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Vermeil Blog

Kristine Mason
 
May 15, 2018 | Kristine Mason

Food Pairings, May Club Shipment

Wine Club  I  Visit Us  I  Shop Wine  I  About

Wines are best when paired with food so we thought we'd share some fun recipes with you that compliment the wines in your recent shipment! Impress your dinner party guests, cook something special for date night, or try homeade Italian with these scrumptuous dishes...

2016 Chardonnay Pairing: Fig Hazelnut and Ricotta Crostinis

Wine Notes: Aromatically, this wine possess a very complex bouquet consisting of toasted banana, beeswax, lemon zest, and it may remind some of a crème brûlée. The palate of this wine is framed by its uplifting acidity, which transitions into a long-lasting chalky minerality on the finish. Click here to buy.

Recipe By: Spoon Fork Bacon

Serves 4 to 6

Ingredients:
1 cup part skim ricotta
1/3 cup plus 1 tablespoon hazelnuts, lightly toasted
1/2 cup honey, divided
1/4 teaspoon ground cinnamon
1 tablespoon extra virgin olive oil
10-12 fresh figs (mission or kadota or whatever is local), cut in half lengthwise
1/2 French or sourdough baguette, sliced into ½ inch slices and lightly toasted

Directions:
1. Place ricotta, hazelnuts, 1/4 cup honey, and ground cinnamon in a food processor and process until smooth. Set aside.
2. Preheat a grill or grill pan over high heat. Brush figs with oil and place cut side down onto the hot surface and grill on each side for 1 to 2 minutes. Remove from heat and allow to cool, about 5-7 minutes.
3. To assemble: Spread 1-2 tablespoons ricotta mixture onto each crostini and top with a grilled fig; finish with a drizzle of honey and serve.

2015 Petite Sirah Pairing: Pan-Fried Ribeye Steaks with Butter and Spinach

Wine Notes: Frediani Vineyard produces some amazing Petite Sirah, that is inky and dark purple in the glass. Scents of white pepper and black licorice, open up into notes of dark violet and spice. The concentrated palate offers an almost chewy tannin structure, with notes of vanilla, brown sugar and dark cocoa with a very long and lingering finish. Click here to buy.

Recipe by: Pedroncelli

Serves 4

Ingredients: 
Kosher salt
2 large ribeye steaks, at least 1 to 1½ inches thick
Black pepper in a mill
1 tablespoon butter
8-10 ounces spinach

Directions: 

Set a heavy pan, preferably of cast iron over high heat and cover the bottom of the pan with kosher salt. When the pan is very very hot, add the steaks and set a timer for 3 minutes. Season the top side of the steaks with salt and several turns of black pepper. After 3 minutes, turn the steaks over and set the timer for 2 minutes. Divide the butter between the steaks.

After two minutes (or 3 if they are more than 1 1/2 inches thick), transfer to a plate, cover lightly with foil, and let rest three minutes.

Meanwhile, put the spinach in the pan, turn with tongs until wilted, and divide among 4 individual plates. Cut the steaks in half, set on top of the spinach, and enjoy right away.

2015 Integrity Red Wine Pairing: Pan-Fried Ribeye Steaks with Butter and Spinach

Wine Notes: With a medium body, this wine is light on its feet up front. A bouquet of blackberry, plum, and raspberry lend to the approachability of this blend. A smooth round mouthfeel, gives way to an elegant and velvet like tannin structure with notes of charcoal, and tobacco. Click here to buy.

Ingredients:
1/2 cup frozen artichoke hearts, thawed, sliced
Extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound pizza dough, thawed if frozen
All-purpose flour, for dusting
1/2 cup fresh ricotta (4 ounces)
3/4 pound fresh mozzarella, cut into 1-inch cubes
2 ounces thinly sliced baked ham, cut into 1-inch strips
2 ounces salami, cut into 1-inch strips
1/2 teaspoon dried oregano
1/4 cup plus 2 tablespoons marinara sauce
2 large cremini mushrooms, sliced 1/4 inch thick
4 pitted olives, sliced 1/4 inch thick

Directions:
Step 1    
Set a pizza stone in the oven and preheat the oven to 500°. Let the stone heat for 30 minutes. In a bowl, lightly drizzle the artichoke hearts with oil. Season with salt and pepper.

Step 2    
On a floured work surface, roll or stretch the pizza dough out to a 12-inch round, about 1/8 inch thick. Roll the edge on half of the pizza 1/16 inch thick. Generously flour a pizza peel. Transfer the dough to the peel and lightly brush with oil. Top the thinner side of the dough with half of the artichokes, mozzarella, ricotta, ham and salami, 3 inches from the edge. Sprinkle with half of the oregano and drizzle with 2 tablespoons of the marinara. Lift the 3-inch edge of dough over the filling and press to seal in the center of the round.

Step 3    
Spread the remaining 1/4 cup of marinara over the dough, leaving a 1/2-inch border. Arrange the remaining artichoke hearts, mozzarella, ham and salami over the marinara. Spoon small dollops of ricotta over the toppings, then scatter the mushrooms and olives on top. Sprinkle with the remaining oregano.

Step 4    
Slide the pizza onto the hot stone and bake for 8 to 10 minutes, until crisp and bubbling. Cut into wedges and serve.

