Chicken Cacciatorre and Schiavenza Dolcetto

Little Sweet One Dolcetto is probably the most underrated grape in Piedmont. I think it might be the name that confuses people, Dolcetto literally translates to 'Little Sweet One', but the wines are known for tannin and bitterness. Dolcetto wines classically have black cherry and licorice, even pruney flavor, and that famously bitter finish reminiscent of almonds. Nearly always dry they can be fruity with moderate acid. Most Dolcetto is made to be easy and drunk young. The reason I love Dolcetto is that it is a very versatile wine for pairing; just enough structure to hold up to meat dishes and a softness that allows it play well with even with seafood like tuna or salmon. In certain areas the grape can develop a remarkable depth of minerality and earthiness. One of those places is the Serralunga valley. With iron rich soils of limestone and sand the wines of the Serralunga tend to be more powerful, if not austere. Here Dolcetto takes on the tar and leather of a more 'serious' wine

Azienda Agricola Schiavenza di Pira Luciano is located in Serralunga, the heart of Piedmont's Langhe, founded in 1956 by the brothers Vittorio and Ugo Alessandria. Today, it is run by second generation sisters, Enrica and Maura. The sisters, (with the help of their husbands) continue the tradition of old school winemaking, no modern barrique, no steel, instead the wine is fermented with naturally occurring yeasts in cement cisterns and aged in the traditional large Slovenian botti. Their estate includes some of the best parcels in the Langhe split between Serralunga and Monforte D'Alba.   2013 Schiavenza Dolcetto D'Alba $14.99 Fresh and juicy, with amarena cherry and licorice this blackberry-infused red offers redolent fruit and light-grained tannins on the finish. The pleasant astringency works well with food. Pollo alla Cacciatora Incidentally, the Schiavenza family also runs an informal trattoria in the center of town that features authentic regional cooking at very fair prices. The Trattoria Cascina Schiavenza is within walking distance from the stately castle behind the village church. Mum Lucia and her daughter Maura prepare typical dishes of rich tradition of the Langhe in the kitchen. Specialties include: vitello tonnato, Plin, Bagna Cauda, Bollito Misto, and a traditional Hunters style dish made with mushrooms, onions and herbs, cacciatore. Cacciatore means "hunter" in Italian, alla cacciatora refers to a meal prepared "hunter-style" with mushrooms, onions, herbs and wine. Traditionally made with rabbit, coniglio alla cacciatora, today one is more likely to find it made with chicken, pollo alla cacciatora. Most modern recipes call for the addition of red peppers and tomato. Traditionalists with tell you this is incorrect, I'll tell you it is delicious. Paired with a nice Dolcetto the earthy mushrooms and tomato lift the wine and elevate the dish.   Ingredients: 8 chicken thighs 1 tsp baking Powder 2 teaspoons salt, plus more to taste 1 teaspoon freshly ground black pepper 2 Tablespoons all-purpose flour, for dusting 3 Tablespoons olive oil 1 Tbl Red pepper Flakes 1 large red bell pepper, diced 1 onion, diced 1 carrot, peeled  diced 1 pound cremini mushrooms, cleaned and sliced 3 garlic cloves, finely chopped 3/4 cup dry white wine 1 (28-ounce) can diced tomatoes with juice 3/4 cup chicken broth 1 Tbl fresh Thyme 2 tbl fresh Parsley    1.       Heat oven to 350 degrees 2.       Combine baking powder, salt, pepper and Flour. Pat dry thighs and dust with seasoned flour mixture shake off excess. 3.       In a large dutch oven heat olive oil over medium high heat 4.       Add chicken thighs one at a time, skin side down. Cook a few at a time, trying not to crowd the pot.  Cook until browned and skin begins to crisp.  Remove chicken thighs from pot. 5.       Add red pepper flakes, onion, red peppers and carrots. Sweat until nicely browned, add mushrooms and garlic, cook for a few minutes. Deglaze with white wine. 6.       Return chicken to pot and add chicken broth, thyme and tomatoes. Bring to simmer 7.       Roast in oven for 30 – 40 minutes until meat easily separates from bone. 8.       Add chopped parsley and serve with polenta or pasta ****Creamy Polenta 1 tbl Olive oil 2 garlic cloves, chopped 1 tsp red pepper flakes 1 tsp Salt 1 tbl rosemary 1 ½ cup water 1 ½ cup Chicken broth 1 cup Polenta ¼ cup grated parmiggiano Reggiano ¼ cup Mascarpone 1.       Heat olive oil add garlic and red pepper flake. Add stock and water bring to a boil 2.       Stir in polenta add salt and rosemary. Stir continuously until cooked through about 10 minutes 3.       Add mascarpone and parmiggiano reggiano

