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Birthday Scallops … with White Burgundy

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Pairing:  Pan Seared Curried Scallops paired with 2011 Jacques Bavard Bourgogne

Food: One of my Dad’s “go-to” Friday night meals was scallops, usually bay scallops, broiled in butter. Last evening, in remembrance of Dad on the 108th anniversary of his birthday, we enjoyed scallops for our dinner. It was a simple preparation … dredging the halved sea scallops in our favorite curry powder, searing them briefly on each side in a hot skillet, deglazing the pan with some of the wine, then browning some butter in the same pan and drizzling the butter over the warm scallops. We tossed some cooked gemelli pasta in the pan to soak up all of the remaining butter sauce. Served it with garden-fresh green and yellow beans. Delicious! Here’s to you, Dad!

Pan Seared Scallops

Wine: 2011 Jacques Bavard Bourgogne. For those who may not know or remember, the white wine from the Burgundy region of France is made exclusively from the Chardonnay grape. Indeed there is a village in that region named Chardonnay. There are many towns in that area synominous with great white burgundy … Meursault, Puligny-Montrachet, Chassagne-Montrachet to name but a few. The higher end wines are named for the town the grapes come from, or, for really special wines (i.e., expensive) the wine may be named for a particular vineyard in that town. This winemaker, Jacques Bavard, selects grapes from several different villages in Burgundy, combining them to create his Bourgogne. Very nice and much more affordable.

Bourgogne Bavard

Tasting:  The delicate nose of this Bourgogne hints at white flowers, peach, and apricot. The white flower aroma perhaps is drawn out by the curry in the dish. On the palate, one gets white peach, melon and a background of tropical fruits, all with nicely balanced acidity. A note about drinking white wines … there is a tendency to chill white wine a bit too much. Serving them a little closer to 55 or 60 degrees F will bring out the complexity of flavors that are too often masked by colder temperatures.

Other Wines That Pair Well with Scallops:  Viognier, dry Riesling, Sauvignon Blanc, New World Chardonnay, Soave

Other Foods That Pair Well with White Burgundy:  white Fish, Chicken, Lobster, Grilled Salmon, Oysters

Read More:  http://winefolly.com/review/white-burgundy-tasting-pairing-and-french-chardonnay/

A Source:  www.klwines.com

 

 

Broiled Oysters with Sparkling Wine

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Pairing: Broiled Oysters with NV Benjamin Bridge Méthode Classique

Food: We are most fortunate to be on Prince Edward Island in Canada where some of the best oysters on the planet are harvested. And, we have easy access to three of the best of the best … Colville Bay, South Lake, and Malpeque oysters. Generally, we subscribe to the school of thought that says the only way to eat oysters is raw and without any kind of adornment. We do, on occasion, break those rules. This is one of those times. For two people, shuck 18 oysters keeping in the shell as much of the “liquor” as possible. Sprinkle each with some Saltine cracker crumbs, add 1 or 2 tsp of goat cheese, and top with a bit more cracker crumbs. Place the oysters on a pan under the broiler for 5 minutes. We’ve served it with marinated cucumbers. Enjoy!

Baked Oyster with Cheese

Wine: NV Benjamin Bridge Méthode Classique continues our advocacy of local wines and wines from unexpected locales. The Benjamin Bridge winery is located in the Gaspereau Valley of northwestern Nova Scotia, a beautiful agricultural region adjacent to the Annapolis Valley. The grapes used are L’Acadie, Vidal, Seyval, Chardonnay, and Pinot Noir. Méthode Classique refers to the traditional method of natural fermentation in the bottle, that produces nice persistent bubbles. NV (non-vintage) means that the wine is made from multiple vintages, in this case dating back to 2002.

Benjamin Bridge Sparkler

Tasting: The aromas are yeasty and citrusy, reminiscent of a lovely Champagne. The flavor is delicate, crisp green apple, with a nice touch of acidity. The overall experience is intensely clean like a cool mountain stream, but with a hint of salinity … a perfect complement to the briny oysters.

