When it comes to summer barbecues, corn is quintessential. This classic vegetable is currently in season in Rhode Island, and will be through October. Usually, one never thinks about what wine pairs well with corn, which is not often the centerpiece of a meal. However, when it comes to corn being a major component, what do you do then? We have cut out all the guesswork, tasted a bunch of wines, and discovered that Paul Mas Marsanne goes very well with corn.
In Season Now: Corn
July – October
Sweet, juicy and versatile, corn is not only a staple of summer meals, but also of fall-time. When it gets cool enough to enjoy that bowl of corn chowder, try making some southern dishes as well, such as succotash or Johnny Cakes. Corn has many incarnations: on the cob, kernels, cereals and cornmeal.
Wine Pairing
Marsanne is a commonly found grape varietal in Châteauneuf-du-Pape & Côte du Rhône wines. A full-bodied white wine from the Rhone Valley, Marsanne can be found in both dry and sweet styles. This wine lacks the fruit and perfume, and so many times it is mixed with more aromatic grapes. The high alcohol, low acidity, and flavors of pear, spice and melon make it a great wine to pair with seafood, cheese, and of course, corn. Or simply relax and enjoy it on the porch!
Recommended Wine: Paul Mas Marsanne
– Aromas of dried fruits, pear, and violet with hints of vanilla.
– A rich, fresh, and mellow palate with a long finish of toasted notes makes this wine pair well with the sweetness of corn.
– 25% of the Marsanne is aged in oak barrels, and the other 75% is aged in stainless steel tanks.
– The Mas family has been making wines in the Languedoc region since 1892.
When it’s hot as habaneros, you want something refreshing, cold, juicy, sweet…watermelon! Luckily, this bright red melon is newly in season here in Rhode Island. The next logical question is, what do you drink with it? We’ve tasted a slew of wines and found through our research that rosé wins for the best wine pairing. Keep reading for quirky recipe ideas and reasons why you need to try Le Caprice de Clémentine.
In Season Now: Watermelon
Mid-July – September
Watermelons are a quintessential summer treat. Whether they are served for breakfast, enjoyed cold after dinner, or combined with other ingredients to make salads, drinks, desserts, or cold soups, you’ll be hard pressed to find a more perfect summer ingredient.
Wine Pairing
What wine says summer? Rosé! Right between a red and white wine, rosés are dry, and not sweet like White Zinfandel or Blush wines. Rosé from the Côtes de Provence region in France are known for their gold standard quality and joie de vivre lifestyle. Their signature light, crisp, berry and citrusy flavors are a perfect complement to fresh, sweet watermelon. Serve them both refreshingly cold, and enjoy on a hot summer day!
A few weeks ago we sent Eric Taylor, General Manager at Bottles, to Pinot Camp in Oregon. Oregon Pinot Camp is a three day immersion into the Oregon wine world. He had a blast and took amazing photos (and we got a week of peace & quiet). Check out our video and more photos below!
Rhode Island wine! Nick, the Bottles Wine Manager, paid a visit to Newport Vineyards in nearby Middletown, Rhode Island (we’re a wine store in Providence, RI). John Nunes gave Nick a tour of the vineyards and winery, followed by a visit to their tasting room to try their impressive selection of wines.
Grilled swordfish for dinner tonight? Don’t know what wine to choose? The answer to that is obvious: pair it with a bottle of rosé!
Rosé wine pairs with almost everything, are great housewarming gifts, and happen to be delicious all by themselves. Their lovely dry (not sweet!), berry, herbaceous character and their beautiful color make rosés supremely enjoyable. They have the light citrus flavors of a white wine, combined with strawberry, raspberry, and cherry flavors of a red wine. The best of both worlds.
Edible Rhody Magazine recently featured a great Swordfish with Tomato Salad & Baba Ghanouj recipe by Chef Peter Kielec of Plum Point Bistro in Saunderstown, RI. Use heirloom tomatoes, fresh eggplant from the farmer’s market, and local swordfish for a winning summer dish. For a complete gastronomic experience, enjoy with a bottle of Château Pradeaux Rosé.
2012 CHÂTEAU PRADEAUX ROSÉ
Côtes du Provence, France
Rosés from Provence, in the southeast of France, are light, dry, and perfect in the summer. Made from a blend of Grenache & Syrah varietals, they have a light copper, salmon color. Enjoy the aromatic explosion of watermelon and Herbs de Provence – rosemary, sage, thyme, marjoram. The densely concentrated flavors of this wine match its aromas, making this rosé a perfect pairing with the meaty, rich and luxurious swordfish.
Visit our store to get this wine.
GRILLED SWORDFISH with HEIRLOOM TOMATO SALAD & BABA GHANOUJ
Peter Kielec, Chef de Cuisine, Plum Point Bistro, Saunderstown
The baba ghanouj can and should be prepared ahead of time. I love it atop the swordfish but enjoy it as a snack with pita chips too! Great when there is a plethora of eggplants at the farmers’ market.
