Labor Day Weekend Pairing: Ô de Léthé - Rosé (2020) & Grilled Pork Tenderloin with Peach Salsa

The Wine

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Ô de Léthé - Rosé (2020)

Summer may be winding down, but Rosé season is going strong, and this is a do not miss Rosé wine at Cork.

Cave du Luberon is a small local cooperative wine producer that sources its grapes from the nearby terroir of sand and limestone, and from 30 year old vines. The wine is direct pressed and matured on the lees.

Nose: Fresh and intense, Subtle mix of citrus (grapefruit, mandarin and apricot)

Finish: Mineral, and white pepper give finesse and freshness providing character for the finish of the classic dry rose.

Pairs with: A wide variety of foods, from elegant raw seafoods to heavily spiced dishes, or even as an aperitif to start your meal or night. Complimentary with cuisines from Mediterranean through Japanese. A versatile wine for all occasions, relax in the freedom of this glass of Provençal rose.

The Pairing

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Grilled Pork Tenderloin with Peach Salsa

What you will need

Pork Tenderloin Rub Ingredients:

2 Tbsp. chili powder

2 Tbsp. garlic powder

1 Tbsp. brown sugar

2 tsp kosher salt

1 tsp pepper

Peach Glaze Ingredients:

1 1/2 cups peach preserves or jam

1/2 cup barbecue sauce

1 tsp grated ginger

1/2 tsp garlic powder

2 small limes juiced

Peach Salsa Ingredients:

4-5 peaches un-peeled and chopped

1/2 cup red onion minced

1/2 red bell pepper chopped

1/2 cup fresh cilantro chopped you can substitute parsley)

3 Tbsp. fresh lime juice

2 jalapeno peppers (or poblano, for less heat) remove seeds and membranes and mince

1/2 tsp kosher salt

1/4 tsp ground black pepper

Preparation Directions

Pork Tenderloin Rub: Combine the chili powder, garlic powder, sugar, salt, and pepper in a small bowl and rub the spice mixture all over the pork tenderloins. Cover and refrigerate for 2-24 hours.

Peach Salsa: Place the peaches, onion, bell pepper, cilantro, lime juice, jalapenos, salt, and pepper in a large bowl and mix well. Cover and refrigerate for up to 24 hours.

Peach Glaze: Melt the jam in a small saucepan and add the barbecue sauce. Remove the pan from the heat and add the ginger, garlic powder, and lime juice. Place half of the glaze in a small bowl to serve with the pork later.

Grilling the Pork Tenderloin: Preheat the grill to medium-high heat or 400 degrees. Brush the grill with vegetable oil to keep the pork from sticking.

Place the pork tenderloins on the grill and turn every 5 minutes or so. When the meat thermometer reads 135 degrees and you have approximately 4 minutes of grilling time left, coat the pork tenderloins liberally with the glaze. Cook for 2 minutes and turn and brush the glaze on the other side. Cook for an additional 2 minutes. The tenderloins will take a total of 15-20 minutes to reach an internal temperature of 140 degrees at the thickest part. This will, of course, depend on the size of the tenderloins and how hot your grill is. When the tenderloins reach 140 degrees remove them from the grill, tent with foil and let them rest for about 5 minutes to come up to 145 degrees.

Serve: slice the pork tenderloins and top with a large spoonful of the peach salsa.                        

Recipe adapted from: hamiltonfarmersmarket.ca

 Cheers!

The Wine Guys

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

Happy Easter & Happy Passover

The WIne

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“La La” Grenache rosé 2017, By A-Frame Wine Company

Influenced by the wines from Southern France and Spain, A- Frame wine company, is creating spectacular wines in the higher elevations of Santa Barbara County. This beautiful pale salmon colored wine was sourced from "Black Oak" and "Watch Hill." Vineyards known for ideal growing conditions for Grenache Noir grapes. The grapes for La La were harvested early in the morning of the September 25, 2017 and brought straight to the winery (preserving the freshness of the fruit) then lightly pressed. This wine was fermented and aged in stainless steel tank and aged on fine lees until bottling on February 15, 2018. When I tasted this wine with the Cork Team, it became one of my top picks for 2017 roses from anywhere, it’s bright and a little bold yet balanced, with notes of strawberry melon, mingling with citrus, soft floral notes and clean minerality. The wine is mouthwatering and full of flavor that’s completed by fresh acidy giving you the desire to take another sip, almost before you have finished the first taste. This wine is great on its own, but it’s great at contrasting most any light to medium fair.

