Perfect Pairings

Paleo Pairing: Beef Tacos & Zinfandel

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Since tacos are a staple in so many households I thought it would be fun to create a Paleo version.  I substituted lettuce wraps for tortillas and used mashed avocados in place of sour cream.  The result was a healthy tasty taco that I will definitely make again.

My Paleo Pairing for day 19 features beef tacos in lettuce wraps paired with a Zinfandel.  You can also opt for a Riesling if you like your tacos on the super spicy side. Other wine pairings would include a Barbera or Beaujolais for a milder version.

Refer to my chili wine pairing for a detailed analysis of spicy food pairings and recommendations on some great Zinfandels.

INGREDIENTS

1 lb lean ground beef (93%)
1 tbsp. olive oil
1 small jalapeno (seeded and diced)
1 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. oregano
1 tsp. sea salt
1 tsp. ground black pepper

8 lettuce leaves (Boston lettuce)
2 avocados (mashed)
diced tomatoes (garnish)
scallions (garnish)

DIRECTIONS

Heat olive oil in medium skillet, add beef and let brown.  Add jalapeno and the rest of the seasoning and combine. Simmer over low heat for about 10 minutes to combine all the flavors.

Rinse lettuce leaves and pat dry with paper towels. Take a spoonful of smashed avocados, add beef, diced tomatoes and scallions. Serve immediately. Serves 2-4.

Paleo Pairing: Lemon-Caper Flounder & Bordeaux Blanc

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My 31 day Paleo challenge continues with my day 18 recipe of pan seared flounder with lemon & capers and a refreshing Bordeaux Blanc.  When most people think of Bordeaux, they tend to think of the world renowned rustic reds, but there are some phenomenal white wines from Bordeaux that are incredibly food friendly. I like to refer to them as the “other” Bordeaux. The white varietals are blended, just like the reds. The main white varietals are Sauvignon Blanc, Semillion and Muscadelle.  These are extremely approachable in their youth. The world famous dessert wine Sauternes is also made from Semillon and Sauvignon Blanc.

When seeking out a Bordeaux Blanc look for labels that say Graves, Pessac-Léognan, or Entre-Deux-Mers.

For a splurge, I love the Chateau Carbonnieux Blanc Pessac. This particular wine retails for about $45, however there are some really great ones under $15 a bottle. Keep your eyes open for the following producers Chateau de Bonhoste and Chateau Reynon Blanc.

INGREDIENTS

2  flounder fillets (skinless)
2 tbsp. olive oil or grapeseed oil
1/4 cup almond flour
1 tsp. sea salt
1/2 tsp. black pepper
2 tbsp. capers
1 small shallot (fine dice)
1 meyer lemon (zest & juice)
1/4 cup dry white wine (Bordeaux Blanc, Sauvignon Blanc, Pinot Grigio)

DIRECTIONS

Pat fish dry and sprinkle with salt & pepper and dredge in almond flour. Heat oil in large sauté pan over medium heat until hot.  Add flounder and cook for about 3-4 minutes per side.  Remove from pan and cover with aluminum foil.  Add shallots and let cook for about 30 seconds. Add wine and deglaze pan.  Add lemon juice, zest and capers and let cook for about 5 minutes to reduce the pan sauce and cook out the alcohol in the wine. Pour pan sauce over fish and serve immediately. Serve with broccolini and mashed parsnips. Serves 2.

 

5 Spice Stir Fry & Evolution

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I was inspired once again by my spice cabinet tonight.  I reached for my 5 spice (star anise, cinnamon, clove, fennel, sichuan pepper), chicken and a bunch of veggies and whipped up a great stir fry and paired it with Evolution.

Evolution is a blend of 9 grapes (Pinot Gris, Riesling, Muscat, Gewurtzraminer, Muller-Thurgau, Semillon, Pinot Blanc, Sylvaner & Chardonnay).  Evolution by Sokol Blosser features aromas of lemon curd, tropical fruit and nectarine.  The wine has a beautiful crisp finish with vibrant fruit. It makes for a phenomenal pairing with stir-fry, sushi and Thai food.  It’s  also a great picnic wine or summer sipper. I picked this up at Whole Foods for under $15.

