Galicia at its Best

Our Galician neighbor to the east is much like the United States east coast, with town’s villages and cities bordering the Atlantic Ocean. There is one very big difference, Galicia in Spain was first occupied over 30,000 thousand years ago and they have been perfecting food and wine that is ideal for their culture and climate. Here is a great classic food and wine pairing that has been enjoyed for thousands of years in the heat of summer. 

The Wine

Chan De Rosa Albarino, Rias Baixas 2014, was just released and the timing couldn’t be more perfect. With the peak of summer heat, and humidity that never seems to go away this wine fights back. The color of the wine makes you think of golden wheat fanned by the winds of the plains and you are drawn to the fragrant bouquet of chilled star fruit, freshly picked pineapple and pure cold mountain spring water. The bright balanced acidity of this light bodied wine makes it crisp, and the flavors of subtle Asian apple pear, tart stone fruit and a light note of lingering citrus combine leaving one with a clean refreshing finish. If you were in Rias Baixas enjoying this wine you most defiantly would be paring it with seafood, here is a classic Galician dish that you should go out of your way to make and enjoy.

The Pairing

Pulpo Gallego, (Galician-Style Octopus)

What you will need:

2-pound octopus, cleaned (can be found in china town NYC, Union City and Newark or you can use frozen), 1 1/2 cups dry sherry, 3 cups water, 2 large garlic cloves, smashed and peeled, plus 4 large cloves, peeled and finely minced, 1 teaspoon black peppercorns, 1/2 lemon, sliced, 2 and 1/2 teaspoon smoked paprika, 1 pound waxy potatoes, peeled and cut in 1-inch slices, 1 tablespoon olive oil, 3 tablespoons extra-virgin olive oil, Coarse salt to taste.

How to make it: 

Place the octopus in a medium saucepan and cover with 1 cup of the sherry and the water (the liquids should just cover the octopus). Add the 2 smashed garlic cloves, peppercorns, lemon, and 2 teaspoons of the paprika.  Bring to a simmer and simmer gently, covered, adding the potato slices during the last 20 minutes of the cooking, until the octopus is tender, about 45 minutes.  When the octopus is cooked, remove for heat and keep covered.

While the octopus is cooking, place the 1 tablespoon of olive oil in a small sauté pan over moderately low heat. Add the remaining garlic to the pan, cooking, for about 5 minutes, or until the garlic is softened. Increase heat to high, and add the remaining 1/2 cup of sherry and the remaining 1/2 teaspoon of paprika. Boil the liquid until it is reduced to about 2 tablespoons. Remove from heat, and whisk in the 3 tablespoons of extra-virgin olive oil.

Remove octopus from cooking liquid, and slice into serving pieces (shapes are up to you). Arrange with potato slices on 4 individual plates, drizzle the sauce over and top with coarse salt to taste. Serve immediately. I served this with a salad of fresh tomatoes, hearts of palm, artichokes, and avocado, drizzled with olive oil and a squeeze of fresh lime, salt and pepper to taste.

Salud!

The Wine Guys

New Jersey Fresh

New Jersey farmers have been growing peaches for 400 years, and are currently the 4th largest producer of peaches nationally.  Since this crop is in the peak of its season, they are especially delicious right now.  I went peach picking this past weekend at Melicks Town Farm in Califon, NJ and they say this is the beginning of the sweet spot for fresh ripe peaches until about the end of July.  So go get some of this Jersey Fresh gold, and celebrate the Garden State!

