Bittersweet Chocolate Bing Cherry Brownies

Posted on July 30, 2014 by WineStyles Tasting Station

INGREDIENTS:
• 2 eggs
• ½ teaspoon pure vanilla extract
• 1 cup sugar
• ½ pound bittersweet chocolate, chopped
• ½ cup butter
• ½ cup flour
• ¼ cup unsweetened cocoa powder
• 1 cup Bing cherries, pitted and quartered

DIRECTIONS:Whisk together the eggs, vanilla, and sugar until smooth. Slowly melt the chocolate and butter in the top of a double boiler. Add the melted chocolate to the egg mixture and whisk until incorporated. Sift together the flour and cocoa and fold into the mixture. Fold in the cherries. Spread the batter into a parchment-lined 8-inch square pan and bake at 350 degrees for 20 to 25 minutes, or until just done. Let cool in the pan and cut into 2-inch squares. Makes 16 brownies

Steele Canyon Cellars
Pinot Noir
Napa Valley, California

Steele Canyon Cellars is located in the rolling, heavily wooded hills of eastern Napa, just south of Lake Berryessa. It was originally constructed as a custom crush facility to ferment and age small lots of artisan wine made from the local vineyards. The Scotto Family discovered the property in 2010 during their search for a Napa winery where they could produce limited release, hand crafted Napa wines. Several months later, they also acquired the rights to all of the harvest from a nearby vineyard on the Silverado Trail, giving them the facility and the premium fruit required for their Napa releases.

Winemaker: Paul Scotto
Appellation: Napa Valley, California
Varietal Blend: 94% Pinot Noir, 6% Syrah
Analysis: 13.0% alc/vol

Surf and Turf Skewers

Posted on June 30, 2014 by WineStyles Tasting Station

GLAZE:
• 3/4 cup olive oil
• 4 cloves garlic, pressed
• 2 tablespoons fresh thyme, finely chopped
• 4 teaspoons smoked paprika
• 4 teaspoons sherry wine vinegar
• 3/4 teaspoon sea salt
• 1/2 teaspoon black pepper, ground

SKEWERS:
• 6 skewers, metal or bamboo. If bamboo, soak in water at least 1hr before grilling.
• 18-20 extra large shrimp, peeled and deveined
• 12-18 cherry tomatoes
• 12-18 pieces sun-dried tomato & basil chicken sausage, pre-cooked, cut in 1 inch rounds
• 12-18 red onion wedges, cut 2-layer bite sized section

GARNISH
• Lemon & Lime

DIRECTIONS:
Can be done up to 6 hours ahead of time. Refrigerate until ready to grill. Blend oil, garlic, thyme, smoked paprika, sherry wine vinegar, sea salt and black pepper in bowl for glaze. Divide glaze into two small bowls. Reserve one for dipping sauce.

Skewer shrimp, cherry tomatoes, sausage pieces and onion wedges, alternating ingredients. 3 shrimp per skewer. Set grill to medium-high heat. Brush each skewer with glaze on both sides. Grill shrimp until opaque in center, about 6-8 minutes. Turn occasionally while cooking, brushing with glaze each time.

Remove from grill and arrange skewers on platter. Serve with reserved bowl of glaze. Garnish with lemon and lime slices. Recipe compliments of Cline Cellars.

Cline Cellars
Heritage Zinfandel
Contra Costa, California

This luscious Zinfandel comes from Cline’s prized Big Break, Live Oak and Bridgehead vineyards located in Oakley, California. All within a two mile radius of one another, these vineyards are planted in deep sand soil, are dry-farmed and head-pruned, and employ farming practices that were originally used by the Italian and Portuguese immigrants that inhabited the area before the turn of the century. Grapes were harvested at natural high sugar levels and almost entirely de-stemmed and lightly crushed, with a large proportion of whole berries remaining in the must. After eight days of gentle “pump-overs” and near dryness, the wine was pressed and put down to French oak for 14 months.

“The Heritage Zinfandel is big and flavorful, with notes of chocolate, mint, sweet berries, spice and coffee – a classic example of the big-boned Zinfandels for which Cline Cellars has become known. The wine’s acidity and tannins are firm, but balanced, creating a luscious wine.” – Charlie Tsegeletos, winemaker.

