Chicken a la Goudaliere … Paired with a California “Wild Horse” Pinot Noir

Pairing: Chicken Breasts with Pine Nuts, Cèpes and Ham Goudalière Paired with a 2013 Wild Horse Cheval Sauvage Pinot Noir (Santa Maria Valley) 

Food:  Boletus edulis is widely viewed as one of the best tasting wild mushrooms anywhere, and can be found throughout North America, Europe and Asia. In Italy it is known as porcini, while in France and elsewhere, they are called cèpes. Dried versions of these mushrooms are available in most supermarkets these days, and reconstituted can work beautifully in most recipes. But having them fresh … well, they are truly amazing. Come September, we can stroll out our front door and pick an abundance of cèpes (or King Boletes as they are known here in New England) growing under an old oak tree. Caution: some wild mushrooms are very toxic, so it’s really important to work with experienced mushroom hunters to learn how to identify safe, edible fungi.

The recipe for this chicken dish comes from Paula Wolfret in her outstanding cookbook, The Cooking of South West France. It is made with such signature regional ingredients as pine nuts, duck fat, Bayonne ham, and Cognac. The recipe is here.

Chicken with Cepes and Ham

Wine:  Wild Horse Winery is located in the Central Coast wine growing region of California. The vineyards that produce their Pinot Noir wines are found in the Santa Maria Valley AVA (American Viticultural Area). The cool, maritime conditions that heavily influence this valley, plus the east-west orientation of the valley, create one of the longest growing seasons anywhere. These climatic conditions are ideal for growing Pinot Noir grapes, a finicky grape to say the least. The results are world-class wines.

Wild Horse Pinot Noir

Tasting Notes: Pinot Noir is a well-considered companion for this dish being an excellent pairing for each the key ingredients to the meal … chicken, mushrooms, duck, and ham.

The color is a pale garnet with a nice brownish tinge. Black cherry, leather and earth all combine in a delightful aroma. The cherry flavor that dominates the palate reminds one of the smells (yes, I know we’re talking about flavor here) in the kitchen while in the process of making cherry jam. While cooking down the fruit with its juice and sugar, the taste is more like fresh fruit before it cooks down to the final jelly stage. This wine captures that moment of flavor while still in the fresh fruit state just before it moves into that cooked state. Transformative.

Other Wines That Pair Well with Chicken with Cèpes And Ham:  Red Burgundy (France), Chardonnay (California), Red Bordeaux (France), Barolo (Italy)

Other Food That Pairs Well with Pinot Noir:  Roast Duck, Grilled Salmon, Soft Cheeses (Brie, Camembert, etc.), Pork

Maps and Views of Santa Maria Valley Wine Region:  Santa Maria Valley

A Source:  www.klwines.com

 

 

 

 

 

 

 

Pan Seared Halibut Cheeks — Mind-blowing Paired with Roussanne

Pairing: Pan-seared Halibut Cheeks with Mustard Cream Sauce Paired with 2017 Sheid Vineyards Roussanne 

Food:  OK … full disclosure … halibut cheeks are not that easy to come by (the halibut fishery is appropriately a very tightly managed fishery due to the limited stocks). So, if you can find cheeks in a fish market, they can be a bit pricy. We are fortunate to have an acquaintance who is a fisherman on Prince Edward Island, from whom we can purchase a whole fish (30+ lbs per fish). The prized parts of this delicious fish are the fleshy sides of the mouth … i.e., the cheeks. Note: A fine substitute for the halibut cheeks in this recipe, and more readily available, is sea scallops. But if you can score some halibut cheeks (or cod cheeks) … well, it’s quite a treat!

Halibut cheeks can range in size from about an inch and a half to a three to four inch oval. If you are fortunate to live near a good market, you may want to inquire as to their ability to make a special order.

