Tag Archives: malbec

Wine For “Steakhouse Night,” At Home

When we opened the current issue of Edible Rhody and saw New Rivers Chef Beau Vestal’s very delicious take on the traditional “steakhouse” dinner, our minds immediately went to the classic “steakhouse” pairing: a big ‘ole bottle of hearty red wine.

It’s an enduring, no-fail pairing that’s enjoyed nightly in steakhouses across the county. And given Chef Beau’s simple recipe for all the fixins, there’s no reason you can’t replicate it at home. Says Chef Beau:  “A quick herb rub and a short time on the grill makes hanger steak, one of the most flavorful cuts of beef, really sing. Serve the steaks with roasted spiced sweet potatoes and lightly creamed kale and any autumn night can be steakhouse night!

And for our wine pairing we turned to our brand new Wine Director Melissa Principe, whom you’ll be hearing a lot from in the coming weeks. We’re excited to have her with us and can’t wait for you to meet her.

Melissa paired the steak, sweet potato & creamed spinach with the 2016 La Posta Pizzella Malbec ($17.99): “I have had the pleasure of visiting this vineyard and meeting the Pizzella family. Argentina has a deep history of Italian immigrants and the La Posta project highlights those connections with these single vineyard wines. Chef Beau’s recipe reminded me of the amazing lunch we had at the vineyard that highlighted the natural pairing of beef and malbec. The Pizzella is full and lush, and hits you at first with a nose of dark berry fruit and cocoa, then unfolds with a beautiful pink peppercorn spice on the finish. The longer it’s open, the deeper the cocoa gets, and the richer the berry flavor. It’s a big wine for a big steak dinner!”


Chef Beau Vestal’s Grilled Hanger Steak and Sweet Potato “Steak Fries” with Pumpkin Seek Chimichurri and Lightly Creamed Kale

INGREDIENTS

Chimichurri:
½ cup fresh parsley, coarsely chopped
¼ cup fresh oregano, coarsely chopped
4 tablespoons apple cider vinegar
3 large garlic cloves, finely chopped
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon cracked black pepper
3 tablespoons pumpkin seeds (or pepitas), shelled and toasted
½ cup extra-virgin olive oil

Sweet Potatoes:
3 large sweet potatoes (about 2 pounds), washed and cut into ½-inch-thick wedges
2 tablespoons extra-virgin olive oil
½ teaspoon ground allspice
½ teaspoon ground fennel seed
1 teaspoon kosher salt
1 teaspoon cracked black pepper

Steak:
¼ cup fresh rosemary leaves
¼ cup fresh sage leaves
4 tablespoon olive oil
1 teaspoon cracked pepper
1 teaspoon kosher salt
6 (6 ounce) pieces hanger steak

METHOD

First make the chimichurri: Combine parsley, oregano, vinegar, garlic, red pepper flakes, salt and black pepper in a food processor and blend until smooth. Transfer to a bowl and add pumpkin seeds and olive oil. Stir to combine. Check seasoning and set aside.

Preheat oven to 400°F. In a large bowl, toss together the sweet potatoes, olive oil, allspice, fennel, salt and pepper. Arrange slices in single layer on a lined baking sheet. Bake for 10 to 12 minutes. Rotate pan and flip sweet potatoes over to ensure even browning. Bake additional 10 minutes until potatoes are “fork-tender” and nicely browned.

For the steaks, add fresh herbs, olive oil, salt and pepper in a blender and purée until smooth. Rub all over steaks until steaks are well-coated. Let them sit while you heat up the grill (or use a grill pan over high heat).

Grill steaks over high heat about 3 to 4 minutes per side. (A meat thermometer should read 130ºF for medium-rare to medium.) Pull steaks off grill and place on plate tented with foil to keep warm until ready to serve. Drizzle steak with chimichurri and serve alongside sweet potatoes and the creamed kale. Serves 6.

Enjoy!

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Top 9 Wines for Fall

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We’re not going to lie: Though we love our rosés (we really do), more than a few of us were happy to see our massive stock of them dwindle away at summer’s end. And though we’ll always have a robust rosé showing in store (especially at Thanksgiving) we’re all ready to change our seasonal wine wardrobe.

Feel the same way? Dive into Josh’s fall wine picks and welcome New England’s cool, sweater weather season.

