Geri Maria Harris

​Easter is fast approaching and for the good people of the world, that means a focus on traditional activities like spending time with the family and attending church. For heathens like me, it means a new excuse for eating and drinking.

While out running errands, I found myself picking up a bottle of my new favorite bubbly, Domaine Chandon Etoile Rose Sparkling Wine ($30) from Araya.

With these precious items in tow, I went home and, showing a total lack of self-control, consumed the majority of each within an hour.

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​Though I am a fan of all types of good wine, I tend to shy away from some of the sweeter forms of vino. So while I can appreciate the fine craftsmanship of the 2009 St. Urbans-hof Urban Riesling, I knew I needed to find something savory to offset the sweetness that is common with this varietal.

As I was perusing my shelves, I came across a bag of wasabi peas that I had been using in my salads. Excited by the prospect of turning my dining room into a wine bar complete with proper bar snacks, I put some mellow music on the stereo, emptied the peas into a glass bowl, and poured myself a perfectly chilled glass of white.

The combination was exquisite. The salty, spicy peas were a perfect counter match to the soft, subtly fruit wine. The flavors of the Riesling intensified as I sipped it while crunching away at the piquant green balls of fire. The prominent fuzzy peach and velvety honey flavors blended perfectly with the zesty flavors of the emerald snacks. It was perfect way to pass a spring evening.

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​When my blood sugar dips low, I will literally reach for the closest food at hand, whatever that may be. I was so hungry the other day, I contemplated the various pros and cons of eating kibble. I consider snacking on Pizzeria Pretzel Flavor Combos to be at least half a step up from dog food, and I'll admit that I ate a whole package the other day. And though the experience wasn't nearly as fulfilling, either spiritually or gastronomically, as I might have hoped, I thoroughly enjoyed the challenge of pairing it with wine.

I decided to go with a red variety as I thought this would stand up nicely to the intense artificiality of my snack choice. Then, since I was choosing an "Italian" food, I decided to narrow my wine selection even further to an Italian wine. Enter the Chianti, the iconic Italian wine. I had a bottle of 2007 Frescobaldi Nipozzano Chianti Rufina Riserva ($17) stashed away and could think of no better time to open this lusciously dark fruity vino.

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​I have a love/ hate relationship with cinnamon buns. I would never consume the prepackaged kinds you get wrapped in cheap plastic at a grocery store, and I'm not even really that big of a cinnamon person in general, but there are moments when I wake up craving a hot cinnamon bun. I barely have had time to do any cooking lately, so I was excited to discover that master baker Chad Fry was serving up some hot buns over at Canopy.

I took one home, and as I warmed it in the oven so that the soft aromas would permeate my kitchen, I popped open a bottle of 2008 Argyle Reserve Pinot Noir. A few years ago, I was fortunate enough to do a progressive tasting of Argyle's Oregon-based Pinot Noirs from 2000-2008, and the experience was one of the best I have had (memories of many more have been lost due to their proximity with said wine, but that's a given). I have been a huge fan of Argyle ever since.

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​Katharine Shilcutt's piece on strawberries, complete with luscious photos of the ruby-red fruit, instilled a craving for strawberry shortcake into my easily influenced brain. Since I usually pass on dessert during the weekdays, I opted to outsmart myself and make strawberry shortcake for dinner. Ha ha! Loophole!

I baked up some crumbly sweet biscuits, sugared the beautiful garnet berries that were sitting on my counter, whipped up some fresh cream, and even made a thickly sweet lemon syrup to drizzle on top. As I was working on my masterpiece, I decided to find a wine to pair with this little plate of heaven.

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​Lauren Marmaduke dispelled the urban legend involving pop rocks, death and soda, which got me thinking about a potentially even deadlier combination: pop Rocks and Champagne. Now, I love my inexpensive bubbly wines, but when I'm pairing it with a culinary behemoth like Pop Rocks, I spare no expense. Veuve Clicquot is one of my favorite French sparklers because though it is intensely airy and dry, it still manages to retain some structural integrity. It may be light, but you still know you're drinking wine.

Though I often prefer the opposites attract method of wine pairing, the Pop Rocks mesh well with the Brut because they mirror each other in so many respects. Both are light, yet flavorful. Both give you a fruity dryness that quickly turns into a glittery explosiveness upon impact with your tongue. Besides, it is undeniably fun to inform your friends that you are drinking a $50 bottle of French brut with a $.33 package of retro candy when they call to inquire how you are spending your evening.

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​Some might say it's a travesty to drink wine with greasy take-out. I say it's genius. Especially when you pair your delightfully fatty and crunchy Long John Silver's fried fish pieces with a nice bottle of something cold and bubbly.

NV Freixenet Cordon Negro Brut Cava ($10) has long been my go to choice when I want something cold, dry, and bubbly at a very inexpensive price. The Spanish brand is widely available, highly recommended by many wine enthusiasts, and surprisingly refreshing.

When I want to pretend I'm drinking something good, but my pocketbook is light, I turn to the Freixenet. Just like when I want to pretend I'm eating a real fish dinner, I turn to Long John Silver's. It's a perfect fit for a meal based in fantasy. Light white fish goes well with a soft white wine. Plus, you want a dry, non-oaky wine, with a high acidity level to help cut through all that grease, and Freixenet fits the bill perfectly.

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​The arrival of the warmer temperatures of March has put me in a springtime frame of mind. I suppose that's why I went a little overboard stocking up on tropical fruit last time I grocery-shopped. The mangoes proved to be particularly golden and juicy, especially for this time of year. I have had fun making tart slaws and sweet ice creams with these sunny little gems, but truly they are best eaten on their own -- and paired with a lovely bottle of 2009 Alamos Torrontés.

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​I hate to admit that when Taco Cabana announces the return of the Shrimp Tampico quesadillas, happy little butterflies begin to float in my tummy. It's embarrassing, ridiculous and, sadly true.

Though I'd tried all week to fight the urge and seek out healthier food offerings, I found myself succumbing to the bright-pink drive-thru after a particularly rough day that left me wanting something fatty and quick. To help further reduce my stress, I decided to treat myself to a little wine while I indulged in my fast food dinner.

Elk Grove 2009 Pinot Gris wowed me with its fruitiness and drinkability. It's a little sweet, a little crisp, and it paired perfectly with the greasy, cheesy quesadillas. The quesadillas lessened the acidity of the wine while the wine played up the garlicky Shrimp Tampico.
This wine has an intense citrusy aroma, which proved to be an excellent match for the seafood filling.

It also will hold its own with spicier foods, allowing you to really pile on the jalapenos for maximum burnage. Perfecto!

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​Yes, I admit that this is more of an "odd trio" than "odd pair," but technically speaking, chicken and waffles is a singular dish and therefore qualifies in my opinion.

The easy pairing would be a dry bubbly Mimosa, which would work well with the fried chicken and waffles, but likely clash with the sticky sweet maple syrup. Therefore, I would be more likely to go with a dry, acidic white with a lot of earthiness and maybe even a little funk to it.

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