Category Archives: Wine Pairings

Pumpkin Bumpkin

Well, Fall has finally arrived and we are celebrating with a heaping bowl of the must-have seasonal flavor: pumpkin! (pumpkin orzo with sage, to be exact).

Round, earthy, slightly sweet and versatile, it always seems like no one can ever get enough of this orange squash. We thought we would help you out by adding one more recipe to that list.

If you are even considering trying this recipe, make sure to pick up a bottle of Suavia Soave Classico — an Italian wine of great depth and unmistakable character that will transport you to the hills of Soave. It pairs well not only with the Pumpkin Orzo with Sage, but also with any pasta, gnocchi, or fish that is being served with a hearty vegetable or bean.

Pumpkin
Classified as a winter squash, the oldest evidence of pumpkin related fruit dates between 7000 BC and 5500 BC in Mexico. Pumpkins are grown all around the world for commercial use, agricultural purposes, and ornamental sales. The largest producers of the winter squash are the United States, Canada, Mexico, India and China.

When first cut, pumpkins tend to have a vegetal, buttery smell. When roasted or cooked, they have more of a malty, sweetness. Used mainly for food and recreational purposes in the United States, pumpkins have established themselves as a part of tradition and society. What is Cinderella without her coach, Thanksgiving without pumpkin pie, Halloween without Jack-o-lanterns or fall without pumpkin beers?

I challenge you to find a new or unusual pumpkin recipe, and attempt it. You may find a new favorite!

Suavia Soave Classico

Located in the tiny village of Fittà, “mounted like a precious stone in the high green Soave Classico hills covered with vines and olives”, the Tessari family has lived and worked the land since the 19th century. It wasn’t until 1982, when Giovanni and Rosetta Tessari decided to produce their own wine, that the history of Suavia really began. Now run by their four daughters who are inspired and taught by the nature around them, they produce significant Italian wines that are reflective of the terroir and region.

The principal and most widespread white grape variety in Soave, Garganega is easier to grow and has become very popular because of its generous yield. It has a natural delicacy and elegance that if grown properly, it develops firm mineral notes and a good structure.

The Suavia Soava Classico is fresh, fruity and easy to drink with aromas of apple, pear and hawthorn intermingled with hints of citrus and minerals. The palate is very juicy and creamy with a savory and satisfying finish of continual freshness. It is a wine for flowered terraces, dinner on cobblestone squares, and pastas with hearty vegetables.

Pumpkin Orzo with Sage

Yield: 4 servings

Ingredients
8 oz. Orzo
3 cups vegetable or chicken stock
3 cups water
1 1/2 cups pumpkin puree (fresh or canned)
1 1/2 cups vegetable or chicken stock
1/2 cup whole milk
30 sage leaves cut into ribbons
1 shallot, diced
1 Tbsp butter
3/4 tsp salt
Black pepper, ground
3 Tbsp Parmesan cheese

Method of Preparation
1. If you are using a fresh pumpkin, slice it in half lengthwise and place cut side down on a lightly oiled baking sheet. Bake at 350 degrees for 30 minutes or until tender. Allow it to cool and then scoop out the meat with a spoon and puree it in a food processor until smooth.

2. In a large saucepan, bring 3 cups of broth and 3 cups of water to a boil over high heat. Add orzo and return to a boil. Cook for 9 minutes or until the pasta is al dente. Drain and set aside.

3. Meanwhile, saute the shallots and sage in butter for 5 minutes over medium heat. Add 3/4 cups of broth and 1/2 cup of milk. Simmer for another 5 minutes.

4. Add the pumpkin puree to the simmering broth and stir well. Add salt, pepper and remaining 3/4 cups of broth. Reduce the heat and simmer on medium low for 10 to 12 minutes, or until sauce reaches desired consistency.

5. Stir in the parmesan cheese, toss with the orzo and serve. Source

Go forth and cook away! Enjoy the first days of fall!

Cheers!

by Kimberly Vroegindeweij

Just Peachy

We’re trying to hang on to summer as long as we can, but this fall weather also has us thinking of everything that comes with the season. In order to satisfy both cravings, we are pairing a Bourbon Roasted Peach Cheesecake (yummm!) with a German dessert wine called Beerenauslese.

The round, juicy, acidic, yet sweet yellow peaches are used in all areas of cooking, baking, and creating drinks. It’s also often an aroma of wines. They scream home, comfort, and summer. And the Beerenauslese? It’s a dessert wine that tastes like fall with its color, deep flavors, and sweetness.

Peaches
If I was to ask you about peaches would you automatically think Georgia? Well, surprise surprise, peaches actually originated in China as early as 2000 BC. China is also the world’s largest producer of the fruit. Growing in Persia and the Roman empire by the first century AD, peaches were favored by kings and emperors, a prized treat in France, and are symbolic in many cultures.

Containing less than 70 calories, 3 grams of fiber, and tons of vitamins A and C, peaches are divided into two types: clingstones and freestones. Both of these varietals can either have a white flesh which are typically very sweet with little acidity, or a yellow flesh that tends to have more of an acidic tang coupled with sweetness.

