Winemaking Made Easy
Recipe for Barbeque Sauce
May 26th, 2011 by eileen in recipes
Love wine and grilling? Looking for a great recipe for barbeque sauce to pair with wine? Then you’ve found the right page. (more…)
Ice Wine Poached Peaches
September 3rd, 2010 by jolan in recipes, wine making
For juicy, dripping, hand-sticky end-of-the-summer fruit, it’s hard to beat a raw peach. But alas, we all don’t live in permanent supply of perfectly ripe peaches, and even September supermarket fruit can be tough specimens. This recipe for ice wine poached peaches is an easy way to turn sub-par stone fruit tender and flavorful, delicious on their own (more…)
Grape Juice for Grown Ups
September 2nd, 2010 by jolan in recipes, wine lifestyle
Sometimes, it seems, that the occasional late afternoon calls for a cocktail. Nay, craves a cocktail. This phenomenon is particularly acute in late summer, when afternoons seem hotter than what might be deemed appropriate for polite society. A wine-based cocktail, with grape juice made musky and rich with sweet vermouth, is in order. (more…)
Spanish Stew with Rioja
August 27th, 2010 by jolan in recipes, wine lifestyle
Marmitako is a Spanish fish and potato stew deeply rooted in Basque cuisine. This dish is simple, hearty, and a fantastic way to travel to northern Spain without leaving your kitchen. Marmitako was originally a fisherman’s stew, as Basque fishers would cook their daily tuna catch on board fishing boats.
A touch of red wine in the recipe is not orthodox, but if you choose an earthy Spanish red wine, like Tempranillo or Garnacha, you will be richly rewarded. Marmitako has few ingredients, and a few glugs of dark red wine give a special depth of flavor to the dish. Best of all, you won’t need the whole bottle for this recipe, so you can enjoy a few glasses of Rioja while slurping in the stew from Basque Country. (more…)
Sangria With a Twist: A Summer Drink, Revisited
June 2nd, 2010 by jolan in recipes, wine lifestyle
In honor of our recent release announcement on these exciting limited edition wines, I’d like to share a recipe specifically created for another style of seasonal wines available for just this summer. Our Twisted Mist wines (Strawberry Margarita and Mojito) are wine cocktails in and of themselves: once they are made, all you’ve got to do is chill, pour and serve.
Sometimes, though, a special occasion* may call for a few extra steps. With just a bit of slicing and stirring, you can enjoy an interesting twist on traditional sangria by making a pitcher with the Twisted Mist Mojito. The wine, with its inherent sweetness and minty flavors, is a perfect foil for fresh fruit. A little white grape juice adds a touch of sugar, while balancing some of the wine’s acidity. Sliced apple and oranges lend a complex fruitiness, and fresh lime enhances the mojito flavor. (Mojitos are made with fresh mint and lime, topped with ice, rum, simple syrup, and a splash of club soda.)
*It’s up to you to determine what constitutes a “special occasion”. Mine, for instance, was lunch.
Mojito-Style Sangria
1 bottle Twisted Mist Mojito
1 cup white grape juice
1 apple, sliced
2 oranges, sliced
1 lime, sliced
Combine all ingredients into a large pitcher, and mix well with a wooden spoon. For maximum flavor, let the sangria sit, while the fruits can release their juices. Enjoy chilled, in a big wine glass, a few hours later.
Orange Mango Granita with Chardonnay
May 20th, 2010 by jolan in recipes
Granita is a traditional Italian dessert, a semi-frozen treat related to sorbet and the ubiquitous Italian ice. “Granita” actually comes from the Italian for “grain”, as each spoonful is a small scoop of sweet, icy flakes. Granita is easy to make, as long as you have a blender and a freezer – you can spend a few minutes in the kitchen after breakfast, and have a light, refreshing dessert in time for dinner.
The base recipe begins with a few simple ingredients: water, sugar, and flavorings. From the broad category of “flavorings”, though, comes a wide world of options including fruit, coffee, and chocolate. This recipe uses the bright citrus of naval oranges and a bit of pineapple, the tropical touch of mango, and the warm spice of a California Chardonnay.
