Tag Archives: food pairings

New Kosher Wines!


At Bottles we take great pride in hand selecting every single wine in our shop, we are always on the hunt for new great kosher wines from all over the world.


This year we’re proud to introduce Volcanus Petit Verdot, a full and rich red with notes of raspberry, blackberry and a lush, smooth finish.


Another new exciting find, La Fille de Boucher “Butcher’s Daughter” Bordeaux is medium bodied, dry and contains a fair amount of tannin. The best food pairing for this style of wine will be beef — the fat in the brisket will melt together with the tannin to create a wonderful culinary experience.


Last but not least we’ve brought in a new Sauvignon Blanc from one of our favorite kosher wineries, Terra Vega in the Central Valley, Chile. Wonderfully light and tart with hints of apple and lemon, this is a great new option for salads and light chicken dishes.

In addition, we would like to share a recipe from one of our new favorite cookbooks, Jerusalem by Yotam Ottolenghi. Ottolenghi has created a virtual food tour, documenting the history of dishes with such beautiful detail and gorgeous photography. I can’t recommend this culinary resource enough; the lamb stuffed quince is on the top of my list for next fall!  For Passover, I chose a simple and delicious “Beef Meatballs with Fava Beans & Lemons” which will pair beautifully with the Butcher’s Daughter Bordeaux.

Beef and Lamb Meatballs With Fava Beans and Lemon.
Makes about 20 meatballs, to serve four.

4½ tbsp olive oil
350g broad beans, fresh or frozen
4 whole thyme sprigs
6 garlic cloves, sliced
8 spring onions, cut at an angle into 2cm segments
2½ tbsp lemon juice
500ml chicken stock
Salt and black pepper
1 1/2 tsp chopped flat-leaf parsley, mint, dill and cilantro, to finish

For the meatballs
300g minced beef
150g minced lamb
1 medium onion, finely chopped
120g breadcrumbs
2 tbsp each chopped flat-leaf parsley, mint, dill and coriander, plus ½ tbsp extra of each to finish
2 large garlic cloves, crushed
4 tsp baharat spice mix (recipe follows)
4 tsp ground cumin
2 tsp capers, chopped
1 egg, beaten

Put all the ingredients for the meatballs in a large bowl. Add three-quarters of a teaspoon of salt and plenty of black pepper and mix well with your hands. Form into balls about the same size of ping-pong balls. Heat a tablespoon of olive oil in an extra-large frying pan for which you have a lid. Sear half the meatballs over a medium heat, turning them until they are brown all over – this will take about five minutes. Remove from the pan, add another half-tablespoon of oil to the pan and cook the other batch of meatballs. Once browned all over, remove these from the pan, too, then wipe it clean with kitchen towel.

While the meatballs are cooking, throw the broad beans into a pot with plenty of salted boiling water and blanch for two minutes. Drain, refresh under cold water, then remove and discard the skins from half the broad beans.

Heat the remaining oil in the meatball pan, add the thyme, garlic and spring onion, and sauté over a medium heat for three minutes. Add the unshelled broad beans, one and a half tablespoons of the lemon juice, 80ml of the stock, a quarter-teaspoon of salt and plenty of black pepper. The beans should be almost covered by liquid. Pop on the lid and cook over a low heat for 10 minutes.

Return the meatballs to the pan, add the remaining stock, cover again and simmer gently for 25 minutes. Taste the sauce and adjust the seasoning. If it is still very runny, remove the lid and reduce a little. Once the meatballs stop cooking, they will soak up a lot of the juices, so make sure there is still plenty of sauce at this point. You can leave the meatballs now, off the heat, until you’re ready to serve.

Just before serving, reheat the meatballs and add a little water, if needed, to get enough sauce. Gently stir in the remaining herbs, lemon juice and the shelled broad beans and serve immediately.

Visit us in store — we’re here to help you select the perfect wines for Passover.


