With the Holiday Season approaching and entertaining schedules about to kick into high gear, it’s prime time to perfect your wine and cheese pairing prowess! Creamy, comforting and delicious, cheese is synonymous with the Fall and Winter months, and wine can arguably be the perfect accompaniment. But what wine to serve with that wedge of triple cream Brie, charming Cheddar,... Read More
The post Homage to Fromage: 3 Key Wine & Cheese Pairing Principles! appeared first on The Glamorous Gourmet.
With the Holiday Season approaching and entertaining schedules about to kick into high gear, it’s prime time to perfect your wine and cheese pairing prowess! Creamy, comforting and delicious, cheese is synonymous with the Fall and Winter months, and wine can arguably be the perfect accompaniment. But what wine to serve with that wedge of triple cream Brie, charming Cheddar, or fragrant Epoisses? Here are a few basic tips for creating the perfect duo.
Principle #1: Pair wines and cheeses with similar flavor profiles: The same principle that works for food and wine also works for wine and cheese. If you enjoy particular flavors in a cheese, opt for a wine that mirrors those delicious qualities. For instance, a tangy, acidic fresh goat cheese would be well matched with a zesty, citrusy Sauvignon Blanc. Similar flavors create this fabulous flavor synergy! In addition to fresh goat cheese with Sauvignon Blanc, other examples of this principle include Camembert or Brie with Chardonnay, aged sheep’s milk cheese with sherry, and Emmentaler with Merlot.
Try the 2014 Paul Cluver Sauvignon Blanc ($14) from South Africa paired with fresh goat’s milk Fromage Blanc
Principle #2: Pair the texture and weight of wine and cheese: The texture of a cheese is an important window into its flavor and can aid in finding a great wine to match it. For instance, if a cheese is creamy and viscous, like Brie, you would want to match it with a wine with similar qualities, say a creamy, buttery Chardonnay. Or, if you’re in the mood for a semi-hard cheese like cheddar, a medium-bodied Zinfandel would probably work best. Some classic examples of this principle include Manchego and Rioja, Gruyère and Gewürztraminer and washed-rind cheese and Cabernet Franc.
Try the 2010 Cune Rioja Crianza ($14) from Spain paired with a nutty Manchego cheese
Principle #3: Pair wines and cheeses with opposite flavors: This may appear contrary to the first pairing tip, however, if you are a fan of sweet and salty or sweet and savory flavors together, this might be the principle for you! Choosing opposing flavors in wine and cheese can make for some delicious flavor combinations. If you have a salty cheese, then it will generally pair well with a sweet wine – as long as the saltiness and sweetness are in balance. Classic “opposite” cheese and wine pairings include Roquefort and Sauternes and Stilton and Port.
Try the 2013 Anne Amie Cuvée A Müller-Thurgau ($16) from Oregon’s Yamhill-Carlton district paired with an aged blue cheese
While these pairing principles can serve as a guide for establishing some wonderful wine and cheese pairings, the best practice is to experiment and discover what truly pleases your palate! What are some of your favorite wine and cheese pairings?
Cheers,
The post Homage to Fromage: 3 Key Wine & Cheese Pairing Principles! appeared first on The Glamorous Gourmet.
This week I’d like to introduce you to the oldest new winery you’ve never heard of: Round Pond Estate. Founded by Bob and Jan MacDonnell in the 1980’s this family-owned and operated estate consists of over 400 acres in Napa’s acclaimed Rutherford region. Historically the family had always sold their grapes to such well-known wineries as Franciscan, Duckhorn and Schramsberg... Read More
The post Wines of the Week: Rutherford’s Round Pond Estate! appeared first on The Glamorous Gourmet.
This week I’d like to introduce you to the oldest new winery you’ve never heard of: Round Pond Estate. Founded by Bob and Jan MacDonnell in the 1980’s this family-owned and operated estate consists of over 400 acres in Napa’s acclaimed Rutherford region. Historically the family had always sold their grapes to such well-known wineries as Franciscan, Duckhorn and Schramsberg but in 2002 they decided to produce their own estate wines. In 2007, after five years of exploration and experimentation, the family opened Round Pond to the public and while they still sell the majority of their grapes, they are committed to their portfolio of critically acclaimed, limited-production estate wines.