Fun fact: “The world’s largest peach cobbler” is made every year in Georgia measuring 11 feet by 5 feet and contains 75 gallons of peaches! Holy Moley!!

Heinz Eifel Beerenauslese

A magnificent wine-culture deeply rooted in tradition, Germany has the Romans to thank for planting vineyards along the rivers 2,000 years ago.

Heinz Eifel, driven by determination to follow tradition and pay respect to the years of wine-culture, founded the Römerhof winery in 1979 in the heart of the Mosel Valley. They produce a brand of German wines crafted to reflect the distinctive character of the vineyards, using the highest quality grapes and processed with only the most modern techniques and technology.

A true testament to the “Art of German Winemaking,” this Beerenauslese is unbelievable. A late harvest wine, it delivers aromas and flavors of ripe pear, peach, honey, and caramelized fruit with a slight bitterness that carries over to the lightly sweet finish.

You know that feeling you get after you have just tasted something that is out of this world? That’s exactly how we feel about this wine and food pairing. You will be thanking us once you try it.

Bourbon Roasted Peach Cheesecake
Yield: 10 – 12 Servings
Time: 6 1/2 hours (it’s worth it)

Ingredients
Bourbon Roasted Peaches:
8 ripe, firm peaches
6 Tbsp unsalted butter, melted
2/3 cup Bourbon (Use Four Roses Small Batch or Old Granddad)
1/4 tsp Salt
1/4 cup packed dark brown sugar

Crust:
2 1/4 cups graham cracker, crumbs
1/2 cup toasted pecans, finely chopped
1 stick unsalted butter, melted
1/3 cup packed dark brown sugar
1/4 tsp Salt

Cheesecake Filling:
4 large eggs, separated
2 vanilla beans, seeds removed
1/2 cup granulated sugar
16 oz. cream cheese, cut into small pieces
3 Tbsp all-purpose flour
1 cup heavy cream

Method of Preparation
1. Roasted peaches: Position the oven racks to upper-middle and lower-middle and preheat the oven to 450 degrees. Line 2 rimmed baking sheets with foil.

2. Slice 4 of the peaches into 3/4 inch thick slices and the remaining 4 into 1/4 inch pieces. Arrange each size in a single layer on their own baking sheet.

3. Whisk together the melted butter, bourbon, and salt in a medium bowl. Divide the mixture in half and drizzle each over the peaches. Sprinkle 2 tbsp of sugar over each baking sheet of peaches. Toss and rearrange them in a single layer.

4. Roast until the peaches are tender and the liquid is syrupy. This should take about 15 minutes, swapping the sheet trays halfway. Transfer the baking sheets to a cooling rack for about 20 minute.

5. Crust: Decrease the oven to 350 degrees and move the rack to the middle. Line the exterior of the springform pan with foil.

6. Combine the graham cracker crumbs, pecans, melted butter, brown sugar, and salt in a medium bowl until the crumbs are thoroughly saturated in butter. Press the mixture into the bottom and up the sides of the pan, stopping about 1/2 inch from the top of the pan.

7. Bake the crust until golden, 10 to 12 minutes. Transfer to a cooling rack for about 15 to 20 minutes.

8. Cheesecake Filling: Decrease the oven to 275 degrees. In a large, clean and dry (important) bowl, whip the egg whites and vanilla bean seeds on medium speed until soft peaks form. This should take about 2 minutes.

9. Gradually add the sugar and continue whipping until stiff peaks form, usually about another 1 – 2 minutes. If you are using a stand mixer, transfer the egg whites to another bowl and clean the one you just used.

10. In the medium bowl, beat the cream cheese, egg yolks and flour on medium speed until light and fluffy. Add the heavy cream and continue to beat until creamy and smooth. Remember to scrape down the sides and bottom of the bowl as needed. Once creamy and smooth, stir in the diced peaches.

11. Stir 1/3 of the egg whites into the cream cheese mixture, then, very gently FOLD (important) in the remaining egg whites. Scrape the batter into the cooled crust and bake until the cheesecake is set but still slightly wobbly in the center, 75 – 90 minutes. Turn off the oven and let the cheesecake remain in there another 20 minutes.

12. Transfer the cheesecake to a cooling rack and cool for an hour. Transfer to the refrigerator to cool until completely chilled and set, at least 3 hours. Remove the cake from the springform mold and set on a serving dish. Top it with the sliced peaches and serve. Source

by Kimberly Vroegindeweij

The Aubergine (Eggplant Season is Here!)

The perfect time for fresh eggplant is NOW! My inner Italian is telling each and every one of you to go buy a gorgeous, plump eggplant — their season is here and they couldn’t taste any better.

Pleasantly bitter with a spongy texture, eggplants are consumed the world over in various ways and varietals. Used mainly in hearty dishes, the easy drinking wine and versatile Il Casolare Rosso is a perfect match to the the grand array of cultural dishes produced with this delightful vegetable.

