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May Wine Club pairing recipe

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BOURGUIGNONBourguignon

INGREDIENTS:

•  3 tablespoons grapeseed or avocado oil
• 2 pounds grass-fed buffalo or venison or beef or lamb, cut into 1 inch cubes
• 1 pound Crimini mushrooms, cleaned and quartered
• 4 cups Bonny Doon Vineyard 2014 GSMC
• ½ cup dry sherry
• ¼ cup Bonny Doon Vineyard Pinotheosis Pinot Noir port
• 2 tablespoons tomato paste
• 2 cups beef or bison stock
• 1 pound pearl onions (fresh or frozen)
• 1 bay leaf
• 3 sprigs fresh thyme
• Sea salt and freshly ground black pepper, to taste
• ¼ cup gluten-free oat flour or 3 teaspoons tapioca flour/starch mixed with ½ cup cold water (shake in a glass jar)

STOVE TOP DIRECTIONS: Preheat oven to 350°. In a large Dutch oven or stainless steel soup pot sauté meat in 2 tablespoons oil over high heat until brown on both sides. Set meat aside. In the same pot, sauté mushrooms in 1 tablespoon of oil until tender. Return meat to pot. Deglaze pan with sherry and Pinotheosis; cook until reduced by half. Stir in the remaining ingredients. Bring to a boil over high heat. Stir in flour/water mixture and cook for 2 minutes while stirring. Cover pot and bake on the middle rack of the oven for approximately 1¼ hours, or until meat is very tender. Remove from oven and pull out stems of thyme and bay leaf. Salt and pepper to taste.

CROCK-POT DIRECTIONS:  Put everything into a medium to large sized Crock-pot, except flour or kudzu, and cook on high for 2 hours; turn down to low for 6 more hours or until meat is very tender. Add flour or kudzu mixed in cold water for the last hour.

Serves 6-8. Serve with a glass of 2014 GSMC. Recipe created and perfectly paired by Chef Lauren Hoover-West, NoWheatNoDairyNoProblem.com

GSMC14_bottle_lowresBold_stickerGSMC
Bonny Doon Vineyard
Grenache, Syrah, Mourvedre, Cinsaut
Central Coast, California

Life is indeed short. Perhaps it is for this reason communication between humans can be at times a bit terse, even runic/slash/cryptic. Hence (G)renache, (S)yrah, Mourvèdre, and of course (C)insaut, see?  For these grapes truly love each other, put up with each other’s kvetches and shortcomings, support each other through thick-and-etc. GSMC is a bit of (G)e(m)i(s)(c)h, but then aren’t we all. That is the (m)e(s)sa(g)e, (see), in this particular bottle. Bonny Doon’s Vineyard winemaking practice exceptionally light-handed, with minimal intervention and manipulation. Created from hand-harvested grapes from four Central Coast vineyards.

Randall-Grahm-winemaker“This GSMC blend contains what we like to call weapons-grade Grenache from our sundry Grenache vineyards. Exceptional spicebox nose, with raspberry, bing cherry, black pepper and hints of thyme. Plush tannins in the mouth with a refreshing savory texture.  This wine will pair well with a variety of grilled meat.”  – Randall Grahm, winemaker.

Winemaker: Randall Grahm
Appellation: Central Coast, California
Varietal Blend:  50% Grenache, 24% Syrah, 12% Cinsaut, 10% Mourvedre, 4% Counoise
Analysis: 14% alcohol / volume

Teriyaki Glazed Spare Ribs

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teriyaki-ribsINGREDIENTS:
•  2 (4 pound) racks pork spareribs, trimmed of excess fat
•   ½ cup Chinese Five Spice
•  Sea salt and fresh ground pepper

GLAZE INGREDIENTS:
•  1 cup low sodium soy sauce
•  1 cup grapefruit juice
•  ¼ cup hoisin sauce
•  ¼ cup ketchup
•  3 tablespoons rice wine vinegar
•  ¼ cup brown sugar
•  1 fresh red chili, minced
•  2 garlic cloves, smashed
•  2 inch piece fresh ginger, whacked open with the flat side of a knife
•  2 tablespoons sesame seeds, for garnish
•  Chopped fresh Cilantro and green onion, for garnish

DIRECTIONS:
Preheat the oven to 300 degrees. Rub the ribs all over with the five-spice powder, then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow roast until they are almost tender, about 2 hours.

Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.

When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone.

Just before serving, preheat the broiler. Baste the ribs again and brown them under the broiler for 5 to 8 minutes (or to desired level of crispness, keep an eye on them, they can burn quick). Separate the ribs with a cleaver or sharp knife, pile them on a platter and pour over remaining sauce. Sprinkle with sesame seeds, cilantro and green onion as desired.  Recipe courtesy of Tyler Florence.

