Crystal Palate

2008 Penfolds St. Henri Shiraz

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The Penfolds name is synonymous with winemaking in Australia. This year, Penfolds celebrates 170 years as a pioneer in the industry.  Penfolds wines run the spectrum from affordable every day wine all the way to the iconic Penfolds Grange. This wine exemplifies the true terroir of South Australia.  Grange generally retails for roughly $800 upon release and the value only goes up from there.

Another label in the “luxury” collection from Penfolds includes the St. Henri Shiraz also know as Penfolds “other” Shiraz.

I recently opened a bottle of the 2008 and was blown away by the complexity and true aging potential of this wine.  The St. Henri Shiraz retails for a fraction of the Grange at $99, but exemplifies all that is truly wonderful about Australian wine. While most Shiraz coming out of Australia tends to rely on new oak to develop tannins, structure and flavor, the St. Henri is aged in neutral oak vats.

The wine is beautiful deep ruby to purple in color. On the nose, aromas of sweet blueberry pie, baked plum and black cherry abound. There are also notes of dusty earth, leather, cedar chest, applewood smoked bacon, anise, mint, a  hint of black pepper, asian five spice and mocha.

The palate bursts with flavors of blueberry and plum followed by spice box and chocolate covered espresso beans. While this wine was decanted 2 hours before drinking, the tannins were still very chewy and rugged.  The finish was long and lingering. This is a truly complex wine that will only improve with long term cellaring. In fact, I would recommend holding this bottler for at least another 3 years before opening. If you are impatient, I would recommend decanting at least 6 hours before your meal and make sure to pair it with something fatty like a ribeye. Keep in mind, patience is often rewarded when it comes to wine.

This wine can age every bit as long as Grange.  According to Penfolds the peak dates are 2012-2038. A small percentage of Cabernet Sauvignon is added to improve structure. The breakdown for this vintage is is 91% Shiraz, 9% Cabernet.

The 2008 St. Henri was rated 95 points by Wine Spectator.

Labor Day Wine Pairings

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As we bid a fond farewell to yet another summer season, let’s celebrate with a true labor of love – a great glass of wine paired with our favorite summertime treat! Whether you are firing up the grill this holiday weekend or having a picnic on the beach, we have you covered with an array of wine that will pair perfectly with your feast.

When it comes to pairing, keep in mind that meat is often a blank canvas and finding the perfect wine has everything to do with sauces, spices and other toppings. Here’s a rundown of wine pairing recommendations for some of your favorite summer dishes.

White Wines:

Chicago Style Hot DogSauvignon Blanc – Whether it’s a mineral driven Sancerre, a refined Napa Valley Sauvignon Blanc or a bold ruby red grapefruit driven Sauvignon Blanc from New Zealand, these dry, crisp, acidic wines with layers of citrus and fresh cut grass pairs perfectly with an array of summertime fare including:

  • Salads
  • Shellfish
  • Grilled Salmon
  • Hot Dogs w/ Relish or “Chicago Style”
  • Lemon Chicken
  • Goat Cheese & Heirloom Tomato Bruschetta

Riesling – A touch of residual sugar and piercing acidity make Riesling an exquisite pairing with many dishes including:

  • Sushi w/wasabi
  • Assorted Shellfish (Clams, Oysters, Mussels, Shrimp, Scallops, Crab)
  • Salads
  • BBQ (vinegar based)
  • Fried Chicken
  • Chesapeake Baja Burger 
  • Grilled Peach wrapped in Prosciutto w/Balsamic Glaze

Albarino – This refreshing white wine from Rias Biaxas, Spain offers exotic floral notes & bright citrus with a touch of salinity due to its proximity to the Atlantic Ocean. Pairs well with:

  • Assorted Shellfish (Clams, Oysters, Mussels, Shrimp, Scallops, Crab)
  • Grilled & Fried Chicken
  • Salads

Muscadet – An inexpensive varietal (most under $12) with citrus, mineral notes & a touch of salinity from the Loire Valley of France, that pairs perfectly with:

