End of Summer Pairing: Moillard Pino Noir Paired with Tarragon Chicken

“Burgundy makes you think of silly things; Bordeaux makes you talk about them, and Champagne makes you do them.” Jean Anthelme Brillat-Savarin

The Wine

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Moillard, Savigny- Les- Beaune, Vieilles- Vignes 2013

Domaine Moillard has been in the wine business since 1850; so you can bet that they know how to make really good wine. This Pinot Noir, is grown in Savigny- Les- Beaune, and it’s rare to find a Village level, A.O.C. at this price,$24.99, that delivers so this well. The nose and the palate of this light ruby red, colored wine are in harmony, delivering aromas of slightly spicy red raspberry, red cherry and a subtle note of mint. Medium light in body with flavors of earthy cherry, and subtle spice from barrel aging 14 to 20 months. Framed by fruit and accentuated by earth and spice, the balanced acidity pulls this wine together leading you to a finish that lingers with raspberry notes. If you like Pinot Noir and you want to experience a red Burgundy without breaking the bank, this is the wine, to try. Serve slightly below room temperature, pairs well with most medium to light dishes.

The Pairing

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Summer Tarragon Chicken

What you will need:

1 teaspoon butter

1⁄2 teaspoon nut oil, such as walnut oil

1 chicken breast, boned (skinless)

1 tablespoon chopped fresh tarragon leaves, crème fraiche, to taste

lemon juice, to taste

salt & freshly ground black pepper, fresh tarragon leaves (to garnish)

How to prepare it:

Cut your chicken breast into smallish pieces, I like to cut mine into fingers about 1/2" wide and 3" long -- you can also dice it into cubes if you wish. Heat the butter and oil until sizzling but not brown, add the chopped tarragon and chicken pieces immediately, and cook for 3 to 4 minutes until the chicken is sticky and a nice caramel color; the butter will have browned by now, but that is fine as long as it does not burn. Turn the chicken over and cook another 1 to 2 minutes. Add some crème fraiche to your own requirements - I use about 2 tablespoons, but you can add more if you want it richer. Allow to bubble for about 2 minutes and then add some lemon juice to taste. Season with salt and pepper and adjust the consistency if you want it creamier. Serve with fresh tarragon leaves scattered over the top and a side salad, and a crusty baguette, Bon appétit! Recipe by French Tart, on food.com

Cheers, The Wine Guys

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

The Wine

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Anastasia Fragou 'Neilis, 2016

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

The Pairing

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Stewed Artichokes with Fava Beans

What you will need:

1 tablespoon chopped garlic (3-4 cloves)

1/3 cup chopped scallions (or leeks)

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

10-12 artichoke hearts

1 tsp crushed, dried marjoram

1 tsp salt,2 tablespoons lemon juice

1/2 cup white wine,2 cups water

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

How to do it:

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

Cheers, The Wine Guys

Laxas Albarino Paired with Seared Spicy Peanut Ahi Tuna Tacos

Local, Shop to Table

Cork Wine & Spirts, and Traded Joe’s are minutes apart with hundreds of mouthwatering options at both stores. Here is a great summer wine and food pairing.

The Wine

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 Albarino, Rias Baixas, 2016

Bodegas As Laxas has been making wines since the end of the 19th century and this wine is a classic. Made from 100% of the very best hand-picked Albariño, grapes grown on 30+ year old vines. White gold/ green in color with aromas of citrus blossom, apple and stone fruits like apricots stand out. Medium light bodied with refreshing flavors of zesty fruit, pineapple, and subtle melon, combine with balanced bright acidity and a touch of minerality leading you to a refreshing lingering finish. Enjoy this wine by itself, or with your favorite sea food or medium light dishes. At $16.99 this wine delivers what you would expect and more, here are what two critic’s had to say. “Light in color and mellow on the nose, with leesy notes, this always-reliable Albariño is fresh and kicking with acidity. Apple and peach flavors carry over to a plump finish with lasting stone-fruit and melon notes.90 points WE.”  

The Pairing

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TJ’s, Seared Spicy Peanut Ahi Tuna Tacos

What you will need:

1 package Frozen Ahi Tuna Steaks (about 1 pound)

1 bottle Spicy Peanut Vinaigrette

1 package Smallish Gems Sweet Lettuce (seasonal) OR Romaine Hearts, leaves separated, rinsed, patted dry and chilled in the refrigerator

1/2 cup sliced Sugar Snap Peas

1/2 cup diced Sliced Fresh Del Monte Gold Pineapple Spears

1 Valencia Orange, peeled and diced

1 large Avocado, diced

1 Tbsp. chopped Chives

1/4 cup TJ’s Old Fashioned Salted Blister Peanuts OR TJ’s Organic Roasted & Salted Valencia Peanuts

1 can Canola Oil Spray

How to prepare it:

To marinate fish, remove frozen Ahi from packaging and place into a medium baking dish. Pour half the bottle of Spicy Peanut Vinaigrette over steaks, cover dish with plastic wrap and leave in refrigerator 8 hours or overnight, flipping steaks half way through. Short on time, defrosted steaks can marinate in vinaigrette for 1 hour in the refrigerator prior to preparation. To sear the Ahi, bring a medium frying pan up to medium high to high heat, and coat the bottom of the pan lightly with canola oil spray. Remove and discard excess marinade from fish. Sear the fish for 1-2 minutes on each side until desired doneness. Remove from pan onto a cutting board and slice against the grain into 1/2 inch-thick slices. Arrange tuna slices atop lettuce leaves, then sprinkle with snap peas, pineapple, oranges, avocado, chives and peanuts. Drizzle fresh dressing over each taco and enjoy!  Recipe adapted Traders Joe’s Options (use any fresh fruit you like that is bright in flavor) you can also use regular flour or corn to tortillainstead of the lettuce, just put a little oil or butter in a warm skillet and heat each side before serving. I squeezed a fresh lime wedge on mine and added a few cilantro leaves,

Serves: 4, Prep Time: 15 Minutes, Cooking Time: 5 Minutes.

