Tag Archives: food and wine pairings

The Aubergine (Eggplant Season is Here!)

Egglant Wine PairingThe 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.

Stuffed Eggplant Recipe & Wine Pairing IdeaEggplant
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 Ross - Food & Wine Pairing

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!

Il Casolare Rosso - Red Wine & Eggplant PairingStuffed 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

 

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 Fresh Green Soup

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 Rose Wine Pairing

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.

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!

Grilled Swordfish Kebabs recipe and wine pairing

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 Rose Wine Pairing Idea

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.

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

3 Spring Recipes & Italian Wine Pairings

Spring is on its way, and with it comes fresh, light dishes and wines to pair with them. If you are in the Providence area, stop by our store to check out our newest food and wine pairings display, The Spring Table. We’ve picked a few Italian wines to match springtime dishes by Edible Rhody magazine. Keep reading for: white wines from Friuli to with with a light, lemon-scented risotto; mint, frisee, and fava beans mingling to match Alto Adige’s expressive whites and lighter style reds; and Veneto wines to drink with a swordfish dish topped with an easy sauce of tomato, olive, and capers. Food photos and recipes are by Edible Rhody.

Lemon Scented Pea Risotto
A delicate risotto to match these Friuli wines.
FRIULI-VENEZIA GIULIA: Located in the very northeast corner of Italy, Friuli is bordered by Veneto to the west, Slovenia to the east and the Adriatic Sea to the south.  With lots of mountains and mostly cool temperatures, wines from Friuli tend to be very light and crisp, making them perfect matches with lighter foods.  


Fantinel Ribolla Gialla
Indigenous to Friuli, this rare wine has a stunning Ying/Yang profile of lush tropical fruits and tart citrus in a rich, full bodied style with a nutty, savory finish. Complex and engaging flavors, but not too much to overpower the delicate risotto.

Cormons Pinot Grigio Friuli Isonzo
A rich and luxurious styled Pinot-Grigio – not thin and watered down. Dense flavors of lemon custard and white flowers with a brilliant acidity that comes across as undeniably seductive and impossible to ignore. 

Risotto Recipe
By Cindy Salvato, Rhode Island Market Tours


1 large shallot, minced
1 Tbsp lemon flavored olive oil
1 ½ cups Arborio rice
4 ½ cups chicken or vegetable broth, simmering over low heat
1 Tbsp grated lemon zest
¼ cup grated Parmesan cheese
Freshly ground black pepper
1 cup freshly shucked peas
1/4 cup fresh lemon juice
1 cup fresh pea tendrils (optional)
Grated Parmigiano-Reggiano (optional)

In a 2-quart heavy saucepan over medium heat, cook the shallots in the oil for 3 minutes; stir constantly with a wooden spoon. Add the rice and cook for 3 minutes; stir constantly. Add ½ cup of broth and stir until it has been absorbed into the rice. Continue adding the remaining broth ½-cup at a time; this will take approximately 15 minutes. When all the broth has been added, stir in the lemon zest, cheese, and several grinds of pepper, peas and lemon juice. Transfer into shallow bowls and garnish with pea tendrils. Serve with grated cheese. Makes 5 ½ cups. Serves 4.

Pecorino Toscana & Fava Bean Salad
A spring salad with mint & frisee, paired with white wines from Alto Adige
 
 

ALTO ADIGE: Italy’s northern most wine region has steep, sun-drenched slopes, mineral rich soils, and a long ripening season that provide ideal conditions for crafting world-class wines. Sharing a cultural heritage with Austria, this region, also known as Sudtirol, is well known for stunning and expressive whites and lighter styled, focused reds.

 
Alois Lageder Pinot Bianco

The richness and body of Alois Lageder Pinot Bianco will remind you of Chardonnay, with additional apple and floral characteristics. This wine pairs well this fresh bean salad recipe, providing a rich foil to the full flavors of the salty cheese and the bitterness of the frisse.

Alois Lageder Muller Thurgau
A hybrid of Riesling and Silvaner, this may be the best wine you’ve never heard of. Alois Lageder Muller Thurgau is medium bodied, with flavors of fresh, ripe stone fruits, and hints of nutmeg and white flowers. A heavenly wine that will pair very well with the mint element of the salad.

Fava Bean Salad Recipe
Chef/Owner Brian Kingford, Bacaro
12 ounces (1½ cups) fava beans, skin on, removed from pods
Juice of 1 lemon
Pinch of kosher salt
Capezzana or other estate-grown extra-virgin olive oil as needed
5 ounces (¾ cup) of Pecorino Toscano, cubed into ¼-inch dice
6 leaves fresh mint, cut in fine julienne
4 cups mâche, washed and dried
1 head frisee, washed and dried
Fresh-cracked black pepper
 
Blanch the fava beans in boiling water for 1 minute; cool and then remove skins. Whisk together the lemon juice, salt and 2 tablespoons of the olive oil. Add the beans, Pecorino and mint and toss to coat. Divide the bean mixture among six plates, creating a well in the center of each. Divide mâche and frisee evenly and nestle into the wells. Drizzle each salad with additional olive oil and add a pinch of black pepper. Serves 6. *Note: Baby Boston or Bibb lettuce can be substituted if mache isn’t available.
 
 
 
Swordfish with Tomato, Olive, & Caper Sauce
Try this simple dish with a white and red wine from Veneto.
VENETO: In the north-east of Italy, this region is best known for Prosecco, Amarone and Soave. Warm and sunny, Veneto produces a significant amount of wine, from light and easy whites to concentrated, rich, full-bodied reds.

Inama Soave
Soave is the region, Garganega is the grape. This is a great food wine because its flavors are more savory than fruity. Expect roasted almonds and wild flowers, like chamomile and elderflowers. A perfect pairing with the meaty, rich Swordfish and Tomato Sauce.

Scaia Corvina
Corvina is one of the primary grapes used to make Amarone and Ripasso wines. This wine has beautiful aromas and flavors of red flowers, black cherries and raspberries. Medium bodied – not too heavy – this wine will not overpower the flavor of the swordfish, but will not shrink away from the Tomato and Caper Sauce.


Swordfish Recipe
By Cindy Salvato, Rhode Island Market Tours


This sauce is very easy to make and it is versatile too. If you are in the mood for mussels or clams, simply put the shellfish in the sauce, place over medium heat, cover and let them steam open.

2 tsp olive oil
2 cloves garlic, minced
1/4 cup chopped pitted Sicilian or Kalamata olives
2 tsp brined capers, drained
1 (14.5-ounce) can diced tomatoes, undrained
6 to 4-6 oz. pieces of fresh swordfish
Salt and freshly ground black pepper to taste

Pre-heat oven to 375 degrees. Heat olive oil in a large nonstick skillet over medium heat. Add garlic and cook for 30 seconds. Do not let the garlic burn. Add the olives, capers, and tomatoes. Simmer lightly for 10 minutes. Cover and remove from heat. Brush baking sheet with olive oil and arrange the fish on it. Sprinkle with salt and pepper; bake for 10-12 minutes or until the fish flakes easily with a fork. To serve, place a piece of fish on each dish and spoon the sauce over the fish. Serve any left over sauce on the side. Serves 6.