Domaine Laporte, Le Grand Argentier Paired with Pan-Seared Scallops and a Orange-Lime Vinaigrette

The Wine

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Domaine Laporte, Le Grand Argentier, Menetou-Salon, 2016

Domaine Laporte is one of the most highly respected estates in the Loire Valley. Founded in 1850,Domaine Laporte it is now run by the grandsons of Henri Bourgeois, who purchased it 1986.Menetou-Salon, located southwest of Sancerre, is a small appellation producing high quality wines thatrival the more well-known Sancerre. 

This particular wines great, light yet with a round mouth feel that is very satisfying. The nose has notes of goose berry, lime peel and a note of clean minerality with a note of very soft white flower. Clean crisp with peach or nectarine flavors intermingled with very well balanced acidity, that leads to a supple finish that lingers just long enough, if you like Sancerre or drier Sauvignon Blanc this wine is a must try. 

The beginning of scallop season is here and this wine will pair very well with almost any light dish and is just great as a starter.

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The Pairing

Pan-Seared Scallops, with a Orange-Lime Vinaigrette

What you will need: 

Scallops

1 1/2 pounds large sea scallops (dry If you can get them), tendons removed

Salt and pepper

2 tablespoons vegetable oil

2 tablespoons unsalted butter

Orange-Lime Vinaigrette - 

2 tablespoons orange juice

2 tablespoons lime juice (fresh is best if you can squeeze it)

1 small shallot, minced

1 tablespoon minced fresh cilantro

1/8 teaspoon red pepper flakes

2 tablespoons vegetable oil

2 tablespoons extra-virgin olive oil

Salt

How to prepare:

Orange-Lime Vinaigrette - Combine orange juice, lime juice, shallot, cilantro, and pepper flakes in medium bowl. Slowly whisk in vegetable and olive oils. Season with salt to taste, Set aside and whisk before dressing cooked Scallops. 

Scallops - Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes. Add 1 tablespoon butter to skillet. Using tongs, flip scallops and continue to cook, using large spoon to baste scallops with melted butter (tilt skillet so butter runs to 1 side) until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer (remove smaller scallops as they finish cooking). 

Transfer scallops to large plate and tent loosely with aluminum foil. Wipe out skillet with wad of paper towels and repeat cooking with remaining oil, scallops, and butter. 

Serve immediately, garnish with orange or lime wedges and dress with the vinaigrette. 

Recipe adapted from splendidtable.

Cheers!

The Wine Guys

Start the New Year Out with Cable Bay Sauvignon Blanc Paired with Oyster Pie

Oysters are in season and at their best on the east coast, here’s a great way to enjoy them in the cold of winter.

The Wine

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Cable Bay, Awatere Valley, Marlborough, NZ, Sauvignon Blanc, 2016

This is a complex and vibrant wine, conveying all the characteristics of a faultless growing season.Rocket flowers, passionfruit, papaya, lime and Smokey chicory mingle in the bouquet of this grown up sauvignon blanc The palate of this wine is finely textured with a note of chalky mineralality and, focused acidity giving the wine dimension and overall great balance.

SM91 points: Bright, light straw-yellow color. The nose is softly full with aromas of ripe passionfruit entwined with notes of cut grass and nettles, unfolding green herbs and suggestions of green bean, a classic Awatere Valley expression. Dry yet fruity with a medium light body and flavors passionfruit, fresh herbs, citrus and sweet grass, that carry to an elegant, lingering finish.  Serve as an aperitif, or pair this wine with seafood, Pacific Rim fare, and light poultry. This wine is ready to drink but will develop more layers over the next two years. Estate grown fruit from the ‘Cinders’ vineyard, cool-fermented in stainless-steel, and aged 5 months on lees.

