Prosecco Goes Pink

Prosecco Rosé officially launched in the US earlier this year, after much anticipation in the wine world. Sparkling rosé is not a new thing, but sparkling rosé coming from the Prosecco region of Italy is, having just been approved by the Italian National Wine Committee in May of 2020, when they approved these long awaited changes to the Prosecco DOC.

Carra Prosecco Rosé DOC Extra Dry from Nicola Biscardo Selections

The Prosecco we all know and love is a sparkling white wine produced primarily (85% minimum) from the Glera grape in the Veneto region of northeast Italy (more specifically, the Prosecco region within Veneto). For a wine to qualify as Prosecco Rosé, it must include at least 85 percent Glera grapes, the remainder Pinot Noir. Prosecco Rosé must age for a minimum of 60 days, whereas regular Prosecco traditionally ages for 30 days.

The vast majority of Prosecco is made using the tank or Charmat method, in which a second fermentation occurs in a large stainless steel vat, before it is bottled under pressure. In comparison, the second fermentation of Champagne occurs in the very bottle it will be sold in. The Charmat method produces a wine with fruit-forward, simple freshness. A typical bottle of Prosecco will offer notes of melon, peach, apple, pear, and honeysuckle.

You can expect the addition of Pinot Noir in the new Prosecco Rosé to balance the crisp floral and stone fruit flavors of traditional Prosecco with fresh notes of strawberry , red cherry, and raspberry. This easy drinking, refreshing bubbly will pair beautifully with fried seafood, salty cheeses, poultry, and sausages. A creamy risotto would be an absolute delight alongside a glass of Prosecco Rosé.

Prosecco has surpassed Champagne in global sales, becoming the world’s best-selling sparkling wine, with a volume of 544 million bottles in 2018. This trend has continued since, and the addition of Prosecco Rosé is sure to add to the growing numbers.

Lamarca Prosecco Rose DOC

Prosecco’s crisp, fruit-forward, easy drinking style combined with its inexpensive price tag continue to make this sparkling wine more approachable and affordable than Champagne, which certainly contributes to its rise in popularity and consumption.

Most Proseccos are available for under $20 a bottle, many even closer to $10. They are also available in a range of sweetness levels, from the driest Brut to the sweeter Extra Dry and Dry versions. Prosecco’s simple fruitiness makes it ideal for sparkling wine cocktails such as mimosas.

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Celebrating International Sauvignon Blanc Day

Always celebrated on the first Friday each May, this year International Sauvignon Blanc Day falls on Friday, May 1. Sauvignon Blanc is one of the most widely planted grapes in the world and produces a beautifully aromatic white wine known for its luscious fruit notes of citrus, peach, apple, passionfruit, and herbaceous notes of bell pepper, gooseberry, and grass. Sauvignon Blanc in the glass is typically medium to medium-high in acidity, which gives it that wonderful mouthwatering refreshing quality. Where the grape grows and where the wine is produced, however, makes all the difference in the world as far as what ends up in the glass.

Very popular in France, Sauvignon Blanc is thought to have originated in the Bordeaux region. When you are enjoying a bottle of white Bordeaux, you are enjoying the Sauvignon Blanc grape, often blended with Semillion and in some sub-regions, such as Pessac-Léognan and Graves, aged in neutral oak barrels, resulting in a fuller bodied, richer style wine with aging potential. Further north in the Loire Valley of France, Sauvignon Blanc is the white grape of Pouilly-Fumé and Sancerre, which can be described as crisp, fresh, and elegant in the glass.

New Zealand produces some of the most well-known Sauvignon Blancs to consumers in the United States. Unlike French versions which offer aging potential, most Sauvignon Blancs from New Zealand are intended to be consumed young and fresh. These wines display intense and pungent notes of grapefruit and gooseberry, as well as distinct green flavors of cut grass, bell pepper, and passionfruit. Sauvignon Blanc from New Zealand has a recognizable zing of crisp acidity, whereas their French counterparts offer a bit more richness and roundness on the palate.

When I was sourcing the wines for our portfolio at Sail to Trail WineWorks, I felt it was very important to source a Sauvignon Blanc that fell somewhere in the middle of both the French and New Zealand styles and offered the perfect balance. I looked to the Central Coast of California, and found exactly what I was looking for.

