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SiG MT 21 Text by Gene Betz RAMBLING VINES A Tale of Perfect Pairing Your Mens Specialty Apparel Headquarters 411 Central Avenue, Great Falls 406-761-5010 FIND US ON FACEBOOK Styling Montanan's for 124 Years Providing brands like Enro • S. Cohen • Neil M Shoes With changing seasons comes changing preferences in food and wine. Crisp summer whites and leafy greens give way to heartier reds and meatier foods as we progress into the depths of winter. As sweater weather takes over, Jill and I find our tastes adapt to the season as well, seeking comfort and warmth in robust foods and warming beverages. That being said, I thought it might be nice to devote this column to those cold weather dishes we enjoy along with some great wine pairing ideas. And, believe it or not, a great many of our dishes this time of year call for some good white wines... not just reds as you might expect. Soul-Warming Comfort Food and Winter Wine Pairings One of my favorite cool weather meals is sauerkraut and spareribs. My grandmother used to bake this dish for hours. It warmed the kitchen as well as our bellies while the aroma evoked hunger pangs blocks away. I typically use a slow cooker for this recipe but have yet to garner the same results as Grandma. This winter, I'm throwing caution to the wind and placing my trust in convention… yes, I'm going to use the oven for this traditional German fare. But, more importantly, what do I pair with this? Being German cuisine, the sweeter, more malty German beers (think dark) would work, but what about wine? Well, once again, think German or Alsatian. Riesling, Pinot Blanc and Gewurztraminer are perfect with sauerkraut. You've heard the old saying, opposites attract, right? That is the theory behind the marriage of sweet and salty. We recommend three wines from Richeart Böcking (two Rieslings and a Pinot Blanc) that would be excellent choices. This time of year can often bring wild game to your table. Here are a few ideas that should work here. Because these types of meats tend to have stronger flavors, pick some of the bigger reds with plenty of tannin. For a venison stew or roast try a red Bordeaux or maybe (even though in short supply) a Barbaresco or Barolo if going for an Italian flare. These wines will also pair well with lamb or beef if wild meat isn't your bag. I personally like the idea of braised beef short ribs on a bed of polenta. For those of us with some southwestern roots, we frequently associate cold weather with roasted chili peppers. They find their way into many dishes such as chili, dips, enchiladas and even Mac & Cheese (uh-huh). Whether it is Hatch or poblano, the heat and spice of these dishes make it difficult to pair with wine, but not impossible. Try a bold, spicy red that will match the chilies flavor for flavor, perhaps an Australian Shiraz. At the end of the day, there really are no hard and fast rules, and in some cases, the cooking method and sauces can play as much a part as the star ingredient of your main dish. It's really all about having fun and experimenting, but don't hesitate to call us at Vintage Sellers if you're looking for ideas. Zum Wohl S MT www.pizazzmt.com 403 Central Avenue Great Falls, MT 406.452.6724 Your Personal Sous Chef 199. 99 NutriMill Artiste Stand Mixer Bundle Cake Paddles Open Stock $446.99 While Supplies Last Signature Montana Special Price Ice Cream Maker Attachment Bowl Scraper Now