Thanks to my friends at Banfi I was able to create a lovely 3-course dinner at home. I have been wanting to do this for a long time and waited till the perfect farmers market came around. Seatuck Fish Company comes to Stuyvesant Town every Sunday, so I was able to get some wonderful fish from them. Figuring I hadn’t written about Banfi wines in a while this pairing dinner seemed like perfect timing.
The beauty of these wines, which my friends, who attended the dinner didn’t know, is how different each of them were. Because of this I paired each wine with a course, and didn’t just make it a three-wine “free for all” trial session. I wanted each guest, including myself to savor the delicate flavors and truly experience these very nice wines with the food, so they could understand why I am so passionate about wine and food pairing.
For starters we had the 2011 San Angelo Pinot Grigio paired with Apple Fennel Salad in Endives, Herb Goat Cheese and Sweet Italian Sausage Stuffed Mushrooms, and an array of cheeses with crostini. San Angelo Pinot Grigio is a beautiful wine that I first discovered while in Aruba at a wonderful Banfi Tasting. This wine is full of fresh pears, apple, and honey with a rich palate, moderate acidity, and is just absolutely gorgeous!
For the main dish I served pan seared Tilapia over sautéed Sugar Snap Peas and Prosciutto topped with a Lemon, Garlic, and Butter Sauce. The wine pairing was a 2011 Centine Toscana which was a blend of Sauvignon Blanc, Chardonnay, and Pinot Grigio. Upon the initial sip this wine seems slightly aggressive which is where the fattiness in the food was needed. It had all the typical Pinot Grigio characteristics I expected and was such an enjoyable fruity wine that went very well with the Tilapia and Snap Peas. This wine is certainly one to enjoy with a meal as it has so much to offer when paired properly with the right dish.
As if my guests weren’t already full enough, I threw dessert at them next. Riunite as you can tell from other posts is a very food friendly enjoyable wine that I love blogging about. Then again, I love blogging about basically all wine, but Riunite surprised me with their Sweet White wine in a very good way.
To be honest, I was expecting a very sweet wine almost similar to the Bianco I mentioned in a previous post, but this Sweet White was quite different and extremely enjoyable. I made an Apricot and Strawberry Honey Tart for dessert which was deliciously sweet and gooey, oozing with honey and apricot juices. Since the wine wasn’t overbearingly sweet it complimented the dessert so well. Now I don’t want anyone to be confused, this is a sweet wine with residual sugar felt on the tongue, but because of the ripe fruit notes and slight citrus it’s a great wine as an aperitif, with spicy food, and also dessert.
Remember, wine and food pairing is easy as long as you have the passion and some understanding of what works well with what. Recipes will be up on a new recipe page soon on the site, and always remember… no matter how small the kitchen, you never have to skimp on sophistication!