Spaghetti with Shrimp and Artichokes
1 jar marinated artichoke quarters, rinsed and drained 4 tablespoons olive oil 1 1/2 lbs. large shrimp peeled and deveined (8-12 per pound) ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 3 garlic cloves, thickly sliced Zest of 1 lemon, grated 1/8 teaspoon red pepper flakes 2 tablespoons freshly squeezed lemon juice 2 tablespoons capers ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1/2 cup white wine 1/2 cup chicken stock 1 lb. linguine, spaghetti, or spaghettini 1/4 cup chopped parsley for garnish Pat the shrimp dry and toss with salt and pepper. Heat the olive oil in a large sauté pan over medium high heat until sizzling. Quickly brown half of the shrimp on both sides, about 1 minute. Scoop the shrimp out with a slotted spoon and repeat with the remaining shrimp. Turn the heat down to medium-low and, in the same pan, sauté the artichoke slices, garlic, lemon zest and red pepper flakes until the artichokes for 5 minutes. Add white wine and stir gently to dislodge any flavorful brown bits from the bottom of the pan. Reduce the wine by half. Add the stock, the lemon juice, capers, salt and pepper. Bring the sauce to a boil and simmer until slightly thickened,10 minutes. Return the shrimp to the sauce to just warm through no more than 2-3 minutes . While the sauce is simmering cook the pasta according to the directions on the package.Drain reserving 1/2 cup of the pasta water. Pour the sauce over the pasta with 1/4 cup of the pasta water and simmer over low heat , stirring constantly, until the pasta is well coated, about 2 minutes. Add more water if the sauce is too thin. Turn the hot pasta out onto a warm serving dish and sprinkle with reserved parsley and diced tomato. Serve immediately.
I Vigneri Etna Rosso
Here is a great wine that really hit the mark with my homemade pizza – I Vignetti Etna Rosso 2019 – Terre Siciliane, Italy. It’s a blend of Nerollo Mascalese and Nerolo Capuccio…. Let’s talk about the what makes this wine so special. Sicily is the largest island in the Mediterranean Sea which served as a pitstop for many ancient civilizations such as the Greeks, Phoenicians, Arabs and Italians. They have all influenced Sicily, shaped it into what it is today. In the past Sicily got a bad rap for bulk wines produced through high yields for the boot of Italy. That couldn’t be farther from the truth…. today they are making exciting, vibrant, fresh wines that have a distinctive salt and smoke element to them, thanks to the volcanic soils and influences from Mount Etna. Sicily has a unique terroir, lovely indigenous varieties and heavily ingrained winemaking traditions. In 2001 he founded I Vigneri di Salvo Foti. The winery is named after a medieval winegrowers’ guild established in 1453. For many years Salvo Foti was a winemaking consultant to some of the island’s top estates – Benanti, Gulfi, and ViniBiondi, to name a few. He is a strong advocate of old winemaking techniques, indigenous grapes and respect of the terroir. Planted on old, terraced vineyards up to 200 years of age, these vines are organically cared. These wines are not fined or filtered, and all fermentation is spontaneous with indigenous yeast. This wine has a deep ruby color and incredibly aromatic. It smells like Sicily. It has balanced acidity, medium fine grained tannins, medium alcohol and medium+ body with flavors raspberry, cherry, red plums, tar, smoke, minerals, tomato leaf, balsamic, pepper, anise, leather, cedar, prune and violet and a long finish. It has elegance and complexity yet it’s so very easy to drink, with or without food. Pair with bacon wrapped pork loin, sausage & peppers, provolone and mushroom pizza, smoked red pepper and basil tart. I paired it with homemade pizza
Rosé de Blancs Champagne Gimonnet
