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Episode 25: #winestudio

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Tina Morey

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We are talking #winestudio on this edition of Crystal Palate’s Wine Country. My guest this week is Tina Morey, a pastry chef turned sommelier who is changing the way people think about and consume wine.

#Winestudio is a twitter-based beverage education program that engages industry professionTina Morey #winestudio als, winemakers, bloggers and wine lovers from around the world. The interactive multi-week sessions explore the regions, cultures and cuisine and the role that all of these things play in creating a dynamic wine and food experience. It’s an opportunity to hear first-hand from winemakers and tastemakers.

On the show, Tina gives us a sneak peek at some of the exciting programs coming up in 2017 for #winestudio. We are also discussing the latest wine “trends” and the dangers behind falling into the trend trap. Remember what the movie Sideways did to Merlot sales? Listen below to hear our interview. Catch a new episode of Crystal Palate’s Wine Country every Saturday at 8:30am on Cville 107.5 & 1260 WCHV or stream nationwide by searching WCHV on the Tune In app.

Participate:

If you would like to participate in #winestudio, follow the hashtag #winestudio 9pm EST Tuesdays on Twitter and join the conversation.

 

Episode 6: Tina Morey, #WineStudio

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Tina Morey #WineStudioOn this episode, Tina Morey, the mastermind behind #winestudio joins me in studio. Tina is a pastry chef turned sommelier and is changing the way people approach wine with her #winestudio digital education platform on Twitter on Tuesday evenings at 9:00 p.m. EST. For Tina it’s all about exploring the culture of wine from well-known producers and hidden gems around the world. #WineStudio is where wine, food, art and culture collide. This week we’re discussing some the wines of Umbria and Marche and of course some of our favorite Virginia vino! Enjoy the show!

 

 

Wedding Wines

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wine.comTis the season for love, laughter, beautiful brides, handsome grooms, breathtaking venues, delicious food and inevitably bad “banquet wine!”  I am always amazed at how many brides obsess over every detail from the gown to the flowers to the photographer to the caterer, but when it comes to the wine selection, it’s usually a complete afterthought. Did you know that wedding wines can be affordable and delicious?! It’s true! I have been to so many  weddings where I end up drinking club soda or a beer  because the wine selection may as well be alcohol-infused cherry cough syrup.  Ladies, you deserve better and so do your guests.

One of my recent clients really wanted to serve Veuve Clicquot for the wedding toast, however the venue had a very steep mark-up on that bottle. Let’s keep things in perspective, your guests will most likely never see the bottle of bubbly. The venue or caterer typically pours the sparkling in the back and hand-delivers or tray-passes the flutes to your guests. There are some amazing bottles of Champagne and other sparkling wines around the world that won’t break the bank.  By selecting a lesser known and equally delicious Champagne, I was able to save the bride more than $1,200, just on the sparkling selection alone. I love Veuve. It’s a great choice, especially when budget doesn’t matter, but it’s like buying a high-end car, you are paying for the name. Why not save a special bottle for toasting in your honeymoon suite instead. 

For the toast, why not choose a Cremant, Cava, Sekt or American bubbly? No need to stress out over this, I am here to offer some tips on selecting the perfect wedding wines for the most important day of your life. I also offer bridal consulting services, if you need some personal guidance! After all, every detail really does matter.

Sparkling – Sparkling wine is produced around the world. If you’re looking for a budget-friendly alternative to Champagne look for a Cava, Sekt, Cremant or a great bottle of American bubbly. Here a couple of my favorite bottles under $30.

Here are some great white and red ideas for food friendly varietals to serve at your wedding:

White Wine – Believe it or not, you don’t have to serve a Chardonnay at your wedding. While it’s the most planted white grape in America, the quality level varies greatly! It is one of the world’s most manipulated grapes. Truth be told, it’s difficult to find an astounding thought-provoking delightful Chardonnay for under $25 bottle. The budget wines boasting bare feet and fuzzy animals are not varietally sound and don’t resemble anything near a true Chardonnay. Why not be creative and serve a crisp, refreshing Albarino or Soave? Most people will ask for white or red, it’s that simple. Just because your great aunt only drinks white Zinfandel or your neighbor only drinks Chardonnay, don’t cater to one guest! If the wine is delicious and it works with the food and the season, they’ll love it. Trust me!

