Tag Archives: Wine and seafood pairing

Friday’s Pair & Pour: Sauvignon Blanc with Roasted Grapes, Goat Cheese, Walnuts & Honey

Crisp, green and herby, sauvignon blanc is the perfect companion for early summer dishes.

Summer may be on the horizon but here in the pacific northwest we still have a bit of damp weather and chilly temps. In other words, a typical June. This means a lot of our entertaining is still indoors, at least until the rain gives way to July sunshine.

We enjoy an abundance of seafood here on the northwest coastline and sauvignon blanc pairs well with even the most delicate flavors.

These are simple and basic pairings ~ experiment a bit and enjoy.

sauvignon blancCheese:
Goat and mozzarella

Herbs:
Basil, rosemary, parsley, dill, thyme and chives.

Vegetables:
Asparagus, artichokes, zucchini and peas.

Delicate Fish:
Sole, tilapia, halibut and sea bass

Shellfish:
Lobster, clams, mussels, scallop, oyster and crab.

Roasted Grapes, Goat Cheese, Walnuts & Honey

Ingredients

  • roasted grapes goat cheese walnuts and honey12 slices of bread, baguette or crostini
  • 2 Tablespoons extra-virgin olive oil, divided
  • 1 Tablespoon balsamic vinegar
  • 2 sprigs fresh rosemary, finely chop 1 sprig
  • 36 – 40 any variety seedless grapes
  • sea salt
  • freshly ground black pepper
  • 12 slices goat cheese, thick
  • 1/4 cup finely chopped toasted walnuts
  • honey to drizzle

Directions

  1. goat cheesePreheat oven to 375°.
  2. Remove stems, wash and dry grapes.
  3. In a small bowl, toss the grapes with 1 Tablespoon of the olive oil, balsamic vinegar, chopped rosemary and a bit of salt and pepper.
  4. Spread on parchment paper-lined baking sheet and roast for about 15 minutes. The grapes should just begin to “burst”.
  5. Toast walnuts in the oven, remove after 10 minutes and chop to desired size.
  6. Brush a little olive oil on the bread slices and toast in the oven for 5 minutes.
  7. Lay a goat cheese slice on each bread piece and sprinkle with toasted walnuts.
  8. Gently press a few of the roasted grapes into the goat cheese and drizzle a small bit of honey over each gathering of grapes.
  9. Sprinkle remaining walnuts over honey and garnish with fresh rosemary.




Thank you for visiting basil & salt! We look forward to bringing you great content for the gourmet lifestyle.

As always, I am raising a glass to you.
Karie



You can find us on facebook and instagram @basilandsalt email: karie@basilandsalt.com



Summer Pairings; Wine and Halibut by Jack Chase

Halibut is a great fish to pair with wine. Depending on it’s preparation, it lends itself to being paired with several different wines. Here are a few suggestions for some delicious, summer dishes.

Coeur D'Alene Cellars Viognier

Coeur D’Alene Cellars
Viognier

A personal favorite of mine is Grilled Halibut.  Because the fish is so mild, a splash of lemon pepper before it hits the grill is recommended.  A wine that pairs exceptionally well with this would be Viognier. I had the pleasure of tasting an incredible Viognier from Coeur de’Alene Cellars. Even though this wine is produced in Idaho, the fruit is all Washington. With well balanced acidity, this wine shows hints of caramel and vanilla and the citrus really shines through. Pairing this wine with your Grilled Halibut is a meal that will put a smile on your face.