I don’t know about you, but I don’t need an excuse or a reason celebrate to open bubbly. In my opinion, every day should be BUBBLY DAY 🥂Let’s dive into Champagne Gimonnet, a grower producer located in the Cote Des Blancs region of Champagne. The Gimonnet family can trace their lineage back to 1750 as farmers working in the vineyards of Cuis, Champagne. Fast forward through a number of wars and the depression to when their grandfather Pierre Gimonnet started making his own wines. Their vineyards are exclusively Chardonnay in the northern Côte des Blancs region of Champagne, which makes up 98% of their production. ‘We do not inherit land from our parents; we borrow it from our children.’ (Antoine de Saint-Exupéry). That quote is their motto and they mean business. The third generation producer developed their own unique style, both in winemaking and the Champagne itself. They were amongst the first to vinify wines by parcel in small stainless steel vats. “Making something good when one has good land is natural, but to make something exceptional is the next step and always challenging to achieve.” (Pierre Gimonnet) Its Champagnes are notable for purity and freshness, elegant fruit and mineral balance, and generous acidity that lends itself to ageing. Their passion and respect of the terroir is infinite and their wines are their interpretation of those unique characteristics. The chalky soils of the region are what makes Chardonnay shine in it’s elegance and longevity. The age of the vines also contributes to the concentration and minerality of the wines ranging from 35 to over 100 years old. Their respect for the land continues through sustainability practices to minimize their impact on the environment. The grapes are picked by hand and pressed less than 6 hours afterwards. The wines then undergo a natural cold racking for 24 hours. The fermentation process starting less than 36 hours after pressing to preserve the purity of the aromas. The single-parcels undergo vinification in stainless-steel vats and aging on fine lees without stirring. By blending grand cru fruit into premier cru wines they raise the quality while making their wines accessible. It’s a balance of freshness, complexity, intensity and elegance. All the reserve wines are kept in bottles (with low pressure),an extremely rare technique in Champagne. Dosage is kept to a bare minimum in order to achieve their specific style. Their Champagnes range from the Champagne Pierre Gimonnet Cuis 1er Cru Blanc de Blancs NV , Brut Gastronome, Rosé Blanc de Blanc, Gimonnet Special Club Millésime de Collection to Oger, Chouilly and Cramant Grand Crus. Truly, their wines are meant to be enjoyed and show their true characteristic of where it came from. Champagne Pierre Gimonnet & Fils Rosé de Blanc Brut 1er Cru is blend of 92.5% Chardonnay from Cote Des Blancs + 7.5% Pinot Noir from Bouzy & Cumières. This is a new venture for the Gimonnet house which started in 2010 and has been widely successful. They have created a Champagne that harmoniously has the color & red fruit flavors of a Rosé and the power of a Blanc de Blanc The Rosé de Blanc pretty feminine salmon pink color with lively bubbles that tickle your nose. It has a creamy texture & crisp acidity. The aromas and flavors of green apple, pear, pink grapefruit, strawberry, blood orange, minerals, honeysuckle, rhubarb, grass, cream, toast and brioche. It’s elegant, fresh and has a purity of fruit to it.
Roasted Shishito Peppers
Roasted Shishito Peppers – quick & crowd pleasing….. there’s just something about the mix of crunchy salt, rich oil, and smoky peppers — you can’t stop at just one. These Japanese peppers are pretty mild but every so often a spicy one explodes in your mouth – it’s like playing Russian roulette with every bite. The key to this dish is high heat and quick cooking. What you will need: 8oz shisito pepeprs 2 tbsp. Extra virgin olive oil Coarse kosher salt Heat the oven on Broil setting. Make sure the rack is in the middle of your oven. You want to oven very hot. Place a nonstick skillet in the oven and heat up for 5-6 minutes. Meanwhile, place the peppers in a mixing bowl. Drizzle them with cooking oil and a healthy sprinkle of salt. Use your hands or spoon to evenly coat the peppers with oil. Transfer the peppers to the skillet and cook the peppers until blistered – cook for 5 minutes, give the pan a shake to turn the peppers and cook for another 4-5 minutes. Transfer the peppers to a plate and sprinkle with extra salt: The peppers are best when eaten within minutes of coming off the heat. Enjoy! I paired this delicious dish with a smoky, flinty & lively Domaine Chauveau Sauvignon Blanc from Pouilly Fumé AOC in Loire, France 🇫🇷 the herbaceous character and acidity of the wine makes it a lovely pairing for this appetizer. Expect flavors of green apple, lime, gooseberry, grapefruit, flint, smoke herbal and yellow flowers. Let me know if you have ever tried roasted Shishito peppers.
