Matchmaker, Matchmaker: Pairing Food with Monte Bello

The Ridge Vineyards Monte Bello inspires a lot of things, and per some research I did online today, one thing it certainly seems to inspire is inspired food pairings! Take a look at just a few of the items I came up with:

From our friends over at Vinography.com, I found Monte Bello paired with “Cocoa and spice slow roasted pork with onions” …

… and at Snooth I found three suggestions: “Pork Tenderloin with Rhubarb-Currant Chutney, Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce, and Mixed-Herb Pasta with Red Bell Peppers and Feta.”

Hungry yet? Try these:

Over with the oeno-legends at Gang of Pour, I found this humdinger of a pairing: “Roast Rack of Lamb (French cut with herb crust of rosemary, marjoram , parsley, sea salt and pepper), Roasted Broccoli Florets with Toasted Breadcrumb Gremolata, Potato Gratin with Goat Cheese and Garlic and Zingerman’s Sourdough Bread with Compound Herb Butter.”

Outstanding!

At Eric Asimov’s The PourI found Monte Bello very favorably paired with “Roasted leg of lamb and green beans with grilled persimmons.”

And at Wine Spectator, Monte Bello got a “best with dish” ranking for successfully pairing with “Sweetbread Ravioli w/ wild mushroom and truffle foam.”

 Fiona Becket, on her fine blog “Matching Food and Wine”suggests Monte Bello with “Bone-in sirloin served blue.”

Wow.

And from a special tasting hosted by a restaurant named Enoteca Vin, in Raleigh, NC (which, sadly, I understand closed earlier this year, despite a wealth of rave reviews) I found this dish paired with the MB: “Braised Waygu short ribs with lentils and shallots.”

And in an article in the Sacramento Bee about sommelier Joe Vaccaro (Ella Dining Room & Bar) I found him recommending “Braised oxtail, or mushroom ravioli.”

So, can you see where I’m heading? SEND ME YOUR FAVORITE MONTE BELLO PAIRINGS! And in the meantime, I need to go eat. I’m starving.



Categories: Food & Wine Pairing, Monte Bello, Viticultural Salmagundi

Tags: ,

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