With our thoughts turning to all the delights of Fall, pumpkin spice lattes, butternut squash bisque and cozy cashmere sweaters (*swoon*), it is with great pleasure that I introduce our latest #WineWednesday Wine of the Week: the 2014 Masút Pinot Noir Eagle Peak Estate Vineyard from Mendocino, California.
Pinot Noir is undoubtedly the patron red grape of Fall. Its lighter body and savory, earthy fruit flavors provide a nice transition from the light whites and rosés of Summer. It also pairs incredibly well with many of your favorite Fall dishes – more on that later! While Burgundy, France is the birthplace of this revered grape, many of you may also be smitten with the plethora of delicious California Pinot Noir options available. If so, I think you will enjoy this delightful incarnation from Mendocino, located approximately 3 hours from San Francisco and about as far north in California wine country as you can get.
The 2014 Masút Pinot Noir hails from the estate vineyards of a well known winemaking family and offers oodles of Pinot Noir deliciousness including black and red cherry fruit flavors, a delightful earthiness and satisfying, food-friendly acidity which make it a fabulous companion at the table. Please read on for all the deets and I hope you enjoy this week’s selection. Also, feel free to share it on Twitter (don’t forget to add #WineWednesday) or save to your fave Pinterest board using the tags located in the upper left corner of each photo!
Brothers Ben & Jake Fetzer
Who it’s from: The Masút Winery was founded in 2009 by Jake and Ben Fetzer, sons of the late Bobby Fetzer, one of Medocino’s best known winemakers. The brothers grew up in the vineyards of Mendocino following in their father’s footsteps. In 1994, Fetzer purchased a 1200 acre property in Mendocino and named it Masút, a Native American word meaning “dark, rich earth.” He was intrigued with the hillside site of fast draining soil, desirable sun exposure and marine influenced winds and his goal was to grow the finest Pinot Noir possible. Unfortunately, in 2006 Fetzer passed suddenly in a tragic rafting accident. Despite his untimely passing, the brothers forged onward in memory of their father to produce their “small batch” Masút Pinot Noir which debuted in 2011.
Sorting the freshly harvested Pinot Noir grapes!
Where it’s from: Eagle Peak is located in the coastal mountains of Mendocino County. In October of 2014, the location was recognized as its own American Viticultural Area as Eagle Peak, Mendocino County. It is comprised of 26,260 acres which are marked by coastal afternoon breezes, elevations ranging from 800-3,000 feet and a cornucopia of microclimates. The Eagle Peak AVA also has substantial diurnal shifts, the variation between high and low temperatures occurring in a specific location during the same day, which are essential for producing prime Pinot Noir. It’s thin, well-drained soils are also ideal for growing the finicky Pinot Noir grape. These conditions allow the Fetzers to grow truly expressive and unique Pinot Noir grapes.
Wine by the (Geeky) Numbers:
Vineyard Blocks – 6, 7, 12, 13, 14
Pinot Noir clones – 115(50%), 23(33%), 777(17%)
Rootstock – 101-14MG, 44-53M
Yields – 2.9 tons/acre
Harvest Dates – Sept 4th-10th
Cooperage – French Oak (50% new)
Aging – 15 months Sur lie (click here for more info)
Bottling – Unfiltered (click here for more info)
Production – 1,800 cases
The Glamorous Gourmet’s Tasting Note: This medium-bodied, garnet red wine displays fragrant aromas of black and red fruit and earth. On the palate, flavors of raspberry pastille, spiced cherry and dusty earth accompany a bright, food friendly acidity. Youthful, chewy tannins are well balanced and follow through on the lengthy, mineral-tinged finish.
Pair it with: This delightful Pinot is incredibly versatile at the table and will pair beautifully with many of your Fall favorites such as succulent roast chicken and hearty soups and stews. Here on the blog, I highly recommend pairing this wine with some of our favorite recipes including: Quick Coq au Vin, Rosemary Roasted Chicken with Mushrooms & Caramelized Onions and Roasted Chicken, Sage, Mushroom & Caramelized Onion Salad.
