Skip to main content

#winePW : Green Fig Ice Cream + Cambiata Albariño {Wine Pairing Weekend}


Last month when I saw this invitation from David, at CookingChat, for a food + wine pairing blogging event, I was in. Immediately. The inaugural event was fantastic; the theme for this month = "refreshing." Here's David's July #winePW inviteI knew, for this, I wanted to pour a local white wine that would pair well with a homemade ice cream. There's nothing more refreshing on a hot summer's day than ice cream and a chilled white wine...so, why not put them together?!?

In the Glass...




Cambiata is a small (local to me) winery owned by Eric Laumann who worked for Bonny Doon and Edna Valley before launching his own label in the early 2000s. 

Cambiata - in Italian - means "changed." In music, Eric writes it's "the added tonal dimension that occurs when two chords momentarily share properties, so that the transition has greater depth and mellifluence. The cambiata is expressed on my label with the idea of divine proportion."

Cambiata Albariño is fermented cold and produced anaerobically which means the wine never sees oxygen until it reaches your glass. Interesting.

Albariño, the primary grape used to make dry white wine in Northwestern Spain, is known - in Portugal - as Alvarinho, where it is often used as a component of Vinho Verde.

Golden-hued with just the slightest hint of copper, the wine is crystal clear and reflects glints of sunlight as you swirl it. When the wine settles, skinny legs sprint down the inside of the glass. Bring the glass to your nose and you'll catch aromas of summer stone fruits, flowers, and fig! After some swirling, sniff again. You might get a whiff of aromas of almonds and vanilla. This wine is beautifully balanced, lush and tart with a subtle minerality on the finish.

Jake and I were captivated by its freshness, its summery flavors, and its sheer drinkability. If you love Albariño, you will love this wine. If you have never tasted Albariño, grab a bottle. And for this refreshing pairing for #winePW, I served it with fresh green fig ice cream.


In the Middle of the Plate... [printable recipe for Green Fig Ice Cream]


Ingredients
  • 2 C chopped fresh green figs, destemmed
  • 1 C heavy whipping cream
  • juice from 1 lemon
  • 1/2 C organic granulated sugar
  • fresh green figs, for serving, 1 per person
Procedure
Place all of the ingredients in your ice cream maker and process according to your machine. Ours took about 40 minutes to come to a soft, gelato-like texture. Spoon ice cream into a container and freeze before serving. 
To serve, slice the top off of the figs. Gently scoop out a bit of the fig meat to create a hollow. Use a truffle scoop and place a mini scoop of ice cream into your fig. Serve immediately.


Wine Pairing Weekend #2 Bloggers
Be sure to check out the great pairings my fellow bloggers have shared for the July Wine Pairing Weekend! 

Vino Travels -- An Italian Wine Blog shared Orzo salad and Trebbiano d'Abruzzo.
Curious Cuisiniere posted Grilled Trout paired with a Tropical Fruit Viognier.
ENOFYLZ Wine Blog paired Ceviche and Tablas Creek Picpoul Blanc.
Take a Bite Out of Boca shared Grilled Mango-Sriracha Shrimp, Pineapple and Peppers paired with Burg Layer Schlosskapelle Spatlese Kerner.
foodwineclick shared Steamers and Cava on the Porch.
Confessions of a Culinary Diva blogged about Aperol Spritz.
Cooking Chat paired Grilled Salmon with Mango Salsa and a White Burgundy.

Join the #winePW conversation: 
Follow the #winePW conversation on Twitter throughout the weekend and beyond. If you're getting this early enough, you can join us for a live Twitter chat on our theme "Refreshing Wine Pairings" on Saturday, July 12, from 11 a.m. to noon Eastern Time.

And that's a Wrap...
...on our July #winePW event. 

My Green Fig Ice Cream + Albariño pairing was a wild, refreshing hit! I'll pin this recipe and other posts on my #winePW pinterest board. David, our host, also has a Wine Pairing Weekend pinterest board. Stay tuned for the August Wine Pairing Weekend, which will focus on "Wine for Summer's Bounty" on Saturday, August 9.

If you can't find Cambiata Albariño, swap out for a Portuguese Vinho Verde or even a Sauvignon Blanc that borders on the acidic side...or try an Austrian Grüner Veltliner. And if you try this pairing - or just the wine - I would love to hear what you think. Comment below or tweet to me at @Culinary_Cam.

Comments

  1. Wow, this sounds like a fantastically refreshing pairing! I love Albarino, but haven't tried any from California. The ice cream sounds wonderful, what a summer treat you've put together!

    ReplyDelete
  2. Fig ice cream?!?! What an interesting combination, but sounds intriguingly delicious. I wouldn't think to pair wine with ice cream, but the one you've chosen seems to work!

    ReplyDelete
  3. Yummy! I had some fig gelato when I went to Spain last year, so I know it's a flavor that works well as a frozen treat! I'll have to look for the Albariño, as I'm a fan of the grape!

    ReplyDelete
  4. Oh so lovely! Albariño & fig gelato - that's a match made in heaven!

    ReplyDelete
  5. This is too unique for words! I so wish I knew where to get fresh figs here so we could try making this ice cream! Well done!

    ReplyDelete
  6. Looks good! We seem to only get figs for a very short time in Minnesota, usually late August. Then they're gone. I'll watch closely and let you know how we do!

    ReplyDelete
  7. Ice cream and wine. How can you go wrong? Homemade ice cream is fun and this sounds like a neat pairing.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an