‘FORESTREET’ PIZZA WITH CABERNET SAUVIGNON

In Portland, Maine, one of our favorite restaurants is Fore Street. http://www.forestreet.biz One of our dinners there inspired this pizza.

Food: On each 8” pizza shell (see Feb 12 posting Pizza v. 1.0) smear some richly-flavored vinaigrette salad dressing, then a large dollop of plain yogurt. Sprinkle over it: ¼ cup sauteed sliced leeks; 1/2 oz cooked, chopped chanterelle mushrooms; ½ oz crumbled bleu cheese; 1/2 Tbsp grated Parmesan cheese.ForeStreet Pizza

Wine: Mitolo “Jester” Cabernet Sauvignon, 2010. From McLaren Vale, AustraliaMitolo Cabernet Sauvignon, the Jester

Tasting notes: This pizza is absent the tomato sauce, mozerella cheese and Italian seasonings common to the more traditional pizza that pairs so nicely with a Chianti. Instead, we’re looking for a wine to pair with bleu cheese, leeks, and mushrooms. Cabernet Sauvignon is an excellent pairing with these ingredients, particularly with a delightfully sharp blue cheese. Our choice for this dish is the 2010 Mitolo “Jester” Cabernet Sauvignon from the McLaren Vale in Australia. It is a lush, richly-flavored Cab, amazingly complex and concentrated, with aromas and tastes of black currants balanced with silky smooth tanins. An unusual feature of this particular Cab is that 20% of the grapes are air-dried, similar to the making of an Amarone wine. And this wine is a steal at about $16.

Read more: http://www.mitolowines.com.au/?method=products.productDrilldown&productID=4e764c67-1cc4-81ae-75d5-a539fc763ab0&originalMarketingURL=product/Jester-Cabernet-Sauvignon

A Source: wine.com

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