Tag Archives: wine

The Top 9 Spring & Kosher Wines, Part I

For some reason, it seems as if all of our guests are looking forward to the arrival of true spring weather this year more than ever before. We don’t have an in with Mother Nature, but we can certainly help you set a springtime mood with the wine you put on your table. Here’s what we think are the best of the bunch to do just that this year, as well as those that will be excellent at your seder.

spring22Our Kosher for Passover Picks

The Butcher’s Daughter, Bordeaux, France, $19.99
A great wine that just happens to be kosher for Passover, this Bordeaux blend is ripe with a bouquet of cassis and raspberry fruit, and a deep cocoa character. Made to drink with your brisket or lamb roast.

Notte Italiana Prosecco, Veneto, Italy $17.99
These semi-sweet, happy bubbles pack a punch of bright green apple, but finish creamy and smooth with hints of vanilla. Wonderful with light appetizer fare for any spring festivity.

Lanzur Chardonnay, Valle del Maule, Chile $11.99
A big, bursting, round and juicy chardonnay with an oaky backbone that lends tons of structure and depth. Serve chilled next to an overflowing platter of latkes or pan-fried potatoes.

Looking for more kosher options? Come by or call the store to shop our expanded selection of over 75 seder-friendly wines.

spring1Non-Kosher Picks

Elk Cove Pinot Blanc, Willamette Valley, Oregon $19.99
Pinot Blanc is a grape you need to try for its vibrant, round and fruity notes. The Elk Cove has a tropical fruit flavor tinge that is balanced by an underlying, subtle, lemon zing. We love this wine for its incredible food-versatility, especially with lighter fare.

Zorzal ‘Terroir Unico’ Pinot Noir Rosé, Tupungato Valley, Argentina, $14.99
The grapes for the lovely Zorzal rosé were picked earlier than usual for this region, thus resulting in a wine with zippy acidity and a young (aka ‘green’) vibrancy. It’ll be superb with grilled or roasted meats & veggies, legumes and fish.

Tune in next week for the remaining bottles on our Top 9 list.

Cheers & Happy Spring!

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Four Reds for Easter and Spring!

Last week we gave you Bottles’ top Spring picks for white and rosé wine. Today we share our favorite reds that will pair beautifully with lamb, ham, and other heavier dishes you’ll have on your table this season.

primariusPrimarius, Pinot Noir, Oregon
A rich, luxurious pinot from Oregon with bold fruit and an interesting mineral/graphite element that makes it a no-brainer pairing with lamb. It’s also gentle enough for fish.

guerraArmas de Guerra, Mencia, Bierzo, Spain
One of our favorite values in the store! It’s made from grapes from super old vines (50+ years!) and is studded with energetic aromas and flavors of sappy black fruits and fresh violets.  A perfect springtime wine!

bruniBruni “Poggio d’Elsa” Red Blend, Maremma, Tuscany, Italy
A “Super Tuscan” 50/50 blend of sangiovese and cabernet sauvignon that over delivers for the price.  Rich, dry and brooding with a softness and a gorgeous depth of flavor that will pair well with roasts and richer meat-based dishes on your Easter table.

secatursAA Badenhorst “Secateurs” Red Blend, Swartland, South Africa
Our favorite wine (at the moment) from South Africa.  A perfect blend of grapes usually found in the South of France, this wine typifies the terroir of South Africa: minerally, juicy and bold. Terrific with grilled or roasted pork.

Happy Spring!

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A Mushroom Wine Pairing

Photo by Chip Riegel

The humble mushroom is a cook’s best friend, given its amazing flavor and texture, versatility and nearly year-around availability in local farmer’s markets. It’s also beloved in the wine world as it has a natural affinity for so many different wine grapes and styles.

When pairing wine with mushrooms, consider their power: delicate varieties (the chanterelle, the oyster, for example) play best with light to medium bodied wines. Meaty ‘shrooms (portobello) love big, bold styles.

