summer& $268 +tax - cellar door...summer! this!season’s!wine! selections!are! inspiredby!...
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Summer This season’s wine
selections are inspired by
backyard barbecues, hotter days and lots
of sun
Food
Seasonal recipes by www.foodandwine.com
Wine Twelve outstanding wines to celebrate
the arrival of summer
Summer Surprise Case $268 + tax
2
Spicy Chicken Salad Lettuce Wraps 1/2 cup mayonnaise 2 teaspoons sambal oelek or chile-‐‑garlic sauce 1 teaspoon Dijon mustard 1/2 teaspoon Asian sesame oil One 2-‐‑pound rotisserie chicken—skin and bones discarded, meat pulled into bite-‐‑size pieces 1/3 cup water chestnuts, coarsely chopped 2 scallions, white and green parts thinly sliced Kosher salt and freshly ground pepper 12 Bibb or iceberg lettuce leaves 1 avocado, peeled and cut into 12 slices Lime wedges, for serving In a medium bowl, mix the mayonnaise with the sambal oelek, mustard and sesame oil. Stir in the chicken, water chestnuts and scallions and season with salt and pepper. Spoon the chicken salad into the lettuce cups and top with a slice of avocado. Serve with lime wedges.
Bordered by Rheinhessen on the north, the Pfalz’s vineyards sweep across a remarkable landscape that is Germany’s second largest wine region. Jeannette worked in her family’s winery until she obtained five acres of prime vineyard from her family to make her own wine. Fresh and lively, this Riesling is incredibly crisp and hard not to enjoy with utmost pleasure. Peach, apricot, key lime pie and green apple burst from the glass with incredible layers and a touch of honey.
$26
Jeannette Eger Riesling
Pfalz, Germ
any
3
B
C
Spring Surprise Case $????+ tax
Clams the Perfect Way
Pinch of saffron threads 3/4 cup fish stock or bottled clam juice 3 tablespoons extra-‐‑virgin olive oil 3 garlic cloves, minced 1 small onion, finely diced 1 1/2 tablespoons all-‐‑purpose flour 1/2 cup Mandrarossa Grillo 3 dozen littleneck clams, scrubbed Salt and freshly ground pepper Crusty bread, for serving
In a glass measuring cup, crumble the saffron threads into the
fish stock and let stand for 10 minutes.
In a large pot, heat the olive oil. Add the minced garlic and diced onion and cook over moderately high heat, stirring, until the vegetables are softened, about 4 minutes. Stir in the flour until incorporated. Add the saffron-‐‑infused fish stock and Grillo and bring to a simmer, stirring, until thickened. Add the clams, cover and cook, shaking the pot, until the clams open, about 6 minutes. Discard any clams that do not open. Spoon the clams into bowls. Season the Grillo sauce with salt and pepper, pour it over the clams and serve them with crusty bread.
Grillo /GREE-‐‑lo/ is a white Italian grape variety that is widely used in Sicilian winemaking. It is also often used for making Marsala, which is a fortified wine from Sicily much like Port or Sherry. Finding a crisp and savoury white wine is an incredible treat! Mandrarossa wines are estate grown in small, family run vineyards with respect and love for the land. This Grillo is refreshing and racy with citrus blossom, passion fruit, grapefruit and a hint of fresh herbs.
$26
Mandrarossa Grillo
Sicily, Italy
4
Grilled Fish Tacos With Fresh Mango
Nulla facilisi. Mauris laoreet aliquet mi.
B
C
1 medium ripe mango, peeled, pitted and cut into a 1/4-‐‑inch dice 1/4 cup roughly chopped cilantro leaves 1 medium garlic clove, minced 1 medium green and red pepper, minced Juice of 1 lime 1/2 teaspoon hot sauce Sea salt Olive oil Four 6-‐‑ounce skinless striped bass, halibut, cod Four 8-‐‑inch flour tortillas and sour cream for serving In a medium bowl, toss the mango with the cilantro, garlic, lime juice, peppers and hot sauce. Season with salt. Light a grill and brush the grates with oil. Season the fish with salt and grill over high heat, turning once, until charred on the outside and opaque throughout, about 4 minutes per side. Grill the tortillas until warm and lightly toasted, about 30 seconds per side. Top the tortillas with the fish and mango mix. Fold the tortillas over the filling and serve right away with sour cream.
