Through the Wine Glass - The My Wines Direct Blog

The Holidays Mean It's Time for Ham!

One of my boyfriend's favorite dishes to eat is ham and biscuits.  So for his birthday, it was the perfect opportunity to try out the Mustard Brown Sugar Glazed Ham paired with the Marlegan Cabernet Sauvignon!  Especially on a cold and rainy night!

The butcher helped me select a spiral-cut ham, informing me that the "butt" portion made for better meat.  Also, if I was doing my own glaze, he suggested I opt for the honey-cured versus the hickory-smoked, which already had strong flavor.

How could this recipe be any easier?  I mixed up the glaze and set it aside, then popped the ham in the oven for a nice low and slow roast.  It filled the apartment with its lovely aroma, prompting my boyfriend to ask at regular intervals when dinner would be ready.

The ham I purchased didn't even need to be trimmed, so a half an hour before I was ready to serve it, I slathered it with the spicy sweet glaze and put in back in the oven.  I put out the appetizers -- goat cheese and figs and honey, charcuterie, mulled apple cider.  And, of course, I opened up the Marlegan to breathe!  By then, the ham was ready to be taken out.

While it rested, I re-warmed the mushroom lasagna and baked off the biscuits.  Timing couldn't have been better!  I could bring out all the main dishes at the same time.

The ham and Marlegan turned out to be the star of the buffet.  Besides being a delicious entree, a ham makes an impressive centerpiece.  Our guests oo-ed and ah-ed.  And my boyfriend was very pleased and full by the end of the evening!

Columbus Day Wine Pairing

In honor of Columbus Day, I decided to try a recipe and wine pairing recommended by Amy Sherman, who writes the top ranked blog "Cooking with Amy." She contributes all of the recipe and wine pairings we feature. I chose her Grilled Eggplant Sandwich recipe because it was paired with our delicious Spanish Tempranillo.

Now, I want to start by saying how delicious this sandwich was. Yet as I was making it, I posted what I was cooking on my facebook account and my sister immediately piped in that the sandwich sounded gross. Isn't it funny, how sometimes the mention of a vegetable-based recipe is an immediate turn-off for so many people? I cannot tell you how much you are missing if you think this way. I'm in no way a vegetarian. I love my meat but have come to realize I don't need it at every single meal, and there are some vegetarian meals that are absolutely delicious. This recipe is one of those meals, with the sun-dried tomatoes in particular carrying a texture and taste worthy of a "meaty" starring role.

The second point I'd like to make is how easy this recipe is to make!! While I love to challenge myself every once in awhile with a super complicated recipe, usually I just don't want to have to work all that hard in the kitchen. Especially after a long day at work. This recipe is going to make it into my regular meal rotation because it is delicious and so easy to make. 

The key to this sandwich is striking a perfect balance between its many hearty ingredients. We were fortunate to find an excellent, crusty, airy ciabatta loaf. After a good pressing, biting into it one was met with a soft explosion of flavor and texture.

The wine proved a great complement to the meal and finished nicely. The Tempranillo fired off consistent spicy notes that really enhanced both the creaminess of the Manchego as well as the tangy eggplant and sun-dried tomato. Moreover, it left a simmering impression particularly pleasant during this shift in the seasons. Looking forward to meeting this menu again!

Do you have a recipe you'd like to recommend for any of our wines? We'd like to know! Please submit your recipe to community@mywinesdirect.com. If we choose your recipe to feature, you could win a MyWinesDirect.com Gift Card!

Ziti with Tuscan-Style Cauliflower

From The Babbo Cookbook by Mario Batali - New York, NY
Adapted by StarChefs

If you never thought to combine cauliflower and pasta, here's your chance as Mario Batali shares this very easy, very Tuscan dish.