For the following dish of blue oyster mushrooms roasted with grape tomatoes and tarragon (from the Winter 2015 edition of Edible Rhody), we zeroed in on the texture of the mushrooms: roasting adds a richness to their delicate nature, calling for a medium-bodied wine. We also wanted to complement the dish’s other ingredients and aromatics: tomatoes and tarragon. And for this we turned to Italy for a white and a red that work well with acid and herbs.

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2014 Cantine Colosi, Nero d’Avola, Sicily There’s a supple cherry fruitiness in this medium-bodied bottle that is a lovely balance to the oyster mushroom’s delicate earthiness, and its menthol finish is just delicious with the dish’s tarragon notes. The nero d’avola grape – the superstar of Sicily – is a natural match for tomatoes.

2013 Argillae Orvieto, Umbria This blend is a beautiful example of the savory white wines Italy is known for. It has floral and tropical notes that add a brightness to the roasted dish, but it is its savory, almond notes that we prize with the mushroom’s earthy flavor and the warm licorice aromas from the tarragon.

ROASTED BLUE OYSTER MUSHROOMS WITH GRAPE TOMATOES AND FRESH HERBS
Co-owner Bob DiPietro, RI Mushroom Co., South Kingstown

Just about any type of fresh herbs can be used in this recipe—just be careful they don’t overwhelm the dish. Use less of stronger herbs like rosemary or sage than you would basil or tarragon. You can also substitute different mushrooms or opt for a mix. (Total cooking time may vary.)  Bottles’ Note: we like to use tarragon in this dish, and think it’s sublime served over pasta.

¾–1 pound (5–6 cups) blue oyster mushrooms
1 cup (½ pint) grape tomatoes, washed and halved
2–3 tablespoons extra-virgin olive oil
1–2 tablespoons red wine or cider vinegar*
2 medium cloves garlic, peeled and roughly chopped
2 tablespoons mix of chopped fresh tarragon, thyme or Italian flat leaf parsley, divided
Kosher or sea salt
Freshly ground pepper to taste

Preheat oven to 400°. Spray a rimmed baking sheet with cooking spray or brush with olive oil.
Trim off woody stems of the mushrooms and reserve for another use (a terrific addition to homemade stock). Shred the remaining mushrooms lengthwise into a large bowl.

Add tomatoes, olive oil, vinegar, garlic and 1 tablespoon herbs. Toss well.

Arrange the mixture in a single layer on the baking sheet and roast for 30 minutes, turning halfway through to ensure even browning.

Remove from oven, add remaining herbs and season with salt and pepper to taste. (I always add salt at the very end whenever cooking mushrooms, otherwise they will exude their natural juices.)

May be served as a side dish, tossed with pasta or as a topping for steak or burgers. Serves 4.

* Instead of vinegar you can use pickle brine. I highly recommend the pickle brines from Rhode Island’s own Fox Point Pickling Co.

Cheers and Bon Appetit!

 

 

Wines to Pair with Butternut Squash Mac ‘n’ Cheese

Photo by Amy McCoy

Come ON … look at that photo … why are you still reading and not on your way to the market to pick up fixins to make this Butternut Squash Mac ‘n’ Cheese?  While you’re out, stop by Bottles for one (or more) of the wines we suggest to pair with this absolutely delicious, rich and comforting dish. (Recipe below, courtesy of Edible Rhody.)

White Wine:

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Evolucio Furmint. Grown primarily in the Tokaj region of Hungary, the furmint grape produces both sweet and dry wines. This crisp, refreshing easy-drinking bottle is a dry version, though given its ripe apple and floral aromas, it presents as a touch on the sweeter side. Which means it will echo the beautiful sweet squash, and its tangy acidity will slice through all that cheese.

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Souscherie Savennieres Clos Des Perrieres. One of our favorite expressions of the chenin blanc grape is the beautiful wine made in the Savennieres region of France’s Loire Valley. This medium bodied, stunning and very special bottle has notes of honey and apricot (both of which have a natural affinity for cheese) and a vanilla finish, which is a lovely complement to butternut squash.

