There are many traditional holiday wine pairings. Pinot Noir and Burgundian-style Chardonnay always seem to be a good match with Thanksgiving dinner. California Cabernet or Bordeaux with the Christmas roast beef, and Alsatian wines with the Easter ham. Then there is Halloween.
Since there is no traditional Halloween meal, unless you count Snickers, Smarties and Three Musketeers as a meal…which I must say I have in the past, we have to look at wines such as Dracula Zinfandel or Vampire Pinot Noir. Maybe Evil Cabernet? It’s all in good fun, this picking of wines with “scary” names, but while the wines may match the holiday, that still leaves us with what to serve them with.
Blood Sausage with the Vampire Pinot Noir would seem to be a great match. Something with a little bit of a bite, like some sauerkraut, would match-up with the Dracula Zin. The Merlot and Cabernet from Ghost Pines would be a good pairing with Boo-faloe steaks…did I really say that?
I’m sure there are many other Devilish matches with wine and food, so put down your glass of Egri Bikaver (Bulls Blood) and post a few ideas for the perfect Halloween food and wine pairing.
--Ken Amendola, Wine Supervisor, North Florida
Since you spoke of Bulls Blood, why not Sangue de Giuda (Blood of Judas)? That Costarosa would certainly compliment whatever the kids bring home that night from the neighborhood. You know you pilfer through our stash, parents!
ReplyDeleteI believe the Evil Chardonnay or Vampire Cabernet would pair nicely with this meal that I found. I think the beautiful thing about Halloween is that you make the same meals that you would normally, but you dress them up a bit. For example, olives for eyes or spaghetti for brains. Try it out!
This recipe makes enough for 10. Cut it in half if necessary!
3 pounds boneless, skinless chicken breasts
1/2 cup butter
1 large onion
4 ribs celery, chopped
2 green bell peppers, chopped
1 pound sliced mushrooms
3 cups chicken broth
1 large can tomato juice
1/2 cup stuffed green olives
3 tablespoons chili powder
3 teaspoons salt
1 pound dry spaghetti
1 pound processed American cheese, cut into cubes
1/2 cup dry sherry, optional
Directions:
Poach chicken breasts.
Chop cooked chicken and set aside.
In a large pan, melt butter and saute the onion, celery, peppers and mushrooms. Add chicken, chicken broth, tomato juice, olives, chili powder and salt. Simmer this mixture for 30 minutes.
Preheat oven to 350°F.
Break the spaghetti up into worm size pieces. Cook the spaghetti in boiling water until tender, about 6 minutes.
Drain spaghetti and fold into simmering sauce. Stir in cheese and sherry.
Place in a large greased casserole. Bake 30 minutes.