Hello Freshness!
What a difference a week makes. Last weekend it was drizzly, cold, incredibly unpleasant. This weekend it's hot, steamy and bright! In truth, it's too warm for my taste. My Scottish, Dutch, French Canadian, English blood causes me to wilt under hot muggy temps, though I will take it all the same. Boo to 40 degree rain! Prop me in front of a fan or in some shade with a breeze and I'm content. Especially if I've got a glass of some juicy chilled white wine. A refreshing quaffer to keep me cool and satiated.
I've got two wines that are all about freshness. From the aromas that waft from the glass, to the lively flavors in the mouth, they ease my thirst without weighing me down. I've included some recipes to match, though they don't require food, they sip beautifully on their own. The recipes are fresh too, light and delicate but flavorful.
Nuna Reserve Torrontes 2012
When you put your nose in this glass, you know you are smelling Torrontes. It has one of the most easily identifiable aroma profiles of perfumed fresh florals. The success of Torrontes is dependent on the skill and care of the winemaking process, particularly in maintaining suitable acid levels to balance the wine. The Nuna Reserve is made from 100% hand-selected Torrontes from the best parcels of the estate. The grapes are carefully chosen and fermented in small lots to preserve the vineyard identity. It is macerated on the skins for two hours. The process of maceration helps bring out flavors in the wine that would otherwise be lacking and it enhances the body and mouthfeel.
This is a solid, well-made wine that truly delivers all you could want from a Torrontes. The whisper of flowers on the nose make you feel like your standing in a field of wildflowers on a warm spring day. When you take a sip beautiful flavors of stone fruits and flowers fill the mouth. It has a generous dose of acidity to keep the wine fruity but lively. This is a full-bodied dry wine with a smooth texture and ripe flavors that make it a wonderful partner with spicy and savory food, especially Chinese or Thai cuisine. Here's a recipe for Thai Chicken and Coconut Soup with Noodles (from Food & Wine).
Thai Chicken and Coconut Soup with Noodles
Serves 4
Ingredients:
1 1/2 Tbl cooking oil
1 small onion
4 cloves garlic, minced
1 1/2 tsp ground coriander
1 1/2 tsp ground ginger
1/4 tsp fresh ground pepper
1/8 tsp cayenne
1 quart chicken broth or stock
2 cups canned unsweetened coconut milk
5 tsp Asian fish sauce or soy sauce
1 3/4 tsp salt
2 3-inch-long strips lime zest
1/2 lb egg fettuccine
1 lb boneless, skinless chicken breasts (about 3), cut into 1" slices
2 Tbl fresh lime juice
3 Tbl chopped cilantro
1. In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally until it is translucent, about 5 minutes. Add the garlic, coriander, ginger, black pepper and cayene; cook, stirring, for 30 seconds.
2. Add the broth, coconut milk, fish sauce, salt and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
3. Meanwhile, in a large pot of boiling, salted water, cook the noodles until just done, about 10-12 minutes. Drain.
4. Add the chicken to the soup and simmer until just done, about 1-2 minutes. Remove the pot from the heat and stir in noodles, lime juice and cilantro. Serve the soup in bowls with a fork and spoon.
Notes: ~Asian fish sauce is available at Asian markets and some supermarkets.
~If you don't have egg fettuccine, use whatever noodles you do have.
~Cilantro is not the only garnish option for this soup, try adding fresh basil, mint and/or chopped green onion. This soup can totally be tweaked with whatever fresh ingredients you have on hand.
Alvinte Albariño 2012
Albariño is bright and zesty and crisp. That's why, in my summertime wine fantasies; I envision ice-cold bottles of Albariño delivered to my door by a 1950’s milkman. The grape has been compared to Riesling for its minerality and bracing acidity, to Viognier because of its fleshiness and peach/apricot character, and to Pinot Gris for its floral bouquet. It’s a juicy style of wine that is perfectly refreshing.
