Adventures in Birthday Drinking

 

Food and wine. They are the ultimate besties. They complement each other’s personalities, bring out the best in each other and have a whole lot of fun along the way. Life isn’t always peaches and cream, though. Sometimes, one of them will get into a tannic mood, while the other is feeling extra sweet, and an unsavory situation will occur. They bicker, they leave in a bitter rage, but the next day they are right back together, having all of that fun.

As any wine lover knows, you can’t discuss wine without food. Go to a winery or tasting room, and they will tell you what foods go well with their wines. Go to a restaurant with a decent wine list, and the staff can’t wait to tell you which of their dishes go best with which of their wine selections. Most of the notable wine regions in the world make vino that specifically vibes with the local cuisine. It’s kismet.

              What a wine and food dish do to each other has always fascinated me. From the start of my personal wine adventure, I have loved reading up on recommended pairings and why certain bottles go well with certain foods. The only problem with this fascination has been the types of meals discussed in the pairings. I am not a foodie. Honestly, I kind of hate the whole movement. I like normal food done well, dishes meant to bring joy to my belly not my social media page, so most of the items I personally indulge in are never discussed in wine literature. This has forced me to take a strong look at the ingredients in the outlandish meals discussed and find some sort of pattern in the wine styles selected. There has been a lot of experimenting, with some very delicious results, and some very horrendous results. Seriously awful results.

              I think that was why I was so excited when my husband bought me the book “Big Macs & Burgundy: Wine Pairings for the Real World” by Vanessa Price. I never knew anything like this existed.  A book from a wine expert that actually mapped out pairings for those of us that like our food simple, normal and tasty. For any of you who have read my previous blogs and posts, you know that I mention this book a lot, and it will for sure be mentioned down the road.

              As my 40^th birthday loomed ahead and everyone was asking me how I planned to celebrate, I got to thinking. I always struggle making plans for my birthday, as having a winter birthday and absolutely despising driving in the snow makes for a difficult scenario. As I thought and thought, I finally had an epiphany. After reading this most treasured book, I had created a list of all the pairings I wanted to try from it, and I have slowly ticked one off here and one off there. What if I used the time counting down to my birthday to try out a bunch of them, ending with the one I was most excited about, a Banylus wine and dirt cake pairing? This was absolutely what I wanted to do, and it was time to get planning.

              My husband and I have a rule when it comes to birthdays. Having watched more than one friend miserably sit through some surprise party their loved one threw for them, when they had wanted to be somewhere else entirely, we let the birthdayer choose how they want to celebrate. The other makes it happen. I told my husband what I wanted, he gave me his credit card, and I started my search for the wines.

              Loving my sweatpants, and not exactly loving people, I chose to do my wine search on wine.com, no venturing out of the house needed. My method was simple. I went down my list and typed in the wine. If there was some in stock, I chose my bottle based on professional score, brands I knew, or price. Once I had a cart bursting with wine treasures, I started to narrow it down, removing one here and one there until I had a case of birthday pairings, and one extra for Saint Patrick’s Day.

I did a daily pairing starting a week and a half before my birthday. After each one, I would reread that particular section in the book to see if I got the same notes and experiences the author did. In the end l did eleven pairings, and below you will find why I chose each option, a bit of information on the wine, the reason why Price put that particular pairing in her book, and finally what I uncovered with my own tasting. I know this is a longer blog than usual, but I hope you find it enjoyable and maybe even find your next favorite combo. Cheers to food and wine!

 

Olivier Leflaive 2022 Bourgogne Blanc Les Sétilles with Smartfood White Cheddar Popcorn

Nothing beats a lazy weekend afternoon watching a movie and snacking on popcorn, so the pairing that called for a White Burgundy alongside Smartfood White Cheddar Popcorn seemed liked the perfect way to kick this adventure off. Dealing with a weather snap of extreme cold and snow, my husband and I decided to brighten our moods by vegging out on the couch with an array of snacks, including my bottle of Bourgogne Blanc and white cheddar popcorn. We picked a spooky movie that had been on our list for a while and got to snacking.

