Tag Archives: wines

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:

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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 Wines for Easter & Passover

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Spring is nearly here! At Bottles, we are always happy to help you select the perfect wines for your holiday menus, ensuring maximum holiday enjoyment with minimal stress. Our holiday display is a sampling of our favorite picks for your festivities, whether you’re serving a honey glazed ham, roasted rack of lamb or a poached cod with a sage sauce.

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Butcher’s Daughter Bordeaux (Kosher for Passover)
A Bordeaux with black cherry and raspberry that happens to be kosher, the house wine of “La Fille du Boucher” a Parisian restaurant located a few blocks from the vintner’s father’s butcher shop.

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‘Les Darons’ Languedoc
A seamless blend of Grenache and Carignan, with notes of fruit and spice from one of the most underrated regions in France. 

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Hai Cabernet Sauvignon (Kosher for Passover)
Red currants, plum, vanilla notes, and an example of a great wine that just happens to be kosher. 

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Oyster Bay Pinot Noir
A light wine with plum and cranberry notes that will meet the sweetness in ham and not overpower lighter dishes.

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Wachau Riesling
A wine with bright acidity and hints of apricot and peach enhance the smoky, salty flavors in pork, making this a perfect Easter wine.

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Las Perdices Malbec
Plum, black olives, spice flavors with tons of bold character and a smooth dry finish.

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La Maialina Chianti
Red wine with fish? Yes! The acidity in this classic Italian red will meet the salt in your favorite fish dish, with a smooth, enjoyable finish.

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Borgo M Pinot Grigio
A remarkably dry Pinot Grigio, notes of honeysuckle and melon are woven through this complex yet completely approachable wine.

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Grinalda Vinho Verde (Kosher for Passover)
Light and tart, with a slight effervescence, a great wine with fish and sunny days.

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Happy Spring Holidays!

-Joanna

Rosh Hashanah Wines! (Kosher Wine Picks)

Happy Rosh Hashanah! Bring in the Jewish New Year with a few of our favorite Kosher wine picks for this season. Though we’re pretty happy about our year-round Kosher wine selection, we’ve made sure to layer in a few more additions just for the holiday.

Kosher Wine Brands for Rosh HashanahLove a nice red? We highly recommend Arza ‘Ariel’ Merlot. Expect flavors of blackberry and raspberry with a soft finish.

Another fantastic wine to look for is ARFI ‘Gabriel’ Cabernet Sauvignon. Simply a phenomenal wine! Black currant, olive, cedar, and black cherry notes are coupled with a delicate structure.

Cheers!

How to Have a Blind Wine Tasting Party

How to have a blind wine tasting party

Have you ever wanted to learn more about wine? Well, the best way to learn is to taste! To add to our series of party ideas, here’s how to hold a blind wine tasting party at your home.

Don’t worry, we’ve made the directions easy and stress-free. You can download a free, printable shopping list, wine tags, and scorecards to complete the party!

Free Printable Download - Wine Tasting Scorecard

You’ll find that we’ve selected five red wines, each representing different style categories. The purpose of this tasting is to determine what styles of wine you really enjoy, and why. This is not a graded test! I can’t emphasis this enough — there is no pressure for you to guess correctly. Guests are to first and foremost explore different wines and enjoy.

See below for what wines to choose, your shopping list, numbered wine tags, and a free printable wine scorecard. The scorecard is a way for your guests to rate the wines according to aroma, flavor, finish, and like-ability.

PRINTABLE WINE SCORECARD >

PRINTABLE WINE TAGS >

SHOPPING LIST >

free printable numbered tags for a blind wine tasting party

Stop by Bottles to shop these wines, and to pick up brown paper bags for free!

