The first dinner of our "Savor the Summer at Sundy House" series took place on June 28th and highlighted the fabulous flavors of Summer and the wines that pair with them. The inventive and delicious cuisine of Chef Lindsay Autry infused elements of Southern, French and Asian cuisine into the freshest of ingredients resulting in dishes that truly captured the essence of Summer and beautifully complemented our selection of wines.The Sundy House looked lush and inviting, nestled among the tropical Taru Gardens. As guests arrived they were greeted with flutes of Charles Bove Brut NV, bubbly from France's Loire Valley. This sparkler was light and delicate with a delightful acidity and paired perfectly with Chef Autry's passed hors d'ouevres including Butter Lettuce Cups with avocado, grapefruit and shaved radish as well as Crispy Artichokes with Lemon Coriander Dipping Sauce.
After sipping and savoring, guests found their way to their tables and the tasting began! The first wine of the evening was the 2011 Domaine Zind-Humbrecht Pinot Blanc, a delightful white wine from one of the most respected producers in Alsace, France. This wine is a blend of 70% Auxerrois, which brings a lovely richness to the wine, and 30% Pinot Blanc which adds structure and acidity. The Pinot Blanc was paired with Chef Autry's cobia crudo with ceviche vinaigrette, shaved celery salad, toasted garlic and chopped corn nuts. Yes, you heard correctly, I said corn nuts, but before you scratch your head at the inclusion of this beloved road trip staple, I have to tell you this "garnish" made the pairing. The Pinot Blanc had notes of citrus and ripe peach along with a vibrant acidity that paired very well with the fish; yet there was also an a nutty, spicy quality and oily viscosity to the wine that synergized beautifully with the corn nuts, making for one of the favorite and most unexpected pairings of the evening.
Our second wine of the tasting menu was a rosé from California's Central Coast, the 2012 Bonny Doon Vin Gris de Cigare. While many folks tend to shy away from pink wines, thinking they are akin to White Zin, this little gem made believers out of our crowd (for more info on the significant difference between these wines, please click here). Dry, Provencal style rosés are quintessential Summer wines and I think our guests will remember where they were the moment they fell in love with rosé! This wine is a blend of 62% grenache, 17% mourvèdre and 15% white Rhône grape varieties including roussanne, grenache blanc, and cinsault. Curious about the use of the word "cigare" in the wine's name, I reached out to winemaker and owner of Bonny Doon, the eccentric Randall Grahm, on Twitter. He replied that the term relates to some bizarre legislation implemented in the Chateauneuf-du-Pape wine region of France in 1954 when sightings of UFO's, referred to by the French as "cigare volants" or "flying cigars" due to their shape, were on the rise. He was so intrigued with these peculiar laws that expressly prohibited space craft from landing in the vineyards that he used it to name his wines. Much like it's maker, this wine has lots of personality as well as inviting notes of strawberry, watermelon and spice with a refreshingly dry finish. It paired perfectly with Chef Autry's delicious Key West pink shrimp with wilting greens, roasted tomato and soppressata.
Our only red wine of the evening was the 2011 Domaine du Pavillon de Chavannes Côte de Brouilly Cuvée des Ambassades Beaujolais. While definitely a mouthful to say, this juicy gem from the Burgundy region of France is perfect for summer sipping, with oodles of personality as well. Made from 100% Gamay, the signature grape of Beaujolais, this wine is crafted with care and quality in mind, as most cru Beaujolais are, from grapes grown in the Côte de Brouilly AOC located in the upper vineyards above the larger Brouilly AOC. The alcoholic fermentation occurs in cement vats, after which the wine goes into foudre (large oak barrels) for aging. The result is a delightful wine with notes of black cherry, cassis and spice balanced by just enough minerality and tannins. Chef Autry prepared an array of Summer-inspired dishes that beautifully demonstrated this wine's versatility in pairing with food including fried “rice”of toasted farro, confit chicken and ginger house salad; grilled Korean style short ribs with green tomato slaw; and crispy Brussels sprouts with house hot sauce and cilantro. This wine not only stood up to the richness of the confit chicken, the nuttiness of the toasted farro, the smokiness of the Brussels sprouts and the zesty Korean style short ribs, it actually enhanced and unified these elements.