              Burgundy is the quintessential home for Chardonnay, also known as White Burgundy. Some of the most expensive and sought after wines in the world, Burgundy wines are broken into a hierarchical system that starts with the highest level, Grand Cru, and works its way down with Premier Cru, Villages, and finally, Bourgogne. As most cheese lovers will tell you, cheddar and apple slices make for the most delightful snack, which is exactly why Price suggested this combo. Bourgogne wines have a salted apple note to them, so when enjoyed with white cheddar popcorn, voilá, apple and cheddar.

              Upon examining my bottle, I was surprised to see that the wine I chose was from a producer Price had suggested. The Leflaive had aromas of salted apple and flint, and tasting notes of salted Opal apple, lemon and flint. When I tried the Smartfood with it, I was amazed by how silky both the wine and popcorn felt. The pairing gave the popcorn a slight caramel note, leaving me with the impression that I was enjoying a sweet and salty mix. This sweetness was also seen in the increased fruit flavor from the wine. I was wowed by how well these two went together, which was apparent by the fact that we almost ate the entire bag of Smartfood. And, I am not talking about a snack sized bag. This is a combo I will be coming back to.

Laurent-Perrier Harmony Demi-Sec with French Toast

Like Buddy the Elf, I could almost eat syrup with every meal. It’s just so delicious. Lucky for me, my husband makes the best French toast, so a syrupy induced meal is something I get to indulge in quite often. When I saw the pairing for French toast with a Demi-Sec Champagne, I knew breakfast for dinner was happening.

              Determining the sweetness level in champagne can be a confusing challenge. Here’s why. The driest Champagne is labeled as Brut Nature, next is Extra Brut, then Brut, Extra Dry, Dry, Demi-Sec, and ending with Doux. Confusing, right? Something labeled as extra dry and dry is in fact on the sweeter side. It’s quite a puzzle. With that in mind, for this particular tasting Price recommended one of the sweetest versions of champagne, demi-sec, to go with the French toast. Her reasoning is that both are sinful, and the bubbles in the champagne help to make this syrupy breakfast feel less heavy, giving the French toast some extra fluff.

              Once again, I happened to select one of her recommended producers without knowing I had done so. The wine’s aroma was faint with notes of apple and a floral nudge that made me think of little white blossoms engulfing trees in the spring. On the palate, I got apple, peach, agave syrup and a touch of some kind of nut. It was no coincidence that this wine was called Harmony because that is exactly what this pairing was. When brought together, the wine helped make the syrup on the French toast really pop, while this delicious breakfast food gave the champagne an extra kick of sweetness. It was truly a match made in heaven.

Vall Llach 2023 Porrera Vi de Villa Priorat Blanco with Cheez-It Crackers

There may be something wrong with me, but I like food coated in a fake, cheesy powder. Cheetos, Doritos, Kraft Mac & Cheese, Better Cheddars, Cheez-Its, I love them all. I’ve also been falling hard for wines from Spain and Portugal lately, so when I saw that Price recommended chomping on Cheez-Its with a Spanish White Priorat, I knew this was a pairing for me.

              White Priorat wines are commonly made with the grape Garnacha Blanca, or White Grenache as my bottle was labeled. A White Priorat spends time in oak and can age for years and years. It’s also commonly served with cheese. These reasons combined are why Price suggested the pairing. Thanks to its barrel aging, the wines develop a salty, oily, and mineral based quality, all of which are mirrored in Cheez-Its. Bring these two together, and you get a wine and cheese match made for the snacking age. When it comes to selecting a bottle for this pairing, she did mention that the more age on the wine, the better the pairing will be. Though I went for a younger version, I still found this combo to be amazing, and the wine outstanding.

              Even at a young age, this yellow wine had some depth to its color. Aromas of citrus, wet rock after a rainstorm and a touch of smoke were joined by tastes of citrus, bay leaves, smoke and a hint of creamy candy. The savory flavor of this wine went perfectly with the Cheez-Its, truly enhancing the cheese of the cracker. A true win for me thanks to that previously mentioned love of all things coated in powdery cheese.  I can see myself revisiting this pairing time after time, perhaps with an older wine the next go around. This was a great pairing, and my favorite wine from this birthday adventure.