More Pairings for Oysters:  Muscadet, Sauvignon Blanc, most any dry Sparkling Wine (Cava, Prosecco, Champagne, etc.), Chablis

More Pairings for Sparkling Wines: Spicy Asian Food, Seafood, Smoked Salmon, Egg Dishes (quiche, soufflé, etc.), Salty Foods

Read More: www.benjaminbridge.com, www.oysterguide.com

Greek Meze with … the Best (!) Rose

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Pairing: Greek Meze Paired with 2014 Chateau Puech-Haut Saint Drézéry Rosé

Food: Meze is a popular dining experience common in Greece and other Balkan and Middle Eastern countries (e.g. Turkey, Bulgaria, Serbia). It is a selection of small dishes composed of complimentary flavors, often served with an alcoholic beverage. Each dish can range in complexity, but we prefer each to be relatively simple in preparation. Here we’ve created an easy, quick set of delicacies for a warm summer evening. This meal includes cooked carrots marinated in a little lemon juice, olive oil, garlic and oregano; smelts sautéd in that same marinade; garbanzo beans with capers; tomatoes with oregano; mozzerella strips; and marinated mushrooms. All are served at room temperature. Use your imagination to create your own selection of favorites.

Meze Meal with Rose

Wine:2014 Château Puech-Haut “Tête de Belier” Coteaux du Languedoc St Drézéry Rosé

A perfect accompaniment to a summer Meze meal is a cool, crisp refreshing rose wine. All of the Mediterranean countries produce wonderful roses (Spain, southern France, Italy, Greece, Lebanon, Israel, etc). This one’s made from 100% Mourvedre grapes. We’ve enjoyed many rosés over the years, but we recently had what we consider the best we’ve ever had. This Saint Drézéry! Of course, people’s tastes are different. But do try this one from the Languedoc region of France. Magnifique!

Saint Drezery Rose

Tasting: The color is a delightful light pink. The nose captures the delicate smell of pasture roses (believe it or not!) with a touch of honeysuckle. On the palate, one gets a bit more of the honeysuckle (without being sweet), plus some peach, blueberry and strawberry. The overall effect is fresh, flavorful, and refreshing. Wonderful!

More Pairings with Meze: Pinot Grigio, Albarino, Prosecco, Cava

More Pairings with Rosé:  Grilled Fish, Green Salad, Grilled Shrimp

Read More: http://puech-haut.fr/en/

 

 

A Simple Dish … Served with Local Wine

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Pairing: Baked White Fish with Cheese paired with 2014 Newman Estate “Green”

Food: What could be simpler for a light summer meal? Any white fish (cod, haddock, hake, etc) sprinkled with most any firm grated cheese (cheddar, gruyere, colby, etc.) and baked. We’ve served it with sugar snap peas and sliced tomatoes and fresh basil. Not only is this dish simple and delicious, it’s also very low in calories … less than 400 … including a glass of the wine.

Fish with Cheese Sauce

Wine:  2014 Newman Estate “Green” (from Prince Edward Island, Canada)

The main purpose of this blog posting is to encourage readers to sample locally produced wines whenever the opportunity presents itself. Wine is now made in all 50 states (or maybe 49) and in many, many countries. It’s hardly possible to live or travel anywhere without a winery within a reasonable driving distance or a local wine being sold at a nearby market or retail establishment. And more and more varieties of grapes are being developed or selected for all kinds of environments. Who would imagine wine grapes being grown along the cold, windswept shoreline of Prince Edward Island where it gets so cold the ocean freezes all the way out to the horizon? That’s exactly what Newman Estate winery is doing using locally grown L’Acadie grapes and Riesling grapes and some brought in from Ontario. So … think locally and drink locally!!

INewman Estate Green

 

Tasting: A fresh, dry clean tasting wine reminiscent of a sauvignon blanc with some citrus overtones, particularly the flavor of lemon, along with the smells and tastes of white flowers.