During the Middle Ages, a small church was built in the heart of Languedoc wine region. To give evidence of this historic monument, Chateau Gres Saint Paul was built on the remaining ruins in 1830. The vineyards are situated in the village of Lunel, just outside of Nimes in Southern France. This wine in particular is made from 100% Viognier. It’s creamy and lively, showcasing an incredible mix of mango, dried apricots, freshly squeezed orange and honeysuckle. Delicious!
$20
Chateau Gres Saint Paul
Languedoc, France
5
B
C
Angel Hair Pasta With Crab and Ham
1 tablespoon extra-‐‑virgin olive oil 2 thin slices of ham or prosciutto, cut into thin strips 3 tablespoons unsalted butter 1/2 cup sliced shallots 1 small garlic clove, minced 3/4 cup La Galoche Beaujolais Blanc 1/2 pound lump crabmeat 1 1/2 teaspoons chopped thyme 1/2 pound dried angel-‐‑hair pasta Salt and freshly ground pepper 2 tablespoons chopped parsley In a deep skillet, heat the oil. Add the ham and cook over moderate heat, tossing, until hot; using tongs, transfer to a plate. Melt 1 tablespoon of butter in the skillet. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the garlic and cook until fragrant. Add the wine and boil until reduced by half, 2 minutes. Add the crab and thyme and toss until hot. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 2/3 cup of the cooking water. Add the ham, pasta, reserved cooking water and remaining 2 tablespoons of butter to the skillet; toss. Season with salt and pepper. Garnish the pasta with the parsley and serve in bowls.
Raphael Saint-‐‑Cyr is fourth generation winemaker at Domaine Saint-‐‑Cyr, which was built by his great-‐‑grandfather at the southern edge of Beaujolais. When Raphael took over winemaking in 2008 he sold a large portion of the vines around the winery and acquired vines further north. His goal was to improve the quality of his family’s wines and he has since gained an excellent reputation. This white is made from 100% Chardonnay and only sees stainless steel tanks. An unoaked version showcasing all that is crisp and delicate about Chardonnay. Meyer lemon, grapefruit and pineapple come together with creamy richness. $25
La Galoche Beaujolais Blanc
Beaujolais, France
2 tablespoons all-‐‑purpose flour 1 teaspoon salt 1/2 teaspoon dried garlic 1/2 teaspoon dried onion 1 teaspoon smoked paprika 2 pounds chicken wingettes and drumettes 2 1/2 tablespoons of your favourite hot sauce 2 tablespoons unsalted butter, melted 2 tablespoons hot pepper jelly, melted Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, garlic, onion and paprika. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce with the butter and hot pepper jelly. Add the chicken wings to the sauce and serve.
Corsica is an island in the Mediterranean Sea and is one of the 18 regions of France. Vineyards can be very difficult to locate due to a single chain of mountains making up two-‐‑thirds of the island. The grapes for this wine are sourced from a vineyard affiliated with a group of farmers located in the south of Corsica. It’s a blend of Niellucciu (believed to be indigenous to Corsica) and Grenache. A delightfully structured rose with notes of strawberry, spicy cherry and rose petals.
$19
Domaine Alzitella Rose
Corsica, France
Sweet & Sticky Hot Wings
Slow Cooker Pork Ribs With White Beans
1 cup dried Cannellini beans (8 ounces) 2 cups low-‐‑sodium chicken broth One 15-‐‑ounce can diced tomatoes, drained 1/4 cup Schlossgut Ebringen Spatburgunder One 6-‐‑inch rosemary sprig plus 1/2 teaspoon finely chopped 2 tablespoons tomato paste and 3 garlic cloves, smashed 2 racks baby back ribs (about 4 pounds), cut into 3-‐‑rib sections 2 tablespoons balsamic vinegar and 1 tablespoon honey Kosher salt and freshly ground pepper
In a slow cooker, combine the beans with the broth, tomatoes, wine, garlic, rosemary sprig and 1 tablespoon of the tomato paste. Nestle the ribs into the beans, cover and cook on low until the ribs are tender, about 3 hours. Transfer the ribs to a rimmed baking sheet and cover with foil. Continue to cook the beans on low for 3 hours longer, until tender. Discard the rosemary sprig and skim off as much fat as possible.
