Category Archives: Wine Pairings

Top 3 Holiday Kosher Wines to Please and Delight

Quality, delicious, well-priced kosher wine is available to us more so now than ever before – a trend we thankfully don’t see waning anytime soon. Below are the 3 we think would will be perfect on any winter table – kosher or not.

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2011 Savia del Sol Rioja, Spain $17.99

An excellent value and a great example of the power and elegance that can come out of Spain. Loaded with black fruit flavors like plum and blackberries and chock-a-block with chocolate, pipe tobacco and cedar. Great with rich dishes like puttanesca or roast lamb.

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2011 Arfi Winery ‘Gabriel’ Cabernet Sauvignon, Israel $21.99

Some of the best wine to come out of Israel, especially at this price. Aging in French oak barrels for 8 months leaves a wonderful balance of vitality and softness. Pair with any red meat dish, especially a rich beef stew.

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2012 Domaine La Ferrage Cote de Brouilly, France $21.99

A very charming lighter style red wine from the Beaujolais region of France. Silky texture and notes of red cherries and violets. This is a great wine for sipping with cheese and appetizers but would be excellent with roast chicken or salmon.

Happy Hanukkah!

Don’t Let Your After-Dinner Drinks Be An Afterthought

An easy and impressive way to elevate any meal – especially Thanksgiving Dinner – is to offer your guests an after-dinner drink, served alongside – or in lieu of – dessert. And all that’s required for this elegant and delicious end-to-a-meal is a thoughtful bottle choice (we can help with that), and clean glassware. Baking not required.

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Though there are many mixed drinks that are popular after dinner (ie. Irish Coffee), we’re focusing on one-bottle postprandial sippers: those that you merely need open and pour to enjoy. Here are the 4 styles we like to serve during Thanksgiving season.

1. Sweet Dessert Wine ranging from fruit-sweet (Sauternes, Moscato D’Asti) to sugar and nut-sweet (Madeira, Port). One small glass does a body good either by itself or paired with pungent cheese.

2. Amari bitter (and sometimes sweet) liqueurs originally produced to calm upset bellies. despite — or perhaps in light of — their at-times super-bracing bitterness, an increasing number of folks are enjoying Amari after dinner – stomachache or not.

3. Liqueurs / Cordials traditional european liqueurs made with flavors of almonds, coffee and mint (just to name a few) are now being produced in small batches by American artisans. these new bottles are an outstanding treat.

4. Bubbles popping a bottle of sweet (sec) or semi-sweet (demi-sec) sparkling wine is an elegant and festive way to put a celebratory cap on a merry holiday meal.

Call or visit the store for help in finding the perfect bottle to end your feast.

Cheers!

 

 

More Daring Pairings for Your Thanksgiving Table

Last week we shared 9 beautiful, crowd-pleasing wines, each of which will pair perfectly with the all of the flavors on the Thanksgiving plate. This week we have wines that are a bit more daring: they may not be for your beer-drinking Uncle Tom, but your sommelier-in-training cousin Susan will undoubtedly thank you for elevating her Thanksgiving dinner to new heights.

Broc Cellars Carignan 2013, CA $26.99

“A vibrant wine, Broc’s Carignan has zesty flavors of cranberry & blueberry, white pepper, and a touch of citrus zest. I love how it cuts through the heavier flavors of turkey & stuffing (much like a cranberry sauce does) and brings clarity to the whole Thanksgiving meal. A fun wine for a fun time.” – Liam

 

COS Frappato 2014, Sicily $34.99

“I’m a huge fan of Frappato – a still relatively-obscure grape to most. This one is light-bodied, has bright fruit and an earthiness with a lot of food-friendly acidity. The lively freshness keeps your palate from getting fatigued as you load up on that second plate, or third…” – Nick

 

2011 Dr. Pauly Bergweiler Riesling Kabinett, Mosel, Germany $27.99

“After a long day of pre-dinner snacking, your mouth needs a second wind and this Riesling is your answer. Have a glass or two as you sit down to dinner as the tastiest palate-fatigue cure you’ve ever had.” – Eric

 

