Passover and the Significance of Wine

Wine’s symbolic significance during the Passover Seder, is observed in Jewish households around the world. During a Seder dinner, each adult, (Grape juice for kids) drinks four cups of kosher wine, representing the redemption of the Israelites from slavery under the Egyptians. Four cups of wine are drunk as part of 15 rituals practiced during a Seder dinner. Kadesh, a blessing over wine and the first cup is drunk. Maggid, the telling of the Exodus story (the longest section of the Seder) the second cup is drunk. Barech, grace after meals, and the third cup is drunk, and a cup is poured for the prophet Elijah. Hallel, singing psalms of praise, and the fourth cup is drunk.

The Wine

Celler De Capcanes, Peraj Petita 2014

A great example of today’s “Kosher for Passover” wine. By marring modern and traditional wine making techniques under the strict supervision of the, Orthodox Union, this blend of 60% Grenache, 15% Tempranillo, 15% Merlot, 10% Syrah, comes from the first winery in Spain to produce a kosher wine in the 20th century. Malolactic fermentation and 8 months of Sur-Lie aging help to give this wine it’s easy to drink chartered. The wine is partly aged in French and America oak barrels for ten months, adding complexity and a subtle oaky note. Beautiful raspberry ruby in color the wine offers aromas of cherry, raspberry, and soft herbal notes. Medium in body with fine tannin structure that has just the right amount of grip, this wine has flavors of earth red berries accented by minerality and slight cinnamon like spice that lingers in the finish. This is a really good wine for paring with food and the fact that its “Kosher for Passover” is bonus. You will find this wine in Corks Kosher and Spanish selections

Thank you to the members of the United Synagogue of Hoboken who helped Cork curate our kosher selection, during a tasting two weeks ago, as this wine was one of the favorites. 

Traditional to the Seder table is the Seder plate, made up of
Zeroah, a lamb's shank bone symbolizing the ancient Passover sacrifice,
Beitzah, a roasted egg symbolizing the temple sacrifice and the continuing cycle of life.  Haroset, a paste of fruit and nuts symbolizing the mortar used to build the pyramid of the pharaohs. Mar'or, a bitter herb (like horseradish) to represent the bitterness of slavery.Karpas, a green vegetable (usually parsley) representing spring. A bowl of salt water to dip the karpas symbolizing the slaves' tears. In addition to the traditional Seder plate here is a great recipe to include in your Seder celebration.

The Pairing

Wine Braised Brisket with Tart Cherries

What you will need:

1/4 cup matzoh cake meal

Kosher or fine salt

Freshly ground black pepper

1 (6- to 6 1/2-pound) first- or second-cut beef brisket

3 to 4 tablespoons vegetable oil

16 medium shallots (about 1 pound); peeled, leaving root ends intact

3 large garlic cloves, finely chopped

2 cups Pinot Noir

2 cups chicken stock or reduced-sodium chicken broth

1 1/2 cups (8 ounces) dried tart cherries

2/3 cup packed dark brown sugar

2/3 cup balsamic vinegar

2 whole star anise (see Cooks' notes)

2 pounds young, slim carrots in bunches (not pre-cut variety), peeled

Special equipment: A nonreactive large, heavy-bottomed roasting pan.

How to prepare it:

Heat oven to 350°F with rack in middle.

Whisk together matzoh meal with 1 tablespoon kosher salt (2 teaspoons fine) and 1/2 teaspoon pepper. Pat brisket dry and dredge in matzoh mixture, shaking off excess. Set the roasting pan across 2 burners and in it heat 3 tablespoons oil over medium-high heat until oil shimmers. Brown the brisket (fat side down first if using first cut) on both sides, 3 to 5 minutes per side.

Transfer to a large platter or rimmed baking sheet. If necessary, add remaining tablespoon oil, then reduce heat to medium, and cook shallots, turning occasionally, until they begin to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.

Add wine and boil until liquid is reduced by half, and then stir in chicken stock, cherries, sugar, balsamic vinegar, star anise, and 1 teaspoon kosher salt (1/2 teaspoon fine salt). Bring to a simmer and return brisket, fat side up, to pan. Cover pan tightly with heavy-duty foil or a double layer of regular foil, and braise in oven for more 2 hours.

Meanwhile, blanch carrots in a 3-quart pot of well-salted boiling water. Drain and transfer to a bowl of ice water to stop cooking. Drain again and pat dry. Add carrots to roasting pan (after meat has braised for 2 hours), then cover again tightly with foil, and continue to braise in oven, until meat is fork-tender, 1 to 1 1/2 hours more.

If serving soon, transfer meat to a cutting board and let it rest, loosely covered, 15 minutes, then slice meat across the grain. Skim off any excess fat from surface of sauce, then discard star anise, and season to taste with salt. Reheat sauce, and then return sliced meat to sauce to reheat before serving.

Serve meat with sauce and carrots on a large deep platter. Recipe adapted from epicurious.com

L'chaim, The Wine Guys

Spring is in the Air and Rose’ Season is Officially Here

The Wine

Domaine Saint-André de Figuière, Premiere Rosé Côtes de Provence 2015

Saint André de Figuière is family run estate; at the head of the family is Alain Combard born in Salon de Provence and his passion for the wines runs in his veins. Made from 50%Mourvedre, 25% Cinsault, and 25% Grenanche from a superb vintage as, declared by Alan Baccino president of CIVP this wine is not to be missed. Each variety is hand harvested and vinified separately to maximize the best flavors and balance before blending. Alluring pale pink with aromas of fresh citrus accented by white peach and subtle strawberry with a pleasant clean note of minerality this wine draws you in to sip it. Light in body with a round crisp mouth feel, citrus melon and slight fresh herbs flavors combine beautifully leading you to a lingering finish with a touch of minerality. This wine is refreshing and versatile and can be enjoyed by its self or with brunch to a late night picnic

The Pairing

Sole Meuniere

What you will need:

11 ounces sole fillet flounder or sand dabs also work well

Flour for dusting

3 tablespoons butter

1/2 small shallot minced (about 1 tablespoon)

2 tablespoons white wine such as sauvignon blanc

1 tablespoon lemon juice

1/2 teaspoon lemon zest

parsley for garnish 

How to make it:

Pat the fish dry with paper towels. Generously salt and pepper both sides of the fillet. Lightly dust all surfaces of the fish with flour. Add 2 tablespoons of the butter to a frying pan and heat over medium heat until the pan is hot and the butter has melted.

