deVine Table

O Wines Chardonnay, Smoked Black Cod, and Quinoa Cakes

On May 6, a chardonnay worldwide virtual tasting via Twitter took place. Facilitated by Rick Bakas, the event had over 600 people the world over tasting and tweeting about chardonnay. The advantage of these virtual tastings is that you can enjoy them from the comfort of home, at a favorite hangout, or during a visit to a winery.

Roger and I opted to conduct our tasting at home in the company of our friends, Miriam, Jerry, and Bean. Each of us contributed very different styles of chardonnays including wines from Airfield Estates, Apex Cellars, O Wines, and Icicle Ridge Winery.

(more…)

Truffled Bean Puree on Fresh Fennel

Serves a crowd.

1 15 ounce can cannellini beans
2 tablespoons truffle oil

Wine Pairing

This appetizer was prepared with Chardonnay in mind. We enjoyed it with the buttery O Wines Chardonnay. My friend Bean also found this dip with fennel to be the ultimate pairing with Columbia Winery David Lake Syrah.

Chicken Right Out of the Oven

Sometimes the best meals are the most basic. Or they start out with a classic recipe and have an updated element added such as truffle butter, making them even more worthy of a special occasion meal. Throw in a bottle of great wine such as the Sheridan Vineyard  Cabernet Franc, and it’s party time! 

For the hubby’s birthday, I wanted to make him something delicious.  At the same time, I didn’t want it to be so time consuming that he’d have to wait until midnight to eat (but let’s not speak of the homemade pasta episode). The inspiration started with a recipe for roast chicken from The Art of Simple Food by the great Alice Waters. As luck would have it, I came across a tub of truffle butter during my last visit to The Cheese Cellar here in Seattle. So, why not vary the recipe by putting some of that truffle butter under the skin of the breast before roasting? Alice’s suggestion to add a few sprigs of thyme was also incorporated. 

Chicken and Roasted Leeks

On the Side

Whevever the oven is on for roasting a main course, consider throwing in some veggies so that everything can cook simultaneously. During the last thirty minutes of cooking time for the chicken, a sheet pan covered with leeks was popped onto the bottom shelf of the oven. Cut in half and lightly tossed in olive oil, they were laid out in a single layer to ensure they would roast rather than steam. In keeping with the truffle theme, a drizzle of truffle oil and a dusting of truffle salt finished the leeks after they came out of the oven. It may sound like truffle overkill, but I’ll go to any lengths to get the hubby to eat his veggies! Besides, it was his birthday, after all.

Wild rice simply cooked according to the directions on the package rounded out the dinner. It not only enhances the meal with another interesting flavor, it adds some nice contrast to the plate with its dark color.

 Wine Pairing

On this occasion, a Sheridan Vineyard 2006 Cabernet Franc was indeed paired with the meal. Never had Cabernet Franc? Give it a try at your table! When Leslie Sbrocco was in town last month for Taste Washington, she said Cab Franc is the wine she likes to introduce to Pinot Noir drinkers. The Cabernet Franc grape is typically lighter in tannins and fruitier than Cabernet Sauvigion. It was a lovely pairing with this birthday dinner, and didn’t overpower the food.

Not ready to move on from Pinot Noir? Then, go ahead and enjoy a glass of Pinot with this menu. While we were visiting Ken Wright Cellars last week, we favored the Carter Pinot Noir. Or, if you’re in the mood for a white wine, try this menu with a lightly oaked Chardonnay. The Rulo Birch Creek Chardonnay is a good one to consider.

Artisanal Brasserie Display

On February 28th hundreds of Seattlites ventured to the Seattle Food and Wine Experience to taste food from favorite Northwest restaurants and to sip wine, beer, and cider. As part of the media team, my mission was to assess which wine and food pairings to recommend.

My first taste of the day was a Roquefort Parfait from Artisanal Brasserie and Winebar and not only was it a winner, it was beatifully presented on a tiered stand. The chef and I lamented how nice it would be if someone was pouring a Sauternes to pair with the dish. Alas, I was temporarily holding down the fort at the Tweet Lounge, so was unable to seek any out. Regardless, this creamy, smooth, and pungent (and I do mean that as a compliment) dish did not disappoint on its own. This was one of the most unique dishes I tried all day, and among my top picks. If anyone has a recipe that may approximate this dish, send it my way!

