FB-LIVE-HOMAGE-TO-FROMAGE-WINE-LINEUP
This week's installment of "Wines of the Week" on Facebook LIVE, entitled an "Homage to Fromage," features four essential wine and cheesepairings guaranteed to delight your palate and inspire you to explore new ways of combining these two imminently enjoyable elements. I thought this was also the perfect topic to feature as we're officially kicking off "Entertaining Season," since pairing wine and cheese is definitely one of my favorite, no-stress means of entertaining.I mean, who wants to be slaving over a hot stove while hosting an elaborate dinner party? Why not simply set out some thoughtfully paired wines and cheeses and enjoy a delightful evening with your friends and family? You actually get to mix and mingle with your guests while watching them happily explore some truly delightful pairings.In addition to the wine and cheese, round out your offerings with some fun accoutrements such as grapes, marcona almonds, figs, honey and even red pepper jelly (it pairs especially well with Brie!) and you're sure to look like the Host or Hostess with the Mostess! I've even included some key Pairing Principles to help you create some of your own delicious personalized pairings.PAIRING PRINCIPLE #1: PAIR WINE & CHEESE WITH SIMILAR FLAVORSWine #1 - Michel Redde Pouilly-Fumé La Moynerie, Loire Valley, France, 2011 ($30): Crisp, tangy and refreshing, this single-vineyard Sauvignon Blanc from the Loire Valley demonstrates this wine's beautiful hallmark acidity and minerality.Cheese #1 - Chèvre: the tangy acidity of this fresh goat's milk cheese creates a delightful synergy as it mirrors the identical flavors found in the Pouilly-Fumé.PAIRING PRINCIPLE #2: PAIR WINE & CHEESE WITH SIMILAR WEIGHTWine #2 - Hartford Court Seascape Vineyard Sonoma Coast Chardonnay, Sonoma, California, 2013 ($70): Winemaker Jeff Stewart has transformed beautiful, exceptional fruit which hails from one of the coldest vineyards in all of Northern California into a wine of amazing complexity and elegance. On the palate, the fuller-bodied white wine coats the palate with its viscosity and exhibits layer upon layer of delicious flavor including spiced pear, apple, citrus and orange blossom with a kiss of toasty oak.Cheese Pairing #2 - Brie: This soft-ripened, bloomy rind, cow's milk cheese was dubbed the "Queen ofCheeses" at the 1815 Congress of Vienna for reason! Immensely popular even to this day, it's luxurious decadent mouthfeel makes it the perfect pairing for this opulent Chardonnay, creating a 1 + 1 = 3 experience.PAIRING PRINCIPLES #3: IF IT GROWS TOGETHER IT GOES TOGETHERWine #3 - Castello d’Albola Chianti Classico, Tuscany, Italy, 2013 ($18): This tasty red, a blend of Sangiovese with a dollop of Canaiolo, is characteristic Chianti with notes of sour cherry, pomegranate, earth and spice accompanied by the hallmark acidity that makes these wines so immensely food-friendly.Cheese #3 - Parmigiano-Reggiano: This hard, cow's milk cheese is aged for 24 months, until the moisture evaporates. This process leaves the cheese delightfully toothsome with its hallmark granular texture which perfectly complements the acid and tannin in the red wine. Food and wine which hail from the same country or region often complement each other remarkably well, making it one of my favorite pairing tenets!PAIRING PRINCIPLES #4: PAIR HARD CHEESES WITH RED WINEWine #4 - Bodegas Muga Rioja Reserva Unfiltered, Rioja, Spain, 2012 ($15): This blend of classic Spanish grapes including Tempranillo, Garnacha, Mazuelo and Graciano exhibits delightful, savory notes of cherry, plum, leather, earth and minerals.Cheese #4 - Manchego: There's something magical about the way the concentrated flavors and textures of hard cheese in which the moisture has been evaporated through extended aging, which complement similar components in red wine. And because this pairing also hails from similar geography, the grows together, goes together tenet also holds true.For ALL the details on our "Homage to Fromage," please watch the Facebook LIVE video above and to view past episodes of “Wines of the Week” on Facebook LIVE, please click here. And if YOU have any favorite wine and cheese pairings I’d LOVE to hear about the in the Comments section below!Cheers,
This week’s installment of “Wines of the Week” on Facebook LIVE, entitled an “Homage to Fromage,” features four essential wine and cheese pairings guaranteed to delight your palate and inspire you to explore new ways of combining these two imminently enjoyable elements. I thought this was also the perfect topic to feature as we’re officially kicking off “Entertaining Season,” since pairing wine and cheese is definitely one of my favorite, no-stress means of entertaining.
