Wine Outlook

You may have gathered I like to cook, even if it’s just myself after a long day of work. But it’s always more fun to have people over because it gives me an excuse to go all out. That’s what happened last week when two regular dinner companions (the teacher and my Irish friend) came over to my place. In trying to decide what to serve, it struck me that I could do a Thomas Fogarty pairing dinner. With two bottles left over from work and one from my collection…the plan was set.

Up first. The girls chatted while I warmed the dressing–balsamic vinaigrette–to be drizzled over spinach, red onions, walnuts, and Harley Farms goat cheese. We ate our salads with the 2006 Thomas Fogarty Skyline Chardonnay. It’s unoaked, and so the crispness and minerality stood up to the sharpness of the dressing and cut through the creaminess of the cheese. I usually have a Sauvignon Blanc with this particular salad, but I was quite happy with this Chardonnay pairing. The girls agreed.

Course 2: Wild mushroom risotto made with chantrelles, porcini, crimini, and shiitakes. This is my go-to for risotto, and I almost always have Pinot Noir with it. The chosen wine this time was the 2004 Rapley Trail Vineyard B Block Pinot Noir. From my favorite estate vineyard, this particular section sits at the lowest point and made for only 48 cases. A great big Pinot, it shows earthiness, cherry, cola, and high levels of spice. But as the bottle had been opened the night before, the tannins did not overpower the delicate flavors in the dish.

Third round and my favorite of the night: Cheddar and beer soup finished with tempura broccoli florets. I had made the soup (recipe courtesy of Emeril, even though I’m not a fan) and blanched the broccoli ahead of time but waited until the last minute to batter and cook them. I love, love, love this soup but have only made it a few times because it’s not the healthiest choice in the world. However, the seltzer water makes for a very light batter and helps assuage the the guilt. Now, of the three courses, this was the pairing I was unsure about. With a bit of research (in Exploring Wine from the C.I.A.), I decided to go with the 2003 Fat Buck Ridge Syrah (the first-ever Thomas Fogarty Syrah, from fruit off the newer estate). It’s sadly no longer available, and I pulled out one of my two bottles from the wine fridge. Knowing that the Syrah had huge blackberry and plum, with violets and tons of pepper, I added extra cayenne and black pepper to the soup. Even though I was worried about the beer component, it worked. The bowls and glasses were soon empty.

There was a bit of dessert as well, but I’m too full from writing about the other three courses.

2006 Thomas Fogarty Skyline Chardonnay, 2004 Rapley Trail Vineyard B Block Pinot Noir, 2003 Fat Buck Ridge Syrah, wine pairing dinner

….Farley Walker