Category Archives: Wine Pairings

Barbecue for me and you!

Folks, we are officially in the throws of summer! Rhode Island, the wiley mistress she is, has decided to give us a momentary reprieve. And so there’s no better time to pull out your grills and get cooking! Best Wine Pairings for Grilling and BBQ The beautiful thing about summertime grilling is the laid back nature; of throwing it on the grill and cracking open a bottle of something delicious.

The key behind pairing wine and food is to match the flavor characteristics. Sometimes foods flavors align with a wines palate, but other times it’s the age old idea that opposites attract which can be surprising!

Here at Bottles, we’ve decided to help you out by going ahead and removing the guesswork. From vegetables to beef and all things in between, we have your perfect summertime pairings! Wine Pairings for Grilled Foods

VEGETABLES

From the plethora of farmers markets that run all summer long in Rhode Island there is a virtually endless rainbow of produce to enjoy.

Berger Gruner Veltiner - white wine food pairings

Berger Grüner Veltliner 2013, $14.99

Clean, subtle & floral with notes of grapefruit and a refreshing peppery quality throughout. This Grüner is just oh so bright and crisp! Let me just say what a great value this wine is at a liter a bottle, that means a little more bang for your buck!

 

RIBS, STEAK, SAUSAGES

LambruscoMedici Ermete Grasparossa Lambrusco, $17.99
This is my wild card recommendation! Too often, Lambrusco has been pushed aside and forgotten, but not anymore. Yes, some Lambruscos can have a juicy, fruitier quality to them; however, when you’re enjoying something rich and fatty like pork or beef ribs, that is exactly the kind of flavor you want to counter that smoky saltiness from grilling. This particular wine has red berry ripeness to it; the light effervescence, however, keeps this wine from feeling too weighty.

Catena Malbec Wine PairingsCatena Malbec 2011, $19.99
What would a guide on grilling be without at least one Argentinian recommendation? The Argentinians are known the world over for their love of grilled meats, and taking a page from their book, I can think of no better wine to recommend. Without coming across as too fruity, this wine is ripe and juicy in all the right places with a sensual smokiness, making for the perfect accompaniment to grilled steak.

Foris GewurztraminerForis Gewurztraminer 2012, $15.99
I chose this particular vintage which comes from Oregon because it has warmer flavors of nectarines and pineapples, with heady aromas of lush citrus blossom and delicate rose. Despite being fruity, this wine is by no means sweet – the finish is pure with no cloying sweetness. Whether it is chicken sausages, lighter brats, or kielbasas when it comes to pairing ‘wursts, choosing a white that is a little richer in body will complement the fatty richness of the sausage.

 

SEAFOOD – FISH & SHELLFISH

What is summertime in Rhode Island without seafood? I love the simplicity of whole grilled fish dressed up with fresh herbs and citrus – for me, you just cannot get any better.

Stefano Massone GaviStefano Massone Gavi 2013, $14.99
Gavi di Gavi was made for summertime! Made from 100% Cortese grapes, this wine has a soft but bright palate. Clean flavors of apple and pear are grounded by a refreshing mineral note, making it the perfect wine to pair with delicate white fish.

 

Matua Pinot Noir - Wine Pairings

Matua Pinot Noir 2012, $12.99
Long gone are the days of solely drinking white wines with fish when enjoying meatier options such as salmon and swordfish. Light bodied reds are definitely the way to go! This New Zealand Pinot Noir has notes of bright red fruit and earthy herbs, and the palate is supple and easy drinking.

 

Lobsters, oysters, and littlenecks oh my! Is there anything more quintessentially New England than the scrumptious taste of shellfish? Pair it with this Portuguese white blend.

aveledafollies_alvarinho_t

Aveleda ‘Follies’ Alvarinho/Loureiro 2012, $10.99
A delicious Portuguese white blend that has a surprisingly ample palate with heavenly herbal and stone fruit notes. Despite being medium bodied, this wine still manages to have a light thirst quenching finish with crisp acidity! Fragrant and flavorful this white will stand up to the richness of shellfish.

 

CHICKEN

Chicken, everyone’s favorite protein! Versatile and easy, here are a few wines that will pair with your grilled chicken.

Macon VillagesAlbert Bichot Macon Villages 2012, $12.99
What a fantastic bottle of White Burgundy for such a great price! This Chardonnay is an absolute classic French white; the palate has light floral notes balanced by a streak of refreshing minerality throughout. Medium bodied with very little oak, this white manages to maintain a fresh and easy drinking quality about it making it a sure hit for all things poultry!

 

Jean Francois GamayJean Francois Merieau Gamay 2011, $15.99
Beaujolais in the summertime! A perfect light red to enjoy in the warmer months. Since it is lighter in body, it won’t come across as too heavy on the palate. Fresh vibrant red fruit notes like strawberries and raspberries pair with an earthy herbal character, this wine is just good and easy!