MSRP: $45 (for purchasing information, please e-mail stephanie@theglamorousgourmet or call 561.317.6663)
Cheers,
The post #WineWednesday Wine of the Week: 2014 Masút Pinot Noir Eagle Peak, Mendocino, CA appeared first on The Glamorous Gourmet.
After recently dining at The Ordinary in Charleston, South Carolina, I'd have to say Chef Mike Lata's "fancy" oyster bar and seafood hall is nothing short of - EXTRAordinary! Ensconced in an historic bank building with soaring ceilings and quaint architectural details, we were smitten by this charming eatery. Every aspect of our experience made it abundantly clear why the restaurant garnered a coveted James Beard Award nomination for Best New Restaurant in 2013.
Awarded "Best Chef Southeast" by the James Beard Foundation in 2009, Chef Lata is widely considered a pioneer of Charleston's vibrant culinary scene. His first establishment, FIG (short for "Food Is Good"), which he opened in 2003 with partner Adam Nemirow, set Charleston's culinary bar high. While FIG celebrates the bounty of the Lowcountry, The Ordinary pays homage to the "merroir" (the oceanic version of "terroir") of the coastal Carolinas. Using unique types of seafood in inventive, yet not highly manipulative preparations is an intrinsic part of the not-so-ordinary experience.
In addition to the fabulous coastal cuisine, another highlight at The Ordinary is its spectacular staff. Although we made reservations in advance, we decided to dine at the bar (highly recommend!) and our team of bartenders/servers expertly guided us through the menu and wine list. These passionate ambassadors made exploring the menu a delightful adventure, recommending delectable dishes including savory Smoked Oysters with Saltines and Hot Sauce, a fresh and flavorful Porgy Ceviche with Avocado and Cucumber, heavenly Steak Tartare with Crispy Oysters & Horseradish and peel and eat BBQ White Shrimp (worth the mess!) served with charred bread to sop up all the heavenly sauce. Since I'm not a fan of raw oysters, Steve "volunteered" to knock back a sampling of these coastal gems which were exceptional!
On par with The Ordinary's passion for coastal cuisine is their enthusiasm for wine. The wine list offers a wide range of offerings from around the globe specifically selected to complement the menu. But, if you're looking for your usual Chardonnay or Cabernet Sauvignon, you're not going to find it here. The Ordinary is definitely the place to go for vinous exploration featuring esoteric selections including a sparkling German Sekt, a Corsican red blend of Sciaccarello and Nielluccio and entire sections devoted to Pink & Orange wines and Sherry. The list is rounded out nicely by a selection of delicious craft cocktails, daiquiris, vermouths, beers and ciders as well as 31 different types of rum from five countries.
We started with their stellar Champagne by the glass, the Laherte Frères Ultradition Brut. It was crisp and vibrant with a refreshing minerality - the perfect choice to prime our palates! We continued to sample a variety of wines with our delicious dishes including another bubbly, the frothy, fresh Albert Mann Cremant d'Alsace, as well as the 2015 Dirty & Rowdy "Familiar Blanc," a quirky white blend from California. A citrusy Chenin Blanc from the Loire's Château de Fosse-Sèche rounded out the whites before we sampled our only red wine of the night, a 2014 Domaine de la Pinte Poulsard "Pinte Bien." You see, red wines are in the minority at The Ordinary, outnumbering reds 25 to 10. Given this extraordinary seafood-focused menu - it totally works!
So next time you're in Charleston and hankering for an exceptional meal featuring some of South Carolina's best seafood, be sure to visit The Ordinary. I'm sure your experience will be nothing short of extraordinary.The Ordinary544 King StreetCharleston, SC843.414.7060www.eattheordinary.comCheers,
After recently dining at The Ordinary in Charleston, South Carolina, I’d have to say Chef Mike Lata’s “fancy” oyster bar and seafood hall is nothing short of – EXTRAordinary! Ensconced in an historic bank building with soaring ceilings and quaint architectural details, we were smitten by this charming eatery. Every aspect of our experience made it abundantly clear why the restaurant garnered a coveted James Beard Award nomination for Best New Restaurant in 2013.
