Epoch Wines: Pairing Food + Wine

Spring 2020 Release Wines

by Christine Ovasapyan, Tasting Room Educator

 

Pairing wine and food is truly an art form. Your wine is your inspiration and your plate is the canvas as you construct the perfect meal to balance and complement your glass. Sure, enjoying a glass or two—even the entire bottle—of your favorite wine after a long day is exceptionally rewarding, but pairing it with the picture-perfect dish can be the experience of a lifetime, or in this case, a quarantine.

 

Our wines are playful, dynamic, enticing, magnetic, fruit-forward, tannin-provoking, and luscious. All featuring their own unique personalities that shine with each sip. I promise you won’t be disappointed. Due to COVID-19, we’ve had to take certain measures to ensure the safety of our staff and all of you, our Epoch family. One of the much-anticipated events we’ve had to postpone is our annual Spring Pick-Up Party. So while we may not be able to host you and your friends for the perfect Epoch experience right now, we wanted to bring you a guide on how to pair your Spring 2020 Release wines with food.  We hope you enjoy this manual on how to host your own Epoch wine dinner in the comfort of your own home.

 


Spring 2020 Release Wines Pairing Notes

First off, let’s pick the brain of Epoch’s resident winemaker and artist, Jordan Fiorentini. I asked Jordan how she approaches our Spring 2020 release wines when pairing with food and here’s what she had to share with all of you:

 

2019 Rose | 62% Mourvèdre, 21% Grenache, 17% Grenache | $30           

Like the 2019 White, the Rose is the freshest of the fresh. I prefer to really start getting into this wine when it has two months in bottle but have to admit that I’ve already cracked a few because it’s needed right now!  The 2019 is light and delicate and so so pretty! It will go with many early course dishes – apps definitely, even potato chips for an aperitif. The flavors are delicious and mouth filling but in no way obtrusive. It’s the perfect weight to make everyone feel a little lighter.

 

2019 White | 47% Grenache Blanc, 42% Viognier, 11% Roussanne | $35

This wine is really young and just bottled – as such it’s going to be super fresh and refreshing. I see it pairing first with sushi, Thai food (always a great go-to for our White) and a light white fish.  It’s going to appear more delicate in its youth than it will in a few months.

 

2018 Creativity | 95% Viognier, 5% Roussanne | SOLD OUT

The 2018 vintage offered a full-bodied Viognier as our first-ever bottled wine from York Mountain. With this wine’s extra time aging in barrel (It saw nine months barrel age vs. the regular white’s four months), this wine was able to develop creaminess and richness through aging on its lees.  With the richer palate (but again it’s a York mountain White so it’s not a big fat wine by any means), it can stand up to some heavier cheeses, would do well with a creamy pasta dish or a halibut and salmon.

 

2017 Sensibility | 100% Grenache | $75

This is our refreshing, energetic, lively and not heavy pinot of the Rhone = a pure expression of Grenache.  Aging in large format barrels and almost 50% concrete ensures the wine stays super fresh and mineral-driven.  There’s nothing getting in the way of what the wine is.  As such, I think it’s very versatile because of its great acidity and lighter style.  Pair with a salmon or heavy fish, I honestly think it would go well with a tomato pasta dish (those are hard to pair with) or a poultry dish.

 

2017 Veracity | 47% Mourvèdre, 34% Grenache, 19% Syrah | $70

This is the second year that Veracity has been Mourvedre-driven.  This is a very special year for this wine.  I knew it at blending and barrel aging and people will know it when they start pulling the cork.  As always, Veracity needs some time in bottle to chill and then will show its true colors.  I see poultry (chicken, Cornish hen or duck) with sage, herbs and cranberry or huckleberry (some kind of berry you feel was foraged for).  Last spring at our pick up party lunch, we paired the 2016 Veracity with the southern French dish of Cassoulet.  And it is a great match yet again to this southern Rhone-inspired blend.

 

2017 Zinfandel | 91% Zinfandel, 9% Syrah | $65

With its boisterous fruit & spice and great acidity, I love the idea of pairing the 2017 Zin with the all-American home BBQ! Nothing wrong with that. This wine is more complex than that idea it might seem at first glance, however this is the time for people to get creative with their rubs and marinades.  Taste the wine first, see what spices and flavors come to mind and add them to the sauce!  I can see people getting really creative with a wine marinade, stepping up the BBQ game.