 

Rosé Wines

Last but certainly not least, let’s not forget about our UNIVERSAL wine pairing for summertime: Rosé! I am such a big advocate of rosés especially once they are in season. I have yet to meet the rosé that I don’t absolutely adore.

Rose Wine Pairings for Grilling

The beautiful thing about rosé is that they are no longer those sickly sweet wines of days gone by. Instead we now have a full spectrum of rosés for every taste! From the dry and mineral driven rosés from Provence, to the juicier, more fruit forward New World rosés, there is something tasty to be had no matter what style you prefer.

Because there are just too many wonderful rosés to pick from and describe here, please stop by Bottles and see for yourself! We have a bountiful selection of rosés to choose from, and you’ll have plenty of new and fun things to try all summer long!

If there is one idea behind my pairing recommendations it is that you have fun with it. Just as grilling is a casual summertime activity, so selecting a wine pairing.

No fuss, no muss, just easy and delicious!

Jackie’s FUN TIP: Be sure to chill your wines! Even reds can stand to be cooled down in the warmer summer months in order to allow their vibrant natures to shine through! So don’t be afraid, chill that red!

– by Jackie Blackwell

 

It’s Actually A Fruit

It’s rosé season and the weather is warmer, so add some rosé to that wine collection of yours to enjoy it with some perfectly grilled zucchini!

Versatile and light, with a hint of sweetness to it, zucchini is the perfect summer accompaniment to any BBQ or light meal. Season it with salt & pepper, lemon and olive oil, and throw them on the grill to sear in the flavors. Serve it with a nice juicy steak or pasta and enjoy it with a chilled glass of Pascal Jolivet Sancerre Rosé.

grilled zucchini recipe and wine pairing

Zucchini
A popular summer squash, the zucchini that we eat today originated in Italy where they are called zucchina. Most likely brought to America by Italian immigrants, it is the swollen ovary of the zucchini flower, technically making it a fruit and not a vegetable. Treated as a vegetable in the culinary world, it is often used as an accompaniment or in quick breads. It is also one of the easiest fruits to cultivate! So go out, by some seeds and plant yourself a little garden.

– Check out Farm Fresh for a list of farms to get some fresh Zucchini.

– A favorite blog of mine for recipes is Food52 and they have some awesome recipes for Zucchini.

– For more fun and creative ways to use this ingredient take a gander at Serious Eats.

Rosé Wine Pairings

Pascal Jolivet Sancerre Rosé
One of the most dynamic domaines in France’s Loire Valley, the house of Pascal Jolivet was founded in 1987 and lies 200 km south of Paris. A firm believer in natural winemaking, Jolivet’s wines are easy to drink with finesse, elegance and purity. Grown in chalky clay soil and 100% Pinot Noir, his rosé is created through natural fermentation without added cultivated yeasts and in union with thermoregulation.

A gorgeous nose of red fruits and herbs, it is subtle and full of elegance. Perfect for this dish, the minerality and soft fruits of the wine balance well with the sweet & salty flavors of the grilled zucchini.

Grilled Zucchini with Lemon Salt
Yield: 8 Servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Source

Ingredients
6 whole zucchini
1/4 cup olive oil
1 teaspoon Kosher salt
1 teaspoon Black Pepper
3 whole Lemons
Zest of 3 whole Lemons
Olive oil for brushing the grill
1 tablespoon Kosher Salt, additional

Method of Preparation
1. Cut off the top and bottom of each zucchini and then slice them lengthwise into quarters.

2. Place them all in a very large plastic ziploc bag and drizzle with olive oil, pepper, 1 teaspoon salt, 1 tablespoon lemon zest and the juice from two lemons.

3. Seal the bag and shake them around so that the zucchini is well coated. Set aside for 15 to 20 minutes to marinate.

4. Set the grill to medium-low heat. Once the temperature is reached and the zucchini is marinated lay them on the grill, turning on all three sides until nice and tender. Once finished place them on a plate.

5. While the zucchini is marinating or grilling, you can make the lemon salt. Pile the rest of the lemon zest on a cutting board and sprinkle 1 tablespoon kosher salt on top. Using a knife, chop the salt and zest together until it becomes well combined.

6. Sprinkle the lemon salt over the plate of grilled zucchini and serve with your favorite dish and a glass of Jolivet Sancerre Rosé.

By Kimberly Vroegindewey

Baby Got Ribs!

Pull that grill out because we have the perfect food and wine pairing for you tonight: Grilled Spicy Citrus Ribs with Mulderbosch Rosé……yes please!

A staple to grilling and the American summer season, spareribs are a variety of pork or beef ribs that are eaten in various cuisines all around the world. Taken from the belly side of the rib cage, they are cooked either on a barbecue or open fire and are usually prepared with a dry rub or a sauce. Soaked in a brine of herbs, spice and citrus juices, these ribs are going to be so packed with juices and flavor you won’t want to put them down. Plus, it has a sweet bourbon glaze to balance out the tartness of the brine.