Chardonnay from the New World (in this case, California) is a lovely compliment to the tropical fruits in this granita, as the style of wine tends towards aromas of, well, pineapple and mango. Fret not, however, if you don’t have a bottle from California Chardonnay in your refrigerator – crisper, lighter dry white wines (like a Sauvignon Blanc or Pinot Grigio) would work equally well here, if bringing out different subtle flavors in the granita.
Enjoy your granita with an espresso after dinner, or slushy-style with a spoon and a straw, or (my personal favorite) with brioche and butter in the morning. Granita truly is a refreshing treat for most any time of the day.
Orange Mango Granita with Chardonnay
Note: I stipulate the 1/3 cup pineapple simply because I didn’t have enough chopped mango to measure a full cup. You can certainly decide to go full mango (hey, that’s a good blog name) and forgo opening a can of pineapples; the point here is to have a full cup of fruit. (Though to be honest, the touch of pineapple turned out splendidly.)
1 cup water
1/2 cup sugar
1 cinnamon stick
1 cup ice cubes
2/3 cup mango, chopped (about 1 mango)
1/3 cup pineapple chunks
1 cup Chardonnay
Start off by making a simple syrup: bring the water and sugar to a boil, then reduce heat and let the mixture simmer for about 5 minutes. While the syrup simmers, add the cinnamon stick, so it may infuse its pungent spice.
Once the simple syrup is on the stove, grate the rind of one of the oranges. You should measure just over a tablespoon. Squeeze the juice of the oranges to measure ½ cup.
Remove the simple syrup from heat, and stir in the ice cubes. Place the mango, pineapple, and simple syrup mixture into your blender, and process for a minute or so until smooth.
Stir in the orange juice and rind, and the cup of Chardonnay. Pour into an 8 inch square pan (I used my handy Pyrex piece), cover, and freeze until firm (about 8 hours).
Once the mixture is firm, remove the pan from the freezer, and scrape everything with a fork until fluffy. Serve in cold bowls or cups, with spoons, straws, or cookies.
Classic Summer Wine Cocktails
May 16th, 2010 by jolan in recipes, wine lifestyle
As the weather warms up, it’s time to think of ways to keep cool. Weekends mean time at the pool, stretching out on the porch, and neighborhood barbecues (and picnics and festivals and beaches, oh my!). We’ve put together a list of classic wine cocktails, all the more enjoyable for their simplicity. With a small splash of liquor, or fruit puree, or some fresh berries, you can explore the tastes of France, Italy, and Spain – without leaving the cool shade of your own backyard.
Kir/Kir Royale
1 part black currant liqueur + 5 parts white wine + 1 lemon twist = kir
The kir (pronounced keer) originates from Burgundy, France. Traditionally, the wine cocktail is made with crème de cassis (black currant liqueur) and Aligoté (a light, acidic white wine from Burgundy). Of course, you can add black currant liqueur to a variety of white wines to get the refreshing sweetness associated with the kir. I do recommend a lighter white, like a Sauvignon Blanc or Pinot Grigio, but there certainly will be no Wine Police chasing you down if you decide on a full-bodied Chardonnay.
A kir royale (keer roy-ALL) is simply crème de cassis and Champagne. In my heart of hearts, though, I can’t recommend that you spoil deliciously expensive, true Champagne by any additions; instead, try a touch of crème de cassis to sparkling wine from California or Spain.
Enhance your kir or kir royale with a lemon twist. Lemon twists are easy: use a vegetable peeler to get a thin (you want none of the bitter, white pith) strip of lemon peel, and simply twist it. Twisting the peel releases the skin’s aromatic oils; run the peel around the top of your glass, and either drop the twist in your drink, or let it hang languorously on the lip.
Bellini
1 part peach puree + 3 parts sparkling wine = Bellini
The Bellini comes by way of Harry’s Bar in Venice, Italy (which has been quite the source of culinary creations, as it also claims to be the first to have served Carpaccio). A Bellini is simply fresh peach puree, topped with sparkling white wine. In Venice, the traditional formula involves white peaches and Prosecco, a sparkling white wine that comes from the region.
Enjoy your Bellini in a Champagne flute, topped with a slice of fresh peach, or a lemon or orange twist, for an extra special touch.
