September Wine Club pairing recipe

risotto with mushroomsBarley Risotto with Mushrooms and Gremolata

GREMOLATA INGREDIENTS:
• 1/3 cup chopped fresh flat-leaf parsley
• 2 Tbs. grated lemon zest
• 1 Tbs. finely chopped garlic

BARLEY RISOTTO INGREDIENTS:
• 1 oz. dried porcini mushrooms, rinsed
• 1 cup hot water
• 2 Tbs. olive oil
• 1 lb. assorted fresh mushrooms (such as morels, shiitakes, oyster, or chanterelles), sliced ¼ inch thick
• 2 tsp. kosher salt; more to taste
• Freshly ground black pepper
• 6 to 7 cups homemade or low-salt canned chicken or vegetable broth
• 3 Tbs. unsalted butter
• 1 small onion, finely chopped
• 2 cups pearled barley

DIRECTIONS:

• To make the gremolata—In a small bowl, mix together the parsley, lemon zest, and garlic.
• To make the risotto—Soak the porcini in the hot water for at least 30 min. Strain the liquid through a fine sieve and reserve. Chop the porcini into small pieces.
• In a large sauté pan with straight sides, heat the oil over high heat until shimmering but not smoking. Sauté the sliced fresh mushrooms until they release some liquid and are browned, about 5 min. Stir in the porcini and the reserved liquid, scraping up any browned bits. Season to taste with salt and pepper. Transfer the mushrooms and liquid to a bowl.
• In a saucepan, bring the broth to a boil, reduce the heat, partially cover, and hold at a simmer.
• In the pan used for the mushrooms, melt the butter over medium heat. Add the onion and cook until tender and translucent, 8 to 10 min. Add 2 tsp. coarse salt and the barley, and stir until the grains are coated with butter. Add 1 cup of the hot broth, reduce the heat to low, and stir frequently until the broth is absorbed. Stir in another cup of broth. Once it’s absorbed, add 1 more cup, stirring until it’s also absorbed. Add 2 more cups and simmer the barley, stirring frequently, until it softens but isn’t completely tender and the liquid is almost absorbed, about 10 min. Stir in the cooked mushrooms and their liquid and 1 to 2 more cups of broth. Simmer until the barley is tender, about 10 min. more, stirring frequently and adding hot water or broth if needed. The total cooking time for the barley can range from 30 to 60 min.
• Stir in the gremolata and adjust the seasonings to taste. Serve hot.

Plantey wine bottle imageMellow style logoChâteau Le Plantey
Merlot Cabernet Franc
Castillon – Cotes de Bordeaux
Bordeaux, France

Founded in 1878, this family property has been managed by Paul and Lorette Valade for over 30 years. Originally located in the Castillon-Côtes de Bordeaux appellation, the vineyards expanded into St. Emilion in 2007. On this property, every effort is made to ensure that the wines produced have impeccable quality. Traditional expertise, handed down from generation to generation, combined with long hours of hard work in the vineyards and a meticulous approach to each task, enables the Château to produce outstanding wines from Castillon-Côtes de Bordeaux.

Valade Family wine makers

Valade Family wine makers

“Red and black fruit on the nose, along with very fine oaky notes. Lively on entry, full on the palate. Château Le Plantey is a wine combining power and elegance with soft tannins.”

Winemakers: Valade Family
Appellation: Belvès-de-Castillon, France
Varietal Blend:  85% Merlot, 15% Cabernet Franc
Analysis: 14.2% alcohol / volume

Entrecote a la Bordelaise Bordeaux Pairing Recipe

Entrecote Bordelaise is a classic French meat dish that marries well with a good bottle of Marquis de Lalande, Bordeaux Rouge.  Serve with sautéd potatoes or fries and green beans.

french-steakINGREDIENTS:
• 2  New York Sirloin cut steaks
• 7  tablespoons of butter
•  2 shallots, finely chopped
• 1/2 cup of red wine
• 1 cup of beef stock
• 2 tablespoons chopped parsley
• salt / black pepper

DIRECTIONS:
Season the steaks with salt and pepper on both sides. Heat the pan to smoking point and add half the butter. Place the steak in the pan and brown it on both sides – give it about two to three minutes on each side to sear it first, and then let the meat cook through to your taste. Prepare both steaks in this way and then set them aside.

In the same pan, (drain excess butter if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden.   When the shallots are done, add the red wine to the pan and give it a good stir to deglaze the pan.

Now, add the beef stock to the pan and stir until everything is blended. Let it to simmer for 5 minutes or until reduced.  Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavor and give it an appetizing glossy finish.

