Image provided by: University of Oregon Libraries; Eugene, OR
About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Oct. 4, 2017)
2 c SIUSLAW NEWS | W EDNESDAY , O CTOBER 4, 2017 Saturday, Oct. 7 — WINE WALK — 2 to 5 p.m. Winefy & Location Brandborg Winery & Vineyard (Elkton) – Le Bouchon Provisions Campbell Lane (Willamette Valley) – International C-Food Market Capitello Wines (Eugene) – Old Town Barbershop Chateau Lorane (Lorane) – Waterfront Wine Store Gallery Gelardi Vineyard (Cheshire) – Waterfront Wine Store Winefy & Location Hanson Vineyards (Willamette Valley) – All About Olives J Scott Cellars (Eugene) – Backstreet Gallery Sarver Winery (Eugene) – Florence Regional Arts Alliance Season Cellars (Roseburg) – Th e Studios at Jayne Smoley Designs High Pass Winery (Junction City) – Firehouse Restaurant Visit these locations and more in Historic Old Town Florence Simple rules for wine and food pairings W alk into many wine and spirits stores, and you will likely encounter a dizzying array of selec- tions. While wine selections at such stores were once limited to a few well-known brands, many niche and pri- vate wineries have begun to make their vintages available to a wider clientele, so now shoppers are treated to both familiar and less well-known options. To novice dinner party hosts, the vast array of wines and fl avors can make selecting a bottle or two to accompany a meal a bit more challenging. But one need not be a master sommelier to fi nd the right pairing. Attending a tasting event — such as Florence Area Chamber of Commerce’s Wine Walk this weekend — allows vintners to present their products straight to consumers’ lips. Th e following tips can help anyone select wines to go with their menu or the type of occasion. • Work from light to dark. Just as you begin a dinner service with some appetiz- ers and salad before moving to heavier courses, the wine should follow suit. Select lighter wines to accompany the earlier course before opt- ing for deeper, richer wines as the meal progresses. • Consider champagne to accompany appetizers and opening courses. Cham- pagne works particularly well with salty foods, which is why it is oft en a good match for hors d'oeuvres. If yours is a cocktail party only, you may want to ex- clusively serve champagne, which typically pairs well with passed fi nger foods and even bite-sized desserts. • Opt for sauvignon blanc when you do not want the fl avor of the wine to be overwhelmed by the food. Sauvignon blanc works with early courses that pack a fl avorful punch. Th is wine can be grassy or tropical in fl avoring, depending on the region in which the grapes were grown. It is commonly described as crisp and fresh in fl avor and is oft en recom- mended with sushi. • Match delicate seafood dishes with a light wine. Pinot grigio or chablis are delicately fl avored and will pair well with seafood. Fish that is served in a rich sauce may be better matched with a heartier chardonnay. • 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. Dessert is an expansive Uncork The Afternoon! term for many diff erent culinary creations, so fi nding the right wine to go with your dessert is not always easy. Here are some sugges- tions, courtesy of Th e Nibble, a specialty food magazine. • Apple pie or tart- lets: Anjou wines, like Bonnezaux • Cheesecake: Champagne or rick wines, like Sauternes • Chocolate: Late harvest Zinfandel or vintage port • Coconut custard pie: A Beerenauslese Riesling • Cookies: Whatever is the best you have on hand • Fresh fruit: Moscato D'Asti • Pudding or mousse: For- tifi ed Muscats • Tiramisu: Sweet Malvasia or Champagne Th ough some people fol- low 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 comple- ments the nuances of both the food and the wine. — Metro Creative Connection Where good friends & great food come together! Steak • Seafood Pasta • Brick Oven Pizza S PRUCE P OINT , P ROUD S PONSOR 375 9th Street, Florence 541-997-6111 Monday-Sunday 11am to Close Happy Hour Monday-Friday 3:00pm to 5:00pm Reservations • Take Out W I N E A T A S T I N G A N D C H O W D E R U T O O B L IVES A L L 1285 Bay Street in Old Town, Florence (541) 902-8338 GET READY FOR YOUR Car Care New oils, balsamics, and olives, but we now also have virgin olive oil skin care products, kitchenware, coasters, placemats, table runners, aprons, knives and more! SEASON 1141 Bay St. • Old Town Florence • Open Daily 10am-5pm • 541-997-3174 • allaboutolives.us Open 7:00am - 5:00pm Daily coff eeoregon.com Come visit and enjoy our: Hand Craft ed Espresso Drinks and Pastries Siuslaw River & Bridge View • Seasonal Outdoor Seating Free Wi-Fi • Friendly, Eclectic Atmosphere 4310 HIGHWAY 101 · WWW.BIMART.COM There’s something delicious about supporting wine & chowder. We’re glad you feel that way, too. Florence 541-997-3486 bannerbank.com Member FDIC
