Tag Archives: wine pairing

Brussels Sprouts Are In Season! And We’re Eating Them With Bacon!

It’s fall and we’re excited to pair our wines with warm, seasonal comfort food recipes from Edible Rhody Magazine. This month we’re bringing you a fantastic Brussels sprouts & bacon recipe paired with Domaine D’Aupilhac ‘Lou Maset’ Languedoc–the perfect crisp, autumn appetizer to enjoy with family and friends!
 
Available all year round, the peak season for Brussels Sprouts is from September to mid-February. The smaller the head, the sweeter the taste, so look for those that are about 1–1½ inches in diameter. Even though they last for a few weeks the flavor starts to become unpleasantly strong after three or four days so be sure to cook them right away–the fresher the better! Brussels sprouts have great health benefits too. Some good ways of cooking them are by steaming, roasting, or stir frying, but do not overcook or you will lose the nutrients. To ensure an even cook, slice an x into the bottom of the stem when cooking them whole.

Check out Farm Fresh for local farms to get your brussels sprouts this season.
 
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Languedoc is the largest wine-growing region in the world, extending from the Rhone Delta down to the foot of the Pyrenees.  It is also the most productive in terms of wine in France & the oldest. Because of its large geographical area & variations in terroir, Languedoc can produce a wide array of wine styles, with many of the reds being blends that are full-bodied, fruit driven & slightly spicy. These wines go perfect with the bitter earthiness of Brussels sprouts & specifically Domaine D’Aupilhac ‘Lou Maset’; mouth-wateringly fresh with a great balance of ripe fruit & silky tannins, a good length with a spicy finish.

Brussel Sprouts & Bacon
Ingredients:

  • 1 pound (4 cups) Brussels sprouts, washed, trimmed & halved
  • ½ pound farmer’s bacon, chopped
  • Freshly ground black pepper
Directions:

1. Fill a sauce pot with water and bring to a boil 

2. Prepare a large bowl of ice water and set aside 

3. Place Brussels sprouts in boiling water for 45 seconds, or until they turn bright green 

4. Drain and place immediately in ice bath 

5. In a separate pan, render bacon over low heat until pieces are crispy 

6. Remove bacon from pan and add drained, cool Brussels sprouts to the bacon drippings 

7. Sear the Brussels sprouts over medium-high heat for about 3 minutes, until edges are brown
8. Return bacon to pan, sprinkle with pepper, toss and serve

Owner & founder of Easy Entertaining Inc. in Providence, Kaitlyn Roberts actually studied pre-law before discovering her love for cooking while studying abroad in Rome. After she graduated she went to Apicius, a culinary school in Florence, for a year. Upon her return in 2006 she started working as a personal chef and soon, Easy Entertaining Inc. was born. Looking to preserve the local flavor of Rhode Island and Southern Massachusetts she focuses on seasonal, local and gourmet cuisine. In 2012 Easy Entertaining opened a café in Rising Sun Mills for breakfast, lunch, classes, private events & more.

 

Check out www.easyentertainingri.com for more info
 
 
 
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Cast Iron Pork Chops & Apples Recipe with a White Wine Pairing

Pork Chop & Apples Recipe and Food & Wine Pairing
It’s our favorite time year again…apple season!!! When you think of autumn in New England, one of the classic activities that should top your list is apple picking. Juicy, sweet, and tart, these fruits are a major staple and form of income for many Rhode Island farms during the fall. Not only does an apple a day keep the doctor away, but there are a delightful variety of options when it comes to enjoying them. We asked Matt Jennings of Farmstead in Providence for his favorite apple recipe, and so he sent us this delicious Cast Iron Pork Chops with Apples recipe.
Ferraton Pere & Fils Cotes du Rhone Samores White

 

