When planning a wine event…what does that mean? It can simply be having friends over for a simple dinner….it could be pizza and a ball game to a formal dinner pairing you wines with each course. Do you just serve your favorite wine with everything, because you think that is the only wine you like and your friends might too? Do you search online trying to find “the perfect wine” to serve and sometimes feel lost in “the world of wine” ? The internet can be a great source for wine pairings and ideas…in the future we will share some of our favorite sites, but if you find a great wine store in your neighborhood they can be a GREAT resource.
First establish a relationship at the wine store, many small wine stores focus on affordable wines and can guide you with your food pairings,and the amount of wine you will need for the number of guests you will serve . Whether you are serving wine or want to purchase a bottle for a gift…finding a good wine store is like having a new friend….they are there to help you…
We here at Westport Rivers Vineyard & Winery like to include food pairing suggestions on our Tasting Notes that we provide people when they visit us for a tasting or tour. It’s nice to not only have a description of the wine in front of you, but people love the fact that we have food pairing suggestions on out Tasting Bar Notes as well.
Here are a couple recipes to consider, from Chef Kerry Downey-Romaniello.
The first pairs ideally with our Blanc de Noirs, bubbly.
The second recipe is for our dry Rosé of Pinot Noir. ENJOY!
For the Blanc de Noirs;
We enjoy the toasty nose and firm fruit in the wine. We sip this with a blue cheese and ripe pear salad (a mild full-flavored blue like Great Hill or Oregonzola). Nice.
The recipe can be for any meal, but especially brunch or supper.
1 cup diced plum or grape tomatoes
1/2 cup diced cucumber
1 small red onion, small dice
small pinch to 1/8 tsp salt
1 tbs. chopped parsley and/or cilantro, and dill
4 soft taco or fajita-sized flour tortillas
4 generous slices creamy havarti, mozzerella, jack or baby swiss cheese, about 1/2 ounce per slice
3/4# sliced grilled pork, chicken or turkey (we used smoked pulled pork) a mild smoky ham is also an option
Combine the tomatoes, cucumber, onion, salt and herbs in a small bowl and let stand at room temperature. On a griddle pan, cast iron pan, or large flat skillet (I used an electric pancake griddle) on medium-high heat lay the tortillas out flat and lay the cheese on top of the tortilla. At the same time, in a small non-stick pan, warm the meat and lay out on the top of the cheese. This will be cooked until the tortilla starts to crisp and may puff a little. Return the non-stick pan to the heat and with a little oil or butter, cook the eggs, over medium or scrambled are preffered. Season them lightly with salt.
Arrange the cooked tortillas on plates and slide the eggs in the center of each tortilla. Spoon the tomato mixture over each egg and squeeze a few drops of fresh lime over the top.
For the Rosé, Chicken Pie
For the Crust:
1 cup unbleached AP white or white whole wheat flour
small pinch of salt
3 ounces cold butter, cut into small cubes
1/2 cup water with a few ice cubes
Combine the flour and salt in a bowl, then work the butter into the flour quickly and gently by rolling the mixture between the thumbs and fingers. Stir in a few tablespoons of water. Add only enough water until the mixure becomes a course dough that holds together with a pinch. Wrap in film and keep chilled.
To make the pie:
2 cups chicken stock
1 cup sliced carrots, 1/4 inch thick
1 small delicata squash, peeled, seeded and cut in 1/2 inch dice
2 cups 1/2 inch cubes yellow or white potatoes
1 large white or 2 small yellow onions thinly sliced
1/2 tsp fresh thyme
2 cups cooked chicken meat, cut in generous chunks
2 Tbs. butter
2 Tbs. flour
single pie crust, handmade or purchased
In a large 3 qut saucepan heat the stock over medium-high flame until just below the boil. Cook the vegetables in the stock until just tender, about 10 minutes. Drain them from the stock and transfer the veggies to a large bowl with the cooked chicken meat and hold the hot stock in a separate container. Lightly season the veggies with salt and pepper and toss them with the thyme as well.
Preheat the oven to 400-425 degrees, (on the low side if the oven runs hot). Return the saucepan to a medium heat and melt the butter until it starts to bubble. Stir the flour into the butter with a whisking constantly, and cook over the heat for an additional minute or 2 until the flour bubbles and cooks with the butter. Slowly stir in the warm stock. Bring the ‘gravy’ to a boil, reduce the heat to a low simmer and cook until it thickens, about 3-5 minutes, stirring often. season with salt and peper to taste. Pour about half the gravy over the chiken and vegetable mixture and fold in. The filling should be like thick stew, so add more gravy as needed. Spray or butter a deep 9 or 10 inch pie pan and fill with the pie filling until almost the top of the pan. (Any remaining gravy and filling can be reserved for soup.). Roll out the pie crust on a lightly floured surface, Cover the dish with the crust, sealing the edges with a gentle squeeze of the crust on to the pie dish. cut off any excess crust. Cut several slits in the center top of the crust for steam to escape. Slide into the oven and bake until the pie is bubbly and the crust is brown. Check after 20 minutes, and bake until done, about 30-35 minutes total. Let stand about 15 minutes before and serve with cranberry sauce
Ok I have to go eat lunch now, reviewing these recipes have made me hungry.