Fresh Fettuccine and Wild Mushrooms … Perfect with Barbera d’Asti

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Pairing: Homemade Fettuccine al Funghi Paired with a 2016 Michele Chiario Barbera d’Asti Superiore Nizza Cipressi 

Food:  OMG!! There are some meals (food and wine together) that transcend even our highest expectations. This dish is one that falls in with that august company.

We are very fortunate indeed to live in a region where several different edible wild mushrooms grow in convenient, accessible places to us. Woodlands with mature oak and spruce growth, old apple orchards, open verge, even our lawn. Years ago we participated in a number of mushroom identification workshops led by very experienced mycologists. Even though we have several years of mushroom gathering under our belts, we still exercise caution when we’re out on a mushroom hunt, double checking for the telltale signs of familiar safe mushrooms, as well as signs identifying unsafe (aka, poisonous) ones. As the saying goes, “There are old mushroom hunters … there are bold mushroom hunters … but … there are no old, bold mushroom hunters.”

King Boletes and Bicolor Boletes are among our favorites and are the focus of this dish. Boletes are sliced, sautéed in butter, then add a little heavy cream and mascarpone cheese with some of the pasta cooking water. Stir in the cooked pasta with the mushrooms and sauce. Interestingly, the addition of cream in the recipe tells us it’s from northern Italy. Because of that, fresh pasta is better than dry pasta. And, the accompanying Barbera wine is also from northern Italy. What synergy!

King Boletes and Bicolor Boletes
Fresh Fettuccine

Note:  The fresh pasta is just a simple combination of a cup each of all-purpose flour and semolina mixed with an egg and kneaded. The resulting dough is then cranked through a pasta machine, or cut by hand. Place in boiling, salted water. Fresh pasta cooks much faster than dried pasta.

Pasta and Cepes

Wine:  Barbera d’Asti is a subregion of the famed Piedmont wine region of northwestern Italy. Records show that Barbera, native to the Piedmont area, goes back to at least the early 1600’s. It boasts a world-wide popularity  among wine drinkers and pairs beautifully with many classic Italian dishes, most notably, perhaps, pizza. Barbera d’Asti, not surprisingly, comes from the extensive acreage planted in the hills surrounding the town of Asti. It’s sister wine (so to speak), Barbera d’Alba, hails from the vineyards near Alba, to the northeast of Asti. The Nizza Cipressi area creates its own unique territorial identity within Barbera d’Asti.

Barbera d'Asti

Tasting Notes: A deep, deep maroon color. Almost black. Aromas of blackberry and blueberry with hints of sweet caramel, brown sugar and vanilla. The palate builds on the themes of blackberry, blueberry, caramel, and vanilla. Velvety and lush with slightly dusty, but perfectly soft tannins. Coats every corner of your mouth as the finish goes on and on. A nice mature wine, but with the youthful qualities of fresh berries. The stars aligned in this absolutely perfect pairing with the wild mushroom pasta.

Other Wines That Pair Well with Pasta and Wild Mushrooms: Pinot Noir (Oregon), Pomerol (Bordeaux, France), Barolo (Italy), Rioja (Spain)

Other Food That Pairs Well with Barbera d’Asti:  Pizza, Pasta with Tomato Sauce, Grilled Chicken, Lamb, and Pork, Mushroom Risotto

More About Asti:  Asti

A Source:  www.wine.com

Ham Florentine Galettes … Served with a White Crozes-Hermitage

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Pairing: Ham Florentine Galletes Paired with a 2015 Domaine des Remiziéres ‘Cuvée Christophe’ Crozes-Hermitage Blanc

Food:  Despite the fact that the picture below makes the galettes look like a pair of horribly disintegrated shoes dug up from some ancient archeological site, these galettes are positively heavenly and mimic well those we enjoyed in Brittany last year. Buckwheat flour adds a wonderful nutty flavor to the Breton galettes, but it may also contribute a slightly grayish shade to the color depending on the percentage and type of wheat flour combined to make the galette. Our galette recipe combines buckwheat flour, all purpose flour, eggs, water and salt. The filling consists of béchamel sauce, ham and cooked spinach seasoned lightly with salt and pepper.

