The first time that I spoke with Nancy Ponzi, I liked her. Her energy arced up through the cell towers, then down to and out through my Blackberry speakerphone. I first caught up with the ever personable Nancy, co-founder of Ponzi Vineyards (www.ponziwines.com), during an interview for Culinary Tourism article later published in Main Ingredient magazine.

A little research and two minutes of phone time confirmed that Ponzi isn’t much of a wine spectator. Rather than sit on the sidelines and watch, she has made a life out of getting involved. Among many other accomplishments (a list far too long to include here), Nancy co-founded The International Pinot Noir Celebration (www.ipnc.org), an Oregon festival that brings together winemakers and aficionados from all over the world to discuss, taste, and explore Pinot Noir. In addition, she launched the Salud Pinot Noir Barrel Auction (www.saludauction.org), a hugely profitable auction of unique cuvees from Oregon’s most prized vintners with all proceeds providing health care for vineyard workers and their families. In 2004, Nancy and  husband Dick were acknowledged for their lifetime achievement in the Oregon wine industry with the ORVI (Oregon Vintner Award).

Not one to rest on her laurels, she is at it again. In addition to caring for and nurturing six grandchildren, Nancy’s current focus is on creating an innovative cookbook. Her vision is to share her love for the culinary arts, blending her expert cooking techniques that range from Latin American fare to Italian cuisine, while exploring a range of complementary wines. Ponzi took a little time out from her busy schedule to answer a few questions from an inquisitive blogger. As I suspected would be the case, her entertaining answers didn’t disappoint. Have a look for yourself, and enjoy.

Nancy On Hot Food and Wine Pairing: “This is not my idea but that of The Dundee Bistro’s owner/chef Jason Stoller Smith, who is an admitted baconholic.  A few weeks ago he initiated (with my skeptical blessing of course) Wednesday evening Pork ‘N Pinot Dinners: $25 for a three-course dinner, each course featuring pork; $25 for Pinots selected to complement each course. It has been such a hit, especially with locals, that Jason has proposed a sort of Bistro Annex specializing in, well, Pork and Pinot.  I don’t know if that can happen, but am certain his quirky combination is appealing. 

“We, in the area (generally) and The Dundee Bistro (specifically), are fortunate to have as neighbors Carlton Farms (www.carltonfarms.com), a custom pork processor. The owners are great friends of our restaurant and the wine industry. They go way out of their way to provide pork products (all locally grown) such as special cuts, organic, grass fed, specified breeds, so forth, to meet our sometimes offbeat requests. Jason (with the assistance of Dick Ponzi) produces proscuitto and other cured meats… there are about 30 proscuitto hanging right now, and the resulting quality is top rate.” 

Ponzi On Wine, Chocolate, and Popcorn:  “Sorry folks, and be assured as a Pinot producer, I’ve really tried, but concluded Pinot Noir and chocolate are far from companions made in heaven! They just don’t get along very well. I especially find non-complementary a pleasant bitterness in the great dense, dark, pure chocolate now available (my current favorite is Vintage Plantations 75% Dark from Ecudor). Those triple cream cheeses are always winners with Pinot Noir; grilled meats, great stews (Boeuf Bourguignon types); and, with truly great, usually aged Pinots, I suggest nothing. Just enjoy the wine!  I will admit Pinot Noir (for example Ponzi Tavola) is terrific on Sunday evenings with popcorn.”

On Her Own Personal List of Unhappy Pairings:  “First off, with regrets because it’s a beautiful vegetable, and I vaguely understand the frenzy, is asparagus. It’s terrible with wine, especially red wine, dramatically with Pinot Noir. This is always a spring problem since it’s served seemingly everywhere; I appreciate I’m in the minority and am polite. Secondly, and unfortunately because I do love them, is artichokes. I think it’s the astringency that just doesn’t work with wine, but if they’re served, white wine is a best choice. Chardonnay does not go with soup unless it’s a rich, creamy chowder or noodle-heavy minestre. Not much goes with salad either, unless it’s one of these dinner-type salads like marinated flank steak with greens and tomatoes.”

There you have it friends: Pork, Pinot, and Popcorn. When it comes to wine-food pairings, Nancy isn’t at all shy about expressing her likes and dislikes. Please feel free to comment on your own favorite and not-so-favorite combinations. We love receiving your feedback.

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