Braised Pork Loin with Prunes and Port
1 x 4 lb. center cut pork loin 1/4 cup olive oil 4 medium onions, halved and thinly sliced 5 cloves garlic, minced 15 pitted prunes 1 cup Ruby Reserve Port 2 sprigs of sage 4 bay leaves 2 sprigs of thyme 1 tsp black peppercorns 4 whole cloves 2 tbsp each (heaping) Dijon mustard and brown sugar 1 cup chicken stock kosher salt and pepper The morning you plan to make this meal, season the pork all over with kosher salt. Don’t worry, the dish won’t be salty. The presenting tenderizes the meat and through osmosis retains moisture within. Heat the over to 375F. Place the sage, thyme, bay leaves, peppercorns and cloves in a spice bag or cheesecloth. Heat 2 tbsp. oil in a large dutch oven till hot. Add the onions, garlic, 1/2 tsp. each kosher salt and pepper, turn the heat down to love and cook til the onions are soft and golden, about 20 minutes. Transfer to bowl and set aside. Turn the heat back up to medium high. While the pot is heating up, pat the pork dry and smother all over with dijon and brown sugar. Sprinkle with 1 tsp. kosher salt and 1/2 tsp. pepper. Add the oil to the hot pot and sear the meat all over. Once seared, remove and let rest for 5 minutes. Add in the rest of the ingredients to the pot and bring to a boil. Add the meat to the pot and cover. Place in the heated oven and roast till the port registers 150F in the center. Remove the meat from the pot, place a cutting board covered with aluminum foil and allow to rest for 10 minutes before slicing. Remove the spice bag from the sauce and season to taste. Slice pork and serve with sauce.
Underground Wine Project’s Idle Hands 2015
Before getting into these stellar wines & winery, I’ll give a quick tour of Red Mountain AVA. Red Mountain AVA is the smallest AVA in Washington State. It’s located within the subregion of Yakima Valley AVA, which is located in Columbia Valley AVA, basically it’s 4 layers down in the appellation system. It has a dry, almost desert like arid climate thanks to the rain shadow of the Cascade Mountains to the west. The steep slopes are made up of sandy loam and gravel soils with high alkalinity and a rich calcium carbonate. This helps reduces the vigor of the vines resulting in much smaller berries which concentrates the flavors tenfold. Combine all this with the cooling winds from the Yakima River, high diurnal temperature shifts and elevation ranges of 150-450m creates richer, fruity wines & higher tannin levels. The Underground Wine Project started in 2009 as a collaboration of rockstar winemakers and long time friends Mark Ryan (Mark Ryan Winery) and Trey Busch (Sleight of Hand Cellars) which quickly blossomed into a cult following amongst wine enthusiasts. These guys are true winemakers in every sense of the word. They stick to what does well with what Mother Nature has given them and let’s the varietal shine in the bottle. No nonsense, purity and elegance all musically dancing together at the same time. Limited release wines that show the pureness and true character of Red Mountain – think loads of ripe red fruits, currants, cocoa, minerality and spicy tobacco . Both Mark and Trey are huge music fans, especially Pearl Jam. They started an initiative with the band for this special Valentine’s Day release of a limited production 2-bottle box set to help support Pearl Jam’s Vitlalogy Foundation in an effort to alleviate homelessness. They also produce a mouthwatering rich Rosé wine called “Mr. Pink” (think of the movie Reservoir Dogs), Devil’s Playground ( 90% Cabernet Sauvignon and 10% Syrah) and Idle Hands (90% Syrah and 10% Cabernet Sauvignon ). Today’s wine is Idle Hands 2015. As mentioned above, it’s a blend of 90% Syrah and 10% Cabernet Sauvignon. The grapes are from the outstanding Red Heaven Vineyard. The wines are aged for 16 months in 20% new American oak (extra tight grained) barrels and 80% neutral French oak. The wine is a deep inky purple colored wine with raspberry, black cherry, rich dark plums, cassis, smoke, tobacco, black pepper, licorice, vanilla, chocolate, black olives, anise and berry jam. The acidity is fresh and balanced with the medium soft tannins. The fruit is well integrated with the high 14.9% abv (approach with caution on that second glass). Pair roast duck with raspberry sauce, deer burgers, venison medallions, herb crusted roast leg of lamb or as I did, braised pork loin with prunes and port.