Many folks use the terms “crêpes” and “galettes” interchangeably. Bretons distinguish them by referring to crêpes as sweet versions of a filled pancake (jelly, fruit, etc.) usually served as a dessert or, in our family, as a delicious Sunday breakfast spread with red currant or quince jelly. Galettes are the savory version of these filled pancakes, the filling could be cheese, mushrooms, various meats, and/or vegetables usually in a light sauce.

Ham Florentine Galettes

Wine:  Crozes-Hermitage is by far the largest appellation of the northern Rhone Valley wine region of France, accounting for more than all of the other seven appellations combined in that region. The vast majority of the wine made here is red, usually Syrah. But, lovers of white wines can find some real gems here. Among our personal favorites are the blends made from various combinations of Marsanne, Roussanne, and Viognier. Interestingly, some of these white grapes, in small quantities, are used in the making of the region’s prestigious red wines, like Hermitage. Domain des Remizieres‘s Cuvée Christoph is a delicious blend of 85% Marsanne and 15% Roussanne, a truly excellent representative of the whites from this region.

Crozes-Hermitage Blanc

Tasting Notes: Color is 18 Karat Gold … beautiful! The nose reveals layers of mango, buttered toast, and a little fresh cut grass. The taste is a broader palette of mixed tropical fruits (mango, guava, lychee, jackfruit, etc.) along with fragrant toast. The tropical fruit perpetuates on the finish. These flavors really complement nicely the buckwheat galettes filled with the lightly creamed ham and spinach.

Other Wines That Pair Well with Ham Florentine Galletes: Beaujolais (France), Chardonnay (Australia), Soave (Italy), Pinot Noir (California)

Other Food That Pairs Well with Crozes-Hermitage: lobster, crab, smoked salmon, risotto, pork

Wines of the Northern Rhone: Wine Folly

A Source:  www.klwines.com

 

 

 

 

Pork with Peach Sauce …Partnered with a Spatlese Riesling Mosel

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Pairing: Pork Tenderloin with Peach Sauce Paired with a 2015 Max Ferdinand Richter Mulheimer Helenenkloster Spätlese Riesling Mosel

Food:  White peaches have started to appear in farm stands throughout New Hampshire. For a truly special gastronomic experience, cut open a white peach, stick your nose into the cut side … inhale deeply … ahhhh. The sweet perfume fragrance of the white peach sends your olfactory senses into … ecstasy. You don’t even have to eat it to enjoy it. But, of course, we will … in this delicious pork dish.

Season half inch medallions of pork tenderloin with salt, pepper and cinnamon, and sauté in a little butter. Keep warm. Meanwhile, make a sauce of a cup of peach slices, 3T of minced red or sweet onion, 2 tsp brown sugar, 2 T bourbon, 1/4 tsp ginger,  1/4 tsp corn starch, pinch of salt, and 2 T of water. Bring to a boil, then reduce heat and simmer for about 8 minutes. Serve with roasted potatoes and a medley of grilled summer squash, zucchini and red onion. Very easy!

Pork Tenderloin & Peach Sauce

Wine:  The estate of Max Ferdinand Richter has a long and distinguished history as a vineyard, winery, and wine exporter dating all the way back to 1643. The estate is currently managed and operated by Dr. Dirk Ferdinand Richter, the ninth generation of his family to do so. The 2015 vintage of this wine was overseen by Constance Ferdinand Richter, the tenth generation of this family of renowned winemakers. Riesling wines from the Mosel wine region are considered among the finest in the world. About $20.

Riesling Spatlese

Tasting Notes:  The color is a pale gold with a decidedly greenish tint. The aroma reminds one of the fragrance of a German Christmas cookie, fresh out of Oma’s oven … golden raisins, honey, and hazelnuts. On the palate one senses distinctive honey, apricot and toasted hazelnut. Apricot and honey linger on the finish. Goodness gracious!! The pairing couldn’t be better. The wine perfectly complements the peach sauce.

Other Wines That Pair Well with Pork in a Peach Sauce:  Chardonnay (California), Gewürztraminer (Alsace, France), Vouvray (Loire Valley, France), Viognier (Australia)

Other Food That Pairs Well with Spatlese Riesling:  Spicy Asian Cuisine, Scallops, Ham,   Roast Duck and Chicken.