Recipe: 5 Spice Stir Fry

Ingredients

4 6-oz chicken breasts (thinly sliced)
1 tbsp. olive oil or grapeseed oil
1/4 cup homemade chicken stock
1 tbsp. 5 spice powder
1 tsp. sesame oil
1 tsp. sea salt
2 tbsp. fresh minced garlic
2 tbsp. fresh grated ginger
1 leek (thinly sliced)
1 red bell pepper (julienned)
2 cups broccoli
1 head baby bok choy (chopped)

Directions

Thinly slice chicken breasts, put in plastic bag or bowl and toss with sesame oil, 5 spice powder and sea salt.  Let marinate for about 30 minutes.

In a wok or large saute pan, heat olive or grapeseed oil over medium-high heat.  Sear chicken in batches. About 5-7 minutes. Remove from pan and set aside in a bowl. Reduce heat to medium-low and add leeks, garlic and ginger. Saute for about 1 minute to release aromatics. Add pepper, broccoli,  bok choy & chicken stock.. Let cook for about 5-7 minutes. Add chicken back in until heated through. Serves 4-6.

 

Paleo Pairing: Roast Chicken & Ramey Chardonnay

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I am revamping my favorite roast chicken recipe and making it Paleo friendly for today’s Paleo Pairing by substituting an olive oil rub for my herb butter and I am also nixing the mashed potatoes.

16 days of a dairy-free, grain-free diet hasn’t been as difficult as I thought it would be. It does however require a lot of planning and prep in the kitchen. I will definitely incorporate parts of the Paleo philosophy as part of my diet beyond my January challenge, but I am looking forward to having an occasional treat and reintroducing butter and cheese.

My Paleo Pairing for day 16 of my month-long Paleo challenge features Roast Chicken & Ramey Chardonnay.  Check out my other favorite California Chardonnay producers here.

INGREDIENTS 

4-5lb chicken
1 lemon (quartered)
1 head of garlic (cut in half)
1/2 spanish onion
handful thyme & rosemary sprigs
2 tbsp olive oil
1 tbs Herbs de Provence (mix with olive oil)
Salt & Pepper
Olive Oil for drizzle

DIRECTIONS

Pre-heat oven to 425 degrees. Remove giblets from chicken cavity and generously salt & pepper cavity.  Stuff the bird with lemon, onion, garlic, thyme & rosemary sprigs. Place chicken in small roasting pan with a rack and truss the legs.  Gently separate the skin from the chicken breast and smear the herbs de provence mixture underneath the skin. This is a great trick that keeps the chicken super juicy! Drizzle a little more olive oil on top of the skin and season with salt & pepper.  Roast chicken for about 1 hr and 15 min or until juices run clear and meat thermometer reads 165 degrees.   A good rule of thumb is about 15 minutes per pound at 425 degrees. If the chicken is getting too brown on the outside, cover with aluminum foil half way through roasting and remove at the end to ensure you have nice crispy skin.

Beef Bourguignon & Burgundy

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Julia Child started inspiring amateur cooks and housewives across America when she first brought us her famous Boeuf Bourguignon recipe on The French Chef. This recipe takes about 30 minutes to pull together and another 2 plus hours for cooking, but it’s so worth it! Plus, you’ll have lots of leftovers.

The classic pairing for beef bourguignon is none other than an elegant Burgundy.  For those that don’t know, red Burgundy is made from 100% Pinot Noir from the Burgundy region of France. Until recently, French wine laws did not allow producers to put the varietal on the label.  A change in wine laws now permits this to help European wine makers compete on a more global scale. However, many producers in France are very traditional and have not implemented these changes. When you are shopping in a wine store and see Burgundy on the label and no mention of Pinot Noir, rest assured it’s made from the Pinot grape. There is one exception to this – Beaujolais. Beaujolais is an appellation within Burgundy that’s known for a red wine made from the Gamay grape. While Grand Cru Burgundies are among the most sought after collectible wines in the world, there are some great values out there.  Your best values are going to come from the Côte Chalonnaise in southern Burgundy. Look for the following region on the bottles (Rully, Mercurey and Givrey). With that said, your favorite Pinot Noir will work just fine with this dish. I am going to stay true to the French tradition and reach for a bottle of Burgundy! Here are a few great choices for some inspiration if you want to explore a Burgundy.

