#WinePW 3: Summers’ Bounty or Attack of the Killer Turnips?
Wine Pairing Weekend #3: Summers’ Bounty
Wine Pairing weekend is a monthly collaborative event for wine/food bloggers. This month’s theme is “Summers’ Bounty”. If you’d like to see what others in our group are doing, scroll to the bottom of the post for links.
Summers’ Bounty or Attack of the Killer Turnips?
Is your garden going crazy? Is your CSA (Community Supported Agriculture) box a riot of veggies? Overwhelmed? Psssh. Embrace it! Our summer bounty meal raids our CSA box to the max, joined with a nice locally raised lamb steak. Rather than being overwhelmed, we are enjoying new flavors in a healthy summer meal fresh off the grill. Oh, and you’ll never need to turn on a burner or the oven!
Grilled meat usually calls for a substantial red wine (Syrah is my fave). Summer nights, however, tell us to lighten up a bit. Today we’re trying a Cabernet Franc from the community of Bourgeuil in France.
Domaine des Ouches Bourgueil “Igoranda” 2011 ($20 in a local wine shop)
Eye: Opaque center with blue/purple edge. Wine is clear in the glass.
Nose: Dark cherries, a touch of green pepper in the background
Mouth: Dark fruit, good acidity and pretty tannic finish. Medium body, not super rich, nice and lean.
If you’re not familiar with Cabernet Franc, it’s one of the 5 grapes allowed to be used in French Bordeaux wines, and is often found in new world “Meritage” wines. Cab Franc is aromatic and medium bodied, and if it’s not too ripe, can have a bit of vegetal (think green pepper) characteristics. You needn’t be afraid of that touch of green pepper, it provides a natural bridge to the veggies on the plate.
Cabernet Franc is often the main grape in red wine from the Loire communities of Bourgueil and Chinon. In the new world, it has found a home in New York State wines and in a few spots in California and Washington. It’s a bit lighter in body than Cabernet Sauvignon or Syrah, so it’s a good choice in the summer. Also, you can serve it with just a bit of a chill, which can be nice on a warm summer night.
Summer Bounty from the CSA Box
We belong to a Community Supported Agriculture (CSA) hosted by Karla and Elizabeth, our Bossy Acres farmers. Julie and I are signed up for a 1/2 share. We get a big box of fresh local organically grown produce every other week starting in June and ending in September. This week’s box included 2 kinds of kohlrabi, 2 varieties of turnips, a head of cabbage, broccoli, zucchini, cucumbers, a head of fennel, green onions, as well as some fresh herbs.
Our CSA box presents a fun challenge. It’s a bit like those cooking shows with a box full of secret ingredients which you open with 30 minutes to have something on the table. You can’t start with a cookbook idea of what you want to make, you react to what’s in the box. This is where the internet is so useful! Try googling: fennel kale slaw.
The lamb comes from our favorite local family farm, Sunshine Harvest Farms. We love chatting with farmers Mike (the dad) and Brandon (the son) at Mill City Farmers Market and Kingfield Farmers Market in Minneapolis. I hope you find local farmers you can get to know and you have a local farmers market for fresh, local products!
Turnip Green & Fennel Slaw with Orange Poppy Seed Dressing Roasted Veggies Ingredients Instructions Lamb Leg Steak (bone in) Ingredients Instructions Wine Pairing
Grilled Veggies, Turnip Green Slaw, Lamb Steak and Bourgueil
The slaw comes from the Kitchenista Diaries. Angela has a great recipe for the perfect slaw from this week’s CSA box. I substituted turnip greens for the kale, used 1/2 the oil, added some craisins for color and a little additional red fruit flavor.
I hate turning on the oven on hot summer nights, so our vegetables often go on the grill along with the meat.
On a warm summer evening, you won’t want a heavy Cabernet Sauvignon or Syrah. Go with Cabernet Franc, which is a bit lighter. Look for a Chinon or Bourgeuil in the French wine section of your local shop.
Turnip Green & Fennel Slaw with Orange Poppy Seed Dressing
Lamb Leg Steak (bone in)
Wine Pairing Weekend # 3 Bloggers: Be sure to check out what my fellow bloggers have come up with for the August Wine Pairing Weekend!
Join the #winePW conversation: Follow the #winePW conversation on Twitter throughout the weekend and beyond. If you’re reading this early enough, you can join us for a live Twitter chat on our theme “Wine for Summer’s Bounty” on Saturday, August 9, from 11 a.m. to noon Eastern Time. Questions for the chat are posted here on the #winePW site. You can also visit our group Pinterest board to pin some great pairing ideas for later! Stay tuned for the September Wine Pairing Weekend, which will focus on “Regional Food and Wine Pairings” on Saturday, September 13.