The Côtes du Rhône appellation is in the eastern region of France in the Rhone Valley. Though you might be more familiar with red Côtes du Rhône wines, the region does produce some stunning white wines.
Our favorite is Ferraton Père & Fils Samorëns Côtes du Rhône White, a full bodied, mellow and balanced wine. Made of 60% White Grenache & 40% Clairette, we just love the aromas of white flowers and white fruit. Crisp, full-bodied, and fruity, this wine balances the saltiness of the back, the tartness of the apples, and overall richness of this Cast Iron Pork Chops with Apples recipe.
Cast Iron Pork Chops with Apples
Serves 6
Ingredients:
  • 1 tablespoon vegetable oil
  • 4 ounces thick-cut bacon, cut into 1/2-inch pieces
  • 1 tablespoon unsalted butter
  • 5 pounds boneless pork shoulder, cut into 6 pieces
  • Kosher salt and freshly ground black pepper
  • 3 medium shallots, thinly sliced
  • 1/3 cup Calvados or other apple-flavored brandy
  • 1 1/4 cups apple cider, preferably fresh
  • 2 tablespoons (or more) apple cider vinegar
  • 3 tart, firm apples (such as Pink Lady or Honeycrisp), peeled, cut into 1/2-inch wedges (about 4 cups)
  • 1/2 teaspoon Dijon mustard
  • Chopped fresh chives
Directions:
  • Place a rack in lower third of oven; preheat to 325°. Heat oil in a large heavy cast iron pan over medium heat. Add bacon and cook, stirring often, until browned and crisp, 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.
  • Increase heat to medium-high. Add butter to pot with drippings. Season pork shoulder with salt and pepper. Working in batches if needed, cook pork shoulder, reducing heat as needed to prevent overbrowning, until brown on all sides, 8-10 minutes per batch. Transfer pork shoulder to a plate.
  • Add shallots to pot and cook, stirring often, until shallots begin to soften, about 4 minutes.
  • Remove pot from heat; add Calvados and stir, scraping up any browned bits from bottom of pot. Return to heat and simmer for 1 minute. Add apple cider and 2 tablespoons vinegar. Bring to a simmer, then return pork shoulder to pot, placing in a single layer on bottom of pot (the meat should not be completely covered).
  • Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours. Stir in reserved bacon. DO AHEAD: Bacon and pork shoulder can be cooked 2 days ahead. Let cool in braising liquid, uncovered. Chill, uncovered, until cold; cover and keep chilled. Rewarm before continuing.
  • Using tongs, transfer pork to a deep platter. Skim fat from cooking liquid. Place pot over medium heat and bring liquid to a simmer. Add apples and cook until apples are just tender and sauce is slightly reduced, 8-10 minutes.
  • Stir Dijon mustard into sauce; season with salt, pepper, and more vinegar, if desired. Pour sauce with apples over pork on platter. Sprinkle with chives.

“Chef & owner of Farmstead, Matt Jennings is a skilled butcher, forager, preserver & cooker of all things delicious. He is a two-time finalist for the James Beard Foundation’s “Best Chef Northeast” award, is named one of America’s “Most Sustainable Chefs” and was selected as one of Food & Wine magazine’s “Big thinkers, changing the way Americans eat.” Together with his wife, the Jennings’ influence on regional New England cuisine is reflected in the menus, care of the dishes & support of local growers.” www.farmstead.com

Stop by Farmstead in Providence for
fresh, seasonal, and handmade foods.

Visit Bottles Fine Wine to get this wine.
Browse more food & wine pairing ideas >

Apple Turnover Recipe with Dessert Wine Pairings

Apple Turnovers Recipe and Dessert Wine Pairing

Do you know what pairs with food? Wine. And that goes for dessert, too. We’ve been featuring a few French wines with delicious Edible Rhody magazine fall recipes, including Striped Bass and a Wild Mushroom Ravioli. For dessert, we highly recommend this Apple, Brie & Pecan Turnovers recipe paired with a red and white dessert wine. Happy Fall!

Gerard Bertrand Banyuls Food Pairing

2008 Gerard Bertrand Banyuls, Languedoc
Medium bodied and not-too-sweet red dessert wine with gobs of dark cherry, raisin and cocoa flavors and some acidity to balance the sweetness.  A great way to end a meal either by itself or with a dessert like the Apple Turnover.

Chateau Loupiac-Gaudiet Loupiac wine and food pairing

2010 Chateau Loupiac-Gaudiet Loupiac, Bordeaux
An incredibly priced alternative to Sauterens!  Gorgous deep golden color with flavors of passion fruit, dried apricots and honey.  The combination of lush sweetness and crisp acidity creates a sensory explosion in your mouth and mind.  A perfect match to the buttery flaky turnover.

Apple, Brie and Pecan Turnovers
Jen Jolie, executive chef, Blackstone Caterers, Newport
These sweet and savory turnovers will taste great by themselves, or with a dollop of whipped cream on top. If you can’t find Cortland or Granny Smith apples, any firm apple will do.
4 apples (Cortland and/or Granny Smith)
2 tablespoons unsalted butter
¼ cup maple syrup
⅔ cup pecans, chopped
½ teaspoon cinnamon
⅛ teaspoon ground nutmeg
Pinch table salt
1 sheet puff pastry
1 pound brie cheese
1 egg
1 tablespoon water
Preheat oven to 350º and grease baking sheet. Peel, core and dice apples into ½-inch pieces. Melt butter in a sauté pan. Add diced apples to the melted butter and sauté over medium heat until apples begin to caramelize. Add maple syrup and cook the mixture until it thickens slightly, about 2 minutes, then remove from heat. Stir pecans, cinnamon, nutmeg and a pinch of salt into the apple mixture and set aside to cool.