Shortly before serving, preheat the broiler. In a small bowl, mix the remaining 1 tablespoon of tomato paste with the balsamic vinegar and honey. Season the ribs with salt and pepper and set them on a baking sheet, meaty side up. Brush with the balsamic glaze and broil the ribs about 3 inches from the heat for about 3 minutes, rotating if necessary, until browned and heated through. Cut into individual ribs.
Stir the chopped rosemary into the beans and season with salt and pepper. Spoon the beans into shallow bowls, top with the glazed ribs and serve.
Baden, Germ
any
Schlossgut Ebringen
Baden is Germany’s southernmost wine region. It is primarily a long, slim strip of vineyards nestled between the hills of the Black Forest and the Rhine River. Nearly half of the vineyards are planted with Spatburgunder (Pinot Noir). This Spatburgunder is from vineyards ranging from 15 to 35 years in age and showcases a mixture of complex flavours. This is a very delicate and soft wine that has a slight juicy edge. Spicy plum and cranberry shine through with a hint of mushroom and salami.
$29
Pizza with Tomatoes Mozzarella & Basil
1 tablespoon extra-‐‑virgin olive oil, plus more for drizzling One 28-‐‑ounce can whole tomatoes, drained and chopped Salt 1 pound room-‐‑temperature pizza dough 10 ounces buffalo mozzarella, thinly sliced 16 basil leaves, torn Put a pizza stone on the oven floor and preheat the oven to 500°, allowing at least 45 minutes.
Meanwhile, in a medium skillet, heat the 1 tablespoon of olive oil. Add the tomatoes and cook over high heat, stirring a few times, until slightly thickened, about 4 minutes. Season with salt.
Cut the pizza dough into 4 pieces and pat each one into a disk. Transfer the disks to a floured baking sheet, cover with plastic wrap and let rest for 20 minutes.
On a lightly floured work surface, roll 1 disk of dough into a 9-‐‑inch round. Transfer it to a floured pizza peel or flat cookie sheet. Spoon about 1/4 cup of the tomatoes over the dough. Top with one-‐‑fourth of the mozzarella and drizzle with olive oil. Slide the pizza onto the hot stone and bake for about 4 minutes, or until browned around the edges and bubbling. Transfer the pizza to a work surface and sprinkle with 4 basil leaves. Cut it into 4 wedges and serve immediately. Repeat with the remaining pizza dough, tomatoes, cheese, olive oil and basil.
Brigaldara Valpolicella
The name Brigaldara appeared for the first time in the deed archives in 1260 and referred to a group of farmhouses, the villa and the surrounding countryside. The Cesari family purchased this villa and surrounding area in 1929. In the 1960s and 1970s, the land was reconverted to specialize in the cultivation of vines and olives. This wine has a vibrant ruby red colour and aromas of cherries, raisins and soft spice. It’s an utterly captivating glass of wine and maybe too easy to sip!
$25
Valpolicella, Italy
Lamb and Two-‐‑Cheese Quesadillas 2 tablespoons extra-‐‑virgin olive oil, plus more for brushing 1 pound lean ground lamb 1 tablespoon very finely chopped oregano 3 garlic cloves (minced), salt and freshly ground pepper 1 cup whole milk yogurt 3 scallions, thinly sliced 1 medium seedless cucumber peeled and coarsely shredded Four 10-‐‑inch flour tortillas 1/4 pound mozzarella, sliced 1/4 pound feta cheese, crumbled (1 cup)
Preheat the oven to 225°. In a large skillet, heat the 2 tablespoons of olive oil until nearly smoking. Add the ground lamb, oregano and 2 of the minced garlic cloves, season with salt and pepper and cook over moderately high heat, stirring occasionally, until browned, 5 to 6 minutes. Spoon some of the fat out of the skillet.
Meanwhile, in a medium bowl, mix the yogurt with the remaining minced garlic and 2 of the scallions and season with salt and pepper. Working over the sink, squeeze the shredded cucumber until it is fairly dry, then fold the cucumber into the yogurt.
