Tarani Sauvignon Blanc, Vin De Pays Du Comte Tolosan
France, $14.99

Recently Sauvignon Blanc coming out of New Zealand has stolen much of the grape’s fame and attention. However, it is in France where Sauvignon Blanc has thrived in the Loire Valley and the lesser-known subregions of South West France.

The Tarani Sauvignon Blanc is no exception, with generous lemon and citrus fruit, along with added aromatics of freshly budding flowers.

Try pairing this wine with the recipe below:

Ingredients:

• 4 tablespoons butter
• 6-8 fresh sage leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 24 ounces fresh pasta such as cheese tortellini or mushroom ravioli

Optional toppings:

• 1/4 teaspoon freshly grated nutmeg
• Freshly ground black pepper
• 1/2 cup freshly grated Parmesan or Romano cheese
• 1 tablespoon seasoned breadcrumbs
• 1 teaspoon chopped hazelnut

Directions:

Cook pasta as directed, drain and set aside.
In a medium frying pan over medium heat, melt the butter until it becomes golden brown, using caution not to let it scorch. Add the sage, salt and pepper, and mix for a few seconds. Add cooked pasta to the pan and toss lightly to coat. Remove from heat and garnish as desired. Enjoy immediately.

Enrico Serafino Roero Nebbiolo DOCG,
Piedmont, Italy,$24.99

When it comes to wine, Nebbiolo is without question the crown jewel of Northern Italy. It is this grape that has long produced the noble wines of Barolo and Barbaresco that have been richly enjoyed by nobility and high-rancking bishops of the region for centuries.

The wine is light brick red in color with rust-colored hues. While it may look light and gentle, the flavors are as complex, robust and intense as you will ever experience.

Food Pairing: Spicy Snack Mix

Try pairing it with the recipe below:

Ingredients:

• 6 tablespoons butter
• 1/2 cup light brown sugar
• 3 tablespoons water
• A few dashes Worcestershire sauce
• A few dashes Smoky Chipotle Tabasco sauce
• 1/2 teaspoon each, ground cumin, cinnamon, cayenne pepper and salt
• 2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds
• 2 cups mini pretzels and/or breakfast cereal (cherrios, chex)

Directions:

• Heat nuts in a dry skillet over medium heat, stirring frequently until lightly toasted, about 3-4 minutes. Transfer to a small bowl and set aside.

• Add the butter, sugar, water, sauces and spices to the skillet and stir until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze.
  
• Add the pretzel/cereal mix and stir gently to coat.
• Cook for another 2-4 minutes, until mixture appears glazed and golden brown. Remove from heat and transfer to a baking sheet lined with aluminum foil, separating with a fork.
  
• Allow to cool completely before serving. Store in an airtight container.

All wine descriptions and recipes have been written and provided by Jenevieve Croall of WineStyles – Flower Mound. You may join the Wine Club on their website to receive 2 bottles of wine each month, along with special invites, discounts and more. Join Today!

Free Wine Tastings at the store every Friday from 6pm-8pm!

Learn More About WineStyles-Flower Mound and print coupon.

Directions:

Mix orange juice, honey, salt and pepper in small bowl. Place lamb chops on grill. Brush with about a quarter of the orange juice mixture. Grill about 5″ from heat about 5-6 minutes or until brown. Turn, brush with more of the orange juice mixture and grill 6-9 minutes or until brown and desired doneness.

Meanwhile, in small saucepan, stir together cornstarch and water. Add remaining orange juice mixture and pineapple. Heat to boiling, stirring occasionally. Boil for 2 minutes, then stir in mint and serve with the lamb chops. Each person gets 2-3 lamb chops, depending on size.  4-6 servings.

Directions:

1. Frost the cupcakes with white icing. Bend a pipe cleaner or a piece of red licorice into an arch and push the ends into the sides of each cupcake.
2. Shake the shredded coconut in a stainless steel bowl. Sprinkle on food coloring bit by bit, mixing vigorously to distribute the color
3. Place a pinch of shredded coconut on each iced cupcake. Now place three jelly beans on the “nest” of coconut.
4. Tie a small ribbon bow on the pipe cleaner or licorice handle at a jaunty angle.

.

1. Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. 
   
