When I find compatible wine and food combinations, I have to force myself to try different pairing options and think outside the box… er…bottle. I suppose it’s because I’m a firm believer in the old adage, “if it ain’t broke, don’t fix it,” so I am very reluctant to risk suffering through, heaven forbid, a meal where the wine and food pairing is not simpatico. That would be as devastating and unpalatable as a loss to Pitt on Homecoming Day in Morgantown.

It’s all about priorities, and mine are rooted in hedonism and the endless search for gustatory nirvana. So, it is sometimes difficult for me to pass up tried and true combo’s like: grilled ribeye paired with a full-bodied, robust cabernet sauvignon; or lobster dunked in drawn butter and accompanied by a glass of rich and oaky chardonnay; or how about a silky pinot noir with roasted salmon or even a refreshing glass of sauvignon blanc with capellini slathered in a basil and pine nut pesto?

You get the picture, right? Well, I’m here to tell you it’s time to live a little on the wild side and try some wines that are not in your vinous wheelhouse. Today, I’ll suggest a few whites and reds that you might not have sipped, but which can serve as tasty alternatives to the old tried and true wines mentioned above.

White Wine Alternatives

If you are a chardonnay aficionado, you might try a wine called aligoté’ (Al-ee-go-tay). The aligoté grapes are planted in the Burgundy region of France where the more famous and expensive white (chardonnay) also grows. Like chardonnay, aligoté has ripe apple flavors, excellent acidity and a rich finish. Try it with roast chicken or pan sauteed white fish like cod.

If you regularly enjoy the flavors of sauvignon blanc, you probably would relish sipping falanghina (Foul-en-geen-uh). Falanghina is grown in the southern Italian region of Campania near Naples, and it has some of the same flavor characteristics as sauvignon such as herbal, floral and tropical notes. An excellent pairing to dishes like Frito Misto (fried seafood), or meals that feature asparagus and other herbs, falanghina is also a superb accompaniment to the aforementioned pesto pasta.

If you enjoy sipping pinot grigio on the deck or paired with appetizers and lighter seafood dishes, you should give picpoul de pinet (Pick-pull-da-pee-nay) a try. The wine is a mouthful to pronounce, but it is chock full of citrus flavors with a lovely nuance of minerality that pairs especially well with dishes like bouillabaisse or lighter flavored cheeses. This wine from southern France is also a great value with retail prices around $15 a bottle.

Red Wine Alternatives

Most wine lovers enjoy cabernet sauvignon and other full-bodied reds with hearty dishes like beef and pork roasts or full-flavored stews. If you’re tired of the same old, same old, switch things up with Chinon (She-non.) This red hails from the Loire region in France and is made from cabernet franc – a genetic relative of cabernet sauvignon. Chinon has many of the same flavor profiles found in cabernet sauvignon with a bit more herbal tones. Cabernet franc is often combined with cabernet sauvignon and merlot to create a supple blend. Chinon, however, is made with one hundred percent cabernet franc, and it’s a lovely accompaniment to roast pork tenderloin and grilled lamb chops.

I probably consume more pinot noir than any other type of red wine. That’s because of its suitability to a wide variety of foods from meat to fish and even spicy dishes. However, when I need a great red alternative to pinot noir, I often select Aglianico (Al-yawn-ee-ko). This southern Italian grape has earthy, smoky aromas with black cherry and blueberry flavors. It is, like pinot noir, a great accompaniment to spicy barbecue as well as smoked salmon and grilled burgers.

If you’re a fan of full-bodied California zinfandel and/or syrah, grenache might an excellent alternative to those purple monsters, especially ones grown and produced in either Spain (where it is known as garnacha) or in Australia. Like zinfandel, grenache is a very versatile grape. Depending on the whim of the winemaker or the geographic location where it is grown, grenache can produce a medium-bodied wine or a really full-bodied, lush and dark berry flavored whopper. I usually seek out the fuller-flavored ones and, if that’s your preference too, be sure to have your wine shop salesperson know what youi’re looking for. My two favorite wines are Alto Moncayo Garnacha from Spain and Clarendon Hills Grenache from McLaren Vale in south Australia.

