Fall 2014 Surprise Case

Fall Surprise Case $253 + tax Fall Food Wine This month’s wine selections are inspired by cooler evenings, Thanksgiving holiday and the transition from summer into winter! Seasonal recipes by Twelve outstanding wines to celebrate Autumn, interchangeably known as Fall. www.foodandwine.com Alsace, France Ultimate Spicy Nachos Spicy Cheese Sauce: 2 tablespoons unsalted butter, 2 cloves garlic -­‐‑ chopped 1 jalapeno, seeded and minced 2 tablespoons all-­‐‑purpose flour 1 cup whole milk 4 cups coarsely grated pepper jack 1 teaspoon prepared mustard or whole-­‐‑grain mustard Salt and freshly ground black pepper Nachos: 2 boneless, skinless chicken breasts, cooked 1 cup your favorite barbecue sauce 8 cups tortilla chips (about 1 large bag) 1 cup chopped pickled jalapenos 3 tablespoons chopped fresh cilantro 1 cup sour cream or nonfat Greek yogurt For the sauce: In medium saucepan over medium heat, add the butter, garlic and jalapeno. Sauté for 3 minutes, and then sprinkle in the flour. Cook, stirring frequently, until you create a blond roux, about 5 minutes. Add the milk, cheese and mustard and use a whisk to stir all together. Season with salt and pepper and let cook for 5 minutes on low. For the nachos: Shred the chicken and place into a medium bowl. Pour in the barbecue sauce and mix well to combine. Arrange the tortilla chips on a platter and spread the chicken over the chips. Pour the warm cheese sauce over the top and sprinkle with the jalapenos and cilantro. Garnish with dollops of the sour cream. Gustave Lorentz Le Rosé This lushes Pinot Noir Rosé is created with summertime in mind but can easily keep you satisfied well in Autumn. It is a typical French style of Pinot Noir rose with floral and fruit aromas of wild strawberry and cranberry on the palate. It’s a refreshing, easy-­‐‑
drinking wine from cooler slopes for a mouth-­‐‑watering finish and tones of zest. $21 2 T U RK E Y . 2 carrots -­‐‑ chopped, 2 onions -­‐‑ chopped . 3 celery ribs – chopped, 4 Granny Smith apples -­‐‑ quartered . 1 bunch thyme, 1 bunch rosemary . One 18-­‐‑pound organic turkey, legs and breast separated . 1/4 cup apple cider vinegar . Kosher salt, Black pepper H E R B E D FAT . 2 cups cold rendered duck fat or softened butter . 2 tablespoons finely chopped thyme and finely chopped sage . 2 teaspoons finely chopped rosemary, 1 fresh bay leaf -­‐‑ minced . 2 teaspoons finely grated lemon zest . 1 teaspoon coarse sea salt, 1 teaspoon black pepper . PREPARE THE TURKEY In a bowl, toss the carrots, onions, celery, apples, thyme and rosemary. Rub the turkey inside and out with the vinegar; season with salt and pepper. Add one-­‐‑third of the vegetable mixture to a large pot. Top with the turkey legs and half of the remaining vegetable mixture. Set the turkey breast on top and scatter the remaining vegetables over the breast. Cover and refrigerate overnight. . MAKE THE HERBED FAT In a medium bowl, combine all of the ingredients and mix well. Keep chilled but still spreadable. . Remove the turkey from the pot. Spread half of the vegetable mixture in a roasting pan and the other half on a rimmed baking sheet. Set the turkey breast on the vegetables in the roasting pan and the legs on the baking sheet. Let stand at room temperature for 1 hour. . Preheat the oven to 350°. Separate the turkey skin from the breast meat. Spread the herbed fat under the skin of the breasts, pressing to distribute it evenly. Tuck the wings under the breast. Roast the legs for 2 hours and the breast for 2 hours and 15 minutes, basting occasionally. The turkey is done when an instant-­‐‑read thermometer inserted in the inner thigh registers 165° and the thickest part of the breast registers 160°. Let rest for 30 minutes. Carve and serve with all the classic fixings. Okanagan Valley, Canada Four-­‐‑Herb Turkey with Crispy Skin B Meyer Family Gewurztraminer I love this juicy, mineral-­‐‑
style Gewurztraminer that comes with no oily textures C or strong rindy fruit character. The fruit comes off McLean Creek Road Vineyard and the block is 20-­‐‑
years old. The fermentation was long, slow and cold and the wine sat on its fine lees for another four months, adding complexity and texture. Look for fresh lychee orange flavoured fruit with a spicy undercurrent. Crazy delicious and ready to drink! $25 3 Mauris laoreet aliquet mi. Sake-­‐‑Steamed Clams .
