Crystal Palate

Autumn Getaway in the Heart of Virginia Wine Country

by

I love the crisp, refreshing burst of  autumn air  on a cool October morning.  In my humble opinion, there is no better way to celebrate fall than by taking a drive along the winding roads of the Blue Ridge Mountains and looking out at the rolling hills that span the heart of Virginia Wine Country. This time of year conjures up images of ripe, plump grapes, a bountiful harvest and vibrant colors bursting from the trees that paint a magnificent landscape throughout Central Virginia.  For those of us lucky enough to call Virginia home, this is simply a way of life.

Pumpkin Patch at Carter’s Mountain, Charlottesville.

I had the privilege of living in Charlottesville for a few years and the lifestyle simply can’t be beat.  Virginia boasts more than 200 wineries with nearly half of them located in the Monticello AVA (American Viticultural Area).  I would highly recommend you visit the Charlottesville area to experience firsthand why Virginia has become the East Coast destination of choice for wine lovers.  President Thomas Jefferson, America’s first wine connoisseur saw tremendous promise in this fertile land and his lifelong dream of making Virginia a world class wine destination is finally being realized two centuries later.  Come experience all of the beauty and serenity this region has to offer.  Crystal Palate has you covered with recommendations on some of our  favorite wineries, Inns and restaurants.   Swirl & sip your way through the regions wine tasting rooms, savor sumptuous truffles at Gearharts Chocolates, dine at some of the area’s finest restaurants, relax in luxury at some of the most beautiful Inns in the country and perhaps take in a football game at UVA.  Round out your visit with a trip to Carter’s Mountain for a little apple picking. There is a little something for everyone here.  So what are you waiting for? Thomas Jefferson’s homeland is calling your name.

 Vineyards to Visit:

Charlottesville Area (Monticello AVA) 

Barboursville Vineyards – Founded in 1976, the Zonin family has played a formidable role in establishing Virginia as a world class wine destination.

Cardinal Point Winery – Nestled in the heart of Virginia Wine Country you will find this cozy & quaint tasting room.  The A6 is a must try.

Jefferson Vineyards – Jefferson may have never produced a bottle of wine in his 30 year effort. Two centuries later, the vines at his estate are flourishing.

Keswick Vineyards – Breathtaking scenery. The 2002 Viognier Reserve won best white wine in America.

King Family Vineyards – King Family has become synonymous with Polo and the family is known for their philanthropy efforts. They also make great wine and were awarded the Best Winery in 2013 in the C-Ville’s, Best of C-ville edition.

Moss Vineyards – A newcomer to the Virginia wine scene. Barry Moss is producing some beautifully balanced Bordeaux style blends.

Trump Winery (formerly Kluge Estate) – Produces some of the finest sparkling wines on the East Coast. The Blanc de blanc is sensational.

Veritas Vineyards & Winery – You will fall in love with the ambiance. Bring your sweetie and snuggle up by the fire with a nice flight of wine.

Places to Sip & Savor: 

Fleurie French Restaurant

Petit Pois

Bang!

Hamilton’s

Tastings of Charlottesville

Orzo Kitchen & Wine Bar 

Inn at Meander Plantation

Places to Stay:

Boards Head Inn 

Keswick Hall at Monticello 

Inn at Meander Plantation

Inn at Court Square 

Other Resources:

Virginia Wine 

Roast Beef Crostinis & Cabernet Sauvignon

by

Looking for a simple elegant appetizer that’s sure to please any palate? Roast beef crostinis are always a crowd pleaser and oh so easy to put together. For this quick version, I used the Whole Foods Rosemary Garlic Roast Beef from the deli section. They roast their meats daily and it’s definitely a big step up from your typical deli meat and only a couple more dollars per pound. For a gourmet version, you can use slices of roasted beef tenderloin.  I recently made these delectable treats for an Opus One tasting event and they were the perfect partner with the 2006 Opus. Since that was quite a splurge, here are some other wine pairing ideas at every price point. These crostinis work best with Cabernet, Merlot, Bordeaux Style Blends, Syrah and Zinfandel. Grab your favorite bottle or try out one of these great selections below.

Recommended Producers

Recipe: Roast Beef Crostinis 

Ingredients (Makes 40 Crostinis)

1 lb Rare Roast Beef (thinly sliced) – Whole Foods Rosemary Garlic Roast Beef  or Boar’s Head 
8 oz Point Reyes Blue Cheese or Stilton
2 tablespoons Mayo
2 tablespoons Sour Cream
Baby Arugula (small bag)
White Truffle Oil
Chives
Baguette

Directions

Pre-heat oven to 400 degrees. Slice bread into 1/4 inch slices on the diagonal.
Drizzle w/olive oil and toast for about 5-7 minutes (turning once)

While the bread is toasting, mix the blue cheese, mayo and sour cream in a bowl. Set aside.