Out of time call Cork for free delivery, 201-942-9964

Cheers!

The Wine Guys

Coeur De Rose Reserve Paired with Grilled Mediterranean Swordfish

The Wine

Maison CR, Coeur De Rose Reserve, 2015 Magnum

Made from a blend of Cinsault, and Grenache grown in small parcels throughout, Massif des Maures, near Saint-Tropez, in Provence, France. The grapes that make this beautiful pale pink rose are harvested before the sun rises about 4am to preserve delicate crisp fruit notes. The soft yet expressed bouquet of this wine reveals floral notes of white fruit blossoms, young wild strawberry and a touch of lychee, and minerality. Medium /light in body and refreshingly balanced with subtle flavors of citrus and wild red raspberries. Drink this wine as an aperitifs or pair it with lighter Mediterranean style foods. Serve well chilled 45°-50° F A deal at $38.99

The Pairing

Grilled Mediterranean swordfish with Artichokes, Tomatoes and Olives

What you will need:

1/4 cup, plus 3 tablespoons, of olive oil

1 medium onion, diced

5 garlic cloves, chopped

1 14-ounce can of artichoke hearts-cut in quarters

4 medium tomatoes

30 black olives

1/2 cup of chopped basil

1/2 cup of chopped parsley

Salt and fresh ground pepper to taste

Juice of 1 lemon

1 teaspoon of salt

1 teaspoon of pepper

2 pounds of swordfish steaks (1/2-inch thick)

How to prepare it:

Combine 1/4 cup of olive oil, onion, and garlic in a medium saucepan over medium-high heat. Sauté until translucent (approximately 4-5 minutes). Add artichoke hearts to pan, and sauté another 3-4 minutes. Add tomatoes and olives, and cook for 10 minutes Add basil, parsley, salt, and pepper. Cook for an additional 2 minutes and set aside. Combine the remaining olive oil, lemon juice, salt, and pepper in a large bowl and marinate 10 minutes. Sear the steaks on a grill or grill pan for approximately 5 minutes per side. If you are using chicken breasts, grill them for approximately 7 minutes on each side, until the juices run clear. Place the steaks on a warm platter and serve with the artichoke-tomato sauté on top. (Instead of using salt I used about 3 tablespoons of drained chopped capers) serve with tossed greens and simple angel hair pasta lightly seasoned

Recipe adapted from harvest.org

Cheers!

The Wine Guys

Dog Point Sauvignon Blanc Paired with Mexican Grilled Salmon Salad

The Wine

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Dog Point Vineyard Sauvignon Blanc, 2016

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

The Pairing

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Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing

What you will need:

For the dressing,

1 cup plain fat free or low-fat Greek yogurt

1 medium avocado, peeled and cored

1 1/2 Tbsp. fresh lime juice

1 clove garlic

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

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

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

1/2 tsp onion powder

Salt and freshly ground black pepper, to taste

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

For the salmon,

4 (5 - 6 oz.) skinless salmon fillets

1 tsp ancho chili powder

1 tsp ground cumin

1/2 tsp paprika

1/2 tsp onion powder

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

Salt and freshly ground black pepper

1 lime, halved

For the salad,

1 head Romain lettuce

10 oz. grape tomatoes, halved

1 cucumber, peeled and chopped

1 1/2 cups fresh corn

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

1/4 cup cilantro leaves (optional)

4 oz. Queso Fresco or Feta cheese

How to prepare it:

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

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

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

Cheers!

The Wine Guys

Hard Apple Cider Paired with Summertime Italian Sausages & Peppers

The Apple Cider

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

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

The Pairing

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Summertime Italian Sausages and Peppers

What you will need:

2 Tablespoons olive oil

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

1 large red onion, sliced

3 bell peppers, any color, sliced into strips

2 garlic cloves, minced

1/2 cup light red wine

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

1/4 teaspoon crushed red pepper flakes

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

How to prepare it:

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

Cheers!

The Wine Guys

Eikendal Cuvée Blanc Paired with Hummus Crusted Chicken

The WIne

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Eikendal Cuvée Blanc, Sauvignon Blanc - Chardonnay 2016

At Eikendal their focus is all about preserving flavor, through their collaboration with mother nature and dedicated had work to maintain freshness, elegance and finesse expressed in wines that appeal to palates worldwide. This fresh summer sipper is just that and a great value at $11.99.

Grapes from individual blocks are picked from vineyards grown in Stellenbosch and Elgin, specifically to create the style of this white blend, made from 72%.Sauvignon Blanc and 28% Chardonnay. From harvest to bottling the focus is to make a wine that’s clean and crisp. This vintage shows the Sauvignon Blancs beautiful ripe tropical flavors of gooseberry and figs with peach and apricot. The Chardonnay creates the backbone and structure while adding and subtle notes of apple. The finish of this wine is crisp and tight with a touch of minerality that lingers. Serve this wine as a pleasant aperitif or pack a bottle in your picnic basket to enjoy with some mediterranean fair.

