Stuffed Tomatoes Pairing Recipe

Posted on December 2, 2014 by WineStyles Tasting Station

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.

Chateau 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.

“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

Giving thanks for Olianas Italian wine!

Posted on November 3, 2014 by WineStyles Tasting Station

Cherry Corn Bread Stuffing

INGREDIENTS:

1 1/2 lbs. frozen sweet cherries, thawed
1 lb. sweet or hot Italian sausage (or turkey sausage)
1/4 cup butter
1 large onion
4 stalks celery, diced
6 cups crumbled day old corn bread
1 (14.5 oz) can chicken broth
3 tablespoons chopped fresh rosemary
Freshly ground pepper to taste

DIRECTIONS:Drain cherries in a sieve and press between several layers of paper towels to remove excess moisture and coarsely chop; set aside.

Remove sausage from the casings and crumble into a medium skillet. Cook for 10 minutes or until no longer pink; drain excess fat.

Melt butter in a large skillet. Add the onion and celery; cook 10 minutes or until vegetables are soft. Mix together the sausage, vegetables and corn bread in a large bowl with the broth and rosemary. Season to taste with pepper and fold in the cherries. Makes enough stuffing for a 16 lbs. turkey.

Or transfer to a buttered 13” x 9” baking dish and bake at 375 °F for 45-60 minutes or until heated through and lightly browned on top. Makes 12 servings.

Olianas
Cannonau
Cannonau di Sardegna DOC, Italy

Olianas is the first entirely Bio-integral winery. Over the years they have developed a new concept of ethical agriculture that is based on the protection of the environment as an essential prerequisite for the future. Olianas works their soils with cart horses, to improve the vitality of the soil and allow the plants to root in the deeper layers of the soil to ensure the longevity of the plants. A young, fresh and lively wine, ideal with appetizers and main courses.

“An explosion of small berries with hints of dark chocolate and tobacco, on the palate shows silky tannins and a good concentration, well-balanced by the pleasant acidity.” – Stefano Casadei, winemaker

Winemaker: Stefano Casadei
Appellation: Cannonau di Sardengna DOC, Italy
Varietal: Cannonau
Analysis: 14% alc/vol
Aging: Partially aged in French oak barriques of second use for 5 months. Rest aged in stainless steel for same period.

Tuscan Roasted Chicken Breasts with Thyme and Potatoes

Posted on November 2, 2014 by WineStyles Tasting Station

INGREDIENTS:
• 4 boneless chicken breasts
• 4 twigs of thyme
• 4 twigs of rosemary
• 2 cloves of garlic
• 3 medium sized potatoes
• 5 large carrots
• Dash of salt and pepper

DIRECTIONS:
Rub the chicken with thyme, rosemary and garlic, then salt and pepper.

Coat a roasting pan with oil, place the largely cut potato pieces in the bottom and arrange the chicken on top of the pieces. Place chicken in oven cooking at 375 °F for about 40 minutes.

Remove the chicken from the oven when it has browned and keep it warm.

Peel and slice the carrots and partially boil in salted water for 2 minutes. Drain and add carrots to the pan, cooking them in the natural juices from the chicken.

Cut up the chicken once it has cooled a bit and serve warm with the potatoes and carrots. Top it off with a drizzle of the chicken’s natural juices. Serves four people. Recipe adapted from Gallo Winery.

Casadei
Sardinia Blend
Isola dei Nuraghi IGT, Italy

Made from the best selection of Bovale, Carignano and Cannonau, the most representative varietals of Sardinia, this wine of great complexity, power and elegance is the flagship of Casadei’s estate in the middle of the Mediterranean sea. The result is superb grapes which magnificently express their terrior. Like an orchestra conductor, the most difficult task is to find the perfect melody, blending these “natural talents.”

