Tag Archives: wine pairings

Pumpkin Bumpkin

Well, Fall has finally arrived and we are celebrating with a heaping bowl of the must-have seasonal flavor: pumpkin! (pumpkin orzo with sage, to be exact).

Round, earthy, slightly sweet and versatile, it always seems like no one can ever get enough of this orange squash. We thought we would help you out by adding one more recipe to that list.

If you are even considering trying this recipe, make sure to pick up a bottle of Suavia Soave Classico — an Italian wine of great depth and unmistakable character that will transport you to the hills of Soave. It pairs well not only with the Pumpkin Orzo with Sage, but also with any pasta, gnocchi, or fish that is being served with a hearty vegetable or bean.

orzo

Pumpkin
Classified as a winter squash, the oldest evidence of pumpkin related fruit dates between 7000 BC and 5500 BC in Mexico. Pumpkins are grown all around the world for commercial use, agricultural purposes, and ornamental sales. The largest producers of the winter squash are the United States, Canada, Mexico, India and China.

When first cut, pumpkins tend to have a vegetal, buttery smell. When roasted or cooked, they have more of a malty, sweetness. Used mainly for food and recreational purposes in the United States, pumpkins have established themselves as a part of tradition and society. What is Cinderella without her coach, Thanksgiving without pumpkin pie, Halloween without Jack-o-lanterns or fall without pumpkin beers?

I challenge you to find a new or unusual pumpkin recipe, and attempt it. You may find a new favorite!

Suavia Soave Classico

suaviasoaveclassico copy
Located in the tiny village of Fittà, “mounted like a precious stone in the high green Soave Classico hills covered with vines and olives”, the Tessari family has lived and worked the land since the 19th century. It wasn’t until 1982, when Giovanni and Rosetta Tessari decided to produce their own wine, that the history of Suavia really began.  Now run by their four daughters who are inspired and taught by the nature around them, they produce significant Italian wines that are reflective of the terroir and region.

The principal and most widespread white grape variety in Soave, Garganega is easier to grow and has become very popular because of its generous yield. It has a natural delicacy and elegance that if grown properly, it develops firm mineral notes and a good structure.

The Suavia Soava Classico is fresh, fruity and easy to drink with aromas of apple, pear and hawthorn intermingled with hints of citrus and minerals. The palate is very juicy and creamy with a savory and satisfying finish of continual freshness. It is a wine for flowered terraces, dinner on cobblestone squares, and pastas with hearty vegetables.

Pumpkin Orzo with Sage

pumpkinorzo_1
Yield: 4 servings

Ingredients
8 oz. Orzo
3 cups vegetable or chicken stock
3 cups water
1 1/2 cups pumpkin puree (fresh or canned)
1 1/2 cups vegetable or chicken stock
1/2 cup whole milk
30 sage leaves cut into ribbons
1 shallot, diced
1 Tbsp butter
3/4 tsp salt
Black pepper, ground
3 Tbsp Parmesan cheese

Method of Preparation
1. If you are using a fresh pumpkin, slice it in half lengthwise and place cut side down on a lightly oiled baking sheet. Bake at 350 degrees for 30 minutes or until tender. Allow it to cool and then scoop out the meat with a spoon and puree it in a food processor until smooth.

2.  In a large saucepan, bring 3 cups of broth and 3 cups of water to a boil over high heat. Add orzo and return to a boil. Cook for 9 minutes or until the pasta is al dente. Drain and set aside.

3. Meanwhile, saute the shallots and sage in butter for 5 minutes over medium heat. Add 3/4 cups of broth and 1/2 cup of milk. Simmer for another 5 minutes.

4. Add the pumpkin puree to the simmering broth and stir well. Add salt, pepper and remaining 3/4 cups of broth. Reduce the heat and simmer on medium low for 10 to 12 minutes, or until sauce reaches desired consistency.

5. Stir in the parmesan cheese, toss with the orzo and serve. Source

Go forth and cook away! Enjoy the first days of fall!