LimitedSyrGren-prnt Cambridge Cellars Limited
Syrah Grenache
Dry Creek Valley, CA

Cambridge California Cellars strive to produce wines that embody the designations from where they are grown.  Their “Limited” wines represent those rare, exceptional lots from distinguished appellations throughout California’s wine country.  The Syrah Grenache is sourced from Dry Creek Valley, specifically the Simpson Vineyard that sits on the northern end with a cooler climate.  Situated between the Russian River and Lake Sonoma, the vines are well-irrigated and produce ripe, plump styles of wine.  Most known for growing exceptional Zinfandel, Dry Creek has expanded its reputation over the years and is now growing excellent Rhone and Bordeaux varietals.

DougFrost“Syrah and Grenache, these two grapes play well together. Grenache for its raspberry, white pepper and mint notes and Syrah for its more brooding black pepper along with darker fruits like cherry and plum. This is just tannic enough to ask for food to accompany it.” – Doug Frost, MS, MW


Winemaker: Douglas Danielak
Appellation: Sonoma County, California
Varietal Blend:  60% Syrah, 40% Grenache
Analysis: 15.9% alcohol / volume

Prosciutto Wrapped Halibut with Asparagus Sauce

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INGREDIENTS:
Halibut•  5 tablespoons unsalted butter
•  4 scallions, thinly sliced
•  1 pound asparagus, spears sliced ½ inch thick, tips separate
•  1 cup water
•  1 cup packed baby spinach
•  salt and fresh ground pepper
•  8 thick slices of prosciutto
•  4 skinless halibut fillets (about 5 ounces each)
•  8 small sage leaves, halved length wise
•  1 tablespoon extra virgin olive oil

DIRECTIONS:
Preheat oven to 450 degrees. In a skillet, melt 4 tablespoons of the butter. Add the scallions and cook over low heat until softened, about 3 minutes. Add the asparagus spears and the water and cook until tender and the water reduces to ¼ cup, about 5 minutes. Add the spinach and cook just until wilted, about 2 minutes. Puree the mixture in a blender until smooth; season with salt and pepper. Transfer the sauce to a small saucepan and keep warm.

Arrange the prosciutto slices in pairs, overlapping them slightly. Place a halibut fillet in the center of the prosciutto and top each fillet with 2 sage leaves. Season with salt and pepper and wrap the prosciutto around the fish.

In a large ovenproof skillet, melt the remaining 1 tablespoon of butter in olive oil. Add the halibut and cook over high heat until browned on the bottom, about 3 minutes. Carefully flip the fish and add the asparagus tips to the skillet. Transfer to the oven and roast the prosciutto wrapped halibut for 5 minutes.

Spoon the asparagus spinach puree onto plates, arrange the prosciutto wrapped halibut and asparagus tips alongside and serve immediately.  Recipe courtesy of Food & Wine Magazine.

TIerraYMarSB Silky_StickerTierra y Mar
Big Ranch Road Vineyard
Sauvignon Blanc
Napa Valley, CA

Tierra y Mar wines are produced from vineyards situated in select parts of Napa and Sonoma.  This Sauvignon Blanc is sourced from Big Ranch Road, in the Oakville District of Napa Valley. Oakville is known for its success with Bordeaux varietals, which includes Sauvignon Blanc. Warmer temperatures and gravelly, sandy soils help produce excellent Sauvignon Blanc.   Delicate straw and alluring aromatics shine in this racy stunner.  Notes of dandelion, honeysuckle and bright pineapple open on the nose with a mouth-feel of fresh fruits like green apple and pear.  This wine offers great acidity and a long fruit finish with a touch of a fresh herbs and clover rounding out the palette.

DougFrost“If all you know of Sauvignon Blanc is its herbaceous New Zealand side, this easy drinker offers another view: honeydew melons, red apples and even peaches to go along with the hints of lemongrass and chervil. It’s a tiny bit sweet but that just adds to the easy, tasty character.” – Doug Frost, MS, MW

Winemaker: Douglas Danielak
Appellation: Napa Valley, California
Varietal Blend:  100% Sauvignon Blanc
Analysis: 14.4% alcohol / volume

Duck Breast, Lentil and Parsnip Salad

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duckbreast-saladINGREDIENTS:
•  ½ cup French green lentils
•  ¼ cup extra virgin olive oil
•  2 tablespoons plus 1 teaspoon red wine vinegar
•  Salt and fresh ground pepper
•  One medium parsnip (about 8 ounces) peeled
•  Vegetable oil for frying
•  Four 5-6 ounce skinless duck breasts (or chicken breasts)
•  5 ounces mesclun greens (10 loosely packed cups)

DIRECTIONS:
Put the lentils in a small saucepan, cover with 1 inch of water and bring to a boil. Simmer over low heat until tender, about 20 min.