The Alvinte Albariño has a lively nose of tropical fruit – dried pineapple and fresh ripe peach. In the mouth it bursts with bright, clean fruit. Spiced lime zest, pineapple and crisp green apple hug the tongue. The weight of this wine allows it stand up to food without losing itself. However it’s fresh and crisp profile makes it fine for sipping on its own. If you want to serve it with food, try pan-fried haddock with an orange pan sauce and a side of sautéed broccoli rabe (recipe below). The wine’s spicy finish pairs nicely with the spicy-bitter greens and the lush but clean fruit flavors are wonderful alongside simply presented fish.
Rias Baixas (pronounced ree-ahs-buy-shuss) is located in the northwest corner of Spain on the Atlantic coast. Rias Baixas enjoys the rainiest climate in Spain, which is a requirement for growing the Albariño grape. Alvinte Albariño is produced from estate grown grapes grown from a mix of mineral, sand and slate soils that are farmed sustainably. The wine is fermented in temperature controlled stainless steel tanks with only natural yeasts; the soil and the steel work to give us a wine of great freshness, clean flavors and wonderful drinkability. It’s a pure expression of Albarino from Rias Baixas.
Haddock with Orange
Yeilds 2 Servings
Ingredients:
1lb. Haddock, cut into 2 portions
¼ cup flour
salt and pepper
2 Tbl olive oil
3 Tbl butter, divided
1 garlic clove, minced
zest from one orange, about 2 Tbl
juice from one orange, about ¼ cup
1. Heat olive oil in a medium skillet over med-high heat.
2. Lightly dredge haddock in flour seasoned with salt and pepper. Shake off excess flour and had filets to hot oil. Sear on until golden on both sides about 3-4 minutes per side. Remove from pan and cover with foil to keep warm as you prepare the sauce.
3. Add 1 Tbl of butter to skillet, once melted add garlic and sauté until just softened. Add orange zest and juice. Scrape up brown bits. Finish two Tbl butter and serve over fish.
Spicy Broccoli Rabe
Serves 2-3
Ingredients:
2 bunches (12 ounces each) broccoli rabe (rapini), stems trimmed
3 Tbl olive oil
2 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes
Kosher salt
1. Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 5 min. Transfer the broccoli rabe to a large bowl of ice water to cool. Drain the cooled broccoli rabe and set aside.
2. Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat, cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste and serve immediately.
I've got two wines that are all about freshness. From the aromas that waft from the glass, to the lively flavors in the mouth, they ease my thirst without weighing me down. I've included some recipes to match, though they don't require food, they sip beautifully on their own. The recipes are fresh too, light and delicate but flavorful.
Nuna Reserve Torrontes 2012
When you put your nose in this glass, you know you are smelling Torrontes. It has one of the most easily identifiable aroma profiles of perfumed fresh florals. The success of Torrontes is dependent on the skill and care of the winemaking process, particularly in maintaining suitable acid levels to balance the wine. The Nuna Reserve is made from 100% hand-selected Torrontes from the best parcels of the estate. The grapes are carefully chosen and fermented in small lots to preserve the vineyard identity. It is macerated on the skins for two hours. The process of maceration helps bring out flavors in the wine that would otherwise be lacking and it enhances the body and mouthfeel.
This is a solid, well-made wine that truly delivers all you could want from a Torrontes. The whisper of flowers on the nose make you feel like your standing in a field of wildflowers on a warm spring day. When you take a sip beautiful flavors of stone fruits and flowers fill the mouth. It has a generous dose of acidity to keep the wine fruity but lively. This is a full-bodied dry wine with a smooth texture and ripe flavors that make it a wonderful partner with spicy and savory food, especially Chinese or Thai cuisine. Here's a recipe for Thai Chicken and Coconut Soup with Noodles (from Food & Wine).
