Cool Autumn Days

Crisp Air, Pretty Leaves, Sweaters & Boots, Football, Pumpkins, and Wine.

I love Fall Time!

With the crisp of fall in the air, and pumpkins popping up on stoops, I am thinking of a comfort food that is warm, filling and so easy to make.

Raffetto's fresh pasta has been around since 1906; making what many say is the best fresh pasta in the NYC metro area. The family tradition is carried on by Sarah, a fourth generation pasta maker, who told me yesterday that I didn't have to come to new York to get their pasta, I could have picked some up at Sobsey's in Hoboken.   Still, I was happy to have made the trip to "the chefs' top secret pasta headquarters" and on the ride back I had time to think about the special sauce I would make and what wine I wanted to pair it all with.

The Wine

Roccafiore Rosso Melograno 2013

The grapes for this easy drinking Umbrian red are handpicked and selected in mid September, made from a blend of 80% Sangiovese and 20% Montepulciano. A brilliant ruby colored wine with plum, cherry, and slight sweet tobacco aromas. After bottling, the wine rests for about six months, and flavors of elegant plum, wild red raspberry, develop. This medium bodied wine has fine tannin structure with a soft grip and balanced acidity that combine to give the drinker a pleasant mouth feel and lingering finish. This wine pairing was so good with the pumpkin ravioli it had just the right amount of acid to balance the starch of the pasta and cut through the butter, and temper the pumpkin, allowing the soft earthiness of the sage to shine.

Raffetto's Fresh Pumpkin Ravioli with Butter Sage Sauce

What you will need:

One package of fresh Raffetto's pumpkin ravioli 13oz, (2/3 Servings)

6 tablespoons of the highest quality butter you can buy

6 fresh, whole sage leaves plus 4-6 chopped fresh sage leaves

¼ cup freshly grated parmigiano cheese,

fresh ground black pepper

(optional 1/3 cup pasta cooking water, for a thinner sauce)  

How to prepare it: 

Brown the butter in the skillet over medium low heat until it just froths, but is not brown (if you haven't done this before err on less is better side, as the butter will continue cooking after you take it off the heat).pour butter in a large bowl, add the sage leaves, letting them soak in the butter for a few seconds, add drained paste and ½ of the cheese and toss the pasta so that it is thoroughly coated, and serve. 

(Optional: add reserved pasta cooking water for a thinner consistency) garnish with remaining parmigiano, fresh sage leaves and a sprinkling of freshly cracked black pepper. 

Serve this with a side of sautéed field greens or fresh salad.  

Enjoy!

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

A Great Cava Pairing for A Great Holiday

Rosh Hashanah Holiday

Wine and food are important traditions in the celebration of Rosh Hashanah, the Jewish New Year where, Jewish families along with their friends take time for reflection, pray and changes for the New Year.

The Wine

Taanug Brut Cava (Kosher) 

From Catalunya Spain Teaanug Brut Cava is made from Macabeo, Xarel·lo and Parellada grapes that are fermented separately then blended for secondary bottle fermentation for more than 12 months. The whole winemaking process, from vineyard to bottling is overseen by a Rabbi, assuring the highest standards and creating a wine that is light dry and refreshing. Light golden in color this wine has fine small bubbles that bring a bouquet of golden apple and a touch of melon aromas to the nose. The effervescence of this wine keeps the pallet light. Fresh flavors of apple and light stone fruit with a touch of minerality leads you to a crisp clean finish, which lingers just enough before you take another sip, and ring in the New Year. 

The Pairing

This dish has three ingredients that celebrate traditional cuisine for a Rosh Hashanah, apples, honey, and pomegranates.  It is a great first course perfect to pair with some bubbly to celebrate the New Year.

Butter Lettuce with Apples, Walnuts and Pomegranate seed

What you will need for the Vinaigrette:

2 tablespoons cider vinegar, 1 tablespoon honey, 1 tablespoon finely chopped shallot, 1 1/2 teaspoons Dijon mustard, 1/3 cup olive oil, Kosher salt and freshly ground black pepper.

What you will need for the salad:

2 heads of butter lettuce leaves, gently torn, 1 1/2 cups store-bought glazed walnuts, 1 Honeycrisp or Fuji apple, quartered, cored, thinly sliced, kosher salt and freshly ground black pepper, 1 cup pomegranate seeds,1/4 cup tarragon leaves,1/2 cup crumbled Stilton or Maytag blue cheese (about 2 ounces)

How to make it:

Whisk first 4 ingredients in a medium bowl. Gradually whisking in oil, season vinaigrette to taste with salt and pepper and set aside. Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat, and season with salt and pepper to taste. Garnish with pomegranate seeds, tarragon, and cheese. If you feel like making this a main course add some roasted chicken and a little more vinaigrette (recipe adapted from epicurious)

Shanah Tovah,

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

It's Harvest Time - Wine Pairing

A wise man once said, “It is more enjoyable to drink a glass of wine than eat 90 grapes” ~WG

Inspired by harvests taking place at wineries around the world right now, and the local abundance of freshly harvested fruits and vegetables; There is no better way tocelebrate the hard work of farmers, vineyard managers, and wine makers, than enjoying the fruit of their labors. 

The Wine

Sogno Platinum Montepulciano d’Abruzzo 2013

Sogno is produced in the lush hills of Abruzzo in central/eastern Italy, on the Adriatic coast. With a bold color of ruby red and an enticing bouquet that has notes of cherry, spice and earthiness you might expect a big bold wine to follow. In fact what you find is a perfectly balanced medium bodied wine with bright flavors of cherry and plum and a touch of warm spice having been aged in Slovenian oak barrels. Fine soft tannins, with balanced acidy to combine for an easy finish that lingers just enough.

