When the cupboards are bare, the stores are closed, and hunger strikes, creative cooks turn to that magic box with the subzero interior. And whether dinner means combining ingredients or simply heating up a pre-packaged entrée, they know that a glass of wine adds a touch of elegance to all manner of frozen food.
A quick-fix meal paired with just the right vino provides a tempting and affordable alternative to eating out. Diners don’t have to drive anywhere in the rain or cold, nor leave a hefty tip, and can enjoy their meal in comfort while snuggled in baggy clothes and fuzzy slippers.
Heading the list of popular convenience foods, frozen pizza has come a long way from its 1960s-era incarnation as a leaden wheel of leathery dough and bland cheese. With frozen delights such as Wolfgang Puck’s All Natural pizzas and Full of Life Flatbread’s masterpieces readily available, discerning cooks can choose from exotic toppings like pesto, caramelized onions, feta cheese, and buffalo milk mozzarella, as well as the usual olives, mushrooms, and bell peppers.
Pizzas loaded with pepperoni or other zesty additions take on new dimensions of flavor when paired with a hearty, well-structured wine, such as Consilience 2006 Zinfandel, a supple offering with rich, ripe fruit and matching spice. Alternatively, a cool-climate Syrah, such as Presidio Vineyard 2006 Estate Syrah, lends luscious notes of ripe plum and a good measure of spicy white pepper.
Where pesto and mild cheeses prevail, consider a Chardonnay on the order of Au Bon Climat 2008 Chardonnay, Santa Barbara County. This barrel-fermented beauty boasts crisp citrus flavors and creamy textural components sure to elevate the status of any frozen pizza.
Originally boxed, but now available in the freezer case, ever popular macaroni and cheese finds its match in Alma Rosa 2008 Chardonnay, an aromatic wine with a fresh, mineral-tinged finish that cuts through the dish’s creamy components. Those who prefer a red might try Alma Rosa 2008 Pinot Noir, La Encantada Vineyard, a light, well-balanced wine that also pairs well with French onion soup.
To dress up a simple hot dog—thawed, grilled in a skillet, and doused with pickle relish—pop open a bottle of Santa Barbara Winery 2007 Riesling, a slightly sweet wine (1.7 percent residual sugar) that complements a remarkable array of food. This versatile vintage also matches well with German-style sausages, ham-filled quiche, and Tandoor Chef’s frozen Indian dishes.
A dry Pinot Noir rosé from Costa de Oro Winery or a Pinot Blanc, such as Makor’s 2007 bottling, transforms Kirkland’s packets of frozen Alaskan salmon in a savory sauce from merely tasty to memorable. Seafood served in a creamy sauce, from lobster thermidor to Coquille St. Jacques, calls for a spunky white wine, such as Verdad 2008 Albariño, which bears up-front fruity qualities, yet enough acidity to cut through the cream.
Salisbury steak, a classic item in the frozen food aisle, features a breaded crust and rich beef gravy that can overwhelm soft, delicate wines. Pair it with the smoky oak of Zaca Mesa Winery 2005 Syrah, Estate Bottled, or Carhartt Vineyard 2006 Estate Merlot, a palate pleaser that’s rife with notes of dark plum and toast.
For Asian fare plucked from the deep freeze, including spicy shanghai chicken and Thai beef dishes, try Firestone 2008 Gewurztraminer. This refreshing wine displays aromatic notes of lychee and mandarin orange, as well as lively citrus flavors that make a perfect foil for the foods’ lively seasoning.
Cooks who stock up on delicacies from BBQ2You, the frozen food division of the Central Coast’s own Hitching Post restaurant, can sit down to a gourmet feast in little more than 20 minutes. Succulent and bursting with fresh-off-the grill flavors, these meals pair as well with local wines as their in-the-restaurant counterparts do.
Pour a glass of Foxen 7200 2006 Volpino (a Sangiovese/Merlot blend) to go with the tender filet mignon, and Foxen 2008 Chenin Blanc to accompany the juicy lobster tail. Baby back ribs shine when matched with the plush Melville 2008 Estate Syrah, while the mixed grilled veggies go with just about any but the sweetest of wines.
If faced with a freezer full of goodies, but unable to choose a wine, log on to Wined In (winedin.com/pair_food_wine) for some varietal suggestions. From there, rifle through that stash and choose a suitable Santa Barbara County wine country counterpart.
There’s no time like the present to stock up on frozen goodies—from pizza to chicken primavera to beef stroganoff—and lay in a generous assortment of local wines. Polish the stove, dust off the microwave, and show the organizers of National Frozen Food Month, coming in March, how Central Coast cooks turn freezer meals into gourmet treats.
K. Reka Badger is breaking out the Hungry Man dinners and a cabernet blend at this moment. E-mail comments or ideas to rekabadger@hotmail.com.
This article appears in Feb 18-25, 2010.