Once bread is toasted, spread blue cheese mixture on each crostini, top with arugula, roast beef, drizzle
with truffle oil and garnish with chopped chives. For a gourmet version, use beef tenderloin in place of the
roast beef.

 

 

Bolognese & Brunello

by
Nothing says comfort like a hearty plate of bolognese paired with a Brunello. I am convinced that I was Italian in a former life.  Italian wine and food have always been a big passion of mine. My husband was never a big red wine fan until I introduced him to a 1997 Brunello di Montalcino on our third date. He has been hooked ever since! Brunello di Montalcino is one of Italy’s most revered wines. It hails from Tuscany and is made exclusively with the Sangiovese grape. Brunello’s are elegant age-worthy wines that are beaming with aromas and flavors of red fruit, violet and earth, leather with a hint of anise and mushroom.  These wines have high levels of tannins and acidity that make it a great partner with food and also give it tremendous aging potential. The Italian law mandates that wine makers age Brunello for a minimum of 5 years before its release. As for the bolognese, this is a great dish to make on a Sunday afternoon or whenever you have a few hours to let the sauce fully develop. This is my spin on the classic recipe. Bon Appetito!
Recipe: Bolognese (Serves 4-6)
Ingredients 

2 tbsp. olive oil
1 medium yellow onion
3 ribs celery
3 medium carrots
1 cup Portobello mushrooms
6 cloves of garlic
2 tsp. truffle salt or sea salt
1 tsp. black pepper
1 tsp. crushed red pepper
1 tsp. Italian seasoning
½ tsp. nutmeg
2 bay leaves
Few sprigs of fresh thyme & rosemary (tie w/kitchen string)
1 ½ pound ground sirloin
1 ½ pound sweet Italian sausage
2 tablespoons tomato paste
1 tablespoon sugar
2 cups red wine (Chianti, Montelpulciano d’ Abruzzo or Centine from Banfi are nice options)
1 cup milk
1 – 28 oz can crushed tomatoes (preferably San Marzano)
¼ cup heavy cream
1 cup shredded Parmigiano Reggiano
8 oz ricotta (for garnish)
½ cup julienned basil (for garnish)

Directions
Combine large diced onion, carrot, celery, mushroom and garlic and put in food processer for about 10-15 seconds until the vegetables are a finely grated.
Add 2 tbsp. of oil to a dutch oven over a medium heat and sauté vegetables for 10-15 minutes until translucent and slightly golden.  Make sure all the liquid is evaporated.
Once the vegetables reach the desired color and consistency add the salt, pepper, crushed red pepper, Italian seasoning, nutmeg & bay leaves.
Add ground sirloin and sausage and let brown for 20-25 minutes, stirring frequently.  Make sure you get a nice deep brown color. Practice patience, this is where all of the flavor comes from.
Add tomato paste and cook 2-3 minutes.
Add rosemary & thyme sprigs, sugar followed by red wine. Scrape up all the bits and deglaze pan.  Let reduce about 5 minutes.
Add 1 cup milk and let reduce about 5 minutes.
Add crushed tomatoes and simmer for 2 hours.
Before serving remove fresh herb sprigs & bay leaves
Add ¼ cup heavy cream and 1 cup grated Parmigiano Reggiano and stir until combined.
Serve over your favorite pasta.  I recommend pappardelle or tagliatelle pasta.
Add a tbsp. of fresh ricotta, Parmigiano Reggiano, basil and a drizzle of good quality Extra Virgin Olive Oil.

Seafood Risotto & Chardonnay

by

Nothing says comfort like a great dish of seafood risotto. To add brightness to the dish, add Meyer lemon juice, lemon zest and white wine. Top it off with scrumptious shrimp and seared scallops and pair it with a Cakebread Chardonnay for pure perfection.  Each sip was filled with luscious apple, melon, citrus fruit and a touch of minerality. The refreshing acidity washed away the creamy finish of the risotto, leaving your palate ready for another bite and the full-bodied Chardonnay mirrored  the weight of the decadent and succulent sea scallops.

Recommended Producers

 

Recipe: Meyer Lemon Risotto w/Roasted Shrimp & Seared Sea Scallops (Serves 4)

Ingredients
2 tablespoons olive oil
1 medium yellow onion, fine dice
1 cup Arborio rice
2 ½ – 3 cups homemade shrimp & lobster stock  (see recipe) or low sodium chicken stock or vegetable stock can be used as a substitute
¾ cup dry white wine (I prefer Pinot Grigio or Sauvignon Blanc)
2 Meyer lemons (zest & juice)
1 cup shredded Parmigianno Reggiano cheese
1 tablespoon butter
½ cup chopped parsley
1 teaspoon nutmeg
1 teaspoon pepper
Salt to taste (keep in mind there is salt in the stock & cheese)