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2004 Chateau La Vielle Cure, Fronsac, France
From one of the most beautiful appellations in France, this tasty blend of Merlot, Cabernet Franc and Cabernet Sauvignon gives you the profile and structure of a well-aged Bordeaux – but at a fraction of the price of other Right Bank selections.
$31.99

Chateau de Saint Cosme, Cotes du Rhone, France
I love the wines of St. Cosme (say “comb”). The region is among the world’s most consistent producers of quality juice. This is the perfect red to keep around for any occasion, from friends just stopping by to a great Sunday dinner!
$15.99

Catena Malbec, Mendoza, Argentina
The archetype for Argentine Malbec! Laura Catena now has the reins of the winery, and along with winemaker Alejandro Virgil they produce the region’s most consistently outstanding wines. Give an old friend another try.
$19.99

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Casa Brancaia ‘TRE,’ Tuscany, Italy
One of the early Super Tuscans, TRE from Brancaia has the profile we have come to expect from the category. The Sangiovese grape gives TRE a sanguine and distinctly ‘Italian’ feel, while the Merlot rounds it out and makes for a nice, complete wine.
$21.99

Orowines “Blue Gray,” Priorat, Spain
A gateway drug for those Napa-drinkers who want to experience Spain! Wines from Priorat have the structure and balance that new world wine-drinkers look for, while not losing a distinctiveness that is truly unique. Priorat wines tend to have a bit more depth than a lot of other old world wines, without being overly dry.
$19.99

Pine Ridge, California
A longtime favorite of mine, I tend to always have a bottle or two on hand in case of company. A light blend of Chenin Blanc and Viognier, this wine is more floral than sweet – and still has some acid to it to create a nice balance. Perfect for entertaining or casual deck-sipping!
$14.99

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Masciarelli Wine Company, Trebbiano d’Abruzzo, Italy
Another old friend – I have sold this wine since the very first wine shop I worked in. A fabulous value, this bottle is a solid dry white that is similar to a Pinot Grigio but with more structure and acid, and without having that metallic finish you can sometimes find in budget Pinot Grigio.
$12.99

Hugel et Fils, Pinot Blanc, ‘Cuvee Les Amours,’ Alsace, France
If ever there was an underappreciated grape, it’s Pinot Blanc. The most widely planted grape in Alsace, it makes a great all-purpose white wine that can be used for anything. If you’ve never tried a Pinot Blanc, start with Hugel – they know what they are doing. They’ve been making wine since Providence belonged to the Algonquian!
$17.99

Sandhi Chardonnay, Santa Rita Hills, California
The Sandhi story is far too complex to recount here, but the wine is an outstanding example of what happens when great winemakers, growers, and critics get together to create a world class wine! Green apple with lemon characterize this wine – definitely not a Cali oak bomb!
$39.99

Happy Fall!

-Josh

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Wines for Winter Holidays

It’s official: Home entertaining season has reached its fever pitch. And because wine plays a key part in most winter occasions – from a romantic fireside dinner for two to a holiday open house for 100 – we selected 9 1/2  wines that are ideal for your table, under the tree, or for your host.

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NV Serafini & Vidotto “Bollicine” Sparkling Rose
Veneto, Italy
A medium weight sparkling rose tailor made for winter celebrations.The bollicine (Italian for bubbles) are crisp yet creamy and lead to brambly strawberry and toasty flavors. It’s a great bottle to pop open with hors d’oeuvres and makes a great gift, too.

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2014 Domaine Salvard Cheverny Blanc (Sauvignon Blanc)
Loire Valley, France
Crisp and lively, this sprightly wine is an ideal aperitif and pairs exceptionally well with shellfish (we’re partial to oysters). Open a bottle and start shucking! A super gift, it’s classic French label belies its gentle pricing.

DSC_0005 copy 2013 Sonoma-Cutrer Chardonnay
Sonoma Coast, CA
A statement wine for your table or as a gift: Classic California chardonnay at its richest: creamy pear flavors accented with oak spice. It’s a dream of a wine, and pairs best with rich seafood: think butter-basted salmon or lobster ravioli.

DSC_9984 2013 Montinore Estate Pinot Noir
Willamette Valley, OR
Pinot Noir’s savory, herbal and tart berry flavors, coupled with its light body style, were made for roast chicken, baked fish, braises, and other less demanding winter fare. It’s organic and biodynamic, too.