Maps and Views of the Mosel Wine Region:  Mosel Wine Region

A Source:  klwines.com

 

 

 

 

Halibut with Fresh Polenta … Paired with a Cotes du Roussillon

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Pairing: Halibut with Fresh Polenta Paired with a 2012 Chateau Saint Roch Côtes du Roussillon Vieilles Vignes Blanc 

Food:  What do you do when a commercial fisherman acquaintance drops by and plops a 30 lb halibut on your countertop? First, thank him … profusely (after paying him, of course). Then, … get out a big, sharp knife and lots of newspaper. Then, … share with friends … and eat lots of halibut in the coming year! Gee … what a sacrifice!

Here, we’ve simply poached the fish in some salted water and served it on top of some freshly made polenta. We used the recipe taken directly from Jacques Pépin’s Fast Food My Way. What’s particularly special is that the polenta is made from corn kernels cut right off the cob and pureed in a blender. Fabulous!

Halibut on Fresh Polenta

Wine:  Cote du Roussillon are the A.O.C. designated wines of the Roussillon wine region of southern France located just east of the Pyrenees Mountains that border France and Spain.  Grenache Blanc and Marsanne, two widely grown grapes in the south of ‘France, are blended to make the 2012 Chateau Saint Roch Vieilles Vignes (meaning ‘old vines’). The winery is located about 15 miles from the city of Perpignan, not far from the Mediterranean Sea, and 20 miles from the border with Spain.

Cotes du Roussillon

Tasting Notes:  The color of pale gold or straw. Fresh white peach and aromatic Charentais melon on the nose. The Charentais melon is the initial taste one experiences, but then a touch of lime adds a zing. Clean, fresh lime carries the day on the finish. The pairing:  the corn polenta has a lovely natural  sweetness that complements nicely the combined fruit flavors of the wine. A wonderful pairing!

Other Wines That Pair Well with Halibut and Fresh Polenta: Pinot Gris (Alsace, France), Chardonnay (California), Soave Classico (Italy), Prosecco (Italy)

Other Food That Pairs Well with Côtes du Roussillon: Smoked Fish, Pork, Ham, Seafood

View the Languedoc-Roussillon Region:  Languedoc-Roussillon

A Source:  www. klwines.com

 

 

 

 

Gazpacho …Enjoyed with a Maori-Made New Zealand Sauvignon Blanc

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Pairing: Gazpacho Paired with a 2016 Tohu Sauvignon Blanc (Single Vineyard)

Food:  In his 1980 cookbook, Craig Claiborne’s Gourmet Diet, the author and late food writer for the New York Times, puts a low sodium, low cholesterol twist on the classic cold soup from Spain. Gazpacho is a perfect dish to help cool you off on a hot summer day. It can be chunky or smooth, with or without croutons, even sometimes containing a hard cooked egg. Claiborne’s recipe (created in partnership with his long-time collaborator, Pierre Franey) calls for a blend of raw, chopped tomatoes, onion, and cucumber, minced garlic, a little olive oil, black pepper, cayenne, red wine vinegar, and a base of unsalted tomato juice. Add some halved green grapes for an absolutely delicious flavor kick.

Gazpacho w: Sauvignon Blanc

Wine:  Tohu Wines is the world’s first Mãori-owned winery; the Mãori being the indigenous Polynesian people of New Zealand. Though it is a commercial enterprise, Tohu winemaking is infused with Mãori culture and spiritual beliefs. The company comprises more than 4,000 owner-families in the northern region of the South Island of New Zealand. New Zealand is widely regarded for its Sauvignon Blanc, and this Marlborough wine region of South Island produces some of the very best in the world.

Tohu Sauvignon Blanc

Tasting Notes:  Pale gold color with some greenish tint. On the nose, the sensation is of clean, fresh mown grass; plus the smell of Charentais melon and a hint of green apple. The melon and apple carry over into the palate; lush and sweet combines nicely with clean and crisp. The finish follows with the lingering flavor of Granny Smiths. The pairing with the gazpacho is lovely … the clean, cool fruit of the wine balances beautifully with the spicy, pleasantly vinegary taste of the soup.