Recipe: Beef Bourguignon (Note: This is my paleo-friendly version)

Ingredients

3 lbs pot roast (stew meat)
2 tbsp. olive oil
1 & 1/2 tbsp. sea salt
1 tbsp. ground black pepper
1 tbsp. garlic powder
1 tbsp. Herbs de Provence
4 thyme & rosemary sprigs (tie with kitchen string)
1/2 bottle of Pinot Noir or Burgundy
1 tbsp. tomato paste

1 medium yellow onion (medium dice)
2 small sweet potatoes (medium dice)
4 carrots (cut on angle – 1/2 inch pieces)
2 parsnips (cut on angle – 1/2 inch pieces)
1 cup portobello mushrooms (sliced)
1 bag of pearl onions
1/4 cup fresh parsley (chopped)

DIRECTIONS

Pre-heat oven to 325 degrees.

Pat beef dry with paper towels. Season with salt, pepper & garlic powder on all sides. Heat olive oil in a large dutch oven over medium high heat.
Sear beef in batches. About 3-4 minutes per side should give you a nice sear. Don’t crowd the pan! Transfer beef to a bowl. Set aside. Add diced onion to pan and cook for about 5-10 minutes in beef fat to get another layer of flavor. Add carrots, sweet potatoes, & parsnips. Mix with onions to get all your veggies covered with all that beefy goodness. Add tomato paste and integrate with veggies.  Add wine a little at a time and deglaze the pan.  Add stew meat back to pan, mushrooms, Herbs de Provence, rosemary & thyme sprigs and chicken or beef stock. Make sure all the meat and veggies are covered. Cook for at least 2 hours in the oven. I usually let mine cook for about 3 hours. The longer you cook it, the more tender the beef is. If you choose to thicken the sauce, mix 1 tbsp. almond flour and 1 tbsp. grape seed or olive oil in a small ramekin until well combined and add to stew.  Add parsley and serve. Serves 8.

 

Paleo Pairing: Baked Omelet & Prosecco

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Ever wonder what to pair with an omelet? Look no further than a nice glass of bubbly. Today’s Paleo Pairing is all about breakfast for dinner.
Eggs are pretty challenging to pair with wine, but a glass of sparkling wine works like a charm. I often go for a sparkling rose like the J Brut Rose from Sonoma, California, but I also love a fun, flirty Prosecco with omelets and frittatas. There are a lot of great Prosecco’s out there. I really enjoy the
Tesoro della Regina and the Montelliana Prosecco. Both retail for about $15.

One of the things that I love the most about making omelets is that you they are pretty much a blank canvas, you can add anything you want to it.
For tonight’s omelet, I added leftover roasted veggies and pesto shrimp.  Feel free to add any veggies or meat that you like.

INGREDIENTS

12 eggs (8 whole eggs, 4 egg whites)
1 tbsp. olive oil
1 tsp. sea salt
1 tsp. ground black pepper
1 tbsp. Herbs de Provence
2 cups roasted or sauteed veggies

DIRECTIONS

Preheat oven to 375 degrees. Mix eggs in medium bowl with seasonings. Coat a square baking dish (9X9) with olive oil. Add veggies and protein if desired. Top with eggs and bake for 45-50 minutes until eggs are set. Bon Appetit.

 

Ahi Tuna & Riesling

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There are some nights when we simply need a nutritious meal that we can plate up in a matter of minutes.  Seared Ahi Tuna is one of my favorite meals to whip up on a busy night.

