Tag Archives: vegetables

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.

Barbecue for me and you!

Folks, we are officially in the throws of summer! Rhode Island, the wiley mistress she is, has decided to give us a momentary reprieve. And so there’s no better time to pull out your grills and get cooking! Best Wine Pairings for Grilling and BBQ The beautiful thing about summertime grilling is the laid back nature; of throwing it on the grill and cracking open a bottle of something delicious.

The key behind pairing wine and food is to match the flavor characteristics. Sometimes foods flavors align with a wines palate, but other times it’s the age old idea that opposites attract which can be surprising!

Here at Bottles, we’ve decided to help you out by going ahead and removing the guesswork. From vegetables to beef and all things in between, we have your perfect summertime pairings! Wine Pairings for Grilled Foods


From the plethora of farmers markets that run all summer long in Rhode Island there is a virtually endless rainbow of produce to enjoy.

Berger Gruner Veltiner - white wine food pairings

Berger Grüner Veltliner 2013, $14.99

Clean, subtle & floral with notes of grapefruit and a refreshing peppery quality throughout. This Grüner is just oh so bright and crisp! Let me just say what a great value this wine is at a liter a bottle, that means a little more bang for your buck!



LambruscoMedici Ermete Grasparossa Lambrusco, $17.99
This is my wild card recommendation! Too often, Lambrusco has been pushed aside and forgotten, but not anymore. Yes, some Lambruscos can have a juicy, fruitier quality to them; however, when you’re enjoying something rich and fatty like pork or beef ribs, that is exactly the kind of flavor you want to counter that smoky saltiness from grilling. This particular wine has red berry ripeness to it; the light effervescence, however, keeps this wine from feeling too weighty.

Catena Malbec Wine PairingsCatena Malbec 2011, $19.99
What would a guide on grilling be without at least one Argentinian recommendation? The Argentinians are known the world over for their love of grilled meats, and taking a page from their book, I can think of no better wine to recommend. Without coming across as too fruity, this wine is ripe and juicy in all the right places with a sensual smokiness, making for the perfect accompaniment to grilled steak.

Foris GewurztraminerForis Gewurztraminer 2012, $15.99
I chose this particular vintage which comes from Oregon because it has warmer flavors of nectarines and pineapples, with heady aromas of lush citrus blossom and delicate rose. Despite being fruity, this wine is by no means sweet – the finish is pure with no cloying sweetness. Whether it is chicken sausages, lighter brats, or kielbasas when it comes to pairing ‘wursts, choosing a white that is a little richer in body will complement the fatty richness of the sausage.



What is summertime in Rhode Island without seafood? I love the simplicity of whole grilled fish dressed up with fresh herbs and citrus – for me, you just cannot get any better.

Stefano Massone GaviStefano Massone Gavi 2013, $14.99
Gavi di Gavi was made for summertime! Made from 100% Cortese grapes, this wine has a soft but bright palate. Clean flavors of apple and pear are grounded by a refreshing mineral note, making it the perfect wine to pair with delicate white fish.


Matua Pinot Noir - Wine Pairings

Matua Pinot Noir 2012, $12.99
Long gone are the days of solely drinking white wines with fish when enjoying meatier options such as salmon and swordfish. Light bodied reds are definitely the way to go! This New Zealand Pinot Noir has notes of bright red fruit and earthy herbs, and the palate is supple and easy drinking.


Lobsters, oysters, and littlenecks oh my! Is there anything more quintessentially New England than the scrumptious taste of shellfish? Pair it with this Portuguese white blend.


Aveleda ‘Follies’ Alvarinho/Loureiro 2012, $10.99
A delicious Portuguese white blend that has a surprisingly ample palate with heavenly herbal and stone fruit notes. Despite being medium bodied, this wine still manages to have a light thirst quenching finish with crisp acidity! Fragrant and flavorful this white will stand up to the richness of shellfish.



Chicken, everyone’s favorite protein! Versatile and easy, here are a few wines that will pair with your grilled chicken.

Macon VillagesAlbert Bichot Macon Villages 2012, $12.99
What a fantastic bottle of White Burgundy for such a great price! This Chardonnay is an absolute classic French white; the palate has light floral notes balanced by a streak of refreshing minerality throughout. Medium bodied with very little oak, this white manages to maintain a fresh and easy drinking quality about it making it a sure hit for all things poultry!


Jean Francois GamayJean Francois Merieau Gamay 2011, $15.99
Beaujolais in the summertime! A perfect light red to enjoy in the warmer months. Since it is lighter in body, it won’t come across as too heavy on the palate. Fresh vibrant red fruit notes like strawberries and raspberries pair with an earthy herbal character, this wine is just good and easy!


Rosé Wines

Last but certainly not least, let’s not forget about our UNIVERSAL wine pairing for summertime: Rosé! I am such a big advocate of rosés especially once they are in season. I have yet to meet the rosé that I don’t absolutely adore.

Rose Wine Pairings for Grilling

The beautiful thing about rosé is that they are no longer those sickly sweet wines of days gone by. Instead we now have a full spectrum of rosés for every taste! From the dry and mineral driven rosés from Provence, to the juicier, more fruit forward New World rosés, there is something tasty to be had no matter what style you prefer.

