Pair It | James Family Cellars – Sonoma County Wines

The Perfect Pairing: Chardonnay and Cheesy Baked Mushroom Chicken

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Boneless, skinless chicken breast, eh? Well, I’ll keep an open mind, but far too often I’ve been served dry, flavorless offerings of this adaptable meat. No offense is intended toward the generous wedding hosts and conference planners that have provided me with a chewy, colorless chunk of desiccated protein… I’m sure their intentions were quite good. It’s just that without proper preparation and adornment this particular piece of poultry can be somewhat uninspiring. Fortunately, this month’s recipe includes some effective enhancements that can ramp up the satisfaction level for this cut of meat. When you add the right wine to the equation you can end up with a delicious and memorable meal.

This recipe deals with the very mild flavor of the chicken breast by adding several dimensions including umami from the mushrooms, sharp tang from the Parmesan, a little spice from the salt and pepper, a warm pungency from the green onion and a little rich char from browning the meat in butter. The potential dryness from this very lean part of the bird is offset by the butter, chicken broth, liquid from the mushrooms and chewy, gooey mozzarella cheese. The right Chardonnay can harmonize with all of these components as well as adding a silkiness on the tongue which lends the impression of moistness. You will want a Chardonnay with ample acidity to stand up to the aforementioned fatty additions. That acidity can be found in wines made from grapes grown in cooler regions and those which have not seen too much malolactic fermentation.

Chardonnay grapes are very versatile for wine production. They are the backbone of the wonderful white wines from the Burgundy region of France as well as a major component of many famed Champagnes and sparkling wines. They have been successfully cultivated and vinified in many other parts of the world outside of Europe, including South America, South Africa, Australia and, of course, California. Indeed, some of the finest examples in the world come from right here in Sonoma County. Our local versions are typically more full-bodied than the offerings from France, but there is a very wide range of styles among our local examples ranging from very crisp and bright to decadently buttery and rich. The Russian River Valley, Sonoma Coast and Carneros AVAs are particularly highly regarded for their Chardonnays.

It is no coincidence that our area is ideal for raising world-class wine grapes and best-in-class poultry. Our weather and natural resources are perfect for both. So why not grab some locally raised chicken breasts and a couple of bottles of different local Chardonnays, cook up this delicious recipe, and raise a toast to living in one of the best places on earth? Cheers!

Jeff James is the founder and co-owner, with his wife Judy, of Stony Point Vineyard and James Family Cellars. Their Cotati vineyard and winery have consistently produced award-winning wines. Jeff can be reached at info@JamesFamilyCellars.com or www.JamesFamilyCellars.com

The recipe for this pairing can be found at HERE

This article was originally posted by the Community Voice.

The Perfect Pairing: Sangiovese and Harissa-Roasted Chicken and Vegetables

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The cold, wet and short days we’ve been experiencing lately really call for warm roasted foods with deep and comforting flavors. Foods that fit this description are often enhanced when accompanied by a wine that has enough body and structure to prop up the food without overpowering it. The moderate body, ample fruit and bright acidity of a fine Sangiovese will have that effect on this month’s recipe while also adding to the warmth that the dish and your oven will bring to your home.

Sangiovese grapes originated in Italy, and indeed, are the most widely planted wine grape in that country. Argentina, Chile and Australia also have acreage dedicated to this versatile grape. Sangiovese has been grown in California since the 1800s when Italian immigrants planted them to bring a little taste of their motherland to their new home. Sonoma and Napa Counties, as well as the Sierra foothills have been producing Sangiovese grapes in varying quantities ever since then. The central coast of California and Washington state are now growing an increasing amount of the varietal and starting to make some highly rated wines as a result.

While you don’t necessarily think of chicken on its own as a deeply flavorful meat, the version presented in this recipe does pack in quite a bit for your taste buds to explore. The bone-in, skin-on thighs are naturally more flavorful than breast meat and the harissa, spices, onion and marinara sauce really add some additional layers of flavors to the dish. I would suggest adding a head of garlic to the roasting pan to provide another comforting treat to your meal. Sangiovese, with its naturally high acidity and moderate to elevated tannins can stand up to the food’s complexity and the intriguing fruit flavors in the wine are very good at bringing out additional nuances. The fruit profile of Sangiovese often tends toward cherry and plum and red berries while the aromas and ancillary flavors often bring to mind leather, tobacco and herbs. This meal will taste great with a glass of water, but will be exponentially better with a nice glass of Sangiovese.

