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

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

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

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

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

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

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

Summertime: Greek Malagousia WIne Paired with Stewed Artichoke & Fava Beans

The Wine

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Anastasia Fragou 'Neilis, 2016

Made from The Cinderella of Greek Grapes, 100% Malagousia, thought to be extinct until the 70’s when it was rediscovered and made a made a remarkable comeback. This vintage is a spot on example of the varietal’s character: Elegant, and unobtrusive yet complex. Golden yellow color with aromas of jasmine and delicate herbal notes. Medium/light in body this refreshing wine has flavors of peach and Asian apple pear with a touch of lime zest accented by slight minerality that lingers in a pleasant finish. A 2016 silver medal winner (International Wine Competition) screams summer and should be tried by every wine drinker at least once. Great with fish, light poultry, and summer salads, or just by itself-sitting in the summer breeze. $15.99 or 10% off when you select 6 bottles (wine), or even better 20% off when you select 12 bottles of wine.

The Pairing

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Stewed Artichokes with Fava Beans

What you will need:

1 tablespoon chopped garlic (3-4 cloves)

1/3 cup chopped scallions (or leeks)

1/3 cup olive oil,1 cup (8 ounces) fava beans (cooked)

10-12 artichoke hearts

1 tsp crushed, dried marjoram

1 tsp salt,2 tablespoons lemon juice

1/2 cup white wine,2 cups water

1/3 cup fresh, chopped dill with extra for garnish

How to do it:

Sauté scallions and garlic in olive oil over low heat for 2-3 minutes. Careful not to burn! Add the fava beans and drained artichokes, salt, crushed marjoram and white wine. Cook over medium heat for 5 minutes. Add water and lemon juice, bring to low boil and cook uncovered for 10 minutes. Remove from heat and add dill. Gently stir to combine all and allow to sit for a few minutes before serving. Serve hot from the stove, garnished with fresh dill and a wedge of lemon alongside a good piece of bread. This is also a great at room temperature as a salad and really good leftovers to take for lunch the next day (serves two) Recipe adapted from http://thegreekvegan.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

Dog Point Sauvignon Blanc Paired with Mexican Grilled Salmon Salad

The Wine

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Dog Point Vineyard Sauvignon Blanc, 2016

Former colleagues at the world famous Cloudy Bay (Ivan Sutherland, & James Healy), and their wives are the makers of this award winning wine. Since 2013 this wine has gotten at least 90 points scores from most of the critics that count and this vintage is no exception with early scores of 93 from Cameron Douglas, ”Very distinctive bouquet, highly aromatic with specific aromas of fresh apple, grapefruit & lemon, and wine-making technique using less effect adding depth to the bouquet, maybe some old barrel. On the palate - a dry wine with a core of citrus and tree fruit flavors, a hint of tropical, piercing acidity and salivating lengthy aftertaste. Totally drinkable now and through 2019.” 92 from Jamie Goode Dog Point is one of my favorites, and this 2016 is singing. It’s a little riper and fuller than in some years, but it has a lovely nervousness and delicacy, too. Intense aromatics here with floral, passionfruit notes hemmed in with smoky, matchstick, mineral characters. This is good reduction in action, and it frames the fresh, direct citrus, grapefruit and passionfruit characters on the palate really well. Nice acidity and focus, with a long, bright finish. A lovely wine with more than a hint of seriousness about it. If you want a serious refreshing summer sipper this is one to try. $19.99

The Pairing

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Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing

What you will need:

For the dressing,

1 cup plain fat free or low-fat Greek yogurt

1 medium avocado, peeled and cored

1 1/2 Tbsp. fresh lime juice

1 clove garlic

2 Tbsp. chopped fresh parsley (or 2 tsp dried)

1 - 2 tsp chopped fresh dill, to taste (or 1/2 tsp dried)

2 tsp chopped fresh chives (or 3/4 tsp dried)

1/2 tsp onion powder

Salt and freshly ground black pepper, to taste

Up to 6 Tbsp. milk, as needed (for a slightly richer dressing sub 2 Tbsp. olive oil for some of the milk).

