Nebbiolo Grapes (Cozzo Mario Langhe Nebbiolo Wine) paired with Porcini Mushroom Risotto

Barolo and Barbaresco wines are known throughout the world and are part of most serious wines drinker’s collections. Made from mostly Nebbiolo these wines achieve world class acclaim and lofty prices. Well guess what? Wine reaching the quality of Barolo and Barbaresco are produced in the same general region from the same grape, Nebbiolo, but at a fraction of the price; you just half to know where to look.

Here is a gem The Wine Guys discovered to share with you.

The Wine

Cozzo Mario, 'Suri Mesdi' Langhe Nebbiolo 2012

Cozza Mario Langhe Nebbilo s grown and produced in hills of Dogliani, in the Langhe, a land of great wines. Made from 100% Nebbiolo that see 8 days of maceration (grape skins are left in the pressed juice until they have imparted the desired color, tannins ,and aromas), followed by a combined 32 months of aging in tank, barrel, and bottle. This is a beautiful expression Nebbiolo,  earthy, ruby red in color with  aromas of cherry, blackberry, rose petal, and subtle earthy spice .Medium in body with dry smooth well intergraded  flavors of cherry, earthy baked spice, and a nuance of fennel, this wine drinks more like a baby Barolo or Barbaresco, but at a fraction of the price.  The tannins provide a firm framework for the wine tying nicely with the fruit and spice in a pleasant lingering finish.

This is a really food friendly wine that pairs well with slow cooked, and grilled meats hearty pasta and risotto. $24.99

The Pairing

Porcini Mushroom Risotto with a Nebbiolo

What you will need:

2 tbsp olive oil

1 small onion, finely chopped

2 garlic, minced

6 cups liquid vegetable or fresh chicken broth

1 cup reserved porcini liquid

2 cups arborio rice

⅔ cup red wine

1 shallot, diced

1 oz dried porcini mushrooms

3 button mushrooms, sliced

½ tsp fresh thyme

pinch dried rosemary

½ tsp dried basil basil

1 tbsp butter

½ tsp truffle oil

½ cup parmesan or Romano cheese, I used a blend, salt and pepper to taste

How to prepare it:

Place the dried porcini mushrooms in hot water for 30 minutes to reconstitute them. Drain the mushrooms through a sieve lined with paper towel, and a bowl underneath to capture the mushroom liquid. Coarsely chop the porcini and set aside along with a cup of the liquid. Bring the broth to a gentle simmer and keep warm.

Heat the olive oil over medium heat. Add the onions sauté until the onions start to get soft, about 5 minutes. Add the garlic and sauté for another minute. Add the rice; stir to get it evenly coated with onion mixture, about 2 minutes. Add ⅓ cup of wine, cook until it is absorbed. Add a ladle or two of broth to the rice stir in and cook until the broth is absorbed. Add another ladle of broth and repeat process. You need to be stirring quite frequently throughout the process.

Once all or most of the liquid has been absorbed and the rice is tender to the bite, you are ready for the mushrooms & finishing touches (approximately  30 minutes).

Prepare the mushrooms as you are cooking the risotto. Heat 1 tablespoon of the olive oil in a skillet, then add the shallots, cook until softened, 3-5 minutes. Stir in the mushrooms; cook until they begin to soften about 5 minutes. Stir in the remaining ⅓ cup red wine, rosemary, thyme and basil. Cook about 5 minutes until the wine is mostly absorbed, then melt in the tablespoon of butter.   When the butter has melted, keep the mushrooms on low heat to keep warm.

Finish the risotto: Stir the mushrooms into the cooked rice, and then stir in the cheese and the truffle oil.

Serve at the table with extra cheese with Cozzo Mario, 'Suri Mesdi' Langhe Nebbiolo. 2012   

Recipe from cookingchatfood.com                         

Cheers, 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

A Wonderful Valentine's Pairing for All Year Round

 “Wine is bottled poetry.” Robert Louis Stevenson

Desert wine may be the most poetic type of wine made (though Champagne might argue with that) A good desert wine has more layers and length than any other type of wine. With an abundance of fruit accompanied by a library of aromas and flavors from almond to zabaglione: wound together seamlessly in a rich smooth texture balanced by just the right amount of acid and earth, it is poetry. 