Risotto
In a small saucepan warm 3 cups of stock (simmer on low)Scallop Risotto Paired w/Cakebread Chardonnay
In a large saucepan sauté onion in olive oil for 5-7 minutes over medium-low heat until translucent. Add Arborio rice and mix with onions until rice is well coated and slightly toasted 2-3 minutes
Add white wine and let evaporate
Once white wine evaporates, slowly add the stock ½ cup at a time stirring frequently
Continue adding the stock ½ cup at a time until risotto reaches desired consistency, above 25-30 minutes for al dente
At this point add cheese and butter, mix well
Fold in chopped parsley, lemon zest & juice
Divide between four plates and top with 2 scallops & 3 shrimp
Garnish w/parsley & lemon wheel

 

Roasted Shrimp
Preheat oven to 375 degrees
Shell & devain 1 dozen large shrimp, leave the tails on for presentation (Timesaver: Ask your fish monger to do this for you)
Toss with olive oil, a pinch of salt & pepper
Roast for 6-8 minutes

Seared Sea Scallops
Pre-heat sauté pan with 1 tablespoon of olive oil
Pat dry 8 medium-large sea scallops
Brush w/olive oil and a pinch of salt & pepper
Sear for 3 minutes per side until nicely golden on each side

 

Shrimp & Lobster Stock
Add 2 tablespoons olive oil, lobster and shrimp shells to a large stock pot over medium heat
Saute shells for 3-5 minutes until they become bright pink and aromatic
Add 1  medium yellow onion, 3 celery stalks, 1 carrot (all large dice), 4 cloves of smashed garlic, 2 bay leaves, 1 tablespoon of Old Bay, 1 teaspoon of sea salt, handful of peppercorns and cover with 2 quarts of water
Let simmer over low heat for 45 minutes
Strain with fine mesh strainer into smaller sauce pan
Freeze the rest of the stock for up to 3 months

Seafood Risotto & Chardonnay

by

Scallop Risotto & Cakebread ChardonnayNothing says comfort like a great dish of seafood risotto. To add brightness to the dish, add Meyer lemon juice, lemon zest and white wine. Top it off with scrumptious shrimp and seared scallops and pair it with a Cakebread Chardonnay for pure perfection.  Each sip was filled with luscious apple, melon, citrus fruit and a touch of minerality. The refreshing acidity washed away the creamy finish of the risotto, leaving your palate ready for another bite and the full-bodied Chardonnay mirrored  the weight of the decadent and succulent sea scallops.

Recommended Producers

 

Recipe: Meyer Lemon Risotto w/Roasted Shrimp & Seared Sea Scallops (Serves 4)

Ingredients
2 tablespoons olive oil
1 medium yellow onion, fine dice
1 cup Arborio rice
2 ½ – 3 cups homemade shrimp & lobster stock  (see recipe) or low sodium chicken stock or vegetable stock can be used as a substitute
¾ cup dry white wine (I prefer Pinot Grigio or Sauvignon Blanc)
2 Meyer lemons (zest & juice)
1 cup shredded Parmigianno Reggiano cheese
1 tablespoon butter
½ cup chopped parsley
1 teaspoon nutmeg
1 teaspoon pepper
Salt to taste (keep in mind there is salt in the stock & cheese)

Risotto
In a small saucepan warm 3 cups of stock (simmer on low)Scallop Risotto Paired w/Cakebread Chardonnay
In a large saucepan sauté onion in olive oil for 5-7 minutes over medium-low heat until translucent. Add Arborio rice and mix with onions until rice is well coated and slightly toasted 2-3 minutes
Add white wine and let evaporate
Once white wine evaporates, slowly add the stock ½ cup at a time stirring frequently
Continue adding the stock ½ cup at a time until risotto reaches desired consistency, above 25-30 minutes for al dente
At this point add cheese and butter, mix well
Fold in chopped parsley, lemon zest & juice
Divide between four plates and top with 2 scallops & 3 shrimp
Garnish w/parsley & lemon wheel

 

Roasted Shrimp
Preheat oven to 375 degrees
Shell & devain 1 dozen large shrimp, leave the tails on for presentation (Timesaver: Ask your fish monger to do this for you)
Toss with olive oil, a pinch of salt & pepper
Roast for 6-8 minutes

Seared Sea Scallops
Pre-heat sauté pan with 1 tablespoon of olive oil
Pat dry 8 medium-large sea scallops
Brush w/olive oil and a pinch of salt & pepper
Sear for 3 minutes per side until nicely golden on each side

 

Shrimp & Lobster Stock
Add 2 tablespoons olive oil, lobster and shrimp shells to a large stock pot over medium heat
Saute shells for 3-5 minutes until they become bright pink and aromatic
Add 1  medium yellow onion, 3 celery stalks, 1 carrot (all large dice), 4 cloves of smashed garlic, 2 bay leaves, 1 tablespoon of Old Bay, 1 teaspoon of sea salt, handful of peppercorns and cover with 2 quarts of water
Let simmer over low heat for 45 minutes
Strain with fine mesh strainer into smaller sauce pan
Freeze the rest of the stock for up to 3 months