Mediterranean Farro Salad
1 cup farro 1 red pepper, cut into 1/2 inch chunks 1 zucchini, cut into 1/2 inch chunks 1/2 lb cremini mushrooms 1/2 pint cherry tomatoes, halved 1/2 cup crumbled feta cheese 1/4 cup toasted pine nuts 3 tbsp each white balsamic vinegar and extra virgin olive oil salt and pepper 4 hard boiled eggs, halved. Boil water in a 4 quart saucepan with 1 tbsp salt. When the water is boiling, add the farro. Cook farro for 18 minutes till al dente. Drain and allow to cool. In a large bowl mix the remaining ingredients. Add the farro, season with salt and pepper. Serves 2-3 people.
Ceviche, Pan Seared Lemon Garlic Argentina Shrimp and Tomato Feta Salad
These 3 dishes were featured at my Interesting Whites Wine tasting – see below link. Classic Ceviche: 1 lb. grouper filet, diced into 1/2 inch pieces – can use any firm white fish such as halibut, swordfish 1 1/2 cups fresh lime juice 1 medium white onion, chopped into ¼-inch pieces 2 tomatoes, seeded and diced into 1/2 inch pieces 1/2 cup chopped fresh cilantro 1 tablespoons extra virgin olive oil 1/2 tsp salt 1/4 tsp fresh black pepper 3 tbsp fresh orange juice or 1 tbsp agave nectar 1 large avocado peeled, pitted and diced Tortilla chips to serve Marinate the fish and lime juice in a glass bowl for at least 4 hours. The acid in the juice will “cook” the fish. In a separate bowl mix the onion, tomato, cilantro, orange juice, olive oil and salt. When you are ready to serve, drain the fish and add to the other bowl. Add in the avocado when ready to serve. Adjust the seasonings to taste. Serve with tortilla chips. Pan Seared Lemon Garlic Argentina Shrimp 1 lb 16/20 Argentina shrimp, peeled and deveined 3 tbsp olive oil zest of 1 lemon 1/4 tsp red chili flakes 3 whole cloves garlic, peeled Salt and Pepper Lemon, cut into wedges Heat non stick skillet over medium high heat. Add the oil, when it starts to shimmer add the garlic cloves. Heat till golden. The garlic will infuse the oil to add a delicate garlic flavor. Add the shrimp and cook till golden brown on each side, 5 minutes a side. Just before the shrimp are done, add in the chili flakes, lemon zest, salt and pepper. Even distribute the spices. Remove from heat. Remove the garlic cloves. Serve with lemon wedges. Tomato Feta Salad 1 lb cherry tomatoes, cut in half 1 lb. block feta cheese, cut into 1/2 inch cubes 1 cucumber, peeled, seeded and cut into 1/2 inch cubes 1 small bunch of fresh chives, chopped 2-3 tbsp extra virgin olive oil 2 tbsp red wine vinegar salt and pepper Add all of the ingredients in a large bowl. Mix together, add salt and pepper to taste. Serve. All the above recipes serve 4 people.
Bubbles any day of the week but especially on Canada Day 🇨🇦
Gernan Gilabert is located in the Penedès region in Spain. Penedès is known for it’s picturesque, charming villages, nature preserves and steep winemaking traditions. The mediterranean climate, mixed soil types lead to very distinctive and lovely floral bouquets in their wines. This sparkling wine is a pretty medium yellow color. It’s full of lemon zest, golden apples, acacia blossom, minerals, pear, honey and brioche. On the palate it’s bone dry, high acid, medium body, medium bubbles, good effervescence. Full flavors of lemon, golden apple, minerals, acacia, brioche, pepper, yeast. For someone looking for a no sugar bubbly a Brut Nature is the way to go. It’s the driest style of sparkling wine, with no sugar added. “Residual sugar” refers to the natural sugar left in wine after the alcoholic fermentation is completed. German Gilabert Brut Nature Reserva Cava is a crisp, refreshing reason to celebrate the day and enjoy life. Paired very well with garden salad with seared ahi tuna.
Bertani Rosé
Bertani is known for their deliciously seductive Amarone and Valpolicella wines. The winery is steeped in over 150 years of winemaking tradition. The winery strives towards innovation and cutting edge winemaking techniques while preserving the true quality and character of the land and grapes. The grapes are grown in hillside vineyards above Lake Garda, on calcareous-clay soils. Both the lake and soils provide the coolness and character to preserve the grapes natural acidity and minerality. This wine is a delicate, feminine Bertarose Chiarello is made from 75% Molinara and 25% Mertlot grapes. Pale salmon pink color, it’s full of aromas and flavors of pink grapefruit, strawberry, cherry, watermelon, citrus, saline, pomegranate, asparagus, minerals, wet stone, almonds. It has a medium + acidity, medium alcohol and body, medium + intensity & finish, well balanced, elegant. Paired with lemon roasted salmon, roasted chicken and steamed vegetables.
