Summer Pairing: Domaine Les Yeuses paired with Marinated Ahi Tuna (for 2)

The Wine

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Domaine Les Yeuses, Vermentino, Pays d'Oc, France, 2019

For 30 years, Jean-Paul and Michel, Dardé have been making exceptionally good inexpensive wines from there 13th century estate in Languedoc-Roussillon, (Southern France). This Vermentino is fresh with aromas of Asian apple pear and citrus followed with bright dry citrus fruit flavors, complemented by light minerally notes, finishing clean and crisp. Serve well chilled as a great aperitif or with light to medium fish and Mediterranean fair. (Recent press, Decanter 91) The 80ha Dardé family estate near Mèze lies on limestone-rich soils, cooled by maritime breezes. This youthful, fresh and floral Vermentino has intense flavors of stone fruit and pears, good concentration on the palate, and salty, mineral notes to finish. Shows the great potential for IGP Pays d’Oc Vermentino. Drinking Window 2020 – 2022

The Pairing

What you will need:

20 oz sushi grade Ahi Tuna

2 tablespoons low sodium soy sauce

1/2 cup green onions

2 teaspoons sesame oil

1 teaspoon fresh ginger

1.5 teaspoons sesame seeds

3 oz. avocado

Serve on your choice of greens and veggies

How to prepare it:

Marinate the tuna. Use a sharp knife to cube the tuna – I usually aim for 1/2-inch pieces, but you do what you like. Transfer the mixing bowl and stir to coat the tuna in the sauce. Cover and allow the tuna to marinate for at least 30 minutes, in the refrigerator.

Serve with a side green or sweet & spicy cucumber salad, and a glass of well chilled Vermentino.

(Recipe provided by Bill Witsik)

Cheers,

The Wine Guys

Father's Day Pairing: Sourland Mountain Spirits Apple Brandy paired with Camembert Cheese

Award winning Sourland Mountain Spirits, New Jersey's First Farm Distillery since Prohibition. Located in Hopewell, New Jersey. The Disches Family makes hand crafted small batch Vodka, Gin, Bourbon, Farmers whiskey, Rum, and one of the best Apple Brandies in America.

The Brandy

Made from sweet, fresh apple cider from Terhune’s Orchard, five miles from the distillery. Distilled and aged in American oak Bourbon barrels for at least I year, producing a brandy with a light bronze gold color and a nose that combines notes of light wood spice, a nuance of vanilla and caramel, leading you to a bright clean pallet with light notes of bourbon barrel followed by subtle caramel covered apple. Round and soft finish with lingering apple spice and a touch of oak and apple. This is a great brandy and a great gift for Father’s Day.

The Pairing

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Father’s Day only happens once a year and it is the perfect occasion to enjoy a final course of cheeses and nuts with a glass of brandy. (Option: Light a 15 year old Cuban, and settle in)

What you will need:

4 to 5 oz. Camembert and Blue Cheese, 2 to 3 oz. salted Marcona almonds, 2 to 3 oz. walnuts, enough honey to cover the walnuts, about 2 oz.

How to prepare it:

Take cheese out of the refrigerator about 15 minutes before serving, plate on serving platter. Arrange nuts in bowls or on the serving platter. Put honey on a small dish and use a small spoon to drizzle on walnut if desired. Serve with dried fruits if desired.

Cheers to Dads everywhere, The Wine Guys

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Memorial Day Weekend: Antipasto, Charcuterie, Cheese Platter Paired with ROSE’ LIME & BLANC LIME

The Wine

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BLANC LIME & ROSE’ LIME

I don’t often think of wine as fun, but this wine is fun, very well made, and maybe the next big thing. It is a must try wine ̶ perfect for a summer brunch, a picnic, or dinner on the beach.

The Ducourt family and Jean Pierre Xiradakis, the owner of the renowned restaurant “La Tupina”, decided to resurrect the summertime drink of choice from the 1950s. Served and made famous in the cafés of South-West France and the brasseries of Paris.

BLANC LIME’, made from, Sauvignon Blanc and Semillon. Natural citrus aromas (lime, grapefruit, etc.), water, sugar, and a touch of fizz. Pale yellow with green tints, and aromas of, lively, fresh, lemon zest with a note of Entre-Deux-Mers Sauvignon Blanc, leading you to a crisp clean, subtle sweetness countered by the balanced acidy and enhanced by the fizz leaving with a clean finish.

ROSE’ LIME’, Made from Merlot grown in Entre-Deux-Mers and natural red fruit and citrus, water and sugar, and some bubbles. Dazzling pale pink, with Subtle, fresh, aromas of red berries and grapefruit zest and a note of Entre-Deux-Mers Merlot mix for a fresh, crisp, wine with a touch of sweetness married with a gentle, fine sparkle and a clean finish

Both of these wines are perfectly suited as a pre-dinner drink, by itself, or with tapas, charcuterie, canapés, or sushi. Can be served with cold salads, spicy dishes and light desserts.

The Pairing

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Cheese plate, Antipasto, Charcuterie, Mezza platter, and Tapas                            

Combine an assortment of colors, aromas, textures, and flavors to have with this wine. Something that offers sweet, sour, salty, and bitter notes, for a savory umami experience.

Mother's Day Brunch Pairing: The Pale Rosé paired with Smoked Salmon & the Softest Scrambled Eggs

The Wine

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The Pale Rosé 2020 by Sacha Lichine

Invite The Pale Rosé 2020 to your Mother’s Day celebrations, brunch, Lunch, or dinner. This wine pairs very well with a broad selection of foods.

