Great Ideas for Valentine's Day

Nothing says romance quite like Valentine’s Day. Lovebirds all over the world are making plans to share a tender moment or a candlelight dinner. Along with all these fuzzy feelings comes an intense pressure to impress. Make sure you deliver the goods or the little lady will be disappointed. Perhaps you need just the right bubbly to blow your hubby away and help set the mood? But before you settle down to get your snuggle on there needs to be just the right moment, and the perfect wine or a lovely meal can do nothing but help.

There is so much that goes into a romantic evening. Ambience, setting, thoughtfulness and effort. Flowers and candy may get you in the door, but it takes all of these and more to make the evening a memorable one. What follows are ideas for wine and food parings that can turn just another Hallmark holiday into a tawdry affair.

The following food and wine pairings can be used separately, or together as a knock-your-socks-off kind of meal. The recipes have been chosen for their elegance but also for their ease. Cooking with that special someone can be fun and romantic, but who wants to spend all night in the kitchen? Try the starters before heading out on the town as a great way to kick off the evening. Keep the desserts and dessert wines in mind for a lovely way to end the excitement back at home. Port, chocolate, a spot in front of the fire, and a little privacy. Is it getting hot in here or what?

Starters

Nothing says celebration quite like Champagne. Great as a pairing for a first course but just as nice by itself, something about a sparkling wine just seems special. For each wine recommended we have a dish selected as an appropriate pairing, but don’t forget: Wine is great on it’s own.

Melon and Prosciutto
Gruet Blanc de Noir New Mexico NV, $15

Caviar
Bollinger Brut Champagne Grande Anneé 1996, $114

Don’t be afraid to try caviar. It is available at specialty food stores and gourmet markets. It doesn’t have to be only for the upper crust either, as many domestic varieties are available and affordable. An easy and classic recipe is to serve the caviar with sour cream and slices of roasted potatoes. A little sour cream on top of the potato, a little roe on top of that and you are ready for the courts of kings. Or maybe just your living room. Either way, the potato and the cream soak up the saltiness of the caviar, enhancing the flavors of both.

The next dish can be used as a main course but makes for a wonderful appetizer as well. When scaled down to size what was once thought of only as an entree can make a dynamite starter.

Citrus Grilled Jumbo Scallops
Louis Michel & Fils Chablis 1996, $22

There is no greater pairing of food and wine than the marriage of Foie Gras and Sauternes. The savory and salty Foie dances harmoniously with the velvety sweet Sauternes, their richness a match made in heaven. While we provide no recipe for the Foie Gras here, it can be found in terrine form at specialty food stores, cheese shops, and at the local butcher. Try serving the terrine with slices of toasted brioche and a little jam on the side to offset the delicious Foie.

Foie Gras
Chateau de Myrat Sauternes 2001, $25 (375ml)

Intermezzo

Really want to impress? Serve an intermezzo. Used throughout Europe as a way to cleanse the palette in between courses, intermezzos are usually small, light and refreshing. Any sorbet will do, but how about a light wine to go along with it? Or a wine by itself can be just as satisfying and twice as fun. The Zardetto Prosecco is a light sparkler form Italy. It has a clean finish with a hint of green apple and makes for a breath of fresh air before the next course. The unctuous and rich Bert Simon Riesling may be a little unorthodox for this part of the meal, but this wine is a beauty and drinks wonderfully by itself. A sumptuous and heavenly way to rest in between courses!

Zardetto Prosecco NV, $14

Bert Simon Riesling Auslese Serrig Würtzberg 1989, $37

Main Course

Now we’re on to the goodies! Never feel compelled to make a very elaborate main dish. A meal of small dishes or just appetizers can be fun and different. But if a sumptuous feast is your cup of tea, here are a few ideas for your pot.

Quick and Easy Trout
Domaine de Saint Laurent de l’Abbaye Pouilly-Fumé 2001, $18

Charcoal Broiled Duck Breasts
Beckman Vineyards Cuvee le Bec 2002, $20

Rack of Lamb with Mustard Seed Crust
Domiane Bruno Clair Chambolle-Musigny 1999, $35

Filet of Beef with Red Wine Sauce and Potatoes Dauphinoise
Heitz Cellars Bella Oaks Cabernet 1999, $55

The trout matches nicely with the crisp acidity of the Sauvignon Blanc. The smoky flavors of the fish a good pairing with this Loire Valley white. The Cuvee Le Bec is a wonderfully rich and extracted wine, a great accompaniment to the richness of the duck breasts. Red Burgundy and Lamb pair nicely, although with the mustard seed a heartier Pinot such as the Bruno Clair is required. If it’s heaven you want, then the Filets and the Heitz are what you should have. A wonderful combination!

Desserts

The recipes and wines that follow are merely ideas. Any combination of dessert and dessert wine can be sublime in its own way, and sometimes the unusual pairing is the one that works best. Many of these wines are delicious enough to serve alone as dessert, but a little sweets on the side may be that much better!

Creme Brulee
Jaboulet Muscat de Beaumes-de-Venise 2000, $16 (375ml)

PX Sundae
Bodegas Toro Albalá Pedro Ximénez Don Gran Reserva 1975, $15 (375ml)

Incredibly Simple Chocolate Mousse
Graham’s Six Grapes Reserve Porto NV, $14

Each of these pairings offers different sets of flavors and styles of dessert and wine. The Beames-de-Venise is rich and fruity, with lots of pineapple and vanilla, a great match with the brulee. The Pedro Ximenez is medium in body but bursting with aromas and flavors of molasses, coffee, chocolate and orange zest. In Spain it is traditionally served over ice cream as well as on the side. The Graham’s port is a rich and velvety way to end the evening. Any chocolate will pair nicely, but this mousse recipe is both easy and amazing.

So there you have it. Everything you need food and wine wise to make it a fantastic Valentine’s. This won’t make you Don Juan, but it’s a start. But don’t forget the candles, Barry White, presents and all of the other things that make your honey happy. Without those, you will just have a lot of food and a messy kitchen. Good Luck!

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