In these troubled economic times, everyone’s tightening their belts a little. Cut back on shopping? Ok. Cut back on the grocery bill? Sure. Cut back on wine? No way! 

So in the spirit of making this whole recession thingy a little more palatable, here’s the first in a series of pairings to match the work-a-day pantry in today’s economic climate.

 

PAIRING #1 – HOTPOCKETS with either  Pievalta Verdicchio dei Castelli di Jesi Domine or Montesecundo Toscana Rosso
 
Hotpockets, (or as I call them god pockets, because they made of the gods) can be a tricky pairing depending upon whether you want to go the delicious chicken Caesar route or the flavor nova of the supreme pizza.  Since the chicken Caesar is pretty close to godliness, I suggest the wine from Jesus’ castle (Pievalta Verdicchio dei Castelli de Jesi Domine).  The divine oak nuances complement the granulated garlic crystals of the Caesar quite well, and really sets off the implied anchovy in the sauce. If you are going with just the pepperoni version then I would suggest the meaty, spicy Lonardo Aglianico, but in the case of the resplendent supreme hotpocket version you need something with even more depth and complexity.  There’s plenty of character in the Montesecundo, with marionberries and porcini dust in spades. 

PAIRING #2 – Campbell’s Condensed Chicken Noodle Soup and Thomas Labaille Sancerre Tradition 
To mirror the clean, saline purity of the broth and the succulent whelming chicken nodules of the soup, I think that the purity of this Sancerre is an excellent option. With its laser-like intensity of citric fruit and salivation-inducing searing acidity…well, it’s like a proverbial cock-fight in your mouth.    

PAIRING #3 – Chef Boyardee ABC’s 123’s and mini meatballs and Valle Dell’Acate Cerasuolo di Vittoria 
Sicily is not just a pleasant setting for Godfather 2; it is a real place with wine and stuff.  I hear the Chef family recipe is from there, so no wonder it tastes so sauc-ee! The sauce is the Chef’s crown and Sicilian tomatoes are his crown jewels.  You need something with beautiful perfume, flamboyant spice, supple texture, buoyant weight to help offset the meat-ee, tast-ee  sauce.  So why not go to the source and try something from the very region where his tomatoes are born?  Ergo…a wine that displays all of those characteristics from the first DOCG region in Sicily, like Dell’Acate Cerasuolo di Vittoria.  Just don’t make it a meal, make it a Chef Boyardee extravaganza. 

(Jenny’s note. If Dave can pair actual wines with food like this, imagine what he can do with things like: Bouchon French peasant salad with duck confit and lardon over spring greens……. Hoisin and berry-glazed pork loin with Provencal-style French black lentils…..Flat iron steak slices with Basalmic & red wine reduction and Buttery pound cake with crème anglaise and crushed pistachio toffee crumbles….all of which we serve in our food and wine pairing classes. Shameless plug, sorry! Did I mention our website? www.pdx-wineforeveryone.com. Yes, I guess I did.) 

Coming up in the next blog post:  What wine do you pair with Doritos, Kraft Mac n’ Cheese and Top Ramen??!?

NOTE: Triage, a local wine distributor, carries all these wines. If you’re interested in trying one, email Dave at jenny@pdx-wineforeveryone.com and he can direct you to a local wine shop that carries it.