NV Westport Rivers “Farmer’s Fizz” MA (off-dry) $15.99

“Because I hate candied yams, but love how their sweetness balances buttery mashed potatoes, rich roasted squash and a creamy green-bean casserole. These semi-sweet bubbles mimic that candied-ness and their ripe pear, juicy apple and bright melon flavors are tailor made for the turkey-day table.” – Katie

 

Michael David “Petite Petit” 2012, CA $19.99

“Not only will you show up to family dinner with the coolest looking bottle, but you’ll win brownie points for pouring this big, bold wine. A blend of 85% Petite Sirah and 15% Petit Verdot, this wine offers rich, dark fruit flavors with hints of licorice and vanilla. A meal so full of flavor deserves a wine this rich to stand up to it.” – Alex

 

2013 Charles Smith Boom Boom Syrah, Washington State  $17.99

“From one of my favorite winemakers, this Syrah is bold and earthy with black cherry notes. It pairs really well with fruity and herbal flavors and is, thus far, the best wine to pair with my Mom’s roasted garlic mashed potatoes.” – Rico

Perfect Pairings for Your Thanksgiving Table

One Plate. One Wine.

The classic Thanksgiving dinner isn’t comprised of course after course of individual flavors and tastes; rather it’s a wholly-American one-plate mashup of differing flavors and textures that somehow equals a sum greater than its parts. For your table this year we’ve chosen wines grounded in this one-plate tradition: wines that within one glass heighten every flavor on your one plate to new levels of deliciousness.

Though from different regions of the world and from different grapes, what these wines have in common is a medium to high acidity (to cut through the richness of classic side dishes), a depth of fruit flavor (which will match flavor intensity) and, in some cases, a decent tannic structure (which primes the palate for an onslaught of cream and butter).

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2014 Clos de Rocs “En Pres Floret” Macon-Loche, France (Chardonnay)

Crowd-pleasing chardonnay meets exceptional winemaking chops to bring to your Thanksgiving table refreshing minerality and lean apple flavors with minimal oak presence.

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2013 Chalk Hill Chardonnay, Sonoma Coast, California

An opulent, fuller-style chardonnay rich with yellow apple, lemon curd and toasted bread flavors. Its robust yet balanced oaky finish will impress.

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2012 Santa Barbara Pinot Noir, Santa Rita Hills, California

Pinot Noir was made for Thanksgiving dinner. Its high-acid, bright berry flavor mimics the effects cranberry sauce has on rich foods: it enlivens even the heaviest of side-dishes.

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2012 Domaine Foretal, Moulin-a-Vent, Beaujolais, France (Gamay)

Moulin-a-Vent produces wines with slightly stronger tannins than other appellations in the Beaujolais. Its deep blackberry and savory notes are balanced by a crisp minerality – just what our palates crave at the Thanksgiving table.

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2014 Tenuta di Gracciano, Rosso di Montepulciano “Della Seta,” Tuscany, Italy

Ripe cherry flavors and refined tannins give this elegant, dry wine a place at the Thanksgiving table, right next to the earthy and herbal stuffing, the roast bird, and the green bean casserole.

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2012 Zenato Valpolicella Superiore, Veneto, Italy

Ripe black cherry and spice notes give this bottle the brawniness it needs to stand up to the roast bird, yet its northern Italian (read: cooler climate) acidity keeps it from clobbering the turkey.

creek_thnx_blog2013 Dry Creek Heritage Vines Zinfandel

Dark berry flavors abound in this zesty zin from the good ‘ol US of A. It’s full of warm and savory allspice and pepper notes, too – just like many classic turkey side dishes.

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2012 Yardstick, “Ruth’s Reach,” Cabernet Sauvignon, Napa Valley, California

A cornucopia of big aromas and flavors (chocolate and butterscotch on the nose, raspberry, caramel and oak on the palate) are contained in this medium-bodied, single-vineyard Napa cab. It’s a voluptuous complement to the bounty of the Thanksgiving table.

gulle_thnx_blog2014 Georges Vigouroux “Gouleyant” Cahors, France (Malbec)

This lively and beautifully-fruity malbec has suede-like tannins that give buttery potatoes and silly gravy something to grab on to.

From all of us at Bottles to you and yours – Happy Thanksgiving!

