Tag Archives: winter

Local Wine that Pairs with Winter Vegetable Soup

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It’s hot soup season here on the east coast. Time to put up a big batch each week to nourish, warm, comfort and sustain your family throughout the upcoming cold New England winter. This version, from Bacaro’s Chef/Owner Brian Kingsford, relies on a homemade vegetable stock fortified with Parmigiano Reggiano rinds which lend the soup a rich, complex flavor that only the king of cheeses can bring.

To match the soup’s deep flavors, our Eric Taylor chose a local gem from Johnston’s Verde Vineyards. It’s made from St. Croix, an American grape bred for flavor and to withstand harsh New England winters. The resulting wine has soft tannins, silky texture and lively but dry red berry flavors that play beautifully with the earthiness of the root vegetables, and the nutty, complex flavors of the cheesy broth.

Winter Root Vegetable & Farro Soup
from Chef/owner Brian Kingsford, Bacaro, Providence

A note from the chef: “While you could use store-bought vegetable broth for this soup, it just can’t compete with the good flavor of homemade broth, enhanced by the Parmigiano-Reggiano rinds. And it will contain far less sodium too. Simply make the stock in advance, refrigerate (or freeze) and then make soup at your leisure. At the restaurant we drizzle the soup with a quality extra-virgin olive oil: Zisola, a robust oil from Sicily.”

Ingredients
1 small sweet potato
2 carrots, peeled and diced
2 parsnips, peeled and diced
1 medium white (Macomber) turnip
1 small sweet onion, such as Vidalia
1 tablespoon extra-virgin olive oil
2 bunches kale
1 cup farro
Kosher salt
2½ quarts (10 cups) Vegetable-Parm Stock*
Parmigiano-Reggiano for serving
Quality extra-virgin olive oil for serving

Method
Heat olive oil in a large heavy-bottomed stockpot. Add the sweet potato, carrots, parsnips, turnip and onion and sauté on high heat for about 5 minutes, or until vegetables are slightly caramelized. Rinse kale under cool running water. Trim the tough stalks from the leaves and slice leaves into ribbons. (Use stalks for Vegetable-Parm Stock.)

Add vegetable stock and bring to a boil. Reduce to a simmer and add the farro. Simmer for 10 minutes. Add kale and simmer for 15 more minutes, or until both the kale and the farro are tender. Add salt to taste. Ladle soup into bowls, and garnish with grated Parmigiano-Reggiano and drizzle with extra-virgin olive oil.

Serves 8.

*Vegetable-Parm Stock:

Ingredients
1 pound sweet onion, peeled and chopped in ½-inch dice
5 carrots, peeled and chopped in ½-inch dice
½ pound fennel, trimmed and chopped in ½-inch dice
2 tablespoons extra-virgin olive oil
4 ounces (1 cup) crimini mushroom, cleaned and roughly chopped, including stems
1 stalk celery, roughly chopped 1–2 medium (½ pound) turnips, such as Macomber
Kale stalks from soup prep, roughly chopped (optional)
1 tomato, cored and roughly chopped
3 garlic cloves, peeled and chopped
1 bay leaf
7 whole black peppercorns
3 pieces Parmigiano-Reggiano rinds
6 quarts (24 cups) water
Kosher salt

Method
Preheat oven to 400°. Toss the onion, carrots and fennel in olive oil and place on a rimmed baking sheet. Roast until the vegetables start to caramelize, approximately 15–20 minutes. Remove from oven and place vegetables in a large, heavy-bottomed stockpot.

Meanwhile prep the mushrooms, celery, turnip, kale stalks, tomato and garlic and add to the pot with the bay leaf, black peppercorns and Parmigiano-Reggiano rinds with the water.

Bring to a boil, then reduce heat to a simmer, cooking uncovered until liquid is reduced by half. Strain out solids from the stock. Season with salt to taste. This recipe should yield roughly 2½ quarts (10 cups) of vegetable stock.

