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2009 Chateau Haut Treytin Bordeaux

Paired with Roadst Pork & Creamed Spinach.

Andre’ — “This is a straight forward, old world style Bordeaux. What some might call austere, I find inviting. This wine reminds me of the Mondavi Cab. from a decade or two ago. Nice fruit acid balance, strong but velvety tannins. In my mind this is what Red Wine is supposed to be. Not the overly fruity, alcoholic stuff that so many wineries are turning out lately. I like the way this wine is drinking today, I like the way the flavors change in the glass, and I am also thinking of buying a case to see how it develops over the next few years.

As far as food, I like a nice piece of lamb with Bordeaux, but any protein will do. roast a chicken or pork loin, grill a steak, make some nice potatoes and finish it off with creamed spinach.

For 8 servings you will need 2 pounds of spinach, some olive oil, a few cloves of garlic, Wondra Flour, 1 cup heavy cream, and some Parmesan cheese.

crush the garlic and warm it in the oil. Remove it when it starts to sizzle. Add a big handful of spinach and dust with the wondra. Continue to add, stir, and dust until all of the spinach is in the pan. Now add the heavy cream and stir constantly to a boil. Finish with the cheese and check for salt and pepper. Adjust consistency as needed. Enjoy this spinach with your roast and a very affordable example of a delicious Bordeaux.”

From the winemaker:

“The 2009 Chateau Haut Treytin is a vibrant purple in color, supple, and bursting with ripe spice and berry aroma. The bright fruit is balanced by a heady spiciness that tames the power by adding a light rustic quality. Alternating between strength and finesse, floral aromas dominate the lengthy finish, adding depth to a true gem that will continue to evolve for 10–15 years.”

Rating:

This wine has not been rated.

Availability:

2009 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $8.99 a bottle, $48.55 a 1/2 case with a 10% half case discount, and $86.31 a case with a 20% full case discount. SKU#24246

About the Chef:

Andre’ de Waal is the owner of Andre’s Restaurant &Wine Boutique in Newton NJ. For more information about Andre’ and his restaurant, visit www.andresrestaurant.com

2010 Chateau Ste Michelle Gewurtztraminer

Published December 23, 2011 2010 Vintage , Clove , Crisp , Floral , Fruit , Gewürztraminer , On Sale , White Wine , Wine , Wine & Food Paring Leave a Comment

From the Wine Maker – “A fan favorite, this Gewürztraminer is an enjoyable wine with exuberant fruit and clove spice. This is a lush style of Gewürztraminer with a lot of floral character, yet it still maintains the grape’s natural crisp character. Try this with Thai food or any cuisine with a little “bite” to it.”

Warm Scallop Salad:

INGREDIENTS
1 Tbsp olive oil
24 Sea Scallops
Sea salt & freshly ground pepper, to taste
7 cups Salad Greens
Orange-Riesling Sauce, recipe follows
Orange segments, for garnish
Candied ginger, for garnish

INSTRUCTIONS
Heat a saute pan over high heat, and coat the bottom with olive oil. Dry the scallops with a paper towel, and place in the hot pan. Saute about 3-4 minutes depending on size of scallops. Season lightly with salt & pepper; set aside.

Place the greens on individual salad plates and top with warm scallops. Drizzle the sauce over the scallops and garnish with orange sections and slivered candied ginger.

Rating:

This wine was given a 88 point rating by Wine Enthusiast.

Availability:

2010 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $11.99 a bottle, on sale for $8.99 a bottle 09/12/2011 to 09/04/2012. SKU#06255

2009 Dreaming Tree Crush (Red Blend)

Published December 2, 2011 2009 Vintage , California , Raspberries , Red Wine , Wine , Wine & Food Paring Leave a Comment

When Steve Reeder and Dave Matthews first met, they realized they had a few things in common, like a passion for making wine at least as strong as their passion for drinking it.

They set out into wine country, looking for a way to make quality wines accessible to everyone. Along the way, they found inspiration in the down-to-earth characters and unforgettable flavors that give the region its rare kind of charm.

From the Wine Maker – “For Crush, Dave and I hand-selected a special blend of our favorite varieties to create a red wine that pulls you in with notes of smoky berry and a pop of raspberry jam. Around the dinner table or out on the patio, it’s a wine you’re going to want to share with your favorite people. –Steve Reeder on his Dave Matthews wine collaboration.”

