Wine Blog from The International Wine of the Month Club

The Best Wines to Serve with Italian Food

January 30, 2014 by Don Lahey

What the best wines to serve with Italian food are all depends upon what Italian food we’re talking about. There is no one authentic Italian cuisine, only a myriad of regional cuisines and specialty dishes that slide down easily with a seemingly endless array of local wines. To accompany the artfully prepared risottos and complex sauces of Northern Italy’s Piedmont, the region’s “Three B’s” (Barolo, Barbaresco, and Barbera) immediately come to mind. Producers such as Seghesio, Silvio Grasso, and Querciola provide memorable accompaniments to Piedmont’s celebrated cuisine. And if fish or fowl make their appearance at a Piedmontese table, the region’s elegant dry white wines offer incomparable quality and value, especially Malaibale di Canale’s Roero Arneis and Massone’s crystalline Gavi. And to accompany Florentine Steak or one of Tuscany’s signature bean dishes, there is no better wine to serve than Vino Nobile di Montepulciano.

Richer than Chianti Classico and fresher and more food friendly than Brunello di Montalcino it’s hard to beat Vino Nobile at table, especially if the wine happens to be an elegant Vino Nobile from Caterina Dei. Moving south, how could anyone pass up a bottle of Greco or Fiano di Avellino from Caggiano or Colli di Lapio while sojourning along the Amalfi Coast to enjoy with some of the world’s most spectacular seafood? The hinterlands of this spellbinding coast also harbor the ancient Aglianico varietal that pairs perfectly with the region’s lamb and hearty stews. Vesevo and Molettieri are two producers to count on for exceptional Aglianico. We shouldn’t overlook Sicily and the far south as sources of affordable treasures either. Cellaro’s Nero d’Avola pairs splendidly with pizza, pasta, and the heady tomato and garlic laden dishes of Italy’s Deep South. And these wines just begin the conversation.

Prost!
Don

photo credit: lennox_mcdough via photopin cc

Dolores’s Brokenhearted Chicken

January 29, 2014 by Kristina Manning

Dolores's Brokenhearted Chicken Caramelized garlic and dry sherry make a luscious sauce for this simple but delectable braised chicken dish.

SERVES 4

INGREDIENTS

½ cup flour
1 (3-lb.) whole chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper, to taste
2 slices bacon, roughly chopped
3 tbsp. olive oil
5 cloves garlic, thinly sliced
1 cup chicken stock
½ cup dry sherry
2 tbsp. roughly chopped parsley
2 tbsp. unsalted butter, cut into ¼” cubes
Country bread, for serving

INSTRUCTIONS

1. Heat oven to 350°. Place flour in a bowl; set aside. Season chicken with salt and pepper, and dredge in flour; set aside. Heat bacon in a 12″ ovenproof skillet over medium-high heat, and cook, stirring, until its fat renders, about 4 minutes. Using a slotted spoon, transfer bacon to a bowl; set aside. Add oil to skillet, and working in 2 batches, add chicken, and cook, turning once, until browned on both sides, about 12 minutes. Transfer to a plate and set aside.

2. Add garlic to the skillet, and cook, stirring, until golden brown, about 2 minutes. Add stock and sherry, and return chicken to the skillet, skin-side up; sprinkle with reserved bacon along with parsley, and then dot with butter. Transfer skillet to oven, and cook, basting twice during cooking, until chicken is cooked through and tender, about 40 minutes; serve with country bread.

Recipe and photo from: www.Saveur.com

Smoky Fish Chowder

January 21, 2014 by Kristina Manning

This fish chowder features a rich tomato broth, hearty potatoes, smoky chorizo, and savory fish that is not only fast, but is sure to be a hit at your table!

Ingredients

8 ounces Spanish chorizo (cured sausage), thinly sliced
4 leeks (white and light green parts), cut into half-moons
1 1/2 pounds Yukon gold potatoes (about 4 medium), cut into 1/2-inch pieces
1 28-ounce can diced tomatoes
kosher salt and black pepper
2 pounds skinless firm white fish (such as halibut or cod), cut into 2-inch pieces
1/2 cup chopped fresh flat-leaf parsley

Directions

In a large pot, brown the chorizo over medium-high heat, 1 to 2 minutes.

Add the leeks and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.

Add the potatoes, tomatoes (with their juices), 3 cups water, ¾ teaspoon salt, and ¼ teaspoon pepper. Cover and bring to a boil.

Reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes.

Add the fish and simmer gently until opaque throughout, 5 to 6 minutes. Stir in the parsley before serving.

*Editor’s Note: Spanish chorizo is smoked pork sausage that’s loaded with seasonings like garlic and chili powder. If you can’t find it in your supermarket, use bacon instead.

