Tag Archives: chardonnay

Paso Robles Wines are a “Force of Nature”

The labels had us at hello.

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The art was graphic, powerful, densely colored, and letterpressed onto textured paper on heavy black bottles.

We had to try them.

To our relief, the wine inside the bottles matched their intensity and originality. And we bought a bunch of them. Can’t miss them – they’re on display in the middle of the store through mid-November.

They’re the Force of Nature wines, made from fruit grown at Mossfire Ranch in California’s Paso Robles. The area has been bubbling up on the radar screens of real wine aficionados for some time now. Yes, some the wines from this central coast region can be overly big and juicy, but due to 40 degree diurnal shifts which chill down the warm Paso air at night, many of the better-crafted wines are taut with acidity.

Enjoy these rockin’ wines while binge watching Luke Cage, or hanging out around a fire pit, telling ghost stories deep into the night. We’ll be doing just that.

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Cabernet Sauvignon
This big beauty of a wine is concentrated and lush, and finishes with a subtle smoky wet-earth notes. Rob Murray, the gent who grows the grape, describes the wine as having a “farmer’s fist full of blueberry pie sprinkled with cinnamon spice.” This time of year? Yes please.

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Red Blend
Comprised mainly of merlot, with bunches of cabernet sauvignon, syrah and petite sirah mixed in, the wine’s deep purple color matches its intense ripe, dark-berry fruit flavor. There’s that acid at the end, balancing all that jammy goodness. Pro-tip: for full deliciousness, decant one hour before serving.

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Zinfandel
Dusty and floral, this atypical Paso Robles zinfandel fills your mouth with smooth cherries, rhubarb, chocolate and peppercorn. Its’ zippy acidity keeps those exploding flavors at bay, thankfully, and helps make this a superb bottle for steaks, burgers and tagliatelle bolognese.

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Chardonnay
A powerhouse chardonnay made from fruit grown at the Murmur Vineyard in Santa Maria, just 12 miles from the Pacific coast. Tangerine peel, white peach and jasmine aromas jump out of the glass. Big, round flavors of kiwi and passion fruit lead to a juicy finish with a palate cleansing citrus minerality. Gulp-able for sure.

Enjoy!

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Wine & Beer to Pair with Clams & Favas

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Can’t get more “New England in the Spring” than with this classic clam & squid salad from the current edition of Edible Rhody and Al Forno‘s Chef David Reynoso. The addition of the fava beans and scallions anchors it to the season, and allows for more adventurous parings.

Try it with the Brasserie Dupont Foret for a perfect ‘surf & turf’ pairing. The Saison’s well-integrated spice notes balance the earthiness of the fava beans and richness of the squid.

As for wine, we really enjoyed the salad with Camp Chardonnay. This is not your typical California butter bomb — it truly is more like a fine white Burgundy. Bright lemon, green apple and fresh herb flavors make it perfect match to the clams and favas.

Cheers and Bon Appetit!

WARM CLAM AND CALAMARI SALAD WITH FRESH FAVA BEANS AND SCALLIONS
Executive Chef David Reynoso, Al Forno, Providence

Ingredients
24 littleneck clams, washed and scrubbed
½ cup dry white wine
1 garlic clove
1 pound cleaned calamari, cut into rings, tentacles left whole
2 pounds fresh fava beans, shells and skins removed (should yield about 1 cup)
4 scallions, thinly sliced, placed in ice water
½ cup loosely packed parsley leaves, finely chopped
6 tablespoons extra-virgin olive oil
Juice of 1 lemon
Maldon Sea Salt

Place the clams, wine, garlic and ½ cup of water in a large covered pan. Steam the clams over medium heat. Check the clams after about 5 minutes and place the open clams into 4 warm bowls. Continue steaming, checking every few minutes, until all the clams have opened and been distributed evenly between the bowls.

Add the calamari and fava beans to the pan, stir constantly and cook for 3–4 minutes, until the calamari is firm.

Remove the garlic clove. Drain all but 1½ cups cooking liquid and add the scallions, parsley, olive oil and lemon juice to the calamari. Divide the calamari and fava beans among the 4 bowls. Finish each bowl with a pinch of sea salt. Serves 4 as a first course or light supper.

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Wines for Winter Holidays

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

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

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

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

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

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

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

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

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

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

&

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

Cheers & Happy Holidays!

Sumptuous Wine Pairing for Savory Seafood Dishes

Seafood Wine Pairing

Photo by Chip Riegel

Home-made seafood dishes deserve an equally tasty wine.