Winemaker: Charlie Tsegeletos
Appellation: Contra Costa County, California
Varietal Blend: 100% Zinfandel
Analysis: 15.5% alc/vol

Smoked Trout Rillette

Posted on June 29, 2014 by WineStyles Tasting Station

INGREDIENTS:
• 8 oz. smoked trout or other smoked fish
• 6 oz. unsalted butter, softened
• Juice of one half lemon, or to taste
• 1/8 tsp. cayenne, or to taste
• 2 Tbsp. anchovy paste
• 1 ½ Tbsp. capers, rinsed, dried, minced
• Salt and pepper

DIRECTIONS:
Shred trout, removing any bones and skin or pulse in a food processor—about 3 pulses.

Melt butter in a saucepan with lemon juice, cayenne, and anchovy paste. Blend with a whisk and cook at low simmer for three minutes. Remove from heat and stir in trout and the capers. Season with salt and pepper.

Transfer to an eight-ounce crock or ramekin and chill until the butter is solid, preferable overnight to allow flavors to blend. Bring to room temperature before serving. Serve with crostini. The dish will keep in the refrigerator for a week. Yield: 8 – 12 servings.

Jacuzzi Family Vineyards
Arneis
Sonoma, California

These grapes were planted in two California vineyards; one planted in the Sonoma Coast AVA and the other in Paicines. The Sonoma Coast vineyard is located in the Petaluma Gap, an area where the challenging dark adobe soil and cool weather challenges grapes to ripen. In Paicines grapes are planted in heavy, well-drained limestone soil much sought after for grape varieties like Pinot Noir. This Arneis is “deficit irrigated” which means irrigating below full crop-water requirements. This keeps the vine in a slight state of water stress early in its growth period leading to less wood, smaller berries and higher flavor concentration.

“Arneis is an ancient variety grown near Alba in Piemonte, Italy. Arneis has been referred to as “Barolo Bianco” and the name means “little rascal” in the regional dialect. The grape can be hard to grow as it is late in ripening and prone to rot. The wine is distinctive, medium-bodied and aromatic with refreshing mandarin orange and lime nuances.” – Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Sonoma, California
Varietal Blend: 100% Arneis
Analysis: 14% alc/vol

Spicy Sausage Pasta

Posted on June 26, 2014 by WineStyles Tasting Station

INGREDIENTS:
• 1 ½ lbs hot turkey Italian sausage
• ½ cup olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 Tbsp dried basil
• ½ tsp nutmeg
• 2 Tbsp sugar
• 1 tsp salt
• ½ tsp pepper
• 3 (28 oz) cans chopped tomatoes
• 6 oz tomato paste
• ½ cup Aglianico
• 4 Tbsp butter
• 1 lb spaghetti

DIRECTIONS:
In a large pot over medium-high heat; brown sausages on all sides. Remove from heat; set aside. Heat oil; add onion, garlic and seasonings; sauté 5 minutes. Cut sausages into 1-inch pieces. Add sausages, tomatoes, paste, wine and butter to pot. Reduce heat; simmer 1 hour. Cook spaghetti according to directions. Serve sausage and tomato sauce over cooked spaghetti. Enjoy with a glass of Jacuzzi Aglianico.

Jacuzzi Family Vineyards
Aglianico
Paso Robles, CA

Aglianico is an ancient variety that was thought to have been planted in Southern Italy in Campania and Basilicata in the seventh century B.C. The name is derived from “Hellinica” which means “Greek” providing a clue to its origins. Jacuzzi’s Aglianico is grown in a Paso Robles vineyard shadowed by Black Mountain. The vineyard receives less than 11 inches of rain per year and is influenced by cool air due to its proximity to the Pacific Ocean. The Aglianico grapes are handpicked and de-stemmed without crushing. This is a very gentle process that minimizes the pick-up of bitter components from the skins and seeds. The fermenting wine is tasted daily and once the desired tannin level is achieved the wine is pressed using our low-pressure “tank press”.