For our finale, we switched to something delightfully sweet and bubbly, the 2012 La Spinetta Moscato d'Asti Bricco Quaglia DOCG. This wine hails from the Piedmont region of Italy, best known for producing such famous and beloved wines as Barolo, Barbaresco and Barbera. This wine is the first single vineyard Moscato in Italy made from grapes from 30-35 year old vines hailing from the "Bricco Quaglia" or Hill of Quails vineyard. Because Moscato does not undergo a secondary fermentation like Champagne, it is only semi-sparkling or "frizzante" as the Italians call it. Because of the lower level of pressure in the bottle, it is sealed with a traditional cork, not the cage and cork required of wines such as Champagne. On the nose this wine exhibits fragrant, inviting aromas of honey, ginger and citrus which are confirmed on the palate along with a delightful sweetness balanced by a lively acidity. When pairing a dessert with a dessert wine, you never want the dessert to be sweeter than the wine, otherwise the wine will taste bitter. Sundy House Pastry Chef Sarah Sipe created a divinely inspired Garden Mango Mousse with chocolate “soil”, passion fruit sorbet and toasted coconut that was the perfect level of sweetness to pair with this wine. While technically considered a dessert wine, this wine is so delicious and refreshing it would make a fabulous aperitif as well.A big thank you to all who attended the first dinner of our series! We greatly appreciate your support and are hard at work planning for the next dinner which will take place Wednesday, July 24th featuring "Wines from the South of France paired with Southern Cuisine," one of Chef Autry's specialties! Reservations are required and there are still a few seats left, please call the Sundy House directly at 561.272.5678 to make your reservations. All of the wines featured in this post are currently available at The Wine Atelier. Look forward to seeing you soon!Cheers,
The first dinner of our “Savor the Summer at Sundy House” series took place on June 28th and highlighted the fabulous flavors of Summer and the wines that pair with them. The inventive and delicious cuisine of Chef Lindsay Autry infused elements of Southern, French and Asian cuisine into the freshest of ingredients resulting in dishes that truly captured the essence of Summer and beautifully complemented our selection of wines.
The Sundy House looked lush and inviting, nestled among the tropical Taru Gardens. As guests arrived they were greeted with flutes of Charles Bove Brut NV, bubbly from France’s Loire Valley. This sparkler was light and delicate with a delightful acidity and paired perfectly with Chef Autry’s passed hors d’ouevres including Butter Lettuce Cups with avocado, grapefruit and shaved radish as well as Crispy Artichokes with Lemon Coriander Dipping Sauce.
After sipping and savoring, guests found their way to their tables and the tasting began! The first wine of the evening was the 2011 Domaine Zind-Humbrecht Pinot Blanc, a delightful white wine from one of the most respected producers in Alsace, France. This wine is a blend of 70% Auxerrois, which brings a lovely richness to the wine, and 30% Pinot Blanc which adds structure and acidity. The Pinot Blanc was paired with Chef Autry’s cobia crudo with ceviche vinaigrette, shaved celery salad, toasted garlic and chopped corn nuts. Yes, you heard correctly, I said corn nuts, but before you scratch your head at the inclusion of this beloved road trip staple, I have to tell you this “garnish” made the pairing. The Pinot Blanc had notes of citrus and ripe peach along with a vibrant acidity that paired very well with the fish; yet there was also an a nutty, spicy quality and oily viscosity to the wine that synergized beautifully with the corn nuts, making for one of the favorite and most unexpected pairings of the evening.