Bon Appetit, and Cheers!

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Top Holiday Wines for 2016

There’s a lot of eating that will be done over the next 30 days, what with the festive observances of Christmas, Hanukkah, Kwanzaa, New Year’s Eve and Day, and myriad other wonderful winter celebrations. And if you’re reading this blog, stakes are that you’ll be drinking wine with those feasts. Here are our picks for the bottles that pair beautifully with holiday menus of all tastes and styles.

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Domaine de Grisy Bourgogne Rouge (Pinot Noir), Burgundy, France
What a great value for a red Burgundy, full of the traditional tart cherry, mushroom, and forest floor aromas and flavors. It’s a superb option for your holiday cocktail party, and is also incredibly winter-food friendly. $21.99

Gracciano, Rosso di Montepulciano, Italy
An elegant Rosso with cherry, raspberry and eucalyptus notes, balanced by earthy tannins. It wants to be on the table during your traditional Italian feasts. Mangia! Mangia! $16.99

The Fableist Merlot, Paso Robles, CA
A big, ripe merlot that’s ready to party. It’s silky with notes of black tea, blueberries and a saturated minerality, and has hints of sweet plums, warm cedar planks, and freshly ground spices. We’ll be opening bottles of this to enjoy while eating pizza, stringing popcorn and watching Die Hard. Do the same! $24.99

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Penya (Grenache, Carignan and Syrah blend), Cote Catalanes, France
You say you’re making a roast? Welcome to your new best friend. It’s a rustic country wine, loaded with herbal, spice and blackberry flavors that go terrifically well with roasts of all stripes, from pork to lamb, to vegetables. $13.99

Justin Cabernet Sauvignon, Paso Robles, CA
An overflowing glass-full of black cherry & currant, blackberry jam, violets and herbs. Serving a big steak with bordelaise or hearty beef stew? Need an impressive gift? Justin’s your guy. And, it’s on-sale! $24.99 (compare to $34.99)

Ampeleia ‘Unlitro,’ Costa Toscana, Italy
A newcomer to our shelves and one that we can’t stop drinking. It has notes of cherry, roses and juniper, and a bright, “alive” quality that makes it refreshing and extremely pleasant to drink, especially when paired with roast chicken. It’s uniqueness means it’s a great gift for the hard-to-please wine lover, too. $19.99 (1L)

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Domaine de Bel Air, Pouilly Fume, Loire Valley, France
Need an impressive gift for the boss, or a special wine for a crowd? This stunning French white is incredibly expressive with white peach and lilac aromas, and citrus/herbal flavors. It’s a rounder and very elegant expression of Sauvignon Blanc.  $22.99

Saint Peyre Viognier, Languedoc, France
We love this soft, full-bodied white for its floral, peachy and tropical notes, and for its versatility. It’s special enough for fancy holiday occasions, and low-priced enough to drink on a weeknight, say, while you’re wrapping gifts.  $12.99

Oyster Bay Chardonnay, Marlborough, New Zealand
A beauty from down-under that’s best enjoyed under a down blanket in front of a warm fire with a big bowl of popcorn. It’s lush with ripe apple fruit flavor, and rich with a creamy body. That hallmark Kiwi “crispness” can be found in the finish. $14.99

A toast to you and yours from all of us at Bottles!

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3 Warm Drink Recipes for Chilly Nights!

It’s that time of the year again, and these cold, brisk nights are perfect for warm & cozy drinks. You’ll love these 3 classic winter cocktail recipes! It isn’t winter without at least one spiked tea or cocoa! Our mulled wine recipe is also a great alternative for punch at any party or gathering!

Grab these awesome printable recipe cards we’ve made too! Add em to your home bar collection, or stick em on the fridge for subtle reminder to drink to stay warm during this icy season!

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—-> Printable Cards! <—–

Whiskey Hot Toddy

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Ingredients:
A cup of hot black tea

1 oz Evan Williams 1783 
Juice of half a lemon
1 spoonful Royal Rose’s Cardamom Clove Syrup

Directions: Combine all ingredients in a mug and stir to combine.

