Left to right, back row: Pete Toppan, Nancy Toppan, Al Wright, Vivian Wright, Jere Bone, Jim Fox, Eileen Whittaker, Brenda McKenzie, CT Robertson, Susan Parker, Dave Parker, Rick, Mike Aramanda; front row: Rupa Mathur, Vickie Bone, Millie Aramanda, Charlene Cottingham, Alfred VanGool and Kathy Perry
Bernadette Fideli
The gardens are awash with flowering trees and spring blooms, the breeze is flowing softly over the patio and the evening sky is big and bright. Spring in Texas awakens the barbeque spirit from a long winter’s nap.
Mike and Millie Aramanda heeded the call and hosted the Wine Stewards to a grilling extravaganza featuring pulled pork and pulled chicken. With members supplying classic accompaniments of baked beans, potato salad and coleslaw, the patio entertaining season was off to a terrific start. While most people associate beer with barbeque, one does not have to forgo wine with the meal. A Cotes-du-Rhone pairs perfectly with pulled pork and barbeque chicken. Typically a Grenache-based blend, these classic French wines have the versatility to refresh between bites and let the character of the meat shine through. For a domestic pick Zinfandel works well. The jammy and peppery notes of a zin will practically sauce the meat for you. Pulled pork and chicken, however, are rarely served alone. Usually there is sauce, slaw and a bun involved. A wine that complements all of these flavorful components together is a sparkling rosé. There is enough red wine character to handle the savory meat along with the zip and zing of a coleslaw or potato salad. If you yearn for a big red, try Petite Sirah. Serve it with a slight chill to mellow out the oak, tannin and alcohol influence. If the barbeque sauce is spicy, a cool and refreshing Riesling soothes the palate. With so many choices, a perfect evening, good friends and neighbors, the Wine Stewards enjoyed another memorable gathering.