The inviting bar at The Ordinary
Awarded “Best Chef Southeast” by the James Beard Foundation in 2009, Chef Lata is widely considered a pioneer of Charleston’s vibrant culinary scene. His first establishment, FIG (short for “Food Is Good”), which he opened in 2003 with partner Adam Nemirow, set Charleston’s culinary bar high. While FIG celebrates the bounty of the Lowcountry, The Ordinary pays homage to the “merroir” (the oceanic version of “terroir”) of the coastal Carolinas. Using unique types of seafood in inventive, yet not highly manipulative preparations is an intrinsic part of the not-so-ordinary experience.
In addition to the fabulous coastal cuisine, another highlight at The Ordinary is its spectacular staff. Although we made reservations in advance, we decided to dine at the bar (highly recommend!) and our team of bartenders/servers expertly guided us through the menu and wine list. These passionate ambassadors made exploring the menu a delightful adventure, recommending delectable dishes including savory Smoked Oysters with Saltines and Hot Sauce, a fresh and flavorful Porgy Ceviche with Avocado and Cucumber, heavenly Steak Tartare with Crispy Oysters & Horseradish and peel and eat BBQ White Shrimp (worth the mess!) served with charred bread to sop up all the heavenly sauce. Since I’m not a fan of raw oysters, Steve “volunteered” to knock back a sampling of these coastal gems which were exceptional!
We looooved their Champagne by the glass!
Smoked Oysters with Hot Sauce = DIVINE!
On par with The Ordinary’s passion for coastal cuisine is their enthusiasm for wine. The wine list offers a wide range of offerings from around the globe specifically selected to complement the menu. But, if you’re looking for your usual Chardonnay or Cabernet Sauvignon, you’re not going to find it here. The Ordinary is definitely the place to go for vinous exploration featuring esoteric selections including a sparkling German Sekt, a Corsican red blend of Sciaccarello and Nielluccio and entire sections devoted to Pink & Orange wines and Sherry. The list is rounded out nicely by a selection of delicious craft cocktails, daiquiris, vermouths, beers and ciders as well as 31 different types of rum from five countries.
We started with their stellar Champagne by the glass, the Laherte Frères Ultradition Brut. It was crisp and vibrant with a refreshing minerality – the perfect choice to prime our palates! We continued to sample a variety of wines with our delicious dishes including another bubbly, the frothy, fresh Albert Mann Cremant d’Alsace, as well as the 2015 Dirty & Rowdy “Familiar Blanc,” a quirky white blend from California. A citrusy Chenin Blanc from the Loire’s Château de Fosse-Sèche rounded out the whites before we sampled our only red wine of the night, a 2014 Domaine de la Pinte Poulsard “Pinte Bien.” You see, red wines are in the minority at The Ordinary, outnumbering reds 25 to 10. Given this extraordinary seafood-focused menu – it totally works!
Steak Tartare with Crispy Oysters – YUM!!!
The peel & eat BBQ White Shrimp were TOTALLY worth the effort!
So next time you’re in Charleston and hankering for an exceptional meal featuring some of South Carolina’s best seafood, be sure to visit The Ordinary. I’m sure your experience will be nothing short of extraordinary.
The Ordinary
544 King Street
Charleston, SC
843.414.7060
www.eattheordinary.com
Cheers,
The post Chef Mike Lata’s “The Ordinary” in Charleston, South Carolina is Anything But! appeared first on The Glamorous Gourmet.
One of the longstanding “rules” of pairing wine and food has been “white wine with fish and red wine with meat” - well today we’re breaking that outdated rules and doing the unthinkable! Yes, my friend, today I’m sharing a delicious recipe for Grilled Swordfish with Romesco Sauce and pairing it with a RED wine.
Did you pass out? Feel a little woozy?
I hope not because this really isn’t the crazy concept it once seemed. And in this post I’m going to share the secrets of creating winning food and wine pairings every time. First and foremost, you need to consider the weight of the wine and the dish you’d like to pair it with. Matching the weight of both components ensures that neither overwhelms the other and takes center stage alone. A meatier fish like swordfish is a prime example of a protein you could pair with a medium-bodied red wine. Light, flaky snapper on the other hand, not so much.