Blackbird – Not just a Beatles song…
This deep ruby Bordeaux Blend ( 71%Cab Franc,19% Merlot 10% Cab Sauvignon at 14.2% abv) from Blackbird Vineyards in Napa Valley rocks ones socks right off! It’s chock full of cherry, chocolate, violets, bell pepper, cigar box, leather, blackberry jam, cloves, mushrooms, bramble – I could go on. Smooth silky tannins, well balanced, lovely wine. Grilled spiced chicken breasts to pair with this lovely wine.
Red Car Chardonnay – it’ll take you places
No need to take this Red Car to the mechanic. This Sonoma Coast Chardonnay is not your typical oak bomb. This wine is versatile, creamy and balanced. It balance of acidity, creaminess, fruit , minerals and oak. Many layers to this wine – ripe red apple, lemon curd, lime zest, ripe pear, pineapple and peach, with a full body and medium acidity. Buttercream carries you through vanilla and caramel. Red Car Chardonnay – good to the last drop Pairs well with classic roast chicken, turkey burger topped with cheddar cheese or a roasted sole with a lemon cream sauce.
BBQ & Wine pairing heaven
Zinfandel is a jammy, spiced grape with smooth tannins, high alcohol and fresh acidity that is the perfect accompaniment for the grill, from beef to lamb to poultry. This Paso Robles Zinfandel shouts luscious strawberry, cherry, plum and blueberry jam combined with warm cinnamon vanilla, tobacco, bramble, mint, baking spices, dark chocolate, covered raisins. it’s perfectly balanced to stand up to BBQ. It’s a match made in gastronomic heaven. Pair with grilled turkey burger, lamb kebobs, grilled sirloin steak or Korean BBQ ribs #oldvinezinfandel #amadorcountywine @meadowcroft_wines #foodwinepairing #grillwine @lastbottlewines
Summer lunch poolside
Roasted red pepper and caramelized onion flatbread, with a protein packed tabbouleh salad were the perfect light summer lunch poolside. Paired well with the Vinho Verde Rose Protein Packed Tabbouleh Salad 1 x 15oz. cans chick peas, drained and rinsed 1 1/2 cups cooked quinoa 1 cup cherry tomatoes, halved 1 cup minced fresh parsley 1/2 cup each minced fresh mint and green onions 1 small jar of marinated artichoke quarters, rinsed and drained Vinaigrette: 1/4 cup lemon juice 2 tbsp. each red wine vinegar and olive oil 1/2 cup crumbled feta cheese 1/4 tsp. each ground cumin, salt and pepper Mix all of the salad ingredients together in a bowl. Whish the vinaigrette together in a bowl. Pour over the salad and toss. Adjust seasoning to taste.
Bubbles and Cheese Anyone???
Sparkling wine is synonymous with special occasions. The sound of the cork popping makes everyone smile. It is also an amazing wine to pair with an assortment of foods. From appetizers to cheeses to main courses and dessert. There are so many different sparkling wines to choose from to meet your pairing needs. One of the perfect wine and food pairing is cheese and sparkling wine. Traditional method sparkling wines such as Champagne, Cava, Crémant and Francciacorta to name a few are the perfect pairing for rich, bloom rind cheeses, such as triple cream Brie or Camembert. The acid cuts through the fat, complements the richness and cleanses one’s palate. Prosecco is also a very good match, but it is made in slightly different than Champagne via the tank method, in order to preserve the fruity flavors of the wine. Another great Champagne pairing is with Alpine cheeses of France and Switzerland, i.e. Compte and Gruyère. The wine’s delicate bubbles complement the cheese’s texture while lightening it in the mouth. Lambrusco, a mildly sparkling red wine, comes from the same region as Parmigiano Reggiano, and the classic pairing is with Parm-like cheeses. The very popular and economical Moscato d’Asti, hails from northern west corner of Italy in Piedmont, and what better partner for Blue Cheese. The sweetness, aromatics and high acidity contrasting flavors cut through the sharp, tang and richness of any Stilton, Cabrales, Gorgonzola or Roquefort Blue Cheeses.
Summer sipper – Vinho Verde Rose
This lovely Vinho Verde Rose from Quinta da Lixa – Sol Real – is a pale salmon pink color, derived from a blend of Epadeiro and Touriga National grapes. This Vinho Verde Rosé is all about fresh picked strawberries, rhubarb, green apple and red currants. A crisp, refreshing summer rosé with zingy acidity and a slight effervescence. At 10.5% abv, you will want to sit poolside or ocean side and enjoy this summer sipper all afternoon long. A guaranteed thirst quencher. Pair with with scallops a la plancha or fish tacos and fresh tomato, cucumber strawberry salsa.