The Wine

Saveurs de Tempes, Rouge, Costier de Nimes, 2013

This aromatic blend of Syrah and Grenache, offers a bouquet of spicy red plum, dark berries, and a note of forest like earthiness. Medium in body the wine is round and soft with flavors of wild grown dark fruits with a touch of Baharat like spiciness. Balanced acid, and fine tannin structure in combination with the freshness of the fruit gives the wine its simple yet elegant personality. At $13.99 this seriously well made wine is a bargain. Decanter Magazine thinks so too, awarding it 90 points

The Pairing

What you will need: 

1/2 cup olive oil

2 tablespoons chopped fresh marjoram    

2 tablespoons Dijon mustard

2 tablespoons minced garlic

1/4 cup white wine vinegar

Freshly cracked black pepper

4 1 1/2" thick, bone-in pork chops (about 1 pound each)

3 teaspoon kosher salt

3-4 semi-ripe Jersey peaches, halved, pitted

How to prepare it: 

Combine 1/2 cup olive oil with, 2 tablespoons marjoram, Dijon mustard, garlic, and vinegar in a medium bowl. Slowly whisk oil mixture into herb mixture until creamy, season to taste with pepper. Season pork chops with 2 teaspoons salt. Transfer to a re-sealable plastic bag and pour marinade over, spreading evenly. Seal bag; and marinate in refrigerated for 4 hours, or up to 24 hours.

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Remove pork chops from bag, scraping off excess dressing. Grill chops, turning occasionally on all sides, until browned and cooked through, about 15 to 18 minutes total. Place peaches in a medium bowl; drizzle with some olive oil and sprinkle with salt. Toss to coat. Grill peaches, cut side down, until they begin to soften and char, 4-6 minutes. Transfer pork and peaches to a cutting board; let pork rest for 10 minutes.

Slice peaches. Carve bones from pork and thinly slice meat. 

Serve pork and peaches with a light green salad fresh bread, and a glass of Saveurs de Tempes, Rouge, Costier de Nimes.

Cheers!

The Wine Guys 

Tomato Salad & Fontezoppa Rosata Frappici

Tomatoes are one of the best fruits New Jersey has to offer. The fragrant juicy “Jersey Fresh” tomato is here, and with this recent heat spike they are sweet! The heart of Jersey tomato season will last from now until about mid September, and we try to incorporate these lycopene packed gems into every meal while we can.  With three Hoboken farmers market  options each week, it’s easy to join the fun and gather some of the Garden States, red gold.

Here is a tasty pairing that’s quick and easy:

Fontezoppa Rosato Frappici, 2014 is 100% pure sangiovese rarely available on the market. With a beautiful soft pink rose color this wine has an enticing aromatic bouquet that is mineral-accented aromas of tea leaf tangerine and grapefruit. Medium light in body with clean fresh acidy the wine shows clarity and definition on the palate, offering  flavors of dragon fruit and citrus with the suggestion of old world unsweetened tart hard candies. This wine is super refreshing and has a lingering finish with a touch of fruit. Awarding it a score of 91, Ian D'Agata from Steven Tanzer’s, IWC said this is “rosato at its best!” 

Warm Salad of Orzo, Cherry Tomatoes and Arugula 

What you will need:

1 tablespoon of olive oil

2 medium garlic gloves minced or pressed

1 cup of orzo pasta, approximately 2 cups of chicken broth (check pasta cooking instructions)

2 cups of arugla

1/2 cup of freshly grated parmesan cheese

3/4 cup of Jersey Fresh cherry tomatoes cut in half

1/2 teaspoon fresh oregano

1/2 cup of fresh basil finely sliced

finishing olive oil, and fresh ground black pepper

How to make it:

Sauté garlic in olive oil in a large pan on medium heat for about 1 minute, add fresh oregano in the last 30 seconds, and set it aside. Cook your orzo, al dente according to package instructions, in chicken stock.  After the pasta is finished cooking, drain it, and reserve1/8 cup cooking liquid. Turn sauté pan on medium heat and add arugula and cherry tomatoes, toss for about 15 seconds, add orzo and  toss for 10 seconds then add reserved liquid, (if there is not enough cooking liquid use chicken broth),  also add 2 tablespoons of freshly grated parmesan, toss two or three times and serve. Garnish with fresh basil, a few cherry tomatoes, a drizzle of finishing olive oil and, fresh black pepper. Offer left over parmesan if desired. The rose paired so well with this dish with just the right amount of acidy to cut through the orzo and still let the fresh clean flavors of the Jersey Fresh tomatoes shine.

