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.
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
In the constant quest for healthy, weeknight meals that require a minimal amount of time and effort, here’s another Fast & Fabulous recipe I’d like to share with you!
This Red Curry Chicken Stir Fry was inspired by some of my favorite Asian flavors including spicy red curry; rich, creamy coconut milk; and freshly grated ginger. The shiitake mushrooms, chopped peanuts and dark meat chicken also add delicious texture to the dish that really keeps you coming back for more (Steve will happily vouch for that).
If you’re in the mood for wine (c’mon, you know you are), a white wine with a hint of sweetness like a Pinot Gris or Riesling will work nicely to complement the flavors as well as keep the heat in check. If you’re in the mood for red, however, give a light, fruity Beaujolais a try.
I hope you enjoy this dish and stay tuned for more Fast & Fabulous recipes!
Cheers,
Red Curry Chicken Stir Fry
Serves 2-4
3 Tbs. peanut oil
1 carrot peeled and thinly sliced
8 ounces green beans, trimmed and cut into bite size pieces
2 Tbs. plus 1/4 cup chicken stock
2 garlic cloves, minced
1 Tbs. peeled and grated fresh ginger
2 Fresno chiles, sliced
2 Tbs. prepared red curry paste
6 boneless, skinless chicken thighs cut into 1/2 inch pieces
1/2 cup coconut milk
8-10 shiitake mushrooms, sliced
2 scallions sliced, green and white parts separated
1 Tbsp. fish sauce
Salt and pepper
1/4 cup cilantro, for garnish
1/2 cup chopped peanuts, for garnish
Directions:
Heat 1 Tbsp. peanut oil in skillet over high heat. When oil starts to smoke, add green beans and carrots and stir fry for 1 minute. Add 2 Tbsp. chicken stock to facilitate cooking and stir fry for another minute. Transfer to plate and set aside.
Wipe out the pan and return to heat. Add the remaining 2 Tbs. peanut oil and heat over med-hi heat. Add the garlic, ginger and half the chiles and stir fry for about a minute. Add the red curry paste and stir fry for 1-2 minutes. Add the chicken and stir fry until chicken is browned, 3-4 minutes. Add the coconut milk and cook for an additional minute. Stir in the remaining 1/4 cup chicken stock, shiitake mushrooms, light parts of the scallion, and fish sauce and cook until the chicken is cooked through, 1-2 minutes more. Add the green beans and carrots back to the pan and season with salt and pepper to taste. Transfer to a serving plate and garnish with the chopped cilantro, green parts of the scallion, remaining chiles and chopped peanuts. Serve over white or brown rice.
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