Add the sole and fry on one side until cooked about half way through (the cooked part will appear opaque if you look at the side of the fillet). Carefully flip using 2 spatulas and fry until cooked through. To make the Meunière sauce, transfer the fish to a plate, and then add the shallots to the butter. Fry until the shallots are tender and starting to brown.

Add the white wine and boil until most of the liquid is gone. Finish the sauce by whisking in the lemon juice and zest along with the last tablespoon of butter. Pour the Meunière sauce over the fish.

Garnish with parsley and serve immediately.

Cheers,

The Wine Guys

Two Great WInes to Pair with Your Easter Dinner

These two wines are from the same vineyard and perfectly paired with your Easter meal.

The WIne

Domaine Paul Bernier Sancerre Blanc 2014

“The best vintage in the Loire in 10-15 years. The grapes are just superb” MD. With a great vintage and a commitment to minimal intervention in the vineyard (certified organic and biodynamic), along with the majority of the work being done hand this estate has released a classic Sancerre. White gold with a green hue the wine shines in the glass and offers aromas of Gooseberry, freshly cut sweet grass, peach citrus zest, with a subtle note of limestone. Medium in body with a rich mouth feel flavors of white grapefruit and zippy lemon tart combine with minerally undertones that lead to a beautifully tart lingering finish. $24.99

Domaine Paul Bernier Sancerre Rough 2011

This Sancerre is made from vines that are 25 to 45 years old, the expression of the soil, (limestone, flint and marns) is truly exhibited throughout the wine.  Light earthy ruby red fills the glass and evokes a bouquet of forest raspberry, spice and a touch of soft leather. Medium light in body with flavors of cherry and dark berries, intertwined with notes of oak and earthy spice. The tannins are fine in structure and have a very balanced grip that make you want to have food with this wine. With a style of its own kind of like a well crafted red Burgundy but influenced by a well made Willamette valley, pinot noir. This wine is drinking well now and will continue to develop interesting nuances over the next 5 to 7 years if well cellared. $28.99

The Pairing Appetizers

Pastel Deviled Easter Eggs

What you will need:

12 large eggs

1/4 cup mayo

salt and ground black pepper to taste

a dash of hot sauce or a pinch of smoked paprika

1/4 teaspoon dry mustard

4 drops red, blue green and yellow food coloring, or desired amount

4 cups water, or as desired 1 additional cup of water if you make blended colors

1/8 cup freshly chopped parsley for garnish.

How to make it:

Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.

Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with mayo, salt, black pepper, hot sauce, and dry mustard until smooth. Place red, blue, and green food coloring into 4 different bowls and add about 1 cup of water to each bowl.

Put 6 egg white halves in each bowl, tinting the egg pink, light blue, soft green and yellow. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.

Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes. Garnish with freshly chopped parsley. Recipe adapted from all recpies.com

Prosciutto Wrapped Asparagus

What you will need:

24 asparagus spears,

12 prosciutto slices/strips

A little ghee or olive oil for frying

How to make it:

Wash asparagus and cut 2 cm off the ends. Cut prosciutto strips into two halves, going lengthways, you should end up with 24 strips. Place each prosciutto strip on a chopping board at a 45 degree angle. Place one of the asparagus spears on top of the meat, perpendicular to it.

Wrap the bottom end of prosciutto over the asparagus and holding the meat tight, and roll the asparagus up. The prosciutto strip will wrap around the whole length of the spear because it’s on an angle. Don’t worry if parts of the asparagus spears are not covered completely.

Heat some ghee in a large, flat frying pan to sizzling hot. Fry wrapped asparagus spears for 1-2 minutes on each side or until prosciutto is brown and crispy, and serve. Recipe adapted from eat drink paleo.com

Smoked Salmon and Dill Tea Sandwiches

What you will need:

8 ounces cream cheese

2 tablespoons finely chopped fresh dill

1/2 lemon

Kosher salt and freshly ground black pepper

1/2 loaf whole wheat sandwich bread (8 slices)

1/2 loaf white sandwich bread (8 slices)

8 ounces smoked salmon

1/2 red onion, minced (about 1/2 cup)

How to make it:

Mix together cream cheese and dill, add lemon juice to taste, then season to taste with salt and pepper. Remove crust from sliced bread and, using a rolling pin, gently flatten each slice of bread. Take 4 slices of the flattened whole wheat bread and spread with a quarter of the cream cheese mixture.

Cover with 4 slices of white bread. Spread with another quarter of cream cheese mixture. Divide smoked salmon and onions evenly between the four sandwiches. Spread another quarter of the cream cheese mixture on remaining white bread and place cream cheese side down on top of salmon. Spread with remaining cream cheese mixture and top with remaining whole wheat bread. Slice into quarters on the diagonal and serve. Recipe adapted from serious eats.com

Lamb Lollipops

What you will need: 

1 Rack of Lamb

⅓ cup chopped, fresh Rosemary

6 cloves Garlic, minced

1½ tablespoon Kosher salt

¼ cup Olive Oil (adjust amount +/- to make a loose paste)

How to make it:

To prepare rub, combine rosemary, garlic, salt and olive oil in a small bowl. I put it all in a cereal bowl and use a fork to mix it all up making a loose paste mixture. The salt helps with this so it's important to use salt.