Red Wine:

macncheese2
Caiado Red Blend.
A mix of cabernet sauvignon and two other relatively-obscure red grapes from Portugal, this terrific-value-of-a-bottle bursts with juicy fruit, is slick with silky tannins and is low in alcohol – all things we like when pairing wine with cheese-based dishes. It reminds us of the jam on a well-crafted cheese board: it’s the bright, sweeter yin to the cheese’s rich, creamy yang.

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Laurence Remi Dufaitre Cote de Brouilly. Most wine pros have the gamay grape on their short list of wines that match mac ‘n’ cheese really well. And given its lighter style, and fruit-forward elegance, we have to agree. This in particular is a really fun, organic bottle from one of the more pristine of the Beaujolis cru. It’s succulent with bright fruit and a crispy acidity which will complement the squash and the cheese in equal measure.

FARMERS’ MAC ‘N’ CHEESE WITH BUTTERNUT SQUASH
By Amy McCoy, author of Poor Girl Gourmet and founder/blogger of TinyFarmhouse.com

Master recipe (serves 4–6):
3¼ to 3½ pounds whole butternut squash, peeled, seeded and sliced into ½-inch rounds
Extra-virgin olive oil
1 pound pasta, such as ziti or penne rigate, prepared al dente according to the manufacturer’s instructions
6 tablespoons unsalted butter
6 tablespoons unbleached all-purpose flour
4 cups (1 quart) whole milk, warmed
8 ounces (approximately 4 cups), grated sharp cheese (Narragansett Creamery Atwell’s Gold, cheddar cheese or a mix), divided
⅛ teaspoon ground nutmeg (optional)
1 teaspoon fresh or dried thyme
Kosher or sea salt
Freshly ground black pepper

Preheat oven to 375°. Lightly oil a 13- by 9-inch baking dish. In a large mixing bowl, toss the squash with 1 tablespoon olive oil, then transfer to a large, rimmed baking sheet and arrange in a single layer.

Roast on the middle rack for 50 to 55 minutes, until the edges are golden brown, and the squash easily mashes with a fork.

Remove from the oven, allow to cool slightly. Transfer squash to a mixing bowl and mash.

(Can be done a day ahead of time and stored in an airtight container in the refrigerator overnight.)

Place cooked pasta in a large mixing bowl.

Then make the béchamel sauce. Melt butter in a large saucepan over medium heat. Add flour gradually, using a whisk to blend it into the butter. Cook until the mixture is a light caramel brown shade, approximately 5 to 7 minutes, being careful not to burn. Slowly add the warmed milk, whisking constantly to keep the mixture from clumping. Cook over medium heat, whisking frequently, until the sauce is the consistency of pancake batter, approximately 10 to 12 minutes.

Remove the sauce from the heat, stir in half the shredded cheese and sprinkle with nutmeg, then season with salt and pepper.

Add the butternut squash and stir to combine evenly throughout the sauce. Mix the butternut-béchamel sauce with the pasta, stirring well to combine, then transfer to the baking dish. Top with remaining cheese, sprinkle with thyme leaves, season with salt and pepper and bake until the cheese is golden brown and the sauce is bubbling, 30 to 35 minutes.

Notes: Can be prepared up to the point of topping with added cheese then covered and refrigerated for up to 1 day. Please note that the cooking time may need to be increased as the ingredients will be starting from a colder temperature right out of the refrigerator.

For a slightly creamier finished dish, increase the milk to 5 cups.

Bon Appetit!

Wines to Pair with Braises, Roasts & Stews

They’re the mainstay cooking methods in winter kitchens, and the backbone of virtually all of the comfort foods we are genetically inclined to crave when the mercury dips below 32. Here are our picks for the wines that will match the rich, warming flavors these techniques will bring to your table.

2010 Chateau Magneau Rouge
Graves, Bordeaux, France
A particularly dry wine with only hints of fruit and a pronounced minerality that goes especially well with the flavor of roasted lamb.

2010 Domaine Bessa Valley
‘Petit Enira’
Ognianovo, Bulgaria
A sturdy red with a judicious amount of boastful red fruit that stands up just fine to the richest of roast beef dishes. It’s 100% merlot and it’s from Bulgaria (Bulgaria? Bulgaria!). Trust us, it’s a perfect match!

