When pairing food and wine the goal is to create a complement of flavors that enhances the taste of each. Today, many chefs are taking it further by pairing wine to the specific herbs they use in dishes. French chefs have used herb-infused wine sauces for centuries, creating flavorful classic bistro dishes like mussels steamed in wine and herbs.
Spring is one of the best times of year to harvest and eat fresh herbs, when they are putting out their tender, potent new shoots that burst with flavor. A foolproof sauce for any combination of wine and herbs is to melt butter (for vegans use a butter substitute like Earth Balance spread or olive oil) in a saucepan and add herbs and wine and salt to taste, cooking it down until it thickens slightly. Serve over meat or vegetables.
We recommend the following herb and wine combinations and encourage you to experiment with new ones!
Chardonnay – tarragon, lemon, lemon thyme, basil, lavender
Frey Natural White – tarragon, marjoram, thyme, chervil
Sauvignon Blanc – dill, lovage, mint, cilantro, ginger, lemongrass
Pinot Noir – sweet basil, oregano, mint
Frey Natural Red – basil, thyme and sage
Sangiovese – garlic, sage, basil, rosemary, oregano
Syrah – sage, basil, rosemary, chocolate mint
Petite Sirah – chives, rosemary, oregano, black pepper
Cabernet Sauvignon – rosemary, chives, black pepper, mustard, chocolate mint
Merlot – basil, oregano, white pepper
Zinfandel – chipotle peppers, cumin, coriander
Harvest 2009 at Frey Organic Vineyards finally came to a close when the last gondola of organic Cabernet dumped into the crusher at 10PM, October 27th. During harvest, the cellar crew (affectionately known as "cellar rats") stayed up late each night making sure all the tasty grapes got crushed and pumped to the tanks for fermentation. 2009 is proving to be good year for organic winegrapes, with nice yields and delicious fruit – a welcome change for all of Mendocino County as last year many grape growers lost a significant percentage of grapes to severe frosts in the spring. This year's quality grapes are sure to produce some fantastic wines. Harvest might be wrapped up, but organic & biodynamic winemaking continues fast and furious until the end of the year. We should be releasing the first of the 2009 vintage white wines early next year.
#1 New York Times Bestseller Skinny Bitch recommends Frey Wine. This very popular book is a “no-nonsense guide for savvy girls who want to stop eating crap and start looking fabulous!” The book details the benefits of a vegan diet and exposes some of the dangerous hidden chemicals and cruelty in many of the foods we eat, including the dangers of sulfites and other synthetic preservatives added to wine. Give Skinny Bitch a read today!
Frey Vineyards is proud to sponsor the Vegan Vixens! This group of gorgeous gals describe themselves as “four talented ecotainers who care about the future of our world.” They educate the public about health and fitness, animal issues, planet stewardship, and climate change – and they make it fun and exciting. Check out their website at www.veganvixens.com and remember that all Frey Organic wines are 100% vegan friendly and Vegan Vixen approved!
The Vegan Vixens showing off their favorite vino!