Tag Archives: winestyles
Cecilia
Zamorano D.O.P.
Sheep Semibold Cheese
Castile-León, Spain
Onetik
Tomme Pur Chèvre
Goat Cheese
Pyrenees, France
January Sweet Club: Iowa
Chambers Rosewood Vineyards
Muscadelle
Rutherglen, Australia
NECTAR WINE STYLE
This wine is dark bronze-gold in color with hints of amber. It has intense, fresh and fruity aromatics with characters of honey, butterscotch, crème brûlée, creamy caramel, dried oranges, orange blossom, dried pears, tea-cake, malt and green tea. These characters are also evident on the palate which is luscious with a hint of jasmine and fresh layers of flavor which linger in the mouth. This wine has a luscious texture with the gentle warmth of clean spirit and well-balanced sweetness complementing the finish.
Analysis: 18.5% alcohol / volume
Critical Acclaim:
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- Halliday Wine Companion
- 2023 Rating: 92
- 2022 Rating: 92
- 2021 Rating: 91
- 2020 Rating: 94
- 2019 Rating: 93
- Wine Enthusiast Buying Guide – 92 pts.
- Halliday Wine Companion
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ABOUT THE WINERY:
Since establishment in 1858, in Victoria’s famed Rutherglen region in Australia, winemaking duties at Chambers Rosewood have been passed down from father to son through six generations. Today, Chambers Winery and Vineyards are operated by Stephen Chambers, supported by his father, the legendary Bill Chambers. This relaxed family-owned winery has been producing Muscats and Muscadelles that have been recognized all over the world for their complexity, intensity and balance for centuries. Learn more here. >
Information © Chambers Rosewood Vineyards – All Rights Reserved.
Scott Harvey Wines
Jana Winery
Tickle Me Pink
California
NECTAR WINE STYLE
The four components of this wine make for a foxy, sassy, and yummy wine with aromas and flavors of strawberry, cherry rosemary and thyme. There is a hint of fresh carbonation on the finish that makes it refreshing and surprising.
Varietal: 68% Lodi Chardonnay, 24% Lodi Riesling, 5% Mystery Wine, 3% Syrah
Analysis: 12% alcohol / volume
pH: 3.19
RS: Off Dry, 2.6%
Produced: 1,556 at 12/750 ml
WineStyles’ Wine and Cheese Pairing: These sweet wines from our ‘Nectar’ section will pair well with a soft cheese, such as a brie. Learn more about our wine and cheese pairings here.
WINEMAKER’S NOTES:
“Making this wine gives me the chance to produce a true European type Rosé in a light, crisp and off dry style, similar to the wines we produced while working as an apprentice and going to winemaking school in Europe. I had a fun time putting this blend together. It is mainly Chardonnay and Riesling, with a little something mysterious thrown in to give it that mischievous character and flavor. The Syrah adds spice and color.” – Jana Winery
ABOUT THE WINERY:
In 1979 Scott Harvey developed an ambitious winery plan for the Santino family. As Winemaker and General Manager of Santino Winery, Scott is credited with placing Amador County firmly on the California wine map. Over the years, Scott honed in on his skills within the wine industry, becoming Partner, Winemaker and President of other wineries before starting his own venture with his most ideal partner – his wife, Jana, a wine industry veteran. Learn more here. >
Information © Scott Harvey Wines – All Rights Reserved.
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January Premium Wine Club
Fratelli Aresca
Barolo DOCG “Costareto”
Piedmont, Italy
BOLD WINE STYLE
The nose is very ample and complex with notes of violet and spices. The taste is rich of smooth tannins with notes of red mature fruity, tobacco and vanilla.
Analysis: 14-14.5% alcohol / volume
Varietal: 100% Nebbiolo
Vineyards: South-facing vineyards located around Barolo production area. Grape-yield of 8 tons/hectare. Manual harvest.
Winemaking: Alcoholic fermentation and maceration for 16-19 days. Then maturation in wooden cask for 2 years and for 6 months in bottle before sale.
Pairing: Ideal with roast, game and stew.
