Sochi Borscht [RECIPE]

FILED UNDER: Food and Wine Recipes, Know Your Bordeaux
Sochi Borscht
Serves 6
Don't be turned off by the long prep/cook time of this favorite winter Russian soup. This recipe for Borscht is adapted from The Gourmet Traveller and serves as the perfect meal to help kick off the 2014 Winter Olympics in Sochi. We suggest pairing this soup with a 100% Sauvignon Blanc like our 2012 Saint Glinglin. This herbaceous, dry white is the perfect compliment to the earthy, herby flavors found in the beets and dill. For more details on the wine visit: http://bit.ly/saintglinglin Settle in for a warm, wine weekend in front of the tube!
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Prep Time
3 hr
Cook Time
3 hr
Total Time
6 hr
Prep Time
3 hr
Cook Time
3 hr
Total Time
6 hr
Ingredients
  1. 1lb beef-in-bone shank
  2. 2 Tablespoons olive oil
  3. 1 onion (finely chopped)
  4. 2 garlic cloves (finely chopped)
  5. 6 cups good-quality beef stock
  6. 1 large red skin or Yukon Gold potato (diced into 1/2 inch cubes)
  7. 4 beets (scrubbed)
  8. 2/3 cup white cabbage (cut julienne)
Instructions
  1. Place beef shank in a saucepan, add water, cover and bring to the simmer over medium-high heat.
  2. Let simmer for 2 minutes. Drain and set beef aside.
  3. Heat oil in a large stock pot or dutch oven over medium heat, add onion, carrot, celery and garlic.
  4. Stir occasionally until translucent (4-5 minutes).
  5. Add stock, bring to the simmer.
  6. Add beef, reduce heat to low, cover and simmer until the meat starts to fall from the bone (1½-2 hours).
  7. Add potato.
  8. Remove beef, set aside to cool.
  9. When it's cool enough to handle, shred meat off bone and return to soup.
  10. Meanwhile, combine beets, vinegar and 2.5 liters of water in a saucepan over medium heat. Bring to the simmer, season to taste until beets are tender (about 50 minutes to 1 hour).
  11. Drain, set aside to cool.
  12. When cool enough to handle, peel beets, cut into julienne and set aside.
  13. Add beets and cabbage to soup. Simmer over medium heat until tender (10-15 minutes).
  14. Season to taste.
  15. Serve with sour cream and dill and rye sourdough.
Adapted from The Gourmet Traveller
Bordeaux Wines | Blog http://www.bordeaux.com/us/blog/

And the Oscar Goes To… [BORDEAUX WINE PAIRINGS]

FILED UNDER: Art of Living, Buying & Choosing Wine

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[Academy Awards on Sunday, February 23]

An event for the stars and moviegoers, the Academy Awards will be taking place this Sunday, February 23rd. We love to give our predictions on each category (even though we admittedly haven’t seen all the films), but what we know for sure, we’ll be watching with a glass of wine.

If you’re hosting an Oscar party or heading to one, enjoy the Oscars with our Bordeaux wine picks, based on Best Picture nominees. And tell us, who do you think will win?


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Lincoln
Lincoln is a revealing drama that focuses on the 16th President’s tumultuous final months in office.

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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Argo
Based on true events, Argo chronicles the life-or-death covert operation to rescue six Americans, which unfolded behind the scenes of the Iran hostage crisis, the truth of which was unknown by the public for decades.

Pair with: Dourthe La Grande Cuvée 2011
The wine’s aromatic intensity expresses the typical characteristics of a fine Bordeaux Sauvignon. An extensive array of aromas exist, ranging from a hint of wood through a mixture of citrus. The concentration of aromas is underpinned on the palate by the harmony of the wine’s fleshy character and refreshing liveliness. $12 [site]


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Life of Pi
Based on the best-selling novel by Yann Martel, is a magical adventure story centering on Pi Patel, the precocious son of a zookeeper.

Pair with: Mouton Cadet 2011
A brilliant straw yellow with a complex and elegant nose, on which boxwood aromas mingle with tropical fruits and citrus notes. A harmonious wine with a full, fruit driven attack, displaying a range of citrus and white blossom flavors and a nicely mineral touch on the finish. $8 [site]


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Amour
A couple’s bond of love is severely tested.

Pair with: Château Haut Selve 2009
A beautiful ruby color with a complex nose of red fruits and woody aromas. The palate is round and well balanced with roasted notes, and a finale of melted tannins. $17 [site]


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Beasts of the Southern Wild
In a forgotten but defiant bayou community cut off from the rest of the world by a sprawling levee, a six-year-old girl exists on the brink of orphanhood.

Pair with: Chartron La Fleur 2011
An interesting earthy wine with a nose of plummy red fruit: strawberry, cherry. It is spicy on the palate with a smooth medium body and a well-balanced acid finish. $10 [site]


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Django Unchained
Django is a slave whose brutal history with his former owners lands him face-to-face with German-born bounty hunter Dr. King Schultz.