Our second wine of the tasting menu was a rosé from California’s Central Coast, the 2012 Bonny Doon Vin Gris de Cigare. While many folks tend to shy away from pink wines, thinking they are akin to White Zin, this little gem made believers out of our crowd (for more info on the significant difference between these wines, please click here). Dry, Provencal style rosés are quintessential Summer wines and I think our guests will remember where they were the moment they fell in love with rosé! This wine is a blend of 62% grenache, 17% mourvèdre and 15% white Rhône grape varieties including roussanne, grenache blanc, and cinsault. Curious about the use of the word “cigare” in the wine’s name, I reached out to winemaker and owner of Bonny Doon, the eccentric Randall Grahm, on Twitter. He replied that the term relates to some bizarre legislation implemented in the Chateauneuf-du-Pape wine region of France in 1954 when sightings of UFO’s, referred to by the French as “cigare volants” or “flying cigars” due to their shape, were on the rise. He was so intrigued with these peculiar laws that expressly prohibited space craft from landing in the vineyards that he used it to name his wines. Much like it’s maker, this wine has lots of personality as well as inviting notes of strawberry, watermelon and spice with a refreshingly dry finish. It paired perfectly with Chef Autry’s delicious Key West pink shrimp with wilting greens, roasted tomato and soppressata.
Our only red wine of the evening was the 2011 Domaine du Pavillon de Chavannes Côte de Brouilly Cuvée des Ambassades Beaujolais. While definitely a mouthful to say, this juicy gem from the Burgundy region of France is perfect for summer sipping, with oodles of personality as well. Made from 100% Gamay, the signature grape of Beaujolais, this wine is crafted with care and quality in mind, as most cru Beaujolais are, from grapes grown in the Côte de Brouilly AOC located in the upper vineyards above the larger Brouilly AOC. The alcoholic fermentation occurs in cement vats, after which the wine goes into foudre (large oak barrels) for aging. The result is a delightful wine with notes of black cherry, cassis and spice balanced by just enough minerality and tannins. Chef Autry prepared an array of Summer-inspired dishes that beautifully demonstrated this wine’s versatility in pairing with food including fried “rice”of toasted farro, confit chicken and ginger house salad; grilled Korean style short ribs with green tomato slaw; and crispy Brussels sprouts with house hot sauce and cilantro. This wine not only stood up to the richness of the confit chicken, the nuttiness of the toasted farro, the smokiness of the Brussels sprouts and the zesty Korean style short ribs, it actually enhanced and unified these elements.
For our finale, we switched to something delightfully sweet and bubbly, the 2012 La Spinetta Moscato d’Asti Bricco Quaglia DOCG. This wine hails from the Piedmont region of Italy, best known for producing such famous and beloved wines as Barolo, Barbaresco and Barbera. This wine is the first single vineyard Moscato in Italy made from grapes from 30-35 year old vines hailing from the “Bricco Quaglia” or Hill of Quails vineyard. Because Moscato does not undergo a secondary fermentation like Champagne, it is only semi-sparkling or “frizzante” as the Italians call it. Because of the lower level of pressure in the bottle, it is sealed with a traditional cork, not the cage and cork required of wines such as Champagne. On the nose this wine exhibits fragrant, inviting aromas of honey, ginger and citrus which are confirmed on the palate along with a delightful sweetness balanced by a lively acidity. When pairing a dessert with a dessert wine, you never want the dessert to be sweeter than the wine, otherwise the wine will taste bitter. Sundy House Pastry Chef Sarah Sipe created a divinely inspired Garden Mango Mousse with chocolate “soil”, passion fruit sorbet and toasted coconut that was the perfect level of sweetness to pair with this wine. While technically considered a dessert wine, this wine is so delicious and refreshing it would make a fabulous aperitif as well.
A big thank you to all who attended the first dinner of our series! We greatly appreciate your support and are hard at work planning for the next dinner which will take place Wednesday, July 24th featuring “Wines from the South of France paired with Southern Cuisine,” one of Chef Autry’s specialties! Reservations are required and there are still a few seats left, please call the Sundy House directly at 561.272.5678 to make your reservations. All of the wines featured in this post are currently available at The Wine Atelier. Look forward to seeing you soon!