Grilled Ribs Recipe and Wine PairingSource

– Edible Rhody has more great rib recipes for all your grilling desires this summer.

– For spareribs from around the world head on over at Serious Eats.

Mulderbosch Rosé Wine Pairing

Mulderbosch Rosé
Situated in the Western Cape, Mulderbosch is one of South Africa’s top wine producing estates. Ever since the first vintage in 1994, they have endeavored to represent innovation, flair and excellence. Weighing each farming action against its impact to the vine’s environment, Mulderbosh continues to push the frontiers of winemaking and viticulture.

Crucial to their style of rosé, this 100% Cabernet Sauvignon wine is bottled early to preserve its inherent freshness. Filling the nose with aromas of blood-orange, cherry, black currant  and hints of sandalwood, the palate balances nicely with the juicy fruit of cherry and watermelon. Expect a racy acidity and a persistent zesty finish.

Just like the concepts of sweet & salty, spicy & juicy also go hand in hand, which is exactly what these Spicy Citrus Ribs and Rosé accomplish. Let us know what your taste buds think! Last summer we also paired Mulderbosch Rose with Peach Barbecue Ribs.

Grilled Spicy Citrus Ribs
Yield: 4
Prep time: 3-6 hours
Cooking time: 1 hour

Ingredients
Spicy Citrus Brine
1 1/4 cups fresh orange juice
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup water
2 tablespoons Kosher salt
1 teaspoon dried thyme
1 tablespoon crushed red pepper flakes

Ribs
2 racks of spareribs (about 4 lbs)
2 1/2 cups spicy citrus brine
Oil for grill
1 cup spicy bourbon syrup

Spicy Bourbon Glaze
1 cup bourbon
1/2 cup brown sugar
1/2 teaspoon crushed red pepper flakes
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons butter

Method of Preparation
1. Prepare the brine by combining the juices and water in a measuring cup. You should have 2 1/2 cups of liquid, if not add enough water to reach the amount, if you have too much then discard the excess.

2. Place the liquid in a medium sized bowl and add the remaining ingredients. Stir until the salt in completely dissolved.

3. Prepare the ribs by either removing the thin membrane that lines the concave side of each rib rack or not. By removing it however it will make it easier for the brine to penetrate the meat and easier to cut when cooked. To remove the membrane, loosen it slightly with a knife and then grip it and pull away from the meat.

4. Once you have removed the membrane, cut the ribs in half and place them in a plastic ziploc bag. Add the brine to the bag and seal it. Make sure to squeeze the excess air out. Massage the brine into the ribs and place in a bowl, in the fridge for 3-6 hours.

5. While the meat is marinating prepare the bourbon glaze by heating the bourbon, sugar, salt, pepper and pepper flakes. Whisk in the butter until melted and set aside. This glaze can be refrigerated for up to 2 weeks.

6. When it comes to preparing the grill, set it up for indirect heat. This means that if you are using a gas grill heat it to 300-325 with the middle burners turned off for a 3 or 4 burner grill. For a 2 burner grill leave one of them off. For a charcoal grill use 3-4 lbs of briquets pushed to one side and place an aluminum disposable pan underneath where the ribs will be to catch the drippings and keep your grill clean.

7. Once marinated, remove the ribs from the bag and pat them dry with a paper towel. Brush the grates with  olive oil and place the ribs on the side of the grill away from the heat source. Cover the grill. If using a gas grill, lower the burner to maintain the 300-325 temp, for a charcoal grill cover it so the air vent is over the ribs and adjusted to reduced air flow.

8. After 20-25 minutes, flip over the ribs. After another 15-20 minutes, check the ribs for doneness by using a meat thermometer. They are ready at 155 F, but you want to start applying the glaze when they are about 145 F.

9. Brush the ribs with the glaze, turning & basting them until the syrup has all been used up. When a thermometer stuck into the thickest part of the ribs reads 155 F, remove them from the grill and serve with a glass of the Mulderbosch Rosé. This recipe is modified from here.

By Kimberly Vroegindewey

 

The 6,000 Year Old Vegetable

It’s grill season! Oh the glorious dishes to make, wine to drink, and memories to be made. If you are a big fan of hearty greens like kale, collards or broccoli rabe, then bok choy is for you. Once you try this vegetable, you’ll wonder why you’ve never had it before. Perfect for the season and very versatile, bok choy is a must for your summer ingredient list, along with the expansive palate of Montinore Borealis, a white wine blend.

Bok Choy Recipe and Wine Pairing

Bok Choy (BAHK-Choy)
One of the staple mainland crops in China, Vietnam, and the Philippines, bok choy has become popular in western culture for its sweet and succulent nutritious stalks. Literally translated as white vegetable, it is one of the most nutrient dense foods in the world. Packed with calcium, folate and vitamins A, C, and K. Eaten raw in salads or cooked in stir-fries and soups, bok choy is a very versatile and flavorful vegetable that goes perfectly with the broad palate of a glass of Montinore Borealis.

