|Hosting a Wine Party? Here are some menu tips and suggestions as well as some of our favorite recipes. Wine and Food is our Passion and Pursuit. Send us your menu and we’ll pair it for you or follow these guidelines for your best Wine Experience. |
Wine Tasting Menu Suggestions
When serving food to go with a wine tasting keeping the food light medium to medium full bodied is your best menu. Eventually increasing complexity as palates and wines get more sophisticated gives you unlimited wine party potential. No Spicy, Pickled or Sweet and you will host the perfect Wine Tasting every time.
Cheese - Pairing the cheese to the region the wine is from will get you the best result every time. French cheeses are great for wine pairing in general and if serving French wines, Italian Wines to Italian Cheeses. Blue Cheese can be an adventure and is best avoided for first time tasters. Favorite pairers Comte, Tome, Epoisses (Burgundy, France) d’Affinois, Camembert (France), Manchego, Gouda (Spain), Romano, Parmesan (Italy).
Charcuterie – Cured and cooked meats and poultry. Grilled works too.
Veggies – Vin Boutique’s wines are great with veggies and all things vegetarian. It’s the sauce and spices that make the difference (not too spicy hot and you’ll be okay).
Seafood & Fish – Smoked Salmon never fails and all things fishy are always great with Vin Boutique’s wines.
Big NOs – Spicy foods, pickled, too sweet.
Easy and Fast Recipes
White anchovy on an S&P Kettle potato chip with a dash of lemon mayo, super simple and delicious.
Escargots –Snails (or other cookable shellfish), as much butter as you’d like some fresh parsley or basil for a twist, some smashed garlic and a cup of wine and a warming dish. Throw it all in, warm it up and serve with bread.
Zucchini Pancakes - Grated zucchini (2), 1/4 onion grated, 2 eggs, 1/2 flour, 1/8 milk, 1 tsp salt and baking powder, 1/8 veg oil. Mix wet ingredients, grated vegetables add dry and mix until just together. Melt butter and oil together and drop 1/8 c mixture. Hold in oven at 250 until all are cooked and to allow pancakes to cook through.
Ham & Pea Delight – Peas (fresh or frozen), Ham diced to the size of peas, tablespoon or so of Thousand Island dressing and equal parts wine or to taste and tarragon to taste (fresh or dried). Let marinate as long as you can resist eating it all. Serve in butter lettuce cups as a pretty bowl.
Regional Dishes are best depending on theme, Coq au Vin (Chicken in Wine Sauce), Beef Bourginon (Beef in Wine Sauce) both from Burgundy. Or specific regional wine sauces or other sauces to go with already grilled or cooked meats. Paella is delightful with our wines and we even have the best wine to go with Chicken Parmesan.
If you would like to do a paired dinner (as a class or after) please send us your menu and we will call you to consult about how to best serve each dish with each wine.
Favorite Recipe of the Month
Oeufs Muerette (Eggs in Wine Sauce)
Make the Wine Sauce (White or Red Wine can be used)
Brown 1/2 cup chopped Turkey Bacon/Bacon in 1 Tablespoon butter. Set aside.
Saute 1 medium onion chopped until softened in 4 Tablespoons butter. Add Meat (if using) toss to coat and sprinkle with 3 Tablespoons Flour, cook flour over medium heat until lightly brown. Add wine and bring to bubble. Add stock to suit consistency and simmer to poach eggs.
Crack eggs individually in ramekin, bring sauce to bubble and slip egg in to poach.
Plate each egg and cover with sauce, serve with lots of French bread.
An Evening in Burgundy
Roasted Shrimp with Leeks in Butter and Wine Sauce
Slice and clean 2 leeks, toss with 1/4c butter, ¼ c wine, 2 lb uncooked Shrimp (deveined and split or preferably shelled) in baking pan and bake at 350 for 20 minutes until just cooked through. Toss around at 10 minute mark. Salt and Pepper to taste.
Coq au Vin
(Chicken in Wine Sauce I keep mine simple but you can follow Julia Child’s recipe which is amazing but more steps) serves 6
3lbs Chicken cut up
2 Onions sliced
¼ lb Butter/Oil
Salt Pepper to taste
1 cup Burgundy White (Chardonnay) or Red (Pinot Noir)
2 tablespoons flour
tarragon, parsley, thyme, bay
broth or water to cover
In large saucepan/dutch oven brown Chicken in batches and set aside, brown onions and dust with flour, cook for 4 minutes, add wine and bring to boil, add chicken and cover and simmer or place in oven at 350 for 4 hours.
(Beef in Wine Sauce) serves 6
2 lbs Beef shoulder or neck, cut into 1 1/2-inch pieces
Salt and freshly ground black pepper
1/4 cup oil/butter
4 onions, sliced thin
2 tablespoons flour
1 cup Pinot Noir (preferably Burgundy)
6 carrots, cut into 1-inch pieces
1 clove garlic
bouquet garni (tied bundle of herbs, thyme, bay, parsley)
Flat-leaf parsley, chopped
Broth or water to cover
Brown the beef in batches in the butter/oil until browned and set aside. Cook onions until soft and golden, sprinkle flour over and cook 4-5 minutes, add wine and scrape bottom. Bring the wine to a boil and add the meat, carrots, garlic and herbs. Cover and simmer until meat is fork tender stir so nothing sticks to the bottom.
Assorted Greens – no wine or wine used instead of vinegar for dressing
Paired with Red/White Burgundy, Cremant de Bourgogne
Burgundy cheeses – Epoisses, Delice de Bourgogne, Comte, Tome
Other cheeses – creamy such as d’affinois or Brie, sheep cheese like Manchego (Spanish), goat cheese. Preferably French cheeses. Paired with Burgundy (White Chardonnay/ Red Pinot Noir).
1 kg (2.2 pounds) potatoes, a mix of waxy and baking potatoes (if you prefer to use only one type, pick waxy potatoes, not too firm)
500 ml (2 cups) milk (whole or part-skim, not skim; I don't recommend using non-dairy milk as the dish turns out watery)
1 1/2 teaspoons salt
freshly grated nutmeg
1 clove garlic, sliced lengthwise
3 tablespoons finely chopped chives (optional)
1/4 cup crème fraiche
Peel potatoes, rinse briefly, and slice thinly (1/10th of an inch).
Combine potatoes, milk, salt and nutmeg in saucepan and simmer for 8 minutes, stirring the pan regularly to prevent sticking. The milk will thicken to a creamy consistency.
Preheat oven to 400 and rub the bottom and sides of a medium earthenware or glass baking dish with the cut sides of the garlic clove.
Spoon half of the potatoes into baking dish (sprinkle chives if using) and drizzle half the crème fraiche. Add rest of the potatoes, pour the cooking milk over and drizzle the remaining crème fraiche.
Bake 35 to 40 minutes until bubbly on the edges and nicely browned on top. Let stand about 10 minutes before serving. To bake ahead, let cool, and reheat for 15 minutes at 430°F.
Fennel washed and sliced lengthwise, fronds reserved
1/8 c butter
1/8 cup wine
Salt and Pepper to taste
In Roasting pan arrange Fennel, dab with butter, splash with wine, dash of salt and pepper and roast at 375 for 20 or so minutes.