Eggplant
Even though it is highly associated with Italy and the Mediterranean, it did not originate there. Growing wild in India, eggplants were first cultivated in China in the 5th century B.C. and were not introduced to Europe until the 14th century.

Not always seen as a revered vegetable in Europe, it was used more as a decorative plant until new varieties were developed in the 18th century and it began to lose its bitter reputation. Now it has taken an esteemed place among the cuisines of countries such as Italy, Greece, Turkey and France.

Many people shy away from eggplants because they get soggy when cooked. In order to counteract this and prevent the flesh from absorbing so much oil in cooking, try salting the flesh and allow it to sit for 30 minutes. This will collapse the air pockets and pull out the excess water that causes it absorb oil. Make sure to rinse it once you have let it sweat to remove any excess salt.

Some regional dishes using eggplant are:
Ratatouile from Provence
Eggplant Tian (French version of Eggplant Parm)
Caponata from Italy
Sichuan Eggplant from China
Moussaka from Greece
Baba Ghanouj from the Middle East

Il Casolare Rosso

A family operation dedicated to the production of organic and biodynamic wines, Fattoria San Lorenzo is located in Montecarotto Italy, the Marche region, and is run by Natalino Crognaletti. Inherited from his father and his father before him, the legacy of the patriarchs is still visible in the management of the vineyards, cellar operations, and particularly in the production of Verdicchio grapes from ancient vineyards.

A great match for most hearty eggplant dishes, Il Casolare Rosso consists of 50% Montepulciano and 50% Sangiovese grapes and is Natalino’s ‘wine for the people’ — fresh, clean, balanced and easy to drink. A great Italian red wine!

This wine is bursting with ripe fruit flavors bolstered by wood herb notes and a hint of spice. Other than the fact that it is a red wine, the sheer juicy and fruity nature of the Il Casolare Rosso is a perfect pair for the earthy, bitterness that usually comes with eggplants. It is also a great match for spicy, meaty and acidic dishes such as Stuffed Eggplant. Basically it is a perfect wine all around!

Stuffed Eggplant
Yield: 8 Servings
Time: 1 hour 30 minutes

Ingredients

2 Eggplants, cleaned and dried
Salt and pepper to taste
5 Tbsp olive oil
1/2 lb. chicken or pork mild Italian sausage, uncased
1/3 cup onion, diced
1 garlic clove, smashed, peeled and minced
1/2 cup breadcrumbs
1 Tbsp capers, drained and smashed
8 oz. fresh mozzarella cheese, sliced
Uncooked pasta, prepared according to directions on the box

Tomato Sauce
2/3 cup onion, diced
2 Tbsp olive oil
2 cloves garlic smashed, peeled and minced
28 oz. peeled, whole plum tomatoes (can use canned)
1 cup of water
1/2 tsp basil leaves, dried
1/4 tsp oregano, dried

Method of Preparation
1. Heat oven to 375 degrees F.

2. Slice the eggplants in half length wise and scoop out the middle, leaving some flesh to hold the filling. Rub with salt and let it stand to sweat.

3. Dice the eggplant innards and begin to make the sauce (see directions below).

4. Heat 2 Tbsp of olive oil in a cast iron pan or heavy bottom pan and add the sausage. Break up the sausage and cook for about 8 – 10 minutes. Remove the sausage from the pan and set aside.

5. Add 1 Tbsp of olive oil to the pan, add the onions and cook for 3 minutes. Add the garlic and cook for an additional 2 minutes. Then add the eggplant, salt and pepper and cook for an additional 6 – 8 minutes, stirring occasionally.

6. Return the sausage to the pan with the breadcrumbs and cook for about 5 – 6 minutes, until the breadcrumbs are soaked into the eggplant mixture.

7. Remove the filling from the stove and fold in the capers. Season with salt and pepper.

8. Rinse out the eggplant halves and wipe them dry using a paper towel. Place them upside down on a covered baking sheet to remove the excess water.

9. Pour a layer of tomato sauce into a casserole dish. Once the eggplant is dried, fill it with the sausage stuffing and place the halves in the casserole dish. ladle a bit of tomato sauce on top of each eggplant and cover the dish with foil.

10. Bake in the oven for 35 – 40 minutes. Uncover the dish and top the eggplants with the sliced mozzarella. Bake for another 5 minutes and then broil for 5 to get a nice browned layer of cheese.

11. Serve over cooked pasta.

Tomato Sauce
1. Heat the olive oil in a heavy bottomed pot and saute the onions on medium high heat for 3 – 5 minutes.

2. Add the garlic and cook for 60 to 90 seconds.

3. Add the whole tomatoes and water to the pot. using a wooden spoon or spatula, break down the tomatoes and add the seasonings.

4. Lower the heat and allow the sauce to simmer while prepping the rest of the dish. Season with salt and pepper.

Side note: If you are not a fan of tomato sauce because of the acidity. Add a little bit of sugar to balance it out. But be careful not to add too much. Source

by Kimberly Vroegindeweij

You say Tomāto, I say Tomăto

heirloom_8

It’s tomato season and I don’t know about you but tomatoes are a must have for my fridge, particularly of the heirloom variety.