The Pairing

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Oyster Pie with Leeks, Bacon and Mashed Potatoes

What you will need:

1 ½ pounds yellow-fleshed potatoes, such as Yukon Gold, peeled and cut in 2-inch cubes

4  tablespoons unsalted butter, more as needed

Salt and pepper

¼  pound smoky bacon, cut crosswise into 1/4-inch lardons

2  medium leeks, pale and tender parts only, chopped in 1/2-inch pieces

1  teaspoon chopped thyme

1  cup crème fraiche

1  cup heavy cream or milk

1  tablespoon whole grain French mustard

Pinch of cayenne

12  large oysters, or more if desired, shucked, with juices

1  cup coarse dry bread crumbs

Handful of grated Parmesan

2  tablespoons chopped parsley, for garnish

How to prepare it:  

Step 1 - Bring a pot of well-salted water to a boil. Add potatoes and simmer for 10 to 15 minutes, until completely tender. Drain potatoes, reserving 1 cup of cooking liquid. Return potatoes to pot, add 2 tablespoons butter and season generously with salt and pepper. Mash well, adding cooking liquid as necessary to thin. Cover and keep warm.

Step 2: Meanwhile, render the bacon: Put a medium skillet over medium-high heat and add lardons. After a minute or so, when they begin to sizzle, turn heat to medium and stir them in pan to distribute evenly. Cook for a minute or two, letting bacon soften without browning. When it is just beginning to crisp, tip everything into a fine mesh sieve over a bowl to drain. (Reserve the fat for another purpose). Set bacon aside.

Step 3: Put a large, deep skillet over medium-high heat and add 2 tablespoons butter. Add leeks, season with salt and pepper, and cook, stirring, until wilted but still bright green, about 1 minute. Add reserved bacon, thyme, crème fraîche, heavy cream, mustard and cayenne; bring to a simmer. Add oysters and oyster juices, cook 1 minute, then remove from heat. The mixture will be rather soupy. Last step, Heat oven to 375 degrees. Transfer oyster mixture to a low-sided casserole dish approximately 9 inches across. Carefully cover the surface with spoonfuls of mashed potatoes in an even layer. Sprinkle with bread crumbs and Parmesan and dot with butter. Set pan on a baking sheet in case there's overflow while cooking. Bake for about 40 minutes, until you can see the stew simmering at the edges and the top is beautifully browned. Let stand for 5 minutes before serving. Sprinkle with parsley. Recipe adapted from nytimes.com

Cheers, The Wine Guys

Streicker Cabernet Sauvignon Paired with Australian Carpetbag Steak

“Wine – the intellectual part of the meal” – Alexandre Dumas

The WIne

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Streicker, Ironstone Block, Old Vine, Cabernet Sauvignon, 2010

The Ironstone Vineyard, is one of the oldest vineyards in the Margaret River, with brown loamy sands over gravelly clay soils that are exceptionally well suited to growing cabernet that will produce wine with layered flavors. The 2010 harvest yielded fruit that is on par with the finest vintages to date. With 7 years of barrel and bottle conditioning this wine is just opening up with ripe yet restrained red fruit aromas, a touch of toasty oak, and soft dried herbs.  Crimson red in color this wine is medium/full in body with flavors of currant, and dark cherry, accented with a notes of slight vanilla and fresh sweet pepper.  Fine well integrated tannins combine with the fruit and balanced acidy for a structured, layered lingering finish. Only 415 cases of this wine were made. Treat yourself or someone else at $39.99 it’s worth every penny. This is what James Halliday, of The Wine Companion had to say, 96 Points, “Supremely fine and elegant cabernet, effortlessly communicating its fragrant bouquet, its silky medium-bodied palate with cassis, black olive and redcurrant all on display, the oak synergistic, the tannins fine. Drink By: 2030

The Pairing

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Classic Australian Carpetbag Steak

What you will need: (For four servings)

4, Thick-cut beef filets mignon or New York strip steaks

8 to 10 Oysters, cleaned and shucked

1/4 cup Worcestershire sauce

2 tablespoons Lemon juice

Salt and pepper, to taste

1/4 cup Cognac or brandy

3 tablespoons Oil

1 cup Beef stock

4 tablespoons Butter, room temperature

How to prepare it:

Using a thin boning knife, cut a small incision into the side of each steak just big enough to insert the oysters. Move the knife back and forth inside each steak to create a pocket. In a bowl, mix together the oysters, Worcestershire sauce, lemon juice and salt and pepper to season. Set aside to marinate for at least 30 minutes. Pour a little of the marinade into each pocket and stuff each steak with 2 or 3 oysters. Secure the opening with toothpicks and let the steaks rest at room temperature for about 30 minutes to allow the flavors to meld. Heat the oil in a large skillet or sauté pan over medium-high flame until it just starts to smoke. Season each steak with salt and pepper. Sear the steaks in the hot oil, letting them cook for about 3 minutes per side for medium-rare. If you like your steaks more well done, reduce the flame to medium and cook for another 2 minutes for medium or another 4 to 6 minutes for well done. Place the steaks on warm plates while you make the sauce. Remove the skillet or sauté pan from the flame and carefully pour in the cognac or brandy. Return the pan to medium flame and heat, scraping up any bits from the bottom, until almost evaporated. Then add the beef stock and simmer to reduce its volume by about 1/2. Remove from heat, adjust seasoning with salt and pepper and whisk in the butter. Recipe adapted from http://www.whats4eats.com

Cheers!

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.

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

Antiyal, Pura Fe (Chilean) Wine Paired with a White Cheddar, Ham, and Sun Dried Tomato Mac & Cheese

The Wine

Antiyal, Pura Fe, Carmenere 2015

Antiyal was established in 1996, in the beautiful Maipo valley, in Chile, by Alvaro Espinoza and family. In 1998 they produced ten barrels, or 250 cases “A Garage Winery”, and today the founding winemaker who Decanter Magazine refers to as (one of the 50 most influential winemakers in the world) only make about 1600 handcrafted cases of wine from grapes grown in certified organic and biodynamic vineyards. This winery is still undiscovered, and they making wines that are balanced, true in charter and worth every penny.  This scarlet colored wine is made from 90% Carmenere and 10% Cabernet Sauvignon with aromas of roasted peppers, herbs de Provence, black cherry, and a touch of cassis. Medium in body with a round balanced mouthfeel and complex flavors of tart cherry raspberry and plum and pleasant cedar like note from aging in French oak. Fine tannin charterer, with a lite firm grip is combined with balanced acidy, minerality and dark fruit in a delicious lingering finish.

If you’re like earthy Cabernet Sauvignons, Malbec’s, super Tuscans, or Cabernet Franc this is a must try wine $19.99 drinks like $25.99+

Great with red meat, and rich dishes.

The Pairing

White Cheddar, Sun Dried Tomatoes and Smoked Ham Mac and Cheese

What you will need:

6 tbsp. unsalted butter

1⁄3 cup flour

2 1⁄2 cups milk

2 1⁄2 cups heavy cream

12 oz. white cheddar, grated

8 oz. Smoked ham, chopped

3 oz. crumbled blue cheese

1⁄2 cup chopped sun-dried tomatoes

1⁄2 cup caramelized onions

1⁄3 cup thinly sliced scallions

4 slices cooked bacon, chopped

Kosher salt

freshly ground black pepper, to taste

Tabasco sauce, to taste

Freshly grated nutmeg, to taste

1 lb. cavatelli or macaroni, cooked al dente

1⁄2 cup panko bread crumbs

How to make it:

Heat oven to 350°.

Heat butter in a 6-qt. saucepan over medium-high heat; add flour, and cook, stirring, until smooth, about 2 minutes. Add milk and cream; simmer. Cook until thickened, about 2 minutes. Remove from heat and stir in 3⁄4 of the cheddar along with the ham, blue cheese, tomatoes, onions, scallions, and bacon; season with salt, pepper, Tabasco, and nutmeg, and stir in pasta. Transfer mixture to a 9″ x 13″ baking dish. Sprinkle with remaining cheddar. Top with bread crumbs; bake until golden, about 25 minutes. The Pura Fe, Carmenere, was great with this dish it elevated the savory earthiness of the dish and swept the pallet clean after each bite and sip.

recipe adapted from Saveur march 2012

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

An Australian Blend and NY Strip Steak... A Perfect Pairing

Does anything pair better with steak than a good red wine? Maybe, but I haven’t found it. Write back if you have.