  • Assorted Shellfish (Clams, Oysters, Mussels, Shrimp, Scallops, Crab)

Vouvray – Another great wine from the Loire Valley of France, made from the Chenin Blanc grape. Vouvray tends to have a touch of sweetness that makes for an excellent pairing with seafood and foods with a touch of spice. o

  • Assorted Shellfish (Clams, Oysters, Mussels, Shrimp, Scallops, Crab Legs)
  • Crabacado “Shrimp” Rolls
  • Grilled Chicken

Red Wines:

Beaujolais – Similar to a Pinot Noir, this dry fruity red made from the Gamay grape from southern France is a perfect light-medium bodied summer red. Serve slightly chilled with:

  • BBQ Chicken
  • Mushroom Swiss Burgers
  • Grilled Salmon
  • Italian Sandwiches

Pinot Noir  – A classic & elegant medium bodied wine with red fruit notes, a hint of spice & moderate tannins pairs  well with:

  • Mushroom Swiss Burger
  • Cedar Plank Salmon o BBQ Chicken
  • Brie & Raspberry Phyllo Cups

Syrah/Shiraz – The French style from the Rhone Valley boasts more meaty characteristics like bacon, while the Australian and American style are more fruit driven. A young Syrah from northern Rhone tends to have moderate tannins and a little smokiness that goes great with: 

Zinfandel – The high acidity, tannic structure,  jammy notes and hint of spice make Zinfandel a perfect match for:

  • Steaks
  • Bacon Blue Cheeseburgers
  • Baby Back Ribs
  • Chili Cheese Dogs

Tempranillo – Look for Rioja or Tempranillo on the label. Rioja is a region in Spain that makes a full bodied red wine from the Tempranillo grape. This is a versatile, great value red that works with many dishes including:

  • Steak Chimichurri
  • Steak Fajitas
  • Baby Back Ribs
  • Steaks
  • Aged Cheddar Burgers

Rosé Wines: 

This is not your grandmother’s White Zinfandel! A dry rosé is a great bridge wine that pairs well with everything from shrimp salad to cheeseburgers. Rosé is made from an array of red varietals. The common ones are Pinot Noir, Grenache, Syrah, Mourvedre, Cinsault & Tempranillo. Some winemakers blend in a little white wine to bring out citrus notes in the final product. It’s the best of both worlds, a chilled wine with notes and flavors of red wine that make a great addition to your picnic & barbecue fare

  • Sandwiches
  • Salads
  • Pasta Salad
  • Seafood/Shellfish
  • Fried Chicken
  • Grilled Veggies w/Balsamic Glaze

PAIRING NOTE: If your favorite dish has some spice, stick with a demi-sec sparkling, Riesling with a touch of residual sugar or a fruit forward red with low tannins and lower alcohol. Alcohol exacerbates the heat in your food. Also when it comes to salads, a high acid white wine without oak works well because it mirrors the acidity in most salad dressings. However watch the endive, radichhio & arugula – the spice can leave a bitter taste on your back palate.

Cheers!

 

 

Photo Credits:

Chicago Style Hot Dog: <a href=”https://www.flickr.com/photos/johnjoh/6080654091/”>star5112</a> via <a href=”http://photopin.com”>photopin</a> <a href=”http://creativecommons.org/licenses/by-sa/2.0/”>cc</a>

2012 Stag’s Leap Chardonnay

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Stag’s Leap Wine Cellars (SLWC) became one of the premiere California wineries after its 1973 Cabernet Sauvignon took home top honors at the 1976 Judgement of Paris in its respective category. This prestigious recognition put America on the international wine map. For nearly two decades Stag’s Leap enjoyed a tremendous following and accolades from critics and consumers alike.