PS: Cork is one of a very few places you can buy this anywhere in the United States.  At $24.99 it is worth every penny.

The Pairing

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Smoked Salmon Eggs Benedict with Asparagus

What you will need:

1/2 cups butter, melted and hot

2 tablespoons lemon juice, hot

4 tablespoons water, hot

3 egg yolks

1 tablespoon dill, chopped

Salt and pepper to taste

4 eggs

2 English muffins spilt and lightly toasted / or a Matzo Brei if celebrating Passover

See link to recipe: https://www.bonappetit.com/recipe/matzo-brei

12 spears asparagus, blanched

4/6 ounces Scottish smoked salmon

How to Prepare it:

Place a large pot of water on one burner over medium heat for the poached eggs. On a separate burner, bring some water in a double boiler to a boil, reduce the heat and let water stop boiling. Place the egg yolks in the top of the double boiler and whisk until they begin to thicken. Add 1 tablespoon of the hot water, whisk until the sauce begins to thicken again. Repeat 3 more times. Whisk in the lemon juice. Remove from heat and slowly whisk in the melted butter. Season with the dill, salt and pepper and set aside. Crack an egg into a bowl, swirl the water in the first pot and pour the egg from the bowl into the water and repeat for another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Repeat for the remaining 2 eggs. Place the English muffin or Matzo Brei on a plate, top with asparagus, smoked salmon, poached egg, hollandaise and garnish with dill. Recipe adapted from closetcooking.com

Cheers and Happy Easter & Passover!

The Wine Guys

Super Bowl Pairing: Wine & Swiss Cheese Fondue

The Wine

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Maison Pierre Sparr, Riesling Grand Reserve, 2015

Maison Pierre Sparr is one of the oldest wineries in Alsace, founded in 1680. Generation after generation they have followed there their philosophy that “the quality of a fine wine already exists in the grape.” In other words, the quality of a wine is determined by its vineyard origin. This wine is made from some of the best Granite, limestone, gneiss, and chalky-clay vineyards in Haut-Rhin and Bas-Rhin creating this classic Alsatian Riesling at a great value $13.99. The nose is pure Alsace, with notes of paraffin, bright citrus and peach. Medium light in body with flavors of citrus and green apple that are met with minerality, and acidy that carries thru to the finish that lingers for just a while, making the drinker want to take another sip. Critical acclaim from the Wine Enthused had this to say about it “WE90 the ripeness of Mirabelle plums and the satisfying tartness of ripe Cox apples are met on nose and palate by wonderfully fresh lemon notes. The citrus zestiness works its way through the slender dry body all the way to the lip-smacking, fresh and even brisk finish”. This wine is great for cheese.

The Pairing

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Swiss Fondue

What you will need:

1 small garlic clove, halved

1 cup dry white wine

¾ pound Gruyère cheese, grated

¾ pound Emmenthaler, raclette or Appenzeller cheese, grated

1 ½ tablespoons cornstarch

1 to 2 tablespoons kirsch (optional)

Kosher salt, to taste

Freshly ground black pepper, to taste

Freshly grated nutmeg, to taste (optional)

For dipping: 

Crusty bread cubes; steamed broccoli or cauliflower; carrot, celery or fennel sticks; cubed apple; seedless grapes; clementine sections; cubed salami, soppressata or kielbasa; roasted chestnuts and/or dried apricots.

How to prepare it:

Step 1, Rub cut side of garlic on inside of large Dutch oven or heavy-bottomed saucepan, preferably cast iron, rubbing the bottom and halfway up the sides. Add wine and bring to a simmer over medium-high heat.

Step 2, meanwhile, in a large bowl, toss cheeses with cornstarch. Add a handful at a time to simmering wine, stirring until first handful melts before adding next. Reduce heat to medium and stir constantly until cheese is completely melted. Add kirsch, if using, and heat until bubbling, about 1 to 2 minutes. Season with salt, pepper and nutmeg, if desired.