Time Posted: May 15, 2018 at 10:46 PM
John Doe
 
October 18, 2016 | John Doe

My Second Blog Post

This is a blog post. Learn how to add/edit blog posts here  »

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Proin justo lectus, blandit vel auctor nec, pretium venenatis elit. Phasellus purus justo, tempor ut molestie luctus, eleifend eget quam. Aliquam pulvinar neque ac leo euismod sed vulputate ipsum semper. Sed sed quam sed diam consectetur mollis vitae nec urna. Cras fermentum nisl eget augue dictum id euismod metus tincidunt. Maecenas a lorem risus. Nunc sit amet ante luctus lacus porta varius. Mauris eu ante vitae eros faucibus aliquet nec ac nisl.

Vestibulum pharetra, orci id aliquet venenatis, velit turpis rutrum velit, eget pharetra turpis lectus nec massa. In ultricies massa a tortor blandit cursus. Morbi sed nibh vel nulla porta ultrices. Ut neque tellus, laoreet sed volutpat sed, pulvinar eu ipsum. Nullam rutrum ante eu neque molestie non tempus elit viverra. Sed pellentesque odio vel massa luctus feugiat. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. In in euismod velit. Nulla lectus est, rhoncus sit amet tempus quis, hendrerit eu ante. Nam dignissim tincidunt lacus, non iaculis urna posuere et. Fusce molestie, elit eu vulputate lacinia, est sapien luctus lorem, ut placerat nisl lectus sit amet orci. Vestibulum ac risus sed sem auctor vestibulum et eget nisi. Nunc vel pulvinar velit. Sed egestas purus quis nibh sagittis adipiscing.

Time Posted: Oct 18, 2016 at 8:59 AM
John Doe
 
October 17, 2016 | John Doe

My Fourth Blog Post

This is a blog post. Learn how to add/edit blog posts here  »

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nam nisl nunc, mattis et interdum quis, elementum ac ligula. Sed nulla nisl, posuere eget euismod quis, aliquet nec eros. In libero libero, tristique ut interdum et, dictum porta mi. Suspendisse id egestas lectus.

Proin justo lectus, blandit vel auctor nec, pretium venenatis elit. Phasellus purus justo, tempor ut molestie luctus, eleifend eget quam. Aliquam pulvinar neque ac leo euismod sed vulputate ipsum semper. Sed sed quam sed diam consectetur mollis vitae nec urna. Cras fermentum nisl eget augue dictum id euismod metus tincidunt. Maecenas a lorem risus. Nunc sit amet ante luctus lacus porta varius. Mauris eu ante vitae eros faucibus aliquet nec ac nisl.

Vestibulum pharetra, orci id aliquet venenatis, velit turpis rutrum velit, eget pharetra turpis lectus nec massa. In ultricies massa a tortor blandit cursus. Morbi sed nibh vel nulla porta ultrices. Ut neque tellus, laoreet sed volutpat sed, pulvinar eu ipsum. Nullam rutrum ante eu neque molestie non tempus elit viverra. Sed pellentesque odio vel massa luctus feugiat. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. In in euismod velit. Nulla lectus est, rhoncus sit amet tempus quis, hendrerit eu ante. Nam dignissim tincidunt lacus, non iaculis urna posuere et. Fusce molestie, elit eu vulputate lacinia, est sapien luctus lorem, ut placerat nisl lectus sit amet orci. Vestibulum ac risus sed sem auctor vestibulum et eget nisi. Nunc vel pulvinar velit. Sed egestas purus quis nibh sagittis adipiscing.

Time Posted: Oct 17, 2016 at 9:03 AM
John Doe
 
October 17, 2016 | John Doe

My Third Blog Post

This is a blog post. Learn how to add/edit blog posts here  »

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nam nisl nunc, mattis et interdum quis, elementum ac ligula. Sed nulla nisl, posuere eget euismod quis, aliquet nec eros. In libero libero, tristique ut interdum et, dictum porta mi. Suspendisse id egestas lectus.

Proin justo lectus, blandit vel auctor nec, pretium venenatis elit. Phasellus purus justo, tempor ut molestie luctus, eleifend eget quam. Aliquam pulvinar neque ac leo euismod sed vulputate ipsum semper. Sed sed quam sed diam consectetur mollis vitae nec urna. Cras fermentum nisl eget augue dictum id euismod metus tincidunt. Maecenas a lorem risus. Nunc sit amet ante luctus lacus porta varius. Mauris eu ante vitae eros faucibus aliquet nec ac nisl.

Vestibulum pharetra, orci id aliquet venenatis, velit turpis rutrum velit, eget pharetra turpis lectus nec massa. In ultricies massa a tortor blandit cursus. Morbi sed nibh vel nulla porta ultrices. Ut neque tellus, laoreet sed volutpat sed, pulvinar eu ipsum. Nullam rutrum ante eu neque molestie non tempus elit viverra. Sed pellentesque odio vel massa luctus feugiat. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. In in euismod velit. Nulla lectus est, rhoncus sit amet tempus quis, hendrerit eu ante. Nam dignissim tincidunt lacus, non iaculis urna posuere et. Fusce molestie, elit eu vulputate lacinia, est sapien luctus lorem, ut placerat nisl lectus sit amet orci. Vestibulum ac risus sed sem auctor vestibulum et eget nisi. Nunc vel pulvinar velit. Sed egestas purus quis nibh sagittis adipiscing.

Time Posted: Oct 17, 2016 at 9:02 AM
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