“Aglianico’s rich blackberry flavors are intertwined with savory notes of coffee, wild mushrooms and figs finishing with moderate tannins. It’s best with baked pastas, roasted lamb or a big sausage-topped pizza.” — Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Paso Robles, California
Varietal Blend: 100% Aglianico
Analysis: 13% alc/vol

Garam Masala-crusted Chicken with Fig Jus

Posted on June 1, 2014 by WineStyles Tasting Station

GARAM MASALA:
• 1/2 cup plus 2 tablespoons cumin seeds
• 1/4 cup coriander seeds
• 1/4 cup cardamom pods, seeds removed
• 1 bay leaf
• Two 3-inch cinnamon sticks
• 1 1/2 tablespoons whole cloves
• 1/8 teaspoon ground mace
• 2 1/2 tablespoons ground ginger
• 1/8 teaspoon freshly grated nutmeg

Finely grind the whole spices in batches in a spice grinder. Transfer each batch to a coarse strainer set over a bowl. Sift the ground spices into the bowl and add the mace, ginger and nutmeg. Whisk to blend. (Garam masala can be stored in a tightly sealed jar in a cool, dry place

INGREDIENTS:
1/4 cup plus 1 tablespoon garam masala
• 3 tablespoons vegetable oil
• Two 3 1/2-pound chickens
• Salt
• 2 cups chicken stock or low-sodium broth
• 8 garlic cloves
• 1 teaspoon tamarind paste
• 4 dried Black Mission figs, stemmed and quartered
• 1/4 cup honey
• Freshly ground pepper

DIRECTIONS:
Preheat the oven to 450°F. In a small bowl, mix the garam masala with the oil. In a roasting pan, rub the chickens all over with the garam masala oil and season with salt. Roast the chickens for 15 minutes. Reduce the oven temperature to 350°F and continue roasting for 1 hour and 15 minutes, basting twice. Return the oven temperature to 450°F and crisp. Transfer the chickens to a carving board and let them rest for about 10 minutes.

Meanwhile, in a medium saucepan, combine the chicken stock with the garlic and tamarind paste and bring to a boil over high heat. Reduce the heat to low and simmer until the garlic is very soft, about 40 minutes. Strain the stock through a coarse sieve and press the garlic through. Stir in the figs and honey, cover and let steep until the figs are
tender, about 10 minutes. Carve the chicken. Reheat the fig jus, season with salt and pepper and serve with the chicken. Makes 4 servings. Recipe courtesy of FoodandWine.com

The Carnelian Project
Grenache
McLaren Vale, Australia

The McLaren Vale wine region is blessed with a wonderful climate for viticulture. It is located just south of Adelaide in South Australia. McLaren Vale is the Grenache stronghold of Australia. Quite a few of the older plantings of this fine variety survived the vine pull schemes of the 1980’s and are now regarded as living treasures. The fruit for this wine is considered such a treasure – sourced from two 40+ year old vineyards, the fruit was low yielding, concentrating flavors. Grenache is an excellent pairing for complex, spicy and earthy dishes as its bright fruit forward character and mild tannin structure balance the contrast of flavors. We chose a spice rubbed chicken with fig and honey as an inspired pairing for this wine.

“A bright and fruity wine comprised of red raspberries and strawberries, with just a touch of black pepper and notes of mint and basil too. The oak notes creep up in the finish: toasty, even slightly chocolately.” – Doug Frost, Master Sommelier and Master of Wine

Winemaker: Douglas Danielak
Appellation: McLaren Vale, Australia
Varietal Blend: 100% Grenache
Analysis: 14.8% alc/vol

Grilled Mahi Mahi with Mango

Posted on May 31, 2014 by WineStyles Tasting Station

INGREDIENTS:
• 4 Mahi Mahi filets, 5–6 oz each
• 3 cloves Garlic, chopped
• 1 tsp Black Pepper
• 1 tsp Red Pepper Flakes
• 1 tsp Salt
• 1/2 cup Olive Oil, Extra Virgin
• 1 Lemon, juice
• 2 Tbsp Mango Chutney

DIRECTIONS:Combine garlic, spice, lemon juice, and olive oil in a food processor until well blended. Marinate the fish up to 1 hour before grilling.

Heat grill to medium heat (about 400°F). If you have a fish plate for your grill, allow it to preheat as well. Place fish on the grill, skin side down first. Cook for 4–5 minutes before flipping. Cook opposite side for 4–5 minutes, until fish is opaque in the center.

Serve topped with mango chutney and a sprig of cilantro. Serves 4. Complement with a side of cauliflower rice or steamed vegetables.