El Enemigo 2022 The Enemy Chardonnay with Honey Nut Cheerios

More of a smoothie girl, cereal has never been my go-to breakfast, but I will occasionally partake in a bowl. When I do, Honey Nut Cheerios and its various seasonal flavors tend to be my cereal of choice, so I was very intrigued when I saw this wine pairing. The fact that it called for a Chardonnay from Argentina, a country whose wines I am wanting to explore more of, just sweetened the pot.

              Primarily known for Malbec, the Mendoza area of Argentina produces many other varietals, including Chardonnay. The Chardonnay wines from here are considered more Old World, meaning they are lighter, more acidic and have more earthy and mineral driven notes than New World Chardonnay, which tends to be riper in style with more oak nuances. These Old World characteristics are the reasoning behind Price’s suggestion for this pairing. She found that the mix of the honey and nut flavors in the cereal really brought out the bright apple, melon, and mineral notes of the wine.

              I do have to say that this ended up being my least favorite of the pairings I tried. My El Enemigo bottling had aromas of pineapple and mango, and tasting notes of pineapple, peach, mango, vanilla cream, and a very crisp minerality. This minerality is what caused me to not like the pairing. I found that though the wine gave the Cheerios a lovely extra honey taste, and the fruit of the wine was a bit more prominent, the extra punch to the mineral flavor and acidity was overpowering. It left a bad aftertaste in my mouth. Even with the less than enjoyable aftertaste, I completely loved feeling young again and indulging in a bowl of cereal while watching late night TV.

Bercher Burkheimer Spätburgunder Trocken 2018 with Marie Callendar Pot Pie

I love pot pie. I love Pinot Noir. My favorite pot pies are the ones from Maria Callendar. Spätburgunder is the name for Pinot Noir in Germany. This pairing was a no-brainer.

              According to Price, Baden is the southern most German wine region and has comparable qualities to France’s Champagne. Due to their similar climates, Baden Spätburgunder wines have excellent acidity, very much like the Pinot Noir grapes used to make Champagne. This is the reason why she recommended the pairing. The acidity of the Baden Spätburgunder cuts through the thick meat and veggies that make up the delectable insides of the pot pie, helping everything wash down smoothly. Not forgetting about the crust, the earthy notes commonly seen in this type of wine help to bring out the flowing, buttery flavor of the crust.

              A long time ago, in a land known as the frozen food section of the grocery store, I had discovered the Maria Callendar Creamy Parmesan Chicken Pot Pie. Falling in love with it, I never branched out to the other options offered until this pairing. I had no idea how amazing the traditional pot pie from this company could be, and it became even more amazing when paired with my Bercher Pinot. The primary notes of raspberry and orange spiced tea from the wine melded so well with the creamy chicken and homestyle veggies housed within that buttery crust, that I felt like I was enjoying Thanksgiving dinner.  With a bright and earthy wine and hardy meats and vegetables in a gravy like substance, I honestly felt like the house should be adorned with colorful leaves and pumpkins. I couldn’t get enough of this savory combination, and it quickly earned a spot on my top pairings list. Anytime I need a cozy dose of autumn, I will be revisiting this duo.

JCB by Jean-Charles Boisset Caviar Blanc de Blancs Crémant de Bourgogne with Krispy Kreme Glazed Donut

How I was almost 40 and had never enjoyed a Krispy Kreme Glazed Donut was a definite mystery to me. Especially with donuts being a favorite sweet treat in our household. It was time for this to be rectified, and what better way than with a wine pairing?

              Crémant wines are sparkling wines made in various regions in France. They are made using Champagne’s traditional method, but they require less aging, are typically cheaper, and they contain grapes common to the region in which they are being made in. Crémant de Bourgogne comes from the Burgundy region of France, fairly close to Champagne. This close proximity to Champagne is why Price suggests this pairing. The similarities in location mean Crémant de Bourgogne sparklers share the zesty and crisp like characteristics of Champagne wines, helping to cut through the fatty fried dough, but they are less complex due to the lower age requirements, making it a cheaper option for this simple donut dessert.