Yield: 4 Servings
Ingredients

Kosher salt
¼ cup extra virgin olive oil
1 red onion, finely chopped
½ bunch fresh mint, leaves only
1 teaspoon hot red pepper flakes
2 garlic cloves, thinly sliced
2 heads of cauliflower, cut into 1-inch chunks
1 pound ziti
Pecorino Romano, for grating

Method

Bring 6 quarts of water to a boil. Add 2 Tablespoons of salt. In a large skillet, heat olive oil over high heat until almost smoking. Add onion, mint, red pepper flakes and garlic. Sauté over medium-high heat until garlic is just golden, 1 to 2 minutes. Add cauliflower and cook until tender, about 7 minutes. Meanwhile, cook ziti in boiling water to al dente. Drain pasta and add it to pan with cauliflower. Toss over high heat for 1 minute. Remove from heat.

See entire recipe here

Pair with a plate of olives, cheeses, and warmed crusty bread and the Bush Vine Sauvignon Blanc .

South Africa is the up-and-coming source for exciting, refreshing Sauvignon Blancs. Bush Vine, from Darling Cellars, offers up a great value that splits the difference between the French and New Zealand styles, with tangy aromas of grapefruit and passion fruit balanced by a rich mineral finish.

Bush Vine is a sure winner with all sorts of seafood or lighter pastas.

Willing to try more recipes ? Our recipes are from famous chefs throughout the U.S. with an added bonus for you. They've been edited for your home kitchen and scaled down to your serving needs.

Please visit us at mywinesdirect.com

Pancetta Wrapped Pork Tenderloin

Pancetta Wrapped Pork Tenderloin

Chef Dante Boccuzzi of Aureole (Adapted by StarChefs)

Yield: 4 Servings

Pancetta, an Italian salt-cured bacon, adds rich flavor to the meat by creating a crispy crust that contrasts with the juicy tenderness of the pork.

Ingredients:
8 slices pancetta
2 (6-ounce) pork tenderloins
2 Tablespoons olive oil
4 quail eggs*

*Quail eggs can be found in most large grocery stores, however, if they are not available at your local merchant, hen eggs can be substituted. Since the egg is not essential to the dish, you can remove it if you prefer.

Method:
Lay the pancetta slices side-by-side, making a sheet. Roll tightly around the tenderloin. Heat 1 Tablespoon oil in a skillet over high heat. Add the pork and sear until golden brown, about 7 minutes.

See entire recipe here

Pair With Charles Thomas Chorey Les Beaune, the wine's earthy touches bring out the pancetta's flavors while the tender pork complements the wine's fruitier side.

The village of Beaune ("bone") is the center of Burgundy's wine industry; just north of it lies an even smaller village, Chorey Les Beaune.

As in most of Burgundy, they grow Pinot Noir, even if it never says so on the bottle. That's the French tradition; in the old days, the regional name of Burgundy(and even the specific village name of Chorey Les Beaune) would tell you what the wine was like.

In the case of Charles Thomas, it says that this is classic Pinot Noir: a mix of red fruit aromas - cherries, red plums - spice, and "forest-floor" earthiness. It's light to medium-bodied, with good, food-friendly acidity.

This Chorey Les Beaune goes well with meats like chicken and pork but also strikes a good balance with hearty fish like salmon. It'll even take well with pasta in a tomato-based sauce if you want to make a French-Italian combination.

Willing to try more recipes ? Our recipes are from famous chefs throughout the U.S. with an added bonus for you. They've been edited for your home kitchen and scaled down to your serving needs.

Please visit us at mywinesdirect.com

Roasted Lamb Tenderloin and Shaved Fennel Salad

Roasted Lamb Tenderloin and Shaved Fennel Salad
Chef Stuart Brioza of Rubicon– San Francisco, CA
(Adapted by StarChefs)

Fennel, originally cultivated by the Romans, has a subtle anise flavor that pairs well with Chef Brioza's tender and juicy lamb tenderloin while the olives and capers give it a tart bite.