 

 

Pork Chops with Lenore Syrah

wood_grilled_erPhoto by Chip Riegel

Syrah is, in my mind, Washington’s grape and the Lenore is a great example why.  Brimming with dark and brooding fruit flavors and a little bit of a smoky flavor, this is a perfect pairing with Edible Rhody Magazine’s grilled pork chops and rich Soffritto .

Treat yourself to a perfect pairing with this delicious recipe.

fallwines-lenore-vert-1Corvidae Wine Co. Lenore Syrah

WOOD-GRILLED PORK CHOPS OVER CANNELLINI SOFFRITTO WITH RADICCHIO

by Chef/Co-owner Brian Kingsford, Bacaro, Providence

INGREDIENTS

Brined Pork Chops

1 cup dark brown sugar

1 cup salt

2 tablespoons fennel seed

2 tablespoons black peppercorns

3 sprigs each fresh rosemary, thyme and sage

6 cups hot water

6 (12- to 14-ounce) double cut pork loin chops

Soffritto

½ pound pancetta, diced into ⅛-inch cubes

Olive oil

2 cloves garlic

2 onions, finely diced

3 carrots, finely diced

2 celery stalks, finely diced

3 sprigs thyme

6 tablespoons unsalted butter

2 (14-ounce) cans cannellini beans, drained

¼ cup chicken broth

Kosher or sea salt

1 small head radicchio, stemmed, chopped in thin ribbons, rinsed and dried

Honeyed Onions (for garnish)**

Extra-virgin olive oil (good quality)

¼ cup aged balsamic vinegar, best available**

½ cup stemmed and chopped fresh flat leaf parsley

DIRECTIONS

To prepare the brine, in a large bowl or nonreactive container add brown sugar, salt, fennel seed, peppercorns, rosemary, thyme and sage to 6 cups hot water. Stir until salt and sugar are dissolved. Add pork chops and additional cold water until chops are fully submerged. Refrigerate overnight (or at least 12 hours). Discard brine after use.

On the day of preparation, preheat grill or prepare coals and preheat oven to 450°. Mark chops on the grill on both sides, about 5 minutes total. (Alternatively, sear chops in 1 tablespoon olive oil over medium-high heat, searing evenly on all sides.) Once chops are marked or browned, place in a roasting pan and roast until pork chops reach 130° (using an instant-read meat thermometer placed in the center), checking after 20 minutes. Let rest for at least 8 minutes before serving.

Meanwhile, prepare the soffritto. Sauté pancetta over medium heat in 1 tablespoon olive oil until fat is rendered. Add garlic and stir until mixture is fragrant. Add vegetables and thyme, and sauté until vegetables are softened. Add cannellini beans and chicken broth, making a thickened stew-like consistency, adding more broth if too thick. Bring to a boil, reduce to simmer and add butter. Season with salt to taste.

To serve, divide radicchio among 6 warm dinner plates. Ladle soffritto over radicchio and scatter the honeyed onions. Place chops atop vegetables. Drizzle with aged balsamic vinegar, extra-virgin olive oil and fresh parsley. Serve immediately. Serves 6 as main course.

Honeyed Onions **

¼ cup local wildflower honey

¼ cup good-quality red wine vinegar

1 onion, halved and thinly sliced

 DIRECTIONS

Combine honey and vinegar in saucepan on low heat. Add sliced onions and cook for about 5 minutes, until onions are softened. Can be made a day in advance and refrigerated. Bring back to room temperature before serving.

Quick-Aged Balsamic Vinegar **

¾ cup light brown sugar

¼ cup balsamic vinegar

 DIRECTIONS

Place brown sugar in a small saucepan with about 2 tablespoons of water. Apply heat just to melt the sugar and water to a thickened consistency. Add the vinegar and stir. If needed, reduce very gently over a low flame until desired thickness is achieved. (The balsamic will thicken once cold as well.) The longer heat is applied, the less the flavor resembles an aged balsamic vinegar, so try not to scorch or overheat.

Sumptuous Wine Pairing for Savory Seafood Dishes

Seafood Wine Pairing

Photo by Chip Riegel

Home-made seafood dishes deserve an equally tasty wine.

The Devil’s Advocate (named for those who dismiss Chardonnay) is not a oaky butter bomb, but rather lithe and studded with tropical fruit.

