What comes to mind when you hear the term “comfort food?” When I think of comfort foods I typically think of the good ole USA. My mind conjures up southern classics such as chicken fried steak, fried chicken, and biscuits and gravy, or do you think Midwest pot roast, or perhaps a burger and fries? However, pizza, gnocchi, and Bolognese also feel like comfort food to me; as does roasted lamb, Beef Bourguignon, and coq au vin. It seems each culture’s cuisine offers its own expressions of comfort food. Today our #WinePW group is exploring comfort food and wine pairings.
Comfort food feels like a warm hug. It is typically fattening, why else would it be so comforting, and full of flavor? Often times comfort food takes some time to prepare, and is frequently served in a bowl. Can dessert be considered comfort food? Of course! Chocolate is about as comforting as food can get. Comfort food means different things to different people. February is an ideal month to explore comfort food; cold temperatures, possible snow on the ground, a warm fire, and a delicious bottle of wine. What is your favorite comfort food?
Cindy Rynning of Grape Experiences is at the helm as our #WinePW group grabs our blankets and sits by the fire to enjoy our favorite comfort foods.
It is no secret that I love Lodi and I love Lodi wines. It is such a tight-knit, supportive community. It actually feels comfortable being among such great people. Late last year I received an unexpected box of wine from the wonderful Markus Niggli of Borra Vineyards and Markus Wine Co. I have featured a few of Markus’ wines on my blog because they are very well crafted, a great value, and always over-deliver on quality. I selected one of Markus’ Borra Vineyards wines to pair with the ultimate comfort food dish.
2013 Borra Vineyards Heritage Field Blend Red Lodi USA ($25): A proprietary blend of 70% Barbera, 10 % Carignane, 10% Petite Sirah, and 10% Alicante Bouschet; clear, medium ruby in the glass; clean medium aromas of bright red fruit including cherries, pomegranate, and cranberries, dried rose petals, savory dried herbs, Chinese 5 spice, smoked meat, leather, damp underbrush, and vanilla; medium+ acid and tannins, medium- body, long finish; smooth on the palate with a silky mouth-feel balanced with mouth-watering acidity in a long, fresh finish. This wine is available direct from Borra Vineyards.
Truly I believe the ultimate in American comfort food is macaroni and cheese! It is so decadent I rarely allow myself such an indulgence. For this exploration in comfort food I simply could not resist so I planned the rest of the menu around Creamy Million Dollar Mac & Cheese. Paired with the mac & cheese I made an Italian style pot roast (no recipe) with a 5lb Chuck Roast, red wine, balsamic vinegar, tomato sauce, beef broth, Italian seasoning, and honey, with carrots and onions and a side of broccolini (not comfort food but had to have it to balance out the mac & cheese). The meal was very comforting AND paired very well with the round earthiness and bright fruit of the well-balanced wine.
For more comfort please check out my fellow #WinePW friends:
Cindy Rynning of Grape Experiences shares Wine and Comfort Food: Alder Fels Chardonnay and My (New) Favorite Grilled Cheese Sandwich
Camilla Mann of Culinary Adventures with Camilla is ready for Saturday with her Kick Ass Mac’ and Cheese and Kung Fu Girl Columbia Valley Riesling
Lori Hoyt Budd of Dracaena Wines is sharing a favorite Comfort Food with a Side of Wine
Jill Barth of l’Occasion is Cooking at Home: Affordable Bordeaux & Homemade Pasta
Jade Helms of Tasting Pour is contributing her recipe for Croque Madame and Treveri Brut Prestige #winePW
Nancy Brazil and Peter Bourget of Pull That Cork are tempting us with Brandade de Morue and a Lovely Lirac
Wendy Klik from A Day in the Life of the Farm is making us feel warm and cozy with Mushroom Stroganoff with Markham Sauvignon Blanc
David Crowley of Cooking Chat is explaining his Roasted Root Vegetable Soup and Wine Pairing
Lauren Walsh of The Swirling Dervish is making me want to visit warmer weather for Winter Comfort Food for Those 80 Degree Days
Gwendolyn Alley of Wine Predator is thrilled to give us her ideas for Valentine’s Day: Share a Special Red Wine Paired With Comfort Foods with Your Sweetheart
Sue Lau of Palatable Pastime is sharing her notes for Rigatoni with Bolognese Sauce
Please join us this morning at 10CST on Twitter using #WinePW to share your favorite comfort foods and wines.
