The Cellar: Food + Wine Pairings
Friday, March 02, 2012
Portuguese white wines are becoming increasingly popular with American wine consumers. The producer of this week’s first wine, the famed Herdade Do Esporão Estate, has had a significant role in this
The 2009 Esporao Reserva is a white blend from the Herdade Do Esporão Estate made from the indigenous varietals Antão Vaz, Arinto and Roupeiro. The deep, full-bodied and flavorful wine has undergone new oak aging, which has imparted significant toasty flavors complimenting the green fruit and noteworthy acidity. In terms of pairing it with food it is a very flexible white. Similar to a Californian Chardonnay, this wine goes great with various types fish and even lighter prepared meats. I had it with homemade Talapia Tacos with red onions, avocados, cilantro, jalapeños and fresh lime – delish!
This week’s next pairing is more traditional – an Italian duo if you will, but with an international flair. The wine is the 2009 Rosso Di Altesino made by the Altesino winery, an iconic producer of Sangiovese based
The grapes in the 2009 Rosso Di Altesino is 80% Sangiovese, blended with Cabernet Sauvignon and Merlot, all of which are sourced from Altesino’s own 100 acre vineyard located in the town of Montalcino. This is a great food wine filled with bright, ripe fruit, delicious savory aromas and flavors, soft tannins and nice acidity on the finish. I had this with a bowl of Pasta Bolognese with garlic bread – once again, delish!
Steffen Rasch CSW is ready to answer any wine-related questions, comments or concerns you may have. Feel free to email him at email@example.com. And as always, don’t forget to follow GoLocalProv’s Wine Cellar on Facebook.
For more Wine coverage don't miss GoLocalTV, fresh every day at 4pm and on demand 24/7, here.
- The Cellar: Bordeaux Wines Under $20
- The Cellar: California Red Blends
- The Cellar: For Best Values, Look to Portugal
- The Cellar: Wines that Get Better with Time
- The Cellar: Three Discoveries to Buy Right Now