The Wine

Tenuta di Trecciano, Vin Santo 2005 is produced in Tuscany from vineyards in Chianti, made from estate Malvasia and Trebbiano grapes in the traditional method. The grapes are spread on straw mats and left to dry for at least 60 days in a special room that regulates the process preserving the grapes freshness as they dry. The pressed juice is fermented in small barrels, and then aged in oak for about 3 years.

This labor and age intensive process created a beautiful amber colored wine. Fragrant aromas of apricot, sun dried white raisins, soft caramel and orange zest lead to flavors of almond, dried white stone fruit, custard and wild honey. Balanced acidy creates a clean lingering finish that dissipates pleasantly best described poetically. 

The Pairing

Simple elegant, and classic, an almond biscotti dipped in, Vin Santo adds a layer of texture and flavor that works seamlessly. A local traditional Italian Pasticceria, Giorgio in Hoboken hand makes some of the best biscotti I have ever had.

Happy Valentine’s Day,

The Wine Guys

It's Beer Time: Super Bowl Pairing

January 15th, 1967 a long standing tradition began with the gathering of friends and family to cheer on their favorite team, in what we know now as the Super Bowl. A lot has changed since that game, and a lot has stayed the same. The names, packaging, and flavors of beer are different, but beer remains the favorite beverage to celebrate the Super Bowl with.

The Beer

With more of choices to choose from than your fridge can hold here are some recommendations from Carlos, the GM, and beer buyer at Cork, that represent the tried and true and a little something out side of the box. 

The Pairing

Traditional Guacamole and Chips

Fresh is way better, and it take less than 20 minutes to prepare.

What you will need:

3 Haas avocados, halved, seeded and peeled

1 lime, juiced,

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon cayenne

1/2 medium onion, diced(I prefer red)

1/2 jalapeno pepper,(Serrano if you prefer hotter) seeded and minced

2 Roma tomatoes, seeded and diced

1 tablespoon chopped cilantro

1 large clove garlic, minced.

How to make it:

In a large bowl place the scooped avocado and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher or a fork, add the salt, cumin, and cayenne and mash/ mix leaving nice chunks of the avocado. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic.

Add 1 tablespoon of the reserved lime juice. Let sit at a cool room temperature lightly covered for 1 hour and then serve with your favorite corn tortilla chips.  Recipe adapted from Alton Brown

Cheers,

The Beer Guy

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

A Wonderful Bordeaux Pairing to Start Out The New Year

A good glass of wine accompanied with a hearty stew, roast, chili, or soup can take the chill away from a winter day and make you feel like you were sitting in front of a giant stone fire place looking out the window at snowflakes, dusting the edges of a frozen lake. 

The Wine

Château Haut-Bernones, Haut-Médoc 2010

This gem is made from estate grownfruit in Cussac Fort Medoc, right next to St Julien, by world famous oenologist Eric Boissenot who also consults (Château Latour, Lafite, Margaux...) 

The finest handpicked grapes from vines that are at least 30 years old are used to make this blend of 51% Cabernet Sauvignon, 35% Merlot, 14% Cabernet Franc. Mr. Boissenot uses traditional vinification in stainless steel tanks and aging in French oak barrels. 

With five years of bottle aging this wine is ready to be enjoyed. Garnet in color with inviting aromas of dark berries, subtle herbs and a note earthy oak, leads you to interwoven flavors of cassis, plum black cherry anda hint of licorice, cocoa, cedar, delicate mineral note of smoke and black pepper, In the finish. 

This elegant medium bodied wine with perfectly balanced tannins is a steal at $19.99

The Pairing

Hearty Vegetarian Chili

What you will need:

2 tablespoons Olive oil

2 medium chopped yellow onions

1 cup chopped red bell peppers

5 cloves minced garlic

5 roasted poblano peppers stemmed, seeded, and minced

1 medium zucchini, stem ends trimmed and cut into small dice

2 cups fresh corn kernels (about 3 ears)

1 1/2 pounds Portobello mushrooms (about 5 large), stemmed, wiped clean and cubed 

2 tablespoons chili powder

1 teaspoon of smoked chipotle pepper

1 tablespoon ground cumin

1 1/4 teaspoons salt

1/4 teaspoon cayenne

1 28 oz can of san marzano tomatoes instead

3 cups cooked black beans, or canned beans, rinsed and drained

1 (15-ounce) can tomato sauce

1 cup vegetable stock, or water

1/4 cup chopped fresh cilantro leaves

How make do it: 

In a large, heavy pot, heat the oil over medium-high heat.  Add the onions, bell peppers, garlic, and peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. 

Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste. 

To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. 

Top each serving with a dollop of sour cream and/or cheddar cheese and avocado. 

Recipe adapted from Emeril Lagasse.

Happy New Year!

The Wine Guys

Holiday Cookies and Hot Beverages

“The difference between ordinary and extraordinary, is that little something extra” ~WG

Happy Holidays!

Nothing warms the heart or helps you get into the holiday spirit more than giving or receiving a little something extra. During this season of celebrations, treat yourself, family and friends while you decorate, wrap gifts, or warm yourself after ice skating.

Here are a few “little something extras “that are easy to make and fun to drink.

Hot chocolate smell good, tastes great and warms your body.   Add 3.5 ounces of Bailey’s Irish cream to a warmed mug and blend in your favorite hot chocolate and top with fresh whipped cream. Garnish with a shake of nutmeg or cinnamon.

For the nutty just a “little something extra”, add 3.5 ounces of frangelico (a hazelnut liquor) in a warmed mug and blend in your favorite hot chocolate and top with fresh whipped cream, and garnish with crushed or shaved hazelnuts.

For a minty “little something extra”, add 2 to 3 ounces of peppermint schnapps to a warmed mug and blend in your favorite hot chocolate. Top with fresh whipped cream and garnish with a peppermint candy cane and or a fresh sprig of mint.

Creamy rich and savory eggnog can be elevated to an enticing elixir showing sweeter notes and more caramel when blended with rum. Bourbon brings a note of oak and lifts the aromas and flavors of vanilla when blended with eggnog. Brandy and cognac offer contrast to the sweet creamy aromas and flavors of eggnog and elevate the spiciness just a touch.  Add 1.5 to 2 to ounces of rum, bourbon, or brandy to youra shaker with 4/6 ice cubes add 6 ounces of your favorite eggnog shake and strain in to a festive glass, and garnish with a pinch of fresh nutmeg and or cinnamon stick. 

The Cookies

Sugar Cookies

Hot chocolate, eggnog and cookies are a decadent pairing that are perfect for each other.  Its only once a year, so go for it.  Here is a simple sugar cookie recipe that you can make and decorate while you enjoy your “little something extras”.

What you will need:

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup sugar

1 egg, beaten

1 tablespoon milk

powdered sugar (for rolling out dough)

How to make it:

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.

Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If the dough has warmed during rolling, place a cold cookie sheet on top for 10 minutes to chill.

Cut into desired shape, (most grocery stores sell holiday shaped cutters) place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.

Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Colored icings and bright add on can be purchased at most grocery stores and easily applied. Makes about 3 dozen 2.5 inch cookies. Adapted from the food network and Alton Brown

Merry Christmas, the Cork Staff.

Holiday Season Lamb & Wine Pairing

Cork is one of the first retailers’ hand selected in the United States, to offer this world class wine Parra Family Wines, Pencopolitano, 2014 

Pedro Parra, PhD and Master from Institut National Agronomique de Pairs Grignon, has has traveled the world examining over 25,000 different soil compositions and the relationship between the roots, vines, and grapes, that are grown in them. Through Pedro’s commitment to his work, he has gained the reputation as one of the world’s foremost experts, and has consulted for prestigious clients such as Clos des Fous, Zuccardi, Altos las Hormigas. Now, Pedro’s expertise and passion can be found in his own wine, made entirely by him and Parra Family Wines. This is one best wines we have tasted this year.

The Wine

Parra Family Wines, Pencopolitano, 2014

The Pencopolitano is a class blend of Malbec, Syrah, Carmenere, Carignan, Cinsault, Pas, and Touriga Nacional, from four different soil compositions grown in the coastal Cauquenes and Itata regions of Chile.

The vines are organically grown and the fruit is hand harvested, preserving the signature and purity of the earth and how it translated to the grapes and ultimately, to the wine. This beautiful blackberry colored wine, has expressive notes of spicy black plum, blackberry, wet stone, earthy roasted pepper, and a touch of soft oak.  Medium/full in body this wine has big flavors of red and black cherries, plum and blackberry complemented with minerality and an earthy spice note from14 months of ageing in French oak. Medium-fine tannin structure with balanced acidity integrates beautifully with the fruit completing this wine that has a long layered finish.