Timballo al Agnello with saitn Joseph

Easter Brunch is one of my favorite things. I like to keep it casual and hopefully easy. This is where a little day before prep comes in handy. Some of my favorite dishes are a quiche or Tortilla, a nice tart, a savory Strata or even Chilaquiles. These are crowd pleasing dishes that can be made the day before and heated just before company or the Easter bunny arrives. If you are looking to make a statement, I suggest something like a Timpano or Tmballo. If you saw the movie Big Night you know what I am talking about. Timpano, is the Italian word for drum. A timballo is a kerttle drum. As far as Recipes go the main difference is that a Timballo will have a crust or wrapping. Both consist of baked pasta, rice, or potatoes, usually with cheese, meat, fish and vegetables.

Timballo al Agnello Here is a recipe I put together specifically for Easter. I wanted to do a lamb dish, so I started with a lamb ragu and added a little b?chamel to keep the filling together went a little Greek by scenting the dish with cinnamon and cumin.  Wrap the whole thing up in a savory crust seasoned with a pinch of curry and you have a cool center piece for your Easter table.   1 recipe Savory Pie Dough **** Lamb Ragu Filling 4 Tbl Olive Oil 1 large yellow onion, chopped 1 lb ground lamb 1 tsp cinnamon 1 tsp cumin ? tsp red pepper flakes 1 tbl salt 2 large cloves garlic, minced 2 tsp. minced fresh rosemary 1/2 cup Red wine 3 Tbl tomato paste 2 cups (12 oz.) canned plum tomatoes, with juice 1/4 lb. (125 g.) feta cheese 4 oz Artichoke hearts 6 ounce Black olives 3 Tbl chopped fresh flat-leaf parsley Kosher salt for cooking pasta 12 ounces Orzo pasta 1 cup b?chamel sauce (recipe follows) Egg wash    Printable Instructions and Recipe Pairing with lamb there are many ways you can roll. A nice Bordeaux, if you like Italian, a nice Brunello but what really works for me is Syrah. There are many different styles of Syrah in the world. Nothing beats going back to the source - the northern Rhone. Now if you can afford a C?te-R?tie there is nothing better. The next best thing is a nice Saint-Joseph. Saint-Joseph lies just south of Cote-R?tie and just like it's more famous neighbor the wines are syrah driven wines with many being made from 100% Syrah. Saint Joseph was originally a single vineyard that was named for the patron saint of scorned husbands and the earliest records go back to 1668. Long a favorite of the French court it was particularly favored by King Louis XII. Surprisingly it did not gain AOC status until 1956. Christophe Semanska took the reins of Chateau de Montlys and is now bottling the wines under his own name. Every year these wines improve as his confidence and skills develop, (this is a winery to watch). The wine is sourced from Malleval, in the Northern part of the Appellation, is made from 30 year plus plantings of Syrah.     Christophe Semaska Saint- Joseph 2011 $19.99 (regular $39.99) This is an earthy full bodied Syrah with nice floral and herbal qualities, hints of olive and licorice with a wonderful savory/ umami quality that give the wine depth and structure. Delicious. "A blend of 100% Syrah that spent 18 months in 20% new French oak, it offers a meaty, olive, leather and bacon fat-styled perfume that flows to a medium to full-bodied, rich and layered feel on the palate. I love the mid-palate and it has impressive focus and length through the finish. Enjoy this superb effort over the coming 7-8 years." 92 Points Wine Advocate , Jeb Dunnuck This is awesome wine and recieved the 92 pt score based on a $40 price which compared to Rotie is a steal, at $19.99? Well, it's almost a sin.  Have a Happy Easter and Gut Yomtov!

We hope you enjoy the recipe and find time to share some good food and wine with some friends and loved ones.

Lenny's Paella Recipe

Paella Valencia Mixta

Serves 12

Ingredients:

¼      Cup                      Olive oil

8       ounces                 Chicken thigh, Boneless skinless

4       Ounces                Chorizo (about 2 Links)

1       Tblsp                   Pimento de la Vera

1       Pound                  uncooked shrimp, peeled and deveined

1       pound                  the freshest fish available

8       ounces                 Mussels, de-bearded and cleaned

2       ounces                 Sardines

¼      cup                       sherry

2       cups                     Bomba or Paella Rice

1                                    Yellow Onion, diced

½                                   Pasilla Pepper, diced

1                                    Red Pepper, diced

3       cups                     Broth (vegetable, chicken or fish)

                                      Water, as needed

                   

1       ea                         Bay Leaf

½      Tsp                      Red Pepper Flakes

                                      Salt and Pepper

1       Pinch                   Saffron

1       Medium              Tomato, diced

8       Ounces                green beans, Fava beans or peas

                                     

1       ea                        Roasted pepper

                                      Chopped Parsley

1.    In a large bowl combine some of the olive oil, chicken, Pimenton de la vera, salt and pepper

2.    Place large paella pan or similar pan over medium heat add remaining olive oil add chorizo and chicken to brown. When mostly cooked remove to a bowl and cover.

