That's why we're kicking off a new series in the new year called "Pairing Party Mondays," where we'll team up with some of your favorite food bloggers to introduce you to the best of both worlds - cooking and wine pairing.
And even though its not technically Monday (or 2011 for that matter), we're anxious to get things started. Afterall, New Year's Eve is rapidly on the move and we're sure many of you may be hosting parties and likely have not even thought to plan your menus! Well, fear not our little Boulud's... Lisa Matthias of "The Novice Nosher" has prepared a delightful and easy-to-make Proscuitto Wrapped Pears that boast elegance without hindering your time or budget.
• 2 pears (use Bosc or Bartlett)
• 1 packages thinly sliced prosciutto
Slice the pears around the core so that you have about 4 pieces, then slice those in half. Cut or split the prosciutto in half with your hands. Wrap each slice of prosciutto around each piece of pear; the prosciutto will overlap, just place them overlap-side down on the plate and arrange to your liking.
Winobee Says: Cured meats, like proscuitto, often have a intense characteristics, and when matched with the fruitfullness of pear, provides a fragrant, delicate, sweet and balanced flavor. Your wine should match these characteristics. Try pairing with a dry sparkler, like Ferrari, from the Trentino region of northern Italy.
Tasting Notes: This bubbly is made from 100% Chardonnay and has a finesse all its own. Its ultra dry texture leaves a long finish on the tongue, but balances with fruity flavors like apple and pear that piggyback off this particular dish.
Where to Buy: J.J. Buckley Fine Wines