Lingenfelder Vineyard defies all food pairing rules

Last summer during a camping vacation in Oregon, we paired our 2005 Lingenfelder with what we call a “kitchen sink” salad.Since mixed salads can be difficult to match, we were curious how well the wine would show. It wasn’t just good, it worked beautifully! The tomato did not neutralize the fruit, they sang along together, the sheep’s milk feta did not bring out the barnyard quality; it was a good match and in combination developed a woodsy floral character on the palate.We expected the hard boiled egg to flatten out the wine; instead there was a richness to the combination. Even the acid in the vinaigrette dressing complimented the wine.

We recently recreated this salad to sample with our 2006 Lingenfelder and we’re happy to report that it paired equally as well.What is it about Lingenfelder Vineyard that is different besides soil and micro-climate? One possibility is that it is the first pinot we’ve made from 100% Martini clone grapes.We found the wine from this clone to develop a roundness and integration of flavors at a relatively young age. In short this pairing provided us with the kind of experience that makes wine such a fascinating beverage.

NEW CHEESE SUGGESTIONS

Italy Stella (Bergamo):washed rind, raw goat’s milk Pecorino Foglie Noce (Venice): sheep’s milk, wrapped in walnut leaves

France Gabietou: raw sheep and cow’s milk, washed rind, aged two months

Spain Ardi Gazna (Basque region): translates as “cheese of the house.” Sheep’s milk, coated with pimento Cabra Romeo: goat’s milk, brushed with rosemary

Food and Wine

Pinot Noir is an extremely versatile wine and pairs easily with meats, poultry, seafood and vegetarian dishes. We’d like to offer a few suggestions. This is by no means a complete list, but the beginning of a new exploration.

First, we’d like to quote Paul Root of Root’s Cellar in Healdsburg, CA who once said:

“God made pinot noir and lamb on the same day.”

We have found that lamb pairs best with our Floodgate, Salzgeber-Chan and Bush Vineyards. Broiled or grilled, rubbed with garlic, pepper, a little rosemary, thyme or lavender, salt once cooked. Grill a variety of vegetables at the same time, brushed with olive oil, salt and pepper, add garlic or herbs of your choice.

Seafood is a wonderful match with Pinot Noir. The richness of crab, scallops, salmon and tuna can enhance the velvety texture and background flavors. Cracked crab lightly dipped in butter is a perfect match with Montgomery Vineyard. Salzgeber-Chan sings with scallops and Demuth is exceptional with grilled tuna. BBQ salmon compliments all of our pinots, rub with olive oil, a small amount of soy sauce and cracked pepper. Yumm!

Salads should not be dressed with a high acid vinegar; champagne, raspberry or balsamic is a better compliment to the wine. Best to leave tomato out of the salad for the same reason - too acidic. One of our favorite combinations with Montgomery Vineyard is a salad of equal parts cucumber and baby arugula lightly tossed with champagne vinegar, olive oil, salt and pepper. Serve with seared halibut and a good crusty bread for a quick and delicious dinner.

Rissotto has a rich texture and can be salty depending on how much Parmesan is added. Although made with white wine, it is a great match with our Bush Vineyard which can stand up to salty dishes as it is more ‘fruit forward’. We like our risotto with mushrooms and peas.

One of our long time customers paired Bush Vineyard with Pork Tenderloin wrapped in bacon. (We use turkey bacon.) Bake at 350° until the meat thermometer reads 120° for rare, 140° well done, about 25-30 minutes. We also tried it grilled and loved it prepared that way too. Sear over high heat 3 minutes on each side, move to indirect heat and cook about 12 minutes on each side. You’ll want more!

We recommend a selection of cheeses: Taleggio, Aged Brescianella, Jean Grogne, Le Marechal, Gruyere, St. George, Brie and Humbolt Fog. We’d like to add to your cheese pairing pleasure with Fiore del Pastore, Garoitin, Tomme Crayeuse and Piedmontese Tomino.

Just a few ideas to whet your appetite and hopefully inspire your creativity. We love hearing about your favorite pairings with our wines so call, write or email us. As always, if you’re in the Healdsburg area, we hope you’ll visit!

Grilled or Broiled Ahi Tuna with Avocado Salsa

This recipe pairs beautifully with all three of our Russian River Pinot Noirs.

Preheat broiler or fire up the grill.

Salsa: Make ahead to spoon immediately over grilled Tuna

• 1 ripe avocado, peeled and coarsely chopped, set aside
• 2 Tablespoons minced shallot
• 1 teaspoon minced parsley
• 2 small cloves of garlic, minced
• 2 teaspoons fresh lime juice
• Salt & pepper to taste

Mix above ingredients together, gently fold in the avocado
(Serves four)

Tuna Steaks, 5-6 oz each, brush with olive oil
Grill/Broil 2-3 minutes on each side

Arrange on plate, spoon salsa across Tuna.
Serve with a simple mixed green salad lightly dressed with Champagne Vinegar and olive oil, and a good crusty bread.

Cheese Suggestions Cow’s milk and occasionally a blend of cow with goat or sheep’s milk tend to marry well with our pinot noirs. 100% sheep and goat’s milk can bring out the“barnyard” in pinots and mask the fruit and spice flavors of our wines.

Italian

• Taleggio
• Aged Breschenella
• Aged Breschenella Alla Aqua Vit

French

• Brie
• Jean Grogne
• Langres
• La Tur

Swiss

• Le Marechal
• Gruyere

Dutch

• Gouda,medium to aged

Domestic

• St.George
• Humboldt Fog
• Cow Girl Creamery’s Red Hawk & St. Pat
• Upland's Dairy’s Pleasant Ridge

Bon Appetite!
Hank & Maggie

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Skewis Wines
Fax/Phone: 707.431.2160
PinotNoir@skewiswines.com
PO Box 1895
Healdsburg, CA, 95448.

We love hearing from you with questions, comments and wine experiences.