Adjust the amount of olive oil as needed to get a moist consistency. Rub this paste mixture all over the lamb, cover, and let it "marinate" for a few hours in the refrigerator. When ready to grill, remove from refrigerator and set it on the sink to warm up before putting it on the grill.

Cook the lamb over a medium low heat about 20 minutes, flipping the lamb every 5 minutes, until internal temperature reaches 135 degrees. If you prefer your lamb not so pink just cook a few minutes more. Remove from grill and cover with foil and let sit about 8-10 minutes.

When ready to serve, slice between the bones into "lollipop" chops. In my book it's perfectly acceptable to eat these with your fingers! Recipe adapted from imbored-letsgo.com

Happy Easter, The Wine Guys

Wine and Brine: A White Burgundy & Grilled Pork Chops

"To brine or not to brine, I say brine”. Inspired by seeing fresh Florida corn in the grocery store and having just tasted a really nice white burgundy I was inspired to make this dish and pair this wine with it. After brining, there is only 30 minutes of prep and 10 minutes later you have a delicious meal paired with a great bottle of wine from Cork.

The Wine

Domaine des Deux Roches, Saint-Veran, "Terres Noires" 2012

Winemakers Jean-Luc Terrier and Christian Collovray, recipients of Winemakers of the Year by the renowned Gault-Millau are amongst the elite producers of the Mâconnais. Known for their exemplary white Burgundies this wine is a great example. Vinified in stainless steel and age in stainless steel and Vosges and Allier oak they captured a pure expression of white burgundy. Delicate floral and mineral aromas with hints of subtle toasted oak lead to flavors of peach apricots, lime with flavors of apple lime and gentle oak, and minerality. Robert Parker said “In the chalky hills of southern Burgundy, "the best Saint Vérans are far superior to the majority of Pouilly Fuissés” This fine white from an outstanding domaine has a lively, apple like fruit freshness in perfect harmony withgentle oak. Wine Enthusiast awarded it 91 points and Editors' Choice. $27.99

The Pairing

Grilled Pork Chops

What you will need for the brine:

1/4 cup kosher salt

1/4 brown cup sugar

2 cups water

2 cups ice water

4 bone-in pork center-cut rib chops (1 inch thick and 8 ounces each)

2 tablespoons canola oil

For the rub:

2 tablespoons paprika,

1 teaspoon each garlic powder, onion powder,(very finely minced fresh garlic and onion can be used)

ground cumin and ground mustard

1 teaspoon coarsely ground pepper

1/2 teaspoon ground chipotle pepper

How to prepare it:

In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat.

Add 2 cups ice water to cool brine to room temperature. Place pork chops in a large resalable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours.

Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chops, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Yield: 4 servings.

Additional Rub options:

For Smoky Pork Rub: Prepare rub as directed, using smoked paprika in place of regular paprika.

For Spicy Pork Rub: Add 1/2 teaspoon cayenne pepper to rub mixture.

For Sweet Pork Rub: Add 3 tablespoons brown sugar to rub mixture.

I served this with fresh Florida sweet corn and sautéed baby spinach and mushrooms

Cheers, The Wine Guys

Winter White Wine Paired with Creamy Chicken & Mushrooms

If you are a red wine drinker looking for a complex white wine to satisfy your pallet, or you enjoy chardonnay and or white Burgundy, or your just looking for a white that will hold up to winter and rich food, this is the wine for you.

The Wine

Tobelos Blanco Fermentado en Barrica 2013

Tobelos Blanco is made from 75%Viura (also known as Macabeu) and 25% Grenache Blanc (25%), from vines that are more than 80 years old. The vineyards are, located on the slopes of the Sierra de Cantabria and are cared for with the least amount intervention possible, producing the purest expression of the varietals, earth and weather. The grapes are handpicked and table sorted for the absolute best selection to make this wine. Maceration and alcoholic fermentation take place in barrels for 16 days, then the wine is aged for another 6 months in new French oak barrels, racked every 3 months. Golden green in color this wine has aromas of dried pineapple, acacia, citrus, wet stone and oak. Medium in body this layered wine has flavors green apple, subtle lemon custard, and, almond with a touch of toasty oak. Bright acidity ties this wine together with a note of minerality that lingers in the finish.

This wine was great with this dish.  It cuts through the rich cream and accented the earthy flavors of the dark meat and mushrooms while leaving the pallet clean creating a savory experience that made me want to take another bite and sip.

The Pairing

Creamy Chicken & Mushrooms

What you will need:

8 bone-in, skin-on chicken thighs

Kosher salt and freshly ground, black pepper, to taste

3 tablespoons unsalted butter, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, halved

1 cup chicken broth

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 cup heavy cream

1/4 cup grated Parmesan

1 tablespoon whole grain mustard

How to make it:

Preheat oven to 400 degrees.

Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Melt remaining 1 tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in chicken broth, thyme, oregano and basil.

Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

Set aside chicken; reserving juices in the pan. Stir in heavy cream, Parmesan and mustard. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.

Serve chicken immediately, topped with mushroom mixture. Recipe adapted from, Laughing Spatula

Cheers!

The Wine Guys

Spaghetti alla Carbonara & Podere San Cristoforo, Amaranto' Sangiovese

The Wine

Podere San Cristoforo,Amaranto' Sangiovese, 2013

This wine is from a family-owned estate built in 1901. The estate is located in the (DOC of Maremma) in the south of Tuscany near the ocean. The costal location of the vineyards benefit from a cool gentle breeze that protect the grapes from the warm summer sun, optimizing ripening, and low yields'.

Diligent Viticulture is practiced, with an emphasis on biodynamic methods and most of the work is performed by hand. The 2013 vintage is described by the estate as exceptional. Wine maker Lorenzo Zonin makes this wine with 100% Sangiovese, fermented in stainless steel, then malolactic fermentation in barrels followed by10 months of aging in French oak. The wine has enticing aromatics of ripe cherry, blackberry and a note of soft rosemary and oak. 