2014 Il Casolare (Verdicchio)
Marche, Italy
A white wine that is more savory than fruity with loads of flavor like roasted almonds, fresh herbs and sweet hay.  Great with herb-rubbed roasted chicken as the wine and chicken share many of the same flavors.

2014 Gia (Barbera/Dolcetta/Nebbiolo)
Langhe, Italy
Intense and highly appealing aromas and flavors that are a perfect match to the rich personality and creamy texture of Osso Bucco.

2012 Pujol Izard
Minervois (Carignan, Cinsault, Grenache, Syrah)
Languedoc, France
A serious dish like short ribs requires a serious wine like this one.  Studded with intense flavors of dark red fruit with hints of black pepper, this full bodied beauty can stand up to the richest of ribs.

2014 Penya
(Grenache, Carignan, Syrah)
Cotes Catalanes/Roussillon, France
Silky and not too heavy, this blend from the South of France is a perfect match to your favorite Coq au Vin dish.  Perfect to cook with and great to drink!

2014 Terre Nere
Etna Bianco D.O.C.
Sicily, Italy
An interesting and rich white wine to go with a rich seafood, such as an oyster stew.
Definitely floral on the nose with a fresh and salty flavor profile that has hints of minerals, just like oysters!

2013 L’Argentier
(Cinsault)
Languedoc, France
A deliciously rustic wine that’s an ideal partner for cassoulet. Highly aromatic and medium bodied, this wine is perfectly at home with whatever your cassoulet recipe calls for.

2014 Astoria ‘Caranto’
(Pinot Noir)
Veneto, Italy
For a traditional Boeuf Bourguignon recipe, we’re shaking things up with a pinot noir from Italy. Perfectly balanced between light and heavy, the Caranto’s flavors make the beef sing while being heavy enough to not get lost.

Cheers and Bon Appetit!

Wines for Winter Holidays

It’s official: Home entertaining season has reached its fever pitch. And because wine plays a key part in most winter occasions – from a romantic fireside dinner for two to a holiday open house for 100 – we selected 9 1/2  wines that are ideal for your table, under the tree, or for your host.

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NV Serafini & Vidotto “Bollicine” Sparkling Rose
Veneto, Italy
A medium weight sparkling rose tailor made for winter celebrations.The bollicine (Italian for bubbles) are crisp yet creamy and lead to brambly strawberry and toasty flavors. It’s a great bottle to pop open with hors d’oeuvres and makes a great gift, too.

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2014 Domaine Salvard Cheverny Blanc (Sauvignon Blanc)
Loire Valley, France
Crisp and lively, this sprightly wine is an ideal aperitif and pairs exceptionally well with shellfish (we’re partial to oysters). Open a bottle and start shucking! A super gift, it’s classic French label belies its gentle pricing.

DSC_0005 copy 2013 Sonoma-Cutrer Chardonnay
Sonoma Coast, CA
A statement wine for your table or as a gift: Classic California chardonnay at its richest: creamy pear flavors accented with oak spice. It’s a dream of a wine, and pairs best with rich seafood: think butter-basted salmon or lobster ravioli.

DSC_9984 2013 Montinore Estate Pinot Noir
Willamette Valley, OR
Pinot Noir’s savory, herbal and tart berry flavors, coupled with its light body style, were made for roast chicken, baked fish, braises, and other less demanding winter fare. It’s organic and biodynamic, too.

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2007 Aljibes Red Blend (Cabernet Sauvignon, Merlot, Cabernet Franc)
Tierra de Castilla, Spain
Herb-crusted roasts and the like will love the dark berry, spice and raisin flavors that flow from this Spanish beauty. And its high scores make it a great gift for your wine-loving pal who’s into that type of thing.

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2009 Haut-Corneau Graves
Bordeaux, France
This isn’t good bordeaux for under $20. It’s great Bordeaux and its coffee, chocolate and pepper notes will play nicely with duck and beef dishes. It’s our house-wine for the holidays – and at this price – can be served at an open-house for 50+ without breaking the bank.