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2007 Aljibes Red Blend (Cabernet Sauvignon, Merlot, Cabernet Franc)
Tierra de Castilla, Spain
Herb-crusted roasts and the like will love the dark berry, spice and raisin flavors that flow from this Spanish beauty. And its high scores make it a great gift for your wine-loving pal who’s into that type of thing.

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2009 Haut-Corneau Graves
Bordeaux, France
This isn’t good bordeaux for under $20. It’s great Bordeaux and its coffee, chocolate and pepper notes will play nicely with duck and beef dishes. It’s our house-wine for the holidays – and at this price – can be served at an open-house for 50+ without breaking the bank.

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2012 Antigal Uno Malbec
Mendoza, Argentina
Smooth vanilla spice notes and luscious black & red berry fruit mean this bottle will be superb with rich roasts and aged cheese. Its bold packaging makes it an impressive gift, too.

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2011 Domaine Eden Cabernet Sauvignon
Santa Cruz Mountains, CA
A Bordeaux blend, forward with blackberry, sage, and forest floor aromas. Its suppleness and medium-body style lend it to lots of winter foods — and it’s this versatility, coupled with its elegant packaging, that makes it an impressive gift for the host/hostess.

DSC_9993 copy2012 Fattoria di Lucignano Chianti
Tuscany, Italy
Serving lasagna, are you? The balanced tannins and acidity found in this Chianti will be molto perfecto. It’s great with other creamy casserole dishes, too, as well as with antipasti of all types.

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…for our “1/2”: 2005 Fattoria di Lucignano
Vin Santo (375ml – half bottle)
If not now, when? Sweet dessert wines are ideal after big winter holiday meals, when the thought of another bite is too much to bear. A classic style, Vin Santo is thick with sweet dried apricot, honey and toffee notes and is lovely with blue cheese or biscotti.

Cheers & Happy Holidays!

Malbec Paired with Cornbread & Chorizo Stuffing!

stuffingSometimes, it’s fun to do a twist on your traditional Thanksgiving dishes, and Edible Rhody’s Corn Bread and Chorizo Stuffing recipe is a great choice to liven things up. Enjoy with a big glass of rich, delicious Malbec!

The little bit of spice from both the chorizo and the cayenne and the big ripe fruit flavors of La Posta Pizzella Vineyard Malbec will be perfect together.  Plus, if you are going to slather the stuffing in gravy, you’ll be glad you have this beautiful Malbec to cut through all the richness.

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CORN BREAD AND CHORIZO STUFFING
Owners Nick & Tracy Rabar, Avenue N American Kitchen & The Pantry at Avenue N, Rumford

You’ve got to have some fun and break tradition from time to time. This recipe came from that style of thinking—and it’s a great example of our ever-evolving Thanksgiving menu. It feeds a big crowd but can be divided easily.

½ loaf (8-inch length) Seven Stars pain de mie or other quality, dense white bread, cubed
1 small loaf (4 cups) corn bread, cubed
2 tablespoons extra-virgin olive oil
1 Vidalia onion, peeled and diced
2 jalapeño peppers, seeded and diced
1 red Bell pepper, seeded and diced
2 stalks celery, diced
4 small cloves garlic, peeled and minced
1 pound chorizo, casing removed
2 ears (1 cup) sweet corn, removed from cob
2 scallions, finely sliced
8 sprigs fresh thyme, stems removed
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
2 teaspoons kosher or sea salt
2–3 teaspoons Tabasco, or to taste
2 tablespoons honey
2 sticks (½ pound) unsalted butter, melted
2–4 cups chicken stock

Preheat oven to 350°.

Spread cubed breads on 2 large sheet pans, being careful not to crowd. Bake until lightly toasted, approximately 20 minutes. Remove from oven and cool.

Grease a large baking dish that doubles for serving. Heat olive oil in a large sauté pan over medium heat. Add onions, jalapeños, red pepper, celery and garlic and sauté until the onions are translucent (5 minutes). Add chorizo and stir to break up into small pieces until cooked through. Add corn and scallions; sauté another 5 minutes. Add cubed bread, thyme, chili powder, paprika, cayenne, salt, Tabasco, honey and butter and toss well. Add chicken broth until desired consistency is met. Stuffing should be moist but not soupy. Check for seasoning. Spoon stuffing into baking dish and bake uncovered for 40 minutes.
Makes approximately 15 cups or 12 servings.