Preheat a large cast-‐‑iron griddle. Brush the tortillas on 1 side with olive oil. Place 2 tortillas, oiled side down, on the griddle. Top each with one-‐‑fourth of the mozzarella, feta and lamb and cook over moderate heat until the tortillas are lightly browned. Fold the tortillas in half and cook, flipping once, until browned and crisp and the cheese is melted, about 4 minutes. Transfer the quesadillas to a baking sheet and keep warm in the oven while you make the rest. Transfer the quesadillas to a platter, top with the cucumber-‐‑yogurt sauce and the remaining sliced scallion and serve immediately.
In the middle ages, the Lord of Fontimple wisely decreed that the area should shift its focus from silk making to wine production. The entire region of Vacqueyras owes this man a thank you and they started by naming this winery after him. This is a classic blend of Grenache, Syrah and Mourvedre. Loaded with black cherry, blackberry jam and intense black pepper spice with a hint of black licorice. It’s supple and round with a big mouthfeel that calls for another glass or two.
$28
Fontimple Vacqueyras
Vacqueyras, France
Chorizo and Goat Cheese Lasagna 10 ounces chorizo, chopped (2 cups) 2 cups marinara sauce Sea salt and freshly ground pepper 13 ounces ricotta cheese (1 1/2 cups) 1 large egg 8 lasagna noodles 4 ounces Parmigiano-‐‑Reggiano cheese, grated 4 ounces goat cheese, crumbled 3 ounces mozzarella, shredded
Preheat the oven to 425°. In a large frying pan, cook the chorizo over medium high heat for 3 minutes, until it starts to brown. Add the marinara sauce and season with sea salt and freshly ground pepper.
In a medium bowl, whisk together the ricotta, egg, sea salt, freshly ground pepper and 1/3 cup water.
In an 8-‐‑inch-‐‑square baking dish, spread 1/3 cup of marinara sauce and top with 4 lasagna noodles, breaking them as necessary so that they fit. Pour half of the marinara sauce over the top, then spread with half of the ricotta. Sprinkle with the Parmigiano-‐‑Reggiano, then add another layer of lasagna noodles. Cover with the remaining marinara sauce and ricotta, and top with the goat cheese and mozzarella.
Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil, turn on the broiler and broil for 5 minutes, until the noodles are soft and the cheese is browned and bubbling. Let it rest for 10 minutes.
This small farm started making wine in 1991 when Vittorio Fiore and his wife acquired several plots of land in the very heart of the Chianti Classico appellation. The property consisted of old stone farmhouses, vineyard land, olive groves and woods that had been abandoned years earlier. This wine represents all that is elegant and classical about old school Sangiovese. It carries a wonderful mix of fresh cherries and warm cherry pie with a hint of earl grey tea on the nose.
$32
Podere Poggio Scalette
Chianti, Italy
Pappardelle with Veal Ragù
Cahors is a majestic wine region in southwestern France. It is known as the center for ‘dark wine’, which has been made there since the Middle Ages. Wines were exported via Bordeaux long before that region had developed its own reputation. Established in 1733, the name ‘Gaudou’ is held by both the Chateau and its ancient location. This wine is a blend of Malbec, Merlot and Tannat. It’s well structured and fleshy, packed with black fruit, jam and a hint of smoke.
$21
3 1/2 to 4 pounds boneless veal shoulder, cut into 3-‐‑inch chunks Salt and freshly ground pepper All-‐‑purpose flour, for dusting 1/2 cup extra-‐‑virgin olive oil 1 large sweet onion, finely chopped 4 garlic cloves, minced 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground fennel 1 1/2 cups Chateau De Gaudou Two 28-‐‑ounce cans Italian whole tomatoes, drained and chopped 4 cups chicken or veal stock 1 1/2 tablespoons minced rosemary 2 pounds fresh pappardelle Freshly grated Parmigiano-‐‑Reggiano
Season the veal with salt and pepper and dust with flour, tapping off the excess. In a large enameled cast-‐‑iron casserole, heat 1/4 cup of the olive oil. Add the veal and cook over moderately high heat until browned all over, about 12 minutes. Transfer the veal to a plate.
Add the remaining 1/4 cup of oil to the casserole. Stir in the onion, garlic, coriander and fennel and cook over low heat for 5 minutes. Add the wine and boil until reduced to 1/3 cup, 5 minutes. Add the tomatoes and cook over moderately high heat for 5 minutes. Add the stock and rosemary and bring to a boil.