Cheers,
I recently posted a little sentence completion exercise on my Facebook page that read: "It's hotter than___________." The results were quite hilarious ranging from "fried wool" to "the hinges of Hades" - point being, I have very witty Facebook friends and in many places of the country it's just plain HOT!Last month's installment of "The Art of Wine & Food," entitled "Sultry Summer Sippers," featured wines recommended to help you beat the South Florida heat. With temperatures over 100 degrees this early in the season - what's a wine lover to do?The following wines are some fabulous options for this time of year and also pair remarkably well with a variety of Summer cuisine, from seafood to BBQ! At our Museum event, we were fortunate to have joining us the talented Chef Martha Clemons, Owner of L'Hermitage Catering, who prepared a delicious dish to pair with each of our featured wines.Wine #1 Bodega Don Olegario Albariño, Rias Baixas, Spain, 2012
Don Olegario is an artisanal winery founded in the 1950’s in the Rías Baixas region of northwest Spain. They are top producers of Albariño, the region’s signature white grape. Albariño is a late ripening, moderately cool to warm climate grape variety. Wine made from this grape is usually light, elegant and fresh with good acidity. It can also be quite aromatic, with peach, nectarine and floral aromas.The grapes for this wine were hand harvested and underwent a cold maceration before fermenting in stainless steel vats at controlled temperatures. The wine then spent eight months on the lees to add texture and body before i was filtered and bottled.The 2012 Don Olegario Albariño has opulent aromas of white flowers and flavors of citrus, golden apple and tropical fruit. The wine is ripe, fresh and full-bodied, with a long finish. In keeping with the saying, “if it grows together it goes together,” this wine, grown and cultivated in close proximity to the ocean, pairs deliciously well with seafood, especially shellfish, as well as poultry, rice dishes and soft cheeses. Chef Martha prepared a delicious Citrus Crab Salad to pair with this wine which synergized with the wine's citrus notes and mouth watering acidity.91 points, Wine Spectator ($18, Wine Atelier)Wine #2 Halter Ranch Rosé, Paso Robles, California, 2012
Halter Ranch is a vineyard and winery located in the heart of Paso Robles, California which produces Bordeaux and Rhône-style wines.The history of the Ranch dates to the 1880's when it was part of a 3,600 acre holding owned by businessman Edwin Smith. In 1881, Smith built a grand Victorian farmhouse on the property and after the house burned down in 1885 he promptly rebuilt it and enjoyed 12 more years presiding over the land until his business failed and he was forced to sell. The ranch changed hands several times since Smith’s ownership and in June, 2000 Swiss born Hansjörg Wyss purchased 900 acres of the land, renovated Smith’s historic farmhouse, and began enlarging the vineyard to its present 280 acres.The 2012 Halter Ranch Rosé is a blend of 68% Grenache, 15% Mourvèdre, 12% Picpoul Blanc, and 5% Syrah. The grapes are destemmed and lightly crushed, with 24 hours of skin contact. They are then pressed and fermented in stainless steel tanks where they are aged 3 months; there is no oak barrel aging. This wine has lovely aromatics of wild strawberries and watermelon, is refreshing and juicy on the palate, and finishes crisp and dry. It is very reminiscent of rosés from the Southern Rhône. Enjoy this wine alone as an apéritif or pair with charcuterie, grilled vegetables, or light pasta. Chef Martha prepared delicious Charcuterie with Manchego cheese and Roasted Asparagus to enjoy with the wine. ($15, Wine Atelier)Wine #3: 3 Rings Shiraz, Barossa Valley, Australia, 2007
