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Oregon & Washington Wine Specialists Since 1988


Comfort Food is Wine's Soul Mate

by Michael Sherwood

Hearty, Filling Dishes


Gray skies, driving rain or the quiet dusting of snow tend to keep one indoors this time of year in the Pacific Northwest. Its days like these that fireplaces, wood stoves, a fat cat on your lap and food make your top ten list of favorite things.

Any food or drink you turn to for a reward and security can be classified as comfort food. Be it the foods familiarity, its simplicity or some pleasant association, we often latch on to a specific food or drink in a way similar to a security blanket. Cassoulet, bread pudding, braised ribs or a bottle of red wine layered with flavors dark cherry, dark raspberry and earth all qualify as such at Sub Rosa.

It's times like this that we reach into the cellar and dust off a few of bottles or pick up a few new heavy hitters to complement a winters meal.

Inside that bottle is an entire year of sun, rain, fog, heat waiting to burst forth. It's your job to pull out a killer bottle of Pinot noir a meaty Syrah; a finesse Cabernet Sauvignon or a Cabernet Franc that has more grip that you ever expected and pair that with your favorite red wine.


Wine and Food Pairings - Comfort Food

Recipes Wine Pairings
Wine Braised Beef Short Ribs
  • Red Blend
  • hearty Merlot
  • Cabernet Sauvignon
  • Cab Franc
Roasted Sweet-Potato Spears with Bacon Vinaigrette
Pork Tenderloin with Pomegranate Sauce
  • Pinot noir
  • Grenache
  • lighter red blend
Wine-glazed Rib Eye Steak with Gorgonzola
  • Big hearty red
  • Cabernet Sauvignon
  • Cabernet Franc
Garlic Roasted Green Beans with Shallots and Hazelnuts
Cassoulet with Bacon, Andouille and Country Ribs
  • Big Syrah
  • Merlot
  • Cabernet Sauvignon
Boeuf Bourguignon
  • Hearty
  • rough red wine
  • big young Pinot noir
Bon Ton Cafe's Bread Pudding
  • Ice wine
  • late harvest wine



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