In a small bowl, combine the olive oil with the red wine vinegar and season with salt and pepper. Drain the lentils and return them to the saucepan. Add 2 tablespoons of the vinaigrette, season with salt and pepper and toss lentils well. Cover and keep warm.

Using a mandolin or a vegetable peeler, thinly slice the parsnip lengthwise into strips. In a large skillet, heat ½ inch of vegetable oil until shimmering. Add one-fourth of the parsnips to the oil at a time and fry over moderate heat until browned, about 1 minute. With a slotted spoon, carefully transfer the parsnips to paper towels to drain. Lightly season the parsnips with salt.

Pour off all but 1 tablespoon of the oil in the skillet and heat until shimmering. Season the duck breasts with salt and pepper, add them to the skillet and cook over moderately high heat until nicely browned outside and medium rare inside, about 4 minutes per side. Transfer the duck to a carving board and let sit for 5 minutes.

In a large bowl toss the mesclun greens with the lentils. Slice the duck breasts in thin strips crosswise. Add the duck to the salad along with the remaining vinaigrette and toss well. Add some crisp parsnips to the salad and toss again and top with remaining crisp parsnips for serving.   Serves 4.  Recipe courtesy of Food & Wine Magazine

TierraYMarPinot silverstarTierra y Mar
Floral Cuvee
Sonoma County, CA

Tierra y Mar translates to Earth and Sea, a nod to the special relationship between land and water.  At Tierra y Mar they produce wines that are the ultimate expression of nature’s balance and harmony, allowing the wines to speak for themselves as they are the unique creation of the grape, soil, water and climate of where they are grown.  Tierra y Mar wines are produced from vineyards situated in select parts of Napa Valley and Sonoma County.  Sonoma County, with miles of coastline and sun-kissed valleys, provides diversity within its growing regions.

DougFrost“With a delightful, floral character adding interest to the strawberry and raspberry nose, this reflects cool growing conditions, perhaps cooler than many competitive Pinot Noir sites in California and far more appropriate to the grape. This is gentle throughout but not short or simple as a result; it just happens to drink easily.” – Doug Frost, MS, MW

Critical Acclaim: SILVER STAR rated, Doug Frost, MS, MW
Winemaker: Douglas Danielak
Appellation: Sonoma County, California
Varietal Blend:  100% Pinot Noir
Analysis: 14.4% alcohol / volume

 

Spicy Salmon with Asparagus

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WC-March-2015

spicy-salmonINGREDIENTS:
•  2 Salmon fillets, about 1.5 pounds
•  ¼ pound Asparagus
•  ¼ pound red potatoes
•  2 tablespoons olive oil
•  ¼ teaspoon Paprika
•  Salt and Pepper to taste
•  2 garlic cloves chopped

DIRECTIONS:
Marinate the salmon fillets in a bowl with a tablespoon of olive oil, piri piri (or hot sauce), chopped garlic, paprika, and salt and pepper to taste.  Cover it and let it marinate in the fridge for about 2 hours.

Take out of the fridge and place the salmon on a greased baking sheet, preheat the oven to 350 degrees Fahrenheit.

Slice the red potatoes into quarters and season them with salt and pepper to taste and the other tablespoon of olive oil and place on the baking sheet. Chop the asparagus in halves and add them to the baking sheet.

Once ready, place the baking sheet in the oven and let it cook for about 23-25 minutes, or until the salmon is well done and the potatoes have browned a bit.
Serve on a plate and enjoy!

QuintaGarridaReserva_redQuinta da Garrida
Reserva Red
Dao, Portugal

Bold_stickerBacalhôa Vinhos de Portugal, S.A., one of the biggest and most innovative wine-making companies in Portugal, has developed a range of wines throughout the years that has ensured a solid reputation and the preference of national and international wine lovers. A family controlled company dating back to the 1920s, they produce wine in the same way we enjoy it: for friends and amongst friends, in our daily lives and in special occasions.  The single estate of Quinta da Garrida in Dão is located in Vila Nova de Tazém, with granitic, light and poor soils, typical from the region, this land allows Bacalhôa to create wines with very specific characteristics.   Ideally pairs well with traditional Portuguese cuisine.