I mean, who wants to be slaving over a hot stove while hosting an elaborate dinner party? Why not simply set out some thoughtfully paired wines and cheeses and enjoy a delightful evening with your friends and family? You actually get to mix and mingle with your guests while watching them happily explore some truly delightful pairings.
In addition to the wine and cheese, round out your offerings with some fun accoutrements such as grapes, marcona almonds, figs, honey and even red pepper jelly (it pairs especially well with Brie!) and you’re sure to look like the Host or Hostess with the Mostess! I’ve even included some key Pairing Principles to help you create some of your own delicious personalized pairings.
PAIRING PRINCIPLE #1: PAIR WINE & CHEESE WITH SIMILAR FLAVORS
Wine #1 – Michel Redde Pouilly-Fumé La Moynerie, Loire Valley, France, 2011 ($30): Crisp, tangy and refreshing, this single-vineyard Sauvignon Blanc from the Loire Valley demonstrates this wine’s beautiful hallmark acidity and minerality.
Cheese #1 – Chèvre: the tangy acidity of this fresh goat’s milk cheese creates a delightful synergy as it mirrors the identical flavors found in the Pouilly-Fumé.
PAIRING PRINCIPLE #2: PAIR WINE & CHEESE WITH SIMILAR WEIGHT
Wine #2 – Hartford Court Seascape Vineyard Sonoma Coast Chardonnay, Sonoma, California, 2013 ($70): Winemaker Jeff Stewart has transformed beautiful, exceptional fruit which hails from one of the coldest vineyards in all of Northern California into a wine of amazing complexity and elegance. On the palate, the fuller-bodied white wine coats the palate with its viscosity and exhibits layer upon layer of delicious flavor including spiced pear, apple, citrus and orange blossom with a kiss of toasty oak.
Cheese Pairing #2 – Brie: This soft-ripened, bloomy rind, cow’s milk cheese was dubbed the “Queen of Cheeses” at the 1815 Congress of Vienna for reason! Immensely popular even to this day, it’s luxurious decadent mouthfeel makes it the perfect pairing for this opulent Chardonnay, creating a 1 + 1 = 3 experience.
PAIRING PRINCIPLES #3: IF IT GROWS TOGETHER IT GOES TOGETHER
Wine #3 – Castello d’Albola Chianti Classico, Tuscany, Italy, 2013 ($18): This tasty red, a blend of Sangiovese with a dollop of Canaiolo, is characteristic Chianti with notes of sour cherry, pomegranate, earth and spice accompanied by the hallmark acidity that makes these wines so immensely food-friendly.
Cheese #3 – Parmigiano-Reggiano: This hard, cow’s milk cheese is aged for 24 months, until the moisture evaporates. This process leaves the cheese delightfully toothsome with its hallmark granular texture which perfectly complements the acid and tannin in the red wine. Food and wine which hail from the same country or region often complement each other remarkably well, making it one of my favorite pairing tenets!
PAIRING PRINCIPLES #4: PAIR HARD CHEESES WITH RED WINE
Wine #4 – Bodegas Muga Rioja Reserva Unfiltered, Rioja, Spain, 2012 ($15): This blend of classic Spanish grapes including Tempranillo, Garnacha, Mazuelo and Graciano exhibits delightful, savory notes of cherry, plum, leather, earth and minerals.