Which leads me to the second thing to consider, the flavors of the dish. Another one of my favorite Summer recipes is Swordfish with Rosé Aioli and a Fennel and Olive Salad. In this case, the flavors of the preparation make it better suited for pairing with a rosé wine. The rich, oily texture of the swordfish combined with smoky, peppery Romesco sauce on the other hand make this recipe a great candidate for pairing with either a medium-bodied red or a viscous, fuller-bodied white wine.
But why not taste for yourself? As your guide on this culinary journey, I’m not here to dictate which pairings you should like, only your palate can make that decision. So continue reading and I hope you feel inspired to experiment and try this delicious recipe and pairing in your own home.
We were fortunate to collaborate on this meal with some of our favorite friends who just happened to have some fresh, delicious swordfish steaks on hand! As we prepared the sauce and fish, their beautiful daughter (who had just broken her arm, poor thing!) picked flowers from the yard at Chez Miskew to make a pretty arrangement featuring gardenias, jasmine and allamanda.
Romesco sauce originated in the seaside town of Tarragona in Northeastern Spain. The sauce is a mixture of almonds and hazelnuts, roasted red peppers, garlic, Sherry vinegar and olive oil that was invented by local fishermen. Using a traditional mortar and pestle, they would grind the ingredients together, much like an Italian pesto or French tapenade, to serve with the day's catch. Over time, different variations of the sauce have emerged such as Salvitxada, which is Romesco that's been thickened with garlic-rubbed, toasted bread. The hearty flavors and textures of the Romesco sauce also make an excellent accompaniment for chicken and beef as well.
As far as a wine pairing goes for Grilled Swordfish with Romesco Sauce, there are a couple wonderful options. When pairing food and wine I usually like to stick with the tenet, "If it grows together it goes together," whenever possible (like here and here) so a dry, Spanish white wine that mirrors the dish’s flavors and textures would be an excellent choice.
I love the Bodegas Palacio Cosme Palacio White Rioja, a blend of Viura and Malvasia grapes with fragrant aromatics of pear and citrus and creamy, rich texture that beautifully mirrors that of the swordfish. The wine also has a delightful spiciness, thanks to a little time spent in French oak, and notes of almond and citrus that highlight the acid and nutty flavors in the sauce beautifully. However, if you're unable to find a white Rioja, a full-bodied white like a New World Chardonnay with a kiss of oak will also make a very nice pairing.
And for you red wine fans, I especially like a savory, Tempranillo-based wine like the Cune Rioja Crianza with its soft red berry flavors, lively acidity and supple tannins. Outside of Spain, head to Italy for delightful options like the imminently food friendly Vietti Barbera d’Asti Tre Vigne with notes of black fruit, spice and toasted almond or to France for a cru Beaujolais like the Maison Joseph Drouhin Hospices de Belleville Brouilly with notes of red and black fruit accentuated by hints of orange peel, minerals and spice. For even more medium-bodied, food friendly red wines to explore, click here.
I hope you enjoy this delicious recipe for Grilled Swordfish with Romesco Sauce and have fun discovering which wine pairings you enjoy the most. What are your favorite medium-bodied red wines? Please let me know in the comments section below.
Print Recipe"GRILLED SWORDFISH WITH ROMESCO SAUCE"
Author: Stephanie Miskew | The Glamorous Gourmet
Serves: 4
Pair with a dry, Spanish white wine like the Bodegas Palacio Cosme Palacio White Rioja or a New World Chardonnay with a kiss of oak!
Ingredients
4 8-ounce swordfish steaks
1 yellow onion, thinly sliced
1 pint cherry tomatoes
1 jalapeño pepper, seeded & thinly sliced
4 garlic cloves, smashed with side of a Chef's knife & skins removed
3 Calabrian chiles in oil, drained
1 teaspoon smoked paprika
1/4 cup plus 3 Tablespoons good olive oil
1/2 cup slivered almonds
2 Tablespoons Sherry vinegar
Kosher salt & freshly ground black pepper
Instructions
Preheat oven to 450 degrees
Add slivered almonds to a large pan or skillet and spread in a single layer. Toast nuts over medium heat until lightly browned and fragrant, stirring frequently. Transfer almonds to a paper towel lined plate and set aside to cool.