3.    Add shrimp, mussels and seafood stir to brown add sherry and cover to steam.

4.    Remove from pan and cover

5.    Add rice stir to coat

6.    Add onions and peppers and sauté until translucent

7.    Add enough broth just to cover and simmer

8.    Add bay leaf, pepper flakes and saffron

Add broth as needed, stirring occasionally

9.    When rice is almost done add tomato and vegetables

10.                       Add meat and seafood to reheat

garnish with roasted red pepper and chopped parsley

Arugula, Goat Cheese, Sun Dried Tomato and Prosciutto Tart paired with Cote Bonneville Rose

Last week I wrote about how, "Cabernet Franc is probably the wine world's most underappreciated Grape." Many responded telling me that they were looking for great Cab Franc. So that got me thinking, especially since it seems that Spring is intent on springing early this year, about Rosé. Cabernet Franc is the noble red grape of the Loire. There it is used to make the lovely delicate wines of  Bourgueil, Chinon, and Saumur-Champigny. It is also used to make the lovely Rosé d'Anjou. Rosé d'Anjou is a wonderfully versatile wine that can be paired with everything from river fish - salmon , trout - to pork, veal and game. Rosé is almost a red wine but drinks like a white making it extremely adaptable to tricky pairing situations. Eggs for example can be mouth coating and dulling for some overly rich wines and ham can be tricky because of the saltiness. Rosé is perfect for picnics, light lunches and well just about almost everything. A traditional lunch of quiche with a light salad gently paired with a chilled glass of Rosé is about as good as life gets. There are many great Rosé, but one that is always a favorite, it very limited and precious comes from my friend Kerry Shiels of Cote Bonneville.

2014 Cote Bonneville Dubrul Cabernet Franc Rose $29.99 Made from 100% Cabernet Franc this Rosé is flush with aromas of strawberry, raspberry, citrus, and rainier cherries. Scented with herbs and spice, classically styled, medium bodied, crisp and fresh, this is a wonderful food wine. Jeb Dunnick wrote, "It's a versatile effort that can be consumed on its own, but it will shine on the dinner table."    This is a single vineyard Rose coming from Dubrul Vineyard. Planted in 1992, by Hugh and Kathy Sheils with the Help of Dr. Wade Wolfe.Stan Clarke directed the development of the DuBrul Vineyard from 1996 until his untimely death in November 2007. At the time of his death Stan was the Viticulture Coordinator at the Walla Walla Institute of Enology and Viticulture.    The Estates winery, Cote Bonneville released its first wines in 2001 and has since gone on to garner world wide acclaim. Overseen by winemaker Kerry Shiels the wines continue to develop and excel.   Dubrul was named Vineyard of the year by Seattle Magazine in 2007 and again in 2009. In 2008 was named a Wine Spectator Rising Star. Arugula, Goat Cheese, Sun Dried Tomato and Prosciutto Tart This tart is an update of the traditional quiche. Fresh goat cheese, vibrant arugula and sun dried tomatoes make for a vibrant pairing with a modern Rosé.  Ingredients: 1 recipe Yeasted tart dough(see below) 1 large bunch arugula, washed and cleaned (about 2 cups) 2 tablespoon butter 1 large yellow onion, cut into 1/4 -inch dice 2 cloves garlic, finely chopped 3 tbl dry white wine 3 eggs 1 1/2 cups half and half Salt and white pepper 2 oz Prosciutto Julienned 4 oz Fresh Goat Cheese 2oz Sundried Tomato, reconstituted in hot water, finely diced 1 Tbl chopped fresh herbs (tarragon, chervil, basil, parsley) Nutmeg 1.       Prepare dough and press into prepared tart pan. Pre heat oven to 375 degrees 2.       Sweat onions in butter until soft, add garlic and deglaze with white wine. Remove from heat and let cool. 3.       Scatter arugula into tart shell, top with prosciutto, tomatoes and goat cheese. 4.       Combine eggs and half n half season with nutmeg, salt, white pepper and herbs 5.       Pour custard into prepared tart shell and bake immediately at 375 for 40 minutes. Yeasted Tart Dough: 1/4 cup water  1 teaspoon active dry yeast Pinch sugar 1 egg, at room temperature 1 1/4 cups unbleached white flour 1/2 teaspoon salt 3 tablespoons Sour cream 1 tsp lemon zest (optional) 1.       Dissolve the yeast in water with sugar. 2.       Combine the flour and salt in a medium bowl, and make a well. Break the egg into the middle of the well and add the sour cream stir to combine. 3.       Add the water and dissolved yeast. 4.       Mix everything together with a spatula, shape into a loose ball, cover and let rise until double, about 1 hour. 5.       Dust it with flour, gather it into a ball, set it in a clean bowl and cover. Let the dough rise in a warm place, 45 minutes to an hour. If you are not ready to shape the dough at this time, punch it down and let it rise again. 6.       Flatten the dough, place it in the center of the tart pan, and press it out to the edge. Use additional flour as needed. (If the dough shrinks back while you are shaping it, cover it with a towel, let it relax for 20 minutes, then finish pressing it out.)

