Chef Michael Toscano’s Tarte Flambée [RECIPE]

FILED UNDER: Food and Wine Recipes, Holidays

Tarte Flambee Wine

With Thanksgiving just a few days away, we asked Chef Michael Toscano, Executive Chef and Partner at two of New York City’s buzziest restaurants, Perla and Jeffrey’s Grocery and Bordeaux Wines’ culinary ambassador, for a seasonal, unexpected recipe to kick off the big day. He came back with this savory Tarte Flambée, sure to please any crowd. 

Save the recipe below and refer to Patrick Cappiello’s wine pairing suggestions to amp up your appetizer! 

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4 Bordeaux Reds To Pair With Pizza Tonight

FILED UNDER: Buying & Choosing Wine, Food and Wine Recipes, Know Your Bordeaux
Image via Evan Sung / The New York Times

Image via Evan Sung / The New York Times

Whether you’re ordering in, taking out, or pan-frying up at home (see recipe from New York Times’ Mark Bittman), we think Thursday nights are prime for pizza. And, when it comes to wine pairing, affordable, young reds are definitely the way to go. Specifically, value red Bordeaux provides the right balance of accessible structure – tannins, body – with a smooth and fruit forward finish that complements the flavor and texture of pizza. Have we inspired your Thursday dinner plans yet? 

If so, read on for 4 affordable Bordeaux reds to pair with your pizza tonight: 

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Crispy Potatoes! [RECIPE]

FILED UNDER: Food and Wine Recipes
Crispy Potatoes
Serves 16
The hottest dish off Pearl & Ash's menu? The unexpectedly satisfying Crispy Potatoes.
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  1. Porcini Oil
  2. 2 1/2 cups olive oil
  3. 3 Tbsp. porcini powder
  4. Porcini Salt
  5. 8 Tbsp. kosher salt
  6. 2 Tbsp. porcini powder
  7. Porcini Mayo
  8. 2 egg yolks
  9. 2 Tbsp. lemon juice
  10. 1 Tbsp. white wine vinegar
  11. 1 1/2 Tbsp. Dijon mustard
  12. 1 tsp. salt
  13. 4 cups vegetable oil
  14. 4 cups porcini oil
  15. Crispy Chorizo
  16. 4 oz. frozen chorizo sausage
  17. Crispy Potatoes
  18. 3 quarts vegetable oil (for frying)
  19. 16 Idaho potatoes, peeled and cubed
  20. Chopped chives for garnish
  1. Porcini Oil
  2. Whisk together ingredients until evenly incorporated and set aside. Shake well before serving.
  3. Porcini Salt
  4. Mix kosher salt and porcini powder and set aside.
  5. Porcini Mayo
  6. Combine egg yolks, lemon juice, white wine vinegar, mustard, and salt in a food processor. Slowly blend in vegetable and porcini oil. Thin the mixture with 1 1/2 cup water, added in a steady stream. Continue until all ingredients are combined.
  7. Crispy Chorizo
  8. Preheat oven to 140 degrees. With a microplane, thinly slice frozen chorizo. Place slices on a baking sheet and lightly toast until crisp.
  9. Crispy Potatoes and Assembly
  10. Blanch diced potatoes in boiling water until fork tender and let cool.
  11. Pour 2 inches of oil into a deep pot. Fry potatoes at 375 degrees until crispy, about 30-60 seconds, then shake off the excess oil and transfer to a bowl. Dress with Porcini Oil and season with Porcini Salt immediately.
  12. Cover the potatoes with Porcini Mayo, top with chopped chives and Crispy Chorizo to finish.
  1. Dare to be different with this elevated take on potatoes for Labor Day!
Bordeaux Wines | Blog


FILED UNDER: Food and Wine Recipes, Know Your Bordeaux

 IMG_5858 copy

This month, we stepped into the Bordeaux Wines Test Kitchen to craft fun and healthy summer meals to pair with our favorite summer wines from this year’s Today’s Bordeaux selection

If you like to entertain as much as we do, then you’ll love this Fajita Bar idea for your next party. It’s a festive and casual way to infuse flavor and fun with a little creativity. For this Mexican inspired spread, we chose to pair it with an affordable, dry white Bordeaux. Petit Chapeau 2013 is a deliciously crisp white wine blend comprised of Sauvignon Blanc, Semillon and Muscadelle. This wine from Daniel Johnnes, wine director for Daniel Boulud’s esteemed restaurants, balances hints of spice without being overbearing on the palate. And, at the price, you can stock up for the party. 