The Pairing

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Hummus Crusted Chicken

What you will need:

2 boneless, skinless chicken breasts

1/2 cup hummus of your choice (you can use different flavors if you like)

1 clove garlic, minced

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/4 teaspoon red chili powder

1 lemon

How to prepare:

Preheat the oven to 450 degrees F. Oil a medium-sized baking dish with high smoke point oil (I use grape seed oil). Place the chicken breasts in the dish. Using a spoon, scoop the 1/2 cup hummus into a measuring cup to avoid contaminating the rest of the hummus from the raw chicken. Put the remaining hummus away, and spoon hummus from the measuring cup on the chicken. Spread it around until the breasts are evenly coated. Sprinkle the minced garlic, smoked paprika, cumin, and red chili powder on top of the chicken (or whatever seasonings you choose to use). Squeeze one lemon half over each chicken breast.

Bake for 25-30 minutes, or until the chicken is cooked through and the hummus has crisped. Serve immediately, a side of hummus and, a slade of your choice (I served it with a quinoa-spin on tabbouleh) Recipe adapted from hostthetoast.com

Cheers, The Wine Guys

Mt Beautiful Sauvignon Blanc Paired with Sole Wrapped Asparagus

The Wine

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Mt. Beautiful Sauvignon Blanc North Canterbury New Zealand 2015

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

The Pairing

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Sole wrapped asparagus with tangerine beurre blanc

 What you will need:

Fish:

1 1/2 tablespoons unsalted butter, melted

2 tablespoons chopped shallot

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

1 lb. medium asparagus

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

1/2 cup water

For beurre blanc:

1/2 cup fresh tangerine juice

1 tablespoon finely chopped shallot

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

1/4 teaspoon salt

cayenne

1/2 teaspoon fresh lemon juice

How to prepare:

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

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

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

Cheers, The Wine Guys

Macho Muchacho Paired with Slow Cooked Pulled Chicken Tacos

Simple and satisfying summer pairing meant for each other

The Beer

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Macho Muchacho

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

The Pairing

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Slow Cooker, Salsa Verde, Pulled Chicken Tacos

What you will need:

4 six-ounce boneless skinless chicken breasts

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

12 ounce can of Blue Point, Macho Muchacho beer

1 tablespoon cumin

1 teaspoon salt

1/2 teaspoon pepper

12 corn tortillas

cilantro

2 limes

I small finely sliced red onion

1 large or 2 small avocado’s peeled chopped

How to prepare it:

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

Cheers,

The Wine Guys

Spring Is In The Air: Pinot Noir Rose’ Paired with Lobster Mac & Cheese

The Wine

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The Vice, Batch #3 Pinot Noir Rose’ 2016

The Vice Wines are made in small batches. Each batch is hand selected to express the grape varietal and the region that it comes from. Wines from The Vice, are a result of passionate labor, sustainable farming, and making wines with a broad appeal without breaking the bank. This Batch, #3, is made from 100% Pinot Noir grown in a single certified Biodynamic vineyard in Carneros, Napa Valley with a cool microclimate, ideal for Pinot Noir. The near-perfect 2016 growing season provided the backdrop for ripe well balanced fruit to press and ferment with native yeast. Three months of aging on fine lees, in stainless-steel resulted in this beautiful copper tinged rose’. Subtle aromas of watermelon, wild strawberry and waterfall mist lead to flavors of nectarine, tangerine, pomelo and a slight lift of salinity in this medium bodied wine. Bright balanced acidy complement the wine in a lingering finish. If you like a rose that a touch richer, this is for you, and it’s perfect for flavorful rich foods. $24.99 

The Pairing

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Lobster Mac with Cheddar & Gruyère

What you will need:

1 lb. bag of large pasta (I used ziti)

3 tablespoons butter

2 shallots, finely chopped

3 tablespoons all-purpose flour

2 cups milk

½ cup heavy cream

2 teaspoons Dijon mustard

8 oz. white cheddar, grated,4 oz. Gruyère, grated

2 cups sharp cheddar, grated

salt & pepper, to taste

the meat of 2 cooked lobsters, coarsely chopped

1 tablespoon chives, chopped

How to prepare it:

Preheat oven to 350°F, Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain in colander and return to stockpot. Melt butter over medium heat in large saucepan. Once melted, add shallots and sauté until soft. Add flour and stir for 1 minute until combined. Whisk in milk. Bring to a slight boil, whisking constantly. Add cream, Dijon, both cheeses, salt, and pepper. Remove pan from heat. Stir together until all cheese is melted. Mix in pasta and lobster. Pour into a large baking dish. Bake until golden. This will take about 20–25 minutes. Serve with chives on top.  Recipe adapted from sweetpaulmag.com

How to cook a lobster: It’s so much easier than you think. If you can boil water then you can cook a lobster. Start with a live lobster. Fill a large pot with water, salt, a sliced lemon, and some fresh dill. Once the water is boiling, drop the lobster in head first. Cover the pot and boil for about 15 minutes (for an average-sized 1¼ lb. lobster). It will be bright red and the tail will be curled. Take it out of the water. Do not rinse, but simply let it cool down to room temperature.

