Comfort Food is Wine's Soul Mate
by Michael Sherwood
Hearty, Filling Dishes
Gray skies, driving rain or the quiet dusting of snow tend to keep one indoors this time of year in the Pacific Northwest. Its days like these that fireplaces, wood stoves, a fat cat on your lap and food make your top ten list of favorite things.
Any food or drink you turn to for a reward and security can be classified as comfort food. Be it the foods familiarity, its simplicity or some pleasant association, we often latch on to a specific food or drink in a way similar to a security blanket. Cassoulet, bread pudding, braised ribs or a bottle of red wine layered with flavors dark cherry, dark raspberry and earth all qualify as such at Sub Rosa.
It's times like this that we reach into the cellar and dust off a few of bottles or pick up a few new heavy hitters to complement a winters meal.
Inside that bottle is an entire year of sun, rain, fog, heat waiting to burst forth. It's your job to pull out a killer bottle of Pinot noir a meaty Syrah; a finesse Cabernet Sauvignon or a Cabernet Franc that has more grip that you ever expected and pair that with your favorite red wine.
Wine and Food Pairings - Comfort Food
| Recipes | Wine Pairings |
| Wine Braised Beef Short Ribs |
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| Roasted Sweet-Potato Spears with Bacon Vinaigrette | |
| Pork Tenderloin with Pomegranate Sauce |
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| Wine-glazed Rib Eye Steak with Gorgonzola |
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| Garlic Roasted Green Beans with Shallots and Hazelnuts | |
| Cassoulet with Bacon, Andouille and Country Ribs |
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| Boeuf Bourguignon |
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| Bon Ton Cafe's Bread Pudding |
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