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This is the final entry in our delicious meals for delicious wines three part blog series. In this entry we discuss foods that go with three popular white wines including Chardonnay, White Riesling, and Dry Riesling.

Chardonnay
Strong cheese, appetizers, seafood, poultry, pork

Chardonnay is always great with a zesty dish. Since pork compliments it well, try making pork loin cooked in milk (Arista al Latte). With lemon, garlic and milk it is the perfect match for the light, buttery, and sweet taste of chardonnay. Serve a nice salad with dinner, and before dinner consider appetizers of strong cheeses and crackers.

Serve chardonnay cold or chilled at 50-60 degrees Fahrenheit in a tulip-shaped glass. Make sure not to let the wine get below 50 degrees, as it would freeze some of the wines flavor.

Sample Recipe:

Pork Loin Cooked in Milk (Arista al Latte)
Original recipe yield: 4 servings
Recipe Courtesy: Kyle Phillips

Arista is the Tuscan name for pork roast, and is also applied to the cut of meat used to make pork roast, the loin with ribs attached. According to Artusi it derives from an ecumenical council held in Florence in 1430 to attempt to settle the differences between the Greek and Roman Churches, during which the Florentines served their guests roast pork loin seasoned with rosemary, salt, and pepper. The Greeks all began to exclaim, “Arista, arista! (good, good!)” and the name stuck.

Ingredients:

1/12 pounds (675 g) boned pork loin
2 cloves of garlic, slivered and the pieces rolled in salt and pepper
Several thin strips of lemon zest
Butcher’s twine
3/4 pint (375 ml) whole milk, heated to boiling
2 tablespoons olive oil
Salt & pepper

Directions:

Begin by cutting several slits across the grain into the pork, and slipping slivers of garlic and strips of lemon zest into each. Tie the meat so it will hold its shape and dust it with salt and pepper.

Heat the oil in a pot and brown the meat on all sides, then pour the hot milk over it, reduce the heat to a simmer, and simmer uncovered until the pork is done (1 to 1 1/2 hours). Turn the meat and scrape the bottom of the pot frequently.

By the time the pork is done almost all the liquid should have evaporated; at this point stir the curds often or they will burn.

When the arista is cooked let it sit for a few minutes, remove the string, slice it finely, then spoon the curds over the slices and serve with a tossed salad.

Though delicious hot this recipe is also quite good cold, which means it can be prepared ahead of time.

White Riesling
Mild cheese, chocolate

White Riesling is great for a small parties or game nights with friends. It is complimented well by chocolate and cheese, which means your possibilities are endless. Try making your own chocolate covered strawberries, and serve with a variety of cheese, crackers and other fruits.

Serve White Riesling in a tulip-shaped glass chilled at 55-60 degrees Fahrenheit.

Sample Recipe:

Chocolate Covered Strawberries
Original recipe yield: 3 servings
Recipe Courtesy: allrecipes.com

Ingredients:

16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Directions:

Insert toothpicks into the tops of the strawberries.

In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.

Turn the strawberries upside down and insert the toothpick into Styrofoam while the chocolate cools.

Dry Riesling
Mild & strong cheese, appetizers, shrimp, crab, lobster, Asian food, poultry, pork

Dry Riesling is a versatile wine that goes with a few different types of food. For an appetizer, try serving crackers and cheese with homemade lobster dip. For dinner how about a fun chicken recipe, like mandarin orange spice chicken.

Serve Dry Riesling at a cool 52 degrees Fahrenheit in a tulip-shaped glass.

First Sample Recipe:

Mandarin Orange Spice Chicken
Original recipe yield: 4 servings
Recipe Courtesy: Recipe4all.com

Ingredients:

4 packets of Mandarin Orange Spice tea
4 Boneless, skinless chicken breasts
2 1⁄2 cups water
2teaspoon crushed garlic
2 tablespoons light soy sauce
1⁄2 cups flour
4 tablespoons peanut oil

Instructions:

Combine the tea bags, chicken, water, garlic, and soy sauce.

Marinate for at least 3 hours (overnight is best).

Remove the chicken and coat each piece in flour.

Sauté the chicken cubes over medium heat in peanut oil until golden brown and cooked through (about 10 minutes).

Second Sample Recipe:

Lobster Dip
Recipe Courtesy: Diana Rattray

Ingredients:

2 tablespoons butter
2 cups shredded sharp cheddar Cheese
A few dashes of Tabasco sauce
1/3 cup dry white wine
Cooked meat from 1 small lobster (about 1 cup), cut in small pieces

Directions:

Melt butter in a saucepan over low heat.

Gradually add cheese; stir until cheese is melted.

Add Tabasco sauce; gradually add wine, stirring until mixture is smooth.

Add lobster, then continue to cook and stir until heated through.