{ 3 Wines, 1 Dinner }
Wines
2004 Moris Morellino di Scansano, Tuscany
2003 Columbia Winery Columbia Valley Syrah, WA
2003 Armand Riesling, Kabinett, Pfalz
Food
Pork Sausage with Broccoli di Rabe and Fried Eggs
The Morellino di Scansano that went so well with last night’s dinner was the only one of three wines that came up a little limp tonight. And even then, it was fine, just not a standout.
The pork sausages were from our local farmer’s market -- andouille, from Skagit River Ranch (highly, highly recommended purveyors of excellent organic, grass-fed meats). We cooked the broccoli di rabe with smashed garlic while pan frying the sausages. Then we cracked a few fresh farmer’s market duck eggs over the grease. Put the sausage and greens on a plate and dumped the beautiful, cracklin-crusted eggs on top.
We started out with the Columbia Valley Syrah. It was good -- the spice of the wine could take the andouille’s heat. And it had a satisfying depth of flavor.
The sangiovese from Tuscany couldn’t hack it. Had we not been comparing it to the other two wines, no doubt I would’ve been fine with this one. But the other two were noticeably better. This just goes to show you that a standout wine on one night can be just so-so the next.
Finally, the Riesling from the Pfalz region of Germany. This was the big winner. That little bit of sweetness took the burn off the sausage. And the sweet peach flavors were terrific but not cloying. It was a seamless experience with the food. And isn’t that what we’re really looking for?
2004 Moris Morellino di Scansano, Tuscany
2003 Columbia Winery Columbia Valley Syrah, WA
2003 Armand Riesling, Kabinett, Pfalz
Food
Pork Sausage with Broccoli di Rabe and Fried Eggs
The Morellino di Scansano that went so well with last night’s dinner was the only one of three wines that came up a little limp tonight. And even then, it was fine, just not a standout.
The pork sausages were from our local farmer’s market -- andouille, from Skagit River Ranch (highly, highly recommended purveyors of excellent organic, grass-fed meats). We cooked the broccoli di rabe with smashed garlic while pan frying the sausages. Then we cracked a few fresh farmer’s market duck eggs over the grease. Put the sausage and greens on a plate and dumped the beautiful, cracklin-crusted eggs on top.
We started out with the Columbia Valley Syrah. It was good -- the spice of the wine could take the andouille’s heat. And it had a satisfying depth of flavor.
The sangiovese from Tuscany couldn’t hack it. Had we not been comparing it to the other two wines, no doubt I would’ve been fine with this one. But the other two were noticeably better. This just goes to show you that a standout wine on one night can be just so-so the next.
Finally, the Riesling from the Pfalz region of Germany. This was the big winner. That little bit of sweetness took the burn off the sausage. And the sweet peach flavors were terrific but not cloying. It was a seamless experience with the food. And isn’t that what we’re really looking for?
posted by chanson | 8:38 PM
1 Comments:
So. You two haven't had any food or wine worth talking about since September?!?! I'm calling BS. Or maybe slacker?
Wilson Jr.
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