Wine & Food Pairings
Tune in every third Thursday at 5:25pm!
Something special happens the third Thursday of every month at 5:25pm on KUVO/KVJZ. If you love to cook and appreciate the grape, tune in to hear Rodney and his guests on the Wine and Food Pairing. And check here for recipes and discussions of the month's wines. Bon Appetit!
Quail stuffed with Chinese sausage
2oz chopped garlic
4oz butter (unsalted)
8oz leeks (washed well and sliced thinly)
24oz russet potatoes (peeled, and cut into quarters)
96oz chicken stock
6oz white wine
salt to taste
white pepper to taste
Sautee garlic and leeks in 4oz of butter over medium heat until aromatic and translucent. Add white wine. allow alcohol to cook off. Add remaining ingredients.
Allow to simmer until potatoes are falling apart. blend all ingredients in your blender until smooth. If your soup is too thick add a little water, or milk to thin to the right consistency. Season with salt and white pepper to taste.
chill and enjoy!
Quail Stuffed with Chinese Sausage
4 boneless quail
8oz Chinese sausage
8oz cooled, cooked rice
1tsp chopped fresh thyme
1 clove chopped garlic
1tsp fresh grated ginger
Grind all ingredients together in a food processor or meat grinder. Careful to not turn into a paste, some larger chunks will provide nice texture to the dish.
Stuff quail. bake at 400* for 22 minutes, or until you reach an internal temperature of 135*F
Serve with your favorite gravy or our favorite, a red wine demi glace!
For the caramel:
Combine water and sugar in a sauce pot. On high heat, bring the sugar to an amber colored caramel (about 8 minutes). DO NOT TOUCH CARAMEL, VERY HOT. Once you have achieved a nice amber color caramel, lightly drizzle caramel into greased ramekins ( I like to use 4-5oz in size) Allow caramel to cool before pouring custard on top.
For the custard:
13.25 oz (weight) pumpkin puree
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp ground nutmeg
12oz evaporated milk
Blend all ingredients. Strain to get rid of pumpkin pulp. Bake in a water bath at 375 for about 1 hour. Let cool for 2 hours before serving.
To serve, run a knife around the outside of the ramekin. gently flip flan onto a plate, allowing the ramekin to sit upside down for about 20 seconds to let the caramel drizzle out on top of the flan.
Broc Cellars “Carbonic” Carignan from Joy Wine and Spirits
It is with great relief that I’ve discovered that I am not the only one who has grown tired of high alcohol fruit bomb wines. Some attribute these juicy, jammy wines to global warming. Hot growing conditions produce increasingly ripe grapes with higher sugar and hence more alcohol. In the last decade, I’ve seen the alcohol content in wine jump up from 13 percent to 15 or even 16 percent. Many in the industry claim that they don’t receive favorable press unless their wine is fruitier, jammier or more intense than the other hundreds of wines critics may review in a single sitting. Higher scores often reflect opulence over finesse. The lush, plush, powerful profile is achieved by over oaking, or chemically and mechanically manipulating wines. Consumers are looking for consistency - one-note wines that sometimes can only be delivered through technology driven practices.
But there is a growing number of consumers looking for food friendly wines with more finesse than power and more flavor without more alcohol And there are also winemakers out there that are hedging their bets that a movement will return to more natural wines. (However, I must say, that these independent winemakers are doing this, not to sell wines to the masses, but to sell wines, that they, themselves like to drink.) Just like fashions make a comeback, so may lower alcohol, higher acid, food-friendly wines. Over the years we have featured many of these winemakers – often focusing on estate grown and bottled wines, family-produced wines, biodynamic or organic wines and small production wines like Tyee, Jack Rabbit Hill, Qupe, Bonny Doon and Robert Sinskey.
Since we are featuring a Thanksgiving theme, I wanted to find something that would compliment and not overpower this meal. Often we leave the table, feeling more stuffed than the bird and tired from eating and drinking too much. To not suffer from taste-bud overload, or any inkling of a headache, a well-structured wine with palate cleansing acid and lower alcohol makes logical sense. Chris Brockway’s Broc Cellars “Carbonic” Carignan fills the bill and Chris walks the walk when it comes to making this more natural wine to which I refer.