  • Off-dry Riesling – A touch of residual sugar and intense acidity make this an incredible versatile wine with an array of dishes from a raw bar to soups to salads to spicy dishes.
  • Albarino  –  A  briny, crisp and delightful white offering floral notes or gardenia, white peach and citrus makes for a great choice for spring and summer weddings.
  • Soave – A fabulously fun alternative to Pinot Grigio. This wine made from the Garganega grape hails from the same region in Italy, but has a bit more personality than the run of the mill Pinot Grigio. Dare to be different, your guest will thank you for it. Think hors d’ouevres, salads, vegetarian and seafood courses

Red Wine – I like to opt for a lighter, fruit forward red for wedding wines when possible. They tend to be more versatile with a wide selection and they have less tannins, which stain your teeth. I am just thinking about your photos here!

  • Pinot Noir – Pairs equally well with beef tenderloin and mushrooms as it does with salmon. This thin-skinned grape offers bright acidity, moderate tannins and tends to boast bountiful aromas of red berries, currants, cranberries, with hints of earth, spice and mushroom, depending on where it’s grown. Looking for values? Try a Village Burgundy, Spatburgunder, or Chilean Pinot Noir.
  • Pinot Meunier – It’s one of the three grapes allowed in Champagne production and it’s one of the most widely planted grapes in France. It’s a unique and great alternative to Pinot Noir.
  • Beaujolais – This lovely wine produced from the Gamay grape is best served with a slight chill. It’s just as versatile as Pinot but a little more fruit forward and laid back.

If you are interested in learning more about my bridal consulting services, send me an email at events@foryourloveofwine.com. I would love to hear from you. Here’s to many years of wedded bliss and great wine!

Cheers,
Crystal

Valentine Pairings

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If you have a love affair with wine and chocolate, and let’s face it, who doesn’t? I have a line-up of of perfect pairings for you to explore with your Valentine.

I am partnering with one of my favorite chocolatiers, The Royal Chocolate, in Virginia Beach for a wicked sweet tasting experience tonight.  While, the general rule of thumb is to pair sweeter wines with desserts, I love to drink outside the box and experiment with different flavor profiles. Here’s my line-up of fun and delicious pairings so you can host a sweet pairing at your home.

2014 True Myth Chardonnay, Edna Valley, California
Vibrant aromas of pear, apple, pineapple & lemon curd are followed by sweet vanilla and hints of toasty oak. The palate is fruit forward with a creamy finish.

Pairings: Snowball Apple & White Chocolate Toffee Bar

2014 Dr. Loosen “Dr. L” Riesling, Mosel, Germany
Aromas of white flowers, citrus & stone fruit dance in your glass. This off-dry wine boasts vibrant acidity, honey, peach, lemon & a hint of lingering spice on the palate.

Pairings: White Chocolate Blueberry Scone Bar & Dark Chocolate Covered Ginger

2013 Carol Shelton “Wild Thing” Zinfandel, Medocino County, California
Bursting with aromas of ripe red berries, Chambord, plum, sweet spice of clove & cinnamon and a touch of cracked pepper.

Pairings: Baconluxious Maple Bacon Bar & Dark Chocolate Rosemary Bar

2015 Banfi Rosa Regale Brachetto d’Acqui, Piedmont, Italy
The ruby red beauty has a bouquet filled with red berries & soft rose petals while the palate provides a burst of intense ripe raspberry & a touch of baking spice.

Pairings: White Chocolate Oreo Cookie & Dark Chocolate Covered Strawberries

2013 Alvear Pedro Ximenez, Montilla-Moriles, Spain
Notes of orange marmalade, candied ginger, maple syrup, dulce de leche, honeysuckle and oolong tea lead to a long, lingering finish on your palate.

