Part 7 has me in much of the Deep South, where the hospitality is off the charts, and the food is fried or sweet. The humid air allows specific grape varieties to thrive better than others – some wineries opt for tropical, berries and citrus fruits to make their wine. So, come on Y’all, let’s explore the food and wine over yonder!

Alabama

There are theories that fried green tomatoes were a popular Southern staple because of the region’s abundant tomato fields, strong values in resourcefulness, and little to no waste. However, the real reason fried green tomatoes are associated with Alabama may be partly due to the 1991 hit movie based on author Fannie Flagg’s 1987 book “Fried Green Tomatoes and the Whistle Stop Cafe.”

According to research, Robert F. Moss, a food historian and writer in South Carolina, claims the recipe entered the American culinary scene in the Northeast and Midwest with Jewish immigrants and, from there, moved onto the menu of the home economics school of cooking teachers who flourished in the United States in the early-to-mid 20th century. Either here or there — the dish is affectionately associated with Alabama, so I am pairing it with their state’s wine.

Since it is August in Arizona, I had difficulty finding green tomatoes. However, my friends at Amadio Farms collected what was still surviving on the vine — the tomatoes I had to work with were on the smaller side but packed a flavorful punch! I dipped them in eggs, cornmeal, flour, and spices and fried them to golden brown.

The friendly folks at Fruithurst Winery, just north of the tiny Northeastern town of Fruithurst, sent me their Dry White Muscadine to pair with the southern fare. The succulent wine tasted like my grandpa’s garden of fresh green grapes just plucked off the vine, and tart lime juice with vibrant acid. It was an excellent match for the salty and sweet flavors of my bite-size fried green tomatoes. One thing is sure—the winery did right by the dish when sending me this bottle.

Owned and operated by two cousins, Dylan and Josh Laminack, Fruithurst Winery opened in 2009. The vineyard, planted on the family farm, has been in the family for 100 years. The cousins grow red and white Muscadine grapes and make them in both dry and sweet styles. They also make strawberry, blueberry, and peach wines. Fruithurst, named a winemaking community, is one of the original wineries in the state.

Mississippi

There are many theories about how Mud Pie became a thing in Mississippi. One goes back to the 1920s when a waitress compared a melting chocolate pie to the muddy banks of the Mississippi River. Another guess is that it was made famous in World War II as a variation of mud cake because you could make it inexpensively and without many cooking tools. Whichever version is correct, there is no exact recipe for the dessert – except there is always a lot of chocolate.

I stumbled upon many recipes and picked one with coffee ice cream, and chocolate chunk filling. I made an Oreo crust, layered it with cooled hot fudge and ice cream, and topped it with homemade whipped cream—nothing fattening going on here.

The kindhearted Galbreath family, owners of Old South Winery, sent me their sweet, noble red Muscadine, another wonderful connection between food and wine. The wine flavors of stewed cranberries, raisins, and blackberry jam matched the weight of the gooey chocolatey pie and complemented its richness.

Old South Winery in Natchez, Mississippi, was founded by Dr. Scott and Edeen Galbreath in 1979. Their second-generation son, Scott, and daughter, Diane, currently own and operate the winery. They grew up working with wine and continue honing their craft, with their families, on the same land. The best of everything Muscadine is how they roll as the grape flourishes in their climate and terrain.

Tennessee

Fried Catfish has roots in West Africa, where the fish was plentiful in the region from the 16th century when enslaved people were taken to America. Fishing in the southern states was a quick and easy way for the enslaved to feed themselves, and they could cook it in abundance. Catfish was a dominant fish found in the waters where many lived.

I love Catfish and sauté it quite often, so this time, I channeled a bit of the South and breaded it with a mixture of flour, eggs, yellow cornmeal, and varied spices. I fried it and served it over corn tabbouleh with a drizzle of hot sauce—easy peasy.

Arrington Vineyards, located 25 miles south of Nashville, was spot on for the pairing with their 2022 Firefly Rose of Cabernet Sauvignon, Syrah, and Sangiovese. The dry pink wine was crisp, with subtle fruit notes of raspberries and grapefruit and a touch of salinity, which mellowed out the spicy heat and richness of the fish. It was a lovely contrast of flavors, and the winery was another one that did right by their dish.