WINERY’S NOTES:
Barolo is the icon of Piedmont wines. This Barolo is produced according to tradition with long maceration and maturation in big wooden casks. This is a Barolo to age in cellar, but is also great to drink when released.
Fratelli Aresca
Nizza DOCG “San Luigi”
Piedmont, Italy
BOLD WINE STYLE
Red intense in color, the nose is ethereal and complex with notes of red and black fruit, chocolate and cocoa. The taste has a good structure and complexity with notes of black cherry and sweet tobacco.
Analysis: 14-14.5% alcohol / volume
Varietal: 100% Barbera
Vineyards: Selected vineyards for soil quality and exposure (from south-east to south-west). Guyot training system, and manual harvest. Grape-yield of 7 tongs/hectare.
Winemaking: Temperature-controlled alcoholic fermentation and maceration for 20 days. Aging for 12 months in barrel and for 6 months in bottle before sale.
Pairing: Ideal with red meat and game but you can enjoy Nizza “San Luigi” as a meditation wine.
WINERY’S NOTES:
The new designation Nizza DOCG is recognized as the summit of the appellations of Barbera grapes in Piedmont. Nizza’s production is restricted to selected vineyards around the Nizza Monferrato village. These vineyards benefit from great exposures (from southeast to southwest) and very low yield (7 tons/hectare). The result is a complex and intense wine with an extraordinary potential for aging. Nizza “San Luigi” is the icon wine of the Fratelli Aresca Estate and their best interpretation of Barbera. It’s named after their founder Luigi Aresca who always believed in the potential of this great grape variety. Nizza “San Luigi” ages for 12 months in barrel and for at least 6 months in bottle before sale.
ABOUT THE WINERY:
Located between Langhe-Roero and Monferrato, in a unique land recognized by UNESCO as a World Heritage Site, the winery was a dream realized by Piero and Luigi Aresca back in 1952. These two winegrowers turned their passion into a family business that has never left the rows of Mombercelli. The vineyards are cultivated with respect to the traditions of these ancient lands and the uniqueness of the terroir. Learn more here. >
© Information and photos from Fratelli Aresca – All Rights Reserved.
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Domaine De Lilotte Bordeaux
Best Ever (Easy) Baked Meatballs
INGREDIENTS:
- 1 pound lean ground beef
- ½ cup onion finely chopped
- ¼ cup dried bread crumbs
- 2 garlic cloves minced
- 1 egg
- ¼ cup parmesan cheese finely grated
- 3 Tbsp. ketchup
- 1 tsp. salt
- ¼ tsp. pepper
- 1 Tbsp. parsley minced (or about 1/2 Tbsp. dried)
DIRECTIONS:
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Preheat oven to 400ºF. Spray a large cookie sheet with cooking spray.
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Mix together onion, bread crumbs, garlic, egg, cheese, ketchup, salt, pepper and parsley in a large mixing bowl.
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Add in ground beef and mix gently until combined. Do not overwork. Form into 1-inch balls and place on prepared cookie sheet.
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Bake in preheated oven for 15-20 minutes, or until meatballs are browned and cooked through.
© Recipe courtesy of Jenn of Yummy, Healthy, Easy.
JANUARY WINE CLUB:
Domaine de Lilotte
Merlot, Cabernet Sauvignon, Cabernet Franc
Bordeaux, France
MELLOW WINE STYLE
Aged in vats, this dry, red wine expresses balance and spicy aromas when very young. Its freshness charms lovers of young wine who above all seek conviviality among friends. Drink now or lay down for 2 or 3 more years.
Varietal: 50% Merlot, 25% Cabernet Sauvignon, 25% Cabernet Franc
Analysis: 13.00% alcohol / volume
pH: 3.58
Appellation: Bordeaux
Winemaker: Hugues Mallet is in charge of the production in the vineyard and in the cellar
Pairing: Great with pork chops and a nice honey mustard sauce
WINERY NOTES:
In the Vineyard: The Domaine de Lilotte is located in the village of Tauriac, in Côtes de Bourg wine region, to the north of Bordeaux. Produced by a 4th generation family, the estate was added to the Haut-Maco family business in the 1970s. Domaine de Lilotte is a clos of just 13 hectares on a clay, alluvium, and sand soil located near the river. The average age of the vines is 25 years old and grass is grown between the rows to create competition for the plants. Vines are de-leafed on the east side in July. Since 2018, the farm has been Certified HVE 3 (“Haute Valeur Environnementale Niveau” 3 or “High Environmental Value” Level 3) – the highest level possible in this French environmental certification.
