If you’re joining us for the Virtual Wine Tasting event with Nick Goldschmidt on August 12th on Zoom, here are some great food pairing ideas to enhance your tasting experience with Goldschmidt wines.
TIP: Pull white wines out of the refrigerator 30 minutes hour prior to serving so it is closer to wine cellar temperature of 50-58 degrees. Sparkling wines should be served even colder at 40-50 degrees.
This Chardonnay is lightly oaked and so fresh, the fruit really shines. It pairs beautifully with crab or artichoke dip or hummus on soft pita or crispy bruschetta. Greens with apples, jicama or pears, nuts and vinaigrette made with the wine. Fish and chicken with less bold/overly spicy sauces to allow the wine to be tasted and not covered up. Baked brie en croute. Whole wheat linguine with browned butter panko crumbs, toasted pine nuts, shaved Parmesan & parsley (can add splash of lemon juice garlic, and protein of your choice.)
From a dried up river bed vineyard in the Rapaura region, this wine pulls some salinity into the minerality and has a hint of sweetness on the finish. Tart, slightly sweet and salty combos pair well. Try with grilled 1/2 fresh apricots with goat cheese, thyme, honey and candied walnuts or baked or grilled prosciutto wrapped shrimp or scallop on dill aioli. Or try pan seared Walleye with sweet pea risotto and crispy Pancetta. Spinach pie with Tahini sauce pairs nicely too. Or try a flatbread with roasted/grilled vegetables with feta cheese & lemon miso sauce.
This wine super aromatic, concentrated and viscous, so it likes a little fat/richness in food to meet it head to head. Sweetness falls on the mid-palate (like the proteins) and the long finish & racy acidity complements the tartness from cheese and lemon is the perfect finish to pull the wine and the foods together. Pair with creamy smoked trout (or crab) and corn chowder or a fattier fish such as grilled salmon or sea bass with lemon zest. Ahi tuna and avocado tartare with salted pita chips. Chilled Mediterranean grain bowl with chickpeas, kalamata olives, sundried tomato, a bit of red onion, chopped fresh parsley, and feta cheese, with lemon, olive oil and splash of the wine.
TIP: Serve reds lightly chilled (especially for the warm night on the patio)…chill them down for about 30 minutes in the fridge. Average house temp of 70 degrees or higher does not do justice to your red wines. They are at their best when consumed between 55 and 65 degrees.
Pair with grilled or smoked cherry marinated chicken breast or pork loin. Also yummy with classic Cassoulet, sweet Italian sausage and mozzarella. Yummy with stuffed grilled Portobella mushroom caps…and always great with a traditional ground sirloin burger or lentil mushroom burger. Will also pair with lasagna or chili, just be easy on the heat/spice.
With moderate tannins and excellent food acidity, this wine pairs best with sauces that have earthy and herbal characteristics that are typical of Alexander Valley wines. Crispy pork belly, with black cherry Au jus, Ribeye tips with Gorgonzola sauce, variety of aged cheeses, wild mushroom gratin, or beef wellington. Or try with short ribs with wine reduction with touch of dark molasses or wild Game Sausage.
This wine’s focused and lush tannins on the mid-palate pull it all together…which is why Oakville Cabernet is often considered to be the BEST Cabernet Sauvignon from California by mainstream wine critics and high end consumers.
Pair with traditional seared filet of beef, Osso Bucco, or lamb lollipops with rosemary demi-glaze. Beef Bourguignon. Leaner, rich and tender cuts and most importantly the sauce should not overpower to allow the wine to shine when combined with the food.
Alexander Valley vineyard is very steep so it is dry farmed, resulting in tiny berries. Small grapes = higher skin-to-pulp ratio and all the flavor in wine comes from the skins. This wine is just pure, decadent, highly extracted and exotic Alexander Valley Cabernet. On opening it may seem wound up…it is best to allow it to breathe for a couple hours or give it some air in your glass. The nose is stunning. Dubbed “Your Ribeye Wine” but it is also stunning with a nice little chunk of aged Gouda or 10-year Cheddar.
TIP: Hey not to be Debbie-Downer….though many of us LOVE dark chocolate… this is NOT a true “pairing” for red wine unless it is nearly void of sugar. The sugar in chocolate desserts completely coats the tongue and overpowers the fruit in the wine, only tasting alcohol in the wine. Port wines makes a much better “pairing” for chocolate and aged, full flavor cheese is a better dessert offering for red wines. Yes, the chocolate tastes so good with the last wine of the tasting…BUT, please taste and enjoy your reds on their own. First, get to know the wine and then maybe as you get closer to the bottom of the glass, then pop that chocolate if you must 😉 HAPPY SIPPING EITHER WAY!
Winemaker Virtual Tasting Event on Zoom and Facebook LIVE
Wednesday, August 12th at 6:00pm CST / 7:00pm EST
Please join us for our August Winery Spotlight tasting event on Zoom, featuring Goldschmidt Vineyards from California. Our special guest will be Owner and Winemaker, Nick Goldschmidt.
Nick will be tasting through 7 different wines from Goldschmidt Vineyards, starting with their Chardonnay, two different Sauvignon Blancs, Merlot, and ending with three different Goldschmidt Cabernet Sauvignons. Be sure to RSVP at your local WineStyles location or on Eventbrite. Pre-order your wines in advance at your local participating WineStyles location and taste alongside Nick with a front seat on Zoom! Or watch on our Facebook LIVE event.
Nick Goldschmidt was born and educated in New Zealand and trained in Australia. In 1989, after spending 18 months of winemaking in Australia, New Zealand, California and South America, Nick returned to California with an amazing range of winemaking experience. In 1990, Nick and his wife Yolyn settled down in Healdsburg, California becoming Simi’s Chief Winemaker and then Vice President in 1996. In 1998 Nick and Yolyn established their own line of wines with the release of Goldschmidt Vineyards and Forefathers, with the goal of focusing on site specific vineyards from around the world. Having produced so many world-class wines around the globe, Nick knew exactly the vineyard sites he would choose for his wines. The wines are all single vineyards, 100% varietal, handcraft, small production artisan wines. Learn more about Nick’s background here.