Serve with crusty bread and other accompaniments. Serves about 6 appetizer portions, about 30 minutes prep and cooking, real easy, real tasty. Recipe adapted from nytimes.com

Cheers!

The Wine Guys

Cork Sunday Sports Pairing: Wings, Wine & Football

If you are in Hoboken today stop by Cork around 2:00 pm, there just might be a wing for you to sample with this wine!

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The Wine

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Columbia Winery, Merlot 2014

The 2014 vintage was warm all season long providing a large, uniformly excellent crop that came in about two weeks earlier than usual. Grape quality was superb, with Merlot developing ripe dark fruit notes and soft tannins. Winemaker Sean Hails selected the best grapes (85% Merlot, 8% Syrah, 5% Malbec, 2% Select Red Varieties), from the best vineyards within Columbia Valley, creating this rich, full-bodied wine that opens with a dark purple color and enticing aromas of plum, clove and baking spice. The pallet is fruit-forward with, flavors of black cherry, wild blackberry and juicy plum, complemented by notes of sweet oak, vanilla and hints of mocha and a round, mouthfeel, leading you to a finish that lingers with notes of ripe raspberry and caramel. This wine is a really great pairing for mild to medium traditional Buffalo wings, and a good value at $16.99.

Here is what two acclaimed critics had to say:

WE88 Exuberant aromas of cocoa and raspberry with light herb accents are followed by fresh, forward fruit flavors backed by lightly grainy tannins that bring some astringency.

WA87 Deep ruby colored, the 2014 Columbia Valley Merlot offers a classic bouquet of plums, caramelized black cherries, and chocolate and tobacco leaf in its forward, charming, enjoyable style

The Pairing

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Oven Roasted Buffalo Wings

I researched 14 oven recipes, before picking this one and it is the best I have made. It takes some extra prep time but it’s worth it. No time, need it now, want the real thing, my Buffalo, Boeheim, turned me on to http://www.duffswings.com/   

What you will need:

5 pounds chicken wings, cut into drumettes and flats, (I recommend using organic air dried chicken wings if you can they provide better taste and texture)

5 teaspoon baking powder

5 teaspoon kosher salt

For the sauce:

1 cup Louisiana Hot Sauce (I used Frank's)

2 sticks unsalted butter

1 teaspoon Worcestershire sauce

1 teaspoon salt, or to taste

Cayenne pepper to taste (optional)

How to prepare it:

Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours. Adjust an oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.  

The sauce: Melt the butter over low heat in a sauce pan and add the remaining sauce ingredients, whisking well to combine. Keep the heat low and only as long as necessary to melt the butter: you don't want the butter to separate. Taste for spiciness, and add cayenne if desired. When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl (you'll probably have to do this in batches) and add a few wings at a time. Turn them in the sauce until well-coated, then transfer to a warm platter. Repeat with the remaining wings. Serve with celery sticks, and a blue cheese dip Recipe adapted from seriouseats.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

Fall Pairing: Van Ruiten Pinot Noir Paired with Pan-Roasted Salmon on a Fennel Salad

"Like human beings, a wine’s character, depends a great deal on its origins and its upbringing.”

-- Linda Johnson-Bell

The WIne

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Van Ruiten, Pinot Noir, California, 2013

The Van Ruiten Family has been growing grapes in the Lodi area for more than 50 years. Throughout the last five decades, farming practices have changed with the introduction of new technology and eco-friendly farming techniques. The family prides themselves in the uncompromising commitment to producing top quality grapes. The fruit for this wine (100% Pinot Noir from Clarksburg and the Russian River Valley) that was all hand-picked then gently pressed to preserve the delicacy and purity of the fruit. Only 829 cases of this wine were bottled in April of 2015 after ageing for ten months in French oak creating a delicious burgundy colored wine. The bouquet of this wine include Maraschino cherry wild raspberry and subtle notes of oak. Medium/ light in body with a smooth balanced mouthfeel; flavors of cherry spice and a note of cola combine with fine tannins and balanced acidy for a complete finish. I served this wine with pan-roasted salmon with fennel salad. (Recipe to follow). At $19.99 this is a reliable go to and will pair with most medium flavored dishes.

