Last night was the Texas Wine Twitter chat featuring three lovely wines and Chef Josh Watkins of The Carillon Restaurant here in Austin (see pairings below).  I will be making that Celery root and apple soup with Duchman Viognier soon.  Because we have been in full combat mode, fighting a nasty respiratory virus, I had to miss the tasting at a fellow Texas wine lover’s house and could only tweet vicariously.  I made up for it today.  

My husband made a pork tenderloin wrapped in prosciutto and sage.  My brother-in-law made salad with pears sautéed in maple syrup which became part of the vinaigrette.  My job was to pair and hold my sweet son.  Honestly, a kangaroo pouch would have come in handy the last few days since he’s too big for a sling and can’t be off me for more than a minute at a time when he’s sick.

I paired the meal with McPherson Sangiovese.  A good pairing brings out the best in both and this was spot on.  The fruit was subtle as to not compete, but with enough earthy backbone to hold its own.  The salt of the prosciutto, the sweet of the pear, the acidity of the vinaigrette all worked with the Sangiovese.  Yum.

This is a very food friendly wine that can go in many directions and blend right in.  I have joked before that I think Kim McPherson and I have kindred palates.  I love everything he makes.  The Sangiovese is no exception.  Thanks to Chef Josh Watkins for the great suggestions and to all the Texas wine advocates and producers for all you do!

 Duchman Family Winery Viognier

Celery root-apple soup
Spiced apples with brandy syrup

McPherson Sangiovese
Free-raised veal tenderloin with sweet potato hash, and mustard greens with bacon gastrique
Beef tenderloin with Brussels sprouts and potato puree
Braised beef short ribs with grill romaine and pickled radish

Fall Creek or Messina Hof Muscat Canelli (semi-sweet)
Buttermilk panna cotta
Manchester cheese
Almond cake