cul·ti·vate (klt-vt) To promote the growth of; To nurture or foster; To seek the acquaintance, or goodwill of; make friends with…
Wines that give…..
Give me a warm and sunny day. Cool grass,a picnic basket filled with bread,cheese and Cultivate Wines and an ordinary summer day suddenly becomes something to remember. Cold,gloomy winter days have finally made way for long sunny days and pleasant summer nights,perfect for taking a moment to share a glass of wine with my sweetie or catching up with friends.
Cultivate Winesgives us a fresh,crisp and fruit-forward un-oaked Chardonnay.
DREAM WALKING CHARDONNAY 2009 For those of you who are tired of heavily oaked and buttery Chardonnays, your dream has come true! Cultivate Winesgives us a virtually un-oaked Chardonnay -Dream Walking– with the freshness and crisp acidity of meyer lemon and hints of pineapple,banana and green apple. Cooler growing conditions in the Mendocino and Santa Rita Hills subregions of California and fermentation without the use of heavy oak allows the freshness and fruitiness of this Chardonnay blend to stand front and center. Raise your wine glass to your nose,close your eyes and and inhale the subtle aromas of lemon peel,floral jasmine and fragrant almonds.
Perfect Pairings: A picnic basket filled with fried chicken served with fresh mozzarella and heirloom tomatoes drizzled with a fruity California olive oil; Nurture friendships and your soul with this pairing!
THE GAMBLER Malbec 2010 Argentina The bunch at Cultivate Winesgives us yet another winner! Malbec-the dominant grape of Argentina-blended with a touch of the fruity grape Bonarda, is a winning combination. THE GAMBLER is a delightful masculine-style wine with a muscular body of sturdy tannins and acidity with aromas of leather and earth. Yet this bold Argentinian wine is not afraid to show its feminine side. You will be delighted with the balance of juicy strawberries,blackberries and a hint of spice and vanilla.
PERFECT PAIRINGS: Fire up the grill for this one! How about charcoal-grilled steaks with a Strawberry Balsamic Glaze and a side of grilled Portobello mushrooms.
Cultivate Wines Lives Up to Their Name. With over 20 wines produced over the past 10 years of 95 points or higher,you know that you will be enjoying and sharing thoughtfully made quality wines. But these wines aren’t just for show.Cultivate Wines contributes a minimum 10% of sales to non-profits supporting education and providing basic human needs.Join them in their mission to GIVE BACK! With every bottle you purchase,YOU TOO are participating in “THE GIVE” by nurturing and fostering the improvement of lives.
Celebrate the Ordinary with something EXTRAORDINARY!
Here is the recipe that pairs perfectly with THE GAMBLER!
Last month,my wine and foodie group got together for a French-Themed Dinner. Let me just say I am the luckiest foodie in the world! These monthly dinners are a delightful collection of professional and personal chefs, a pastry chef,local boutique wine lovers and distributors and all around kick-ass passionate foodies and cooks.
THESE ARE MY PEOPLE!
We were to each bring our favorite French-themed culinary creation. I was intrigued by the FROMAGE BLANC; fresh,homemade (white) cheese made by Karin. Fromage Blanc has a fresh and creamy texture and the mild taste creates an endless palette for ingredients and pairing possibilities.
I knew my next challenge was TO MAKE CHEESE!
These pictures are of the cheese I made at home. The cheese was liberally drizzled with rich,fruity olive oil and sprinkled with hand-harvested sea salt (flour de del) from France. The french bread rounds and salty green and black olives along with tart and tangy cornichons (french pickles) also paired well with this creamy,fresh cheese.
My wine choice was easy!
Sancerre from Loire,France. Sancerre is French Sauvignon Blanc. 2009 DOMAINE CHRISTIAN SALMON SANCERRE White Wine Loire,France
If you have never ventured beyond the front door of the wine shop and have never bravely chosen a bottle of French Wine, now is your chance! This IS the perfect pairing for the creamy and Fresh FROMAGE BLANC.
The Palate: fresh,dry and crisp,essences of lime,peach,white floral notes ~ distinctive chalky minerality from the limestone soils
The Loire Valley in France is famous for producing some of the world’s best Sauvignon Blancs. Well-balanced and refreshing acidity,dry,citrusy (lime and grapefruit kind of acidity) and fruity with a hint of grassiness makes a perfect pairing with this creamy,fresh cheese. Other pairings might include shellfish dishes cooking in garlic and butter or roasted chicken.
My choice for this particular Sauvignon Blanc was easy. The Sauvignon Blanc grape is the queen of acidity.
It produces some of the most refreshing acidic white wine no matter where it is produced. New Zealand and California might be most familiar to you. These wines are great crowd pleasing wines and pair with a variety of foods.