This will be especially great with Edible Rhody Magazine’s rustic seafood dish, Haddock and Clams with White Wine, Potatoes and Escarole.

This Chardonnay has sherry like notes that will go really well with the haddock (or cod) and the clams.

A great cold weather wine with a cold weather seafood dinner!

Southold Wine - Devils Advocate

Southold Farms and Cellar Devil’s Advocate Chardonnay

HADDOCK AND CLAMS WITH WHITE WINE, POTATOES AND ESCAROLE

by Steve Johnson, The Red Dory, Tiverton

INGREDIENTS

½ pound salt cod, cut into small pieces
1 small onion, peeled and sliced
1 medium leek, cut into thin rounds and rinsed well
2 russet potatoes, peeled and cut into half-rounds
1 small head escarole, stem removed, chopped and rinsed well
2 large cloves garlic, chopped
½ cup olive oil, plus more for serving
1 cup white wine
1 teaspoon fresh thyme leaves
4 cups water
1 (15-ounce) can white beans, drained
Kosher or sea salt
Freshly ground black pepper to taste
Pinch red pepper flakes
1 lemon
8 (3- to 4-ounce) fresh boneless, skinless thick haddock or cod filets
1 tablespoon canola oil
32–40 littleneck clams, scrubbed
Minced parsley or chives for garnish
Focaccia bread

DIRECTIONS

Soak the salt cod in cold water in a large bowl for 4 hours, changing the water 3 times, and then drain, discarding the water.

Place the salt cod, onion, leeks, potatoes, escarole, garlic, olive oil, wine, thyme and water in a large stockpot, bring to a boil, reduce heat and let it simmer gently for about 1 hour. The russet potatoes should just start to thicken the stew. Add the beans and season to taste. (Can be made a day in advance, refrigerated overnight.)

When ready to serve, heat 1 tablespoon canola oil in a large sauté pan over medium-high heat. Add 4 fish fillets at a time (without crowding, so they brown properly) and sear until golden on 1 side, then remove to a plate next to stove. Repeat for next 4 filets. Return fish to skillet, seared side up, add clams, cover and heat until clams are open.

Meanwhile, double-check the broth for seasoning, adding a sprinkle of salt or a squeeze of lemon juice if necessary (and you might want to add some of the liquid from the sauté pan to the soup pot).

To serve, ladle broth in 8 warm shallow bowls and place a cod filet and 4–5 clams in each with a sprinkle of parsley or chives, a drizzle of olive oil and a wedge of lemon. (You can also offer this buffet style and let guests serve themselves.) Serve with thick slices of toasted focaccia to soak up the broth. Serves 8.

Definitely This Wine with Fall Salads

BOSTON_BIBB

What food and wine pairing will taste like a party in your mouth?

Edible Rhody Magazine’s Boston Bibb Salad and Ravines Riesling.

Typically, acidic salad dressings are hard to pair with wine – they make the wine taste bitter.

However the fresh apple cider sweetens this dressing and pairs perfectly with this fruity but bone-dry Riesling.

Brimming with flavors peak-of-summer fruit flavors like peach and nectarines, this will go especially well with the spiced pecans and cheddar cheese in the recipe.

Woo-hoo to fall salads!

 

Ravines Riesling - Finger Lakes Wine

RAVINES RIESLING

Great wine from the Finger Lakes region. Dry & crisp without being sweet.

Flavors of peach, honeysuckle, and a crisp ripe lemon/lime finish.

Try with dishes that include apples, like Edible Rhody Magazine’s Boston Bibb Salad.

Cheers!
– Eric Taylor, Bottles General Manager

 

Boston Bibb Salad with Apples and Pecans

Photo by Chip Riegel

BOSTON BIBB SALAD WITH APPLE CIDER VINAIGRETTE

by Steve Johnson, The Red Dory, Tiverton

At the restaurant, our vinaigrettes tend to be on the slightly acidic side, but this one is a touch sweeter thanks to the addition of fresh apple cider.

