Fall 2016

Wine Pairing Cookbook

FREE Champagne or Prosecco

(page 6)

Featuring Five Original Recipes from The Wall Street Journal

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Welcome fall with a selection of mouthwatering recipes (courtesy of our

friends at The Wall Street Journal) and hand-picked collections of equally

delicious wines to pair with them. There’s also FREE bubbly up for grabs –

the perfect, festive treat for you and your guests. Cheers!

6 btls B0201714 $74.94 12 btls C0201714 $139.88 SAVE $28

Burgundy-Style French Chardonnay Savvy white Burgundy fans are heading to the Ardèche region for Burgundy-caliber Chardonnay at a friendlier price. From the acclaimed cellars of Bourg Lachamps, this oak-aged beauty has intense citrus and a minerally, vanilla finesse. Bourg Lachamps 2014, Ardèche Featured in the Everyday Gourmet Collection (page 6). Also available individually:

p. 3 Roasted Broccoli Quiche

p. 5 Rigatoni with Italian Sausage and Rapini Red Sauce

p. 6 WSJwine Gourmet Collections + FREE Champagne & Prosecco

p. 7 Salmon with Asparagus and Twice-Cooked Potatoes

p. 9 Spatchcocked Chicken With Mushrooms and Potatoes

p. 11 Grilled Steak with Eggplant Caponata

Recip

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Double-Gold Boutique Champagne Didier Chopin’s finely crafted Blanc de Noirs (Pinots Noir and Meunier) was aged five years on its lees for extra complexity. Two golds from Gilbert & Gaillard, and ranked 14th out of 400 at a top Champagne tasting in Belgium: “... an olfactory treat … charming … a delicious cru.” Didier Chopin Brut NV, Champagne Get a bottle FREE with the Top-Shelf Gourmet Collection (page 6). Also available individually:

1 btl 2380314 $36.99 6 btls B2380314 $221.94

Egg-based dishes like quiche call for a light- to medium-bodied wine with plenty of vibrant acidity to cut through the richness.

Pairing Tip

2

3

ROASTED BROCCOLI QUICHEActive Time: 25 mins. Total Time: 2 3/4 hours Serves: 4-6

for the cornmeal crust• 6 TBS cold unsalted butter • 1 cup all-purpose flour• ¼ cup fine cornmeal• 4 ¾ tsp salt • 1 tsp sugar• ½ tsp piment d’Espelette (or paprika)• 2 TBS olive oil• 3 TBS ice waterfor the filling• 3 cups broccoli florets • 1 TBS olive oil• Salt• 3 large eggs • 1 cup cottage cheese, ideally full-fat• 1 TBS Dijon mustard• 3 TBS drained, chopped olive-oil-packed sundried

tomatoes• 2 tsp fresh thyme leaves

instructions1. Make cornmeal crust: Butter a 9- or 10-inch tart pan with a removable bottom. In a food processor, pulse flour, cornmeal, salt, sugar and piment d’Espelette. Add cubed butter and pulse until mixture resembles coarse meal. Add olive oil and ice water and pulse to form dough. Transfer dough to pan, pressing evenly into base and sides. Refrigerate at least 1 hour and up to one day.

2. Prepare broccoli: Preheat oven to 425 .̊ Toss broccoli with olive oil and a generous pinch of salt until evenly coated. Spread over baking sheet and roast until florets just begin to brown, about 20 minutes. Remove from oven and set aside to cool. Reduce oven to 375 .̊

3. Line crust with parchment paper and fill with pie weights, then place pan on a baking sheet. Bake 20 minutes, then remove weights and parchment and use a fork to prick crust all over. Bake until crust just begins to brown, 10-15 minutes more. Let crust cool before filling. Reduce oven to 350 .̊

4. Make filling: In a medium bowl, whisk eggs. Place cottage cheese in another medium bowl. Use a fine sieve to strain eggs into cottage cheese. Whisk until incorporated and smooth. Whisk in mustard. Add a pinch of salt and whisk again to incorporate. Pour eggy mixture into crust, then place back on baking sheet. Scatter broccoli and sundried tomatoes over egg base. Sprinkle with thyme.

