PBJ & W

Yes, it means exactly what you think:

Peanut Butter, Jelly & Wine


While recently eating my late afternoon lunch of a Peanut Butter and Jelly sandwich, a member of our wine club came in and naturally the conversation turned to what wine might pair with PB&J?

Since I'm fairly certain that you've pondered this same question many a time, I decided to offer a couple of quick suggestions.

Before doing so I should add that the sandwich in question was better than my normal - a somewhat gourmet version made with excellent seeded bread (not pictured) from the Market Hall Bakery


The Midwife and the Baker Seeded Loaf


and and a special, aromatic and tasty Apricot/Rose/Geranium jam bottled in June by a friend (thanks Georgeanne!).


Quite delicious and I only wish it wasn't gone.


Anyway, I didn't have to give the pairing much thought, immediately deciding that a good Rosé or perhaps a white with a bit more fruit and depth to it would, pair wonderfully - when not working that is.


Either choice would have be lively enough to both balance and complement the sweetness of the jam while still having the acidity to keep everything fresh and fun.


One choice is Domaine Maison ($13) from the Cheverny region of France where they blend Sauvignon Blanc with Chardonnay. This one has notes of pear and doesn't have the high acid of many.


The pictured Prieure de Montezargues Rosé ($13) is from Tavel which has more weight and fruit than many a French version.


Then again I may have gone I with the

BARGAIN

Pascal Jolivet Sancerre Rosé

we received today (see below, now a mere $15) if it had been here when I took the picture above. Many of you know and love such a wine so grab a bottle before our five cases disappear.


Then again I'm sure we can come up with many other possibilities for you - even if it isn't PB&J for which you need a consultation.


Just ask come on in and ask.



 

PRIOR CONTENT: WWW WeirdWineWall (& it's sidekick the Natural Wine Corner) After 16 months of using our tasting room primarily for beer, back stock and a staging area for pickups and deliveries it was time to take it back, straighten it out, clean it up and use it to do Good!


So, after considering a few different alternatives I decided to go with something a bit offbeat - slightly, or very, weird wines and naturally made offerings. They can be grapes you've never heard of, wines made with an unusual combination of varietals, perhaps less common vinification methods, etc.. Also, wines which are perhaps more common but made "Naturally" - I will reprise a post on that soon. No matter what they won't be your normal Napa Cabernet or French Cotes du Rhone (as delightful as these can be) but rather something less common and of interest to at least the three of us tasting wines to buy for the shop. That doesn't mean that they will necessarily be weird tasting - but hopefully different enough fire up whatever synapses are responsible for intriguing the nose, tongue and brain - preferably all at once.

These have done so or they wouldn't be in our sideroom.


After all have you ever tried - Mondeuse: A red grape grown primarily in the Savoie region of France as well as in Switzerland. Generally blending with Pinot Noir, Gamay or the equally unknown Poulsard (we've never tried that unblended) but here presented on it's own. Valdigue: Otherwise known as "Napa Gamay", as it was thought to be that variety for a century until correctly identified. Sadly,most was ripped out or re-grafted as Napa became famous for Cabernet and Chardonnay and oddball grapes such as this commanded no attention or interest. Erbaluce: a white grape grown with only 400 acres or so dedicated to growing it in the mountainous Northwest of Piemonte Italy. It's grassy, herb like qualities makes sense given high acidity and late ripening. Johannisberg: which is, of course, the second most important white wine variety in the canton of Valais Switzerland and known as Sylvaner in Alsace and Germany. Lightly golden in color, relatively full bodied with notes of almond and very pairable with asparagus (often difficult). Cunoise: from CA's Central Coast with light skin contact yielding what looks like a dark and weighty Rosé. The grape is relatively common in Provence and the Languedoc but not so elsewhere and certainly not treated as Kurt Salchlin has done here. The list could go on - Norello Mascalese from Sicily, Nascete from the Langhe in Italy, Piquepoul Noir from southern France, Pinotage from South Africa, Savignnin from the Jura, Trousseau from CA, Kerner from the Süditrol, and more. You probably get the point, so make a point of taking a look when you next come in. You may decide to take something unusual home and we think you will be glad if you do.

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