Food is love

That’s what Grandma Katie Muscato taught us, and she was a pretty good teacher in that regard. Wine, of course, is the perfect companion to love, and food, and that’s what Jack McGowan is pretty good at finding, buying (awesome quality, at a great value!), storing, cataloguing, testing/tasting (thanks to the Coravin gifted to us by our dear friends the DiMaggios), decanting, swirling, documenting  (so MANY notes), enjoying and…sharing. Which is, after all, the point of living a richer life.  

And so, herein, some of our favorite recipes to go with our favorite wines. We hope you enjoy, and share!

(Have some time-honored and loved recipes of your own? Send them over, we’ll share them here, and if they’re really good, we hope you invite us over for dinner.)

Salmon, Fennel & Tarragon Recipe

A bottle of white…specifically,  Chardonnay

If you were at the Bivona Child Advocacy Center 2017 Open That Bottle Night (OTBN) on February 25, and you were LUCKY enough to win our basket, Spring Romp: Picnic in the Park, then you own this lovely bottle of wine:

2015 Four Hearts Vineyards Chardonnay, Hartford Court, Russian River Valley (CA); 96 points ‘Outstanding’, The Wine Advocate.

Aromas of yellow apple, honeysuckle and tangerine skin. Fresh flavors of Granny Smith apple and Meyer lemon are intertwined with layers of spice and crystallized ginger. A crisp, refreshing quality, but enough weight and texture to be satisfying and friendly—well-balanced!

Pairings: Lighter dishes, salads, fabulous with fish. Crisp enough to stand up to buttery sauces or a luscious brie.

The Recipe: It comes from Oprah (don’t judge), and it’s fabulous for entertaining at home, or in the park.

Salmon, Fennel & Tarragon Salad

Truly amazing flavors, and you can make it ahead of time, which means it’s the perfect picnic food or buffet-at-home offering. For the best results, use wild salmon (it doesn’t have to be King, coho or copper river works nicely), and roast your own corn on the cob.

 

A bottle of red…specifically, Pinot Noir

If you were at the Bivona Child Advocacy Center 2017 Open That Bottle Night (OTBN) on February 25, and you were LUCKY enough to win our basket, Spring Romp: Picnic in the Park, then you own this lovely bottle of wine:

2009 Sojourn Pinot Noir, Gap’s Crown Vineyard, Sonoma Coast (CA)

93 points, Robert Parker; 92 points, Wine Spectator. 900 cases produced

The highly coveted Gap’s Crown vineyard in the foothills of the northern Petaluma Gap results in a bold, concentrated wine with a velvety hue, dark fruit aromas, and hints of baking spice.

Pairings: This classic, flexible California Pinot will work well with salmon, lamb, spiced beef or game, chicken, duck. This wine has an affinity for mushrooms, blueberries, and anise.

The Recipe: This simple lamb dish works at home. If you are picnicking in a park with a grill it works there too. In short, it’s a dish best served hot and delicious. Many thanks for delicious meals go to our friend Jackie Pray for this recipe and the aromatic cardamom that accompanied it.

Lamb, Cardamom, and Lime

A bottle of red…specifically, Cabernet Sauvignon

If you were at the Bivona Child Advocacy Center 2017 Open That Bottle Night (OTBN) on February 25, and you were LUCKY enough to win our basket, A Jug of Wine, A Loaf of Bread, and Thou, then you own this lovely bottle of wine:

2014 Ellie’s Cabernet Sauvignon,
Kathryn Hall Winery
, Napa Valley (CA), New Release, Winery Only

A perfume of red currant, wild sage and star anise. The elegant texture of the palate is defined by fresh and supple tannins balanced with a wash of acidity and a graceful, vivid finish.

Pairings: This flexible, spicy Cab will pair nicely with almost anything but white fish. Try a savory roasted chicken, a delicious ribeye, rack of lamb, short ribs, or a great burger.

The Recipe: If you have never sear roasted a steak, here is your chance. Also, sear roasting a ribeye is transcendent.

Sear-Roasted Ribeye by Alton Brown

Fast and foolproof. Sauté some mushrooms on the side and toss some blueberries into your lovely green salad.

A bottle of dessert wine…specifically, Riesling Ice Wine

If you were at the Bivona Child Advocacy Center 2017 Open That Bottle Night (OTBN) on February 25, and you were LUCKY enough to win our basket, A Jug of Wine, A Loaf of Bread, and Thou, then you own this lovely bottle of wine:

2009 Lamoreaux Landing Riesling Ice
(dessert wine), Finger Lakes (NY)

89 Point Rating Wine Spectator magazine; Gold Medal at New York Wine & Food Classic, Last available in May 2015

An intense golden raisin, apricot and honey character makes this limited production wine a dessertin itself.

Pairings: Elegant enough to pair with a traditional cheese course dessert, but would be awesome with a not-too-sweet cheesecake, or any dessert feauring fruit. It will also hold its own when paired with very rich and sweet fare like creme brulee, mincemeat pie and English trifle. NOTE: you can recork and refrigerate ice wine and it will last for weeks, if not longer. Because a little ice wine…goes a long way.

The Recipe: This cheesecake recipe, lifted from the Russian Tea Room in NYC, is to die for—and not because it’s sweet. It’s because it’s delicious. Will not overwhelm the wine, or you. Keeps nicely in the fridge. Even more amazing served in a small puddle of pureed fruit, no sugar added, such as raspberries or mango.

Russian Tea Room Cheesecake

Got recipes?

Send ’em over, and we’ll share. You can email them to: [email protected]

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