This wine paired with the harvest salad very well picking up the earthy notes of the almonds, quinoa and arugula while allowing the brightness of the tomatoes and peaches to shine. The wine is versatile and can be enjoyed on its own as well. We recommend serving this wine with a slight chill.  

The Pairing

Heirloom Tomato, Arugula, and Quinoa Salad with Grilled Peaches

Bursting with flavors and packed with protein

What you will need: 1 cup quinoa, 1 large peach, halved, 1 tablespoon extra virgin olive oil, 1 pinch salt, to taste, 1 pinch chili flakes, to taste, 2 cups heirloom cherry tomatoes (about 20), halved, 4 large handfuls arugula, 1 sprig mint, leaves picked and torn into small pieces, ½ cup toasted almonds, chopped, 4 oz feta cheese.

For the Vinaigrette: 2 tablespoons sherry vinegar, 1 tablespoon lemon juice, 1 teaspoon honey, ¼ teaspoon sea salt, ¼ teaspoon freshly ground black pepper, 1/3 cup extra virgin olive oil

How to make it:

1. in a small sauce pot, bring 1, 3/4 cups water to a boil with ¼ teaspoon salt. Add quinoa, turn heat down to low, cover, and simmer until water is absorbed and small air holes have developed on the surface—about 15 minutes. Turn heat off and let steam, covered, for 10 minutes. Let cool and fluff with a fork.

2. Toss peach halves in olive oil, salt, and chili flakes. Grill peach halves flat side down over a medium flame until dark grill marks form, about 3 minutes. Flip and grill for another 2 minutes. When cool enough to handle, thinly slice peaches lengthwise.

3. To make vinaigrette, whisk together vinegar, lemon juice, and honey with salt and pepper. While continually whisking, slowly stream in oil until combined.

4. Combine quinoa with tomatoes, arugula, and mint. Toss with some vinaigrette to lightly coat.

5. Serve quinoa salad topped with grilled peaches, almonds, and feta. If you desire something heartier I have served this with a simple grilled piece of fish.

Happy & Healthy Eating!

The WIne Guys

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

Red, White, and You

From east to west, sea to shining sea, American’s will celebrate Independence Day this weekend by gathering with friends and family to watch parades, barbeque and enjoy fireworks.  While you celebrate, take a moment to lift a glass and toast the visionary’s of this great country, and the men and women who have the courage to protect our freedom.

The White

The North Fork Project Chardonnay, from the north fork of long island is great for any celebration and it’s a steal at $15.99 for a liter bottle. The aromas of this light golden wine are notes of, apple pineapple, and a touch of melon. Medium in body, this well balanced wine has crisp acidity and flavors of clean apple and citrus with a hint of minerality that lead you to a short clean finish that makes you want to take another sip. This wine is one of Corks top recommendations for everyday drinking and entertaining.

East Coast Pairing

 Maine Lobster roll

What you will need: 2 Lobsters, cooked and picked, 1 ¼ lb, 3-4 Tbsp. Mayonnaise, ¾ tsp. Chives, fresh, finely sliced,½ tsp. fresh lemon juice, salt and ground black pepper to taste, 2 Frankfurter rolls, lightly toasted,1 Tbsp. Basil, fresh, chiffonade,¼ cup Romaine, Finely chopped (stems removed). 

How to make it, cut the lobster into medium size dice, and mix with the first four ingredients in a bowl, brush both outside surfaces of you roll with melted butter and toast in a hot skillet until just golden brown. Mix the basil and romaine, and divide onto the bottom of each toasted roll, divide the lobster mix between the two rolls, garnish with the pickle and chips. Pour yourself a glass of The north fork project chardonnay. 

The Red

Spann Mayacamas Range Cabernet Sauvignon, 2011 only 12 barrels of this wine were made, yielding 295 cases of what I think represents the best value for any California Bordeaux style blend under $50 This wine is made from mostly estate fruit comprised of, 75% Cabernet Sauvignon, 11% Malbec, 10% Petit Verdot and 4% Cabernet Franc grown at 1700’ in the Mayacamas Mountains, and aged for 26 months in French oak. Dark crimson in color this rich, medium bodied wine offers a bouquet of dark black cherry and cassis with subtle oak notes wound together by coffee bean. Masculine without any hard edges this wine has flavors of cherry black current and soft spice box with a hint of vanilla that lead you to a long savory finish. $39.99  

 West Coast Pairing

Pink’s, Chili Cheese Dog, I asked our customers over the last few weeks, “What do you think is more popular and “American”-hot dogs or hamburgers?” …and hot dogs came in first. Whenever I am in L.A. I take the time to go to Pinks. Pink's is the ultimate Mom and Pop hot dog stand. It's a Hollywood love story, between Paul & Betty Pink selling hot dogs from a cart at La Brea & Melrose since 1939. Here is a Recipe that is similar to the original Pinks Chili Cheese Dog.

What you will need: 2,  9-inch all-beef hotdog, hot dog bun, 3 tablespoons mustard, 2 tablespoon onions, diced, 1/2 cup chili, 3 tablespoons cheddar cheese, shredded.

How to make it: add hot dogs to a large skillet and add 1 inch of water to the bottom. Cover with a tight-fitting lid. Cook over high heat, until the hot dogs are hot. (Add more water if you run out of steam before the hot dogs are fully heated.) Fill a large pot with a few cups of water and bring to a boil. Carefully set a cooling rack over the top of a pot, lay hot dog buns on top, and steam until they are warmed through. Place hot dog in the bun, and top with mustard, onions, chili, and cheddar cheese.

Happy Independence Day!

The Wine Guys