Emiliana Adobe Chardonnay
Emiliana Adobe Chardonnay Reserva 2019 Chardonnay from Casablanca Valley, Chile is not only an organic but a vegan wine as well. What does that mean, vegan wine? Sure it’s made from grapes so all wines must be vegan. Well during the process of making wine, in order to make the wine clear for us consumers, the wine goes through a process called clarification and fining the wine. All young wines are hazy and contain tiny molecules such as proteins, tartrates, tannins and phenolics. These are all natural, and in no way harmful. It’s up to the winemaker to decide what type of fining and clarification agent to use to make it look clear and bright. Emiliana happens to make the wines using vegan products. For more information on why Chardonnay does so well in Chile – Introduction to Chile Chardonnay Emiliana Organic Vineyards is top producing Chilean winery and one of the largest organic and biodynamic wineries in the world. It makes a large range of wines including Carmenère, Cabernet Sauvignon, Syrah, Chardonnay and Sauvignon Blanc. The winery has vineyards in Colchagua, Maipo, and the Casablanca Valley. What practices do they use to be organic and biodynamic? Well chickens are used for pest control, and alpacas and horses live alongside the vines to encourage biodiversity. Native greenery and cover crops are planted in between the vine rows. “Across all vineyard and winery processes, various projects in energy efficiency, carbon emission reduction and waste management are employed, and environmentally friendly packaging is used.” This wine is a pale lemon color with a creamy texture. The flavors and aromas are yellow plum, pineapple, green apple, lemon, lime, minerals, orange blossom, green pepper and coriander, it ends on a herbaceous note. It’s balanced in fruit, medium alcohol and body. Pair with classic Roast Chicken, roasted salmon filets with chive butter, roast swordfish with capers or grilled shrimp kebabs. The acidity and citrus flavors in several of these wines also will stand up to a dish like these.
Terres Dorées Charmes Crémant de Bourgogne NV
What is Crémant de Bourgogne exactly? Well, it’s a sparkling wine made in the traditional method (think Champagne) from Bourgogne (Burgundy), France which is just south of Champagne. Secret weapon – they use similar grapes as Champagne for sparkling. Crémant is a great alternative to Champagne in France. There are 8 appellations in France where Crémant is produced with slightly different rules by appellation on ageing, grape varietals and label laws. Bourgogne is allowed to use Pinot Noir, Chardonnay, Gamay, Aligoté, Gamay, Pinot Gris, Pinot Blanc, Melon and Pinot Blanc. The dominant varieties are Pinot Noir and Chardonnay. Label Tips for Crémant de Bourgogne: Crémant: minimum 9 months ageing Eminent: Minimum of 24 months on the lees Grand Eminent: Minimum 36 months on the lees, only Pinot Noir and Chardonnay Terres Dorées Charmes de Jean-Paul Brun Crémant de Bourgogne NV is made of 100% Chardonnay grapes and aged 18 months on its lees. Pale lemon color with medium intensity of lemon, green apple, pear, peach, lemon, toast, mushroom, minerals and acacia. Palate is off-dry, medium + acid, medium body, medium alcohol, medium intensity of lemon, green apple, pear, peach, lemon, grapefruit, brioche, toast, mushroom, minerals, acacia and salinity. Pair with smoked salmon with chive cream, tuna tartare, butter poached shrimp, mini brioche lobster rolls, smoked ham crostini, chicken and apple compote bites. I paired it with Grilled Swordfish Steaks with Sicilian Caponata (the grilled eggplant, red peppers, cherry tomatoes, kalmata olives, basil with a vinaigrette of grilled lemon, garlic, honey, olive oil and warm spices – the C’s – coriander, cumin, cinnamon,& nutmeg. 🤩 wow it was delicious 🥂 Paired beautifully with the freshness and crisp nature of the wine made the dish sung with happiness.
