It’s fitting that this week’s state is Texas as I was planning to be in the Lone Star State this weekend for the Dallas Webcomics Expo, but scheduling issues (and that little trip to Nebraska in June) put a kink in this month’s travel plans. Ah, well, such is life! But because of that, I want to dedicate this week’s cocktail to all the Independent artists and creators out there making their own way!
Miss Independent
1 oz Tequila
1 oz Tomato Juice
1/2 oz Pepper Vodka
dash Worcestershire Sauce
Celery Salt and Celery Stalk for garnishCombine liquid ingredients over ice and shake like you’re facing the double loops of the Shock Wave coaster. Strain into a chilled cordial glass, sprinkle with celery salt and stir with the celery stalk.
Six Flags Over Texas is not just a theme park–it’s the number of flags that have flown in governance over the current state’s boundaries: Spanish, French, Mexican, the Republic of Texas, itself, the US and the Confederate States of America during the Civil War. In fact, the only reason they gave up their hard-won independence was their inability to defend against Mexico’s continued advances. Smart move, making an alliance and becoming a state via treaty (December 29.1845).
Oil and cereals don’t make for good cocktails, so we’re going with the Tex-Mex influence and making, essentially, a Tequila Mary. The pepper vodka adds kick, even at such a low amount, and a flavor almost as large as our second largest state. (And, yes, the name is both a reference to the former republic status of the state and the song by Texas native Kelly Clarkson.)
ANTIPASTO
Pinot Gris, (Dry) Chenin Blanc
, Sauvignon Blanc, Pinot Blanc, Gamay Beaujolais, Barbera
ASPARAGUS
Sauvignon (Fumé) Blanc, (Dry) Riesling, Vidal Blanc
CARPACCIO (BEEF)
Barbera, Cabernet Rosé, Rhône Blends
CARPACCIO (TUNA)
Sauvignon (Fumé) Blanc, Vin Gris
CAVIAR
Brut Sparkling Wine
CLAMS (RAW OR CASINO)
Sauvignon (Fumé) Blanc, Brut Sparkling Wine, (Dry) Chenin Blanc, Pinot Blanc, Seyval Blanc
COLD MEATS
Vin Gris, Riesling, Gamay Beaujolais, Barbera, Seyval Blanc, (Dry) Vignoles, Chambourcin Rosé
CRUDITÉS
Pinot Blanc, Chenin Blanc, Chardonnay, Gamay Beaujolais
FOIE GRAS
Brut Sparkling Wine, Late-Harvest Riesling, Sauvignon Blanc, Gewürztraminer, Muscat, Pinot Noir
NICOISE SALAD
Sauvignon (Fumé) Blanc
NUTS AND/OR OLIVES
Brut Sparkling Wine
OYSTERS (RAW)
Sauvignon (Fumé) Blanc, Brut Sparkling Wine, Pinot Gris, Chardonnay, (Dry) Riesling, Pinot Blanc, Chenin Blanc
PASTA SALAD
Sémillon, Sauvignon (Fumé) Blanc, (Dry) Chenin Blanc, (Dry) Riesling
PASTA WITH CREAM SAUCE
Chardonnay, Pinot Blanc
PASTA WITH SHELLFISH
Sauvignon (Fumé) Blanc, Chardonnay
PASTA WITH TOMATO SAUCE
Barbera, Sangiovese, Zinfandel Rhône Blends
PASTA WITH VEGETABLES
Pinot Blanc, Dry Riesling, Sauvignon Blanc, Viognier, Gamay Beaujolais, Barbera
PATÉS
Gewürztraminer, Seyval Blanc, Gamay Beaujolais, Riesling, Brut Sparkling Wine, Cabernet Franc, Vin Gris
PROSCIUTTO AND MELON
Pinot Blanc, Riesling, Late Harvest Riesling or Gewürztraminer, Muscat
QUICHE
Riesling, Chenin Blanc, Chardonnay, Viognier, Gamay Beaujolais
SCALLOPS
Sauvignon (Fumé) Blanc, Chardonnay, Brut Sparkling Wine, Pinot Noir, Sémillon
SMOKED FISH (TROUT, HERRING)
Riesling, Gewürztraminer, Pinot Blanc, Brut Sparkling Wine
SOUPS
Usually none, or (Solera) Sherry
Wine Pairings: Seafood
Large scallops with cream sauce and parsley
Whether you’re at a restaurant
or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what to pair with seafood, from lobster to sushi.