 

2017 Estate Blend | 36% Syrah, 21% Grenache, 17% Mourvèdre, 14% Tempranillo, 8% Zinfandel, 4% Carignan | $60

This is a big boy – lots of layers and so much going on. It will become more easy to understand with some time in bottle, but as with all the 2017 reds, the 17 EB is quite fleshy and juicy. By fleshy I mean there’s a great mouth-filling volume of fruit, spice, etc. rounding out the midpalate and smoothing the experience on the palate from front to back.  EB’s tannins will grow on you with subsequent sips, however, 2017 was a ripe tannin year so it should appease many people perhaps earlier than it normally does.  Since it’s such a full-palate wine but with great acid and fruit, let’s go for beef. Beef stew or beef Bolognese would be great!

 


Spring 2020 Pickup Party Menu

Now that you have some words of wisdom from Jordan, here are some recipes to follow that mirror the menu we would have prepared for you at our Spring Pick-Up Party! For a little sweet treat, we’ve added in our 2016 Possibility!

 

Appetizers

Crispy Prosciutto, Asparagus, and Brie Toast

Crispy Prosciutto, Asparagus, and Brie Toast

2019 Rosé

Paired with: Crispy Prosciutto, Asparagus, and Brie Toast

Similar Recipe: https://www.halfbakedharvest.com/crispy-prosciutto-asparagus-and-brie-toast/

 

2019 White

Paired with: White Fish Ceviche

Similar Recipe: https://www.nospoonnecessary.com/mojito-cuban-ceviche/#wprm-recipe-container-11846

 

 

First Course

Lemon Arugula Salad with Crispy Shallot

Lemon Arugula Salad with Crispy Shallot

2017 Sensibility & 2017 Zinfandel

Paired with: Leek and Stilton Quiche

Similar Recipebbc.co.uk/food/recipes/leek_and_stilton_quiche_08524

 

Paired with: Lemon Arugula Salad with Crispy Shallot

Recipe: https://minimalistbaker.com/lemony-arugula-salad-with-crispy-shallot/

 

 

 

 

 

Second Course

2017 Veracity & 2017 Estate Blend

Roasted Lamb

Roasted Lamb Shoulder

Paired with: Roasted Lamb Shoulder, Rosemary, Garlic, Lemon Juice

Similar Recipe: https://www.bonappetit.com/recipe/roast-lamb-shoulder

 

Paired with: Chicken Cacciatore, Red Bell Pepper, Tomato, Caper, Oregano, Basil

Similar Recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe-1943042

           

Paired with: Roasted Rosemary & Roasted Garlic Fingerling Potatoes and Brussel Sprouts

Similar Recipe: https://ohsheglows.com/2012/10/08/roasted-fingerling-potatoes-and-brussels-sprouts-with-rosemary-and-garlic/

          

Paired with: Honey Jalapeno Cornbread

Similar Recipe: https://theviewfromgreatisland.com/honey-jalapeno-cornbread-recipe/

 

 

Dessert

2016 Possibility | Dessert Course

Strawberry Shortcake Banana Bread

Strawberry Shortcake Banana Bread

Paired with: Strawberry Shortcake Banana Bread

Recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a46587/strawberry-shortcake-banana-bread-recipe/

 

Paired with: Cheesecake

Recipe: https://sugarspunrun.com/best-cheesecake-recipe/

 

*Writer’s Note: My personal favorite—Have some vanilla bean ice cream at home? Scoop out some ice cream into a bowl and pour some of the possibility over it. You’re in for a real treat with this one.

 

 

Well, there you have it, folks. If you’re not drooling already over these dishes or scrounging your fridge to see if you have the ingredients, you should be! Don’t have all the ingredients you need? That’s OK! See what you have at your disposal and make your own renditions of these dishes and share with us on social media how you’re staying busy by tagging #EpochMoments! We can’t wait to see what you all come up with. In the meantime, I’ll be in my kitchen—I think I’ll start with dessert. Ü

 

You friendly Tasting Room Educator,

Christine Ovasapyan