Pairings: Milk Chocolate Covered Graham Cracker & Dark Chocolate Peanut Butter Bar

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All of the wines on my list, can be purchased by clicking on the banner above.  These sumptuous chocolates can be purchased at The Royal Chocolate. Don’t live in the area, no worries, they offer shipping!

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Herb Crusted Goat Cheese & Rosé

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Herb crusted goat cheese with short bread cookies paired with an off-dry rosé is the perfect pairing for a relaxing summer afternoon and it all comes together in less than 5 minutes!

When it comes to goat cheese, Sauvignon Blanc is always a perfect match, but I assure you a rosé can be just as tantalizing!

It’s hard to explain, but something magical happens on your palate when you combine the tangy goat cheese with the lovely floral notes of lavender in the Herbs de Provence, a touch of sweetness from the short bread cookies and the sweet succulent strawberry flavors and crisp acidity of the rosé. Yes, you could certainly use regular old crackers, but the short bread really takes this pairing to a whole new level.

For this pairing, I chose the Caves De L’Angevine Rosé d’Anjou. It’s a luscious off-dry rose made from the Cabernet Franc in the Anjou area of the Loire Valley. Aromas of sweet summer strawberries and ripe watermelon leave you salivating for that first sip. The palate boasts juicy red berries and melon flavors with a touch of minerality, refreshing acidity and a kiss of sweetness. Rosé’s from this area tend to be a touch sweeter than its counterparts from Provence.

The preparation is super simple. Take a log of plain goat cheese, roll the cheese in ¼ cup of Herbs de Provence (dried). Make sure all sides are well coated and serve on a platter with short bread cookies. Add some fresh fruit on the side and you have a beautiful snack to share with friends.

The wine was purchased from Whole Foods and retails for $10 a bottle! At this value, it’s a great wine to buy by the case for your summer picnics and barbecues. Cheers!

 

 

Top 5 Easter Wine Pairings

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Pairing wine with your Easter feast doesn’t have to be a source of stress. While, a wide variety of  main courses and side dishes can pose a challenge when it comes to Easter wine pairings, I am here to provide some fool proof sommelier secrets that are sure to please every palate around your holiday table. Here are 5 great suggestions that will help you plan an exquisite gathering for your loved ones.

Schramsberg Blancs de Noir, California, USA – SRP: $30

America’s oldest sparkling wine house never disappoints. The Blancs de Noir is a perfect choice for any celebration. This sparkling wine is made in the traditional method with a blend of 85% Pinot Noir and 15% Chardonnay.  Aromas of  meyer lemon, peach, raspberry, toasted hazelnut and fresh baked croissants dance in your glass. The palate boasts layers of delicious candied pineapple, crystallized ginger, and sweet citrus notes with a fine bead and refreshing acidity. This is a great pairing with turkey, ham and all of your side dishes.

HighDef Riesling, Mosel, Germany – SRP: $16

Riesling is one of the most versatile wines on the planet and a no-brainer when you have many layers of complex flavors on your dinner table.  The high acidity and low alcohol content offers a nice counterpoint to many dishes.  This off-dry wine has layers of jasmine, bright citrus and juicy stone fruit on the nose followed by a hint of spice. The palate echoes the flavor profile and adds a burst of vibrant acidity and a touch of residual sugar. Other Rieslings to consider in this price point are the Domaine Weinbach from Alsace, Dr. L Riesling from Mosel and the Kung Fu Girl Riesling out of Washington State.

Von Buhl Spatburgunder Rosé, Mosel, Germany – SRP: $20

Spatburgunder is the German name for Pinot Noir, This is a cool climate Pinot at its best. The Von Buhl Rosé boasts  floral aromas of violet, bright red berry flavors of strawberry, raspberry and cranberry and a touch of mandarin zest lead to a palate bursting with red fruit, lively minerality and piercing acidity.  This rosé is the perfect compromise for the red & white lovers in your life.  This is a versatile selection that will pair beautifully with everything on your Easter table. When in doubt, opt for a rose.