Our  Sauvignon Blanc is delightfully crisp without being overpowering. With lively notes of citrus, candied lemons, and stone fruits, this is a refreshing wine that can easily stand alone as a porch sipper. In the tasting room, this is the wine I see fly out the door more than any other, as it appeals to dry and sweet white wine lovers alike, as well as red wine lovers. Although a dry wine, the fruit is so pronounced, some might interpret that as a touch of sweetness on the palate.

I find Sauvignon Blanc one of the easiest wines to pair with food, regardless of its region of origin. With its pronounced herbaceous notes, it is a homerun when paired with foods featuring various herbs such as cilantro, basil, or mint. With its high acidity, herbed goat cheese is a perfect and effortless match. Lighter fare such as seafood and salads are fail-proof go-to pairings.

A Little Wine and Chocolate (Therapy)

I had the pleasure of meeting Pam and David Griffin, owners of Chocolate Therapy in Framingham, MA at a grand tasting just about a year ago. When I became the sommelier and EVP of Product Development at Sail to Trail WineWorks, Worcester’s only urban winery, I knew we needed to offer something unique yet irresistible alongside our flight of wines. The mind blowing truffles crafted by Chocolate Therapy immediately came to mind, and I think our customers will agree, was an excellent addition.

When you visit the Sail to Trail tasting room, you have the option of enjoying a flight of the five wines in our portfolio. In addition, we offer a customized flight of Chocolate Therapy truffles to accompany each wine. Each wine is incredible on its own, as is each chocolate truffle, but when paired together, the explosion of flavors and textures is something that cannot be accurately described in writing. You’re simply going to have to visit and try for yourself!

Sail to Trail’s 2018 Sauvignon Blanc comes from California’s Central Coast. It offers a beautifully light, refreshing mouthfeel and flavors of soft grapefruit, candied lemon, and stone fruits. I call this our “porch pounder.” Imagine that warm, sunny summer day; this is the wine you want in your glass. Typically, dry acidic white wines tend to be a bit difficult to pair with foods with high sugar content, but that wasn’t even a challenge for Chocolate Therapy. Their Limoncello truffle provides complimentary flavors of bright lemon blanketed in luxurious white chocolate. This pairing is heavenly.

Our  2017 Chardonnay comes from Yakima Valley, WA and is unoaked. This chardonnay was aged in stainless steel, so in lieu of flavors of vanilla and toast, you will enjoy aromas and flavors of pineapple and tree fruit. Bright, refreshing, clean flavors are only changed once you pair this wine with the Sweet Potato truffle. Suddenly flavors of hazelnut explode on the palate. It’s like magic!

Sail to Trail’s 2015 Zinfandel from Sonoma County, CA earned itself 88 points from Wine Spectator and is a favorite among all of our customers. You are left with no words once you pair this wine that offers juicy, ripe flavors of raspberry, blackberry, and plum with the white chocolate Raspberry Gemme truffle.

We offer two Cabernet Sauvignons at the tasting room. The first is our best seller, 2017 vintage from Yakima Valley, WA. This delicious every day cab starts with ripe red fruits and finishes with a spicy note of black pepper. When paired with The Cure (dark chocolate with cinnamon, cayenne, and bay leaf), that spicy kick is amplified and offers a fun, unique marriage of flavors.

Finally, our 2015 Signature Cabernet Sauvignon from Walla Walla, WA, which earned 89 points from Wine Spectator. This beauty offers layers of deep red fruit, earth, leather, spice, and sweet cedar. The Aristaeus truffle offers sultry dark chocolate with cold pressed olive oil and sea salt, finishing the flight on a truly luxurious note.

Fall In Love with Wine & Chocolate class at Sail to Trail on February 12, 2020

Visit Chocolate Therapy and Sail to Trail WineWorks for more delicious info!

National Taco Day!

There really is a day for everything, and what better to celebrate than TACOS! According to NationalTacoDay.com and NationalDayCalendar.com, October 4th is #NationalTacoDay. I’ve chosen three delicious taco recipes and their perfect wine pairings you can enjoy today and all year long.