Cheers!

by Kimberly Vroegindeweij

Herb-Roasted Spring Chicken Recipe and 3 Wine Pairings

Roasted Chicken Wine Pairing ideas

Looking for the perfect wine to complement your chicken dinner? The wines on this list are no-brainer choices for fresh and vibrantly flavored springtime chicken dishes, such as Herb Roasted Chicken with Spring Root Veggies. Read more for details on the three wines we’ve highlighted, and for a simple and satisfying roast chicken recipe provided by Edible Rhody magazine.

TOP 9 SPRING WINES >

Chicken wine pairings

Matua Pinot Noir, 2012, Marlborough, New Zealand

New Zealand is best known for their Sauvignon Blanc, but they also grow a little bit of really delicious Pinot Noir.  Lighter in style than California Pinot Noirs, expect notes of cherry with hints of blackberry and sweet smoky vanilla.  A soft and luscious wine with enough stuffing to satisfy the most discriminating Pinot Noir lover.  A perfect match with roasted chicken, especially with crispy skin. $12.99

Chicken recipe wine pairings

William Hill Chardonnay, 2012, North Coast, California

A beautiful, well-balanced Chardonnay with lush tropical fruit flavors of pineapple and mango, but without heavy oak or vanilla flavors.  This is a very nice example of a fresher style of Chardonnay coming out of California and is great by itself, but also really nice with lighter chicken dishes. $14.99

White wine for chicken dishes

K Vintners Viognier, 2012, Columbia Valley, Washington

Viognier is best known for coming from the Rhone Valley in France and is more of a savory wine than a fruity wine.  Viognier has the rich body of Chardonnay, but without any of the oak and butter flavors that Chard can often have.  Look for cool aromas of ripe Meyer Lemon and sandalwood, with flavors of dried orange rind, honeydew melon and beeswax.  Great with chicken and complex and concentrated sauces. $24.99

Herb-Roasted Spring Chicken Recipe and wine pairing

Herb-Roasted Spring Chicken with Roots, Sweet Peas and Buttery Onion Jus

PRINT THIS RECIPE >

by Beau Vestal, chef, New Rivers, Providence

Roast chicken is perhaps my all time favorite go-to recipe: simple, satisfying and representative of the cooking at New Rivers. The quality of the ingredients is paramount, so get the best bird and vegetables you can find, and enjoy this delicious spring feast!

Chicken:
3 tablespoons unsalted butter, room temperature
2 cloves garlic
1 tablespoon each fresh mint, parsley, thyme leaves
Grated zest and juice of 1 lemon
Kosher or sea salt
Freshly ground black pepper
1 (4-pound) free-range chicken

Vegetables:
1 pound spring parsnips, peeled and cut into 2-inch pieces
1 pound chiogga or golden beets, peeled and cut into 2-inch pieces
1 pound carrots, peeled and cut into 2-inch pieces
1 pound small fingerling potatoes, washed
Extra-virgin olive oil

Buttery Onion Jus:
2 cups homemade or unsalted chicken broth
½ cup green onions, washed and chopped
2 cups shelled English peas
4 tablespoons unsalted butter, room temperature
Juice of 1 lemon

In a food processor, blend butter, garlic, herbs, lemon juice and zest, ½ teaspoon salt and ½ teaspoon pepper into thick paste. Rub liberally all over chicken, inside and out. Season liberally with salt and pepper. Truss (tie) legs with butcher’s twine. Let sit for 30 minutes to 1 hour. Preheat oven to 350°.

Toss root vegetables in enough olive oil to coat, add salt and pepper to taste and arrange in single layer in a heavy roasting pan. Place chicken on top of vegetables. Roast for 50–60 minutes. Raise heat to 425° and roast additional 6–8 minutes to get skin golden and crisp. (Chicken should register 165° with an instant-read thermometer inserted between thigh and breast.)