Each varietal shines in its own way and so if you are new to the heirloom variety consider buying a few different kinds to make this simple Heirloom Caprese Salad below. This way you will really be able to get a sense of the varying differences between the tomatoes.

For such a simple, fresh & full of flavor salad we suggest pairing it with the simple, natural, and no frills Vivanco Rosado to bring out the complexity of the tomatoes.

Heirloom Tomato
An heirloom is a variety that has been passed down by seed from gardener to gardener because of its valued characteristics. They come in a variety of sizes, colors, and flavors. Since the term heirloom has begun to be used loosely in the tomato world, tomato experts Craig LeHoullier and Carolyn Male have classified heirlooms into four categories:

Commercial Heirlooms: Open-pollinated varieties introduced before 1940, or tomato varieties more than 50 years in circulation.
Family Heirlooms: Seeds that have been passed down for several generations through a family.
Created Heirlooms: Crossing two known parents (either two heirlooms or an heirloom and a hybrid)
Mystery Heirlooms: Varieties that are a product of natural cross-pollination of other heirloom varieties.

The number one reason people choose heirloom varieties over the traditional we see in the markets, is the flavor. There is no one taste for heirloom tomatoes. They range from sweet and succulent to mellow and acidic or deep and smoky, making them a versatile addition to any meal or appetizer.

Serious Eats not only has recipes for using heirlooms in meals but also to make a fantastic Bloody Mary.

If you have not yet been introduced to Food Gawker then now is the time. It has hundreds of recipes after recipes for heirloom tomatoes. Although be careful because you could get lost in it for hours.

Bodega Vivanco

Located in Briones, an enclave of La Rioja, the Vivanco underground winery is dedicated to producing wines using only native grapes that are vinified using traditional techniques. Renowned for quality, each of their wines has a distinct personality that reflects the land and boasts a “Top 100” accolade from Wine Spectator. By having the winery underground, the right temperature and moisture needed to properly preserve and age the wines is naturally achieved throughout the year, limiting the need for outside manipulation.

Ideal for simple appetizers, tapas, and salads the Vivanco Rosado is a perfect example of the distinct originality achieved in their wines. Lively and bright it offers up aromas of red licorice, raspberries, and strawberries with hints of violets. The palate is fresh with a pleasant acidity, great balance and a refreshing fruity finish, making an ideal pairing for the complexity of flavors in the Heirloom Caprese Salad.

Heirloom Caprese Salad
Prep Time: 10 minutes
Yield: 4 servings

Ingredients
2 large Heirloom Tomatoes
8 Cocktail Bocconcini
1 1/2 Tbsp Balsamic glaze
1 Tbsp Olive oil
1 to 2 small Thai basil leaves
1/4 tsp Salt
(Optional) Garlic and spices to taste

Method of Preparation
1. Slice the tomatoes width wise into thick slices and arrange them on a platter with the Bocconcini.
2. Drizzle the top with balsamic glaze and olive oil.
3. Sprinkle with basil leaves and salt.

Endless Summer Rosés

In this twilight of summer it is important to make the most of sunny days and cool evenings. One should enjoy the harvest from local farms and relish in simple meals with grilled corn, overflowing salads and many, many tomatoes. While the living is still easy, let’s not forget our pink friend – rosé . Here are four rosés that are keeping my dream of an endless summer alive. Enjoy!

-Domaines Ott ‘Les Domaniers’

Domaines Ott is a wonderful Provence estate that produces some of the most austere and heavenly rosés. Its trademark, Chateau de Selle rosé, has an unusual bottle shape, identifiable with a slight flair out at the base. This is one of the most delicate, nuanced bottles of rosé I have enjoyed in a long time. Traditionally a special occasion bottle, perfect for anniversaries and birthdays, I look to ‘Les Domaniers’ from the same winery for leisurely dinners and unbirthday lunches. Dry, hints of tangy strawberries and a refreshing acidity, a perfect treat for a picnic or dinner on the deck.

-Le Caprice Clementine

A classic Côtes de Provence rosé – a fifty/fifty blend of Grenache and Cinsault grapes create a perfect pale hue of pink. The Clementine rosé’s flavor profile is reminiscent of a pick-your-own fruit stand with delicate flavors of strawberry, raspberry, and watermelon. Dry and light, perfect for light sandwiches and grilled seafood, the Clementine is long time Bottles staff favorite.

-Costaripa Rosamara

Let us not forget the Italian side to rosé — the Rosamara from Costaripa. This wine is a great addition to a picnic of charcuterie and antipasto from your favorite deli. A blend of Groppello (a grape known for soft, lighter wines, with a strawberry note), Marzemino (has a distinct cherry flavor), and to round things out, winemaker Mattia Vezzola adds a little Sangiovese and Barbera for some bright acidity to create a dry, refreshing rosé.