The Pairing

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Pan-Roasted Salmon with Fennel Salad

What you will need:  For 4 servings

1/2 fennel bulb, plus 2 tablespoons fronds (top frilly part)

2 tablespoons fresh orange juice

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 tablespoons grapeseed or vegetable oil

1 to 1.5 pounds skin-on salmon fillet, preferably wild-caught cut into 4 pieces

How to do it:

Preheat oven to 350°. Using a mandoline, or knife to finely shave fennel; transfer to a medium bowl. Add fennel fronds, orange juice, and olive oil; toss to combine. Season salad with salt and pepper. Heat grapeseed oil in a large ovenproof skillet over medium-high heat. Season salmon pieces with salt and pepper. Place salmon in skillet skin side down. Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden and crisp, about 5 minutes. Transfer skillet to oven (do not turn fish over) and roast until salmon is just opaque in center, 3-4 minutes for medium-rare (time will depend on thickness of fish and desired doneness). Divide fennel salad among plates. Top with salmon skin side up. Serve with sauteed root vegetables and crunchy French bread to soak up all the rich flavors, Recipe adapted from, Giuseppe Tentori, on bonappetit.com.

Cheers, The Wines 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

Laxas Albarino Paired with Seared Spicy Peanut Ahi Tuna Tacos

Local, Shop to Table

Cork Wine & Spirts, and Traded Joe’s are minutes apart with hundreds of mouthwatering options at both stores. Here is a great summer wine and food pairing.

The Wine

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 Albarino, Rias Baixas, 2016

Bodegas As Laxas has been making wines since the end of the 19th century and this wine is a classic. Made from 100% of the very best hand-picked Albariño, grapes grown on 30+ year old vines. White gold/ green in color with aromas of citrus blossom, apple and stone fruits like apricots stand out. Medium light bodied with refreshing flavors of zesty fruit, pineapple, and subtle melon, combine with balanced bright acidity and a touch of minerality leading you to a refreshing lingering finish. Enjoy this wine by itself, or with your favorite sea food or medium light dishes. At $16.99 this wine delivers what you would expect and more, here are what two critic’s had to say. “Light in color and mellow on the nose, with leesy notes, this always-reliable Albariño is fresh and kicking with acidity. Apple and peach flavors carry over to a plump finish with lasting stone-fruit and melon notes.90 points WE.”  

The Pairing

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TJ’s, Seared Spicy Peanut Ahi Tuna Tacos

What you will need:

1 package Frozen Ahi Tuna Steaks (about 1 pound)

1 bottle Spicy Peanut Vinaigrette

1 package Smallish Gems Sweet Lettuce (seasonal) OR Romaine Hearts, leaves separated, rinsed, patted dry and chilled in the refrigerator

1/2 cup sliced Sugar Snap Peas

1/2 cup diced Sliced Fresh Del Monte Gold Pineapple Spears

1 Valencia Orange, peeled and diced

1 large Avocado, diced

1 Tbsp. chopped Chives

1/4 cup TJ’s Old Fashioned Salted Blister Peanuts OR TJ’s Organic Roasted & Salted Valencia Peanuts

1 can Canola Oil Spray

How to prepare it:

To marinate fish, remove frozen Ahi from packaging and place into a medium baking dish. Pour half the bottle of Spicy Peanut Vinaigrette over steaks, cover dish with plastic wrap and leave in refrigerator 8 hours or overnight, flipping steaks half way through. Short on time, defrosted steaks can marinate in vinaigrette for 1 hour in the refrigerator prior to preparation. To sear the Ahi, bring a medium frying pan up to medium high to high heat, and coat the bottom of the pan lightly with canola oil spray. Remove and discard excess marinade from fish. Sear the fish for 1-2 minutes on each side until desired doneness. Remove from pan onto a cutting board and slice against the grain into 1/2 inch-thick slices. Arrange tuna slices atop lettuce leaves, then sprinkle with snap peas, pineapple, oranges, avocado, chives and peanuts. Drizzle fresh dressing over each taco and enjoy!  Recipe adapted Traders Joe’s Options (use any fresh fruit you like that is bright in flavor) you can also use regular flour or corn to tortillainstead of the lettuce, just put a little oil or butter in a warm skillet and heat each side before serving. I squeezed a fresh lime wedge on mine and added a few cilantro leaves,

Serves: 4, Prep Time: 15 Minutes, Cooking Time: 5 Minutes.