5. Bake until center of quiche is just set, about 35 minutes. Remove from oven. Let sit about 20 minutes before serving.

Originally published in The Wall Street Journal (July 7, 2016). Republished courtesy of WSJ. All rights reserved. Photo: © Ryan Liebe Photography

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4

Tuscany is a treasure trove of food-friendly, Sangiovese-based reds – Chianti, Brunello di

Montalcino, Vino Nobile di Montepulciano – marked by earthy, red cherry characters and

nervy acidity that meld beautifully with tomato ragùs, meaty pastas (like Justin Severino’s

rigatoni, right), cheeses and more. Equally happy at the dinner table are the region’s Super

Tuscans, which showcase international grapes like Cabernet Sauvignon and Merlot.

6 btls B1933612 $119.94 12 btls C1933612 $239.88 SAVE $48

Top-Estate Tuscan Red Next door to legendary Brunello di Montalcino, tiny Montecucco is “Tuscany’s last undiscovered region” (Decanter). This spicy, barrel-aged Sangiovese hails from the super-ripe 2012 vintage and the region’s leading estate. Tenuta di Montecucco 2012, Montecucco Featured in the Top-Shelf Gourmet Collection (page 6). Also available individually:

Regal Super Tuscan A beautifully crafted Super Tuscan from the 1,000-year-old estate of Prince Girolamo Strozzi. Delivering waves of intense ripe cherry, nutmeg and silky tannins, it comprises Sangiovese, Cabernet and Merlot, sourced from prime-sited vineyards near the premium village of Bolgheri. Principe Strozzi ‘Selvascura’ 2014, Toscana Featured in the Everyday Gourmet Collection (page 6). Also available individually:

6 btls B0803414 $89.94 12 btls C0803414 $169.88 SAVE $34

PASTA

A hearty, meat-based red sauce needs a wine that is equally robust. If you can, decant these reds 30 minutes before serving dinner to release all the complex aromas and flavors.

4

Pairing Tip

5

Justin Severino’s RIGATONI WITH ITALIAN SAUSAGE AND RAPINI RED SAUCETotal Time: 30 mins. Serves: 4 ingredients • Kosher salt and freshly

ground black pepper • 1 TBS olive oil• ½ pound hot or sweet Italian

sausage; skin removed• 4 cloves garlic, finely chopped • 1 pound rapini, cleaned and cut

into ½-inch pieces• 1 (28-ounce) can crushed San

Marzano tomatoes• Sugar, to season• 1 pound rigatoni• Pecorino Romano, Parmesan or

fresh ricotta and snipped chives, to garnish

instructions1. Set a large pot filled with salted water over high heat. Bring water to a rolling boil.

2. Meanwhile, set a medium pot over medium-high heat and slick with olive oil. Once hot, add sausage and cook, stirring, until broken apart and browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in rapini, tomatoes and ¼ cup water. Bring to a simmer and cook until rapini tenderizes, about 20 minutes. Season with salt, pepper and sugar to taste.

3. About 10 minutes before sauce is ready, cook pasta in boiling water until al dente. Drain pasta, reserving 1 cup pasta water, and add noodles to sauce. Cook until pasta drinks up sauce, about 1 minute more. Add splashes of water to stretch the sauce if necessary. Garnish with cheese and chives, if using.

Originally published in The Wall Street Journal (December 22, 2015). Republished courtesy of WSJ. All rights reserved. Photo: © Lucy Schaeffer Photography

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Included in the case below is a wine perfectly matched to every recipe in this booklet. (And don’t forget the free Prosecco!) Browse the wines individually at wsjwine.com/cookbook.

This luxurious six-bottle collection was hand-selected to take each of today’s recipes to the next (delicious) level – and, we’ll include a complimentary bottle of Champagne.

