Wine paring

Hello everyone and happy Friday! I hope you all have wonderful things planned for this weekend. We plan on drinking a little wine with our meals. 🙂

I am absolutely not a wine connoisseur by any means, but I do like a glass (or two) of wine with my dinner (and quite possibly before dinner, too). I had no clue about wine pairing – and nor did I care – until I went on a wine tour in Courtney, BC last year with a group of girlfriends. Each taste of wine came with a different type of food to try with it, and I started to realize how different types of food can change the taste of wine completely – yes, yes, I’m a little slow!

Fascinated, I wanted to explore that a bit more and Saturday dinner seems the perfect time for it. Our intention is to decide what we feel like for supper that day, find out which wines would go best with that meal, and then narrow it down to a bottle or two to try. Sounds good, yes? Join us.

To see previous wine pairing posts, click here

I would like to add that all the wines featured in this post are under $20.00 CAD (excluding GST). I don’t know about you, but we’re on a bit of a budget in this household 🙂

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This week’s recipes feature hot and spicy food and an assortment of wines that pair with them.

Chipotle Maple-seared salmonChipotle Maple-Seared Salmon with Avocado-Apple Chutney
Serves 4
TIP: Slow-roasting salmon at a lower temperature produces a more tender salmon.

AVOCADO-APPLE CHUTNEY
1 medium-sized jewel yam, cooked but still firm, peeled and diced
1 ripe, but firm Haas avocado, peeled, pitted and diced
1 small Gala apple, unpeeled, cored and diced
1/4 cup (60 ml) minced cilantro
1 tbsp (30 ml) minced red onion
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) extra-virgin olive oil
2 tsp (10 ml) adobo sauce from canned chipotle peppers
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) toasted pumpkin seeds, optional

  • In a large bowl, combine cooked yam, avocado, apple, cilantro and onion. Gently toss.
  • In small bowl, combine juice, oil and adobo sauce. Stir to blend. Drizzle over yam mixture. Gently toss to coat. Add seasonings to taste. Sprinkle with pumpkin seeds. Cover and refrigerate while preparing salmon.

CHIPOTLE MAPLE-SEARED SALMON
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) pure maple syrup
1 canned chipotle chili in adobo sauce
1 lime, zest and juice
1 garlic clove, smashed and minced
1/2 tsp (2 ml) ground cumin
generous pinches salt and pepper to taste
4 x 4 oz (125 g) salmon fillets, skin on
2 green onions, chopped

  • Preheat oven to 275 F (140 C). Line a baking sheet with parchment paper and set aside.
  • Combine olive oil, maple syrup, chipotle, lime juice and zest, garlic, cumin, salt and pepper in a small blender and whirl until smooth.
  • Place salmon fillets 1 inch (2.5 cm) apart on prepared baking sheet and dollop with chipotle mixture. Gently spread to coat. Bake in oven for 15 minutes or until fish flakes easily with a fork and is almost opaque in the centre.
  • Remove and let rest for a couple of minutes. Serve with Avocado-Apple Chutney spread over the top. Excellent with potatoes, rice or quinoa.

PAIRS WITH:

Cuma

Argentina. 00

MICHEL TORINO
CUMA TORRONTES
This intriguing white grape from
Argentina is exuberantly floral with
aromas of rose petals and jasmine blossom.
Brisk acidity draws out the juicy peach,
tangerine and lychee flavours on the palate.

 

 

Road 13 Honest John's RoseBritish Columbia.  00
ROAD 13 HONEST JOHN’S ROSÉ
An excellent food wine, this delicious BC
rosé offers fresh notes of strawberry, red
cherry, cranberry and rhubarb with a
hint of herbs on a juicy, round medium-
bodied palate.

 

 

 

 

 

Wine Pairing-Quails' Gate Dry RieslingBritish Columbia. 00
QUAILS’ GATE DRY RIESLING
Intense lime, stone fruit, green apple,
white flower and wet stone aromas
lead to a dry, vibrant and well-balanced
palate with crisp acidity and a long,
focused finish.