– For some reading material, Edible Rhody wrote an article demystifying the cabbage.

– Check out Farm Fresh for a list of farms to get some fresh bok choy

– For more fun and creative recipes take a gander at Serious Eats

Montinore Borealis

Montinore Borealis
Established in 1982, Montinore Estate is a Certified Biodynamic & Organic wine producer situated at the northern end of the Willamette Valley appellation. Creating wines that are crafted for the dinner table, built with structure and are fresh and lively; they believe that exceptional wine is born of a sustained marriage of soil, climate and artful stewardship.

Perfect for that slightly sweet and flavorful bok choy, the Borealis is a wine that covers the full fruit spectrum. A blend of grapes with amazing profiles, the nose is filled with aromas of peach, yellow apple, pineapple and citrus with hints of cut hay and fresh flowers. Soft on the palate with a hint of sweetness the expression is filled again with flavors of peach, pear and citrus followed by a crisp acidity and long finish. Doesn’t that just sound delicious? For more  vegetable and wine pairings, check out our post from last year for Sauvignon Blanc & Arugula or Radishes & Pinot Gris.

Hot and Sour Bok Choy
James Mark, chef, north
Featured in Edible Rhody Magazine

This dish is all about a balance of flavors and texture – the char of the bok choy, the sweetness of maple syrup and the sourness of tamarind. Puffed rice and fried garlic add a crunchy texture to the half raw, half charred Chinese cabbage. We get our book choy from White Barn Farm or Freedom Foods Farm. The other ingredients are easily sourced at any local Vietnamese/Cambodian or well-stocked market.

6 heads young bok choy, quartered
1 tablespoons cooking oil
1 pinch kosher or sea salt
2 tablespoons tamarind juice
1 teaspoons coriander seed, crushed
1 tablespoon maple syrup
1 tablespoon toban djan (Chinese chile bean sauce)
1 piece puffed rice cake, crushed
1 piece scallion, sliced thin
1 heavy pinch fried garlic (store bought or homemade)
1 turns freshly ground black pepper

Heat cast-iron or other heavy bottomed skillet until it is very hot. Add the bok choy without oil and let it char. Once the bok choy has blackened slightly, add the oil. (It will smoke a bit, so open a window.) Season with a heavy pinch of salt.

Add the vinegar, tamarind, coriander, maple syrup, and toban dan and let it cook for 30 seconds. Place the cabbage on a warm serving plate, and top with puffed rice, scallion, fried garlic and black pepper. Serve immediately. Serves 2 or 4.

By Kimberly Vroegindewey

 

 

 

A Sunny Day in Italy

Lemon Ricotta Cake and Moscato D'Asti

Spring is finally in the air and the flowers are blooming. What better way to enjoy the warmer nights than with a light dessert and a glass of wine? Ricotta is not technically a seasonal item, but it is made locally by Narragansett Creamery. Ricotta cheese is creamy, delicious, and versatile. We suggest pairing this Lemon Ricotta cake by Edible Rhody with the sweet, complex palate of Tintero Moscato d’Asti.

Narragansett Creamery Ricotta

Photo by Narragansett Creamery

Ricotta Cheese

Ricotta, meaning re-cooked, is actually made from whey protein and is a perfect cheese for those with milk allergies. Dating back into Latin and Mediterranean history, Ricotta cheese is believed to have been created in the Roman countryside as travelers extracted cheese from buttermilk over open fires. Creamy white in appearance with a slightly sweet taste, Ricotta cheese is a very versatile product that is used in all areas of Italian cooking, from making lasagna to the filling of cannolis.

  • Check out the Narragansett Creamery website for a list of markets and farms to find their Ricotta Cheese and other products.

Tintero Moscato D'Asti Wine Pairing

 

Tintero Moscato d’Asti Sori Gramella

First bottled just after the beginning of the World War I, Tintero was started by a Frenchman named Pierre Tintero who came to Piedmont, Italy, to find work. Located in the heart of Asti, 20 of the winery’s 30 hectares are planted with the Moscato grape, of which the Sori Gramella parcel is the largest. Planted on a buried limestone amphitheater and with a southern facing slope, the grapes receive long hours of sunshine, which results in a delightfully fizzy, complex and slightly sweet wine. Pairing perfectly with desserts, try the Moscato d’Asti with this Lemon Ricotta Cake from Edible Rhody to balance the tartness of the lemons with the sweet nature of the wine.

Lemon Ricotta Cake

Susan VandenBerg, owner/pastry chef, The French Tarte, Pawtucket

This delicious cross between cake and custard is reminiscent of a sunny day in Italy, and the perfect ending to a spring meal.