(Many grocery stores will steam the lobster for you, and many sell precooked but do it fresh if you can)

Cheers, the Wine Guys

Willamette Valley Pinot Noir Paired with Pancetta Wrapped Pork Tenderloin

The Wine

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Airlie Pinot Noir, Willamette Valley, 2013

This wine was made from Pommard, Pinot Noir Clones planted, in 1983 & 1991, in the Dunn Forest (Estate) vineyard and Breckenridge Vineyard, that are certified sustainable by Salmon Safe and LIVE (Low Input Viticulture and Enology). The vines are hand cultivated allowing the estate to respond to the individual needs of each vine. After harvest and fermentation this wine was aged in 17% new French oak adding a layer of subtle spice, to this simple yet elegant wine. Ruby in color with aromas of slight sweet geranium and wild strawberry with a touch of spice. Medium/ medium- light in body with flavors of dark cherry and cranberry that mingle with fine slightly firm tannins and balanced acidity that lead the taster to a clean medium length finish. This wine is very nice for a starter and will hold up to most medium flavored dishes. This wine was awarded 92 point from Pinot File, and a gold medal from the International Women’s Wine Comp.(Owned made and marketed by three talented women) $21.99, only 1046 cases made.

The Pairing

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Pancetta Wrapped Pork Tenderloin with Spring Vegetables

What you will Need:

3 pounds boneless pork loin

1/2 pound pancetta, very thinly sliced

1 pound fava beans, shelled and peeled

1 bunch asparagus, sliced on the bias

1/2 pound morel mushrooms (larger ones cut in half, small ones left whole)

1 bulb fennel, thinly sliced

1 bunch chives, thinly sliced

2 tablespoons freshly chopped mint

1/2 cup pea shoots

4 tablespoons unsalted butter

Kosher salt

Freshly ground black pepper

1 lemon

How to prepare it:

Preheat your oven to 400 degrees. Cut the pork loin in half crosswise. Then cut it in half lengthwise so you have 4 smaller portions. If you wanted to brine the pork loin, which I recommend, go ahead and do it now.

Wrap the pancetta it around the pork loin. Season with salt and pepper. Bring a pan with some butter over medium heat and add the pork loin to the pan. Brown the pancetta on all sides until it is crispy, about 7 minutes. Then pop in the oven with and cook until the thickest part of the pork registers 140 degrees.

Repair your vegetables while the pork cooks. First, melt some butter in a skillet over medium heat. Add the thinly sliced fennel and season with salt. Let cook until caramelized, about 8 minutes. Add the morel mushrooms to the pan and cook until nicely browned (if the mushrooms suck up all the moisture in the pan, add some more butter). Then add the asparagus and fava beans and cook until they are bright green. Season the entire thing with salt and pepper and taste to ensure proper seasoning.

Once the pork is done, remove it from the oven and let rest for 5 minutes. To plate, spoon some of the vegetable mixture on the plate. Slice each piece of pork loin into 4-5 pieces and put on the vegetables. Garnish the plate with pea shoots and a squeeze of lemon juice.

Recipe adapted from Food 52

Cheers, The Wine Guys

Rosé Season: Chateau Gassier Rosé Paired with Grilled Salmon & Asparagus

The Wine

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Chateau Gassier Rosé 2015

The Château, sits at the foot of the spectacular Mount Sainte-Victoire, in the cradle of Côte de Provence. The estate produces this wonderful rose’ made from 35% Grenache, 30% Cinsault, 25% Syrah, 10% Rolle, in vineyards that, are within walking distance of, the mountains. The 2015 vintage turned out to be one of the best in recent years, helping to create this beautiful pale pink wine that has earned many glowing reviews; here just a few. Excellent-Exceptional “Bright and refreshing, with lovely watermelon and raspberry flavors, this wine successfully captures rosé’s attraction in an appealing ripe vintage.” Washington Post '” Esprit Gassier' is a simply a outstanding Rosé it instantly opens with fresh aromas of watermelon, honeydew, white peach, lemon and wet river stones. It is beautifully balanced and focused with a gorgeous texture leading up to the clean finish. This Rosé is flat-out delicious and will be almost impossible not to like. 92 points IWR. Energetic, sharply focused red berry and orange zest scents, along with a hint of fresh white flowers. Delicate and precise, offering nervy strawberry and blood orange with a long, juicy finish that shows good clarity and cut.” Vinous 90 JR. We loved this wine when we tasted it and knew it was going to be a hit at $17.99 it’s a great value as well while it lasts.

The Pairing

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Grilled Salmon & Asparagus with Dill Aioli

What you will need:

3/4 to 1 lb. salmon, cut into 2 large pieces

10 asparagus spears

Olive oil

Salt and pepper

For the Aioli:

2 garlic cloves

1 teaspoon Dijon mustard

2 pasteurized egg yolks

1 tablespoon fresh dill

1 cup olive oil

¼ cup fresh lemon juice

Salt and pepper to taste

How to prepare it:

First, make aioli sauce. Place garlic, mustard, egg yolks and dill in a food processor or a blender. Blend until combined. While running, slowly add the olive oil until completely combined. Pour it slowly into the top of a food processor or blender. Keep blending until you get the consistency of mayonnaise. Stop the food processor, add lemon juice, salt and pepper to taste. Pulse a few more times until combined. Scrape the sides of the bowl with a rubber spatula, pulse again. Set aside a cool spot.

Season salmon and asparagus with olive oil, salt and pepper. Heat up grill to medium /high. If you don't have one a grill pan or it, a regular non-stick pan would be ok. Once it's hot, place the salmon in the pan, skin side down. I like crispy salmon skin, but if you don't like the skin, you can slice it off. Place asparagus on the grill. You can grill both salmon and asparagus at the same time if you have room on the grill. Cook salmon about 4 minutes on each side.

