Corks and Courses: What’s Next for Proletariat Wine Company and its Food Menus
At Proletariat, we’re always excited to bring you new and creative food and wine pairings that highlight the best of each season. Our incredible chef Lori Renn, and our friends in the kitchen work hard to share their passion for food with tasting room guests! Here’s a glimpse of what we have done with food at Proletariat and what might be on the horizon!
What do Food Pairings Bring to Your Wine Experience?
Many wine lovers are familiar with myths surrounding what foods and wines you can and cannot pair together. At Proletariat, we embrace the reality that food and wine pairings should be tailored to your own wine experience. The flavors in foods offer a creative twist to your favorite glass and can alter the wine’s flavor and finish, but there is no right or wrong way to experiment with this. With the knowledge that foods with a spicy kick bring out the best in fruity wines, that fatty rich foods pair well with big and bold wines that hold their own, sweeter foods make wines more bitter, and that a wine’s color does not determine the rules by which it is paired, we have created a culinary experience that truly honors our wines for their complexity, and serves to enhance every tasting room visitor’s relationship with wine!
Creative Events at Proletariat
Over the course of the short time that our tasting room has been open, we’ve dabbled in a variety of fun events to keep our guests on their toes and keep an unburdened love for wine alive! Our most popular event, bringing in the busiest day in Prolo history was our Girl Scout cookie and wine pairing event! Drawing big crowds for a fun and nostalgic experience, the event acted as a reminder that wine is both a creative endeavor and one accessible to people of all palates.
According to Lori, there may be an event to look forward to in the near future that takes wine and dine to a new level– chips and sips! This event would feature everything from Doritos to salt and vinegar chips, and even Takis. These events are all about showcasing how different flavors and textures can interact with wine in surprising and delightful ways.
Summer Pairings
While fall is just around the corner, Lori and her friends in the kitchen have great plans for ending the summer on a fresh and peachy note! Think burrata with fresh peaches, tomatoes, basil, and prosciutto, all drizzled with white balsamic vinegar. This burrata board is a celebration of summer’s best and pairs wonderfully with a crisp Sauvignon Blanc. For a more casual and fun pairing, we love the idea of Doritos and Cheetos with rosé bubbles. It’s a playful and unexpected combination that highlights our philosophy of making wine pairings accessible and enjoyable for everyone.
Fall Pairings
This fall, we’re diving into rich, savory flavors that complement the crisp autumn air. Our seasonal baked brie with caramelized apples and bruschetta are perfect starters, warming you up for more indulgent dishes. Our lovely owner Elizabeth has said she wants to marry our hand selected baked brie and we hope you’ll feel that same!
We’re particularly excited about our compound butter made with lemon zest, orange zest, and fresh herbs, spread on warm bread and paired with our chicken pot pie soup, this combination is pure comfort in a bowl. The buttery richness of the soup, with its earthy thyme and sage notes, is perfectly balanced by the light and bubbly sparkling Pinot Gris. This dish has a special place in our chef’s heart, having originated from a happy accident when she ran out of pie crust and turned the filling into a soup. It’s become a beloved chef’s special and a testament to how creativity can lead to delicious surprises.
Winter Pairings
As the temperatures drop, our winter menu will feature hearty, warming dishes inspired by international flavors. One standout from the past is our Venice, Italy-inspired risotto with red wine and Portuguese mushrooms. This savory and delicious dish was first created in a cooking class and has become a favorite for its rich, earthy flavors. Pair it with our Sangiovese, a lighter-bodied fruity red with a zingy finish that complements the risotto beautifully.
Spring Pairings
With the arrival of spring, we’ll focus on bright, fresh flavors. The flavors of Lori’s beloved lemony chicken piccata with capers is a standout, inspiring a dish perfectly paired with our Prolo white blend. This combination is light and refreshing, perfect for the season. Another highlight from our 2024 spring release is Basque chorizo poached in a red wine reduction, paired with Cabernet Sauvignon. This dish offers a robust, savory experience that’s balanced by the wine’s depth.
At Proletariat Wine Company, we believe that pairing food and wine should be an adventure. Whether it’s a rich, savory dish or a simple, crunchy snack, the right wine can elevate the experience and bring out new flavors. We can’t wait to share these pairings with you and explore the endless possibilities of food and wine together. Cheers!