But, in our online group, she prompted: "As Thanksgiving rolls around, it is a great time to look at what is happening in American wine. Wines are now made in all 50 States, more or less. An amazing change from some years ago. For this month, we are focusing on some of the lesser known states. It will be exciting to see what we all discover. For those abroad, if you can't get a wine from a little known US region, write about whatever you can that relates to the topic, more or less." Thanks for the flexibility. I am looking forward to seeing what the bloggers choose and pair.
from Somm's Table is Cooking to the Wine: Acquiesce Grenache Rosé with a Glazed Stuffed Pork Loin Roast.
Adventures with Camilla says Mahalo Plenty! Hawaiian Sips and Nibbles.
from A Day in the Life on the Farm adds Let’s Celebrate Thanksgiving by Eating and Drinking Locally.
from Food Wine Click! brings Idiot’s Grace: Explorers in the Columbia Gorge AVA.
from Cooking Chat pairs Cranberry Jalapeño Dip with New England Wine.
from My Full Wine Glass suggests Raising a Glass of PA Cab Franc – Paired with a Philly Cheesesteak.
from Wine Predator showcases Local Love: 6 Ventura County Wines from Local Vines paired with Watkins Beef, Ventura Fresh Fish.
- Deanna from Asian Test Kitchen asks Is Virginia for Wine Lovers?
- Susannah from Avvinare offers Wines from New Mexico Paired with New Mexican Style Beef Chile.
|Ke'e Beach, Kauai, July 2003
Jake and I honeymooned on Kauai in 2000. Sadly, we haven't been back since 2003 when we traveled to the islands with a toddler (the one who just graduated from high school!), my pregnant belly, and both of our families. It was such a great time. But it's been far too long. I was really looking forward to browsing the sunshine markets and relaxing on island-time this month. Oh, well. At least we received the cost of our plane tickets as future vouches. When the world opens back up again, I will be ready for a tropical vacation!
So, I already mentioned that we explored a few Hawaiian-inspired dishes earlier this year. You can click on the title to go to the original recipe post. While I wasn't specifically doing wine pairings with those, I've added my thoughts on what I would have poured along with information about the Hawaiian wines I found.
As Susannah mentioned in her invitation, wine is made in almost every single one of the fifty states. I set out to explore wines made in the fiftieth state: Hawaii! It wasn't as easy as I thought it would be to find Hawaiian wines. Actually two of the three bottles I bought aren't even made with grapes. But there is a history of fermenting whatever fruits available into wine. Hopefully Susannah is okay with a little bit of a reach for this event.
And I added the challenge of trying to pair these wines with Asian food. I honestly don't know why I think Asian food is so difficult to pair with wine. So, I set out to debunk those assumptions as well.
When I think about pairing wines with food, I hope to enhance or augment the flavor sensations. Wines shouldn't compete with the food, but should complement it. I've found that the saltiness or spiciness of Asian foods react with an unpleasing mouth-pucker when paired with wines that are high in tannins.
The bottle of Maui Blanc - pineapple wine - would be a nice match with a bowl of soy-laden Shoyu Ahi Poke.
This wine is made with 100% Maui Gold pineapples that were hand-picked, crushed, and pressed at Maui Wine in Kula, a district of Maui that stretches across the western-facing slopes of Haleakalā, from Makawao to Ulupalakua. Once the pineapples are crushed, the fruit is fermented in stainless steel for two weeks before being racked and aged for four months.
This smooth table wine made with Cabernet and Syrah grapes would play well with the umami-heavy Loco Moco.