After growing up in Omaha and earning a degree in Philosophy in Nebraska, Chris wound up earning a second degree in Enology at Fresno State where he studied both winemaking and viticulture. Brockway moved to the Bay Area in 2002, and started his career at a large East Bay winery. “I’m an expert in yeast, bacteria, oak, enzymes, tannins–the kitchen sink approach. But that’s how people learn in every trade–by learning what not to do–so I don’t consider it a negative but a positive. "It's funny," he says. "I am an expert in all the things I don't use."
Brockway doesn’t follow a recipe – he uses indigenious yeast and mostly old, inert fermentation vessels. He adds nothing in the cellar except for minimal amounts of sulfur to ensure stability.
Like many of this new breed of winemaker, Brockway doesn’t actually own land. But he does have contracts with growers – mostly with organic vineyards. He claims he saved the 120 year old Carignan vines from “Cabernetification” by buying the entire harvest. These vines are planted on their original rootstock – a true rarity in the wine world.
The Broc Carignan is made with a process called carbonic maceration. The grapes are not pressed. Instead, they are placed in a sealed vessel, which is filled with carbon dioxide. The grapes begin to “ferment” while inside the skins – from the inside out before crushing them. The result is a fresh, full berry explosion, bright red fruit with hints of black pepper and herbs, and with a crisp, lingering finish
Thanksgiving really can’t be narrowed down to just one dish, so it is best to either open several different types of bottles to pair with the various courses, or to find a wine that is so versatile it will pair well with most of the meal. Broc Cellars Carignan deserves a place on your table – natural, low alcohol, bright and tasty. There are only about 25 cases sent to Colorado. One can be found at Joy Wine and Spirits, 1302 E. 6th Avenue at Marion. 303-744-6219.
Buttermilk Marinated Bone in Veal Chop, served over fresh field greens with a sweet and hot red beet, ginger and lime glaze
Chef Tony's notes: For the home kitchen we always try to bring to you a dish which can be easily executed without to much complication. The more complicated dishes tend to be reserved for the restauraunt kitchen. This is a great Holiday flavored dish with exquisite flavor and a colorful and impressive presentation.
The recipe adapts a popular South American sour milk drink called Kumis to which we impart hints of cinnamon, nutmeg and cane sugar and use as a marinade to impart moisture and essence to grilled meats. It works best with what we would call white meats such as veal, pork or chicken. Kumis or sour milk drinks are probably older or as old as wine, and found in many different cultures and countries
We usually go for a two day marinade but several hours works as well.
For Sour Milk Marinade"
Buttermilk (enough to totally submerge selected meats)
Cane sugar (to taste)
Cinnamaon (to taste)
Nutmeg (to taste)
You want all the flavours to be pronounced and noticeable, The sourness of the milk, the sweetness of the cane sugar and the intensity of the cinnamon and nutmeg.
Hand whisk all ingredients until blended.
Drop your meats in and let sit overnight.
For Red Beet, Ginger and Lime Glaze
3 medium sized red beets
1 bunch of cilantro
1 fresh pasilla chile
4 cloves of garlic
1 large thumb of fresh ginger root
salt , black pepper and crushed red chile to taste
juice of 3 limes
juice of 1 orange
Boil, peel and cut red beets into wedges: place in food processor
Chop cilantro with stems and place in food processor
De-seed pasilla chile: cut into squares and place in food processor
Peel ginger and cut into thin slices and place in food processor
Add salt, black pepper and red pepper to taste and place in food processor
Add juice of lime and orange to food processor
Blend and taste add any additional of the above ingredients to desired flavor
If natural sweetness is lacking add a touch of sugar.
Refrigerate for at least 2 hours before serving
Tony P's Wood Fired Roasted Chicken
Made with All Natural, Antibiotic-free Chicken
Half Chicken roasted with lemon, fresh herbs, garlic, olive oil and sea salt. Served with a side of seasonal balsamic roasted vegetables.