Yet, Old World Wines i.e. wines from France, so eloquently show us their “sense of place.” You can taste the terroir; the land,soil,climate. The wines from this famous area of France with it distinctive and unique minerality most certainly complement the creamy fromage blanc.
My rockin’ homemade FROMAGE BLANC deserved a wine to showcase its uniqueness, incredibly fresh local ingredients and-of course-its “sense of place.”
Below is the recipe and photos of my cheese-making process for Fromage blanc.
Making fresh homemade cheese is easy! This is a creamy,fresh,mild-flavored cheese. Double this recipe if you want more than one ramekin of cheese. And, you will!
Fresh, local whole milk (1 quart)
Active-culture buttermilk (1 cup)
Lemon juice or white vinegar (2 tsp, or more if needed)
Salt (3/4 tsp, or to taste)
Heavy-bottomed sauce pan
Add milk to sauce pan on low heat.
Stir regularly and bring the temperature up to 175 degrees.
Use a heat proof thermometer to correctly determine temperature.
The milk will be just slightly simmering and bubbles beginning to form.
Remove from heat.
Pour Buttermilk and lemon juice and stir slowly.
Curds will begin to form and separate from the whey.
Let sit for 10 minutes.
Line a colander with 4 layers of cheesecloth.
Gently scoop the curds into the cheesecloth. Discard the whey.
Gather up the ends of the cheesecloth;tie this to a wooden spoon handle.
Let the cheese drain for about 30 minutes.
The longer you drain it the dryer the cheese will be.
Once drained,cut open the cheese cloth a place cheese in a bowl.
Incorporate the salt into the cheese with a wooden spoon.
Place the cheese in a 4 ounce ramekin or crock.
Enjoy the cheese now or let it set overnight.
Nashville is abundant with local products such as local milk and local meats and produce. Be sure to use as many local ingredients as you can in your recipes. WE LOVE HATCHER DAIRY MILK and all of their products!
The ingredients include the creamy WHOLE MILK from Hatcher Dairy Family Farms and the WHOLE BUTTERMILK.
Using the whole milk and whole buttermilk adds to the creamy richness of the finished product.
Getting close to 175 degrees
The cheese curds have formed
Drain the excess moisture from the curds
Isn’t this pretty and rustic? Image yourself in a quaint little cottage near the vineyards in France. I am now obsessed with making cheese.
Incorporate the salt for flavor
That’s French for THERE YOU HAVE IT! Your very own home-made cheese!
“The success of the dinner depends as much upon the company as the cook.” Ward McAllister, (1890)
New Year’s Resolution for 2012-MORE Couples Dinner Parties at my house.
Not what you expected?
I already exercise enough and don’t watch too much TV anyway. Being the self-proclaimed FOOD REBEL that I am,sticking with this resolution should be easy. Short Ribs are one of my winter time favorite comfort meals. What better way to share that comfort than with 4 couples celebrating friendship with food and wine on a cold Saturday evening. I planned the meal and asked everyone to bring a a side dish for sharing with our dinner.
Casual,warm and Rustic Meals shared with my friends is my favorite way to entertain. And,there is nothing better than enjoying a great glass of wine or two that is in harmony with the food I am serving. The meal,the food,the wine and the friends were especially all in harmony this Saturday night.
Oven-Roasted Beef Short Ribs with Pomegranate Glaze
Lazarolli’s Raviogi~ Their version of Italian-style Pierogies~Filled with Yukon Gold Potatoes,Caramelized Onions and Gruyere
*LAZZAROLI’S PASTA SHOP is a local pasta shop located in the Germantown Area of Nashville.Tom Lazzaro makes Old World,hand-crafted small batch pasta and ravioli. You have to check this place out! Some of the best artisan pasta I have ever had and is available with many unique fillings and styles.
Beef Short Ribs with Pomegranate Glaze Recipe as follows:
Serves 8 to 10 guests
20 custom cut short ribs- Thanks to Fresh Market for providing amazing high quality short ribs
3 fresh Bay leaves
Garlic-2 Tablespoonful minced
Onion-1 large,small dice
Carrots-3 brunoise cut
Celery-3 stalks-small dice
Tomato Paste-2 Tablespoonful
Brown Sugar- 1 heaping tablespoonful
Fresh Thyme-8 springs
Beef Stock-1 large box
Wine-about 2 cups
Veal Base-1 container MORE THAN GOURMET BRAND
Pomegranate Molasses-about 1/2 bottle *This can be purchased at any Middle Eastern Grocery
Soy Sauce-2 Tablespoonful
Lea & Perrins Worcestershire Sauce-2 Tablespoonful
Pomegranate Seeds for garnish
Flour for Dredging
Thoroughly season the short ribs with salt and pepper and coat all over with flour.Remove the browned ribs and add to a large and deep roasting pan.
Heat a large pan with olive oil and brown the ribs in batches on all sides. Start with about 1/2 cup of oil and add more as necessary.