Roasted Veggie Tacos

Whether looking for vegetarian options or otherwise, roasted veggies are always delicious no matter what your preference or whatever time of year. The deep roasted flavor allows the veggies in these tacos to stand up to heavier bodied whites, roses, and reds alike.
Try this delicious recipe from InspiredTaste.net.
Photo cred: InspiredTaste.net

Suggested varietals: Chardonnay, Viognier, Pinot Noir

Slow Cooker Carnitas Tacos

The juicy tenderness of the pork shoulder is a natural pairing for the spectrum of our red wines, from the lighter bodied with red fruits to the fuller bodied, bold deep fruits and spice.
Try this delicious recipe from CookingLight.com
Photo cred: cookinglight.com

Suggested varietals: Syrah/Shiraz, Malbec, Zinfandel

Chicken Tinga Tacos

From the spice of the chipotle peppers in adobo sauce to the savory roasted red peppers, these tacos will dazzle the palate with a refreshing off-dry white or a dry rose.
Try this delicious recipe from PinchOfYum.com
Phot cred: pinchofyum.com

Suggested varietals: Riesling, Torrontes, Chenin Blanc

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Cheers!
Missa
winedowntastings.com

International Grenache Day

International Grenache Day is celebrated on the third Friday each September. According to DaysOfTheYear.com, The Grenache Association established Grenache Day to celebrate this grape and all the varieties and vintages of wine that were produced from it. In fact, over the ages that have passed since it first began being used and cultivated, new varieties have appeared.

Photo courtesy of DaysOfTheYear.com

Grenache (known as Garnarcha in Spain) is one of my absolute favorite red grapes. The first time I sipped this varietal was as a Spanish Garnarcha, and I immediately fell in love with it’s deep, juicy plum and red berry flavors and soft texture upon first sip. Since then, Grenache/Garnarcha has held a very special place in my heart, and it’s a rare day that I see it on a restaurant’s wine list and pass it over.

Grenache/Garnacha is the second most widely planted red grape in the world. How can that be, seeing as so many of us are unaware of its existence? Grenache is one of the world’s most popular blending grapes. Although it is an absolute superstar as a single varietal wine, it is also widely blended with other grapes the world over to provide luscious fruit and to help boost alcohol levels in the finished blend.

Grenache/Garnarcha is the most widely planted red grape in Spain, and a powerhouse in our own Desvia, where it is blended with Tempranillo. This grape is also one of the trio known as “G-S-M” that comprise many popular Southern Rhone blends  (Grenache, Syrah, and Mourvèdre). Grenache is also commonly vinified as a rosé .

Grenache has it all, from juicy blackberry, plum, cherry, strawberry and currant, to spicy black pepper and licorice, as well as floral and earthy notes (think violets and rose petals over tobacco and leather), and when oaked, lends notes of cocoa and vanilla. The soft tannins lend a velvety texture on the palate that even the most fickle can’t help fall in love with.

Grenache/Garnarcha can stand up to rustic and earthy dishes with game meats, pork, and beef as well as those with tomato sauce, or even a hearty paella. Hard cheese and dark chocolate are simple pairings that will make this grape variety shine.

The official hashtag used to celebrate this day is #GrenacheDay.

Cheers!
Missa
winedowntastings.com

National Tailgating Day!

Football season is finally back! National Tailgating Day falls on the first Saturday each September. Nothing makes game day more complete than the perfect food. Sure, you could just grab a random six pack of beer, but why have an average food experience when you can have an extraordinary one? This is a job for wine!  Let’s take a tour of some of the most popular game day foods and the wines that make them shine.

Buffalo ANYTHING!

Whether  buffalo wings, buffalo chicken dip, or buffalo pizza, you will dazzle your taste buds by pairing this flavor with an off-dry white wine, such as Riesling or Chenin Blanc. Sweet loves heat, and the perfect hint of sweetness in each of these wines will compliment the spicy kick of anything buffalo.

Featured recipe and photo cred: Crispy Baked Buffalo Wings from JessicaGavin.com
Shop medium-dry wines here: VINOvations

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Jalapeno Poppers/Stuffed Jalapenos

A crisp white wine dominated by citrus, herbs, and minerals, such as a Sicilian Grillo, makes a fantastic sidekick for jalapeno peppers stuffed with goat cheese or cream cheese. Wrap them in bacon for an even fruitier taste and smoother texture. Equally as delicious with jalapeno poppers is a crisp, refreshing Pinot Grigio from the Friuli-Venezia Giulia region of Italy, typically fruit-driven, approachable,

clean, crisp, refreshing wine with aromas of white flowers, melon and mineral.
Featured recipe: Baked Stuffed Jalapenos by SimplyRecipes.com
Photo credit: Elisa Bauer
Shop Pinot Grigios here: VINOvations

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Pizza

Your favorite cheese, pepperoni, sausage, or margherita pizza is a natural compliment for Italian red wines, such as Montepulciano d’Abruzzo, Nero d’Avola, or Sangiovese. Italian reds pair exceptionally well with red sauce Italian, and pizza is no exception. The acidity of the tomato sauce, along with the salt and fat content of the cheese and meat will smooth out the wine’s acidity, leaving a beautifully soft fruit flavor on the palate.

