Food, Wine, Good (and Evil) Spirits

We were really happy to sample the new PomWonderful drinks as a prelude to the holiday season. Pom Mango, Pom Hula, Pom Coconut. And since we’re not going away for Christmas this year, it was an excuse to pretend we were lounging under an umbrella on the beach, listening to the waves pound against the shore, and watching the sunset as we tasted the new varieties. (For the record, these were sent to me as samples, but as people who know me know, I don’t always write about the samples that I’m sent, not unless I like them, anyway – those crabcakes shaped like baseballs come to mind...)

But the new Pom drinks are really fresh – they have to be refrigerated – and they’re so luscious, they work as a snack instead of food. And if I have anything to say about it, they will now be a staple in our house...

The Pom Mango is pure deliciousness, fresh, and amazing. The Pom Hula makes you a little less sad you’re not on the beach. And the Pom Coconut (well let me say this, coconut cake is my favorite thing) so I was already there.

But then we decided to a little cocktail experimentation. For the record, this involved tasting only (kind of like a wine day), although spread over many, as it’s my personal belief, and potentially an old rock and roll adage, that you’re not supposed to mix hard alcohol on any given day.

Even though I take all those silly self portraits of me doing absolutely nothing and blog about trips to pretty places I am not much of the relaxing type of guy. I’m actually quite the opposite and find myself nervous or antsy when I’m sitting still. The thought of midday naps freak me out and stopping to sit down for tea or coffee in the afternoon is a luxury I rarely allow myself. Even if I had the time I’d still feel like I was missing something or that something terrible would happen because I wasn’t working working working working working.

Yea, I have issues. I know this. But I’m trying to grow and slow down just a little bit.

When I got home the other day after I was greeted by Adam clanking away in the kitchen. He had the urge to bake and it’s an urge I completely encourage. Who doesn’t like fresh baked anything the second they walk in the door? But I had a chunk of editing to do and had to submit some images to the magazine I was working for that day before running to Fed Ex to send out a package.

“So, Gary, what was your favorite wine of the night?”

It was about 11:15 and dinner had been over for about forty-five minutes, but no one had left the table. 

Our guests had been drinking water and nibbling on three types of chocolate in a desperate attempt to get back in driving condition before heading home.  It was at this point that I thought we should hear which of the nine wines we served were the favorites.

“I liked the Pigato and the Gattinara but the Sforzato kept getting better and better.  Maybe that one.”

The dinner was in part my personal graduation exercise after completing a fairly intensive Italian wine class given by the North American Sommelier Association, which is the only United States Sommelier Association affiliated with Associazione Italiana Sommelier, Italy’s premier sommelier society.  My wife, Peggy, had talked me into taking the course because of an ever growing interest in Italian wines that took hold after a trip to Tuscany about two years ago.

When we think of pairing wine with soup, we often think wine only complements thick, meaty stews or soups...and sometimes that is right on. However, when it comes to making the perfect pairing, it's really what's in the pot that determines the perfect wine match.

With earthy flavors, like spices, herbs and tangy tomatoes, you want a wine with good acidity. When it comes to sweeter veggies like onions, squash or carrots, you'll need a wine that is more rounded and lush with fruity flavors.

Clam Chowder: Not all wines are equal here.  A luxuirious soup like clam chowder, has a briny taste of the sea and it begs for a citrusy zest of a wine like our Pinot Gris. This wine's lemon and lime accents easily cut through the silky, rich broth and starchy potatoes in the chowder.  It's heaven.  Some Rieslings might also work well here.

Chicken Soup:For a soup that blankets us in warmth, it begs for a wine that is as weighty as winter itself. A buttery, oaked Chardonnay works wonderfully with chicken and vegetables, while the hints of vanilla spice from the oak complements the herbs.