In the early 2000’s SLWC faced quality issues in the cellar that left a bitter taste on many palates.  After a challenging few years, cellar upgrades and new ownership in 2007, Stag’s Leap is making quite a come back. Wine Spectator’s James Laub profiles the evolution of Stag’s Leap in this article from 2012 and discusses how an unflattering yeast spoiled many past vintages.

Long Renowned for its robust and elegant Cabs, SLWC also produces cool climate Chardonnays worthy of a place at your next dinner party. After an austere vintage in 2011, the 2012 vintage was deemed outstanding by the Wine Institute.

The 2012 Stag’s Leap Chardonnay has robust notes of lemon curd, granny smith apple, crisp pear, white peach and a touch of pineapple with a hint of salinity on the nose. The vibrant citrus flavors coupled with the bright acidity provide a beautiful foil for luscious lobster or decadent crab meat. The mouthful has a medium weight with a medium long finish thanks to the lees aging and subtle oak aging.

Pairs perfectly with crab cakes, lobster rolls, swordfish and roast chicken.

 

2013 Abbazia di Novacella Kerner

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The 2013 Abbazia di Novacella Kerner from Alto Adige, Italy is this week’s feature wine.  Kerner is a an aromatic white grape that was created in 1929 by crossing two German grapes (Riesling and Trollinger).  Abbazia is one of the world’s oldest wineries dating back more than 800 years.  It was founded by the Augustinian Order of Canons Regular in 1142 and has a steep tradition in making exceptional wines.

Seared scallops over a bed of bacon corn salad paired with Kerner

 

This wine is made from 100% Kerner grapes and is a great alternative to Pinot Grigio. It offers exotic aromas of white flower, juicy apple, ripe peach, lemon curd and a hint of tropical fruit. The palate bursts with ripe juicy fruit and offers refreshing acidity with a crisp finish. It simply reminds me of summer in a glass. Pair this with an array of seafood from sushi and seared scallops to crab cakes. I also really love this wine with baked lemon ricotta. The cheese makes the sweet lemon and tropical fruit burst on your palate. Consume within 1-2 years.

Check out my video review on the 2013 Abbazia di Novacella Kerner.

Sail, Sip & Savor

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Join Sommelier Crystal Cameron, owner of Crystal Palate on this unique and elegant cruise on a Viking Long Ship through the south of France the week of October 4, 2015. Arrive in Marseille and be transported to your ship.  Cruise from historic Avignon on the scenic Saône and Rhône Rivers to Chalon-sur-Saône.  The 8 day cruise will take you through the regions of Burgundy and Provence.  You will enjoy regional wine and cuisine prepared by expert staff aboard the Viking Buri.  Sommelier Crystal Cameron will be your consummate host, working closely with the ship staff to help you “drink outside the box” while you cruise in classic comfort.

Crystal has partnered with Cruise Planners, Dial Family Travel, in order to provide full service travel support.  Booking information for this October 2015 cruise has just been released and is open for your deposit to guarantee your stateroom.  A $500 deposit is required to hold your room. Pre and post cruise packages to Paris and air are also available.

Book Now

Your cruise will take you to the heart of seven cities along the Rhône River will you will enjoy 6 guided tours and visit 3 UNESCO World Heritage sites.  You will sample the cuisine and wine of the region including varieties of French cheeses and region wines.  Your itinerary will include opportunities to make your own fondant au chocolate; enjoy lively French accordion tunes; attend lectures on current affairs and painters of Provence.  You will have ample time to find local herb de Provence to bring home to continue to savor after your trip.

Crystal hopes to inspire you by exploring new varietals, regions, cultures and pairings in the heart of the French wine regions.

C’est magnifique!

Sail along France’s scenic Saône and Rhône Rivers past some of the most beautiful vistas the French countryside has to offer. During your 8-day journey, explore the famed region of Burgundy and the colorful fields of Provence. Visit Gallo-Roman ruins in both Vienne and Arles; walk the cobbled streets of Arles to see how it inspired Vincent van Gogh. And visit the historic Papal Palace in Avignon, “City of Popes.” Learn about the region’s time-honored winemaking traditions, sample Burgundy varietals and try the world-famous regional cuisine in Lyon.