Yield: 4 Servings
Ingredients

About 3 Tablespoons olive oil
4 lamb tenderloins steaks, about 1½ inches thick
Salt and coarsely ground black pepper
2 bulbs fennel, trimmed and thinly shaved on a mandoline*
¼ cup Nicoise olives, pitted
1 Tablespoon capers, rinsed
½ cup shaved parmesan cheese
4 Tablespoons chopped Italian parsley
Chili flakes
Sprinkling of Meyer lemon juice
8 white anchovy fillets, packed in oil

*If you do not have a mandoline, use either a vegetable peeler or a Chef's knife.

See entire recipe here

Pair with the Ricardo Santos Malbec 2005; the wine balances well with weight of the meat, and its spice will complement the fennel and olives of the salad.

The Ricardo Santos Malbec goes very well with all sorts of meat, especially grilled (the Argentine way) or roasted. It also pairs well with Mexican food and barbecue.

In Argentina, the vineyards around Mendoza are among the highest in the world; the elevation means the vines receive plenty of sunlight, but cool off in the evenings, helping the grapes ripen evenly. Ricardo Santos’s La Madras Vineyard lies at 2,800 feet above seas level; the elevation, together with the mineral-rich soils of the Andes, gives the wine flavor and complexity – look for aromas of boysenberry, blackberry, chocolate, and spice.

It’s full-bodied, with light tannins and a fresh finish.

Willing to try more recipes ? Our recipes are from famous chefs throughout the U.S. with an added bonus for you. They've been edited for your home kitchen and scaled down to your serving needs.

Please visit us at mywinesdirect.com

Fennel, originally cultivated by the Romans, has a subtle anise flavor that pairs well with Chef Brioza's tender and juicy lamb tenderloin while the olives and capers give it a tart bite.

Yield: 4 Servings
Ingredients

About 3 Tablespoons olive oil
4 lamb tenderloins steaks, about 1½ inches thick
Salt and coarsely ground black pepper
2 bulbs fennel, trimmed and thinly shaved on a mandoline*
¼ cup Nicoise olives, pitted
1 Tablespoon capers, rinsed
½ cup shaved parmesan cheese
4 Tablespoons chopped Italian parsley
Chili flakes
Sprinkling of Meyer lemon juice
8 white anchovy fillets, packed in oil

*If you do not have a mandoline, use either a vegetable peeler or a Chef's knife.

See entire recipe here

Pair with the Ricardo Santos Malbec 2005; the wine balances well with weight of the meat, and its spice will complement the fennel and olives of the salad.

The Ricardo Santos Malbec goes very well with all sorts of meat, especially grilled (the Argentine way) or roasted. It also pairs well with Mexican food and barbecue.

In Argentina, the vineyards around Mendoza are among the highest in the world; the elevation means the vines receive plenty of sunlight, but cool off in the evenings, helping the grapes ripen evenly. Ricardo Santos’s La Madras Vineyard lies at 2,800 feet above seas level; the elevation, together with the mineral-rich soils of the Andes, gives the wine flavor and complexity – look for aromas of boysenberry, blackberry, chocolate, and spice.

It’s full-bodied, with light tannins and a fresh finish.

Willing to try more recipes ? Our recipes are from famous chefs throughout the U.S. with an added bonus for you. They've been edited for your home kitchen and scaled down to your serving needs.

Please visit us at mywinesdirect.com

Scallops With Blood Orange Vinaigrette

Scallops With Blood Orange Vinaigrette
Chef Todd English (Adapted by StarChefs) 

Dress simply seared scallops with a sharp, citrus dressing for a quick appetizer or part of a main course.

Yield: 2 Servings
Ingredients 6 jumbo scallops

4 Tablespoons extra virgin olive oil
4 Tablespoons butter
6 Tablespoons chopped shallots
3 blood oranges, segmented
3 blood oranges juiced
2 teaspoons chopped rosemary
2 teaspoons chopped parsley Salt and pepper

See entire recipe here

Try the Simonsig with Todd English’s Scallops with Blood Orange Vinaigrette; the fruity flavors go perfectly with the sauce, and the wine’s acidity helps the scallops shine through.