When pairing wine with Ahi Tuna, there are many varietals that make a good partner. Ahi is a pretty dense, fatty fish, that requires a wine with vibrant acidity. I am opting for an off-dry Riesling to accentuate the five-spice powder on the Ahi.  Like many other dishes, you want to focus on the spices and sauces when pairing wines.  The best Rieslings in the world come from Germany, particularly from the regions of Mosel and Rheingau. The steep slate slopes add a minerality that can’t be found anywhere else. Riesling is also known for its piercing acidity that make it an incredible partner with an array of dishes.

For an affordable weeknight pairing under $15, here are a few recommended producers.

Recommended Producers 

Recipe: Seared Ahi Tuna 

Ingredients

2 6-oz ahi tuna steaks
2 tsp. olive oil
2 tsp. of five-spice powder
1 tsp. of sea salt

Directions

Pat dry tuna steaks. Brush tuna with olive oil and add five-spice powder and sea salt. Heat cast-iron skillet over high heat with a tsp. of light cooking olive oil until very hot. Sear tuna for about 1 minute and a half on each side for medium rare.  Slice tuna and place over a bed of greens or mixed veggies.

Acorn Squash & Schug Chardonnay

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There’s nothing like homemade comfort food and a nice glass of wine to soothe your soul on a chilly night. Stuffed acorn squash makes me long for Thanksgiving. The aromas of baked apple and cinnamon wafting through the air just makes me smile. It tastes so decadent. You feel like you are giving into your cravings, but it’s actually quite good for you.

I am pairing this sweet and savory treat with a glass of oaked Chardonnay.  Oak imparts a lot of complex flavor in a wine like those beautiful baking spices of cinnamon, nutmeg and clove. These flavors are particularly noticeable when a wine is aged in French Oak.  I really enjoyed the Schug Chardonnay from Carneros with this dish. This wine also works well with crab bisques, roast chicken and an array of seafood dishes.  It’s a great wine for under $30. A little fun fact; Walter Schug, the founder of Schug Carneros was also responsible for creating America’s first bordeaux style blend – Insignia.

When buying a Chardonnay from California, I gravitate to Russian River Valley, Carneros and Santa Barbara. These micro-climates are perfect for the Chardonnay grape.  Sonoma-Cutrer is pretty reliable from vintage to vintage for under $20. I also really enjoy Jordan, Cakebread, Grgich, Ramey and Rombauer Chardonnay.

Recipe: Roasted Acorn Squash

Ingredients

1 acorn squash
1 apple (peeled & diced)
1/4 cup pecans
1/4 cup craisins
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/8 tsp. ground cloves (small pinch)
1/4 tsp. sea salt
1 tbsp. honey
1 tsp. walnut or grapeseed oil

Directions

Preheat oven to 375 degrees. Cut a small piece off bottom, so you have a level suface. Take out seeds and place upside down in a roasting pan and add about 1/2 cup water and roast for 45 minutes.

While the squash is roasting, mix remaining ingredients in a medium bowl and set aside.  After 45 minutes remove squash from oven, turn over and stuff with apple mixture. Place back in the oven for an additional 45 minutes. Serves 2.

 

Sautéed Shrimp & Albarino

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Sautéed garlic shrimp paired with a crisp refreshing Albarino from the Rias Baixas region of Northwest Spain. Albarino is an indigenous varietal to Spain, most are fermented in stainless steel. It’s one of my go to summer wines. They offer a tremendous value and they come alive with white flower, bright citrus and a touch of brininess due to its proximity to the Atlantic Ocean.  This is one of the quickest and easiest dishes to pull together, for those of you in a time crunch. Try one of these outstanding Albarino’s with sautéed shrimp, fish tacos, and an array of seafood dishes.

