Mealtime Monday: April Wine and Recipe of the Month by WineStyles

The first Monday of each Month we include 2 Mealtime Monday Recipes with 2 Featured Wines that complement each recipe!

Wine of the Month by WineStyles

Wine # 1 Wine #2
Wine of the Month

April wine #1

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:

The Recipe to complement the wine.
Pasta with Sage Butter Sauce
April Wine Pairing Recipe #1

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.

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      Wine of the Month

      Apr_wine2


      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:

      The Recipe to complement the wine.
      Spicy Snack Mix
      April Wine pairing recipe #2

      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.
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          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.

          Mealtime Monday: WineStyles March Wine and Recipe of the Month

          March 5, 2012 by FloMoDiva  
          Filed under FMF Blog, Mealtime Mondays, Wine of the month

          Comments Off

          The first Monday of each Month we include 2 Mealtime Monday Recipes with 2 Featured Wines that complement each recipe!

          Wine of the Month by WineStyles

          Wine # 1 Wine #2
          Wine of the Month

          March Wine of the Month from WineStyles

          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:

          The Recipe to complement the wine.
          Sea Salt & Lime Grilled Fish Tacos (from The Food Channel)
          March Recipe of the Month from WineStyles - pair with Chardonnay

          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.
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          Wine of the Month

          March wine of the month from WineStyles


          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:

          The Recipe to complement the wine.
          Spiced Lamb Chops (from Bon Appetit)
          March Recipe of the month to pair with Cabernet

          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.
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          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.

          Mealtime Monday: February Wine and Recipe of the Month.

          February 6, 2012 by FloMoDiva  
          Filed under FMF Blog, Wine of the month

          Comments Off

          The first Monday of each Month we include 2 Mealtime Monday Recipes with 2 Featured Wines that complement each recipe!

          Wine of the Month by WineStyles

          Wine # 1 Wine #2
          Wine of the Month

          February Red Wine of the Month - Plaimont Producteurs Maestria

          Plaimont Producteurs Maestria
          Madiran, France

          70% Tannat and 25% Cabernet Sauvignon, 5% Cabernet Franc Deep purple hue with a glint of cherry red. Fresh, elegant aromas of black currant and blackberry. The first impression is an impactful burst of of mouth-filling flavors. Then, the wine slowly unfolds itself to showcase fleshy and smooth flavors of dark red fruits with long enticing hints of soft spices on the finish. Get ready for an impressive introduction to Tannat.

          Try pairing this wine with the recipe below:

          The Recipe to complement the wine.
          Savory Slow Cooked Sausage Stew
          Red Wine Pairing - Savory Slow-Cooked Sausage Stew

          Ingredients:

          • 2-3 medium russet potatoes, peeled, cubed
          • 1 tablespoon olive oil
          • 1 to 1 1/2 pounds Italian sausage
          • 1 large clove garlic, minced
          • 1/2 cup chopped onion
          • 1 15-ounce can stewed tomatoes
          • 2 cups low-sodium chicken broth
          • 1 6-ounce can tomato paste
          • 1/4 teaspoon each: dried oregano, basil, thyme, sage, rosemary Salt and freshly ground pepper to taste
          • 2 medium red or green bell peppers, seeded, chopped
          • 1 zucchini squash, cut into chunks

          Directions: Lightly grease slow cooker; place potatoes in bottom. In a large skillet, heat oil over medium heat. Add sausage links and cook until browned on both sides. Transfer to slow cooker. In a separate bowl, combine tomatoes, chicken broth tomato paste, onion, garlic and spices; stir to blend. Add to slow cooker. Cover and cook on low setting 8-10 hours, until potatoes are tender. Add bell pepper about 1 hour before serving and squash about 15 minutes before serving. Enjoy!

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          Wine of the Month

          February White Wine of the Month - Plaimont Producteurs Les Vignes Retrouvees Blanc


          Plaimont Producteurs Les Vignes Retrouvees Blanc, A.O.C. Saint Mont, France

          60% Gros Manseng, 20% Petit Courbu, 20% Arrufiac Unless you have spent any length of time in South West France, it is unlikely that you have had the pleasure of being introduced to the uniquely delicious wines of the region. Here ancient varietals have a long history of being cultivated for local consumption in a style that exhibits citrus aromas that lead to rich and round flavors of melon, peach and with subtle vanilla accents. If you really want to enjoy this wine, serve with a spinach salad with warm goat cheese.