Cheese #4 – Manchego: There’s something magical about the way the concentrated flavors and textures of hard cheese in which the moisture has been evaporated through extended aging, which complement similar components in red wine. And because this pairing also hails from similar geography, the grows together, goes together tenet also holds true.
For ALL the details on our “Homage to Fromage,” please watch the Facebook LIVE video above and to view past episodes of “Wines of the Week” on Facebook LIVE, please click here. And if YOU have any favorite wine and cheese pairings I’d LOVE to hear about the in the Comments section below!
Cheers,
The post 4 Essential Wine & Cheese Pairings on Facebook LIVE appeared first on The Glamorous Gourmet.
Today's #ThrowbackThursday post is one of my FAVORITES! Not only because of the delicious and beautfuly presented food but also because of the unique circumstances.You see, this photo was taken during the first trip Steve and I took to Paris. We were so looking forward to it but, unfortunately, I had developed a stress fracture in my femur ten days before our trip (I've got LOTS of orthopedic issues). The day this photo was taken, I'd been walking the streets of Paris all morning on crutches and needless to say, I was exhausted! So when we sat down for lunch at the luxurious Le Jules Verne Restaurant in the Eiffel Towerand this gorgeous dish was placed in front of me, I seriously felt like I had died and gone to heaven!The lobster dish was so breathtakingly beautiful - I almost couldn't bring myself to eat it. Then, I remembered how much it cost - the restaurant is helmed by legendary French Chef Alain Ducasse after all - and I quickly devoured it. And while the meal was a definite SPLURGE, it was worth every penny that day!The dish also paired beautifully with a lovely Châteauneuf-du-Pape Blanc, a medium-bodied white blend of Marsanne, Roussanne and Viognier from France's Rhone Valley. While we normally think of Châteauneuf-du-Pape as a red wine, there are also delightful white versions which make a dreamy pairing with richer seafood such as scallops, shrimp and lobster.Please check back next week for even more nostalgic #ThrowbackThursday deliciousness. Also, if you happen to be traveling to Paris anytime soon and are looking for a glamorous foodie experience, I highly recommend Le Jules Verne which is located on the second tier of the Eiffel Tower. It's the perfect showcase for ChefAlain Ducasse's cuisine and the view of Paris is truly spectacular - just be sure to hold on tight during the precarious elevator ride!Bon Appétit,
Today’s #ThrowbackThursday post is one of my FAVORITES! Not only because of the delicious and beautfuly presented food but also because of the unique circumstances.
You see, this photo was taken during the first trip Steve and I took to Paris. We were so looking forward to it but, unfortunately, I had developed a stress fracture in my femur ten days before our trip (I’ve got LOTS of orthopedic issues). The day this photo was taken, I’d been walking the streets of Paris all morning on crutches and needless to say, I was exhausted! So when we sat down for lunch at the luxurious Le Jules Verne Restaurant in the Eiffel Tower and this gorgeous dish was placed in front of me, I seriously felt like I had died and gone to heaven!
The lobster dish was so breathtakingly beautiful – I almost couldn’t bring myself to eat it. Then, I remembered how much it cost – the restaurant is helmed by legendary French Chef Alain Ducasse after all – and I quickly devoured it. And while the meal was a definite SPLURGE, it was worth every penny that day!
The dish also paired beautifully with a lovely Châteauneuf-du-Pape Blanc, a medium-bodied white blend of Marsanne, Roussanne and Viognier from France’s Rhone Valley. While we normally think of Châteauneuf-du-Pape as a red wine, there are also delightful white versions which make a dreamy pairing with richer seafood such as scallops, shrimp and lobster.