 

 

Something to Do with Leftover Lobster

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Pairing: Lobster Aromatique and 2012 Marques Casa Concha Chardonnay

Food: I know … who ever heard of leftover lobster? Well, here is a dish and a wine pairing that is worth saving some of that cooked lobster from your summer cookout or clambake. It’s a recipe we found in an ancient copy of the Four Seasons Cookbook. Not sure if the famous Four Seasons Restaurant in New York City even still exists. But their recipe for Lobster Aromatique is simply astonishing. It calls for 2 cups of cooked lobster (for 2 servings), a cup of your favorite béchamel sauce, and the following seasonings: 2 T chopped shallots, 1 tsp salt, 1/4 tsp each of mustard, paprika, cayenne, and curry powder, and 1 T each of lemon juice, minced chives and parsley. Lightly saute the shallots, add the chopped lobster and flame with 1/4 cup Pernod or brandy. Add all of the seasonings to the pan. Mix and add the béchamel sauce and reduce over low heat for 3-5 minutes. Serve warm. You may never again eat lobster any other way!

Lobster Aromique

Wine: 2012 Marques Casa Concha Chardonnay hails from the Llunaras de Camarico  Vineyard in the Limari Valley in Chile. This growing region is one of the northern most wine growing regions in Chile, 200 miles north of Santiago. A number of grapes are grown in the Valley, but Chardonnay is the star. And the 2o12 Marques Casa Concha received numerous accolades from several prominent reviewers highlighting the lovely flavor and the modest price.

Marques Chardonnay

Tasting:  The nose reveals aromas that reminds one of a Spring walk through an apple orchard with the trees in full bloom and white clover growing in the grass. On the palate one gets a mix of fresh apple, peach, pear, and honeysuckle, with hints of lemon. What a lovely wine and a great pairing for this elegant lobster dish. Enjoy!

Other Wine Pairings for the Lobster:  Viognier, White Burgundy, Sparkling Wine

Other Food Pairings for the Chardonnay:  Seafood or Chicken (grilled, roasted, or with a Cream Sauce)

Read More:  http://www.conchaytoro.com/descubre-vinos/fine-wine-collection/marques-de-casa-concha-chardonnay-en/

Sources:  Prince Edward Island Liquor Stores, www.wine.com

 

A Classic Pairing – Salmon, Mushrooms and Pinot Noir

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Pairing: Grilled Wild Salmon, Wild Mushrooms, and 2008 Marimar Estate Pinot Noir

Food: Although we love salmon prepared in a variety of ways (seared, poached, roasted, etc), our very favorite is to grill it after briefly marinading it in olive oil, salt and pepper. Saute some wild mushrooms (or cultivated if you wish) in some butter and pour on top of the cooked salmon. We like to serve it with buttered new potatoes and freshly shelled peas. Delightful!

Salmon and Mushrooms

Wine: 2008 Marimar Estate Pinot Noir Don Miguel Vineyard

Some of the very best Pinot Noir comes from the Sonoma County region of California, north of San Francisco Bay. And the beautiful Russian River Valley is home to some of the most renowned wines. Miramar Estate is located in the southwest corner of the valley. This wine is a fine example of a New World wine (versus an Old World wine). New World wines tend to be more “fruit forward” where big fruit flavors dominate. Old World wines are more nuanced, and have a bit more acidity and earthiness in the flavor profile. Among the most widely known Old World Pinot Noir is Red Burgundy from France.

Marimar Estate Pinot Noir

Tasting: This Marimar Estate has a wonderfully complex flavor profile. On the nose one gets cherry and flint aromas. The palate is an amazing array of flavors. Cherry, hedgerow jam, leather, and earth. The finish combines hedgerow fruits and forest floor. The mushrooms served on the salmon really bring out the scents and tastes of earth and forest floor in the wine.

Other Pairings for Pinot Noir:  Roast Chicken, Duck, Pork, Beef Tenderloin, Mushrooms

Other Pairings for Grilled Salmon:  Chardonnay, Rhone Style Wines, White Burgundy

Read More:  www.marimarestate.com

A Source:  www.wine.com

Buffalo Burgers and Mystery Wine

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Food and Wine Pairing:  Buffalo Burgers and 2012 Juxtapoz North Coast Red Blend

Food:  Who doesn’t like hamburgers as part of a Fourth of July picnic? But have you tried burgers made from buffalo meat? A real treat. The burgers are leaner than most hamburgers which are typically made from ground chuck. Although some hamburger eaters use ground beef from leaner cuts of meat, buffalo meat is always deliciously lean. And, buffalo meat is becoming more and more available as more and more farmers are raising bison in lieu of cattle. The Healthy Buffalo is a great source for buffalo and meat from many other farm-raised game animals. All of which are much lower in fat and calories. We served classic potato salad and cole slaw with the burgers on the Fourth.

