Big Red, White and Blue
I’m looking forward to fireworks, barbecues, family, friends, and some great wines this 4th of July weekend.
Lots of friends are going to be stopping by so we’ll have great food and wine to share.
Just like everyone out there, I’m thinking red, white and blue this weekend.
BLUE AND WHITE: Point Reyes Blue Cheese
RED: Deeply hued Cabernets.
Big, wonderful Cabernets to enjoy. I have lots of fabulous Cabs in my cellar (Cabernet Sauvignons, Cabernet Francs and Cabernet Blends) that I’ve collected over the years. In full disclosure, as a wine writer, I am often sent wines to taste by wineries so I usually get to try before I buy. When I find a wine I like, I purchase a minimum of a bottle and sometimes, finances permitting, as much as a case. (No wonder my cellar keeps growing).
Pairing food and wine is my passion. I’ve chosen Cabernet because the juicy burgers and porterhouse steaks that we’re planning to grill are just shouting CABERNET! The cheese is a bit more problematic. The tobacco and cedar flavors often associated with Cabernet Sauvignon can clash with the acids in goat cheese. Sheep milk cheeses can start out pairing fairly well with Cabernet but leaves a lot to be desired on the finish. Cab Sauv usually works well with cow’s milk cheeses and some milder blues so the Point Reyes Blue is perfect.
In 1776, we declared our independence from King George and the British Empire. This weekend, I’m going to embrace another king…King Cabernet.