Featured recipe and photo cred: Classic Margherita Pizza by SallysBakingAddiction.com
Shop Italian wines here: VINOvations

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Chili

A hot, spicy pot of chili can often be tricky to pair perfectly, but you can’t go wrong with a fruity, aromatic varietal. Although dry, a well balanced Viognier can give the impression of sweetness that works to balance and compliment heat and spice. Prefer a red? A lighter, fruity red that is lower in tannins, such as Pinot Noir or Gamay, would be the perfect match.

Featured recipe and photo cred: The Best Classic Chili by TheWholesomeDish.com
Shop Viognier here: VINOvations

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Bacon Cheeseburger Sliders

South African grape Pinotage produces inky, bold flavored wines with plum, blackberry, bacon and smoke flavors. This makes it an ideal varietal to pair with red meat and with bacon. Add a tangy cheese into the mix, and we’re talking heaven!

Featured recipe and photo cred: Bacon Cheeseburger Sliders by TheBlackPeppercorn.com
Shop Pinotage here: VINOvations

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BBQ

The tangy, yet smoky flavors of pulled pork can be beautifully complimented with a wine that exhibits red fruit supported by black pepper, smoke & tobacco. Syrah/Shiraz is exactly that wine and is a crowd favorite with BBQ dishes such as pulled pork or chicken. Top the pulled pork with a heaping spoonful of cole slaw, and taste the magic!

Featured recipe and photo cred: Perfect Pulled Pork Recipe by kevinandamanda.com
Shop Syrah/Shiraz here: VINOvations

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Visit NationalDayCalendar.com for more information on #NationalTailgatingDay

Cheers!
Missa
winedowntastings.com

International Albariño Day

Today, August 1, 2019 is International Albariño Day! This Spanish grape variety (Alvarinho in Portugal) is vibrant and refreshing. It is loved for its crisp acidity, distinct aromatics, bright citrus notes, and subtle salinity. This is the perfect wine for these hot August days.

Typically vinified in a dry style, Albariño offers vibrant, fresh citrus fruit flavors of lemon, lime, and grapefruit, tree fruits such as pear and apple, and stone fruits such as peach and nectarine. Generally not a wine intended to be aged for a long period of time, Albariño is best consumed relatively young. Spain produces a significant amount of Albarino in Rias Baixas DO, as does the Vinho Verde region of Portugal.

Albariño’s high acid content and subtle phenolics make it a perfect food wine. Its aromatics allow it to perfectly pair with ethnic cuisine such as Indian, Thai, Vietnamese, and other Asian cuisine. Seafood is a natural pairing to highlight the slight saline quality. Think shellfish such as oysters, mussels, clams, lobster and crab as well as white flaky fish and a variety of sushi and maki rolls. I believe Albariño to be a very underrated variety here in the US, however that allows you to enjoy a beautiful high quality wine at an inexpensive price point. Click here for some delicious suggestions available to ship directly to your door from VINOvations.

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Perfect Pairing Recipes

Galician Mussels in White Wine from CuriousCuisiniere.com
https://www.curiouscuisiniere.com/mussels-in-white-wine/

Caldeira de Marisco from MyPortugueseKitchen.com
http://www.myportuguesekitchen.com/2014/07/seafood-stew-caldeirada-de-marisco.html

Spicy Thai Crab and Sweet Corn Fritters from culinary.net
http://www.culinary.net/index.php/recipes/seafood/item/51-spicy-thai-crab-and-sweet-corn-fritters

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Click here for more info on Albarino Day from TapasSociety.org

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Cheers!
Missa
winedowntastings.com
vinoislife.com

Summer With Sangria

Written for and published in the July 2019 issue of South Shore Senior News

What mixed beverage screams summertime louder than Sangria? Sangrias are a staple at BBQs, cookouts, picnics, pool parties, and even beachside. Not only are they fruity, delicious, refreshing, and a crowd favorite, but they are incredibly simple to make. In fact, there are very few hard and fast rules when it comes to concocting a sangria recipe. A bottle of your favorite wine and pretty much anything else, mixed with some fruit: boom, sangria.

