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Wines featured in today’s show:

• Domaine Franck Millet Sancerre   (~$19)
• Warre’s Otima 10-Year Old Tawny Porto  (~$23)
• Avinyó Cava Reserva  (~$15)

Recommended cheese pairings from The Som:

Wine and cheese parties can be a lot of fun, but I might caution you to keep it simple.  Too many types of wine and/or cheese will get confusing and your palate will not be able retain half of it.  Three or four different styles of cheese and a few whites and maybe 2 reds should do it.  Do your research beforehand.  Make sure that you have a some classic pairings available to taste.  They are classics for a reason.   Tasting perfect partnerships and being able to explain what makes them so is more fun than guessing at pairings and having the cheese make the wine taste like aspirin.

Here are a few classic pairings:

• Goats cheese with Sauvignon Blanc
• Roquefort and Sauternes
• Stilton with vintage or aged tawny Porto or port style
• Burgundy and Epoisse
• Creamy cheeses and Champagne

Also, here’s one of my favorite summer appetizer recipe that plays off one of these classic pairings:

1. Take thickly sliced heirloom tomatoes
2. Place a couple dollops of goat cheese on top of that
3. Add a few cranks of fresh black pepper

Enjoy this with a restrained Marlborough, New Zealand Sauvignon Blanc (ask your wine guy).

Thank me later.  Or thank Andrea Immer who actually recommends a “bone dry Alsace Riesling” with it.  Try them both and let me know!

Ever get invited to a holiday or wine tasting party and need to bring the hosts a gift…but have NO idea what to bring them?   Well, this is the episode for you!   The Som gives you 10 great wine suggestions to give your party hosts.

Featured in today’s show:

• L’Ecole No 41 Recess Red from Columbia Valley in Washington
• 2006 Hey Mambo “sultry red” blend from Don Sabastiani & Sons in Sonoma, California
• Vollereaux Champagne from northern France
• Chateau d’Orignac’s Pineau Des Charentes from just north of the Bordeaux region of France
• 2005 Côtes-du-Rhône from Chateau Beauchene from, again, France
• Bosquet Des Papes’ Chateauneuf du Pape from, no surprise, the Rhône Valley of  France
• Gigondas from Domaine De Cassan from….what do you know…, the Rhône Valley (see any themes developing here?)
• Quady’s Essensia late harvest Orange Muscat from Madera, California
• R.L. Buller & Sons Tokay from Victoria, Australia
• Quinta do Noval 10 Year Tawny (nummy!!) from Portugal

Recommended food pairings from the Som:

• I think the marinade on this chicken sounds great and very easy.  Pounding out the chicken breasts seems unnecessary to me but try it both ways and let me know.  Anyway, the L’Ecole 41 Recess Red should soar with this dish.  Mild but flavorful chicken with a subtle kick of smoke from the grill and heat from the chili powder I believe would meld wonderfully with the L’Ecole’s red fruit, chocolate and just enough acidity to make it food friendly.
• Honestly, almost any quiche recipe would work great with the Vollereaux Champagne, but I really like the brown mustard idea in this one.  New Years Day brunch anyone?  Egg and cheese recipes need a wine with a great zip to clear the pallet of that thick, mouth coating conglomeration in your mouth and nothing works better than a great sparkling wine.  What better way to start your year that with quiche and Champagne!
• Enjoy the Pineau Des Charentes with conversation as an aperitif including strong cheeses (ya know, pungent-blue veined types) and assorted nuts.  Or have it as an after dinner drink to aid digestion…along with a cigar and (if necessary) unbuttoned pants.

Featured in today’s show:

• Quinta do Noval Fine Ruby Port from Portugal
• Quinta do Noval Tawny Port…also from Portugal (go figure)

Recommended food pairings:

• Pair the Ruby with any decent, blue-veined cheese (like stilton)
• For the Tawny, go for either creme brulee or pecan pie