For asparagus, depending on how big they are, flip them once or twice until they turn dark green in color.

Plate the salmon and asparagus. Serve with a dollop of the aioli on the salmon and good crusty French bread, along with and a glass of Rosé.

Enjoy! Recipe adapted from letscooksomefood.com

Cheers, The Wine Guys

Springtime French White Wine Paired with Chili Crusted Ahi Tuna & Avocado Salad

The Wine

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Domaine La Tour De Gâtigne Viognier 2015

This wine is from a family owned estate since 1835 situated in the Languedoc-Roussillon area of south central France in the Appellation of Cévennes, which is known for its Mediterranean influenced weather ideal for grapes. 70 hectares of vineyards are planted in the hills and plains of the estate on clay, chalk, and rich stony soils which are farmed minimal and sustainably. This award winning wine is pale green tinted gold with aromas of tangerine, lime young honeysuckle blossom and clean minerality. Medium/light in body with full mouth feel this wine is a great alternative to a un-oaked chardonnay. Flavors of tart peach, kefir lime, and white stone fruits mingle with very well balanced acidy and a slight stony in minerality in a medium/long finish. This wine is refreshing on and it’s a great pairing with rich fresh fish or a Moroccan chicken tagine. This gold medal winner at $16.99 is a wine, I’ll personally be serving this all summer.

The Pairing

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Chili Crusted Ahi Tuna & Avocado Salad with Cilantro Garlic Dressing

What you will need: (per Serving)

5 oz. sushi grade Ahi Tuna

½ tsp chili powder

¼ tsp cumin

¼ tsp garlic powder

¼ tsp ground coriander

dash of salt/pepper

non-stick olive oil spray (just some old fashion high smoke point oil)

2 oz. thinly sliced avocado

½ cup cilantro

1 tbsp. prepared fresh salsa (you can find prepared in then the refrigerated section of the grocery if time is tight)

1 clove garlic

juice of ½ lime

1 tsp agave syrup

1 tsp olive oil

2 cups mixed greens lettuce

¼ cup sprouts (optional)

How to prepare it:

Mix together chili powder, cumin, coriander, garlic powder, and salt/pepper in a bowl. Sprinkle over the tuna steak and pat the spices to make a nice coating over the whole tuna, make sure to coat all sides and edges. Heat a non-stick pan at medium to high heat, and grease lightly with olive oil spray (or oil).Sear the tuna on each side for 30 seconds to 1 minute. The outside should be just cooked while the inside is still raw. Once cooked on all sides, set the tuna aside, or in the fridge to chill.

For the dressing - place the cilantro, salsa, lime juice, garlic clove, olive oil, and agave in a food processor or blender, and pulse until you get a dressing consistency. Assemble the salad. Place the lettuce and sprouts on a plate. Slice the tuna into thin slices and layer with the avocado over the lettuce. Pour the dressing over the tuna and avocado.

Serve with a fresh French baguette and a little aged brie and a glass or two of Domaine La Tour De Gâtigne Viognier. Recipe adapted from, nutritionistinthekitch.com

Cheers!

The Wine Guys

Happy Passover

Kosher wine is getting better and better every year. Our job of selecting kosher wines is made a little easier because like last year, Cindy Altberger arranged it so we could tasted a bunch of new wines with a group of parishioners from The United Synagogue of Hoboken. Thanks Cindy and all of you who helped us to make a great selection of kosher wine at Cork

Wine is an important part of a Seder meal during the celebration of Passover signifying the liberation of the Israelites from Egyptian slavery. Four cups of wine are poured and drunk in accordance with four promises made by god found in Exodus, "I will take you out Egypt,” "I will save you from Egyptian slavery”, “I will redeem you with my power”, "I will take you as my people”.

This wine will go with just about anything and it was a popular choice during the tasting

The Wine

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PSAGOT Rose’ 2016

This is a wine that comes from vineyards are planted on ancient limestone terraces at an altitude of 900 meters above sea level in the northern hills of Jerusalem. Made from a blend of 49% Merlot, 36% Petite Sirah, and 15% Shiraz. This wine has a beautiful blood orange, tinted pink color with inviting aromas of melon, wild strawberry, and soft notes of limestone.

Medium /light in body this wine has a clean bright attack with layered flavors of tart golden apple, and undertones of strawberry and rhubarb with subtle minerality that leads you to a lingering crisp finish. We are going to sell this wine for as long as it lasts and you will be able to find it in or kosher selection or the international the rose section all summer.

The Pairing

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Beet and Horseradish Cured Salmon

What you will need:

6 ounces horseradish, grated fresh, or prepared, well drained

1 salmon fillet, about 3 pounds, skin on

1 pound red beets, raw, peeled and grated, juice included

1 large bunch fresh dill, roughly chopped

½ cup plus 2 tablespoons granulated sugar

1 cup plus 2 tablespoons kosher salt (See note.)

¼ cup cracked black pepper.

How to prepare it:

If using fresh horseradish, peel, cut into chunks and process in a food processor, using the steel blade. Do not grate it by hand; the fumes will be overpowering. Drape the food processor with a damp towel and carefully crack the lid, under the towel, to absorb the fumes.