This world class wine will age well for many years to come.It’s truly a find and at $24.99, a great gift that over-delivers. The allocation of this wine across the United States is 120 cases.  We are thrilled at Cork to receive 10% of the allocated wine.  Stop by as we are confident it will go fast. 

The Pairing

Slow-Braised Lamb Shanks

What you will need:

3 tablespoons ground cumin

3 tablespoons ground coriander

2 tablespoons Madras curry powder

2 tablespoons minced rosemary

2 tablespoons minced thyme

2 tablespoons minced garlic

1 tablespoon coarsely ground pepper

1/2 cup extra-virgin olive oil

Kosher salt

6 lamb shanks (1 to 1 1/4 pounds each), trimmed of excess fat

2 celery ribs very coarsely chopped

1 large onion very coarsely chopped

1 carrot, coarsely chopped

1 cup dry white wine

8 cups rich veal stock

How to make it:

In a small bowl, combine the cumin, coriander, curry powder, rosemary, thyme, garlic and pepper. Stir in 6 tablespoons of the olive oil to make a paste and season it generously with salt. Place the lamb shanks in a large roasting pan and rub them with the spice paste. Cover with plastic wrap and refrigerate overnight.

Return the lamb to room temperature. Scrape off most of the spice paste from the shanks. In a large skillet, heat 1 tablespoon of the olive oil until shimmering. Add half of the lamb shanks and cook over moderately high heat until browned all over, about 10 minutes; transfer the shanks to a plate. Wipe out the skillet. Lower the heat to moderate and repeat with the remaining tablespoon of olive oil and lamb.

Preheat the oven to 350°. Add the celery, onion and carrot to the skillet and cook over moderate heat until barely softened, about 5 minutes. Add the wine and bring to a boil. Add the stock and bring to a boil.

Wash the roasting pan and return the browned shanks to it. Pour the vegetable mixture over the shanks, cover with foil and roast for about 3 1/2 hours, or until the lamb is very tender. Lower the oven temperature to 200°. Carefully transfer the shanks to a baking dish and cover tightly with foil; keep warm in the oven. Strain the sauce into a medium saucepan. Skim off as much fat as possible.

Boil the sauce over high heat until reduced to 4 cups, about 40 minutes; season with salt and pepper. Transfer the shanks to a platter, pour the sauce on top and serve. Adapted from, Food & Wine by Geoffrey Zakarian, 2004 

Happy Holidays!

The Wine Guys

A Classic Pairing

“Age is just a number, its totally irrelevant unless you happen to be a bottle of wine” Joan Collins

The Wine

Ponzi Vineyards, Pinot Noir, Willamette Valley, 2012

This wine is made from handpicked, hand sorted grapes from twelve different vineyards grown in an epic vintage, 2012. After aging for 11 months in a blend of new and used French oak barrels, this ruby colored wine developed vibrant aromas of cherry, sweet tobacco, graphite and cedar that will continue to develop as it ages. Medium light in body this wine is simple yet complex with flavors of dark stone fruit with spice and an earthy cocoa nib flavor. Fine tannin structure with very well balanced acid lead you to an elegant finish that lingers just enough, before you take another sip. This wine drinks beautifully now and will age extremely well (if stored properly) for the next 7+ years developing the complexity of a $150.00 bottle. At $39.99, it’s worth every penny, now and unbeatable as an investment in your future drinking pleasure. Critics scores 91WE, 92WS

The Pairing

Baked or Roasted pre cooked Ham

A fully cooked ham does not need additional cooking. It can be eaten right out of the package but heating it properly will bring out its natural flavor and juices. There are many ways to heat a fully cooked ham; here is the covered method I use for heating a bone- in smoked Hatfield, or Smithfield ham(13 to 18 pounds) from Hoboken’s best butcher shop Truglio's Meat Market. 

After trimming the skin and some of the fat, place the ham in a shallow baking pan with fat side up. Half hams should be placed with cut side down. Add one cup of water to the roasting pan. Cover securely with foil. Place in a 350 degree preheated oven for 14 to 16 minutes per pound, until internal temperature reaches 135°F.

Allow ham to rest for 15 minutes before carving. Internal temperature should rise to 140°F during this time. If using a glaze, the glaze should be applied during the last 30 minutes uncovered and basted 2 to 3 times.

Cheers!

The Wine Guys

Great WIne's for Drinking this Thanksgiving

Happy Thanksgiving!   