About the Harvest: To limit the yield, the winery will green harvest when it is necessary. The grapes are picked by a mechanical harvester with a de-stemmer integrated on the machine. The berries are sorted manually on a sorting table.
In the Cellar: Traditional vinification is used. The alcoholic fermentation is done in stainless steel vats with control of temperature and the Malolactic Fermentation. Maceration is for about 10 to 15 days. Aging is completed in vats and bottled frequently to keep its freshness.
Photos and information © Domaine de Lilotte – All Rights Reserved.
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Chateau Le Prieur Cuvée Passion
Seared 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:
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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.
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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.
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Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.
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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.
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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.
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Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan.
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Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.
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Serve sauce over scallops. Garnish with fresh chopped parsley, if desired.
© Recipe courtesy of Lauren Allen of Tastes Better from Scratch.
JANUARY WINE CLUB:
Vignobles 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.
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!
January Wine Club Pairing Recipe
Blackened Salmon
INGREDIENTS:
- 4 6-ounce salmon fillet portions skin-on
- 1 tablespoon paprika
- 1 teaspoon light or dark brown sugar
- 1 teaspoon kosher salt
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 tablespoons unsalted butter
DIRECTIONS:
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Place the salmon on a large plate, flesh-side up, and pat dry.
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In a small bowl, stir together the paprika, brown sugar, salt, onion powder, garlic powder, cayenne, thyme and oregano.
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In a separate small bowl, melt the butter. Brush the butter over the flesh-side of the salmon fillets, then sprinkle the flesh sides evenly with the spice mixture. Lightly pat the spices to adhere as needed.
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Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat (no need to add oil). Turn on the exhaust fan and open a window if things start to get smoky. Once the pan is completely hot (a droplet of water should dance on its surface), working quickly but gently, add the salmon fillets, one at a time, flesh-side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.
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Continue cooking over medium heat, until the skin becomes crispy, and the fish is fully cooked through, about 5 to 6 additional minutes depending upon the thickness of your fillets. The fish should reach 145°F on an instant read thermometer and flake easily with a fork at its thickest part.
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Squeeze lemon over the salmon, then transfer the fillets to serving plates. Serve immediately with a sprinkle of fresh thyme and additional lemon wedges.
© Recipe courtesy of Well Plated by Erin Clarke.
JANUARY WINE CLUB:
Chateau Govain
Merlot
Côtes de Bourg, France
MELLOW WINE STYLE
Aged in vats, this dry, red wine expresses balance and fruitiness when very young. Its freshness charms lovers of young wine who above all seek conviviality among friends. Drink now, or lay down for 2 or 3 years.
Varietal: 90% Merlot, 10% Cabernet Sauvignon
Analysis: 13.00% alcohol / volume
pH: 3.58
Appellation: Côtes de Bourg
Winemaker: Hugues Mallet is in charge of the production in the vineyard and in the cellar
WINERY NOTES:
In the Vineyard: Côtes de Bourg region was liked by the Romans so much they established vineyards on the pretty limestone hillsides (côtes in French) and shipped wine via the river from the port town of Bourg. Chateau Govain is a little clos of just 4 hectares on a clay and majority of limestone soil located on the first hill above the river. The winery grows grass between the rows, creating competition for the plants. The average age of the vines is 25 years old and the winery de-leafs on the east side in July.
About the Harvest: To limit the yield, the winery will green harvest when it is necessary. The grapes are picked by a mechanical harvester with a de-stemmer integrated on the machine. The berries are sorted manually on a sorting table.
In the Cellar: Traditional vinification is used. The alcoholic fermentation is done in stainless steel vats with control of temperature and the malolactic fermentation. Maceration is for about 10 to 15 days. Aging is completed in vats and bottled frequently to keep its freshness.