 ½ cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup granulated sugar
3 large eggs, separated
1 cup whole-milk Narragansett Creamery ricotta
Grated zest of 3 large lemons
2 tablespoons fresh lemon juice, divided
½ cup confectioner’s sugar
Whipped cream (optional)
Fresh berries (optional) 

Preheat oven to 325°. Grease an 8-inch round cake or springform pan and line bottom with parchment paper, trimmed to fit. Whisk flour, baking powder and salt in a small bowl. Set aside. With an electric mixer, cream the butter and sugar at high speed until light and fluffy. Add egg yolks, ricotta, lemon zest and 1 tablespoon lemon juice, and blend on medium speed until smooth. Add in the flour mixture and mix on low speed until combined.

In a small bowl, whisk the egg whites until soft peaks form. Gently fold into the batter. Pour batter into prepared pan, smooth top, and bake on a lined sheet pan for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes before turning onto a wire rack, and then cool completely.

For the glaze, combine confectioner’s sugar and 1 tablespoon lemon juice. Warm for 5–10 seconds in a microwave and pour on top of the cooled cake.

Serve with whipped cream and fresh berries. Serves 6–8 for dessert.

Fiddleheads: The Most Highly Sought-After Spring Vegetable

Fiddleheads wine pairing

It is officially Spring! What better way to celebrate than with Fiddleheads, a vegetable that is only harvested for about two weeks. Fiddleheads have a flavor profile similar to asparagus and spinach, and we suggest pairing these short lived vegetables with a light, dry, and refreshing wine, Grüner Veltliner.

Fiddleheads

Named fiddleheads because they resemble the scroll of a stringed instrument, they are the furled fronds of a young fern. Though wild and technically a fern, they are picked young for use as a vegetable. A regional delicacy in New England, Quebec, Ontario and the Maritimes, fiddleheads are rich in iron and potassium with antioxidant properties. Fiddlehead patches are found in forests along the flood plains of rivers, and their locations are a closely guarded secret because of their limited harvest.

– Check out Farm Fresh for where to get these vegetables during the two weeks they are harvested.

– Fiddleheads in Rhode Island are in season from mid-April to mid-May.

– For some more information on Fiddlehead Ferns and other Edible plants in New England check out Native Plants and Wildlife Gardens

Durnberg Gruner Veltliner

Dürnberg L&T Grüner Veltliner

Located in the heart of the Austrian wine quarter (Weinviertel), the ancient wine village of Falkenstein is home to the Weingut Durnberg and their L&T Grüner Veltliner. Weingut Durnberg is at the forefront of a “new Weinviertel style,” with an emphasis on freshness and cool acidity. Winemaker Christoph Körner knows how to bring out the beautiful natural spiciness of the vines in the wine with a clear power of fruit and attractive harmony. Light and dry, this Grüner Veltliner is the perfect wine to pair with Fiddleheads. Its refreshing and easy to drink palate of grapefruit and green apple balances well with the fresh, grassy taste of the vegetables. Grüner Veltliner also pairs very well with Asparagus and other bitter vegetables.

Lemon Risotto with Asparagus and Fiddlehead Ferns

Servings: 4 to 6
Source: The Kitchn

Ingredients:
1½ cups fiddlehead ferns
1½ cups asparagus tips
3 tbsp butter
1½ tsp extra-virgin olive oil
2 large leeks, no dark green parts, diced
2 scallions, white parts only, minced
1 clove garlic minced
2 cups arborio or risotto rice
1/2 cup dry white wine
approximately 5½ cups hot vegetable or chicken stock
zest of 1 large lemon
1/2 cup grated parmesan cheese

Method of Preparation:
1. Prep the vegetables, ready a large bowl of ice water and bring a medium sized pot of water to a boil.

2. Wash the fiddlehead ferns thoroughly and then rub them with a kitchen towel to remove any of the brown paper-like chaff. Cut off all brown tips and blemishes and then rinse again.

3. Blanch both the asparagus and fiddlehead ferns for about 2 minutes by placing them in the boiling water and then once they are bright green, transfer them to the ice water to stop them from cooking.

4. Heat the broth to a simmer and then cover and keep warm over medium-low heat.

5. Heat the oil and 1½ tbsp of butter in a large heavy-bottomed pot over medium heat. Add the diced leeks, scallions and garlic and sauté about 5 minutes, until almost translucent.

6. Add rice to the pot and stir continuously until the grains are translucent at the edges but opaque in the center.

7. Add the wine, and stir until it is almost completely absorbed.

8. Add the warm stock cup by cup, stirring until the rice has absorbed nearly each cup before adding the next cup.

9. When the rice is almost done, about 15 minutes, stir in the blanched and drained vegetables and the lemon zest. Stir in the last 1/2 cup of stock, cheese and remaining butter.

10. Serve immediately.

*Fiddlehead ferns have a toxin that can cause stomach distress when eaten raw. The health department recommends cooking them for 10 to 15 minutes you may wish to add the fiddleheads to the risotto earlier than the asparagus to give it some extra cooking time.