Out of time call Cork for free delivery, 201-942-9964

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

Southwestern Spain Red Blend Paired with Grilled Hanger Steak & Fennel Salad

The Wine

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Uno De Mil, Red Blend, 2011

This award winning, wine is made from 100% Demeter certified organically grown grapes in the small town of Las Pedroñeras, in southwestern Spain. The philosophy of Dominion Punctum is to deliver high quality estate grown organic & biodynamic wines, without the use of chemicals, while practicing sustainable agriculture. This wine is made from 50% Tempranillo and 50% Petit Verdot that has been conditioned for 12 months in French oak barrels, resulting in a beautiful ruby red wine with inviting aromas of red cherry, strawberry and mature plum with subtle notes of cinnamon and vanilla. Medium bodied with a pleasant balance between acidity and soft tannins makes this wine easy to enjoy by itself, but it really shines with a meal. I had this with a Hanger steak salad and it was great.

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,1teaspoon 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 prepare it:

Blend garlic, vegetable oil, cilantro, 1 cup parsley, and ½ cup mint in a blender until smooth. Transfer to a resealable 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 it cool slightly, then gently toss in tomatoes, feta, and add in remaining ¼ cup parsley and ¼ cup mint.

Serve salad alongside steak, and enjoy your wine with it.

Cheers!

The Wine Guys.

Viñas Viejas Paniza Garnacha Paired with Pan Roasted Pork Chops

The Wine

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Bodegas Viñas Viejas Paniza Garnacha 2012

Made from 60 to 100-year old garnacha vines picked from the high altitude Paniza vineyards at the foot of the Ibérico Mountains made this fantastic Spanish crowd-pleaser. Rich, intense and complex, it delivers abundant aromas and flavors of ripe black cherries and blackberries with a hint of vanilla. Flavors of lingering dark chocolate are present in the smooth finish. A perfect companion to grilled meats or as an after-dinner treat with dark chocolate truffles. Is what Natalie MacLean had to say about this Spanish gem and awarded it 90 points. Robert Parker agrees and also awarded this wine with a 90 point score and had this to say about it. "The 2012 Viñas Viejas de Paniza is produced with the fruit from their older Garnacha vineyards on slate soils at high altitude, around 800 meters and aged for six months in barrel. The wine is quite dark, ripe and brooding, with tantalizing aromas of wet earth, graphite and blackberries making for a quite attractive nose that's different to other wines from the region. It reminds me perhaps of a Priorat. The palate is medium to full-bodied, with fine-grained, earthy tannins and good freshness and depth. Quite impressive, and very good value." When we tasted this wine we also knew it was a hit and are happy to bring it to you for an everyday price $16.99

The Pairing

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Pan-Roasted Brined Pork Chop

Brining these pork chops makes them moist, tender, and seasoned throughout.

What you will need for 2:

1/2 cup kosher salt

1/2 cup sugar

1 teaspoon juniper berries

1/2 teaspoon whole black peppercorns

1 head of garlic, halved crosswise, plus 2 unpeeled cloves for basting

2 large sprigs thyme

1 /2-inch-thick bone-in pork chop (2 ribs; about 1 1/4 lb.)

2 tablespoons grape seed or vegetable oil

3 tablespoons unsalted butter, Flaky or coarse sea salt

How to prepare:

Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic, and 1 thyme sprig; stir to dissolve salt and sugar. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork chop; cover and chill for at least 8 and up to 12 hours.

Preheat oven to 450°. Set a wire rack inside a rimmed baking sheet. Remove chop from brine; pat dry. Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet. Cook chop until beginning to brown, 3-4 minutes. Turn and cook until second side is beginning to brown, about 2 minutes.

Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total. Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°, about 14 minutes. (Chop will continue to cook during basting and resting.)Carefully drain fat from skillet and place over medium heat. Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes. Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes. Cut pork from bones, slice, and sprinkle with sea salt.

Recipe adapted from bonappetit.com 2013

Cheers!