Grilled Rack Of Lamb With Salsa Verde

Serves 4

Ingredients

Two 7 to 8 bone racks of lamb, trimmed and Frenched (the butcher can do this)
¼ cup fresh thyme, roughly chopped
2 tablespoons freshly ground black pepper
3 tablespoons kosher salt
¼ cup olive oil
Salsa verde

Directions

Preheat your grill so you have a hot flame.
Combine thyme, pepper and salt.
Drizzle olive oil onto the lamb and coast evenly with your hands.
Coat the lamb with the herb mixture evenly.
Oil the grill rack and lay the racks of lamb on it. Grill turning once or twice, until nicely browned on all sides. Be mindful that the fat on the lamb can drip and cause the flame to flare; if this happens, simply turn the lamb over or move it away from the hottest flames.
Reduce the flame to low, cover the grill and cook the lamb in a cooler part of the grill until done. Lamb from the rack is best served medium-rare (130°F).
Let the lamb rest for a few minutes. Cut into chops, or serve the half-racks as they are.
Serve with salsa verde on the side.

1 ½ shallots, minced
¼ cup red wine vinegar
½ bunch fresh mint, stems removed
½ bunch fresh parsley, stems removed
¼ bunch fresh oregano, stems removed
¼ cup capers (rinsed if packed in salt and chopped roughly)
2 cups oil (1 cup canola, 1 cup extra virgin olive oil)
¼ teaspoon salt

Salsa Verde Directions

Makes 2 cups – Also goes great with grilled beef, pork or chicken!

Marinate shallots in vinegar for 30 minutes in a small bowl.
Place herbs, oil mixture and salt in a blender or food processor and puree until smooth. Place in a bowl.
Strain shallots and add to herb mixture.
Add the chopped capers and stir to combine. Season to taste.

Rating:

This wine has not been rated.

Availability:

2009 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $19.99 a bottle, $107.95 a 1/2 case with a 10% half case discount, and $191.91 a case with a 20% full case discount. SKU#26901

2009 Dreaming Tree North Coast Cabernet Sauvignon

Published November 11, 2011 2009 Vintage , Blackberry , Cabernet Sauvignon , California , Cherry , Red Wine , Vanilla , Wine , Wine & Food Paring Leave a Comment

When Steve Reeder and Dave Matthews first met, they realized they had a few things in common, like a passion for making wine at least as strong as their passion for drinking it.

From the Wine Maker – “When you’re working with Dave, you want to make sure whatever you’re doing has soul. The rhythm of our North Coast Dreaming Tree Cabernet Sauvignon highlights classic aromas of blackberry, cherry and herbal notes wrapped by toasted vanilla. It’s an easy-drinking wine with a lot of character. —Steve Reeder.”

Vietnamese style grilled ribs and jasmine rice

Serves 4

Ingredients

2 lbs baby back pork ribs
4 cups chicken stock
1 cup soy sauce
1 cup seasoned rice wine vinegar
3 tablespoons garlic, minced
3 tablespoons ginger, minced
2 tablespoons hoisin sauce
2 tablespoons garlic chili paste
1 tablespoon Chinese five-spice powder
Jasmine rice (recipe below)

Directions

Pre heat your oven to 300°F.
Add chicken stock, soy sauce, rice wine vinegar, garlic and ginger into a sauce pan and bring to a boil.
Cut ribs into two piece sections and place in one layer in an oven proof baking pan.
Pour sauce over ribs and back in oven for 1 ½ hours or until meat peels from the bone.
Remove ribs from pan and set aside.
Pour sauce into a small pot. Cook over high heat and reduce liquid by half.
Add hoisin sauce, garlic chili paste and Chinese five-spice powder. Season with salt if needed.
Finish ribs on the grill regularly basting with the sauce and turning about every 7 minutes until cooked through and browned.

Serves 4

2 cups Jasmine rice
4 cups water
1 tablespoon salt
1 piece star anise
3 pieces clove
3 pieces cardamom pods
1 tablespoon Szechuan peppercorns
1 cinnamon stick

Jasmine Rice Directions

Place all spices in a small sauté pan and toast over low-medium heat until fragrant about 3 – 5 minutes.
Remove from heat and create a sachet to hold spice mixture using cheesecloth tied with cooking string.
Place water in sauce pan, add spice sachet and bring to a boil. Add a pinch of salt.
Add rice, cover pan and lower to a simmer.
Cook until done about 15 – 18 minutes.

Rating:

This wine has not been rated.

Availability:

2010 Dreaming Tree Central Coast Chardonnay

Published November 4, 2011 2010 Vintage , Apple , Brown Spice , California , Chardonnay , Fruit , Pear , White Wine , Wine , Wine & Food Paring Leave a Comment

When Steve Reeder and Dave Matthews first met, they realized they had a few things in common, like a passion for making wine at least as strong as their passion for drinking it.