“It has very appealing and intense aromas with notes of blackberry, blueberry and chocolate. On the palate it is dry but silky and mouth-filling, with a very long and pleasant aftertaste with hints of toasted coffee beans.” – Stefano Casadei, winemaker

Winemaker: Stefano Casadei
Appellation: Isola dei Nuraghi IGT, Italy
Varietal Blend: 50% Bovale, 50% Carignano + Cannonau
Analysis: 14% alc/vol
Aging: 12 months in new French oak barrels

Roasted Pumpkin & Feta Frittata Pairing Recipe

Posted on November 1, 2014 by WineStyles Tasting Station

Roasted Pumpkin & Feta Frittata

INGREDIENTS:
• 2 tablespoons vegetable oil
• 1 small onion, diced
• 6 oz. pumpkin (butternut squash), cut into 1/2 dices
• 6 medium eggs
• 1/2 cup milk
• 4 oz feta, crumbled
• 1 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• salt & pepper to taste

DIRECTIONS:
Heat oil in an ovenproof pan. Add onion and pumpkin and cook for 2 minutes. Place the pan in the oven and cook for 10 minutes.

Beat eggs and milk. Stir in the cheese, herbs, salt & pepper.

Lift the pan from the oven and pour over the egg mixture. Cook for 4-5 minutes on stove top until eggs start to solidify.

Take the pan back to the oven to finish cooking, about 10-15 minutes. Remove from the oven and let sit for 5 minutes before slicing to serve warm. Recipe courtesy of Peter Howard and Gallo winery.

Olianas
Vermentino
Vermentino di Sardegna DOC, Italy

It was 2000, the dawn of a new millennium and dawn of Olianas in the heart of Sarcidano, north of Caglirair, Italy. Olianas’ bio-integral philosophy involves the utmost respect for grapevines and soils. The use of herbicides, chemical fertilizers and synthetic products for pest management of the plant is banned. The use of tracked or rubber-tired vehicles is limited, as they involve excessive soil compaction; instead they favor the use of animals, including horses. The harvest is strictly manual, with selection of the grapes in the field. The management of soil fertility is through organic fertilization and green manures. A straw yellow color, this Vermentino has strong aromas and orange blossom floral notes. In the mouth it is fresh, fruity and elegant.

“Intense and clean notes of grapefruit and citrus with hints of spice and bread crust. On the palate is refreshing and quite round with a very pleasant finish. Perfect as aperitif and with dishes based on fish.” – Stefano Casadei, winemaker

Winemaker: Stefano Casadei
Appellation: Vermentino di Sardegna DOC, Italy
Varietal: Vermentino
Analysis: 13% alc/vol
Aging: Partially aged in small barrels for six months, the rest refined in stainless steel for same period.

Costero Bay Chardonnay

Posted on September 30, 2014 by WineStyles Tasting Station

DOVER SOLE WITH BROWNED CAPER BUTTER

INGREDIENTS:
• 4 Dover Sole Fillets
• 1 Cup Flour
• 2 Tablespoons Olive Oil
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 3 Tablespoons Butter, unsalted
• White Wine
• 1 Lemon, juiced
• 2 Tablespoons Capers
• 2 Tablespoons Parsley Leaves, chopped
• Salt and Freshly Ground Pepper, to taste

DIRECTIONS:
Preheat oven to 350° F. Mix flour, salt and pepper in a pie pan. Lightly dredge Dover sole filets in seasoned flour. Heat olive oil in an oven proof skillet. Sauté sole 1 to 2 minutes per side. Place skillet in oven for 4 minutes. Meanwhile, heat butter in a small pan until butter gets brown. Add lemon, capers, parsley, salt and pepper. Pour over fillets before serving. Recipe courtesy of Costero Bay.

Costero Bay
Chardonnay
Monterey, California

Above the rugged coast of Monterey are fertile vineyards, ideal for growing premium chardonnay. Nestled between the pacific ocean and the Santa Lucia mountains, the vineyards enjoy warm days and cool nights. This vintage especially enjoyed a very mild, warm spring and a sun-drenched, consistent summer. This lead to one of the longest growing seasons in over a decade and allowed grapes to reach full maturity before harvest. With a brilliant balance of acid and natural sweetness, this vintage is rich with developed fruit flavors. With a nose of ripe apricot and Asian pear leading to a creamy mid-palate, this Chardonnay has flavors of crisp pink lady apple and toasted vanilla bean pod that linger on the finish.