Cut the meat across the grain into thick slices and arrange them on a plate.  Add some chopped parsley to the sauce, and then pour little of the sauce over each steak.  Serve the rest of the sauce in a gravy boat.   Serve with sautéd potatoes, fries and some green beans. Recipe courtesy of Food.com

Marquis-de-Lalande-Bordeaux-RougeMarquis de Lalande
Bordeaux
Bordeaux, France

Armand Lalande, great economist, member of the Medoc and Consulate of Austria-Hungary, founded the house wine trade “A.LALANDE & CIE” in 1840.  As one of the jewels of Bordeaux located in the historic district Chartrons, House A. Lalande & Co. specializes in the breeding and trading of Bordeaux wines worldwide. This Bordeaux rouge is made from select Merlot grapes; a blend of young wines providing fruit and richness, and older wines accounting for depth, complexity, and a beautiful structure. After bottling, the blend is cellared for several months in order to achieve a fine balance.  Beautiful, brilliant, rich, cherry-red color, that already displays slight bricking on the rim. Starts out full-bodied and rich on the palate, going on to reveal an elegant tannic structure and spicy red fruit flavors.

DougFrost“This vintage in Bordeaux is a newbie and the best examples show black cherry fruits allied with minty, savory notes; combining fruit and herbs to create classic Bordeaux complexity.” – Doug Frost, Master Sommelier and Master of Wine

Appellation: Bordeaux Controlee, France
Varietal Blend:  100% Merlot
Analysis: 12.5% alc/vol

Mussels in Cream with French Fries

WC_Dec_2014_Marquis_Blanc

mussels-creamMUSSEL INGREDIENTS:

•  8 – 9  lbs of mussels
•  2 cups of dry white wine
•  2 large tomatoes
•  1 cup (10 – 12) shallots
•  1 bouquet garni(thyme parsley laurel)
•  1 large head of garlic (approx. 10 cloves)
•  4 tablespoons of chopped parsley
•  6 tablespoons of salted butter
•  4 tablespoons of cornstarch
•  1  and 3/4 cup of heavy cream

MUSSEL DIRECTIONS:

Rinse the mussels under water, and discard any broken or open mussels. Cut the tomato into slices, coarsely chop the shallots.   Heat the olive oil in a pan, add the mussels, white wine, shallots, tomatoes, thyme, 1/3 of the of the parsley and bouquet garni. Heat on high and stir regularly until all the mussels are open. Remove the mussels, leaving a maximum amount of juice in the pan and reduce by half. Strain the mussel juices through a colander lined with paper towels (the goal is to remove the sand).  Collect the juice and save for the sauce.

Chop the garlic and remaining parsley. Melt the butter in a separate saucepan and add the garlic and parsley. Cook for 3 minutes, add the cornstarch, mix well and cook again on medium heat for 2 minutes. Add the fresh cream and the juice of the mussels, stir regularly over low heat until cream thickens.Return the mussels to the pan, pour the sauce over and reheat on medium for 5 minutes.

FRENCH FRIES INGREDIENTS:

•  2 lbs of russet potatoes
• Oil for frying (traditionally white Belgian fryers use beef, sometimes with the addition of pork fat or mutton, which gives this particular taste for frying fries, however, oil will make the chips lighter and more digestible)

FRENCH FRY DIRECTIONS:

Peel the potatoes, wash them and cut into strips. Wash again and dry them in a clean dish towel.    Cook for the first time in oil heated to 300° F for 7-8 minutes. Do not overload the fryer,  cook 1/3 of fries at a time.   Cool fries, time to take a drink or prepare the rest of the meal.

Cook the fries a second time in oil heated to 375° F  for about 3 minutes (they should be crisp but not hard).   Serve fries immediately, along with a salt shaker. Not recommended to salt in advance, because fries then soften and some people prefer unsalted fries.    8 – 10 servings.   Recipe courtesy of Marquis Lalande

Marquis-de-Lalande-blanc-2013Marquis de Lalande
Bordeaux Blanc

Bordeaux, France

Armand Lalande, great economist, member of the Medoc and Consulate of Austria-Hungary, founded the house wine trade “A.LALANDE & CIE” in 1840.  As one of the jewels of Bordeaux located in the historic district Chartrons, House A. Lalande & Co. specializes in the breeding and trading of Bordeaux wines worldwide.   Marquis de Lalande has a beautiful pale yellow color with green tints.  This wine has a fine and delicate nose with good minerality.  On the palate, it is intense and harmonious.   Best served at 48°F as a lovely aperitif or a perfect pairing with grilled fish or shellfish.DougFrost

