Heredad de Peñaloso Blanco Rueda

Coconut-Rice_Feb2023Coconut and Turmeric Fried Rice

INGREDIENTS:

  • 6 tbsp. extra-virgin olive oil, divided
  • 4 Medjool dates, pitted, coarsely chopped
  • 3 scallions, thinly sliced
  • 2 garlic cloves, coarsely chopped
  • 2 fresh bay leaves
  • 1 tbsp. finely grated unpeeled ginger
  • 1 tsp. freshly grated turmeric or 1 Tbsp. ground turmeric
  • kosher salt
  • 4 cups cooled cooked long-grain white rice
  • ½ cup unsweetened coconut flakes
  • 2 tbsp. soy sauce
  • 1 cup cilantro leaves with tender stems
  • handful of mint leaves, torn if large
  • 2 limes

DIRECTIONS:

  1. Heat 3 tbsp. extra-virgin olive oil in a large nonstick skillet over medium. Add 4 Medjool dates, pitted, coarsely chopped, 3 scallions, thinly sliced, 2 garlic cloves, coarsely chopped, 2 fresh bay leaves, 1 tbsp. finely grated unpeeled ginger, 1 tsp. freshly grated turmeric or 1 tbsp. ground turmeric; season with kosher salt. Cook, stirring occasionally, until fragrant and garlic is starting to soften, about 2 minutes. Transfer mixture to a small bowl and set aside; discard bay leaves.
  2. Heat remaining 3 tbsp. extra-virgin olive oil in same skillet (no need to wipe out) over medium-high. Add 4 cups cooled cooked long-grain white rice and press into a flat even layer. Cook, undisturbed, until crisp underneath, about 5 minutes. Shake pan to loosen rice, then break up rice into large pieces with a spatula and turn over. Scatter ½ cup unsweetened coconut flakes over and cook, undisturbed, until coconut is warmed through, about 2 minutes.
  3. Mix in reserved date mixture and 2 tbsp. soy sauce; toss to break up rice clumps. Taste and add more salt if needed. Remove from heat and let cool slightly.
  4. Just before serving, stir in 1 cup cilantro leaves with tender stems and a handful of mint leaves, torn if large. Cut 2 limes into quarters; squeeze juice from a few quarters over. Serve remaining lime quarters alongside.

© Recipe courtesy of Devonn Francis on Bon Appétit.

FEBRUARY WINE CLUB:

Crisp Wine StyleFicha_Heredad-Penalosa_verdejo-viura-bottleBodegas Pascual
Heredad de Peñalosa
Blanco Rueda
Verdejo, Viura
Rueda, Spain

CRISP WINE STYLE

This Blanco (or White Wine) Rueda is very bright and straw-greenish yellow in color. It is clean and lingering on the nose, with aromas of tropical fruit (pineapple and mango), white flowers and some slight hints of hay. It is tasty, full-bodied and well-rounded with a good lingering on the mouth.

Varietal: 60% Verdejo, 40% Viura
Denominación de Origen (DO): Rueda, Spain
Production: This wine is made from flower must. Fermentation takes place at 64.4ºF through cold stabilization and micro-filtering.
Climate: Dry, cold, extreme continental climate, rainfall is 405 l/m2 and average height of vineyards is 680 m.
Soil: Sediment accumulation with deposits from the Miocene Age. Average temperature is 51.8ºF (maximum 95ºF, minimum -0.4 °F)
Serving Recommendation: The ideal serving temperature is from 50ºF to 53.6ºF

ABOUT THE WINERY:
The Pascual family’s philosophy and work with wines began in the fourteenth century in their historic winery situated in the Burgos town of Fuentelcésped. Over the years, the family’s ancestors dedicated their artisan talents and wisdom towards extracting the juice from their vineyards, turning it into what they called, “the drink of the gods”. Bodegas Pascual was officially founded in 1986, in Fuentelcésped – the province belonging to the DO Ribera del Duero. “Heredad de Peñalosa” became their first commercial brand – that paved the way for their other wine brands to later be produced. Learn more about the winery and its vineyards here.

Information © Bodegas Pascual – All Rights Reserved.


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Chateau Le Prieur Cuvée Passion

Seared,Scallops,In,Cast,Iron,PanSeared Scallops

INGREDIENTS:

  • 1 ½ lbs sea scallops*
  • salt and pepper
  • 1 tablespoon butter
  • ½ tablespoon olive oil
  • garlic butter for serving (optional— in recipe notes)

DIRECTIONS:

  1. Pat scallops thoroughly dry all over with paper towels. (If necessary, remove the small side muscle from the scallops.) Season them with salt and pepper.
  2. Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added.
  3. Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.
  4. Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.
  5. Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce.  Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.
  6. Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan.
  7. Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.
  8. Serve sauce over scallops. Garnish with fresh chopped parsley, if desired.

© Recipe courtesy of Lauren Allen of Tastes Better from Scratch.