Tuna Agridolce with Sicilian Nero D'Avola

The cuisine of Sicily is a reflection of not just the bounty of the Mediterranean but of the thousands of years of history of the Island. Greek, Roman, Byzantine, Moor, Norman, Catalan, Spaniard - all the great powers of antiquity have left their mark in the culture, language, people and cuisine. Although Sicily shares much in common with Italian cuisine, the food also has been greatly influenced by Greek, Spanish French and Arab influences.

Tuna with Sweet and Sour Onions (Tonno Scottato con Cipolle agridolce) Today's dish - Sicilian Style Tuna with Sweet and Sour Onions (Tonno Scottato con Cipolle agridolce) is an almost quintessential Sicilian dish. Fresh Tuna from the sea, Lentils of the near east scented with lemon and cinnamon, and the sweet and sour onions sweetened with honey and raisins then finished with Spanish Sherry Vinegar.     Ingredients: 1 pound Tuna Steak 1-inch thick, cut into 3 or 4 Sea salt Freshly ground black pepper 2 Tbl Olive Oil 2 Onions Julienne 1 Tbl Sherry Vinegar 1 tsp Honey 4 sun dried tomatoes, finely diced 2 Tbl raisins or currants 1 Tbl Mint Leaves Salt ¼ tsp red pepper flakes 1 cup Water 2 cups Cooked French Lentils ½ tsp cinnamon salt and pepper Olive oil Lemon juice  Printable Recipe and Instructions There is a lot going with this dish. A wine of substance is needed but care must be taken not to overwhelm the Tuna. A Sicilian Nero D'avola would have the right balance of minerality, fruit and acid. One in particular comes to mind. 2012 Tasca D'Almerita Regaleali Nero d'Avola Siclia $12.99  One of the first Nero D'Avolas introduce to the American Market, "Lots of black cherry and stone character on the nose. Full body, dried fruit and minerally undertone. Balanced and delicious. 10/13/14 - 90 points James Suckling For more than half a century, the Tasca d'Almeritas have been among Sicily's greatest ambassadors, one of a handful of aristocratic families who have thrived in wine. Since the 1800's the families rural base has been Regaleali, today a 1200 acre estate in the heart of Sicily. After World War II Count Giuseppe Tasca d'Amerita was one of the few to focus on quality winemaking.

Bang Bang Chicken and Schloss Schönborn Kabinett “Pfaffenberg” Rheingau

Gong Hey Fat Choy!

The Chinese New Year has many traditions but, not surprising, my favorite is the Dinner. The New Year's Eve dinner is probably the most important dinner for the family. It’s kind of like thanksgiving dinner; where traditions prevail and families come together sometimes from miles around. During dinner whole fish is always served to symbolize togetherness, shrimp for abundance, long noodles for long life, chicken for wealth, buns and pot stickers for good luck. The table will set with bowls of oranges and tangerines for wealth and good fortune and apples for peace.

Once a number of years ago I invited to a friend’s families house for New Years dinner. An privilege I didn’t want to take lightly. Oh and it was a potluck! So I wanted to make something that would travel well and would be easy for me to make. So I brought my version of Bang Bang Ji Si (棒棒鸡), or Bang Bang Chicken. I love this dish- its easy, delicious and I just like to say Bang Bang.

This dish is from Leshan, a town in Sichuan region that is well known for its quality chicken. It is said that name comes from cooks who would use the back of a cleaver to smash the chicken meat to break the fibers, so that it would be easier to shred. The sauce can be made ahead and this is a particularly great way of using leftover cooked chicken.

Pairing with a spicy Szechuan style chicken dish like this can be a precarious endeavor. But there is one wine that will not only pair well with spiciness of the dish but the rest of the dinner as well: Riesling. Riesling is generally lighter and lower in alcohol, German Rieslings in particular (Kabinett especially) are higher in acid, making these wines very food friendly, widely versatile and particularly suited for the style of the cuisines of China and Asia.

