Easy Summer Wine Pairings

by
Maureen Rooney,
Wine Consultant, Siesta Key Wines

It’s amazing how everything comes alive in the summertime. Friends come to visit, neighbors start cleaning their grills and the smells of summer are in the air.  When I think about celebrating summer I try to focus on what I can do to make it memorable.

Have you seen television commercials where all your neighbors are envious of the bratwurst you’re grilling?  (Ok, maybe not any of my vegetarian friends).  Those commercials bring back a memory of when I was a young teen-aged girl, and being the oldest of five children, I was the one that always had to drive my mother to the store. My mother always preferred to stop at the local deli for meat and cold cuts. It was a family owned business and they had a couple of butchers that we saw on a weekly basis. One day there was a display in the deli case of homemade hot dogs that were on special. Those were the best hot dogs in the world and on the grill they were even better! One of the butchers was always extra nice to my mother. He was probably around her age, at that time 40ish, and mom always would tell us girls later how handsome he was. Well, hot dogs were on special but they weren’t exactly advertised as hot dogs in the deli case. The hot dogs were advertised as “Wieners”.  Well guess which butcher was working that day? Yes, it was Mr. Handsome.  He called my mother’s number and asked her what she would like and she said “I’ll have a six of your....your…..Frankfurters!” Mom, being so flustered, couldn’t even think of the word “Hot Dogs” as an alternative!  My sister and I took off down the other aisle laughing until we cried!  Come on Mom, we all know you really wanted six “Wieners”!

Fun memories…that’s what summertime is all about!

This summer I am safely turning to the sea for inspiration. Not everyone has fresh local seafood, but most of your local markets have made sure you’re able to get fresh fish and crustaceans that were harvested within the last 24 hours. You may have to settle for cold water lobster from Maine and not have the advantage of sweet Florida Lobster. But lobster, shrimp, clams and crab nonetheless are available for most of us. So let’s kick it up a notch and then you can decide whether or not you’re inviting the neighbors for dinner. Pull out that steam pot….or in the northern regions, your stock pot and let’s have some fun!

First of all, you need to make sure you savor all the wonderful flavors that your seafood has to offer.  That means you need the perfect bottle of wine. How much time should you take deciding on your wine? That’s easy! How much time did you spend selecting the perfect seafood? Did you buy frozen? Did you buy fresh? Did you spend enough on it that you would be upset if you ruined it while cooking? Well, then doesn’t your seafood deserve a really nice bottle of wine that will complement the flavors in the dish? Wine doesn’t have to be complicated, it just needs to compliment.  Wine is as much a part of complimenting the meal as is your side dishes, salads or vegetables.  White wine is most popular when pairing with seafood. Which white depends on how much flavor the seafood is boasting. Generally a Pinot Grigio will be rather bland and Chardonnay can be too rich for delicate shrimp and scallops. An easy choice when you’re unsure is Sauvignon Blanc. However, it is really important you choose the proper region to get the right pairing. While New Zealand Sauvignon Blancs are very popular in our area, the flavors are very bold and can overpower the flavor of delicate crabmeat and scallops. California Sauvignon Blancs can be overly mild in flavor and almost watered down. Yes, I’m sorry California lovers, but put it up against other Sauvignon Blancs in a blind tasting and see what you really like better. I suggest a mid range French Sauvignon Blanc. Some the Sauvignon Blancs from the Bordeaux region can be rather mild, so I recommend the 2015 Maison Legrand Sauvignon Blanc from the Cognac region Vin de Pays Charentais. This wine is bright with a balanced minerality boasting lemon and citrus with notes of Granny Smith apples and fresh herbs. Enjoy it with my version of one our favorite dishes from our friends at food.com, a tasty summer Shrimp and Crab Boil.