Chenin Blanc has been South Africa’s best-known white wine for decades, and while Chardonnay and Sauvignon Blanc plantings are on the increase there, neither has achieved the distinction and recognition of Chenin – or Steen, as it’s known locally.

Simonsig has been making great Chenin Blanc since 1968; the 2005 vintage shows off the grape’s honey aromas, along with touches of peach, pear, and almond. A medium-bodied wine, its finish is clean and enjoyable.

Willing to try more recipes ? Our recipes are from famous chefs throughout the U.S. with an added bonus for you. They've been edited for your home kitchen and scaled down to your serving needs.

Please visit us at mywinesdirect.com

Chicken Breasts Stuffed With Sweet Potato, Bacon and Chiles

Chicken Breasts Stuffed With Sweet Potato, Bacon and Chiles
Chef Robert Del Grande of Cafe Annie – Houston, TX Adapted by StarChefs

Chicken breasts become elegant when stuffed with a mixture of sweet potatoes, salty bacon, and spicy chilies.

Yield: 4 Servings
Ingredients:

4 boneless, skinless chicken breasts
2 slices bacon, diced
1 medium yellow onion, peeled and diced
1 small sweet potato, peeled and diced
3 cloves garlic, peeled and minced
1 fresh red jalapeńo pepper, seeded and minced, or 1 canned chipotle chile, minced
2 slices of day-old bread, toasted in a low oven until very dry
1 cup chicken stock or canned chicken broth, divided
4 Tablespoons butter, divided
2 Tablespoons chopped parsley, plus additional for garnish Salt and pepper to taste
4 wooden toothpicks or bamboo skewers (optional

See entire recipe here

Pair with the Vina Tabali Chardonnay; the wine’s body will match well with the chicken, while the notes of vanilla and hazelnut complement the sweet potato and bacon.

The Tabali shows off great notes of hazelnut, vanilla, butterscotch, and toast on the nose, whereas a tropical fruits dominate the palate and finish. It’s a medium-bodied wine, with a clean, dry finish.

Chile has had the same success with Chardonnay as California, but often at much better prices. The Limarí Valley is Chile’s northernmost wine region, but, given the country’s narrow profile, still receives the cooling influence of the Pacific Ocean, which encourages the grapes to ripen slowly and evenly.

Willing to try more recipes ? Our recipes are from famous chefs throughout the U.S. with an added bonus for you. They've been edited for your home kitchen and scaled down to your serving needs.

Please visit us at mywinesdirect.com

Grilled Ribeye with Rosemary Potatoes and Iceberg Lettuce

Grilled Ribeye with Rosemary Potatoes and Iceberg Lettuce with Blue Cheese Dressing
Chef Warren Schwartz of Whist – Santa Monica, CA Adapted by StarChefs

Yield: 4 Servings
Skip the steakhouse and fire up the grill. The steak takes on new flavor with syrupy aged balsamic vinegar. Cool off with tangy blue cheese dressing salad over crisp lettuce, but watch out for the heat from a hint of cayenne pepper. Add potatoes to round out this outdoor summer meal with subtle flavors of rosemary.

Ingredients

8 ounces blue cheese
8 ounces sour cream
Sea salt and pepper
Pinch of cayenne pepper
Milk, as needed
1 head iceberg lettuce, chopped
12 red bliss potatoes
1 sprig rosemary, stemmed and chopped
4 Tablespoons extra virgin olive oil
4 (16-ounce) ribeye, on the bone
2 Tablespoons 25-year-old balsamic vinegar

See entire recipe here

Pair Warren Schwartz's Grilled Ribeye with : Alexander Valley Vineyards Cabernet Sauvignon.