2012 Schloss Schönborn Kabinett “Pfaffenberg” Rheingau  $24.99 $19.99

91 pts Wine Spectator - This features a concentrated ripeness to the dried apricot, pear and lemon curd flavors. Notes of butterscotch and honey lead to hints of white chocolate on the juicy finish. A rich and expressive style. Drink now through 2020.

Schloss Schönborn is the oldest estate in Germany (1349) and one of the oldest in the world, continuously owned by the same family, (27 generations). For over 660 years the Schönborn’s have practiced sustainable vineyard practices, in parallel with a philosophy of producing great wines. The estate owns over 50 hectares (125 acres), of vineyards throughout the Rheingau.  It is the only estate in the region with 38 single vineyard holdings and is a founding member of the Rheingau VDP!

Schloss Schönborn‘s Pfaffenbergis a Monopole or single vineyard wine. Pfaffenberg just may be the most famous Erste Lage (German equivalent of First Growth)-classified site in the Rheingau. The Pfaffenberg is truly a classic wine!

 Bang Bang Chicken - Bang Bang Ji (棒棒鸡)

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Ingredients:

Salad

1 pound boneless skinless chicken breasts

1 English cucumber, cut into matchstick-size strips

6 scallions, Sliced thinly

1 each Red pepper, Julienne

1 teaspoon roasted Sichuan peppercorn

Dressing

2 tablespoons sesame seed paste

3 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon sesame oil

1 tablespoon granulated sugar

1 - 2 tablespoons hot chili oil, or 1 - 2 teaspoons chili paste

Optional garnish: toasted sesame seeds, reserved scallion julienne

Directions:

1) Bring a pot of water to a boil. Cook chicken in water for 10 minutes, or until cooked through. Drain. When cool enough to handle, whack chicken with a rolling pin until it can easily be pulled apart with your fingers.

2) Peel cucumber, and cut into matchstick-size strips. Julienne Scallions and red pepper.

3) Whisk sesame seed paste, soy sauce, black vinegar, sesame oil, sugar and hot chili oil or chili flakes together in a small bowl.

4) Arrange cucumber matchsticks and six shredded scallions on a serving plate. Place chicken on top. Sprinkle with Sichuan peppercorns and pour sauce over salad. Garnish with reserved scallion shreds. Yield: 4 servings.

Chicken Saltimbocca and Bouchard Père et Fils Beaune "Clos de la Mousse"

One of my all time favorite dishes is Chicken Saltimbocca, elegant as it is simple and delicious it is a perfect dish for a intimate dinner party.

Chicken Saltimbocca Every time I make this dish I wonder why I don't make it more often. Hands downs one of the best returns on investment of almost any recipe I have in my repertoire. Heady with scents of sage and savory prosciutto, at once homey and elegant.  Ingredients: 4 boneless, skinless chicken cutlets fine sea salt ground black pepper 8 thin slices prosciutto 8 sage leaves, more for garnish 3/4 cup flour 2 tablespoons unsalted butter, divided 1 1/2 tablespoons extra-virgin olive oil 1/2 cup dry white wine 1/2 cup chicken broth 1 tbl Shallot, minced 8 oz pasta 3 Tbl Italian parsley, Chopped 2 Tbl Butter Parmigiano-Reggiano Salt and pepper Asparagus, blanched    Printable Recipe and Instructions When it comes to pairing saltimbocca, a traditional white from Northern Italy would work well- Pinot Grigio, Soave or Orvieto or a northern Red - Dolcetto, Barbera or Nebbiolo. But my favorite pairing with this dish is a nice red burgundy the simplicity of the dish allows the complexity of the burgundy to shine. And nothing says I love more than Cru Burgundy.  All burgundy is not created equal. Most burgundy is made by and for négociant houses from many individually owned parcels, cut and pasted together to make collage wines, many delicious and some profound. There are a relatively few monopole wines from burgundy. A monopole ("monopoly" in French) is an area controlled by a single winery usually a single vineyard. The Clos de la Mousse is a walled Premier Cru climat vineyard just outside the town of Beaune itself located toward Pommard where the soils are very shallow, around 25mm deep. The vines here are planted north to south rather than the orthodox east to west. To quote Robert Parker about Bouchard, "This is one of the wealthiest firms in France, as well as the largest landowner of premier and grand crus in Burgundy. Paul Bouchard and his son Jean-Francois continue to turn out their finest wines since the forties and fifties. The wines are deeper-colored and noticeably more concentrated."   I had the opportunity to taste this wine with Luc Bouchard, 3 months before release. The wine is medium bodied, vibrant, balanced with plenty of stuffing for the long haul. Scented with citrus zest and layers of red fruit, lithe and elegant alive and fine. 2012 Bouchard Père et Fils Beaune "Clos de la Mousse"  $56.99  "A pure, elegant and airy nose features wisps of both red and dark pinot fruit along with subtle earth notes that are set off by relatively generous wood. There is excellent concentration and intensity to the middle weight plus flavors that possess excellent power and drive, all wrapped in a serious, balanced and strikingly persistent finish. This is a big Beaune with solid minerality and phenolic maturity and one to consider." 92 Pts Allen Meadows, Burghound   92 Tanzer 91 Advocate 91 pts Wine & Spirits "Years Best Buy"

