Wine & Food Pairing

Credit sojo.happeningmag.com

The third Wednesday of every month at 8:40 a.m. MT, Carolyn Joy of Joy Wine and Spirits teams up with a local chef to provide a divine wine and food pairing. 

With a strong focus on the Colorado community, wine education and local food, KUVO's Wine & Food Pairing will leave you craving more!

Deepen your knowledge of wine and browse recipes below. 

Are you a wine lover? Join KUVO's Wine & Music Club!

Carolyn Joy

Carolyn Joy believes in natural wine.  Natural viticulture, bio-dynamic... It's kind of making the way wine was made a century ago... new again.  Joy, sommelier and proprietor of Joy Wine and Spirits in Denver visits "First Take with Lando and Chavis" monthly.

Joy says there are more than 200 additives used in bulk wine production.  Some additives are natural, like  fish bladder and egg whites.  Some additives are not natural, like "Mega-purple," which adds a deeper crimson to the color of red wine.

In a bag or in a box, summertime wine in Colorado's parks and outdoor concert venues do not involve glass bottles.  Carolyn Joy from Joy Wine & Spirits comes to the rescue with an array of varietals, vintages and accessories for the June edition of KUVO's Wine and Food Pairing on the morning show "First Take with Lando and Chavis."

Given the Passover Seder plate staples of brisket and matzoh, a fuller bodied red wine would be good, although we've always tried to let our customers choose whatever they want.  We do have red and white kosher wines.

Kosher wine has come a long way in the last five years with more modern wine making techniques, more care in the vineyard and more care in the cellar.  There is much more variety as well: pinot noir, sparkling, cabernet, chardonnay, white blends.

The third Thursday of every month at 6:35 pm MST, Carolyn Joy of Joy Wine and Spirits teams up with a local chef to provide a divine wine and food pairing. 

Featured Wine: Bedrock Winery Zinfandel 2013

Zinfandel is the third largest wine crop in California behind Cabernet and Chardonnay. But most of it goes for either the sweet pink stuff introduced to us in the 70’s or rather non-descript wine.

There are so many components to the Thanksgiving meal that the best strategy is to choose wines that are versatile enough to go with a myriad of dishes. 

The Mas de Daumas Gassac Frizante is a perfect example - it paired amazingly well with all the different Haystack Mountain Cheese featured on our food and wine pairing segment.  Some of the cheese was aged, some fresh and young and another, very smokey and bacon like.  The wine was a delight with them all.  

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