This preparation of marinated black cod from Food & Wine is simple, yet incredibly rich on flavor. This protein-packed fish also contains over 1,000mg of omega-3's! Add on a seaweed salad to complete the meal - this combination of seaweed & kale is incredibly rich in iron. Best enjoyed with a glass of our 2018 Mother of Pearl Chardonnay
Miso is a wonderful, versatile ingredient, adding saltiness and a whole lot of umami. This richness matches the weight of our 2018 Mother of Pearl Chardonnay perfectly. The sweet vanilla and spice notes from oak aging sing alongside the subtle sweetness of the marinade and spiciness of pickled ginger. It's a healthy yet decadent meal that's easy to make.
This Food & Wine recipe is a great way to start off 2022. Scallops are a highly nutrition seafood that are low in fat. In fact, a 3oz serving of scallops has less than 1g of fat and 17g of protein, plus a healthy dose of potassium, iron, and vitamin B6. We recommend pairing it with our 2019 Bicentennial Chardonnay
Searing scallops on high heat gives the edges a beautiful, crispy crust while leaving the insides tender & rich. This rich texture combined with the slightly sweet flavor of the fish matches the weight & subtle vanilla note of our 2019 Bicentennial Chardonnay. The addition of lemon & fennel are complemented by the citrus & mineral flavors in the wine.
Our latest releases are out to kick off 2022! To start the new year off right, we've selected some recipe pairings that are low on calories, but huge on flavor.
Scallops are a highly nutrition seafood that are low in fat. In fact, a 3oz serving of scallops has less than 1g of fat and 17g of protein, plus a healthy dose of potassium, iron, and vitamin B6. The rich, slightly sweet flavor of seared scallops is matched in weight by our 2019 Bicentennial Chardonnay. The lemon & fennel notes bring out the citrus & mineral flavors of the wine as well.
"For her jackfruit tacos recipe, Jocelyn Ramirez, cookbook author and chef at Todo Verde in Los Angeles, uses cumin, chile flakes, and salt to capitalize on the pulled-pork texture of jackfruit, transforming it into a plant-based taco filling that tastes like carnitas." - Food & Wine Magazine
The savory jackfruit is used as a plant-based substitute in a variety of classic dishes, reducing the amount of fat and cholesterol in your dish. In fact, jackfruit may actually help lower cholesterol. Combined with its high potassium content, it's a great heart-healthy food choice. When paired with our 2019 The Terraces Pinot Noir, the succulent "pork" flavor is complemented by bright red fruit notes that create a sort of "sweet-and-spicy" play.
The so-called "other white meat," this particular cut of pork is quite lean, and, as the name suggests, tender. A 3oz serving contains just 3g of fat and 62mg of cholesterol, while delivering 22g of protein. Enjoy this warm, hearty dish all winter long with our 2018 "FRV" Pinot Noir. Ripe layers of fruit will contrast with the herbal notes of rosemary and bring out the juiciness of the tenderloin.
3 pounds Swiss chard, large stems discarded
3 tablespoons extra-virgin olive oil
6 medium leeks, white and tender green parts only, sliced 1/4 inch thick
3 garlic cloves, minced
6 tablespoons unsalted butter
2/3 cup all-purpose flour
1 quart whole milk
1/2 cup shredded Gruyère cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly grated nutmeg
Freshly ground pepper
Step 1: In a large pot of boiling water, blanch the chard in batches until wilted, about 1 minute. Drain the chard, squeeze dry and chop it.
Step 2: Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over moderately low heat, stirring, until tender, 7 minutes. Uncover, add the garlic and cook, stirring, until fragrant, 2 minutes. Add the chard, season with salt and remove from the heat.
Step 3: Preheat the oven to 425°. Butter a 10-by-15-inch baking dish. In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk in one-third of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, 15 minutes. Whisk in the cheeses and the nutmeg; season with salt and pepper. Mix the sauce into the leeks and chard. Season with salt and pepper.
Step 4: Transfer the mixture to the prepared baking dish. Bake in the upper third of the oven for about 25 minutes, until bubbling and golden brown on top. Let rest for at least 10 minutes before serving.
With it's subtly creamy texture and bright citrus & apple notes, our 2019 "FRV" Chardonnay complements the cheesiness of the gratin while creating delightful contrast in the acidity.