This is a new rosé wine by Sacha Lichine, renowned rosé winemaker whose award-winning rosés include Whispering Angel and Château d’Esclans. Made from a blend of Grenache, Cinsault, Syrah, and Rolle from the Vin de Pays du Var, region of Provence. The grapes were whole-cluster pressed, fermented cool and slowly in stainless steel to maintain strong aromatics, then aged three months on the lees before bottling; resulting in a very approachable soft yet crisp, rosé, with aromas of limestone, cherry, strawberry, and nectarine, followed by subtle, fruity notes on the palate, leading to a clean finish. This rosé is will work well with many types of foods. Critical acclaim WW89 ”soft-spoken, pleasing wine that exhibits pleasant aromas and flavors of red fruits and chalk. Try it with a dozen raw oysters”. (Tasted: April 11, 2021)

The Pairing

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Smoked Salmon with the Softest Scrambled Eggs

What you will need:

Slices smoked salmon

6 eggs

2 tablespoon heavy cream

Salt to taste

Pepper to taste

2 tablespoon butter

Optional: chopped chives, two bagels, and four dollops of cream cheese

How to prepare it:

Remove two slices smoked salmon from the package. Using a sharp knife, cube into 1-inch squares. Crack three eggs into a mason jar and pour in the heavy cream. Add pepper and salt. Whisk quickly with a fork, or tightly seal the jar and shake until it’s all combined. Melt the butter in a small pan over medium-high heat. Once all the butter is melted, pour the egg and heavy cream mixture into the pan and cook for 2 minutes, or until the edges begin to set. Add smoked salmon cubes to the pan and scramble for just another minute. Remove from the heat. Top with chives and serve alongside a toasted bagel with cream cheese. Serves two

Cheers to moms all over the world, The Wine Guys

Mint Julep Time: The Kentucky Derby

Mint Julep Recipe

1 ounce Kentucky Bourbon

1 ounce Simple Syrup

Bunch Mint Leaves

Crushed Ice

Splash Club Soda

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Pinot Bianco Paired with Smoked Trout, Asparagus, and Cream Penne

The Wine

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Pfitscher Pinot Bianco

Pfitscher’s Pinot Bianco comes from the Langefeld vineyard, a plot located at about five hundred meters above sea level. The vineyard is very steeply sloped, perfect for drainage and situated for great sun exposure. The grapes are hand harvested and hand sorted keeping only the best fruit to make the wine with. Fermentation takes place in steel barrels at a controlled temperatures then matured on the fine lees producing a finely structured and balanced wine with a clear green gold color showing aromas of white flowers, golden apples and Asian apple pear. Flavors of fresh apple, pear and mineral are wrapped up in this finely structured and balanced wine with an elegant body. Critical acclaim JS91 Green-apple, lemon-zest, chalk and crushed-stone aromas. It’s medium-bodied with bright acidity and a focused, tight and mineral palate.

The Pairing

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Smoked Trout, Asparagus, and Cream Penne

Moist chunks of smoked fish, nubs of tender asparagus and handfuls of fresh herbs.

What you will need

1 pound penne pasta

1/2 pound asparagus, cut into 2-inch pieces, tough ends discarded

2/3 tablespoons Extra-virgin olive oil

4 large garlic cloves, finely chopped

1 1/4 cup heavy cream

1/2 pound smoked trout or other sturdy smoked fish, broken into bite-size pieces

1/2 cup of mixed fresh herbs like dill, basil, tarragon, chives, mint and thyme (any combination will work), roughly chopped, plus 1/4 cup more for garnish

Grated zest of 1 large lemon, plus lemon juice as needed

Salt and freshly ground black pepper

How to prepare it:

1. Bring 6 quarts of heavily salted water to a boil in an 8-quart pot.

2. Drop the pasta into the boiling water. Add the asparagus 1 minute before the pasta is done (check the box for timing). Once the pasta is tender but still has a little bite (al dente), scoop up 1/2 cup of the pasta water and set aside. Immediately drain the pasta and asparagus in a colander.

3. Return the empty pasta pot to the burner and reduce the heat to medium-low. Film the pot with olive oil and add the garlic, sautéing until just fragrant, about 30 seconds. Add the cooked pasta and asparagus and the cream, and toss until blended over the heat, about 10 seconds.

4. Add the smoked fish, 1 cup of the fresh herbs, and the grated zest and gently toss. Add small amounts of hot pasta water if more sauce is needed. Taste and season with salt, pepper and a squeeze of lemon juice to brighten it.

Serve in individual bowls with a garnish of additional fresh herbs on top. Best prepared and eaten immediately. Serves 4 as a main course.

Cooking, and prep 25 minutes. Look for sturdy pieces of smoked fish that you can flake if you cannot find smoked trout, substitute bluefish, whitefish or salmon. Do not use lox-style salmon. Adapted from The Splendid Table.com

Cheers to Spring!

The Wine Guys

2016 Lake Family Tempranillo Paired with Chorizo & White Bean Stew

The Wine

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Tempranillo, from California? Ahhhhhhhh I don’t know. Oh, it’s from Spann Vineyards? Ok, we’ll try it!” 

Cork Wines & Spirits has had a relationship with Spann Vineyards ever since we opened, and Spann wines constantly delivers. If you like Tempranillo or bolder med/light reds, this wine is a must try. WE90

This broad rich wine shows plenty of spicy mellow fruit and oak character, and a melt-in-your-mouth texture. It spent an extra-long 34 months in older barrels and tastes like warm cherry pie with a touch of brown sugar, yet without the sweetness.

The Pairing

Chorizo & White Bean Stew

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We are excited this week to feature a new wine pairing by Jay. It is perfect for a cool SPRING day!

What you will need:

2 tablespoons olive oil, divided, plus more for drizzling

1 pound fresh Spanish chorizo or Italian sausage links

1 large onion, thinly sliced

4 garlic cloves, finely chopped

1 sprig thyme

2 15-ounce cans cannellini (white kidney) beans, rinsed

2 cups low-sodium chicken broth

Kosher salt

freshly ground pepper

5 ounces baby spinach or baby Kale (about 10 cups)

Smoked paprika season to taste (optional)

How to prepare it:

Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate. 

Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes. Slice chorizo and fold into stew; add water to thin, if desired. 

Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired. Adapted from Epicurious

A Classic Easter Pairing: Pinot Noir Paired with Old-Fashioned Ham with Brown Sugar Glaze

The Wine

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Merriman Vineyard Estate Pinot Noir, 2014

Mike Merriman has a goal to produce, exceptional Oregon wines. Dijon, Wadenswil, and Pommard, clones were planted in 1999, where only sustainable viticultural practices, are used in the vineyard. The vineyard is certified LIVE and Salmon Safe, and often they will crop the grapes in many blocks to just one cluster per shoot, ensuring ripeness and flavor development, helping them reach their goal of making world class Pinot Noir, just like this one.