Francisco-Antunes“Deep ruby color. Exuberant nose with light floral and ripe fruit nuances.  It also shows some toastiness from the wood where it aged.  Elegant palate with notes of ripe fruit. Full-bodied and persistent aftertaste,” winemaker, Francisco Antunes.

Winemaker: Francisco Antunes
Appellation: Dao, Portugal
Varietal Blend:  70% Touriga Nacional, 30% Tinta Roriz
Analysis: 13.5% alc/vol
Critical Acclaim: Bronze Medal International Wine Challenge 2013

 

Portuguese Fish Supper

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portugese-fish-supperINGREDIENTS:
•  1 tablespoon extra-virgin olive oil
•  1/3 pound Spanish style chorizo, casing removed and diced or crumbled
•  1 medium onion, chopped
•  2 large cloves garlic, chopped
•  1 small bundle black or dinosaur kale, thinly sliced
•  A few grates nutmeg
•  Salt and freshly ground black pepper
•  1 cup chicken stock
•  1 (8 oz) can tomato sauce
• 1 (15 oz) can diced tomatoes or fire roasted diced tomatoes
•  1 (15 oz) can garbanzo beans, rinsed and drained
•  A couple sprigs fresh thyme, leaves chopped
•  4 (6 to 8 oz) thick pieces cod or haddock fillets
•  Seafood seasoning or sweet paprika (recommended: Old Bay)
•  Chopped flat-leaf parsley, for garnish
•  Crusty bread or Portuguese rolls, for mopping

DIRECTIONS:
Heat the extra-virgin olive oil over medium-high heat in a high-sided skillet or Dutch oven. Add the chorizo and render for a couple of minutes, then add the onions and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 to 2 minutes. Add the kale and toss to wilt, then season with a few grates of nutmeg and salt and pepper, to taste. Stir in the stock, tomato sauce, diced tomatoes, garbanzo beans and thyme. Bring to a simmer and cook over low heat for 10 minutes. Cool and store for a make-ahead meal.

Reheat sauce, covered, in high-sided skillet over medium heat, stirring occasionally, until sauce is hot and bubbly, about 10 to 15 minutes.  Season the fish with seafood seasoning or paprika and salt and pepper, to taste. Add the fish to the sauce and cover. Cook until the fish is opaque and cooked through, about 5 to 7 minutes. Ladle into shallow bowls garnished with parsley. Serve with crusty bread for mopping.

Recipe courtesy of Food Network, Rachel Rayhttp://www.foodnetwork.com/reciperachael-ray/portuguese-fish-supper-recipe.html

Silky_StickerQuintaDaGarrida_white_bottleQuinta da Garrida
Encruzado
Dao, Portugal

Quinta da Garrida was bought by Aliança Vinhos de Portugal in 1998.  Situated in the foothills of the Serra da Estrela  mountain range in the Dão Region, Quinta da Garrida distinguishes itself for the diversity of wines it may offer.  Due to the vineyards being divided in separate parcels, the Quinta da Garrida wines are vinified separately preserving the authenticity and character of each vineyard.   Quinta da Garrida white is made from the Encruzado grape variety, typical and unique to the Dão region. Forty percent of the wine is fermented in French oak barrels and suffers battonage (less stirring to increase taste of the wine) during 3 months.  The Encruzado varietal combines very well with light meals, fat fishes and seafood salads.

Francisco-Antunes“Very pale yellow color. Intense but delicate aroma with white pulp fruits and soft toasted hints. Balanced and with long and intense mouth end.  Good acidity, refined and elegant,” winemaker, Francisco Antunes.

Winemaker: Francisco Antunes
Appellation: Dao, Portugal
Varietal Blend:  100% Encruzado
Analysis: 13.5% alc/vol

 

Spaghetti Carbonara

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WC-March-2015-3clubINGREDIENTS:
spaghetti-carbonara• 1 pound spaghetti
• 8 ounces (8 slices)bacon, cut 1” thick crosswise
• Course salt and freshly ground pepper
• 3 large eggs
• 3/4 cup grated Parmesan cheese, plus more for serving
• ¼ cup half-and-half

DIRECTIONS:
Set a large pot of water for boil (for pasta).  In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
Salt boiling water generously; add pasta and cook until al dente, according to package instructions. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half.  Set aside.
Drain pasta, leaving some water clinging to it.  Working quickly, add hot pasta to egg mixture.  Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs).  Serve immediately, sprinkled with additional Parmesan.  Recipe courtesy of Casa Agricola Alexandre Relvas.

