Archive for the 'Wine & Food Paring' Category

2012 The Beach House White Wine

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:

2012 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

2013 Dreaming Tree North Coast Cabernet Sauvignon

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 – “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

  1. Pre heat your oven to 300°F.
  2. Add chicken stock, soy sauce, rice wine vinegar, garlic and ginger into a sauce pan and bring to a boil.
  3. Cut ribs into two piece sections and place in one layer in an oven proof baking pan.
  4. Pour sauce over ribs and back in oven for 1 ½ hours or until meat peels from the bone.
  5. Remove ribs from pan and set aside.
  6. Pour sauce into a small pot. Cook over high heat and reduce liquid by half.
  7. Add hoisin sauce, garlic chili paste and Chinese five-spice powder. Season with salt if needed.
  8. 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

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

Rating:

This wine has not been rated.

Availability:

2013 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $19.99 a bottle, on sale for $14.99 a bottle 01/01/2015 to 12/31/2016. SKU#26899

2012 Dreaming Tree Central Coast Chardonnay

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 – “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

  1. Pre-heat oven to 350°F.
  2. Soak 8 – 12 skewers in water for 15 minutes if using wooden skewers. Metal skewers also work.
  3. 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.
  4. Place coriander and fennel seeds in a small sauté pan and toast over low heat until fragrant about 3 – 5 minutes.
  5. 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.
  6. Add the thyme, salt and pepper to the coriander and fennel mixture to create dukka dust.
  7. Alternately thread 1 each of the shrimp and pineapple onto the skewers.
  8. 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.
  9. 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:

2012 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $14.99 a bottle, on sale for $11.99 a bottle 01/01/2015 to 12/31/2016. SKU#26900

2013 Santa Cristina Chianti Superiore

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:

2013 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $14.99 a bottle, on sale for $12.99 a bottle 01/01/2015 to 12/31/2016. SKU#18167

2012 Souverain Cabernet Sauvignon

 

Souverain-Cabernet-SauvignonFrom the Wine Maker – “This classic Alexander Valley Cabernet Sauvignon offers rich, dark fruit aromas that lead to flavors of black cherry, black plum, anise and chocolate. The high percentage of Cabernet Sauvignon creates a wonderful density and concentration to this wine along with well-structured tannins. On the palate, hints of brown baking spice meld with the dark fruit and polished tannins. The finish is long with hints of sweet fruit.”

Rating:

This wine was previously given a 85 point rating by Wine Spectator.

Availability:

2012 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $14.99 a bottle, on sale for $12.99 a bottle 01/01/2015 to 12/31/2015. SKU#25820

2010 Kendall Jackson Grand Reserve Chardonnay

Kendall-Jackson-Grand-Reserve-ChardonnaySourced exclusively from our Jackson Estates Grown vineyards in Santa Barbara and Monterey counties, this release offers the vibrant expression and remarkable depth of varietal character typical of the Chardonnay grown in these outstanding coastal winegrowing regions.

From the Wine Maker – “Rich tropical fruit intertwines with grapefruit, lemon and candied lime peel. Elegantly layered, this wine exhibits a lush texture and firm backbone with a hint of vanilla and cinnamon spice to round out the long finish.”

Recipe: Crab Salad with Rémoulade

Ingredients

Rémoulade Sauce
1⁄2 C. mayonnaise
11⁄2 Tbsp. freshly squeezed lemon juice
1 Tbsp. ketchup
1 tsp. Creole or stone-ground mustard
1 tsp. Spanish smoked sweet paprika (pimentón dulce)
1⁄4 C. finely diced celery
1/4 C. finely diced pickels
1 Tbsp. minced shallot
2 tsp. minced fresh chives kosher salt and freshly ground black pepper
2 C. cauliflower florets, cut in half if larger than 1”
4 C. thinly sliced Napa cabbage
1 Tbsp. olive oil
1 Tbsp. rice wine vinegar
12 oz. fresh lump crabmeat, picked over for shell
2 Tbsp. minced fresh chives

Directions

In a small bowl, whisk together the mayonnaise, lemon juice, ketchup, mustard, and paprika. Fold in the celery, shallot, and chives. Season with salt and pepper to taste. Cover and refrigerate until ready to use. In a large pot of salted boiling water, cook the cauliflower until crisp-tender, about 2 minutes. Drain in a colander and rinse under cold water to stop the cooking. Let cool. In a medium bowl, toss the cabbage with the olive oil and vinegar. Divide among 6 small plates or shallow bowls. Put the cauliflower in the bowl that held the cabbage. Stir in the crabmeat and rémoulade. Spoon equal amounts of the mixture over the cabbage and sprinkle with the 2 Tbsp. chives. Serve.

Rating:

This wine was given a 92 point rating by Wine Enthusiast.

Availability:

2010 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#29154

2010 Cellar No. 8 Chardonnay

From the winemaker – “This Chardonnay shows characteristics of tropical and citrus fruit flavors, lemon, pineapple and sweet white peach. These flavors continue on a lush, juicy palate dominated by clean citrus flavors. Some aging in French oak gives the wine additional depth of flavor and a creamy, refreshing mouthfeel.”

Corn Chowder with Seasonal Mushrooms and Crab Garnish

Ingredients

  • 1 cup (about 5 ounces) pancetta, cut into 1/4-inch dice
  • 2 tablespoons olive oil
  • 1 1/2 cups onion, finely chopped
  • 1 1/2 cups leeks, finely chopped
  • 3/4 cup celery, finely chopped
  • 3/4 teaspoon fennel seeds
  • 1 3/4 pounds new or red-skinned potatoes, peeled and diced into 1/2-inch cubes
  • 4 cups good-quality chicken stock
  • 3 cups half and half or whole milk
  • 3 cups corn kernels
  • 2 tablespoons butter
  • 1/2 pound seasonal mushrooms (chanterelles, morels, or crimini) thickly sliced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon thyme
  • 1/2 pound crabmeat
  • 2 tablespoons parsley, chopped

Directions

  1. Heat oil in a large pot over medium heat. Add pancetta and sauté until crisp, about 8 minutes. Transfer to a plate lined with paper towel and allow to drain.
  2. Pour off all but 3 tablespoons of the pan drippings. Add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are tender, about 5 minutes. Stir in potatoes. Add cream and stock and simmer-stirring occasionally-about 10 minutes, until potatoes are almost tender. Add corn and simmer another 5 minutes or so, until potatoes become tender.
  3. Meanwhile, melt butter in a skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in vinegar and thyme. Add this mixture to the chowder. Season to taste with salt and pepper.
  4. Sauté crabmeat in mushroom skillet over medium heat until heated through, about 3 minutes.
  5. Place a heaping tablespoon of pancetta at bottom of each serving bowl and ladle chowder over. Garnish with crabmeat and parsley. Serve immediately.

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 $10.99 a bottle, on sale for $9.99 a bottle 01/01/2013 to 12/31/2014. SKU#23628


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