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The Midwest, especially Indiana, is home to several unique wine varieties that offer distinct flavors and aromas. While regions like Napa or Bordeaux often dominate wine conversations, the Midwest boasts some hidden gems that deserve attention. Here’s a guide to pairing five of these unique wines—Traminette, Vidal Blanc, Vignoles, Catawba, and Chambourcin—with the perfect foods.
Traminette is Indiana’s signature wine, a hybrid of Gewürztraminer that offers a delightful combination of floral and spicy notes with a hint of tropical fruit. It’s known for its aromatic complexity and balanced acidity.
Food Pairing:
Traminette pairs beautifully with spicy and aromatic dishes. Think about pairing it with spicy Asian cuisine like Thai or Indian curries, or dishes with a kick, such as spicy grilled chicken or spicy shrimp tacos. The wine’s sweetness balances out the heat, creating a harmonious flavor profile.
Vidal Blanc, another popular variety in Indiana, is a hybrid grape known for producing both dry and sweet wines. Its crisp acidity and citrusy, tropical flavors make it incredibly versatile.
Food Pairing:
For a dry Vidal Blanc, consider pairing it with grilled seafood like scallops or shrimp, or light pasta dishes with lemon and garlic. The wine’s acidity cuts through the richness of buttery seafood dishes. Sweet Vidal Blanc pairs well with soft cheeses or fruit-based desserts, making it perfect for a cheese platter with apples and pears or a tart fruit pie.
Vignoles is a French-American hybrid grape that produces wines with bright acidity and flavors of pineapple, apricot, and honey. It can be made into both dry and sweet styles, but it’s most often enjoyed as a semi-sweet or dessert wine.
Food Pairing:
Vignoles works wonders with herb-roasted chicken or pork dishes that include a fruity sauce, such as apricot-glazed pork chops. The sweetness of the wine complements the fruit flavors and balances the savory elements of the meat. It’s also a fantastic partner for spicy barbecue dishes or tropical desserts like pineapple upside-down cake.
Catawba is one of the oldest wine grapes in America, known for its sweet, fruity profile. It often produces wines with flavors of strawberries, raspberries, and even hints of rose.
Food Pairing:
Catawba’s sweet, fruity nature makes it an ideal match for charcuterie boards featuring cured meats and cheeses, especially if you add some dried fruits and nuts to the mix. It’s also great with barbecue dishes, especially those with sweeter sauces, or with summer salads that feature berries or citrus fruits. For dessert, pair Catawba with fruit cobblers or strawberry shortcake.
Chambourcin is a bold, dry red wine variety known for its deep color and earthy, berry flavors. It has a pleasant acidity and mild tannins, making it an approachable red that pairs well with a variety of dishes.
Food Pairing:
Chambourcin’s robust character makes it an excellent partner for grilled meats like steak, lamb, or pork ribs. Its earthy notes also complement mushroom-based dishes like mushroom risotto or portobello burgers. For a vegetarian option, try it with grilled vegetables or hearty tomato-based pasta dishes.
Indiana and the Midwest offer a world of unique wine varieties, each with its own distinctive flavors and ideal food pairings. From the spicy versatility of Traminette to the bold earthiness of Chambourcin, these wines provide endless opportunities to explore new flavor combinations. Whether you’re grilling meats, enjoying seafood, or indulging in a fruity dessert, there’s a Midwest wine to complement every dish!