Category Archives: Food and Wine Recipes

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Only for the Best: Tarragon Lobster Cocktail on Mother’s Day [RECIPE]

FILED UNDER: Buying & Choosing Wine, Food and Wine Recipes, Holidays, White Wine, Wine Cocktail


[photo credit: © Marco Mayer - Fotolia.com]

Treat your Mom to a homemade Spring cocktail full of fresh ingredients. Instead of a boozy brunch, make a delicious in-season meal you both can enjoy with a glass of crisp Bordeaux. Wine buff Rob Moshein shares his Mother’s Day Tarragon Lobster Cocktail recipe and which white Bordeaux to pair with:

Tarragon Lobster Cocktail
[serves 4-6]

· ⅓ cup home made Tarragon mayonnaise (recipe below)
· 1 teaspoon lemon zest
· 1 lemon, juiced
· Salt and freshly ground black pepper
· 1 stalk finely chopped celery
· 1 finely chopped shallot
· Lobster, cooked (about 1 pound lobster meat), chilled and chopped
· 1 tablespoon finely chopped chives as garnish
· Caviar garnish (optional) – you can use any good caviar, sturgeon, paddlefish, tobiko, Salmon roe or whitefish roe

Combine all the ingredients gently together, until just combined. Serve in chilled Martini glasses or small glass bowls, garnish with chives and caviar.

Homemade Tarragon Mayonnaise:
· 1 large egg
· 1 tablespoon fresh lemon juice
· ½ cup olive oil
· ½ cup neutral flavored oil (grape seed, canola, vegetable, etc.)
· 1 tablespoon of fresh tarragon, chopped
· ½ teaspoon salt

1. Pinch freshly ground white pepper

2. In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube and process until emulsified. (Should the mixture become too thick, with the machine running, add water two teaspoons at a time.)

3. Add the tarragon, salt, and pepper and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise will keep tightly covered in the refrigerator for up to 24 hours.)


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Château Bonnet, Entre-Deux-Mers, 2011

A classic Sauvignon with an intense aroma of fresh exotic fruit and box tree. Brilliant green and gold in appearance. Muscat notes on the palate. Fresh and lively finish with good length. 50% Sauvignon, 40% Sémillon, 10% Muscadelle

Enjoy!

Got wine questions for Rob? Tweet at the Austin Wine Guy or ask your question in the comments section below.

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How to Survive the Winter Months: Comfort Foods & Comfort Wines [Cassoulet Recipe]

FILED UNDER: Buying & Choosing Wine, Food and Wine Recipes


[image via Madame Fromage]

Winter brings out the comfort food craving in us all. Rich, savory dishes, cooked long, low and slow, savored at the table on a chilly evening. Red Bordeaux wines are a perfect match for this cuisine. Their solid acidic structure and elegant and not overpowering body will pair with the rich, dense flavors of winter fare, without detracting from the pleasure of the food itself. The protein heavy nature of comfort food is balanced nicely with the tannins and acids of Red Bordeaux wines.

Wine buff Rob Moshein shares his Cassoulet recipe (a rich, slow-cooked casserole) and favorite wines to match:

Cassoulet
[serves 6-8 or 4 with delicious leftovers]

· 4 cups dried white beans, flageolet or cannelini
· ½ pound not-too-smoky slab bacon
· ¼ thick sliced prosciutto or pancetta
· Small bunch fresh parsley, leaves chopped, stems saved
· 10 sprigs fresh thyme
· 2 bay leaves
· 3 whole cloves
· Salt and black pepper
· 1 pound boneless beef for stew, cut into 1-inch cubes
· oil or fat as needed
· 2 medium onions, sliced
· Duck confit (if you can’t find this, roast two whole turkey thighs and reserve)
· 8 garlic cloves, peeled
· 2 cups chicken stock, plus more as needed
· 1 tablespoon chopped garlic
· ¼ teaspoon cayenne
· ½ pound garlicky sausage, preferably in one piece
· 1 cup bread crumbs

1. Bring 5 quarts of water to a boil in a large saucepan and add the beans. Remove from heat and let soak for 1 hour.

2. Cut the bacon slab and prosciutto or pancetta each into 4 large chunks and cover in water in another saucepan; turn the heat to medium, and when the water boils, turn it down to a gentle simmer. Cook for about 30 minutes.

3. Make a bouquet garni by combining the parsley stems, thyme, bay leaves and whole cloves in a piece of cheesecloth and tying it into a bundle. Add it, along with the bacon/prosciutto, to the beans; bring to a boil, then lower the heat to a gentle simmer. Cook, skimming occasionally, until the beans are just tender, 45 to 90 minutes. (Add water if necessary; ideally the beans will be moist but not swimming
when they’re done.) Taste and adjust the seasoning to taste if necessary.