92Vinous."Spice and smoke accented black raspberry and cherry pit aromas, along with wood smoke, cola and pungent flowers. Silky and focused. Floral pastille flavors deepen as the wine opens up. Dusty, slow building tannins. Impressively long, spice- tinged finish.

90WE. “From Pommard and Wädenswil clones, this tart and tasty wine brings cranberry and raspberry fruit, lively and acid-driven. Highlights of lemon curd and orange marmalade add further interest.

90WS. “Tightly focused and snappy, with cherry, pepper and sassafras notes accented by savory spice details that linger toward refined tannins. Drink now through 2021, $29.99

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The Pairing

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Old-Fashioned Ham with Brown Sugar and Mustard Glaze

What you will need:

1 (10-pound) smoked ham with rind, preferably shank end

1 cup unsweetened apple juice or apple cider

1/2 cup whole grain Dijon mustard

2/3 cup (packed) golden brown sugar

1/4 cup honey

How to prepare:

Preheat oven to 325°F. Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F, about 3 hours 45 minutes. Remove ham from oven.

Increase oven temperature to 375°F. Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes.

Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature. Recipe adapted from Epicurious

Cabernet Sauvignon Paired with Grilled Hanger Steak on a Fennel Salad

Charles Smith calls the Walla Walla Valley and Seattle his home and the headquarters for his internationally recognized wines, SIXTO, Casa Smith VINO, K Vinters, SUBSTANCE, and B. Leighton Wines. Charles is the only person to have received Winemaker of the Year distinctions by both Wine Enthusiast, and Food & Wine. The wines CS has made have received over 386 scores of 90 points and above. And here is a new one for you to enjoy.

The Wine

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Charles Smith "Wines of Substance" Cabernet Sauvignon 2016

When I started to research this wine, I discovered I probably could not say much more than the four highly regarded wine writers did, so here is what they wrote.

WA 92 - The wine offers up classic aromas of crushed cassis, loamy soil and pencil lead. On the palate, it’s medium-bodied, layered and flavorful, with chewy but ripe tannins and succulent balancing acids, concluding with good length. Considering the scale of this cuvee and the pittance it commands, it’s a remarkable achievement.

WA 90 Dark and spirited, with appealing blackberry, black olive and smoked anise flavors that build toward big but polished tannins. Drink now through 2024.

JS 92 - firm and linear red with currants, blackberries and hints of chocolate. Medium to full body, firm and velvety, chewy tannins and a juicy finish. Real cabernet at a real price.

JB 93 - 2016 Cabernet Sauvignon was vinified in tank before being pressed to barrel where it went through malo. Aged 13 months in barrels, its vibrant purple color is followed by a terrific bouquet of blueberries, cassis, scorched earth, and spice. Deep, rich, full-bodied, and beautifully balanced, this is the real deal, ladies and gentlemen, and it’s a no-brainer purchase. Just pretend you paid three times the price.

See what I mean? Not a lot left to say about this wine other than try it it’s a steal at $17.99

The Pairing

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Grilled Hanger Steak with Fennel Salad

What you will need:

2 garlic cloves

¾ cup vegetable oil

1 cup cilantro leaves with tender stems

1¼ cups parsley leaves with tender stems, divided

¾ cup mint leaves, divided

1½ pounds hanger steak, center membrane removed

2 tablespoons sherry vinegar

1 teaspoon fresh lemon juice

1 teaspoon honey

4 tablespoons olive oil, divided,

Kosher salt

Freshly ground pepper

2 fennel bulbs, cored, cut into wedges

2 large tomatoes, cut into wedges

3 ounces feta, cut into 2x½-inch pieces

How to make it:

Blend garlic, vegetable oil, cilantro, 1 cup parsley, and ½ cup mint in a blender until smooth. Transfer to a resalable plastic bag and add steak. Seal bag, turn to coat, and chill steak 3–12 hours. Whisk vinegar, lemon juice, and honey in a small bowl. Gradually drizzle in 2 Tbsp. olive oil, whisking until emulsified. Season vinaigrette with salt and pepper. Prepare a grill for medium-high heat. Remove steak from marinade and pat dry; season with salt and pepper. Grill until nicely browned and an instant-read thermometer registers 125° for medium-rare, about 5 minutes per side. Transfer to a cutting board; let rest at least 10 minutes before slicing against the grain. Meanwhile, toss fennel and remaining 2 Tbsp. olive oil in a large bowl; season with salt. Grill fennel on cut sides until charred and beginning to soften, about 2 minutes per side. Return to bowl, drizzle with vinaigrette, and toss to coat. Let cool slightly, then gently toss in tomatoes, feta, and remaining ¼ cup parsley and ¼ cup mint. Serve salad alongside the steak.

Recipe adapted from, bonappetit.com

Cheers,

The Wine Guys

Domaine Laporte, Le Grand Argentier Paired with Pan-Seared Scallops and a Orange-Lime Vinaigrette

The Wine

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Domaine Laporte, Le Grand Argentier, Menetou-Salon, 2016

Domaine Laporte is one of the most highly respected estates in the Loire Valley. Founded in 1850,Domaine Laporte it is now run by the grandsons of Henri Bourgeois, who purchased it 1986.Menetou-Salon, located southwest of Sancerre, is a small appellation producing high quality wines thatrival the more well-known Sancerre. 

This particular wines great, light yet with a round mouth feel that is very satisfying. The nose has notes of goose berry, lime peel and a note of clean minerality with a note of very soft white flower. Clean crisp with peach or nectarine flavors intermingled with very well balanced acidity, that leads to a supple finish that lingers just long enough, if you like Sancerre or drier Sauvignon Blanc this wine is a must try. 

The beginning of scallop season is here and this wine will pair very well with almost any light dish and is just great as a starter.

