Tag Archives: wine

Bottles at the 2013 FASRI Beaujolais Festival!

Recently, Bottles was honored to support the French-American School of Rhode Island at their 20th Annual Beaujolais Festival. The theme, Masquerade at Versailles, brought in a beautiful array of costumes, masks, and of course, dancing!

The French-American School of Rhode Island is a “unique educational alternative for Pre-school through 8th grade” where students are immersed in dual-language, French and American programs. FARSI is a fully accredited school by both the American and French government. The annual Beaujolais Festival benefits their programs and curriculum all year long.

Held at the majestic Rhodes on Pawtuxet in Cranston, RI, guests tasted through countless French wines, bid at the Live & Silent Auctions, and enjoyed a fantastic performance by live neo-vaudevillian, tap dancing ladies, Kristen Minsky and The TropiGals.

Check out our photos below!

bottles for the cause, beaujolais festival, french-american school of ri

bottles for the cause, beaujolais festival, french-american school of ri, kristen minsky,chifferobe

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Cider Braised Pork Shank Pairs with Malbec Wine

Hearty and warming, braised pork is a fantastic dish for the winter season, and with the addition of a fabulous wine pairing, your dinner will sing! Edible Rhody Magazine has provided us with a succulent recipe for a special Cider Braised Pork Shank, and we’ve paired it with Malbec wine. Happy Holidays!

Wine Pairing: Malbec

Robust, dark in color, and one of our favorite wine varietals, Malbec is not only a great wine for the season, but is especially delicious with this hearty braised pork dish. The flavors are bold enough to stand up to the full flavor of this preparation, with out being too strong to overwhelm the reduction sauce and your vegetable side dishes. Below are top picks from the wine experts at Bottles.

Mission La Caminade - Malbec Merlot from Cahors, France

Mission La Caminade, Cahors, France

A delicious Malbec from France. A dry style wine with big black cherry, plum and violet aromas and flavors. A great value!

Anitgal Uno, Mendoza, Argentina

A delicious wine in a beautiful bottle! Smooth and luxurious with dark fruit flavors like ripe plums and cherries, a very silky smooth texture and a dark cocoa and coffee finish. The ‘One’ on each bottle was cut from used wine barrel hoops – impressive both on the outside and inside. Really nice by itself but also great with the Cider Braised Pork Shank.

Luca Malbec - red wine from Mendoza, Argentina

Luca Malbec, Mendoza, Argentina

Incredible dark opaque color with flavors of lavender, spice and black cherry cola. Great depth of flavor with lively acidity with a super long finish. A very flexible wine due to its concentration and balance.

Cider Braised Pork Shank

Martin Lyons, executive chef, XO Café, Providence

Embracing the change of seasons, this hearty dish is sure to take the chill out of a cold winter’s night. Blackbird Farm free-range pork braised with Barden’s apple cider, served with a gratin of Schartner’s root vegetables and some sautéed kale—a perfect way to pay homage to the work of our local farmers.

3–4 pounds pork shoulder or 6 (8-ounce) pork shanks

Kosher or sea salt

Freshly ground black pepper

2 tablespoons olive oil

2 yellow onions, diced

4 celery stalks, diced

2 carrots, peeled and diced

4 garlic cloves, crushed

½ cup red wine

3 tablespoons tomato paste

3 cups chicken stock

3 cups apple cider

6 sprigs fresh thyme

1 bay leaf

4 each whole cloves and green cardamom pods

2 whole star anise

1 teaspoon whole allspice

¼ cup light brown sugar

2 tablespoons cider vinegar

Preheat oven to 325°. Season pork with salt and pepper. Heat oil in an oven-safe heavy-bottomed pot on medium-high heat and brown pork shoulder on all sides. Remove from pan. Add vegetables and garlic and cook for 3 minutes. Deglaze pot by adding red wine, scraping any browned bits. Reduce wine by half, and then stir in tomato paste. Add stock, cider, herbs and spices and bring to a boil. Remove from heat, add shoulder back to pot and cover. Place in oven and bake for 3–4 hours, until fork tender, turning occasionally.

Remove shoulder from pot and keep warm. Strain other solids through a fine-mesh sieve and discard. Defat and then return the liquid to the pot; add brown sugar and vinegar and cook down until mixture is thick enough to coat the back of a spoon. Serve pork sliced (or whole, if using shanks) with reduction sauce. Serves 6.

VISIT

Cheers!

Visit our wine store to shop a great selection of wines for the holidays.

We’re located at 141 Pitman St., Providence, Rhode Island.

www.bottlesfinewine.com

Butternut Squash Purée & Stag’s Leap Chardonnay for Thanksgiving

Photo: David Dadekian

One of the most enjoyable parts of Thanksgiving Day are delicious foods paired with great wines. Edible Rhody Magazine has featured a great Butternut Squash Purée recipe, and we’ve paired it with Stag’s Leap Chardonnay, which is a wonderful white wine, full of flavor and bright and crisp.