4. Sprinkle the beef with salt and pepper. Put 3 tablespoons oil or fat in a large pot over medium-high heat. When it’s hot, add the beef
and brown the pieces well. Add the onions and cook, stirring occasionally, until soft, 5 or 6 minutes; turn off heat.

5. Remove the duck confit or turkey from the refrigerator and scrape off the fat; debone and shred the meat. Add the meat and garlic cloves to the pot with the beef, along with 2 cups chicken stock, chopped garlic and cayenne. Bring to a boil, then reduce the heat to a gentle simmer; cover. Cook, stirring occasionally, until the beef is very tender, 1 to 1½ hours. Taste and adjust the seasoning if necessary.

6. When you’re ready to assemble the cassoulet, discard the bouquet garni. Cut the fat from the meat and cut the meat into small pieces.

7. Heat 2 tablespoons oil or fat in a medium skillet over medium-high heat, add the sausage and cook, turning as necessary until well browned; transfer to a cutting board and slice into quarter-inch rounds.

8. Heat the oven to 375° F. Transfer the beans to a large enameled cast-iron pot with a slotted spoon to leave behind most of the cooking liquid. Add the sausage and bacon on top, then half the duck-and-lamb mixture; gently stir to blend well.

9. Put the pot over medium heat and bring to a simmer, uncovered, then turn off heat. Cover with bread crumbs and chopped parsley leaves and bake, uncovered, for 20 minutes. Reduce the heat to 325° F.

10. Bake the cassoulet until it’s hot, bubbling and crusted around the edges, 30 to 40 minutes; add a little water or stock if it starts to look too dry. Then, enjoy!


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Chateau Segonzac, Blaye, Cotes de Bordeaux, 2009

Rich, black fruits, silky tannins and solid structure will pair well with the richness of Cassoulet.

Got wine questions for Rob? Tweet at the Austin Wine Guy or ask your question in the comments section below.

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Pair Wine like a Boss [INFOGRAPHIC]

FILED UNDER: Buying & Choosing Wine, Food and Wine Recipes, Grapes

Wine Pairing Chart

Wine Pairing Chart infographic by madelinep.

Have you had any issues with pairing your meals with wine? This handy infographic from Wine Folly visually gives you a flow chart on eight main styles of wine and food groups. The chart is also available as a poster for $16.

[Click on the above image to enlarge]

So informative, thanks Wine Folly!.

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Fall in Love: Aphrodisiac Foods & Wine

FILED UNDER: Buying & Choosing Wine, Food and Wine Recipes, Holidays, Rosé Wine, White Wine


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Romantic foods…Get in the mood this Valentine’s Day with foods that affect your hormones and the wines that match.

Honey, bananas, almonds and other foods can have a direct impact on your sex life, brain chemistry, energy and stress levels. We wanted to a.) make sure we have this list handy forever, and b.) offer you some ideas on the perfect evening with your significant other. Try out these seductive foods and don’t forget the wine.

And if it does not have all that aphrodisiac effect, at least it’s healthy and you have a bottle of Bordeaux.

[DIY wine cork heart]

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Basil
Basil not only makes the meals smell and taste better, but it also has a lot of beneficial effects on human body. Basil has a fantastic aroma that is said to have an aphrodisiac effect; it is also very stimulating. In Roman times, basil was a symbol of love and the leaves contain a variety of libido-lifting nutrients.

Pair with: Château Mezain 2011
A pale yellow, shimmering with grey highlights. A powerful bouquet, complex and persistent with aromas of berries and grapefruit. An overall well-balanced palate, round and lively, with citrus notes. $11 [site]

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Oysters
Oysters are probably the food most associated with being an aphrodisiac, and most people are aware of their reputation for increasing sexual desire. And in addition to the powerful persuasion of its mere being, oysters have some scientifically proven potency.

Pair with: Lafite Réserve Spéciale 2011
Pale straw with hints of gold. Fresh and elegant with mineral notes on the nose. After a pleasant sweetness on the attack, this is a full-bodied wine with lots of flavor and a long, cool, aromatic finish. $12 [site]

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Figs
This sexy fruit has long been thought of as an arousing stimulant, and are steeped in history and are one of the oldest-recorded fruits. They are mentioned in the Bible (Adam and Eve wore fig leaves to cover their private parts) and the ancient Greeks held them as sacred and associated them with love and fertility. This soft, plump fruit is a fine source of iron and potassium-minerals much needed in the horizontal pas de deux.