Slow New York Steak and Garlic Shrimp with Rose Champagne

There are plenty of romantic dinners for two that you can cook - Rack of Lamb, Seafood Fettuccine, Osso Buco, or maybe Beef Wellington.  Some heed the words of Omar Khayyam and make do with simple plates of cheese, salumi, "a Jug of Wine, a Loaf of Bread--and Thou..."  But what about good ol' fashioned Surf and Turf? Steak and Lobster, Tenderloin and Scallops, Rib Eye and Shrimp - creamy mashed potatoes, green beans add a simple salad and you have a great little dinner for two without much stress. Oh, and don't forget the oysters on the half shell. What to drink? Well you could go with a nice Pinot Noir, either Bourgogne or Willamette. But for me, Rosé Champagne is the finest answer here. A good quality Rosé Sparkling made with a good helping Pinot Noir is just about as perfect as perfect gets. There are many great sparkling Rose available, Treveri Rosé ($16.99) 90 WS which is a great local option. Argyle Brut Rosé 2010 ($43.99) 91 WS or Scharffenberger Brut Rosé ($22.99) 90 WS. But, a special night with special someone...you need something special.

Champagne Duval Leroy Brut Rosé $51.99 Duval-Leroy is one of favorite Champagne houses. Large enough o produce consistent quality wines, yet small enough to make wines that express of place and personality. "With a fine bead and delicate, mouthwatering acidity, this is a subtle, balanced rosé, offering a smoky, mineral-tinged base note and hints of pastry dough, dried cherry, wild strawberry and grapefruit zest." 92 Points Wine Spectator The house of Duval-Leroy has been a family owned business since 1859, since Edouard Leroy, a wine trader from the town of Villers-Franqueux, formed a partnership with Jules Duval, a grape-grower and winemaker from Vertus. The two families joined together, not just in business, when a wedding, between Jules's son, Henri, and Edouard's daughter, Louise Eugénie consummated the partnership. The house is one of the largest independent landholders in Champagne with almost 500 acres planted to vines. Today, the company is overseen by Carol Duval-Leroy with wine production headed by Sandrine Logette-Jardin.  Champagne and red meat? Pinot Noir is the varietal that drives the pairing here, Rosé Champagne is still substantial enough to hold up to the steak with the effervescence helping to cut through the fat and of course playing well with the shrimp. A little lower alcohol helps; higher acidity is important and makes sparkling a perfect default wine, when in doubt? Drink Champagne!  Slow NY Steak with Garlic Shrimp  This method is a surefire way to make a perfect steak. Using a thicker cut of steak we are going to start in the oven and finish on the stove top. While the steak is resting we will whip up the shrimp in a garlic butter sauce. Served with a nice bottle of bubbles and voila!  INGREDIENTS: *Instant Read Thermometer, Cast Iron Pan 1 ½ lb - 2 lb Steak, NY or Rib Eye (1 ½" to 2" thick) kosher salt fresh ground pepper 1 teaspoon fresh thyme leaves ***** Shrimp and butter Sauce Olive oil 6  Ounces Shrimp, peeled de-veined 1  tsp Red Pepper Flakes 1 Tblsp Fresh Garlic chopped 1 ounce Dry Sherry 1 Tsp Sherry Vinegar 1 tsp fresh Tarragon Salt to taste ½ Cup Tomato Diced 2 Tblsp Butter  Printable Recipe and Instructions

We hope you enjoy the recipe and find time to share some food and wine with some friends and loved ones.

Smoked Chicken Salad and NW Wine Academy Barrel Fermented Chardonnay

There are many misunderstood and maligned grapes out in the world of wine – Gewürztraminer, Gamay and Riesling are a few that come to mind. But no wine has suffered the slings and arrows as much as Chardonnay. I feel that many people blame the grape, when the problem is mass produced overly oaked (read oak chips and dust) wines that flooded the market many years ago. Chardonnay is the grape of Mersault and Montrachet, the great grape of burgundy and it makes some of the most profound wine all around the world.

Today, I have pleasure of presenting the Northwest Wine Academy at South Seattle College 2013 Chardonnay. (Full disclosure I am an instructor at the school, so yes I am biased.) The Northwest Wine Academy is the only college level program offering professional wine courses in the Puget Sound Region. The school offers a two year Associate of Arts degrees in Viticulture and Enology, as well as Degrees in Food and Wine Pairing, Winemaking, and Wine Marketing and Sales.

