From Eveningsnews.com
Expert Advice on Food and Wine Pairings
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Sep 12, 2005, 22:44
(ARA) – If you’re like most people, when you go to a restaurant, you ask the waiter for his or her recommendations on food-wine pairings; but have you ever had the opportunity to ask the chef first hand? Probably not, but if you did, that person would most likely tell you the only rule is to follow your own preferences, though there are wines that go particularly well with certain foods.
“Choosing the right wine is just as important as using fresh ingredients in a recipe. It can really make the meal,” says Tom Mackey, director of winemaking at the St. Francis Vineyard in California’s Sonoma Valley.
Todd Muir is the resident chef at St. Francis and it is his job to come up with new and exciting food and wine pairings. Every day the winery features tasting events and Todd has become quite an expert on which wines will complement various foods. “For example, dishes featuring tuna and swordfish pair well with St. Francis Zinfandel; the Sonoma Chardonnay stands up to rich sauces on seafood or veal; and chili, ribs and beef go great with either the St. Francis Merlot or Cabernet Sauvignon.”
Here are some of Todd’s most popular pairings:
* Smoked Salmon Mousse in a Phyllo Cup -- Serve with St. Francis Chardonnay.
Ingredients:
1/4 pound smoked salmon
1/2 cup mascarpone cream cheese
1/2 cup cream cheese
1/2 cup milk
2 shallots, peeled and chopped
White pepper and salt to taste
Pinch paprika
Pinch dried dill
1 tablespoon Italian parsley, chopped
16 phyllo cups or crackers
Directions:
In a food processor, purée the salmon, cream cheeses, shallots and milk. Purée until smooth. Season to taste with salt and white pepper.
Mix thoroughly after adding the paprika, dill, and parsley. Using a pastry bag with a star tip, pipe the mousse into a phyllo cup or onto a cracker.
“For the main meal, I really like Bacon Wrapped Filet of Beef. It’s an easy recipe to prepare and goes great with St. Francis Merlot,” says Muir.
Ingredients:
4 six-ounce filets of beef
4 thin slices bacon, preferably apple wood smoked
1/2 olive oil for searing filets
Salt and pepper
1/4 cup Point Rayes Blue cheese or other blue cheese
1/2 cup butter, softened
1 bunch chives, snipped
Directions:
Wrap each filet with a slice of bacon. Secure to filet with a toothpick. Season generously with salt and pepper.
Heat oil in a pan large enough for the four filets over a high flame and quickly sear the filets on both sides, about 2 to 3 minutes each side. Using tongs, stand the filets on their edge and continue the sear the bacon all the way around the filet.
Place the filets in a pre-heated 400 degree oven for about 15 to 18 minutes or to desired doneness. Mix together the butter, blue cheese and chives. Season to taste with salt and pepper. When filets and done. Remove the toothpicks. Place each filet on a dinner plate and spoon a dollop of the butter on top of each filet. Serve at once.
If you’d prefer to serve fish, you may want to prepare Muir’s Grilled Swordfish with Sicilian Sauce recipe. It goes great with St. Francis Zinfandel.
Ingredients:
4 four-ounce swordfish steaks
1 tablespoon plus 1 tablespoon minced garlic
1/4 cup olive oil
1 teaspoon dried whole oregano
Salt and pepper to taste
1/2 small yellow onion, chopped
1 cup diced tomatoes
1/2 cup St. Francis Chardonnay
1/4 cup golden raisins
1/4 cup pimento stuffed green olives, chopped
4 anchovy filets, chopped
1 tablespoon chopped parsley, for garnish
2 tablespoons toasted pine nuts, for garnish
Directions:
Rub the swordfish steaks with one tablespoon garlic, 1/4 cup olive oil and the oregano. Generously season the fish with salt and pepper.
In a small saucepan, sweat the onions and one tablespoon garlic in 1/4 cup olive oil over a medium-high flame. Add the tomato, Chardonnay, raisins, olives and anchovy. Simmer about 15 minutes. Season to taste with salt and pepper.
Grill or pan sear swordfish steaks over a high flame about 4 minutes on each side or until just cooked at the center. Spoon the sauce over the fish and garnish with the parsley and toasted pine nuts.
“Serve any of these dishes and your guests will be amazed when they find out the party wasn’t catered. It was you who prepared the dish,” says Muir.
For more recipe ideas, log on to www.stfranciswine.com/recipes. You can find select St. Francis wines in stores throughout the United States. For a list of local retailers, send an email with your city, state and zip code to info@stfranciswine.com.
Courtesy of ARA Content
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