Everyday Gourmet Dozen + 3 FREE Prosecco

Top-Shelf Gourmet Six + FREE Champagne

15 btls (as shown) $236.85 $178.85 A05623

7 btls (as shown) $208.93 $149.94 N05002

Prefer all reds? Our Everyday Gourmet Reds Collection features 3 bottles of each red above, plus 3 FREE Prosecco, for JUST $179.85 (a savings of $54) Use Code A05624

Burgundy-Style French Chardonnay Bourg Lachamps 2014

Top-Vintage Rioja Reserva Foronda 2009

Gold-Medal French Cabernet Dmn. de la Chapelle 2014

Boutique Spanish Albariño Sendero des Santos 2013

Historic Estate’s Regal Super Tuscan Principe Strozzi 2014

Single-Vineyard Pinot Noir La Catina 2014

Festive Prosecco Montecampo Spumante 2014

11-Year-Old Rioja Gran Reserva Pagos de Tahola 2005

Glorious 2010 Médoc Exclusive Château du Monthil 2010

Classy Spanish Albariño Pedra do Cribo Albarino 2012

Single-Vineyard Carneros Pinot Noir Linette White Gate Block 2014

Top-Estate Tuscan Red Tenuta di Montecucco 2012

Classy White Burgundy Château de Dracy 2013

Double-Gold Champagne Didier Chopin Brut NV

SAVE $58

SAVE $58

Yours FREEworth $38.97

Yours FREEworth $36.99

7

Total Time: 40 mins. Serves: 4

ingredients • Kosher salt • 4 medium red-skin potatoes• 4 (6 oz.) salmon fillets• 4 TBS olive oil • 4 TBS butter• 1 bunch jumbo asparagus, tough ends trimmed

and sliced on diagonal into 1-inch pieces• 2 TBS vermouth or white wine• ¼ cup crème fraîche• 3 TBS chopped anise hyssop,

or mix of parsley and tarragon• Freshly ground black pepper

instructions1. Preheat oven to 300 .̊ Bring a medium pot of salted water to a boil. Add potatoes and boil until just tender, 20 minutes. Drain. When cool enough to handle, peel potatoes and flake into bite-size pieces. Set aside to air-dry.

2. Season salmon with salt. Rub a baking dish with 1 TBS oil. Arrange salmon, skin-side down, in dish and cover with aluminum foil. Roast until flesh flakes when lightly prodded, about 12 minutes. Remove skin.

3. Meanwhile, melt half the butter in a large sauté pan over medium-high heat. Add asparagus and sauté until bright green, about 2 minutes. Add vermouth and simmer until just tender, about 2 minutes more. Transfer asparagus to a bowl and let cool slightly, 3 minutes. Season with salt, crème fraîche and herbs.

4. Meanwhile, set another large sauté pan over medium-high heat and slick with remaining oil. Once hot, add potatoes and cook until browned, 2 minutes. Flip potatoes, add remaining butter and cook until crisped, 2 minutes more. Season with salt and pepper.

5. Divide asparagus among 4 plates. Arrange potatoes over asparagus and top with salmon.

ERIC ZIEBOLD’S SALMON WITH ASPARAGUS AND TWICE-COOKED POTATOES

The crisp Albariños in either the Everyday Gourmet Dozen or the

Top-Shelf Gourmet Six, left.

Pair With

Originally published in The Wall Street Journal (March 23,2016). Republished courtesy of WSJ. All rights reserved.Photo: ©Alpha Smoot

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One of the most popular food pairing searches on Google is “what wine goes best with roast

chicken?” Wonder no more: Chardonnay and Pinot Noir are two of chicken’s most classic matches.

For the succulent recipe at right, try Chardonnay from its spiritual home in France’s storied

Burgundy region or Pinot Noir from one of Europe’s coolest (in every sense) Pinot destinations.

CHICKEN

Forget the adage that white meat must be enjoyed with white wine. Silky, lighter-bodied reds like Pinot Noir or Dolcetto can also pair beautifully with poultry.