3 Rings was founded in 2004 and soon after it's inception began earning 90+ ratings in the world wine media for its Shiraz and Reserve Shiraz from the Australia’s famed Barossa Valley. Kym Teusner, widely considered one of the rising stars of the Australian wine industry, is the brand’s winemaker.The vineyards for 3 Rings Shiraz lie on an east-west slope with predominantly north-south rows, with an average age of the vines being 35 years. The soils are ancient and primarily clay over calcrete and slate bedrock, moving to more weathered slate at the bottom of an ancient glacier.The 2007 3 Rings Shiraz is a full-bodied wine made from 100% Shiraz grapes with a deep red color and a garnet hue. It has aromas of black currants, ripe plum, mint and spice, while on the palate are notes of ripe plums, black cherries, dark chocolate and coffee. The fruity complexity is finished with a layered tannic structure that is balanced by a lovely acidity. This wine will pair well with the bigger flavors of Summer including BBQ, burgers and smoked meats. Chef Martha's Stilton Sirloin Slider with Onion Jam was phenomenal with this Aussie Shiraz. 90 points, Wine Spectator ($16, Wine Atelier)For more about Chef Martha Clemons and L'Hermitage Catering, please click here. All of the above mentioned Sultry Summer Sippers are available for purchase at The Wine Atelier; please click here to visit our wine boutique. I hope you can join us on Thursday, July 25th for the next installment of The Art of Wine & Food at the Museum of Art Ft. Lauderdale featuring "Everyday Wines: Learn the Secrets to Selecting the Best Wine Values from Around the Globe." For more information or to purchase tickets please click here. Hope to see you there!Cheers,
I recently posted a little sentence completion exercise on my Facebook page that read: “It’s hotter than___________.” The results were quite hilarious ranging from “fried wool” to “the hinges of Hades” – point being, I have very witty Facebook friends and in many places of the country it’s just plain HOT!
Last month’s installment of “The Art of Wine & Food,” entitled “Sultry Summer Sippers,” featured wines recommended to help you beat the South Florida heat. With temperatures over 100 degrees this early in the season – what’s a wine lover to do?
The following wines are some fabulous options for this time of year and also pair remarkably well with a variety of Summer cuisine, from seafood to BBQ! At our Museum event, we were fortunate to have joining us the talented Chef Martha Clemons, Owner of L’Hermitage Catering, who prepared a delicious dish to pair with each of our featured wines.
Wine #1 Bodega Don Olegario Albariño, Rias Baixas, Spain, 2012
Don Olegario is an artisanal winery founded in the 1950’s in the Rías Baixas region of northwest Spain. They are top producers of Albariño, the region’s signature white grape. Albariño is a late ripening, moderately cool to warm climate grape variety. Wine made from this grape is usually light, elegant and fresh with good acidity. It can also be quite aromatic, with peach, nectarine and floral aromas.
The grapes for this wine were hand harvested and underwent a cold maceration before fermenting in stainless steel vats at controlled temperatures. The wine then spent eight months on the lees to add texture and body before i was filtered and bottled.
The 2012 Don Olegario Albariño has opulent aromas of white flowers and flavors of citrus, golden apple and tropical fruit. The wine is ripe, fresh and full-bodied, with a long finish. In keeping with the saying, “if it grows together it goes together,” this wine, grown and cultivated in close proximity to the ocean, pairs deliciously well with seafood, especially shellfish, as well as poultry, rice dishes and soft cheeses. Chef Martha prepared a delicious Citrus Crab Salad to pair with this wine which synergized with the wine’s citrus notes and mouth watering acidity.
91 points, Wine Spectator ($18, Wine Atelier)
Wine #2 Halter Ranch Rosé, Paso Robles, California, 2012
Halter Ranch is a vineyard and winery located in the heart of Paso Robles, California which produces Bordeaux and Rhône-style wines.
The history of the Ranch dates to the 1880′s when it was part of a 3,600 acre holding owned by businessman Edwin Smith. In 1881, Smith built a grand Victorian farmhouse on the property and after the house burned down in 1885 he promptly rebuilt it and enjoyed 12 more years presiding over the land until his business failed and he was forced to sell. The ranch changed hands several times since Smith’s ownership and in June, 2000 Swiss born Hansjörg Wyss purchased 900 acres of the land, renovated Smith’s historic farmhouse, and began enlarging the vineyard to its present 280 acres.
