Hi, everyone, Breno here.
Remember how I brought you recipes to pair with our latest launches such as the IBO of this fantastic Beerenauslese Riesling and these two bold Spanish vintages that were in last month’s Wine Club exclusive offers?
Well, here I am again. Now, focusing on our latest exclusive offers for Alti Wine Club members, straight from Bordeaux (and Sauternes) and Tuscany.
What can I say? Matching the right wines and foods is a sure bet to entertain!
And if you’re still having way too many doubts on pairing food and wine, I have recently given some basic tips that will help you out.
PS: Remember that you can still request access to our Wine Club. It’s free and you don’t need to commit to any offer unless you actually want it. I guarantee, however, you’ll only receive the best.
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2016 Chateau Coutet Barsac Sauternes, 1er Grand Cru
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I’ll start with the exceptional Sauternes-Barsac from Château Coutet which our Wine Club members have already been offered.
In terms of pairing, this sweet beauty is quite versatile. This semi-intense that blends Sauvignon (23%), Sémillon (75%) and Muscadelle (2%) is floral and fruity.
It is versatile enough to be served alongside seafood dishes, lobster, crab and oysters. Foie gras is also a perfect pairing. Instead, you can also go for roasted chicken, veal and pork dishes that lean towards either spicy or with a touch of sweetness.
Here, we’ll go with an exclusive recipe you might enjoy for warmer days: lovely shrimps with Sauternes sauce.
Shrimps with Sauternes sauce
Ingredients:
12 giant shrimps
Salt and freshly ground pepper
A splash of olive oil
1 grapefruit
To make the Sauternes sauce:
2 shallots
1 tablespoon (20g) of butter
4 teaspoons of Sauternes
A few drops of lime juice and a little zest
100ml cooking juice from the shrimps
50ml single cream
Preparation:
Mix the shrimps with a little olive oil, salt and pepper;
Gently cook the finely chopped shallots in a little butter for 5 minutes;
Deglaze with the Sauternes, the juice and lime zest;
Cook until the Sauternes has reduced by 3⁄4
Add the shrimps cooking juice and the single cream. Add a little salt and pepper.
Cook until the sauce reduces to a creamy consistency and check for seasoning.
Re-heat the shrimps and add them to the dish as well as some nice fleshy pieces of grapefruit. Serve immediately.
Top with nicely warm Sauternes sauce.
Chateau Mouton Rothschild ‘Aile d’Argent’ 2012 blanc
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No need to leave the Bordeaux blancs for this one. The region’s Sauvignon Blanc-Sémillon blends offer the right balance between acidity, fruit and herbal tones makes them always interesting to pair with fresh fish and seafood (such as oysters, clams and crab) too – or, as I personally support, cheeses that highlight their fruit characteristics.
As critics point out, the Aile d’Argent 2012 blanc that is once again available with us is an exceptional vintage with noticeable minerality and length that combines passion fruit and pineapple alongside white peach and pear, lifted by slightly buttery, finely toasted notes.
Good old chèvre might be just the match you need, then. Goat cheese is slightly more acid, highlighting in contrast the fruity and aromatic elements of this vintage.
This goat cheese and herb soufflé recipe by Food & Wine is a fine option. Dill and tarragon, here, provide some interest freshness in contrast with the richness of chèvre and parmesan.
Goat cheese and herb soufflé
Ingredients:
1/4 cup freshly grated Parmesan cheese
4 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups milk
1 bay leaf
220g-240g fresh goat cheese, crumbled
Salt and freshly ground pepper
4 large eggs, separated
2 tablespoons minced chives
1 tablespoon minced dill
1 tablespoon minced flat-leaf parsley
2 teaspoons minced tarragon
Preparation:
Preheat the oven to 180°-190°C. Butter a 2-quart soufflé dish. Add the parmesan and turn to evenly coat the bottom and side of the dish. Tap out any excess.
In a medium saucepan, melt the butter over moderate heat. Whisk in the flour until a smooth paste forms. Whisk in 1 cup of the milk until smooth, then whisk in the remaining 1 cup of milk and add the bay leaf. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking frequently, until very thick, about 10 minutes.
Scrape into a large bowl. Stir in the goat cheese and season with salt and pepper, then whisk in the egg yolks. Cover and let cool, then stir in the herbs.
Beat the egg whites with a pinch of salt until firm but not dry. Fold one-third of the beaten whites into the cheese sauce. Fold in the remaining whites, leaving a few white streaks.
Scrape the soufflé mixture into the prepared baking dish and bake in the center of the oven for 45 minutes, or until browned, puffed and still slightly jiggly in the center. Serve at once.
Marchesi Antinori SOLAIA Toscana IGP 2016
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Now it’s time for Tuscan boldness. Given its ~75% Cabernet Sauvignon, ~20% Sangiovese, ~5% Cabernet Franc profile, expect a full-bodied, intense wine with strong tannins and depth. It heavily features black fruit flavors, but also earthy and mushroom tones.
The 2016 vintage we have just relaunched has been rated 100 points by both James Suckling and Robert Parker’s Wine Advocate. It’s outstanding by every possible angle. It could be that you will eventually want to sip this wine on its own.
Nonetheless, if you’re going to match this one with great cuisine, think of rare, high-quality steak. A rib eye roast, a fine filet mignon, a rack of lamb with mushrooms? They will do, surely.
I’ll go for the most classic and iconic Italian steak dish there is, from nearby Florence. Yes, you know it: bistecca alla fiorentina (Florentine steak), made out of the T-bone of the delicious chianina meat.
Since chianina is a tough breed to find – these huge white oxen are very specific from the region – is case you can’t find it, ask your butcher. Here’s my inspiration: this recipe by Nonna Box.
Bistecca alla fiorentina
Ingredients:
Thick porterhouse / T-bone steaks (Nonna Box’s tip: search for steak just under a kg and cut about 4 cm thick)
Top quality sea salt and freshly cracked pepper
Searing hardwood charcoal
Beans, simple green salad or roasted potatoes on the side
Wedge of lemon
Preparation:
This is one for the grill. Get the coal really hot and the steak at room temperature;
Pop the steak onto the grill to sear it and then lift the grill but don’t move the steak. Flip it only when it comes off the grill easily;
Salt and gently pepper the seared side and repeat last step with the flipped side;
After a few minutes of searing, leave both sides very well seared but not overcooked. Yes, it’s meant to be rare;
Serve with your side dish of choice and the lemon wedge.
Hope you have enjoyed our pairing tips for these delicious wines.
If you’re not a Wine Club member but would like to invest in any of these wines, don’t forget to check them out and register interest. But if you still haven’t requested access for future exclusive Wine Club offers, do it now on the top of the article.
Oh, and here are some correlated articles you might enjoy.
Until then!