For the salmon,

4 (5 - 6 oz.) skinless salmon fillets

1 tsp ancho chili powder

1 tsp ground cumin

1/2 tsp paprika

1/2 tsp onion powder

1 1/2 Tbsp. olive oil, plus more for grill

Salt and freshly ground black pepper

1 lime, halved

For the salad,

1 head Romain lettuce

10 oz. grape tomatoes, halved

1 cucumber, peeled and chopped

1 1/2 cups fresh corn

1/2 red onion, sliced and rinsed under cool water to remove harsh bite

1/4 cup cilantro leaves (optional)

4 oz. Queso Fresco or Feta cheese

How to prepare it:

For the dressing, add all dressing ingredients except for milk to a food processor. Pulse until well blended then add in milk 1 Tbsp. at a time to reach desired thickness. Store in refrigerator in an airtight container.

For the salmon, preheat a grill over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet. Dip a paper towel in olive oil then using long handled tongs, brush grill with olive oil. Add salmon to grill and cook about 3 minutes per side, or to desired doneness. Remove from grill and squeeze fresh lime juice over tops.

For the salad, divide all salad ingredients among 4 plates then top with salmon fillets. Spoon dressing over salad or pour dressing into a resealable bag, seal bag and cut one corner and drizzle over salads. Serve immediately

Cheers!

The Wine Guys

Hard Apple Cider Paired with Summertime Italian Sausages & Peppers

The Apple Cider

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 A great alternative to beer or wine on a warm summer evening is hard apple cider. Craft breweries are popping up all over the globe, offering tasters options of dry to sweet, low to stronger alcohol, infusions, carbonation and made from apples & pears.

Cork stocks about 20 hard ciders and photo caputers a few customer favorites

The Pairing

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Summertime Italian Sausages and Peppers

What you will need:

2 Tablespoons olive oil

4-5 (sweet or hot) Italian sausage links (I got mine from Truglio's Meat Market)

1 large red onion, sliced

3 bell peppers, any color, sliced into strips

2 garlic cloves, minced

1/2 cup light red wine

1 teaspoon Italian seasoning(dried oregano, marjoram,thyme,basil,rosemary,sage)

1/4 teaspoon crushed red pepper flakes

Warm hoagie rolls, halved or semolina Italian bread, cooked pasta, polenta or potatoes.

How to prepare it:

Poke each sausage a few times with a paring knife or fork (this helps release steam as they cook).In a large skillet with a lid, heat olive oil over medium heat. Once hot, add sausages and brown gently and slowly. Cook for 5 minutes, turning occasionally to gently brown on all sides. (They should not be fully cooked.) Once browned, remove sausages to a plate. Set aside. Increase heat to high. Add onion and pepper slices. Toss to coat in oil and sear vegetables until slightly caramelized, stirring often. Add garlic and cook for 1 more minute, and deglaze pan with red wine. Scrap the bottom of pan with a wooden spoon to release blackened bits. Simmer until wine until reduced by half. Add Italian seasoning and crushed red pepper flakes. Stir well to combine. Add sausages. Bring to a simmer then reduce the heat to low. Cover and simmer until peppers are soft and sausages are cooked through, about 10 minutes. I recommend serving this dish with sliced semolina Italian bread, pasta, polenta, potatoes, or a hoagie rolls Recipe adapted from .thecomfortofcooking.com

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

Mt Beautiful Sauvignon Blanc Paired with Sole Wrapped Asparagus

The Wine

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Mt. Beautiful Sauvignon Blanc North Canterbury New Zealand 2015

Mt. Beautiful lies in the heart of North Canterbury, on the South Island of New Zealand, where cool a maritime climate combines with Phoebe soils (silt loam and light clay on top of a mudstone foundation which is covered by alluvial gravel) to create conditions that are ideal for growing sauvignon blanc that’s uniquely different from Marlborough style wines. This wine sets a new precedent for New Zealand Sauvignon Blanc’s. You will find this one is not as tart, grassy and herbal as the Marlborough style. It has lovely tropical fruit and a subtle creaminess on the mid-palate. It has white floral tones with intense melon, mandarin orange, green apple and just a touch of herbs in the finish. It’s crisp and dry, fruity, and packed with layers of flavors. This wine is perfect for a starter on a warm summer evening and great with light fresh foods. Asparagus season is coming to an end and it can be hard to pair food with, but this wine is a great companion for it,  Enjoy!