The Wine

Ferngrove, Symbols, Cabernet, Merlot Blend, 2012

This wine comes from the Frankland River region of Western Australia. With a Mediterranean climate of warm days and cool nights along with soil that’s made up from Iron Stone and gravel over loam it’s ideal for vineyards and produces some of the best wines in the world. This wine made up from a blend of 75% Cabernet and 25% Merlot. The grapes are cool harvested and carefully fermented for up to 8 days and aging for up to 20 months in French oak.  Dark garnet in color with aromas of blackberry, current, dark plum and a touch of spice and oak: This wine is much like a Bordeaux blend but with more expressive favors of bright blackberry, plum, subtle vanilla and an earthy chocolate note. Fruit and oak tannins support this medium/ full bodied wine with just the right amount of grip leading you to a pleasant medium length finish. This wine is ready to drink but will continue to develop complexity over the next few years. Versatile enough to be drunk on its own, but it really shines with a steak. The price is $16.99

The Pairing

Grilled NY strip steak with garlic herb compound butter

What you will need:

1 stick unsalted butter, softened

2 cloves garlic, minced

½ cup finely chopped soft herbs (such as parsley, thyme, chervil, dill, and tarragon)

Coarse salt,

Freshly cracked black pepper

4 10/12 oz NY strip steaks, or rib eye.

How to make it:

In a small bowl, combine softened butter, garlic, and herbs. Season butter with a pinch of salt and a few turns of pepper. Mix until evenly combined. Place butter in plastic wrap and roll into a log shape. Chill. Heat a grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over.

Lightly oil hot grates. Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper about 30 seconds before cooking.

Grill steaks for about 6 minutes on the first side, rotating 90 degrees at the halfway mark to create cross-hatch grill marks, if desired. Using tongs, flip each steak to the other side and grill for another 6 minutes, or until desired doneness.

I suggest medium-rare, which would register 125 degrees on an instant-read thermometer. Let steaks rest for 8 -10 minutes before serving, each with a generous pat of garlic herb butter and your favorite side dishes.

I served the steaks with oven roasted sweet potatoes and mixed greens with fresh avocado.

Cheers, The Wine Guys

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

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

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

The Wine

Casa de la Ermita, Lunatico, Monastrell, 2012

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

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

The Pairing

Chorizo and Gigante Bean Cassoulet

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

What you will need:

3 cups dried gigante, corona, or large lima beans

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

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

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

1 small yellow onion, finely chopped

Kosher salt and freshly ground black pepper

5 garlic cloves, thinly sliced

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

1 tablespoon tomato paste

1 1/2 teaspoons smoked paprika

3 cups low-salt chicken broth

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

7 sprigs thyme

2 bay leaves

2 sprigs rosemary

For the Breadcrumb Topping:

6 tablespoons extra-virgin olive oil, divided

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

Kosher salt and freshly ground black pepper

1/2 cup chopped flat-leaf parsley

1 teaspoon finely grated lemon zest

How to make it:

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

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

Preheat oven to 450°F.

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

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

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

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

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

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

Salud, The Wine Guys

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

As The Summer Comes To An End - Wine Pairing

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

The Wine

Talai Berri Oreka Getariako Txakolina, 2014

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

The Pairing

Serrano and Basil Wrapped Peaches

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

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

How to make it:

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

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

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

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

This recipe is adapted from Christy of My Invisible Crown.