“Golden Delicious apple, pineapple and apricots fill the nose. Medium-bodied with creamy mid-palate, this wine offers flavors of peach and hints of toasty vanilla spice” – Douglas Danielak, winemaker

Winemaker: Douglas Danielak
Appellation: Monterey, California
Varietal Blend: 100% Chardonnay
Analysis: 13.5% alc/vol
Aging: 35% French Oak, 65% temperature controlled, insulated stainless steel tanks

Central Coast Cabernet Sauvignon Pairing Recipe

Posted on September 30, 2014 by WineStyles Tasting Station

BEEF STEW with MUSHROOMS and RED POTATOES

INGREDIENTS:
• 3 pounds boneless beef chuck, cut into 1 1/2-inch pieces
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon ground allspice
• 1/4 cup olive oil
• 1 pound medium-size mushrooms
• 1 pound small (1 to 1 1/2-inch) red potatoes, scrubbed
• 2 1/2 cups canned beef broth
• 18 shallots

DIRECTIONS:
Place beef in large bowl. Sprinkle with flour, thyme, allspice and generous amounts of salt and pepper; toss to coat. Heat oil in heavy large pot over medium-high heat. Working in batches, add beef and sauté until brown, about 6 minutes. Transfer beef to large dish after each batch; reserve any flour in bowl. Add mushrooms and potatoes to drippings in pot. Stir 2 minutes. Return beef, any collected juices, and reserved flour mixture to pot. Add beef broth and bring to boil. Reduce heat to medium-low. Cover and simmer until beef is almost tender, about 45 minutes.

Drop shallots into pot of boiling water; cook 1 minute. Drain and peel shallots. Add to stew and simmer, uncovered, until beef and vegetables are tender and sauce thickens, about 30 minutes. Recipe courtesy of Cambridge Cellars.

Limited Cambridge Cellars
Cabernet Sauvignon
Central Coast, California

Cambridge California Cellars was founded by Kim and Bruce Cunningham – two Aussies who were drawn to northern California people and place. They have been intertwined with California’s wine industry for 20+ years. It is here where they fell in love with the community and moved to Novato, CA. Limited by Cambridge Cellars represents premium, small parcel wines from the finest California appellations. This Cabernet Sauvignon is sourced from the Central Coast region of California. Here, valleys run from west to east, drawing on fog and wind into the vineyards just off the Pacific Ocean. These grapes soak up afternoon sun and are then cooled by evening fog.

“This wine exhibits rich layers of cherry and black currant fruit, framed by nicely integrated oak. It’s a soft, friendly Cabernet Sauvignon.” – Douglas Danielak, winemaker

Winemaker: Douglas Danielak
Appellation: Contra Coast County, California
Varietal Blend: 100% Cabernet Sauvignon
Analysis: 13.6% alc/vol
Aging: 75% American Oak, 25% French Oak, aged 14 month

Gold rated wine paired with Grilled Filet Mignon

Posted on September 29, 2014 by WineStyles Tasting Station

GRILLED FILET MIGNON WITH GORGONZOLA BUTTER

INGREDIENTS:
• 4 filet mignons, each 1-1/2 inches thick
• 1 to 2 tablespoons olive oil
• 1 tablespoon cracked black pepper
• Vegetable oil cooking spray
• 1 to 2 teaspoons coarse salt
• 4 tablespoons Gorgonzola butter

GORGONZOLA BUTTER:
• 1/2 cup (1 stick) unsalted butter, softened
• 4 ounces Gorgonzola cheese, crumbled, at room temperature
• 1/4 cup chopped scallions
• 1 teaspoon coarsely ground fresh black pepper
• 1/2 teaspoon balsamic vinegar

DIRECTIONS GORGONZOLA BUTTER:
Using a hand-held mixer or a mini food processor, blend the butter and Gorgonzola until smooth. Add the scallions, pepper, and vinegar and blend for about 1 minute longer until fully incorporated. Alternatively, mix the ingredients by hand.

Lay a piece of plastic wrap on the counter top. Scrape the butter onto the plastic and, using the plastic wrap as a guide, form the butter into a log. Fold the ends closed and refrigerate until ready to use.

DIRECTIONS GRILLED FILET MIGNON:
First of all, rub the steaks with olive oil and pepper. Set aside for 20 to 30 minutes until ready to grill. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.

