There is nothing like starting a weekend evening with friends and a wine with a "perfect balance of flavors and textures". A tasteful and elegant malbec Juana De Sol Malbec Reversa Single Vinyard 2010 is definitely what you need. This wine is opaque purple in color and carries Asian spices and ripe fruit flavors of black cherry. Even though malbec is considered a red meat wine, Juana De Sol Malbec Reversa Single Vinyard 2010 pairs well with so many foods. Consider meats cooked over a wood fire with bold Asian marinades or barbecue sauces. Other great choices would include mushrooms, lamb or Thai fare.
***Recipe for Thought*** Marinaded Pork Skewers with Pork Vermicelli with Juana De Sol Malbec Reversa Single Vinyard 2010
1 pound Pork Loin cut into large cubes 1 tsp black pepper
1/4 cup soy sauce 2/3 cup LaChoy Orange Ginger sauce
1 tbsp crushed garlic 1/4 cup chopped chives
1 tsp onion powder 1 package of pork Vermicelli
6 to 8 skewers
In a large resealable plastic bag, combine soy sauce, crushed garlic, onion powder, black pepper and orange ginger sauce. Add cut pork loin to marinade and refrigerate for 4 to 6 hours. Meanwhile, be sure to soak wooden skewers in water for no less than 30 minutes so they will not burn when skewers cook. After 4 hours, thread 4 to 5 pieces of the pork on each prepared skewers. Grill skewers for about 10 minutes turning frequently.
If your using a conventional oven, set oven to broil and cook skewers for about 8 to 10 minutes or cooked to desired doneness. Garnish cooked skewers with chopped chives. Cook pork vermicelli as package directs and serve with skewers. Juana De Sol Malbec Reversa Single Vinyard 2010 pairs great with this dish for any occasion. Although this wine is young, it will " ... drink nicely over the next 5 to 6 years". Cheers from Vino Uncorked and @winechateau.
There are a selection of wines that pair well with seafood. One to consider is a White Burgundy Original Chardonnay. These Chardonnay grapes are grown in the Burgundy regions of France which gives this wine a different taste from it's California grown cousins. Due to the climate of the Burgundy region, this wine is lighter-bodied and can be a little more tangy in flavor. Pairing this wine with seafood is a great choice for the palate.
***Recipe for Thought*** Tilapia Po'Boys and Cut Potatoes with Burgundy Chardonnay
4 pieces of Tilapia 1 bunch of cilantro (optional)
1 cup of tarter sauce 2 large russet potatoes
4 wheat hoagie rolls 1 1/2 cup Zatarain's Fish Meal
1 1/2 cups olive oil salt & pepper to taste
In a large skillet, heat 1/2 cup of oil on medium-high. Lightly cover fish in Zatarain's Fish meal. Fry fish until golden brown on each side. Heat additional 1 cup of oil on high for potatoes. Cut potatoes steak style or crinkle (if you have a crinkle cutter). Cook potatoes through until golden and season with salt and pepper. Lightly toast wheat hoagie rolls in oven or toaster oven. Layer bun with crispy tilapia, cilantro and tarter sauce. Cozy-up with a glass of wine and a southern sandwich favorite.
During this time of year, there is nothing like a refreshing wine to cool you down. A white wine with a good balance of flavors can be exactly what you need. Chenin Blanc is a versatile grape originally from France but successfully grown in other countries. This wine can be found dry or very sweet depending on your taste. Chenin Blanc has a range of fresh fruit flavors such as apple to melons. Although this wine is sweet, it can be paired with salads, seafood, and white meats.
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1 pkg farfalle rotonda 1/2 cup of chopped red peppers
1 pound of shrimp, peeled & deveined 1 cup grated Parmesan cheese
1 tbsp crushed garlic 3 tbsp olive oil
1 cup spinach leaves 1/4 chopped red onions
1 tsp oregano 1 tsp onion powder
1 tsp garlic powder 1/2 grated Asiago cheese (optional)
Bring a large pot of lightly salted water to a boil. Add farfalle rotonda paste and cook for 8 to 10 minutes or until al dente. Drain pasta and set aside. In a large skillet, heat one tablespoon of olive oil. Stir in onions and crushed garlic and cook until tender. Then add shrimp and cook until they are opaque. Last, stir in red peppers and spinach leaves and cook for about 5 to 8 minutes. Toss mix with pasta and Parmesan cheese. Then season pasta with oregano, garlic powder, onion powder and 2 tablespoons of olive oil. Serve pasta topped with Asiago cheese and enjoy with a crisp glass of wine for this summer.