Add the veal, cover partially and cook over low heat until very tender, 2 hours. Remove the meat and shred it. Boil the sauce until slightly reduced, about 10 minutes. Stir in the meat.
In a large pot of boiling salted water, cook the pappardelle until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Serve with cheese at the table.
Cahors, France
Chateau De Gaudou
Barbecue Sloppy Joes 1/4 cup vegetable oil
1 medium onion, cut into 1/4-‐‑inch dice 3/4 pound ground sirloin 3/4 pound ground chuck 1 large garlic clove, minced 2 medium tomatoes—halved, seeded and cut into 1/2-‐‑inch dice 1 1/2 cups ketchup 3/4 cup prepared barbecue sauce 1/4 cup tomato paste 2 tablespoons cider vinegar Salt and freshly ground pepper 6 hamburger buns, split and toasted 1/2 pound sharp cheddar cheese, sliced In a large skillet, heat the oil. Add the onion and cook over moderately high heat until beginning to brown, about 6 minutes. Push the onion to one side of the skillet and add the ground sirloin and chuck. Cook, stirring, until browned, about 12 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the tomatoes, ketchup, barbecue sauce, tomato paste and vinegar. Simmer over moderately low heat, stirring, until the sauce is thick, 20 minutes. Season with salt and pepper. Preheat the broiler. Set the bun bottoms on serving plates. Lay the cheese on the bun tops and broil until melted, about 1 minute. Spoon the Sloppy Joe mixture on the buns; serve.
Sonoma County, C
alifornia
Pioneer Cabernet Sauvignon
For the past twenty years, winemaker Douglas Danielak has made wine for some of the most admired wineries in Sonoma and Napa Counties. Douglas now makes his own wine and has a handful of labels under his belt. Pioneer is one such label that focuses on incredible value from California. It'ʹs bright and savoury with the hallmark blackcurrant, cassis and mint notes you expect in good Cabernet. It’s a silky smooth example of a classic California Cab.
$22
Bacon-‐‑Cured Skirt Steak with Mushrooms and Shallots
3/4 pound double-‐‑smoked bacon, sliced 1/8 inch thick Four 1/2-‐‑pound skirt steaks 3 tablespoons unsalted butter 4 large shallots, thinly sliced 3/4 pound white mushrooms, thickly sliced 1/4 pound small chanterelle mushrooms, thickly sliced if large Salt and freshly ground pepper 1 tablespoon vegetable oil 1 tablespoon coarsely chopped parsley
Lay half of the bacon slices on a large sheet of plastic wrap. Set the skirt steaks on top and cover with the remaining bacon. Wrap and refrigerate overnight, or for 24 hours.
Melt 2 tablespoons of the butter in a large skillet. Add the shallots and cook over low heat, stirring, until softened, about 5 minutes. Add all of the mushrooms, season with salt and pepper, cover and cook until they have released their liquid, about 4 minutes. Uncover and cook over moderate heat until the mushrooms are browned on the bottom, about 3 minutes. Stir and cook for 4 minutes longer. Add the remaining 1 tablespoon of butter and cook, stirring, for 1 minute. Season with salt and pepper and transfer to a saucepan.
Remove the bacon slices from the steak and save for another use. Heat 1/2 tablespoon of the oil in each of 2 large skillets. Add 2 steaks to each skillet and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the steaks and cook until medium rare, about 3 minutes longer. Transfer the steaks to a carving board and let rest for 5 minutes.
Gently reheat the mushrooms and stir in the parsley. Thinly slice the steaks across the grain and arrange on plates. Top with the mushrooms and serve.
The Cotes de Blaye is a wine region in Bordeaux surrounding the city of Blaye. This Chateau was rebuilt in the nineteenth century and overlooks the vineyard. Bruno Martin, in continuation of what was started by his father, Olivier, was able to take full advantage of this property and compose great wines. This wine is primarily Merlot with the addition of Cabernet Sauvignon for backbone. It’s packed with dark raspberries and blackberries with subtle notes of spicy oak.
$25
Chateau Roland La Garde
Cotes de Blaye, France
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