Wine 1



Fajita Bar
Serves 6
Get creative! Prepare a range of sides for people to customize their own Fajitas!
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
  1. 1lb chicken breast cut into one inch strips
  2. 1 red bell pepper
  3. 1 green bell pepper
  4. 1 sweet onion
  5. Bunch of radish
  6. Half red cabbage
  7. 1 green zucchini
  8. 1 yellow zucchini
  9. 1 avocado
  10. 2 limes
  11. 1 bunch cilantro
  12. 1 cup greek yogurt
  13. 1 cup shredded cheese
  14. 1 cup red or green salsa
  15. 1 package of tortillas
For marinade
  1. ¼ cup olive oil
  2. ½t cumin
  3. ½t chili powder
  4. ¼t paprika
  5. 1t oregano
  6. 1t garlic powder
  7. 1 clove minced garlic
  8. Lime juice
  9. Salt & Pepper
  1. Mix together ingredients for marinade
  2. Wash and prep chicken breast
  3. Chop onion to desired size
  4. Mix chicken breast and onions into marinade and set aside
Prepare vegetables and set aside in separate bowls
  1. Cut peppers into slices similar in size to chicken
  2. Shred cabbage
  3. Slice radish into thin slices
  4. Slice zuchinni into 1cm slices
  5. Slice avocado (wait until the last limit to avoid browning)
  6. Cut off stems of cilantro and wash
  7. Spray a large pan with olive oil or non-stick spray
  8. Place the pan on the stove and set to medium high heat
  9. Once it's warmed up, add chicken mix
  10. When the onions have softened and chicken is grilled on the outside, add peppers
  11. Stir occassionally
  12. When chicken is fully cooked, place on large platter
  13. Add a little oil to the pan and grill zuchinni
  14. Heat Tortillas in microwave for 20-30 secs or in the oven for a few minutes
  15. Plate all ingredients buffet style and allow guests to build their own fajitas
  1. Feel free to experiment with different sides and additions and don't forget to pair with a White Bordeaux!
Bordeaux Wines | Blog
A fan of red? Try our summer steak salad with a Merlot based Bordeaux. The recipe here








FILED UNDER: Food and Wine Recipes, Know Your Bordeaux

Steak Main

This month, we stepped into the Bordeaux Wines Test Kitchen to craft fun and healthy summer meals to pair with our favorite summer wines from this year’s Today’s Bordeaux selection

While whites tend to be all the rage in summer months, reds can be just as refreshing. Value Bordeaux wines offer a range of light and fruity reds that are perfect for the season. Chateau Jean Faux 2010 , a Merlot based red (80 % Merlot, 20 % Cabernet Franc), is a prime example of an easy drinking red from Bordeaux Supérieur. Priced at about $20 – $29 dollars, its the perfect pairing for an outdoor dinner for two. 

jean Faux wine shot

For this recipe, we decided to create a dish that celebrates Bordeaux’s more classic pairings highlighted with fresh, local ingredients. If you love steak and red wine, you’ll definitely be pleased!


Skirt Steak Salad
Serves 2
An easy recipe with elevated flavor.
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  1. 3/4lb high quality skirt steak
  2. Arugula
  3. Heirloom Cherry Tomatoes
  4. 1 bunch of radishes
  5. Roquefort Cheese
  1. 1 part balsamic vinegar
  2. 2 parts olive oil
  3. 1 scoop of dijon mustard
  1. Salt & pepper skirt steak on both sides, generously
  2. Whisk together ingredients for dressing
  3. Wash and cut tomatoes and radishes in half
  4. Wash arugula
  5. Dress the veggies
  6. Top with crumbled Roquefort Cheese
  7. Place pan on stove at high heat
  8. Once heated, place steak on pan
  9. Grill for 5 minutes on each side
  10. Once grilled to your desired temp, slice steak into strips with the grain
  11. Place on greens and serve
  1. Fresh, local veggies and high quality balsamic vinegar and olive oil are the key to this dish. Serve with baguette on the side for added umph!
Bordeaux Wines | Blog