JANUARY WINE CLUB:

Crisp Wine StyleLe-Prieur-Blanc-bottleVignobles Garzaro
Château Le Prieur
Cuvée Passion

Entre-Deux-Mers, Bordeaux, France

CRISP WINE STYLE

Beautiful color with a pale yellow reflection. This wine has a complex nose combining an elegant sappy character and notes of very ripe Sauvignon. The palate is ample, dominated by the exotic mango-citrus character of the Sauvignon, and the fatness of the Sémillon. Enjoy now or over the next four years.

Varietal: Sauvignon Blanc and Gris, Sémillon, and Muscadelle
Analysis:
12-12.5% alcohol / volume
Soil: Chalky Clay
Harvest: By machine, allowing the grapes to be picked when fully ripe.
Aging:
Short, the wine is bottled after fining within six months of being harvested

Wine Making Techniques: The grapes are pressed immediately after being picked and the juice ferments in vats in the traditional way. Temperatures are regulated between 64.4-68ºF to slow fermentation down and extract as many aromas as possible.
Serving: Ideal with fine seafood such as scallops, lobster and other fish dishes.

ABOUT THE WINERY:
Located along clay-limestone slopes where the vineyard flourishes, Château Le Prieur was acquired in 1912 by the Garzaro Family. Today, Pierre-Etienne and Jean-David Garzaro manage the 60 hectors located in Baron in Entre-Deux-Mers, as well as 10 hectares spread over the most prestigious Bordeaux appellations. Their wines are made from exceptionally high-quality grapes and are regularly awarded in various national and international competitions. Learn more about the company here. >

Information © Vignobles Garzaro – All Rights Reserved.


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Aresca Cortese dell’Alto Monferrato DOC

Pan_Fried_Fish_with_Lemon_and_Basil_Butter_SaucePerfect Pan Fried Fish in Basil Lemon Butter Sauce

INGREDIENTS:

  • 1 ½ pounds cod, tilapia, rockfish, or any other white fish you like
  • ¾ teaspoon garlic salt (or ½ teaspoon salt + ¼ teaspoon garlic powder
  • ⅓ cup flour
  • ¼ cup olive oil
  • 4 cloves minced garlic
  • pinch of red pepper flakes
  • 3/4 cup low sodium chicken stock
  • 4 tablespoons cold butter, cut into 16 cubes
  • 3 tablespoons each: fresh lemon juice and fresh chopped basil, for finishing the sauce

DIRECTIONS:

  1. SEASON: To get the best crisp on the fish, pat both sides of the fish with paper towels until dry. Season the fish with a small pinch of salt, making sure to flip and salt both sides. Place the flour in a shallow dish and season with garlic salt. Whisk to combine. Dredge the fish in the flour, making sure to coat both sides. Make sure to shake off excess flour.
  2. FRY: Add the olive oil to the pan over medium heat and allow for it to heat through. When hot, fry the fish for 3-4 minutes flipping halfway. Depending on the thickness, you might need to cook the fish for longer until it’s cooked through. Remove the fish to a plate and set aside.
  3. SAUCE: There should only be about a tablespoon of oil remaining. If there is more, drain all but a tablespoon from the pan. Add the garlic into the skillet and fry in the oil for just 15 seconds. Add in a pinch of red pepper flakes, chicken stock, and lemon. Kick the heat to the highest setting, allow the sauce to reach simmer then reduce the sauce for 2 minutes. Lower the heat to the lowest setting, then add in two small cubes of butter and allow it to melt into the sauce slowly while you stir or swirl the pan with the handle. Continue adding two small cubes of butter at a time until all the butter is used up. Take your time here, don’t rush this. Add in chopped basil and stir to combine. Plate the fish with cooked rice or roasted vegetables and top with basil lemon butter sauce!

© Recipe courtesy of Little Spice Jar.

DECEMBER WINE CLUB:

Crisp Wine StyleAresca Cortese wine bottleFratelli Aresca
Cortese Dell’Alto Monferrato DOC
Piedmont, Italy

CRISP WINE STYLE

This light straw-yellow wine with green reflexes has a personal aroma of flowers and fruits with hints of apple and pear. The taste is fresh, dry and savory. 

Varietal: 100% Cortese
Analysis:
11.5-12% alcohol / volume
Vineyards: Located in Monferrato area. Manual harvest.
Winemaking: The hand-picked grapes are soft-pressed and then follows temperature-controlled alcoholic fermentation. Aged on the lees for 3 months in steel tanks.
Pairing: Ideal with sea food, fish and as aperitif

WINEMAKER’S NOTES
Cortese is one of the most cultivated vine variety in Piedmont. It has a delicate bouquet hinting at green apple and exotic fruity. The taste is fresh with notes of pear and peach. It pairs well with fish-based dishes.

ABOUT THE WINERY:
Located between Langhe-Roero and Monferrato, in a unique land recognized by UNESCO as a World Heritage Site, the vineyards are cultivated with respect to the traditions of these ancient lands and the uniqueness of the terroir. Learn more here. >

Information © Fratelli Aresca – All Rights Reserved.


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