Day 1  Avignon

Fly to Marseille. Transfer from the airport to your ship docked in Avignon.* After boarding, take free time to explore this quaint town on the scenic Rhône River—or join our “welcome walk” to stretch your legs and start getting oriented. (D)

 

Day 2  Arles

Arrive during breakfast and take a walking tour of Arles with its diverse architectural highlights. Experience the city’s vibrant colors and striking quality of light that have inspired artists. Arles is also the site of some impressive Roman ruins, including Les Arènes, an arena that seats 20,000 and is still in use, as well as Romanesque monuments such as the Church of Saint-Trôphime, completed in the 15th century. Return aboard for lunch followed by an afternoon on your own to explore or shop for handcrafted gifts—as always, your Program Director can help you plan your free time. Dinner is served as you depart. (B, L, D)

Day 3  Avignon & Viviers

This morning, set out on a guided walk of Avignon, nicknamed “City of Popes” because it was home to seven popes from 1309 to 1377. Stroll through the historic center, stop at the picturesque Pont d’Avignon and walk the Place de l’Horloge. Continue to the renowned Palace of the Popes for a guided tour through this rambling maze of Gothic architecture, which served as papal residence, fortress, church, and palace. After the tour, enjoy an afternoon at leisure exploring Avignon. You can join the optional tour to Châteauneuf-du-Pape, visiting the vineyards and tasting the famous wine. Lunch and dinner are served aboard. Arrive after dinner in Viviers, a quaint town in a mountainous setting. Join your Program Director for an evening stroll through the Old Town with its medieval and Renaissance buildings. Enjoy free time before retiring for the evening.

Day 4  Tournon

After a scenic morning cruise and lunch aboard, take a tour through Tournon to Tain l’Hermitage, a region known for its wine and gourmet chocolate. During a guided tour of the area, learn about the region’s winemaking traditions and taste some famous regional red wines. Then visit the Musée de Tain l’Hermitage, located in the oldest house in the region. Dine aboard and cruise through the evening.

 Day 5  Vienne & Lyon

 

This morning, take a walking tour of Vienne, a beautiful town with an ancient Roman past. Visit the Temple of Augustus & Livia, the Roman amphitheater, and the Gothic Cathedral of St. Maurice; then spend some time discovering more of this charming riverside town on your own. Return to your ship for lunch and an afternoon departure. Later, this afternoon, arrive in Lyon. Enjoy free time to explore this remarkable 2,000-year-old city in the heart of France. Dinner is served aboard and your ship remains docked overnight, so you may choose to take an evening stroll.

 

Day 6  Lyon

After breakfast, tour Lyon, a UNESCO World Heritage Site. Begin with a drive to the top of Fourvière Hill for amazing views of the city. Continue with a guided visit to the Basilica of Notre Dame and drive through town past the magnificent St. Jean Cathedral and the Palace of Justice. Then take a walking tour through the cobbled streets of Vieux Lyon (Old Town), with free time to shop for souvenirs or sample some of the fine French cuisine for which Lyon is world-famous. Return to your ship for an afternoon departure.

Day 7  Burgundy Wine Tour & Beaune  

Early this morning, sail toward Tournus, arriving over breakfast. Take a short walk through this quaint medieval town before sailing on to Chalon, or take an optional excursion to the picturesque Burgundy town of Cluny. Rejoin your ship in Chalon for lunch, then ride along France’s Burgundy wine route through Pommard, Volnay and Meursault. Arrive in Beaune, wine capital of Burgundy, for a guided tour of beautiful Hôtel Dieu, founded as a hospice in 1443. Learn about local viticulture and indulge in a wine-tasting at one of Beaune’s famous cellars. Dine aboard; this evening, relax aboard or take a walk by the scenic Saône River.

