Swirl, sniff, swirl, sip. Perched at the bar we look so hip :) Wine glass in hand we’re eager for another intoxicating nip!
You never know what bend in the road will expose a gem of a place for discovering delicious wine.
Imagine...
You've visited James River Cellars Winery, discovered and purchased your favorite red and white bottle of vino. Now you wonder what type of delicious fare will compliment the intriguing flavors in each glass?
Do not fret my fellow wine drinking enthusiasts. I’ve added food pairing suggestions for each wine along with some detailed recipes to help you plan dinners and desserts! Most of the recipes I reference are right here on my blog. A few are only in my cookbooks. But you will definitely get a good idea of what foods to serve alongside your new wine!
From my blog you can search white wine, red wine etc. for recipes that include wine as an ingredient. You can also email me if you have specific questions at [email protected]
Are you ready to come along on a vino tasting voyage?
2011 Reserve Chardonnay – I thought that I wasn’t a Chardonnay drinker. But now realize that I just wasn’t indulging in the right kind of Chard. I prefer the old world style, which is golden in color and contains heavier oak-aged buttery flavors instead of the light almost translucent crisp versions. This one delivers on that plus a bit of warm spice.
Pair this wine with a substantial cream sauce like Bechamel or Alfredo especially if it has nutmeg in it. It would also support a rich macaroni and cheese or salmon and scalloped potatoes. For a delicious crunchy fried shrimp recipe check out my cookbook, 2 Shots Of Tasting, Toasting, And Tantalizing With Vodka – Irresistible Vodka Cooking And Cocktail Recipes
2011 Chardonnay – Aged in stainless steel this one had a bitter finish to me. Rather than the oaky warm tones it was clean and crisp. Think Granny Smith apples and earthy pears. If you prefer the lighter chards that couple with lighter fare give this one a try.
Pair with flounder or halibut with lemon over rice. It would also be excellent with my Lamb Chops In Apple Mint Cream from my cookbook, 2 Shots Of Tasting, Toasting, And Tantalizing With Vodka – Irresistible Cooking And Cocktail Recipes. The Chardonnay mirrors the green apples in the sauce and helps to slice through the richness of the cream and the lamb. I also use apple mint instead of the traditional fresh mint typically found with lamb.
2010 Gewiirztraminer – It claims to be floral and spicy with tropical fruit characteristics. This fairly acidic wine has a lot of interesting flavors going on like rose, orange, and grapefruit. But my palate cannot get past the metallic taste of this white. I also am not a grapefruit fan. It is unusual, not like your typical crisp whites. It’s worth it to try it for yourself.
Do not pair this with salmon as it enhances the metallic taste. Try it alongside complex Asian food or my Sausage Cheese Asparagus Quiche
2011 Vidal Blanc – AKA Cold Harbor White – Smooth balance between sweet and dry. Hints of peach. I didn’t detect any grapefruit as some tasters did.
Serve with turkey or veal. Great with spicy fare such as Mango Jalapeno Sausage And Pasta In A Roasted Red Pepper, Mango And Coconut Cream Sauce. Peach is similar to mango. The sugary notes in the wine offset the spiciness and the semi-dry properties cut through the richness of the creamy pasta. You'll find this scrumptious recipe in my cookbook, 2 Shots Of Tasting, Toasting, And Tantalizing With Rum – Irresistible Cooking And Cocktail Recipes
2011 Chardonel - Smooth with a fruity spice. Never tasted hints of banana in wine before but the more I swirled the glass the stronger it came through. Also tasted a bit of pineapple and creamy vanilla. It’s a softer white than the others.
Try it with Waldorf chicken salad or this pasta dish. Succulent Shrimp Pasta And Peas With Mushrooms And Fresh Herbs. The tropical taste in the wine is great with the fresh May peas (I freeze them each spring to use year round) It's a contrast to the earthiness of the mushrooms and a compliment to the sweet shrimp!
2011 Rad Red - A blend of Merlot, Cabernet Franc, Petit Verdot, and Cabernet Sauvignon. I did enjoy the berry notes but this was a little light and tannic for me. Great for new wine drinkers or those who do not care for the bolder varieties.
Pair with salmon or incorporate into a blackberry glaze for fish or pork tenderloin. Here’s an idea: Brandy Plum Pork Tenderloin Served On Buttermilk Corn Cakes. The brandy plum sauce with pomegranate balsamic vinegar, the red onions, and sweet peppers all served over a velvety slice of tenderloin on top of a soft corn cake (for something different) will marry deliciously with a glass of Rad Red!
2010 Merlot – AKA Monitor vs. CSS Virginia A medium and smooth dry red, heavy on the red fruits, like cherry.
This is a beautiful wine for a lighter meat or a vegetarian dish. Pair with Mini Pot Roast Shepards Pie Tarts, which are perfect for an appetizer or meal. Or, Sausage And Purple Basil Eggplant Pasta, which is not as heavy as a chunky beef sauce. I love the nutty flavor of eggplant, sweet licorice taste from the purple basil and I serve this with multigrain pasta!