This Medium/ light wine has fine tannins that frame flavors of dark cherry and, raspberry complemented by notes of clove, pepper, and a hint of the sea. The finish is round with balanced bright acidy leaving you with a clean pallet and a hint of lingering flavors. This wine is a very good choice for paring with many foods from medium meat dishes to robust vegetable dishes, I selected a simple easy to makepasta dish to enjoy with it and man it was good! 

This wine is a perennial winner from most reviewers and the first scores are in;WE88, ID89

The Pairing

Spaghetti alla Carbonara

This flavorful easy to make dish can be served in less than 40 minutes from start to finish. Because the dish has so few ingredients be sure to use the best ingredients you can.

What you will need: 

3 tablespoons Extra-Virgin Olive Oil

8 ounces Guanciale (Pancetta or Bacon)

1 pound Spaghetti

1 1/4 cups freshly grated Parmigiano-Reggiano

4 large Eggs separated

Freshly ground Black Pepper (optional fresh herbs like parsley or basil) chopped for garnish 

How to make it: 

Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.Meanwhile, combine the olive oil and guanciale (Pancetta or Bacon), in a 12- to 14-inch sauté pan set over medium heat, and cook until the guanciale (Pancetta or Bacon) has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat). 

Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta. Add the reserved pasta water to the pan with the guanciale, (Pancetta or Bacon) then toss in the pasta and heat, shaking the pan, for 1 minute. 

Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. 

Serve immediately, with a mixed green salad or sautéed winter greens. 

Recipe adapted from Mario Batali

The Wine Guys

It's A Snow Day Pairing: Chorizo and Gigante Bean Cassoulet & Casa de la Ermita

“Like human beings, a wine’s taste is going to depend a great deal on its origins and its upbringing”. Linda Johnson-Bell

Cooking can be therapeutic and help to relive stress. The smell of slow simmering food is enticing and stimulates the senses. Serving and enjoying a meal with friends and or family more often than not makes people happy, and of course sipping a glass of wine while you cook is (a chef’s privilege) is the perfect reason to cook.

The Wine

Casa de la Ermita, Lunatico, Monastrell, 2012

Made from 100% Monastrell (Mourvedre), aged in oak barrels this round medium/full bodied wine is just the thing to warm up with. The wine opens with aromas of raspberry, cherry, soft vanilla, anise and touch of orange zest. Abundant flavors of dark red fruit mix with a sweet balsamic note and a touch of minerality.

Supple in texture it’s easy to drink on its own, but with just enough grip from the ripe tannins it will pair very well with, pork, bean, and bolder poultry dishes. This wine is a great option if you’re a cabernet/ cab-blend, drinker looking for something just a little different, yet familiar. And a good value at $19.99

The Pairing

Chorizo and Gigante Bean Cassoulet

This dish is inspired by a traditional Spanish dish (Fabada a La Asturiana)

What you will need:

3 cups dried gigante, corona, or large lima beans

4 tablespoons extra-virgin olive oil, divided, plus more for drizzling

8 fresh Spanish chorizo or hot Italian sausage links (About 2 pounds)

1 leek (white and pale-green parts only), cut into 1/4"-thick rounds

1 small yellow onion, finely chopped

Kosher salt and freshly ground black pepper

5 garlic cloves, thinly sliced

3 anchovy fillets packed in oil, drained, chopped (optional)

1 tablespoon tomato paste

1 1/2 teaspoons smoked paprika

3 cups low-salt chicken broth

1 28-ounce can whole tomatoes, drained, crushed with your hands

7 sprigs thyme

2 bay leaves

2 sprigs rosemary

For the Breadcrumb Topping:

6 tablespoons extra-virgin olive oil, divided

2 cups fresh coarse breadcrumbs (from three 1/2"-thick slices white sandwich bread)

Kosher salt and freshly ground black pepper

1/2 cup chopped flat-leaf parsley

1 teaspoon finely grated lemon zest

How to make it:

Place beans in a large pot and cover with water by 3", bring to a boil; boil for 2 minutes. Remove from heat, and cover, and let them stand for 1 hour, drain beans. Add fresh water to cover by 3".

Bring to a boil; reduce heat to medium and simmer, uncovered, until beans are just tender but not mushy, about 1 1/2-2 hours (time will vary depending on size and age of beans). Drain beans, reserving 1 cup bean broth.

Preheat oven to 450°F.

Heat 2 tablespoons of oil in a large heavy pot on medium heat. Add chorizo and cook, turning occasionally, until golden all over, 7-8 minutes. Transfer chorizo to a plate and set aside. Place 2 tablespoons of oil, leeks, and onion in the same pot, season with salt and pepper; stirring occasionally, until vegetables are softened and light golden, about 5 minutes.

Add garlic and anchovies; stir 1 minute to break down anchovies. Add tomato paste and paprika; stir constantly until paste is caramelized, about 2 minutes. Add reserved 1 cup bean broth, beans, chicken broth, and next 4 ingredients; bring to a boil.

Cover and bake until beans are very tender, about 30 minutes. Add chorizo (and any accumulated juices) to pot, pressing to submerge. Bake until liquid is reduced and slightly thickened, 40-45 minutes longer.

Breadcrumb topping: Meanwhile, heat 3 tablespoons oil in a large skillet. Add bread- crumbs and cook, stirring often, until golden and crisp, about 10 minutes, season with salt and pepper.

Sprinkle breadcrumbs over beans and drizzle with remaining 3 tablespoons oil. Bake cassoulet until breadcrumbs are browned and liquid is bubbling, about 15 minutes. Let sit for 15 minutes.

Sprinkle parsley and lemon zest over just before serving. Recipe adapted from bon appétit

Salud, The Wine Guys

Lamb Shank Tagine & Chateau Gasqui Wine Pairing

"Wine makes daily living easier, less hurried, with fewer tensions and more tolerance."Benjamin Franklin

Take the time to cook slowly, take time to call you friends and family to have a meal with you, take time to set the table, take time to savor a fine aged glass of wine, take time to live. 

