I cook with wine; sometimes I even add it to the food -- W.C. Fields
Justin Antiorio, Chef de Cuisine, of Anthony David’s gave me a call earlier this week and he was excited. “The new fall / winter menu at Anthony David’s is done, want to come over and try one of the new dishes coming out of the oven in five minutes?” Being a fan of what Chef and owner Anthony Pino, and Chef Justin have done at two of Hoboken best restaurants, I gladly accepted and selected this versatile bottle that pairs well with many dishes.
Château Marotte, Tapis Rouge, Bordeaux 2010
This Bordeaux is very close to the center of Bordeaux and has been in operation for five generations. This wine is made from vineyards in the sub-zone of Haut-Benauge considered one of the best grape-growing parts of this region. Drainage, exposure, and elevation help to make create excellent fruit from this region. The 2010 vintage was superb and provided excellent fruit for this blend, composed primarily of deliciously-ripe Merlot complemented with Cab Franc and Cabernet Sauvignon. Medium in body and very well balanced, this crimson colored wine has aromas of light cassis’ with a touch of soft spicy vanilla. The fine tannins have a moderate grip and allow the flavors of dark fruit to show at the same time as the terroir, giving the wine a savory caricature.
At $14.99 this is one of the best values The Wine Guys have found from Bordeaux, Perfect for chicken pot pie.
The B.Y.O.B. Pairing
Late one night Chef Justin was writing the new fall menus at home and he started to get hungry. So, in “true chef” fashion, at 2 am when you get hungry and there’s nothing to eat in the fridge, he pulled one his favorite things out of the freezer and popped it into the oven a,” Marie Callender's” Chicken Pot Pie. Chef Justin’s inspiration is our gain. I have not had better tasting gluten free chicken pot pie –ever. It was aromatic and smooth with flavorful sauce, moist chicken, and textural diversity, warm and filling with a comforting surprise.
Freshly made Gluten Free “Chicken Pot Pie”
How they make it: They use D’Artangnan whole Heritage Breed Chickens and partially slow roast them to get deep flavor, while maintaining moistness. Homemade Slow cooked chicken stock is reduced then made into a sauce by thickening the stock with gluten free roux made from chick pea flour and Whey butter (from an amazing English cheese producer.) Fall vegetables are roasted separately then combined after roasting. All of the ingredients are combined seasoned and put into individual pots that get topped with a mix of shaved raw brussels sprouts and a little gluten free panko bread crumbs, then quick trip to the pizza oven to put a crispy golden crust on top.
Call Cork the next time you are at Anthony David’s Delivery and pairing advice are free.
Cheers, The Wine Guys