Yes, it’s impossible! In fact, our team can help you select the ideal bottle to pair with any type of cuisine.
Each month, as the Michael’s On East culinary team is challenged to design a menu inspired by the world’s most exotic food and wine meccas, our wine specialists at Michael’s Wine Cellar work diligently to hand-pick the perfect red and white wine pairings for the Restaurant’s Epicurean Adventures. (These featured lunch and dinner menus change monthly at Michael’s On East!)
As we prepare for our July 2017 Caribbean Epicurean Adventure at the adjacent Restaurant, our team considered the following in selecting the wine pairings.
“As most of us can attest, Caribbean food tends to be pretty spicy. Jerk seasoning, for example, is generally made with the hottest of chili peppers. A light crisp, dry white wine with lush flavors of citrus and other fruit such as peach pair well with Caribbean cuisine. Consequently, high tannic red wine can increase the heat found in spicy foods. Therefore, red wine made from grapes that are naturally low in tannins such as Pinot Noirand Merlot are good choices.”
If you’re able to join us this July to try the Caribbean Adventure Adventure at Michael’s On East, we look forward to presenting these featured wine pairings:
Riesling, “Selenium Vineyard”, Pacific Rim, Horse Heaven Hills, WA
(A dry Riesling!)
Color- Pale straw
Bouquet- Bouquet of jasmine and citrus
Taste- Citrus, white peach and minerals
Winemaking: Our Wallula Vineyard Dry Riesling is crafted exclusively with ungrafted Geisenheim clone 198 Riesling grapes. We pick our grapes relatively ripe (22-23 Brix) in late October. The Riesling juice is fermented with native yeasts at cold temperatures for 30 days to dryness and then aged on lees in stainless steel tanks. We stir the wine on lees once or twice a week for five months. There is no oak and no malolactic on this wine.
Merlot, Napa Cellars, Napa Valley, CA
Tasting Notes: The 2013 Napa Cellars Napa Valley Merlot boasts aromas of black currant, raspberry and hints of thyme herbs on the nose. Subtle notes of tea leaf and cola lead to remarkable, opulent flavors of ripe plum, cherry, mushroom and white pepper on the palate. This wine showcases balanced acidity, which frames the full-bodied and round tannins, and extending through the finish. For a decadent meal, pair the 2013 Napa Cellars Napa Valley Merlot with roasted duck or honey-barbequed chicken with a side of ricotta risotto.
Winemaking: Once harvested, the grapes undergo a 9- to- 15- day maceration period and are fermented using the Délestage method. This process allows the winemaker to extract copious amounts of color and flavor from the skins, while avoiding excessive extraction of bitter and astringent flavors. After the fermentation process is complete, the wine is aged for 20 months in 99% French Oak barrels and 1% American Oak.