The 2013 Chardonnay was sourced from Wyckoff Vineyard and fermented in new French Oak barrels with partial malolactic fermentation and stirred on the lees for three months. Complex, with just a hint of oak, the wine reveals bright, fruit-forward aromas – melon, lemon, and pear. It delivers notes of spice, sea salt, and minerality with a creamy mouth feel. This is an excellent example of the potential of Chardonnay in Washington State. The Schools Chardonnay has received Gold and Double Gold Medals from the Seattle Wine Awards in years past.

This wine would be an excellent choice with double cream cheese, like Delice de Bourgogne or Kurtwood Farms Dinah’s. The toasty oak makes this wine a perfect pair for roasted, grilled, smoked  birds like chicken and turkey.  This wine pairs with a range of dishes from lighter salads to seafood and cream sauces.

Now, I am pairing this with a Smoked Chicken and Hazelnut Salad with pears and Mesclun greens.

Why this pairing works: The Toasted hazelnuts echo the toast of the new French barrel, the pears echo a note of pear in the wine, the body and weight of the two are balanced. The chardonnay makes for a lovely bridge with fresh acidity and a delicate minerality that is balanced by a creamy finish.

 

Smoked Chicken and Hazelnut Salad

Serves 6

Ingredients:

1 each Smoked Chicken 2-2 ½ lb

2 each Ripe pears

1Pound Mixed Greens

4 ounce Roasted Hazelnuts

4-6 ounces Hazelnut dressing

1 each yellow pepper, Julienne

**********Vinaigrette

¼ Cup Cider Vinegar

1 each shallot minced

2 tsp Honey

1 tsp Dijon Mustard

¾ cup Olive Oil

¼ cup Hazelnut Oil

1 Tbl Tarragon chopped

Salt and pepper

1.     In bowl combine all ingredients for dressing and mix well

2.     for salad de-bone chicken and shred into little strips. Set aside

3.     roast hazelnuts in warm 275 – 300 degree oven for 7- 10 minutes

4.     slice pears and put into large bowl add greens and dressing

5.     toss salad

6.     garnish with chicken and hazelnuts

Chocolate Raspberry Truffle Torte

I have one chocolate recipe that is as surefire as it is delicious - Chocolate Raspberry Truffle Torte. Infused with raspberry and a little port baked in a water bath, simply covered with chocolate Ganache and served with raspberry puree is about good as it gets. Chocolate Raspberry Truffle Torte Ingredients: 1 lb Butter unsalted ½ Cup Sugar ½ Cup Coffee ½ Cup Port, Banyuls or Maury ½ Cup Raspberry Puree (Raspberry jam) 1 lb Bittersweet Chocolate, chopped 8 ea Eggs ****Ganache 1 Cup heavy cream 8 oz Bittersweet Chocolate, chopped 1 tbl Butter Printable Recipe and Instructions

A nice Ruby Port would be a classic pairing for a dish like this - Kopke or Porto Rocha would be great. However, another lesser known category of sweet wines from the south of France in Banyuls and Maury are a great alternative. Made from Grenache in a method similar to Port, they have their own unique characteristics.    Banyuls and Maury come from the region of Rousillon, in the Southern most corner of France on the Mediterranean coast against the Pyrenees. It is French Catalan country, mountainous with Spanish influence. The wines made here are based on Grenache and Mouvedre. What makes Banyuls and Maury unique is the "muté sur grains" or "mutage" method used to produce these wines. "Muté sur grains" means "muted or halted on the grapes." This is because in this method, during the fermentation of very ripe grapes, distilled grape alcohol is added which kills the yeast and stops the fermentation prematurely. This leaves the wine naturally sweet from the sugar, with a higher alcohol percentage per volume.  This is the same method as used in Porto, but here the wines are lower in alcohol, averaging 15%, high for table wine but lower than Port. What results from this method is fresh fruit, slightly higher alcohol, and richness of residual sugar along with concentrated taste. 2010 Vignobles d'Agly Maury VDN $15.99   Black raspberry preserves mingle with coffee, mint, and licorice on a velvet palate with fine tannins; hints of crushed stone, as well as touch of tartness with dried berry and mocha of a lingering finish. Maury is an excellent option for desert, but I have to tell you that I have seen Maury paired successfully with everything from strong cheeses to barbecue ribs.