Barboursville Cabernet Franc Reserve, Orange County, Virginia, USA – SRP: $24

Did you know that Cabernet Franc is considered the Pinot Noir of Bordeaux? It’s also a parent grape to the more robust Cabernet Sauvignon. Cab Franc is a lighter and more herbaceous often giving off hints of raspberry, plum, violet & sage.   Aromatic layers of plum, raspberry, cherry, cedar, cigar box, dusty violet, sweet spice and a touch of sage are inviting to your senses. Virginia is home to many other outstanding Cabernet Franc’s including Chatham Vineyards,  Gabriele Rausse and Veritas. Many wine shops also carry  great Cabernet Franc selections out of the Loire Valley of France. Look for the name Chinon on the label.

Saxon Brown “Flora Ranch” Chalk Hill Syrah, Sonoma, California, USA – SRP: $30

While an array of bold powerhouse reds work quite with lamb, I really gravitate toward a meaty Syrah. Saxon Brown is a solid Sonoma County producer that makes delicious Syrah. This wine boasts aromas of dried fruit, mocha, sweet spice, forest floor and applewood smoked bacon. It is rich and voluptuous with chewy tannins. This is phenomenal with bacon wrapped lamb chops. Looking

 

 

Chocolate & Wine Pairings

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Pairing wine with chocolate sounds like a match made in heaven, but the wrong pairings can leave a bitter taste on your palate. However, the right coupling can create a euphoric experience for your taste buds!

A general rule of the thumb when it comes to wine and dessert pairings is to select a sweeter wine than the dessert. While this is a good start for creating exquisite wine and chocolate pairings, there is plenty of gray area and personal preference also comes into play.

One of the most important things to think about when pairing wine and chocolate has to do with tannins. Dark (bittersweet) chocolate  with a high cocoa content has more tannins than milk chocolate. Tannic chocolate and tannic wine compete for the same palate space leaving behind a somewhat chalky, unsavory taste on your mid-palate. If you love dark chocolate,  opt for a sweeter dessert wine like Sauternes or Banyuls. If you love a drier red wine, choose fruit infused dark chocolate and a fruit forward red wine with integrated tannins like a Zinfandel. The fruit filling will bring out the fruit notes in the wine.

Here are a few wine and chocolate pairing ideas that will please even the pickiest palates. For a fun get together, host a wine and chocolate night at your house with some of these classic pairings.

Champagne – For an ultimate pairing, think white chocolate covered strawberries, white chocolate caramel apples or white chocolate shortbread. The fresh baked brioche characteristics in the bubbly provide a perfect complement to the shortbread and the high acidity is the perfect counterpoint to the creamy white chocolate. Looking for a budget friendly sparkler, grab a Vouvray Demi-Sec or Prosecco.

Riesling – This is unexpected and delicious when pairing with dark chocolate covered ginger or a milk chocolate bar with stone fruit and nuts.

Zinfandel – A youthful fruit forward Zinfandel can provide an interesting pairing with fruit infused milk chocolate and milk chocolate covered bacon.

Sparkling Brachetto – A sweet Italian dessert wine with notes of sweet raspberry and rose petals is decadent with just about any chocolate. The Rosa Regale paired with chocolate covered strawberries, dark chocolate raspberry truffles or chocolate cupcakes is a match made in heaven!

Port – A ruby port paired with chocolate peanut butter cups will create a nostalgic experience. The combined flavor profile will be reminiscent of an adult PB&J. A tawny port with notes of caramel and fig paired with milk chocolate covered graham crackers will create a taste sensation similar to a Twix bar.

 

 

It’s All About the Bubbles

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It’s time to break out the bubbly! This is the time everyone dusts off their champagne flutes & coupes and pops open a cork or two to celebrate the season.While sparkling wine should certainly be a staple at any holiday party, I would encourage you to keep the corks popping all year long and discover some amazing pairings that will leave you wondering why you didn’t always have a bottle of bubbly on hand.

One of my favorite things about sparkling wine is how versatile it is with a wide range of foods which makes it the ultimate wine to have on hand for your next gathering.

I love to add a little bit of class to bar food. Everything from wings to chips to charcuterie has a perfect sparkling pairing. I love the way a great glass of bubbles acts like a squeeqee and cleanses the palate in between bites. It’s one of life’s simple pleasures.