Cheers,

The Wine Guys

Bring Your Own Beverage (Wine)

The dog days of summer are here, you know those days, the heat lingers, and it’s just too hot to cook! But you want something that tastes like it was cooked at home. Fortunately, Hoboken has lots of options’ and B.Y.O.B.’s keep the expense down and allow you to have a glass of wine or a beer with your dinner, without turning up the heat.

Stop by Cork, on your way to your favorite B.Y.O.B. or call the Wine Guys at Cork (201-942-9964) for help with a recommendation, and free quick delivery. 

The Restaurant

Last Friday I was walking up Washington Street and I saw a banner outside of Schnackenberg's.” Open for Dinner Fridays and Saturdays”. Having had really good breakfast and lunches at Schnackie's I was looking forward to trying what local restaurateurs Joyce and Eugene Flinn, were cooking up. After a quick glance at the menu I knew what I was going to having, something too hot and messy to make at home, Fried Chicken. Consistent with every meal, donut, or scoop of gelato I have had at The Schnack, it was really good. The chicken had a thin crisp crust that stuck to the meat and was flavorful without being salty. The meat was juicy and I could taste the natural flavor of the chicken along with the subtle seasonings.  I had a side of creamy potato salad, along with broccoli slaw accented with bacon and golden raisins, and of course a butter milk biscuit. With food this good at a great value and a great selection of wine from Cork, even fried chicken is possible, when it’s too hot to cook.

The Wine

Domain Clavery Blanc 2014

This beautiful pale yellow wine with reflections of green is made from a 60/40 blend of vermentino and viognier. The aromatic, bouquet of nectarine, pear, lemon and acacia makes you think about the warm dry climate of Languedoc-Roussillon in south of France, where this wine is made. Sipping the wine reveals a crisp palate medium/ light in body with flavors of white peach, apricot, grapefruit and lime with elegant light minerality. The aromatic lingering finish has a touch of pleasing salinity that is a testament to the terroir where this wine is from. At $15.99 this versatile summery wine is a bargain to enjoy by its self or with your next meal. I had this wine with Schnackenberg's fried chicken last Friday night: it was really good, lifting the pleasant savory flavors off the pallet making me want to take another mouthwatering bite.

Cheers!

The Wine Guys

The good stuff you don't know about

The inspiration for this week's pairing came to me from a country ice cream shop that had a board titled  "The good stuff you don't know about."  A few of the selections included lemon basil, espresso black bean, and lavender mint.  I tried banana curry and Wow was that good. So this week we are sharing with you "the good stuff you don't know about". 

THE WINE

Sighardt Donabaum Red Lips Rose’ 2013 - This wine is like opera-it combines the best of the arts to create the ultimate show.  This performance begins with a striking display of coppery pink color that leads you to a bouquet of subtle geranium blossom and red berries. The surprise of fizzy bubbles elevate the fruity, yet dry flavors cherry and red raspberry with a touch of pleasant tart ruby red grapefruit, in a finish that is tied together with clean balanced acid and minerality, leaving the audience to show their appreciation through taking another sip Bravo, Brava. Made from Zweigelt, St.Laurent, Pinot Noir, grown in Wachau, Austria only 203 case of this special wine made

The Pairing

Here is a are great accompaniment to have with the Red Lips Rose’ on a warm summer evening as an appetizer

Nectarines, Blue Cheese & Lavender Honey Tartine

 What you will need:

 2 large slices of bread

2 small nectarines

1/8 lb Blue cheese (available at Cork)

2 tsp lavender honey

How to prepare it: .

Spread blue cheese evenly across bread slices, saving some to crumble..Place nectarines slices on the bread and crumble the remaining blue cheese over top. Drizzle the tartine with lavender honey and cut into triangles.

Cheers!

The Wine Guys