|
|
|
Winter Wines & Recipe Pairings
by Eric Gennaro
As winter settles in, it brings cozy nights by the fire, hearty meals and warming drinks. There’s no better time than the cold months to experiment with wine pairings that complement the flavours of winter dishes and bring comfort to taste buds. Finding the right wine for a particular dish can a fun adventure, a sort sensory travel package. The simple rule of red with meat and white with fish only scratches the surface. With so many options the question always becomes, “what wine”? Below are three of many favourite winter dishes and what wines I convince my family and friends to be the perfect match.
HEARTY FISH PIE RECIPE
Ingredients
Fresh Cod, Haddock, Shrimp
1 Leek
1 Celery
1 Carrot
Butter
35% Cream
1 Cup of Milk
6 Yukon Gold Potatoes
White Wine
Fish or Veg stock
Cooking
Add butter to warm skillet. Sauté leeks, carrots and celery. Once soft, add fish fillets and salt. In 3 minutes add shrimp and glass of white wine. Continue cooking then add stock. Once fish is ¾ cooked add heavy cream and reduce. Set aside. In a separate pot add salt, peeled and quartered potatoes and bring to a boil. Once fork tender, strain potatoes put them through a ricer and add back to pot. Add warm milk and butter. Stir until silky smooth. Adjust seasoning with salt and pepper. In a baking tray, add fish mixture then the mashed potatoes on top. Bake for 30 minutes at 375. If you like a crispy top broil for 2 minutes.
Wine Pairing
|
|
Classically structured Chablis from this small family run estate. A dry, crisp and full style Chardonnay with a wonderful savoury mineral edge. Good body to stand up to the oiliness of the fish but packs refreshing acidity to cut through the cream of the sauce.
|
|
RIBOLLITA RECIPE (TUSCAN WHITE BEAN SOUP)
Ingredients
Cannellini Beans
Pancetta diced
1 Onion
1 Celery
1 Carrot
Chicken Stock or Water
Fresh Bay Leaf & Fresh Thyme
Tomato Paste
Black Kale
Day old Sourdough Bread
White wine
Parmigiano Reggiano grated and the rind
Cooking
Add pancetta to deep skillet. Once they begin to release oil add the holy trinity of onions, carrots and celery. In a dry corner of pan add tomato paste and stir out. Add a ½ cup of white wine and reduce. Add a piece of Parmigiano rind and 2 cups of stock or water and bring to a boil. Lower heat and add your aromatics, thyme and bay leaf. Always fresh bay leaf and thyme. Once this settles you can throw in your chopped kale and salt and pepper as you like. If your beans have soaked and been cooked you can add them now and cover. Once this has come together you can turn it off. Before serving you can reheat this soup and add your day old bread in pieces. Stir in the bread which will break down and thicken the soup. Finish in the bowl with grated Parmigiano and high quality extra virgin olive oil.Wine Pairing
|
|
This for me is a reference point in our portfolio. 100% Sangiovese. A comforting dish deserves a comforting wine. This wine has it all, dark cherry fruit, earth, spice and a real savoury herbaceous note that plays well with the flavour foundation of the soup. Sangiovese’s inherent acidity balances the creamy, sweet white beans and soften that salt jolt of pancetta. Perfect.
|
|
ROAST BEEF RIBS WITH DATE GLAZE RECIPE
Ingredients
Rack of beef ribs
Medjool Dates
Rosemary
Thyme
Bay Leaf
Garlic
Sherry Vinegar
Tomato Paste
Chicken Stock
1 Shallot
Cinnamon
Butter
Maple syrup
Cooking
Put ribs to boil with salt until tender. This may take 45 min to 1 hour depending on the size. In the mean time add butter, shallot, garlic and dates to a sauce pan. Let them sweat for 10 min then add dates. Continue to cook over medium heat then add tomato paste in a dry corner of the pan. Stir it our before adding ½ cup of sherry vinegar. Add chicken stock as well as your aromatics, bay leaf, thyme, cinnamon, rosemary as well as salt and pepper. Once your glaze begins to thicken remove your fresh herbs. Your can put the mixture into a vitamix or you can blend with a hand blender. Once smooth add maple syrup to adjust sweetness. Remove the ribs from pot and pat dry. Coat both sides in your sauce and wrap in parchment paper and aluminium foil to further cook until they fall off the bone.
Wine Pairing
|
|
2020 Rioja Crianza El Jardin de la Emperatriz, Finca la Emperatriz Rioja, Spain
Classically built Rioja made up of 95% Tempranillo, 4% Garnacha and 1% Viura aged in a mix of American and French oak. Right off the bat there is a perception of sweetness coming from the barrel ageing. Showing good concentration of fruit with a nice blend of sweet and sour notes. This plays up to the sweetness from our sauce and the bold flavour of beef ribs. Dynamic wine calling out for a dynamic dish. Enjoy!
|
|
|