Rub the salt into both sides of the steaks. Grill for 5 to 6 minutes on each side for rare meat or for 6-7 minutes for medium-rare meat. Brush a little more olive oil on the steaks after they are turned. Place a pat of the compound butter on top of each filet mignon as soon as it comes off the grill so that the butter begins to melt on top of the meat. Let the meat rest for a few minutes before serving.

Mr.Riggs
Three Corner Jack
Shiraz, Cabernet Sauvignon Merlot
McLaren Vale, Australia

“If there is one simple attribute that Australian red wines are supposed to embody it’s “jam”: an intense and nearly confectionary kind of fruitiness that makes you just want to grin and drink more. One of the country’s top winemakers, Ben Riggs, has tossed Cabernet, Shiraz and Merlot together for this fun brew, but he has always been adept at crafting rich and exuberant reds.” – GOLD RATING

Winemaker: Ben Riggs
Appellation: McLaren, Vale, Australia
Varietal Blend: 40% Cabernet Sauvignon, 40% Shiraz, 20% Merlot
Analysis: 14.5% alc/vol
Critical Acclaim: GOLD rating – Doug Frost, Master Sommelier and Master of Wine
“Best New Wines” from Australia – Josh Raynolds – IWC 2013; 90 points 2011 vintage

In South Australia, where the beloved McLaren Vale region is located, ‘Three Corner Jack’ is the name given to a three-spiked prickle which sticks to you and is hard to ignore! Perfect name for a wine that combines three of McLaren Vale’s finest grape varieties from three of their very best vineyards. A tried and tested area for growing full-flavored Shiraz, Cabernet Sauvignon and Merlot, McLaren Vale has almost the perfect climate for grape growing: warm summers, low humidity, good winter rain and long autumns to ensure that grapes achieve ripeness, flavor, acid and balance.

Grilled Flank Steak with Shallot and Red Wine Sauce

Posted on September 17, 2014 by WineStyles Tasting Station

INGREDIENTS:
• 4 shallots, sliced in thin rings
• 4 tablespoons olive oil
• 1 cup red wine
• 1 cup beef broth
• Salt and freshly ground black pepper
• 1 (1 1/2 pound) piece flank steak
• 1 tablespoon cold butter, in small chunks

DIRECTIONS:
In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.

Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat.

Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side. Recipe courtesy of Bodega Bouza

Bodega Bouza
Tannat A8
Canelones, Uruguay

Juan and Elisa established Bodega Bouza in 2000 by restoring a historic winery first built in 1942 by Numa Pesquera. Since then the winery has established itself as Uruguay’s most critically acclaimed producer. Grapes are sourced from Bouza’s two estate vineyards in the Canelones region. This temperate, Atlantic-influenced climate sees four distinct seasons and temperatures rarely exceed 93 degrees. While Bouza is receiving worldwide attention for their Tannat bottlings, the winery is also responsible some of the most interesting Tempranillo, Merlot, Chardonnay and Albarino in South America.

Winemaker: Dr. Eduardo Boido
Appellation: Canelones, Uruguay
Varietal Blend: 100% Tannat A8
Analysis: 15.5% alc/vol

Crispy Sea Bass with Soba Noodles

Posted on August 29, 2014 by WineStyles Tasting Station

INGREDIENTS:
• 1/2 pound soba noodles
• 2 tablespoons sesame seeds
• 1/4 cup chicken stock or low-sodium broth
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon Asian sesame oil
• 3 tablespoons vegetable oil
• 1/2 pound young bok choy, sliced 1/2 inch thick on the diagonal
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced
• 3 scallions, white and light green parts only, thinly sliced
• Four 6-ounce sea bass fillets, with skin
• Salt
• 1/4 cup rice flour

DIRECTIONS: Bring a medium saucepan of salted water to a boil. Add the soba and cook until al dente, about 3 minutes; drain. Rinse the soba under cold water and drain, shaking off any excess water. In a small skillet, toast the sesame seeds over moderate heat, stirring, until they begin to pop, about 2 minutes. Transfer to a plate to cool.