Embrace the season by turning the oven on and filling your home with wonderful aromas, filling your plate with hearty seasonal foods, then launch it to the next level by filling your glass with a delicious and local Sangiovese. Cheers!

The recipe for this pairing can be found at HERE

This article was originally posted by the Community Voice.

The Perfect Pairing: Cabernet Sauvignon and Roast with Red Pepper Cranberry Sauce

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As holiday gatherings and feasts unfold around us, it is a great time of year to try new food and wine combinations. I encourage you to take advantage of abundant buffet lines and previously untried potluck offerings to exercise your taste buds this holiday season. While the pairing I’ve chosen for this month’s column seems anything but new and exciting, it does help demonstrate that we are at the pinnacle of the year for choices of food and drink combinations. Even though roast beef and Cabernet Sauvignon can certainly be considered a classic pairing, I suggest spending a little bit of focus and effort identifying how well you think the wine interacts with the other parts of your meal as well. How does it meld with the spice and fruit components of the red pepper cranberry sauce? How about Grandma’s famous gelatin mold? I’m thinking that the lime and lemon gelatins will clash with the wine, while the cherry flavored version might match up pretty nicely. What about your Aunt’s green bean casserole? Have some fun with it!

Cabernet Sauvignon is one of several grape varieties that are grown in the Bordeaux region of France and which are blended there into some of the most highly regarded wines in the world. Here in parts of Sonoma and Napa counties, we are also able to very successfully grow these grapes. Indeed, our local Cabernet Sauvignons are considered to be among the best available anywhere. Other important regions that produce Cabernet Sauvignon and Bordeaux grapes and wines include Australia, Chile, South Africa and Washington State. Here, just as in Bordeaux, there are often varying percentages of other grape varietals blended into the final product to provide depth and complexity. If a local label lists the varietal as “Cabernet Sauvignon” you will know that at least 75 percent of the grapes are indeed that varietal. If the label has the more generic “Red Table Wine,” “Red Wine Blend,” or some similar terminology, then there is probably no single varietal that composes more than 75 percent of the wine.

Cabernet Sauvignon is considered a classic companion to roast beef due to its substantial structure and depth, which can hold up to the rich beefiness and fat in the meat. But, since many of the other guests at your gatherings will have (hopefully) brought other bottles of wine, you will have the opportunity to try looking at this food from a few different angles. Try a little Pinot Noir with the main dish. While the wine may not have the tannins to fully help you power through the beef, the fruit flavors and acid could marry very well with the sauce. Someone else brought a Riesling or a Gewurztraminer? Great! Try a little taste as these white wines might offer a nice contrast to the heat from the red pepper flakes in the sauce. Take advantage of the bounty of the season to try some new things and maybe find some new favorites. Your taste buds will thank you!

The recipe for this pairing can be found at HER E

This article was originally posted by the Community Voice.

The Perfect Pairing: Grenache and Prosciutto-Wrapped Stuffed Turkey Breast

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With Thanksgiving right around the corner, this month’s turkey recipe offers a different, and delicious, take on the bird that we all love to share at this time of year. The brining, stuffing and prosciutto treatments to a turkey breast are all interesting enhancements which will all be improved when paired with the right wine. All of the different flavors in this dish require a versatile wine which can highlight the food without overpowering it. Grenache is just such a wine.

Grenache is a medium bodied red wine which typically exhibits nice fruit, restrained spice and herbal notes and moderate tannins and acid with medium to high alcohol. The fruit flavors and aromas in the wine, which often trend toward ripe red berries, go very well with the cranberries and orange zest in the dish. The moderate spice and herbs perceptible in Grenache match well with the pepper, garlic, herbs and olives while the acid and tannins stand up nicely to the richness from the gravy and the meats. I especially like the moistness of the properly brined turkey breast contrasted by the crispiness of the prosciutto draped in the velvety cloak of the gravy, and then all pulled together by the moderate texture and depth of this wine.

Grenache is successfully grown in many regions globally and it thrives in areas with plenty of heat such as Spain, Southern France, Southern Italy, Australia and certain parts of Napa and Sonoma Counties. South America is producing an increasing amount of the grapes, which typically go by their Spanish name there, which is “Garnacha.” This grape’s versatility makes it excellent for blending and some wonderfully complex wines that include Grenache can be found around the world. A widely recognized blend here in the states is some form of the traditional “GSM” grapes, modeled after the wines of the Rhone region of France. “GSM” refers to Grenache, Syrah and Mourvedre, three grape varietals which complement each other exceptionally well, and which would also pair very nicely with this month’s recipe.

