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What wine would be an out of this world pairing for E.T. the Extra-Terrestrial?
The IMAX theater in my town recently started screening E.T. the Extra-Terrestrial. Don’t panic–this isn’t some newly released remake out to ruin your childhood. I’m talking about the original, 1982 Spielberg classic. It has recently made its way back to select IMAX theaters in celebration of its 40th Anniversary. Naturally, my inner-child demanded that I buy her a ticket to this film. The thought of experiencing the famous bicycle moon scene on a giant IMAX screen sparked an infinite amount of joy in me. But, it also got me thinking, what wine would be an out of this world pairing for E.T. the Extra-Terrestrial?
I obviously won’t be smuggling wine into the IMAX theater, but just saying: if I was home on the sofa watching this classic film, what would I want in my glass to enjoy with it? Pairings are extremely personal, so what’s right for me might not be right for you, but my hope is that you’ll either 1) love my ideas and run with them or 2) use my ideas as a springboard for your own perfect pairing! When I think about pairing wine with a movie (or any media, for that matter) I try to utilize the same principles as when I’m thinking about pairing wine with food. Yes, there are some ground rules that people might follow: some of them are good guidelines and some are outdated bullshit. For example; if you were ever told by someone never to pair red wine with fish, feel welcome to throw that knowledge out the window. It’s silly and untrue. The next time you have a nice piece of salmon, consider enjoying it with a glass of Pinot Noir. However, if you’re having something spicy to eat, like a curry, it’s good to know that spicy food can interact in a strange way with wine: often increasing the “alcohol” taste and amplifying the heat of any chilis in your dish. Spicy food can also make a wine taste less sweet. So, a good pairing for a curry might be an off-dry Riesling. But here’s the kicker: if you don’t enjoy Riesling, then that’s obviously not the right pairing for you. The best pairing will always be whatever makes you happiest.
Like fashion, music, and other trends, wine varieties wax and wane in popularity throughout the decades. In the 1980s, white Zinfandel was immensely popular, making it a smart pairing for the 1982 classic, E.T. the Extra-Terrestrial. White Zinfandel is easy to drink; I’ve met plenty of people who aren’t wine drinkers who will happily enjoy a glass of white Zinfandel when presented with the opportunity. Despite having ‘white’ in the name, white Zinfandel is a rosé style wine generally boasting fruity aromas ranging from strawberry to melon and quenching thirst with its crisp acidity. For this light, enjoyable film, this light, off-dry wine is an ideal pairing. There are plenty of white Zinfandels to choose from and many bottles are very reasonably priced. That being said, don’t ever feel obligated to spend too much on a bottle of wine. While it’s certainly true that more expensive wines are more expensive for a reason; the reason does not always directly translate to how the wine tastes or how much you will personally enjoy the wine. Especially with a wine like a white Zinfandel, there’s no need to mortgage your house or sell off body parts to afford a pricey bottle. If you want to go true retro and not blow a ton of money on your wine pick, Sutter Home is the way to go. According to Sutter Home’s website, in 1987, Sutter Home White Zinfandel became the best-selling premium wine in the United States. Alternatively, Monte Rio Cellars also makes an excellent white Zinfandel.
While I stand by my white Zinfandel and E.T. pairing, I must admit that it probably isn’t what you’d find me drinking while watching this movie. I don’t know about you, but there’s no way that I’m watching E.T. without enjoying some Reese’s Pieces. Because of my compulsion to chow down on those candy-coated chocolate peanut butter bites while watching this movie, I would have to make sure that my wine pairing complimented my chosen snack. Many people boast that sweet, fortified wines like ports and sherries are well-paired with chocolate-peanut butter snacks. I’m not knocking it, but it’s not what I personally want. For me, Cabernet Sauvignon is the only right choice. Am I possibly slightly biased? Perhaps. I do love a good Cab and even, sometimes, a not-so-good Cab. I’m not the only one who thinks that this full-bodied red stands up well against Reese’s Pieces; this was a well known dynamic duo before I could legally drink. The dark fruit flavors of the Cab compliment the nutty peanut butter: think PB&J after a glow-up. In my humble opinion, there could be no more perfect pairing for noshing and sloshing while watching E.T. the Extra-Terrestrial!