To make two servings, warm 2 tsp olive oil over medium-high heat in a saute pan. Put about 2/3 lb of fish cheeks in a single layer and cook for one minute on one side. Turn them over and cook for another 30 seconds. Remove fish to a warm plate. Turn the heat down to medium and add 1/4 cup white wine and a clove of garlic, minced, to the pan. As soon as the wine has mostly evaporated, add 2 Tbs of heavy cream, some chives, and 1 Tbs dijon mustard, stirring all the while. The cream will start to thicken so put the fish back into the sauce to warm. Serve with rice pilaf and baby beets and their greens.

Halibut Cheeks

Wine:  A couple of years back, my wife and I spent a delightful weekend in the charming coastal village of Carmel-by-the-Sea in California. For wine geeks like us, we couldn’t have found a more perfect locale to sample an amazing array of wines from the Central Coast wine region. The best of the best was the Roussanne made by Scheid Vineyards.

Roussanne is most often associated with the wine regions of southern France, Cotes du Roussillon and the Rhone. In these locales, Roussanne is frequently blended with Viognier, Grenache Blanc, and/or Marsanne to make the signature white wines of these regions. California winemakers have gained worldwide respect for creating New World versions of these cherished French white wines. They also make splendid single varietal wines from each of the aforementioned grapes.

Scheid Roussanne

Tasting Notes: A pale greenish-gold color. Both the nose and the palate show cantaloupe melon, white clover, and a garden of mixed flowers. Some tangy minerality completes the picture. Wonderful! One could sip this all evening all by itself. But as a pairing wine, it is absolutely perfect served with the halibut cheeks. Can’t give too many accolades to this marriage made in heaven!

Other Wines That Pair Well with Halibut Cheeks:  Chablis (Burgundy, France), Viognier (Languedoc, France), Sancerre (Loire Valley, France), Chardonnay (California)

Other Food That Pairs Well with Roussanne:  Smoked Fish, Scallops, Chicken, Risotto

View Maps and Views of Monterey Wine Region:  Monterey County Wine Regions

A Source:  www.scheidvineyards.com

 

 

 

 

 

 

 

Turkey Piccata … Beautifully Matched with a White Tuscan Vernaccia

Pairing: Turkey Piccata … Paired with a 2014 Teruzzi & Puthod Terre di Tufi Bianco Toscana IGT 

Food:  This meal is more commonly known as Veal Piccata, but we like to substitute thinly sliced and pounded turkey tenderloin for the veal. We use the recipe right out of The Eating Well Rush Hour Cookbook (1994). It’s fast, easy and absolutely delicious made with the turkey cutlets sautéed in butter, lemon, wine, garlic and capers. Served with barley pilaf and asparagus … it’s a big hit at our dinner table.

Turkey Picata

Wine:  The Terre di Tufi is produced by the Teruzzi & Puthod winery in the San Gimignano region of Tuscany. This lovely white wine is a blend of 80% vernaccia, 10% chardonnay, and 10% sauvignon blanc … and a rarity in Tuscany, a non-red wine! It’s a full-bodied, dry, crisp wine with a lovely floral bouquet and a pronounced flintiness derived from the stoney soils found in this region. Teruzzi and Puthod is widely recognized as the winery that developed vernaccia as a premier wine in Tuscany.

Teruzzi & Puthod White Tuscan

Tasting Notes:  Color can be described as 18 carat gold. Aroma of white clover with some light fragrance of violet flowers. The flavor profile is a nice tapestry of toasted almonds, mango and honeysuckle. There is a delicate flintiness in the finish. The wine also picks up some citrus notes from the lemon used in the piccata sauce. A good complementary flavor pairing.

