In our Paired Up posts, we review a wine and the food we wisely (or foolishly) paired it with.
The Wine
2007 Tapteil Syrah Spilya Vineyard
The Food
Hunter got back out of the kitchen for this one. In the chef's words:
getting the most from our pantry and cellar
Showing posts with label Syrah. Show all posts
Showing posts with label Syrah. Show all posts
Wednesday, February 8, 2012
Paired Up: Syrah and Double Plum Chicken
The Food
Friday, April 1, 2011
Paired Up: Syrah and Pasta with Meat Sauce
In our Paired Up posts, we review a wine and the food we wisely (or foolishly) paired it with.
The Wine
2007 Va Piano Syrah (Columbia Valley)
During our first trip out to Walla Walla wine country, we were pretty much blank slates on what kind of wine we liked. We knew that we didn't like white. We were wrong there. We also had an inkling that we didn't like Syrah. We could not have been more wrong on that. This 2007 Syrah from Va Piano Vineyards was the one that really grabbed us and shook the Syrah hesitance right out of us. We picked up this bottle on that trip and stored it for a few months in our storage unit until we got the wine fridge up and running, where it rested until we popped it open for this meal. We decanted it for a good hour or so before tasting, and that seemed to work pretty well
The Food
This is one of Hunter's specialties, so he took the lead while Katy helped out with the cutting. In the chef's words:
Pasta is the staple of many a young man with a high metabolism and limited cooking skills. Back when that described me, I was a master of spaghetti and the Prego jar. Eventually, I learned my way around the kitchen a bit more and came to make a pretty decent chili. I realized that the Cincinnati-style chili of my youth wasn't too different from spaghetti with meat sauce, so one day I set out to make pasta sauce from scratch. Or at least pretty close to scratch.
The Wine
2007 Va Piano Syrah (Columbia Valley)
During our first trip out to Walla Walla wine country, we were pretty much blank slates on what kind of wine we liked. We knew that we didn't like white. We were wrong there. We also had an inkling that we didn't like Syrah. We could not have been more wrong on that. This 2007 Syrah from Va Piano Vineyards was the one that really grabbed us and shook the Syrah hesitance right out of us. We picked up this bottle on that trip and stored it for a few months in our storage unit until we got the wine fridge up and running, where it rested until we popped it open for this meal. We decanted it for a good hour or so before tasting, and that seemed to work pretty well
The Food
This is one of Hunter's specialties, so he took the lead while Katy helped out with the cutting. In the chef's words:
Pasta is the staple of many a young man with a high metabolism and limited cooking skills. Back when that described me, I was a master of spaghetti and the Prego jar. Eventually, I learned my way around the kitchen a bit more and came to make a pretty decent chili. I realized that the Cincinnati-style chili of my youth wasn't too different from spaghetti with meat sauce, so one day I set out to make pasta sauce from scratch. Or at least pretty close to scratch.
Thursday, March 3, 2011
Paired Up: Syrah and Chicken Cordon Bleu
In our Paired Up posts, we review a wine and the food we wisely (or foolishly) paired it with.
The Wine
2007 Walter Dacon C'est Syrah Beaux (Columbia Valley)
When we cook, we usually set the menu and then try to pick out a wine to complement it. This time, we flipped it around, picking out this Syrah from Walter Dacon Wines in Shelton, WA. We happened upon Walter Dacon on our way home from the coast last summer, and spent a lovely afternoon on their patio sipping on a couple of their Syrahs after tasting through their lineup of mostly Rhône-intensive wines.
The wines that we purchased at the winery that day, along with a bottle we picked up at a wine shop on the coast, inspired us to get a little serious about it and order a wine fridge. After a few days, we got the wine fridge in and running, so this bottle has been resting there for a little over half a year. In a nice change from our norm, we got a proper 2-hour decant in before tasting this one.
The Food
Hoping to follow in the footsteps of our successful-though-somewhat-unexpected pairing of pork and Cabernet Franc, we bypassed the surefire dishes of lamb or beef and made Chicken Cordon Bleu with green beans on the side. Katy handled the main course while Hunter prepared the beans.
The Wine
2007 Walter Dacon C'est Syrah Beaux (Columbia Valley)
When we cook, we usually set the menu and then try to pick out a wine to complement it. This time, we flipped it around, picking out this Syrah from Walter Dacon Wines in Shelton, WA. We happened upon Walter Dacon on our way home from the coast last summer, and spent a lovely afternoon on their patio sipping on a couple of their Syrahs after tasting through their lineup of mostly Rhône-intensive wines.
The wines that we purchased at the winery that day, along with a bottle we picked up at a wine shop on the coast, inspired us to get a little serious about it and order a wine fridge. After a few days, we got the wine fridge in and running, so this bottle has been resting there for a little over half a year. In a nice change from our norm, we got a proper 2-hour decant in before tasting this one.
The Food
Hoping to follow in the footsteps of our successful-though-somewhat-unexpected pairing of pork and Cabernet Franc, we bypassed the surefire dishes of lamb or beef and made Chicken Cordon Bleu with green beans on the side. Katy handled the main course while Hunter prepared the beans.
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