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The Wine List

15 Jan

Light Bodied Crisp Wines–chardonnay, chenin blanc, muscadet, pinot blanc, pinot grigio, white rioja, sauvignon blanc

Medium-bodied, soft whites–white bordeaux, pinot gris, rieslings, sauvignon blanc

Full-bodied, rich wines–white burgandy, chardonnay, muscat, semillion

Light-bodied, fruity reds– red burgandy, gamay, pinot noir, rose, rioja crianza

Medium bodied, silky reds–barbera, cabernet franc, chianti, cotes de rhone, merlot, rioja reserva

Full-bodied, tannic reds–red bordeaux, cabernet sauvignon, shiraz, zinfandel

Sparkling wines–cava, champagne, prosecco

Dessert wines–Reds: port, sherry–Whites: ice wine, muscat, sauterne




Wine Pairings

15 Jan

Sweet White Wines–Serve with dessert, mousse, creams, puddings, sweet souffles and cakes. Sauternes are delicious with appetizers. Serve chilled.


Light, Dry, White Wines–Serve with oysters, cold shellfish, broiled fish, cold meals, and entrees. Serve chilled.


Blush Wines–Cold dishes, pates, eggs, and pork. Serve chilled


Light-Bodied, Red Wines–Serve with roast chicken, turkey, veal, lamb, beef, soft fermented cheese, and hamburgers. Serve at room temperature.


Full-Bodied, Red Wine–Serve with duck, game, and strong flavored cheese. Serve at room temperature.

Shrimp and Pasta Salad with Green Goddess Dressing

6 Jan

3 cups water

1 pound unpeeled, medium fresh shrimp

1- 8 ounce package, small shell pasta cooked

2 teaspoons white wine

Salt and pepper to taste

1 small head lettuce, washed, drained and chopped

2 medium tomatoes, diced

1 yellow bell pepper, cut into thin strips

1-¾ cups Green Goddess Dressing

Bring water to a boil and add shrimp and cook 3 to 5 minutes or until shrimp turn pink. Drain and put into a large bowl of ice water. When cold, peel and devein shrimp.

Toss together pasta, 1 cup of green goddess dressing, wine salt and pepper. Mix chopped lettuce, tomatoes and yellow peppers together and place on a large platter. Spoon pasta in center and top with shrimp. Serve extra dressing on the side.

Green Goddess Dressing:

2 cups mayonnaise

¾ cups fresh parsley leaves

4 tablespoons fresh chives

2 teaspoons sweet white wine

1 ½ teaspoon anchovy paste

2 teaspoons grated lemon peel

2 tablespoons fresh lemon juice

½ teaspoon black pepper

Process all ingredients in a food processor until smooth, scraping sides often. Cover and chill.

Vegetable Risotto

2 Jan

2 cups broccoli florets, chopped

1 cup finely chopped zucchini

1 cup finely chopped yellow squash

1 cup finely chopped red bell pepper

2-1/2 cups chicken broth

1 TBSP olive oil

2 TBSP finely chopped onion

1/2 cup arborio or other short grain rice (orzo works great too)

1/4 sweet white wine or chicken broth

1/3 cup fresh grated Parmesan cheese

Steam broccoli, squashes, and bell pepper 3 minutes or just until tender crisp. Rinse in cold water; drain and set aside.

Bring broth to a boil in a small saucepan; keep hot over low heat. In a heavy large saucepan heat olive oil over medium high heat. Add onion; reduce heat to medium. Cook and stir about 5 minutes or until translucent. Add rice, stirring to coat grains; cook and stir 2 minutes; Add wine; cook and stir until almost dry. Add 1/2 hot broth; cook and stir until broth is absorbed. Continue adding broth, 1/2 cup at a time, cooking broth is absorbed after each addition; stir frequently. total time is about 20 minutes. Remove from heat and add cheese. Add vegetables; mix well.

Serves 6

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