On a medium-sized, rimmed baking sheet, combine the tomatoes, jalapeño, onion, garlic, chiles, smoked paprika and 2 Tablespoons olive oil. Season with Kosher salt and pepper and toss well to coat. Roast in the preheated oven for approximately 30-40 minutes, until vegetables are soft and caramelized.
Add the toasted almonds to a food processor and pulse until a paste forms. Add the roasted vegetables, 2 Tablespoons olive oil and Sherry vinegar and continue to pulse until the sauce is still chunky.
Preheat the grill or grill pan. Rub the swordfish with 2-3 Tablespoons of olive oil and season with Kosher salt and pepper. Once the grill is hot, add the swordfish steaks (you might need to do 2 batches if using a grill pan) and grill over med-high heat until charred and cooked to your desired doneness, approximately 4-5 minutes per side.
Serve each swordfish steak with a dollop of Romesco sauce and any extra served alongside.
I walked into Walgreens yesterday and could not believe my eyes. Their Halloween decorations were up already! Now I L O V E Halloween (especially making this spooky recipe), but it’s only mid-August and the first day of Fall is still over a month away. Sorry, but I am NOT ready to say goodbye to Summer just yet. Thankfully, this delicious recipe for Grilled Swordfish with Romesco Sauce helps make the transition from Summer into Fall not only painless, but extremely enjoyable.
While cooking on the grill is synonymous with Summer, the rich, oily texture of the swordfish and smoky, peppery Romesco sauce conjure thoughts and flavors of Fall. I love this culinary yin-yang that makes this delightful dish perfect for savoring the remaining weeks of Summer. And what’s better than enjoying great food with friends? We were fortunate to collaborate on this meal with some wonderful friends who just happened to have some fresh, delicious swordfish steaks on hand! As we prepared the sauce and fish, their beautiful daughter (who had just broken her arm, poor thing!) picked flowers from the yard at Chez Miskew to make a gorgeous arrangement featuring gardenias, jasmine and allamanda.
Romesco sauce originated in the seaside town of Tarragona in Northeastern Spain. The sauce is a mixture of almonds and hazelnuts, roasted red peppers, garlic, Sherry vinegar and olive oil that was invented by local fishermen. Using a traditional mortar and pestle, they would grind the ingredients together, much like an Italian pesto or French tapenade, to serve with the day’s catch. Over time, different variations of the sauce have emerged such as Salvitxada, which is Romesco that’s been thickened with garlic-rubbed, toasted bread. The hearty flavors and textures of the Romesco sauce also make an excellent accompaniment for chicken and beef as well.
The ideal wine pairing for Grilled Swordfish with Romesco Sauce is a dry, Spanish white wine that mirrors its flavors and texture like the Bodegas Palacio Cosme Palacio White Rioja. Made from a blend of Viura and Malvasia grapes, this lovely wine has fragrant aromatics of pear and citrus and a creamy, rich texture that mirrors that of the swordfish. The wine also has a delightful spiciness, thanks to a little time spent in French oak, and notes of almond and citrus that highlight the acid and nutty flavors in the sauce beautifully. When pairing food and wine I usually like to stick with the tenet, “If it grows together it goes together,” whenever possible (like here and here). However, if you’re unable to find a white Rioja to pair with this dish, a full-bodied white like a New World Chardonnay with a kiss of oak will also make a very nice pairing.
I hope you enjoy our recipe for Grilled Swordfish with Romesco Sauce and that it helps you make the seasonal transition seamlessly! Do YOU have any recipes that get you through the Summer to Fall transition? If so, I’d LOVE to hear about them in the Comments sections below.
Bon appétit,
The post Grilled Swordfish with Romesco Sauce appeared first on The Glamorous Gourmet.
fattoria-felsina-botti-cellar
Whether you're eager to learn more about wine or are just a casual imbiber, sooner or later you're going to encounter our latest Wine Word(s) of the Week: "Old World" & "New World." Knowing both the geographic meaning of these terms as well as the stylistic differences they imply will help you develop your own personal vinous tastes and discover wines that are most likely to please your palate.
Geographically speaking, the term Old World refers to the countries of Europe where winemaking essentially originated. Countries such as France, Italy, Spain, Germany and Portugal, among others, that've been making wine for hundreds and hundreds of years fall squarely under the Old World umbrella.