The WIne

Chateau Gasqui, Côtes de Provence, 2008

This wine comes from one of the warmest wine growing region in France. The 2008 harvest produced a low yield and high quality grapes that were grown in accordance with organic farming practices. 

Chateau Gasqui is one of 5 wineries, out of 650 that have been awarded biodynamic certification by Demeter. The wine is made from a blend of 50% Syrah, and 50% Grenache, naturally fermented then ages for 36 months in 500Liter French oak barrels. The result of a good year, great fruit, exemplary care for the process, and 8 years of aging produced a wine that is dark ruby in color, with aromas of red and black fruit, soft musky leather and spice. Mature supple tannins combine with flavors of black berry, current, and dark plum, with slight clove like spice flavors in the finish. 

This warm, round, well balanced aged wine is a find and a perfect accompaniment to an earthy winter meal.

The Pairing

Lamb Shank Tagine with Dates

What you will need:

3 large lamb shanks, about 4 1/2 pounds

Salt and pepper

6 garlic cloves, minced

1 tablespoon grated fresh ginger

1 tablespoon paprika

2 teaspoons ground cumin

2 tablespoons butter

1 large onion, sliced, about 2 cups

Small pinch saffron

½ teaspoon cayenne pepper

1 tablespoon tomato paste

1 2-inch piece cinnamon stick

2 teaspoons dried ginger

½ cup chopped dates of any kind, plus 24 whole Medjool dates

½ cup golden raisins, soaked in hot water to soften for 30 minutes and drained

½ cup pomegranate seeds

Cilantro sprigs, for garnish

How make do it: 

Trim shanks of excess fat, then season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin, and smear over shanks. Leave shanks at room temperature to season for at least an hour. (Or you can wrap and refrigerate several hours, or overnight; return to room temperature before proceeding.)

In a Dutch oven or heavy-bottomed soup pot, melt butter over medium-high heat. Add onion, saffron and cayenne, and sprinkle with salt. Cook for 5 minutes, until somewhat softened. Stir in tomato paste and cook 1 minute. Lower heat to medium; add seasoned shanks and let cook with onions, turning occasionally, until meat and onions are lightly browned, about 10 minutes. 

Heat oven to 400 degrees. Add cinnamon stick, dried ginger, chopped dates and water to barely cover (about 31/2 to 4 cups) to the pot. Bring to a simmer, cover pot with a tight fitting lid and place in oven. Bake for 30 minutes, and then turn heat down to 350 degrees. Check sauce and add water if level of liquid is below meat. Continue baking for another hour, checking liquid level occasionally, and then test meat by probing with skewer or paring knife. It should be quite tender and almost falling from bone, but cooked no further. (Tagine may be prepared to this point up to two days ahead. Reheat gently in a covered pot on the stovetop, adding a little more water as necessary.) 

Remove meat from pot and place in deep, wide serving bowl. Skim off any surface fat from cooking liquid in pot. Add whole dates to pot and simmer for a few minutes to reduce sauce slightly. Pour sauce and dates over meat. 

To serve, garnish with raisins, pomegranate seeds and cilantro sprigs. 

Recipe adapted from David Tanis, N.Y.T

The Wine Guys

Ribeira Sacra: Heart of Galicia Wine Pairing

Ribeira Sacra is one of the most spectacular wine regions in the world. Located in the heart of Galicia with a landscape of steep canyons, winding rivers, mountains and blue sky it’s hard to believe that vineyards are planted on those steep lush green hillsides. Thousands of years ago, Romans carved terraces into the slopes of the Ribeira Sacra that rose at precipitous angles from the rivers below. The cool climate in Ribeira Sacra produces ideal conditions for growing mencía in a style that is juicy and spicy with definite influence from the unique soil and conditions there. This wine from Ribeira Sacra tastes as spectacular as the landscape looks.

The Wine

Don Bernardino, Mencia Barrica, and Amandi Ribeira Sacra, 2011

With its terraced vineyards plunging hundreds of feet down the slopes of the Sil canyon, Ribeira Sacra and the sub region of Amandi is one of the most strikingly beautiful wine regions in the world.  The centuries old practice of “heroic viticulture,” (the caring and harvesting of vineyards grown on very steep inclines) is continued in this sub climate that has great sun exposure, sufficient natural rainfall, efficient drainage, and alluvial/slate soil which combine to grow some of the best Mencia in all of Spain.  

This delicious maroon colored wine emits aromas of earthy dark red fruit, like plum and dark cherry with a subtle minerality.  Medium round in mouth feel, the wines tannin structure provides a balanced grip. 

Flavors of plum raspberry and an earthiness lead to a medium long finish that has lingering dark fruit flavors and a touch of mineral. Pairing this wine is easy as it will go with most stews, beef, pork or bean dishes, hearty cheese, olives and cured meats. Only 500 cases of this wine were made and Cork has some to share with you! The Wine Enthusiast agrees with us, they awarded this wine 90 points. 

The Pairing

Caldo Gallego

What you will need:

1 lb. bag medium-sized dry white navy beans

10-12 cups Water

1/2 lb bacon whole, not sliced

1 to 2 lbs. smoked bone-in ham cut in large pieces or 2 smoked ham hocks

6 medium-to-large White potatoes, peeled and cut into large pieces

1 extra large bunch collard greens cut in large pieces (Fresh, not frozen) cut into large pieces

2 Spanish sausages [chorizos]whole

1 piece of "hunto" (Salted pork fat found at Spanish food markets)

1 turnip cut in fourths

3 or 4 large garlic cloves (fresh) finely minced and sautéed in olive oil

1 large onion finely minced and sautéed in olive oil with garlic

Salt to taste. 

How to make it: 

Rinse beans, cover with water in a pot, soak overnight then rinse and discard water. When ready to cook, add 10-12 cups water to the beans. 