Today, the second generation of the family who grew up roaming the estate vineyards is at the helm, including brother and sister team Miles and Ryan MacDonnell who serve as CEO and COO respectively. In addition to their estate vineyards, Round Pond also includes biodynamic gardens and olive orchards from which artisan olive oils, red wine vinegars and citrus syrups are produced, reflecting the family’s ongoing passion for and dedication to sustainable farming.
I recently had the opportunity to attend a press lunch with Round Pond Estate Global Sales Director, Diane Cline, at La Nouvelle Maison, a newly debuted downtown Boca Raton eatery. On that scorching Summer day in July we were greeted with a refreshingly chilled, salmon-hued glass of the 2013 Round Pond Estate Rosato di Nebbiolo ($22). A mere 300 cases of this wine are produced from a scant three rows of Nebbiolo, a grape typically found in Italy’s Piedmont region. This rosy gem which received its color from a mere thirty minutes of grape skin and juice contact, offers mouth-filling flavors of strawberry, raspberry, and a hint of lavender accompanied a delightful minerality and a refreshingly dry finish – truly lovely!
The four-course tasting menu highlighted the talents of Chef Gregory who created a beautiful menu to pair with the Round Pond wines. Our first course paired the Rosato with a Colossal Crab Martini with Avocado and Yuzu Foam. The dish was beautifully executed featured glistening white chunks of chilled jumbo lump crab meat dressed with the delicate yuzu foam. This pairing served as a delicious introduction to Chef’s cuisine and the wine’s citrus notes and acidity complemented the flavors of the dish very nicely.
The 2013 Round Pond Estate Sauvignon Blanc was next and while our first bottle was noticeably “off” (hey, it happens!) the next bottle proved well worth the wait! This delightfully lemon-yellow incarnation of the Sauvignon Blanc grape had body and presence. Diane explained this wine was de-acidified naturally; 10% of the grapes were harvested when the acid levels were high; 80% were harvested when sugar, acid and pH were all “in the zone”; and the additional 10% were allowed to hang for two additional days contributing to the wine’s viscous mouthfeel. Cline explained, “this method gives three different snapshots of the vineyard,” resulting in a generous expression of this grape with notes of guava, lemon zest, peach and plenty of zip. Chef paired this wine with a duo of dishes which really showcased its range and versatility: with House Cured & Smoked Loche Duart Salmon with Salmon Roe and Dill Creme Fraiche the Sauvignon Blanc really made the dill “pop” and accentuated the lovely texture and oiliness of the salmon while cleansing the palate after each bite; with Saffron Risotto of Florida Rock Shrimp the wine’s body stood up beautifully to the savory flavors while its lemony, food-friendly acidity balanced the richness nicely.
Our first red wine of the day was the 2012 Round Pond Estate “Kith and Kin” Cabernet Sauvignon. The “Kith and Kin” wines are so named after the Old English expression for “Friends and Family” and originated in 1992 when the MacDonnell family made its very first barrel of wine from their Napa Valley vineyards intended exclusively for friends and family. These wines also sparked the family’s passion for making wine and ultimately became the inspiration for Round Pond Estate! Today, Round Pond’s “Kith and Kin” wines are intended to reflect the Napa Valley appellation and to be consumed in their youth. After a challenging 2010 and 2011, 2012 was a nearly perfect growing season and winemaker Muiris Griffin selected some of his favorite Rutherford estate lots, as well as a careful selection of grapes from neighboring appellations for this cuvee. The wine was aged in second year French oak barrels and after 15 months the result is a Cabernet Sauvignon with fragrant aromas of ripe red currant, blackberry and plum. The velvety mouthfeel is further enhanced by silky tannins which add weight but not astringency making this wine very approachable. Chef prepared a delicious Roasted “Jurgielewicz Farms” Duckling with Red Cabbage Gel, Braised Black Barley and Valencia Orange Glaze which was a home run with this wine, creating a beautiful harmony of flavor and texture.