Merino-Old-vinesHerdade Sao Miguel
Merino Old Vines
Alentejano, Portugal

Situated in the municipality of Redondo, Herdade encompasses 175 hectares of which 35 are planted vines in loam soil and 97 hectares contain cork trees that were planted between 1998 -1999.   Herdade was acquired by Alexandre Relvas in 1997, who dedicates his efforts to the breeding and conservation of local species in extinction throughout the vineyard’s territory.   The Aragonez is one the most well known grape varieties in the Iberian Peninsula. It originates in Spain, where it is named Tempranillo.  The Aragonez grape develops wines containing a high degree of alcohol, low acidity and greatly aromatic with red fresh fruit.

winemakers“A juicy, medium-bodied red, showing dark plum and red currant flavors, with accents of black licorice.  Milk chocolate notes emerge on the spicy finish. Pairs nicely with pasta, poultry and soft cheeses“, winemaker Alexandre Relva.

Winemaker: Alexandre Relva
Appellation: Alentejano, Portugal
Varietal Blend:  50% Aragonez, 30% Syrah, 20% Alicante Bouschet
Analysis: 13.0% alc/vol

Merino_winery

Chicken and Dumplings with Mushrooms

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chicken-dumplings-chardonnayCHICKEN STEW INGREDIENTS:
•  6 oz slab bacon, cut into ½ pieces
•  ½ cup all-purpose flour
• 4 chicken legs (drumsticks with thighs; about 2 lbs.)
• Kosher salt and freshly ground black pepper
•  1 ¼ pound mixed mushrooms
•  1 medium onion, chopped
•  6 cloves garlic crushed
•  ½ cup dry white wine
•  6 sprigs thyme
•  2 bay leaves
•  8 cups low-sodium chicken broth

DIRECTIONS: Crisp bacon in large Dutch oven over medium heat; transfer to a paper towel-lined plate.  Place flour in a shallow bowl.   Season chicken with salt and pepper and dredge in flour.  Working in batches, cook chicken, skin side down, in the same pot over medium heat until deep golden brown and crisp (do not turn), 12-15 minutes. Transfer to plate.

Working in two batches, cook mushrooms in the same pot, seasoning with salt and pepper and stirring occasionally, until brown, 5-8 minutes.  Transfer to a bowl. Add onion and garlic to pot: cook, stirring occasionally, until onion is soft and translucent, 5-8 minutes.

Add wine to pot; simmer until reduced by half, about 5 minutes.  Add chicken, bacon, thyme, bay leaves and broth; season with salt and pepper. Bring to boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken falls off the bone, 2 -2 ¼ hours.  Add mushrooms and simmer until flavors meld, 10-15 minutes; season with salt and pepper.

DUMPLING INGREDIENTS:
•  ¾ teaspoon kosher salt, plus more
•  1 cup all-purpose flour
•  ¼ teaspoon freshly grated nutmeg
•  1/8 teaspoon freshly ground black pepper
•  2 large eggs
•  ½ cup whole milk

DUMPLING & ASSEMBLY:
Bring a medium pot of salted water to a boil.  Whisk flour, baking powder, nutmeg, pepper, and ¾ tsp. salt in a medium bowl.  Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is a strong simmer. Drop teaspoonfuls of batter into water; cook until dumplings are cooked through and doubled in size, about 5 minutes.  Remove with slotted spoon; add to stew just before serving. Servings: 6

Stew (without dumplings) can be made 3 days ahead. Let cool; cover and chill.  Recipe courtesy of Bon Appẻtit, February 2014 issue.

Basilisk-ChardonnaySilky_StickerMcPherson
Basilisk Chardonnay
Central Victoria, Australia

The fruit for the Basilisk Chardonnay was sourced from the Goulburn Valley on the vineyards neighboring the winery. This region has long, warm sunny days and mild evening temperatures which are perfect for the growing of good quality Chardonnay. The grapes were harvested during the cool of the night to maintain fruit freshness and gently pressed to minimise phenolic characters. A rich and textual wine displaying lovely aromas of tropical fruits with a hint of apple and spice. The palate is mouth-filling and generous with excellent length and harmony carrying the fruit to a full clean finish. A marvellous wine match with any meal and is best served slightly chilled to allow the full texture of the wine to flourish.

Jo-Nash

Jo Nash, winemaker

“A rich, full bodied Chardonnay that is best enjoyed with foods such as roast chicken, rich seafood or roasted duck. This wine is great all-round and will complement most styles of cuisine.” – Jo Nash, winemaker

Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal:  100% Chardonnay
Analysis: 13.0% alc/vol
Critical Acclaim: 89 pts James Halliday’s Wine Companion 2015

Entrecote a la Bordelaise Bordeaux Pairing Recipe

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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

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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