Stags’ Leap Winery Chardonnay
Napa Valley, CA

Elegant and exciting California Chardonnay with beautiful pure fruit flavors. A kiss of toasty oak perfectly balances out flavors of fresh peaches and nectarines that mingle with mandarin orange and other citrus fruits. A deftly balanced wine, it is bright and crisp while richly flavored, making it a perfect pairing with Butternut Squash Puree.

Butternut Squash Purée

Ashley Vanasse, executive sous-chef, Easy Entertaining Inc., Providence

Click here to read the Edible Rhody Magazine online edition.

1 large (2–3 pounds) butternut squash

3 tablespoons Rhody Fresh butter, melted

1 teaspoon kosher or sea salt

3 tablespoons heavy cream

2 tablespoons unsalted walnuts, toasted and chopped

Heat oven to 350°.

Cut butternut squash in half lengthwise and scoop out seeds. Place halves on a lined baking sheet. Place ½ tablespoon of butter in each of the cavities, cover with foil and bake for 1 hour, or until soft. Remove from the oven and uncover. Scoop out the hot squash with a spoon, and place in food processor or blender with the salt, heavy cream and remaining butter. Pulse until smooth. Serve topped with walnuts. Makes 6–8 servings as a side dish.

If Chardonnay is your favorite type of wine, then we also recommend these two Chardonnays that will be wonderfully versatile on your Thanksgiving table. Both will leave a lasting impression on guests!

Hess Chardonnay – A delicious Chardonnay without the heavy handed Oaky/Buttery style. Loads of pineapple and tropical fruit aromas leap out of the glass with flavors of crisp green apple and lemon zest. A crowd pleaser! Monterey County, CA $13.99

Latour Puligny Montrachet – An extraordinary example of one of the world’s most famous wines, this Chardonnay is a splurge worth taking. Aromas of white flowers and vanilla with flavors of white fruits, almonds and toasted brioche. A stunning wine that will be long remembered. Burgundy, FR $69.99

VISIT

Cheers!

Visit our wine store to shop a great selection of Thanksgiving wines.

We’re located in Providence, Rhode Island.

www.bottlesfinewine.com

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.

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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!

Eric Taylor

General Manager

Bottles Fine Wine

141 Pitman St., Providence, RI

(401) 372-2030

info@blog.bottlesfinewine.com

www.bottlesfinewine.com

Great Kosher Wines for Hanukkah

Happy Hanukkah from Bottles! We love to help pair holiday meals with wines that perfectly compliment the herbs, spices and love you put into your family’s feast. Here are four wonderful Kosher wines that will make your holiday memorable.

Alfasi Chardonnay
pairs with Matso Ball Soup
Hints of apple and lemon make this Chilean Chardonnay a great pairing for piping hot soup.

Ariel Cabernet Sauvignon

pairs with Herb Roasted Turkey Breast

This soft Israeli Cabernet Sauvignon has a nice cedar note that will complement roasted turkey perfectly.

Don Guillermo de Mendoza Malbec

pairs with Red wine glazed Brisket

Hints of cherry and figs with a nice spicy finish, medium-bodied will stand up to a slow cooked brisket.

Cantina ‘Gabriele’ Vino

pairs with Chocolate Ganache Cake
What better way to finish off a great meal than a glass of sweet red wine that is both smooth and light!

Our neighbors at Whole Foods Waterman Street in Providence have a great Hanukkah and Thanksgiving dinner menu, where you can find these food pairings and place an order!

We have a great Kosher Wine Selection!

Visit our wine store today >

How to Make Mulled Wine in a Crockpot

The holidays are upon us, and sometimes it gets tricky deciding what wines or libations to serve at your holiday party. These cold, brisk nights are perfect for warm & cozy drinks. You’ll love our easy crock-pot recipe for mulled wine. Just make a large batch, adjust the spices to taste, and serve with a fresh slice of orange to impress your guests. Watch the video below and learn how to make mulled wine at home this winter season.

There are different variations from country to country but it is generally a heated spiced wine. With no exact recipe for mulled wine, it is all based upon one’s taste and preference. However, the basics are:

What You Need:
A crockpot
Dry red wine or White wine – not too minerally or tannic
Cinnamon sticks
Cardamom
Cloves
Star Anise
Sugar/Simple Syrup (1/2 cup to 2 cups)
Lemon peel
Oranges

Directions:
Make sure the crock pot is large enough to hold a bottle of wine and pour it in. Turn it on low and add the desired amount of spices. Be careful with the Star Anise because it is very powerful. Add about ½ a cup of sugar to start with and as the wine mulls, taste it along the way & add more if needed. Last but not least add the slices of oranges & lemon peels for that last little kick of zest.

