Tag Archives: Oysters Rockefeller

Alchemy White Angel Sauvignon Blanc

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DECEMBER WINE CLUB:

Silky styleAlchemy Angel white sauvignon blanc wine bottle with bowAlchemy Premium Wines
White Angel
Casablanca Valley, Chile

SILKY WINE STYLE

This wine is pale green in color with aromas of white peach and minerals with fresh tropical fruit flavors, lively acidity and a long finish.

WINE DETAILS:

  • Appellation: Casablanca Valley, Chile
  • Varietal: Sauvignon Blanc
  • Alcohol: 13.1%
  • pH: 3.39
  • TA: 5.9 g/L
  • Residual Sugar: 0.2 g/L
  • Aging: 6-8 months in concrete eggs
  • Production: 500 cases
  • Aging Potential: 6-8 years
  • Pairings: Oysters, lobster, seafood risotto and creamy cheeses.

WINEMAKING:
Alchemy White Angel is made from Sauvignon Blanc grapes 100% harvested by hand and then whole cluster pressed. The grapes never touch a crusher, de-stemmer or pumps and are bottled un-fined and unfiltered. Grapes are fermented with native yeasts in concrete eggs, aged 6-8 months sur lees, settled and then racked using gravity.

ABOUT THE WINERY:
Alchemy is a hand-made creation of winemaker Alphonse DeRose and friends. Inspired by a late night evening of music played by Chilean friends Juan Pablo and Omar, the three concocted a vision of only the best grapes being processed 100% by hand. Each berry is hand removed from every cluster one by one. The result is a robust wine with aromas of dark red fruits, spice and toast. Alchemy is only produced from exceptional years and has limited availability. 

Oysters recipe

Oysters Rockefeller

INGREDIENTS:

  • 4 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1/3 cup bread crumbs, Panko preferred
  • 2 shallots, chopped
  • 2 cups chopped fresh spinach
  • ¼ cup Pernod
  • salt and pepper, to taste
  • dash red pepper sauce
  • 2 tablespoons olive oil
  • ¼ cup grated Parmesan
  • 1 tablespoon chopped chervil or parsley
  • 2 dozen oysters, on the half shell
  • rock salt
  • lemon wedges, for garnish
  • Mignonette Sauce:
    • ¾ cup Champagne vinegar
    • 2 shallots, minced
    • 2 tablespoons cracked black peppercorns
    • 1 tablespoon chopped chervil
    • ½ lemon, juiced

DIRECTIONS:

  1. For the oysters: Melt butter in a skillet. Sauté the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon one heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450°F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
  2. For the Mignonette sauce: In a small bowl whisk together all ingredients. Cover and chill one hour before serving with oysters.

Information & Photos © Alchemy Premium Wines – All Rights Reserved.
© Recipe courtesy of Tyler Florence on the Food Network.

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