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

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

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

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

Southold Wine - Devils Advocate

Southold Farms and Cellar Devil’s Advocate Chardonnay

HADDOCK AND CLAMS WITH WHITE WINE, POTATOES AND ESCAROLE

by Steve Johnson, The Red Dory, Tiverton

INGREDIENTS

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

DIRECTIONS

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

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

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

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

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

Having Acorn Squash? Drink with Chardonnay!

fallwines_acornsquash
We love Fall for its full, rich flavors of foods. Let’s turn our attention towards squash, and more specifically, the sweet and savory flavors of acorn squash. In nearly in any situation, squash and Chardonnay make a perfect pairing, including this Stuffed Acorn Squash recipe featured in Edible Rhody Magazine.

Chardonnay is one of the most planted grapes in the world and plays a part in nearly every wine growing region, from Rhode Island to New Zealand.  Because of the vast differences in wine making styles found from region to region, one can expect a huge variety of styles of Chardonnay — from rich, luxurious oaky and buttery styles, to wines that are very light, lean and crisp.

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Regardless of the style, one can expect apple and pear flavors from Chardonnay — perfect flavors for the autumn months.  We especially recommend Domaine Bernier Chardonnay from the Loire Valley, France. It’s rich, but doesn’t have loads of the oak and butter than can overpower the true expression of the Chardonnay grape.  Yummy!

Since Chardonnay usually has apple and pear flavors, it makes perfect sense that it would pair with acorn squash.  Apples go with squash, right?  Then so will Chardonnay and squash.  Simple.  Enjoy!

STUFFED ACORN SQUASH WITH BLACK BEANS, RICE AND ADOBO CREAM

By Amy McCoy

Author of Poor Girl Gourmet and founder/blogger of PoorGirlGourmet.com

2 medium (2 pounds each) acorn squash, washed
1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
2 cups prepared wild rice
1 (15-ounce) can black beans, drained and rinsed
1 medium shallot, peeled, trimmed, and finely chopped
1 (6-ounce) container plain Greek yogurt
1 tablespoon adobo sauce (from 1 small can chipotle peppers packed in adobo)
2 tablespoons finely chopped cilantro leaves
1 bunch scallions, light green and white parts only, sliced crosswise into rounds

Preheat oven to 450°.

Slice each squash in half from stem to root end. Scoop out seeds and toast or discard.

Brush cut side of squash halves with the olive oil. Stir together salt, pepper, cayenne pepper and cinnamon. Sprinkle each cut side of squash with ¼ teaspoon seasoning.

Place the squash cut side up on a large, parchment-lined rimmed baking sheet and roast until the squash is just fork tender, about 25 to 30 minutes.

While the squash roasts, stir together the rice, beans and shallot.

Divide stuffing evenly and fill squash halves. Return squash to oven and roast until squash are starting to brown on the edges, are completely fork tender and the stuffing is heated through, approximately 20 to 25 minutes.

In a small mixing bowl, whisk together yogurt with adobo sauce.

Remove squash from the oven, drizzle the adobo cream over each half, then garnish each with cilantro and scallions. Serve with any remaining adobo cream on the side. Serves 4.

(Note: If you aren’t a fan of spice, reduce the adobo sauce to 1 teaspoon when adding it to the Greek yogurt.)

Total cost:
$11.26 for 4 servings;
$2.82 per serving.

Squash Away!

Cheers!

The Bottles Team

 

Learn About Chardonnay – Video Guide

Learn about chardonnay wines

Chardonnay is also one of the most widely planted grape varietals in the world. It is also a wine with a wide range of flavors, aromas, and styles. Eric Taylor, Bottles manager and wine expert, talks about the range of Chardonnays out there, from warm climate to cool climate Chardonnays and oaked to un-oaked Chardonnay. Watch the video below to learn more and to find out Eric’s favorites available in the store.

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Hake Chowder Recipe, Paired with Chardonnay

Hake Chowder Recipe with a Chardonnay wine pairing

Soups and chowders go hand in hand with cold winter nights. Edible Rhody Magazine has a warming Hake Chowder recipe that uses vegetables and fish from Rhode Island winter farmer’s markets. Feel free to substitute the hake with pollock, cod, or haddock. Enjoyed with crusty bread and glass or two of Chardonnay, and this food and wine pairing will be one to remember! We’ve chosen a few of our favorite Chardonnays that range from un-oaked to rich and hedonistic for the holiday season.

Wine Pairing: Chardonnay
Donati ‘Sorelle Per Sempre’ Chardonnay, Central Coast, California
An un-oaked Chardonnay!  By not using oak barrels the winery really allows the true flavors of Chardonnay to stand out.  Look for creamy lemon meringue, with hints of grapefruit zest and round luxurious stone fruit like peaches and apricots.  Makes a great party wine because it doesn’t need to be paired with food, but can be delicious if you do!

