Pinot Gris can be paired with most dishes but it is excellent with foie gras, game, white meats, roasts, liver, kidneys and last but not least: cheese dishes (cheese soufflés).
Saturday, February 2, 2013
Alsace Pinot Gris
Pinot Gris is an opulent Alsatian white wine, full bodied, rich, round and with a long finish. It has vegetable aroma, often slightly smoky.
Pinot Gris can be paired with most dishes but it is excellent with foie gras, game, white meats, roasts, liver, kidneys and last but not least: cheese dishes (cheese soufflés).
Pinot Gris can be paired with most dishes but it is excellent with foie gras, game, white meats, roasts, liver, kidneys and last but not least: cheese dishes (cheese soufflés).
Sunday, January 27, 2013
Spice-Crusted Duck Breast with Cumin-Scented Carrots
Recipe:
All ingredients are here:
For the cumin-scented carrots:
Place the carrots in a large skillet with the butter, honey, and about 1/3 cup of water. Heat over medium-high heat and season the carrots with cumin, cayenne, salt, and pepper. Cook, stirring occasionally, until the carrots are lightly caramelized and tender, about 20 minutes. Finish the carrots with freshly squeezed lemon juice.
For the spiced duck breast:
Stir together the coriander, cumin, star anise, white pepper, and cayenne pepper in a small bowl to blend. Season the duck breasts on both sides with salt, then coat the skin side of the duck breasts with the spice mixture, forming a crust.
Divide the canola oil between 2 sauté pans and heat over medium heat. When the pans are hot, gently place 2 duck breasts, skin sides down, in each pan. Lower the heat to medium-low and cook until the skin is golden brown and crispy, 12-15 minutes. Turn the duck breasts over and continue cooking for 3-4 minutes for medium-rare. Transfer the duck breasts to a cutting board to rest. Return the pans to the stove.
Divide the shallots between the pans and cook over medium heat until soft, about 5 minutes. Add the orange juice, lemon juice, and honey, dividing equally. Simmer to reduce by half, about 8 minutes. Finish the pan sauce by whisking in the butter and seasoning to taste with salt. Combine the sauce into one pan.
Thinly slice the duck breasts crosswise and place the duck slices on 4 plates. Spoon some of the sauce over the duck and serve with the roasted carrots.
Suggested wine pairings
Trimbach, Gewurztraminer, Cuvée Des Seigneurs de Ribeaupierre. Alsace, France
Gewurztraminers are quite special and very food-friendly wines. The style associated with the house is one of dry structure, flavorsome with firm acidity where appropriate. Trimbach produces an excellent Gewurztraminer, with the highest expression of the variety chez Trimbach being the Cuvée des Seigneurs de Ribeaupierre. Although the variety in question tends towards fatter, low acid wines, the wine here is a very ripe, yet still dry, aromatic style.
All ingredients are here:
For the cumin-scented carrots:
Place the carrots in a large skillet with the butter, honey, and about 1/3 cup of water. Heat over medium-high heat and season the carrots with cumin, cayenne, salt, and pepper. Cook, stirring occasionally, until the carrots are lightly caramelized and tender, about 20 minutes. Finish the carrots with freshly squeezed lemon juice.
For the spiced duck breast:
Stir together the coriander, cumin, star anise, white pepper, and cayenne pepper in a small bowl to blend. Season the duck breasts on both sides with salt, then coat the skin side of the duck breasts with the spice mixture, forming a crust.
Divide the canola oil between 2 sauté pans and heat over medium heat. When the pans are hot, gently place 2 duck breasts, skin sides down, in each pan. Lower the heat to medium-low and cook until the skin is golden brown and crispy, 12-15 minutes. Turn the duck breasts over and continue cooking for 3-4 minutes for medium-rare. Transfer the duck breasts to a cutting board to rest. Return the pans to the stove.
Divide the shallots between the pans and cook over medium heat until soft, about 5 minutes. Add the orange juice, lemon juice, and honey, dividing equally. Simmer to reduce by half, about 8 minutes. Finish the pan sauce by whisking in the butter and seasoning to taste with salt. Combine the sauce into one pan.
Thinly slice the duck breasts crosswise and place the duck slices on 4 plates. Spoon some of the sauce over the duck and serve with the roasted carrots.
Suggested wine pairings
Trimbach, Gewurztraminer, Cuvée Des Seigneurs de Ribeaupierre. Alsace, France
Gewurztraminers are quite special and very food-friendly wines. The style associated with the house is one of dry structure, flavorsome with firm acidity where appropriate. Trimbach produces an excellent Gewurztraminer, with the highest expression of the variety chez Trimbach being the Cuvée des Seigneurs de Ribeaupierre. Although the variety in question tends towards fatter, low acid wines, the wine here is a very ripe, yet still dry, aromatic style.
Gewurztraminer
One of the first milestones in wine education is arguably learning to pronounce (and spell) "gewürztraminer." (For the record, it’s guh-VERTS-tra-meener.) Celebrate this achievement by enjoying a glass with Thai food.
Gewürztraminer is a naturally aromatic grape that has tropical aromas and flavors such as lychee, mango, and sweet gardenia.
These flavors and smells match with a wide variety of Asian dishes from around the world.