Sangria
1 bottle red wine + 1 lemon, sliced + 1 orange, sliced + 1 apple, sliced + 1/4 cup cranberry juice + 2 tablespoons sugar + 1 shot brandy = red wine sangria
1 bottle white wine + 1 lemon, sliced + 1 cup strawberries, sliced + 1 cup raspberries + 1 tablespoon honey + 1 cup club soda = white wine sangria
“Sangría” is a Spanish term, translated loosely into English as “bleeding” or (so says my dictionary) “phlebotomy”. Perhaps the term comes from the color of the wine, or how the cocktail’s fruit components ooze out sweet flavor, but whatever its murky origins, sangria means something delicious. This is one of the more versatile wine cocktails, so I give the above recipes as something as a starting point. The basic formula is wine and fruit and a touch of sweetener, and perhaps a touch of liquor and/or carbonation (like club soda or Sprite). If you have a favorite sangria recipe, I’d love to hear it.
On that note, who has a particularly good wine cocktail, classic or not, that would be perfect for summer? Have you had a great wine cocktail somewhere, but aren’t sure how to make it? If you describe where and when you had what you had, we could figure it out together!
Bay Scallop Gratin with White Wine
April 28th, 2010 by jolan in recipes
Robin Raible, the Director of Operations for Vintners Circle Franchising, suggested this easy and delicious scallop dish. She adapted the recipe from the Barefoot Contessa’s Bay Scallop Gratin, found at foodnetwork.com.
This dish is a wonderful blend of both light and rich flavors, balancing the gentle sweetness of bay scallops with a full-bodied white wine (in this case, a Chardonnay-Semillon blend made at Vintner’s Circle). White wine and butter provide the substantial backbone of the gratin, ensuring each delicate bite of scallop goes down with a smooth creaminess. Panko is a Japanese breadcrumb: lighter and crispier than traditional Western-style breadcrumbs, panko is a perfect compliment to tender seafood. Most supermarkets carry panko; look for a bag or box in the International aisle of your local grocery store.
Robin served this dish with angel hair pasta, to make the gratin a complete and hearty dinner for her family. She notes that even her teenage daughter, normally a picky eater, ate the scallops and pasta with gusto.
Bay Scallop Gratin with White Wine
24 ounces Persian Bay scallops, cleaned and dried
6 – 8 tablespoons Chardonnay-Semillon
6 tablespoons butter, softened
1 small onion, finely chopped
6 garlic cloves, minced
3 tablespoons fresh parsley, chopped
2 tablespoons fresh lemon juice
2 teaspoons salt
1 teaspoon pepper
6 tablespoons olive oil
¾ cup panko
Preheat the oven to 425 degrees F.
Using the paddle attachment in an electric mixer, blend together the butter, garlic, onion, parsley, lemon juice, salt and pepper on low speed. Once thoroughly blended, slowly add the olive oil. With a rubber spatula, fold in the panko, and set the mixture aside.
Pour the wine into an 8 – 9 inch casserole dish, and place the scallops in, as well. Spread the butter-breadcrumb topping evenly over the scallops, and put the casserole dish into the oven.
The length of baking time depends on your personal taste: if you prefer barely-cooked, juicy scallops, bake for 10 to 12 minutes; if you prefer thoroughly cooked, firmer scallops, bake for close to 20 minutes. Once the casserole is finished, serve atop freshly boiled angel hair pasta for a readily sauced, hearty dinner.
White Zinfandel Sponge Cake with Macerated Strawberries
April 15th, 2010 by jolan in recipes, wine lifestyle
This recipe has been adapted from Gourmet’s Wine Cake with Macerated Strawberries at epicurious.com. The dessert is a simple sponge cake, made delicately fruity with the addition of White Zinfandel, and topped with warm strawberries. It’s a lovely after-dinner dessert, but is equally delicious in the morning, with coffee, or in the afternoon, with tea.
White Zinfandel is a simple, refreshing wine, perfect for spring. Try a glass with sliced strawberries, or other mixed sweet fruit, for a sort of pseudo-sangria.
For the cake:
1 cup flour
1/4 teaspoon salt
2/3 cup White Zinfandel
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
6 eggs, separated
2 teaspoons lemon zest
1 1/4 cup sugar
For the strawberries:
3 cups strawberries, quartered
1/2 cup White Zinfandel
1/4 cup sugar
pinch of salt
For the cake:
In a small bowl, mix together the flour and salt. In a separate small bowl, or a measuring cup, mix together the wine, lemon juice, and vanilla.