In this season of giving thanks, grab a couple bottles of wine, gather your family and friends around a meal, and raise a toast to all that we have to be grateful for. Cheers!

The recipe for this pairing can be found at HERE

This article was originally posted by the Community Voice.

The Perfect Pairing: Sparkling Wine and Quiche in Deli Ham Cups

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Sparkling wine brings to mind festive occasions and celebrations. While it has traditionally been used in those circumstances, it is a very versatile and varied wine which can be enjoyed in many different situations. This month’s egg, ham and cheese recipe provides a great way to consider the range and versatility of our beloved bubbles.

The term sparkling wine refers to a broad category of wines with carbonation which includes Champagne from the Champagne region in France, Cava from Spain, Prosecco from Italy, Cremant from France, Sekt from Germany, and Sparkling Wine from California, New Mexico, Texas and England. Yes, even New Mexico, Texas and England. New Mexico and Texas have been producing small quantities of reasonably well-reviewed Sparkling Wines from grapes grown in some of their cooler, high-elevation locations. The southeast part of England shares very similar soil and weather conditions with Champagne and English vintners have recently been producing sparkling wines which have drawn considerable attention in the wine world.

Sparkling Wine can be produced across a very wide spectrum of sweetness which allows it to pair with everything from briny raw oysters to decadently rich desserts. The color and body are also quite variable depending on the grapes and production methods used. Your local wine merchant will be able to guide you to the right Sparkling Wine for your particular menu choices.

For the quiche cups in this month’s recipe I would pair a nice, dry local sparkler – there are some truly topnotch Sparkling Wines being produced in Sonoma, Napa and Mendocino counties. The nice acid and fine bubbles from one of these wines will cut through the fattiness and richness in the eggs and cheese while the delicate fruit flavors in the wine will go well with the slight smokiness and salt in the ham. Another intriguing layer of complexity will emerge as the yeastiness of the wine dances with the depth of the green onion, thyme and black pepper. You could have some fun with these quiche cups by substituting the herb and spice components with a little red pepper flake, or rosemary, dill, or paprika, or truffle or…?

Make a few different versions of the quiche cups and chill a couple of different styles of sparkling wine, then enjoy comparing the different nuances expressed by their combinations. While you’re at it, raise a toast to finding more things to celebrate on a regular basis, and by extension, to enjoying more Sparkling Wine. Cheers!

The recipe for this pairing can be found at HERE

This article was originally posted by the Community Voice.

The Perfect Pairing: Syrah and Sweet Potato Fries with Chorizo and Cotija

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Sweet potato fries are slightly sweet and starchy, chorizo is a bit spicy and tangy, cotija cheese is somewhat salty and fatty and cilantro is fresh and herbaceous. When you mix all of those characteristics in this month’s recipe, you get a delicious combination of flavors, textures and aromas. When you have so much diversity on your plate, you need a very multifaceted wine to be able to keep up with the food. Syrah is just such a wine.

Syrah is a very versatile wine which can showcase a wide range of characteristics depending on where, and how, the grapes are grown. Famously grown in the Rhone region of France, and very successfully transplanted to the New World in California and Australia (where it is known as “Shiraz”) this grape can blend very well with certain others and can also stand very nicely on its own. Typically exhibiting dark fruit flavors with a solid structure, ample acidity and moderate tannins, other components such as meatiness, spiciness, leather and stewed fruits can be found. Syrah which has been grown in cooler climates, like California’s Central Coast, the Sonoma Coast, the Petaluma Gap and New Zealand, typically shows a leanness and higher acidity than that which is grown in warmer climates. Jamminess, higher alcohol and more spicy traces are found in warmer areas, such as the Dry Creek Valley, the Sonoma Valley and much of the Australian wine country.

Both versions of Syrah should pair well with our sweet potato fries recipe, and it would be fun to try both a cool weather Syrah and a warm weather Syrah with this dish at the same time. Depending on the spiciness and fat content of your chorizo, you may find that one style enhances the meal more than the other. Others at your table might prefer the opposite Syrah and that’s just fine. In fact, this difference in tastes and preferences is part of the fun and allure of wine which can be even more interesting when you add foods to the discussion. My taste buds might really like a certain combination while yours favor another. As long as you are tasting high quality wines and foods, and discussing them, you are bound to have an enjoyable experience.

So grab a couple of different bottles of great local Syrah, whip up this quick and easy recipe for yourself and a couple of friends, then raise a glass and let the debate begin!

The recipe for this pairing can be found at HERE

This article was originally posted by the Community Voice.