From the Wine Maker – “The fruit jumps out of the glass and reminds you of roasted pear or baked apple pie. Big fruit and brown spices that are backed by a distinct Central Coast citrus note. The entry coats your mouth with these great flavors. Easy to enjoy, this wine will bring the coastal wine adventure right to your home.”

Grilled Shrimp and Pineapple with Dukka Dust

Serves 4-6 as an appetizer / 2-3 as a main course

Ingredients

1 lb medium shrimp, cleaned and deveined
1 pineapple, cut in 1 inch chunks similar to size of shrimp
1 cup whole almonds
3 tablespoons whole fennel seeds
3 tablespoons ground coriander
1 bunch fresh thyme, chopped
2 tablespoons olive oil
2 tablespoons salt
1 tablespoon pepper

Directions

Pre-heat oven to 350°F.
Soak 8 – 12 skewers in water for 15 minutes if using wooden skewers. Metal skewers also work.
Place the almonds in a single layer on an ungreased baking sheet and toast for 10 – 15 minutes or lightly browned. Coarsely chop. You can also buy roasted almonds and skip the oven toasting. The flavor will be slightly more intense.
Place coriander and fennel seeds in a small sauté pan and toast over low heat until fragrant about 3 – 5 minutes.
Crush the coriander and fennel seeds using a mortar and pestle, a coffee grinder or the bottom of a sauté pan on your cutting board. Place in a bowl.
Add the thyme, salt and pepper to the coriander and fennel mixture to create dukka dust.
Alternately thread 1 each of the shrimp and pineapple onto the skewers.
Brush shrimp with olive oil to coat and sprinkle lightly with salt and grill on a medium flame until shrimp are opaque about 2 – 3 minutes per side.
Sprinkle with dukka dust hot off the grill.

Notes

If you use a coffee grinder for crushing your spices, run a piece of dry bread through the grinder to remove any spice odors.

Rating:

This wine has not been rated.

Availability:

2010 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $19.99 a bottle, $107.95 a 1/2 case with a 10% half case discount, and $191.91 a case with a 20% full case discount. SKU#26900

2005 Cakebread Cellars Merlot

Published October 21, 2011 2005 Vintage , Black Cherries , Blueberry , California , Cocoa , Merlot , Plum , Red Wine , Tobacco , Wine , Wine & Food Paring Leave a Comment

Due to the early start to the season and its late conclusion, the grapes for this 2005 Merlot, which includes 22% Cabernet Sauvignon and 2% Syrah, enjoyed a long hang time on the vines, developing concentrated flavors at moderate sugar levels.

From the Wine Maker – “Our 2005 Merlot offers a constellation of bright fruit aromas keyed on fresh black cherry, blueberry and plum, with fragrant scents of rose petal, tea-leaf, tobacco and cocoa adding interest and complexity. On the compact, supple palate, vibrant cherry, blackberry and cassis flavors are enlivened by a zesty black-tea spiciness that segues into a long, cocoa-tinged finish. Delicious now, this rich, firmly structured Merlot will soften and develop further nuance with 2-3 years’ additional bottle age.”

Grilled Filet Mignon with Mushroom and Avocado Salsa

2 1/2 lbs. Beef Filet, preferably from the head or middle of the filet
1 head garlic
1/4 c. Olive Oil
2 sprigs Rosemary, chopped
Salt & Pepper
2 c. Dried Morels, soaked
2 cloves Garlic, minced
8 oz. Tomatillos
2 Avocados
2 T. Cilantro, chopped
1 Lime
2 oz. Queso fresco, crumbled

Preheat oven to 400°F. Cut the pointed end of the garlic off to expose all the cloves. Place in the middle of a sheet of foil. Drizzle with one tablespoon of olive oil. Wrap in foil to seal and place in the middle of the oven to roast for about an hour until the garlic is soft. Remove and when cool enough to handle, squeeze out the pulp and mix with the remaining olive oil and chopped rosemary.

Clean the beef filet of any fat and connective tissue. Cut into two 3″ sections across the grain of the meat. Holding a large knife parallel to the cutting board, cut the filet lengthwise to form thin steaks, about a ¼” thick. Place in a shallow dish and rub with the roasted garlic mixture. Refrigerate and allow to marinate for at least two hours.