New World wine regions, on the other hand, are anything outside Europe. Fine winemaking in these regions only developed after the introduction of traditional Old World techniques and Vitis vinifera grape varieties (to learn more, click here). Countries such as the United States, Australia, New Zealand, Chile, Argentina, South Africa and, more recently, China are all considered New World wine regions.
In addition to the geographic distinction, the terms Old World and New World also refer to the style of wine they produce. Old World wines are considered more restrained and understated in terms of aroma, flavor, body and alcohol content relative to New World wines. This is partly because Old World wine regions have cooler climates which prevent the grapes from getting as ripe as they do in the New World. Riper grapes have more sugar which results in higher alcohol levels and fuller-bodied wines. Aromas and flavors of fruit are also more intense in wine made from riper fruit.
So while Old World wines are generally more earthy with reserved aromas and flavors, New World wines are more fruit forward with more intense aromas and flavors.
It is important to note that both styles of wine can be balanced and delicious and neither Old World nor New World wines are "better" than the other despite what you might hear from some wine snobs out there. It's important to do your own vinous research and taste as many wines as you can (how's THAT for homework?) and let your own palate be your guide.
Using the Wine Word(s) in a sentence:
"I prefer the earthiness of Old Word wines over the fruitiness of New World wines."
"Although this wine is from Tuscany, it's made in a more New World style."
"Even though the Malbec grape is from Bordeaux, it now thrives mostly in New World wine regions such as Argentina."
I hope you enjoyed our latest Wine Word(s) of the Week and if you have any "Wine Words" you'd like to learn more about, please feel free to tell me in the Comments section below. To see previous Wine Words of the Week, please click here and, as always, thanks for reading! xo
Whether you’re eager to learn more about wine or are just a casual imbiber, sooner or later you’re going to encounter our latest Wine Word(s) of the Week: “Old World” & “New World.” Knowing both the geographic meaning of these terms as well as the stylistic differences they imply will help you develop your own personal vinous tastes and discover wines that are most likely to please your palate.
Geographically speaking, the term Old World refers to the countries of Europe where winemaking essentially originated. Countries such as France, Italy, Spain, Germany and Portugal, among others, that’ve been making wine for hundreds of years fall squarely under the Old World umbrella. New World wine regions, on the other hand, are anything outside Europe. Fine winemaking in these regions only developed after the introduction of traditional Old World techniques and Vitis vinifera grape varieties (to learn more, click here). Countries including the United States, Australia, New Zealand, Chile, Argentina, South Africa and, more recently, China are all considered New World wine regions.
Large wine barrels or “botti” are primarily used in the Old World wine region of Tuscany
In addition to the geographic distinction, the terms Old World and New World also refer to the style of wine. Old World wines are considered more restrained and understated in terms of aroma, flavor, body and alcohol content relative to New World wines. This is partly because Old World wine regions have cooler climates which prevent the grapes from getting as ripe as they do in the New World. Riper grapes have more sugar which results in higher alcohol levels and fuller-bodied finished wines. Aromas and flavors of fruit are also more intense in wine made from riper fruit. So while Old World wines are generally more earthy with reserved aromas and flavors, New World wines are more fruit forward with more intense aromas and flavors.
It is important to note that both styles of wine can be balanced and delicious and neither Old World nor New World wines are “better” than the other despite what you might hear from some wine snobs out there. It’s important to do your own vinous research and taste as many wines as you can (how’s THAT for homework?) and let your own palate be your guide.
Using the Wine Word(s) in a sentence:
– “I prefer the earthiness of Old Word wines over the fruitiness of New World wines.”
– “Although this wine is from Tuscany, it’s made in a more New World style.”
– “Even though the Malbec grape is from Bordeaux, it now thrives mostly in New World wine regions such as Argentina.”
I hope you enjoyed our latest Wine Word(s) of the Week and if you have any “wine words” you’d like to learn more about, please feel free to tell me in the Comments section below. To see previous Wine Words of the Week, please click here and, as always, thanks for reading!
Cheers,
The post Wine Word(s) of the Week: “Old World” & “New World” appeared first on The Glamorous Gourmet.
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