Happy Labor Day,

The Wine Guys

Less is More

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

The Wine

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

The Pairing

Grilled Flank Steak with Black Beans Corn and Tomatoes

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

What you will need:

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

For the black bean, corn and tomatoes:

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

How to make it:

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

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

Cheers, The Wine Guys

Everyone Loves a Bloody Mary

Just about every person I know has thought about starting their own business. It’s a dream for most of us, and a great achievement for those that do. Hoboken locals Christine Dodd and Ryan Grace followed through on their dream of creating the best Bloody Mary mix they ever had, and selected Cork Wine & Spirits to receive the very first order for The Hoboken Mary Bloody Mary mix.

I gave this paring a great bit of thought; there are so many dishes that are complemented by a really good Bloody Mary, and I knew the one I wanted to share with you most.

The Mix

The Hoboken Mary mix is made in the north, but inspired by the south. It’s Gluten free, all natural, low sodium and tastes great. The Wine Guys at Cork got to taste The Hoboken Mary, many times over the last year as it was being perfected and we think it’s the best Bloody Mary mix made. The aromatic bouquet of the mix is garden fresh with notes of just picked tomatoes, celery tops, pickled horseradish, fresh cracked black pepper a hint of lemon and N'awlins spice. When you sip The Hoboken Mary you taste fresh tomato, with enhancing flavors of mild horseradish, crushed black pepper, slight bay leaf, and a subtle, elusive spiciness that’s pleasant. This Bloody Mary mix is a dream come true for the creators and the Wine Guys at Cork are proud to introduce it to the World!  

The Pairing

 Huevos Rancheros with green Chile sauce

(Inspired by Duran’s Albuquerque, NM)

What you will need for 4 servings:

1 to 1 and 1/2 half cups Duran’s green Chile sauce,  12 ounces cooked pinto beans, 12 ounces posole, 4 fresh corn tortillas, vegetable oil, as needed to skim bottom of skillet, 8 eggs, 4 ounces shredded Mexican cheeses, 1 medium large diced tomato, 1/8th cup freshly chopped cilantro, ½ cup sour cream. 1 lime quartered, 1 medium avocado diced, (Optional: 4 flour tortillas)

How to make it:

Warm green Chile sauce, separately, beans and posole together, both on medium low heat. Turn on broiler. Quickly fry tortillas in a small amount of oil. Place each tortilla on a warm plate or shallow bowl. Prepare eggs as desired, We recommend sunny side up, easy over or poached-you will want a runny yoke for flavor. Place eggs on tortillas and smother with Green Chile Sauce, cover with shredded cheese, and put under the broiler for just a few moments to melt cheese. Add pinto beans and posole to plate and garnish with chopped tomato cilantro, diced avocado, a dab of sour cream to each plate, with a wedge of lime and serve.

(Optional: we like to serve this with a rolled warm flour tortilla to soak up the river of flavors on the plate.)

Enjoy,

The Wine Guys

New Jersey Fresh

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

The Wine

Saveurs de Tempes, Rouge, Costier de Nimes, 2013

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

The Pairing

What you will need: 

1/2 cup olive oil

2 tablespoons chopped fresh marjoram    

2 tablespoons Dijon mustard

2 tablespoons minced garlic

1/4 cup white wine vinegar

Freshly cracked black pepper

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

3 teaspoon kosher salt

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

How to prepare it: 

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

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

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

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

Cheers!

The Wine Guys 

Tomato Salad & Fontezoppa Rosata Frappici

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

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

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

Warm Salad of Orzo, Cherry Tomatoes and Arugula 

What you will need:

1 tablespoon of olive oil

2 medium garlic gloves minced or pressed

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

2 cups of arugla

1/2 cup of freshly grated parmesan cheese

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

1/2 teaspoon fresh oregano

1/2 cup of fresh basil finely sliced

finishing olive oil, and fresh ground black pepper

How to make it:

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

Cheers,

The Wine Guys

Bring Your Own Beverage (Wine)

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

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

The Restaurant

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

The Wine

Domain Clavery Blanc 2014

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

Cheers!

The Wine Guys