The days of showing up with a six pack of Bud Light and a half-eaten box of pizza are over. As we age, there’s a new obligation to bring something exciting. Something sophisticated. Something that screams “I have my life together and you can tell, because I bring a bottle of wine that pairs perfectly with the dish I also brought.”
If this sounds like a stretch for you, you’re not alone. In fact, you’re far from it. There’s a reason The Chopping Block is hosting Wine and Cheese Pairing, Blind Wine Tasting, and How to Bluff Your Way Through Wine classes, and it’s obvious: most of us just don’t know how to figure out what wine goes with the special dish you have in your back pocket for nights such as these. You know the ones I’m talking about. The ones when Jenny hosts the gang on her roof deck as long as everyone in the gang brings wine and a dish to share. The ones where everyone compares their dish to the one next to it. The ones where you realize your buddy Chad might not know the difference between Pinot Grigio and Pinot Noir. These are the nights that you have a chance to shine with just a few simple tricks up your sleeve and a few easy-as-pie recipes in your back pocket.
Wine-stein’s Tips
- Pair like with like. If a wine tastes like cinnamon, pair it with apples or something that goes with cinnamon. Don’t make it harder than it needs to be.
- White goes well with fish, fruit, and fresh stuff. There’s a reason white wine always sounds good in the summer while all of the great seafood and produce is in season.
- Red goes well with tomatoes, red meat, and roasted vegetables. The strong flavors in red wine will complement the strong flavors on the plate.
Simple, right? Now all you have to do is whip up a simple dish to partner with that bottle you just picked up from The Chopping Block’s amazing selection.
Adami, "Bosco di Gica" Prosecco Superior and Peach Burrata Bites
This beautiful sparkling wine will make these bites shine so bright as an appetizer that you may just overshadow the rest of the meal. To make the bites, thinly slice a baguette, brush with olive oil, then toast until golden. Top them with a spoonful of burrata, a leaf of basil, a fresh peach slice, and a drizzle of balsamic. If Jenny asked for a salad, just throw those peaches and burrata over some arugula with a balsamic dressing. Delish and done.
Triennes, Rosé and Prosciutto-Wrapped Melon
A lighter wine is the perfect compliment for some spice, and this easy appetizer is all the spice you need. Thinly slice cantaloupe, season with salt and cayenne pepper, then wrap with prosciutto. No, not kidding. That’s it.
Bozen, Pinot Grigio and Steamed Clams
Seafood and white wine are matches made in heaven, and this Pinot Grigio is no exception. Saute some celery and shallots in olive oil with salt and pepper, then add bay leaves and white wine. Add the clams, then cover and steam for 5 minutes. Pro-tip: use some bread to mop up that sauce.
Domaine Emile Beyer, Pinot Blanc “Tradition” and Herb Spiral Tart
This tart is the most beautiful summer app of all, and it’ll pair perfectly with this light white that highlights the herbs. Get the full recipe here from Page & Plate and Instagram away.
La Maialina Chianti and Pizza on the Grill
You tell me red wine is too heavy for the summer, and I’ll prove you wrong with this pairing. Use fresh sliced tomatoes, basil, and buffalo mozzarella on top of store-bought dough on the grill. Smoky, satisfying, and oh-so-indulgent, this pairing is almost too good to be true.
If you want to learn how to make that dough from scratch and grill it to perfection, don't miss The Chopping Block's Pizza on the Grill class coming up in September.