Other Wines That Pair Well with Turkey Piccata: Sauvignon Blanc (New Zealand), White Bordeaux (France), Unoaked Chardonnay (California), Verdiccio (Italy)

Other Food That Pairs Well with Vernaccia di San Gimignano:  White Fish (Sole, Haddock, Cod), Carpaccio, Pasta with Clams in White Sauce, Chicken dishes

Views of the San Gimignano Region:  San Gimignano

A Source:  www. klwines.com

 

 

 

 

 

 

 

 

Crab Cakes … Utter Perfection with Condrieu

Pairing: Crab Cakes … Paired with a 2015 E. Guigal Condrieu 

Food: The crab cakes of Northern New England are not like those of the Gulf Coast or the Chesapeake.  Our’s are made from Atlantic Rock Crab or Jonah Crab — two cold water species. Maryland crab cakes are made from blue crabs harvested from Chesapeake Bay while Gulf Coast crab cakes are made from blue crabs harvested (guess where) in the Gulf of Mexico. In Florida one might use Stone Crabs, while crab dishes served on the Pacific Coast might use Red Rock Crabs or Dungeness Crab. They all have their unique flavor and ingredients and flavorings indigenous to the particular region.

The tasty meat from these rock crabs from cold northern waters are not, as is too often done, to be smothered in mayonnaise and cracker crumbs and butter.  Rather, the picked over crab meat here should be handled gently and lightly combined with a little plain yogurt, Dijon mustard, minced onion, and fresh bread crumbs, formed into patties that just hold their shape. Done this way, the delicate flavor of the crab is retained.  Todd English’s book The Olives Table is the source of this and many other fine recipes from his Boston area restaurant. His crab cake recipe is by far our favorite.

 

Crab Cakes with Condrieu

Wine:  The northern part of the Rhone Wine Region in France is home to one of the most highly regarded red wines in the world, Syrah. Hermitage and Côte Rôtie are considered the finest expression of this grape. But we are here to talk about a white wine made in the northern Rhone region that could be, among the many wonderful whites from around the world we have tasted, our very favorite … Condrieu. Condrieu is made exclusively from viognier grapes ripened along a tiny stretch of the northern Rhone River. Many believe Condrieu to be the standard by which all viognier wines should be measured. Count us among those faithful.

Condrieu

Tasting Notes:  Beautiful straw-gold color. Fragrance (like a fine perfume) of mango and honey-suckle. There’s some lovely white flowers there, too. The rich flavor of mango joins vanilla cream and peach on the palate. My lord, this wine is absolutely amazing (!!), and a perfect complement to the crab cakes that have been graced with a dollop of aioli. This is a marvelous wine for a very special occasion.

Other Wines That Pair Well with Crab Cakes:  Riesling (Alsace), Chardonnay (California), Sauvignon Blanc (New Zealand), Cava (Spain)

Other Food That Pairs Well with Condrieu:  Lobster, Scallops (dredged in curry powder, seared quickly, then lightly covered in brown butter), Mushroom Risotto

Maps and Views of the Northern Rhone Wine Region:  northern rhone region

A Source:  www. klwines.com

 

 

 

 

 

 

 

Old Fashioned Pork Roast … Paired Perfectly with an Aussie Grenache

Pairing:  Bone-in Pork Roast … Paired with a 2010 Clarendon Hills Grenache

Food:  Sunday dinner in our house is almost always a roast of some kind. Roast chicken, duck, game, turkey, beef, lamb, or pork. Chicken is our most commonly served roast on Sundays since we have raised our own chickens for almost forty years. But, a few times each year, we enjoy a pork roast … a simple bone-in pork seasoned with just salt and pepper and maybe a little sage and thyme. For the uninitiated, a bone-in roast of any meat is always richer and more flavorful than a boneless one, albeit a bit more involving to carve.

One year, along with our chickens and turkeys, we decided to raise a couple of pigs so that we might enjoy our own pork and bacon. What an adventure! Every day, upon my return home from work, Frank and Linc (yes … those were their names!) would run over to the edge of their electric wire fence and stick out their snouts in friendly greeting to me waiting to be scratched and patted. What charming, intelligent … and enormous … animals. I had sworn that I would not get emotionally attached to them. Yeah … right. When it came time to slaughter them, I just couldn’t do it. I retreated to a distant locale, out of earshot, while a neighbor did the deed. And when it came time to “enjoy” some homemade bacon … I lost my appetite. (sigh) So much for that little experiment with self sufficiency. But we still raise our own chickens … they’re not nearly as personable as pigs. And … we don’t give them names.