Pair with: Château Bonnet Rosé 2011
A clear rose color with bright strawberry highlights and a flattering nose of red fruits with hints of candies or sweets. A fresh and lively wine with good roundness. $13 [site]

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Almonds
Through antiquity, almonds were regarded as fertility symbols. The aroma of almond supposedly arouses passion in females — or so thought the poets and scribes. The scientists say that almonds provide high doses of vitamin E, magnesium and even fiber.

Pair with: Les Vigniers de Fontcailloux 2009
Aromas of mocha, tobacco, and milk chocolate, with a suggestion of roasted nuts. Red currant and milk chocolate flavors and sweet tannins linger impressively on the finish, which shows noteworthy energy and length. $13 [site]

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Chocolate
Pure chocolate, the king of natural aphrodisiacs, contains a host of compounds including anandamide, the psyochoactive feel-good chemical, and PEA (phenylethylamine), the “love chemical,” which releases dopamine in the pleasure centers of the brain and peaks during orgasm. PEA is said to help induce feelings of excitement, attraction and euphoria. Cacao also contains tryptophan, a key component of the neurotransmitter serotonin known to promote a sense of well-being and relaxation.

Pair with: Château Bonnet 2009
A powerful but balanced deep red wine. Very expressive nose showing blackberry, black cherry, and chocolate. The palate is rich with lovely fruit and excellent freshness. $16 [site]

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Garlic
Unlike most aphrodisiac foods, garlic is one that both lovers must eat for its magical properties to manifest powers of romance. Garlic is chockfull of allicin, an ingredient that will increase blood flow. So, whip up an extra-garlicky dish and keep the mints handy.

Pair with: Château de Bon Ami 2009
Incredibly ripe aromas and dominant scents of blackcurrant on the nose. Extremely fine on the palate with soft tannins and notes of red berries. The finish is fruity and long. $10 [site]

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Bananas
By it shape its connection with sexuality is quite obvious, but you’ll also find that bananas are loaded with potassium, magnesium and B vitamins. It also contains chelating minerals and the bromeliad enzyme, said to enhance the male libido.

Pair with: Château Lamourette 2005
Elegance and finesse to the fore. Displays a marked floral bouquet. Notes of peaches, pears, and bananas that make up a tropical flavor. $29 [site]

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Honey
The nectar of Aphrodite, honey is one of the most seductive foods in the world. Even in its manufacturing, honey’s lore is that of pure romance. Culled by honeybees, it is created from the nectar of flowers, the ultimate emblem of sexual ripeness. In addition, honey contains B vitamins needed for testosterone, as well as other nutrients, enzymes and phytochemicals.

Pair with: Barton & Guestier Sauternes 2010
Intense, golden yellow color. Fine and elegant nose of cooked fruits and acacia honey. Well balanced, with a great concentration on the mid palate and a long fruity finish. $20 [site]

[images from Getty Images]

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How To Make Red Wine Lollipops [RECIPE]

FILED UNDER: Food and Wine Recipes

What to do with your leftover wine? We found this sweet recipe for red wine lollipops that will be a treat for your mouth! We subsituted the port wine with one of our affordable Today’s Bordeaux selection. Delicious!

From the ladies from Sprinkle Bakes:


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Red Wine Lollipops

Yield: About 12 lollipops

∙ 1 ½ cups plus 2 tbsp Port wine
∙ 3 tablespoons corn syrup
∙ ¾ cup sugar
∙ ⅛ tsp. kosher salt
∙ 12 Lollipop sticks
∙ Gold luster dust *optional

1. Bring red wine to a simmer in a small saucepan. Simmer wine until reduced to ⅓ cup, this should take about 20-25 minutes. Remove from stove-top and let cool completely.

2. In a medium saucepan combine sugar, corn syrup, salt and wine reduction. Stir until combined. Clip a candy thermometer to the side of the saucepan and bring to a boil over medium heat. Stir occasionally with a heat-proof spatula until all sugar granules have dissolved. Boil until candy temperature registers 298-310° on a candy thermometer.

3. Remove from heat and fill greased lollipop molds with the hot candy. Place lollipop sticks in the stick crevices and rotate until the stick is coated in the hot candy. Alternatively, you may also drop the hot candy from a spoon onto a silicone mat or parchment paper, making two to three-inch disks and leaving room to place -and rotate- the lollipop sticks.

4. Allow the lollipops to harden completely. These are best if you wait a day to consume them, as this gives the red wine flavor plenty of time to develop.

5. Embellish with luster dust if desired and store between sheets of parchment in an airtight container.

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Photo courtesy & full recipe at Sprinkle Bakes.