To make the salsa, soak the morels in warm water for twenty minutes until soft. Drain and rinse to rid them of any dirt. Cut into small pieces and sauté in a small skillet with two tablespoons of olive oil. Once mushrooms start to brown, add the garlic and cook for another minute, reserve. Place a small saucepan of water over high heat. Once water comes to a boil, add the tomatillos and cook for 5 minutes. Drain and run under cold water. Roughly chop the tomatillos and avocado. Combine with the morel mushrooms and cilantro in a mixing bowl. Season with a squeeze of lime juice and salt and pepper.

To serve, remove the meat from the refrigerator and season with salt and pepper. On a very hot grill sear the steaks for thirty seconds to a minute per side. Serve with pinto beans, top with a spoonful of the salsa and garnish with the crumbled queso fresco.

Rating:

This wine was given a 86 point rating by Wine Enthusiast.

Availability:

2005 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $69.99 a bottle, $377.95 a 1/2 case with a 10% half case discount, and $671.91 a case with a 20% full case discount. SKU#14367

2009 Santa Cristina Chianti Superiore

Published September 30, 2011 2009 Vintage , Black Currant , Cherry , Chianti , Red Fruits , Red Wine , Vanilla , Wine , Wine & Food Paring Leave a Comment

The two grape varieties (95% Sangiovese, 5% Merlot) of the blend were fermented differently: the Merlot was given seven to eight days of skin contact at maximum temperatures of 79° in order to extract only supple tannins and preserve the fruity character of the grape’s aromas, while the Sangiovese was given a longer, ten to twelve day maceration on its skins at higher temperatures, 86° which included a soft punching down of the cap of skins in order to increase the complexity of the wine’s flavors and aromas. Ageing took place both in stainless steel tanks and in oak for a total aging period of nine months, followed by a short, two months period of bottle aging before commercial release.

From the Wine Maker – “Ruby red with purple highlights, the wine features aromas of red fruit, particularly cherries and black currants, together with hints of vanilla from the aging in oak. The palate is balanced and with polished tannins, and the red fruit returns on the finish and aftertaste.”

Recipe: Crostino di Polenta e Funghi

Ingredients:
200g Polenta
800ml Water
40g Dried mushrooms
100g of Fresh pecorino Toscano
8 Slices of rustic bread

Rehydrate the mushrooms in tepid water and chop into small pieces. Boil the water for the polenta and when ready gradually add the polenta flour along with the chopped porcini and keep stirring until ready. Once cooked, spread onto a rectangular baking pan, keeping the thickness at least 1 cm. Place the polenta in the refrigerator to cool and solidify.Cut the pecorino into small cubes. Cut the fully cooled polenta into small disks and place the cheese on top.

Place in the oven for 5 min at 180° C and serve hot. *Every polenta has different cooking time and water/flour proportion specific to its particular brand. Consult the directions on the packaging to ensure the best result.

Rating:

This wine was given a 87 point rating by Wine Spectator.

Availability:

2009 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $15.99 a bottle, $86.35 a 1/2 case with a 10% half case discount, and $153.51 a case with a 20% full case discount. SKU#12706

Home Grown Red Blend

Published September 16, 2011 California , Cherry , Chocolate , Lemon , Red Wine , Wine , Wine & Food Paring Leave a Comment

Made primarily of Syrah, Petite Sirah and Barbera, the grapes come from very special, carefully scrutinized, lovingly farmed coastal California Vineyards, chosen not only for the quality of fruit, but for the quality of the people who farm them. Because Tammie and English believe that life is too short to do business with bad eggs, aye?

From the Wine Maker – “ It has been noticed that different aromas flow from the glass depending on the disposition of the nose smelling or the tongue tasting, kind of mood-ring style. But here’s a checklist of aromas and flavors folks have mentioned, on various days. They are mulberry jam, sweaty saddle, blueberry buckle, roll in the hay, tapioca pudding, chocolate dipped lemon peel, kisses behind the newspaper, cherries, and fresh dirt.”

Auntie English’s Blackberry Cobbler:

Mix:
4 cups of blackberries
1/2 cup sugar (taste and add more if berries are tart)
1/8 cup Home Grown Farms Family Harvest Red Wine
Set aside in a 9×13 pan.

Mix in a small bowl:
1 cup flour
1/2 teaspoon baking powder
1/4 t. salt

Beat in a large bowl:
1/2 pound (2 sticks) unsalted butter
1 cup sugar

Add:
1 egg
1/2 teaspoon vanilla
flour mixture from small bowl

Dabble topping on fruit & Bake 375 for 35-40 minutes.

Serve with Vanilla Ice Cream and another glass of wine, if you want.

Rating:

This wine has not been rated.