Pork Roast

 

Wine:  Of the six Australian states, South Australia is by far the biggest wine producer in the country, accounting for half of Australia’s wine production and home to several of the most iconic vineyard locales … Barossa, McLaren Vale, Coonawarra. Red wine is king here … Shiraz and Cabernet Sauvignon being by far the most widely planted varieties and among the most highly regarded Australian wines. Grenache is a bit lesser known, but gaining considerable “street-cred” in Australia as both a blending wine and a single varietal. Indeed Australia accounts for almost a tenth of the world’s production (behind Spain, France, and the U.S.) Its fine reputation was long ago solidified in southern France, where the grape has a long history in the Southern Rhone wine region, and where Grenache is blended with Syrah and Mourvedre in the creation  of such notables as Côte-du-Rhône, Gigondas, and Châteauneuf-du-Pape. In wine-loving Spain, Grenache is called Garnacha. Some historians believe the origin of the wine grape dates to well before the 14th Century on the island of Sardinia where it has been known as Cannonau.

The Clarendon Hills winery is located just to the north and east of McLaren Vale. This winery is widely considered among the best Australian producers of the single varietal Grenache as well as a New World Rhône-style blend traditionally made with the addition of Syrah (called Shiraz in Australia) and Mourvedre.

It should noted that recent long periods of drought, record-setting temperatures, and high winds have ignited extensive deadly fires across Australia that has resulted in loss of human life and wildlife, and widespread destruction of human habitations and ecosystems. Many vineyards throughout the country were also victims of these fires. It is anticipated that it will be many years for the region to recover from this devastation.

Grenache - Clarendon Hill

 

Tasting Notes:  A ruby-red color with a slight brownish tint seen on the edges. We decanted this wine two hours before dining which allowed the bouquet and flavors to really open up. The nose was like a beautiful symphony with the “sounds” of leather, sweet cherry and vanilla sugar playing in concert with one another. On the palate, the same “instruments” (cherry, vanilla, and leather) continued to play, with some earthy notes added. Very light, soft tannins brought it all together. The long, lingering finish continued the leather and cherry. A real Wow! of a wine. Couldn’t stop talking about it. And absolutely perfect with the roast pork.

Other Wines That Pair Well with Roast Pork: Riesling (Germany), Chardonnay (California), Gewürztraminer (Alsace), Pinot Noir (New Zealand)

Other Food That Pairs Well with Grenache:  Grilled Lamb, Sausage, Osso Buco, Mushrooms

Views of the Fire Devastation in South Australia Wine Region: south australia vineyard fires

A Source:  www. klwines.com

 

 

 

 

 

 

 

 

Striped Bass … Perfecto with an Italian Chardonnay

Pairing: Grilled Striped Bass Topped with a Watercress Sauce … Paired with a 2014 Felsina Chardonnay 

Food: As a boy, I fished for Striped Bass on Great South Bay and the ocean water off Fire Island, Long Island, NY. I have many fond memories of those fishing trips on my Uncle Lou’s boat battling these mighty fighters. Memories, not so fond, of the arduous task of cleaning and filleting the fish laid out on newspaper on the driveway. Of course eating my fish was almost as rewarding as landing them. Reminders of that day’s successful catch lasted throughout the rest of the year since this fish freezes beautifully.  The striped bass for this dish came from the Harbor Fish Market in Portland, Maine, our favorite market in one of our favorite cities.

The preparation here is a new one for us.  The fish are grilled, then topped with a simple sauce made of fresh watercress, onion, olive oil, and a little fish or vegetable stock.  Some of the sauce also flavors the side of pasta (gemelli here), and the meal is completed with fresh broccoli. If you prefer, just grill or broil the fresh fish, plate it and squeeze fresh lemon on it. Stripers have a wonderful flavor all of their own.

Striped Bass w Italian Chard

Wine:  The  Felsina winery is located in Tuscany, the region most often associated with the famed red wines of Italy … Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Less well known are the wonderful white wines produced in this beautiful countryside … Vernaccia di San Gimignano is perhaps the most widely known Tuscan white wine, but more and more producers are finding that the soils and climatic conditions are well suited for growing the Chardonnay grape. I Sistri is Felsina’s entry into the world of Chardonnay. The winery is located about 10 miles east of Siena near the border of the Chianti wine region.

