We want to share recipes prepared with our wines and those that pair well with different Tiger Mountain wines as well as cheese and wine tips.
CHEESE AND WINE
Photo by Ginny Heckel
"A slice of good cheese is never just a thing to eat; it is usually a slice of local history: agricultural, political or ecclesiastical." - Patrick Rance, The French Cheese Book
Rule 1: Look for artisanal cheeses, handmade from small dairies.
Rule 2: Look for cheese with naturally formed rinds, no plastic or wax.
Rule 3: Cheeses pair well with wines from the same region - Tuscan cheeses complement Tuscan wines, for example.
Rule 4: Generally, hard cheeses are best with red wines and soft with white. But many soft cheeses, even strong or distinctive goat cheeses, are excellent with red wine too.
Here are some favorites:
Viognier - camembert, triple creme brie
Cabernet Franc - Gouda, aged cheddar
Tannat - Manchego, Mimolette, Gruyere
Norton - goat cheese with black pepper, strong aged cheeses, Roaring '40s Australian Blue
Malbec - Parmigiano-Reggiano (aged parmesan), Morbier
**Recommended cheese book: "The Cheese Plate," McCalman and Gibbons
CHEF JAMIE ALLRED'S NORTON TOMATO SAUCE
Chef Jamie Allred of FORTIFY kitchen and bar in Clayton likes to use Norton in tomato sauce, he says, "because of its bold fruit, dark color, and peppery finish." He uses it with a wide variety of beef dishes including beef and onion fritters, smoked beef brisket, and as a chunky sauce over pasta.
2 T olive oil
2 medium Vidalia onions, peeled and diced
1 stalk celery, small diced
1 medium carrot, peeled and small diced
10 cloves of garlic, peeled and chopped
1 c Norton dry red wine
1 can (28 oz) whole peeled tomatoes, roughly mashed
1 small can tomato paste
1 can crushed tomatoes (14 oz)
4 T dried Italian herb mix
1 T sugar
Red pepper flakes if desired
Water, if needed
Kosher salt and pepper
Heat olive oil in sauce pot, add onions, celery, carrot, and sweat for five minutes; add garlic and cook three more minutes. Deglaze pot with wine, reducing by half. Add whole tomatoes, crushing them with a spoon; add tomato paste and crushed tomatoes. Stir- add dry herb mix, sugar, salt and pepper. Simmer for 45 minutes; add a little water to reach desired consistency. You can puree or leave chunky. Best made a day in advance to let the flavors combine.
(from Field Kitchen by Allred, Ezzard, 2013-2014)
SHRIMP AND AVOCADO FETTUCCINE WITH VIOGNIER
4 T butter
1/2 tsp minced garlic
2T minced fresh parsley
1/2 lb large shrimp, peeled and deveined
3T Tiger Mountain Vineyards Viognier
1/3 c heavy cream
1/4 c freshly grated parmesan cheese
1/4 tsp salt
1/8 tsp ground pepper
red pepper flakes (pinch)
1 firm avocado, peeled, pitted and sliced
Step 1: Melt 1 T butter over medium heat; ad minced garlic and cook for 1 minute. Add parsley, shrimp and Viognier and stir for 2 minutes, until shrimp turns pink.
Place on side dish.
Step 2: In the same skillet, melt 3 T butter and reduce heat to low. Add cream, parmesan and a pinch of red pepper flakes. Cook 3 minutes until cheese melts and sauce is smooth. Add salt and pepper.Add sliced avocado, saving a couple of slices to put on top.
Step 3: Cook fettuccine al dente; drain and place in warm serving dish. Add shrimp mixture and toss to coat fettuccine thoroughly. (Hint:If you wish to cook and drain the fettuccine ahead, add a little olive oil and toss as you set aside while finishing the sauce, so the fettuccine does not become sticky.)
Martha Ezzard co-owner
SERVE WITH CHILLED TIGER MOUNTAIN VIOGNIER!
MUSHROOM SOUP WITH TIGER MOUNTAIN VIOGNIER
1 ounces dried porcini mushrooms
1 ounces dried shiitake mushrooms
1 large yellow onion, finely chopped
3 tablespoons olive oil (plus more if needed)
3 tablespoons butter
1 pound sliced button mushrooms
3 tablespoons all-purpose flour
4 cups chicken stock
1/2 cup half-and-half
1/2 cup Tiger Mountain Viognier
Salt and freshly ground pepper to taste
Sour cream and chopped Italian parsley for garnish (optional)
Soak dried mushrooms in 3 cups boiling water for 30 minutes. Strain through coffee filter to remove grit. Reserve mushrooms and liquid separately.
In a large skillet over medium heat, saute onion in oil about 5 minutes or until tender. Add butter and button mushrooms, increase heat to high and saute 5 to 10 minutes longer, adding more oil if needed, until liquid from mushrooms has evaporated.
Remove 1/2 cup of onion/mushroom mixture; set aside.
Reduce heat to medium. Slowly add flour to remaining mixture. Stir until well-coated.
Add chicken stock, reserved mushroom liquid and porcini mushrooms. Cook and stir 5 to 10 minutes. In blender, puree soup in batches. Return to pan. Add half-and-half and viognier. Cook on low 3 minutes. Season with salt and pepper.
Ladle into bowls and garnish each serving with reserved mushrooms and, if desired, a dollop of sour cream and sprinkling of fresh parsley. Serves six
Martha Ezzard, co-owner
HOT MULLED WINE WITH TIGER MOUNTAIN NORTON
1 cup honey
1 cup water
4 cinnamon sticks
1 tablespoon fresh nutmeg
1 orange zest
juice of orange
2 bottles of Tiger Mountain Vineyards Norton
Bring the first six ingredients to a slow boil for 10 minutes. Strain the mixture and reserve the cinnamon sticks. Return the liquid and the cinnamon to the pot, and add both bottles of Norton. Heat through being careful not to boil. Serve in mugs.