NV Meritage A blend of Bordeaux varietals – 70% Cabernet Franc, 25 % Merlot, and 5% Petit Verdot. Mellow, a balanced sipping wine with or without food.
Pair with Apple Cranberry Porkchops. You have the sweet grassy apples, tangy/sugary cranberries, earthy sage, and the pine tones of rosemary, a little citrus, a little brandy, and onion over a succulent piece of pork! This blend would also be quite happy with Italian vegetables or eggplant tomato sauces, curried chicken, or chicken salad.
Petit Verdot – This was one of my favorites. I love bold, dense, spicy wines with a lot of character and this one falls into all of those categories in a massive way! Black cherry, black plums and blackberries but with pepper, spice, and a little smoke and leather.
Due to the tannic nature of this wine it needs some fat and protein so pair it with hearty meats such as Horseradish Thyme Lamb Chops With Eggplant Risotto. I like the smokey sweet spicy combination and it's terrific with the eggplant risotto! Barbecued red meat is another yummy option.
2011 Hanover – An interesting semi-dry red blend of Cabernet Franc, Merlot, Cabernet Sauvignon, Petit Verdot, and Chancellor. It begins sweet and then you get a dry light finish, which makes it a good selection for white wine drinkers and those who do not like the heavier reds like Cabernet and Zinfandel.
The one time I enjoy the flavor of cherry is in wine. The tart raspberry prevents this wine from being a sweet wine. It’s a bold enough wine to support Italian fare like pizza or Vino Spiked Spaghetti. It's a dynamite addition in and alongside Hearty Herb And Cabernet Beef Stew. Also a delicious pairing with lamb, spicy food, and garlicky meals.
2011 Chambourcin – I’m a dry red wine drinker but this sweet red is balanced enough that I enjoyed this wine with a creamy piece of milk chocolate.
Because of its similarity to Port, try it with Trader Joes chocolate cheddar cheese or Dark Chocolate Cookies With White Chocolate Peppermint Schnapps Ganache. They're a dark chocolate but not like eating a 60 or 70% bitter candy. And the schnapps is very rich and decadent!
2008 Colonial Red – At first swirl I smelled a savory aroma. Then the cinnamon emerged. On tasting, cinnamon hit my tongue immediately as if the spice was sprinkled on the surface of my wine.
Pair with Strawberry Cream Pecan Salad. The dressing is fruity, creamy, and light. You have savory chicken, crunchy spinach, all decorated with cinnamon sugared pecans! Another amazing option is Cinnamon Fig Cheese Danish With Grand Marnier Drizzle. This dessert is very spice forward like Colonial Red!
2011 Hanover White – Too sweet for me but the luscious blend of Chardonnay, Pinot Gris, Seyval Blanc, Cayuga and Muscat makes it a perfect pairing for a variety of sweet, savory, and spicy dishes.
You
could indulge in this wine inside and alongside Ginger White Chocolate And Brandy Pumpkin Mousse my Voluptuous Vanilla Pound
Cake With A Moscato Wine And Pear Syrup. Or this Spicy Apple & Feta Pork Burgers Topped With Cranberry Rosemary Creme Fraiche
2010 Divino – Fruity, floral with a little bit of cinnamon spice. This syrupy ice wine-style dessert wine is made using the Chardonel grape and is a wonderful after dinner sipping wine.
If you want a velvety dessert to accompany it, try my Lemon Basil White Chocolate Cheesecake Topped With Lemon Vodka Cream. Melt-in-your-mouth dreamy. White chocolate is so rich and the mascarpone cheese in the topping along with the cheesecake itself is super with the syrupy Divino! And the lemon is an absolute divine combination. I had not experimented with herbs in such a desert before and was quite happy with the results :)
Real Santa Red Cabernet Franc – A holiday specialty, the addition of cinnamon was a natural infusion as opposed to the Colonial Red where it seemed to be sprinkled on top of the liquid. This was the first time I had tasted Cabernet Franc as a separate varietal and I found it similar to one of my all time favorites, Cabernet Sauvignon, but lighter and less tannic.
Pair alongside Fresh Fig Cake With Amaretto Fig Compote. The fig, Amaretto, cinnamon triangle is magnificent and memorable! The moist vanilla cake is dotted with fresh figs throughout. If you don’t have access to fresh figs you can make a fruit compote with peaches or plums and serve over plain pound cake or a basic vanilla cake.
This is my tasting experience. I encourage you to launch your own rural expedition as you explore the award-winning Virginia wines at this quaint family owned and operated winery.
Whether you’re looking for a stand-alone sipping wine, a main course savory pairing, or a smooth, sweet finale to a decadent meal, the dedicated wine connoisseurs at James River Cellars Winery can introduce you to the perfect accompaniment.
Comments