Felsina I Sistri Chardonnay

Tasting Notes: A pretty light gold color with maybe a slight tint of green. Some peach and other stone fruit (apricot and plum) and vanilla on the nose. Layers of tropical fruit and apple combine on the palate with a delightful creamy mouth feel. Vanilla lingers on the finish. Nicely complements the fish and watercress.

Other Wines That Pair Well with Striped Bass:  White Burgundy (France), Sauvignon Blanc (New Zealand), Viognier (France), Chardonnay (California)

Other Seafood That Pairs Well with Italian Chardonnay:  Crab, Shrimp, Scallops, Halibut, Arctic Char

View the Stunning Tuscany Region:  Tuscany

A Source:  www. klwines.com

 

 

 

 

 

 

 

Noisettes d’Agneau a l’Estragon … a Favorite Lamb with Cabernet Sauvignon

Pairing: Noisettes d’Agneau à l’Estragon (Boned Rib Lamb Chops with a Tarragon Sauce) Paired with a 2012 Leeuwin Estate Cabernet Sauvignon from Australia 

Food: As a family we have enjoyed this lamb dish for almost fifty years, most recently to help celebrate my birthday. The recipe comes from Craig Claiborne‘s cookbook, The New York Times International Cookbook. In our household, this dog-eared, heavily stained, falling-apart-at-the-seams kitchen treasure is a well-loved companion dishing out culinary wisdom with a wealth of wonderful mealtime ideas. Noisettes d’Agneau à l’Estragon is quite simple to prepare, but elegant and delicious for that special meal. Quickly sear the boned lamb rib chops, keep them warm, and sauté a chopped shallot in some butter, deglaze pan with some white wine, add a little beef stock, reduce over medium heat, add a generous spoonful of tarragon, and pour the sauce over the lamb. The complementary flavors of lamb, tarragon, wine, and butter is fantastic. We like it with asparagus and roasted red potatoes.

Noisette d'Agneau

Wine: The Margaret River wine region of Western Australia is famous for its Cabernet Sauvignon, Shiraz, and Chardonnay, oftentimes favorably compared with their European counterparts, notably Red Bordeaux and White Burgundy. The Leeuwin Estate winery has a well-earned reputation as among the best wineries in all of Australia and with strong international accolades as well. Although we see ourselves as mostly locavores and our lamb comes from the farm down the road from us, it’s fun to drink a wine that comes from arguably the most distant location from us here on planet Earth.

Cabernet Sauvignon Leeuwin

Tasting Notes:  Beautiful gemstone garnet color. Multi-tiered aromas of black currant jam cooking on the stove, fruit leather, and cowhide leather. Concentrated flavors of chocolate and black and red currant. Surprisingly light for a cabernet sauvignon. None of the harsh tannins and very gentle cedar. “I just got a flavor that is so remarkable … but I don’t know what it is!” says my wife. Like good French cooking … you often can’t discern all of the individual ingredients. The chocolatey-ness drifts you along on the lovely finish. Just perfect with this lamb.

Other Wines That Pair Well with Lamb Chops and Tarragon:  Shiraz (Australia), Red Bordeaux (France), Merlot (Italy), Zinfandel (California)

Other Food That Pairs Well with Cabernet Sauvignon:  Beef (Grilled or Roasted), Venison, Game Birds, Roast Duck

View the Beautiful Margaret River Wine Region:  margaret river wine region

A Source:  www. klwines.com

 

 

 

 

 

 

 

 

A Classic Reborn … Mom’s Meat Loaf Refined with a Chilean Red Blend

Pairing: Meat Loaf, Mashed Potatoes and Peas … Paired with a 2013 Clos des Fous Cauquenina (Chilean Red Blend)  