SALAD

INGREDIENTS
1–2 heads Boston Bibb lettuce, trimmed, washed and dried
1 small red onion, peeled and thinly sliced
1 cup cubed semi-sharp Vermont cheddar cheese (we use Grafton cheddar)
½ cup dried cranberries
3 tablespoons minced fresh chives
Spiced Pecans*
Apple Cider Vinaigrette**

DIRECTIONS
Divided among 8 salad plates, arrange lettuce, red onion, cheese and cranberries as desired. Sprinkle with pecans and fresh chives. Dress with Apple Cider Vinaigrette. Serves 8 as an appetizer.

* SPICED PECANS

INGREDIENTS
2 tablespoons brown sugar
1 tablespoon kosher or sea salt
½ teaspoon paprika
½ teaspoon chili powder
¼ teaspoon cayenne pepper
8 tablespoons (¼ pound) melted butter
4 cups pecans (or your favorite combination of nuts)

DIRECTIONS
Preheat oven to 350°. In a mixing bowl, blend the sugar, salt and spices. Pour in the melted butter and stir to mix. Add the pecans and toss to coat evenly. Spread the seasoned nuts out on a baking sheet and roast them for 12 minutes or so. (There should be more than enough pecans for the salad, with some to snack on too!)

** APPLE CIDER VINAIGRETTE

INGREDIENTS
⅔ cups cider vinegar
¼ cup fresh apple cider
2 medium shallots, peeled and thinly sliced
1½ teaspoons grainy mustard
½ teaspoon fresh thyme leaves
½ cup good olive oil
1 cup canola oil
Kosher or sea salt
Freshly ground black pepper

DIRECTIONS
In a mixing bowl, whisk together all of the ingredients to make the vinaigrette. Double-check the seasoning.

 

Top 9 Fall Wines: New York, Washington, Oregon

Top Fall Red & White Wines

Ah, autumn.

It’s time to ditch your summery drinks and pull out those velvety reds and luscious white wines.

After all, you need something perfect to drink for the cooler weather, and equally yummy when with paired with harvest veggies, slow roasts, and big pasta dinners.

Luckily, the shop has tons of incoming wines. It was a hard job to taste them all and choose just nine favorites, but we did it.

We’ve focused on notable non-California wine regions—Long Island, the Finger Lakes, Washington State, and Willamette Valley Oregon.

Cheers!
– Eric Taylor, Bottles General Manager

 

OREGON

Firesteed Wine

Firesteed Pinot Noir
Willamette Valley, Oregon

A great example of the elegance of Pinot Noir from Oregon.

Featuring great gobs of bright cherry fruit and cola (yes, cola) with hints of mocha and vanilla from the judicious oak aging.

Brilliant with salmon or lighter meat dishes.

 

Kings Ridge Pinot Gris - White Wine

King’s Ridge Pinot Gris
Willamette Valley, Oregon

Pinot Gris is often overlooked because of its famous cousin Pinot Noir, but this beautiful white certainly demands some love.

Fresh and lively with pretty peach, citrus and herbal flavors like lime, nectarine and thyme.

Drink this with harvest veggie dishes and TV snack time foods.

 

Ken Wright Cellars - Willamette Valley Oregon - Pinot Noir - Red Wine

Ken Wright Willamette Valley Pinot Noir
Willamette Valley, Oregon

Ken Wright, maker of very high end Pinot Noir, makes this wine by blending grapes from his very best vineyards.

Extremely enjoyable, lush and full of pure Pinot fruit flavors like ripe raspberries and cherries.

This wine and roast chicken are meant to go together.

 

WASHINGTON

Columbia Crest 'Horse Heaven Hills' Merlot - Washington Wine

Columbia Crest ‘Horse Heaven Hills’ Merlot
Washington

Merlot is making a big time comeback amongst serious wine drinkers and this wine is one of the reasons why.

This medium-bodied Merlot delivers aromas of spice and blackberry, with a perfect balance of earth, cocoa and ripe cherry flavors with a rich velvety finish.

Slow braised pork or beef with this wine will make you happy.

 

Owen Roe 'Lenore' Syrah - Washington Red Wine

Owen Roe ‘Lenore’ Syrah
Washington

In our opinion, Syrah is the showcase grape coming out of Washington and Lenore is a great example why.

This is powerful and intensely concentrated and while shows boastful fruit flavors, this comes across as more savory than fruity with flavors of wild herbs and black pepper.