Other Wines That Pair Well with Gazpacho: Soave Classico (Italy), Riesling Kabinett (Germany), Pouilly-Fumé (France),  Fume Blanc (California)

Other Food That Pairs Well with Sauvignon Blanc: Goat Cheese, Fried Chicken, Oysters, Composed Salad

Maps and views of the Beautiful Marlborough NZ Wine Region:  marlborough new zealand wine region photos

A Source:  www. klwines.com

 

 

 

 

Brandade de Morue … Perfect Paired with Cremant d’Alsace Rose

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Pairing: Brandade de Morue Paired with a NV Lucien Albrecht Crément D’Alsace Brut Rosé

Food: For 500 years, Salt Cod  has played an integral role in the migration, settlement and economies of the countries whose coastlines border the North Atlantic, including Portugal, Spain, Norway, Iceland, and Newfoundland. Drying fish to preserve it can be traced back to the 9th Century. Cod, however, has a high water content. That reality combined with the humid wet weather of Newfoundland that made it unsuitable for drying was the catalyst for salting to remove much of the moisture in the fish, then drying it. The development of this process was the birth of the salt cod industry about 500 years ago. Although the development of refrigeration aboard steamships in the early 20th Century drastically reduced the demand for salt cod.

In France, salt cod is the principal element, the centerpiece, of Brandade de Morue, which is often served as an appetizer or first course, but here we enjoy it as a light dinner meal. The dishé combines well-rinsed salt cod, mashed potatoes, olive oil, cream, garlic, thyme, bay, cloves, and pepper. The Brandade is most often served spread on fresh slices of baguette as an appetizer. But here we have spread it over sliced tomato and basil, accompanied by rye crisps, as light summer fare.

Brandade Tomato Plate

Wine:  Many people mistakenly refer to any sparkling wine as Champagne. Still others think any sparkling wine that is made in France is Champagne. Well, we’re getting closer. The fact of the matter is that a sparkling wine produced only in the wine region of Champagne can legally be labelled Champagne. It can only be made using Pinot Noir, Chardonnay or Pinot Meunier grapes. And … it can be produced only by employing the technique called méthode champenoise (or traditional). So, for a sparkling wine to be called Champagne, three conditions must be met … (1) location = only from the Champagne wine region, (2) grapes = only Chardonnay, Pinot Noir and/ or Pinot Meunier, and (3) winemaking technique = only méthode champenoise. But … there is another sparkling wine made in France that is not widely known outside of France. And … it is becoming more and more available in a growing number of countries. The wine … Crémant.

Crémant is a sparkling wine made anywhere in France, except in Champagne. Indeed, it is made in eight different French wine regions, still utilizing the méthode traditionnelle to create it, and using only grapes specific to each of eight regions. For this meal, we have selected Crémant d’Alsace – Brut Rosé, the sparkling wine that comes from the Alsace wine region. AOC regulations in that region demand that the Rosé from Alsace can be made from only 100% Pinot Noir grapes.

Cremant d'Alsace Rose

Tasting Notes: What an amazing color … somewhere between a pink and a copper. Very persistent bubbles. Aroma of strawberry scones fresh out of the oven. Many “sparklers” have a nose best described as “yeasty” or “biscuity”. This wine has the more refined fragrance (in my mind) of scones. Strawberry flavors really emerge on the palate. And the bubbles make the strawberries dance in your mouth. Despite the preponderance of strawberry, this is a dry wine, not at all sweet. Maybe a hint of apple, too. A wonderful pairing! Couldn’t have a better companion for the salt cod in the brandade. And did I mention that Crémant is much less expensive than Champagne? Less than $20!

Other Wines That Pair Well with Brandade de Morue:  Albarino (Spain), Rosé (Provence), Roussanne (Rhone, France), Chablis (Burgundy, France)

Other Food That Pairs Well with Cremant d’Alsace:  Roast or Grilled Lamb (cooked medium rare), Strawberries, Grilled Salmon, Lobster

Maps and Views of Alsace Wine Region:  Alsace Wine Region

A Source:  www.klwines.com

 

 

 

 

 

 

 

 

Independence Day Cookout …Burgers, Dogs … and a Napa Red Blend

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Pairing:  Buffalo Burgers, Hot Dogs, Potato Salad, Green Salad and Deviled Eggs Paired with a 2013 Bootleg Proprietary Red Blend from Napa

Food:  One of the great traditions we follow on the U.S. Independence Day celebration is the outdoor cookout. Buffalo burgers and hot dogs grilled over a wood charcoal fire, Mother’s wonderful potato salad, perfect deviled eggs, and a green salad with fresh lettuce and herbs right out of the garden. Yum!! Bring on the fireworks!!