The Wines Guys

Eikendal Chardonnay Paired with Pan-Roasted Chicken Breasts & Root Vegetables

The Wine

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Eikendal Chardonnay Stellenbosch, South Africa, 2014

Situated in the “Golden Triangle” of wine growing, Eikendal vineyards flourish in a mountain and maritime microclimate, that allows great diversity to produce grapes that will present the best of old world minerality and new world freshness. The brilliant pale gold wine starts the journey by leaning toward the new world, with aromas of apple, pineapple, cream custard, and a note of nuanced toasty oak. Medium light in body the wine takes a turn toward the old world, with your first crisp sip, reveling minerality that carries thru to the finish surrounded by flavors of apple, pear, citrus,  massaged by a pleasant subtle note of French oak. Critics love this wine here are a few of the scores, TA 92, Platter’s South African Wine Guide 4.5 out of 5, Prescient Chardonnay Report 2015, 94. This wine is a great value at $19.99 and will continue to add complexity for the next 3 years if properly stored.

The Pairing

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Pan-Roasted Chicken Breasts with Root Vegetables

What you will need:

4 10 oz to 14 oz bone-in split chicken breasts, trimmed

Salt and pepper

2 tablespoon olive oil

1 pound small red potatoes, unpeeled, quartered

8 ounces parsnips, peeled, halved lengthwise, and cut into 1-inch pieces

8 to 10 medium to large peeled split Brussel sprouts

4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces

6 shallots, peeled and quartered

1 teaspoon minced fresh rosemary

Juice of half of a lemon

Chopped fresh parsley

How to prepare it:

Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat roasting pan on medium heat about for 5 minutes. Add oil and heat until just smoking. Place chicken skin side down in pan and cook until well browned on first side, 5 to 7 minutes. Flip chicken and continue to cook until lightly browned on second side, about 3 minutes; transfer to plate.

Add potatoes, parsnips, carrots, shallots, Brussel sprouts, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon, lemon juice and a bit of fresh ground pepper, toss all ingredients to coat. Place chicken skin side up on top of vegetables, transfer roasting pan to the oven, and roast for about 22 minutes.

Using potholders, remove from the oven. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest while finishing vegetables. Being careful of hot handles, stir vegetables, return pan to oven, and roast until vegetables are tender, about 15 minutes. Stir in chives and season with salt and pepper to taste. Serve chicken over vegetables. Recipe adapted from americastestkitchen.com

Cheers, The Wine Guys

Romance Never Ends: Van Ruiten Cabernet Sauvignon & Porterhouse Steak

The Wine

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Van Ruiten, Cabernet Sauvignon. 2013

This Cabernet Sauvignon is hand-picked from John’s home ranch. The vines produce small berries that give this big rich wine its inky dark color and ample tannins. The top aroma note is un-mistakenly cherry and cassis followed by notes of allspice and nuanced vanilla introduced from being aged in French oak barrels. Medium full in body this wine has full flavors of currant, sweet roasted peppers, dark chocolate, and note of soft herbs that lead you to a layered lengthy finish with a firm grip. This wine will benefit from breathing. Try a sip right out of the bottle, then pour a glass and let it sit for 20 or so minutes and try it again. I don’t often suggest wine for cellaring that is this reasonable $18.99 but I am for this one it will improve thru 2022 with proper cellaring. The Wine Enthusiast had this to say about the wine, "Loads of ripe fruit flavor, scads of fine-grained tannins for texture, and a sense of depth with complexity make this a wine to seek out. It's full bodied, dry, and very bold but also well balanced for the long haul.” WE90

The Pairing

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Sunday Steak with maitre d'butter

What you will need:

2 porterhouse steaks (1 pound each)

Kosher salt

1 stick unsalted butter

1 ½ tablespoons flat leaf parsley, chopped

1/2teaspoon garlic,minced

1 teaspoon shallot, minced

Freshly ground white pepper

Fresh cracked black pepper

Juice of half of a lemon

Olive oil

How prepare the butter:

Allow the butter to soften to room temperature. Meanwhile place the garlic, shallot and parsley into a mortar. Using the pestle bruise, crush, and pulverize the aromatics until they are mushy. Place the butter into a small mixing bowl and smear it around with a rubber spatula. Add about1/2 teaspoon of lemon juice, a pinch of salt and a few grinds of white pepper. Blend the butter until it is one shade of green with no streaks. You can either refrigerate the butter as is or you can roll it up in parchment pepper, then foil and twist the ends to form a round log. The foil allows the ends to stay sealed.