5 ½ Chickens 6
2 ½ lemons
12 bay leaves
½ bunch (2 ounces) flat-leaf parsley
½ bunch (1/2 ounce) thyme
½ bunch Basil
¼ cup honey
10 cloves garlic
1/8 cup black peppercorns
1 cup (10 ounces) sea salt
water (enough to cover chickens)
Dissolve salt in 2 quarts of water on stove. Add this to a large pot, add chicken and spices, cover chicken with cold water and store overnight.
Remove the chicken from the brine, rinse with cold water, pat dry with paper towels.
Using poultry shears, cut the Chicken halves into 3 pieces consisting of the breast, thigh/wing, and drumstick. Cut the joint on the thigh/wing
Prepare the herb mixture by mixing the following together:
5 large garlic cloves, minced
1 Lemon, ¼ cut and squeezed
1/4 cup tablespoons Dijon mustard
1/8 cup dry white wine
1/4 cup extra-virgin olive oil
1/16 cup soy sauce
½ tablespoon Tabasco
1/8 cup fresh rosemary chopped stems removed
1/8 cup fresh parsley chopped stems removed
1/8 cup fresh basil chopped stems removed
½ Tablespoos Fresh ground pepper
½ Tablespoon herbes de Provence
1/8 cup Hot Giardiniera
1/8 cup sea salt
To Cook: Place chicken in iron pan with olive oil and cook at 475 for 20 minutes, coat with herb mixture, turn chicken over and coat (the now top side) with herb mixture.
Depending on the Vegetable ---Add the roasted vegetable mixture and Cook for 20 more minutes in a cooler spot of the oven
Fresh Sea salt
Fresh ground Black Pepper
1 part Balsamic Glaze
2 parts Extra Virgin Olive oil
Mix all ingredients together and set aside in a covered container until time to cool.
Air Date: August 22, 2013
Alferd Packer Salad
The newest MAD Salad creation from Mad Greens features ingredients sourced from Colorado farms. The Alferd Packer has a great blend of Romaine Lettuce from the Charles Johnson Farm in Center, Colorad; Grilled Palisade Peaches from Palisade; Colorado, Roasted Olathe Sweet Corn from Olathe, Colorado; Green Beans from the Colorado Farmers Cooperative and Goat Cheese Feta from Jumpin’ Good Goat Dairy in Salida, Colorado. We are proud to offer the Alferd Packer at all 11 of our restaurants and help support local Colorado farms.
Chateau Haut Lamouthe Blanc
One hot summer day, the staff at Joy Wine and Spirits tasted a refreshing, off-dry, French wine that they knew would be an immediate hit. Chateau Haut Lamouthe Blanc is a different style wine that blends traditional French wine with modern wine making techniques.
Wine has been made in this area named Bergerac for centuries. The Romans settled there 2000 years ago and planted vines. Bergerac is the neighboring wine region to the world famous Bordeaux, but its labels don’t enjoy as much fame as the likes of Bordeaux’s Margaux, Haut Brion or Lafite. Perhaps that is because Bordeaux is in a stronger geographic location. In order to get its wines transported around the world, Bergerac’s wine growers had to transport their wine barrels downthe Garonne to Bordeaux which sits on the Atlantic ocean.
Historians believe the Bergerac wines often had to play second fiddle to the businessmen in Bordeaux, who favored their own wines when it came to transporting to England and other countries. Supposedly, merchants in Bordeaux actually stamped barrels from Bergerac with a Bordeaux stamp. Nevertheless, Bergerac’s wine growers (there are 1150 of them today) managed to trade with England, Holland and Scandinavia by the 1500s.
The Chateau Haut Lamouth Moelleux is made from equal parts of Sauvignon Blanc and Sémillon grapes manually harvested and de-stemmed in early September. The grapes are then sorted and pneumatically pressed for better juice extraction. The free run juice is then vinified for almost two weeks before the process is stopped by bringing the temperature down to 0 degrees Celsius. Stopping the fermentation allows the wine to retain more of the natural, grape-occurring sugars.