2012 Va Piano Vineyards “Bruno’s” Sauvignon Blanc

2012 Va Piano Vineyards “Bruno’s” Sauvignon Blanc

If you are considering Halibut Fish Tacos with a bit of heat, a Sauvignon Blanc is an excellent companion to your meal. This wine pairs well with not only a little spice but compliments citrus such as lime and enhances avocado. A wine that is showing very well right now is the 2012 Va Piano Vineyards “Bruno’s” Sauvignon Blanc. This delicious wine is Columbia Valley fruit, it is incredibly bright and balanced with great citrus flavors. This wine does not show grassy flavors which is refreshing. With your Halibut tacos, this wine will shine/

2011 ZD Reserve Carneros Chardonnay

2011 ZD Reserve Carneros Chardonnay

Finally, baked Halibut with a garlic, butter sauce pairs well with  a big Chardonnay. Might I suggest the 2011 ZD Reserve Carneros Chardonnay? This wine is rich, full and balanced. It shows hints of orange blossom as well as toast and vanilla. This wine is a great offering from ZD and a beautiful compliment to this Halibut dish.

Have fun with these Halibut dishes and some new wines. It is always amazing how wine compliments the food and creates the experience.

Until next time,  Cheers!!

Halibut is a great fish to pair with wine. Depending on it’s preparation, it lends itself to being paired with several different wines. Here are a few suggestions for some delicious, summer dishes.

winetastingwashington@gmail.com   or find me on Facebook at Vine to Table

Vine Buzz with Jack Chase; Pairing Water and Vine, Grilled Seafood and Wine

Vine Buzz with Jack Chase

Vine Buzz with Jack Chase

What can go wrong grilling a great piece of fish?  Pair your dish with the  wrong wine and it just may go south in a hurry.  I eat fish, I love fish. From sushi to a beautiful grilled trout and everything in between. These meals are enjoyable and fun to pair wine with.

Ballentine Vineyards

Ballentine Vineyards

Grilled Halibut;  From a flavor profile, this fish by itself is light and can lack flavor. Grill it up and serve it with a Lime and Cilantro butter sauce and now we are talking.   A great suggestion, Chenin Blanc, a crisp, acidic white wine that is screaming pair me with your dish.   A favorite of mine as of late has been the Ballentine Vineyards Chenin Blanc from Napa. A dry Chenin with citrus and floral flavors, this is a must try.

Albarino

Albarino

Grilled Swordfish;  Top with or add to the side, a Cucumber and melon salsa. Might I suggest an Albarino or a Cava Sparkling wine from Spain.  Albarino is a grape than can yield a very mineral driven and structured wine.  Paired with this swordfish dish, it is a little piece of culinary heaven. The Lagar de Cervera with green apple and pineapple flavors is a wine to be enjoyed. Since we are talking about Cava, a mention needs to be made about the Segura Viudas Reserva Heredad. A sparkling wine blended with Macabeo and Parellada grapes. This is a wine with incredible balance and is quite a bargain when you realize it is aged over 30 months on all of the riddling is done by hand.

Maso Poli

Maso Poli

Trout;  If trout is on the menu, then I suggest a Tuscan Grilled Trout with fresh Rosemary. Yes, I am getting hungry just writing this.  A favorite wine that I like to pair with this is the Maso Poli Pinot Grigio from Trentino. With pear and apricot flavors, this is a Pinot Grigio with complexity and substance. It will hold its own with several dishes and the Tuscan Trout is one of them.

Airfield Estates Unoaked Chardonnay

Airfield Estates Unoaked Chardonnay

Salmon;  We might as well end with a favorite, salmon, nicely grilled with a lime butter sauce. The wine of late that I find pairs nicely with this dish is the Airfield Estates Unoaked Chardonnay.  A Washington State beauty that is crisp and a perfect pairing with this dish. Flavors of citrus and a clean taste without the oak, make this wine desirable. Try this pairing soon, you will not be sorry.

As always, this is just a small sample of grilled fish and wine combinations. I hope you will try them out and enjoy.

Cheers until next time!!

I eat fish, I love fish. From sushi to a beautiful grilled trout and everything in between. These meals are enjoyable and fun to pair wine with.

winetastingwashington@gmail.com   or find me on Facebook at Wine Tasting Washington

Note From the Editor;  Jack has mentioned several dishes in his article that I will post as soon as possible, so stay tuned!