No. 1, et al.

p1787Introducing the wine padnah series:  Tahdah! The term “pairing” is simply for the birds, in my humble opinion.  Therefore, if you are feeling too stuffy for this nouveau non-riche corner of Winebbler, then please excuse yourself to go blow your nose!

This is an experiment for those of us who have yet to know the glory of drinking savvy glasses of vino with a high society-approved bite. The rubber is hitting the road, kids. We can no longer be those guys downing our glasses o’ chardonnay with a slab of steak. Oh, the humanity of such mistakes! The horror! the teroirr! (Wine Notes: By the way, teroirr is a so-called loaner-word from the Frenchies about the dirt that grapes grow in. We’ll get there. For now, just enjoy the shameless wordplay and laugh knowingly under your breath.)

But, I digress. Here are a few suggestions for your investigation of bottle No. 1–garnered from one am Google searches, Food&Wine, and my own (laughably non-existent) expert meanderings .

I think they will prove to be decent catches, particularly when all you want to do is throw your work-bag on the floor and hike up those sweatpants from high school over your belly button.

Cheese.
Typically, with a Malbec or any bold red (or in our case, a blend) your best bet will be to stick with a hard cheese. The term “hard cheese”  literally means what I am writing. The shit is not squishy. Back away from your go-to Brie. You can do it, I promise.

A solid (and relatively inexpensive) recommendation would be a Manchego cheese. Manchego cheese is made from the milk of a rare-breed of Manchees. Just kidding. It does actually come from some pretty bad ass sheep, however. These mountain climbers live high up on the La Mancha region plateau in Spain and may or may not have palled around with Don Quixote (see painting included above in case you forgot what he looks like). Made out of 100% sheep’s milk, the nutty flavor of this cheese is delightful with our Malblot (the Merlot/Malbec blend).  No scandalous flag needed for this Spanish-French alliance, either.

Meat.
I’ll be honest. Unless you are showing off (and by that I mean hanging out with friends), spending a Friday evening without any intention of shamelessly stumbling home from a bar at some point, or you really don’t want to do anything but wait to eat—for, oh say, longer than it normally takes to heat up a lean cuisine– then, I’ve got nothing. But, wait! Generally speaking, darker wines are going to call for heavier meats. And after a little cost-benefit analysis, it is going to be well-worth the time investment. Try this amazing(ly easy) barbecue recipe so that you can be flashy with your wine padnah-ing skills. The recipe is really not difficult to master–so just sit there, eat your damn cheese, and wait it out!

Vegetable.
Bold reds are great pals with roasted vegetables. If you’re still an aspiring pseudo over-achiever (that is reaching for what is beyond the waves which are micro), try out these roasted potatoes with the No. 1 and barbeque. Patience is a virtue…that we can all occasionally muster.

Hope you enjoy, and let me know if you give it a go.

Bon Ap!

C.

xx.

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