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The Pairing

Pan-Seared Scallops, with a Orange-Lime Vinaigrette

What you will need: 

Scallops

1 1/2 pounds large sea scallops (dry If you can get them), tendons removed

Salt and pepper

2 tablespoons vegetable oil

2 tablespoons unsalted butter

Orange-Lime Vinaigrette - 

2 tablespoons orange juice

2 tablespoons lime juice (fresh is best if you can squeeze it)

1 small shallot, minced

1 tablespoon minced fresh cilantro

1/8 teaspoon red pepper flakes

2 tablespoons vegetable oil

2 tablespoons extra-virgin olive oil

Salt

How to prepare:

Orange-Lime Vinaigrette - Combine orange juice, lime juice, shallot, cilantro, and pepper flakes in medium bowl. Slowly whisk in vegetable and olive oils. Season with salt to taste, Set aside and whisk before dressing cooked Scallops. 

Scallops - Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes. Add 1 tablespoon butter to skillet. Using tongs, flip scallops and continue to cook, using large spoon to baste scallops with melted butter (tilt skillet so butter runs to 1 side) until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer (remove smaller scallops as they finish cooking). 

Transfer scallops to large plate and tent loosely with aluminum foil. Wipe out skillet with wad of paper towels and repeat cooking with remaining oil, scallops, and butter. 

Serve immediately, garnish with orange or lime wedges and dress with the vinaigrette. 

Recipe adapted from splendidtable.

Cheers!

The Wine Guys

Tuscan Blended Red Wine Paired with The Ultimate Bolognese Sauce & Pasta

The Wine

Tolaini, Al Passo, 2014

Grown, harvested, and produce in Castelnuovo Berardenga, what many call the best land and location in Tuscany to make wines of exception. This wine was awarded the designation Tre Bicchieri from the Gambero Rosso 2018, the most important award for an Italian wines. Made from a blend of 85% Sangiovese and 15% Merlot, the estate grown grapes that are hand-selected. 50% of the wine is fermented in oak, and the other 50% in stainless steel, the first providing spice and structure, and the second purity of fruit. The wine is aged, mostly in 500 liter oak barrels, (Tonneaux’s) for about a year adding to its complexity. The bouquet of this wine has notes of slightly spicy oak, dark cherry, subtle leather and a pleasant herbaceousness. The garnet colored wine is medium+ in body with flavors of cherry, subtle earthiness, and spice that are complemented by fine tannins and balanced acidy giving the drinker a round mouth feel from start to finish. James Suckling awarded this wine with a score of 91 and had this to say about it” An extremely fine 2014 with berry, bark and hints of cedar character. Medium body, medium fruit and a coffee bean and berry aftertaste.” $24.99 and worth every penny. This wine is just starting to drink well and will improve with age for up to 5 more years if stored properly.

The Pairing

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The Ultimate Bolognese Sauce

What you will need:

Sauce

2 bay leaves

3 whole cloves

2 teaspoons fennel seeds

1½ teaspoons crushed red pepper flakes

¼ teaspoon black peppercorns, plus more freshly ground

1 tablespoon olive oil

3 ounces chicken livers, rinsed, finely chopped

1½ teaspoons kosher salt, plus more

½ large onion, finely chopped

½ small bunch thyme

¼ cup Mama Lil’s Pickled Kick Butt Peppers in Oil or Peppadew peppers

5 garlic cloves, finely chopped

1 14-ounce can whole tomatoes

⅓ cup red wine

1¼ pounds ground beef chuck (20% fat)

1 pound pork shoulder (Boston butt), ground

1½ cups whole milk

2 tablespoons red wine vinegar

Pasta

12 ounces pappardelle

4 tablespoons (½ stick) 

unsalted butter

kosher salt and freshly ground black pepper

3 ounces Parmesan, finely grated (about ¾ cup)

How to Prepare It :

Sauce

Toast bay leaves, cloves, fennel seeds, red pepper flakes, and whole peppercorns in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; transfer to a spice mill (or mortar and pestle) and finely grind. Preheat oven to 250°. Heat oil in a medium ovenproof pot over medium-high. Add livers and stir to coat; season with salt and pepper. Cook, stirring occasionally, until livers are deeply browned (they will look almost burned), 5–8 minutes. Add onion, thyme, and Mama Lil's peppers; stir to coat. Taste and adjust seasoning with salt and pepper and cook, stirring as needed, until onion is golden brown and soft, 5–8 minutes. Add garlic (adding garlic after onion has been going for a while will keep it from burning) and stir to coat. Cook, stirring often, until garlic is soft, about 2 minutes. Stir in spice mixture and 1½ tsp. salt (this will toast the spices one more time, deepening their flavor).Add tomatoes and wine, stirring and scraping up any browned bits. Mix in beef and pork (mixture will be fairly stiff, but will soften and loosen as it cooks). Add milk and mix well; everything should be evenly coated. Cover pot and braise in oven 6–8 hours. (Resist the urge to check on it. It's fine! We promise!)Remove pan from oven. As the sauce cooks, it will firm up (looking somewhat like meatloaf); stir sauce to loosen. Pluck out thyme and, using an immersion blender, puree sauce until mostly smooth. Add vinegar; taste and season with more salt and pepper as needed.

Pasta

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid. Toss pasta and butter in a very large skillet set over medium heat. Ladle in 1½–2 cups sauce—enough to coat pasta well—and cook, adding pasta cooking liquid as needed, until sauce is thick and glossy; season with salt and pepper. Serve topped with Parmesan.

Prepare Ahead: Sauce can be made 5 days ahead. Let cool; cover and chill, or freeze up to 1 month. This makes enough sauce for three 12-oz. portions of pasta, but leftover sauce is a good thing. Recipe adapted from bonappetit.com.