PARTY SUPPLY CHECKLIST

– Wine (5 different wines that represent each of the categories below)
Wine Scorecard
– Brown paper bags (stop by the store & pick some up for free!)
Wine Tags, or marker (to label the wines 1-5)
– Wine glasses (for this tasting your guests can re-use glasses, rinsing between wines)
– Dump bucket (doesn’t have to be anything fancy, providing a dump bucket takes the pressure off your guests for finish their glass and allows you to try as many different wines as possible)
– Water pitcher
– Light snacks (nothing too salty or spice to throw off your palate)
– Cheese- Here is a top five list of cheeses for a wine tasting, arranged by style from our resident cheese expert, Liam:
   – Soft – Chévre
   – Soft and Bloomy – Camembert or Brie
   – Sharp – Aged cheddar
   – Hard and Nutty – Aged Gouda
   – Stinky and Pungent – Blue Cheese

Print this list >

Cheese for a Blind Wine Tasting Party

Blind Wine Tasting Party Idea

Directions on how to hold a blind wine tasting party

CHOOSING WINES

When picking wines for a blind tasting, it can be fun to group together wines that taste wildly different from each other. To simplify this task for you, we’ve broken it down into 5 broad categories: Oaky, Body, Earthy/Herbal, Tannic, and Fruit.

Try selecting a representative of each of these categories…keep reading for our favorite picks!

Oak – Malbec
It’s all about Malbec! Look for flavors of blackberry and vanilla. Our favorites in the store include TintoNegro Malbec or Catena Malbec.

Body – Cabernet Sauvignon
Cabernet Sauvignon is a solid choice for a red wine with a heavier body. You’ll notice a viscous, heavier mouthfeel, similar to the different between skim milk and whole milk. Look for William Hill Cabernet Sauvignon, or Alexander Valley Vineyards.

Earthy/Herbal – Gamay
We’ve chosen Gamay, a grape varietal with general flavors of cranberry and mushrooms. Drouhin Beaujolia-Villages or Château de Chaize Brouilly are solid choices to represent the earthy and herbal flavors in wine.

Tannic – Tannat
What is a tannic wine? Think about that astringent, dry feeling in the mouth when you have certain red wines. A go-to example of tannic wine is Tannat — pick up Bodegas Carrau Tannat or Laffitte Teston.

Fruit – Dolcetto
A fruit-forward wine has immediate and encompassing flavors and aromas of fruit.  Dolcetto is a great example of a fruit-forward wine..look for Piazzo Dolcetto or Vietti Dolcetto.

party idea - put together a blind wine tasting party

Cheers!

 

Herb-Roasted Spring Chicken Recipe and 3 Wine Pairings

Roasted Chicken Wine Pairing ideas

Looking for the perfect wine to complement your chicken dinner? The wines on this list are no-brainer choices for fresh and vibrantly flavored springtime chicken dishes, such as Herb Roasted Chicken with Spring Root Veggies. Read more for details on the three wines we’ve highlighted, and for a simple and satisfying roast chicken recipe provided by Edible Rhody magazine.

TOP 9 SPRING WINES >

Chicken wine pairings

Matua Pinot Noir, 2012, Marlborough, New Zealand

New Zealand is best known for their Sauvignon Blanc, but they also grow a little bit of really delicious Pinot Noir.  Lighter in style than California Pinot Noirs, expect notes of cherry with hints of blackberry and sweet smoky vanilla.  A soft and luscious wine with enough stuffing to satisfy the most discriminating Pinot Noir lover.  A perfect match with roasted chicken, especially with crispy skin. $12.99

Chicken recipe wine pairings

William Hill Chardonnay, 2012, North Coast, California

A beautiful, well-balanced Chardonnay with lush tropical fruit flavors of pineapple and mango, but without heavy oak or vanilla flavors.  This is a very nice example of a fresher style of Chardonnay coming out of California and is great by itself, but also really nice with lighter chicken dishes. $14.99

White wine for chicken dishes

K Vintners Viognier, 2012, Columbia Valley, Washington

Viognier is best known for coming from the Rhone Valley in France and is more of a savory wine than a fruity wine.  Viognier has the rich body of Chardonnay, but without any of the oak and butter flavors that Chard can often have.  Look for cool aromas of ripe Meyer Lemon and sandalwood, with flavors of dried orange rind, honeydew melon and beeswax.  Great with chicken and complex and concentrated sauces. $24.99

Herb-Roasted Spring Chicken Recipe and wine pairing

Herb-Roasted Spring Chicken with Roots, Sweet Peas and Buttery Onion Jus

PRINT THIS RECIPE >

by Beau Vestal, chef, New Rivers, Providence

Roast chicken is perhaps my all time favorite go-to recipe: simple, satisfying and representative of the cooking at New Rivers. The quality of the ingredients is paramount, so get the best bird and vegetables you can find, and enjoy this delicious spring feast!