Please check back next week for even more nostalgic #ThrowbackThursday deliciousness. Also, if you happen to be traveling to Paris anytime soon and are looking for a glamorous foodie experience, I highly recommend Le Jules Verne which is located on the second tier of the Eiffel Tower. It’s the perfect showcase for Chef Alain Ducasse’s cuisine and the view of Paris is truly spectacular – just be sure to hold on tight during the precarious elevator ride!
Bon Appétit,
The post A #ThrowbackThursday Lunch at Le Jules Verne – Paris appeared first on The Glamorous Gourmet.
DATE-NIGHT-WINES-LINEUP
The weather's getting chilly, the holidays are coming and who doesn't want someone special to snuggle up with when the weather man issues the first "Snuggle Alert" of the season?I'm here to help set the mood for l'amourwith my latest installment of Wines of the Week featuring four fabulous "Date Night Wines." So whether you've got a (1) Casual First Date, (2) Hot Date with your new Match.com crush, (3) SpecialOccasion Date or (4) 'Date Night' with your husband or wife of many years on the calendar, I've got something for everyone!1.) Galerie Naissance Sauvignon Blanc, Napa, California, 2015 ($30): This elegant white wine from winemaker Laura Díaz Muñoz is a STEAL and is so incredibly versatile it can pair with pretty much any date OR situation. So whether you've got a picnic at the beach or movie night at home planned you're GOOD to GO! And this isn't your everyday Sauvignon Blanc either, Muñoz ferments one third of the grapes in stainless steel for crispness, another third in French oak for aromatics and the remaining third in concrete egg for minerality resulting in a thoroughly enjoyable, complex wine. The name "Naissance" also means "New Beginning" in French and who knows...this first date could be the beginning of something special!2.) Cuvaison Spire Pinot Noir, Carneros, California, 2013 ($50): There is no grape sexier than Pinot Noir. It's temperamental, expensive, high maintenance and often called "the heartbreak grape" by the winemakers themselves but you know what? It's TOTALLY worth it! Pinot Noir is highly aromatic with seductive aromas & flavors of black cherries, chocolate, earth and spice with an undeniably supple, sexy and sensuous mouthfeel...think liquid velvet. There's simply NO better wine for a Hot Date and I love this special splurge from Cuvaison's sustainably farmed Estate Vineyard!3.) Taittinger Prestige Brut Rosé Champagne, Reims, France, NV ($70): Whether it's a birthday, anniversary or even an engagement, Champagne is the perfect choice for the Special Occasion Date. I adore this delightful rosé from Taittinger which gets its gorgeous pink hue from the addition of still Pinot Noir wine which imparts delicious notes of strawberry and raspberry to the finished wine. It's fuller body also makes it perfect for Fall. And since true Champagne can only come from the Champagne region of France (for Champagne 101, click here), don't show up with a bottle of a bargain bubbly - an inexpensive bottle like Prosecco might just to get you ghosted!4.) Chateau Le Trois Croix, Fronsac, Bordeaux, 2011 ($35):'Date Night' or simply taking a night to focus on each other without the intrusion of kids, work, pets or phones is very necessary in this day and age. But rather than blowing a lot of money on an expensive bottle of wine, why not just enjoy something with some special significance to both of you? Picking a wine you enjoyed on your first date or discovered during a trip or special meal can be a way of upping the intimacy without breaking the bank. This bottle has special significance to my hubby and me (please watch video below for ALL the deets!) and is a total STEAL at $35 a bottle.For ALL the details on these special "Date Night Wines," please watch the Facebook LIVE video above and to view past episodes of "Wines of the Week" on Facebook LIVE, please click here. And if YOU have any favorite "Date Night Wines" I'd LOVE to hear about the in the Comments section below!Cheers,
The weather’s getting chilly, the holidays are coming and who doesn’t want someone special to snuggle up with when the weather man issues the first “Snuggle Alert” of the season?