-Mastroberardino Lacrimosa

Another fantastic addition to the from southern Italy, the Lacrimosa rosé is a wonderful blend of depth and acidity. Featuring 100% Aglianico, a grape with deep raspberry, pepper and smoke flavors, this rosé is hearty enough to stand up to a beautiful smoked pork shoulder. If you’re a fan of the Mulderbosch Cabernet Sauvignon rosé , you’ll enjoy the Lacrimosa immensely.

-Bedrock ‘Ode to Lulu’

Morgan Twain-Peterson is a second generation vintner, growing up at the Ravenswood winery, his father’s estate in Sonoma, California known for bold, luscious Zinfandels. Twain-Peterson’s first attempt at winemaking at the age of five resulted in “Vino Bambino Pinot Noir” featured on some of New York’s top restaurant wine lists until 2001, when Twain-Peterson was legally able to drink the wine he created! Bedrock’s ‘Ode to Lulu’ pays tribute to Domaine Tempier’s famous rosé and Alice Waters mentor, Lulu Peyraud in Bandol, France. Lulu is a master chef and championed “eat local” long before it was hip. Wonderfully complex and full-bodied, a subtle spiced fruit note lingers after the last sip.

So live up the rest of your summer, and enjoy a glass (or 3) of delicious rosé!

rose-5

Cheers!
– Joanna

Gurkens Galore – A Cucumber Melon Salad paired with Greek Wine

As the end of summer draws ever nearer, now is the time when those vegetable gardens begin to yield delicious produce. As one of the easiest plants to grow, and very versatile, cucumbers are currently ripe for the taking!

Light and perfect for summer, we have paired this simple but flavorful Quick-Pickled Cucumber Melon Salad with the just as versatile, white Greek wine of Moschofilero.

Cucumbers

Originating in India, the cucumber has been around for 3,000 years and has had some interesting uses throughout history. Generally featuring a dark-green skin, and crispy, moist, rich flesh, they are best picked just shy of reaching maturity. At this stage they taste sweet, have a crunchy texture, and a unique flavor. Left any longer and they turn tough, yellow and become inedible. Cucumbers are usually eaten raw or used in salads, but can be also be used for juicing, adding flavor to water, as a soup, or for a facial (the possibilities are endless!).

As always one of my go to sites for recipes, Food52, has some wonderful ideas for the use of cucumbers.

For out of the box summer salads and cocktails, Serious Eats is the place to look.

Boutari Moschofilero

The Boutari Company was established in 1879 by Ioannis Boutaris in Naoussa, Greece. Over 130 years later it is one of the top wineries in Greece and an ambassador of Greek wine all over the world. It is among the top 10 international wineries in the Hall of Fame and is the first and only Greek winery to ever win “European Winery of the Year”. The wine makers at all six wineries put a great emphasis on making quality wines with indigenous Greek varietals that display their distinct character and potential.

In an effort to save the Moschofilero variety from extinction, Boutari created one of the most famous brand names on the market today, and their name is now synonymous with this grape variety.

Known world wide as one of the most versatile wines when it comes to food pairings, Moschofilero has a strong aroma of white rose and orange blossom with hints of citrus fruit. It is fresh, full and balanced on the palate with a long finish. Perfect for this sweet and salty salad, the flavors will balance nicely without overpowering one another.

Quick-Pickled Cucumber-Melon Salad
Yield: 6 Cups

Ingredients
4 Kirby or Garden Cucumbers sliced 1/2 inch thick
3 cups Honeydew Melon, cubed
2 Tbsp plus 2 tsp granulated sugar
1 Tbsp salt
Black pepper to taste
2 slices prosciutto, slice into thin strips
If you don’t like prosciutto then use 1/2 cup crumbled feta cheese

Method of Preparation
1. Mix the cucumber and melon together in a medium bowl and sprinkle with the sugar and salt. Let it sit for 10-20 minutes in the fridge and then drain the excess liquid.
2. Return the mixture to the fridge until ready to serve.
3. Before serving drain the cucumbers and melon one more time and transfer it to a serving bowl.
4. Season with black pepper and sprinkle the prosciutto or feta cheese over top and serve. Source.

by Kim Vroegindewey

Chameleons of the Sea

Seafood and rosé wine pairing! It’s a match made in heaven. You may have read our grilled tuna steak or swordfish kebab pairings, however, we have saved the best for last with this light & simple, yet slightly southern Pan Roasted Fluke & Fried Green Tomatoes with Jonah Crab-Chive Remoulade. Thank-you Edible Rhody Magazine for this fabulous recipe!

Brand new to the store, Bodegas Taron has been flying off our shelves and we are happy it is. Zesty, fruity, and earthy it is the perfect summer sipper for light seafood fare.

Fluke
Found most commonly in the Mid-Atlantic from Cape Cod, Massachusetts, to Cape Fear, North Caroline, fluke (or Summer Flounder as they are also referred to) are left-eyed flatfish. Fluke are highly valued for their lean white meat and light, delicate flavor. As bottom feeders, they are able to change their coloring to blend in with the bottom of where they live, thus allowing them to be predators and to protect themselves from predators.

