Complements and Contrasts

Complements and Contrasts

by Gina Gallo

I like to think about wine and food pairings in terms of compatibility. Like many pairings, sometimes success is based on similarities, and sometimes on contrasts.

Both principles can be applied in choosing a wine to pair with this month’s Terrine of Foie Gras with Mulled Plums and Gingerbread Pears.

Sauternes, the renowned sweet wine of Bordeaux, is a classic companion for Foie Gras. For something new, however, you might try Gallo of Sonoma’s Late Harvest Chardonnay, which has a similar rich, sweet taste and texture. The opulence of these nectar-like wines makes them a lovely match for the equally rich terrine.

For contrast, try a full-bodied Brut Champagne. The bright acidity and effervescence are a delicious foil to the creamy, rich terrine.The complexity of a wine like Pinot Noir means that you can sometimes find both contrast and similarity in the pairing. For example, in serving it with a dish like the Savory Bread Pudding, the wild mushrooms compliment the earthy substance of the wine. At the same time, the strong acid structure of a wine like our Pinot Noir helps the wine hold its own in contrast to the richly flavored custard.

The Lavender, Walnut, and Honey Slipper Bread calls for a crisp, slightly complex wine like Pinot Gris. The voluptuous flavors of white peaches and pears, and the aromas of honeysuckle in our Pinot Gris are balanced well with a little zing of acidity and a touch of spice. (I also enjoy this wine with a simple dessert of poached pears and salty hazelnuts.)

[Editor’s Note: All the wines featured above can be found on the Gallo of Sonoma web site except for the Late Harvest Chardonnay, which is a special vintage. For more information, contact Gallo directly via www.gallosonoma.com, where there is a submission form for inquiries.To give you some insight as to Gina’s winemaking approach, we have included her notes here. Further details including a listing of awards and store locations can be found on the Gallo of Sonoma web site. There is also an excellent wine/food pairing wheel to help steer you in the right direction when planning your menus.]

2002 Gallo of Sonoma Chardonnay

Winemaker’s Notes

Our 2002 Chardonnay is an elegant, well-balanced wine, showcasing bright apple, pear, and pineapple aromas and flavors, enhanced with a subtle layer of sweet vanilla from barrel aging. The rich and round mouthfeel ends with a long, crisp, clean finish.To ensure that the grapes are gently squeezed and allow the natural fruit character to shine through, a gravity fed, whole cluster press pad is used for 100% of our Chardonnay to eliminate the bitterness that typically results from crusher-destemmers.The juice was primarily barrel fermented, and temperature was monitored not to exceed 67 F to produce a slower, cooler fermentation that enhanced complexities of body, flavor, and aroma. The wine underwent partial malolactic fermentation, lending it a buttery flavor that complements its crisp, clean finish. After fermentation, the wine was aged in prior-used European and American oak barrels for an average of four months to impart a hint of oak flavor.

2003 Gallo of Sonoma Pinot Gris

Winemaker’s Notes

Harvest

Over half of the grapes for our 2003 Pinot Gris came from the Gallo family’s Two Rock Vineyard in Sonoma Coast. The remaining grapes came from premier growers in Sonoma Coast, and from our Twin Valley Vineyard in the Russian River Valley.

Our family’s Two Rock Vineyard is located in the benchlands of the southern-most tip of California’s Sonoma Coast appellation. This location is also one of the coolest climates in Sonoma County with heavy fog intrusion from the San Francisco Bay that lingers for most of the day. As a result, the Pinot Gris berries from the Two Rock Vineyard are smaller than average size and ripen very slowly to showcase their refreshing acidity and concentrated flavors and aromas.

The 2003 growing season experienced a cooler and wetter spring, delaying bloom by 2 weeks and giving us a longer growing season. This allowed for more hang time for the fruit to mature and develop more complex layers.

Winemaking

To ensure that the grapes are gently squeezed and allow the natural fruit character to shine through, a gravity fed, whole cluster press pad is used for 100% of our Pinot Gris to eliminate the bitterness that typically results from crusher-destemmers. The juice was primarily stainless steel fermented, and temperature was monitored not to exceed 60 F to produce a slower, cooler fermentation that enhanced complexities of body, flavor, and aroma.

2002 Gallo of Sonoma Pinot Noir

Winemaker’s Notes

Harvest

2002 began with lots of rain followed by a stretch of dry cold weather. This, however, did not seem to impact greatly on the vines allowing bud break, bloom, and veraison to occur at about the same time as we have seen in previous years. The time following veraison is most critical for the ripening of the fruit, and in the 2002 growing season it was very mild, which allowed the grapes to ripen more slowly and to produce rich ripe flavors, ideal for producing wines with greater complexity. Following the summer we had a heat spike around Labor Day which sped up the ripening. Due to this cool start and then spike in temperature, the wines had both ripe flavors and good acidity.

Winemaking

Grapes were de-stemmed but not crushed to maintain whole berries for fermentation. During fermentation, temperatures were closely monitored and kept between 85-88 to promote cap circulation for gentle, yet maximum extraction of flavor and body from the grape skins.After fermentation, the wine was barrel aged for an average of 6.8 months in French and European oak, where the wine completed malolactic fermentation. The barrels were racked once then topped afterwards to clarify the wine naturally and to assist in the aging process.

Gina Gallo is the award-winning third generation winemaker for Gallo of Sonoma.