Day 8  Chalon-sur-Saône

 

After breakfast, disembark and proceed to the Lyon airport for your return flight.*
Or, extend your time in France with 3 delightful nights in Paris, one of the world’s most romantic cities. (B)

Book Now

For more information, contact Crystal at events@foryourloveofwine.com

 

Crab Cakes & Chardonnay

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Succulent, sweet lump crab meat paired with a rich, full-bodied Chardonnay is simply a match made in heaven. The bright lemon notes in the wine bring out the sweetness in the crabmeat and the luxurious mouth-coating quality of an oaked, slightly buttery Chardonnay makes this an outstanding pairing with crab cakes. Drizzle a little butter on the crab cakes before baking and really bring out the creamy, buttery characteristics in the wine. The buttery flavors in the wine come from a winemaking process known as malolactic fermentation, this produces the diacetyl compound which gives the wine a creamy, dairy, buttery quality. Grab your favorite Chardonnay or try one of my favorite producers from California. These producers are known for making a more Old World Style of Chardonnay, in an effort to retain the bright, vibrant fruit notes and also maintaining a higher level of acidity.

Recommended Producers

Recipe: Gluten Free Crab Cakes (Serves 4) 

Ingredients 

3 tbsp. olive oil
16 oz crab meat
1 egg
1 lemon (juice & zest)
1 tsp. Worcestershire sauce
1/2 tsp. pepper
2 tbsp. chopped parsley
1 celery stalk (fine dice)
1/2 small onion (fine dice)
1/2 red bell pepper (fine dice)
1 bag of Cape Cod Chips (finely ground in food processor)

Directions 

Heat 2 tbsp. olive oil in a medium saucepan, add minced veggies and sauté for 5-7 minutes until tender. Transfer to medium bowl. Let cool for about 5 minutes. Add lemon juice, zest, parsley, worcestershire sauce, salt & pepper and mix all ingredients. Fold in crab. Make 4 crab cakes of equal proportion and dredge both sides of all crab cakes in flour. Transfer to plate and refrigerate for 30 minutes. Since we are not using breadcrumbs in this recipe, this is an important step to make sure the crab cakes stay intact when cooking.

Pre-heat oven to 400 degrees. Mix 1 tbsp. olive oil & 1 tsp. of Old Bay Seasoning. Place crab cakes on sheet pan and drizzle with Old Bay oil. Bake for 15 minutes. Serve over a bed of greens with lemon vinaigrette.

Paleo Pairing: Barbera & Chicken Marinara

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It looks like mother nature has an interesting sense of humor. We are expecting  a foot of snow in coastal Virginia.  Since I will be snowed in for the next few days, I will need to get creative with my Paleo Pairings this week. Tonight, my meal was inspired by a nice bottle of Barbera.

My Paleo Pairing for day 28 features Chicken Marinara & Barbera.  Barbera is a grape from the Piedmont region of Northwest Italy. It is one of my go to pizza wines. It is the 3rd most planted grape in Italy.  Barbera is high in acidity and low in tannins making it a versatile food friendly wine. Barbera also offers great value.  The Wall Street Journal recently posted a great piece on Barbera wines. You will normally see Barbera d’Asti or Barbera d’Alba on wine labels. That simply means the Barbera grape from the Asti or Alba region. Pio Cesare and Vietti are excellent producers.

INGREDIENTS

4 chicken breasts
1/2 cup almond flour
1 tbsp. sea salt
1/2 tbsp. black pepper
1 tbsp. Italian seasoning
1/4 cup olive oil

Easy Marinara Sauce

1 can crushed tomatoes (San Marzano)
1 tbsp. olive oil
4 garlic cloves
1 onion (small dice)
1/4 cup dry red wine (Barbera)
1 tbsp. sea salt
1/2 tbsp. black pepper
1 tbsp. Italian seasoning
1 tsp. crushed red pepper
1 tsp. sugar

DIRECTION

Pre-heat oven to 400 degrees.