Information © Chateau Govain – All Rights Reserved.
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!
December Cheese Club: Iowa
Lustenberger & Dürst: LeSuperbe
Antique Langrüti 1862
Gruyère AOP
Switzerland
Aged for 12+ months, this Alpine cheese is highly aromatic and full-bodied with plenty of character. The texture and mouthfeel are rich, granular, and firm with a crystalline tyrosine formation. As for the flavor, it is meaty and earthy with notes of caramel and pear, with a lingering finish. The Antique Gruyère received the highest rating from Luercher & Co.’s evaluation panel.
WINE & CRAFT BEER PAIRINGS:
This cheese pairs beautifully with a rich white such as a domestic Chardonnay or an off-dry Gewürztraminer. A Red Bordeaux will play up on the earthy qualities in the cheese, while an Oloroso Sherry, Tawny Port or Bourbon will bring out its sweeter, caramel notes. For beer, look for a Belgian Dubbel Ale or a Bock beer, such as our December Beer Club selection.
WINESTYLES: Rich, Mellow or Nectar
BEERSTYLES: Malty & Sweet or Fruity & Spicy
ABOUT LUSTENBERGER + DÜRST:
For over 160 years, Lustenberger & Dürst and their LeSuperbe brand have valued and upheld the fine art of Swiss cheese-making. This dedication to excellence is one of the reasons why they are still one of the oldest cheese maturing companies in Switzerland. Cheese specialties are produced exclusively for Lustenberger & Dürst by partner cheese dairies and are carefully matured in their aging cellars in Central or Western Switzerland. More than 8,100 tons of cheeses are produced annually – with exports to over 40 different countries worldwide – all while maintaining sustainable and environmentally friendly practices. To learn more about the company, click here.
Urnäscher Käse
Hornkuhkäse
Urnäsch, Switzerland
Made from horned Appenzell cows milk, the Hornkuhkäse is a six to eight-month-ripened whole milk cheese made in a small town of Urnäsch, Switzerland. Here, it is tradition for almost all cows to still have their horns (as opposed to the 20% in other Swiss agriculture). All milk suppliers for Urnäscher Käse are proud keepers of these horned cows; they take good care of them, and it shows. This cheese showcases flavors of a true Alpine cheese, its high fat content and its long maturing period allow the cheese to be pleasantly nutty, aromatic, roasted, creamy, slightly spicy and sharp in taste. The texture is creamy and velvety smooth, melting in your mouth.
AWARDS:
- 2018 – Diploma at the Swiss Cheese Awards
- 2021-2022 – Silver at the World Cheese Awards in Spain
- 2016 – Vice World Champion at the World Championship Cheese Contest
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If you enjoy pairing cheese with wine, this is your club! Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely! Click to learn more >
December Beer Club: Iowa
Ayinger Brewery
This month, our Beer Club members will enjoy two of Ayinger Brewery’s beers, plus an Ayinger branded glass! Learn more about our December Beer Club beers below.
Ayinger Brewery
Celebrator
Doppelbock Lager
Aying, Bavaria, Germany
A rich, dark elixir with cascading layers of malt complexity balanced by elegant hops. There are notes of toffee, caramel, graceful dark-malty roasts, and the essence of barley. Lager fermentation leads to clean flavors and pinpoint conditioning. Semi-dry finish.
ABV: 6.7% alcohol / volume
Style: Doppelbock Lager
OG: 1.074
IBU: 24
Beer Style at WineStyles: Malty
Rating: 100 points on Rate Beer
Serving Suggestion: Serve in a stemmed tumbler at 50ºF. Pair with pastries and desserts, cured ham, smoked duck, wild turkey, filet with Dijon sauce, chanterelles, Tournedos Rossini, Châteubriand.