Remove pan from oven and transfer bird and vegetables to large sheet tray and tent with foil to rest and keep warm. Remove excess fat from roasting pan and put over burner at medium heat. Add chicken broth and scrape up any brown bits. Reduce by half. Add green onions and peas and whisk in butter 1 tablespoon at a time. Season with salt, pepper and lemon juice to taste. Carve chicken and serve with roasted veggies and spring onion jus. Serves 4–6.

 

Stout-Braised Lamb Shanks with 3 Great Wines

Braised Lamb Shanks recipe // Wine Pairing Ideas

Spring is an exciting time of year for us! With the arrival of fresh and light wines, we always think of what foods would pair perfectly with each wine. Today, we’ve chosen three fantastic wines to match your spring Lamb dishes, like this Stout-Braised Lamb Shank recipe featured by Edible Rhody magazine. Look for our large in-store display of spring wines, and keep on scrolling down to find out more. Cheers, and happy spring!

Red Wine and Lamb Dish

Château D’Oupia ‘Les Heretiques’, 2012, Languedoc, France

Wonderfully clean and pure, with an exuberant personality and gobs of rich, peppery red and black fruit.  Made from a grape called Carignan from 40 year old vines in the south of France.  Goes great with fresh and clean lamb dishes where the flavor of the lamb is highlighted. $11.99

Lamb Wine Pairing

E. Guigal Côtes du Rhône, 2010, Rhone Valley, France

This wine is made by one of the most iconic wineries in the world and from one of the best vintages ever to come out of the Rhone Valley.  The Syrah and Grenache grapes give it a full body with rich and intense aromas of fresh red berries with a round smooth mouth feel.  Great with heavier lamb dishes with a flavorful sauce or gravy. $14.99

Wine that goes with lamb

Frederic Mabileau ‘Les Rouilleres’, 2009, Loire Valley, France

A fresh, fragrant and pure wine with very focused flavors of red cherry and berry with a lovely mineral fragrance.  Holding true to the varietal, 100% Cabernet Franc, there is an intriguing mineral and vegetal element (think sweet green bell peppers).  These beautiful and fresh organic flavors make it a perfect match with any lamb dish preparation, either simple and light or with a deeply flavored sauce. $17.99

 

Stout-Braised Lamb Shanks with Lemony Roasted Carrots and Potatoes

by Amy McCoy, PoorGirlGourmet.com

PRINT THIS RECIPE >

3 tablespoon olive oil
2 medium lamb shanks
Kosher or sea salt
Freshly ground black pepper
1 medium shallot, finely chopped
1 tablespoon and 1 teaspoon fresh thyme
1/4 cup Dijon mustard
1 tablespoon unbleached all-purpose flour
1 bottle Guinness stout
1 cup water
Grated zest and juice of 1 lemon
1 pound new potatoes, scrubbed and quarted
1 pound carrots, peeled, trimmed, sliced in half crosswise, then sliced in half lengthwise

In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Season lamb shanks with salt & pepper. Add to pan & sear each side until golden-brown, 5-7 minutes each side. Remove shanks and set aside.

Lower heat to medium. Add shallot and tablespoon fresh thyme. Sauté until shallot is translucent, 1-2 minutes. Add mustard and stir well.

Sprinkle flour over the mustard, then stir until all flour is absorbed. Slowly pour the stout into mustard-flour mixture, whisking to dissolve flour into liquid. Add 1 cup water.

Return shank to the pan & bring liquid to simmer. Cover & reduce heat to maintain gentle simmer. Turn shanks every 15 minutes, until lamb is falling off the bone, 1 1/2 hours. While shanks cook, prepare vegetables. Preheat oven to 400º.

In medium mixing bowl, combine 1 tablespoon olive oil and lemon juice and toss in potatoes and carrots. Add 1 teaspoon fresh thyme. Season with salt and pepper.

Arrange veggies in single layer on a lined, rimmed baking sheet. Roast, stirring occasionally, until they begin to brown and are easily pierced with a fork, 40-45 minutes.

To serve, defat the lamb cooking liquid, divide potatoes and carrots between 2 shallow bowls and top with shanks, drizzle with gravy and sprinkle with lemon zest. Serves 2 as main course.