In another pan with olive oil,sauté carrots,celery and onions until lightly browned.Add garlic during the cooking process to prevent over-cooking the garlic. Once cooked,add to the roasting pan with the ribs.
Once all of the ribs are browned,transfer to a large roasting pan.
Add the wine and beef stock to the warm pan that the short ribs were browned in, scraping up the bits with a wooden spoon.
Add the veal stock,bay leaves,fresh thyme,tomato paste,soy sauce,brown sugar and reduce till slightly thickened.
Add reduction to the large pan with the short ribs and sautéed vegetables.
Tightly seal with aluminum foil and bake for 4 hours until thick and bubbly and the meat has fallen off the bone.
salt,pepper and flour the short ribs
brown in olive on all sides and transfer to a large roasting pan
saute’ the chopped vegetables
reduce the wine,beef stock and veal stock with the herbs,brown sugar, tomato paste and Pomegranate Molasses
pour the reduction over the short ribs
add the sautéed veggies and gently combine
I always greet my guests with a fun cocktail to begin the evening. Tonight it was a blend of chilled pomegranate juice,gin,homemade lime simple syrup and a splash of Prosecco topped with pomegranate seeds
Amy’s warm artichoke dip-delicious appetizer to start off an evening with friends
While everyone was talking and enjoying their appetizers,I prepared the first course.
Over the holidays,my trip to Charleston,SC lead me to Magnolia’s Restaurant. I was inspired by the pear salad that I had there and wanted to recreate this first course for my friends. I doubled the recipe from Food Network and added 2 lemons and their zest and 2 TB of honey.
The Wine: CAPION 1C 2008 White Wine Blend from the Languedoc-Roussillon of France. This elegant wine was chosen to complement the pears that were poached in Riesling and lemon. The fruit was fresh and floral with hints of tropical fruits and the lively acidity really made a great match with the salad.
This is the salad I had at Magnolia’s in Charleston. It was so delicious I just knew I had to try to make it myself when I got home!
How did I do?
delicious pillows of pasta filled with caramelized onions,Yukon Gold potatoes and nutty gruyere cheese
Sweet and Sour Green Beans topped with Smoky Benton’s Bacon
2 packages Fresh Green Beans steamed and then cooled. Place in a large bowl.
8 pieces of Benton’s Bacon Cooked Crisp,crumbled and set aside
2 small shallots
2 Tablespoonsful brown sugar
1 Tablespoonful red wine vinegar
Soy Sauce – a few shots
After the bacon is cooked,pour out most of the bacon fat,reserving about a tablespoonful or so. Saute’ the shallots until soft,then add the sugar,soy sauce,olive and vinegar. Simmer on medium until thickened slightly and pour over green beans,toss and top with the bacon. This made a fabulous side dish and the flavors paired well with the savory and tangy ribs.
You can make the dough from the scratch recipe in the cookbook OR use the refrigerated tubes of rustic bread dough from the refrigerated section of the grocery store OR use purchased pizza dough from the store.
Simply roll out circles and spread with a mixture of butter,olive oil,pressed garlic cloves and a combination of fresh herbs such as rosemary,basil,savory,thyme and oregano.
Drizzle the dough circles with olive oil,top with the herb mixture and fold circles in half. Bake about 30 minutes at 350 degrees. Put the bread in a basket and pass,letting your guests tear off what they want. This is a delicious bread for sharing.
This Beaujolais wine pairing with the Pomegranate Beef Short Ribs was magnificent! This intense wine made from the Gamay Grape from the area of Burgundy,France known as Beaujolais is refreshing tart,fresh and full of juicy raspberries. Its great acidity and structure were a perfect match with the intense savory short ribs with the tart and sweet flavor of the Pomegranate Molasses. There is something about earthiness of this wine and it’s minerality paired with the RUSTIC Beef Short Ribs that just worked. It was Delicious!
Deb’s Warm Apple Pie with Oatmeal Crumb Topping
Chateau La Fleur Des Pins 2007 Sauternes a Grand Vin of Bordeaux,France
Dessert wine with the Apple Pie,vanilla bean ice cream and caramel sauce
The next time you serve warm Apple Crumb Pie with Vanilla Bean Ice Cream and Caramel Sauce,you might want to consider a dessert wine pairing.The warm,apple pie spiced with cinnamon and topped with caramel sauce was a match made in heaven!
This luscious sweet and delightfully acidic botrytis-affected blend of Sauvignon Blanc and Semillion grapes was well-balanced with it concentrated flavors of sweet and acid. The flavors and aromas of orange marmalade,caramel,creme brûlée and tropical fruits were the right pairing with the apple pie. Another hit with my guests!
I sure hope one of your New Year’s Resolutions is to enjoy wine and food with your friends. I am glad I did!