Add the bacon, Spanish sausage (chorizos), ham and/or hocks, and the hunto. Bring to a boil. Cover and reduce heat and simmer about one hour or longer until beans are tender but not dissolved.  

Add onion and garlic sauté, the potatoes, turnip, and collards greens. Simmer on medium-low heat for about 30 to 40 minutes or longer, covered only partially to allow steam to escape, until potatoes are tender and stew is thickened. Taste and add salt if necessary. 

Remove ham and/or hocks and cut off meat into large chunks, discard bones, cut chorizos into large pieces and return all the meat to the stew. The taste and consistency improves if the pottage is allowed to rest only partially covered for few hours before serving. If made ahead of time, just warm and serve. 

Serve in soup bowls with the Don Bernardino, Mencia Barrica,Amandi Ribeira Sacra and plenty of crusty pan de Cea (Galician Country Bread). 

Recipe from annatfer via epicurious.com Serves 8

Cheers!

The Wine Guys

Happy Halloween!

Mike and I taste around 3,000 wines a year and most of them don’t make it to our shelves. Once in a while, we make an outstanding discovery that is really exciting to bring to our customers.

This particular wine was discovered by Mike a few weeks ago in Spain when working with importer/distributor Spanish Acquisition. Bodegas Loa in Rioja was one of many stops on his quest to find wine that make the wine selection at Cork special.

During a tasting with winemaker Elena Ezpeleta, Mike knew he had found a true winner and I received a text with this photo and the words “This is find”. 

The Wine

Bodegas Loa, Spes Rioja, Crianza, 2010

The Bodegas Loa Spes Rioja is made just outside the town of Laguardia, located in the Rioja Alavesa, at the foot of the majestic Sierra de Cantabria. The Bodega sits on top of a hill that has a stunning view of the vineyards of La Rioja. According to winemaker Elena Ezpeleta the winery Loa combines traditional skills, with state-of-the-art techniques and expression of what the vineyards give them. The 2010 Spes, Rioja Crianza shows the skill and tradition beautifully through the wines vivid, mahogany color that sets the stage for a bouquet that has aromas of cherries, cassis, and a touch of cinnamon and vanilla. Made from 100% Tempranillo the flavors are classic with cherry, plum and a soft/sweet tobacco note all enhanced by aging in French and American oak barrels. Medium/full in body this wine has round balanced mouth feel with just a touch acidy which is indicative of higher elevation fruit of Rioja, making it a perfect accompaniment for meat and hearty dishes. This discovery will be on my personal wine list all winter. 

The Pairing

Cider Brined Pork with Calvados, Mustard and Thyme

Serves 2

What you will need:

Cider Brine:

2 cups apple cider

1 ½ cups water

1/4 cup kosher salt

1/4 cup lightly packed brown sugar

1 tablespoon black peppercorns

2 teaspoons yellow mustard seeds

3 sprigs fresh thyme

For the Chops and Pan Sauce:

2 1" thick, bone-in center cut pork chops

1/4 cup calvados

1 shallot, finely minced

1 tablespoon fresh thyme, finely minced

1/3 cup apple cider

1/2 cup heavy cream

2 teaspoons Dijon mustard

salt and pepper to taste

How to make it: 

1. Place all brine ingredients in a medium saucepan, and stir over low heat until the salt and sugar have dissolved. Remove from heat and let cool.

2. Place chops in a single layer in a shallow pan, cover fully with brine, wrap and refrigerate overnight. When ready to cook, remove the chops from the brine, rinse well under cold water, and dry with paper towels before continuing.

3. Heat 1-2 tablespoons of canola oil in a heavy large skillet over medium-high heat. Season pork with a little salt and freshly ground pepper. Add pork to skillet and sauté until just cooked through, about 4 minutes per side. Transfer to plate; cover with foil and keep warm.

4. Pour off excess oil, and deglaze the pan with the calvados over medium heat, scraping the bottom of the pan well, letting the brandy reduce to a glaze. Add 2 tablespoons butter to the skillet over medium heat and add the shallots and thyme, and sauté 2 minutes. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Stir in mustard, season with salt and pepper, remove from heat and serve with the pork.

Salud, The Wine Guys

Stew Season

When I was speaking with Mike about what to post this week, I said “ I think its stew season”, he agreed and suggested a new wine we just got in this week that is perfect for a beef stew and just a little outside of the box. What a great combination a warm familiar and comforting food with a wine that’s not only perfect for it, but mostly undiscovered.

Carménère a member of the Cabernet family of grapes originally planted in the Médoc region of Bordeaux, France, where it was used to produce dfeep red wines and occasionally used for blending. Now rarely found in France, the world's largest area planted with this variety is in Chile. Originally thought to be Merlot that was brought over from Bordeaux in the 19th century, but in the mid-1990s, research proved it was not Merlot, but indeed Carmenère, and has started to capture a new audience of wine drinkers. 

The Wine

Quasar, Carmenère, Perfecto Curico Valley 2010

Quasar Wines have been produced since 1930, using estate fruit that is grown using environmentally conscious practices. The vineyards are located in the Curicó Valley, and benefit from intense sunlight, ideal temperatures and pure mountain water from the splendid Andes Mountains. The Quasar, Carmenère, Perfecto, has a deep garnet color, with, inviting aromas of dark cherry, mocha and a subtle note of fresh peppers. This wine is ready to drink with soft fine tannins that surround flavors of dark fruit, spice and fresh herbs with a slight earthy note of dark olive tapenade. Medium/ full in body with 5 years of bottle age this wine is smooth and ready to drink. It’s just a little outside of the box, yet familiar and a pleasure to drink. The Beverage Tasting institute gave the wine a gold medal and a score of 90 points.