Spanish Scented Lamb Skewers and Principe de Viana Graciano 2013

Tempranillo is the classic grape of Spain and arguably the noblest of Spain’s varietals. In Rioja as well as elsewhere Tempranillo is blended with other grapes – Garnacha, Mazuelo – for example. But many of best wines are blended with Graciano. The Wine Spectators #1 wine last year CVNE Gran Reserva 2005 is a slightly different blend than there other offerings, with a good splash of Graciano. Bodegas LAN Culmen the Spectators Highest rated Rioja of recent years is made with 15% Graciano.  2004 Bodegas Fernando Remirez de Ganuza Gran Reserva which Parker gave a 100 point score is graced with 10% Graciano. Is Graciano the secret ingredient to making legendary Rioja? What is Graciano anyway?

We know Garnacha, known as Grenache in France and the key to great Chateaunuef-du-pape and Mazuelo is also known as Carignane with is famous in Priorat and the south of France. Graciano is thought to be native to Rioja, where it is used to provide color and aroma to blended Rioja red wines. Oz Clarke compares Graciano to how Petit Verdot is used in Bordeaux, giving the wines especially Gran Reservas in Rioja and Navarra, their structure and aging potential.  

With Less than 1% of the vineyard plantings given to Graciano one might think it has been relegated to blending grape because it is an inferior grape. Oz Clarke says that it is "far and away the most interesting red vine in Rioja," and Jancis Robinson writes "it is to the Riojanos' shame that so little Graciano survives in their vineyards today.” Why then is so little planted? Graciano is notoriously low-yielding and susceptible to powdery mildew and rot, which means it needs more attention in the vineyards. From a business standpoint it totally makes sense, especially when Spain’s wines weren’t held in as high regard nor could they command higher prices.

The Spanish wine renaissance of the last twenty years has not only provided Spanish winemakers with economic incentive to produce better more interesting wines, it has also given them the economic wherewithal to tend to these persnickety yet delicious grapes. The Spanish government has even identified Graciano’s unique qualities and has helped to subsidized research and planting of this ancient varietal.

Principe de Viana Roble Graciano 2013 $13.99

Bodegas Príncipe de Viana was created in 1983 as part of a sustainable farming development project. Over 2000 acres are managed on a chalky-stony plateau at the confluence of the Aragón and Ebro River. Here adjacent to a national park where high mountain winds blow through the vineyards at the intersection of Atlantic, Mediterranean and Continental climates grow meticulously cared for Graciano Vines.

"Deep ruby.  Lively, expressive aromas of black raspberry, smoky minerals and subtle oak spices.  Smooth and silky on the palate, offering good focus to its vivid flavors of fresh cherry and cassis.  Spicy, lively and taut on the finish, framed by supple tannins. "

Remarkable deft on the palette this wine calls out for traditional Spanish Fare. When I think of Navarra and Rioja I think Lamb. The wines balance of deep intensity and bright flavors play well with lamb.

 Spanish Spiced Lamb Skewers with Romesco

Serves 4 – 6

Ingredients:

2 lbs Boneless Lamb Leg, cut into 1inch cubes

1 Tbl red wine vinegar

1 Tbl Olive Oil

4 cloves Garlic, minced

1 Tbl Spanish Paprika, Pimenton de la Vera

1 tsp Cinnamon

2 tsp Cumin (ground)

2 tsp Salt

2 tsp Black Pepper

1 tsp Oregano

1 Sweet Red Pepper

1 Yellow Pepper

Lemon wedges for serving

Dozen Bamboo Skewers

1.      Trim lamb of excess fat and silver skin. And cut into 1 inch cubes

2.      In a bowl combine lamb, vinegar, oil, garlic and spices. Let marinate at least  one hour.

3.      Soak bamboo skewers in water to prevent burning.

4.      Cut peppers into 1 inch squares. Slide peppers and lamb onto skewers, alternating pepper and lamb.

5.      Pre heat grill. Grill lamb 8 -9 minutes turning every 2 -3 minutes.

6.      Remove from grill to platter and tent with foil and let rest for 5 minutes

Serve with rice or roasted potatoes, a squeeze of lemon and Romesco sauce  

Romesco Sauce

2 Each Red pepper roasted

2Tblsp Tomato Paste

1 Tblsp Pimento de la Vera

1Tsp    Cayenne pepper

1 Slice Bread

½ Cup Almonds Roasted

2 Tsp   Sherry Vinegar

1 each Lemon- Juice and Zest

3 Tblsp Parsley Chopped

4 Clove Garlic

2 cup   Olive Oil

1.         Combine almonds, roasted Peppers, Garlic and tomato Paste in bowl of Cuisinart pulse until thick paste forms

2.         Add juice and zest of lemon, sherry vinegar, Parsley, salt and spices. Pulse until combined

3.         With motor running break bread into small pieces and add to mixture one at a time

4.         With motor running add olive oil in a slow steady stream