For the easy marinara sauce, heat olive over medium-low heat. Add onions and cook for about 5-7 minutes. Add minced garlic and crushed red pepper flakes and cook for about 30 seconds to release aromatics. Add the rest of the ingredients and simmer over low heat.

Meanwhile, sprinkle chicken with salt, pepper and Italian seasoning. Dredge in almond flour, making sure chicken is well coated. Heat olive oil in large sauté pan (oven proof). Sear chicken for about 5-7 minutes, until golden brown. Turn chicken and place pan in oven for 25 minutes. Let rest for 10 minutes. Top with marinara sauce and serve.

 

Butternut Squash Soup & Torrontes

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Butternut squash soup with toasted sage and crabmeat is a classic fall dish. When it comes to wine for this hearty, decadent and creamy soup, I  typically reach for a nice Chardonnay aged in french oak to accentuate the baking spices in the dish, but I always like to mix things up a little with a great little sipper from South America.  Torrontes is Argentina’s signature white grape. It’s an aromatic varietal boasting beautiful floral notes of jasmine and roses,  stone fruit aromas, vibrant citrus along with a hint of honey, white pepper and sometimes herbs.

Depending on the producer, this wine can be a bit reminiscent of a Viognier or Gewurtztraminer.  The wine is light to medium-bodied with vibrant acidity similar to a Sauvignon Blanc that make it a great match with this soup. The acidity leaves your palate feeling refreshed in between bites and the brininess in the crab meat makes the wine’s fruit flavors come to life. You can serve this as a traditional soup or you can use it for an intriguing appetizer for guests as I have illustrated with this image. And of course, if you’re feeling a bit more traditional, you can grab your favorite bottle of Chardonnay for this dish.

Recommended Producers

Susana Balbo “Crios” Torrontes, Mendoza, Argentina (SRP: $12) 
Kaiken Torrontes, Salta, Argentina(SRP: $14)

Recipe: Butternut Squash w/Toasted Sage & Crabmeat 

Ingredients

1/4 cup olive oil
2 butternut squash
2 apples (Gala or MacIntosh)
1 onion
2 cups chicken stock
1/4 cup coconut milk
1 tsp. nutmeg
1/8 tsp. clove
1 tbsp. sea salt
1 tsp. white pepper
8 oz crabmeat
10 sage leaves (julienned)

Directions

Pre-heat oven to 375 degrees.

Cut ends off squash and slice down the middle. Drizzle with olive oil, a pinch of salt & pepper and place upside down in large roasting pan. Pierce some holes in skin. Peel apples and slice in 4, add to the pan, peel and cut onions in quarters and add to pan. Add one cup of chicken stock to the pan and roast for about 1 hour and 15 minutes.

Let cool slightly and scoop squash out of the skins and place in food processor along with onion and apple. Pulse ingredients for about 30 seconds. Add 1 cup chicken stock and pulse until smooth. Transfer to a medium-large saucepan. Add coconut milk, salt, pepper, nutmeg & clove and heat over low heat until warmed through.

In a small saute pan, add 2 tbsp. olive oil, sage & crabmeat and cook for about 2-3 minutes over low-medium heat until crab is warm.

Spoon soup into a bowl and top with crab & sage mixture. Add diced apples for garnish and texture.  Serves 4.

 

 

 

 

 

 

 

