Crispy Summer Flounder over Scallion-Corn Ragout
Recipe adapted from Yankee Magazine. Serves 4-6. Recommended wine pairing: 2010 Furst Pinot Blanc (Alsace, France, about $14) This recipe calls for a bright and fresh wine; something with moderate acidity & body and bright fruit to provide a counterpoint to the earthy flavors of the corn ragout and the crust on the fish. This Alsatian Pinot Blanc has clean melon fruit and gentle acids making it the perfect pairing for this casual dish! INGREDIENTS 1-1/2 lbs summer flounder fillets 1 c milk About 6 scallions, trimmed & sliced 6 tbsp olive oil, divided 2 cloves garlic,...
Read MoreBeer and Chipotle-Battered Fish Tacos
Recipe adapted from Michael Chiarello, Food Network. Serves 12. Recommended wine pairing: Broadbent Vinho Verde (Portugal, about $9) This spicy backyard recipe begs for a wine that drinks like a beer – something relatively low in alcohol so you can down it in gulps! This one has good acid, floral high notes that’ll power through the spice, and a bit of fizz to make it even more quenching. Buy a few- you’ll be glad you did! INGREDIENTS Batter: 2 oz canned chipotle peppers 2 eggs 2 c beer 2 c flour 2 tbsp cornstarch 2 tsp baking powder 2 tsp gray salt (or sea...
Read MoreGrilled Lobster Tails with Herbed Butter
Recipe adapted from The Neely’s, Food Network. Serves 4-6. Recommended wine pairings from Gordon Alexander, Provisions 2010 Creme de Lys Chardonnay (about $12) -or- 2009 Hendry Barrel Fermented Chardonnay (about $32) For this rich and buttery recipe, you want to complement it with a rich, buttery wine. Chardonnay. Classic Chardonnay, with all the buttery flavor it should show. California Chards tend to show more of the butter/vanilla scents produced by use of oak in the winemaking: for a step up in power, elegance and complexity, Hendry is a truly classic flavor match for your...
Read MoreJapanese-Style Grilled Bluefish
Recipe adapted from Epicurious. Serves 4. Recommended wine pairings from Gordon Alexander, Provisions 2009 Ombre de Fontaines Cotes du Rhone (about $10) -or- Savigny les Beaune Premier Cru “Les Serpentieres” Vieilles Vignes by Michel Ecard (about $50) This recipe calls for a more robust flavor and a bit of body to stand up to the intensity of both the fish and the soy/ginger/sherry trio. We’ve opted for a pair of bright, focused reds that have clean red fruit flavors to play off the secondary flavors in both the soy and the sherry- emphasizing the distinct character of...
Read MoreOrange and Fennel Roasted Cod
Recipe adapted from Food & Wine. Serves 4. Recommended wine pairing from Gordon Alexander, Provisions 2010 Cederberg Chenin Blanc (about $22) The orange/fennel flavor pair in this dish begs for a bright, high-aromatic fruit wine. And cod, a relatively delicate fish, is best paired with a wine with more delicate body. A great match is a well made, totally dry Chenin Blanc, such as this one from South Africa. High in the mountains, the nearly alpine vineyards produce intensity without being overweight, and the brilliant peach/melon aromatics go beautifully with the citrus and anise...
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