INGREDIENTS
Baba Ghanouj:
2 medium (2½ pounds) eggplants, washed
Extra-virgin olive oil
Kosher or sea salt
Freshly ground back pepper
1 small garlic clove, roughly chopped
Juice of 2 lemons (remove seeds)
½ cup sesame tahini
2 dashes Tabasco sauce
½ bunch flat-leaf parsley (washed, stemmed and roughly chopped)
Swordfish:
4 (8-ounce) swordfish steaks
Extra-virgin olive oil
Kosher or sea salt and freshly ground black pepper
8 medium (2½ pounds) heirloom tomatoes, washed and cut in wedges
1 medium shallot, peeled and thinly sliced
2 sprigs basil, stemmed and leaves torn
1 tablespoon sherry vinegar
Pomegranate molasses*
DIRECTIONS
Preheat oven to 450°.
Rub whole eggplants with olive oil and season with salt and pepper. Place on a lined, rimmed baking sheet and roast for 45 minutes to 1 hour. Flesh will reduce and become soft inside the skin. Remove from oven and let rest 1 to 2 hours.
Slice eggplants in half, scoop out the flesh and place in a food processor, discarding the skins. Add garlic, lemon juice, tahini paste, Tabasco, 2 teaspoons salt and 1 scant teaspoon pepper. Blend until smooth. Remove to bowl. Fold in chopped parsley. Cover and store in refrigerator up to 1 week.
Heat grill and rub swordfish with olive oil, salt and pepper. Grill fish approximately 7 minutes per side, being careful not to overcook.
Assemble salad by tossing together tomatoes, shallots, basil, 3 tablespoons olive oil and vinegar in a bowl. Season to taste. Divide salad among 4 dinner plates. Serve swordfish atop tomato salad and top fish with a drizzle of pomegranate molasses and a dollop of baba ghanouj. Serves 4.
*Can be found in some markets and specialty ethnic shops. It’s terrific in marinades, over yogurt and more. Reducing pomegranate juice in a small saucepan on the stovetop will work as a substitute.
VISIT
This Sunday, July 14th is Bastille Day! And what better way to celebrate the French National Day than with elegant French wines from across the region. Just look for the red, white and blue French flags across the store for our French favorites.
In France, Bastille Day commemorates the storming of the Bastille fortress in 1789, marking the beginnings of the French Revolution. Bastille was a symbol of Louis XVI’s regime and it’s capture marked an end to his absolute monarchy and the birth of the Republic of France.
Much like American’s Independence Day, the French celebrate their National Day with parades, huge outdoor feasts and fireworks. In the evening, Parisians attend the Bal Du 14 Julliet, a dance party with live bands and brightly colored costumes open for all to participate!
So grab a few of these fine French bottles with some cheese and charcuterie and head straight to the park to celebrate! Vive la France!
Have you eaten fresh fava beans recently? No? Well, you are missing out on a wonderfully sweet, tender, and versatile legume. Only the perfect bottle of wine can make a fava bean dish even better. In this case, we’re pairing Chablis with this newly in-season vegetable. Discover more food and wine pairings on our seasonal recipes page.
In Season Now: Fava Beans
June – September
While common sense tells us to avoid the culinary recommendations of cannibals, fava beans are actually a great summer ingredient! Fresh, earthy, creamy in texture, and sweet like peas, you can make a delicious risotto, sauce, or pilaf with fava beans. Split the pod, remove the beans, blanch them in boiling water for a few minutes, and cool immediately in an ice bath. Drain, and now they’re ready for a killer salad. A simple way to serve fava beans is tossed with extra-virgin olive oil, salted to taste, and topped with pecorino cheese.
Wine Pairing
Chablis from Chablis, France are some of the best Chardonnays there are. The term ‘Chablis’ has been misused to refer to generic white wine, which is not what we’re talking about in this case. You should give real Chablis a try! Dry, steely, fruity, and super refreshing, Chablis is not your grandma’s buttery Chardonnay. Enjoyed with your favorite fava bean dish!
Or, just grab a bottle of nice Chianti…
A hot summer day is the time for some cool refreshing cocktails. Drinks these days can get pretty, but sometimes you just want to enjoy the familiar standby. Follow along with these classic cocktail recipe cards and keep cool all summer long!
With only two ingredients, the Dark & Stormy is a perfectly simple summer drink to enjoy on the beach, the backyard or anywhere!
The Daiquiri became popular in the 1940’s when wartime rationing limited access to whiskey and vodka and trade opened up with Latin America. Rum-based drinks, once a a staple of sailors and drifters, saw a huge increase in popularity. Enjoy the classic today with strawberries!
Thomas Tew Rum is made by the Newport Distilling Company in nearby Newport, Rhode Island. Watch the tour and overview of how their barrel-aged rum is made, with Brent Ryan, master distiller. Brent was kind enough to give us the behind-the-scenes tour of the distillery. Watch, sip, and enjoy!