Remove pin bones from salmon and set aside. In a large stainless steel or glass bowl, combine horseradish and remaining ingredients, wearing gloves to avoid turning your hands purple. Choose a nonreactive pan that is just large enough to hold the salmon fillet or line a pan with plastic wrap. Drizzle a little of the beet mixture on pan and place the salmon, skin-side down, on top. Cover the flesh with remaining beet mixture, making it thinner on tail and belly section and thicker everywhere else. Cover with plastic wrap, place another pan on top, and weight with cans. Cure in refrigerator for 3 days. Gently scrape off beet mixture and discard. Cut salmon in thin slices and serve. Whole fillet, well wrapped in plastic, will last 1 week refrigerated.

(Note) Kosher salts are made through different processes, and as a result differ in weight. The kosher salt tested was Diamond Crystal; Morton weighs almost twice as much, so use less, about 2/3 cup.

Recipe adapted from nytimes.com

Happy Passover,

The Wine Guys

Southwestern Spain Red Blend Paired with Grilled Hanger Steak & Fennel Salad

The Wine

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Uno De Mil, Red Blend, 2011

This award winning, wine is made from 100% Demeter certified organically grown grapes in the small town of Las Pedroñeras, in southwestern Spain. The philosophy of Dominion Punctum is to deliver high quality estate grown organic & biodynamic wines, without the use of chemicals, while practicing sustainable agriculture. This wine is made from 50% Tempranillo and 50% Petit Verdot that has been conditioned for 12 months in French oak barrels, resulting in a beautiful ruby red wine with inviting aromas of red cherry, strawberry and mature plum with subtle notes of cinnamon and vanilla. Medium bodied with a pleasant balance between acidity and soft tannins makes this wine easy to enjoy by itself, but it really shines with a meal. I had this with a Hanger steak salad and it was great.

The Pairing

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Grilled Hanger Steak with Fennel Salad

What you will need:

2 garlic cloves,¾ cup vegetable oil

1 cup cilantro leaves with tender stems

1¼ cups parsley leaves with tender stems, divided

¾ cup mint leaves, divided

1½ pounds hanger steak, center membrane removed

2 tablespoons sherry vinegar,1teaspoon fresh lemon juice

1 teaspoon honey

4 tablespoons olive oil, divided

Kosher salt

freshly ground pepper

2 fennel bulbs, cored, cut into wedges

2 large tomatoes, cut into wedges

3 ounces feta, cut into 2x½-inch pieces.

How to prepare it:

Blend garlic, vegetable oil, cilantro, 1 cup parsley, and ½ cup mint in a blender until smooth. Transfer to a resealable plastic bag and add steak. Seal bag, turn to coat, and chill steak 3–12 hours.

Whisk vinegar, lemon juice, and honey in a small bowl. Gradually drizzle in 2 Tbsp. olive oil, whisking until emulsified. Season vinaigrette with salt and pepper. Prepare a grill for medium-high heat.

Remove steak from marinade and pat dry; season with salt and pepper. Grill until nicely browned and an instant-read thermometer registers 125° for medium-rare, about 5 minutes per side.

Transfer to a cutting board; let rest at least 10 minutes before slicing against the grain. Meanwhile, toss fennel and remaining 2 Tbsp. olive oil in a large bowl; season with salt.

Grill fennel on cut sides until charred and beginning to soften, about 2 minutes per side. Return to bowl, drizzle with vinaigrette, and toss to coat.

Let it cool slightly, then gently toss in tomatoes, feta, and add in remaining ¼ cup parsley and ¼ cup mint.

Serve salad alongside steak, and enjoy your wine with it.

Cheers!

The Wine Guys.

Viñas Viejas Paniza Garnacha Paired with Pan Roasted Pork Chops

The Wine

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Bodegas Viñas Viejas Paniza Garnacha 2012

Made from 60 to 100-year old garnacha vines picked from the high altitude Paniza vineyards at the foot of the Ibérico Mountains made this fantastic Spanish crowd-pleaser. Rich, intense and complex, it delivers abundant aromas and flavors of ripe black cherries and blackberries with a hint of vanilla. Flavors of lingering dark chocolate are present in the smooth finish. A perfect companion to grilled meats or as an after-dinner treat with dark chocolate truffles. Is what Natalie MacLean had to say about this Spanish gem and awarded it 90 points. Robert Parker agrees and also awarded this wine with a 90 point score and had this to say about it. "The 2012 Viñas Viejas de Paniza is produced with the fruit from their older Garnacha vineyards on slate soils at high altitude, around 800 meters and aged for six months in barrel. The wine is quite dark, ripe and brooding, with tantalizing aromas of wet earth, graphite and blackberries making for a quite attractive nose that's different to other wines from the region. It reminds me perhaps of a Priorat. The palate is medium to full-bodied, with fine-grained, earthy tannins and good freshness and depth. Quite impressive, and very good value." When we tasted this wine we also knew it was a hit and are happy to bring it to you for an everyday price $16.99

The Pairing

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Pan-Roasted Brined Pork Chop

Brining these pork chops makes them moist, tender, and seasoned throughout.

What you will need for 2:

1/2 cup kosher salt

1/2 cup sugar

1 teaspoon juniper berries

1/2 teaspoon whole black peppercorns

1 head of garlic, halved crosswise, plus 2 unpeeled cloves for basting

2 large sprigs thyme

1 /2-inch-thick bone-in pork chop (2 ribs; about 1 1/4 lb.)

2 tablespoons grape seed or vegetable oil

3 tablespoons unsalted butter, Flaky or coarse sea salt

How to prepare:

Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic, and 1 thyme sprig; stir to dissolve salt and sugar. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork chop; cover and chill for at least 8 and up to 12 hours.