My Song Selection: This song feels like comfort to me.
Get your own bottle of 2013 Borra Vineyards Heritage Field Blend wine and let me know what song you pair with it.
24 responses to “Finding Comfort in Food & Wine”
I like how you’ve rounded out the mac as a meal, with the beef & veg. It’s funny, I always think it needs to be the main…but unless it has add-ins, it just doesn’t feel complete. Love what you’ve done here.
Very cool blend of Barbera, Carignane, Petite Sirah, and Alicante Bouschet… I’d love to try this one.
Thanks for sharing. Cheers!
[…] Michelle of Rockin Red Blog is Finding Comfort in Food and Wine […]
I am so intrigued by the Borra Vineyards Red you chose to pair with that delicious meal. I’ve never heard of them but, since I can receive shipments here in FL, I’m going to order a few bottles. Can’t wait to try!
Markus Niggli is the winemaker at Borra & Markus Wine Co. His wines are outstanding. I recommend while you are buying some Borra wine you throw in a few bottles of Markus’ white wines too. Email them, they may offer an industry discount. Please tell them you heard of them from my blog.
Will do – thanks for the tip!
I certainly do consider mac and cheese and pot roast comfort food! I’m sure the meal was fabulous with the wine. Cheers!
I am so tempted to make mac n cheese now! Good idea to serve as a side dish rather than a main. Of course, you wine choice is right on!
I agree with you, when comfort food comes to mind, it typically is something that is not the most healthy! I modified my recipe to be a little more healthy. I am always looking for ways to cut calories. It is often a rather simple change that doesn’t make a huge difference – although Mike yells at me when I try to substitute whole milk or heavy cream with my nonfat- (it never works out LOL)
I try to make recipes healthier as well. I will sub 2% for cream but not non-fat, too much of a difference. LOL
[…] Michelle of Rockin Red Blog is Finding Comfort in Food and Wine […]
Mac and cheese and pot roast are two amazing comfort foods-well done! And the wine was the best choice ever! Thanks, Michelle!
Thank you Cindy. Great suggestion. Thank you for hosting.
[…] Michelle of Rockin Red Blog is Finding Comfort in Food and Wine […]
Reblogged this on art predator.
Nice! Such very traditional and comforting, warm foods, perfect for a red blend. I have this wine in my cellar– maybe I will try this pairing! Thanks!
It is a great wine and will pair well with many types of comfort food. I know you will enjoy it.
HA! I thought I clicked the twitter link and it was reblog!~ Oh well — now it is reblogged on Art Predator! http://artpredator.com
Ha! Sounds like something I would do. Thank you!
figured once it was there it might as well stay!! they are doing great stuff there so happy to support them and you too!
I am impressed that you were able to limit the mac and cheese to a side dish. Of course, the roast sounds very comforting as well and the wine sounds amazing. I, too, enjoy the wines from Lodi.
Thanks Wendy.
That is a really interesting blend. Not many people working with Alicante Bouschet. I like the idea of a little honey in the pot roast to boost that caramelization.
There is a famous vineyard in Lodi called Mokelmne Glen that grows many grapes unique to the region. Several producers benefit from their Alicante Bouschet.
[…] Wine: In February I featured 2013 Borra Vineyards Heritage Field Blend Red in my article Finding Comfort in Food & Wine. In addition to Borra Vineyards, winemaker Markus Niggli also crafts his own portfolio of wines […]