Exploring the Idea of Local on #WinePW

What does local mean to you? Local is defined as “pertaining to, characteristic of, or restricted to a particular place.” Are you particularly tied to your locale through culture, people, or cuisine? Do you make an attempt to remain true to your “local” when consuming food and drink? Today, our Wine Pairing Weekend group is exploring local wine pairings with seasonal foods.

For the past few years “eating local” has been a popular trend. Some suggest a focus on local consumption assists in ecological issues. Others claim it is more a matter of focusing on regional and seasonal foods for the betterment of the farming and consuming community. In some respects both of these positions are highly contested. It is a bit of quandary, on the one hand I don’t go to Italy to eat Asian cuisine; on the other hand, you’d be hard pressed to find “Dallas cuisine” (whatever that is) if you came to visit me. Thankfully Camilla has defined local as “a 10 mile radius, 100 mile radius, or even our home towns, though we may no longer live there.

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Living in an urban area with super markets that have fresh produce from around the world every day and limited access to farms and farmer’s markets local is not a focus of my community. However, by expanding local to the great state of Texas, now I have some great pickens!  Texas is the fifth largest wine producing state in the US, and is known for high quality beef, barbeque, and tex-mex. So by expanding my “local” to Texas I have lots of choices.

Seasonal foods is another story. We have had record high temperatures this fall. In fact, our October was the warmest in history! Bah-humbug! November is here and we are finally in the 70’s, still warmer than normal but better than October. Thankfully, with good Texas wine and delicious seasonal food, and lower temps we had a lovely #WinePW fall meal!

img_01132014 Wedding Oak Sangiovese Texas Hill Country USA ($30): Bright ruby in the glass; aromas of classic Sangiovese red fruit, savory herbal notes, violets, touch of soft spice notes of cinnamon with trailing hazelnuts; bright on the palate, definitely Sangiovese but a new world expression without the rustic Italian quality; soft in mouth-feel but full of pleasant flavors, balanced with round acidity with integrated tannins, well-structured, long, juicy finish. Click here to buy this wine.

 

I love fall cuisine so pairing a delicious fall meal with the Wedding Oak Sangiovese was easy and fun. I chose Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce), an Italian pork chop with an Italian grape. The recipe uses honey and balsamic vinegar as the sweet and sour agents. I used a local honey given to me by a dear friend to tie in a truly “Dallas local” element to the meal. I chose beautiful Berkshire pork chops for a “Texas local” tie in as well as the highest quality pork available. I added Lentil Salad with Roasted Butternut Squash, Chevre and Pomegranate as a seasonal side. Sangiovese often tastes like fall to me, paired with pork, lentils, butternut squash, pomegranate, and pepitos – it was a perfect fall meal! My family loved it!

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*Disclaimer: the wine was sent to me as a media sample, all opinions and thoughts are my own.

Here are some additional local wine and seasonal food pairings ideas from my fellow #WinePW friends:

Do you drink local wine? What is your favorite? What is your favorite fall meal? What wine do you pair with it?

Join us this morning at 10CST on Twitter using #WinePW to share your favorite local wines, food, and seasonal recipes.

My Song Selection: Something old made new. I love this new song and it pairs great with an old world grape crafted in a new world style!

Get your own bottle of 2014 Wedding Oak Sangiovese and let me know what song you pair with it. Cheers!

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