CLAMS (RAW OR CASINO)
Sauvignon (Fumé) Blanc, Brut
Sparkling Wine, (Dry) Chenin Blanc, Pinot Blanc, Seyval Blanc
CRAB
Sauvignon (Fumé) Blanc, Brut Sparkling Wine, Chardonnay, Sake, White Rhône Varietals (e.g. Roussanne, Marsanne)
LOBSTER
Brut Sparkling Wine, Chardonnay, Sake, White Rhône Varietals (e.g. Roussanne, Marsanne)
MUSSELS
Chenin Blanc, Pinot Blanc, Pinot Gris, Sauvignon (Fumé) Blanc
OYSTERS (RAW)
Sauvignon (Fumé) Blanc, Brut Sparkling Wine, Pinot Gris, Chardonnay, (Dry) Riesling, Pinot Blanc, Chenin Blanc
RED SNAPPER
Chardonnay, Sauvignon (Fumé) Blanc
SALMON
Pinot Noir, Sauvignon Blanc, Pinot Gris, Sémillon, Vin Gris
SALMON TARTARE
Brut Sparkling Wine, Pinot Gris, Sake
SASHIMI, SUSHI
Brut Sparkling Wine, Semi-Dry Riesling, Sake
SCALLOPS
Sauvignon (Fumé) Blanc, Chardonnay, Brut Sparkling Wine, Pinot Noir, Sémillon
SHRIMP
Pinot Blanc, Chenin Blanc, Sauvignon (Fumé) Blanc, Chardonnay, Colombard, Vidal Blanc
STRIPED BASS
Chardonnay, Pinot Blanc, Viognier, (Dry) Vignoles
SWORDFISH
Sauvignon (Fumé) Blanc, Brut Sparkling Wine, Vin Gris, Pinot Noir
TUNA
Sauvignon (Fumé) Blanc, Pinot Noir, Merlot, Vin Gris, Chardonnay
OTHER WHITE FISH
Chardonnay, Viognier, Dry Riesling, Sémillon
Wine Pairings: Meat & Poultry
A juicy cut of steak
Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what to pair with meat and poultry, from steak to duck.
CHICKEN
Chardonnay, Vin Gris, Riesling, Merlot, Gamay Beaujolais, Chenin Blanc, Pinot Noir, (Lighter) Cabernet Sauvignon
CHICKEN SALAD
Riesling, Chenin Blanc, Gewürztraminer, Pinot Blanc
CHICKEN (SMOKED)
Vin Gris, Pinot Noir, Zinfandel
DUCK
Pinot Noir, Merlot, Rosé Sparkling Wine, Cabernet Sauvignon, Zinfandel
FRANKFURTER
Riesling, (Chilled) Gamay Beaujolais
HAM
Vin Gris, Gamay Beaujolais, Merlot
HAMBURGER
Cabernet Sauvignon, Gamay, Syrah, Chancellor, Barbera, Zinfandel, Rhône Blends
LAMB (GRILLED, BROILED)
Meritage, Cabernet Sauvignon, Merlot, Pinot Noir, Marechal Foch, Chancellor, Zinfandel
PHEASANT
Pinot Noir, Syrah
QUAIL
Pinot Noir
RABBIT
Riesling, Pinot Noir, Barbera, Merlot, Zinfandel
SAUSAGE
Riesling, Brut or Rosé Sparkling Wine, Barbera, Gamay Beaujolais, Norton or Cynthiana, Syrah, Zinfandel
STEAK (GRILLED, BROILED)
Cabernet Sauvignon, Merlot, Rhône Blends, Zinfandel, Meritage, Norton or Cynthiana, Syrah, Brut Sparkling Wine
TURKEY
Merlot, Zinfandel, Chardonnay, Gamay Beaujolais
VEAL
Chardonnay, Barbera, Merlot, Cynthiana
VENISON
Syrah, Rhône Blends, Petite Sirah, Zinfandel, Pinot Noir, Norton, Chancellor, Cabernet Sauvignon
Wine Pairings: Other Main Courses
A freshly baked pizza with shaved truffles
Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what to pair with other main courses, from pizza to couscous.