Cheers!
Kimberly Vroegindewey

Herb-Roasted Spring Chicken Recipe and 3 Wine Pairings

Roasted Chicken Wine Pairing ideas

Looking for the perfect wine to complement your chicken dinner? The wines on this list are no-brainer choices for fresh and vibrantly flavored springtime chicken dishes, such as Herb Roasted Chicken with Spring Root Veggies. Read more for details on the three wines we’ve highlighted, and for a simple and satisfying roast chicken recipe provided by Edible Rhody magazine.

TOP 9 SPRING WINES >

Chicken wine pairings

Matua Pinot Noir, 2012, Marlborough, New Zealand

New Zealand is best known for their Sauvignon Blanc, but they also grow a little bit of really delicious Pinot Noir.  Lighter in style than California Pinot Noirs, expect notes of cherry with hints of blackberry and sweet smoky vanilla.  A soft and luscious wine with enough stuffing to satisfy the most discriminating Pinot Noir lover.  A perfect match with roasted chicken, especially with crispy skin. $12.99

Chicken recipe wine pairings

William Hill Chardonnay, 2012, North Coast, California

A beautiful, well-balanced Chardonnay with lush tropical fruit flavors of pineapple and mango, but without heavy oak or vanilla flavors.  This is a very nice example of a fresher style of Chardonnay coming out of California and is great by itself, but also really nice with lighter chicken dishes. $14.99

White wine for chicken dishes

K Vintners Viognier, 2012, Columbia Valley, Washington

Viognier is best known for coming from the Rhone Valley in France and is more of a savory wine than a fruity wine.  Viognier has the rich body of Chardonnay, but without any of the oak and butter flavors that Chard can often have.  Look for cool aromas of ripe Meyer Lemon and sandalwood, with flavors of dried orange rind, honeydew melon and beeswax.  Great with chicken and complex and concentrated sauces. $24.99

Herb-Roasted Spring Chicken Recipe and wine pairing

Herb-Roasted Spring Chicken with Roots, Sweet Peas and Buttery Onion Jus

PRINT THIS RECIPE >

by Beau Vestal, chef, New Rivers, Providence

Roast chicken is perhaps my all time favorite go-to recipe: simple, satisfying and representative of the cooking at New Rivers. The quality of the ingredients is paramount, so get the best bird and vegetables you can find, and enjoy this delicious spring feast!

Chicken:
3 tablespoons unsalted butter, room temperature
2 cloves garlic
1 tablespoon each fresh mint, parsley, thyme leaves
Grated zest and juice of 1 lemon
Kosher or sea salt
Freshly ground black pepper
1 (4-pound) free-range chicken

Vegetables:
1 pound spring parsnips, peeled and cut into 2-inch pieces
1 pound chiogga or golden beets, peeled and cut into 2-inch pieces
1 pound carrots, peeled and cut into 2-inch pieces
1 pound small fingerling potatoes, washed
Extra-virgin olive oil

Buttery Onion Jus:
2 cups homemade or unsalted chicken broth
½ cup green onions, washed and chopped
2 cups shelled English peas
4 tablespoons unsalted butter, room temperature
Juice of 1 lemon

In a food processor, blend butter, garlic, herbs, lemon juice and zest, ½ teaspoon salt and ½ teaspoon pepper into thick paste. Rub liberally all over chicken, inside and out. Season liberally with salt and pepper. Truss (tie) legs with butcher’s twine. Let sit for 30 minutes to 1 hour. Preheat oven to 350°.

Toss root vegetables in enough olive oil to coat, add salt and pepper to taste and arrange in single layer in a heavy roasting pan. Place chicken on top of vegetables. Roast for 50–60 minutes. Raise heat to 425° and roast additional 6–8 minutes to get skin golden and crisp. (Chicken should register 165° with an instant-read thermometer inserted between thigh and breast.)

Remove pan from oven and transfer bird and vegetables to large sheet tray and tent with foil to rest and keep warm. Remove excess fat from roasting pan and put over burner at medium heat. Add chicken broth and scrape up any brown bits. Reduce by half. Add green onions and peas and whisk in butter 1 tablespoon at a time. Season with salt, pepper and lemon juice to taste. Carve chicken and serve with roasted veggies and spring onion jus. Serves 4–6.

 

Stout-Braised Lamb Shanks with 3 Great Wines

Braised Lamb Shanks recipe // Wine Pairing Ideas

Spring is an exciting time of year for us! With the arrival of fresh and light wines, we always think of what foods would pair perfectly with each wine. Today, we’ve chosen three fantastic wines to match your spring Lamb dishes, like this Stout-Braised Lamb Shank recipe featured by Edible Rhody magazine. Look for our large in-store display of spring wines, and keep on scrolling down to find out more. Cheers, and happy spring!