Cheers,

The Wine Guys

Domaine Prieur Brunet Bourgogne Chardonnay Paired with Chicken in a Mushroom Cream Sauce

The Wine

Domaine Prieur Brunet, Bourgogne, Chardonnay, 2014

Domaine Prieur-Brunet is a classic Burgundy producer, located in Haut Santenay, in the Côte de Beaune, where it has been since 1804. In 2017, Maison Louis Jadot, one of Burgundy’s top négociant purchased the domaine, and today, the eighth generation (Dominique Prieur and her son Gillaume) run the estate, and continue to make world class Burgundian wine. This Chardonnay made from some of the very best estate vineyards in the area. The wine is barrel fermented and barrel aged, with battonage (stirring of the lees) every 15 days, for 12 to 18 months resulting in a wine that has a pleasant bouquet of citrus, peach, lemongrass, and acacia. On the palate, this wine has a medium/light body with a subtle creamy texture and notes of roasted hazelnut nuts that combine with well-balanced acidity and, terroir de Bourgogne leading you to a medium/short clean finish. This wine should be served cool not cold and will pair very well with medium to full flavored fish, poultry with a light cream sauces, and just fine with a little cheese and a baguette. $19.99 is a great price for this classic white Burgundy

The Pairing

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Chicken with a Mushroom Cream Sauce

What you will need:

2 tablespoons olive oil

4 tablespoons butter

3  cups mushrooms (any mix, such as cremini, chanterelle, blue foot and shiitake), sliced 1/4-inch thick

3  sprigs thyme

Sea salt and freshly ground black pepper

4  chicken thighs, preferably organic

4  chicken drumsticks, preferably organic

½  cup chicken broth

¼  cup finely diced onion

⅓  cup Riesling

¼  cup heavy cream

How to Prepare:

Heat oven to 325 degrees. Heat 1 tablespoon oil and 1 tablespoon butter in a medium skillet over medium heat. When melted and bubbling, add mushrooms and thyme. Cook, stirring occasionally, until softened and browned on edges, 10 to 15 minutes. Discard thyme, and season with salt and pepper to taste; set aside. Heat remaining oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Season chicken with salt and pepper and add it skin-side down to the hot pan. Brown well on all sides, about 10 minutes. Pour in broth and bring to a boil. Cover and place in oven until very tender, about 30 minutes. Transfer chicken to a plate, and pour pan juices into a bowl. Return pan to medium heat, and add remaining 2 tablespoons butter. When it foams, add onion and sauté until translucent. Add Riesling and bring to a boil, reducing by half. Add 1/2 cup of cooking juices, and reduce by half. Add cream and simmer for 3 minutes. Return chicken to pan, and add mushrooms. Simmer, basting, about 2 minutes. Serve hot.

Serves 4, takes about an hour, and fifteen minutes. Recipe adapted from the nytimes.com.

Cheers, The Wine Guys

Start the New Year Out with Cable Bay Sauvignon Blanc Paired with Oyster Pie

Oysters are in season and at their best on the east coast, here’s a great way to enjoy them in the cold of winter.

The Wine

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Cable Bay, Awatere Valley, Marlborough, NZ, Sauvignon Blanc, 2016

This is a complex and vibrant wine, conveying all the characteristics of a faultless growing season.Rocket flowers, passionfruit, papaya, lime and Smokey chicory mingle in the bouquet of this grown up sauvignon blanc The palate of this wine is finely textured with a note of chalky mineralality and, focused acidity giving the wine dimension and overall great balance.

SM91 points: Bright, light straw-yellow color. The nose is softly full with aromas of ripe passionfruit entwined with notes of cut grass and nettles, unfolding green herbs and suggestions of green bean, a classic Awatere Valley expression. Dry yet fruity with a medium light body and flavors passionfruit, fresh herbs, citrus and sweet grass, that carry to an elegant, lingering finish.  Serve as an aperitif, or pair this wine with seafood, Pacific Rim fare, and light poultry. This wine is ready to drink but will develop more layers over the next two years. Estate grown fruit from the ‘Cinders’ vineyard, cool-fermented in stainless-steel, and aged 5 months on lees.

The Pairing

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Oyster Pie with Leeks, Bacon and Mashed Potatoes

What you will need:

1 ½ pounds yellow-fleshed potatoes, such as Yukon Gold, peeled and cut in 2-inch cubes

4  tablespoons unsalted butter, more as needed

Salt and pepper

¼  pound smoky bacon, cut crosswise into 1/4-inch lardons

2  medium leeks, pale and tender parts only, chopped in 1/2-inch pieces

1  teaspoon chopped thyme

1  cup crème fraiche

1  cup heavy cream or milk

1  tablespoon whole grain French mustard

Pinch of cayenne

12  large oysters, or more if desired, shucked, with juices

1  cup coarse dry bread crumbs

Handful of grated Parmesan

2  tablespoons chopped parsley, for garnish

How to prepare it:  

Step 1 - Bring a pot of well-salted water to a boil. Add potatoes and simmer for 10 to 15 minutes, until completely tender. Drain potatoes, reserving 1 cup of cooking liquid. Return potatoes to pot, add 2 tablespoons butter and season generously with salt and pepper. Mash well, adding cooking liquid as necessary to thin. Cover and keep warm.

Step 2: Meanwhile, render the bacon: Put a medium skillet over medium-high heat and add lardons. After a minute or so, when they begin to sizzle, turn heat to medium and stir them in pan to distribute evenly. Cook for a minute or two, letting bacon soften without browning. When it is just beginning to crisp, tip everything into a fine mesh sieve over a bowl to drain. (Reserve the fat for another purpose). Set bacon aside.

Step 3: Put a large, deep skillet over medium-high heat and add 2 tablespoons butter. Add leeks, season with salt and pepper, and cook, stirring, until wilted but still bright green, about 1 minute. Add reserved bacon, thyme, crème fraîche, heavy cream, mustard and cayenne; bring to a simmer. Add oysters and oyster juices, cook 1 minute, then remove from heat. The mixture will be rather soupy. Last step, Heat oven to 375 degrees. Transfer oyster mixture to a low-sided casserole dish approximately 9 inches across. Carefully cover the surface with spoonfuls of mashed potatoes in an even layer. Sprinkle with bread crumbs and Parmesan and dot with butter. Set pan on a baking sheet in case there's overflow while cooking. Bake for about 40 minutes, until you can see the stew simmering at the edges and the top is beautifully browned. Let stand for 5 minutes before serving. Sprinkle with parsley. Recipe adapted from nytimes.com

Cheers, The Wine Guys

Saint-Estèphe 2014 Paired with Braised Lamb Shanks

The Wine

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Chateau, Lilian Ladouys, Saint-Estèphe 2014