Traditionally, this Spanish drink starts with Rioja, a Spanish red wine based on the Tempranillo grape, mixed with various fruits, and sweetened with sugar and orange juice. Nowadays, it is common to make sangria with any style wine you wish, whether red, white, rose, dry, sweet, or even sparkling. The additions are also a free-for-all: your favorite fruit juice, other spirits such as brandy or vodka (flavored or plain), seltzers or sodas, and of course a variety of fruit. Served cold on ice, this refreshing drink can transform anyone into a mixologist for the day.

When I make sangria, vodka is my spirit of choice. There are so many delicious flavored vodkas on the market, and mixing them creates some unique and exciting flavors. I like to soak my fruit in the spirits for a few hours, if not overnight, before mixing the rest of the ingredients, but that is certainly your choice. Below are three of my favorite, simple sangria recipes you can enjoy this summer.

Red Wine Sangria
* 2 bottles of Spanish red wine
* ¾ cup raspberry vodka
* ¾ cup pomegranate vodka
* Sprite Zero (1 – 2 cans to taste)
* Sliced/chopped fruits: orange slices, strawberries, blueberries

Blend both vodkas in a pitcher and add sliced/chopped fruit and berries, allowing to soak in the refrigerator for 2-12 hours. Once fruit has soaked, add in the wine and chill until ready to serve. Immediately upon serving, add in your preferred amount of Sprite Zero or other carbonated citrus based beverage of your choice. Serve over ice.

White Wine Sangria
* 2 bottles white wine
* 2/3 cup of orange flavored liquor (Grand Marnier, Cointreau)
* Fruit: peeled mango slices, orange slices, sliced strawberries, raspberries

Add all ingredients into a pitcher and refrigerate for a few hours. Stir prior to serving and pour over ice. Optionally, top with a mint leaf for garnish.

Based upon White Sangria with Mangoes and Berries

Pink Sangria
* 2 bottle of rose’ wine
* 1 liter ginger ale
* 2 cups pineapple juice
* 1 can frozen lemonade concentrate, thawed
* 2 (10 ounce) packages of frozen strawberries, thawed

Stir the strawberries, lemonade concentrate, rose wine, and pineapple juice in a punch bowl or large pitcher until combined. Stir in the ginger ale just before serving. Based upon Pretty In Pink Sangria

The fun in making sangria is in the experimentation. Try different wines, different spirits, juices, sodas, and fruits and have a blast creating your own signature recipes!

Cheers!
Missa
winedowntastings.com

Wine & Your Backyard BBQ

As we wrap up June and head into July, we are fully immersed in BBQ season. Offer your guests an explosion of flavor by enhancing your foods with the perfect condiment, wine!

Smoked Meats

Red wines that show significant oak, spice, or smoke lead me to immediately think smoked meat, for obvious reasons! The oak and/or spice of many Syrahs, for instance, will enhance the smokey flavor of the meats beautifully, as will its fruit forwardness. My pick is DeLoach Private Collection Russian River Valley Syrah.

Grilled Red Meat

Many California Red Blends such as Full Rack and The Prospector are crafted to be quintessential backyard BBQ blends. Both of these particular blends combine some notorious big reds that will make grilled red meat like burgers and steaks shine!

Grilling adds a bitter charred taste to foods, and the fruit forwardness of Full Rack and The Prospector will contrast that bitterness.

BBQ Sauce

When I consider foods with BBQ sauce, my mouth waters when I picture a big jammy, juicy Zinfandel in my glass. Pulled pork or pulled chicken, BBQ ribs, burgers smothered in BBQ sauce.

The blackberry, raspberry, and plum notes of Zinfandel will compliment the tangy and often sweeter flavors of the BBQ sauce, and whether lightly or heavily oaked will enhance a smoky flavor. My current pick, Saints and Zinners Zinfandel from Paso Robles.

Seafood

Summer seafood is often dipped or drenched in melted butter, and nothing pairs better with buttered seafood than a nice Chardonnay! Whether you prefer the vanilla notes and creamy, buttery texture of an oaked Chard, or you prefer the crispness of an unoaked Chardonnay, you will find a home run with either wine at your clam bake or crawfish boil. Francis Ford Coppola’s Cafe Zoetrope Chardonnay is simply divine.

Antipasto Salad

“If it grows together, it goes together!” When serving Italian meats, cheeses, and olives, think Italian wine, either red OR white! The fat and salt components of the meats, cheeses, and olives in antipasto salad will smooth out the acid in any white, allowing the wine’s fruit to come to the forefront while still offering a crisp zestiness. I suggest Il Poeta Gavi from Piemonte or Saracosa Vermentino from Toscana IGT.

