Pairings with Pork? … Anything Goes!

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Pairing: Roast Pork Tenderloin with 2010 Tait “The Ball Buster”

Food: Roast pork is one of those universal foods that goes well with almost any wine, red or white. For this meal we first pan-seared a pork tenderloin (seasoned with salt and pepper) until brown on all sides, then roasted it for about 20 minutes at 350. The sauce is made from black currant jam, whole black currants, a splash of soy sauce, and a few tablespoons of this wine. Combine in a saucepan and reduce until thickened bit. We’ve served the pork with broccoli and rösti potatoes.

pork-with-black-currant-darfin-potato

Wine: 2010 Tait “The Ball Buster” Leave it to the Aussies to come up with interesting and fun names for their wines. The origin of the name is explained on their website. This deep, lush, concentrated red is a blend of 77% Shiraz, 16% Cabernet Sauvignon, and 7% Merlot and comes from the Barossa Valley in South Australia. This region has a long, distinguished history in winemaking, as does the Tait name, particularly when in comes to crafting Shiraz and Cabernet Sauvignon. The Ball Buster has consistently won high praise over the years as a tremendous value for such a high quality wine (about $20 or less). This is a great wine … get it if you can.

tait-ball-buster

Tasting: This particular combination of grape varieties results in a terrific complexity of very pronounced aromas. Leather, earth and, most apparent, dark fruits … black currant, blackberry, and black raspberry. Every time you take a sniff, you get different smells coming to the forefront. On the palate, you get a smooth amalgam of flavors that can best best be described as hedgerow fruit leather (if such a thing existed!). Dark fruit jam with overtones of leather and earth is another way to describe this big, rich, powerful wine. Delicious! Maybe the name says it all!

Other Wines that Pair Well with this Meal: (white wines) Gewurztraminer, Chardonnay, Riesling, Vouvray. (red wines) Beaujolais, Pinot Noir, Zinfandel

Other Foods that Pair Well with this Wine: Steak, Grilled Lamb, Venison, Duck, Aged, Hard Cheeses

Read More: taitwines.com.au

A Source: southernwines.com    wine.com   

Chicken Pot Pie … Comfort Food with Comfort Wine

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Pairing: Chicken Pot Pie paired with Evolution Lucky No. 9

Food: Comfort food, simply put, is food that gives us comfort. And, for us, nothing provides comfort better than homemade chicken pot pie made with a biscuit topping. There are a gazillion ways to make chicken pot pie, probably as many ways are there are people who enjoy eating it. We like to make it from the leftovers of a roast chicken dinner, picking off all the meat left on the carcass and combining the meat with leftover gravy and stock (and a little milk … thickened as needed), cut up carrots, celery, potatoes and onions, and a handful of peas. Put it all in a pie plate or casserole dish and bake at 350 until heated through. Some folks who make it with a biscuit topping, place the formed raw biscuit dough directly on top of the chicken mixture and bake it at higher temperature (400). In our experience, that method frequently results in an only partially cooked biscuit topping (raw on the bottom of it). So we cook the biscuits separately and place the biscuits on top of the filling just before serving. Most importantly, enjoy this comfort food with family or good friends. We did … just the other day … with dear friends!

chicken-pie

Wine: Evolution Lucky No. 9 is a white wine made by the Sokol Blosser Winery in Dundee, Oregon. It is a blend of nine different varieties of wine grapes. Yes … you read that right … nine grape varieties. They keep their blend a secret, though their website does admit to the inclusion of chardonnay and pinot gris in the mix. While drinking it, it’s fun to guess what the other grapes might be. Some might view this as a novelty wine …but this is seriously good stuff that we have enjoyed many times with many different types of food.

evolution-wine

Tasting: This is a positively delightful wine, well balanced, and bursting with flavor. The nose has a plethora of tropical fruit aromas, perhaps most notable is the distinct and wonderful smell of the Charentais melon (a small, intensely flavored, orange fleshed, European melon). Needless to say, the palate also has a focus on the flavor of this melon, but also combines many other recognizable tropical fruits. A “comfortable” wine that complements perfectly this comfort food.

