Wine and Food: Ideas from Shafer Vineyards
Shafer Vineyards is a winery that has become one of the icons in Napa Valley. John Shafer started this vineyard in 1972 and crushed his first cabernet in 1978. Robert Parker has called this winery one of the “10 best wineries in the world.” They produce quality-crafted, well-structured wine regardless of the vintage, and the wines are enjoyable no matter what varietal you prefer. Shafer produces Chardonnay, Merlot, Syrah and Cabernet. I have enjoyed all Shafer wines — they never disappoint! Their cabernets are delicious and approachable, often when they’re both young and well-aged. Their “1.5” cabernet is a great wine for any special dinner. The Shafer Hillside Select is one of the most highly sought after wines. As a matter of fact, it drew the highest bid at this past year’s Napa Valley Auction. Last year, their 2008 Syrah, titled “Relentless” (and named for Elias the wine maker and his pursuit of excellence), was named the #1 wine of the year by Wine Spectator.
This winery routinely shares great information through their website and their newsletters to their mailing list. This next piece is one I wanted to share with you since it is about pairing wines with food in a way that makes everything taste better! Here it is — reprinted with the permission of Shafer Vineyards:
Eating less meat? You can still pair your favorite wines with savory, sumptuous cuisine
Traditionally when red wines are paired with food, it’s with beef, bison, venison or other red meat. But at the winery we’re hearing from more and more customers who’re either cutting back on meat or eliminating it from their lives altogether. They still want to enjoy red wines with this lighter cuisine and the question is, can it really work? Annette Shafer, author of The Wine Sense Diet, assures us it can work beautifully.
“Increasingly we’re seeing fleshy root vegetables, flower buds such as purple cauliflower, and spicy greens front-and-center on the plate rather than as an afterthought,” says Shafer. “And today these creations offer more complex flavors and are more interesting to the palate than ever before.”
Wine-loving vegetables
Certain vegetables and herbs virtually always complement wines, Shafer says, such as shallots, leeks, corn, peas, fava beans, and mushrooms. Among herbs and seasonings, good choices are thyme, sesame oil, and a hint of lightly cooked garlic.
How your vegetables are cooked can direct your pairing choices, which is how wine matches with food – including meat or fish – are traditionally determined.
Roasting
Roasting vegetables in a hint of olive oil adds a rich quality that makes wine a good partner. One of Shafer’s favorites is butternut squash roasted until just tender.
“Add a pinch of fresh thyme and it’s a dish in itself. Or, how about adding it to a basic Farro risotto – which contains shallots and reduced white wine. Add a touch of ginger. Finish it all off with a bit of shaved asiago or manchego and you can enjoy any wine in the gamut from a lively Chardonnay to a rich, bold Cabernet,” she suggests.
Grilling
Grilling your favorite vegetables over charcoal or gas creates a savory quality with toasty caramelized flavors that can match deliciously with wines such as Merlot, Syrah, Zinfandel and even a less tannic Cabernet.
Shafer’s go-to wine and vegetable matches:
The earthiness of mushrooms with an earthy Pinot Noir or a fruit-forward Merlot
The high acidity of tomatoes with the crisp acidity of a Pinot Gris or Sangiovese — even a fruit-forward Syrah
The sweetness of corn or sugar snap peas with the off-dry fruit of a Chenin Blanc, Grey Riesling, or a well-balanced Chardonnay
