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Friday Night, What to Have for Dinner and a Bottle of Wine

As with many people, when Friday rolls around I am often tired from the week’s work. Yes, travel, tasting, writing, editing and publishing can take it toll over a week. So it was last Friday when at 6:00 pm I hadn’t prepared anything for dinner. So I was off to the kitchen, but first a stop to the wine cellar. When it comes to selecting a wine to match with food for a dinner I like to throw caution to the wind. In this case I selected a wine without any idea of what I had on hand to cook for dinner. I selected a Château Grand Traverse 2005 Gamay Noir Reserve. After opening the wine and tasting I decided to look for a quick meal to prepare for Kathy and me. Fridays in Lent throw a curve as it did that Friday. I found two fish fillets in the freezer and a box mix of Spanish rice in a cabinet. Those should challenge the wine.

After preparing dinner, and having a glass of the Gamay Noir, we sat down to eat and see how things would match. The Gamay Noir, known simply as Gamay in France, was a red translucent color. It was easy to read text through the wine. The aroma had an earthiness to it and reminded me of violets. The taste was tart cherries. The finish was crisp. I actually prefer tart fruit so I didn’t mind the tartness of the wine. The wine was light enough to pair with the fish. Its lightness is similar to a Pinot Noir. The Spanish rice was a bit spicy and the tartness of the Gamay Noir cut some of the spiciness of the rice. In all, the Gamay Noir held it own matched with fish and a Spanish rice.

Most of the Gamay Noir produced in North America comes from Ontario. There are several states that also plant the grape that does well in cooler climates. Château Grand Traverse is along Michigan’s Old Mission Peninsula, just north of Traverse City. When it comes to pairing food with wines, I like to experiment. How about you?

Wine Trail Traveler article about Château Grand Traverse

One Comment

  1. Posted June 20, 2010 at 6:19 pm | Permalink

    Storing it at a temperature that’s too chilly will trigger it to lose its flavor notes whereas extraordinarily warm temperatures will speed up the wine’s growing old process. Moreover, temperature fluctuations can both enhance the bouquet of particular types of wine or disguise its defects.

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