WellesleyWeston Magazine

FALL 2018

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: https://wellesleywestonmagazine.epubxp.com/i/1011917

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Page 184 of 207

Of course, not all reds need pack an enormous flavor to taste extraor- dinary and bring out the best in food. Lighter choices can be just as enticing — as Webster of Whole Foods points out. With dishes such as pork chops alongside maple-apple acorn squash (a recipe is also on the company's website all season), he turns to bottles such as Presqu'ile Pinot Noir, a wine he describes as a "perfect balance of fruit, earth, and the hallmark 'Santa Maria spice.'" (This fall, Whole Foods will also run a feature called "West Coast Wines," a global "point of origin" program that highlights notable wines across a singular wine-growing region.) Pope's go-to pinot for simple dishes like grilled salmon is Stephen Goff Pinot Noir Willamette Valley 2016. "It's always a great wine to transition into the cooler weather with," he says. "It has a delectable perfume of bright red fruits with hints of spice and earth." And at Buttercup, Munoz recommends a Ribiera del Duero from Spain called Antidoto. "That trans- lates to 'the remedy' in Spanish," he says. "It's definitely a wine that expresses the warmer climate, yet the Tempranillo shows itself with a balanced acidity and earth to accompany the bolder flavors of the wine." Jake Zantopp, general manager and wine buyer for Needham Center Fine Wines, heads in a different direction. "I always think of Schiava, a light red variety from the Alto Adige region of northern Italy, when I think of autumn," he says. "It showcases bright cranberry and cherry tones with a herbal edge and smoky undertones redolent of browning leaves. I would pair it with grilled shrimp skewers (for those last barbecues of the nice weather), sweet potato purée or soufflé. Or maybe baked pork chops with apple. "To complement the foods our chefs roast on it, I can absolutely see pouring a lot of Stag's Leap this fall." – C h r i s t i a n G i a n a r i s / S m i t h & W o l l e n s k y © W I N E B I D 2 0 1 6 . A L L R I G H T S R E S E R V E D . S T O C K B R O K E R X ( S B X ) 183 W e l l e s l e y W e s t o n M a g a z i n e | f a l l 2 0 1 8

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