          Try pairing it with the recipe below:

          The Recipe to complement the wine.
          Spinach Salad with Baked Goat Cheese
          White Wine Pairing - Spinach Salad with Baked Goat Cheese

          Ingredients:

          • 8 cups baby spinach, rinsed and dried
          • 1 tablespoon butter
          • 1 clove garlic, crushed
          • 1/4 cup plain bread crumbs
          • 6 ounces goat cheese, sliced
          • 8 tablespoons balsamic vinegar
          • 8 tablespoons olive oil

          Directions:

          Arrange the spinach on four plates. In a skillet, melt butter over medium heat, and add crushed garlic. Cook and stir until slightly golden. Stir in breadcrumbs. Drop the goat cheese slices into the breadcrumbs a few at a time, and turn to coat in the breadcrumb mixture. Place a slice or two of goat cheese on each serving of spinach and drizzle salads with olive oil and balsamic vinegar.

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          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.

          Mealtime Monday: January Wine and Recipe of the Month.

          January 2, 2012 by FloMoDiva  
          Filed under FMF Blog, Mealtime Mondays, Wine of the month

          Comments Off

          The first Monday of each Month we include 2 Mealtime Monday Recipes with 2 Featured Wines that complement each recipe!

          Wine of the Month by WineStyles

          Wine # 1 Wine #2
          Wine of the Month
          WineStyles Wine of the Month - January 2012

          Stickybeak Cabernet Sauvignon
          Napa Valley, California
          Retail: $24.99

          Stickybeak is an Australian slang for a busybody or nosey neighbor, or for the sake of this Cabernet Sauvignon, an inquisitive bunch of vintners from Napa, California! To create this seamless Cabernet Sauvignon, nothing was overdone, especially the oak. The blend of earthy, fruit-driven Cabernet from the valley floor combined with chiseled hillside tannins and acidity is very appealing. This, along with a small parcel of Merlot, gives desired palate weight and texture with hints of dark cocoa and licorice.

          Try pairing this wine with the recipe below:

          The Recipe to complement the wine.


          Pasta Carbonara

          Pasta Carbonara perfect with cabernet.

          Ingredients:

          • 1 pound of pasta, such as spaghetti or linguini
          • 1/4 cup extra-virgin olive oil
          • 1/4 pound cooked pancetta, chopped (or cooked bacon, crumbled)
          • 1/2 teaspoon, red pepper flakes
          • 5-6 cloves garlic, chopped
          • 1/2 cup dry white wine
          • 2 large egg yolks
          • 1/4 cup or more each, Parmesan & Romano Cheese, grated
          • Salt & ground black pepper to taste
          • Garnish: Grated Parmesan & Romano Cheese
            Chopped fresh flat-leaf parsley, for garnish
          • Toasted Italian breadcrumbs (optional)
          • A light drizzle of extra-virgin olive oil (optional)

          Directions: In a large saucepan or Dutch oven, heat oil over medium heat.
          Add onion and sauté for several minutes until tender. Add remaining ingredients and cook over medium heat for about 20-39 minutes, stirring occasionally. Garnish as desired and served with tortilla chips or warm bread and enjoy immediately.

          Note: if you prefer a thicker consistency, pulse one can or rinsed, drained white beans in a blender before adding to the saucepan. This dish can also be prepared in a slow cooker. It’s a great way to make use of leftover holiday turkey!

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          Wine of the Month
          January 2012 Wine of the Month from WineStyles

          Stickybeak Chardonnay
          Russian River (Sonoma Valley), California
          Retail $15.99

          Russian River has become one of the most sought-after addresses for Californian Chardonnay for good reason, it produces wonderfully expressive fruity and concentrated flavors and high natural acidity. The Stickybeak Chardonnay shows intense characters of pear, spice and almonds with underlying white peach notes. The palate is long and powerful, displaying dried pear, toasty, creamy custard tarts and nuances of cashew with lingering stone fruity and a fresh, clean acid finish.

          Try pairing it with the recipe below:

          The Recipe to complement the wine.
          Chicken Pot PIe
          Chicken Pot Pie

          Ingredients:

          • 1 box ready-made refrigerated pie crusts (2 crusts)
          • 1/4 cup unsalted butter
          • 1/4 cup chopped onion
          • 1/4 cup chopped celery
          • 1/3 cup all-purpose flower
          • 1/2 tsp salt
          • 1/4 tsp pepper
          • 1/4 tsp poultry seasoning
          • 1 1/2 cups low-sodium chicken broth
          • 1/2 cup milk
          • 2 1/2 cups cooked chicken (or turkey), cubed
          • 2 cups frozen mixed vegetables, thawed

          Directions:

          Heat oven to 425. Use one softened crust to line a 9-inch pie pan, following the directions provided on the box. In a 2-quart saucepan, melt butter over medium heat. Add onion and celery and sauté until tender.
          Stir in flower and spices. Gradually stir in broth and milk, mix well and simmer until thickened.