I’m here to help set the mood for l’amour with my latest installment of Wines of the Week featuring four fabulous “Date Night Wines.” So whether you’ve got a (1) Casual First Date, (2) Hot Date with your new Match.com crush, (3) Special Occasion Date or (4) ‘Date Night’ with your husband or wife of many years on the calendar, I’ve got something for everyone!
1.) Galerie Naissance Sauvignon Blanc, Napa, California, 2015 ($30): This elegant white wine from winemaker Laura Díaz Muñoz is a STEAL and is so incredibly versatile it can pair with pretty much any date OR situation. So whether you’ve got a picnic at the beach or movie night at home planned you’re GOOD to GO! And this isn’t your everyday Sauvignon Blanc either, Muñoz ferments one third of the grapes in stainless steel for crispness, another third in French oak for aromatics and the remaining third in concrete egg for minerality resulting in a thoroughly enjoyable, complex wine. The name “Naissance” also means “New Beginning” in French and who knows…this first date could be the beginning of something special!
2.) Cuvaison Spire Pinot Noir, Carneros, California, 2013 ($50): There is no grape sexier than Pinot Noir. It’s temperamental, expensive, high maintenance and often called “the heartbreak grape” by the winemakers themselves but you know what? It’s TOTALLY worth it! Pinot Noir is highly aromatic with seductive aromas & flavors of black cherries, chocolate, earth and spice with an undeniably supple, sexy and sensuous mouthfeel…think liquid velvet. There’s simply NO better wine for a Hot Date and I love this special splurge from Cuvaison’s sustainably farmed Estate Vineyard!
3.) Taittinger Prestige Brut Rosé Champagne, Reims, France, NV ($70): Whether it’s a birthday, anniversary or even an engagement, Champagne is the perfect choice for the Special Occasion Date. I adore this delightful rosé from Taittinger which gets its gorgeous pink hue from the addition of still Pinot Noir wine which imparts delicious notes of strawberry and raspberry to the finished wine. It’s fuller body also makes it perfect for Fall. And since true Champagne can only come from the Champagne region of France (for Champagne 101, click here), don’t show up with a bottle of a bargain bubbly – an inexpensive bottle like Prosecco might just to get you ghosted!
4.) Chateau Le Trois Croix, Fronsac, Bordeaux, 2011 ($35): ‘Date Night’ or simply taking a night to focus on each other without the intrusion of kids, work, pets or phones is very necessary in this day and age. But rather than blowing a lot of money on an expensive bottle of wine, why not just enjoy something with some special significance to both of you? Picking a wine you enjoyed on your first date or discovered during a trip or special meal can be a way of upping the intimacy without breaking the bank. This bottle has special significance to my hubby and me (please watch video below for ALL the deets!) and is a total STEAL at $35 a bottle.
For ALL the details on these special “Date Night Wines,” please watch the Facebook LIVE video above and to view past episodes of “Wines of the Week” on Facebook LIVE, please click here. And if YOU have any favorite “Date Night Wines” I’d LOVE to hear about the in the Comments section below!
Cheers,
The post Wines of the Week: “Date Night Wines” on Facebook LIVE appeared first on The Glamorous Gourmet.
“If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.” ~ James Beard
I couldn't agree more with the fabulous James Beard and I especially love cooking pork in the Fall. This "other white meat" is the perfect transition between Summer and Winter and its versatility makes it so much fun to pair with wine too!
In keeping with that sentiment, this installment of "Fast & Fabulous" features Provençal Pork Chops, a recipe that combines the classic flavors of Provence with succulent, pan-seared pork chops. As with all of my Fast & Fabulous recipes, this dish can be prepared in well under an hour and also includes a wine pairing to further enhance your enjoyment.
Being a total carnivore, I usually like to use "bone-in" chops but for this recipe, I think a boneless pork chop works best. The mouth-watering sauce keeps the chops succulent and juicy and they also make a prettier presentation. The type of pork chop YOU choose to use in this or any other recipe should basically come down to personal preference though but there are quite a few to pick from:
Pork loin chops are cut from the center of the loin, the strip of meat that runs from the pig’s hip to shoulder, and consist of a small portion of the tenderloin separated from the loin by a T-shaped bone.