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Salt 2 pounds clams or cockles, scrubbed 1 cup sake 1 cup water 2 teaspoons unsalted butter, cut into 4 pieces 2 scallions, white and light green parts only, thinly sliced . Pinch of togarashi spice blend, optional (see Note) . Fill a medium bowl with cold water and add 1 tablespoon of salt. Add the clams and let stand for 1 hour. Drain the clams and rinse them well. . In a large, deep skillet, combine the sake with the water and bring to a boil. Add the clams, cover the skillet tightly and cook, shaking the pan occasionally, until most of the clams have opened, about 4 minutes. . Spoon the clams and broth into 4 medium bowls. Top with the butter, garnish with the scallions and togarashi and serve at once. NOTES Togarashi is a Japanese blend of cayenne, sesame seeds and seaweed. It is available at Asian markets. Vinho Verde, Portugal Nulla facilisi. B Condo Villar Branco Vinho Verde literally means "ʺgreen wine,"ʺ but C translates as "ʺyoung wine"ʺ. Should be enjoyed at a young age and are light and fresh carrying a slight effervescence by style. Loureiro, Arinto, and Trajadura are the varietals used to compose this tasty treat. It’s bright and clear with peach, lime and a slight hint of hay. It’s creamy and elegant with a touch of sweet on the finish. $15 4 .
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3/4 cup mayonnaise 2 tablespoons Dijon mustard 4 teaspoons fresh orange juice 1/4 teaspoon dried tarragon, or 3/4 teaspoon chopped fresh tarragon 2 teaspoons drained capers, chopped 2 dilled gherkins, chopped 1/2 teaspoon anchovy paste 1 tablespoon chopped fresh parsley Fresh-­‐‑ground black pepper 4 halibut steaks, about 1 inch thick (about 2 pounds in all) 1 tablespoon cooking oil 1/2 teaspoon salt . In a small glass or stainless-­‐‑steel bowl, whisk together the mayonnaise, mustard, orange juice, tarragon, capers, gherkins, anchovy paste, parsley, and 1/8 teaspoon pepper. . Light the grill or heat the broiler. Coat the halibut with the oil and season with the salt and 1/4 teaspoon pepper. Grill or broil the fish for 3 minutes. Turn and cook until just done, about 4 minutes longer. Serve the fish with the orange rémoulade. NOTES Fish Alternatives Serve grilled or broiled cod, haddock, or skewered sea scallops with the rémoulade in place of the halibut. Cotes Du Rhone, France Grilled Halibut with Orange Rémoulade B La Ferme Du Mont Blanc This is a very cool blend of Grenache Blanc, Viognier and Clairette. Fans of whites C from this area of France will love this! There’s a wonderful freshness here… it’s all apricots, pears, and white blossoms on the nose, perhaps a touch of honey. The palate is uplifting, crisp, and naturally acidic. There is also a lovely mouthfeel, a textural quality that I’m a sucker for! It’s really quite delightful and worth every penny. $21 5 Beaujolais, France Chilled Chardonnay-­‐‑Braised Calamari Pasta .