I know my mouth is watering… Happy cooking!

Cheers, 

The Bottles Team

Learn About Malbec

Malbec Wine Information - regions, styles, brands

What exactly is Malbec wine? And, why should you care? Eric, one of our resident Bottles wine gurus, gives you the lowdown in our newest video. Malbec is an extremely popular type of wine in our store because you get a lot of bang for your buck. Full of antioxidants and great with roasts and grilled meat, find out why Malbec is a solid choice.

Learn about wine by subscribing to our Youtube Channel!

Cheers!

Cider Braised Pork Shank Pairs with Malbec Wine

Cider Braised Pork Shank pairs with Malbec Wine

Hearty and warming, braised pork is a fantastic dish for the winter season, and with the addition of a fabulous wine pairing, your dinner will sing! Edible Rhody Magazine has provided us with a succulent recipe for a special Cider Braised Pork Shank, and we’ve paired it with Malbec wine. Happy Holidays!

Wine Pairing: Malbec
Robust, dark in color, and one of our favorite wine varietals, Malbec is not only a great wine for the season, but is especially delicious with this hearty braised pork dish. The flavors are bold enough to stand up to the full flavor of this preparation, with out being too strong to overwhelm the reduction sauce and your vegetable side dishes. Below are top picks from the wine experts at Bottles.

Mission La Caminade - Malbec Merlot from Cahors, France
A delicious Malbec from France. A dry style wine with big black cherry, plum and violet aromas and flavors. A great value!
Antigal Uno Malbec

A delicious wine in a beautiful bottle! Smooth and luxurious with dark fruit flavors like ripe plums and cherries, a very silky smooth texture and a dark cocoa and coffee finish. The ‘One’ on each bottle was cut from used wine barrel hoops – impressive both on the outside and inside. Really nice by itself but also great with the Cider Braised Pork Shank.
Luca Malbec - red wine from Mendoza, Argentina

Incredible dark opaque color with flavors of lavender, spice and black cherry cola. Great depth of flavor with lively acidity with a super long finish. A very flexible wine due to its concentration and balance.


Cider Braised Pork Shank
Martin Lyons, executive chef, XO Café, Providence
Embracing the change of seasons, this hearty dish is sure to take the chill out of a cold winter’s night. Blackbird Farm free-range pork braised with Barden’s apple cider, served with a gratin of Schartner’s root vegetables and some sautéed kale—a perfect way to pay homage to the work of our local farmers.
3–4 pounds pork shoulder or 6 (8-ounce) pork shanks
Kosher or sea salt
Freshly ground black pepper
2 tablespoons olive oil
2 yellow onions, diced
4 celery stalks, diced
2 carrots, peeled and diced
4 garlic cloves, crushed
½ cup red wine
3 tablespoons tomato paste
3 cups chicken stock
3 cups apple cider
6 sprigs fresh thyme
1 bay leaf
4 each whole cloves and green cardamom pods
2 whole star anise
1 teaspoon whole allspice
¼ cup light brown sugar
2 tablespoons cider vinegar

Preheat oven to 325°. Season pork with salt and pepper. Heat oil in an oven-safe heavy-bottomed pot on medium-high heat and brown pork shoulder on all sides. Remove from pan. Add vegetables and garlic and cook for 3 minutes. Deglaze pot by adding red wine, scraping any browned bits. Reduce wine by half, and then stir in tomato paste. Add stock, cider, herbs and spices and bring to a boil. Remove from heat, add shoulder back to pot and cover. Place in oven and bake for 3–4 hours, until fork tender, turning occasionally.

Remove shoulder from pot and keep warm. Strain other solids through a fine-mesh sieve and discard. Defat and then return the liquid to the pot; add brown sugar and vinegar and cook down until mixture is thick enough to coat the back of a spoon. Serve pork sliced (or whole, if using shanks) with reduction sauce. Serves 6.

VISIT



Cheers!
Visit our wine store to shop a great selection of wines for the holidays.
We’re located at 141 Pitman St., Providence, Rhode Island.