All American Menu: Farmer and Winery Friends #WinePW
July Wine Pairing Weekend Assignment: All American, All French, or Somewhere In Between
I chose “All American!” I’ve been spending lots of time this year exploring Italian food and wine, but sometimes it’s fun to come home to familiar ground. Especially this time of year, where we can cook almost the whole meal on the grill.
Farmer Friends and Winery Friends
As part of our all-American theme, we decided to feature farmer and winegrower friends. Over the last few years, we have enjoyed getting to know some of our local farmers market farmers as we come back throughout the summer to pick up produce, meat and eggs raised locally. In similar fashion, we’re drinking wines made by friends, all the more enjoyable by that personal connection. First, let’s take a quick visit (click on any photo to start the slide show).
Our Food and Wines for Today
Our meal ingredients come primarily from two of our favorite farmers, Peter’s Pumpkins & Carmen’s Corn, and Sunshine Harvest Farms. You can find them at Mill City Farmers Market, Fulton Farmers Market, or Kingfield Farmers Market, depending on the day and season.
Our wines come from Rulo Winery in Walla Walla, Washington and iOTA Cellars in Eola-Amity Hills section of the Willamette Valley in Oregon. If you’re interested in learning a bit more about our visits, here’s Rulo and iOTA here and here.
Rulo Winery “Combine” 2013 ($20 direct from the winery)
25% Marsanne, 25% Picpoul, 25% Grenache Blanc, 25% Roussanne
Eye: Clear, light straw yellow, almost clear at the edge
Nose: fresh, clean, stony & floral scent
Mouth: Medium body, not tart but stony. Nice persistence in the stony finish.
iOTA Cellars Pelos Sandberg Vineyard Pinot Noir 2010 ($38 direct from the winery at release)
Eye: Dark but translucent, warm red in color.
Nose: Bright red cherries, fresh, winery smell!
Mouth: Smooth, not tart. Leather/cedar component reminiscent of the smell of the winery.
Wine Pairing Results
Pork represents the best meat for pairing with either white or red wine. Often, I’ll pick the white as the better pairing. Today, I chose a simple soy sauce marinade to “up” the umami component in the main dish. The soy sauce marinade tipped the better pairing over to the iOTA Cellars Pinot Noir. As always, either the medium bodied white wine or the medium-light bodied red work. However, the marinade does bend the pairing over to the red side.
Wine Pairing Weekend #WinePW
If you see this on Saturday morning, July 11, please join us at 10:00am CDT for a chat on Twitter at #WinePW. Take a look at what our blogging group has brought together for your July table. Also, join us Saturday, August 15 as we explore Portugal, a land of delicious food and outstanding wines!
- A Day in the Life on the Farm: “An American Feast for #WinePW”
- A Pug in the Kitchen: Classic Nicoise:An American/French Pairing
- Confessions of a Culinary Diva: “Provence Style Pan Roasted Chicken with Rose”
- Cooking Chat: “Gruyere Cheeseburgers with a Bordeaux”
- Culinary Adventures with Camilla: “Tapenade-Topped Sablefish + Cave de Saint-Roch-les-Vignes Côtes de Provence Rosé”
- Curious Cuisiniere: “Cherry Clafoutis paired with a Cremant Rosé”
- Dracaena Wines: “Discovering the Truth About Bastille Day with #WinePW”
- ENOFYLZ Wine Blog: “Independence Day at Ridge Vineyards Zins and Blends #winePW”
- Grape Experiences: “Wine and Dine: Les Vignes de Bila-Haut Blanc Cotes du Roussillon and Salade Niçoise”
- Pull That Cork: “Domaine de Bila-Haut and Cobb Salad for #winePW”
- Rockin Red Blog: “Celebrating America & France with July #WinePW”
- Tasting Pour: “Steak with Mushroom Cognac Sauce, Patriotic Potatoes, and Bell Wine Cellars Cab Sauv #winepw”
- Vino Travels: The Alchemy of Hunt Country Vineyards Paired with Braised Beef Short Ribs
Classic Potato Salad Country Pork Ribs and Veggies on the Grill Ingredients Instructions
Country Pork Ribs & Classic Potato Salad
Are you interested in lightening up some classic dishes? I’m a long time subscriber to Eating Well magazine; the focus is on healthy lower calorie eating without resorting to artificial ingredients. The current print issue has a great one page article on Potato Salad many ways. They offer the basic recipe, two different dressings (creamy and vinegary) with multiple variations. Unfortunately, the online version separates them into individual recipes, so the mix-n-match flavor is lost. However, I can wholeheartedly recommend their lighter version of Classic Potato Salad; make it a day ahead if you can!
Classic Potato Salad
Country Pork Ribs and Veggies on the Grill