Lamb + Lenore ≥ Heaven

 

K Vintners Viognier - Washington White Wine

K Vintners Viognier
Yakima Valley, Washington

Rock star winemaker Charles Smith turns it down a bit from his head-banging Syrah set with this elegant and frankly sublime white from a top-tier vineyard in Yakima Valley, Washington.

This Viognier shows layers and layers of complex flavors and aromas of Meyer lemon curd, clove, melon and bee’s wax all with big mouthfeel that a Chard drinker would love.

Can stand up to meat dishes, but will excel paired with savory veggie soups and side dishes.

 

NEW YORK

Ravines Riesling - Finger Lakes Wine

Ravines Riesling
Finger Lakes, New York

Dry and crisp without being sweet. Some of the best wine from the Finger Lakes Region!

Look for flavors of peach and honeysuckle with a nice crisp ripe lemon/lime finish.

Try it with roasts that include apples in the recipe.

 

Shinn Estates Wine

Shinn Estate Vineyards Red Blend
Long Island, New York

A blend of all of the Bordeaux grape varieties (Cab, Cab Franc, Merlot, Malbec and Petite Verdot) grown in the beautiful North Fork region of Long Island.

Luscious bright fruit and acidity with flavors and aromas of red cherries, licorice and spice.

Goes great with red meat based pasta sauces.

 

Southold Wine - Devils Advocate

Southold Farm + Cellars ‘The Devil’s Advocate’ Chardonnay
Long Island, New York

An intriguing, one may even say beguiling, Chardonnay from the North Fork.

This is certainly not the oaky/butter bomb that you would get from California – this is much more restrained and truer to the flavors of Chardonnay.

Look for beautiful tropical fruit flavors and big rich body – great as a cold weather aperitif or paired with squash based soups.

 

 

 

Wine Pairing: Grilled Swordfish Pairs with Rosé!

Grilled Swordfish and Rosé Wine Pairing

Looking for a wine and grilled swordfish pairing? Try Les Dauphines Rosé and Edible Rhody’s Grilled Swordfish recipe.

Les Dauphines Rosé is one of our favorites this summer!  It boasts a beautiful pink color and has elegant flavors of red fruits like ripe strawberries and raspberries with hints of honeysuckle and tangerine.

This rosé is perfect with the swordfish recipe because the flavors of the wine complement the flavors in this dish. Additionally, the wine has a bright acidity that rips right through the full-flavored Arrabbiata Sauce. Deliciously zippy!

These two together = Livin’.

Les Dauphins Rosé Wine - Pairing Ideas for Summer

GRILLED SWORDFISH WITH HARICOTS VERTS, FINGERLING POTATOES, HEIRLOOM CHERRY TOMATOES AND ARRABBIATA SAUCE

Executive Chef Brian Ruffner, Trio, Narragansett

Nothing says summer like fresh swordfish with an array of warm vegetables and a drizzle of dressing. Let this fish dish transport you to the seaside, where the scent of garlicky Arrabbiata sauce will mingle with the salty sea air.

INGREDIENTS

Arrabbiata sauce:
2 tablespoons extra-virgin olive oil½ medium yellow onion, peeled and chopped
4 cloves garlic, peeled and chopped
Kosher or sea salt
Freshly ground black pepper
1 (14½ -ounce) can organic plum tomatoes
1 teaspoon crushed red pepper flakes
1 teaspoon fresh lemon juice

Swordfish:
2 pounds fingerling potatoes, washed and halved
¼ pound (about 1 cup) haricots verts cut in 2-inch lengths
6 (8-ounce) swordfish steaks Extra-virgin olive oil
1 pint heirloom cherry tomatoes
Microgreens for garnish (optional)

DIRECTIONS
Heat oil in a saucepot over medium heat and sauté onion and garlic until softened. Season with salt and pepper. Add plum tomatoes and red pepper flakes. Cook until sauce begins to thicken. Remove from heat and cool slightly. Purée in a blender until desired texture is reached (smooth or chunky). Add more salt and pepper to taste, and add lemon juice. Keep warm.

Meanwhile, parboil potatoes in salted boiling water for 8 minutes. Parboil green beans for 3 minutes, drain and place in cold water bath to stop cooking. Set aside.