Chicken Lettuce Wraps & Vinho Verde

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Chicken Lettuce Wraps paired with a bright, effervescent Vinho Verde is an excellent pairing on a warm day.  Vinho Verde comes from the Minho provence along the coast of northern  Portugal. Vinho Verde is not a grape varietal, but rather a region. The term Vinho Verde means “green wine.” There are more than two dozen permitted white grapes including Alvarinho in Vinho Verde.  These wines are simple and refreshing with bright citrus notes, a hint of salinity due to the proximity of the Atlantic ocean and vibrant acidity. You will also find a light effervescence to this wine because many winemakers add a touch of carbon dioxide before bottling.  It’s a great summer sipper. It’s also excellent with mexican food and seafood. Drink young. The best part, these wines are incredible affordable starting at about $9 for a decent bottle.  Check out the Gazela. I like the way the lime notes bring out the cilantro in the lettuce wraps. Of course, there are some wonderfully complex Vinho Verdes that come with a higher price tag. Looking for a little splurge, check out the Monte Cascas (SRP: under $20).  This wine boasts aromas of freshly squeezed key lime juice, honeydew melon & agave nectar tantalizing your senses. This a light, dry & crisp summer wine with piercing acidity. It’s the perfect accompaniment to an array of fresh Mexican dishes especially Guacamole with lime infused tortilla chips. If you are going to add some spice to your lettuce wraps, reach for bottle of off-dry Riesling. The touch of residual sugar is the perfect pairing for spicy fare.

Recipe: Chicken Lettuce Wraps 

Ingredients

8 lettuce leaves (Bibb)
1 avocado
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 lime (juice)
1/4 cup chopped cilantro
2 cups shredded chicken (I used a rotisserie chicken)
1/2 cup salsa
2 scallions (thinly sliced)

Directions

In a small bowl, mash avocado with salt, pepper, cumin & garlic powder. Set aside. In a separate bowl toss shredded chicken, lime juice and cilantro.  Separate and wash lettuce leaves and pat dry with paper towel. Divide avocado spread among the 8 lettuce leaves. Top with shredded chicken mixture. Add salsa & scallions. Serve immediately.

Paleo Pairing: Vino Nobile & Swordfish

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When it comes to food, there’s nothing better than a hearty Italian meal shared with family & friends. I have such a passion for Italian cooking and believe it or not there’s so much more than bread and cheese. Don’t get me wrong, I absolutely adore cheese, but we all know it’s not Paleo friendly. So tonight I am making a dish you would typically find in northern Italy. A flavorful roasted swordfish with eggplant, capers and tomatoes paired with an awesome Vino Nobile di Montepulciano.

Most people tend to reach for a white wine with swordfish, but keep in mind it depends on the type of fish and the sauce also plays a huge role in determining the right wine pairing. Swordfish is a rich, meaty fish and can definitely stand up to a red wine.  For this dish, I mirrored the acidity of the sauce with my wine selection.  The eggplant, tomatoes and rosemary are a great flavor profile to pair with the Vino Nobile di Montepulciano. If you were doing a lemon sauce, I would stick with a dry white wine like a Pinot Bianco or Falanghina.

Vino Nobile di Montepulciano comes from Tuscany and is one of three Sangiovese DOCG zones in the region.  Vino Nobile is  made from the Sangiovese Prugnolo grape whereas Brunello di Montalcino is made from Sangiovese Grosso and Chianti is made from the Sangiovese Piccolo grape.  They are all different mutations of Sangiovese. Vino Nobile is also the smallest zone. This area produces exceptional wines that are typically medium-bodied with vibrant red fruit of raspberry and cherry, hints of anise and tea, velvety tannins and vibrant acidity.  If you love Brunello, but don’t love the price tag, grab a bottle of this.

For tonight’s meal, I opened up a 2009 Corte alla Flora. I picked this up at Sirena’s in Norfolk for under $30. They offer 40% off the menu price for to-go wines. They have an awesome selection of Italian wines.

INGREDIENTS

4 swordfish steaks
4 tbsp. olive oil
4 garlic cloves minced
2 tbsp. capers
1 tbsp. crushed red pepper flakes
1 tbsp. sea salt
1/2 tbsp. pepper
1 red onion (medium dice)
1 eggplant (medium dice)
1-28oz can whole tomatoes
1/4 cup chopped fresh parsley
1/4 cup dry red wine (Vino Nobile, Pinot, Chianti, Barbera)

DIRECTIONS

Preheat oven to 400 degrees.

Combine onions and eggplant and place on a sheet tray with 2 tbsp olive oil, a pinch of salt & pepper and roast for 45 minutes. Set aside.

