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Spring Pairings: What to eat with Rose


This is the perfect time of year to pair your favorite wine with fresh produce from the farmer’s market. This week, Nat has a suggestion for a vegetarian-friendly dish that will play very nicely with the Calcu Rose Reserva:

“Because this is a refined and elegant Chilean Rose with wild berries and lemon blossoms on the nose followed by crisp, vibrant, fresh notes on the palate, it works very well when paired with vegetable dishes such as risotto or rice.

Primarily Malbec with 35% Syrah and just 10% Petit Verdot (this last grape being the one that gives the wine its crisp dryness), this Rose would also be delightful with a potato salad made of tiny fingerling potatoes (very Chilean!), along with cilantro, onions, garlic, celery, and chopped hard-boiled eggs. You can also further integrate the Calcu by dressing the salad with a simple homemade mayo made of whipped olive oil, a bit of egg, salt, pepper, and a few drops of Rose!”

Calcu Rose 2001 Spring Pairings: What to eat with Rose

Rose and farmers' market fresh salad make for a light dinner that pleases your palate AND your budget!

Vina Maquis Calcu Rose, Colchagua Valley, Chile

If you have a wine or a dish that you want to try (or if you just want to learn more about pairing), please let us know in the comments — we would love to help you out!

Spain’s Best Kept Secret


Wines from Spain are a personal love for me. I think everyone has had that one great taste of vino that makes them take a step back and go, ” Whoa! “.

corks250 Spains Best Kept Secret

For me, it was when I first sipped Petit Verdot.  Petit Verdot, you say? For those of you not acclimated with this wonderful varietal, let me shed some light. Petit Verdot is one of the five “classic” Bordeaux grapes. When grown in perfect conditions, it gives off a beautiful bouquet of fresh blueberries, lavender and violet. It’s only problem is that it ripens very late, even more so than Cabernet Sauvignon, so it’s a particularly difficult character to master. This is not the case in Spain. With their extended growing seasons, light rainfall and dry, arid climate, it’s a match made in heaven. Some research has even shown that it is actually native to the regions of Tarragona, Aragon, Navarra and Rioja, and was brought to France by the Romans thousands of years ago. Other parts of the globe with similar conditions such as Argentina, Chile and Australia have seen an influx of Petit Verdot plantings in the past 20 years. But Spain in my opinion has shown just how amazing this grape can become when given proper care and attention.

Take Chapillon’s Cuvée Harmonie, rated 90 points by The Wine Advocate, for instance. Blended with 10 percent Tannat, this wine shows off scents of bright, dark berries, spicy floral components, and leaves you with a finish that seemingly lasts forever. For 15 bucks. For those of you interested in pairing ideas, all things pork are perfection, with cured meats such as Jamón ibérico being even better. Hard, nutty cheeses, preferably sheep’s milk, are fantastic as well. So do yourself a favor, put on some Spanish guitar and check out Petit Verdot. You will be more than happy you did.

A Perfect Pairing


This one’s for all you carnivores out there.

A nicely marbled, bone-in ribeye and a big Napa Cabernet — cliche? Maybe. But does it really get any better? Not much.

I’ve always known going to the grocery while hungry results in impulse purchases, such as on this night. While walking through the grocery, I noticed a large bone-in ribeye that I just couldn’t pass up. I had been considering opening a bottle of Cab I’d purchased out of town several months back, and I knew the two would be perfect for each other, so I bought my steak and headed home.

Some nights, you want a steak and must pick out a wine to go with it. Some nights, you want to open a special bottle, and you know it just demands a big slab of beef. Then on some nights, everything just comes together perfectly. This was one of those nights.

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