Chicken:
3 tablespoons unsalted butter, room temperature
2 cloves garlic
1 tablespoon each fresh mint, parsley, thyme leaves
Grated zest and juice of 1 lemon
Kosher or sea salt
Freshly ground black pepper
1 (4-pound) free-range chicken

Vegetables:
1 pound spring parsnips, peeled and cut into 2-inch pieces
1 pound chiogga or golden beets, peeled and cut into 2-inch pieces
1 pound carrots, peeled and cut into 2-inch pieces
1 pound small fingerling potatoes, washed
Extra-virgin olive oil

Buttery Onion Jus:
2 cups homemade or unsalted chicken broth
½ cup green onions, washed and chopped
2 cups shelled English peas
4 tablespoons unsalted butter, room temperature
Juice of 1 lemon

In a food processor, blend butter, garlic, herbs, lemon juice and zest, ½ teaspoon salt and ½ teaspoon pepper into thick paste. Rub liberally all over chicken, inside and out. Season liberally with salt and pepper. Truss (tie) legs with butcher’s twine. Let sit for 30 minutes to 1 hour. Preheat oven to 350°.

Toss root vegetables in enough olive oil to coat, add salt and pepper to taste and arrange in single layer in a heavy roasting pan. Place chicken on top of vegetables. Roast for 50–60 minutes. Raise heat to 425° and roast additional 6–8 minutes to get skin golden and crisp. (Chicken should register 165° with an instant-read thermometer inserted between thigh and breast.)

Remove pan from oven and transfer bird and vegetables to large sheet tray and tent with foil to rest and keep warm. Remove excess fat from roasting pan and put over burner at medium heat. Add chicken broth and scrape up any brown bits. Reduce by half. Add green onions and peas and whisk in butter 1 tablespoon at a time. Season with salt, pepper and lemon juice to taste. Carve chicken and serve with roasted veggies and spring onion jus. Serves 4–6.

 

Veggie Flatbread & Wine

Garlic, Ramp, and Mushroom Flatbread recipe

Fresh vegetables! Pairing wines with light spring veggies can be tricky, but we’ve taken the guesswork out of deciding. Try this Grüner Veltliner, Albariño, or Rosé wine with your spring veggie dishes, like this fabulous Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread from Edible Rhody magazine. Visit us and look for our spring wine display!

Wine pairings for vegetables

Anton Bauer ‘Gmörk’ Grüner Veltliner, 2013, Wagram, Austria

If you haven’t had Grüner Veltliner – this is the one to try.  On a whole, Grüners are crisp and light and typically have a beautiful ripe apple and gooseberry duality – much like the fight between good and evil, light and dark, ying and yang.  This wine has that simultaneous duality between ripe and tart fruit, but is studded with loads of mineral and white pepper.  Try it with the notoriously difficult to pair with asparagus or Fiddlehead Ferns in butter. OMG! $15.99

white wine and veggie pairings

Burgans Albariño, 2011, Galicia, Spain 

A perfect springtime wine!  This Albariño from the northwest corner of Spain, is a classic example of what to expect from the grape:  light, bright and refreshing.  Aromas of pineapple, mango and white flowers bound out of the glass. In the mouth, the wine is supple and round with juicy tropical fruit flavors and a bracing note of lemon zest.  Really great with fresh assertively flavored spring veggies. And for sitting outside while watching the daffodils bloom, of course. $12.99

Rosé wine and vegetable dish pairings

Château Les Valentines ‘La Caprice de Clémentine’, 2012, Provence, France 

We LOVE Rosé – the color is so beautiful and they go with everything.  Made from red grapes, it still has some nice body but with fresh light berry and herb flavors.  Clémentine Rosé is light and delicate with an elegant, fresh and lively nose with flavors of tart raspberry/strawberry and a little bit of wild herbs.  Great with cheese, mushrooms and veggies – like the Flatbread recipe from Edible Rhody$14.99

 

Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread

PRINT THIS RECIPE >

David Sturgeon, chef/partner, Stoneacre Pantry, Newport

I like to cook this flatbread at home with my wife because it is fun, fresh and hands-on. Change the toppings in accordance with the seasons.

