Sunday, September 27, 2009

Why Wine: Joeshico Wine Review; Row House Cellars White Table Wine NV

Alright, here's my dilemma or at least one of them. Tonight Shirley and daughter Pam are making 'halupkies' for dinner. Halupkies are also known as stuffed cabbage or as we called them in our house as kids growing up in the Pennsylvania coal region, 'blind pigeons.' Typically made with ground beef or pork or both, rice and a bunch of herbs and spices or whatever (I'm not much in the kitchen), rolled in boiled cabbage leaves and baked with a tomato sauce on top (usually tomato soup). The dilemma, I have no clue as to what wine to open. I checked with Nat Decants and a few other pairing sites and found nothing until I came across That only added to the dilemma. You see, all the stuffed cabbage recipes call for beef or pork and Shirley only uses ground turkey. From All Recipes; Syrah, Zin or Riesling were suggested with the different submitted recipes.
I decided on a white wine and whatever I pulled out of the wine fridge, without looking, would be opened for dinner. The winner was; Row House Cellars White Table Wine NV, brought home from a recent visit to the White Springs Winery in Geneva NY.
Specially selected lots of four white varieties are chosen to produce a wine with fruity aromas of stone fruits and citrus. The grapes used in the blend are Riesling, Cayuga White, Gewurztraminer and Pinot Grigio. Color was a nice light greenish gold. Aromas of green apple, peach and grapefruit and a mouthful of peach and citrus with a nice smooth dry finish made this an excellent choice for the "turkey" halupkies. The wine is about as sweet as I would want in any wine (1.5% RS), but still finished dry and long.
Dessert was a different story. Black Cherry Swirl ice cream does not do well with any wine, including late harvest dessert wines. A nice brandy snifter of Gran Marnier would have done much better or a dark chocolate lava cake with the wine.
A good friend of mine is very much in love with White Springs white wines and with good reason. They are among the best in the Finger Lakes. I picked some up at the July Wine Fest and more on the recent visit. My first taste of Gewurztraminer was from White Springs and I'm sure of picking up more whites at the December "Deck the Halls" weekend.
I believe this is the first year of Row House Cellars. They are a tribute to the distinctive architectural styles of the Row Houses of Geneva, NY. They are also very only $12

Take it from an amateur wine lover.....Great Buy!


The Wine Whore said...

It looks like your sweet tooth is starting to come out more and more... do I see a sweet Riesling in your future?

I have been hearing a lot about Row House Cellars... now I am curious!


joeshico said...

Randy, you may be on to something. Use to believe jelly donuts and chocolate were my only sweet cravings.
I think that I am in 'denial' about sweeter wines.

Mark said...

Hi Joe,
Definitely, an interesting dish that could cause a pairing dilemma for anyone. As I read through your ingredients, I couldn’t help to think that a French or California Sauvignon Blanc might possibility be a good white wine fit. On the red front, the Zin recommendation sounds very appealing with this dish.

joeshico said...

Mark, I thought about the SB last night, but thought maybe to light and I don't do Zin's. Had leftovers for lunch today with a nice Cabernet Sauvignon and that works pretty good.

joeshico said...

Just a note to let some commentors know that I moderate comments.
I do not publish comments that are nothing more than an advertisement for a web site.
I will gladly publish a link if the comment and link are pertinent to the article.

GrumpySommelier said...

Whenever I'm matching a dish like this (multiple flavours, textures, spices and sauce) with wine, I always start with the sauce. In this case, I would go to a white or red that has a solid acid base and has earthy elements t play off the herbs and cabbage. I would go to a Chianti or Dolcetto or an Italian white like Soave or vernaccia di San Gimignano.

joeshico said...

Thank you Grumpy;
Actually had a Chianti in my hand before deciding on a white.
Ate leftovers next day with a nice Cabernet Sauvignon that went much better with the lunch.

Innovative Wine said...

Sounds like a great pairing.

I'm not a big fan, usually, of sweet wines but if they are in balance and have enough acidity they can be great. German Rieslings and Austrian TBAs are good examples.

Stuffed cabbage is a tough one to pair.