Bodegas Taron
Bodegas Taron is the collaboration of four small towns in Rioja Alta, Spain who pooled their vineyards and generations of experience together in order to share what they do best with the world. Together with the know-how of the experienced and the spirit of the young, they have created a winery based on tradition and innovation, producing wines of outstanding quality.

50% Viura and 50% Garnacha, this pale pink rosado is smooth and light, with ripe fruit and floral aromas followed by a fresh crisp palate of ripe strawberry, offset by a subtle hint of earth. The perfect addition to the Pan Roasted Fluke for some added zippy acidity and subtle fruitiness.

Pan Roasted Fluke & Fried Green Tomatoes with Jonah Crab-Chive Remoulade

Executive Chef Karsten Hart, Castle Hill Inn & Resort, Newport

Fresh local seafood and vegetables from our Castle Hill Inn garden were the inspiration for this dish and, with it, a nod to my Louisiana heritage.

Jonah Crab–Chive Remoulade:
1 fresh farm egg yolk
½ teaspoon mustard
½ cup vegetable oil
½ clove garlic, finely minced
¼ cup minced celery
¼ cup minced red bell pepper
½ teaspoon fresh jalapeño or Serrano pepper, finely minced
¼ teaspoon paprika
¼ teaspoon Old Bay seasoning
3 tablespoons minced fresh chives, plus additional for garnish
1 pound Jonah crab meat (or fresh lump crab meat)
Juice of 1 lemon

Fried Green Tomatoes:
2 fresh farm eggs
1 cup buttermilk
1 cup all-purpose flour
1 cup Kenyon’s jonnycake meal (or other white corn meal)
1 tablespoon kosher or sea salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika
½ teaspoon Old Bay seasoning
2 large green tomatoes, sliced ½ inch thick
Juice of 1 lemon

Fluke:
4 (6-ounce) fluke fillets (or flounder)
Freshly ground white pepper

In a stainless steel bowl, combine egg yolk and mustard. Whisking constantly, slowly drizzle ½ cup vegetable oil into the egg mixture to form a mayonnaise (or substitute with your favorite mayonnaise). Once the mixture is fully emulsified, combine remaining remoulade ingredients. Adjust seasoning. Refrigerate.

For the tomatoes, whisk together eggs and buttermilk in a small bowl. In a separate bowl, combine dry ingredients. Dip tomato slices into liquid mixture first, then dredge in the flour mixture. Heat ½ cup vegetable oil in a cast-iron skillet over medium-high heat until temperature reaches 375°. Gently submerge tomatoes in the hot oil. Fry until golden brown. Place on a clean paper towel. Season with salt, pepper and lemon juice. Keep warm.

Season both sides of fluke with salt and freshly ground white pepper. Heat 2 tablespoons vegetable oil in a sauté pan over high heat. Add fillets and sear both sides until golden brown and cooked through.

To serve, place 3 slices fried tomatoes on warm dinner plate. Place the fluke fillet on top of the fried tomatoes and cover the fish with the remoulade sauce. Garnish with fresh chives and enjoy! Serves 4 as a main course.

Summer: Fruits, Vegetables and Chilled Soup

Let’s talk about chilled soup! You read that right, cold soup. Stay with me! Once we are done, you’ll want to try this dish that has been around for centuries.

We haven’t forsaken our rosé wine pairing, and so suggest you try this Chilled Fresh Green Soup from Edible Rhody with a tall (and equally as chilled) glass of Gobelsberger Rosé.

Chilled Soup

Sounds questionable, right? But, it’s actually quite refreshing and a great way to get your soup kick during hot weather.

Soup has been around for centuries and is one of those dishes that you can just throw together, although be careful because it is also very easy to mess up.

At some point, in some village, way back in history, someone began to serve soup cold and it has continued going strong in the food industry ever since. However, one can not serve just any soup chilled. There are particular types that have been tested and proven over the years. Below is a brief breakdown that will help you in understand these various soups.

– Gazpacho: Originating in Spain, it is made with raw vegetables and usually has a tomato base.

– Vichyssoise: Pureed leeks, potatoes, onions, cream and chicken stock that originated in France.

– Cucumber: Fresh cucumbers blended with spices, vegetables or fruits. Other variations are sometimes cooked in some sort of broth and served hot or cold.

– Fruit: Berry and stone fruit soups are traditional to Scandinavia or Eastern Europe and are served with crème fraîche or sour cream. They sometimes include dumplings, milk, spices, or alcoholic beverages.

Gobelsburger Rosé

Founded in 1074, the monks of the Zwettl Monastery were granted their first vineyards in 1171, which are the oldest documented sites in the Kamptal region.