The Pairing

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Sole wrapped asparagus with tangerine beurre blanc

 What you will need:

Fish:

1 1/2 tablespoons unsalted butter, melted

2 tablespoons chopped shallot

4 (2- by 1-inch) strips fresh tangerine zest

1 lb. medium asparagus

4 (5- to 6-oz) skinless gray sole or flounder fillets

1/2 cup water

For beurre blanc:

1/2 cup fresh tangerine juice

1 tablespoon finely chopped shallot

1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces

1/4 teaspoon salt

cayenne

1/2 teaspoon fresh lemon juice

How to prepare:

Put oven rack in middle position and preheat oven to 450°F.

Brush a 13- by 9-inch roasting pan with some of melted butter, then sprinkle shallot and zest in pan. Trim asparagus to about 7 inches long, then peel spears starting from 2 inches below tip of each. Arrange fish fillets, skinned sides up, on a work surface and season with salt and pepper. Lay 5 or 6 asparagus perpendicularly across 1 fillet and wrap fish around them to make a bundle. Repeat with remaining fillets and asparagus. Transfer bundles, seam sides down, to roasting pan and brush fish with remaining melted butter. Season with salt and pepper, then add water to pan. Cover pan tightly with foil and bake until fish is just cooked through and asparagus is crisp-tender, about 20 minutes.

Sauce: Make beurre blanc while fish bakes: Boil tangerine juice with shallot in a 2-quart heavy saucepan over moderate heat until reduced to about 2 tablespoons, 4 to 5 minutes. Reduce heat to moderately low, then whisk in 1 tablespoon butter, whisking constantly. Add remaining butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool mixture. Remove from heat and stir in salt, cayenne, and lemon juice. Transfer fish with a slotted spatula to a platter and reserve pan juices. Cover fish with foil. Discard zest, then pour pan juices into a 10-inch skillet and boil over moderately high heat until reduced to about 2 tablespoons, about 2 minutes. Gradually whisk into beurre blanc. Blot any liquid accumulated on platter with paper towels, then spoon sauce over fish. (You can substitute other citrus fruits for the tangerine)Recipe adapted from epicurious.com

Cheers, The Wine Guys

Macho Muchacho Paired with Slow Cooked Pulled Chicken Tacos

Simple and satisfying summer pairing meant for each other

The Beer

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Macho Muchacho

This is Blue Point Brewery’s twist on a light-bodied Mexican beer traditionally served with a lime. They brewed a crisp, light Lager and took care of the flavor additions for you, adding an infusion of agave nectar and a touch of local Amagansett sea salt for enhanced and brightened flavor, along with the zest of fresh limes for an added clean finish. Serve this in a well-chilled glass or mug. (I added a fresh lime wedge for a little more refreshing zing) From your first flavorful sip, you’ll see why Macho Muchacho is nacho average Mexican-style brew, super refreshing for the hot days of summer. Availability: May – August 5.5% get it while it lasts.

The Pairing

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Slow Cooker, Salsa Verde, Pulled Chicken Tacos

What you will need:

4 six-ounce boneless skinless chicken breasts

2 cups 5-Ingredient Salsa Verde (I used Trader Joe's; it's good)

12 ounce can of Blue Point, Macho Muchacho beer

1 tablespoon cumin

1 teaspoon salt

1/2 teaspoon pepper

12 corn tortillas

cilantro

2 limes

I small finely sliced red onion

1 large or 2 small avocado’s peeled chopped

How to prepare it:

Place the first six ingredients in a slow cooker and heat on low for 6 hours or high for 3 hours. Shred the chicken with two forks and check for seasoning. Add salt or pepper if needed. To warm up the tortillas before serving, carefully run them over an open flame using tongs about 3-4 times per side. Or warm in the oven at 250 for about 5 minutes. (If using soft tacos warm them in a skillet with a little oil).Serve with cilantro and lime wedges, red onions, and avocado and any other garnishes you like. Make about 12 tacos Recipe adapted from thelemonbowl.com

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