A Bordeaux Wine Pairing: Sausage with Cabbage and Gratin


Wine and Sausage Pairing

A rich and hearty feast deserves a rich and hearty wine! And with the colder weather, dishes like Chez Pascal’s Belgium Tripp Sausage, recently featured in Edible Rhody Magazine, are ideal with Bordeaux wines.

Wines from Bordeaux contain mostly Cabernet Sauvignon and Merlot, both known for their power and elegance, and can stand up to and even enhance the full flavors of both the sausage and the cabbage.  I really recommend Chateau Blaignan from the Medoc.  It has both bold flavors of black fruits and notes of baking spices, like cardamom, that would be a perfect pairing, and especially delightful for a holiday dinner.

Looking for more great holiday wines? Read more about the Bottles Top Picks for the season!

Bordeaux Wine Pairing

Belgium Tripp Sausage with Braised Red Cabbage and Apple & Celery Root Custard Gratin
by Chef/Owner Matthew Gennuso, Chez Pascal & The Wurst Kitchen, Providence

Perfect for a wintertime feast, this recipe combines savory sausage with a creamy gratin and mellow wine-braised cabbage. House-made sausages are available at the Wurst Kitchen at Chez Pascal but any favorite sausage will do. Braise the cabbage in advance to reheat on the stove and bake the gratin before serving.

Braised Red Cabbage:

4 cloves
8 peppercorns
1 bay leaf
2 pounds (1 small to medium) red cabbage, cored and finely shredded
1 medium onion, finely diced (or grated)
2 very firm (Honeycrisp or Granny Smith) apples, peeled, cored and diced
1 large Bartlett pear, peeled, cored and diced
½ cup golden raisins
½ cup red currant jelly
¼ cup sugar
1 cinnamon stick
1 teaspoon ground nutmeg
3 cups dry red wine

Apple & Celery Root Custard Gratin:

1 ½ cups whole milk
1 cinnamon stick
1 packet (2¼ teaspoons) active dry yeast
½ pound (2 sticks) unsalted butter, melted
6 tablespoons all-purpose flour
3 whole eggs
1 egg yolk
¾ cup sugar
½ tablespoon table salt
3 very firm (Honeycrisp or Granny Smith) apples, peeled, cored and sliced paper thin
1 pound (1 medium to large) celery root, peeled and sliced paper thin
6 links Belgium Tripp sausage (or your favorite variety)
1 teaspoon cooking oil

For the cabbage, preheat oven to 325°. Put cloves, peppercorns and broken-up bay leaf in a cheesecloth bag or a tea infuser and place in a large Dutch oven with remaining ingredients. Bring to a simmer over medium-high heat and then immediately place in oven. Braise covered, stirring occasionally for about 2 ½ hours or until cabbage is tender.

For the gratin, heat to lukewarm the milk and cinnamon stick in a small saucepan over medium heat. Remove from heat and sprinkle with yeast. Let sit for 10 minutes to proof yeast, then remove cinnamon stick. Add mixture to a blender with butter, flour, eggs, sugar and salt and blend until well combined. Place apples and celery root in a large mixing bowl and pour in blended ingredients. Toss until well coated. In a 9- by 13-inch baking dish, arrange the sliced apples and celery root in overlapping layers so they lie flat and pour in remaining liquid mixture to cover. Place in a warm spot to rest for 30 minutes while preheating the oven to 350°.

Bake for 1–1½ hours or until the custard sets and is golden brown. It should be firm when you give it a light shake. If it still looks loose in the center, return to oven for a few more minutes.

For serving, heat oil in a sauté pan over medium heat and cook sausage until nicely browned. To serve, divide sausages among 4 large, warm plates with portions of cabbage and custard gratin. Serves 6 as a main course.

How to Pair Wine with Your Pizza!

winesDon’t want to drink beer with your pizza? Or that pesky water stuff?? Gross! Well, here is our handy dandy guide to pairing wines with different varieties of our, (and hopefully your) favorite pizzas!