Our final wine of the tasting was the 2011 Round Pond Estate Rutherford Cabernet Sauvignon. 2005 was the inaugural vintage of Round Pond’s estate wines which, as you might expect, are crafted from the estate’s finest lots. The goal is to create a wine which reflects its historic Rutherford “terroir” with as little intervention as possible. In the fashion of Bordeaux this Meritage blend (for definition and pronunciation of this term, please click here) is comprised of 77% Cabernet Sauvignon, 18% Petit Verdot, 3% Malbec and 2% Merlot fermented in small lots and then spends twenty months in 70% new French oak. The result? A wine with a delightfully inky purple hue and fragrant aromas of black fruit and spice which beckons from the glass. On the palate black cherry, plum, spice and a hint of chocolate are accompanied by firm tannins and a long, lingering finish. This wine was definitely built to go the distance while still maintaining excellent balance and made a wonderful accompaniment to Chef’s Herb Roasted “Miyazaki” Wagyu Flatiron Steak with Ratatouille and Red Wine Reduction, cutting through the fat of the lean meat like a vinous laser.
The wines of Round Pond Estate are currently available at The Wine Atelier. These special, limited production wines offer a great opportunity to explore California’s Rutherford region and its unique terroir.
Cheers,
Looking for a light, yet satisfying Summer-inspired meal with oodles of flavor that can be prepared in a flash? The latest installment of our “Fast & Fabulous” recipe series definitely fits the bill: Grilled Sirloin Steak with Watercress, Parsley & Parmesan Salad.
The heat of Summer is already in full swing here in South Florida and lately I’ve been craving salads with crisp, chilled greens and my latest obsession is watercress. With it’s delightful texture and spicy, peppery flavor it’s definitely not your average green! Native to Europe and Asia, watercress belongs to the same family as mustard greens and radishes (aka Brassicaceae) and is one of the oldest known leafy greens consumed by humans. It is semi-aquatic in nature and well-suited to hydroponic cultivation. Watercress is also high in Vitamin C, iron, calcium, folic acid and has even been touted as having cancer-preventing properties. In addition to its health benefits, watercress makes a delicious salad on its own or mixed with other greens such as Italian flat leaf parsley.
When it comes to steak, sirloin is one of the most affordable, yet flavorful cuts of beef around. It is very versatile and perfect for simply seasoning and throwing on the grill for a delicious dinner that can be ready in minutes. At your butcher or grocery store, look for a steak marked “Top Sirloin” in order to get the best cut. For this recipe, season the steak liberally on both sides with kosher salt and pepper and you will be amazed at the flavor this simple preparation provides.
As for a wine to pair with this recipe, I would recommend a juicy Shiraz from Australia like the Chateau Tanunda Grand Barossa Shiraz ($17); or, if you’re in the mood for a white wine that will highlight the green element of the dish, the Forefather’s Sauvignon Blanc ($18) from New Zealand would also be an excellent option. I really hope you enjoy our latest “Fast & Fabulous” recipe! What’s your favorite Summer salad ingredient? Do tell in the comment section below!
Cheers,
“Grilled Sirloin Steak with Watercress, Parsley & Parmesan Salad”
Serves 4
1 1/2 lb. sirloin steak
3 Tablespoons olive oil, divided plus additional
2 cups fresh watercress, large stems removed
1 cup fresh, flat-leaf Italian parsley leaves
Kosher salt and freshly ground black pepper to taste
2 oz. shaved Parmigiano-Reggiano cheese (aka Parmesan) plus extra for garnish**
1 Tablespoon fresh lemon juice
Remove steak from refrigerator and let sit at room temperature for 30 minutes. Pat steak dry with paper towels, then rub with 2 Tbsp. olive oil and season generously on both sides with kosher salt and pepper.
Prepare a grill (or grill pan if cooking indoors) and heat to medium-high. Brush grates with olive oil. Grill steak to desired doneness, 5-7 minutes per side for medium-rare. Let steak rest for 5 minutes before slicing against the grain.
In the meantime, toss watercress, parsley, Pamigiano-Reggiano, lemon juice and remaining 1 Tbsp. oil in a medium bowl. Season with salt, pepper and more lemon juice to taste. Plate salad and top with slices of steak and more shaved Parmigiano-Reggiano if desired.
**to shave the Parmigiano-Reggiano cheese, use a potato peeler and “peel” thin slices of the cheese from the thin sides of the wedge!
Looking for a fast, fresh Summer salad that delivers lots of fabulous flavor and is also good for you? Well, look no further, this Roasted Red Pepper, Arugula and White Bean Salad is just the ticket! The flavors of the sweet red peppers, spicy arugula and creamy white beans meld together beautifully for a simple salad that is extremely satisfying. The beautiful colors of the ingredients will also transform your plate into a veritable feast for the eyes.