When I tried this wine I knew I liked it, then I started to do some research, and I found out that, most of the acclaimed wine critics, liked it as much or more as I did, here’s is what they had to say:

93 points James Suckling, Fantastic aromas of blueberries, orange peel and flowers. Full-bodied, fruity — yet silky and focused with a beautiful center palate of fruit and ripe tannins. Remains fresh and gorgeous. Best ever.    (2/2017)

93 points Wine Enthusiast, under the ownership of Jacky Lorenzetti, president of one of France’s top rugby clubs, this estate is now performing impressively. The wine is finely structured with dark tannins and tight acidity and a hint of minerality. It is Merlot-dominated, although it is the 40% Cabernet Sauvignon that brings out the black-currant fruitiness. (RV)    (4/2017)

90 points Robert Parker's Wine Advocate, the 2014 Lilian Ladouys has an upfront blackberry and blueberry-scented bouquet, quite showy compared to its peers. All the same, it seems very pure with some luscious blackberry and bilberry scents neatly entwined with the oak. The palate is medium-bodied with firm tannin and it is a little rigid at the moment, yet it offers commendable depth and grip. Afford this 3-4 years in bottle as it feels "uptight" at the moment, but there is certainly focus and class in situ. (NM)    (10/2016)

90 points Vinous, the 2014 Lilian Ladouys is soft, plump and incredibly appealing. Bright red cherry, raspberry, rose petal, mint and sweet spice notes are all pushed forward. This is an absolutely delicious, joyous bottle of wine to enjoy for its primary fruit and raciness. The blend is 55% Merlot, 4 % Cabernet Sauvignon, 4% Cabernet Franc, and 1 % Petit Verdot. The team headed by technical director Vincent Bache-Gabrielsen and consulting winemaker Eric Boissenot continues to do impressive work at this Saint-Estèphe property. Tasted two times. (AG)    (2/2017)

90 points Wine Spectator, Juicy, with good briary energy to the core of crushed plum and black currant fruit. Bay and tobacco notes fill in on the finish, adding range, though the fruit holds the upper hand easily. (JM)    (3/2017)

The Pairing

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Braised Lamb Shanks with Rosemary

What you will need:

6 lamb shanks (about 5 pounds total)

2 tablespoons olive oil

2 medium onions, chopped

3 large carrots, peeled, cut into 1/4-inch-thick rounds

10 garlic cloves, minced

1 750-ml bottle dry red wine

1 28-ounce can diced tomatoes with juices

1 14 1/2-ounce can low-salt chicken broth

1 14 1/2-ounce can beef broth

5 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

2 teaspoons grated lemon peel

How to prepare it:

Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl. Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low.

Cover; simmer until meat is tender, about 2 hours. Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.)

Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks. Recipe adapted from epicurious.com

Cheers!

The Wine Guys

Streicker Cabernet Sauvignon Paired with Australian Carpetbag Steak

“Wine – the intellectual part of the meal” – Alexandre Dumas

The WIne

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Streicker, Ironstone Block, Old Vine, Cabernet Sauvignon, 2010

The Ironstone Vineyard, is one of the oldest vineyards in the Margaret River, with brown loamy sands over gravelly clay soils that are exceptionally well suited to growing cabernet that will produce wine with layered flavors. The 2010 harvest yielded fruit that is on par with the finest vintages to date. With 7 years of barrel and bottle conditioning this wine is just opening up with ripe yet restrained red fruit aromas, a touch of toasty oak, and soft dried herbs.  Crimson red in color this wine is medium/full in body with flavors of currant, and dark cherry, accented with a notes of slight vanilla and fresh sweet pepper.  Fine well integrated tannins combine with the fruit and balanced acidy for a structured, layered lingering finish. Only 415 cases of this wine were made. Treat yourself or someone else at $39.99 it’s worth every penny. This is what James Halliday, of The Wine Companion had to say, 96 Points, “Supremely fine and elegant cabernet, effortlessly communicating its fragrant bouquet, its silky medium-bodied palate with cassis, black olive and redcurrant all on display, the oak synergistic, the tannins fine. Drink By: 2030

The Pairing

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Classic Australian Carpetbag Steak

What you will need: (For four servings)

4, Thick-cut beef filets mignon or New York strip steaks

8 to 10 Oysters, cleaned and shucked

1/4 cup Worcestershire sauce

2 tablespoons Lemon juice

Salt and pepper, to taste

1/4 cup Cognac or brandy

3 tablespoons Oil

1 cup Beef stock

4 tablespoons Butter, room temperature

How to prepare it:

Using a thin boning knife, cut a small incision into the side of each steak just big enough to insert the oysters. Move the knife back and forth inside each steak to create a pocket. In a bowl, mix together the oysters, Worcestershire sauce, lemon juice and salt and pepper to season. Set aside to marinate for at least 30 minutes. Pour a little of the marinade into each pocket and stuff each steak with 2 or 3 oysters. Secure the opening with toothpicks and let the steaks rest at room temperature for about 30 minutes to allow the flavors to meld. Heat the oil in a large skillet or sauté pan over medium-high flame until it just starts to smoke. Season each steak with salt and pepper. Sear the steaks in the hot oil, letting them cook for about 3 minutes per side for medium-rare. If you like your steaks more well done, reduce the flame to medium and cook for another 2 minutes for medium or another 4 to 6 minutes for well done. Place the steaks on warm plates while you make the sauce. Remove the skillet or sauté pan from the flame and carefully pour in the cognac or brandy. Return the pan to medium flame and heat, scraping up any bits from the bottom, until almost evaporated. Then add the beef stock and simmer to reduce its volume by about 1/2. Remove from heat, adjust seasoning with salt and pepper and whisk in the butter. Recipe adapted from http://www.whats4eats.com

Cheers!