              My Crémant was bursting with that citrusy, zesty note in the form of lemon. It also brought in elements of tart green apple and a slight mineral quality that reminded me of mineral water. As I sipped this lovely wine after taking a bite of heavenly fried pastry, I was shocked by how much the dough flavor really popped. Then came the lemon taste of the wine. It was so pronounced that it made it seem as if there was a light lemon glaze or frosting covering my donut. It was a delightful pairing, and it made me want to not only have it again, but try out other sparkling wines with other donuts, just to see what the result will be.

Cleto Chiarli Centenario Lambrusco di Modena Amabile with Peanut Butter and Jelly Sandwich

When I think of the lunch classic peanut butter and jelly sandwiches, I think of hiking trails and summer afternoons at the pool. I have never thought of them in terms of wine. Until now. The minute I saw this pairing in the book, I knew it was something I was going to have to explore.

              Thanks to some clever advertising, Riunite Lambrusco swooped into popularity in the 70s and 80s, and this sweet wine became a go-to for many households and party goers. I have to admit, I was a fan in my younger years but slowly grew out of it as I began to explore and find wines that better suited my personal taste preferences. I was under the belief for so long that all Lambrusco wines were like this simple Riunite bottling, that I was completely dumbfounded when I began pouring over professional publications that were giving Lambrusco wines high scores. I had no idea there were complex versions out there. A light sparkling red, these wines fall under two camps, dry and slightly sweet. Lambrusco Amabile, which Price calls for when pairing with a PB&J, is a slightly sweet version. She cites that the bright and brambly berry notes of the wine go hand-in-hand with the sweetness of the jelly, while the slightly bitter nip the wine has pairs beautifully with the nuttiness of the peanut butter. The bubbles help to clean out the stickiness of the peanut butter that lingers in the mouth, preparing you for the next bite.

              When I poured the Cleto Chiarli into my glass, a producer she had suggested, I was struck by how its deep purple color looked like grape juice, a common childhood drink to have with a PB&J. The plump strawberry, grape and violet notes in the wine, when combined with the sandwich, really helped to brighten the fruit flavoring of the jelly. This wine was not particularly my favorite, but when it was paired with my sandwich it was like a whole new drink. It truly felt like these two had been made for each other, and I could absolutely see why she had suggested this combo.

The Chook Sparkling Shiraz with Chocolate Chip Pancakes

I love, love, love chocolate chip pancakes. Love. Which means each year around my birthday I treat myself to this indulgence. It may not be hitting healthy breakfast charts anytime soon, but they sure do bring me joy. Shiraz/Syrah also brings me joy. One of my favorite grape varieties, I was intrigued to see there was a sparkling version, and that this sparkling version was to be paired with my beloved chocolate chip pancakes. This was definitely happening.

Shiraz, as Syrah is known down under, is a primary grape grown in Australia and is very popular throughout the wine world. According to Price, Australian wineries have been making sparkling versions since the 1880s. With the common Shiraz notes of dark berries and violet, Price said that the sweetness level in the wine, from slightly off-dry to super sweet, didn’t matter. What’s important are the tannins found in the wine. These tannins help to tease out the chocolate note in the pancakes, making the chocolate flavoring the star of the show.

              The Chook Sparkling Shiraz was like no sparkling wine I had ever tasted. Unique notes of blueberries, chocolate covered almonds and cinnamon greeted me as I took my first sip. When these notes met the pancakes, the most gloriously chocolaty taste came out. It was like I was eating cinnamon coated brownies for dinner. Who wouldn’t love brownies for dinner. As I ate bite after bite, with the occasional slice of bacon for protein and pear for health, I knew I had found a new favorite pairing. On a side note, I will say I tried my Sparkling Shiraz with other dishes after my birthday, and it is definitely a wine that goes best with chocolate, preferably chocolate chip pancakes or chocolate chip or M&M cookies. 

Cunat Family Vineyards Materra Cabernet Sauvignon 2019 Hidden Block Napa Valley with Rib Eye Steak

Steak and Napa Valley Cabernet Sauvignon may seem like a no-brainer. Anyone who has ever dipped their toe into the pool of wine knows of this pairing. What Price did in her book is take this classic pairing to a higher level. She recommended particular cuts of meat with wines from particular sub-AVAs of Napa. Always a fan of a good rib eye, this seemed like a perfect birthday week dinner.