          Add chicken and mixed vegetables. Remove from heat. Carefully spoon into crust-lined pan. Top with second crust; seal and crimp edges and cut a few small vents in center of crust.

          Bake for 20 minutes and then cover crust edges with foil. Continue baking another 20 minutes or more until curst is golden brown. Let stand 5 minutes before serving.

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          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.

          Mealtime Monday: Wine and Recipe of the Month!

          NEW!!!  Beginning with THIS Mealtime Monday!  The first Monday of each Month will include 2 Mealtime Monday Recipes with 2 Featured Wines that complement each recipe!

          Wine of the Month by WineStyles

          Wine # 1 Wine #2
          Wine of the Month
          Wine Of the Month - Old Soul Old Soul Old Vine Zinfandel
          Lodi, California
          Retail $19.99
          The term “Old Soul” is often used to describe someone who is wise beyond their year. The Old Soul Zinfandel benefits from old vines, between 50 and 100 years of age, which impart flavor and character that have been patiently crafted year after year with each successive harvest. The Old Soul Zinfandel grapes were carefully harvested and fermented in stainless steel after extended maceration to extract a dense generosity of fruit. The wine was then aged in American oak casks for 9 months. This Zinfandel is intense and just plain delicious! Drink on it is own, or if you are feeling adventures over the holidays, perhaps try turning it into a Holiday Mulled Wine!
          The Recipe to complement the wine.
          Holiday Mulled Wine
          Holiday Mulled Wine Recipe

          Ingredients:

          • One bottle (750ml) red wine (Zinfandel, Merlot or a Dry Red Blend)
          • One naval orange (skin on), sliced or quartered
          • 1/4 cup brandy (optional)
          • 1/2 cup honey or brown sugar
          • 6-8 whole cloves
          • 2 cinnamon sticks
          • 1/2 tsp ground ginger
          • 1/2 tsp allspice
          • Extra cinnamon sticks and/or orange slices for garnish (optional)

          Directions: Combine all ingredients in a large pot or slow cooker, stir and mix well, and simmer (do not boil) for about 20 minutes before serving.
          Ladle the mulled wine into mugs and garnish if desired.

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          Wine of the Month
          Wine of the Month:  Anna De Codorniu Cava Rose Anna De Codorniu Cava Rose
          Spain
          Retail $15.99
          Cava doesn’t get enough respect in American wine circles.  Because we have seen so many grocery store cavas, we may wrongly assume that all cava tastes the same.  This could not be further from the truth!  Some cava is complex, much of it is very dry (unlike the grocery store varieties) and lots of it is delicious!  The Anna de Cordoniu bottling is a perfect example.  Pink-red in color, rich, dry, complex and utterly capable of handling foods like turkey or ham. Which makes this Cava a perfect Thanksgiving Wine. Perhaps serve with dinner or even as an apéritifs with some Fried Camembert Cheese!
          The Recipe to complement the wine.
          Fried Camembert Cheese with Cranberry-Raspberry Coulis
          Fried Camembert Cheese with Cranberry-Raspberry Coulis

          Ingredients:

          • 4 (1-ounce) packages camembert cheese
          • 1 cup whole wheat flour
          • 1 cup seasoned breadcrumbs
          • 1/4 tsp cayenne pepper (optional)
          • 3 eggs, beaten
          • 4 cups peanut oil for deep frying

          Directions: Remove camembert from packaging and place in the freezer for about 10 minutes.

          Combine whole wheat flour, breadcrumbs and cayenne pepper in a mixing bowl, mix well. Remove cheese from freezer; dip each piece in beaten egg and dredge in dry mix. Be sure cheese is completely coated with dry mix (repeat egg dip and dredge if necessary) and return to freezer for another 10 minutes.

          Place oil in large pot on stove and heat to 350 degrees. Fry each cheese round for about 1 minute or so until golden brown. Remove from oil carefully using slotted spoon and drain on absorbent paper towels. Serve immediately with Cranberry-Raspberry Coulis.

          Cranberry-Raspberry Coulis Directions:

          Ingredients:

          • 1 (12-ounce) bag whole cranberries
          • 1 cup seedless raspberry preserves
          • 1/2 cup brown sugar
          • 1 to 1 1/2 cups water
          • 1 tsp ground ginger
          • 1/2 tsp ground cloves
          • 1/2 tsp cinnamon
          • 1/4 tsp ground cumin seed
          • 1/4 tsp red chili flakes
          • 1/4 tsp ground black pepper
          • Orange zest and/or chopped parsley for garnish (optional)

          Place all ingredients in a non-reactive (glass or nonstick) saucepan and simmer on low to medium heat for about 20 minutes, until cranberries have burst and are tender. Transfer to a blender and blend until smooth.

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          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.

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