“While the last several vintages of red Bordeaux might be slightly off the regions top form, not so the white wines.  These pear and lemon tinged wines are fun, tangy and delightful with a myriad of seafood and shellfish dishes.” – Doug Frost, Master of Wine, Master Sommelier

Winemaker: Eric Marin
Appellation: Bordeaux Controllee, France
Varietal Blend:  100% Sauvignon Blanc
Analysis: 12% alc/vol
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Stuffed Tomatoes Pairing Recipe

INGREDIENTS:
• 4 ripe beefsteak tomatoes (or zucchini, red peppers, potatoes)
•  1 pound ground beef
•  1/2 cup bread crumbs
•  1 yellow onion
•  1/4 cup parsley, finely chopped
•  1 tablespoon fresh thyme leaves, chopped
•  1/4 cup olive oil
•  1/3 cup Gruyere
•  Sea salt
•  Pepper

DIRECTIONS:
Preheat the oven to 400° F.  Cut the tops off of each tomato and reserve the top. It will become a little hat, or as the French say, le chapeau.  Using a spoon, remove the seeds and scoop out the innards being careful not to pierce through the tomato flesh. Sprinkle tomatoes with sea salt and turn them upside down so that the excess water drains out.
With the exception of the olive oil, mix together all the other ingredients by hand until combined.  Place the stuffing in each tomato, sprinkle with Gruyere, and cover with the cut tomato top. Drizzle a little extra olive oil on top, and sprinkle with salt and pepper.   Bake uncovered for 40 minutes, then allow to sit for 10 minutes before serving.  Serve with a side dish of rice or mushroom risotto.  Recipe compliments of Château Rouchereau.

Rocher-LideyreChateau Lideyre
Cotes de Castillon
Bordeaux, France

Merlot is the main grape variety in the hillside vineyards located next to the Saint-Emilion appellation. This is blended with the other great Bordeaux grape variety, Cabernet Franc.  Philippe Bardet comes from a long line of wine growers and has been applying an environmentally-friendly approach with just the right technological balance in his vineyards for over fifteen years.  Bardet is always among the last to pick his grapes, which are entirely hand-sorted. Automated temperature fermentation control systems make it possible to keep the wines on the skins for a long time while maintaining perfect control of extraction.  Depending on the wine’s age, it goes perfectly well with grilled meats, duck and lamb chops, as well as roast chicken and medium-strong cheeses.

winemaker-eric-marin“Intense garnet-red color with crimson highlights and a full-bodied, subtle bouquet featuring berry fruit, very ripe black currants and violets.  The  after taste follows through with aromas of toast and spice.” – Eric Marin, winemaker

Winemaker: Eric Marin
Appellation: Cotes de Castillon Controlee, France
Varietal Blend:  87% Merlot, 13% Cabernet Franc
Analysis: 13.6% alc/vol
Aging: 75% American Oak, 25% French Oak, aged 14 month

RSVP Early!

ThomasBarton_winesThomas Barton Portfolio Tasting Event

Please join us to taste the epitome of CLASSIC BORDEAUX French wines, powerful, fruity and elegantly oaked, the modern equivalent of the great wines of the 18th century, those that Thomas Barton might have enjoyed and chosen himself.

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THOMAS BARTON: The Spirit of Wine

Thomas-BartonThis range of wines is the ultimate homage to Thomas Barton, who traveled to Bordeaux from Ireland in 1725.  He quickly became the most important wine merchant in Bordeaux having built a solid reputation among prestigious customers all over Europe.  The spirit of Thomas Barton has been perpetuated in this unique and prestigious range of carefully selected wines from the heart of the Bordeaux region’s greatest appellations.  These wines are the epitome of classic Bordeaux; rich, fruity and elegantly oaked, the modern equivalent of the great wines of the 18th century, those that Thomas Barton might have enjoyed and chosen himself.

BartonBottles

Everything starts out in a the vineyard, with a drastic selection of the best terroirs and strict vine-growing rules in order to guarantee high quality fruit.  Yields are low, sorting rigorous, and the wines are traditionally fermented before aging in oak barrels to enhance each terroir’s authenticity.

The Renaissance of Bordeaux Wines:  All these efforts and attention are richly rewarded by the quality and generosity of Thomas Barton Réserve wines, whose powerful, opulent style and excellent aging potential represent the quintessence of the finest wines of Bordeaux.

A Renewed Elegance: The Thomas Barton range’s packaging also reflects the founder’s personality and his times: a heavy 18th century-style Bordeaux bottle with a short colored capsule.  The label combines the sobriety of Thomas Barton’s character and the unique, classic elegance of the 18th century.

Reserve your Seat Early!

Our national tasting event in January will sell out fast!
Contact your participating WineStyles for local details and reservations!