In a small bowl, combine the chicken stock, soy sauce, sugar and sesame oil. In a large skillet, heat 1 tablespoon of the vegetable oil. Add the bok choy, ginger, garlic and scallions and stir-fry over high heat until the bok choy is crisp-tender, about 5 minutes. Add the soba noodles and cook, tossing, for 2 minutes. Add the soy mixture and bring to a boil, tossing. Remove from the heat and keep warm.

Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of vegetable oil. Season the fish with salt and dust with the rice flour. Add the fish to the skillet, skin side down, and cook over high heat until crisp, about 4 minutes. Flip the fillets and cook until just opaque throughout, about 2 minutes longer.

Transfer the soba and bok choy to shallow bowls and top with the fish, skin side up. Sprinkle with the toasted sesame seeds and serve. Recipe courtesy of Chasing Venus

Chasing Venus
Sauvignon Blanc
Russian River Valley, CA

Sourced fruit from the cool Russian River Valley, this beautiful wine’s perfumed aromatics indicate immediately that it is pure 100% California Sauvignon Blanc. Grapes from the Chalk Ridge Vineyards were used in making this inaugural Russian River Valley Sauvignon Blanc. The ideal growing season was typical of the appellation: cool, foggy mornings followed by warm, sunny afternoons. The fruit was picked at optimum maturity with a just a hint of botrytis. Fermentation was slow and cold (50°F) to retain the varietal flavors. A bouquet of honeysuckle, gardenia and citrus blossom fills the glass. Crisp and mouth-watering, this pretty wine will pair with oysters on the half shell, spicy Thai spring rolls or a salad of endive, goat cheese and crisp green apples.

Winemaker: Dan Cederquist
Appellation: Russian River Valley, CA
Vineyards: Chalk Ridge
Varietal Blend: 100% Sauvignon Blanc
Analysis: 14.3% alc/vol, 3.14 pH, .65 TA
Aging: 100% Stainless steel tanks

Broccoli and Barley Smoked Paprika Salad

Posted on August 27, 2014 by WineStyles Tasting Station

INGREDIENTS:
• 1 cup pearled barley, rinsed
• 3/4 pound broccoli, cut into florets (1 large crown)
• 1/4 cup olive oil
• 3 large cloves garlic, chopped
• 1/2 cup whole raw almonds, chopped
• 1 teaspoon smoked paprika
• 3 tablespoons sherry wine vinegar
• Kosher salt and freshly ground black pepper
• 2 big handful baby arugula
• 3/4 cup cubed manchego cheese (6 ounces)

DIRECTIONS:
Add barley to boiling salted water and cook until tender, about 30 to 45 minutes. Add the broccoli the last 3 minutes of cooking and cook until tender yet still slightly crisp. Drain both in a colander in the sink and rinse under cold water to stop the cooking. Drain well then add to a large mixing bowl.

Add olive oil to a medium skillet over medium high heat. Once hot, add the garlic and almonds and stir until the garlic and almonds are fragrant, about 1 minute. Turn off heat, sprinkle in the smoked paprika, season with salt and pepper, and stir for 30 more seconds. The residual heat will toast the paprika.

Carefully stir in the vinegar. Pour the dressing over the broccoli and barley and toss well all together. Finally add in the arugula and the cheese, taste for seasoning, and adjust as necessary. Recipe compliments of Bodega Calle

Bodega Calle
Alberti 154 El Olvidado
Reserva Tempranillo
Mendoza, Argentina

Bodega Calle is a boutique winery built in 1925 and restored in 2001. Located in the prestigious wine region of Luján de Cuyo, the winery produces high quality wines in a sustainable way. Roughly half of Mendoza’s population is of Spanish descent, and over the years a number of Tempranillo vines have been planted in the region. This bottling, from an heirloom quality parral style vineyard in Altamira, is packed with lush cherry and raspberry fruit. A long growing season, very cold nights and low yields helped create a wine that is extremely concentrated, parral vineyard with 70 year old vines.

Winemaker: Matteo Viana
Appellation: Altamira, Mendoza, Argentina
Varietal Blend: 100% Tempranillo
Analysis: 15.0% alc/vol

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Stuffed Tomatoes Pairing Recipe

Chateau Lideyre
Cotes de Castillon
Bordeaux, France