Availability:

750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $11.99 a bottle, $64.75 a 1/2 case with a 10% half case discount, and $115.11 a case with a 20% full case discount. SKU#26634

Summers 2008 Le Nude Chardonnay & 2007 Adrianna’s Cuvee Cabernet Sauvignon

Published May 19, 2011 2007 Vintage , 2008 Vintage , Andres Restaurant , Blackberry , Cabernet Sauvignon , California , Chardonnay , Fruit , No-Oak , Pear , Red Wine , Spicy , Tropical Fruits , White Wine , Wine , Wine & Food Paring Leave a Comment

Paired with Smoked Duck Ham, pineapple & puree of white beans.

Andre’ — “The two wines in this post come from Summers Estate Wines. The first is the 2008 Chardonnay, “La Nude” a reference to the fact that it is produced without any oak barrel aging. As much as I love a buttery oaky California Chard, many of them are overdone. The La Nude is rich and mouthfilling, well-balanced with bright acidity and a lingering tropical fruit finish.

The second wine 2007 Andriana’s Cuvee’ is a dynamite Cab and at this price I think a great value as well. Nice spice and berry fruits with soft green tannins this is a medium to full-bodied cab that has a lot to offer.

Now the challenge, come up with one dish that pairs well with both wines. I am serving it to a few hundred people at An Evening of Wine and Roses. My first thought as I tasted the chardonnay was to use duck breast as a starting point. The meat wouldn’t overpower the white but it still has enough flavor to stand up to the Cab. As I have said before when you are pairing food and wine the pairing is more about the garnishes than the center of the plate. I decided to turn the duck breast into a smoked duck ham. Add a touch of sweetness and play off the fruit flavors in the La Nude with a pineapple chip, and finish off the plate with a puree of white beans. The smokyness in the duck and earthiness of the beans mirroring some of the flavors in the Adriana’s cuvee’.”

From the winemaker:

“The 2008 Le Nude Chardonnay possesses a pale straw color with tropical fruit aromas, finishing with crisp pear flavors. The 2007 Cabernet Sauvignon Andriana’s Cuvee is a bright red fruit wine with smoky oak aroma that leads to a mouthful bursting with blackberry and spicy tones.”

Rating:

The Le Nude Chardonnay was given a 88 point rating & the Adrianna’s Cuvee Cabernet was given a 89 point rating by Wine Advocate.

Availability:

2008 Le Nude Chardonnay in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $10.99 a bottle, $59.35 a 1/2 case with a 10% half case discount, and $105.51 a case with a 20% full case discount. SKU#18717

2007 Cabernet Sauvignon in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $23.99 a bottle, $129.55 a 1/2 case with a 10% half case discount, and $230.31 a case with a 20% full case discount. SKU#15063

About the Chef:

Andre’ de Waal is the owner of Andre’s Restaurant &Wine Boutique in Newton NJ. For more information about Andre’ and his restaurant, visit www.andresrestaurant.com

2010 The Beach House White Wine

Published May 13, 2011 2010 Vintage , Gooseberries , Grapefruit , Lemon , Lemongrass , South Africa , Tangerine , White Wine , Wine & Food Paring Leave a Comment

80% Sauvignon Blanc, 20% Semillon. Crisp notes of guava, lemongrass, key lime and gooseberries abound, with a bit of lanolin, mineral and grapefruit undertones mixed in for a lively white perfect for anytime.

From the Wine Maker – “A playful personality of lemon grass and gooseberries typical to Sauvignon Blanc. Giving way to a characteristic contribution by Semillon of honeysuckle, tangerine and lemon blossom.”

Recipe: Seafood Linguine

Butter for sauteing
12 med. shrimp
1 lb. med. scallops
1 1/2 c. sliced mushrooms
1 cup of the beach house wine
1 lemon
1/2 c. diced green onions
Linguine, cooked
Crab leg meat segments (opt. garnish)
Parmesan cheese

Heat medium amount of butter in large saute pan. When starting to foam, add shrimp and toss well to coat with butter. Add scallops and mushrooms, sprinkle with a little white wine and juice of the lemon. Add sauce vin blanch; simmer gently just to cook seafood. Meanwhile, cook linguine to serve 5. Add green onions and toss well. Ladle equal portions over hot linguine. Garnish.

Rating:

This wine was given a 79 point rating by Wine Spectator.

Availability:

2010 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $10.99 a bottle, $59.35 a 1/2 case with a 10% half case discount, and $105.51 a case with a 20% full case discount. SKU#25967

ShopRite Wines & Spirits

Archive for the 'Wine & Food Paring' Category

2009 Chateau Haut Treytin Bordeaux

2010 Chateau Ste Michelle Gewurtztraminer