Here you will find a few tips and a shopping guide to help take the mystery out of selecting that perfect bottle for your next celebration.

Let’s begin with the dryness scale for sparkling wine.  This will help you make a more educated decision and pick something that’s best suited for your palate.
Extra Brut/Grand Brut/Brut Zero – This label is going to be the driest end of the spectrum.  Typically these bone dry sparklings are best paired with food because of the bright acidity.  The following go in order from the next driest to the very sweetest:
  • Brut
  • Extra Dry
  • Dry
  • Sec
  • Demi-Sec
  • Doux
If you are new to sparkling wines, go for an extra dry. If you like your wine a little sweeter, go with a Demi-Sec. For a
great Demi-Sec pairing, grab a baguette, slice it about 1/4 inch thick, add gorgonzola, prosciutto and fig spread and voila you have an instant crowd pleaser!
Here are some great bubbles for every price point. Cheers!
Inexpensive: (Under $20)
  • Deligeroy Cremant de Loire Brut, Loire Valley, France – $12 
  • Montelliana Prosecco, DOC, Veneto, Italy – $12
  • Gruet Demi-Sec, Albuquerque, New Mexico – $16
  • Allimant Laugner Cremant d’Alsace Rose, Alsace, France – $18
  • Rosa Regale Brachetto d’Acqui, Piedmont, Italy – $20 (Perfect w/chocolate) 
  • Segura Viudas Cava, Brut Reserva Heredad, Spain – $20
  • Thibaut-Jannison, Blanc de Chardonnay, Charlottesville, Virginia – $20
Mid-Price: ($21-$40)
  • Trump Blanc de Blanc, Monticello, Virginia – $25 
  • J Brut Rose, Sonoma, California – $32
  • Schramsberg Blanc de Blancs, Napa, California – $38
  • Perrier Jouet, Grand Brut, Champagne, France  – $38
Premium: ($41-$60)
  • Nicolas Feuillatte Brut, Champagne, France 
  • Schramsberg Brut Rose, Napa, California – $42
  • Moet & Chandon Rose Imperial $48 
  • Bollinger Brut, Special Cuvee, Champagne, France – $60 
Veuve RoseSplurge ($60-100)
  • 2004 Laurent-Perrier Brut Millésimé Champagne, France – $60 
  • Veuve Clicquot “Ponsardin” Brut Rose $65
  • Pommery Brut, NV, Champagne, France – $70
Grand Dame: When you’re looking for the something over the top! ($100 & Over)
  • 1998, Veuve Cliquot, Le Grand Dame -$130
  • Dom Perignon, NV, Champagne, France – $135
  • 2005, Roederer Cristal, Champagne, France – $200

 

 

Christmas Pairings

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Now that your Christmas shopping is “hopefully” finished, it’s time to turn your attention to the holiday feast.  As you plan your perfect meal, don’t forget about the wine! The right wine and food pairings can turn your meal from good to great! Since there are so many traditions this time of year, I chose some popular meals and provided some great Christmas pairings that will please even the pickiest palate at your dinner table.

Beef tenderloin with a Bordeaux reduction served with a side of lobster mac and Maytag blue cheese is a stable in our house for Christmas dinner. It’s the best surf and turf you will ever eat! Since tenderloin is a leaner cut of beef, you want to choose a wine with  moderate tannins. A wine too tannic will overwhelm the palate. However, the creaminess and higher fat content in the mac and cheese will give you a little more flexibility.  A left bank Bordeaux would be an awesome choice to play off the flavor notes in the reduction.  A Napa Cabernet Sauvignon with a little bit of age is also a perfect dancing partner for this dish (tannins mellow with age).  Some of my favorite California Cabs with this dish include Jordan, Cade, Pride Mountain and Stag’s Leap Artemis.  Other red options include a Syrah, Chateuneuf du Pape or even a well balanced Zinfandel like Grgich Hills, Rafanelli or Robert Biale’s Black Chicken out of California.  The Zin works particularly well if you do a pepper crust on the tenderloin. The Cab is amazing with an herb crusted tenderloin.