Food:  Mom’s Meat Loaf was a frequent weekday meal in our household … plain, simple comfort food. And delicious. Made with ground beef, pork and veal (sometimes lamb), breadcrumbs, onion, an egg, some milk, and varying combinations of herbs and spices (whatever was handy). Here is Fanny Farmer’s basic recipe which can be modified a gazillion different ways. And we always served it with mashed potatoes, peas, and a rich brown gravy. Of course, the best part of this meal was the leftovers served the next day.  Somehow the meatloaf was even better cold, sliced on some sandwich bread, maybe with smear of ketchup or mustard. And with a big glass of milk. Today, we dress up this classic food with an exceptional red wine from Chile.

Meat Loaf w: Chilean Blend

 

Wine:  Clos des Fous is the brain child of four highly respected winemakers – Albert Cussan, Paco Leyton, Francois Massoc, and Pedro Parra. The grapes used for their Cauquenina blend are 36% Carignan, 18% Malbec, 15% Syrah, 15% Pais, 9% Cinsault, and 7% Carmenère sourced from small vineyard growers in the Caquenes commune in the Maule Valley region of central Chile. It is historically important that Pais is one of the grapes in this amazing blend. Pais, known as Mission grapes in North America, was first brought to the New World by the Spanish in the 16th Century. Planted initially in Mexico, it was later brought to Texas, New Mexico, and California where it proliferated in those regions for centuries. Although wines made from Pais/ Mission grapes have long been considered to be fairly ordinary, they are having a renaissance in central Chile where innovative winemakers are blending Pais with several other varieties to make some very special wines. This Clos des Fous is an exemplary result of this innovation.

Clos des Fous Chilean Redjpg

 

Tasting Notes: A dark (almost black) garnet color.  Spice and leather are the first aromas one can notice followed by some wild blueberry and a hint of cigar box (really!). The palate is amazingly complex with a delicate layer of cinnamon, allspice and nutmeg surfacing among the tastes of hedgerow jam and leather. Soft tannins hold it all together and help the flavors linger long on the finish. After sipping the wine for a while, a lovely, gentle sweetness emerges. The pairing with the meat loaf couldn’t be better, but this very inexpensive wine would easily hold its own partnered with a sophisticated French Roast or a Grilled Ribeye.

Other Wines That Pair Well with Meat Loaf:  Cabernet Sauvignon (Chile), Dolcetto (Italy), Zinfandel (California), Rioja (Spain)

Other Food That Pairs Well with a Malbec Blend: Roasted Beef or Lamb, Pizza with Mushrooms and Sausage, Grilled Steak, Empanadas

View the Maule Valley Wine Region:  maule valley

A Source:  www. klwines.com

 

 

 

 

 

 

 

Oyster and Blue Cheese Pie …Amazing Paired with a Maconnais Chardonnay

Pairing:  Oyster and Blue Cheese Pie Paired with 2017 Vignerons des Terres Secretes Bourgogne Chardonnay “Les Preludes” 

Food: It is not hyperbole to say that oysters are among our very favorite shellfish. We spend part of every year on Prince Edward Island, home to arguably the very best oysters in the world.   Colville Bay, South Lake, Raspberry Point … all iconic names of these PEI treasures. Truth be told, however, we most enjoy eating oysters raw and unadorned. On occasion, we come across a delectable dish in which the oysters are cooked. We recently fell in love with a recipe (from the New York Times Cooking website) enticingly called Oyster and Blue Cheese Pie. It calls for the assembly of oysters, blue cheese, fennel bulb, fennel fronds, leeks, and apple. An utterly divine combination of flavors. And served with broccoli and brussel sprouts … too good! Mail ordered Island Creek oysters directly from the source in Duxbury, Massachusetts. When we can’t get PEI oysters, Island Creeks are the next best thing. Delicious!

