Today is the Ohio Blogging Association‘s Cleveland November Blog Swap. As part of it, I’m happy to introduce you to Tammy, Chief Tasting Officer at MissWineOH . On this day, bloggers from around the Northeast Ohio area are guest posting on one another’s blogs as a way to get to know each other in our blogging community. For a full listing of blog swap participants, please visit Poise in Parma today.
I met Amanda at a Wine and Cupcakes event recently, and we have a shared love of the city of Cleveland and its culinary and wine delights. I’m happy to be swapping blogs with her today and sharing some of my favorite wines.
Many of us head out for social gatherings or parties in restaurants during the holiday season. And many of those events are held in our local restaurants, where some of the best chefs in the country make their homes – and their incredible food. Some of Cleveland’s best restaurants also have some pretty intimidating wine lists. When you are blessed with great food, you can also be cursed with the “what do I pick off this wine list?” dilemma.
Your first avenue of information should always be the sommelier if he or she is available – a good sommelier can recommend the perfect wine to compliment your palate, your food and your budget. Your second avenue, however, can be this list.
As I’m a huge fan of eating in my neighborhood, these picks are from Tremont restaurants, but these wines (or very similar ones) are widely available.
Chef Michael Symon’s bistro is reflective of his love of Cleveland. Funky, locally inspired and always changing. One of my favorite things there is the early and late Happy Hour menu.
Nessa, Albarino, Rias Baixas, Spain, 09 8.50 gl – 34 btl
This spanish white has abundant peaches and pears and a crisp minerality that will blend seamlessly with the Lolita Happy Hour mussels (only $5!).
Revelry, “The Reveler”, Colombia Valley, 08 (Petite Verdot, Merlot, Cab)
10 gl – 40 btl
Washington State makes some great wines, and I love that this one uses Petite Verdot as the primary grape in the blend. It’s inky in color, and you’ll like the chocolate and coffee flavors on the finish. It’s an INTERESTING wine – in that “wow, pretty cool, I’ll sip and savor this a while” sort of way. And I love putting the Lolita burger with it.
While Parallax has a lovely by the glass menu, their strength is in their bottle selections. They specialize in asian fusion and seafood – and they have a sushi menu!
Sauvignon Blanc, St. Supery, Napa Valley 2010 – 40 btl
Grapefruit and lime are the highlights with this wine, but it’s not overly tart like you will find in many New Zealand Sauv Blancs. This one is a perfect complement to the asian fusion and seafood that dominates the menu at Parallax. I love to order this and an assortment of sushi and settle in for a sensory feast.
Pinot Noir, The Four Graces, Willamette Valley, Oregon, 09 – 72 btl
While on the higher end, this pinot noir is one of the best you will find on a restaurant list in Tremont. The subtle fruit and soft tannins on this pinot serve any of the meat dishes well. I particularly love it with the Duck Confit and brussel sprouts.
Dante is a great place to stop in early or late if you find yourself having trouble getting a dinner reservation. They have a lovely bar, 2 pages of wines by the glass and 50 wines under $50 to pair with Chef Dante Bocuzzi’s incredible menu. Their wines reflect the Italian influence of the food.
Vernaccia, Le Rote, San Gimignano, Toscana, 08 8 gl – 32 btl
A Tuscan Vernaccia at this price in a restaurant in Tremont, I’m all over it. Vernaccia is a grape grown and pressed in a particular town in the Tuscan region of Italy (San Gimignano), and this particular wine is medium bodied and just the right balance of acid and fruit. You’ll want to make sure it is well chilled. Pair it with the octopus, or any of the fresh seafood dishes for a little slice of Tuscany in Cleveland.
Barbera d’Alba, Boffa, Buschet, Piemonte 08 11 gl – 44 btl
A quintessential Italian red, the Boffa is a dry selection made from the barbera grape. This wine has some spice on it, but I’d pair it with the venison or polenta, depending on which direction your culinary tastes lead. This wine also works well for the vegetarian dishes on the menu.
One piece of advice I always give: Ask for a taste if you are unfamiliar with the wine. The worst possible thing they can say is “no” – and I’ve never had a sommelier refuse a taste.
Do you have favorite dishes you don’t know what to drink with? Just ask!