L.A. Cetto Nebbiolo
What comes to mind when you think of alcoholic beuvies from Mexico? What pops into my mind are Tequilla and Cerveza Modelo. But that’s not what I am going to post about today….. center stage today ladies and gentlemen, L.A. Cetto Reserva Privada Nebbiolo 2015. First off, let’s go through a quick and dirty history lesson on winemaking in Mexico: During the 17th century, the Spanish were the first to plant grapes in Mexico. Fast forward to the 1970’s whereby modern winemaking really started coming to the forefront in the country. The varietals planted are a hodge bodge of French, Italian and Spanish, mostly Red Wines include Cabernet Sauvignon, Zinfandel, Cabernet Franc, Carignan, Grenache, Merlot, Malbec, Syrah, Petit Verdot, Tempranillo, Nebbiolo, Dolcetto, Barbera, Petite Sirah, and Pinot Noir.. White Wines include Chardonnay, Chasselas, Chenin Blanc, Macabeo, Muscat Blanc, Palomino, Riesling, Semillon, Sauvignon Blanc and Viognier. How, you ask, are they able to grow grapes in such a hot region so close to the equator? Well for one, the climate is arid and vines need to struggle in order to grow quality grapes. Add in vineyards located at high altitudes, which provides cooler air and a higher diurnal range, as well as microclimates throughout the region. The main wine growing regions are Baja California, Sonora, La Laguna and Central Mexico. Today’s wine is from Baja California, which is located on the west coast. This region produces about 90% of the countries wine. The soils for this particular wine are grown in a blend of sand, decomposed granite and silt. These types of soils help create wines that are elegant, aromatic and paler in color. Enter Nebbiolo – a highly aromatic and pale colored wine with awesome grippy tannins. Nebbiolo is known as the king of grapes, home to Piedmont, Italy. However, it is also grown in other parts of the world and is making headway in California’s Central Coast, Santa Ynez, Paso Robles and Mexico’s Valle de Guadalupe. Nebbiolo is a very “terroir expressive” varietal that really picks up the characteristics of where it’s grown (soil, climate etc). The wines will be very floral (think rose petals), fresh fruit aromas and flavors, less intense and more approachable. If you are a Nebbiolo fan this is a must try. L.A. Cetto is one of the oldest and prestigious wineries in Baja California. In 1928, Angelo Cetto decided to take his skills and knowledge in winemaking from his native Trentino, Italy and move to Baja California, Mexico. In 1963, Augustin, his son, modernized the winery with updated equipment and began to focus on the varietals that would thrive in the microclimates of the Guadalupe Valley. Now they are a successful and highly regarded third generation winemaking family. They promote Mexican wine culture internationally and increase consumer awareness, showcase the terroir and varietals in their wines. L.A. Cetto makes a wide variety of wines from sparkling wines to aromatic, full-bodied white wines and of course rich, age-worthy reds. Nebbiolo Reserva Privada was created as a tribute to Don Luis Angelo’s birthplace. The grapes come from an average age of 40 year old vines. The wine is 100% Nebbiolo. The wines are fermented in warm temperatures of 28-30C for 15 to 20 days. Matured in French oak barrels for 14 months. The wine is a rich ruby color. The nose is delicately perfumed with dark plum, red cherry, rose petals, dusty earth, leather, oak, anise and tar. The flavors of dark plum, red cherry, rose petals, dusty earth, leather, anise, tar, tobacco leaf, bramble, mint and tomato leaf. It has a fresh acidity, smooth yet chalky tannins, well rounded body and a finish that is long and lovely. Pair with a grilled porterhouse steak, bison camembert burgers, broiled portobello mushroom or chunks of Parmesan or grilled Italian sausages and peppers like I did.
Intro to Chilean Chardonnay
Chile’s is a cool-climate region which benefits from the effects of the cold Humboldt Current of the Pacific Ocean, morning fog, breezes, long sunny growing season. All this combine allows for grapes to ripen fully and develop complexity while still retaining acidity. As a result it produces bright, vibrant wines made from Sauvignon Blanc, Pinot Noir, Chardonnay. These varietals do very well in Chile. Look for regions in Chile for Sauvignon Blanc: Casablanca Valley, San Antonio Valley, Limari Valley, Colchagua Valley and Maule Valley. Chile offers some of the best values for Chardonnay wines. This week’s featured wine with FITish with Lara – get ready for a good home workout everyone! Viña Laurent’s Diabolico Chardonnay Is made with natural ambient yeast, biodynamic wine is unique in its own right, not a California type Chardonnay. The wine is golden color, balanced acidity with aromas and flavors of lemon, crisp green apple, peach, nectarine, melon, just ripe pineapple and acacia. Fresh, fruity and creamy texture makes it pleasant to drink on its own or paired Gravlax and chive cream, ahi tuna sashimi, lobster with mayonnaise dip or a A camembert type cheese. Excellent quality to value!