              The Napa Valley American Viticulture Area (AVA) is broken down into sub-AVAs that help to further outline the type of climate, soils, etc. that the grapes come from. This helps to better define what type of wine style to expect from each area. When it comes to pairing steak and wine, a simple guideline to follow is the tougher the meat, the more tannic and acidic you want the wine to be. For the pairing listed in the book, Price put a Tomahawk Rib Eye with a Cabernet Sauvignon from the Diamond Mountain area of Napa Valley. She did this because the earthy and chewiness of the wines from this sub-AVA cuts through the richness and fattiness of the steak.

              I did take a little liberty on this one. Instead of the recommended Tomahawk Rib Eye, I went with a straight rib eye. The two are practically the same, with the main difference being that the Tomahawk bone is much larger. The Materra Cab Sauv I selected had lovely notes of currant and balsam with nice strong tannins. These tannins did a wonderful job of cutting through the steak, making the wine taste extra juicy. Obviously, this pairing was incredible. Everything is when steak and Cabernet are involved.

Elk Cove Vineyards Pinot Gris 2023 with Artichoke Dip

My husband and I do this thing called French Night. What is French Night you ask? It is a random dinner of cheeses, breads, crackers, usually a salad and some kind of dip. Occasionally bruschetta. Calling it French Night just sounds fancier than snacks and salad for dinner. When I read about artichoke dip with an Oregon Pinot Gris, I knew a French Night was in our future.

              A little-known fact, Pinot Gris and Pinot Grigio are the same grape, but like Shiraz/Syrah, the name they are given depends on the style they showcase. Pinot Grigio wines will be similar to the Italian Pinot Grigio, crisp and citrusy, and Pinot Gris will be similar to the ones produced in France, fuller bodied, creamy, aromatic and spicy. Price suggested pairing artichoke dip with a Pinot Gris from Oregon because of the similarities it has to its French counterpart. These Pinot Gris wines have a nice touch of acidity to cut through the creaminess of the dish, while the spice and strong aroma notes help to enhance the artichoke flavor.

              Mere hours away from hitting 40 and having never seen the movie “16 Candles,” we decided a French Night with the artichoke dip from Old Chicago and watching this Molly Ringwald classic was the perfect activity. I paired my artichoke dip with the Elk Cove Pinot Gris, a white that was creamy with notes of pear, peach and nutmeg. The two together made the peach in the wine really come alive, the artichoke in the dip really sing, and it smoothed both out beautifully. It was a perfect way to end my last day in my 30s.

Domaine La Tour Vieille Banyuls Reserva with Dirt Cake

A big kid at heart, I don’t think I will ever grow out of my love for all things gummy. That’s probably why I have always thought fondly of dirt cake with gummy worms. Chocolatey and Oreo cookie goodness meant to look like dirt, complete with crawling worms? Yes please. I have had this pairing on my list for quite some time, waiting for that absolutely perfect moment to enjoy it. My 40^th birthday was that moment.

              Banylus is a fortified wine of mainly Grenache grapes from the southern area of France. Uniquely made, it goes through a process of being baked and exposed to oxygen. This exposure to oxygen, creating notes of candied fruits and nuts, is the reason why Price recommends bringing these two together. The notes in the wine help to tease out the richness of the dirt cake, while also highlighting the juiciness of the gummy worms. No sugary flavor is left unexplored.

              This truly was the perfect birthday dessert. A mix of my childhood and adulthood, the dirt cake was covered in beloved childhood gummy worms but reminded me of my favorite pie as an adult, French Silk. The wine had notes of dried cherries, fig, caramel and toffee that made the Oreo cookie flavor of the cake explode in my mouth. Though, that wasn’t even the most flavorful part. Price wasn’t kidding when she said that the juiciness of the gummy worms would be the king of the pairing. It was incredible how fruity they tasted when enjoyed with the wine. I was shocked by how deliciously everything went together, and I was completely won over by this pairing. It was the perfect ending to my 40^th birthday.