The Wine Guys

End of Summer Pairing: Moillard Pino Noir Paired with Tarragon Chicken

“Burgundy makes you think of silly things; Bordeaux makes you talk about them, and Champagne makes you do them.” Jean Anthelme Brillat-Savarin

The Wine

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Moillard, Savigny- Les- Beaune, Vieilles- Vignes 2013

Domaine Moillard has been in the wine business since 1850; so you can bet that they know how to make really good wine. This Pinot Noir, is grown in Savigny- Les- Beaune, and it’s rare to find a Village level, A.O.C. at this price,$24.99, that delivers so this well. The nose and the palate of this light ruby red, colored wine are in harmony, delivering aromas of slightly spicy red raspberry, red cherry and a subtle note of mint. Medium light in body with flavors of earthy cherry, and subtle spice from barrel aging 14 to 20 months. Framed by fruit and accentuated by earth and spice, the balanced acidity pulls this wine together leading you to a finish that lingers with raspberry notes. If you like Pinot Noir and you want to experience a red Burgundy without breaking the bank, this is the wine, to try. Serve slightly below room temperature, pairs well with most medium to light dishes.

The Pairing

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Summer Tarragon Chicken

What you will need:

1 teaspoon butter

1⁄2 teaspoon nut oil, such as walnut oil

1 chicken breast, boned (skinless)

1 tablespoon chopped fresh tarragon leaves, crème fraiche, to taste

lemon juice, to taste

salt & freshly ground black pepper, fresh tarragon leaves (to garnish)

How to prepare it:

Cut your chicken breast into smallish pieces, I like to cut mine into fingers about 1/2" wide and 3" long -- you can also dice it into cubes if you wish. Heat the butter and oil until sizzling but not brown, add the chopped tarragon and chicken pieces immediately, and cook for 3 to 4 minutes until the chicken is sticky and a nice caramel color; the butter will have browned by now, but that is fine as long as it does not burn. Turn the chicken over and cook another 1 to 2 minutes. Add some crème fraiche to your own requirements - I use about 2 tablespoons, but you can add more if you want it richer. Allow to bubble for about 2 minutes and then add some lemon juice to taste. Season with salt and pepper and adjust the consistency if you want it creamier. Serve with fresh tarragon leaves scattered over the top and a side salad, and a crusty baguette, Bon appétit! Recipe by French Tart, on food.com

Cheers, The Wine Guys

Coeur De Rose Reserve Paired with Grilled Mediterranean Swordfish

The Wine

Maison CR, Coeur De Rose Reserve, 2015 Magnum

Made from a blend of Cinsault, and Grenache grown in small parcels throughout, Massif des Maures, near Saint-Tropez, in Provence, France. The grapes that make this beautiful pale pink rose are harvested before the sun rises about 4am to preserve delicate crisp fruit notes. The soft yet expressed bouquet of this wine reveals floral notes of white fruit blossoms, young wild strawberry and a touch of lychee, and minerality. Medium /light in body and refreshingly balanced with subtle flavors of citrus and wild red raspberries. Drink this wine as an aperitifs or pair it with lighter Mediterranean style foods. Serve well chilled 45°-50° F A deal at $38.99

The Pairing

Grilled Mediterranean swordfish with Artichokes, Tomatoes and Olives

What you will need:

1/4 cup, plus 3 tablespoons, of olive oil

1 medium onion, diced

5 garlic cloves, chopped

1 14-ounce can of artichoke hearts-cut in quarters

4 medium tomatoes

30 black olives

1/2 cup of chopped basil

1/2 cup of chopped parsley

Salt and fresh ground pepper to taste

Juice of 1 lemon

1 teaspoon of salt

1 teaspoon of pepper

2 pounds of swordfish steaks (1/2-inch thick)

How to prepare it:

Combine 1/4 cup of olive oil, onion, and garlic in a medium saucepan over medium-high heat. Sauté until translucent (approximately 4-5 minutes). Add artichoke hearts to pan, and sauté another 3-4 minutes. Add tomatoes and olives, and cook for 10 minutes Add basil, parsley, salt, and pepper. Cook for an additional 2 minutes and set aside. Combine the remaining olive oil, lemon juice, salt, and pepper in a large bowl and marinate 10 minutes. Sear the steaks on a grill or grill pan for approximately 5 minutes per side. If you are using chicken breasts, grill them for approximately 7 minutes on each side, until the juices run clear. Place the steaks on a warm platter and serve with the artichoke-tomato sauté on top. (Instead of using salt I used about 3 tablespoons of drained chopped capers) serve with tossed greens and simple angel hair pasta lightly seasoned

Recipe adapted from harvest.org

Cheers!

The Wine Guys

Eikendal Cuvée Blanc Paired with Hummus Crusted Chicken

The WIne

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Eikendal Cuvée Blanc, Sauvignon Blanc - Chardonnay 2016

At Eikendal their focus is all about preserving flavor, through their collaboration with mother nature and dedicated had work to maintain freshness, elegance and finesse expressed in wines that appeal to palates worldwide. This fresh summer sipper is just that and a great value at $11.99.

Grapes from individual blocks are picked from vineyards grown in Stellenbosch and Elgin, specifically to create the style of this white blend, made from 72%.Sauvignon Blanc and 28% Chardonnay. From harvest to bottling the focus is to make a wine that’s clean and crisp. This vintage shows the Sauvignon Blancs beautiful ripe tropical flavors of gooseberry and figs with peach and apricot. The Chardonnay creates the backbone and structure while adding and subtle notes of apple. The finish of this wine is crisp and tight with a touch of minerality that lingers. Serve this wine as a pleasant aperitif or pack a bottle in your picnic basket to enjoy with some mediterranean fair.

The Pairing

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Hummus Crusted Chicken

What you will need:

2 boneless, skinless chicken breasts

1/2 cup hummus of your choice (you can use different flavors if you like)

1 clove garlic, minced

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/4 teaspoon red chili powder

1 lemon

How to prepare:

Preheat the oven to 450 degrees F. Oil a medium-sized baking dish with high smoke point oil (I use grape seed oil). Place the chicken breasts in the dish. Using a spoon, scoop the 1/2 cup hummus into a measuring cup to avoid contaminating the rest of the hummus from the raw chicken. Put the remaining hummus away, and spoon hummus from the measuring cup on the chicken. Spread it around until the breasts are evenly coated. Sprinkle the minced garlic, smoked paprika, cumin, and red chili powder on top of the chicken (or whatever seasonings you choose to use). Squeeze one lemon half over each chicken breast.