COUSCOUS
Cabernet Franc, Merlot, Petite Sirah, Rosé Sparkling Wine, Syrah, Vin Gris
CURRY, FISH or CHICKEN
Riesling, (Chilled) Gamay Beaujolais, Sauvignon (Fumé) Blanc, Zinfandel
MOUSSAKA
Merlot, Sangiovese, Barbera, Zinfandel
PIZZA
Barbera, Zinfandel, Sangiovese, Brut or Rosé Sparkling Wine, Cabernet Rosé
SPICY CHINESE
Dry (and off-dry) Riesling, Pinot Gris, Pinot Blanc, Brut or Rosé Sparkling Wine, Merlot
SPICY MEXICAN
Dry (and off-dry) Riesling, Vin Gris, Chenin Blanc, (Chilled) Gamay Beaujolais
THAI
Chenin Blanc, Pinot Blanc, Riesling, Gewürztraminer, Brut or Rosé Sparkling Wine
Wine Pairings: Cheeses
A selection of hard and soft cheeses with grapes
Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what to pair with soft, medium and hard cheese.
GOAT
SOFT: Brut or Rosé Sparkling Wine, Sauvignon (Fumé) Blanc, Cabernet Sauvignon, Merlot, Pinot Noir
HARD: Pinot Noir, Merlot, Syrah, Cabernet Sauvignon
COW & SHEEP
MEDIUM: Pinot Noir, Petite Sirah
HARD: Cabernet Sauvignon, Petite Sirah, Zinfandel, Port Blue, Late-Harvest Riesling, Chenin Blanc, Gewürztraminer, Muscat, Zinfandel
Wine Pairings: Desserts
Chocolate ice cream cake with chocolate sauce and fruit
Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food
and the wine. Following are our expert suggestions on what to pair with desserts, from apple pie to tiramisu.
APPLE PIE, TART & BAKED
Late-Harvest Riesling, Various Ice Wines, Muscat, Demi-sec Sparkling Wines, Blueberry Wine
BERRIES
Brut Sparkling Wines, Demi-sec Sparkling Wines, Late-Harvest Riesling, Muscat, Zinfandel
CHOCOLATE
Late-Harvest Riesling, Raspberry Wine, Black Muscat, Cabernet Sauvignon
CAKES
Demi-sec Sparkling Wines, Late-Harvest Riesling, Muscat, Various Ice Wines
CREAMS, CUSTARDS, PUDDINGS
Demi-sec Sparkling Wines, Late-Harvest Riesling, Muscat, Various Ice Wines
FRESH FRUIT
Late-Harvest Chenin Blanc, Riesling, Gewürztraminer, Muscat
ICE CREAM, SORBETS
Usually none, perhaps fruit wine or fruit liqueurs
NUTS
Port, Brut Sparkling Wine, Angelica
TIRAMISU
Angelica
Wine Pairings: Red Wines
A glass of red wine in a California vineyard
Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what foods to pair with red wines, from Cabernet Sauvignon to Merlot.
BARBERA
Antipasto, carpaccio (beef), cold meats, pasta with tomato sauce, pasta with vegetables, pizza, hamburger, rabbit, sausage, veal, moussaka
CABERNET FRANC
Paté, Couscous
CABERNET SAUVIGNON
Chicken, steak, duck, lamb, venison, hamburger, soft or hard goat cheese, hard cow and sheep cheese, chocolate, berries
CHANCELLOR
Lamb (grilled or broiled), venison, hamburger
CHIANTI
Pasta with tomato sauce, pizza, most Italian foods
GAMAY BEAUJOLAIS
Chicken, ham, turkey, sausage, antipasto, cold meats, crudité, pasta with vegetables, paté, quiche, hamburger, frankfurters, curry (chicken or fish), spicy Mexican foods
MERITAGE
Steak, lamb
MERLOT
Chicken, steak, turkey, tuna, duck, ham, lamb, rabbit, veal, couscous, moussaka, spicy Chinese foods, soft or hard goat cheese
NORTON
Steak, venison, sausage
PETITE SIRAH
Venison, couscous, medium and hard cow cheese, medium and hard sheep cheese
PINOT NOIR
Salmon, tuna, scallops, swordfish, chicken, duck, lamb, pheasant, quail, rabbit, venison, foie gras, soft or hard goat cheese, medium cow and sheep cheese
SANGIOVESE
Pizza, moussaka
SYRAH
Steak, sausage, venison, hamburger, pheasant, couscous, hard goat cheese
ZINFANDEL
Chicken, steak, turkey, duck, lamb, rabbit, hamburger, sausage, venison, curry (chicken or fish), moussaka, pizza, hard cow and sheep cheese
Wine Pairings: White Wines
A glass of white wine with a dinner roll
Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what foods to pair with white wines, from Chardonnay to Riesling.