Set puff pastry sheet on counter to warm slightly. Whisk together egg and water to prepare the egg wash. Cut brie into 1-inch pieces. Working quickly to keep the dough cold, cut puff pastry sheet into 6 squares (or 8, if you prefer smaller turnovers) by cutting in half the long way, and then dividing each half into equal squares. Place between 2 pieces of parchment. Roll the squares out slightly with a rolling pin. Brush egg wash on the edges of the squares. 

In the center of each square put 2–3 tablespoons of apple filling and 2 pieces of brie. Fold the square in half to form a triangle. Seal edges by pressing with a fork, brush top with egg wash. Bake for 25–35 minutes, or until golden brown and bubbly. Let cool 10 minutes before enjoying. Best served warm. 

Makes 6 to 8 turnovers. 


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

Wild Mushroom Ravioli Recipe and a French Wine Pairing

Mushroom Ravioli Recipe and Wine Pairings

The enormous range of French wine types can make choosing a wine for Tuesday night dinner an overwhelming task. Burgundy or Bordeaux? Alsace or Loire Valley? To get you started, we’ve chosen some of our favorite French wines to pair with fall recipes from Edible Rhody magazine. Scroll down for a great recipe for Wild Mushroom Ravioli and Broccoli Rabe, and to read about a luxurious Côtes du Rhone along with a vibrant Cabernet Franc from the Loire Valley. Cheers!

J.L. Chave Cotes du Rhone food pairing
2011 J.L. Chave ‘Mon Coeur’ Cotes du Rhone, Rhone Valley
While many Côtes du Rhone are a blend, this is all Syrah.  Rich and deep color and with loads of dark fruit and black pepper flavors.  A great wine to pair with dishes with lots of earthy flavors.

Pepiere 'La Pepie' Cabernet Franc food pairing

2012 Pepiere ‘La Pepie’ Cabernet Franc, Loire Valley
A medium bodied beauty with vibrant red fruit and flower flavors with haunting earthy flavors that pair seamlessly with mushrooms and white truffle oil.

Wild Mushroom Ravioli with Shaved Baby Turnips and Broccoli Rabe
Allison Vanderburg, sous-chef, Cav, Providence
At Cav we make our own ravioli with a duxelles of wild mushrooms and black truffles. To simplify things, you can substitute mushroom ravioli from local purveyors like Puerini’s or Venda. The topping can change with the seasons too—in springtime we use asparagus or fiddleheads with melted leeks. Enjoy!
Juice of 2 lemons, seeded
¼ cup loosely packed fresh sage leaves
2 tablespoons white truffle oil
Kosher or sea salt
Freshly ground black pepper
32 wild mushroom raviolis
4 tablespoons unsalted butter
2 tablespoons minced garlic
1 bunch baby turnips, washed, trimmed and sliced thin
1 bunch broccoli rabe, washed and chopped
Add lemon juice to blender with sage; blend and add truffle oil in a slow drizzle. If too thick, add more lemon juice; if too thin, add more oil. (Olive oil is fine at this point but we generally use more truffle oil.) Season to taste and set aside.

Boil a pot of salted water and add raviolis. Cook until al dente, which should take no longer than 6–8 minutes.

In the meantime, heat a large saucepan and add butter and garlic. Do not allow either to brown. After about 2 minutes, add turnips and rabe, tossing them in the butter. Cook until softened but bright and not soggy. Season to taste. Add vinaigrette, stirring, so it emulsifies with the butter and makes a sauce. Add raviolis and toss so they absorb some of the sauce. 

To serve, divide raviolis among 4 warm large, shallow bowls. Arrange them like a crown around rim with the vegetables in the center, reserving the sauce so you can pour it equally over each serving. Serves 4 as main course or 6 as a first course. 


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Cheers!

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

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.

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See what else is in season! Click here >

Grilled Swordfish Recipe Paired with Rosé Wine

swordish dish goes with rose wine

Grilled swordfish for dinner tonight? Don’t know what wine to choose? The answer to that is obvious: pair it with a bottle of rosé!

Rosé wine pairs with almost everything, are great housewarming gifts, and happen to be delicious all by themselves. Their lovely dry (not sweet!), berry, herbaceous character and their beautiful color make rosés supremely enjoyable. They have the light citrus flavors of a white wine, combined with strawberry, raspberry, and cherry flavors of a red wine. The best of both worlds.