Heat it till warmed & the wine has taken on the desired amount of flavors from the spice. Serve in ceramic or glass mugs for a true European experience.

red and white wine mulled wine ingredients

Look at those burlap satchels full of mulled wine spices! Ready to go!

In the Rhode Island area? Stop by our wine store at 141 Pitman Street, Providence, RI and pick up our pre-made mulled wine satchels to make your own batch of mulled wine.

Cheers & Happy Holidays!

– Kim Vroegindewey

Bottles Fine Wine

Subscribe to our Youtube channel for more easy cocktail ideas!

youtube.com/bottlesprovidence

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!

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.

VISIT

Cheers!

Visit our wine store to shop a great selection of French wines.

We’re located in Providence, Rhode Island.

www.bottlesfinewine.com

French Food & Wine Pairing: Striped Bass and Corn Pudding

Striped Bass and Corn Pudding Recipe and Wine Pairing Idea

No other country can boast as many different styles of wines than France. While it can be daunting to make sense of the names and places, we have picked some our favorite French wines to pair with delicious recipes from Edible Rhody magazine. Enjoy Hugel Pinot Blanc and Bichot Macon Village with this fantastic Striped Bass and Corn Pudding recipe. We invite you to try something novel and delicious this fall season!

2011 Albert Bichot Macon Village, Burgundy

Not an oaky/buttery Chardonnay! Still rich and full bodied, but with more ripe apple and pear flavors. A great wine to pair with meals with lots of veggies and butter.

2009 Hugel ‘Cuvee les Amore’ Pinot Blanc, Alsace
More savory than fruity, Pinot Blanc makes a great pairing with fall foods. Look for flavors and aromas of roasted nuts and sweet hay with nice full body and a smooth and luxurious finish. Nice lighter style that won’t overpower the delicate flavors of the bass, but with enough brightness to compliment the other flavors in the dish.

Grilled Striped Bass with Sweet Corn Pudding and Peach Relish
Jonathan Cambra, executive chef, Boat House Waterfront Dining, Tiverton

September is time for those last peaches, some late-season corn (perfect for corn pudding) along with fresh striper. Together they make a perfect end-of-summer dish. Make sure you use corn that has been picked the same day so the sugars haven’t had time to convert to starch.

Peach Relish:
2 ripened peaches, diced
2 tablespoons fresh lime juice (about 1 lime)
1 jalapeño, roasted, peeled, seeded and minced
6 chives, minced
Kosher or sea salt
Freshly ground black pepper

Corn Pudding:
3 tablespoons canola oil
3 sweet onions (about 2½ cups), julienned
2 tablespoons garlic (about 4 cloves), minced
12 ears whole sweet corn, freshly roasted (or steamed), kernels removed
½ cup fresh herbs (tarragon, basil, parsley), washed, dried, stemmed and chopped
2 tablespoons unsalted butter
Splash of lime juice

Striped Bass:
Cooking oil spray
4 pieces (6 ounces each) boneless, trimmed striped bass, skin removed
Kosher or sea salt
Freshly ground black pepper

Directions:

To prepare the relish, combine the peaches, lime juice, jalapeño and chives in a mixing bowl. If you want a more spicy relish, add some of the jalapeño seeds. Season to taste with salt and pepper.

To prepare the pudding, heat canola oil in a saucepan, add onions and garlic and cover. Sweat the onions and garlic over low to medium heat until translucent. Add roasted corn kernels and cook for 8–10 minutes. Add contents of saucepan to blender and purée until very smooth. Return to saucepan and bring to a boil. Reduce heat and simmer until it reaches a thick consistency. Add the mixed herbs, butter and season with salt, pepper and lime juice.

To prepare the fish, preheat grill on high for 15–20 minutes or prepare coals. Spray grill with cooking oil. Season fish liberally on both sides with salt and pepper. Place fish on grill, top side down first. Grill for 7–10 minutes on each side. Remove from grill.

Serve fish atop corn pudding and garnish with a small spoonful of peach relish. Serves 4 as a main course.

VISIT

Cheers!

Visit our wine store to shop a great selection of French wines.

We’re located in Providence, Rhode Island.

www.bottlesfinewine.com

Learn All About Riesling Wine

Introducing a new Bottles video series: Learn about Wine with Eric Taylor! Eric is our wine store manager, a wine rockstar and a professional libation enthusiast. Watch the video below to learn all about Riesling wine, one of his favorite varietals. Eric also visited Birch, a new restaurant in Providence, to talk with chef/owner Ben Sukle about pairing Riesling with food.

LEARN ABOUT WINE
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A Visit to Westport Rivers Winery

Did you know award-winning sparkling wine is made here in New England? Nick, our Wine Director, recently visited Westport Rivers Vineyards and Winery where winemaker/owner Bill Russell showed him around the vineyards, bottling line, and more. Watch this video of the tour!