Recommended Producers

Burgans Albarino, Rias Biaxas, Spain (SRP: $13)
Martin Codax Albarino, Rias Biaxas, Spain (SRP: $15)
Pazo de Senorans Albarino, Rias Biaxas, Spain (SRP: $20)

Recipe: Sautéed Garlic Shrimp (Serves 4) 

Ingredients

1lb shrimp 16/20 count (peeled & deveined)
1 tbsp. olive oil
1 tsp. crushed red pepper
3 cloves garlic (minced)
1 lemon juiced & zest
1/2 pint cherry or grape tomatoes, cut in half (optional)
5 oz. of spinach (optional)
1/4 cup white wine (Albarino, Sauvignon Blanc or Pinot Grigio)

Directions

In a large saute pan, heat olive oil and add shrimp. Saute shrimp and cook for about 4 minutes, turning half way through. Remove with slotted spoon into bowl. Set aside. Add garlic and crushed red pepper and cook for about 30 seconds to release aromatics. Add white wine, tomatoes, spinach and cook until spinach wilts. Add shrimp back to pan with lemon juice & zest until the shrimp is heated through.

Meyer Lemon Chicken & Virginia Viognier

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I love using lemons and wine to cook with. The two combined provide a refreshing acidity to any dish and when you are going low carb, it’s all about packing a flavor punch. It’s easy to get bored with baked or poached chicken, so I spiced it up tonight a little with a Meyer Lemon Rosemary Chicken. I have found that almond flour is a great way to add a little texture to meat. You can use regular lemons, but I find Meyer lemons are a little sweeter and tend to pack more juice.

When choosing wine for this dish, you definitely want to stick with a white varietal and there are many that work. You want a wine that mirrors the citrus note and that has medium body. If you haven’t tried a Viognier, this is a great choice. Viognier is the official state grape of Virginia and is indigenous to the Rhone Valley of France. Viognier is quite unique, it tends to have the similar body of a Chardonnay, bright citrus notes of a Sauvignon Blanc and some of the floral aromatics of a Riesling. It’s a great choice when you are tired of the same old Chardonnay or Sauvignon Blanc. It’s highly aromatic, but it’s not sweet.  Keep in mind Viognier is difficult to grow and can become bitter when conditions aren’t perfect.

Recommended Producers

There are several other wines that would work quite well with this dish such as a nice Chablis, Pouilly Fuisse or unoaked Chardonnay from the U.S. Since I am a Virginia girl, I need to recommend the Chatham Vineyards Church Creek Steel Chardonnay. They use dijon clones and make a really great unoaked Chardonnay with vibrant acidity and nice minerality that may remind you more of a Burgundian style than a typical American Chardonnay. It also offers a great value at under $20 a bottle.

Recipe: Lemon Rosemary Chicken (Paleo-friendly)

Ingredients 

4-6oz chicken breasts
2 tbsp. olive oil (plus more for brushing)
1 tbsp sea salt
1/2 tbsp pepper
1 tbsp Herbs de Provence (thyme, basil, savory, fennel & lavender)
1/4 cup almond flour
1/4 cup dry white wine (Viognier, Riesling, Sauvignon Blanc, Unoaked Chardonnay)
2 meyer lemons (zest from one)
rosemary sprigs for garnish

DIRECTIONS

Pre-heat oven to 375 degrees.
Brush a thin coat of olive oil on the chicken, then sprinkle salt, pepper & Herbs de Provence on both sides of the chicken. Then dust both sides in a thin layer of almond flour to provide a little texture and nutty flavor.  Heat olive oil in a large saute pan (oven proof) and sear chicken on both sides for 5 minutes or until golden on each side.  This will help lock in the juices. Add  juice & zest from 1 lemon and 1/4 cup wine to the chicken. Put in oven and bake for 25 minutes. Let rest for 10 minutes before serving. Garnish with rosemary and lemon slices.

Swordfish & Viognier

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Grilled swordfish with tropical salsa is such a refreshing meal on a warm evening. While there are several white wines that work well with this dish, a fuller-bodied style like a Chardonnay or Viognier is the best option. Swordfish is a dense cut of fish and requires a wine with equal weight.

Viognier is the official state grape of Virginia and is indigenous to the Rhone Valley of France. Viognier is quite unique, it tends to have the similar body of a Chardonnay, bright citrus notes of a Sauvignon Blanc and some of the floral aromatics of a Riesling. It’s a great choice when you are tired of the same old Chardonnay. It’s highly aromatic, with bountiful floral, citrus and tropical notes that are brought to life when paired with this tropical salsa.