Next stop, a visit to Andaluca‘s booth to visit one of my favorite Seattle Chefs, Wayne Johnson, and to get a taste of the Seafood Risotto. This rich dish full of salmon called out for a medium to full bodied white. As luck would have it, I was not far from where Forgeron Cellars was pouring their 2007 Chardonnay from Columbia Valley. This is a great Chard for quaffing with food, as it is aged in only 30% new oak. It is light straw in color, gives off scents of apple, and offers some pear on the palate with a nice touch of caramel.  It did not overpower the risotto, and the pairing was even better after I squirted a bit of lemon on the dish to match the acid in the wine. Risotto is a dinner party favorite of mine, so this pairing just may end up on our table!

Ponti Seafood Grill was serving up Fresh Dungeness Crab Spring Rolls which paired nicely with the Columbia Winery Pinot Gris. It is a crisp white wine with tones of citrus, and a nice contrast to the sweet and sour sauce served with the dish.

Another winning dish was a Gougere with chevre and spiced tart cherries prepared by TASTE Restaurant. This is the perfect fare to serve at an event where people are juggling a wine glass in one hand, and who knows what else. The Gougere is easy to eat one-handed. The peril is whether or not one can refrain from polishing off the bite-sized treat before getting a splash of wine to go with it! Apparently, I can’t. Anything this good is worth considering making for a party.

 All in all, the event had a lot to offer, although next year I personally hope there is more food available for vegetarians and poultry lovers. Will any of these pairings end up on your table? Let me know! In any case, don’t forget this event raised $4,750 for Beecher’s Flagship Foundation, a worthy cause that offers the Pure Foods Kids Workshop. To learn more, check out our post on Wine and Beer of Washington State.

Risotto Topped with Mushrooms

I resisted making risotto for years, thinking it would keep me tied to the stove all day. After a cooking lesson with Johnny Zhu, I discovered that’s not the case and have been making it ever since! It’s a great dish for a dinner party because the day before your event you can cook it half way, put it on a baking sheet to cool, cover, and refrigerate it overnight. When your guests have arrived, put the remaining stock on the stove and bring it to a simmer. Put the risotto in a large pot, and finish the dish.

This is what I call a great “base” dish. Start out with the risotto, then combine it with something that will help it pair with a wine. For example, top the finished risotto with some sauteed mushrooms and maybe a drizzle of truffle oil, and you have a great dish to match with a Pinot Noir. This recipe is adapted from Nick Stellino’s Glorious Italian Cooking.

• 3 cups chicken stock

Bring the chicken stock to a boil, then reduce the heat to low to keep it warm. You will be adding it to the risotto later.

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, minced
• 2 garlic cloves, minced
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 1/4 teaspoon salt
• 1/3 cup freshly grated Parmigiano Reggianno cheese
• 3 tablespoons mascarpone cheese (shhhh, Johnny says this is the secret ingredient!)

In a large pot over medium heat, heat the olive oil and butter. After the butter has melted, add the minced onion and cook until it is translucent. Reduce heat to low and add garlic, cooking until it is fragrant. Add the rice and stir about 2 minutes so that it gets coated by the oil. Increase the heat to medium high and add the wine and salt. Stir until the wine is evaporated. Add a ladle full of the warm stock, and stir until almost evaporated.Continue to add a ladle full of stock at a time until the risotto is cooked. You can take a test bite after about 15 minutes to see if it’s still too tough, in which case you would add more stock. When the rice is tender, take the pot off the heat and stir in the cheeses. Let the risotto rest for 5 minutes before serving.

Wine Pairings

The best approach here is to first decide what wine you plan on serving, and then figure out what herbs or sauces will create a “bridge” between the food and the wine.

To enjoy this dish with a Merlot, add Herbs de Provence during preparation, then top the finished risotto with a braised fennel sauce. We like this preparation with Northstar Merlot.

Prefer a white wine? Top the finished risotto with langoustines or prawns that have been sauteed in garlic and butter, then serve with a Chardonnay such as Rulo Winery’s Birch Creek Chardonnay.

Top the risotto with Fairbank’s Portabello Pieces and serve an earthy Pinot Noir alongside.

Feel like drinking a Cabernet Sauvignon? Pair your cab with risotto cakes made from leftover risotto, and a romesco sauce for dipping. Simply form risotto into patties using a 1/4 cup measuring cup (I use the measuring cup like a mold). Dredge each patty in breadcrumbs then refrigerate for about 15 minutes. Fry the patties on each side in about 1/4 inch of oil until golden, drain on paper towels, and serve with romesco alongside.

Have fun experimenting with different pairings.  You could even make a party of it! Select several different bottles of wine,  make one pot of risotto, and pass around several sauces or bridge items for your guests to try on top of the risotto. Your guests can help you decide which pairings work best. What a fun, easy dinner party!