Wine tasting as a standalone activity is something I have never really enjoyed. Wine should be enjoyed with friends and food, so when my Seattle family invited me for a long weekend, I brought with me two recently received wine samples, the 2016 Château de Poncié Le Pré Roi Fleurie ($22), and 2016 Augusta Winery Vignoles, Augusta AVA, Missouri ($15), for a summer wine dinner party. A public relations representative pitched the Fleurie to me as a “Beaujolais, The Rosé for Fall” and a Thanksgiving wine, to which I countered, “I think Gamay is a perfect summer red, too, slightly chilled.” I decided to go with my angle. Missouri Wines sent me the Vignoles without a pitch or advanced notification. I learned it was in route thanks to an automatic tracking alert from UPS My Choice, then a follow-up email from Missouri Wines after the wine shipped.
Often wine consumers know Beaujolais because of the annual Beaujolais Nouveau release, but are unfamiliar with Cru Beaujolais. This was confirmed in Seattle by the dinner guests when I presented the Fleurie. Furthermore, none of the guests had heard of Vignoles, and my co-host, Gary, did not reveal that this wine was from Missouri until the next day. I will also confess that while not my first Missouri wine, this was my first Vignoles. If you have not had Vignoles, either, it is white grape that can be made as a dry, semi-sweet, or dessert-style wine. This sample was semi-sweet.
Gary had already planned the menu for the evening: grilled chicken and asparagus, always respectful of my healthy lifestyle. The other dinner guests brought brats for appetizers, green salad to accompany the meal, and fruit salad for dessert. When informed about the menu, I decided to serve the Fleurie with dinner and the Vignoles as the closer because of its sweetness. Gary seemed surprised that I chose a red wine with poultry, but I explained that this should be a good pairing with the chilled, lighter red. We had also selected a sparkling rosé for the evening, too, but as the evening progressed, we realized these two wines were enough.
Once everyone arrived, a discussion ensued about the preparation of the meal. Gary decided to cook the brats by simmering in a can of Rainier Brewing Company beer, then grilling them on a 600-degree infrared grill. He marinated the chicken breasts in Italian salad dressing for 36 hours, then grilled them at 450 degrees for 25-30 minutes, turning them over near the end. He tossed the asparagus in avocado oil with a dash of salt and pepper, then grilled them on low for 10 minutes.
We took the Fleurie out of the refrigerator about 20 minutes before we served it with the main course of chicken, asparagus, and salad. The commentary from the group was interesting to hear as everyone’s palate is different. The Fleurie expressed a much darker fruit profile than I expected, such as blackberry and plum. In fact, I think this wine would have paired wonderfully with the brats we had before dinner, which were nothing short of amazing, because of the fattiness of the meat and the acidity of the wine. This is also why this wine would work for a traditional Thanksgiving’s hearty, higher-fat, poultry-based menu. Gary, who is accustomed to drinking bolder reds, immediately noticed the much higher acidity and softer tannins, noting that this is a food wine, not a sipping wine. And, Kelly remarked that the wine had a lot more going on in the middle and back of the palate than upon first sip. This Fleurie is young and would be even more lovely a few more years in the bottle.
When we tasted the Vignoles, I thought, “This is the perfect pairing for this fruit salad”. Another confession: I am not usually a fan of wines with any sweetness. However, the Vignoles smelled and tasted like summer: a bowl of fresh apples, peaches, pineapples, and tangerines. The dinner guests took it a step further by adding the fruit to their glass, creating a delightful, adult summer cocktail. This was the shock and awe wine of the evening, and when Gary texted the group the next day telling them it was from Missouri, the surprise reactions continued.
Gary and I have talked about this dinner party over the course of the past week and have decided to plan future wine dinners together. He will be the chef and I will provide the wine. If you would like a wine to be featured at one of our dinner parties, please contact me in advance and send suggested healthy and flavorful food pairings, too. Oh, and stay tuned for the video that didn’t happen at this party!