Once veggies are roasted, heat olive oil in ovenproof dutch oven or large skillet over low-medium heat. Add garlic and crushed red pepper flakes and cook for about 30 seconds to release aromatics. Add  wine and let reduce for about 5 minutes. Add tomatoes and break up with fork. Add Italian seasoning, salt, pepper, roasted veggies, rosemary sprigs & capers.  Stir until well combined.

Pat dry swordfish with paper towels. Season with salt & pepper. Arrange swordfish steaks on top of tomato mixture and bake for 12 minutes until cooked through.  Toss in parsley. Serve immediately. Serves 4.

 

 

Five-Spice Chicken Soup & Riesling

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Asian five-spice is a staple in my pantry, it adds so much flavor to so many dishes. This five-star soup recipe takes chicken soup to a whole new dimension.  The great thing about this soup is that you can pretty much add as many veggies as you like. I like my soup with an extra kick, so I added some jalapeno in addition to the five-spice which is typically a blend of (star anise, cloves, cinnamon, sichuan pepper & fennel).

I am opting for an off-dry Riesling to accentuate the five-spice powder in the soup.  Remember,  you want to pay attention to the spices and sauces when pairing wines.  I really like the way a Riesling cools the palate with a touch of residual sweetness and also  makes the flavors pop with its vibrant acidity. 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 that are widely available for purchase.

Recommended Producers 

High-Def Riesling, Mosel, Germany (SRP: $12)
Dr. Loosen”Dr. L” Riesling, Mosel, Germany (SRP: $13)
Kung Fu Girl Riesling, Columbia Valley, Washington, USA (SRP: $14)

Recipe: Five-Spice Chicken Soup

Ingredients

2 tbsp. olive or grapeseed oil
1 leek (thinly sliced)
2 cloves of minced garlic
1 jalapeño (seeded)
2 tbsp. five-spice (if you like a milder version, only add 1 tbsp and omit the jalapeno)
1/2 tbsp. sea salt
1/2 tbsp freshly ground black pepper
1 head bok choy (chopped)
1 red pepper (julienned)
1 cup broccoli (chopped)
1 zucchini (sliced)
2 cups shredded chicken
32 oz homemade chicken stock or organic
1 cup coconut milk
scallions (optional for garnish)

Directions

In a large stock pot, heat olive oil and add leeks. Let cook for about 5-7 minutes until translucent, add garlic and jalapeno and cook for about 30 seconds to release aromatics. Add 5 spice, salt & pepper and stir with veggies to release the oils in the spice. Add the rest of the veggies, chicken stock & coconut milk and let cook for about 30 minutes until all flavors are well combined. Add additional stock or water if needed to make sure veggies are covered. Add 2 cups of cooked shredded chicken and warm through. Serve immediately. Add chopped scallions for garnish.

When I don’t have time to make a roast chicken, I usually poach alot of chicken on Sundays and shred it while it’s warm. This way I have plenty of chicken on hand to add to weeknight recipes.  To poach chicken, take a large stock pot and add enough water or chicken stock to cover chicken breasts.  Add 1 tbsp. peppercorns, 1 tbsp. sea salt, 1 bay leaf, 1 tbsp. garlic powder and 1 tbsp. Italian seasoning to flavor the chicken.  Bring to a boil and reduce heat right away to low and cook another 15-20  minutes. Drain and let cool. Shred or slice chicken.

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.

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.

Crystal Palate: Through the Lens

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I always like to say that food and wine pairings are a lot like a marriage.  They can bring out the best or worst in each other, so you better choose wisely!
My passion for wine and food just so happens to bring out the best in my husband Tom Schaad. He is a news anchor by trade and has an amazing eye when it comes to photography. Most of the amazing photos featured on this website were captured by his camera. He does a monthly series on The Hampton Roads Show featuring interesting sights and hidden gems of the region all ” ” of his Canon camera.  In his latest edition, the wine & food from our kitchen received top billing. WATCH VIDEO!