Recommended Producers

Recipe: Swordfish with Tropical Salsa (4 servings) 

Ingredients

4-6 oz swordfish steaks
2 tbsp. olive oil, plus 1 tsp. for salsa
1 cup pineapple small dice
½ red bell pepper small dices
¼ cup red onion or one small shallot minced
1 avocado cubed
1 lime zest & juice
½ cup cilantro
sea salt & pepper to taste
1 tbsp garlic powder (divided between 4 swordfish steaks)

Directions

Pat dry swordfish steaks and sprinkle with sea salt, pepper & garlic powder.  Set aside and prepare salsa.

In a bowl, mix together pineapple, pepper, onion, avocado, lime zest & juice, cilantro, 1 tsp of olive oil and salt and pepper to taste.
Place a large saute pan or cast iron skillet with olive oil over medium high heat until hot. Add swordfish steaks and cook for approximately 3 minutes per side.

Remove from pan and let rest for 5-10 minutes. Top with a generous portion of salsa and a side of steamed veggies. Serves 4.

 

 

Cocoa Spiced Pork Tenderloin & Merlot

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A great food and wine paring is one of life’s simple pleasures. I was inspired tonight by my spice cabinet, namely my cocoa spice rub from Napa Style. This is a delicious blend of cinnamon, grey salt, unsweetened cocoa powder, coriander, nutmeg, cloves & pepper. This makes for a delicious crust on pork and beef.

I paired this cocoa spiced pork tenderloin paired with a fruity, elegant Merlot. I used Michael Chiarello’s recipe Seared Pork Tenderloin with Cocoa Spice Rub for tonight’s main course. You can also buy the cocoa spice rub online at Napa Style.

There are a varietals that come to mind with this dish namely a Merlot and a Zinfandel. I would normally navigate away from a Merlot with pork tenderloin because it’s so lean and you really don’t need a high tannic structure for leaner meats.  However,  I really love the way the bright plum fruit in Merlot enhances the cocoa notes in the spice.

It’s unfortunate that Merlot gets such a bad wrap. Who can forget the movie Sideways and the main character Miles’ disdain for Merlot. The irony in the movie comes when he is describing his most treasured bottle of wine in his collection and he refers to a Right Bank Bordeaux which just so happens to be a Merlot dominant blend.  That little fact is never mentioned in the movie. A little trivia for you!  Anyhow, I digress.  While there are plenty of bad Merlots out there, there are also many of bad Pinots, Cabs and any other varietals too, but there are also a lot of really great Merlots on the market. Here are a few great producers including a great value out of Washington State and a splurge out of Napa!

Recommended Producers

Seven Falls Merlot, Wahluke Slope, Washington State  (SRP: $14)
Charles Krug Merlot, Napa, California (SRP: $25)
Pride Mountain Merlot, Napa, California (SRP: $55)

I also like they way a Zinfandel brings out the spice notes in the rub.  Either way, you really can’t go wrong with this dish. Pork tenderloin, much like poultry is pretty bland on its own, so your seasoning and sauces really matter when selecting the right wine.

 

Paleo Pairing: Fish en Papillote & Chardonnay

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Today marks day 6 of my 31 day Paleo challenge and I am still going strong. I have found that the key to succeeding with the Paleo plan for me is lots of flavor!  It’s way too easy to indulge in a sweet or savory treat when you feel deprived on diets. Fortunately, there are so many amazing natural flavors available on the Paleo plan that it’s super easy to create a culinary sensation that will please your palate.

Tonight’s Paleo Pairing features Citrus & Herb Fish en Papillote and Chardonnay. I am using a Turbot filet from Whole Foods. It’s a white flaky, buttery fish that’s similar to flounder but a little thicker. Don’t be intimidated by this preparation, it’s way easier than it seems and it makes clean up a breeze. I also love the fact that you can add just about any aromatic or veggies you want.

As for the wine,  I have mentioned in previous posts, wine is allowed in moderation on Paleo. That means a 4oz glass of wine per day for a woman or twice that for a man. Make sure you are keeping track of your pours. It’s way too easy to pour too much wine in a glass. For tonight’s dinner, I am reaching for a rich buttery Chardonnay to match the buttery texture of the fish. Bon Appetit!