2. In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion. 
   
3. In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

Plantagenet Omrah Unoaked Chardonnay
Australia, $15.99

Aromas of fragrant lime and lemon peel, a  hint of cantaloupe and an undertone chalky, stony note greeting the nose. The palate is succulent, supple and juicy with those citrus flavors driving through the core and finishing with a lick of fresh acid and savory minerality.

Plantagenet wines was the first winery to be established in Western Australia’s Great Southern wine region.  The winery was founded in 1968 when English immigrant Tony Smith identified the potential of these wild and remote lands by planting vines on his Mount Barker property.  Plantagenet has gone on to become one of the leading names in the region.

Try pairing this wine with the recipe below:

Ingredients:

• 1 pound (1-inch thick) red snapper fish fillets
• 1/4 cup chopped fresh cilantro
• 1/4 cup lime juice
• 1/4 cup canola oil
• 1/4 cup prepared salsa verde
• 1/4 cup reduced-fat mayonnaise
• 1 teaspoon sea salt, divided
• 2 cups shredded coleslaw blend
• 16 avocado slices (about 2 small avocados)
• 8 corn tortillas
• 2 limes, cut in half

Directions:

1. Preheat grill to medium-high heat.
   
2. Combine lime juice, cilantro, oil and red snapper in large zip top bag; marinate in refrigerator for 20 minutes.
3. For creamy salsa verde, combine salsa and mayonnaise in mini food processor or blender. Puree until smooth.
4. Remove fish from marinade, season with 1/2 teaspoon sea salt, and place on hot grill.
   
5. Grill fish for 6 minutes on each side and remove. Let rest several minutes then flake fish with fork.
6. Place lime halves on grill, flesh side down, along with tortillas for 1 minute or until limes are grill marked and one side of tortillas are toasted.
   
7. Remove and bend tortillas, toasted side out, into taco-shape.
8. Fill each tortilla with 1/4 cup slaw and 2 slices avocado.
   
9. Divide fish evenly among tacos and drizzle each with 1 tablespoon sauce.
   
10. Sprinkle with remaining sea salt and serve with grilled lime half.

Kilikanoon Killerman’s Run Cabernet Sauvignon
Australia,$24.99

This wine is from South Australia and spends 24 months in French barriques.  Aromas of blackcurrants, tobacco leaf and spicy French oak on the nose.  The palate leads with sweet blackcurrants and black olives, complemented with classic cigar box notes and licorice.  Fine, dusty tannins provide a long, textured finish.

Founded in 1997 by winemaker, Kevin Mitchell, Kilikanoon is a boutique Clare Valley Winery with an international reputation for producing regionally expressive, terrior-driven wines.

Try pairing it with the recipe below:

Ingredients:

• 8 whole cloves
• 2 small dried chiles (such as chiles de árbol), stemmed
• 2 teaspoons fennel seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon whole black peppercorns
• 1/3 cup whole-milk plain yogurt
• 2 teaspoons finely grated peeled fresh ginger
• 8 lamb rib chops (each about 1 inch thick), excess fat trimmed
• Pickled Red Onions
• Fresh mint sprigs (for garnish)

Directions:

1. Combine first 5 ingredients in small skillet. Stir over medium heat until spices are aromatic and slightly darker in color, about 3 minutes.
   
2. Transfer spices to bowl and cool.
   
3. Grind spices to coarse powder in spice mill.
   
4. Combine spices, yogurt, and ginger in 11 x 7 x 2- inch glass baking dish.
   
5. Add lamb chops and turn to coat with mixture. Let marinate 30 minutes.
6. Preheat broiler.
7. Line rimmed baking sheet with foil. Arrange chops on baking sheet.
   
8. Broil lamb to desired doneness, about 3 minutes per side for medium-rare.
   
9. Transfer 2 lamb chops to each of 4 plates. Spoon drained Pickled Red Onions alongside each; garnish with mint sprigs.

All wine descriptions and recipes have been written and provided by Jenevieve Croall of WineStyles – Flower Mound. You may join the Wine Club on their website to receive 2 bottles of wine each month, along with special invites, discounts and more. Join Today!

Free Wine Tastings at the store every Friday from 6pm-8pm!

Learn More About WineStyles-Flower Mound and print coupon.