So good, come try it and a few others we are sampling this Saturday at Cork from 3pm to 6pm

The Stew

What you will need:

1/4 cup plus 1 tablespoon all-purpose flour

2 teaspoons kosher salt, plus more for seasoning

1 teaspoon freshly ground black pepper, plus more for seasoning

1 (3-pound) boneless chuck roast

3 tablespoons olive oil

1 medium red onion, large dice

2 tablespoons tomato paste

1 cup dry red wine

4 cups (1 quart) low-sodium beef broth

2 bay leaves

4 fresh thyme sprigs

3 medium carrots

3 medium celery stalks

4 medium Yukon Gold potatoes (about 1 1/2 pounds)

1 cup frozen peas.

How to make it:

Place 1/4 cup of the flour and the measured salt and pepper in a large bowl and whisk to combine; set aside. Trim the roast of excess fat and sinew and cut it into 1- to 1-1/2-inch cubes. Place the meat in the flour mixture and toss to coat; set aside. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.

Shake off the excess flour from about one-third of the meat and add it to the pot. Cook, beef stirring rarely, until browned all over, about 4 to 5 minutes. Remove to a large bowl. Repeat with the remaining meat in 2 more batches; set aside.

Add the onion to the pot and season with salt and pepper. Stir occasionally, until softened and just starting to brown, about 5 minutes. Add the tomato paste, stir to coat the onion, and cook until the raw flavor has cooked off, about 1 to 2 minutes. Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, about 1 minute.

Pour in the wine, scrape up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3 minutes. Return the meat and any accumulated juices in the bowl to the pot. Add the broth, bay leaves, and thyme and stir to combine. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer uncovered for 1 hour.

Every once in a while or when you stir, skim the top of the stew with a shallow kitchen spoon removing the foam and some of the fat. Cut the carrots, celery, and potatoes into large dice and add them to the pot (peel the carrots and potatoes first, if desired). Stir to combine, cover with a tight fitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more. Remove and discard the bay leaves and thyme stems. Stir in the peas and simmer uncovered until warmed through, about 5 minutes.

Taste and season with salt and pepper as needed, and serve with fresh, crusty bread.

Recipe adapted from Chowhound and Lisa Lavery

Cheers, The Wine Guys

Make the Most of the Fall Harvest

On Tuesday I picked up my CSA (Community Supported Agriculture) box from my local farmers market. The box was full of Fall fruits and vegetables, and I found my inspiration for this week’s paring in the box. Butternut squash and apples would make a great hearty fall soup this weekend.  It’s easy to make and tastes just like what Fall is all about. This dish can be a great Thanksgiving starter and if you make it now, you’ll have the time to perfect it, freeze it, and serve it without the holiday pressure.

The WIne

Saveurs du Temps Chardonnay 2014

This Chardonnay is made on the west bank of the Rhone, close to Provence. Established in 1929, Saveurs du Temps is a union of small growers dedicated to their vineyards. 

The grapes are farmed organically and the wines are always an expression of the soil and the weather that Mother Nature delivers. This vintage is unoaked with a golden yellow color. The wine has soft floral notes and a touch of Myer lemon in its bouquet, Medium/ light in body with a round mouth feel and balanced acid makes this wine easy going and a pleasure to drink, leaving you with a finish that has lingering flavors of golden apple. 

(JD) of the International Wine Report gave this wine a score of 88 and had this to say about it. “The 2014 Saveurs du Temps Chardonnay offers pretty aromas of lemon zest, white floral and minerals which all come together in this clean chardonnay. This shows nice balance with a wonderful bright character all the way through the finish. An excellent value that is drinking great right now. (Best 2015-2016)”

The Pairing

Hearty Fall Soup

What you will need:

2 tablespoons butter

2 large leeks (white and pale green parts only), chopped

1 large onion, chopped

1 large sweet potato, peeled and cubed

2/3 cups cubed butternut squash (about 1 large Squash)

1 cup diced carrots

1 Granny Smith apple, peeled, cored, and cubed

1 quart homemade or low sodium chicken stock

1/4 cup dry white wine

1/2 cup cream

1/4 teaspoon ground nutmeg

salt and pepper to taste

3 fresh sages leaves in cheeseclothpouch or 1/4 teaspoon dried

2 tablespoons chopped parsley

How to make it: 

Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. 

Add potato, squash, carrots, and apple, deglaze pan with white wine and add chicken stock and sage. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes, remove cheesecloth pouch. 

Carefully puree the soup in batches in a blender. (If you use a blender remove the centre piece from lid, and use a folded kitchen towel to cover the opening, this will allow steam to escape. A stick blender can puree the soup right in the pot.) 

Once the soup has been pureed, return it to the pot and stir in cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with cooked bacon or ham and parsley. 

(Instead of butter I used the pan drippings left over from my garnish 4 thick strips of apple wood double smoked bacon) 

Serve with toasted bread and a smear of goat cheese.

Cheers!

The Wine Guys

Fall has Arrived

"Life starts all over again when it gets crisp in the fall." — F. Scott Fitzgerald

With the change of season, it is likely you have begun to dress slightly warmer and are starting to eat slightly heartier. With these changes it is also likely you are looking a little closer at red wine to sip or accompany your meal. Here is a pairing that celebrates the end of summers bounty, and a red wine to warm you.

The Wine

Penedo Borges Reserve Malbec 2013

This wine is made from 85% Malbec, 10% Cabernet Sauvignon, and, 5% Syrah, Maturation: 10 months in French and American oak Barrels, and 8 months in the bottle. This wine has a dark violet color, with aromas of plum, dark berries and a touch of sweet vanilla and spice. Medium in body the wine has a soft mouth feel with flavors of just-ripe dark fruits with slight spice, accompanied by a subtle coffee note and plum jam. Soft tannins lead you to a soft finish that lingers, just for a while. This is a really good wine choice to transition into fall winter, and it pairs super well with this dish.

The Pairing

Sweet Corn Polenta with Eggplant Sauce

(Serves 4)

What you will need:

Most of the ingredients are still at local farmers markets and fresh always tastes better.

