Start a party with crisp white wine and salty food
This post is for Gillian, over at Food Past. She asked about a pairing for Pinot Grigio (so called in Italy) or Pinot Gris (France and other places), as it has a Medieval history. Well, Gillian, get out your books, cause I have a yummy treat to go with your glass of wine.
Of course there are exceptions, but many PG’s tend to be dry and light with citrus undertones. Some made in France can be a bit richer, almost fleshy, and nuttier. Either way it goes, I think you will find a friendly match with the following recipe…
My mom threw this dip together years ago. I remember how much I loved when we had company because it would magically appear on the table, and it was always so tasty. I’ve since taken it and run as if it were my own, and it’s a great hit at parties.
Debbe’s Delicious Olive Dip
Take a stick of cream cheese at room temperature and put into a mixing bowl. Squeeze in half a lemon. Add a teaspoon (up to a tablespoon) of mayo. Cut up green olives, maybe half a cup to start, but you may want more later. ( I like to make sure there are a couple olives at least in every bite).
Now, here’s where I come in. My mom always used garlic powder, and I did too, for a while. Now I use fresh, one clove of garlic, minced . Mix it all together and put into a pretty bowl. Serve with your favorite crackers, though I think Ritz are best.
If it’s a light Pinot Grigio, then the citrus will be enhanced by the lemon and cut through the saltiness. If it’s a fuller Pinot Gris, it will stand up to the cheese and the meatiness of the olives.
Enjoy! You may want to double the serving depending on the size of the gathering, as people tend to hover over the bowl, and I sadly never have any leftovers.
Pinot Grigio pairing, Pinot Gris pairing, olive dip recipe
November 14th, 2006 at 1:34 am
I will make this for end-of-year gatherings, when we’re sure to be served Pinot Gris. It’s perfect for the Australian summer. Thank you!
Give me a few days and I will return the favour (or flavour :).
November 16th, 2006 at 2:04 am
I can’t remember where I put the poem I was talking about. I’ll find it one day, and blog it for you. Until that day arrives, will this do? http://www.fordham.edu/halsall/source/omarkhayyam-wine.html
November 16th, 2006 at 10:52 am
I like it. Wine (well,alcohol really) makes you think you know more than you do, and often that you love more than you do. hehe
January 5th, 2007 at 9:55 am
[...] The first victim was Champagne—a ’98 Duval Leroy Blanc de Chardonnay. Delightfully dry and crisp, it went beautifully with my olive dip and went into the champagne vinaigrette I was making for the salad of pink grapefruit, avocado, and goat cheese. [...]
October 29th, 2007 at 10:45 am
[...] you are also going to serve wine with dinner, visit Wine Outlook for some important details about chosing the right wine for your [...]