Historically, dropping some whiskey and a splash of lemon in your tea turned an afternoon tipple into a salve for the common cold. The warm tea soothed your sore throat and the vitamin C in the lemon juice provided support for your ailing immune system.

Royal Rose’s Cardamom Clove Syrup provides the experience of infusing a handful of spices Ina Garten-style over a warm stove for hours without any of the work. Our friends at Royal Rose have lovingly made this syrup so on a chilly day when your nose is runny and you feel under the weather you can add a drop of Cardamom Clove into your toddy, and head back to bed.

Infused Hot Cocoa warm-drink-hc

Ingredients:
A cup of your favorite hot cocoa
1 oz Bittermens New Orleans Coffee Liqueur
1 spoonful Royal Rose’s Three Chile Simple Syrup

Directions: Combine all ingredients in your favorite mug and stir.

Bittermans New Orleans Coffee Liqueur tastes of Brazilian coffee beans and organic French chicory root that New Orleans coffee is famous for. A touch of vanilla and some Belgian chocolate syrup makes this liqueur perfect for hot cocoa.

Three Chile Syrup is hand-made with fresh poblano, jalapeño peppers, and dried ancho chiles. As a savory blend of sweet and spice, it’s a fantastic mixer for vodka, mezcal, and whiskey. Also, try it as a delicious marinade for meats and veggies!

Make a batch of this Infused Hot Cocoa, grab a blanket and settle in for a glorious evening of Netflix.

Mulled Wine

Ingredients:
A crockpot
1 Bottle Dry Red Wine or White Wine (not too minerally or tannic)
½ a cup Sugar
Cinnamon sticks, Cardamom, Cloves, Star Anise to taste
Sugar/Simple Syrup (1/2 cup to 2 cups)
Lemon peels & Orange Slices

Directions:
Make sure the crock pot is large enough to hold a bottle of wine and pour it in. Turn it on low and add the desired amount of spices. Be careful with the Star Anise because it is very powerful. Add about ½ a cup of sugar to start with and as the wine mulls, taste it along the way & add more if needed. Last but not least, add the slices of oranges & lemon peels for that last little kick of zest. Heat it till warmed & the wine has taken on the desired amount of flavors from the spice. Serve in ceramic or glass mugs for a true European experience.

Read more and check out our how to video here too!

Enjoy and stay warm!!

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Cheers!

The Bottles Team

Your Heirloom Eggnog Recipe

Christmas parties call for one classic drink: Eggnog. There are plenty of good pre-mixed eggnog options, but don’t you think there’s something special about food and drinks lovingly made from scratch? Edible Rhody Magazine has provided us with an easy but delicious homemade Eggnog recipe that will please all you guests. You’ll just need a few basic ingredients, brandy, rum, and a blender.

We recommend that you adjust this basic recipe to your taste buds. Don’t like nutmeg? Try using cinnamon, clove, allspice, or a combination of these spices. Need variety in your life, and want to explore other liquors other than brandy or dark rum? Applejack, bourbon, or madeira are interesting flavor twists. Experiment, enjoy, and create a tradition!

Your Heirloom Eggnog

by Chris Amirault, Cook & Brown Public House

INGREDIENTS
2 large, fresh farm eggs
3 ounces (by volume) white sugar
1 teaspoon grated nutmeg
3 ounces brandy
3 ounces dark rum
6 ounces whole Rhody Fresh milk
4 ounces heavy cream

DIRECTIONS
Beat eggs in blender for 1 full minute on medium. Sprinkle in sugar while blending for another minute, then add remaining ingredients while blending thoroughly. Chill completely in the refrigerator and serve with additional nutmeg grated on top. Serves 2 generously, or 4 in moderation.

VISIT

Cheers! Swing by Bottles for all your cocktail ingredients! www.bottlesfinewine.com