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Carol Frieberg - Swirl, Sip and Savor: Northwest Wine and Small Plate Pairings

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Book:
Swirl, Sip and Savor: Northwest Wine and Small Plate Pairings
Author:
Carol Frieberg
Publisher:
Sasquatch Books
Genre:
Books / Home and family
Year:
2010
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The Pacific Northwest is a region thats become increasingly known not only for its breathtaking scenery, but also for its maverick winemakers and award-winning wines. Each spring, summer, and fall, wine lovers flock to the region to sip world-class wines. Swirl, Sip and Savor includes recipes from 100 wineries in Oregon, Washington, and British Columbia. As appetizers and small plates enjoy increasing popularity as mini-course restaurants spring up around the country, the book contains a wide variety of appetizer and small plate recipes, with an emphasis on Pacific Northwest fresh flavors and ingredients. Each recipe has been selected by a regional winery (winemaker and/or chef) and accompanies a suggested wine pairing from their vineyards. Recipes range from simple starters and finger foods to more sophisticated small plates. Approximately onethird of the wineries featured are accompanied by a short profile.

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Appendix 1: Wine Pairing by Varietal

WHITES

Chardonnay

Dungeness Crab with Lemon-Sorrel Aioli (page 186)

Grilled Oysters with Cranberry Salsa (page 133)

Prosciutto-Wrapped Grilled Shrimp (page 114)

Pan-Seared Halibut with Quinoa and

Corn Salad (page 176)

Pesto Chicken Spirals (page 85)

Quail Mousse Canaps (page 54)

Pinto Gris

Blue Cheese and Hazelnut Crostini (page 34)

Cardwell Hill Cheese Ball (page 13)

Chvre with Honey and Almonds (page 12)

Seared Scallops Provenal (page 188)

White Bean, Tomato, and Olive Bruschetta (page 29)

Riesling

Crab Salad Tower with Mango and Papaya (page 148)

Crostini with Caramelized Walla Walla Sweet Onions (page 32)

Egg and Caviar Pie (page 24) Grilled Asparagus Chvre Tartines (page 134)

Minted Crab Salad with Chilled Cucumber Water (page 146) Prawns and Mango Salsa Cocktail (page 105)

Prosciutto-Wrapped Pear

Bites (page 53)

Sea Stacks with Bell Pepper Sauce (page 190)

Ros

Fig and Olive Tapenade (page 2) Grilled Coconut Curry Ceviche (page 120)

Hot Artichoke Crab Dip (page 3)

Sauvignon Blanc

Chvre and Sun-Dried Tomato Tart (page 68)

Parmesan Wafers with Prosciutto (page 44)

Rock Shrimp with Creamy Pesto Dressing (page 150)

Salmon Mousse with Parsley and Chive Pesto (page 20)

Spicy Chicken Pita (page 168)

Smillon

Burton Seared Ahi with Citrus Coulis (page 193)

Stilted Salmon on Crackers (page 42)

Viognier

Brie Tartlets with Grape Salsa (page 64)

Crabmeat Bruschetta (page 78)

Foie Gras with Rhubarb Concasse (page 195)

Molded Salmon Pt (page 22)

Pesto-Scallop Pouches (page 202)

Spicy Tuna Tartar on Rice Crackers (page 36)

Baked Spinach Artichoke Dip (page 4)

OTHER WHITES

Arugula and Baby Spinach Salad (page 144)

Portobello and Gorgonzola Crostini (page 76)

Dukkah (page 14)

Dungeness Crab Gazpacho (page 142)

Phyllo-Wrapped Brie (page 8).

Ginger Mussels (page 169)

Gorgonzola-Pear Tartlets (page 63)

Kahla Prawns with Lemon Buerre

Blanc Sauce (page 184)

Pears with Blue Cheese and Walnuts (page 140)

Roasted Vegetable and Shrimp Orzo (page 156)

Squash Napoleon with Parmesan

Crisp and White Peach Sauce (page 153)

Sweet and Hot Glazed Hazelnuts (page 60)

Three-Cheese Fondue (page 6)

Truffle Popcorn with Thyme and Salt (page 41)

REDS

Barbera

Grilled Asparagus with Walla Walla

Sweet Spring Onions (page 110)

Cabernet Franc

Eggplant Roll-ups (page 48)

Cabernet Sauvignon

Blue Cheese Cabernet Tri-Tips with

Mushrooms (page 100)

Dried Cherry and Chvre Wontons (page 92)

Deli Ham Roll-ups (page 28)

Endive with Roquefort and Balsamic Drizzle (page 43)