Pork rib chops don't contain any of the tenderloin and are taken from the area closest to the rib so the bone is off to one side.
Boneless pork chops are cut from the area above the loin chops and the thickness of all of these types of chops ranges from about half an inch to 2 inches.
Regardless of which type you choose, two important factors will affect how you cook your chops: (1) how thick the chops are, and (2) if they are "bone-in" or "boneless." The thicker the chop, the longer it will take to cook, and bone-in chops will also take longer to cook than boneless ones. So to avoid over or under cooking, please be sure to adjust your cooking time accordingly.
This recipe also calls for Herbes de Provence, a delightfully fragrant and flavorful mixture of dried herbs indigenous to the eponymous province in southeast France. The mixture typically includes rosemary, thyme, oregano, marjoram, savory and lavender and is often sold in traditional Provençal clay jars. Herbes de Provence makes an excellent seasoning for chicken, fish or pork and works deliciously well with the flavors in this dish.
A quarter cup of dry red wine really adds nice depth of flavor to the sauce along with the flavorful caramelized onions. And don't worry about opening another bottle or looking for one of those dreaded "cooking wines," just use the wine you plan on drinking with your meal to make this recipe. Since the one recommended here is so affordable you don't have to feel guilty for adding it to the pan.
I like to serve these succulent Provençal Pork Chops over a bed of pearled cous cous and baby spinach to catch all the delicious, savory sauce. This recipe also pairs perfectly with a bold, juicy red wine from the South of France like the Chateau de Saint Cosme Côtes du Rhône ($15). This medium-bodied wine from the Rhône Valley is made from 100% Syrah and has plenty of personality at a VERY affordable price.
I hope you enjoy this delightful recipe for Provençal Pork Chops as much as we do! And if you have a favorite "transition dish" you like to enjoy during the Fall, between the Summer and Winter months, I'd love to hear about it. Please let me know in the Comments section below.
Print Recipe
"FAST + FABULOUS: PROVENCAL PORK CHOPS "
Author: Stephanie Miskew | The Glamorous Gourmet
Makes: 4 servings
Pair this delightful dish with a bold red wine from France's Rhone Valley or Provence!
Ingredients
4 Tbsp. good olive oil
4 1-inch thick, boneless, center cut pork chops
1 yellow onion, thinly sliced
1 28-ounce can diced tomatoes
2 teaspoons Herbes de Provence
1/4 teaspoon red pepper flakes or to taste
1/4 cup dry red wine
1 small plum tomato, sliced
1 Tablespoon chopped fresh Italian parsley
Kosher salt & freshly ground black pepper
Instructions
Heat the olive oil in a large skillet over med-hi heat. Pat the chops dry and season both sides with Kosher salt and freshly ground black pepper. Once the oil in the skillet is hot, add the chops to the pan and cook for 3 minutes on each side until golden brown. Transfer the chops to a plate and tent with foil to keep warm.
Add the sliced onion to the same pan and sauté over medium heat until softened, approximately 5-7 minutes. Add canned tomatoes with their juices, red wine, Herbes de Provence and red pepper flakes to the pan and stir well to combine. Cover the pan and simmer gently until the flavors have melded and the juice has thickened slightly about 20-25 minutes, stirring occasionally.
Heat broiler. Place browned pork chops on a baking sheet or broiler pan and top each chop with a slice of the plum tomato. Sprinkle the chops with additional salt, pepper and Herbes de Provence and broil until the tomatoes are slightly charred and the chops become golden brown and crispy on top, approximately 5-7 minutes.
Return the broiled, tomato-topped pork chops and any accumulated juices to the pan, nestling the chops into the tomato mixture. Simmer until the chops are heated through, about 5-10 minutes. Season to taste with salt and pepper and garnish with chopped parsley before serving.
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