that inspire our palates.

Chef Wayne, Me, and Rick Small of Woodward Canyon at a past Andaluca Wine Dinner

Mosel Wine Merchants Riesling Tasting at the Wild Ginger in Seattle August 29 5-7 pm

What’s so great about it? At just $15 this wine event is a terrific value. Wines from Clemens Busch, Peter Lauer, Stein, Spater-Veit and Steinmetz will be accompanied by light appetizers. Riesling from the Mosel and food from Wild Ginger all for $15 – what’s not to like? Besides, the International Riesling Foundation tells us,

“By drinking Riesling, you become a better person.”

Is this event for you? Whether you’re already a Riesling fan or Riesling curious, this is a great opportunity to sample a number of different tastes. If you’d like to explore wines that deliver everything from a touch of sweet apple and pear to a dry minerally finish, this is one of the best ways to do it. The two Summer of Riesling events we’ve attended so far have been fantastic. (more…)

A table dressed for a chicken dinner

If you follow me on Twitter or are a fan on Facebook, you’ve been hearing me go on about my disbelief over how only 5% of consumers purchase whole chickens. During this tough economic time, even though we hear complaints and concerns about the rising cost of food, the consumer is not making economical food choices. The consumer is choosing to pay more for parts.

This is one of the interesting and surprising facts that I learned from Jamie Peha during a Seattle Food Community Dinner hosted at the home of the charming Anne Nesbit.  Anne, a true example of the gracious hostess, had spent the last day preparing a fantastic multi-course dinner for us featuring chicken. Why? I have to admit that when I first received the invitation I said to the hubby, “I wonder if the company that uses chicken puppets in its commercials is finding that consumers don’t take them seriously?” (more…)

This is a great recipe not only because it is quick and easy, it’s also elegant enough to serve on an occasion such as Valentine’s Day. Your sweetie will think you spent all day on it! Plus, this versatile sauce can be served with a variety of different proteins from tofu to pork, whichever your heart desires.

Inspiration for this dish came from a recipe provided by the Neighborhood Farmer’s Market Alliance. Makes enough sauce for at least 4 entrees.

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Chicken Right Out of the Oven

Sometimes the best meals are the most basic. Or they start out with a classic recipe and have an updated element added such as truffle butter, making them even more worthy of a special occasion meal. Throw in a bottle of great wine such as the Sheridan Vineyard  Cabernet Franc, and it’s party time! 

For the hubby’s birthday, I wanted to make him something delicious.  At the same time, I didn’t want it to be so time consuming that he’d have to wait until midnight to eat (but let’s not speak of the homemade pasta episode). The inspiration started with a recipe for roast chicken from The Art of Simple Food by the great Alice Waters. As luck would have it, I came across a tub of truffle butter during my last visit to The Cheese Cellar here in Seattle. So, why not vary the recipe by putting some of that truffle butter under the skin of the breast before roasting? Alice’s suggestion to add a few sprigs of thyme was also incorporated. 

Chicken and Roasted Leeks

On the Side

Whevever the oven is on for roasting a main course, consider throwing in some veggies so that everything can cook simultaneously. During the last thirty minutes of cooking time for the chicken, a sheet pan covered with leeks was popped onto the bottom shelf of the oven. Cut in half and lightly tossed in olive oil, they were laid out in a single layer to ensure they would roast rather than steam. In keeping with the truffle theme, a drizzle of truffle oil and a dusting of truffle salt finished the leeks after they came out of the oven. It may sound like truffle overkill, but I’ll go to any lengths to get the hubby to eat his veggies! Besides, it was his birthday, after all.

Wild rice simply cooked according to the directions on the package rounded out the dinner. It not only enhances the meal with another interesting flavor, it adds some nice contrast to the plate with its dark color.

 Wine Pairing

On this occasion, a Sheridan Vineyard 2006 Cabernet Franc was indeed paired with the meal. Never had Cabernet Franc? Give it a try at your table! When Leslie Sbrocco was in town last month for Taste Washington, she said Cab Franc is the wine she likes to introduce to Pinot Noir drinkers. The Cabernet Franc grape is typically lighter in tannins and fruitier than Cabernet Sauvigion. It was a lovely pairing with this birthday dinner, and didn’t overpower the food.

Not ready to move on from Pinot Noir? Then, go ahead and enjoy a glass of Pinot with this menu. While we were visiting Ken Wright Cellars last week, we favored the Carter Pinot Noir. Or, if you’re in the mood for a white wine, try this menu with a lightly oaked Chardonnay. The Rulo Birch Creek Chardonnay is a good one to consider.