Spring has definitely arrived—it’s the busy season at work, as at a lot of people are coming into town for meetings to set the year’s agenda and make special requests. This means a lot of talking, a lot of memo writing, and a lot of negotiating. It’s a fun time, but it’s also so demanding that I come home from work physically and mentally exhausted. This doesn’t bode well for poor Hubby who craves “real” food after a few weeks because we basically live off of take-out during these few hectic months (yes, he could cook, but he doesn’t, so take-out it is). This year, though, it gives me a chance to experiment with wine & take-out pairings, which is definitely an added bonus for me.
One great pairing from this week was eating Chinese food with The Williamsburg Winery’s 2006 Governor’s White. The Governor’s White is a pale, lemon color with a strong pineapple and grapefruit smell. As a non-drinker, Hubby doesn’t really like the smell of wine, but he’s a huge pineapple fan. So, I asked him just to sniff my glass and tell me if there was a flavor that really “hit” him. As skeptical as he was, he was a good sport. He took a whiff and said “Mmmm! That smells like a ripe, fresh pineapple.” Clearly, the smell was something we both enjoyed.
The wine has a surprisingly complex taste. The pineapple and grapefruit appeared when I tasted the wine, and they were accompanied by some honey, floral, lemon, and honeydew notes. The wine itself is a refreshing semi-dry wine, so it’s sweeter than what I normally drink, but the sweetness is part of what made it a perfect match for my crab rangoon and my very spicy garlic chicken & broccoli. The seafood and spiciness help keep the sweetness in check.