Taken over by Michael & Eva Moosbrugger two hundred years later, they have brought back the prestige the winery once had and are considered to be leaders in quality and innovation. Awarded ‘Winemaker of the Year‘ in 2006, the highest award given to an Austrian winemaker, and ‘One of the Top 100 Wineries of the Year‘ in 2009 and 2010, Moosbrugger continues to produce wines with individuality and character. Maintaining their organic practices since 1958, Schloss Gobelsburg is known mostly for their Gruner Veltliner and Riesling, however, they also produce a delightful rosé that is our all time favorite every year.

Refreshing and elegant with a light spritz, take one sip of this rosé and you’ll understand why we can never wait for it to arrive. Aromas and flavors of bright citrus, wild cherry, and fresh berries with a hint of salinity on the lively finish, makes this wine a universal food pairing. Pair it with this cool, earthy and slightly spicy soup for a a nice balance of “sweet” and savory. I know, a cold soup with a cold beverage but trust us, you won’t be sorry.

Chilled Fresh Green Soup

Executive Chef Matthew MacCartney, Jamestown Fish, Jamestown RI

In 1993, at 20 years old, while still in culinary school, I was fortunate enough to get a position at Restaurant Daniel in their garde manger. One of the signature appetizers was a chilled spring pea soup with rosemary cream and bacon “dust.” I’ve used it as an inspiration for my own green soup, sans dust. This recipe can change with the seasons using asparagus or green beans as they’re available. The cool, green, silky, soup will sneak up on you with a pleasant touch of spice. Enjoy!

2 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
¼ cup heavy cream
4 slices bacon (optional)
2 cups shelled English peas
1 cup sugar snap peas
1 tightly packed cup fresh spinach
3 cups chopped fresh green beans
½–1 cups cooking liquid
1 teaspoon Ras al Hanout (Moroccan spice blend)
¼ teaspoon cayenne pepper
Kosher or sea salt
¼ cup crème fraîche for garnish (optional)
Pea tendrils or chives for garnish (optional)

Heat olive oil in a small sauté pan over medium heat. Cook onion 2 minutes, then add the cream. Cook 2 more minutes and remove from heat. Cook bacon until crispy. Let cool and process in a food processor until finely chopped. Set aside.

Bring 2 quarts of salted water to a boil and blanch each of the green vegetables separately until tender but still bright green. Immediately shock them in ice water to retain the color and stop the cooking.

In a blender, combine all the vegetables with the cream (in 2 batches) adding a little cooking liquid to each batch to get the blender going. Pass the purée through a fine-mesh sieve and discard the fibrous remains. Add the spices and salt. Season to taste. Refrigerate until ready to serve.

To serve, divide soup among 6 shallow bowls. Drizzle each with approximately 1 tablespoon crème fraîche. (Note: You may want to add a touch of milk to the crème fraîche so it coats the back of a spoon before drizzling.) Sprinkle with bacon and pea shoots or chives and serve. Serves 6 as an appetizer.

Ferraris of the Ocean

I know, I know, another seafood and rosé post, but who could blame us. We just love them both and so we jump at the chance of pairing them together whenever we can.

It helps too that Rhode Island is overflowing with so much great seafood, just waiting to be matched with a delicious wine.

Source

Tuna

Reaching anywhere from 3 – 10 feet in length and weighing from 40 – 1500 lbs., Tuna, according to the World Wildlife Fund, would be considered the Ferraris of the ocean. They are sleek, powerful creatures that were made for speed with special swimming muscles which allow them to cruise with great effectiveness, swimming as fast as 43 mph.

An integral part to the diet of millions, they are one of the most commercially valuable fish on the market. The most popular and widely consumed form of tuna is canned, however, it is just as easy if not better to consume them fresh.

Le Caprice de Clémentine

Situated between Nice and Marseilles (one of my favorite cities), Le Château Les Valentines is a few miles from sunny St. Tropez and is more than a century old. Taken over in 1997 by the current owners, it was renamed Les Valentines after their children Valentine & Clementine, producing wines that exemplify the unique terroir of A.O.C. Côtes de Provence.

The perfect balance of what one looks for in a rosé from Provence, Le Caprice de Clémentine is made with Cinsault and Grenache grape varietals, each contributing different aspects to the wine. Delicate aromas of pink grapefruit, strawberry, white peach, and wet stone lead to a palate of good minerality and a soft finish that is accentuated by hints of strawberry.