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. $10 [site]


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Zero Dark Thirty
A chronicle of the decade-long search for wanted terrorist Osama bin Laden.

Pair with: Château Tour Chapoux 2010
A deep and intense crimson color with flavors of floral notes and minerals. A mature and generous wine with beautiful concentration and structures. A “grand” Bordeaux awarded a Gold Medal. $10 [site]


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Silver Linings Playbook
Life doesn’t always go according to plan, an unexpected bond begins to form between them, and silver linings appear in both of their lives.

Pair with: Castelnau de Suduiraut 2009
Bouquet is fresh and rich, rolling out hints of crystallized fruit, vanilla, white pepper, and mint. Flavors of peach, honey, and spices carry the pleasure through the palate to a finish of dried apricot, crystallized grapes, and caramel. $28 [site]

[images from [IMDB]

Summer Re:Mix: Pink & Pizza [RECIPE]

FILED UNDER: Food and Wine Recipes

Pink & pizza? Why not! A recipe example from the head of the year 2012 according to Gault & Millau, Michel Portos, which combines exceptionally well with rosé wine! Check out all of our Summer Re:Mix recipes here. Enjoy!

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Ingredients: [Servings: 4]
· ½ baguette
· 2 tablespoons oil
· 1 clove garlic
· 3 large tomatoes of Marmande
· 4 anchovies
· 4 black olives
· 1 bunch basil
· Fleur de sel
· Espelette pepper

Directions:
Take ½ baguette, cut it lengthwise and redraw the two. Pan fry in olive oil pieces. On leaving the stove rub with garlic and with a fresh tomato Marmande. Arrange on top of tomato slices fresh, round slices of black olive and anchovy ‘boquerone’ cut diamond, a few leaves of basil, a dash of olive oil, sea salt and a pinch of pepper to Espelette powder. Serve warm if possible.

Summer Re:Mix: Baked Fish with Tomatoes [RECIPE]

FILED UNDER: Food and Wine Recipes, White Wine

This fresh recipe from Bordeaux Wine School reminds us of our recent trip to Bordeaux – sailing the Bassin d’Arcachon, enjoying the warm sun with seafood, white Bordeaux, and the friends we made. Our suggestion: find a patio, backyard, rooftop, deck, and enjoy during sunset. And don’t forget the white wine!

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Ingredients: [Servings: 8]
· 1/2 pounds white fish (flounder, haddock, cod, snapper, etc)
· 1 lemon
· 2 tablespoons extra virgin olive oil
· 1 teaspoon dried Oregano
· pinch of salt & pepper
· 1 (14 ounce) can of diced tomatoes, or 2 medium fresh tomatoes
· 2 tablespoons minced onion or scallion

Directions:
1. Place fish fillets in oven-proof dish.
2. Combine lemon juice and zest, olive oil, herbs, and salt and pepper, and pour over fish.
3. Marinate for 1-2 hours.
4. Preheat oven to 350°.
5. Arrange tomatoes and onions over fish.
6. Bake fish, covered, for 20 – 30 minutes, until fish flakes easily.
7. Baking time depends on thickness of fillets.

Got a nice seafood recipe for us? Please share and we may feature it! Email Theresa(at)bordeaux(dot)com. Meanwhile, learn more about the white grapes produced in Bordeaux, perfect for summer meals~ Chill Out: Try a Bordeaux White. Cheers!

Summer Re:Mix: Creamy Peach Tart [RECIPE]

FILED UNDER: Food and Wine Recipes

An almost-instant crust, made with vanilla wafer cookies and smoked almonds, is the secret to this simple and unusual tart. From the wonderful folks over at Food & Wine.


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Ingredients: [Servings: 8]
· 2 cups vanilla wafer cookies, such as Nilla Wafers (5 ounces)
· 1/2 cup smoked almonds
· 1/4 cup plus 2 tablespoons sugar
· 4 tablespoons unsalted butter, melted
· 8 ounces cream cheese, softened
· 1/4 cup sour cream
· 1 egg
· 2 firm, ripe medium peaches, peeled and cut into thin wedges

Directions:
1. Preheat the oven to 350°. In a food processor, combine the vanilla wafers with the almonds and 2 tablespoons of the sugar and process until fine. Add the melted butter and pulse until the crumbs are evenly moistened. Press the crumbs into the bottom and 1/2 inch up the side of a 9-inch springform pan. Bake for 10 minutes, until the crust is set.

2. Meanwhile, wipe out the food processor bowl. Add the cream cheese, sour cream, egg and 2 tablespoons of the sugar and process until smooth. Pour the custard into the crust and bake for 15 minutes, until set. Let the tart cool slightly and transfer to the freezer to chill, about 15 minutes.

3. In a bowl, toss the peaches with the remaining 2 tablespoons of sugar. Arrange the peaches in 2 concentric circles over the custard. Remove the ring, cut the tart into wedges and serve.

Let us know how it goes! Share your peach tart creation with us: tag @BordeauxWines and we’ll check it out! Cheers!