The grape is also somewhat low in acidity aiding its ability to pair well with spicy dishes.
Gewürztraminer is aromatic and fruit-forward, which appeals to the aromas of the food. Generally they are light in style with balanced acidity. This can go nicely with saltier dishes.
Gewürztraminer is a naturally aromatic grape that has tropical aromas and flavors such as lychee, mango, and sweet gardenia.
These flavors and smells match with a wide variety of Asian dishes from around the world.
The grape is also somewhat low in acidity aiding its ability to pair well with spicy dishes.
Gewürztraminer is aromatic and fruit-forward, which appeals to the aromas of the food. Generally they are light in style with balanced acidity. This can go nicely with saltier dishes.
Friday, January 25, 2013
Luxury Stay At Château Hattonchâtel
History Brief
This castle was originally built in the 9th century by Hatto, the bishop of Verdon, in 860. Durring WWI Hattonchâtel was destroyed. The castle was restored in the 16th century by American Belle Skinner, using parts of the original castle. The first phase of completion was in 1923 and lasted until 1928. Restoration was conducted by French architect Jacquelin Henry. The decor and furnishings are remaining from the 1920's era.
Instruments from the extensive collection in the music room are now on display at Yale University.
Belle Skinner
Belle Skinner came from one of the wealthiest families in America in her day. She was born in Skinnerville, Massachusetts. Her family owned Skinner & Son's silk and satin manufacturing.
Belle restored Château Hattonchâtel starting in 1919. It was an amazing and expensive undertaking. Tunnels were found during the restoration going under the castle to the church and other locations. Some 400 gold coins from the Roman era were found in the tunnels, known as, "Miss Skinner's Pot of Gold". Some of these went missing, around the same time as Bell Skinner's untimely death in her Paris flat. Some speculate these missing gold coins had something to do with her death, also perhaps the architect; still for for the record, she died of natural causes. As for some reason he was blocking her visiting the castle during final restoration. Still her death is recorded as a result of pneumonia.
Belle Skinner
1866-1928
Visit Château Hattonchâtel
You can schedule a 1 day stay Hattonchâtel, or a whole week. Often those who only originally ask for one day, ask the next morning for two more additional days.
From the castle you have a 35 kilometer view of the surrounding area. Day trips to interesting places in the surrounding area can be planned, or you may wish to just stay on the grounds and relax.
A local chef can prepare dinner for you, and after dinner you may choose to retire to the library where the world glob opens up and inside special spirits are available for you, no charge.
Château Hattonchâtel has been featured in several wedding magazines, it has been the vacation spot of choice from Beacon St., Boston and the cast of American television show "Cheers". Of interest to some we have been assured by the owner that any ghosts in the castle are friendly.
Staying at Château Hattonchâtel is an experience, for those who want to feel as if they have truly traveled back in time to the 1920's era when Hattonchâtel was restored.
You may completely customize your experience, you only need to ask.
One of our favourite Alsace Sylvaners
One of our favourite Alsace Sylvaners comes from Agathe Bursin near Soulzmatt.
Agathe allows the grapes to grow on a great terroir and treats them as kings.
Agathe allows the grapes to grow on a great terroir and treats them as kings.
Sylvaner
Fresh, light and easy to drink, Sylvaner offers a discreetly fruity or floral bouquet with citrus or white flowers notes. Left aside from the qualitative perspective after the war, still too often branded with a bad image, it is however a wine with an excellent quality price ratio.
Sylvaner may accompany platters of seafood, fish, dishes containing eggs, sausages, hors d'œuvres, quiches and also onion pie’s.
Wednesday, January 23, 2013
One of our favourite Pinot Noirs ...
One of our favourite Alsace Pinot Noirs comes from Jean-Paul Schmitt near Scherwiller. The estate is officially certified for organic production by Ecocert.
Pinot Noir in Alsace
Alsace Pinot Noir comes in different intensities of “red”.
It used to be vinified like white wines in Alsace but more and more also now like a “real” red wine as in for example Burgundy.
Fresh fruity for the Rosé, aromas of cherries for the traditional Pinot Noir.
Character, spicy, full and intense red fruit for the Pinot Noir Rouge d'Alsace.
Pinot Noir rosé and Pinot Noir Tradition selection are served fresh, they will accompany perfectly your summer buffets, pizzas, salads and plate of assorted cooked meats.
Pinot Noir Rouge d'Alsace aged in oak has a character much more intense. It will be drink at the room temperature, serve by dishes of red meat (beef, lamb ...), game, plate of assorted cooked meats and cheeses as comté.
It used to be vinified like white wines in Alsace but more and more also now like a “real” red wine as in for example Burgundy.
Fresh fruity for the Rosé, aromas of cherries for the traditional Pinot Noir.
Character, spicy, full and intense red fruit for the Pinot Noir Rouge d'Alsace.
Pinot Noir rosé and Pinot Noir Tradition selection are served fresh, they will accompany perfectly your summer buffets, pizzas, salads and plate of assorted cooked meats.
Pinot Noir Rouge d'Alsace aged in oak has a character much more intense. It will be drink at the room temperature, serve by dishes of red meat (beef, lamb ...), game, plate of assorted cooked meats and cheeses as comté.
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