Edible Rhody Magazine recently featured a great Swordfish with Tomato Salad & Baba Ghanouj recipe by Chef Peter Kielec of Plum Point Bistro in Saunderstown, RI.  Use heirloom tomatoes, fresh eggplant from the farmer’s market, and local swordfish for a winning summer dish. For a complete gastronomic experience, enjoy with a bottle of Château Pradeaux Rosé.

chateau pradeaux rosé wine pairing

2012 CHÂTEAU PRADEAUX ROSÉ
Côtes du Provence, France

Rosés from Provence, in the southeast of France, are light, dry, and perfect in the summer. Made from a blend of Grenache & Syrah varietals, they have a light copper, salmon color. Enjoy the aromatic explosion of watermelon and Herbs de Provence – rosemary, sage, thyme, marjoram. The densely concentrated flavors of this wine match its aromas, making this rosé a perfect pairing with the meaty, rich and luxurious swordfish.

Visit our store to get this wine.

grilled swordfish recipe wine pairing

GRILLED SWORDFISH with HEIRLOOM TOMATO SALAD & BABA GHANOUJ
Peter Kielec, Chef de Cuisine, Plum Point Bistro, Saunderstown

The baba ghanouj can and should be prepared ahead of time. I love it atop the swordfish but enjoy it as a snack with pita chips too! Great when there is a plethora of eggplants at the farmers’ market.

INGREDIENTS

Baba Ghanouj:
2 medium (2½ pounds) eggplants, washed
Extra-virgin olive oil
Kosher or sea salt
Freshly ground back pepper
1 small garlic clove, roughly chopped
Juice of 2 lemons (remove seeds)
½ cup sesame tahini
2 dashes Tabasco sauce
½ bunch flat-leaf parsley (washed, stemmed and roughly chopped)

Swordfish:
4 (8-ounce) swordfish steaks
Extra-virgin olive oil
Kosher or sea salt and freshly ground black pepper
8 medium (2½ pounds) heirloom tomatoes, washed and cut in wedges
1 medium shallot, peeled and thinly sliced
2 sprigs basil, stemmed and leaves torn
1 tablespoon sherry vinegar
Pomegranate molasses*

DIRECTIONS

Preheat oven to 450°.

Rub whole eggplants with olive oil and season with salt and pepper. Place on a lined, rimmed baking sheet and roast for 45 minutes to 1 hour. Flesh will reduce and become soft inside the skin. Remove from oven and let rest 1 to 2 hours.

Slice eggplants in half, scoop out the flesh and place in a food processor, discarding the skins. Add garlic, lemon juice, tahini paste, Tabasco, 2 teaspoons salt and 1 scant teaspoon pepper. Blend until smooth. Remove to bowl. Fold in chopped parsley. Cover and store in refrigerator up to 1 week.

Heat grill and rub swordfish with olive oil, salt and pepper. Grill fish approximately 7 minutes per side, being careful not to overcook.

Assemble salad by tossing together tomatoes, shallots, basil, 3 tablespoons olive oil and vinegar in a bowl. Season to taste. Divide salad among 4 dinner plates. Serve swordfish atop tomato salad and top fish with a drizzle of pomegranate molasses and a dollop of baba ghanouj. Serves 4.

*Can be found in some markets and specialty ethnic shops. It’s terrific in marinades, over yogurt and more. Reducing pomegranate juice in a small saucepan on the stovetop will work as a substitute.

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Rosé Wine Pairing with Peach Barbecue Ribs

bbq ribs recipe wine pairings
Photo by Chip Riegel

What wine is essential for summertime? Rosé! Right between a red and white wine, rosés are dry, and not sweet like White Zinfandel or Blush wines. Rosés have a light berry flavor, which comes from contact with the red grape skins during the winemaking process. But unlike a red wine, rosés are very crisp and full of pep, vigor, and light citrus flavors. They also happen to be great partners with food for your next party!

A perfect food and wine pairing we’ve had are BBQ ribs and rosé. Edible Rhody Magazine was kind enough to let us share with you a fantastic Peach Barbecue Ribs recipe. Written by Chef/Owner Nick Rabar of Avenue N American Kitchen in Rumford, Rhode Island, these ribs use a simple dry rub and a barbecue sauce to swoon over. Reward yourself for a job well done with a bottle of Mulderbosch Rosé!

mulderbosch rosé wine pairing

2012 MULDERBOSCH ROSÉ
Stellenbosch, South Africa

Made from Cabernet Sauvignon grapes, Mulderbosch has produced a rosé that’s both sturdy and seductive. The dark pink color lets you know you’re in for a seriously good treat. On the nose, expect blood orange, cherry and sandalwood. Look for bold flavors of ripe black cherries and herbs balanced by zesty acidity. This powerful rosé will love hanging out with you and your ribs.

