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I spent last weekend with thirty prolific and passionate wine bloggers on the North and South Fork of Long Island for a new event called, TasteCamp EAST. It was hosted by the king of New York wine blogging, Lenn Thompson. One of the many highlights of the trip for me was a flavor-filled lunch and vineyard walk at Shinn Estate Vineyards, on the North Fork.
Owners Barbara Shinn and David Page know a thing or two about food, after spending years building elegant restaurant Home on Cornelia Street, in Manhattan, which celebrates “farm to table” cuisine. They bring that same spirit to the cooking at the winery. David prepared a beautiful spread of dishes and laid out dozens of wines from Shinn, Jamesport, and Macari Vineyards. So, when assigned the difficult task of filling up a plate and pairing lunch with any wine you like, what does one do? I experimented to my heart’s delight.
Here are some of my favorite pairings:
Rocket Salad with a Mustard-Thyme Vinaigrette
Pair with: Shinn Estate Vineyards 2007 “First Fruit” Sauvignon Blanc/Semillon
“Rocket” greens, also known as arugula, have a peppery flavor which played off well with the lively aromatics and flavors of this zippy Sauvignon Blanc.
Peconic Bay Calamari, Muffaleta Salad
Pair with: Macari Vineyards 2008 “Katherine’s Field” Sauvignon Blanc
Shellfish prepared in a fresh salad always benefits from a spritz of lemon and that’s what this citric, grassy Sauvignon Blanc contributes.
Piccolini Pasta with Asparagus, Spring Onions and Lemon
Pair with: Macari Vineyards 2008 Rose
This coral-colored Rose blend has enough red fruit to balance the weight of the asparagus, while the acidity plays off the spring onions and the sprinkle of parmesan.
Fire-Roasted Shiitake Mushrooms with Ramps and Fregula
Pair with: Jamesport 2006 Pinot Noir
Plump shiitake mushrooms with a touch of fregula grains are a match with this smooth, earthy Pinot Noir.
Crescent Duck Breast with Sea Salt, Pepper and Apricot-Mustard Sauce
Pair with: Shinn Estate 2007 Cabernet Franc (To-be released in 2010)
Tender duck breast with a tangy, sweet mustard sauce harmonize well with this meaty Cabernet Franc, a favorite amongst many attendees.
The beauty of Page’s food is its seeming simplicity. He allows the ingredients, often sourced from local farms, to display natural flavors on their own without being weighed down by heavy sauce and spice. A twist of lemon and a sprinkle of ramps is all that’s needed to produce these natural, North Fork pairings.
Have you tasted any wine or food in the North Fork? How do you select wine and food pairings?
Filed under: Blogging, Food Pairing, New York
3 Comments
3 Responses to “Natural Pairings on the North Fork”
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May 7th, 2009 at 4:22:01 PM
Yum! Now I’m REALLY mad I couldn’t make it! :(
May 20th, 2009 at 4:25:47 PM
Long Island wines have a story to tell that rarely leaks out, except here and there like a wine held tenuously captive in bottle, awaiting the arrival of a wine key. It’s a sort of Samuel Beckett “Waiting for Godot” scenario that will hopefully have a more fulfilling ending, thanks to writers like you and the bloggers, and events like this that show off the vinous treasures awaiting on LI.
May 26th, 2009 at 5:50:56 PM
Everything looks delicious! Local Long Island ingredients make it a natural to cook simply; the food is so good on its own.