How prepare the Steak:

Take the steaks out of the refrigerator and allow the steaks to come up to a cool room temperature (usually 1-2 hrs.), season both sides a little liberally with fresh ground black pepper and salt. Place a cast iron skillet over medium high heat. Add enough oil to coat the bottom of the pan. When the oil is hot but not smoking sear the steak. Cook the steak on each side until it has caramelized brown crust on both sides. Remove the steak from the pan when it has reached one temperature below where you like. If you want it cooked medium then cook the steak to medium rare and so on. Remove the steak to a sheet tray. Cook the second steak in the same fashion. Let them rest at room temperature.

Place the top rack so it is about 4 to 6 inches from the broiler. Pre heat the broiler. Using a very sharp knife cut the meat from each side of the bone then slice the meat into smaller size pieces. Re-assemble the steaks on the sheet tray. Smear each steak with some softened maitre d'butter then place a small glob on each steak. Place the steaks under the broiler just long enough to melt the butter and heat the steaks through.

I enjoy mashed potatoes or celery root with this dish along with mixed green salad, blue cheese crumbles, and a crusty baguette. Recipe adapted from food52.com

Cheers,

The Wine Guys

Valentine's Day Wine Pairing Guide for Steak and Chocolates

Happy Valentine's Day!

“The best thing to hold onto in life is each other” ~ Audrey Hepburn

Before you hold up, a glass to toast someone this Valentine’s Day, take a moment and really think about; the why? Don’t worry so much about the what, or the where. Think about the why, and when you do lift a glass to someone special let them know Why.

Weather your toasting your loved ones with champagne or sharing a special bottle of red over a gourmet dinner, or sipping rose' in bed, Cork can help you select something for your special celebration.  

Steak and chocolate are Valentines Night favorites.   Here are guides to help you get the pairing just right

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Wine and Steak Paring Guide

Filet Mignon: Burgundy (Cote De Nuits), dryer Merlot, Barbera, Cotes Du Rhone, Cru Beajolais, and a Dolcetto

NY Strip: Cabernet Sauvignon, Merlot, Syrah, Malbec, and Barbaresco

Ribeye & Skirt Steak; Amarone, Cabernet, Sauvignon, Shiraz, Barolo, Syrah

Wine and Chocolate Pairing Guide

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Extra Dark (70%)-Cabernet Sauvignon, Bordeaux, Barolo, Malbec

Medium Dark (60%)-Merlot, Shiraz, Zinfandel, Chianti, Rhone

Smooth Dark (54%)-Champagne, Riesling, Pinot Noir, Vintage Port

Milk chocolate (46%)-Port, Sherry, Dessert Wines, Rose, Burgundy

Happy Valentine's Day!

The WIne Guys

Hudson County Restaurant Week Wine Pairing

Now through February 3rd, is Hudson County Restaurant Week, and there are some great B.Y.O.B’s participating. Make a reservation through the hyperlink above and stop at Cork on your way or call us and we will deliver your wine when your are there.

The Wine

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The Restaurant

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Anthony David’s

953 Bloomfield Street, Hoboken

Here is what they are serving up during Hudson County Restaurant Week.

Your choice of one of these delicious starters; 

Butternut Squash Soup, with pumpkin seeds

Mussels, with fennel, pernod, tomato, thyme

Kale & Beet Salad, with walnuts &, gorgonzola

Your choice of one of these staying main dishes:

Pork Tenderloin, with sweet potatoes, broccoli, caramelized onion, Brussels

Pan Roasted Salmon, with farro, roasted mushrooms, thyme, spinach, citrus burre blanc

Braised Pork Ragu, with pecorino, arugula chili flakes, bucatini

Carbonara, made with fettuccini, pecorino, pancetta, caramelized onions, yolk

Choose one of these delectable treats to finish with:

Brownies & Ice Cream

Apple & Bourbon Bread Pudding

Enjoy!

The Wine Guys