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What kind of wine pairs best with existential dread…?
What kind of wine pairs best with existential dread and the overwhelming desire to perpetually procrastinate starting a food and wine blog? I don’t know if there is a right answer to that question and sometimes I worry that my lack of certainty might make me the wrong person for the job. There’s so much that I don’t know. What I do know is that, for me, the answer to that question is a bottle of Silk Mill Rosé. I’m not sure if it’s the ‘right’ answer, but for me it is the factual answer; and I’m nothing if not honest.
I poured a glass and then immediately got to work creating the domain for my new blog. If I don’t do it now, I’m relatively certain I never will. I have a true talent for procrastination. The glass sitting beside me is stemless and serving as motivation; sweet fuel to continue chasing my silly dreams. There’s no pretense here this evening. There’s no concern for how the temperature of my hand will impact the wine when I touch the glass. I didn’t sniff, swish, or swirl the wine. I made no obnoxious slurping noises or attempts to discern what symphony of flavors comprised the medium-salmon hued liquid in my cup. I simply sipped and enjoyed the libation. For me, this wine is comfort in a glass. It’s an old friend.
My laptop is new. I needed one. This one was by no means expensive and it’s, frankly, not very pleasant. We are not yet friends. Despite my being a relatively skilled typist, my fingers feel clumsy scrambling across the keyboard. This is not a natural home for them yet. They feel displaced. I moved to the Midwest almost a year ago; I still feel this way–displaced, not at home. Adjusting to big changes can take time; or so I’m told. A sip of Silk Mill Rosé can melt my homesick blues with its happy pink hue. This wine comes from a small urban winery 600 miles away from where I now live. I can’t buy this wine here in the Midwest. I can only get it when I return to my hometown; then I’m left with no choice but to buy a case or two and squirrel bottles away to later serve as a cure for homesickness and sentimentality.
This isn’t a wine that I would offer to a connoisseur or a snob. I would gladly pour a glass for family, friends, and people I love. While it may not be the fanciest of wines, it suits me just fine. The label on the bottle offers no vintage. Personally, I haven’t the foggiest where Easton Wine Project sources their grapes from (and I haven’t tried very hard to find out) but I know they certainly are not grown in downtown Easton, along the Delaware River. I don’t think I’m one whose palette is refined enough to taste the differences in terroirs; although, I do tend to sell myself short, so perhaps I know a bit more than I let on. However, I very much doubt that it would be accurate for me to profess that the grapes that make Silk Mill Rosé taste like home to me. If anything, it might be more honest to say that they taste like the memory of home; which is perhaps even sweeter. Memories are often better than the real thing. Our brains are funny like that.
Easton Wine Project’s website says that Silk Mill Rosé has soft tannins, notes of cherry, and floral aromas. I think it tastes like home, happiness, sunshine, a safety blanket, and has a slight lingering aftertaste of melancholy nostalgia. It smells like wine; pink and fruity. I think it would pair nicely with a picnic on the grass, a quiet evening with friends, or a BBQ dinner; especially pulled pork. For me, this old friend also pairs well with existential dread and the overwhelming desire to perpetually procrastinate starting a food and wine blog.
Today, as the last droplet of pretty, pink, pleasurable poison poured down my throat, I pulled the plug on procrastination. It’s time to change my dreams from nouns to verbs. I don’t think there are specific qualifications that make someone become a Food and Wine Blogger. It’s the kind of thing you become by doing. My B.A. in English, my culinary history, and my Wine Spirit and Education Trust studies won’t make me a Food and Wine Blogger. Blogging about food and wine will make me a Food and Wine Blogger. It’s like the story of The Velveteen Rabbit and questioning what ‘real’ is–you simply become it. With an old friend, like a glass of Silk Mill Rosé, by my side, I will muster the courage, put to bed my incessant fear that what I have to say doesn’t matter, and simply become a Food and Wine Blogger. Let’s raise a glass to my first step in the right direction.
Plonk & Pleasure 