If there's one thing our staff spends a lot of time doing, it's trying out different foods with different wines. We asked each of our staff members who picked wines for this months' selections to tell us their all-time favorite food and wine pairing. Each one is a sure-fire recipe for a good night!
Chad Watkins: Tarte Flambee (Alsatian white pizza with onion and bacon) with Riesling
Kathy Brindle: Chicken fajitas with New Zealand Sauvignon Blanc
Phil Unger: Bryan Flannery's roast rib cap with Pinot Noir
Thomas McGarry: Braised short ribs with an aged Hermitage
Rick Bedkowski: Pork chops with Cotes du Rhone. Maybe a little applesauce
Laura Moorin: Mushroom risotto with Barollo
Cathy Wilkes: Sauteed foie gras and huckleberries with Muscat de Beaumes de Venise
Ivonne Nill: Pedro Ximenez Sherry generously poured over good vanilla ice cream.
Everything I tasted was well crafted, and had that fine balance between power and elegance. What a delicious experience!"
comes to mind is Burgundy, then perhaps California, then Oregon, and the South Island of New Zealand...but never South Africa. But after I tasted Hamilton Russell Pinot Noir for the first time, I realized just what I'd been missing!" The Walker Bay area of South Africa, where the Atlantic and Indian Oceans meet and the cold current from Antarctica flows, provides a cool climate for growing Pinot Noir. And through two generations of stewardship, the Hamilton Russell family has put much effort into determining the perfect varietals and clones to plant in the estate's unique clay, stone and shale soils. Their 2007 Pinot Noir bottling earned 93 points from Wine Spectator, a spot in the Top 60 New World Pinot Noirs by Decanter, and an enthusiastic nod of approval from our own Cathy.
Languedoc with high scores. Mas du Soleilla was one such winery; a successful, shining example of just how good the red wines of the Languedoc could be. And at just over $20, you simply don't find many other Syrahs anywhere in the world that can compete with their Petit Mars bottling. A cheerleader for the Languedoc for many many moons, Phil loves how these big, rich wines go so well with his favorite barbecued meats like lamb and Porterhouse steak, as well as aged sheepsmilk cheese like Abbaye de Belloc.
to the sun as it set behind the mountains each evening, giving thanks for the "fruits of nature." In our stores, Ocaso means good affordable Argentine Malbec. And as Kathy Brindle discovered one night when she took a bottle home, it's all about versatility. "What really impressed me about the Ocaso Malbec was how food-friendly it was," Kathy says. "It stood up to a gorgonzola-topped grilled filet mignon, but it didn't overpower a side dish of angel hair pasta and summer veggies. And I could imagine how the ripe blackberry fruit flavors and long smooth finish would also make it a great match for BBQ chicken." It seems that the challenge may be in finding a number of dishes that don't pair well with this soft and pleasant red wine. Of course, it should be no surprise. It hails from the good-food-lovin' country of Argentina. And there is a goddess involved. That never hurts. 