The result is an off-dry wine with candied apple notes, quince, citrus and tropical fruit. The wine is traditionally served as an aperitif or dessert wine. It paired perfectly with the featured salad and peaches. It is also delicious with any chocolate. Try is on a warm summer evening - it will work from the start of your meal, to the finish. Chateau Haut Lamouth is available at Joy Wine and Spirits, 1302 E 6th Avenue, Denver, Colorado.
Air Date: August 1, 2013
Goat Cheese Stuffed Artichokes with Lemon Basil Aioli
To prepare Artichokes:
12 canned artichokes
¼ C cream cheese
2 tbsp goat cheese
2 tbsp Grated parmesan cheese
1 tsp minced garlic
1 tsp chopped parsley
Salt and pepper to taste
3 eggs beaten
1 quart frying oil
To prepare Aioli:
¼ cup mayo
Zest and juice of 1 lemon
1 Tbsp chopped basil
Salt and pepper to taste
Method of artichoke preparation:
Drain artichokes and peel off first few layers of inside leaves, place artichokes on plate or pan. Mix all cheeses, parsley, garlic, salt and pepper together and put into pastry bag.
Pipe cheese mixture onto the inside of artichoke in a flat layer. Put plate of artichokes into freezer for at least 40 minutes. Once artichokes are frozen, bread the artichokes- coating them first in flour then into the beaten egg then breadcrumbs. Once breaded, put artichokes back into the freezer for another 20 minutes to set breading. Heat oil to 350 degrees and fry artichokes from freezer until golden brown.
This can be done before a party and artichokes can be reheated on the oven for 10 minutes at 350 degrees.
Method of aioli preparation:
Mix all ingredients and place in a bowl on the side for dipping.
Jack Rabbit Hill Chardonnay Bianco
On a recent trip to Canada, I couldn’t help but notice the devotion Canadians show to their domestic wine. This prompted me to think about our own wine industry in Colorado. More often, farm to table and locally raised meat and produce, are being promoted to diners and consumers. Since this is the season that Coloradans shop at farmer’s markets, we should try some delicious, Colorado wine.
Because there is such a focus on organic and local at the farmer’s markets, I thought it appropriate to feature an organically grown wine. Not only are the Jack Rabbit Hill wines made from organic grapes, the grapes are actually certified biodynamic. The Hansen’s moved in this direction because they felt that organic was a lot about what the farmer can’t do. For example, pesticides, herbicides, can’t be used. This left an open question, of what could be done. They felt the biodynamic farming filled in the answers – how to prepare the soil naturally, when to water, how to make organic composts and treatments for fertilizing the plants or weed management.
Lance Hansen and his wife purchased Jack Rabbit Hill farm in 2001. Originally, their focus was to get into farming – not winemaking or even growing grapes. One agricultural product lead to the next, and by 2006 they had planted the state’s first Demeter certified, biodynamic vineyard.
They bought their vines from nurseries in upstate New York rather than California, where the weather is more similar to that of Colorado. Initially, they started with about 15 varietals, including more obscure varieties that could grown in high desert climate at 6200 feet elevation, like foug, amaro, bianco chambersin and vignole. Over the years, the varieties were narrowed down to about 6 or 7 varieties.
The Hansens take their agricultural practices and apply them to their winemaking – which is a very hand’s off in the barrel room and totally vineyard driven process. No yeast, sugar, water or acid is added to the wine. Unlike many wineries that manipulate their wine to have a consistent style one vintage to the next, Jack Rabbit wines are a direct reflection of that season’s events. Each vintage is unique – which in my experience, has still produced delicious wine.
In the case of the 2011 Jack Rabbit Hill Chardonnay Bianco, the grapes were hand pcked, and then gently pressed. The juice is then left alone. No yeast is added. The fermentation process is not controlled, but happens when the naturally present yeasts in the vineyard or area start to break down the sugars. This Chardonnay fermented until it was completely dry, and there was no more sugar for the yeast to consume. This process was not stopped by refrigeration and took about 6 weeks to complete. The wine was then barrel aged for about six months, sterile filtered and bottled.