INGREDIENTS:

Pre-heat oven to 450 degrees

Parchment Paper
2-6oz Turbot Fillets (Bass or Halibut also works well)
2 tsp. olive oil
1/4 cup white wine (you can use Chardonnay, Pinot Grigio or Sauvignon Blanc)
2 cloves of garlic, thinly sliced
1 orange sliced
1 lemon sliced
4 sprigs of thyme
4 sprigs of rosemary
Pinch sea salt
Pinch of pepper

DIRECTIONS:

Take 2 large pieces of parchment paper (about a 2o inch square), fold in half. Unfold paper and place rosemary & thyme sprigs near crease. Then add fish fillet on top of the herbs. Sprinkle fish with a pinch of sea salt & pepper, slices of garlic and drizzle 1 tsp. of olive oil on the fillet, then top with 1/2 the orange slices and 1/2 the lemon slices. Pour 1/2 the white wine over fish and fold along the edges and seal with a paper clip. Repeat with second fillet. Place packets in a rimmed baking sheet and bake for about 12 minutes.  Cut packets down the middle and serve in the packet or remove with a spatula and serve on a plate. Serve with a side of steamed veggies.

WINE RECOMMENDATIONS: Since, I am based in Norfolk, Virginia, I have included wine shops in my general area that carry these wines for your convenience.

Everyday Wine – Under $15

Seven Falls Chardonnay, Washington State – Available at Yianni’s Wine Shop (Virginia Beach)
Steele Chardonnay, California – Available at Yianni’s Wine Shop
Rodney Strong Chardonnay, Sonoma, California – Available at Total Wine

Mid-Priced $16-$30

Church Creek Chardonnay Steel, Chatham Vineyards, Eastern Shore, Virginia – Available at Grape & Gourmet or direct from Chatham Vineyards
Jordan Chardonnay, Napa, California – Available at Total Wine
Schug Chardonnay, Carneros, California – Available at Yianni’s Wine Shop (Virginia Beach)

Chili & Zinfandel

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There are a couple of things to keep in mind when pairing wine and chili. First, if you like 5-alarm chili, there isn’t a wine on the planet that will work well with it. The spice will completely take over the wine. You’re better off sticking with beer in this case. My “Zinful” Chili recipe has a nice zing that will work beautifully with a big jammy, spicy Zinfandel from California.  I also like to add some Zinfandel to the chili as another way to integrate the flavors. Another thing to keep in mind, alcohol tends to exacerbate the heat, so while Zinfandels tend to have higher alcohol it still works well if you serve it slightly chilled with a mild, flavorful chili. The warmer the wine the more pronounced the alcohol will appear. Chilling the Zinfandel also make the bright jammy fruits pop more on your palate.  A sparkling Malbec is also a fun alternative, but they are a bit difficult to find.

Recommended Producers

Recipe: Beef Chili (Paleo-friendly) 

Ingredients

1 1/2 lbs lean ground beef (93%)
1 tbsp. olive oil
3 bell peppers (red, green & yellow), large dice
1 large yellow onion, large dice
1 jalapeño, minced
2 cloves of garlic, minced
1 tsp. sea salt
1 tsp. pepper
1 tbsp. cumin
2 tbsp. chili powder
1 tbsp. Italian seasoning
1/4 cup Zinfandel
1-28 oz can San Marzano crushed tomatoes
2 cups chicken stock or beef stock (homemade) – if using a store bought broth, make sure it’s gluten-free and low-sodium

Directions

Heat olive oil in a large soup pot or dutch oven over medium heat, add ground beef and let brown for about 8-10 minutes. Drain off excess fat, then add garlic, jalapeno, salt, pepper, cumin, chili powder & Italian seasoning and combine. Add 1/4 cup Zinfandel (optional). Then add peppers, onions, crushed tomatoes. For thicker chili just one cup of stock. Let simmer for an hour and serve. Garnish with fresh mashed avocados in place of sour cream and scallions. Serves 6-8.