Top 10 Thanksgiving Wines Under $20

Thanksgiving is our favorite holiday! We believe that wine transforms a dinner into a feast, and is the thread that binds your family and friends together. After tasting thousands of wines throughout the year (a tough job), this Top 10 Thanksgiving Wine List is hand-selected to complement your Thanksgiving feast, all without breaking the bank. We hope that you enjoy these wines in both good health and company this season.
 
top 10 thanksgiving wines
Top Ten Thanksgiving Wines under $20
1. Lander Jenkins Chardonnay $13.99 – Beautifully made Chardonnay with a kiss of oak and buttery richness, but not overdone. Great by itself or with lighter/first course dishes.
2. Valckenberg Gewurztraminer $14.99 – A classic Thanksgiving pairing! Dry style wine loaded with tropical fruit flavors that will stand up to anything on the table.
3. A to Z Riesling $14.99 – A beautiful wine in a beautiful bottle. Delicious, dry and refreshing studded with peak of summer fruit flavors and loads of zippy lemon.
4. Grandial Brut $9.99 – Our new favorite sparkling wine! A tremendous value, this dry style Brut loves to party!
5. Belleruche Rhone White $13.99 – Rich, savory and a great alternative to Chardonnay. A perfect pairing with squash dishes, sweet potatoes and yes, Turkey!
6. Laetitia Pinot Noir $19.99 – Unapologetically smooth and rich. This has been a year-round favorite and is sure to please everyone at the table.
7. Nicolas Pinot Noir $9.99 – An overachiever, light and elegant. Classic French style Pinot Noir with bright fruit flavors and a light engaging personality.
8. Antigal Uno Malbec $17.99 – A full bodied alternative to Cabernet. A big boastful wine with blackberry, mocha and vanilla flavors make you and your guests take notice.
9. Pesquie Terrasses Rouge $16.99 – Earthy and smooth, this Rhone Red is an excellent choice for those that like dry spicy wines. Pair with anything you’d put gravy on.
10. Foretal Beaujolais Village $14.99 – A traditional Thanksgiving pairing! Light and bright wine with tart cherry and cranberry flavors with hints of cinnamon and clove.
Cheers & Happy Thanksgiving!
General Manager
Bottles Fine Wine
141 Pitman St., Providence, RI
(401) 372-2030
info@bottlesfinewine.com

Watermelon Pairs with Rosé Wine: Le Caprice de Clémentine

watermelon and rosé wine pairing idea

When it’s hot as habaneros, you want something refreshing, cold, juicy, sweet…watermelon! Luckily, this bright red melon is newly in season here in Rhode Island. The next logical question is, what do you drink with it? We’ve tasted a slew of wines and found through our research that rosé wins for the best wine pairing. Keep reading for quirky recipe ideas and reasons why you need to try Le Caprice de Clémentine.

In Season Now: Watermelon
Mid-July – September

Watermelons are a quintessential summer treat. Whether they are served for breakfast, enjoyed cold after dinner, or combined with other ingredients to make salads, drinks, desserts, or cold soups, you’ll be hard pressed to find a more perfect summer ingredient.

Wine Pairing

What wine says summer? Rosé! Right between a red and white wine, rosés are dry, and not sweet like White Zinfandel or Blush wines. Rosé from the Côtes de Provence region in France are known for their gold standard quality and joie de vivre lifestyle. Their signature light, crisp, berry and citrusy flavors are a perfect complement to fresh, sweet watermelon. Serve them both refreshingly cold, and enjoy on a hot summer day!

Recommended Wine:
  • Aromas of watermelon! It’s like double watermelon. Trust us.
  • A light and delicate rosé with beautiful color and good acidity to preserve freshness.
  • Overlooking the Mediterranean Sea, Le Château Les Valentines is a wine growing estate in the south of France that is more than a century old.
  • In 1997, Les Valentines family decided to make their own wine, and built a modern winery called the Domain “Les Valentines.”
Find more food wine pairings! Click Here >

 

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.