 

Wine: The Maconnais is the wine region located in the southern end of the renowned Burgundy region of eastern France.  This white burgundy is made by a winemaking cooperative from Chardonnay grapes selected from a number of vineyards that are interspersed among other crops in this diverse agricultural land. Many wine lovers believe the best value in white burgundies is found in this part of Burgundy. Indeed the white burgundies from the Côte d’Or just to the north of Maconnais are some of the most expensive white wines in the world, some costing hundreds of dollar. Whereas, the particular Chardonnay here in this pairing is … $12. The low cost and excellent flavor make this wine the perfect “gateway” white burgundy.

Macon-Village

Tasting Notes:  A lovely pale gold color. An extraordinary aroma of apples stored in a root cellar combined with the grassy scent of freshly cut hay. Divine! The flavor is of a slightly tart, red heirloom apple with a little pear and melon and a bit of lemon zest on the finish. As you sip this delightful wine, one can easily conjure up the tastes and scents of an orchard at harvest time. The pairing of this exquisite wine and the complex flavors of this oyster pie couldn’t be better.

Other Wines That Pair Well with Oysters and Blue Cheese:  White Bordeaux (France), Sancerre (Loire Valley), Soave Classico (Italy), Sparkling Wine (California)

Other Food That Pairs Well with Maconnais Chardonnay:  Goat Cheese, Calamari, Charcuterie, White Fish (Poached or Sautéed)

Maps and Views of the Beautiful Maconnais:  Maconnais Wine Region

A Source:  www. klwines.com

 

 

 

 

 

 

 

Smorrebrod, A Scandinavian Tradition … Served with a Nova Scotia Rose

Pairing: Smørrebrød Paired with a 2016 Avondale Sky ‘Lady Slipper’ Rosé 

Food: The ‘Dog Days of Summer” are upon us. And, Smørrebrød, a traditional Scandinavian, open-face sandwich is the perfect light, refreshing meal for a hot summer day. Usually constructed from a slice of dense, dark bread, spread with butter, then layered with meat or fish, garnishes, and cheese. We make ours using a dense rye bread spread with whipped cream cheese, then piled high with cold turkey, spinach leaves, ripe tomato slices, and hard-boiled egg. Add a generous shake of salt and pepper. Serve it with a cool, refreshing cucumber salad. We like the one found in Craig Claiborne’s New York Times International Cookbook, widely hailed when it came out in the 1970’s.

The salad is made with thinly sliced cucumber, white wine vinegar, salt, sugar, and dill.

Turkey Smorrebrot with Rose

 

Wine:  Nova Scotia is becoming more and more the place to enjoy fabulous wines while exploring a bucolic landscape in Atlantic Canada. Numerous wineries now dot prime agricultural land located mostly in the Annapolis Valley and Gaspereau Valley. The Avondale Sky Winery lies on the Avon Peninsula a few miles to the east. In operation since 2009 (though many of its vineyards are much older), it has quickly established itself as one of the premier wineries in all of Nova Scotia, indeed of all the Maritime Provinces.   Their ‘Lady Slipper’ Rosé is one of their most awarded wines, and made from Leon Millot and Marquette grapes, both cold climate grapes.

 

Avondale Sky Lady Slipper Rose.JPG

Tasting Notes: A pretty bluish-red color, it almost looks like a blueberry wine, but it is not. The nose provides fragrant aromas of fresh strawberry, cranberry, wild cherry, and blueberry. On the palate one can taste sweet strawberry, clean crisp wild cranberry, and lingonberry. It’s like a basket full of ripe, fresh, local (to the Maritimes) berries. A gentle, mellow hint of honey rounds it all out, but one would be incorrect in thinking this is a sweet wine. It gets even better over time as it opens up. The pairing is extremely good with the “wild fruit” complementing the layers of flavor of the Smørrebrød.

Other Wines That Pair Well with Smørrebrød: Riesling – Kabinett (Germany), Gewürztraminer (Alsace, France), Soave (Italy), Chenin Blanc (South Africa)

Other Food That Pairs Well with Rosé: Salade Niçoise, Provençal Pizza, Tuna Salad Sandwiches, Chicken Salad.

View the Beautiful Wine Country of Nova Scotia: Wine Country Nova Scotia

A Source: Avondale Sky Winery