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1/2 pound spaghettini 1/2 cup extra-­‐‑virgin olive oil, plus more for drizzling 4 large garlic cloves, thinly sliced 1/2 teaspoon crushed red pepper 1 pound cleaned small squid, patted dry Salt and freshly ground black pepper 2 cups Chardonnay (lightly oaked or unoaked) 1/2 teaspoon chopped oregano, 1/3 cup chopped leaf parsley . In a large pot of boiling salted water, cook the pasta until al dente. Drain well. Drizzle the pasta with olive oil and toss to coat. Spread the pasta out on a large rimmed baking sheet. Cover and refrigerate. . In a large, deep skillet, heat 1/4 cup of the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden brown, about 1 minute. Add the squid, season with salt and black pepper and cook over high heat for 30 seconds, turning once. Add the wine and bring to a simmer. Using a slotted spoon, transfer the squid to a large bowl and chill. Boil the wine until it is reduced to 1/2 cup, about 8 minutes. Add the oregano and half of the chopped parsley and remove from the heat. . Transfer the wine reduction to a blender and puree. With the machine on, slowly pour in the remaining 1/4 cup of olive oil followed by 2 tablespoons of cold water. Refrigerate for about 20 minutes, or until chilled. . Cut the squid bodies into 1/4inch-­‐‑thick rings. Return the squid to the bowl. Add the chilled spaghettini and sauce and toss well. Season with salt and black pepper. Sprinkle the pasta with the remaining parsley, toss once more and serve. Jean-­‐‑Paul Brun Blanc The range of wines from Jean-­‐‑Paul Brun can be bought eyes closed. No joke! We find very few parcels of Chardonnay vines in Beaujolais, because yes it is the "ʺBeaujo"ʺ White! Fermented in oak barrels, of which 10-­‐‑15% is new. The nose is typical chardonnay, with intonations of fresh butter, sweet almond, pear and apple all wrapped in delicate woody notes. It’s a creamy, delicious delight. $31 Pizza with Marinated Tomatoes, Peppers and Capicola . One 28-­‐‑ounce can Italian peeled tomatoes—drained, tomatoes quartered lengthwise, seeded and patted dry . 2 tablespoons plus 1 teaspoon extra-­‐‑virgin olive oil . 1 teaspoon minced garlic . 1 yellow pepper sliced thin . 1/2 teaspoon dried oregano, crumbled . 1/4 teaspoon crushed red pepper . 1 pound pizza dough, at room temperature . 5 ounces mild goat cheese . 2 ounces thinly sliced capicola . Preheat the oven to 500°. Preheat a pizza stone or generously oil a large baking sheet. In a small bowl, combine the tomatoes with 2 tablespoons of the olive oil and the garlic, oregano and crushed red pepper. Let stand for 15 minutes. . On a lightly floured surface, roll or stretch the dough to a rough 14-­‐‑inch round. Transfer the dough to a floured pizza peel or rimless cookie sheet, or to the oiled baking sheet. . Arrange the tomatoes and peppers on the pizza in slightly overlapping concentric circles, leaving a 1-­‐‑inch border of dough. Brush the border with the remaining 1-­‐‑teaspoon of olive oil. Crumble the goat cheese over the tomatoes, spoon any remaining marinade on top and arrange the capicola in concentric circles over all. . Slide the pizza onto the hot stone, if using, and bake for about 10 minutes on the stone or 16 minutes on the baking sheet, until the crust is golden and the capicola is sizzling. Transfer the pizza to a rack and let cool slightly before serving. Okanagan Valley, Canada Desert Hills Gamay Starting as growers, the Toor brothers learned the business literally, from the ground up. Gamay is the red grape of Beaujolais, France and this winery has mastered the varietal so far away from it’s home. This dark-­‐‑hued wine has black cherry, plum and cinnamon aromas complimented with an earthly fresh flower scent. A perfect sipping wine loaded with juiciness and maybe too easy to drink. Definitely one of Canada’s best examples! $28 Jamaican Jerk Duck .
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One 4 1/2-­‐‑ to 5-­‐‑pound Pekin duck 3 tablespoons dried thyme leaves 2 tablespoons ground allspice, 1 tablespoon garlic powder 2 teaspoons black pepper, 2 teaspoons crushed red pepper 1 teaspoon onion powder, 1 teaspoon light brown sugar Kosher salt 2 carrots, chopped, 1 head of garlic, halved crosswise 1 onion, chopped, 2 cups chicken stock or low-­‐‑sodium broth 1 tablespoon unsalted butter, 1 tablespoon chopped parsley . Gently prick the duck skin all over with a sharp paring knife (without piercing the meat) and place it on a rack set in the sink. . Bring a small pot of water to a boil. Slowly pour the water all over the duck to render some of the fat; tilt the duck to drain the cavity. Transfer the rack with the duck to a baking sheet; pat the duck dry with paper towels. . In a small bowl, combine the thyme, allspice, garlic powder, black pepper, crushed red pepper, onion powder and sugar. Rub the spice mix inside the cavity and all over the duck. Refrigerate uncovered for 1 to 2 days. . Preheat the oven to 300°. Season the duck with salt and stuff the cavity with half of the carrots and garlic. Transfer the duck to a rack (preferably V-­‐‑
shaped) set in a roasting pan and add the onion, chicken stock and the remaining carrots and garlic to the pan. . Roast the duck for about 1 hour, until lightly golden and an instant-­‐‑read thermometer inserted in the thickest part of the thigh registers 140°. Increase the oven temperature to 450° and roast for 15 minutes longer, until the skin is deep golden and crispy and an instant-­‐‑read thermometer inserted in the thickest part of the thigh registers 160°. Let the duck rest for 20 minutes. . Tilt the duck to release the juices into the roasting pan, then strain the pan juices into a medium saucepan and degrease with a spoon. Bring to a boil. Whisk in the butter and simmer for 5 minutes, until slightly thickened. Stir in the parsley and season with salt and pepper. Carve the duck and serve with the pan sauce and steamed rice. Willamette Valley, Oregon Farmlands Pinot Noir Oregon is a true sense of home for the Pinot Noir grape and definitely one of our favourite areas in the World of Wine. It’s made from Estate Grown fruit at Johan Vineyards and aged in French Oak for 7 months for a young, clean and vibrant taste. A pleasant perfume of red berries, wild strawberries and spice bursts from the glass. The palate is soft, smooth and elegant with natural creaminess. $24 Chicken Vindaloo . 1 teaspoon ground turmeric, 1/2 teaspoon ground cardamom .