Lamb Skewers with Yogurt Cucumber Dipping Sauce (page 126)

New York Steak Strips with Mushrooms and Sun-Dried Tomatoes (page 199)

Portobello Mushrooms with Green

Peppercorn Sauce (page 108)

Tenderloin Bruschetta with Horseradish and Blue Cheese (page 102)

Malbec

Beggars Purse with Spiced Ground Lamb (page 80)

Meritage

Chvre and Mango Steak Spirals (page 50)

Sage Shortbread Crackers (page 38)

Merlot

Lamb with Morel Mushroom Sauce and Parmesan Polenta (page 179)

Stuffed Mushroom Duxelles (page 87)

Pinot Noir

Goat Cheese and Pesto Crostini (page 30)

Gorgonzola-Stuffed Figs (page 46)

Grilled Salmon with Hazelnut-Brown

Butter Sauce (page 124)

Raspberry Glazed Pork Bites (page 117)

Shiitake Tapenade with Pinot Noir Reduction (page 18)

Smoked Salmon Spread (page 11)

Sangiovese

Morel Mushroom Tempura (page

90)

Ravioli with Linguia Sausage and

Tomato Coulis (page 158)

Roasted Figs with Prosciutto (page 66)

Syrah

Beef Tenderloin with Herbed Crostini (page 83)

Crater Lake Blue Cheese Spread (page 10)

Crostini with Figs and Goat Cheese (page 71)

Flatbread with Caramelized Onions and Butternut Squash (page 162)

Fusilli Pasta with Brie and Sun-Dried Tomatoes (page 201)

Herbed Lamb Chops with Syrah Reduction (page 128)

Seared Beef Tenderloin and Stilton Tartines (page 170)

Smoky Flat Iron Steak Bites with Chimichurri Sauce (page 131)

Spinach and Feta Phyllo Squares (page 182)

Zinfandel

Manchego Polenta with Spicy Shrimp (page 173)

OTHER REDS

Baba Ganoush (page 16)

Bacon-Wrapped Dates Stuffed with Goat Cheese (page 98)

Blackberry Chipotle Sockeye Salmon (page 122)

Blueberry Braised Short Ribs with Blue Cheese Polenta Cake (page 197)

Buffalo-Style Flatbread Pizza (page 164)

Crostini with Butternut Squash and Prosciutto (page 72)

Flank Steak and Cambozola Bites (page 55)

Masa with White Beans, Pancetta, and Arugula (page 112)

Moroccan Lamb Meatballs with Spiced Tomato Sauce (page 138)

Pesto Cream Cheese Spread (page 5)

Pulled Pork Lettuce Wraps (page 94)

Spicy Lamb Meatballs with Tahini Sauce (page 58)

Spot Prawn Kabobs with Black Currant Chutney (page 118)

Three-Berry Meatball Martini (page 96)

Tuscan Bruschetta (page 75)

Appendix 2: Wine and Food Pairing Guide

WHITES

Chardonnay, serve with

Cheese and cream sauces (butter and cream love Chardonnay!)

Rich seafood dishes containing lobster and shrimp

Anything with toasted nuts (if the wine is oaky)

Such cheeses as Gruyre, Emmentaler, and Port-Salut

Gewrztaminer, serve with

Mild seafood like crab, shrimp, and scallops

Food grilled over aromatic woods

Strong, spiced, or peppered cheeses

Pinto Gris, serve with

Casual, warm-weather food (think picnic)

Steamed shellfish: oysters, mussels, and clams

Riesling, serve with

Gamy birds, especially goose and duck

Rich salty meats, like ham, sausage, and prosciutto

Egg dishes such as quiche and frittatas

Thai or Asian food with sweet, sour, spicy, and salty flavors Sauvignon Blanc, serve with

Green vegetables, salads, fresh herbs

Spicy hot dishes

Raw oysters

Goat cheese (chvre)

Viognier, serve with

Smoked foods

Spicy, sweet sauces like mango chutney, plum sauce, fruity BBQ sauces, and anything curry

Most cheeses

Sparkling White Wine, serve with

Smoky, salty, or deep-fried foods (smoked salmon, smoked almonds, tempura)

Raw foods, like ceviche, sushi, and caviar

Latin, Asian, and Middle Eastern cuisine

Hard (Parmesan), rich (St. Andres), and salty (feta) cheeses

REDS

Cabernet Sauvignon, serve with

Fattier richer dishes, especially red meat

Dishes with toasted nuts (for oaky Cabs)

Bitter vegetables, like radicchio, eggplant, and mustard greens

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