Other Wines That Pair Well with Chicken Pot Pie:  Chardonnay, Pinot Noir, Pinot Blanc, White or Red Rhone Wine

Other Foods that Pair Well with Evolution: Chicken, Pork, Turkey, Asian Foods, Mexican Foods, or just by itself as an aperitif

Read More:  www.evolutionwine.com

A Source:  www.wine.com  Prince Edward Island Liquor Stores (a very available wine sold in many wine and liquor stores)

 

Crab-Stuffed Sole with a Grechetto

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Pairing: Crab-Stuffed Sole paired with 2013 Paolo e Noemi d’ Amico Seiano

Food: While my Mom was living in Portsmouth, NH after Dad died, a favorite treat of hers was to take our family out to a place called Hector’s Country Kitchen. The best thing on the menu, and what she always ordered, was their sole (flounder) stuffed with bread crumbs and crab, and drizzled with a delicate butter sauce. Our version is made with crabmeat, fresh breadcrumbs, chopped scallion, and Dijon mustard, all held together with an egg white. A light sauce is made from a dollop of butter, some chopped parsley, leeks and shallots, and 1/4 cup of the wine. Sauté lightly. Lay out the sole filets, spread the stuffing over each, roll up each stuffed filet, drizzle with the light sauce, and bake at 400 for about ten minutes.

This one’s for you, Mom, on the 107th anniversary of your birth. Cheers!

crab-stuffed-sole

 

Wine:  2013 Paolo e Noemi d’ Amico Seiano One of our favorite things to do is to sample wine made from uncommon grapes or from out-of-the-way places. The Paolo e Noemi d’ Amico Seiano is from the Italian wine region of Umbria, and made from grapes in a vineyard located about halfway between Rome and Florence. This white wine is made from Grechetto and Sauvignon Blanc grapes.

seiano-italian-white

 

Tasting: A very unusual wine, but with a welcome flavor that complements well the meal. The nose calls to mind a green meadow of grasses and clover. Some might also detect a touch of green melon. The palate has some similarity to viognier with white flowers and white fruit being most recognizable.

Other foods that Pair Well with the Grechetto: Pasta with a Light Cream Sauce, White Fish, Crab or Lobster (particularly with a light butter cream sauce)

Other Wines that Pair Well with Crab-Stuffed Sole: White Burgundy, Viognier, Albarino, Orvieto

Read More:  http://paoloenoemiadamico.it/en/, http://thatusefulwinesite.com/varietals/Grechetto.php

A Source:  www.klwines.com

Tandoori Chicken … with Rossignol (the wine, not the skiis!)

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Pairing:  Tandoori Chicken paired with Rossignol Isle Saint Jean White

Food: Tandoori Chicken is one of those classic East Indian dishes of which there are numerous family favorite recipes. Ours is a simple one made from boneless chicken (of course) and a medley of sautéed vegetables. These include about 4 oz each of cubed eggplant, broccoli, bell pepper, zucchini, and carrots. We mix these up with a 1/2 cup of commercially made Tandoori sauce (either Golden Temple Tandoori Simmer Sauce or Kitchen of India Kashmiri Rogan Josh). Heat and serve over brown rice. Spicy, delicious and healthy!

tandoori-chicken

 

Wine: We continue our advocacy of local wines while we are in residence here on PEI. Rossignol was one of the first wineries on Prince Edward Island (perhaps the first) established in the early 1990’s. The winery is located on the eastern end of the island in the small community of Little Sands on the shoreline of Northumberland Strait. Isle Saint Jean is what the early French settlers called the island before the English drove them out and renamed it Prince Edward Island. Isle Saint Jean White is a blend of different cold-hardy white grapes.

rossignol-saint-jean-white

 

Tasting:  A soft, semi-dry, very approachable wine. Gentle aromas of peaches, melon, and white flowers are detected on the nose. On the palate, peach and melon flavors persist along with a slight touch of sweetness, perhaps honeysuckle. A nice wine to complement a spicy dish.

Other Wines That Pair Well with Tandoori Chicken:  Zinfandel, Shiraz, Beaujolais, Riesling

Other Food That Pairs Well with Rossignol Isle Saint Jean: Asian Food, Ham, Turkey, Vegetarian Dishes, Moderately Spicy Dishes

Read More:  www.rossignolwinery.com

A Source:  Prince Edward Island Liquor Stores

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/

 

 

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