HISTORY:
Doppelbocks (“double bocks”) were probably first brewed in the 17th century by monks in Bavaria – a stronger version of bock beers that originated in Einbeck, Germany. Doppelbocks are usually rich, malty lagers; usually dark-colored; the names often end with the suffix “-ator.” Ayinger Celebrator has probably changed little from the doppelbock first brewed at Ayinger in 1878; Ayinger’s doppelbock was once called “Fortunator” but this global classic is called “Celebrator” around the world now. – Ayinger Brewery
Ayinger Brewery
Weizenbock
Aying, Bavaria, Germany
This beer has a classic Bavarian weissebeer aroma with notes of spice and cloves. It has a smooth body from the wheat that is extravagant, with pinpoint conditioning. The flavor offers the essence of the wheat harvest, and fresh-baked bread. The finish has hints of tropical fruit, cloves and banana.
ABV: 7.1% alcohol / volume
Style: Wheat Bock
OG: 1.067
IBU: 10
Beer Style at WineStyles: Fruity & Spicy
Rating: 97 points on Rate Beer
Serving Suggestion: Serve in the classic Ayinger 17-ounce “weizen swirl” glass, or an oversized wine glass. Pair with hearty German cuisine such as smoked pork chops, sauerkraut and sausages, and full-flavored game or duck. Additionally, this Weizenbock can pair beautifully with spicy Mexican or Indian cuisine, or something sweet such as an apple strudel for dessert.
HISTORY:
The weizen-bock style is relatively uncommon, even in Bavaria: they are wheat ales (weissebeer or weizen beer) that are brewed to be as strong as a bock – with corresponding fuller body, and enhanced flavors. They can be pale (“helles”) or dark (“dunkles”), but Ayinger Weizenbock is pale in color. – Ayinger Brewery
ABOUT AYINGER BREWERY:
The award-winning, family-owned brewery, Ayinger Brewery (or, Privatbrauerei Aying for German speakers) was founded in 1878 near the Alps in a 1200-year-old Bavarian village of Aying, Germany. The brewery combines their rich brewing heritage, with ingredients sourced from surrounding farms, with high-tech automation to ensure sustainable practices. They are famous for their full range of award-winning Bavarian specialty beers. Check them out on Untappd, or learn more about their company here.
Photos and information © Ayinger Brewery – All Rights Reserved.
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LEARN MORE ABOUT OUR BEER CLUB >
Aresca Dolcetto di Ovada DOC
Pasta with Marcella’s Bolognese Sauce
INGREDIENTS:
- 1 tablespoon vegetable oil
- 3 tablespoons butter, plus 1 tablespoon for tossing the pasta
- ½ cup chopped onions
- ⅔ cup chopped celery
- ⅔ cup chopped carrots
- ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
- salt
- black pepper, ground fresh from the mill
- 1 cup whole milk
- whole nutmeg
- 1 cup dry white wine
- 1½ cups canned imported Italian plum tomatoes, cut up, with their juice
- 1 ¼ to 1 ½ pounds pasta
- freshly grated Parmigiano-Reggiano cheese at the table
DIRECTIONS:
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Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
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Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
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Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating — about ⅛ teaspoon — of nutmeg, and stir.
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Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add ½ cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
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Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
© Recipe courtesy of Marcella Hazan on New York Time’s Cooking.
DECEMBER WINE CLUB:
Fratelli Aresca
Dolcetto di Ovada DOC
Piedmont, Italy
MELLOW WINE STYLE
Ruby red in color with a very fruity nose and taste with hints of plums and raspberry.
Varietal: 100% Dolcetto
Analysis: 12.5-13% alcohol / volume
Vineyard: Located in Monferrato area with a yield of 8 tons/hectare. Manual harvest.
Winemaking: Temperature-controlled alcoholic fermentation with short maceration on skins. Then aging in steel tanks for at least 6 months.
Pairing: Ideal with delicate dishes such as pasta and soup.
WINERY’S NOTES:
Dolcetto di Ovada is a fruity red wine with a dry lingering aftertaste. It is smooth and balanced with a touch of spiciness. It is the perfect everyday red wine.
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 terrior. Learn more here. >
Photos and information © Fratelli Aresca – All Rights Reserved.
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Aresca Cortese dell’Alto Monferrato DOC
Perfect 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:
- 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.
- 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.
- 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:
Fratelli 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.
Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!
WineStyles Tasting Station 