The Wine Guys are here to help you with a broad selection of wine, beer, and spirits to chose from this Holiday season. Below are four wines that will pair well with a broad range of Thanksgiving foods and individual tastes.

MacMurray, Estate Vineyards, Select, Russian River Valley, Pinot Noir, 2013

This MacMurray Pino Noir was produced by blending fruit from four  vineyards in the Russian River Valley; creating a beautiful ruby colored wine with enticing aromas of raspberry, boysenberry and subtle  wood spice. After the wine fermented, it was aged sur lie, creating a round, soft mouth feel. Further complexity comes from ageing in new and used barrels, adding aromas and flavors of vanilla, caramel and toasted nuts to flavors of cherry and pomegranate. With balanced acidity and a lingering finish, this wine will enhance most foods and pair very well with the diverse foods you may have at the thanksgiving feast.

Peter Schandl - Pinot Blanc 2011

If you are a looking for a dry yet fruit driven wine, explore this great alternative to Riesling.  This wine has a pale golden color with classic aromas of yellow apple, pineapple delicate pear blossom, and a soft river stone note. Flavors of apple, pear and kiwi wind together in this medium/light bodied wine that has a rich, lush mouth feel. Just enough acid and bottle ageing make this wine very approachable and easy to pair with classic Thanksgiving food. 

Sobon Estate Hillside Zinfandel 2013 Amador County, CA

Made from estate grown hillside grapes this great tasting wine is made from 98% Zinfandel, 2% Petite Syrah, aged in French and American oak, creating a pretty bouquet of raspberry, cherry and a touch of oak. Medium to medium light in body with flavors of dark cherry, blueberry, spice, and cocoa, with a soft peppery finish. Low in tannin and very approachable, it’s easy to enjoy on its own, but marries well with savory or sweet stuffing and will do wonders with some dark meat drenched in gravy. 89 and Best Buy WE

Schramsberg's Blanc de Blanc 2012

This Blanc de Blanc is made from 100% chardonnay, produced in the classic “methode champenoise” (The traditional method used in Champagne) over a period of about three plus years. Made from cool-climate Sonoma County, Marin and other North Coast fruit, this dry crisp bubbly has bright and fresh aromas of grapefruit, lime, green apple and white apricot, complemented with hints of yeast and white blossoms ginger and fresh honeycomb. The flavors are of tart apple, citrus and, pear that open and expand on the pallet, then seamlessly lead to a crisp clean finish. There is no better time to enjoy the complements and contrasts of a great sparkling wine than a Thanksgiving meal.

It's Cali Time... Laguna Ranch Chardonnay Wine Pairing

A classic Cali

California chardonnay has a classic style and taste that is known around the world. Here’s one that is very true to that style and drinks like a much more expensive wine, making it a true value at $19.99.

Laguna Ranch Vineyard, Russian River Valley, Chardonnay, 2013

This Laguna Chardonnay combines the perfect blend of fresh crisp estate fruit with toasty oak and is one of the best examples of a classic and balanced California chardonnay that the wine guys have ever tasted. Nestled in the heart of the Russian River Valley, Laguna Ranch Vineyard has been home to world-class Chardonnay for the past 30 years.

The 2013 vintage delivers with a beautiful golden apple color followed by expressive aromas of apple, pineapple, honeysuckle, and a note of tropical creme brulee. The wine is medium/ full in body with a lush mouth feel, that lead to flavors of rich Asian apple pear, honey comb, baked apple and citrus notes that tied together with balanced acid and just the right amount of oak.

The finish pleasantly lingers, to a crisp finish.

The Pairing

Oven Roasted Herb Chicken with Root Vegetables

What you will need:

2 tablespoons extra virgin olive oil, plus more for the pan

4medium red potatoes, scrubbed and cut into 1-inch pieces

2medium celery stalks cut into 1-inch pieces

2  medium carrots peeled and cut into 1-inch pieces

1medium turnip, peeled and cut into 1-inch pieces

1medium parsnip, peeled and cut into 1-inch pieces

6 medium shallots peeled and halved

2 fresh peppers you pick the color deseeded chopped into 1 inch pieces

2teaspoons chopped fresh thyme, divided

1 1/2 teaspoons salt, divided

1teaspoon fresh ground black pepper, divided

4 bone-in skin-on chicken breast halves (about 10 oz. each)

1cup canned low sodium chicken broth

1tablespoon unsalted butter, chilled

How to make it:

Position a rack in the upper third of the oven and preheat the oven to 425°.