Stags’ Leap Winery Chardonnay, Napa Valley, California
One of our favorite wines in the store.  Beautifully made with subtle hints of oak and butter – an elegant and retrained style that will please everyone.  Expressively aromatic with flavors of fresh peaches and nectarines with hints of pineapple.  The bright and lively acidity is a perfect pairing with the rich and creamy bacon-laced Fish Chowder.


Chappellet Chardonnay, Napa Valley, California

A rich and hedonistic treat for the Holidays!  Concentrated flavors of apple, custard and citrus zest with hints of vanilla and brioche.  A lovely way to celebrate good times!  

Hake Chowder
Andrew Nathan, chef/owner, The Sea Goose Grill & Raw Bar, Westerly
1 large Spanish onion, diced
¼ pound farmer’s bacon or salt pork, finely diced
2 cloves garlic, finely chopped
1 bunch kale or collards, washed, de-veined and cut into roughly 1-inch pieces
2 pounds new potatoes (yellow or red), cut into 1-inch cubes
1 large rutabaga, peeled and cut into 1-inch cubes
2 medium carrots, peeled and cut into 1-inch cubes
8 cups fish stock or clam broth
1 bay leaf
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
½ teaspoon fresh grated nutmeg
1½ cups heavy cream
2 pounds boneless skinless hake (or pollock, cod or haddock), cut into 1-inch cubes

In a large Dutch oven or heavy-bottomed pot, cook onion and bacon over medium heat until bacon is browned and onion is translucent, stirring occasionally, about 10 minutes. Add the garlic and kale; sauté until wilted. Add the potato, rutabaga, carrots and fish stock. 

Next, add the bay leaf, salt, pepper and nutmeg. Simmer on low for 15–20 minutes, until the vegetables are tender.

Add the cream and adjust to taste with salt and pepper. When chowder returns to a simmer, add the hake. Stir gently, cover and turn off heat. Allow to rest for 10–15 minutes and then serve. Serves 8–10.
VISIT



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

Butternut Squash Purée & Stag’s Leap Chardonnay for Thanksgiving

Thanksgiving food & wine pairing ideas
Photo: David Dadekian
One of the most enjoyable parts of Thanksgiving Day are delicious foods paired with great wines. Edible Rhody Magazine has featured a great Butternut Squash Purée recipe, and we’ve paired it with Stag’s Leap Chardonnay, which is a wonderful white wine, full of flavor and bright and crisp.

Stags’ Leap Winery Chardonnay
Napa Valley, CA

Elegant and exciting California Chardonnay with beautiful pure fruit flavors. A kiss of toasty oak perfectly balances out flavors of fresh peaches and nectarines that mingle with mandarin orange and other citrus fruits. A deftly balanced wine, it is bright and crisp while richly flavored, making it a perfect pairing with Butternut Squash Puree.

Butternut Squash Purée
Ashley Vanasse, executive sous-chef, Easy Entertaining Inc., Providence
Click here to read the Edible Rhody Magazine online edition.
1 large (2–3 pounds) butternut squash
3 tablespoons Rhody Fresh butter, melted
1 teaspoon kosher or sea salt
3 tablespoons heavy cream
2 tablespoons unsalted walnuts, toasted and chopped

Heat oven to 350°. 
Cut butternut squash in half lengthwise and scoop out seeds. Place halves on a lined baking sheet. Place ½ tablespoon of butter in each of the cavities, cover with foil and bake for 1 hour, or until soft. Remove from the oven and uncover. Scoop out the hot squash with a spoon, and place in food processor or blender with the salt, heavy cream and remaining butter. Pulse until smooth. Serve topped with walnuts. Makes 6–8 servings as a side dish.


Hess ChardonnayLatour Puligny Chardonnay

If Chardonnay is your favorite type of wine, then we also recommend these two Chardonnays that will be wonderfully versatile on your Thanksgiving table. Both will leave a lasting impression on guests!

  • Hess Chardonnay – A delicious Chardonnay without the heavy handed Oaky/Buttery style. Loads of pineapple and tropical fruit aromas leap out of the glass with flavors of crisp green apple and lemon zest. A crowd pleaser! Monterey County, CA $13.99
  • Latour Puligny Montrachet – An extraordinary example of one of the world’s most famous wines, this Chardonnay is a splurge worth taking. Aromas of white flowers and vanilla with flavors of white fruits, almonds and toasted brioche. A stunning wine that will be long remembered. Burgundy, FR $69.99

VISIT



Cheers!
Visit our wine store to shop a great selection of Thanksgiving wines.
We’re located in Providence, Rhode Island.

Fava Beans Pair with Chablis (Chianti if you want, too…)

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…

Recommended Wine:
  • Domaine d’Elise Chablis is a white burgundy (100% Chardonnay grapes).
  • Wine has been made in the village of Chablis in Burgundy, France since the ninth century!
  • The limestone soils of Chablis give this wine a great minerality that matches the flavor of fava beans.