 

 

 

 

Rigamarole roseBritish Columbia. 01
RIGAMAROLE ROSÉ
Delightfully fresh and fruity, this BC
rosé gives up plenty of wild strawberry,
red cherry and raspberry notes in a
zippy profile. A watermelon note leaves
a kiss of sweetness on the finish.

 

 

 

 

Our choice of wine for this recipe was Michel Torino Cuma Torrontes and the Rigamarole Rose

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wine pairing-fiery carbonara

Fiery Carbonara

8 large scallops, side muscle removed
1 tsp (10 ml) ground cumin
1 tsp (10 ml) smoked paprika
3/4 x 500 g package linguine or spaghetti
2 tbsp (30 ml) extra-virgin olive oil, divided
6  thin slices pancetta or 4 slices bacon, diced
3 large garlic cloves, smashed and minced
1 tbsp (20 ml)
unsalted butter, plus extra if needed
3 large eggs
1/2 cup (130 ml)
coarsely grated Parmesan, plus extra for garnish
1/2 cup (130 ml)
finely chopped Italian parsley
1 large tomato, seeded and finely diced
1 lemon, zest only
1/4 tsp crushed chilies, plus extra if needed

  • Place scallops in a bowl. Pat dry and dust with cumin and smoked paprika. Work in seasonings with your fingertips to evenly distribute. Set aside.
  • In a large saucepan with boiling salted water, cook pasta until al dente, about 8 minutes. Drain well, reserving ¼ cup (60 ml) pasta water in a small bowl, return pasta to saucepan. Stir in 1 tbsp (15 ml) oil to keep pasta strands from sticking together. Set pasta and reserved water aside.
  • In a large, heavy frying pan, heat 1 tbsp (15 ml) oil. Add diced pancetta or bacon, if using, and sauté over medium heat until crisp. Stir often. Stir in garlic and cook for 1 minute just until softened. Scrape pancetta or bacon and garlic into saucepan with pasta.
  • Wipe out pan with a paper towel and add butter to frying pan. Heat over mediumhigh until it sizzles. Working in batches, place several scallops in pan leaving 1-in (2.5 cm) between each, so as not to crowd them. Cook for 2 minutes, flipping them when they no longer stick to pan. Continue to cook scallops on reverse sides for 2 more minutes until golden brown and almost opaque in the centre. Transfer to a plate and cover to keep warm. Repeat with remaining scallops, adding more butter if needed.
  • In a bowl, whisk eggs and Parmesan. Return saucepan with cooked pasta to medium heat. Add egg mixture and, working quickly, gently toss with pasta until strands are silky and warmed through, taking care not to let eggs become scrambled. Add a little of the reserved pasta water, if needed. Fold in parsley, tomato, lemon zest and crushed chilies. Add more chilies, if desired. Serve hot pasta immediately in warmed bowls with seared scallops on top and a sprinkling of grated Parmesan and fresh ground pepper.

PAIRS WITH:

Wine Pairing-Kendall-Jackson ChardonnayUSA.  00
KENDALL-JACKSON VINTNER’S
RESERVE CHARDONNAY
This beautifully balanced Chardonnay
delivers plenty of pineapple, mango and
citrus flavours with touches of honey,
vanilla and buttered toast on a crisp yet
creamy palate.

 

 

 

 

Wine pairingFrance.  00
LA VIEILLE FERME LUBERON
A fantastic value for the price, this
quaffable (love that word!) Rhõne white has
zesty acidity and striking grapefruit, pear
and mineral flavours that are perfect
for pairing with cream-based sauces

 

 

We chose the Kendall-Jackson Vintner’s Reserve Chardonnay for this meal.

So it looks like lunch and dinner are taken care of! Leave me a comment and let me know if you tried any of these recipes and/or the wines.

Have a great weekend and check back here on Monday for our weekly dinner plan.

Cheers!

 

The Jane Effect

 

 

 

 

 

 

Through The Grapevine: Would You Like Wine With That? Week 2
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