What Most People Don’t Know About Wine

Wine enthusiasts are often quite savvy about which wines pair well with a variety of foods. But here are two things that, according to culinary experts and authors Karen Page and Andrew Dornenburg, many people don’t know.

Most people think that only white wine goes with fish, but stronger-flavored fish, including salmon and tuna, pair even better with a light-bodied red, such as pinot noir. Grilled fish — because of the strong smoky flavor from the grilling — goes nicely with pinot noir as well.

Another thing many people don’t realize is that deep-fat-fried fish, as in fish-and-chips, pairs best with a sparkling white wine, whether champagne, Spanish cava or Italian prosecco. These bubbly wines are wonderfully refreshing with fried food.

Do Wine & Vinegar Mix?

Summer is upon us and salads created with fresh vegetables and fruits are a favorite seasonal fare. But many salad dressings contain vinegar, and the acid in vinegar can clash with wine. Is there any wine that pairs well with vinegar dressings? Here’s a tip from Karen Page and Andrew Dornenburg, authors of “What to Drink with What You Eat.”

Many restaurants serve salads dressed with verjus (the juice of unripe fruit, such as grapes or apples) rather than vinaigrette to avoid this problem, or they’ll add wine-friendly ingredients, such as meats, cheeses or nuts to help the pairing. If you must pair a wine with a vinegary dish, select a high-acid wine — for example, Sauvignon blanc or, if you want a red wine, a chianti.
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New Year’s Eve Hors d’oeuvres and Morning-After Brunch

This final post in our holiday recipe series features two delicious hors d’oeuvres and wine pairings perfect for New Years Eve entertaining, and a Monte Cristo Sandwich that’s sure to be a hit on your New Year’s Day brunch menu.

The first recipe was provided by Winemaker Richard Sorensen of Sorensen Cellars.

Apricot-Almond Chevre Spread

This recipe is a collaboration between myself, my wife Rita and Dacia Morrisonbuck of Cuisine Med in Port Townsend.

We introduced my Sorensen 2007 Viognier during Passport Weekend this year, and wanted a bite of something to go with the wine.  I feel that there are nuances of apricot, almond and peach in the wine and I wanted to pull these together with a light appetizer. This is what we came up with.

Ingredients

1 Small log, approx. 3-4oz, goat cheese
1 Small, 3oz pkg cream cheese

1/2 cup toasted,  skin on, almonds, chopped medium
1/2 cup dried apricots, chopped medium

Drizzle of honey to taste

In a food processor blend cheeses until smooth, then drizzle in honey (approx. 1 teaspoon or to taste).  Fold in almonds, (reserving 1 Tablespoon for garnish), and apricots.  Mold into a mound-press or small attractive bowl.  Sliver a few apricots on top along with the Tbs. of almonds.  Spread on hearty crackers or firm bread.
The next recipe comes from Edgar Burks, wine specialist at Harbinger Winery.

Shrimp St. Charles

This recipe comes from my friend and cooking mentor, Chef Giuseppe Brucia. It is modified slightly from the original.

Serves 6 as appetizers or 4 as main course. Pair with Harbinger Dynamo White, Chardonnay, or Viognier.

Ingredients
24 jumbo shrimp, peeled, and deveined
12 green onions
1 Tbsp. olive oil
2 Tbsp Butter
4 large mushrooms, sliced in eighths
2 Tbsp. red bell pepper, finely sliced
½ tsp. garlic, finely chopped
2 Tbsp. Cognac
½ cup Harbinger Dynamo White
*½ cup shrimp stock
½ cup heavy cream (36% preferred)
4 drops Worcestershire Sauce
4 drops Tabasco Chipotle Sauce
1 tsp. fresh lemon juice
1 tsp. chopped parsley
Salt and black pepper to taste.

*Prepare simple shrimp stock by simmering shrimp shells in ¾ cup of water until reduced to ½ cup. Pour through strainer and discard shells.

1. Prepare the green onions by removing the top 1/3 of the green tops. Discard or save for other use. Cut the remaining onion in half so that there is a white portion and a green portion.

2. Dry the shrimp with paper towels. In a large skillet over high heat, add 1 Tbsp. of butter with olive oil. When hot add the shrimp and brown each side for 40 seconds.

