Monday, I was serving steak. Steak is a little problematic because TR is convinced that reds adversely effect his diabetes and we don't tend to like the dry reds. They may taste good with the steak, but the second glass in the living room is disgusting. So I pulled a Riesling that we picked up on our trip, specifically from the Spring Lake Winery in Lockport, New York (Niagara Escarpment.) Several New York winemakers, noting that New York's weather is very similar to Germany's, imported Riesling vines from Germany and started growing them on the Niagara Escarpment. It has only been within the last 5-10 years that the Rieslings have come to maturity and the wines are being sold by a burgeoning number of wineries. When we were up there two years ago, we went to every winery open in the area. This year there were twice as many or more, and we couldn't possibly make them all. (The wine industry appears to be better off than it was four years ago.)
This was a strong flavored Riesling, and it held its own against the steak. It proved to be an excellent choice.
On Tuesday, I served chicken (boneless, skinless, but flavored with Buffalo wing sauce.) This is one of TR's favorite things I make. Again, wine can have a hard time holding its own against the flavor. When the flavor of the food has a bite, I go with the sweeter wines. This time I chose Poolside Blanc from D'Vine Winery right here in Grapevine. This is one of our favorite summertime wines. It is made with grapes and infused flavors of cantaloupe and kiwi. So delicious. And, it worked nicely with my "Buffalo chicken."
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