Tag Archives: local

How ‘Bout Them Apples?!

In the spirit of the chilling weather and in preparation for the great Thanksgiving cook-off, we chose Baked Apples with Pork Stuffing as one of our special Rhode Island seasonal recipes! This would be a great appetizer, side dish, or creative entrée for a chef of any level, as well as a great way to keep your delicacies made with all local produce.

A savory apple, pork, and herbal dish like this will pair well with the ‘Lenore’ Syrah from the Corvidae family; one of our favorite and well priced wines by the Owen Roe Winery! It’s a great crowd pleaser and its bright berry and savory aromatics of this wild, gamey varietal will pair well with the apple and stuffing alike.


photo source

Seasonal Ingredient: Apples
A crisp, white-fleshed fruit with a red, yellow or green skin, the apple has more than 7,500 known varieties, each with varying desired characteristics.

Originating in Central Asia and the earliest tree to be cultivated, the apple tree has been grown in Asia and Europe for thousands of years. The fruit was brought to North America in the 17th century by colonists, and the first orchard was planted in Boston by Reverend William Blaxton in 1625. Apples appear throughout history in mythology and many religious traditions as a mystical or forbidden fruit.

The fruit has a moderately sweet, refreshing flavor and a tartness that is present in greater or lesser degrees depending on the variety. Some are grown specifically for cooking, baking, eating raw, or producing cider. For example, Delicious and Fuji varieties are usually eaten raw, while Pippins and Granny Smith are preferred for cooked desserts.

wine2Corvidae ‘Lenore’ Syrah
Named after a 17th Century Irish Patriot who dedicated his life to upholding the highest principles of political equality and freedom, the Owen Roe winery shares his same dedication to principle in their production of wines. Producing beautiful wines from superior sites in the Pacific Northwest, all of their grapes are hand harvested, handled with minimal processing and aged in French oak barrels.

One of Owen Roe’s many labels, Corvidae is the name for the family of birds that includes ravens and crows and was inspired by the many crows that circle the sky over the winery. Over 100 different types of birds in the Corvidae family, they are all considered very intelligent and are known for their inventive ways, playful personalities, and raucous calls.

Big, rich, and crowd pleasers, each wine is named for a particular fairytale, fable, or legend. Named for Edgar Allan Poe’s poem “The Raven” (what label could be better for late October?), Lenore has a cool character and a natural acidity that displays flavors of black and blue fruits, cola, rosemary and smoke on a focused, rounded and textural palate.

Baked Apples with Pork Stuffing
Yield: 8 – 12

4 Tbsp Salted Butter
2 Tbsp Olive Oil
1 small yellow onion, chopped
4 Celery Ribs, chopped
1 lb Ground Pork
6 – 8 sage leaves, fresh, chopped
2 – 3 thyme sprigs, fresh, leaves only
1 Tbsp Tarragon, fresh, chopped
Sea Salt, to taste
Cracked Pepper, fresh, to taste
1 cup Bread Crumbs, fresh
8 – 12 Apples
Parsley, fresh, for garnish

Method of Preparation
1. Preheat oven to 350 degrees.

2. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat.

3. Add the onions and celery and cook until soft, stirring as needed, about 5 minutes. Add the pork and cook until no longer pink. Stir in the herbs and season desired with salt and pepper. Toss with the bread crumbs to combine and then remove the stuffing from the stove.

4. Remove the top fourth of each apple and then using a small spoon, scoop out the center, seeds and all. Leave just enough flesh to create a nice hollow for the stuffing.

5. Divide the stuffing evenly between the apples, packing each to the brim.

6. Transfer the apples to a large baking dish and place a small amount of the remaining butter on each apple. Bake the apples until the flesh is tender and the stuffing is golden brown, about 1 hour.

7. Remove from the oven, top with parsley and serve with a nice juicy pork chop, or entree of choice.

Happy cooking!


-The Bottles Team


Walrus and Carpenter Oysters – Farm Feast 2014

Over my many years, we’ve been a part of many special dinners and events, but nothing has compared to the experience we had at the Walrus and Carpenter Dinner Series.