Red Wine and Lamb Dish

Château D’Oupia ‘Les Heretiques’, 2012, Languedoc, France

Wonderfully clean and pure, with an exuberant personality and gobs of rich, peppery red and black fruit.  Made from a grape called Carignan from 40 year old vines in the south of France.  Goes great with fresh and clean lamb dishes where the flavor of the lamb is highlighted. $11.99

Lamb Wine Pairing

E. Guigal Côtes du Rhône, 2010, Rhone Valley, France

This wine is made by one of the most iconic wineries in the world and from one of the best vintages ever to come out of the Rhone Valley.  The Syrah and Grenache grapes give it a full body with rich and intense aromas of fresh red berries with a round smooth mouth feel.  Great with heavier lamb dishes with a flavorful sauce or gravy. $14.99

Wine that goes with lamb

Frederic Mabileau ‘Les Rouilleres’, 2009, Loire Valley, France

A fresh, fragrant and pure wine with very focused flavors of red cherry and berry with a lovely mineral fragrance.  Holding true to the varietal, 100% Cabernet Franc, there is an intriguing mineral and vegetal element (think sweet green bell peppers).  These beautiful and fresh organic flavors make it a perfect match with any lamb dish preparation, either simple and light or with a deeply flavored sauce. $17.99

 

Stout-Braised Lamb Shanks with Lemony Roasted Carrots and Potatoes

by Amy McCoy, PoorGirlGourmet.com

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3 tablespoon olive oil
2 medium lamb shanks
Kosher or sea salt
Freshly ground black pepper
1 medium shallot, finely chopped
1 tablespoon and 1 teaspoon fresh thyme
1/4 cup Dijon mustard
1 tablespoon unbleached all-purpose flour
1 bottle Guinness stout
1 cup water
Grated zest and juice of 1 lemon
1 pound new potatoes, scrubbed and quarted
1 pound carrots, peeled, trimmed, sliced in half crosswise, then sliced in half lengthwise

In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Season lamb shanks with salt & pepper. Add to pan & sear each side until golden-brown, 5-7 minutes each side. Remove shanks and set aside.

Lower heat to medium. Add shallot and tablespoon fresh thyme. Sauté until shallot is translucent, 1-2 minutes. Add mustard and stir well.

Sprinkle flour over the mustard, then stir until all flour is absorbed. Slowly pour the stout into mustard-flour mixture, whisking to dissolve flour into liquid. Add 1 cup water.

Return shank to the pan & bring liquid to simmer. Cover & reduce heat to maintain gentle simmer. Turn shanks every 15 minutes, until lamb is falling off the bone, 1 1/2 hours. While shanks cook, prepare vegetables. Preheat oven to 400º.

In medium mixing bowl, combine 1 tablespoon olive oil and lemon juice and toss in potatoes and carrots. Add 1 teaspoon fresh thyme. Season with salt and pepper.

Arrange veggies in single layer on a lined, rimmed baking sheet. Roast, stirring occasionally, until they begin to brown and are easily pierced with a fork, 40-45 minutes.

To serve, defat the lamb cooking liquid, divide potatoes and carrots between 2 shallow bowls and top with shanks, drizzle with gravy and sprinkle with lemon zest. Serves 2 as main course.

Veggie Flatbread & Wine

Garlic, Ramp, and Mushroom Flatbread recipe

Fresh vegetables! Pairing wines with light spring veggies can be tricky, but we’ve taken the guesswork out of deciding. Try this Grüner Veltliner, Albariño, or Rosé wine with your spring veggie dishes, like this fabulous Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread from Edible Rhody magazine. Visit us and look for our spring wine display!

Wine pairings for vegetables

Anton Bauer ‘Gmörk’ Grüner Veltliner, 2013, Wagram, Austria

If you haven’t had Grüner Veltliner – this is the one to try.  On a whole, Grüners are crisp and light and typically have a beautiful ripe apple and gooseberry duality – much like the fight between good and evil, light and dark, ying and yang.  This wine has that simultaneous duality between ripe and tart fruit, but is studded with loads of mineral and white pepper.  Try it with the notoriously difficult to pair with asparagus or Fiddlehead Ferns in butter. OMG! $15.99

white wine and veggie pairings

Burgans Albariño, 2011, Galicia, Spain 

A perfect springtime wine!  This Albariño from the northwest corner of Spain, is a classic example of what to expect from the grape:  light, bright and refreshing.  Aromas of pineapple, mango and white flowers bound out of the glass. In the mouth, the wine is supple and round with juicy tropical fruit flavors and a bracing note of lemon zest.  Really great with fresh assertively flavored spring veggies. And for sitting outside while watching the daffodils bloom, of course. $12.99

Rosé wine and vegetable dish pairings

Château Les Valentines ‘La Caprice de Clémentine’, 2012, Provence, France 

We LOVE Rosé – the color is so beautiful and they go with everything.  Made from red grapes, it still has some nice body but with fresh light berry and herb flavors.  Clémentine Rosé is light and delicate with an elegant, fresh and lively nose with flavors of tart raspberry/strawberry and a little bit of wild herbs.  Great with cheese, mushrooms and veggies – like the Flatbread recipe from Edible Rhody! $14.99

 

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

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David Sturgeon, chef/partner, Stoneacre Pantry, Newport

I like to cook this flatbread at home with my wife because it is fun, fresh and hands-on. Change the toppings in accordance with the seasons.