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2012 Antigal Uno Malbec
Mendoza, Argentina
Smooth vanilla spice notes and luscious black & red berry fruit mean this bottle will be superb with rich roasts and aged cheese. Its bold packaging makes it an impressive gift, too.

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2011 Domaine Eden Cabernet Sauvignon
Santa Cruz Mountains, CA
A Bordeaux blend, forward with blackberry, sage, and forest floor aromas. Its suppleness and medium-body style lend it to lots of winter foods — and it’s this versatility, coupled with its elegant packaging, that makes it an impressive gift for the host/hostess.

DSC_9993 copy2012 Fattoria di Lucignano Chianti
Tuscany, Italy
Serving lasagna, are you? The balanced tannins and acidity found in this Chianti will be molto perfecto. It’s great with other creamy casserole dishes, too, as well as with antipasti of all types.

&

…for our “1/2”: 2005 Fattoria di Lucignano
Vin Santo (375ml – half bottle)
If not now, when? Sweet dessert wines are ideal after big winter holiday meals, when the thought of another bite is too much to bear. A classic style, Vin Santo is thick with sweet dried apricot, honey and toffee notes and is lovely with blue cheese or biscotti.

Cheers & Happy Holidays!

Top 3 Holiday Kosher Wines to Please and Delight

Quality, delicious, well-priced kosher wine is available to us more so now than ever before – a trend we thankfully don’t see waning anytime soon. Below are the 3 we think would will be perfect on any winter table – kosher or not.

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2011 Savia del Sol Rioja, Spain $17.99

An excellent value and a great example of the power and elegance that can come out of Spain. Loaded with black fruit flavors like plum and blackberries and chock-a-block with chocolate, pipe tobacco and cedar. Great with rich dishes like puttanesca or roast lamb.

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2011 Arfi Winery ‘Gabriel’ Cabernet Sauvignon, Israel $21.99

Some of the best wine to come out of Israel, especially at this price. Aging in French oak barrels for 8 months leaves a wonderful balance of vitality and softness. Pair with any red meat dish, especially a rich beef stew.

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2012 Domaine La Ferrage Cote de Brouilly, France $21.99

A very charming lighter style red wine from the Beaujolais region of France. Silky texture and notes of red cherries and violets. This is a great wine for sipping with cheese and appetizers but would be excellent with roast chicken or salmon.

Happy Hanukkah!

The Bottles’ 2015 Gift Guide

We scoured the wide world of beverages to select the perfect gifts for wine, beer and cocktail enthusiasts this year. They’re the bottles that are in-demand, on-trend, highly-acclaimed, and flat-out awesome.

Here’s what to give (and get) this holiday season:

gift1Four Roses Private Label Bourbon: Bottles’ Barrel #3 

Available only at Bottles: our private barrel (hand-selected by us!) of this highly sought-after bourbon: extremely rich & uncut – ideal for the hard-to-shop-for bourbon lover. Limited quantities availability. 

$59.99

 

gift2True Born Gin “The Belgian Wheat Act” – Sons of Liberty 

First released earlier this year, this genever-style gin distilled from beer brewed with traditional gin botanicals is for beer and gin lovers alike. Locavores, will love it, too – it’s made in RI.

$34.99

 

gift3Fifty-Fifty Eclipse Imperial Stout 

Delicious esoterica for the beer geek: award-winning Imperial Stout (various flavors) aged in oak bourbon barrels. The color of the wax enclosure indicates which bourbon casks were used.

$29.99 (22oz)

 

gift42010 Barolo 

The gift for serious collectors: 2010 is widely regarded as the most outstanding vintage for Barolo in the past several decades. Choose from our selection of acclaimed producers of this iconic wine.

$45 and up

 

gift5Creme de Noyaux Liqueur – Tempus Fugit Spirits 

Hand-crafted, all-natural almond & hazelnut creme liqueur for the serious at-home bartender and after-dinner drink aficionado. It’s what we want this year. Limited quantities available.

$39.99

 

gift6Sotol Por Siempre 

Wildly popular with the country’s most talented mixologists, this regional mezcal is made with wild-harvested sotol rather than the standard agave. A must-have for the tequila / cocktail enthusiast.