Cambridge
Chardonnay
Carneros, California

After two consecutive challenging harvests, this vintage was just what the wine doctor ordered. A mild, frost-free winter led into a calm spring, creating ideal conditions for fruit to set on the vines. The summer months were warm but absent of any crushing heat waves. Most importantly, fall was sun-filled and tranquil, allowing growers to ripen their crop to its fullest potential. This was truly a vintage for the artists among wine makers. In the Carneros appellation, many mornings began with a cool fog blanketing the vineyards. By noon the fog retreated and the sun bathed the chardonnay grapes in calm, warm conditions. Pairs well with grilled mahi-mahi with a mango chutney and a salad of mixed bitter greens.

“A gentle and balanced style of Chardonnay,this Carneros-based wine shows rich and peachy flavors of California Chardonnay but without the wild, buttery character so typical of its Napa neighbors further inland. Tropical notes and a touch of spice are very lightly tinged with spicy oak character” – Doug Frost, Master Sommelier and Master of Wine

Appellation: Carneros, California
Varietal: 100% Chardonnay
Analysis: 14.4% alc/vol
Aging: 30% in one year old French oak barrels, 70% in stainless steel tanks

Good Eats Meatloaf

Posted on May 30, 2014 by WineStyles Tasting Station

INGREDIENTS:
• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoon
• kosher salt
• 1 egg

GLAZE:
• 1/2 cup catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce

DIRECTIONS:
Heat oven to 325 °F. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Set the probe for 155 °F.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes. Yields 6 to 8 servings. Recipe courtesy of Alton Brown, foodnetwork.com/recipes/alton-brown

The Carnelian Project
Cabernet Sauvignon
Coonawarra, Australia

Coonawarra is renowned as one of Australia’s finest wine regions and is particularly known for producing world class red wines especially Cabernet Sauvignon. This Coonawarra Vintage is described as “excellent” by all winemakers. Coonawarra and its famous ‘terra rossa’ strip of limestone rich soil is home to some of Australia’s greatest Cabernet Sauvignon vineyards. A cooler, maritime climate and limited rainfall are conducive to growing excellent Cabernet Sauvignon. An easy partner to a variety of foods, including hearty pastas and dishes with good spicy and smoky notes.

“A tangy, red fruits version of the Cabernet Sauvignon grape, this is very much a Cabernet begging for grilled chicken or pork. Its crisp side is more evident than the more heavy, dour face that many other New World Cabernets might show. Its aromatic character (mint, cedar and eucalyptus) reflects the landscape around Coonawarra in South Australia, where these grapes are grown.” – Doug Frost, Master Sommelier and Master of Wine

Winemaker: Douglas Danielak
Appellation: Coonawarra, Australia
Varietal Blend: 91% Cabernet Sauvignon, 6% Cabernet Franc, 2% Shiraz, 1% Sangiovese
Analysis: 14.5% alc/vol

Riva Leone Barbera DOCG wine and pizza pairing recipe

Posted on May 2, 2014 by WineStyles Tasting Station

Buffalo Mozzarella & Fresh Porcini Pizza

INGREDIENTS:

•3 thin pizza crusts 12” each (pre-made)
• 1 1/4 pounds fresh porcini or baby bella mushrooms,sliced 1/4 inch thick
• 9 tablespoons olive oil, divided
• 5 – 8 ounce balls water-packed buffalo mozzarella cheese or fresh mozzarella cheese, drained, cut into 1/4 inch thick rounds
• 4 teaspoons fresh thyme leaves
• fresh basil leaves (for garnish)

DIRECTIONS:

Preheat oven to 450 °F. Sprinkle 3 large rimless baking sheets with flour. Place 1 pizza crust on each prepared sheet (can be a pizza or baking stone). Place porcini in bowl; sprinkle with 3 tablespoons oil, salt, and pepper; toss. Arrange 1/3 of cheese and 1/3 porcini on each pizza crust. Drizzle each with 2 tablespoons oil; sprinkle with thyme.

Bake pizzas until crusts are brown at edges and crisp on bottom, about 20 minutes. Transfer pizzas to work surface. Cut pizzas into wedges and serve. Yields three 12 inch pizzas. Recipe adapted from Bon Appètit, October 2005.