Independence Day Cookout

 

Wine:  We find delight in sampling different red blends from different locales in California. The Bootleg winery is located in and sources its grapes from vineyards in the Napa Valley wine region. Their 2013 Proprietary Red is an inspired blend of 27% Cabernet Sauvignon, 22% Petite Sirah, 21% Zinfandel, 12% Merlot, and the remaining 18% made up of Malbec and Petit Verdot. I repeat … a truly inspired creation from winemaker, Gabe Valenzuela. This is “out of the box” winemaking at its Californian best.

Bootleg Red Bllend

Tasting Notes:  A deep, deep garnet color … almost black (likely from the Malbec). On the nose, the smell of blackberry and black cherry fruit leather (or how we might imagine such a thing!) along with sage, cinnamon, and newly turned over earth. The palate … Big! Delicious! Big “hedgerow” flavors (blackberry, blueberry, black raspberry, black currant) against a lovely background of soft tannins. Just a touch of sweetness. Coats your mouth with its luscious flavors. Perfectly balanced in every way. Makes every part of this wonderful cookout taste even better. Wow … a perfect pairing … an unforgettable wine!

Other Wines That Pair Well with Burgers and Dogs:  Zinfandel (California), Cabernet Sauvignon (Chile), Beaujolais (France), Shiraz (Australia)

Other Food That Pairs Well with a Napa Red Blend:  Grilled Sausages, Roast Beef, Rabbit (Spit Roasted wrapped in Bacon), Venison

Views of Beautiful California Vineyards:  California Vineyards

A Source:  www. klwines.com

 

 

 

 

 

Grilled Vegetable & Sausage Pasta … Served with a French Syrah

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Pairing: Grilled Vegetables and Sausage Paired with a 2012 Cornas “Les Chailles”

Food:  This is wonderful summertime fare. We make ours with dark green zucchini, yellow summer squash, yellow bell pepper, and red onion. Using multi-colored pasta adds even more color and fun. Season with salt and pepper and toss the vegetables with some olive oil before placing the mix into a grill pan over a hot fire. Keep an eye on it and stir or toss the vegetables frequently so you don’t accidentally blacken them (though we like a little woodsmoke and charcoal flavor … the operative words being “a little”).

Before hand you’ve grilled up some favorite sausage. We like the flavor of bratwurst sausage. After grilling them, slice them up and combine with the finished vegetables, the cooked pasta, some béchamel sauce, and grated parmesan cheese. What a treat to enjoy outdoors on a warm summer evening! And you can make as much as you want for friends, family … or leftovers.

Grilled Veg & Sausage

Wine:  When grilling is a focal point of a meal, we frequently reach for a Syrah, whether from Australia, California, France, or elsewhere. Cornas is an appellation and a village located in the northern Rhone Valley region in southern France. Les Chailles is the name given to the rich, flavorful Syrah grapes from combined named locales in Cornas.

Cornas Rhone Red

Tasting Notes: The nose: Imagine … walking into a leather shop in Florence, inhale deeply … catch that wonderful aroma of leather. Ahh … Then … sneak out the back door (no, you haven’t done anything illegal) and run into a bramble tangle of black fruits and blueberry. Inhale deeply … mmmm. The palate:  A positively beautiful integration of black fruit flavors and soft tannins. Interesting to note that one of us (my wife) tasted fresh fruit, while I tasted cooked fruit (like jam). The background hints of charcoal and parmesan cheese in the pasta play very well with this Syrah.

Other Wines That Pair Well with Grilled Vegetables and Sausage: GSM (Australia or California), Gigondas (France), Pinot Noir (New Zealand), Syrah (Washington)

Other Food That Pairs Well with French Syrah (Cornas): Roasted or Grilled Chicken, Duck, Beef, Lamb or Pork, Mushrooms, Grilled Tuna

View the Beautiful Cornas Wine Region:  Cornas Wine Region

A Source:  www. klwines.com

 

 

 

 

Sicilian Market Pasta … Excellent with a Soave Classico

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Pairing:  Sicilian Market Pasta (Pasta alla Moda del Mercato di Siracusa) Paired with a 2017 Pra Otto Soave Classico

Food:  In her cookbook, The Italian Country Table, Lynne Rosetta Kasper describes this as “A pasta inspired by the black olives that farmwives marinate and sell in the morning market in the Sicilian port town of Siracusa.” Adapted from her recipe, ours calls for fresh basil, oregano, tomato, garlic, olives, fresh mozzarella, crushed red pepper, a little orange zest, and ditalini pasta. The addition of the hot pepper brings the dish to a whole new level of enjoyment and makes for a very special pairing with the Soave Classico.