$44.99

 

chartreuse_giftGreen Chartreuse V.E.P 

The limited-edition, V.E.P bottling of this classic, secret-recipe liqueur is given special treatment with long aging in oak barrels. Each bottle is hand numbered and encased in a collectable wooden box. A truly special gift.

$164.99 

 

etna_giftMt. Etna (Sicilian) Wine 

They’re what sommeliers across the country are buzzing about: wines from this volcanic region are the most interesting being produced in Italy today. An outstanding gift for all wine enthusiasts. 

$15 – $65

 

gift_yellow_wine1999 Chateau d’Yquem Sauternes 

One of the world’s most iconic wines is at the top of the bucket-list for many an oenophile. The pricing on the critically-acclaimed 1999 vintage makes this a splurge-worthy gift-of-a-lifetime. Don’t miss out.

$249.99 (375ml)

 

nips_giftBottles’ Mystery Box of Nips 

Five tiny bottles of booze all in one mystery box – who knows what they’ll get? One of our most popular gifts year after year. Makes a fun stocking stuffer or contribution to the Yankee Swap.

$14.99

 

AND, for true one-stop-shopping, ask a team member about our various, festive wrapping & gift card options.

Happy Holidays, and Cheers!

Pork Chops with Lenore Syrah

wood_grilled_erPhoto by Chip Riegel

Syrah is, in my mind, Washington’s grape and the Lenore is a great example why.  Brimming with dark and brooding fruit flavors and a little bit of a smoky flavor, this is a perfect pairing with Edible Rhody Magazine’s grilled pork chops and rich Soffritto .

Treat yourself to a perfect pairing with this delicious recipe.

fallwines-lenore-vert-1Corvidae Wine Co. Lenore Syrah

WOOD-GRILLED PORK CHOPS OVER CANNELLINI SOFFRITTO WITH RADICCHIO

by Chef/Co-owner Brian Kingsford, Bacaro, Providence

INGREDIENTS

Brined Pork Chops

1 cup dark brown sugar

1 cup salt

2 tablespoons fennel seed

2 tablespoons black peppercorns

3 sprigs each fresh rosemary, thyme and sage

6 cups hot water

6 (12- to 14-ounce) double cut pork loin chops

Soffritto

½ pound pancetta, diced into ⅛-inch cubes

Olive oil

2 cloves garlic

2 onions, finely diced

3 carrots, finely diced

2 celery stalks, finely diced

3 sprigs thyme

6 tablespoons unsalted butter

2 (14-ounce) cans cannellini beans, drained

¼ cup chicken broth

Kosher or sea salt

1 small head radicchio, stemmed, chopped in thin ribbons, rinsed and dried

Honeyed Onions (for garnish)**

Extra-virgin olive oil (good quality)

¼ cup aged balsamic vinegar, best available**

½ cup stemmed and chopped fresh flat leaf parsley

DIRECTIONS

To prepare the brine, in a large bowl or nonreactive container add brown sugar, salt, fennel seed, peppercorns, rosemary, thyme and sage to 6 cups hot water. Stir until salt and sugar are dissolved. Add pork chops and additional cold water until chops are fully submerged. Refrigerate overnight (or at least 12 hours). Discard brine after use.

On the day of preparation, preheat grill or prepare coals and preheat oven to 450°. Mark chops on the grill on both sides, about 5 minutes total. (Alternatively, sear chops in 1 tablespoon olive oil over medium-high heat, searing evenly on all sides.) Once chops are marked or browned, place in a roasting pan and roast until pork chops reach 130° (using an instant-read meat thermometer placed in the center), checking after 20 minutes. Let rest for at least 8 minutes before serving.

Meanwhile, prepare the soffritto. Sauté pancetta over medium heat in 1 tablespoon olive oil until fat is rendered. Add garlic and stir until mixture is fragrant. Add vegetables and thyme, and sauté until vegetables are softened. Add cannellini beans and chicken broth, making a thickened stew-like consistency, adding more broth if too thick. Bring to a boil, reduce to simmer and add butter. Season with salt to taste.

