Welcome back to Drink Wine With Dinner®, my friends!
Hope you’ve been enjoying Drink Wine With Dinner® Month, and I hope you’ve been having fun finding wines that make for a delicious match with your meals, both at home and out on the town!
When I tell people about Drink Wine With Dinner®, I often hear something like “Sure – but what about lunch, brunch, breakfast, midnight snack…?”
We usually wind up having a good laugh about it, then kicking around wine ideas for pairing with our favorite “non-dinner” foods.
When I found out that August was National Peach Month, I couldn’t have been happier.
For me, peaches equal summer.
There’s absolutely nothing like a peak-of-perfection peach in midseason, dripping with sweet, delicious nectar.
Quite a few of the growers at my nearby farmers market sell peaches, as well as nectarines, which I like just as much.
A couple of them even offer several varieties, which you can sample.
And thanks to the abundance, and the competition, prices are at their lowest now as well.
For this simple peach-orange compote – which you can enjoy on its own or as a topping for ice cream, plain cake or other fruits – I simply sautéed sliced fresh peaches in butter, adding orange marmalade, brown sugar and lemon juice, plus water and a pinch of salt.
I cooked everything briefly to soften the peaches and make a medium-thick, sweet-tart sauce. You can follow the steps in the photos.
Up to this point, there’s no alcohol involved, so it’s kid-friendly.
But given that this is Drink Wine With Dinner® Month, and I had a nice little half-bottle of dessert wine waiting, I decided to spike things up.
The wine was a 2009 Christopher Creek Late-Harvest Viognier, Catie’s Corner Vineyard, from Sonoma’s Russian River Valley.
I’d’picked it up at the winery several years ago, and I remembered loving its “stone fruit” aromatics (such as peach, nectarine, apricot), which would make a good match with the dessert.
The last bottle I’d tried was starting to show some sherry-like almond qualities, a natural flavor meld with peaches, orange and butter to start with.
The main thing to look for in pairing dessert wines with food is not to let the food be sweeter than the wine, otherwise the wine will taste bitter, flat or otherwise unpleasant.
If you have any concerns that your wine might not be sweet enough to pair with it, consider cutting back on the sugar in your dessert a bit, or include something plain such as less-sweet pound or sponge cake, or even not-too-sweet whipped cream. Enjoy!
Until next time, my friends –
Cheers and happy tastings,
It’s the best way I know to help you make the foods *you* love taste even better!
Email me anytime at Rosina@DrinkWineWithDinner.com with comments or questions. I look forward to hearing from you!
Cheers once again,
Well, one of the main perks is a subscription to my “edutaining” Drink Wine With Dinner® Ezine (e-newsletter). It’s *free*, of course!
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Check out the current two-part issue of my Drink Wine With Dinner® Ezine:
You’ll enjoy tasty recipes, “daring” wine-and-food pairings and lots of “insider content” (such as *this post* about judging a professional wine competition).
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I look forward to seeing you “on the inside”!
Cheers, my friend,
and happy tastings ~
And that’s not all. I’ll also send you “Rosina’s 5 Non-Rules for Pairing Wine with Food” ~ my fun, *foolproof* guide that will solve your “What Wine???” dilemmas.Last, but *certainly* not least: Since good fun and great flavors are so much better when you share them, why not *Send This Link* to your wine-loving friends ~ so they can get in on all the goodies, too.
The more, the merrier. And your friends will thank you!
and thanks, my friend,