From ‘Our Market’ in Oak Bluffs

Wine Pairings 14

by Jamie McNeely

STEWED BEANS AND LAMB
1. Rascal Willamette Valley Pinot Noir, Oregon $10.99
Light style Oregon Pinot with mouth filling bright black cherry flavors matches up here like they were made for each other.

SQUASH AND PESTO SANDWICH

2. “Ayler Kupp” Riesling Kabinett Mosel, Germany, $12.99
Basil pesto, lemon zest, grilled squash you say? This Kabinett (first pick) has a lush fruit flavor.

BEEF HEARTS

3-4. Phantom from Bogle Vineyards, $20.99, and 2009 Sin Zin from Alexander Valley Vineyards, $19.99
Fun and boldly flavored the Phanton with the wine’s blend of Zinfandel, Mourvedre and Petite Syrah, and the lush fruity Sin Zin have the heart (pun intended) to be a great match for any of these richly flavored dishes.

FAROFA BRASILEIRA

5. Fonseca Periquita, Portugal, $11.99
Full bodied with a nice touch of dark fruits, spice and pepper, this often overlooked Portuguese red is the way to go here.

FAROFA WITH COLLARD GREENS

6. Greco Di Tufo Di San Gregorio 2009, $24.00
This brightly flavored, full bodied Italian white wine with fruit flavors, nice minerality, and a crisp snap at the finish carries the collard’s flavor.

PAVLOVA

7. 2009 Quady Essensia, $16.99
I like the combination of the berries in the Pavlova and the naturally occurring Orange flavor of this unique California Orange Muscat.