To serve, divide radicchio among 6 warm dinner plates. Ladle soffritto over radicchio and scatter the honeyed onions. Place chops atop vegetables. Drizzle with aged balsamic vinegar, extra-virgin olive oil and fresh parsley. Serve immediately. Serves 6 as main course.

Honeyed Onions **

¼ cup local wildflower honey

¼ cup good-quality red wine vinegar

1 onion, halved and thinly sliced

 DIRECTIONS

Combine honey and vinegar in saucepan on low heat. Add sliced onions and cook for about 5 minutes, until onions are softened. Can be made a day in advance and refrigerated. Bring back to room temperature before serving.

Quick-Aged Balsamic Vinegar **

¾ cup light brown sugar

¼ cup balsamic vinegar

 DIRECTIONS

Place brown sugar in a small saucepan with about 2 tablespoons of water. Apply heat just to melt the sugar and water to a thickened consistency. Add the vinegar and stir. If needed, reduce very gently over a low flame until desired thickness is achieved. (The balsamic will thicken once cold as well.) The longer heat is applied, the less the flavor resembles an aged balsamic vinegar, so try not to scorch or overheat.

Top Spring Wines!

springtablewines-blogheader Spring’s arrival brings to mind new ​beginnings: the snow banks are melting, the days are getting longer and the sun is making itself known. Just as you pack away your bulky, winter jackets and unearth your light, spring coats – your wine choices gravitate away from hearty reds that pair well with comforting stews and towards delicate, white wines that complement fresh salads and grilled fish served optimistically outside. Here are our top picks for the season! springtable-terraprima Terra Prima Blanco – Mostly Xarel-Lo, an incredibly aromatic Spanish grape with vivid lemon flavor and a bright acidity. Winemaker Carlos Esteva actually defeated a proposed mining operation next to the winery to preserve the region’s rich limestone soil. springtable-chateaupesquieterrasses Château Pesquié ‘Terrasses’ – Grenache and Syrah lend a bright raspberry and strawberry flavor with an underlying spice note and a smooth finish. Great pairing for goat cheese. springtable-borgopg-600 Borgo M Pinot Grigio – A remarkably dry Pinot Grigio, notes of honeysuckle and melon are woven through this complex yet completely approachable wine. springtable-cheverny Domaine du Salvard Cheverny Blanc – Loire’s best secret, the village of Cheverny is located two hours from Sancerre and has similar limestone and chalky soil which creates mineral, dry focused white wines. Blended with a touch of unoaked Chardonnay, this wine is Sancerre’s cousin at a very attractive price. springtable-saintpeyrepicpoul Saint Peyre Picpoul de Pinet – Long time staff favorite, such intense acidity that will match vinaigrette dressing, pair beautifully with oysters and all sorts of shellfish dishes. Super thirst quenching, also pairs well with all sorts of rich, soft cheeses. springtable-chateauvitallispouilly-fuisse Chateau Vitallis Pouilly Fuissé – Rich, dry with a hint of minerals, Pouilly-Fuissé is a wonderful pairing for lobster and grilled bacon wrapped scallops. springtable-ilcasolare Fattoria San Lorenzo ‘Il Casolare’ Rosso – A blend of Montepulciano and Sangiovese, light with bright acidity, great slightly chilled. Substantial enough for pizza or pasta, soft enough to pair with take-out sushi or cioppino.

PAIRING IDEA: Il Casolare Rosso & Cioppino

Cioppino, a kitchen sink of a spicy, seafood stew was created by Italian and Portuguese fisherman in San Francisco and is a perfect addition to our spring recipe line up. Stop by your local fish market, pick up some cod and mussels and enjoy this flavorful and hearty stew! Feel free to use this recipe from Serious Eats as a jumping off point, adding shrimp, scallops,  crab, catch of the day special at your favorite fish monger.

springtable-birichino

Birichino Malvasia – An interesting Greek grape relocated to Santa Cruz, California, this wine boasts an amazing aroma of honeysuckle and elderflower. Dry with a lovely pear note, this will pair well with spicy pan fried noodles.