Bake for 25-30 minutes, or until the chicken is cooked through and the hummus has crisped. Serve immediately, a side of hummus and, a slade of your choice (I served it with a quinoa-spin on tabbouleh) Recipe adapted from hostthetoast.com

Cheers, The Wine Guys

Spring Is In The Air: Pinot Noir Rose’ Paired with Lobster Mac & Cheese

The Wine

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The Vice, Batch #3 Pinot Noir Rose’ 2016

The Vice Wines are made in small batches. Each batch is hand selected to express the grape varietal and the region that it comes from. Wines from The Vice, are a result of passionate labor, sustainable farming, and making wines with a broad appeal without breaking the bank. This Batch, #3, is made from 100% Pinot Noir grown in a single certified Biodynamic vineyard in Carneros, Napa Valley with a cool microclimate, ideal for Pinot Noir. The near-perfect 2016 growing season provided the backdrop for ripe well balanced fruit to press and ferment with native yeast. Three months of aging on fine lees, in stainless-steel resulted in this beautiful copper tinged rose’. Subtle aromas of watermelon, wild strawberry and waterfall mist lead to flavors of nectarine, tangerine, pomelo and a slight lift of salinity in this medium bodied wine. Bright balanced acidy complement the wine in a lingering finish. If you like a rose that a touch richer, this is for you, and it’s perfect for flavorful rich foods. $24.99 

The Pairing

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Lobster Mac with Cheddar & Gruyère

What you will need:

1 lb. bag of large pasta (I used ziti)

3 tablespoons butter

2 shallots, finely chopped

3 tablespoons all-purpose flour

2 cups milk

½ cup heavy cream

2 teaspoons Dijon mustard

8 oz. white cheddar, grated,4 oz. Gruyère, grated

2 cups sharp cheddar, grated

salt & pepper, to taste

the meat of 2 cooked lobsters, coarsely chopped

1 tablespoon chives, chopped

How to prepare it:

Preheat oven to 350°F, Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain in colander and return to stockpot. Melt butter over medium heat in large saucepan. Once melted, add shallots and sauté until soft. Add flour and stir for 1 minute until combined. Whisk in milk. Bring to a slight boil, whisking constantly. Add cream, Dijon, both cheeses, salt, and pepper. Remove pan from heat. Stir together until all cheese is melted. Mix in pasta and lobster. Pour into a large baking dish. Bake until golden. This will take about 20–25 minutes. Serve with chives on top.  Recipe adapted from sweetpaulmag.com

How to cook a lobster: It’s so much easier than you think. If you can boil water then you can cook a lobster. Start with a live lobster. Fill a large pot with water, salt, a sliced lemon, and some fresh dill. Once the water is boiling, drop the lobster in head first. Cover the pot and boil for about 15 minutes (for an average-sized 1¼ lb. lobster). It will be bright red and the tail will be curled. Take it out of the water. Do not rinse, but simply let it cool down to room temperature.

(Many grocery stores will steam the lobster for you, and many sell precooked but do it fresh if you can)

Cheers, the Wine Guys

Willamette Valley Pinot Noir Paired with Pancetta Wrapped Pork Tenderloin

The Wine

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Airlie Pinot Noir, Willamette Valley, 2013

This wine was made from Pommard, Pinot Noir Clones planted, in 1983 & 1991, in the Dunn Forest (Estate) vineyard and Breckenridge Vineyard, that are certified sustainable by Salmon Safe and LIVE (Low Input Viticulture and Enology). The vines are hand cultivated allowing the estate to respond to the individual needs of each vine. After harvest and fermentation this wine was aged in 17% new French oak adding a layer of subtle spice, to this simple yet elegant wine. Ruby in color with aromas of slight sweet geranium and wild strawberry with a touch of spice. Medium/ medium- light in body with flavors of dark cherry and cranberry that mingle with fine slightly firm tannins and balanced acidity that lead the taster to a clean medium length finish. This wine is very nice for a starter and will hold up to most medium flavored dishes. This wine was awarded 92 point from Pinot File, and a gold medal from the International Women’s Wine Comp.(Owned made and marketed by three talented women) $21.99, only 1046 cases made.

The Pairing

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Pancetta Wrapped Pork Tenderloin with Spring Vegetables

What you will Need:

3 pounds boneless pork loin

1/2 pound pancetta, very thinly sliced

1 pound fava beans, shelled and peeled

1 bunch asparagus, sliced on the bias

1/2 pound morel mushrooms (larger ones cut in half, small ones left whole)

1 bulb fennel, thinly sliced

1 bunch chives, thinly sliced

2 tablespoons freshly chopped mint

1/2 cup pea shoots

4 tablespoons unsalted butter

Kosher salt

Freshly ground black pepper

1 lemon

How to prepare it:

Preheat your oven to 400 degrees. Cut the pork loin in half crosswise. Then cut it in half lengthwise so you have 4 smaller portions. If you wanted to brine the pork loin, which I recommend, go ahead and do it now.

Wrap the pancetta it around the pork loin. Season with salt and pepper. Bring a pan with some butter over medium heat and add the pork loin to the pan. Brown the pancetta on all sides until it is crispy, about 7 minutes. Then pop in the oven with and cook until the thickest part of the pork registers 140 degrees.

Repair your vegetables while the pork cooks. First, melt some butter in a skillet over medium heat. Add the thinly sliced fennel and season with salt. Let cook until caramelized, about 8 minutes. Add the morel mushrooms to the pan and cook until nicely browned (if the mushrooms suck up all the moisture in the pan, add some more butter). Then add the asparagus and fava beans and cook until they are bright green. Season the entire thing with salt and pepper and taste to ensure proper seasoning.

Once the pork is done, remove it from the oven and let rest for 5 minutes. To plate, spoon some of the vegetable mixture on the plate. Slice each piece of pork loin into 4-5 pieces and put on the vegetables. Garnish the plate with pea shoots and a squeeze of lemon juice.

Recipe adapted from Food 52

Cheers, The Wine Guys