So, live dangerously and take a chance on alternatives to your everyday go-to bottles. You might be pleasantly surprised. If you’re disappointed, it still won’t be as bad as losing to Pitt.

John Brown is also a novelist. His latest book, Augie’s World, is a sequel to his debut novel, Augie’s War. Both novels are available in print and audio at Amazon. You can find out more about his novels and wine columns at wordsbyjohnbrown.com

Is there any better time of the year than summer? I don’t think so, and today I’m going to regale you with a delightful summertime four-course menu, with accompanying wines, that you can enjoy on the deck or even at your Fourth of July picnic. So, fire up the grill, put a chill on the wines (even the reds) and relish the fruits of your labor.

Appetizer: Spicy Pimento Cheese and Veggies – Add a few splashes of tabasco to pimento cheese spread and slather it onto flatbread crackers or crostini, and/or serve it as a dip with olives, celery, carrots, sugar snap peas and other raw veggies.

Wine: Mirabeau la Folie Sparkling rose’ ($25) – From southern France, this pale pink sparkling rosé is a dry bubbly with notes of bright peach and tropical fruit flavors. A great match to the spicy pimento cheese appetizer, this lovely and refreshing sparkling wine would also be a great accompaniment to brunch food or as a porch-sipper.

Salad course: Tri-color Rotini Pasta Salad. Cook rotini until al dente and, when it is cool, add green peas, cherry tomatoes, green onions pine nuts and chopped basil. Mix together and sauce the pasta salad with a creamy Caesar dressing, top with shaved Parmigiano Reggiano and serve after a few hours in the refrigerator.

Wines: 2023 Santa Julia (plus) Viognier ($12) – From the Mendoza wine appellation in Argentina, this herbal, fruit-forward viognier seamlessly enhances the veggie pasta dish with flora and mineral flavors.

2021 Monte Carbonare Suavia ($32) – This Soave-style white from Veneto region in northern Italy has been awarded a 95-point score from a major winer critic. Light gold in color, the wine has uncharacteristic depth and intensity for wines produced in the Soave appellation. Its creamy texture makes an exceptional pairing with the pasta salad.

Main Course: Mixed Grill of Sausages. Grill a combination of Italian, Kielbasa and Bratwurst sausages along with onions, red and yellow bell peppers and jalapenos. Serve the sausages and veggies on grilled and toasted hoagie buns or soft sandwich rolls.

Wines: 2022 Colosi Nero D’Avola ($17) -With aromas of ripe cherries and spice, this cardinal-colored red from Sicily provides a crisp and fruity counterbalance to the robust and spicy flavors of the sausage and peppers.

2022 Elizabeth Spencer Grenache ($35) – From grapes grown in Mendocino County, this deeply purple grenache is both rich and brightly refreshing with a nice zing of acidity that cools and complements this grilled sausage dish. Serve this one slightly chilled.

Dessert: Cherry Pie Al La Mode. If you’re not a baker, get this pie from your favorite bakery and top it with a scoop of vanilla ice cream.

Wine: Rinaldi ReDream ($20) – This slightly sparkling red wine from Piedmont in northern Italy is a lovely, frothy, sweet dessert wine that is a perfect picnic or outdoor wine to sip with dessert. Made from 100% malvasia red grapes, this is a low alcohol (7%) wine with loads of cherry and apricot flavors that marry exceptionally well with cherry pie a la mode.

