Nothing Scary about these Halloween Pairings

Whether you go all out and do your best to send children screaming or turn out the lights and pretend no one is home, Halloween is coming. Every holiday needs wine and we’ve chosen some Texas wines and dishes to pair that might be fitting for your ghoulish fȇte.

I Vant to Suck your Viognier

Texas makes some lovelies so it won’t be hard to appease. Pair it with Bloodshot Eyes to up the holiday spirit.

• Brennan Vineyards Viognier
• Kuhlman Cellars Viognier
• Pedernales Cellars Viognier

Bloodshot Eyes (Curried Deviled Eggs)

1 dozen eggs, hard boiled
Halve, remove yolk
Combine yolks with:

• ⅓ c mayonnaise (I like Dukes. Or use half Greek yogurt, half mayo)
• ½-1 tsp curry powder (depending on taste)
• About a tsp of apple cider vinegar
• A bit of sriracha if you like it spicy
• Salt to taste

Whip until creamy consistency.

Place a dollop in each egg white.

I just garnish with a bit of sriracha. If you’re crafty and want to make it a bit creepier, use sriracha to create “bloodshot” eyes and an olive slice for effect.

Blood Red Mourvèdre and Spooky Charcuterie

Nibble on raw meat (ok, cured) while you wait for your next meal…I mean, trick-or-treater. Prosciutto, bresaola, fingers (aka cheese sticks with almond fingernails) make a spooky and spirited charcuterie plate. Add almonds, olives, and crusty bread and you’re done. I love the salty, smoky cured meats with Mourvèdre. And Mourvèdre seems to love our Texas soil. Try:

• William Chris Vineyards Mourvèdre
• Messina Hof Mourvèdre
• 4.0 Cellars Mourvèdre

Boo-legnese Spook-ghetti

This was our standard pre-trick-or-treating meal to ensure our bellies were full of more than just sugar. It is not a “true” bolognese, but it is a way to add more veggies and reduce the calories of the classic.

This will pair with most Italian varieties. You could go with Sangiovese, Aglianico, or Montepulciano.

• Lost Draw Cellars Sangiovese
• Duchman Family Winery Aglianico
• Perissos Vineyard and Winery Aglianico
• McPherson Cellars Montepulciano

Boo-legnese Spook-ghetti

Sauté:

• ½ a diced onion
• Bulk ½-1 lb. Chicken Italian Sausage (I cut out of link if I can’t find bulk)
• 1 garlic clove
• 2 carrots, finely shredded
• 1 zucchini shredded or finely chopped
• (Add pepper, eggplant, and whatever veggies you like)

When soft, add pasta sauce (I like Bertolli Organic) or crushed tomatoes and herbs

½ cup of red wine

Cook down for about 30 minutes.

I use brown rice pasta generally, but it could be served on top of spaghetti squash for paleo or any pasta you have. I also have better results the longer I cook the bolognese too.

Bloodshot Eyes photo courtesy of Kath’s Kitchen Sync.