Preheat oven to 450°. Set a wire rack inside a rimmed baking sheet. Remove chop from brine; pat dry. Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet. Cook chop until beginning to brown, 3-4 minutes. Turn and cook until second side is beginning to brown, about 2 minutes.

Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total. Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°, about 14 minutes. (Chop will continue to cook during basting and resting.)Carefully drain fat from skillet and place over medium heat. Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes. Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes. Cut pork from bones, slice, and sprinkle with sea salt.

Recipe adapted from bonappetit.com 2013

Cheers!

The Wines Guys

Early Spring Pairing of Lilliano Chianti with Grilled Eggplant Rollatini

This is the kind of wine you would get, if you walked into a wine bar in Tuscany and asked to have something classic from a really good vintage.

The Wine

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Tenuta Lilliano, 2013, Chianti Classico

The Lilliano Chianti is made at a property that dates back to the middle ages, and once was owned by the Marquis of Tuscany. The estate is ideally situated in the village of Castellina about 15 kilometers south of Florence in Tuscany. The 2013 vintage for this area was classic to excellent. Made from a blend of 85% Sangiovese, 15% Colorino & Canaiolo. This wine was aged for at least one year in stainless steel & medium-sized barrels, then bottle aged for two to three years. Dark garnet in color this wine has expressive aromas of dark cherry, sweet tobacco and a touch of violet with a very subtle note of pinyon. Medium/light in body and very well balanced, fruit flavors of cherry & raspberry, commingle with supple spice, fine tannins and balanced acidy for a round mouth feel that leads you to a pleasant medium length finish. Decanter awarded this wine 90 point scores and said it was a lovely wine which should continue to surprise us with time.

The Pairing

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Grilled Eggplant Rollatini

What you will need for the Marinara:

2 tablespoons extra-virgin olive oil

2 teaspoons freshly minced garlic (about 2 medium cloves)

1/4 teaspoon crushed red pepper flakes

1 (28 ounce) can crushed tomatoes

3 tablespoons finely chopped fresh basil

Kosher salt and freshly ground black pepper

For the Rollatini:

1 cup whole milk ricotta, cheese

1 cup grated fresh mozzarella, divided

1/3 cup grated sharp provolone,

2/3 cup finely grated Parmigiano-Reggiano cheese, divided,

1 large egg

1/4 cup finely chopped fresh basil, plus more for garnish

2 large eggplants, ends trimmed and cut lengthwise into 1/4-inch slices

1/3 cup extra-virgin olive oil

Kosher salt and freshly ground

How to make it, Marinara:

Place oil, garlic, and red pepper flakes in a medium saucepan over medium heat. Cook until fragrant and bubbles start to form around garlic, 30-60 seconds. Stir in crushed tomatoes and bring to a boil. Reduce heat to low and simmer until slightly thickened, about 20 minutes. Remove from heat and stir in basil. Season with salt and pepper. Set aside.

For the Rollatini:

Whisk together ricotta, 1/3 cup of mozzarella, provolone, 1/3 cup parmesan, egg, and 1/4 cup basil in a medium bowl. Set aside. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush eggplant slices with oil and season with salt and pepper. Grill eggplant slices until browned on both sides, 2-3 minutes per side. Transfer to a large tray or cutting board. Place a heaping tablespoon of ricotta filling on wider end of eggplant slice and roll eggplant closed around filling. Repeat with remaining eggplant slices and filling.

Spread a thin layer of marinara sauce along the bottom of a large tray or shallow baking dish. Place eggplant rolls in dish and top with remaining mozzarella and parmesan cheese. Place on cool side of the grill, cover with aluminum foil, and let cook until cheese has melted, about 15 minutes. Remove from grill, garnish with additional basil, and serve, with a green salad and crispy bread. Recipe adapted from seriouseats.com

Cheers,

The Wine Guys

Eikendal Chardonnay Paired with Pan-Roasted Chicken Breasts & Root Vegetables

The Wine

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Eikendal Chardonnay Stellenbosch, South Africa, 2014

Situated in the “Golden Triangle” of wine growing, Eikendal vineyards flourish in a mountain and maritime microclimate, that allows great diversity to produce grapes that will present the best of old world minerality and new world freshness. The brilliant pale gold wine starts the journey by leaning toward the new world, with aromas of apple, pineapple, cream custard, and a note of nuanced toasty oak. Medium light in body the wine takes a turn toward the old world, with your first crisp sip, reveling minerality that carries thru to the finish surrounded by flavors of apple, pear, citrus,  massaged by a pleasant subtle note of French oak. Critics love this wine here are a few of the scores, TA 92, Platter’s South African Wine Guide 4.5 out of 5, Prescient Chardonnay Report 2015, 94. This wine is a great value at $19.99 and will continue to add complexity for the next 3 years if properly stored.

The Pairing

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Pan-Roasted Chicken Breasts with Root Vegetables

What you will need:

4 10 oz to 14 oz bone-in split chicken breasts, trimmed

Salt and pepper

2 tablespoon olive oil

1 pound small red potatoes, unpeeled, quartered

8 ounces parsnips, peeled, halved lengthwise, and cut into 1-inch pieces

8 to 10 medium to large peeled split Brussel sprouts

4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces

6 shallots, peeled and quartered

1 teaspoon minced fresh rosemary

Juice of half of a lemon

Chopped fresh parsley

How to prepare it:

Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat roasting pan on medium heat about for 5 minutes. Add oil and heat until just smoking. Place chicken skin side down in pan and cook until well browned on first side, 5 to 7 minutes. Flip chicken and continue to cook until lightly browned on second side, about 3 minutes; transfer to plate.