One of California’s most northerly wine regions, the Alexander Valley has always had a strong reputation for Cabernet Sauvignon. The namesake winery lives up to that reputation; their Cabernet is wonderfully aromatic, with touches of blackberry, cedar, clove, and blackcurrant. It’s medium-bodied, with relatively light tannins, making for a clean, enjoyable finish.

Willing to try more recipes ? Our recipes are from famous chefs throughout the U.S. with an added bonus for you. They've been edited for your home kitchen and scaled down to your serving needs.

Please visit us at mywinesdirect.com

Sweet Pork Ribs

Sweet Pork Ribs
Chefs Brooke Williamson and Nick Roberts of Amuse Café - Venice Beach, CA
Adapted by StarChefs

Brooke Williamson and Nick Roberts are known for their satisfying comfort food, and their recipe for sweet pork ribs is no exception. The secret ingredient in this one-pot wonder dish is a can of Coca-Cola Classic.

Yield: 2 Servings
Ingredients

3 cups low sodium chicken broth
1 cup soy sauce
½ cup honey
¼ cup brown sugar
1 12-ounce can Coca-Cola Classic
1 rack of pork back ribs, cut into individual ribs
1 large white onion, diced
2 medium carrots, peeled and diced
3 celery stalks, diced
10 whole cloves of fresh garlic
1 small bunch of fresh thyme
2 green onions, sliced

See entire recipe here.

Open a bottle of the Casa Carneros Merlot and enjoy it with Brooke Williamson and Nick Roberts' Sweet Pork Ribs. The fruits and vanilla in the wine will blend well with the sauce, while the earth and smoke add depth to the dish.

Casa Carneros has treated their Merlot gently and given it some extra oak-aging to round out the wine and smooth the tannins. The 2001 shows lots of fruit - black cherry, plum, blackberry - filled out by touches of earth, smoke, and vanilla.

The Casa Carneros Merlot suits all sorts of meat, from chicken, to pork, to beef. It also goes well with mature cheeses like Cheddar or Gouda.

Willing to try more recipes ? Our recipes are from famous chefs throughout the U.S. with an added bonus for you. They've been edited for your home kitchen and scaled down to your serving needs.

Please visit us at MyWinesDirect.com

Grilled Hanger Steak with Braised Red Cabbage

Chef Frank Brunacci of L'Auberge de Sedona--Sedona, AZ
Adapted by StarChefs
Hanger steak is a tender, juicy and flavorful cut that stands up well to spicy braised cabbage.

Yield: 4 Servings
Ingredients

Hanger steak:
¼ cup olive oil
1 Tablespoon lemon juice
2 Tablespoons red wine
1 teaspoon kosher salt
¼ teaspoon black pepper
2 (12-ounce) hanger steaks

Red cabbage:
2 Tablespoons butter
½ medium head red cabbage, core removed and leaves finely shredded, about 7 cups
1 cup finely chopped onion
½ cup raisins
5 black peppercorns, crushed
2 juniper berries, crushed
½ cup red wine
¼ cup red wine vinegar
2 Tablespoons grenadine, optional
1 (3-inch) piece orange zest
2 Tablespoons blackberry jam

See entire recipe here

Pair Frank Brunacci's Grilled Hanger Steak with Howell Mountain Zinfandel : the wine balances well with the steak itself and binds the meat's flavors with the fruit and spice of the braised cabbage.

That Zinfandel has become their flagship wine. The 2000 Howell Mountain Zinfandel is a rich, heady mixture of dark raspberries, chocolate, spice, and pepper. It's full-bodied and its flavors are smooth and balanced. This wine stands up to beef very well, but could also complement creamy pastas, rich cheeses, or even chocolate.

Willing to try more recipes ? Our recipes are from famous chefs throughout the U.S. with an added bonus for you. They've been edited for your home kitchen and scaled down to your serving needs.

Please visit us at mywinesdirect.com