Grilled Tuna Steaks with Spiced Vinaigrette

Yields: 4 servings
Prep time: 30 minutes
Cook time: 10 minutes

Ingredients
Vinaigrette
2 1/2 tbsp fresh lemon juice
2 tbsp fresh cilantro, chopped
2 small garlic cloves, minced
1 tsp salt
1/2 tsp ground cumin
1/4 tsp sweet paprika
1/8 tsp cayenne pepper
1/2 cup Extra-virgin olive oil
Ground black pepper

Tuna Steaks
2 tuna steaks, about 1 lb. each
2 tbsp extra-virgin olive oil
Salt and pepper to taste
Oil for cooking grate
1 bunch watercress, washed, dried and trimmed of stems
1 bunch flat-leaf parsley, washed and dried

Method of Preparation
1. Make the vinaigrette by whisking together the lemon juice and seasoning in a small bowl. Whisking continuously, add the olive oil in a slow, steady stream until smooth and combined. Season to taste with black pepper and set aside.
2. Prepare the grill, whether gas or charcoal, and is ready when at a medium temperature. If using a cooking grate, place it on the grill, cover with the lid and allow it to heat up for about 5 minutes.
3. Cut the tuna steaks in half to make 4 equal sized pieces, brush them with olive oil and season with salt and pepper.
4. Oil the cooking grate and grill the tuna, uncovered, until the desired doneness is reached. 4 – 5 minutes for rare and 6 – 7 minutes for medium-rare.
5. While the tuna is cooking, place the watercress and parsley in a medium sized bowl. Drizzle half of the dressing over top and toss until well coated.
6. Divide the greens evenly among the 4 plates being used, as a base for the tuna.
7. When ready, remove the tuna from the grill and place on the salad greens. Drizzle the remaining dressing over the steaks and serve immediately. Read more >

Food of the Ancient Times

It’s summertime in New England, which means seafood, seafood, seafood! And we just so happen to live in the best place to find some of the freshest there is to offer! ‘Tis the season for rosés as well, and we’re overflowing here at Bottles.

Pair seafood and rosé together, and you will be a converted rosé drinker. Be sure to check out Edible Rhody’s summer issue for this recipe and more!

When researching this post I was trying to decide whether to talk about Swordfish or Kebabs, and since they are both foods of the ancient times, why not talk about both?

Kebabs were discovered to have been consumed by the Greeks before the 17th century BC. They’re also referenced in classical Greek works, from Homer to Aristotle. Traditionally consisting of cooked lamb on a skewer, kebabs have reached the far corners of the world and are served with varying meats, fish and vegetables based on local tastes.

Also consumed widely since ancient times, especially off the Tyrrhenian coast, swordfish are large predators characterized by their long flat bill. A naturally oily & firm fish, the meat is sold as steaks and can be cooked in ways that more fragile fish can not, such as over a grill or of course, on skewers.

Bieler Père et Fils Rosé
The original owners of Château Routas in Provence, Philippe Bieler focuses primarily on grenache based red blends and rosé wines. In 2005, the family sold the estate and founded Bieler Père et Fils that same year, focusing 100% on rosé. Philippe’s son Charles not only produces wine with the family, but has also joined forces with Charles Smith, winemaker from Washington, to create a red blend and a rosé under the label Charles & Charles.

Typical of this rosé, the 2013 displays aromas of raspberry, cherry and strawberry with hints of grapefruit and floral notes. The palate is medium-bodied and crisp with flavors of red berries, cherry, lavender and Herbs de Provence. Long and refreshing, this wine will cut right through the fattiness of the Swordfish and Salsa Verde Mayonnaise, balancing nicely with the crisp fruit flavors of the wine and cleaning your palate for the next bite.

Block Island Swordfish and Tomato Kebabs with Salsa Verde Mayonnaise

Amy McCoy, author of Poor Girl Gourmet and founder/blogger PoorGirlGourmet.com

If using wooden skewers, be sure to soak them in water for at least one hour prior to assembly.

¾ cup mayonnaise
Grated zest and juice of 1 lemon
¼ cup finely chopped parsley leaves
2 cloves garlic, finely chopped
1 tablespoon capers, finely chopped
1 ¼ pound Block Island swordfish steak (or the less expensive tips)
1 pint cherry tomatoes

In a mixing bowl, whisk together mayonnaise, lemon zest and juice, parsley, garlic and capers until well combined. Season with salt and pepper.

Cut swordfish into 1-inch cubes. In a large bowl, toss with ¼ cup mayonnaise mixture to coat evenly. Place tomatoes in a small bowl and toss with 2–3 tablespoons of the mayonnaise.

Preheat grill or prepare coals. For each kebab, alternate tomatoes with swordfish cubes, repeating until there are 4 tomatoes and 3 swordfish cubes per skewer.

Grill, turning every 2 minutes until swordfish is cooked through, and tomatoes are lightly charred, 8 to 10 minutes total. Serve with the remaining mayonnaise.

Estimated cost: $19.34 for 4 servings, or $4.84 per serving.

Drink | A Wine, Beer & Spirit Blog by Bottles

A blog by Bottles in Providence with cocktail recipes, party ideas, and everything wine, craft beer, and spirits

Category Archives: Wine Pairings

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Endless Summer Rosés

Gurkens Galore – A Cucumber Melon Salad paired with Greek Wine

Cucumbers

Boutari Moschofilero

Chameleons of the Sea

Summer: Fruits, Vegetables and Chilled Soup

Chilled Soup

Gobelsburger Rosé

Chilled Fresh Green Soup

Ferraris of the Ocean

Tuna

Le Caprice de Clémentine

Grilled Tuna Steaks with Spiced Vinaigrette

Food of the Ancient Times