Page 12 - Indulge October/November 2014
P. 12
MBOURCINPAIRINGS
By Patrick O’Donnell
One of the best ways to drink Big Creek Vineyards owner Dominic bruschettas, as well as red-meat dishes.
wine is to pair it with a food Strohlein takes a similar view. “It goes well with a great hamburger,”
that complements its flavor — and she says. “And it’s so light it also goes
vice versa. The chambourcin grape “If it’s a very heavy style, it does well with pork and chicken.”
is so versatile that its wines are well well with rich beef dishes; pasta with
suited to a wide range of foods. heavy meat sauce,” he says. “The She says some chambourcins
lighter styles, rosés, go well turkey, go well with desserts, too — “like
Penn State College of Agricultural ham and light pasta dishes.” a deep chocolate fudge. The
Sciences grape and wine expert chambourcin dryness counteracts
Denise Gardner says she likes to pair Percy Dougherty, who teaches well with the sweetness.”
it with foods that aren’t commonly wine classes at Northampton
associated with wine: Community College and Lehigh Wine expert Christopher Cree
Carbon Community College, takes a says he puts chambourcin wines in
“The chambourcin is a high acid more traditional route. “It goes nicely the pinot noir category. “They can
red; it has a very distinct quality,” she with pork; game foods all the way to produce a more medium-bodied wine
says. “It’s hard to minimize the acidic roasts, as long as you’re not charring with a more fruity finish. So it will go
quality of it. I think it goes best with them. It even goes with chocolate.” well with maybe a meaty grilled fish,
red-based pasta, pizza, barbecue — roast chicken, all the way up to beef
things we wouldn’t really consider Elaine Pivinski of Franklin Hill and lamb dishes. It can be a pretty
taking a red wine with.” Vineyards likes to drink hers while versatile wine.”
enjoying things like cheese, olives and
Nine family-owned and operated wineries.
Scenic countryside. All in your own backyard!
tJhoeinothfuescLiaeashl wiwgeihncVeeagllerleabypr!aeteof In the greater Lehigh Valley, there are more than 40 acres
of Chambourcin which ferment into approximately
OCchtWoaebmeebkroe1un8rdc&,in19 150,000 bottles of wine.
Chambourcin is very versatile, so our wineries craft it into
several styles including Nouveau, Rosé, Semi- Sweet,
Sweet, Dry Barrel Aged, Sparkling and Port.
For event details, please visit our web site.
www.lehighvalleywinetrail.com
By Patrick O’Donnell
One of the best ways to drink Big Creek Vineyards owner Dominic bruschettas, as well as red-meat dishes.
wine is to pair it with a food Strohlein takes a similar view. “It goes well with a great hamburger,”
that complements its flavor — and she says. “And it’s so light it also goes
vice versa. The chambourcin grape “If it’s a very heavy style, it does well with pork and chicken.”
is so versatile that its wines are well well with rich beef dishes; pasta with
suited to a wide range of foods. heavy meat sauce,” he says. “The She says some chambourcins
lighter styles, rosés, go well turkey, go well with desserts, too — “like
Penn State College of Agricultural ham and light pasta dishes.” a deep chocolate fudge. The
Sciences grape and wine expert chambourcin dryness counteracts
Denise Gardner says she likes to pair Percy Dougherty, who teaches well with the sweetness.”
it with foods that aren’t commonly wine classes at Northampton
associated with wine: Community College and Lehigh Wine expert Christopher Cree
Carbon Community College, takes a says he puts chambourcin wines in
“The chambourcin is a high acid more traditional route. “It goes nicely the pinot noir category. “They can
red; it has a very distinct quality,” she with pork; game foods all the way to produce a more medium-bodied wine
says. “It’s hard to minimize the acidic roasts, as long as you’re not charring with a more fruity finish. So it will go
quality of it. I think it goes best with them. It even goes with chocolate.” well with maybe a meaty grilled fish,
red-based pasta, pizza, barbecue — roast chicken, all the way up to beef
things we wouldn’t really consider Elaine Pivinski of Franklin Hill and lamb dishes. It can be a pretty
taking a red wine with.” Vineyards likes to drink hers while versatile wine.”
enjoying things like cheese, olives and
Nine family-owned and operated wineries.
Scenic countryside. All in your own backyard!
tJhoeinothfuescLiaeashl wiwgeihncVeeagllerleabypr!aeteof In the greater Lehigh Valley, there are more than 40 acres
of Chambourcin which ferment into approximately
OCchtWoaebmeebkroe1un8rdc&,in19 150,000 bottles of wine.
Chambourcin is very versatile, so our wineries craft it into
several styles including Nouveau, Rosé, Semi- Sweet,
Sweet, Dry Barrel Aged, Sparkling and Port.
For event details, please visit our web site.
www.lehighvalleywinetrail.com