Dough:
1¼ cups warm water
1 tablespoon honey or agave nectar
1 package dry yeast
Extra-virgin olive oil
Kosher or sea salt
¼ cup milk
4 cups sifted all-purpose flour, plus more for dusting

Roasted Garlic Ricotta:
1 head garlic
Extra-virgin olive oil
Freshly ground black pepper
1 cup Narragansett Creamery ricotta cheese

Ramps and Wild Mushrooms:
1–2 bunches ramps (or substitute escarole, spinach, dandelion greens or turnip greens)
4 cups hen of the woods or oyster mushrooms, roughly chopped
Freshly chopped rosemary (optional garnish)
Red pepper flakes (optional garnish)

In a large bowl, mix honey into warm water and add yeast. Let sit until bubbly and frothy (5 to 10 minutes). Stir in 1 tablespoon olive oil, 2 teaspoons salt, milk and 3 cups flour.

Turn mixture out on a floured board and knead approximately 5 minutes while incorporating remaining 1 cup flour.

Form dough into a ball, brush with olive oil and place in a large bowl covered with a warm, damp towel. Let rest in a warm place, approximately 1 hour. Once doubled in size, punch down and divide dough in half for two flatbreads. (Can be refrigerated overnight and brought to room temperature before baking.) While dough is rising, roast the garlic.

Preheat oven to 350°.

Lightly coat garlic head with olive oil and sprinkle with salt. Bake in a small dish covered with foil until cloves are soft and golden brown, approximately 1 hour. Separate cloves from skin and mash cloves to form a paste. Stir into ricotta with 1 teaspoon olive oil. Season to taste.

Wash ramps and separate bulbs from leaves. Sauté bulbs and mushrooms in 1 tablespoon olive oil over medium-high heat until bulbs are slightly tender and mushrooms are browned. Remove and keep warm. In the same pan, sauté ramp leaves in 1 tablespoon olive oil until tender and wilted. Toss with mushrooms and bulbs. Season to taste.

Final Assembly:

Preheat oven to 500° and preheat a pizza stone or large sheet pan until hot.

On a floured surface roll out half the dough. (Lightly oil sheet pan if using.) Transfer to preheated pan and bake until just firm. Spread ramps and mushrooms on dough with spoonfuls of ricotta and optional garnish. Return to oven and bake until the ricotta is soft and slightly browned. Drizzle with olive oil. Repeat. Serves 6 as an appetizer.

Our Top 9 Spring Wines

Top Spring Wines

For us, spring is the real beginning of the year.  So many exciting wines start to arrive, the most notable being rosé from all over the world. When thinking about springtime foods, they mirror the season very well – fresh, light and with vibrant flavors and colors.  To make a comparison, we think of Grüner Veltliner, Albariño and Cabernet Franc to be the Ramps, Fiddlehead Ferns and Asparagus of the wine world.

PRINTABLE WINE LIST >

 

Spring Wines

Look for our in-store display of spring wines, hand-selected to be perfect with almost any fresh and vibrantly flavored springtime dish.

Braised Lamb Shanks recipe // Wine Pairing Ideas

Stout-Braised Lamb Recipe >

2012 Château D’Oupia ‘Les Hérétiques’, Languedoc, France, $11.99 
2010 E. Guigal Côtes du Rhône, Rhone Valley, France, $14.99
2009 Frederic Mabileau ‘Les Rouilleres’, Loire Valley, France, $17.99

Roasted Chicken Wine Pairing ideas

Herb-Roasted Spring Chicken Recipe >

2012 Matua Pinot Noir, Marlborough, New Zealand, $12.99
2012 William Hill Chardonnay, North Coast, California, $14.99
2012 K Vintners Viognier, Columbia Valley, Washington, $24.99

Garlic, Ramp, and Mushroom Flatbread recipe

Veggie Flatbread Recipe >

2011 Burgáns Albariño, Galicia, Spain, $12.99
2012 Château Les Valentines ‘La Caprice de Clementine’, Provence, France, $14.99
2013 Anton Bauer ‘Gmörk’ Grüner Veltliner, Wagram, Austria, $15.99

Cheers!
Eric Taylor
Bottles General Manager