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1/2 tablespoon ground cinnamon 1/2 teaspoon ground coriander, 1/2 teaspoon ground cloves 1/2 teaspoon ground cumin, 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper, or to taste 1 tablespoon olive oil 2 cups chopped onion, 3 cloves garlic, minced 1 tablespoon grated fresh ginger root 1 tablespoon tomato paste 1 pound skinless, boneless chicken thighs 2 large potatoes, cut into 1/2-­‐‑inch cubes 2 (14.5 ounce) cans diced tomatoes, drained 1 1/2 cups chicken broth, 2 tablespoons wine vinegar 1 bay leaf, salt and black pepper to taste . Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-­‐‑low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes. . Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat and then reduce heat to medium-­‐‑low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve. Cotes Du Rhone, France BENOIT & FRÉDÉRIC LAVAU Climate and terroir of the Rhone Valley are excellent for both Grenache and Syrah for a pure expression of fruit. This classic blend from the South reminds us that some hidden gems can easily be found in this part of France. It carries an intense ruby colour loaded with wild strawberries, redcurrants, bilberries and licorice. It’s velvety smooth and well balanced on the palate. Not a drop of oak for a soft and pleasant taste. $19 Lisboa, Portugal Braised Lentils & Sausage .
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2 tablespoons extra-­‐‑virgin olive oil 2 sweet sausages (you pick!), casings removed 2 ounces bacon, finely diced 1 small onion, minced 1 carrot, minced 1 garlic clove, minced 1/2 pound brown lentils 3 cups water 1 bay leaf Salt and freshly ground pepper . In a large saucepan, heat 1 tablespoon of the olive oil. Add the sausage and cook over moderately high heat, breaking up the meat, until browned and no trace of pink remains, about 5 minutes. Transfer the sausage to a bowl and wipe out the saucepan. . Heat the remaining tablespoon of olive oil in the saucepan. Add the bacon, onion, carrot and garlic and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the lentils, water and bay leaf, season with salt and pepper and bring to a boil. Cover partially and simmer over very low heat until the lentils are tender, about 20 minutes. Discard the bay leaf and stir in the sausage. Season the lentils with salt and pepper and serve. Mina Velha Quinta de São Sebastião has the ambition of producing high quality wines, with great creativity in the blends, capable of competing against the best national and international productions with regard to excellent quality. This is a unique blend of indigenous varietals from Portuga1 – Tinta Roriz (Tempranillo), Castelao and Touriga Nacional. The wine has aromas of cherries, raisins and soft spice. It’s an utterly captivating glass of wine! Super juicy… $19 BBQ Blue Cheese Burger .
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2 pounds lean ground sirloin 8 strips applewood-­‐‑smoked bacon 1/2 cup mayonnaise, plus more for serving 1 garlic clove, minced Kosher salt and freshly ground pepper 4 kaiser rolls, split 3 tablespoons extra-­‐‑virgin olive oil 3 ounces Danish blue cheese, sliced Sliced ripe avocado Bibb lettuce leaves Red onion slices Light a grill. Form the meat into 4 large patties about 1 inch thick. Let stand at room temperature for 30 minutes. . In a skillet, cook the bacon over moderate heat until crisp, 6 minutes; drain on paper towels. In a bowl, mix the 1/2 cup of mayonnaise with the garlic; season with salt and pepper. . Brush the cut sides of the rolls with 2 tablespoons of the oil and lightly toast on the grill. Brush the burgers with the remaining oil and season well with salt and pepper. Grill over moderately high heat for 3 minutes; flip and top with the cheese. Cook for 3 more minutes for medium-­‐‑rare. Spread the bottom roll halves with the garlic mayonnaise. Top with a burger, bacon, avocado, lettuce and onion and serve. Dry Creek Valley, California Silvia Cellars Zinfandel This Zinfandel presents an excellent cool aroma profile of blueberry, red currants, rose petals and a mix of herbal spices. It shines through immediately with silky smooth tannins and a firm grip of natural acidity and balance. The grapes are sourced from all hillside vineyards in Dry Creek Valley, ranging in age from 10 to 80 years in age. California has become famous for Zinfandel and this wine fits the bill! $20 Grilled Pork Chops with Blueberries .
