A Summer of Food & Wine
This Month's Wine Notes
Food Recipe
Newsletter Archives
Dear Wine Lover,
I love the flavors of summer. When the radishes and
green onions first appear at my neighborhood farmer's
market, I know the peas and green beans aren't far
behind. And throughout the summer, the bounty never
stops and my Weber grill never gets cold.
Pairing wines during the summer is fun. For Club
Members, the wine choice is never difficult. The
classic grill of ribs and sausage is quite tasty with
Syrah or Zinfandel, and lamb chops and burgers match
well with Merlot or Cabernet.
Wine Panel Choices
The distinguished members of our wine panel, I’m
delighted to report, are mostly in agreement with me.
Rancher Sara Malone suggests pairing beautifully
grilled, fresh salmon and smoky, roast chicken with a
great Chardonnay or Pinot Noir.
Wine marketer Brent Shortbridge recommends Sauvignon Blanc with grilled vegetables, brats, shrimp and ham. The new millennium has brought world-wide acclaim for sushi and Asian cuisine. Our favorite winemaker Phil Zorn suggests this is the perfect opportunity to serve delicious a Chenin Blanc, Riesling and Viognier with these international dishes. He maintains that each of these wines brings refreshment and flavor compatibility to fine Asian cuisine.
Why not order plenty of these delicious wines for your summer picnic fun. Our 24-hour Hotline is happy to serve your wine needs at 800-615-7304.
Fine Wine Adventures
2006 Pinot Noir Festival, McMinnville, OR; July 28-30, 2006; Culinary luminaries from the Pacific Northwest create gastronomic delights to accompany the never-ending parade of vinous superstars. Info: www.ipnc.org
Lynfred Winery & “Taste of Roselle”, Roselle, IL; Aug. 4-6, 2006; Enjoy the wines of Illinois’ oldest contunusously operating winery in their hometown celebration. Check info@lynfredwinery.com.
Cheers!
John Davis
Founder & Chairman
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This Month's Wine Notes …
by Sharon Rosenbaum, Senior Wine Buyer
I love the summer months here in the wine country. Lots to do and so many producers to visit. Everyone is getting ready for harvest which can begin in late August. Most of the coastal vineyards will begin in September just as their counterparts do in France and Italy.
If you decide to visit any of the west coast vineyards, be sure to give them notice when you will be planning to visit. Most wineries have websites or, at the least, email these days. There are a number of websites that list ways to contact the wineries you want to visit.
Try this for a comprehensive site: www.allamericanwineries.com
Enjoy your winery visits.
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Food Recipes to Enjoy with Wine
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Grilled Greek Chicken with Skordalia (Almond–Garlic Sauce)
Served with grilled marinated asparagus
• 3 chickens, each 2 lb
• Juice of 1 lemon
• 1/3 cup extra virgin olive oil
• 1 tbsp dried Greek oregano
• 1/2 cup dry white wine
• 2 cloves garlic, finely chopped
• 1 large onion, coarsely chopped
• Salt and freshly ground black pepper, to taste
Cut each chicken along the backbone and remove all of
the excess bones. Flatten the chickens by pressing
down on the breasts firmly with your hands.
Place the lemon juice, olive oil, oregano, wine,
garlic, onion, salt and pepper in an electric blender or food processor.
Process into a smooth puree. Pour this puree over the
chickens, rubbing it into the chicken as you do so.
Marinate at least one hour or overnight.
Wipe any excess marinade off the chicken. Grill over
hot coals for approximately 40 minutes, turning the
chicken every 10 minutes. Allow to rest for 10 minutes
before serving with the Almond Garlic Sauce.
• Serves 6-12 •
Almond–Garlic Sauce
• 1 1/4 cups ground almonds
• 1/2 cup fresh breadcrumbs
• 6 cloves garlic, chopped
• Salt and freshly ground white pepper
• Juice of 1 lemon
• 7 oz extra virgin olive oil
• 1 tbsp aged red wine vinegar
Place the almonds, breadcrumbs, garlic, salt and
pepper in an electric blender or food processor.
Process for 10 seconds. Whisk the lemon juice and half
the olive oil in a bowl and, with the motor running,
slowly add to the almond mixture. When incorporated,
slowly add the remaining oil, still with the motor
running. If necessary, adjust the seasoning with some
red wine vinegar. This sauce can be served immediately
or refrigerated for up to 2 days before use.
Fresh Grilled Asparagus
• 1 pound asparagus
• 3 tbsp balsamic vinegar
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tbsp low-sodium soy sauce
• 1/8 tsp black pepper
Snap off tough ends of asparagus. Combine all
ingredients in a large zip-top plastic bag; seal and
marinate for 30 minutes. Remove asparagus from bag,
and discard marinade. Place asparagus on grill rack;
grill 5 minutes on each side or until asparagus is
done, but still a bit crisp–not soggy.
• Serve with a crisp green salad and garlic bread •
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Favorite Wine Quotes:
“Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures...”
— M.F.K. Fisher
(1908–1992), “Vin et Fromage” U.S. culinary writer and autobiographer
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