CHARDONNAY
Shrimp, lobster, crab, scallops, red snapper, striped bass, other white fish, tuna, oysters (raw), pasta with shellfish, pasta with clam sauce, crudité, chicken, turkey, veal
CHENIN BLANC
Chicken, shrimp, oysters (raw), clams, mussels, antipasto, crudité, quiche, pasta salad, Thai foods, spicy Mexican foods, hard cow and sheep cheese
COLOMBARD
Shrimp
CYNTHIANA
Steak, sausage, veal
GEWÃœRZTRAMINER
Foie gras, paté, prosciutto, smoked fish (trout, herring), chicken salad, Thai foods, hard cow and sheep cheese, fresh fruit
MARSANNE
Crab, lobster
MUSCAT
Foie gras, prosciutto, hard cow and sheep cheese, berries, custards, puddings
PINOT BLANC
Shrimp, striped bass, mussels, smoked fish (trout, herring), clams, oysters (raw), antipasto, pasta with cream sauce, pasta with vegetables, crudité, prosciutto, chicken salad, spicy Chinese foods, Thai foods
PINOT GRIGIO / GRIS
Salmon, salmon tartare, oysters (raw), mussels, antipasto, spicy Chinese foods
RIESLING (DRY)
Chicken, white fish, smoked fish (trout, herring), oysters (raw), rabbit, sausage, pasta salad, pasta with vegetables, paté, prosciutto, quiche, frankfurters, curry (fish or chicken), spicy Chinese foods, spicy Mexican foods, Thai foods
RIESLING (SEMI-DRY)
Chicken, sausage, sushi, sashimi, smoked fish (trout, herring), quiche, asparagus, cold meats, paté, prosciutto, rabbit, chicken salad, curry (chicken or fish), spicy Chinese foods, spicy Mexican foods, Thai foods
ROUSSANNE
Crab, lobster
SAUVIGNON (FUMÉ) BLANC
Salmon, shrimp, swordfish, tuna, red snapper, mussels, crab, scallops, clams, oysters (raw), pasta with shellfish, pasta with vegetables, pasta salad, Nicoise salad, asparagus, antipasto, foie gras, curry (fish or chicken), soft goat cheese
SÉMILLON
Salmon, scallops, white fish, pasta salad
SEYVAL BLANC
Clams, cold meats, paté
VIDAL BLANC
Shrimp, asparagus
VIGNOLES
Cold meats, striped bass
VIN GRIS
Chicken, salmon, swordfish, tuna, ham, cold meats, paté, couscous, smoked chicken, spicy Mexican foods
VIOGNIER
White fish, quiche, pasta with vegetables
Wine Pairings: Other Wines
A glass of Rose
Whether you’re at a restaurant or hosting a dinner party, it can be difficult to select the perfect wine to sip with your meal. A good pairing will bring balance to the dish and enhance the flavors of both the food and the wine. Following are our expert suggestions on what foods to pair with Rosé, ice wine, sake and more.
BRUT SPARKLING WINE
Lobster, crab, scallops, caviar, oysters (raw), clams, swordfish, smoked fish (trout, herring), sushi, sashimi, salmon tartare, steak, sausage, pizza, foie gras, nuts, olives, paté, spicy Chinese foods, Thai foods, soft goat cheese
CABERNET ROSÉ
Pizza, carpaccio (beef)
ICE WINES
Pies, cakes, most desserts
RIESLING (LATE HARVEST)
Desserts in general, foie gras, prosciutto and melon, hard cow and sheep cheese
ROSÉ SPARKLING WINE
Duck, pizza, couscous, spicy Chinese foods, Thai foods, soft goat cheese
SAKE
Sushi, sashimi, crab, lobster, salmon tartare, Japanese foods
I don’t drink, but I still think this is a really fun project.