Country music artist Kix Brooks is the co-owner of Arrington Vineyards. The winery offers patio and covered seating to be prepared for all kinds of weather. Guests are encouraged to visit and are welcome to bring umbrellas and pop-up tents for additional shade to enjoy the wine and hillsides. They host events with music and food trucks throughout the year to celebrate the weekends.

Florida

There is some controversy surrounding the origin of the Key Lime Pie and Florida, as the Borden Milk Company in New York, which makes condensed milk (a prime ingredient for dessert), claims the first recipe. However, I’m giving it to Florida for several reasons and for this project’s sake. One — research says that condensed milk was essential in Florida in the mid-1800s due to lack of dairy. It was also used in place of fresh daily for preservation purposes due to extreme temperatures. Finally – there is the discovery that key limes migrated to Florida from Haiti and the Caribbean, where they then grew in abundance in the Keys.

I found a ‘prized’ recipe for the pie online that required me to do it in segments. I first crumbled graham crackers and combined melted butter and sugar for the crust. After a quick 8-minute bake, I filled key lime juice, sour cream, egg yolks, zest of a lime, and of course — two cans of condensed milk. I baked it for 15 minutes and let it chill in the fridge for three hours. Finally, I whipped the heavy cream, vanilla, and powdered sugar to create the topping, which I carefully spread with a pastry bag and decorative tip.

In search of a match for the pie, I contacted Florida Orange Groves Winery, which sent their Key Lime Sparkling, made of 100% key lime juice. The brilliant acid and lime sherbet notes in both the wine and the pie made an exceptional match. The crisp, sharp wine also balanced out the dessert’s delicate yet creamy cheesecake-like density. It was a tropical delight!

Florida Orange Groves Winery, owned by the Shook family, is in St. Petersburg and is a popular destination for tourists and locals. One of the most remarkable aspects of Florida Orange Groves Winery is its commitment to using only locally grown fruits in its wines. The winery is known for its delicious citrus, tropical, and berry wines. Fresh oranges, lemons, limes, and grapefruits are sourced directly from Florida’s abundant orchards. The Shooks are dedicated to supporting local farmers and showcasing the best of Florida’s agricultural bounty. Their wines are available at the infamous Disney’s Epcot International Food and Wine Festival, which is held each year beginning in October.

Georgia

Research suggests that the peach may have originated in China and was brought to Northern America by the Spanish in the mid-1500s. It is also said that in the 1500s, Franciscan monks introduced peaches to the islands along Georgia’s coastline.

There are variations on how the cobbler dessert came to be, one of which includes European settlers in the 1800s who brought their culinary traditions and methods of preserving fruits. There are also stories of enslaved people and their creativity in utilizing resources to make their produce last. Either way — the dish was not meant to be aesthetically appealing, and the term cobbler is said to have come from the look of the cobblestone streets in England.

The climate in the American South was very conducive to growing peaches; consequently, by the 1950s, the dessert had become a household staple in southern regions. The state of Georgia declared April 13th as National Peach Cobbler Day.

I anticipated the dessert to be challenging to make, but it was virtually painless. I peeled and thinly sliced eight large peaches and combined them with brown and white sugar, cinnamon, nutmeg, lemon juice, and cornstarch — then baked it for eight minutes. Then, I dropped spoonful’s of a butter and sugar mixture over the dish and baked another 30 minutes until golden.

Following the undeniable friendly southern theme, the folks at Engelheim Vineyard didn’t hesitate to send a bottle of their German-style Riesling to accompany the cobbler. The sweet and crisp white wine’s ripe orchard fruit flavors and hints of honey harmonized with the crumbly buttermilk dessert, its sweet spice, and fresh peaches.

Owner Gary Engel, a colonel for 27 years in the Army, always kept his farming roots close to his heart. In 2007, he and Jan Engel decided to purchase land and planted their first vines. Their hard work led to opening their Bavarian-style tasting room in 2014. 2020 marked a significant milestone for Engelheim as they expanded with the construction of their 12,000-square-foot event center, Venue in the Vines, a testament to their growth and success. The award-winning winery welcomes kids and pets, offers live music on specific days, and loves hosting weddings and events.

Well, if you don’t believe that Southern hospitality exists, let me be the first to tell you it is as real as good wine and juicy peaches. And the dishes and personalities involved in these parts of our country were sweet to say the least. I bid farewell to the Deep South and continue making my way east. 35 down—15 to go!