If you prefer a heavier wine and deeper fruit flavor, you will find Italian reds such as Montepulciano d’Abruzzo, Chianti Classico (such as Lornano Le Macchie Chianti Classico), Nero d’Avola, or Barbera (such as Casa Taurini Barbera d’Asti Superiore) to be magical with this dish!

Pasta and Potato Salads

Pasta and potato salads, whether dressed with a vinaigrette or light mayonnaise, pair deliciously with crisp, fruity white wines, such as Zapapico Torrontes from Argentina or Sonnenstrahl Gruner Veltliner from Austria. Matching the medium bodied weight of the wines with the medium weight of the salad will ensure one doesn’t overpower the other’s flavors.

Green Salads

Pinot Grigio (such as Paolo Valle Pinot Grigio from Colli Orientali del Friuli DOP) and Sauvignon Blanc (such as the Chilean Riversong Sauvignon Blanc) are particularly pleasing with lemon drizzle. Pairing a green salad with a lemon vinaigrette would be refreshing to the palate while enhancing the flavors of a variety of crisp vegetables.

S’mores

What’s a backyard BBQ without s’mores? You can really pair these with a variety of wines. Bigger, bold reds such as A Tavola Cabernet Sauvignon, or lighter, fruitier reds such as The Arch Pinot Noir, and even sweet and fruity if you choose.

Cheers!
Missa
winedowntastings.com

Pairing the New England Clambake

As a lifetime New Englander, I basically grew up on everything you’d find at a traditional clam bake: a variety of steamed quahogs and littlenecks, mussels, boiled lobster, crab legs, corn on the cob drenched in melted butter, boiled red potatoes, clam chowder, potato, macaroni, and green salads… the list goes on and on. To me, this is the epitome of summertime dining in New England. Little did I know as a child, this culinary tradition would only get better once I was an adult and had a knowledge of wine to add even more enjoyment.

Let’s Talk Wine Pairing

Clams (quahogs, littlenecks, cherrystones) and mussels are absolutely delicious steamed and dipped in melted butter. Often times I’ll grab an oaked, buttery Chardonnay (such as DeLoach Private Collection Chalk Hill) for that melt-in-your-mouth experience, or I’ll grab a zesty and lively Sauvignon Blanc (such as Riversong Sauvignon Blanc), with a bit more crispness and acidity than a Chard. It’s really a matter of my particular mood and preference that day, but either one provides a home run pairing that is sure to please.

I recently posted an entire blog for Lobster Day, highlighting various lobster dishes and my favorite varietals. There are so many delicious choices for perfect pairing, although my absolute favorite is a dry sparkling wine, particularly Cremant de Loire (such as Abbesse Cremant de Loire), which provides the perfect note of salinity to compliment shellfish.

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King crab legs are one of my faves, although a bit interactive. When I don’t mind getting my hands dirty and working for my food, I grab my nut and seafood cracker and get to crackin’ those spiny bad boys. Next to my plate of crab legs and pool of melted butter is a perfectly chilled glass of dry Riesling from Alsace, France, or a fruit forward, fuller bodied Pinot Gris (such as Hillersden Pinot Gris from Marlborough, New Zealand).

Clam chowder all year long… comfort food in the winter, beachy goodness in the summer. My suggested wine pairing is equally as versatile. Two of my favorites, Bees Knees Chenin Blanc/Viognier and Lobster Shack Chardonnay/Viognier, both from South Africa offer a beautiful balance of refreshing fruit and lively acidity with a weightier mouthfeel appropriate for both summertime and wintertime dining.

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The Sides

Corn-on-the-cob, boiled potatoes, salads of all sorts. Every wine mentioned above would pair beautifully with all of these sides. Have fun with the experimenting! No clam bake would be complete without a rosé , and I am absolutely digging Paris Street Rose from Romania. A few more notable suggested wines would include The Arch Pinot Noir, for all you die hard red wine lovers, and Sonnenstrahl Grüner Veltliner from Austria. Happy pairing!

Join Our Clambake and Wine Pairing

None of the work, all of the fun! Enjoy the cuisine of Chef J. Rex poolside at Lantera Boston Landing on Wednesday, July 31st at 6:30pm as I guide you through the perfect wine pairings with each course!
Click here for tickets and more information or find our event on Facebook

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Cheers!
Missa
winedowntastings.com