Add potatoes, parsnips, carrots, shallots, Brussel sprouts, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon, lemon juice and a bit of fresh ground pepper, toss all ingredients to coat. Place chicken skin side up on top of vegetables, transfer roasting pan to the oven, and roast for about 22 minutes.

Using potholders, remove from the oven. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest while finishing vegetables. Being careful of hot handles, stir vegetables, return pan to oven, and roast until vegetables are tender, about 15 minutes. Stir in chives and season with salt and pepper to taste. Serve chicken over vegetables. Recipe adapted from americastestkitchen.com

Cheers, The Wine Guys

Romance Never Ends: Van Ruiten Cabernet Sauvignon & Porterhouse Steak

The Wine

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Van Ruiten, Cabernet Sauvignon. 2013

This Cabernet Sauvignon is hand-picked from John’s home ranch. The vines produce small berries that give this big rich wine its inky dark color and ample tannins. The top aroma note is un-mistakenly cherry and cassis followed by notes of allspice and nuanced vanilla introduced from being aged in French oak barrels. Medium full in body this wine has full flavors of currant, sweet roasted peppers, dark chocolate, and note of soft herbs that lead you to a layered lengthy finish with a firm grip. This wine will benefit from breathing. Try a sip right out of the bottle, then pour a glass and let it sit for 20 or so minutes and try it again. I don’t often suggest wine for cellaring that is this reasonable $18.99 but I am for this one it will improve thru 2022 with proper cellaring. The Wine Enthusiast had this to say about the wine, "Loads of ripe fruit flavor, scads of fine-grained tannins for texture, and a sense of depth with complexity make this a wine to seek out. It's full bodied, dry, and very bold but also well balanced for the long haul.” WE90

The Pairing

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Sunday Steak with maitre d'butter

What you will need:

2 porterhouse steaks (1 pound each)

Kosher salt

1 stick unsalted butter

1 ½ tablespoons flat leaf parsley, chopped

1/2teaspoon garlic,minced

1 teaspoon shallot, minced

Freshly ground white pepper

Fresh cracked black pepper

Juice of half of a lemon

Olive oil

How prepare the butter:

Allow the butter to soften to room temperature. Meanwhile place the garlic, shallot and parsley into a mortar. Using the pestle bruise, crush, and pulverize the aromatics until they are mushy. Place the butter into a small mixing bowl and smear it around with a rubber spatula. Add about1/2 teaspoon of lemon juice, a pinch of salt and a few grinds of white pepper. Blend the butter until it is one shade of green with no streaks. You can either refrigerate the butter as is or you can roll it up in parchment pepper, then foil and twist the ends to form a round log. The foil allows the ends to stay sealed.

How prepare the Steak:

Take the steaks out of the refrigerator and allow the steaks to come up to a cool room temperature (usually 1-2 hrs.), season both sides a little liberally with fresh ground black pepper and salt. Place a cast iron skillet over medium high heat. Add enough oil to coat the bottom of the pan. When the oil is hot but not smoking sear the steak. Cook the steak on each side until it has caramelized brown crust on both sides. Remove the steak from the pan when it has reached one temperature below where you like. If you want it cooked medium then cook the steak to medium rare and so on. Remove the steak to a sheet tray. Cook the second steak in the same fashion. Let them rest at room temperature.

Place the top rack so it is about 4 to 6 inches from the broiler. Pre heat the broiler. Using a very sharp knife cut the meat from each side of the bone then slice the meat into smaller size pieces. Re-assemble the steaks on the sheet tray. Smear each steak with some softened maitre d'butter then place a small glob on each steak. Place the steaks under the broiler just long enough to melt the butter and heat the steaks through.

I enjoy mashed potatoes or celery root with this dish along with mixed green salad, blue cheese crumbles, and a crusty baguette. Recipe adapted from food52.com

Cheers,

The Wine Guys

Valentine's Day Wine Pairing Guide for Steak and Chocolates

Happy Valentine's Day!

“The best thing to hold onto in life is each other” ~ Audrey Hepburn

Before you hold up, a glass to toast someone this Valentine’s Day, take a moment and really think about; the why? Don’t worry so much about the what, or the where. Think about the why, and when you do lift a glass to someone special let them know Why.

Weather your toasting your loved ones with champagne or sharing a special bottle of red over a gourmet dinner, or sipping rose' in bed, Cork can help you select something for your special celebration.  

Steak and chocolate are Valentines Night favorites.   Here are guides to help you get the pairing just right

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Wine and Steak Paring Guide

Filet Mignon: Burgundy (Cote De Nuits), dryer Merlot, Barbera, Cotes Du Rhone, Cru Beajolais, and a Dolcetto

NY Strip: Cabernet Sauvignon, Merlot, Syrah, Malbec, and Barbaresco

Ribeye & Skirt Steak; Amarone, Cabernet, Sauvignon, Shiraz, Barolo, Syrah

Wine and Chocolate Pairing Guide

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Extra Dark (70%)-Cabernet Sauvignon, Bordeaux, Barolo, Malbec

Medium Dark (60%)-Merlot, Shiraz, Zinfandel, Chianti, Rhone

Smooth Dark (54%)-Champagne, Riesling, Pinot Noir, Vintage Port

Milk chocolate (46%)-Port, Sherry, Dessert Wines, Rose, Burgundy

Happy Valentine's Day!

The WIne Guys