Eggplant Sauce - 2/3 cup vegetable oil, 1 medium eggplant, cut into 3/4-inch dice, 2 tsp tomato paste, 1/4 cup white wine (Cork recommends UBY), 1 cup chopped peeled tomatoes(fresh or canned), 6 1/2 tbsp water, 1/2 tsp honey, 1 tbsp chopped oregano.

For the Polenta: 6 ears of fresh corn, 2 1/4 cups water, 3 tbsp diced butter, 7 oz feta crumbled, or shredded parmesan, 1/4 tsp salt, black pepper.

How to make it:

Eggplant sauce: Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. (Note: the eggplant sticks to the pan like crazy towards the end of the 15 minutes, but don't worry; it'll come right off when you add the tomatoes.) Drain off as much oil as you can and discard it. Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes, then add the wine and cook for 1 minute. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. Set aside; warm it up when needed.

The Polenta: Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. Stand each ear upright on its base and use a sharp knife to shave off the kernels. (If you do this inside of a very shallow bowl, it might save you some cleanup time.) You want to have 1 1/4 lbs of kernels. (I don't have a scale. Six ears were great.) Place the kernels in a medium saucepan and cover them with the water. Cook for 12 minutes on a low simmer. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid. Process them for a few minutes, to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process. Now return the corn paste to the pan with the cooking liquid and cook, while stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to a mashed potato consistency. Fold in the butter, the feta, salt and some pepper and cook for a further 2 minutes. Taste and add more salt if needed. Divide the polenta among shallow bowls and pool some warm eggplant sauce in the center.

Cheers, The Wine Guys

As The Summer Comes To An End - Wine Pairing

Labor Day may be coming and I’ll put my seersucker away, but they will have to lock me up before I stop drinking rose’ -- WG 2015

The Wine

Talai Berri Oreka Getariako Txakolina, 2014

Txakoli (pronounced Chacolí) is one of the world's great summer wines, produced in the village of Zarautz located on the breathtaking Basque coast, of Spain. Served virtually at every bar and restaurant in and around the resort of San Sebastian; this wine is easy drinking and refreshing. It smells of summer, fresh cut sweet grass, lime zest, and, a sea like minerality. Clean crisp and bright with a light body, this wine is simple and elegant with flavors of lime, Asian apple pear, lifted by very fine effervescence that makes it even more refreshing. This reasonably priced wine should be tired before the warm days of summer are gone. $16.99 Serve very cold

The Pairing

Serrano and Basil Wrapped Peaches

This recipe is simple and quick, it only takes about 10 minutes, and it is perfect for serving with the Txakoli as a summer treat. There is about another 4 weeks before the fresh peaches are gone so celebrate summer before the bounty is gone.

What you will need: 3 ripe peaches cut into 8 wedges each, 1/2 teaspoon extra fine sugar, 1/2 teaspoon champagne citrus vinegar, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground cumin seeds, 12 very thin slices Serrano ham, 24 small basil leaves.

How to make it:

1. In a medium bowl, gently toss peaches with the next 4 ingredients and let stand for 10 minutes drain and set aside.

2. Cut ham lengthwise in half and wrap each piece around a slice of peach.

3. Wrap basil across the top and secure with a metal or wooden pick and serve on a chilled platter or plate.

Here are a few possible substitutions that might suit you better: Swap Serrano for prosciutto, swap basil for mint, or try another stone fruit like plum.

This recipe is adapted from Christy of My Invisible Crown.

Happy Labor Day,

The Wine Guys

Less is More

Inspired by a conversation I had with author Dina Rose PhD, I really do think that less can be more. Which would you rather have; a 12 oz. fairly good steak for $18.00, or an 8 oz. really good steak for $18.00? By enjoying the quality of your meal, it is likely that you will take more time and care preparing, serving and eating your meal. It’s likely that you will be more relaxed and you will eat more slowly. It’s also likely that you will sip and savor your wine over a longer period of time while having conversation with your friends and family. Less is more.

The Wine

Bolgheri Rosso is from the same region as world famous wines, Ornellaia and Sassicaia, but much, much less expensive, but delivers like it wasn’t. This Super Tuscan is made from a classic Bordeaux-style blend of 40% Cabernet Sauvignon, 40% Merlot, and 20% Syrah. Deep ruby red in color, this wine has an enticing bouquet with aromas of small dark stone fruits and soft spice. Medium/full in body, this wine is smooth, with silky tannins and flavors of black cherry, dark plum and a touch of espresso that leads to an elegant lingering finish. This wine is the perfect partner for a variety of dishes, and it pairs well with the flank steak.

The Pairing

Grilled Flank Steak with Black Beans Corn and Tomatoes

I have been following and trying Chef Gina Homolka’s recipes from skinnytaste.com for about a year and enjoy this really tasty, healthy dish that’s a good example of less is more.

What you will need:

1 1/2 lb flank steak (prime grass feed), 1/2 tsp cumin, 2 garlic cloves crushed, 1/2 tsp kosher salt, fresh cracked pepper to taste.

For the black bean, corn and tomatoes:

3 tbsp red onion minced, 1 tsp olive oil, 1/4 cup, fresh squeezed lime juice, 2 medium vine ripe tomatoes diced, 1 cup canned black beans, drained and rinsed, 1 cups fresh corn kernels, frozen if you have to, 2 tbsp finely minced cilantro, kosher salt and fresh pepper to taste

How to make it:

Combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes. Add tomatoes, black beans, corn, and cilantro and set aside. Preheat a lightly greased grill and cook steak on high for 5-7 minutes on each side for medium. Let the meat rest about 5 minutes before slicing. Slice the beef into thin slices across the grain, place on a platter topped with the corn, black bean, tomato salad.

I serve this with toasted semolina bread and arugula drizzled with olive oil and a squeeze of lemon.

Cheers, The Wine Guys