Wine Picks for Valentine's Day

I used to love Valentine’s Day when it was all about homemade cards and glitter. However, the further I get away from my elementary school days, the more this holiday seems to put everyone on edge with unnecessary pressure to impress the one person that is supposed to love them unconditionally. After briefly working at a swanky restaurant where we would seat nearly 400 people on Valentine’s Day (reservations spanning 3:30pm to 11pm), I made a rule in our house: no going out to dinner, no to overpriced flowers, yes to cooking together and opening a great bottle (or two) of wine.
This year, our Valentine’s wine list highlights a few of my favorites for pairing with food: the Optu White Wine and Boushey Red Wine. Both of these bottles are superb on their own, but both really shine in the presence of food. Below is my intended menu and thoughts on the pairings.
Starter: Fig and Chevre Crostini
Salad: Pear and Hazelnut Salad with Shallot Vinaigrette
I’ll pair the Optu White with both of these items. This is an interesting white in that is has a very rich quality to it, mostly from the semillon and bit of time in French oak, yet is also surprisingly crisp and refreshing. With the crostini, I’ll roast the figs a little and add a honey drizzle at the end to play into that richness. Goat cheese and sauvignon blanc is what us wine nerds term a “perfect pairing” due to both having a natural acidity, so the chevre will bring out the bright tones of the wine. Every time I taste the Optu White, I am reminded of ripe pears so chose to do a pear and hazelnut combo for the salad course. Again, we’ll play into the richness of the wine with the addition of toasted hazelnuts and the brightness with a tangy shallot dressing.
Main course: Pappardelle with Beef Ragu
I want to make sure that I am able to spend time with my Valentine, rather than fretting over the stove all night so chose something that can pretty much be done in advance, then assembled at the last moment. Now that the infamous week of good February weather is out of the way in Seattle and we’re facing a forecast of rain, I want to do some traditional comfort food. As you all know, Boushey Vineyard Red Wine is one of my favorites. It has a beautiful earthiness that always makes me think of sundried tomatoes and bittersweet chocolate mixed together (gross with real food, good with wine). The tannins are present but not overwhelming. A small amount of meat will help to calm that tannic sensation, but certainly doesn’t need to be the main focus. The tomato paste and splash of milk will bridge to that sundried tomato/chocolate thing I like while a bit of the wine itself will add to the intensity of the dish.
We’re not huge dessert people in my house (I cook but for some reason, just can’t bake) so I plan on featuring a few simple truffles.
Does anyone else have fabulous Valentine’s plans with a special bottle of wine?