Lightly oil a roasting pan, toss the potatoes, carrots, turnip, and parsnip in a large bowl with the oil, 1 teaspoon of the thyme, 3/4 t. salt, add 1/2 t. pepper, Spread in the roasting pan.

Season the chicken with the remaining 3/4 t. salt and 1/2 t. pepper, then sprinkle with the remaining 1 t. thyme. 

Nestle the chicken, skin side up, among the vegetables and roast occasionally scraping up and turning the vegetables with a metal spatula, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken breasts reads 170°, about 35 minutes. 

Transfer the chicken and vegetables to a platter, If the chicken is tender before the vegetables are done, tent the chicken with foil, then continue roasting the vegetables. 

In either case, tent the platter while making the pan sauce. Place the roasting pan over 2 burners on high heat, add the broth and bring to a boil, scraping up the browned bits in the bottom and sides of the pan. Boil until reduced to about 1/3 cup, about 5 minutes.

Remove from the heat, and whisk in the butter to lightly thicken the sauce. Pour over the chicken and vegetables and serve hot.

Cheers, 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

How Merlot Can You Go?

The Wine

Chateau Siaurac, Lalande de Pomerol 2009 

Made from vineyards that were founded in the 18th and since 1832, the vineyards have been tended to by generations of the same family creating consistency and reliability in the style of the fruit. The 2009 vintage was made from 80% Merlot, 20% Cabernet Franc, fermented in a combination of concrete and stainless steel vats followed by aging in 15%, new, French oak barrels for an average of 12 months.

This very well balanced wine is medium in body with enticing aromas of dark plum cherry and black currant, followed by subtle earthy spice. Fine tannin structure and 6 years of bottle aging have given this wine a supple mouth feel and an integrated richness revealing flavors of plum cherry and mocha with a slight truffle-like earthiness, leading you to a finish that lingers just the right amount of time. This layered bottle wine can be enjoyed by itself or will complement most medium fare very well.

Both of the wine guys have this wine on our personal wine lists, and it a bargain at $27.99 (even a better bargain if you assorted it with 5 other bottles for 10% or assorted with 11 bottles for 20% off) RP88,WE90

The Pairing

Pairing-Herb Roasted Beef Tenderloin

Beef tenderloin is a special (and expensive) meal to serve, so you want to be sure to cook it just right.

What you will need:

1 (3-1/2- to 4-pound) center-cut beef tenderloin, trimmed of silver skin and fat (Grass feed if possible, ask the butcher for a choice or prime and well marbled) 

2 tablespoons vegetable oil

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

8 tablespoons unsalted butter (1 stick), at room temperature

2 medium garlic cloves, finely chopped

1 tablespoon finely chopped fresh rosemary leaves

1 tablespoon finely chopped fresh thyme leaves

butcher’s twine, as needed.

How to prepare it :

Heat the oven to 400°F and arrange a rack in the middle. Meanwhile, pat the beef dry with paper towels. (If one end of the beef is noticeably thinner than the other, tuck the thinner end underneath and tie where you tucked with butcher’s twine. This will help it cook more evenly.)

Using your hands, rub the tenderloin all over with the oil, sprinkle with the salt and pepper, and rub until evenly coated; set aside. Heat a large frying pan over medium-high heat until just starting to smoke. Place the beef in the pan and sear, turning occasionally, until golden brown all over, about 10 minutes.

Transfer to a 13-by-9-inch baking dish and set aside until the surface of the beef is no longer hot, about 15 minutes. Meanwhile, make the butter mixture. Place the butter, garlic, rosemary, and thyme in a medium bowl and smash with the back of a spoon or a rubber spatula until evenly combined.

When the beef is ready, evenly rub the butter mixture on the top and sides of the tenderloin. Roast until an instant-read thermometer inserted into the thickest part of the beef registers 120°F to 125°F for rare or 125°F to 135°F for medium rare, about 25 to 35 minutes.

Transfer the beef to a cutting board and tent it loosely with foil. Let it rest at least 20 minutes before slicing 3/4 inch. Collect the pan drippings in a dish to spoon over beef after serving.

I served the beef with mashed turnips and potatoes with sautéed spinach and a glass of the delicious mostly Merlot.

Enjoy your new discovery,

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