DSC_2127Things started off at Lavin’s Landing Marina right on Ninigret Pond – a brackish pond that opens up to the Atlantic Ocean via the Charlestown Breachway.  As people arrived at the marina they were greeted by a beer or “Docktail” as we waited to board the boats.  Once everyone was loaded and secured on the skiff and pontoon we headed slowly to the Oyster Farm, a 3 acre plot, all underwater, leased by Walrus & Carpenter from the State of Rhode Island.

At the farm, owner of Walrus & Carpenter, Jules Opton-Himmel, showed us oysters growing in their bags and taught us everything there is to know about oyster farming.  Once we had learned about all about the process and history of the oyster cultivating industry, we made our way to the raw bar, set up a few meters away from the dining area. We all enjoyed the raw, hand-shucked oysters with lemon slices, a lemon-honey relish, and more than enough sparkling wine to go around!



Once all the oysters were gone, we took a short walk to East Beach – the part of the beach that’s way down at the end, and part of the State Park system. DSC_2001
We had the whole span of pristine beaches to ourselves. Once we had amply documented and soaked in the scenic vista (even some taking a quick swim!) we head back on our trek through the sandy paths to dinner.


As we approach the sandbar, we saw that dinner would be served on a long table top placed oyster baskets and crates (mermaid chic), complete with tablecloths, cloth napkins, stemware and silverware – and our own little private bar stocked with a great selection of wine selected to pair with the night’s cuisines, set a few feet into the water, right next to our docked skiff from the ride in. Certainly the fanciest beach picnic you’ve ever seen!


The entire dinner was cooked on a grill set over a wood fire, from the broccoli and heirlooms, squid and corn, to the beautiful bluefish, caught right off of Point Judith, to the beautiful currant clad desert.

DSC_2136aDSC_2218Chef Ben Sukle, Ed Davis and the team from birch prepared and cooked the wonderful selection of the locally sourced meal – it was more than fantastic and perfect for this very special setting.  A truly memorable experience, and one that we’ll never forget.


Eric Taylor
Bottles General Manager





Point Judith Calamari Wine Pairing!


Who knew that Rhode Island is the squid capital of the world? Point Judith squid is not only important to the economy here (bringing in 7 million pounds a year!), but is also used in the most popular appetizer of the state, calamari. This spicy, fried, and uniquely Rhode Island dish deserves an equally flavorful, action-packed wine pairing: Domaine de Martinolles ‘Le Berceau’, a sparkling wine made in Languedoc, France.

Bubbly + Seafood = Delicious.

In Season Now: Point Judith Calamari
While calamari is not yet the official state appetizer, there is talk of trying to make it the Rhode Island official appetizer. Here in little Rhody, calamari is typically served Sicilian-style, with banana peppers and marinara sauce, giving it that perfect mixture of crunchy, spicy, and sweet.

  • Here is a recipe by Jasper White in The Summer Shack Cookbook for authentic Rhode Island Spicy & Greasy Calamari.
  • Our friends at Edible Rhody Magazine have a wonderful recipe that combines calamari with other local seafood, mussles and steamers.
  • Our local Whole Foods has a few recipes for calamari on their blog.
  • For the freshest calamari, visit your local farmers market or go straight to the fishermen such as The Local Catch, located right in Point Judith. They even have a CSF, which is a great Community Supported Fishery program.

Wine Pairing
Domaine de Martinolles is located in the Lioux wine region, which is the western most part of Languedoc, France, and is known for Mediterranean weather of both hot and dry conditions. This sparkling wine is made from the traditional Mauzac grape found in this region. The grape is picked later in the season, so wines made from it typically display flavors of green apple, with good acidity. The refreshing acidity, dryness and sweet flavors of fruit are a perfect pairing with the spicy calamari, while the wine’s crispness will cut any greasiness.


Photo Credit: Cellar Tracker
– Deliciously dry and crisp, with notes of green apple, pear, yeast, & some vanilla, giving it great depth of flavor.
-‘Le Berceau’ is made from the Mauzac grape, traditional to the Lioux region, and is produced in the traditional champagne method.
– ‘Le Berceau’ translates to cradle, a reference to the birthplace of sparkling wine.
– The Vergnes family has owned Domaine de Martinolles since 1926.

Visit our store to get this wine

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