July 4 Buffalo Burgers

Wine: 2012 Juxtapoz North Coast Red Blend is a great example of the growing list of innovative wine making in California. For this wine, the winemaker has blended different grape varieties from different areas of the North Coast wine region. This appellation  encompasses all the vineyards north of San Francisco Bay and include Napa, Sonoma, Mendicino, and Lake Counties. The grapes used in this blend are:

Syrah (55%), Zinfandel (23%), Petite Syrah (9%), Malbec (6%), Cabernet Sauvignon (4%), and 3% Other (?). Everything but the kitchen sink! Only in California would you see such a creative blend like this one!

Juxtapoz North Coast Blend

Tasting: After one sip … “What a fabulous wine!” … “What the heck is it?” That’s the beauty of a well-crafted blend. It leaves you with great flavors, but musing as to what it is. Aromas of plum and blueberry waft up from the glass. On the palate, a medley of black fruits (current, blueberry, black cherry, and lingonberry) prevail with a backdrop of soft tannins. The finish provides a delightful conclusion with subtle hints of chocolate.

Other Food Pairings for this Wine: Meatloaf, Grilled Sausage, Lamb, Game, Mexican Food

Other Wine Pairings for these Burgers: Beaujolais, Cabernet Sauvignon, Shiraz, Zinfandel

Read More About:  http://www.delicato.com

A Source:  www.wine.com

 

Father’s Day Steak and Shiraz

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Pairing: Grilled Steak with 2010 Two Hands Lily’s Garden McLaren Vale Shiraz

Food: There are some traditions that must be upheld and, in our family, there is only one thing to eat on Father’s Day … a 1 and 1/2 inch thick sirloin (or ribeye) steak grilled to perfection over a searingly hot wood charcoal fire. It’s marinated for about four hours in a simple marinade/ basting sauce composed of 1/3 cup each of olive oil, ketchup, soy sauce, and fresh rosemary. “Scorch” each side for about 3-4 minutes, then continue to cook for about another minute or so on each side, basting continuously, for a medium rare doneness. Let the steak rest off the grill for a few minutes before slicing. Serve with grilled peaches, thrice-baked potatoes, Spring-fresh asparagus, and sautéed mushrooms. Perfection!!

Steak Dinner

Wine: 2010 Two Hands Lily’s Garden McLaren Vale Shiraz There are a number of classic wine pairings for steak … Cabernet Sauvignon and Zinfandel being two notable examples. But for our money nothing beats a rich, intensely flavored Shiraz from Down Under. Two Hands is a particularly special Shiraz that is a true exemplar of what this type of wine is all about. McLaren Vale is one of the premier regions in Australia for growing the Shiraz grape. It is located just south of the city of Adelaide within sight of the ocean on the south coast of Australia. Lily’s Garden is one of the wines of Two Hands’ Garden Series The website below provides wonderful descriptions of this beautiful region and the delicious wines made there.

Two Hands Shiraz

Tasting Notes: This is an intensely flavored, concentrated, full bodied, beautifully dark wine that really stands up to and complements the rich flavors and smells of the steak. On the nose one can immediately detect an abundance of dark fruit … blackberry, blueberry, black current. On the palate, the flavors of these same berries blend and merge with hints of plum, earth and leather. And the long finish carries with it the delights of mocha and spice. This is a wine you can really set your teeth into!! Happy Father’s Day!!

Other Wine Pairings for Grilled Steak:  Cabernet Sauvignon, Zinfandel, Malbec

Other Food Pairings for Shiraz:  Duck, Barbecued Ribs, Venison, Grilled Tuna.

