8 A
SIUSLAW NEWS ❚ WEDNESDAY, MAY 20, 2015
Simple rules for wine
and food pairings
Walk into many wine and spirits stores, and
appetizers and opening courses. Champagne
works particularly well with salty foods,
you will likely encounter a dizzying array of
which is why it is oft en a good match for
selections. While wine selections at such stores
were once limited to a few well-known brands,
hors d’oeuvres. If your’s is a cocktail party
many niche and private wineries have begun
only, you may want to exclusively serve
champagne, which typically pairs well with
to make their vintages available to a wider
passed fi nger foods and even bite-sized
clientele, so now shoppers are treated to both
desserts.
familiar and less well-known options.
To novice dinner party hosts, the vast array • Opt for sauvignon blanc when you do not want
of wines and fl avors can make selecting a
the fl avor of the wine to be overwhelmed
by the food. Sauvignon blanc works with
bottle or two to accompany a meal a bit more
early courses that pack a fl avorful punch.
challenging. But one need not be a master
Sauvignon blanc can be grassy or tropical in
sommelier to fi nd the right pairing. Th e
following tips can help anyone select wines to
fl avoring, depending on the region in which
go with their menu or the type of occasion.
the grapes were grown. It is commonly
described as crisp and fresh in fl avor and is
• Work from light to dark. Just as you begin
oft en recommended with sushi.
a dinner service with some appetizers and
salad before moving to heavier courses, the • Match delicate seafood dishes with a light
wine should follow suit. Select lighter wines
wine. Pinot grigio or chablis are delicately
fl avored and will pair well with seafood.
to accompany the earlier course before
Fish that is served in a rich sauce may be
opting for deeper, richer wines as the meal
better matched with a heartier chardonnay.
progresses.
• Consider champagne to accompany • Make rose your go-to wine when serving
cheese. Although some cheeses work great
with white or red, rose is typically a safe bet
when serving cheese because of its acidity
and fruity character, off ering the best of
both worlds.
• Hearty meats, such as steaks and chops, pair
well with rich reds. Cabernet sauvignon and
bordeaux are great when paired with meat.
Malbec and shiraz can hold their own if
meats are spiced and extremely fl avorful.
• Rustic wines will work best with rustic
recipes. Try to fi nd a wine from the same
region from which the meal originated.
Pinot noir is a light-bodied red wine that
has full fl avor and can work with many pasta
dishes as well as earthy ingredients, such as
mushrooms.
Th ough some people follow a strict personal
code regarding wine pairings, your personal
tastes should dictate what you ultimately serve.
Experimentation can yield an unexpected
fl avor combination that complements the
nuances of both the food and the wine.
WE NOW HAVE CRAFT BEER ON TAP
FRIDAY Asiago crusted Pork Loin
Prime Rib Wednesday
with broccoli and garlic mashers
Includes yukon mashed
potatoes and salad. Only
SATURDAY: Mussels and Kielbasa
over white wine tomato basil linguine
served with a bread basket
Open for Lunch & Dinner • Lunch Specials Daily
Reservations Suggested.
165 M APLE S T . • 541-997-9811•
1285 Bay Street in Old Town Florence, OR 97439
Hours
Tues-Sat:
11:30am-9pm
(541) 902-8338
Hours: Monday-Sunday 11:00am to Close
Happy Hour: Monday-Friday 3:00pm to 5:00pm
WWW . MAPLESTREETGRILLE . COM
The Grill & Lounge
www.spiceinfl orence.com
at Sandpines
Lunch served Wed-Sun 11:30-5:00
HAPPY HOUR 2-5 Wed-Sun
DINNER SPECIAL
Purchase 1st entrée receive 2nd 1/2 price
Dinner FRI and SAT nights from 5-8pm
Expires 6/30/15
1201 35th Street at Kingwood, Florence
Highway 101 & 35 St.
541-997-4623
Hi, Welcome Restaurant
to Mo’s
Mo’s
®
~ FEATURED LOW-CARB SELECTIONS ~
Every Month
Mo's Grilled,
has brought
"Motivation
SALMON:
Poached, in or special
Blackened
for Kids"
tables
which
raise
money
for
local
charities
CHICKEN BREAST: Boneless, Skinless Breast of Chicken
that are devoted to helping the wellbeing of local
SHRIMP SKEWERS: 2 Grilled Shrimp Skewers
children. This month FLORENCE HEAD START
All of the above are served with
local
charity
being
Green Beans is or the
Mixed
Steamed
Veggies
and honored.
a Shrimp Dinner Salad
NEW
By sitting at these
tables ITEMS
you help a
specific
local RIBS:
charity
each
Baby
Back and
Pork Ribs with the
BBQ PORK
every time. We James
thank Gang
you BBQ
for Sauce
that!
BLACKENED SALMON CEASAR SALAD
Mo’s Old
Town, Florence • Daily 11 am - 8 pm
®
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
Bowls
of comfort
for Over
50 Years
Serving Bowls of comfort for Over 50 Years • 541-997-2185
$16
Global & Northwest Fusion Cuisine
FLORENCE FAVORITES~
OLD- FASHIONED
BROWN RICE PUDDING
Brown rice, eggs, milk, spices, brown sugar &
golden raisins. Served with
milk or half-&-half &
a dollop of whipped cream if you like.
Breakfast and Lunch 7 days a week from 7 am - 2 pm.
435 Highway 101 • 541-902-2449
Le Bouchon
P ROVISIONS
• Tuesday - Ladies Night $2 off entrée
• Wednesday - Burger & Brew $8.50
• Thursday - $4 Margaritas - $2.50 Tacos
Get your frequent diner card.
Pay for 7 entrees and get 8th one free (Up to $15 value)
TUE, WED, THUR: DINNER 3PM TO CLOSE
FRI, SAT, SUN: LUNCH AND DINNER 11:30 TO CLOSE • CLOSED MONDAY
541-997-1646 1269 Bay Street • Old Town Florence
S urfside Restaurant
W INE B AR & S ALES - D ELICATESSEN
Locally Baked Pastries – Breads – Muffins
Sandwiches - Soup - Salads
•  Big Fat Meat Loaf Sandwich
•  Mac & Cheese • Broccoli & Cheddar Quiche
• Morning Glory Muffins
Willamette Valley Raw Milk Cheeses
Weekend Wine Tasting • Wine of the Month
Reustle Prayer Rock Vineyard
Red - Pinot Noir • White - Gruner Veltliner
Open Daily 10 am - 5pm • Closed Mondays
1277 Bay Street- Old Town Florence - 5 41-902 -1391
Will Begin
Friday, May22
Friday/ Saturday: 7 a.m.- 10 p.m.
Sunday –Thursday: 7 a.m. -9 p.m.
CALL for RESERVATIONS:
541-997-8263
88416 First Avenue Florence