Dry Farm Wines sent us four wines with the challenge of creating recipes to pair with them. Chef Ann then got busy in the POTG Test Kitchen creating some Paleo/AIP/Keto meals that would complement what they each wine. She also chose items from our menu to pair with each of the wines.
PS We wanted to let you know that the folks at Dry Farm Wines are offering our readers a special! When you order a subscription you will get an extra bottle for a penny! So if you drink wine, make it wine that is natural, organic and pure. Follow the link to get yours today. Take me to get wine!
Dry Farms Wines ~ Paul Achs Winery, Lust & Leben Burgenland
The wine is a dry red wine with French oak medium finish. There is less fat content in this cut of steak, so a milder red with high acid is a good match. The earthiness of the mushroom pate is complemented without overpowering the somewhat delicate beef flavor of tenderloin. This recipe went together with ease so the home chef shouldn’t have an issue executing it. It will, however, impress those you serve it to. I loved the braised pearl onions!
The meatiness of the sauce, the herbs and the cream were all enhanced by the crisp minerality of the red. The French oak finish underscored an earthy richness in the sauce, elevating it.
Completely nightshade-free, the delicious bolognese shown here is served over spaghetti squash. It also goes great with zucchini noodles or sweet potato starch noodles. The sauce is so good you may end up eating it by the spoonful.
Dry Farms Wines ~ Grüner Veltliner Urgestein
The depth and viscosity of the white wine seemed especially agile with the differing components of the pork tenderloin, fennel, and apples. The off-dry style with its principal flavor of red apples is softened by gentle, fragrant peach undertones. It’s all freshened up with a lively grapefruit finish. Avoid over-chilling the wine, as that repressed the rich flavors during our tasting. This is a delicious salad to serve on a warm summers evening.
The richness of the Scottish salmon was set off nicely by the off-dry style of this medium bodied white with its principal flavor of red apples with peach undertones. The herbal notes and citrus in the sauce are showcased with the lively grapefruit finish of this wine.
Dry Farms Wines ~ Stoka Teran Rose
The ahi is quickly seared. It rests on a salad of shaved Brussels sprouts, carrots, watermelon and bacon in a lively dressing of lemon, honey and avocado oil. The best wine to go with these complex flavors is a dry rosé with fruity floral aromas, as well as lovely melon and strawberry notes on the palate. This wine was dry and surprisingly complex.
Following the Autoimmune Protocol can be restrictive. Our Chef has worked to recreate dishes while keeping AIP compliant. This is certainly the case with our Asian Chicken Burgers with fried “rice”. It’s better than take-out with fresh ginger, garlic, scallions. The best wine to go with these Asian flavors is a dry rose with fruity floral aromas.
Dry Farms Wines ~ Masia Salat Cava
A composition of subtle dairy richness, low alcohol, and a clean, light-bodied mouthfeel make this sparkling wine ideal for pairing with dessert. It is subtle enough to avoid overpowering the delicacy of the coconut milk in the panna cotta, but its clear notes of earth and strawberry resonate deeply with the acidic fruitiness of the raspberries and blackberries.
The sparkling wine provided some good fruit and acid to cut through the rich fat of the pesto cream sauce. The minerality is a good complement to the shrimp. This is one of my favorite dishes on our menu. Great flavor, perfectly cooked shrimp, delicious creamy pesto sauce and zucchini noodles. Give it a try today!
Because we’re fanatical about health and taste, we only accept Natural Wines that meet our strict purity standards:
- No sugar or carbs. Some modern wines have more sugar than a liter of cola! All Dry Farm Wines have less than 1 g/L (statistically sugar-free). We celebrate wine as part of a Paleo or Keto (Low Carb) lifestyle that’s optimal for health.
- Low alcohol. Alcohol is toxic. So are water and oxygen in the wrong dose. Dosage matters. Even though alcohol content in wine has been rising on average (currently around 14%), we only accept wines with less than 12.5% alcohol. Lower alcohol wines have a more elegant taste (casual wine drinkers actually enjoy low alcohol wines more), pair better with food, and let you experience the benefits of wine (improved heart health and lower insulin response) without the adverse effects of a higher dose.
- Low in sulfites. While all wines contain some naturally-occurring sulfites, our wines are all lab tested to ensure levels below 75 ppm (the US standard is 350 ppm). Sulfites kill bacteria to stabilize a wine. The lower the sulfites, the more alive a wine remains. You can see the difference under a microscope – low-sulfite wine is vibrant with a diverse spectrum of wild bacteria and yeast.
- Curated taste. Some natural wines are funky. Because we’re fanatical about taste, we only accept wines that are clean, elegant, vibrant, and delicious expressions of what natural wine should be. Of all the wines we taste, only about 30% pass our taste and lab testing.
- Fine wines from around the world. As the largest buyer and reseller of Natural Wines in the world, we have access to the finest wines from all the incredibly diverse winemaking regions across the globe, from France to South Africa. Plus, we are uniquely capable of shipping these wines across the country.