More About:  www.twohandswines.com

A Source:  www.wine.com

French Lunch with The Doctor

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Pairing: French Lunch with 2003 Wegeler Bernkasteler Doctor Riesling Auslese

Food: This is what we call a French Lunch, even though it’s not necessarily French and we eat it for dinner. (Go figure!) It’s an assemblage of (1) a nice variety of cheeses (usually three or four of differing origins, flavors and textures); (2) different artisanal sausages (five or six types) that hail from different parts of the world and made from different meats (pork, beef, lamb, duck, etc); and (3) an assortment of spreads (chicken liver pate, eggplant spread, etc), chutneys, and mustards. All of this, plus a few baguettes, is served on a large cutting board or two that everyone eats from together in a communal way. This meal is a treat that we enjoy often. With such a diversity of flavors, pairing it with the right wine can be a daunting challenge. Which brings us to … The Doctor.

French Lunch

 

Wine: 2003 Wegeler Bernkasteler Doctor Riesling Auslese is truly a legendary wine, known throughout the world. It is made in the charming German village of Bernkasteler on the Mosel River, using grapes from the renowned vineyard of Doctor. This area is one of the most northerly vineyards (highest latitude) in the world, growing on some the steepest terrain anywhere. And, people have been growing grapes and making wine in this region for over 1500 years. Read more about the wine and the region in the link below.

Berkasteler Doctor

Tasting Notes: Riesling is considered by many to be an almost perfect pairing wine able to complement beautifully with a broad spectrum of foods. This help explains why we chose this type of wine to go with this dinner that has so many different flavors. The color of this wine is a lovely deep gold. White wines tend to grow dark over time and this one is thirteen years old. The nose is honeysuckle flowers combined with the smell of wild honey. The flavors echo further honey nectar extraordinary in its delicacy. Sweet, but not like a dessert wine. Rather the sweetness is in perfect balance with the wine’s acidity. My goodness … what an amazing wine! And a great companion to this meal.

Other Pairings for the French Lunch: Apple Wine (LaBelle), Gewurtztraminer, other German Rieslings, New York State Riesling.

Other Pairings for the Doctor: Aperitif, Asian Cuisine, Bluefish, Choucroute Garnie.

Read About:  https://www.wegeler.com/en/mosel-estate/bernkasteler-doctor.html

A Source:  K & L Wine Merchants (klwines.com)

Crab Cakes with The Hermit Crab

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Pairing: Maine Crab Cakes and 2013 d’Arenberg The Hermit Crab.

Food: Most people have a favorite crab cake recipe. We certainly do … it’s from Todd English’s cookbook, The Olives Table. It’s heavy on the crabmeat (1/2 lb) and light on the fresh bread crumbs (6T or 1 small slice of bread). An egg, some yogurt (2T), dijon mustard (1 tsp), parsley (2T), salt and pepper to taste. Mix together gently, form in a 1/3 cup measure, and saute the formed crab cakes in a little olive oil until golden brown. Yum!! Whenever possible, we try to use crabmeat from the Gulf of Maine. Sanders Fish Market in Portsmouth, NH is a favorite haunt.Crab cakes w: Hermit Crab

Wine: 2013 d’Arenberg The Hermit Crab is from the McLaren Vale region of South Australia. D’Arenberg is a widely known and highly respected winery most noted for its red wines, particularly their shiraz and cabernet sauvignon wines. The Hermit Crab, however, is a white wine made from viognier and marsanne grapes. The proportions vary from year to year, but the 2013 is 64% viognier and 36% marsanne. Year in and year out, this is a consistently great wine and has been a favorite wine of ours for years. And it’s very reasonably priced at $16. Check out their website linked below to learn more about their wines.

Hermit Crab 2013

Tasting Notes: The Hermit Crab is a pretty, golden-colored wine with lovely aromatics. On the nose one can catch the delightful smells of white flowers, peach, and pineapple. Peach carries over to the palate, along with a touch of honeysuckle and spice.

Other Wine Pairings for Crab Cakes: chardonnay, white burgundy, sauvignon blanc, or a dry riesling.

Other Pairings for The Hermit Crab: lobster prepared most anyway, but particularly fantastic with lobster rolls.

Read About:  www.darenberg.com.au

A Source:  www.wine.com