• 6 gallons water
• 1 1/2 cups salt
• 2 tablespoons black peppercorns
• 4 packages dry crab boil (Old Bay)
• 2 tablespoons hot sauce
• 16 red-skinned potatoes
• 8 ears of corn, halved
• 12 small andouille sausages (optional)
• 5 lemons, cut in half
• 4 medium-sized yellow onions, peeled and quartered
• 4 heads garlic, halved
• 1 bunch celery, chopped
• 24 scallions, chopped
• 5 pounds fresh whole shrimp
• 5 pounds crab legs

1.  Set the kettle with basket insert on high heat, cover and bring to a rolling boil. Add seasonings.
2.  Make sure to place kettle on you outdoor grill burner so your neighbors can smell what you’re cooking.
3.  With the cooking stock at full boil, start by adding the potatoes. Cover the pot, bring to boil again and cook for 7 minutes.
4.  Add the corn, andouille, lemons, onions, garlic, celery and scallions to the pot. Cover and boil again for another 7 minutes.
5. Add crab legs and shrimp. Tuck the ingredients down into the stock with a wooden paddle and stir. Cover the kettle, and when the stock returns to a rolling boil and the shrimp turn pink, turn off the heat. Remove all ingredients from the pot and serve immediately on newspaper covered table.

Another great wine choice for seafood is Domaine des Nouvelles Rosé d’Anjou. This rosé from France’s Loire Valley is rounder and less acidic than rosés from Provence. The predominant grape is Grolleau with 10% Cabernet Franc. This medium dry wine is slightly fruity and pairs well with exotic and spicy foods. Try this with Spinach and Artichoke Risotto for a unique flavor combination. Try this recipe from Nick at Macheesmo, with a chilled bottle of Rosé d’ Anjou, for an enticing vegetarian dinner.

• 2 quarts vegetable stock, simmering
• 1/2 sweet onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lemon, juice only
• 1 1/2 cups Arborio rice
• 1/3 cup sun-dried tomatoes, diced
• 1/2 cup marinated artichokes, chopped
• 2-3 cups fresh spinach, packed
• Salt and pepper
• Parmesan cheese

1) In a medium pot, heat vegetable stock until it's steaming. You don't need it at a boil, but it should be hot.
2) In a large, high-walled skillet over medium heat, add the olive oil followed by the onion and garlic. Cook until onion is soft, about 4 minutes, stirring regularly.
3) Add rice to the pan and cook for a minute or two until rice is hot. Add lemon juice to deglaze pan.
4) After lemon juice, start ladling in hot stock in 3/4 cup batches, stirring constantly after you pour in the stock. There's no need to stir constantly once the stock is stirred in, but do keep an eye on the risotto so it doesn't dry out.
5) When the pan is dry and rice is thick, add more stock. You should be adding more stock every 3-4 minutes.
6) After 5-6 cups of stock, the rice should be fairly soft, with a tiny bite. You don't want it soggy.
7) Stir in sun-dried tomatoes and spinach and stir to wilt spinach. If rice looks very dry, add another cup of stock so it stays loose.
8) To finish rice, add in chopped artichokes and stir. When spinach is wilted and the dish is a thick, creamy consistency, season with salt and pepper and serve with a heavy dusting of Parmesan cheese.

If you’re more into red wine, there are definitely good red options for seafood. A new wine we have brought on board is Alto Castillo Tempranillo. What? Tempranillo? Isn’t that too spicy? Actually, Alto Castillo is an excellent choice for flavorful seafood. Meatier fish, such as Tuna and Salmon have flavors that can hold up to this Tempranillo. This mid bodied red wine is even a better compliment to Gumbo and Jambalaya or other Creole dishes. It boasts fruit aromas with an essence of licorice. It has a nice acidity and ripe tannins that produce a long finish. Alto Castillo also appeals to the traditional summer menu of ribs, burgers and…….frankfurters.

For those of you who just love rich, red wines, let me introduce you to the 2010 Sur de los Andes Malbec Cabernet Sauvignon. At 91 points from Wine Enthusiast, this wine will win you over every time! A beautifully balanced 50% Malbec and 50% Cabernet Sauvignon blend from Argentina has aromas of plum and black cherry with a medium body which is excellent for summertime anywhere. Aged 9 to 12 months in French Oak gives the wine a toasted roundness without over powering the palate. Pair this with your favorite steak or grilled vegetables. This wine will hold up to whatever intense dish you decide to serve. Plan on several bottles as you will find yourself reaching for a second glass or more!

I hope you enjoy your summer and if you need help finding these delicious summer wines, just drop us an email at drinkwine@siestakeywines.com and we would be happy to help you locate them!  Cheers!