One other note, since this is chili, I would recommend a budget friendly wine for this dish. You have alot of flavors going on, so the wine really won’t take center stage but play more of a supporting role.

Everyday Wine (Under $15)

Mid-Priced ($16-30)

  • Jelly Jar Zinfandel, Lake County, California (I absolutely adore this Zinfandel, but depending on where you live, it can be hard to find so you may need to buy it online direct from the vineyard, I included the link for your convenience)
  • Federalist Zinfandel, Dry Creek, California – Available at Yianni’s Wine Shop (Virginia Beach) & Total Wine

 

Paleo Pairing: Salmon & Pinot Noir

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Four days into my New Year’s resolution and I am still going strong with the Paleo plan. I have found that this plan is fairly easy to stick with as long as you take time to prepare ahead  The bonus for me is that The Paleo Diet allows wine in moderation and since I am a Sommelier, wine is an integral part of my daily living.  I am chronicling my journey through the month of January so I can introduce you to some great wine pairings for the nights you do want to indulge with a little sip of wine while sticking to your healthy resolution. Today’s recipe is a sumptuous meal that only takes minutes to prepare.

Day 4 Recipe: Seared Salmon w/Sauteed Spinach paired w/Pinot Noir

INGREDIENTS

4 – 6oz salmon filets
11oz spinach
2 tbsp. olive oil
2 cloves garlic minced
2 tbsp. dry white wine (Sauvignon Blanc, Pinot Grigio)
1 tbsp. Herbs de Provence
1 tsp. salt (plus a pinch for the spinach)
1/2 tsp. pepper (plus a pinch for the spinach)
1/4 tsp. nutmeg

Pre-heat oven to 425 degrees, then heat cast iron skillet over medium-high heat until it’s hot.  While the cast iron skillet is heating up, take 1 tbsp. olive oil and lightly brush both sides of the salmon filets to ensure the seasonings adhere to the fish.  I am personally not a huge fan of the skin, so I have my fish monger take the skins off to make the cooking process a little easier. Keep in mind that you don’t need much olive oil because the fish has plenty of fat already. Once you have a thin coating of olive oil, sprinkle the fish with salt, pepper and Herbs de Provence.  Place salmon in skillet and cook for 2 minutes. Flip the fish and place in the oven for 5 minutes for medium rare-medium.

After you place the fish in the oven, drizzle the remaining olive oil in the pan with the garlic and let simmer for about 1 minute to release the aromatics.  Then add spinach and white wine and  let wilt. This usually takes about 2-3 minutes. Add salt, pepper and nutmeg.

Remove fish from oven. Let rest for 5-10 minutes. Serve over a bed of spinach.

I have a couple of great wine pairings for this dish, depending on what you are in the mood for.  I really enjoy a Pinot Noir or Pinot Meunier with this dish. I love the way the Herbs de Provence with its notes of lavender, thyme and rosemary bring out some of the beautiful notes in the Pinots.

If you are looking for a white wine, I absolutely love a great Sancerre with this meal.  Sancerre and salmon are an amazing pairing! If you are going with this option add a squeeze of lemon juice to the fish and spinach. The bright acidity and minerality cleanse your palate in between bites making you yearn for another delicious bite of that rich, succulent salmon. This is definitely a match made in heaven!

Bon Appetit!

Wine Recommendations: (I am including the places that the wine is available for people living Hampton Roads, Virginia.)

Pinot Noir

Under $20

Angeline Pinot Noir, California – Shady Grove Marketplace (Norfolk), Total Wine

$21-$35

Novy Pinot Meunier, California – Press 626 (Norfolk)

$35-$50

Talbott’s Pinot Noir, Santa Lucia Highlands, California – Yianni’s Wine Shop
Chateau de Chamirey, Mercurey, Burgundy, France  –  Total Wine

Sancerre

$20 – Christian Salmon, Loire Valley – Total Wine
$25 – Domaine Vincent Delaporte – Yianni’s Wine Shop, Virginia Beach