Thai Chicken and Coconut Soup with Noodles
Serves 4
Ingredients:
1 1/2 Tbl cooking oil
1 small onion
4 cloves garlic, minced
1 1/2 tsp ground coriander
1 1/2 tsp ground ginger
1/4 tsp fresh ground pepper
1/8 tsp cayenne
1 quart chicken broth or stock
2 cups canned unsweetened coconut milk
5 tsp Asian fish sauce or soy sauce
1 3/4 tsp salt
2 3-inch-long strips lime zest
1/2 lb egg fettuccine
1 lb boneless, skinless chicken breasts (about 3), cut into 1" slices
2 Tbl fresh lime juice
3 Tbl chopped cilantro
1. In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally until it is translucent, about 5 minutes. Add the garlic, coriander, ginger, black pepper and cayene; cook, stirring, for 30 seconds.
2. Add the broth, coconut milk, fish sauce, salt and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
3. Meanwhile, in a large pot of boiling, salted water, cook the noodles until just done, about 10-12 minutes. Drain.
4. Add the chicken to the soup and simmer until just done, about 1-2 minutes. Remove the pot from the heat and stir in noodles, lime juice and cilantro. Serve the soup in bowls with a fork and spoon.
Notes: ~Asian fish sauce is available at Asian markets and some supermarkets.
~If you don't have egg fettuccine, use whatever noodles you do have.
~Cilantro is not the only garnish option for this soup, try adding fresh basil, mint and/or chopped green onion. This soup can totally be tweaked with whatever fresh ingredients you have on hand.
Alvinte Albariño 2012
Albariño is bright and zesty and crisp. That's why, in my summertime wine fantasies; I envision ice-cold bottles of Albariño delivered to my door by a 1950’s milkman. The grape has been compared to Riesling for its minerality and bracing acidity, to Viognier because of its fleshiness and peach/apricot character, and to Pinot Gris for its floral bouquet. It’s a juicy style of wine that is perfectly refreshing.
The Alvinte Albariño has a lively nose of tropical fruit – dried pineapple and fresh ripe peach. In the mouth it bursts with bright, clean fruit. Spiced lime zest, pineapple and crisp green apple hug the tongue. The weight of this wine allows it stand up to food without losing itself. However it’s fresh and crisp profile makes it fine for sipping on its own. If you want to serve it with food, try pan-fried haddock with an orange pan sauce and a side of sautéed broccoli rabe (recipe below). The wine’s spicy finish pairs nicely with the spicy-bitter greens and the lush but clean fruit flavors are wonderful alongside simply presented fish.
Rias Baixas (pronounced ree-ahs-buy-shuss) is located in the northwest corner of Spain on the Atlantic coast. Rias Baixas enjoys the rainiest climate in Spain, which is a requirement for growing the Albariño grape. Alvinte Albariño is produced from estate grown grapes grown from a mix of mineral, sand and slate soils that are farmed sustainably. The wine is fermented in temperature controlled stainless steel tanks with only natural yeasts; the soil and the steel work to give us a wine of great freshness, clean flavors and wonderful drinkability. It’s a pure expression of Albarino from Rias Baixas.
Haddock with Orange
Yeilds 2 Servings
Ingredients:
1lb. Haddock, cut into 2 portions
¼ cup flour
salt and pepper
2 Tbl olive oil
3 Tbl butter, divided
1 garlic clove, minced
zest from one orange, about 2 Tbl
juice from one orange, about ¼ cup
1. Heat olive oil in a medium skillet over med-high heat.
2. Lightly dredge haddock in flour seasoned with salt and pepper. Shake off excess flour and had filets to hot oil. Sear on until golden on both sides about 3-4 minutes per side. Remove from pan and cover with foil to keep warm as you prepare the sauce.
3. Add 1 Tbl of butter to skillet, once melted add garlic and sauté until just softened. Add orange zest and juice. Scrape up brown bits. Finish two Tbl butter and serve over fish.
Spicy Broccoli Rabe
Serves 2-3
Ingredients:
2 bunches (12 ounces each) broccoli rabe (rapini), stems trimmed
3 Tbl olive oil
2 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes
Kosher salt
1. Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 5 min. Transfer the broccoli rabe to a large bowl of ice water to cool. Drain the cooled broccoli rabe and set aside.
2. Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat, cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste and serve immediately.
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