In a large bowl, using electric beaters, beat the egg yolks at medium-high speed, until smooth. Add the lemon zest. Next, comes one cup of sugar; blend with the egg yolks until everything is pale and thick – just about two or three minutes. Add half of the flour mixture; once well blended, add all of the wine, lemon juice, and vanilla. Add the remaining half of the flour mixture.
In a separate bowl, add a pinch of salt to the egg whites. Using cleaned beaters, whip the egg whites over medium speed, until soft peaks hold. (This means that, when you pick the blenders up from the eggs, the whipped mixture will form gentle hills.) Gradually add the remaining sugar, blending continuously, until stiff peaks hold. This will take a few minutes; I suggest having a few sips of wine while you blend.
Add about a quarter cup of the whipped egg whites into the yolk and flour mixture, to lighten the yolks. Then fold in the remaining whites, gently combining everything.
Pour the batter into an ungreased glass pan. Bake until the top is golden and springs back when lightly touched – about 35 to 40 minutes in total. Once you’ve taken the pan out of the oven, turn it upside down onto a cooling rack. Let the cake cool for one hour, then remove from the pan.
For the strawberries:
Add all strawberries, White Zinfandel, sugar, and salt into a bowl, and let macerate for two hours.
Pour the strawberry mixture into a saucepan, and bring to a boil. Over medium heat, let strawberries simmer for fifteen minutes, until the alcohol in the wine has burned off, and the berries are soupy. Transfer half the berries to a blender, and puree. Combine puree with remaining strawberries.
Serve slices of the sponge cake topped with the warm strawberry mixture. This cake is also extremely good when slathered with cream cheese before being topped with a layer of berries.
What To Make For Dinner: Chicken Liver Pate with Riesling
March 26th, 2010 by jolan in food pairing, recipes, wine lifestyle
This chicken liver pate is adapted from Julia Child’s recipe, as found in Julia Child’s Menu Cookbook – that thick slab of a cookbook, whose recipes are interspersed with vaguely tinnish colored photos and slightly sardonic, but never nasty, short essays on ingredients and cooking techniques. The book is a great introduction to Julia Child’s humor, and a wonderful resource for a variety of classic recipes – in this case, a rich, smooth chicken liver pate, deeply flavored with onion, tarragon, and thyme, and rounded out with a soft touch of wine.
The recipe originally calls for brandy or Madiera, but Riesling is a perfect match for this pate. Riesling, a white wine variety originally from Germany, is a flowery, lightly perfumed wine and, despite those descriptors, is a white wine that can stand up to strong flavors. Its sturdy balance of sugar and acidity makes the varietal a great partner for the rich pate, which means you should enjoy the rest of the bottle with the finished product, after sacrificing only a few small (but very tasty) tablespoons to the recipe.
Reducing Riesling with a bay leaf and whole clove concentrates the wine’s flavor and increases the aromatics, resulting in an even deeper, more complex-flavored pate.
Chicken Liver Pate with Riesling
2 medium onions, minced
16 tablespoons butters, divided (2 sticks)
1 pound chicken livers
6 tablespoons Riesling
1 bay leaf
1 whole clove
1 cup cream cheese (8 ounces)
Spices: all spice, dried tarragon, crushed thyme
Salt and pepper
Saute the minced onions in four tablespoons of butter, over low heat, until the onions are softly wilted. Meanwhile, remove any fat and discolored spots from the chicken livers.
Heat the Riesling in a small saucepot with the bay leaf and clove, over medium heat. Let the wine simmer for a few minutes, until the liquid is reduced to about a third.
Add the chicken livers to the onion pan. Continue to cook the livers over medium-low heat, several minutes, until “stiffened.” That means, the outside of the livers should be brown, but the inside still tender and lightly pink. Once stiffened, add the spiced Riesling (having removed the bay leaf and clove first), turn up the heat, and let the mixture boil for a few moments.
Transfer the mixture to a food processor or blender, and add the cream cheese and butter. Once blended, add a pinch of all spice, tarragon, thyme to taste, as well as a healthy dose of salt and pepper. The pate should be slightly overseasoned, as the taste will be slightly dulled once cooled.
Transfer the mixture to a large bowl, or individual ramekins. Cover and chill for several hours. Serve with crackers or toasted bread, and a big glass of Riesling.
Like this recipe? Check out more at Vintner’s Circle!