Flavors of baked blueberries and rhubarb pie compliment hints of pepper and vanilla macaron in this 2014 Carr Syrah from Morehouse Vineyard. This wine is full bodied, yet graceful, making pork a perfect match.
Let’s face it. Not everyone drinks beer. And with Super Bowl coming up on Sunday, some of us are “deflated” at the idea of sipping on beer all afternoon while chowing down on chips and dip. Some of us need another option. Fear not, Carr is here to save the day – with wine on tap! We have three tasty options to choose from, Chardonnay, El Guapo, and Il Padrino, and we’ve paired each wine with some of our favorite sliders. Pick up a growler (or three!) and be your Super Bowl party MVP.
The flavor of our 2014 Carr Syrah from Morehouse Vineyard reminds us of being in a cozy cabin with dessert baking in the oven. The palate of this wine is unlike recent Syrahs we have done before. With a unique blend of black pepper and vanilla macaron, this is a perfect pairing for a semi sweet dessert.
One of my favorite gadgets during this time of year is my slow cooker. There is nothing more inviting than coming home to the house filled with the aromas of a slow cooked meal. One of the best combos this winter has been this cappuccino pot roast with a bottle of 2014 Carr Syrah. Toss in all the ingredients before you go to work, including a cup of your morning joe, and you’ll be set to come home to an amazing meal.
Root veggies take the cake for winter and fall comfort recipes, and they pair SO well with the 2013 CrossHatch “Shading,” a co-fermented blend of Grenache and Syrah. While slightly floral, this wine has hints of licorice and fig, which makes it a superb wine for gamey, roasted meats and root vegetables.
We all know the rule – fish pairs with white wine. But what is so fun about rules is that we can break them! Which is why we here at Carr prefer our fish with a side of 2013 Carr Syrah from Morehouse Vineyard. The peppercorn butter adds depth to an already heartier type of fish, creating the perfect meal for Syrah.
I know what you’re thinking -rabbit!? How could you! But before you jump to conclusions – have you ever tried rabbit? Rabbit is amazing. Back in the 40’s and 50’s, rabbit was as common as chicken is today, and it is seen as a staple in cuisine all around the world. It isn’t one of the “Big 4” meats that we are used to in the US, but it is certainly worth stepping out of your comfort zone to try. And this low calorie, low fat dish is especially tasty when paired alongside the 2013 CrossHatch “Shading” – a beautiful cofermented blend of Grenache and Syrah. Forget about Bugs and Roger for an evening and give it a try!