And A Few Winter
Winter is the season when red wines find their way to the table a
bit more often than whites. It makes sense; winter foods tend to be richer and
fattier, matching the full body and tannins of red wine. However, that doesn’t
mean that white wines should
be left out completely. There are certain white grapes which produce
full-bodied, rich, white wines, and they are perfect partners to the comfort
foods we love in the colder months.
three classic grapes of the Rhone Valley in France are Viognier, Marsanne, and
Roussanne. Together they make up a wonderful blend fittingly called a White
Rhone. You can find them from their home region in France, but this classic
combination can be found in other areas of the world as well, most notably
California and Australia. White Rhones are full in body (read: alcohol) and
have a silky viscosity. The flavors are floral and herbal, with notes of stone
fruit like white peach. Seared Scallop with Pistachio appetizer is a light but
warming dish that combines the velvety texture of scallops with crunchy
pistachios. Scallops tend to make some white wines taste metallic, Viognier is
not one of them. It’s presence in a White Rhone blend makes it essential for
full-bodied white wine is a Montrachet from Burgundy, France. Made from
Chardonnay grapes, it undergoes malo-lactic fermentation that converts tart,
apple-tasting malic acid into buttery lactic acid. Pair a full-bodied
Chardonnay with Chicken Madeira/Marsala. Madeira is made in Portugal from
Sercial, Verdelho, Bual, and Malmsey. Marsala is made in Italy with a whole
host of Italian grapes, both white and red. You can use either of these
fortified wines to make this dish. They are very similar in flavor and
strength. Also, they have a nutty flavor that works with the richness of the
final, full-bodied grape for this meal is Semillon. It is made into both dry
and dessert wines. Semillon is one of the few grapes that flourishes in the
presence of botrytis; the best way to get delicious, sweet, dessert wines.
Classically, it is blended with Sauvignon Blanc grapes in the Sauternes region
of Bordeaux, France. However, you can find it from many other wine-growing
regions as well. Try it with the Quesadilla Cake. This not-too-sweet cake is
easy to make and reminds me of a dense cornbread. It
does not have a strong cheese flavor, and you can even make it from the “green
So, go on. Pair Up!
Terry is a Certified Sommelier and Wine Educator in the San Francisco Bay
½ cup pistachio nuts, peeled
2 tablespoons chives, finely
1 tablespoon olive oil
1 tablespoon lemon
2 tablespoons butter
12 sea scallops
Salt & pepper, to
½ lemon, just the grated
chop the pistachios and place in a bowl with chives, oil, and lemon juice.
Heat the butter
in a pan, season the scallops, and fry them about 1–2 minutes on each side.
on a tray and top each scallop with the pistachio mixture. Top each with a few
strands of grated lemon zest.
Chicken Madeira or Marsala
1 ¼ cups Madeira or Marsala
¾ cup chicken stock
1 packet unflavored gelatin
(2 ½ teaspoons; 10g)
4 boneless, skinless chicken
cutlets, each pounded about ½ to ¼ inch thick (1 ¾ pounds)
Kosher salt and freshly
ground black pepper
About 1 cup all-purpose flour
¼ cup extra-virgin olive oil
10 ounces cremini mushrooms,
4 medium shallots, minced
2 medium cloves garlic,
¼ teaspoon dried thyme
3 tablespoons cold unsalted
1 teaspoon soy sauce
Fresh lemon juice, to taste
Minced fresh parsley, for
Marsala and stock in a mixing bowl or large measuring cup and sprinkle gelatin
all over surface. Set aside.
chicken cutlets all over with salt and pepper. Dredge each cutlet in flour.
olive oil in a large skillet over medium-high heat and cook chicken until
browned on both sides, about 3 minutes per side. Remove from pan.
mushrooms to the pan and cook, stirring frequently, until mushrooms have
released their juices and browned well, about 10 minutes. Add shallots, garlic,
and thyme and cook, stirring, until shallots are translucent, about 2 minutes.
the pan with Marsala mixture and cook until liquids are reduced by about
three-quarters. Add butter
and soy sauce and whisk constantly until emulsified and sauce takes on the
consistency of heavy cream. Season with salt and pepper. Taste sauce and adjust
with lemon juice as needed.
If the sauce
begins to break at any point, swirl in a splash of water to bring it back
together. Spoon sauce over chicken. Garnish with
parsley and serve.
2 cups Bisquick
1 cup sugar
¼ cup Parmesan cheese
1 stick butter, melted
1 egg, beaten
1¼ cup milk
dry ingredients. Add milk, egg, and butter one at a time, mixing in between
each addition. Put into greased 8X10 baking dish and bake at 325° for 45