-Margharita, pepperoni, white, vegetable, Greek, and Hawaiian-

All pizza in this video is from the delicious Nice Slice in Providence.



The Bottles Team

Gurkens Galore – A Cucumber Melon Salad paired with Greek Wine

Cucumber Melon Salad Recipe and Wine Pairing

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

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

Cucumber Melon Salad Recipe


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

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

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

Boutari Moschofilero Food Pairings

Boutari Moschofilero

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

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

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

Quick-Pickled Cucumber-Melon Salad
Yield: 6 Cups

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

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

by Kim Vroegindewey


Welcome Springtime with Local Scallops and a Bottle of Muscadet

Scallop and Wine Pairing

Winter is coming to an end and Spring is just around the corner. What better way to transition to the next season than with seared, fresh Sea Scallops gathered from Narragansett Bay? To enhance the mild flavor of the scallops, we recommend a bottle of Muscadet, a dry, bright, and minerally white wine. Down with the reds! Bring on the whites and rosés!

Scallops and Wine Pairing 

Sea Scallops

Found in the Northwest Atlantic Ocean, sea scallops are harvested anywhere from Newfoundland down to Cape Hatteras, North Carolina. Generally shiny and creamy white in color, scallops have a sweet, rich taste that is mild or briny. Don’t worry about a slight orange or pinkish tint when raw; it’s natural and won’t affect the flavor. High quality scallops have an ivory translucence to them and should keep their oval shaped structure.

  • The Local Catch provides fresh, available seafood at the Wintertime Farmers Market. Sea Scallops are there now!
  • For a list of wholesalers and local seafood farms check out this list at Farm Fresh.
  • For some of the best scallop recipes in New England, interviews from Nantucket scallop fishermen, shuckers, world-renowned chefs and history check out Scallops: A New England Coastal Cookbook.

Muscadet Wine

Domaine de la Pepière
Muscadet Sevre et Maine sur Lie

Located in the far western portion of the Loire Valley, in France, wine grower Marc Ollivier makes some of the top Muscadets from the AOC Muscadet Sevre et Maine appellation. Hand-picked by Ollivier himself, this Muscadet is unique because of the use of natural yeasts. Taking longer to ferment, the wine is bottled later, but it is well worth it.

The Muscadet vines are grown in terroir that is thick with granite stones and debris, giving the wines a particularly lemon-tinged, mineral edge that makes it perfect for seafood. His Muscadet Sevre et Maine sur Lie has beautiful, bright and energetic aromatics that are fruit forward and floral. The palate displays similar characteristics, with lots of pleasing texture and substance.

This Muscadet is a fantastic complement to this simple seared scallop recipe that only takes 10 minutes to prepare. We recommend enjoying this pairing on your veranda on a fresh spring day.

Sea Scallops Recipe

Sautéed Scallops with Garlic & Parsley 

1 lb Sea Scallops
2-3 tsp grapeseed oil or olive oil
2 large cloves of garlic, roughly chopped
A handful of Parsley, chopped
1 tsp unsalted butter
Fresh ground pepper
Juice from half a lemon
Sea Salt

Method of Preparation
1. In a bowl gently toss the scallops with the oil, garlic and parsley. For increased flavor, store in the refrigerator for some minutes before cooking.
2. Over medium heat, melt the butter in a sauté pan.
3. Once the butter starts to bubble, add the scallops, season with ground pepper and sauté for 2-3 minutes.
4. Very carefully, turn over the scallops. After about 1 minute squeeze the lemon juice over top and cook for another 1-2 minutes. Once they have become opaque, stop cooking them!
5. Serve over salad greens and sprinkle with sea salt. Yields 4 servings. *Recipe by Savoring the Thyme


Looking for other spring food and wine pairings? Try Asparagus with Grüner Veltliner or Arugula with Sauvignon Blanc.

by Kim Vroegindewey