Pairing: BLT kabobs with pinot noir

  • PC: Charlie Gesell/The Press Democrat Red wine comes in many shades including these Sin Zin zinfandel, Foppiano Merlot and La Crema syrah.

    9/12/2004: 18: SHADES OF RED

Our Wine of the Week, Davis Bynum 2011 Russian River Valley Jane's Vineyard Garfield Block Pinot Noir ($55), delivers on a promise made long ago, a promise that was implicit in the winery's first vineyard-designate-release pinot noir.

A lot has changed since that time decades ago, but if you pay attention, you can taste a bit of history in this wine. It has the silky texture that has long been a hallmark of pinot noir from Russian River Valley.

There's a familiar delicacy, too, but not so much that anyone would call the wine wimpy.

When it comes to fruit, you'll find Rainier cherries, black raspberries and a bit of Santa Rosa plum, accented by suggestions of black peppercorns.

The wine is friendly at the table, as good with summer tomatoes as it is with roasted wild Pacific King salmon and seared duck breast. Add some earthy mushrooms and the match soars.

For today's recipe, I've taken inspiration from those tomatoes.

I love a good pinot noir with a BLT, and in this dish you'll find all the elements of that sandwich, in a slightly different configuration.

These kabobs make a great addition to a summer barbecue. They can also be served as an appetizer at a more formal dinner or solo on a hot night.

The wine is best at cellar temperature, so if we're in the midst of a heat wave, don't hesitate to chill it down a bit.

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