The result is a bright, lemony, lightly perfumed Chardonnay that paired beautifully with the featured fried goat cheese stuffed artichoke. Joy Wine and Spirits currently sells 3 different Jack Rabbit Hill wines – each naturally full of character – each worthy of your devotion. Joy Wine and Spirits at 1302 E 6th Avenue, (at Marion) in Denver, 303-744-6219 or www.joywineandspirits.com.
Air Date: June 20, 2013
2 bunches spinach, roughly chopped
1 bunch fenugreek leaves, roughly chopped
1 tablespoon canola oil
1/2 pound paneer, cubed
2 tablespoons canola oil
1 teaspoon cumin seeds
1 onion, thinly sliced
1 teaspoon grated fresh ginger
3 cloves garlic, minced
1 tomato, diced
2 teaspoons garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 cup heavy whipping cream
salt to taste
Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.
Schloss Goblesburg 2012 Cistercien Rosé
When the first wine labeled as a rosé was produced is unknown, but it is very likely that many of the earliest red wines made were closer in appearance to today's rosés than they would be to modern red wines. This is because many of the winemaking techniques used to make today's darker, more tannic red wines (such as extended maceration and harder pressing) were not widely practiced in ancient winemaking. Both red and white wine grapes were often pressed soon after harvest, with very little maceration time, by hand, feet or even sack cloth creating juice that was only lightly pigmented.
Rosé’s, also known as Rosado or Rosato, can be made three different ways and with a wide variety of grapes and can be found all across the globe.
When rosé wine is the primary product, it is produced with the skin contact method. Black-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period, typically one to three days. The “must” or freshly pressed juice is then pressed, and the skins are discarded rather than left in contact throughout fermentation (as with red wine making). The longer that the skins are left in contact with the juice, the more intense the color of the final wine.
When a winemaker desires to impart more tannin and color to a red wine, some of the pink juice from the must can be removed at an early stage in what is known as the Saignée (from French bleeding) method. The red wine remaining in the vats is intensified as a result of the bleeding, because the volume of juice in the must is reduced, and the must involved in the maceration becomes more concentrated. The pink juice that is removed can be fermented separately to produce rosé.
In other parts of the world, blending, the simple mixing of red wine to a white to impart color, is uncommon. This method is discouraged in most wine growing regions, especially in France, where it is forbidden by law, except for Champagne. Even in Champagne, several high-end producers do not use this method but rather the saignée method.
An extremely limited production wine, the Schloss Goblesburg 2012 Cistercien Rosé is delightfully unique. For the Cistercien Rosé, the Zweigelt and St. Laurent grape varieties grown in the cooler sites of Gobelburg and Langenlois are used. This type of rosé is somewhat similar to a white wine because no acid reduction is used to emphasize the fine fruity character with a streamlined elegance. Its fragrance and fruit nuances of wild cherry and fresh berries make this Rosé an optimal universal food companion. Very light in color and some nougat and Turkish honey notes. Cool and refreshing. Lean and piquant despite the dominance of Zweigelt, this wine points in the Burgundy direction. So fresh and long.
Schloss Goblesburg 2012 Cistercien Rosé is available at Joy Wine and Spirits at 1302 E 6th Avenue, (at Marion) in Denver, 303-744-6219 or www.joywineandspirits.com.
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Pablano Meatloaf w/ Chorizo Gravy, Mashed Potatoes & Mushroom Cous Cous
Red Wine Braised Buffalo Short Ribs w/ Rojo Grande (Spanish Rioja)
Arling Reese, Susan Gatchet-Reese's husband, shares his recipe for "Pork with Fennel and Juniper"!
Gabriel contributes her Aunt Vicky's Shrimp Creole
KUVO Host Arturo Gomez contributes his favorite Paella recipe!
Grilled Shrimp with Garlic-Red Chile-Thyme Marinade
Recipe courtesy of Bobby Flay
Roasted Beef with Caramelized Shallots & Honig 2004 Cabernet Sauvignon
#1. Butternut Squash Bisque w/2005 - Montinore Estate-Gewurztraminer & #2. Black Pepper Cookies w/Fire Station Red
2003 Shiraz, California