The 2012 Halter Ranch Rosé is a blend of 68% Grenache, 15% Mourvèdre, 12% Picpoul Blanc, and 5% Syrah. The grapes are destemmed and lightly crushed, with 24 hours of skin contact. They are then pressed and fermented in stainless steel tanks where they are aged 3 months; there is no oak barrel aging. This wine has lovely aromatics of wild strawberries and watermelon, is refreshing and juicy on the palate, and finishes crisp and dry. It is very reminiscent of rosés from the Southern Rhône. Enjoy this wine alone as an apéritif or pair with charcuterie, grilled vegetables, or light pasta. Chef Martha prepared delicious Charcuterie with Manchego cheese and Roasted Asparagus to enjoy with the wine. ($15, Wine Atelier)
Wine #3: 3 Rings Shiraz, Barossa Valley, Australia, 2007
3 Rings was founded in 2004 and soon after it’s inception began earning 90+ ratings in the world wine media for its Shiraz and Reserve Shiraz from the Australia’s famed Barossa Valley. Kym Teusner, widely considered one of the rising stars of the Australian wine industry, is the brand’s winemaker.
The vineyards for 3 Rings Shiraz lie on an east-west slope with predominantly north-south rows, with an average age of the vines being 35 years. The soils are ancient and primarily clay over calcrete and slate bedrock, moving to more weathered slate at the bottom of an ancient glacier.
The 2007 3 Rings Shiraz is a full-bodied wine made from 100% Shiraz grapes with a deep red color and a garnet hue. It has aromas of black currants, ripe plum, mint and spice, while on the palate are notes of ripe plums, black cherries, dark chocolate and coffee. The fruity complexity is finished with a layered tannic structure that is balanced by a lovely acidity. This wine will pair well with the bigger flavors of Summer including BBQ, burgers and smoked meats. Chef Martha’s Stilton Sirloin Slider with Onion Jam was phenomenal with this Aussie Shiraz. 90 points, Wine Spectator ($16, Wine Atelier)
For more about Chef Martha Clemons and L’Hermitage Catering, please click here. All of the above mentioned Sultry Summer Sippers are available for purchase at The Wine Atelier; please click here to visit our wine boutique. I hope you can join us on Thursday, July 25th for the next installment of The Art of Wine & Food at the Museum of Art Ft. Lauderdale featuring “Everyday Wines: Learn the Secrets to Selecting the Best Wine Values from Around the Globe.” For more information or to purchase tickets please click here. Hope to see you there!
Cheers,
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,
"Fast & Fabulous: Roasted Red Pepper, Arugula & White Bean Salad"
Author:
Serves: 4
Adapted from Martha Stewart Living, June 2013
Ingredients
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
Lilly Pulitzer dress? Check. Nantucket Red pants? Check. Great friends, music and food? Check.What's missing from this idyllic Summer soirée? A bottle of crisp, refreshing rosé wine of course! If your Summer celebration is minus the most important accessory of the season, The Glamorous Gourmet is here to help. Summer is the perfect time to enjoy these wines which are refreshing, flavorful and extremely food friendly. Here are four wines that will definitely have you thinking pink this Summer.But first, a word about rosé. While rosé is considered de rigueur in the tony Summer destinations such as The Hamptons and Saint-Tropez, many wine lovers in the US are reluctant to embrace "pink wines" and are missing out on some of the season's most stylish vinous offerings! Here's the skinny on how to tell the good pink stuff from the uh...not so good. Provence has long been considered the birthplace of rosé and is largely the benchmark by which rosé is measured. Provençal rosés are classically light pink in color and dry in style with a refreshing, food friendly acidity. These wines differ dramatically from White Zinfandel and "blush" wines which are mass produced and loaded with sugar, resembling fruit punch more than any wine I can think of. In order to avoid contact with the latter when purchasing or ordering wine in a restaurant specify you'd like a "dry, Provençal-style rosé" which are available at a variety of price points. With so many great values out there - why settle for less?