Dough:
1¼ cups warm water
1 tablespoon honey or agave nectar
1 package dry yeast
Extra-virgin olive oil
Kosher or sea salt
¼ cup milk
4 cups sifted all-purpose flour, plus more for dusting

Roasted Garlic Ricotta:
1 head garlic
Extra-virgin olive oil
Freshly ground black pepper
1 cup Narragansett Creamery ricotta cheese

Ramps and Wild Mushrooms:
1–2 bunches ramps (or substitute escarole, spinach, dandelion greens or turnip greens)
4 cups hen of the woods or oyster mushrooms, roughly chopped
Freshly chopped rosemary (optional garnish)
Red pepper flakes (optional garnish)

In a large bowl, mix honey into warm water and add yeast. Let sit until bubbly and frothy (5 to 10 minutes). Stir in 1 tablespoon olive oil, 2 teaspoons salt, milk and 3 cups flour.

Turn mixture out on a floured board and knead approximately 5 minutes while incorporating remaining 1 cup flour.

Form dough into a ball, brush with olive oil and place in a large bowl covered with a warm, damp towel. Let rest in a warm place, approximately 1 hour. Once doubled in size, punch down and divide dough in half for two flatbreads. (Can be refrigerated overnight and brought to room temperature before baking.) While dough is rising, roast the garlic.

Preheat oven to 350°.

Lightly coat garlic head with olive oil and sprinkle with salt. Bake in a small dish covered with foil until cloves are soft and golden brown, approximately 1 hour. Separate cloves from skin and mash cloves to form a paste. Stir into ricotta with 1 teaspoon olive oil. Season to taste.

Wash ramps and separate bulbs from leaves. Sauté bulbs and mushrooms in 1 tablespoon olive oil over medium-high heat until bulbs are slightly tender and mushrooms are browned. Remove and keep warm. In the same pan, sauté ramp leaves in 1 tablespoon olive oil until tender and wilted. Toss with mushrooms and bulbs. Season to taste.

Final Assembly:

Preheat oven to 500° and preheat a pizza stone or large sheet pan until hot.

On a floured surface roll out half the dough. (Lightly oil sheet pan if using.) Transfer to preheated pan and bake until just firm. Spread ramps and mushrooms on dough with spoonfuls of ricotta and optional garnish. Return to oven and bake until the ricotta is soft and slightly browned. Drizzle with olive oil. Repeat. Serves 6 as an appetizer.

Top 10 Easter Wines Under $20

Top 10 Easter Wine picks

We love feasting holidays, and the arrival of spring also means Easter is on its way. Pairing wines for Easter is a treat for us, because rather than the heavier and richer wines that you’d have on Thanksgiving, wines that pair with a traditional Easter dinner are lighter and fresher. We’ve hand selected ten of our favorite wines that will pair with glazed ham, roasted lamb, fresh veggies and everything on the table.  Come in and look for more wines marked with orange flower tags, or ask any of our knowledgeable staff for assistance. We are here to help!

PRINTABLE EASTER WINE LIST >

easter wines

Botter Moscato
A little sweet, a little fizzy – great by itself or with light salads.  A perfect way to start off the day during Easter brunch.

Ca’ Furlan Prosecco
Our favorite inexpensive sparkling wine! This makes a mean Mimosa or Bellini, but it’s also great on its own.

Feudi di San Gregorio Lacryma Christi
This virile and powerful red from Campania translates to “Tears of Christ”.  We can’t think of a more appropriate wine for Easter, and it pairs really well with Lamb!

Mulderbosch Rosé of Cabernet Sauvignon
Deeply colored, boldly flavored and mighty delicious, we really recommend this rosé as one of the best pairings with ham.

The Immortal Zinfandel
A really great Zin from vines that were planted in the 1880’s.  Big bold fruit with a bit of strawberry and cocoa.

Dr. Loosen Riesling
Perfect with ham and lighter dishes.  Not too sweet, but loaded with ripe peach and grapefruit.  Sophisticated and delicious!

Château de Segries Côtes du Rhone
A very well made, very elegant wine that will please any red wine drinker.  Pair with lamb or anything roasted.

Château Magneau Graves
A stunning Bordeaux that has both beautiful fruit flavors but also a pronounced mineral element that makes it the best pick for pairing with Lamb

Toad Hollow Chardonnay
Perfect for those that want to serve a Chardonnay but doesn’t want loads of oak and butter.  Crisp, clean and drinks just like an expensive French Burgundy.

Tintero ‘Grangia’
A tiny bit fizzy and very delicious.  Aromas and flavors of white flowers and ripe stone fruit.  Springtime in a bottle – pair with Easter Egg Hunts and anything you’d eat for lunch.

Cheers!
Eric Taylor
Bottles General Manager