Tourtiere paired with a Rhone-style South African Red Blend

Pairing:  Pork Tourtière paired with 2011 Boekenhoutskloof The Wolftrap Red Blend

Food:  Tourtière is a pork pie traditionally eaten in French Canada in winter, often on Christmas  Eve. It’s origins can be traced back to 14th Century France. Our recipe is from Craig Claiborne’s 1971 classic New York Times International Cookbook. A wonderful explanation of the dish can be found here. It calls for ground pork, pork or chicken stock, onion, garlic, cloves, cinnamon. savory, and a bay leaf. All wrapped up in a flakey, savory pastry. We’ve served it here with roasted vegetables (carrots, parsnips, and squash), pickled beets, and assorted relishes (maritime chow and mustard pickle). Hint: Make the Tourtière ahead of time, freeze it for a few days or weeks, then thaw it and bake it. It’s even better that way!

tortiere

Wine: This Rhône-styled red blend is from the Boekenhoutskloof Winery located in the stunningly beautiful Franschhoek Valley near the Cape of Good Hope in South Africa. For those readers unfamiliar with South African vineyards, there is some fabulous wine coming from there … most notably Chenin Blanc, Sauvignon Blanc, Chardonnay, Pinotage, and several excellent red blends. The Wolftrap is a blend of Syrah (65%), Mourvedre (32%) and Viognier (3%). Viognier is actually a white wine. The folks at this winery are borrowing a technique from the northern Rhône in France where vintners there  combine a little dollop of Viognier with their Syrah to make their world-renowned Hermitage and Côte Rôtie wines. And the addition of the Mourvedre creates a dynamite blend.

the-wolftrap-smvô

Tasting:  The strong presence of Mourvedre in this wine brings out a real earthiness that complements very well the spices in the Tourtière. On the nose, one gets leather and blackberry, along with a plethora of earth smells. The tastes of forest floor, earth and tobacco vie with the flavors of blackberry, allspice, and cinnamon. What a great tasting wine … and less than $15.

Other Wines That Pair Well with This Food: Beaujolais, Gewürztraminer, Pinot Noir, Riesling, Tempranillo

Other Foods That Pair with This Wine:  Sausage, Grilled Meats, Venison, Mushrooms

Read About:  www.boekenhoutskloof.co.za/front

A Source:  www.wine.com

Buffalo Burgers and Mystery Wine

Food and Wine Pairing:  Buffalo Burgers and 2012 Juxtapoz North Coast Red Blend

Food:  Who doesn’t like hamburgers as part of a Fourth of July picnic? But have you tried burgers made from buffalo meat? A real treat. The burgers are leaner than most hamburgers which are typically made from ground chuck. Although some hamburger eaters use ground beef from leaner cuts of meat, buffalo meat is always deliciously lean. And, buffalo meat is becoming more and more available as more and more farmers are raising bison in lieu of cattle. The Healthy Buffalo is a great source for buffalo and meat from many other farm-raised game animals. All of which are much lower in fat and calories. We served classic potato salad and cole slaw with the burgers on the Fourth.

July 4 Buffalo Burgers

Wine: 2012 Juxtapoz North Coast Red Blend is a great example of the growing list of innovative wine making in California. For this wine, the winemaker has blended different grape varieties from different areas of the North Coast wine region. This appellation  encompasses all the vineyards north of San Francisco Bay and include Napa, Sonoma, Mendicino, and Lake Counties. The grapes used in this blend are:

Syrah (55%), Zinfandel (23%), Petite Syrah (9%), Malbec (6%), Cabernet Sauvignon (4%), and 3% Other (?). Everything but the kitchen sink! Only in California would you see such a creative blend like this one!

Juxtapoz North Coast Blend

Tasting: After one sip … “What a fabulous wine!” … “What the heck is it?” That’s the beauty of a well-crafted blend. It leaves you with great flavors, but musing as to what it is. Aromas of plum and blueberry waft up from the glass. On the palate, a medley of black fruits (current, blueberry, black cherry, and lingonberry) prevail with a backdrop of soft tannins. The finish provides a delightful conclusion with subtle hints of chocolate.

Other Food Pairings for this Wine: Meatloaf, Grilled Sausage, Lamb, Game, Mexican Food

Other Wine Pairings for these Burgers: Beaujolais, Cabernet Sauvignon, Shiraz, Zinfandel

Read More About:  http://www.delicato.com

A Source:  www.wine.com