Because there are just too many wonderful rosés to pick from and describe here, please stop by Bottles and see for yourself! We have a bountiful selection of rosés to choose from, and you’ll have plenty of new and fun things to try all summer long!

If there is one idea behind my pairing recommendations it is that you have fun with it. Just as grilling is a casual summertime activity, so selecting a wine pairing.

No fuss, no muss, just easy and delicious!

Jackie’s FUN TIP: Be sure to chill your wines! Even reds can stand to be cooled down in the warmer summer months in order to allow their vibrant natures to shine through! So don’t be afraid, chill that red!

– by Jackie Blackwell


Veggie Flatbread & Wine

Garlic, Ramp, and Mushroom Flatbread recipe

Fresh vegetables! Pairing wines with light spring veggies can be tricky, but we’ve taken the guesswork out of deciding. Try this Grüner Veltliner, Albariño, or Rosé wine with your spring veggie dishes, like this fabulous Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread from Edible Rhody magazine. Visit us and look for our spring wine display!

Wine pairings for vegetables

Anton Bauer ‘Gmörk’ Grüner Veltliner, 2013, Wagram, Austria

If you haven’t had Grüner Veltliner – this is the one to try.  On a whole, Grüners are crisp and light and typically have a beautiful ripe apple and gooseberry duality – much like the fight between good and evil, light and dark, ying and yang.  This wine has that simultaneous duality between ripe and tart fruit, but is studded with loads of mineral and white pepper.  Try it with the notoriously difficult to pair with asparagus or Fiddlehead Ferns in butter. OMG! $15.99

white wine and veggie pairings

Burgans Albariño, 2011, Galicia, Spain 

A perfect springtime wine!  This Albariño from the northwest corner of Spain, is a classic example of what to expect from the grape:  light, bright and refreshing.  Aromas of pineapple, mango and white flowers bound out of the glass. In the mouth, the wine is supple and round with juicy tropical fruit flavors and a bracing note of lemon zest.  Really great with fresh assertively flavored spring veggies. And for sitting outside while watching the daffodils bloom, of course. $12.99

Rosé wine and vegetable dish pairings

Château Les Valentines ‘La Caprice de Clémentine’, 2012, Provence, France 

We LOVE Rosé – the color is so beautiful and they go with everything.  Made from red grapes, it still has some nice body but with fresh light berry and herb flavors.  Clémentine Rosé is light and delicate with an elegant, fresh and lively nose with flavors of tart raspberry/strawberry and a little bit of wild herbs.  Great with cheese, mushrooms and veggies – like the Flatbread recipe from Edible Rhody$14.99


Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread


David Sturgeon, chef/partner, Stoneacre Pantry, Newport

I like to cook this flatbread at home with my wife because it is fun, fresh and hands-on. Change the toppings in accordance with the seasons.

1¼ cups warm water
1 tablespoon honey or agave nectar
1 package dry yeast
Extra-virgin olive oil
Kosher or sea salt
¼ cup milk
4 cups sifted all-purpose flour, plus more for dusting

Roasted Garlic Ricotta:
1 head garlic
Extra-virgin olive oil
Freshly ground black pepper
1 cup Narragansett Creamery ricotta cheese

Ramps and Wild Mushrooms:
1–2 bunches ramps (or substitute escarole, spinach, dandelion greens or turnip greens)
4 cups hen of the woods or oyster mushrooms, roughly chopped
Freshly chopped rosemary (optional garnish)
Red pepper flakes (optional garnish)

In a large bowl, mix honey into warm water and add yeast. Let sit until bubbly and frothy (5 to 10 minutes). Stir in 1 tablespoon olive oil, 2 teaspoons salt, milk and 3 cups flour.

Turn mixture out on a floured board and knead approximately 5 minutes while incorporating remaining 1 cup flour.

Form dough into a ball, brush with olive oil and place in a large bowl covered with a warm, damp towel. Let rest in a warm place, approximately 1 hour. Once doubled in size, punch down and divide dough in half for two flatbreads. (Can be refrigerated overnight and brought to room temperature before baking.) While dough is rising, roast the garlic.

Preheat oven to 350°.

Lightly coat garlic head with olive oil and sprinkle with salt. Bake in a small dish covered with foil until cloves are soft and golden brown, approximately 1 hour. Separate cloves from skin and mash cloves to form a paste. Stir into ricotta with 1 teaspoon olive oil. Season to taste.

Wash ramps and separate bulbs from leaves. Sauté bulbs and mushrooms in 1 tablespoon olive oil over medium-high heat until bulbs are slightly tender and mushrooms are browned. Remove and keep warm. In the same pan, sauté ramp leaves in 1 tablespoon olive oil until tender and wilted. Toss with mushrooms and bulbs. Season to taste.

Final Assembly:

Preheat oven to 500° and preheat a pizza stone or large sheet pan until hot.

On a floured surface roll out half the dough. (Lightly oil sheet pan if using.) Transfer to preheated pan and bake until just firm. Spread ramps and mushrooms on dough with spoonfuls of ricotta and optional garnish. Return to oven and bake until the ricotta is soft and slightly browned. Drizzle with olive oil. Repeat. Serves 6 as an appetizer.