Recipe and photo from www.RealSimple.com

Panko-Coated Chicken Schnitzel

January 14, 2014 by Kristina Manning

Thomas Keller’s Panko-Coated Chicken Schnitzel is simple yet delicious and is sure to please your family and guests alike. Try pairing it with a fresh salad and mashed potatoes.

Total Time: 15 Minutes Panko-Coated Chicken Schnitzel
Servings: 4

Ingredients

1 cup flour
3 eggs, beaten
2 cups panko
4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
Salt and freshly ground pepper
1/4 cup canola oil
6 tablespoons butter
2 teaspoons capers
2 tablespoons lemon juice
1 tablespoon chopped parsley

Directions:

Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.

In each of 2 large skillets, heat 1/4 cup of canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.

Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.

Recipe and photo from www.FoodandWine.com

Mustard and White Wine Braised Chicken

January 7, 2014 by Kristina Manning

For a new twist on this regional French chicken classic, this adaptation uses whole grain mustard instead of the traditional Dijon. A co-worker recently made this for his family and he said: “My two young daughters normally prefer hot dogs and pretzels, but they devoured this!”

INGREDIENTS

2 tbsp. olive oil
2 lb. chicken thighs and drumsticks
Kosher salt and freshly ground black pepper
4 shallots, halved lengthwise and thinly sliced
3 cloves garlic, thinly sliced
½ cup dry white wine
1 cup chicken stock
¼ cup whole grain mustard
1 tbsp. finely chopped thyme
2 tbsp. roughly chopped tarragon, for garnish

INSTRUCTIONS

1. Heat oven to 375°. Heat oil in a 6-qt. saucepan over medium-high heat. Season chicken with salt and pepper; working in batches, cook chicken, flipping once, until browned, about 10 minutes. Transfer chicken to a plate; set aside. Add shallots and garlic to pan, cook, stirring occasionally, until golden, 3-5 minutes. Add wine, stock, mustard, and thyme; bring to a boil. Return chicken to the pan with any juices, cover with a lid, and transfer to the oven. Bake until chicken is cooked through, about 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°.

2. Transfer chicken to a serving platter and keep warm. Return saucepan to stove; bring to a boil. Cook, stirring occasionally, until reduced by half, 8-10 minutes. Spoon sauce over chicken; garnish with tarragon.

Photo and recipe from www.Saveur.com

Is it Shiraz or Syrah?

December 23, 2013 by Don Lahey

Whether the label says Shiraz or Syrah I’m up for the adventure because either name refers to the same exquisite grape variety. In the world of grape varieties one often finds multiple names for the same grape, and so it is with Shiraz, or should I say Syrah? But regardless of the name on the bottle, Syrah reigns as one of the planet’s greatest red grape varietals.

Syrah has been grown for centuries in the Rhône Valley of France, where it is responsible entirely or in part for many of the greatest wines of France (Hermitage, Côte Rôtie, and Châteauneuf-du-Pape specifically). However, the exact origins of the deep purple grape of tremendous flavor known as Syrah remains a question to debate. Nonetheless, historians do seem to agree on several points. First, Syrah was brought to Europe from the Middle East, yet when and by whom still remain mysteries. The other point that enjoys widespread consensus is that the name Shiraz, from the Persian city of that name, is the likely origin of the grape variety’s name. In any case, Syrah or should we now say Shiraz flourishes today not only in the south of France but in other Mediterranean climates. It fares particularly well in Australia, California, Chile and South Africa, where it is frequently called by its original name – Shiraz. But no matter the name, Shiraz remains one of the world’s finest grapes and earns a place in my glass, but only long enough for me to smile and empty the glass.

Saluté!
Don

McCormick’s Bloomin Brie Bowl

December 10, 2013 by Kristina Manning

Creamy baked Brie and this spice blend are a robust flavor combination that is sure to please and it makes a spectacular appetizer at any occasion.

Ingredients

Serves: 8

1 1/2 teaspoons McCormick® Chili Powder
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Mustard, Ground
1/2 teaspoon sugar
1 loaf round sourdough bread , (about 1 pound)
1 tablespoon butter, softened
1 round (8 ounces) Brie cheese

Directions

1. Preheat oven to 350°F. Mix spices and sugar in small bowl. Set aside. Place bread on baking sheet. Cut circle in top of bread and remove bread center to make room for the Brie.

2. Spread butter on bread. Sprinkle with 2 teaspoons of the spice mixture. With knife, make 2-inch cuts at 1-inch intervals around edge of bread. Remove rind from Brie and place in bread. Sprinkle Brie with remaining spice mixture. Replace top of bread.

3. Bake 20 to 30 minutes. To serve, remove bread top and break into bite size pieces. Dip bread pieces in hot Brie.

Bloomin Brie Bowl