 

Market Pasta

Wine:  Soave is a medieval town surrounded by vineyards located about 25 km east of Verona in the Veneto wine region. The Veneto wine region sits in northeastern Italy, north and west of Venice. The region has become one of the most important regions both in terms of volume of wine produced and the fine reputation of both its red and white wines. Soave is probably the most well-known white wine in all of Italy. All Soave wine is made primarily (70% or more) from the Garganega grape which, together with its DNA twin, Grecanico Dorato, grown extensively in Sicily, constitute one of the most widely planted grape varieties in all of Italy. The Soave Classico designation was created to distinguish wine made from vineyards planted in only the original lands surrounding Soave, believed to be a superior terroir from those vineyards planted in more recently developed and expanded properties.

Soave Classico Otto

Tasting Notes:  Color is a pale gold with a slight greenish tint. A delightful fragrance of fresh cantaloupe and muskmelon. The melons carry over into the palate, joined with ripe apple and peach. A light-bodied wine absolutely delicious by itself … like sipping from a clean mountain stream. And stellar when paired with the diversity of flavors in the pasta salad … especially complementing the “heat” from the red pepper flakes. Great pairing!

Other Wines That Pair Well with Sicilian Market Pasta: Albarino (Spain), Verdicchio (Italy), Etna Bianco Superiore (Sicily), Verdejo (Portugal)

Other Food That Pairs Well with Soave Classico: Chicken Salad, Pasta with Clam Sauce,  Shrimp, White Fish (Baked or Pan-fried)

Views of Veneto Wine Region: Veneto Region

A Source:  www. wine.com

Moules (Mussels) Gratinées … Companion for a California Chardonnay

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Pairing: Moules Gratinées (Mussels au gratin) Paired with a 2017 Scheid Vineyards Chardonnay (Monterey)

Food:  My wife should be credited for this dish. She based it on a meal we enjoyed in Brittany a while back where it was made with scallops instead of mussels. Béchamel Sauce, Cheddar cheese, chopped scallion. (For recipe go to https://wordpress.com/block-editor/post/fastingme.com/13891) Utter simplicity … utterly delicious! Serving the mussels with side dishes of Camargue red rice and beautiful green broccoli elevates the meal to a truly memorable dining experience.

Moules Gratinees w: Chardonnay

Wine:  We’ve highlighted Scheid Vineyards elsewhere in this blog (May 4, 2020 entry, Pan Seared Halibut Cheeks — Mind-blowing Paired with Roussanne). They offer a galaxy of different wines from their extensive holdings in the Central Coast wine region of California. This Chardonnay is crafted from grapes grown in their Monterey County vineyards. The cool climate here is due to the winds blowing in off the cold water of Monterey Bay. This contributes to the creation of a light, crisp Chardonnay different from the fuller, richer versions of the wine that often results from warmer environments.

Scheid Chardonnay

Tasting Notes:  Gold with a very slight greenish tint (pretty). On the nose you get a nice combination of different aromas … ripe honeydew melon, fragrant white flowers, and freshly baked vanilla wafers. The palate offers up a light vanilla, white peaches, and more honeydew melon. There is a lightness to this wine, yet it stands up surprisingly well to the cheddar cheese in the sauce. Indeed the wine actually helps bring out the cheddar taste in the dish. Very nice complementary flavors.

Other Wines That Pair Well with Moules Gratinèes:  Champagne (France), White Burgundy (France), Sauvignon Blanc (New Zealand)

Other Food That Pairs Well with California Chardonnay:  Mushrooms, Pasta with Cream Sauce, Grilled Seafood, Roast Chicken

A Wine Lover’s Guide to Monterey County (Wine Enthusiast)

A Source:  www.scheidvineyards.com