When it comes to ham, there are a few options that make outstanding pairings.
For white options, choose an off-dry Riesling or a Gewürztraminer. These options work particularly well with a maple glazed or honey ham. These varietals offer the perfect foil for the salty ham. The saltiness brings out the fruit notes in the wine and the vibrant acidity found in these two varietals is the perfect palate cleanser.  Adding a pinch of clove to the maple glaze will bring out some of the sweet spice notes in the Gewürztraminer. If you prefer red, Cabernet Franc and Pinot Noir are excellent choices.  The red fruit notes of both varietals play well off the sweet notes of the maple glaze. The Trimbach Gewürztraminer is a great choice and easy to find.  The Dr. Loosen “Blue Slate” Riesling  or the “Dr. L” out of Germany is a great value friendly selection. If your looking for something a little more elegant look for a Grand Cru Alsatian Riesling. When it comes to Cab Franc, Virginia is offering some great selections from Barboursville, Fabbioli and Chatham Vineyards or try a “Chinon” from the Loire Valley of France.

Braised short ribs with porcini risotto is another great holiday meal. Nothing says warm, cozy and satisfying like this dish. You want a hearty wine to stand up to this meal. Consider keeping with tradition and choose an Italian red like a Brunello, Chianto Classico or Barbaresco. The high acidity and high tannic structure in these wines provide the perfect counterpoint to the weightiness of this fabulous meal. Antinori, Banfi and Pio Cesare are all excellent producers of Italian wines.

 

Lamb chops or leg of lamb marinated with fresh herbs (rosemary  & thyme) and garlic is also an elegant option for Christmas dinner.  I like an earthy meaty wine like a Syrah or Cotes du Rhone from the Rhone Valley of France with lamb. You can also opt for a Barbaresco from Piedmont, Italy or you can’t go wrong with a classic Cabernet from Napa.

Again lamb is a leaner cut of meet, so look for wines with a little age on it for mellower tannins.

If you’re preparing venison for dinner, a Chateauneuf du Pape or Red Burgundy (Pinot Noir) is an excellent choice. And if you are opting for turkey, check out our Thanksgiving wine pairings for some great ideas under $30.

Once you have selected the perfect wines, make sure to serve them at the proper temperature and don’t forget to decant your red wines for 30 minutes to an hour before the meal! It will make a big difference in the flavor profile. Decanting will also mellow out the tannins.  Check out the 20/20 rule for achieving the perfect serving temperature.

So now that your shopping is done, presents are wrapped  and your menu is planned, kick back with a great glass of vino. You deserve it. Happy Holidays!

 

 

 

 

Pecan Squares & Malvaxia Passito

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In search of the perfect dessert wine to pair perfectly with your cheese plate, pumpkin pecan pie, apple cobbler or pineapple upside down cake? Look no further than the Barboursville Malvaxia Passito out of Virginia.

For all of you wine connoisseurs out there, this wine is a bit reminiscent of a Tokaji from Hungary.  Luca Paschina,  winemaker for Barboursville Vineyards, best known for the “Octagon,” an award winning Bordeaux style blend, hit another  grand slam with this exquisite dessert wine.

The 2008 Malvaxia is a blend of Vidal Blanc and Moscato Ottonel varietals. The grapes are dried out like raisins in the traditional Passito method in an effort to concentrate the flavors and sugars.

Tasting Notes: 2008 Barboursville Malvaxia Passito, Orange County, Virginia 

This is a rich and opulent wine with a beautiful honey amber hue. Aromas of juicy stone fruit of peach and apricot followed by candied pineapple, candied lemon peel, sweet anjou pear, orange blossom and a hint of sweet baking spice swirl in your glass. The palate is rich and balanced with intense fruit flavors of candied pineapple, dried apricot and pumpkin pie spice that lead to a long lingering and decadent finish with good acidity.