Now, there’s something I should probably tell you: this recipe does call for anchovies. (pause for reaction) However, you should definitely not let that deter you! The anchovies simply add a delicious salty, savory flavor (umami, if you will) to the dressing and I promise your family won’t even notice them. In fact, if they do I’ll treat you to a free month of Wine Club, that’s just how certain I am! So I invite you to take the “Anchovy Challenge” – I promise you and your family will be pleasantly surprised.
In addition to the delicious flavor of this salad, another plus is that it can also be prepared a few hours before serving. Just be sure to hold off on adding the arugula and the Parmesan cheese until right before serving so the greens don’t get soggy. Assemble it just before throwing your chicken or fish on the grill or even in the morning when you have a free minute. The longer the dressing melds with the beans the better! Also, if you happen to be a vegetarian, this salad makes an excellent lunch or light dinner option.
If you’re in the mood for wine with your meal (and let’s face it, who isn’t?) a great pairing for this dish would be a crisp, fresh California Sauvignon Blanc or Alsatian Riesling. You wouldn’t want something too tannic or oaky which would clash with the sweetness of the peppers and spice of the arugula.
I plan on putting this salad on regular rotation in our house. Paired with something light off the grill it rounds out a meal very nicely and can also be prepared in no time. I hope you enjoy it as much as we did! Now for the Culinary Question of the Day: What is the strangest dish you’ve ever eaten? Do tell!
Cheers,
Roasted Red Pepper, Arugula & White Bean Salad
(adapted from Martha Stewart Living, June 2013)
1 16 oz jar roasted red bell peppers (if you have the time, you can roast the peppers yourself)
2 anchovy fillets, packed in olive oil, minced
1 garlic clove, minced
2 teaspoons Sherry vinegar
3 Tablespoons extra-virgin olive oil
1/4 cup chopped fresh Italian parsley
1 15 oz can white beans (I like Bush’s Great Northern Beans), drained and rinsed
2 Tablespoons Parmesan cheese, grated
2 cups fresh arugula
Remove peppers from jar and pat them dry with paper towels. Arrange on a platter and season with salt and pepper.
Whisk together anchovies, garlic, vinegar, oil, and parsley in a medium bowl. Add beans and toss to coat. Season with salt and pepper. Spoon over peppers and top with Parmesan cheese and greens. Serves 4
If you’re looking for a quick weeknight meal that will delight your family’s taste buds look no further! This Lemony Chicken & Orzo Soup fits the bill beautifully.
The fresh dill and lemon make this dish perfect for Spring and also give it a delicious Greek spin. The recipe calls for skinless, boneless chicken thighs instead of breasts which add the perfect amount of body to the soup and make it really satisfying.
Orzo is Italian for “barley” yet don’t be fooled by it’s grain-like appearance. Orzo is actually pasta that’s cut in the shape of a grain of rice and can be found on the pasta aisle of your grocery store. It is quite versatile and makes a delicious side dish and also adds delicious texture to soups and salads.
A great wine pairing for this soup is a Sauvignon Blanc which picks up on the acidity of the soup and adds even more delicious flavor. One of my favorites if “the girls in the vineyard” Sauvignon Blanc ($15) which is crisp and minerally with lots of juicy flavor. I hope you enjoy this dish as much as we did and next time I make it I will definitely be doubling the recipe!
Cheers,
Lemony Chicken & Orzo Soup
(adapted from Bon Appetit magazine, April 2013)
1 Tbsp. olive oil
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2″ thick
2 celery stalks, sliced crosswise, 1/2″ thick
1 lb. skinless, boneless chicken thighs
6 cups chicken broth
1/2 cup orzo
1/4 cup chopped fresh dill
Kosher salt and freshly group black pepper
Lemon wedges for serving
Heat oil in a large heavy soup pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, approximately 5 minutes. Add chicken and broth and bring to a boil, cover, reduce heat and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate and let cool. Using two forks, shred the chicken into bite sized pieces.
Return the broth to a boil and add the orzo. Cook until al dente, approximately 8-10 minutes. Once orzo is done, return chicken to the pot and add the fresh dill and cook over low heat until chicken is warmed through, about 5 minutes. Adjust seasoning with salt and pepper to taste and serve with lemon wedges for squeezing over the soup. Calories: 200; Fat: 7 grams; Fiber: 1 gram. Serves: 4
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