Visit our store to get this wine
(Or, have it delivered to your door if you are located in Rhode Island!)

peach barbecue ribs recipe wine pairing
Photo by Chip Riegel
 

PEACH BARBECUE RIBS
Chef/owner Nick Rabar, Avenue N American Kitchen, Rumford

This is the perfect recipe for summer when my grill and smoker are cooking at full throttle. It makes an ample amount of the dry rub and sauce—which go well with chicken too. Feel free to halve the recipes or save the extra for more good stuff on the grill.

INGREDIENTS

3 racks lamb ribs or pork baby back ribs (approximately 6 pounds)
1½ cups dry rub*
2–3 cups peach barbecue sauce*

DIRECTIONS

Coat ribs with dry rub and let stand for 1 hour. Preheat oven to 325°. Place ribs in baking dish and bake for 2 hours, turning occasionally.

Heat grill to medium or prepare coals. Place ribs on grill, mopping with barbecue sauce until sauce has caramelized and ribs are tender and sizzling, being careful not to burn. Remove and serve with extra sauce. Serves 6.

Note: For smokier flavor, omit the oven step and prepare fire by banking coals to 1 side of the grill. Cook ribs wrapped in foil off the direct heat for two hours, adding coals as needed for a steady, even heat. (Or use top rack on a gas grill.) Finish over heat as directed above.

*Dry Rub
½ cup kosher salt
½ cup brown sugar
1 tablespoon each chili powder, paprika, cayenne pepper, ground cumin, ground ginger, mustard powder
1 tablespoon fresh thyme leaves, chopped fine

*Peach Barbecue Sauce
3 strips bacon
1 Vidalia onion, diced
1 clove garlic, minced (about 1 teaspoon)
2 quarts (8 cups) ketchup
1 cup Worcestershire sauce
1 cup brewed coffee
¼ cup apple cider vinegar
½ cup brown sugar
2 tablespoons kosher salt
2 tablespoons honey
3 dried chipotle chiles, ground in a spice mill or with mortar and pestle
2 cups peach juice or nectar

For the dry rub, combine all ingredients in a medium bowl and mix, taking care to break up brown sugar. Store in container with tight lid.

For the barbecue sauce, sauté bacon in a 4-quart stockpot until fat is rendered, removing bacon and saving for another use. Add onions and continue to cook until caramelized. Add remaining ingredients. Simmer for 1 hour on low heat, stirring often. Makes 3 quarts. Can be made in advance. Refrigerate for 1 week or freeze up to 6 months.

 
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Pairing Seasonal Rhode Island Foods with Wine: Arugula & Sauvignon Blanc

arugula "sauvignon blanc" food wine pairing idea

We love pairing farm-fresh foods with wines, as the ingredient comes into season here in Rhode Island. The other week we had asparagus and Grüner Veltliner (so good!), and this week we’re enjoying arugula with Sauvignon Blanc.

Nick, the Bottles Wine Director, was invited to Allens Farm and The March Hare, to meet with Darius Salko. Darius gave us a fun-filled tour of the Westport, MA farm, and we were lucky enough to taste super-fresh pea greens, mustard leaves, and more. Read this special post devoted to our visit to the farm!

  • Allens Farm grows certified organic herbs, greens, vegetables and flowers in nearby Westport.

In Season Now
May – November

Arugula is a flavor-packed leafy green that is comes into season in Rhode Island during spring. Its spicy, peppery qualities make it a tasty addition or main component in salads, or even tossed with warm pasta, crispy pancetta, cream, and parmesan! Our favorite arugula salad is with balsamic vinegar and extra virgin olive oil.

Wine Pairing

Sauvignon Blanc is crisp, tart, mineral-driven, zippy, and herbaceous. Because Babich Sauvignon Blanc is from New Zealand, it has a bright, citrus component that soothes the pepper of the arugula. Sauvignon Blanc is ideal summer wine; serve it nice and chilled!

Recommended Wine: Babich Marlborough Sauvignon Blanc

  • New Zealand winemaking began in the late 1800s with Croatian immigrants.
  • New Zealand wineries like Babich began making a name for themselves in the 1980s with Sauvignon Blanc.
  • More about Babich Sauvignon Blanc at www.babichwines.co.nz
  • Learn about New Zealand wine at this great website: www.nzwine.com
Watch Nick’s video about New Zealand wine!
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