Steward & Jasper Wine Buyer Jennifer Ambrosino and Food Technologist Harley Brinkman put together four pairings perfect for a range of palates.
It’s important to select a wine that will complement the food and likewise the food will bring out the full complexities of the wine. It is creating a balance between the two. In many cases opposites attract and provide that balance, according to Ambrosino and Brinkman.
Spring Greens, Chicken and Fruit Salad including mixed greens, strawberries, Fuji apple, feta cheese, S&J; Dried Apricots, S&J; Natural Sliced Almonds and S&J;
Peach Salad Dressing.
This smooth Chardonnay is an example of a Classic California Chardonnay. It hits the palate with cream, butter, and toasty vanilla, while the subtle fruit notes still linger in the background. There is a soft and delicate finish that leaves just the right amount of honey, caramel, tropical fruits, and toasty oak flavors with compliment this salad perfectly.
Paired with a Robust Ribeye plate marinated in S&J; Robust Ribeye Marinade. This dish includes sautéed asparagus topped with parmesan cheese and S&J; Natural Sliced Almonds, and vegetable cauliflower sautéed “rice.”
This Napa Valley Cabernet Sauvignon is a salute to the characteristics and complexity of exemplary Cabernet Sauvignons sourced from Rutherford. It is intensely colored, with complex red and black fruits and supple tannins which are perfect for the Robust Ribeye plate.
2013 Hook & Ladder Estate Zinfandel – Sonoma County Paired with Pork Tacos with Cherry Pepper Sauce that includes S&J; Cherry Pepper Sauce and S&J; Smooth & Spicy BBQ Sauce. This dark cherry-agenta Zinfandel displays aromas of ripe berries, currants, strawberry jam and oak with hints of cinnamon and cocoa. The bouquet is complemented by a full palate of raspberry, blackberry, dry fig, strawberry and rhubb flavors with a long bramble and black pepper finish. This multilayered and complex wine is rich and full; wonderfully compliments anything BBQ.