This lusciously sweet dessert wine is a perfect pairing with savory foods like foie gras or an aged cheese plate (Stilton w/Fig Jam) and absolutely delicious with an array of sweet desserts including this pecan square recipe from Ina Garten. I modified this recipe and added a 1/4 teaspoon of clove and 2 teaspoons of cinnamon in the topping to play off the spice notes in the wine.

 

Baked Eggplant & Barbera

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There’s nothing more comforting than a hearty Italian dinner! When I am celebrating a special occasion, my Italian wine of choice is typically a Brunello di Montalcino or Barolo, but most nights I gravitate toward a fruit forward Barbera from Piedmont.

The Pio Cesare Barbera d’Alba is always a reliable option. Pio Cesare has been producing quality wines for five generations.  Barbera is a grape varietal from the Piedmont region of Italy. It tends to have vibrant fruit characteristics  with high acidity and mellow tannins.  This is a versatile wine that generally drinks best when young and pairs beautifully with an array of menu items from eggplant parmesan to pizza to pasta carbonara! Barbera also tends to be one of the best values at your local Italian eatery.

Tasting Notes: 2012 Pio Cesare Barbera, Piedmont, Italy (SRP: $20)

The 2012 Pio Cesare Barbera d’Alba is an elegant structured wine with aromas of juicy plum, blackberry & cherry with complex notes of cedar, tobacco, anise, violet & sweet spice.

Recommended Producers 
Damilano Barbera d’Asti,Piedmont, Italy (SRP: $16)
Pio Cesare Barbera d’Alba, Piedmont, Italy (SRP: $20)
La Spinetta Ca di Pian Barbera d’Alba, Piedmont, Italy (SRP: $22)

Recipe: Baked Stuffed Eggplant Parmesan (Makes 6 large or 9 small pieces) 

Ingredients

2 large egglplants (1/4 inch thick slices)
1 cup flour (add a pinch of salt & pepper)
1 cup breadcrumbs (add a pinch of salt & pepper)
2 eggs (whisked)
Olive Oil for sautéing

3 cups marinara sauce (preferably homeade)
16 oz mozzarella cheese (shredded)
12 ounces ricotta cheese
1/4 cup freshly grated parmigiano reggiano
1 package frozen spinach (defrosted & well drained)
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Italian seasoning

Directions 

Mix ricotta, 1 egg, parmesan, spinach, salt, pepper & Italian seasoning (set aside).  Pre-heat oven to 350 degrees.  Put flour, eggs and breadcrumbs in 3 dishes in an assembly line.

Dredge eggplant in flour, egg and breadcrumb mixtures. Saute for 2-3 minutes on both sides until golden brown.  Drain on paper towels.

In a 9×9 baking dish, add thin layer of marinara sauce followed by a layer of eggplant. Add ricotta mixture, a layer of mozzarella cheese and more tomato sauce. Repeat with another layer and top off final layer with mozzarella cheese and a drizzle of olive oil for a golden crust.  Depending on the size of the eggplant, you should have 2-3 layers. Bake for 45 minutes until golden brown.  Let rest 15 minutes and serve!

 

 

Michael Shaps Chardonnay

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Our celebration of Virginia wine month continues with a classic varietal from Michael Shaps Wineworks. Michael Shaps has been making wine in Virginia for nearly 20 years.  He spent time working for two legendary vineyards (Jefferson Vineyards and King Family Vineyards) prior to opening his own operation in 2007.  Shaps has a love for old world wines and is using that passion to create fine wines in Virginia with an old-world flare, including a spectacular Chardonnay.

Tasting Notes:
The Russian River Valley collides with Mersault in the 2010 Wild Meadow Vineyard Chardonnay. This wine is everything a Chardonnay should be and more.  Aromas of sweet meyer lemon, baked apple, pear skin, hazelnut and kettle corn dance in your glass. The palate echoes the aromas and adds a touch of sweet spice and toffee. The wine has a creamy mouthfeel, refreshing acidity and a long lingering finish. (SRP: $26)

Perfect Pairings: 
I paired this with the Barefoot Contessa’s Engagement Roast Chicken, it was a match made in heaven.  It’s also perfect with lobster, crab cakes, swordfish with tropical salsa and nutty gruyere cheese.