Enjoy!
John Brown is also a novelist. His latest book, Augie’s World, is a sequel to his debut novel, Augie’s War. Both novels are available in print and audio at Amazon. You can find out more about his novels and wine columns at wordsbyjohnbrown.com

I’ve written many times before of my affection for all things rose’ and there is no better time to open a bottle of that sometimes pink, salmon colored or even orange hued wine than in the heat of the summer. And while it may seem counterintuitive to  pair rose’ with a hearty, meat-centric dish, I’m going to suggest you do just that.

Years ago, in a galaxy far, far away (actually a decade or so ago), I regaled the wine-obsessed creatures that read my vinous scratchings with a recipe for pork shoulder, also known as pork butt. With that barbecue-enhanced chunk of swine, I recommended you pair the dish with hearty red wines such as petite sirah, malbec or Chianti classico. I still favor using those types of reds to marry with the flavors of roasted meat such as pork shoulder. Butt just not in the summertime!

When temperatures soar, the thought of sipping heavy, robust reds is about as appealing as wearing an overcoat to go running in the desert. And while some of you may think of rose’ as a one-dimensional, inexpensive sweet wine, many are produced classically dry, and are made to accompany food. You may also be surprised to know that rose’ is made in just about every fine wine region on earth using just about every red grape variety imaginable. The wines I’m suggesting you pair with the “Pink Butt” recipe below are definitely food wines.

The Pink Butt

– Purchase a five-to-eight-pound pork butt (shoulder) roast ,and make several half-inch deep cuts all over the meat with a sharp knife.

– Blend a tablespoon each of kosher salt, coarsely ground black pepper and minced garlic, along with a teaspoon of cayenne pepper and a half teaspoon of ground fennel seeds.

– Add two tablespoons each of olive oil, whole grain mustard and balsamic vinegar to the dry ingredients, mix together and rub all over the pork butt. Cover in plastic wrap and refrigerate for at least eight hours or overnight.

– Remove the plastic wrap and roast the meat for eight hours indirectly on a charcoal grill by moving the coals to either side. Then place the roast in the center of the grill over an aluminum pan filled with hot water.

– Adjust the air flow dampers on the top and bottom of the grill to control the heat and check the temperature gauge regularly to roast the pork between 225 – 250 degrees F.

– Alternatively, you may cook the butt entirely in the oven by placing it in a roasting pan and onto rounds of sliced onions. Add the liquid from a can of beer to the pan and roast at 225 degrees F for eight hours.

– Remove the pork from the grill or oven, and allow it to rest for an hour, saving some of the (fat skimmed) pan drippings. Then slice the roast and add some of the pan liquids to each piece of meat.

Pink Butt and Rose’

2022 Chateau Ste Michelle Columbia Valley Rose’ ($15) – From Washington State, this rose’ is round, but crisp, with a refreshing dose of acidity that marries well and enhances with the smoky richness of the roasted pork. It’s also nicely thirst quenching.

2022 Chateau Miraval Cotes du Provence Rose’ ($23) This wine from the southern Rhone region of France has a blend of ripe, red fruit flavor. It is medium-bodied with a touch of oak and a spicy finish which is seamlessly compatible with the grilled pork butt.

2022 Robert Sinskey Vin Gris of Pinot Noir ($40)– From the southern Napa Valley in the Carneros region, this 100 percent pinot noir rose’ is intensely scented with aromas of ripe apples floral tones and full of rich, yet balanced, citrus flavors, this rose will pair wonderfully with the smoky, spicey heft of the pork butt.

2022 Chateau De Segries Tavel Rose’ ($30) Tavel is traditionally known for its crisp, dry finish, and for being very food friendly. The wine, from the southern Rhone Valley, is a full-bodied rose’ that stands up to, and pairs exceedingly well, with the full-flavored Pink Butt recipe

John Brown is also a novelist. His latest book, Augie’s Wine, will be published in December. Augie’s Wine is the third novel in the “Augie” trilogy. His other two books – Augie’s War and Augie’ World – are available in print and as audio books at Amazon and at book shops in the state. You can find out more about his novels and wine columns at wordsbyjohnbrown.com