This month we celebrated spring with a special appetizer pairing. Nothing says spring like fresh ingredients and nothing says celebrate like great wine! We used local organic produce (fresh from La Verne's new Farmer's Market) in our appetizer pairing and some of the most "springy" wines we could find.
To pair with our mozzarella-stuffed meatballs, we used a Brunello-inspired, Sangiovese blend from Le Vigne Winery in Paso Robles. The light structure of the wine made it refreshing and perfect for the dawn of warmer weather. The wine's fleshy dark fruit flavors were just plain delicious. What really pulled the pairing together, though, was the savory balsamic fig marinade (recipe below). Mary made this little gem using the fig jam we carry in the shop ($7.50). Cheers to springtime bliss!
Balsamic Fig Marinade
1.5 jars fig jam
1.5 cup dry red wine
1.5 tbsp balsamic vinegar
pinch of salt
sprig of fresh thyme (or pinch of dried)
Combine all ingredients, boil, reduce heat and simmer for 2 or 3 minutes. Cool. Drizzle over your appetizer and pair with Le Vigne's 2009 Cuore Della Vigna Red Blend. Cheers!