3. Add bell pepper, garlic, both green onion halves and mushrooms. Cook, stirring constantly, for 45 seconds.

4. Add Cognac and flame (use caution).

5. Add Harbinger Dynamo White and shrimp stock. Bring to boil over high heat.

6. Add the heavy cream, stir and let the sauce thicken.

7. Remove shrimp, placing 4 shrimp on each hot plate.

8. Return sauce to heat to further thicken for a few seconds.

9. Add Worcestershire Sauce, Tabasco and lemon juice.

10. Turn off the heat and white stirring add last 1 Tbsp. of butter, salt and pepper to taste.

11. Pour sauce over shrimp. Sprinkle with parsley.

Variations: Make sauce alone and serve over halibut or ling cod.
The last recipe is from Sharon Adams of Black Diamond Winery. Enjoy!

One of my favorite parings is Cranberry Wine and a Monte Cristo Sandwich. It’s great for brunch!

Yield: One Serving.  Serve with chilled Black Diamond Cranberry Wine.

1 egg beaten with 1 tablespoon cream or half and half.
2 slices day old white bread
Thinly sliced turkey breast (enough to cover on slice of the bread)
1 slice Swiss cheese
Powdered sugar, sifted.

Heat pan over medium hi heat. Oil pan with favorite oil. Dip one side of bread in egg mixture place in pan. Place slice of turkey and cheese on bread, and cover with second piece of bread dipped in egg mixture (only dip one side). Cook as you would French Toast, turning when first side is golden brown. Cook second side until golden brown and cheese is melted. Put on warmed plate and sprinkle with powdered sugar. Optional – put your favorite jam or cranberry sauce on top.

HAPPY NEW YEAR!

Wineries Share Favorite Seasonal Recipes

The cold days of winter present the perfect opportunity to gather with family and friends over a hearty meal. In the next series of posts, the Olympic Peninsula Wineries will share with you some favorite recipes and wine pairings that are sure to delight all those who grace your table.

Our debut recipes come from Don and Vicki Corson of Camaraderie Cellars. One is an appetizer recipe perfect for holiday entertaining. The other is a main course recipe created by Don and Vicki’s son, Steve Corson. Steve is a Research Chef for Northwest Naturals in Bothell, WA.  He creates a new recipe each quarter for the Camaraderie Cellars Wine Club. Bon Appetit!

Blue Cheese Cocktail Cookies
 
Yield:  About 4 dozen cookies        Pair with Camaraderie Cellars’ Cabernet Sauvignon

1 cup butter, at room temperature
¼ tsp. cayenne pepper
1 ½ cups crumbled blue cheese
2 cups all-purpose flour
2 cups crisp rice cereal, such as Rice Krispies
2 slices bacon, cooked and crumbled (optional)

1. Preheat oven to 350 degrees.  With a mixer on medium speed, cream together cream cheese and butter until light and fluffy. Add cayenne, blue cheese, flour, rice cereal, and bacon (if using) and beat on medium-low speed until well blended.  The dough will be stiff.

2. Roll 1 tablespoon portions into balls and place slightly apart on baking sheets.  Flatten each ball with a fork.

3. Bake until cookies are golden brown, 12 to 15 minutes.

From Sunset Magazine 2/06

BLACK FOREST PORK TENDERLOIN

Serves 6-8        Pair with Camaraderie Cellars Merlot

2 tablespoons olive oil
Two 1 pound pork tenderloin, trimmed of fat and silver skin
2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
2 cups dry red wine, preferably good-quality Merlot
1 cup cherry preserves
1 tablespoon water (optional)
2 ½ teaspoons cornstarch (optional)

Heat a large heavy-bottomed skillet over medium-high heat and add the oil.  Lightly sprinkle the pork on all sides with the salt and pepper.  When the oil is hot, add the pork and cook, turning with tongs, until browned on all sides, a total of 4 to 5 minutes.

Reduce the heat and continue cooking the meat, turning occasionally, until still slightly pink at the center when cut with a paring knife, 25 to 30 minutes.  Transfer the meat to a large plate and tent with aluminum foil to keep warm.

Add the wine and preserves to the pan, scraping up the brown bits in the bottom of the pan with a wooden spoon or heatproof rubber spatula.  Bring to a simmer and cook until the liquid reduces slightly, 7 to 10 minutes.  For a thicker sauce, mix the water and cornstarch and add to the pan, then stir well and simmer for 1 minute, or until thick and shiny.

To serve, slice the tenderloin and spoon the cherry-wine sauce over the meat.