Riva Leone
Barbera DOCG
Piedmont, Italy

“The Barbera grape, once ubiquitous as a carafe wine in Milan’s cafes, has grown into one of the stars of the modern Italian wine scene. Powerfully fruity, with rich cherry and raspberry notes, it finishes with a tangy, lip-smacking edge along with some herbs and mint. Really fun wine.” – Doug Frost, Master Sommelier and Master of Wine.

Winemaker: Giovanni Alessandria
Appellation: Piedmont, Italy
Varietal Blend: 100% Barbera
Analysis: 13.5% alc/vol

Pairing recipe with Riva Leone Cortese wine

Posted on May 1, 2014 by WineStyles Tasting Station

Smoked Salmon, Fennel & Goat Cheese Toasts

INGREDIENTS:
• 8 oz soft fresh goat cheese
• 1 tablespoon fennel seeds, finely crushed
• 1/2 teaspoon coarsely ground black pepper
• 1 1/2 tablespoon chopped fresh tarragon
• 2 teaspoons grated lemon peel
• 30 thin slices French-bread baguette
• 2 1/2 tablespoons olive oil
• 12 oz thinly sliced smoked salmon
• Lemon peel strips (for garnish)
• Tarragon sprigs (for garnish)

DIRECTIONS:
Preheat oven to 350°F. Mix first 5 ingredients in small bowl to blend. Set aside.
Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.) Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve. Recipe compliments of Bon Appétit, December 1999

Riva Leone
Cortese DOCG
Gavi, Italy

Today old vine growers of Piedmont still tell the story of the shrewd and tenacious fine-wine trader who operated in the hills around Alba in the 19th and 20th centuries. His name was Riva Leone and he was a pretty extravagant character. It is said that, whenever a wine pleased him during a tasting, he would call out in the way that was typical for that time: Marca Leone! The Piedmont people’s enthusiasm for wine never faded over all these years and today it is still intact. And that is why Riva Leone today boasts a range of fine Piedmont wines. Cortese di Gavi or known simply as Gavi, derives it name from the town at the center of it’s production zone. Cortese, the local variety of the grape style, production dates back to 1876 and was awarded DOC status in 1974 and DOCG in 1998.

Winemaker: Giovanni Alessandria
Appellation: Gavi, Italy
Varietal Blend: 100% Gavi
Analysis: 12.5% alc/vol

Marco Barbanera, Super Tuscan wine and pasta pairing

Posted on April 30, 2014 by WineStyles Tasting Station

Pasta Bolognese

INGREDIENTS:

• 2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes
• 3 tablespoons olive oil
• 6 ounces pancetta or 6 slices bacon, finely chopped
• 1/4 pound ground pork (not lean)
• 1/4 pound ground beef chuck (not lean)
• 1/4 pound ground veal
• 1 small onion, finely chopped (about 1 cup)
• 1 carrot, finely chopped (about 1 cup)
• 1 cup dry red wine
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pound small pasta such as orecchiette or rotini
• Garnish: Freshly grated Parmigiano-Reggiano cheese

DIRECTIONS:

If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside. In large, heavy pot over moderate heat, heat oil until hot but not smoking. Add pancetta and sauté until golden brown, 5 to 6 minutes. Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes. Add onion and carrot and sauté until vegetables are tender, 5 to 6 minutes.

Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes. Stir in tomatoes, cream, salt, and pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes. In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese. Yields 6 servings. Recipe courtesy of Epicurious.com, Chef Joseph W. DiPerri, The Culinary Institute of America.

Marco Barbanera
Rosso Toscana IGT
Super Tuscan
Tuscany, Italy

Marco Barbanera’s winery is a supreme example of how traditional methods of winemaking have benefited from the careful introduction of modern techniques. The experience and knowledge of many generations enable the Barbanera family to select the right vine for a particular vineyard with its particular microclimate. The work in the cellar demands a special degree of sensitivity and attention to detail. “It’s like composing a painting”, according to Marco Barbanera, “when it’s almost complete, with a last decisive brush stroke you can transform it into a masterpiece”. Pairs well with grilled or roasted red meat and spicy chicken dishes.

Winemaker: Marco Barbanera
Appellation: Tuscany, Italy
Varietal Blend: Sangiovese, Cabernet Sauvignon
Analysis: 13% alc/vol

WineStyles Tasting Station

Taste, Learn and Enjoy!

Tag Archives: food pairing