Preheat grill or prepare coals. Coat swordfish with olive oil and season with salt and pepper. (Let sit at room temperature 15 minutes before grilling.) Place on hot grill and cook to medium-well, approximately 4 minutes per side. Set aside.

Add 1 tablespoon olive oil to a hot sauté pan and cook fingerling potatoes until golden. Add the haricots verts and heirloom cherry tomatoes and cook an additional 3 minutes.

To serve, spoon several tablespoons arrabbiata sauce onto each warm dinner plate, place swordfish steaks on top, place veggies on side and top steaks with garnish.

Visit EdibleRhody.com for more recipes.

Wine Pairing: Heirloom Tomato Salad pairs with Commanderie de La Peyrassol Rosé

heirloom_rose

Over the years, the Commanderie has been one of the most popular rosés at Bottles, and the 2014 vintage is better than ever!  It has a gorgeous light pink/salmon color, and beautiful light red fruit flavors of tart strawberries and raspberries. The finish has an expressive mineral-laden zing that cleanses the palate and gets you ready for another bite or sip.

What do you have this with? Try Edible Rhody’s Heirloom Tomato Salad recipe.

This pairing works well because the wine has herbaceous aromas and flavors of basil, rosemary and oregano. These herbal notes contribute additional layers of complexity to the already delicious tomato recipe.

commandeire-de-peyrassol-rose

2014 Commanderie de La Peyrassol Rosé – Provence, France – A classic. Light watermelon notes and mineral tones from the region that made rosé a household name.

HEIRLOOM TOMATO SALAD WITH GORGONZOLA, SHAVED CAULIFLOWER, SWISS CHARD PESTO & CHERRY TOMATO-CORIANDER VINAIGRETTE

Chef/Owner Richard Allaire, Metacom Kitchen, Warren

This composed summer salad offers contrasts in colors, textures and temperatures while remaining simple and light. Each component can also stand on its own as an accompaniment to serve with a local fish, such as fluke or striped bass.

INGREDIENTS
3 ounces Gorgonzola cheese
1 head cauliflower (preferably purple), broken into florets
Kosher salt
1 lemon
8 tablespoons extra-virgin olive oil, divided
1 bunch Swiss chard, washed, stemmed and roughly chopped
10 fresh green basil leaves
¼ cup pine nuts, toasted
3 cloves garlic, 1 crushed, 2 thinly sliced
1 tablespoon unsalted butter
½ teaspoon red pepper flakes
1 teaspoon finely ground coriander seeds
1 pint cherry tomatoes, halved
1 tablespoon sherry vinegar
6 medium-sized heirloom tomatoes (preferably Cherokee Purple), sliced
Flaky sea salt to finish
Place Gorgonzola in freezer 2 hours before serving.

DIRECTIONS
Using a mandolin or sharp knife, shave 5 cauliflower florets into very thin slices (reserving remaining cauliflower for another use). Place slices in a bowl and add a pinch of salt, a few drops of lemon juice and 1 tablespoon olive oil. Set aside.

Place Swiss chard, basil, toasted pine nuts, pinch salt, 1 clove crushed garlic and 4 tablespoons olive oil in the bowl of a food processor. Let run about 30 seconds, or until all ingredients are well blended and smooth. Set pesto aside.

In a sauté pan, heat butter over medium heat with 1 tablespoon olive oil, red pepper flakes, ground coriander and 2 cloves thinly sliced garlic. Once the garlic is lightly browned, add cherry tomatoes and stir for 5 seconds. Remove from heat. Add a pinch of salt and vinegar. Cover pan with lid and let sit for 10 minutes to let the tomatoes break down slightly. Transfer to a bowl and top with remaining olive oil.

Divide Cherokee tomato slices among 6 salad plates. Add 3 dollops pesto to each plate. Spoon warm cherry tomato vinaigrette on top, then lay out shaved cauliflower around the plate. Remove Gorgonzola from the freezer and grate over tomatoes. Finish with sea salt and serve immediately. Serves 6 as a first course.

Visit EdibleRhody.com for an Edible Rhody Minute video with Chef Allaire to learn how to make his beautiful heirloom tomato salad.

Heirloom Tomato Salad Photo by David Wells.