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1/2 cup kosher salt, plus more for seasoning 1/4 cup sugar 2 cups boiling water 4 bone-­‐‑in pork rib chops, cut 1 1/4 inches thick (10 ounces each) 1 head of garlic 5 tablespoons extra-­‐‑virgin olive oil Pepper 1 pound of blueberries, stemmed (3 cups) Aged balsamic vinegar, for drizzling . In a large bowl, stir the salt, sugar and boiling water until the sugar dissolves. Let cool until lukewarm. Add the chops and refrigerate for 4 hours. . Meanwhile, preheat the oven to 400°. Place the garlic on a sheet of foil and drizzle with 1 tablespoon of the oil. Wrap tightly and roast until very soft, 45 minutes. Cool. Squeeze the cloves from the skins and mash. . Light a grill and oil the grate. Remove the pork chops from the brine and pat dry. Rub all over with 2 tablespoons of the oil and season with salt and pepper. Grill over moderate heat, turning once, until lightly charred and just cooked through, 10 minutes. Transfer to plates; keep warm. . In a large skillet, heat 1 tablespoon of the oil. Add the blueberries and cook over moderately high heat, stirring, until they start to burst, 3 to 4 minutes. Add the remaining 1 tablespoon of oil and half of the mashed garlic and cook, stirring, until incorporated, 1 minute. Reserve the remaining garlic for another use. Transfer the blueberries to the plates. Drizzle the chops and blueberries with vinegar and serve. Serve with garlic-­‐‑roasted potatoes. Mendoza, Argentina Bodega Lagarde ‘Guarda’ A true classic from Argentina as Lagarde preserves its original winery that was built in 1897. It is a true reflection of what they wish to convey through their wines -­‐‑ a harmonious
balance between past and future. This wine possess a little twist on a Malbec blending in Cabernet Sauvignon, Merlot and Syrah. It adds more depth, character and intensity. It carries aromas of ripe red fruits with notes of spices, tobacco and smoke. It’s elegant and smooth. $28 Grilled Rib Steak with Brandy Peppercorn Sauce .
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One 38-­‐‑ounce bone-­‐‑in rib steak Kosher salt, Coarsely ground pepper 3 thyme sprigs, 2 tablespoons unsalted butter 2 tablespoons minced shallot, 3 large garlic cloves, minced 2 teaspoons crushed brined green peppercorns 1 tablespoon Dijon mustard, 1/2 cup brandy 2 cups dry red wine, 1 cup veal demi glace 1/2 cup heavy cream 1 tablespoon extra-­‐‑virgin olive oil . Coat the steak with 2 tablespoons each of salt and pepper. Press 1 thyme sprig onto each side of the steak and let stand at room temperature for 1 hour. . Preheat the oven to 350°. In a small saucepan, melt the butter. Add the minced shallot and garlic and cook over low heat until softened. Add the green peppercorns, the remaining thyme sprig, the mustard and 1 teaspoon of pepper and cook for 1 minute, stirring. Add the Armagnac and cook over moderate heat until reduced by half, about 5 minutes. Add the red wine and simmer until reduced by half, about 15 minutes. Stir in the demi glace and simmer until slightly reduced, about 5 minutes. Add the cream and simmer until the sauce is reduced to 1 1/2 cups, about 10 minutes. Discard the thyme sprig. . Heat the oil in a large cast-­‐‑iron skillet. Add the steak and cook over moderately high heat, turning once, until crusty and browned, 7 minutes total. Transfer the steak to the oven and roast, turning once, until cooked to 125°, 18 to 20 minutes. Transfer the steak to a cutting board and let stand for 10 minutes, then carve the meat from the bone and slice it. Serve with the green peppercorn sauce and the Cheesiest Mashed Potatoes. Castilla y Leon, Spain Bodega Aljibes Petit Verdot Do you feel like a monster of wine and something completely different from Spain? This is definitely the wine for you! Of a more Mediterranean character, this wine is frank, powerful and made to elaborate the palate to evoke a world of unique sensations. It is made to surprise and definitely be enjoyed. Intense garnet color with hints of violets, incense and exotic spices. It’s lengthy and velvety on the palate, with layers of ripe tannins and black fruit. $30