One of my favorite producers of rosés is Chateau D'Esclans, whose wines hail from the Cotes de Provence AOC in France. This estate produces four different types of rosé which are each very different in character; for more detail on all of Chateau d'Esclans's four offerings, please click here. One of my favorites of the four to enjoy during the Summer (it's very hard to chose just one!) is the 2011 Chateau D'Esclans Côtes de Provence Rosé,$30, which most closely represents a classic rosé from this region. This wine is a blend of 85% Grenache and 15% Rolle from 30-80 year old vines that is partly vinified in stainless steel as well as demi muids which gives the wine its complexity and structure. This rosé is a beautiful, light pink color with aromas of red berries and spice while on the palate, the delightfully creamy mouthfeel is accompanied by flavors of strawberry, cherry and white pepper. Ah, Summer in a glass!
Due north of Provence, high up in the hills near Gigondas in France's Rhône Valley, is a relatively new wine producer called Chêne Bleu. Named for the estate's giant blue oak tree, the estate was purchased in 1992 by Xavier Rolet who, together with his wife Nicole, sister Benedicte Gallucci and bother-in-law Jean Louis Gallucci spent the last 10 years renovating a medieval property and restructuring 400 year old vineyards, located at 1,700 feet elevation, to create a state of the art, boutique winery that is definitely a family affair. After 15 years of renovations, 2006 marked the first vintage from the estate, with only a few wines produced from the classic Rhone grape varieties - lucky for us, rosé was one of them! The 2012 Chêne Bleu Rosé, $25, is a blend of Grenache, Syrah and Cinsault with aromas of strawberry, rhubarb and a hint of lavender. On the palate, fresh red berries and a hit of citrus accompany a refreshing acidity and mild tannins.
Now, how about a delicious rosé from the USA? The 2012 Copain Tous Ensemble Rosé, $22, is made from 100% Pinot Noir from the Anderson Valley in Medocino County, California. The Anderson Valley is becoming more widely recognized for producing quality wines crafted from the Pinot Noir grape and why should rosé be any exception? Copain's winemaker, Wells Guthrie, has long been enamored of French wines, particularly those from the Rhone Valley. After living there for a time and learning from some of the best he now creates a beautiful portfolio of wines firmly rooted in California yet with a distinct European influence. The Copain Tous Ensemble Rosé has a beautiful salmon pink color and enticing aromas of red berries, spice and a touch of minerality. On the palate, notes of strawberry, cherry and citrus zest are accompanied by a lovely, refreshing acidity and dry finish.
Hailing from California's Central Coast is the delightful 2012 Cline Cellars Mourvèdre Rosé, $12. Mourvèdre is a relatively rare grape in California and Cline makes four different styles of wine from it, including this lovely rosé. The grapes come from Cline’s historic Oakley ranch in Contra Costa County where the century-old vines grow in the deep sandy soil and the cool winds blow off the San Joaquin and Sacramento Rivers allowing the grapes to retain their bright acidity. This wine is made as a Blanc de Noir or “white of a red grape,” in the style of a white wine. The skins are removed by pressing before fermentation begins and the wine extracts a small amount of color, and a little of the tannin, from the red grape skins. On the nose, aromas of pomegranate and cherry are balanced by a delicate hint of sweet anise while on the palate, flavors of raspberry, cherry and vanilla notes are very appealing.While rosé is perfect for sipping on its own on a hot Summer day, these wines are also incredibly food friendly. They pair well with a variety of cuisine especially grilled or smoked salmon, charcuterie or even dishes such as roasted chicken. A classic French dish that pairs particularly well with rosé is Pan Bagna, a sandwich that consists of tuna, Kalamata olives, fresh tomatoes and hard boiled eggs to name just a few ingredients. It's much like a Salade Niçoise just served as a sandwich, please click here for the delicious recipe.I hope you have a chance to enjoy these wines during your Summer adventures. To purchase any of the above rosés, please visit The Wine Atelier by clicking here.Cheers,
Sign up to get the latest on sales, new releases and more …
© 2024 The Wine Atelier