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Classy White Burgundy A Chardonnay exclusive from the noble Burgundy house of Albert Bichot, which wins high praise from The Wine Advocate and Decanter. Crafted in the fantastic 2013 vintage, it boasts layers of citrus and apple, plus subtle toasty oak notes. Château de Dracy 2013, Bourgogne Featured in the Top-Shelf Gourmet Collection (page 6). Also available individually:

Single-Vineyard Pinot Noir Home to “some of Europe’s greatest cool climate vineyards” (Hugh Johnson), Romania is an ideal spot for Pinot Noir – and emerging as a serious rival to Burgundy. This limited-release, barrel-aged find hails from a top estate and bursts with fresh red berry. La Catina 2014, Romania Featured in the Everyday Gourmet Collection (page 6). Also available individually:

6 btls B2459014 $79.94 12 btls C2459014 $149.88 SAVE $30

Pairing Tip

997

Active Time: 15 minutes Total Time: 1 hour Serves: 4-6

ingredients• 1 (3½-4½-pound) whole chicken• 4¼ tsp kosher salt• 1½ tsp freshly ground black pepper• ½ tsp dried thyme• 2 cloves garlic• ¼ cup butter• 1½ pounds mushrooms, such as white button,

portobello, cremini or a mix, trimmed and halved or quartered depending on size

• 2 large onions, cut into ¾ - inch dice• 3 large Yukon Gold potatoes,

cut into ¾ - inch dice• 2 TBS extra-virgin olive oil• 3 TBS chopped fresh chervil, tarragon,

parsley, chives or a combination

instructions1. Spatchcock chicken: Starting at thigh end, cut along one side of backbone with kitchen shears. Repeat along other side. Discard backbone or save for stock. Turn chicken over, breast-side up, and splay it open. Press hard on chicken, cracking the breast bone, to flatten.

2. Preheat oven to 450 .̊ Place a rimmed baking sheet or a very large ovenproof skillet on upper rack of oven. (Pan should be large enough to hold flattened chicken as well as vegetables in a very shallow layer.) Season chicken all over with 4 tsp salt, 1 tsp pepper and dried thyme.

3. In a food processor, purée garlic and butter.

4. Gently pull chicken skin away from meat. Rub half of butter mixture under skin. Try not to tear skin. Rub remaining butter mixture on top of skin and on underside of chicken.

5. In a bowl, toss mushrooms, onions and potatoes with olive oil and remaining salt and pepper.

5. Place chicken in pan, skin-side up. Scatter vegetables around chicken. Roast until an instant-read thermometer stuck in thickest part of breast registers 150-155˚ and in thickest part of thigh and drumstick registers 160-165 ,̊ 30-40 minutes. Stir vegetables occasionally during cooking.

SPATCHCOCKED CHICKEN WITH MUSHROOMS AND POTATOES

Originally published in The Wall Street Journal (March 1, 2016). Republished courtesy of WSJ.

All rights reserved.Photo: © Yunhee Kim

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One of the basic tenets of food and wine matching is to go local – for example, a traditional

French stew with Bordeaux. But it can be delicious fun to mix and match the flavors of one

country with the wines of another. The Dave Pasternack’s steak recipe at right is inspired by

Sicily, but your wine pairings bring you a taste of Spain’s number one region, Rioja, and the

sun-drenched vineyards of southern France.

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Gold-Medal French Cabernet In the Languedoc, abundant sun and cold nights help produce lush-fruited, serious-value reds. You’ll taste for yourself with the Castan family’s blackberry-packed Cabernet, which scooped gold at one of Europe’s top wine shows. Domaine de la Chapelle ‘V Castan & E Jamis’ Cabernet 2014 Featured in the Everyday Gourmet Collection (page 6). Also available individually:

11-Year-Old Rioja Gran Reserva The Chavarri family’s beautifully mature Rioja Gran Reserva is made from premium Tempranillo grown in their historic Rioja Alavesa vineyards. At over 10 years old, this luxuriously barrel-aged rarity (the Wine of Show at our 2016 Spring Tasting!), is definitely worthy of a special steak dinner. Pagos de Tahola 2005, Rioja Featured in the Top-Shelf Gourmet Collection (page 6). Also available individually:

6 btls B1519105 $169.94 12 btls C1519105 $339.88 SAVE $40

Well-seasoned red meat cries out for a wine with velvety tannins and rich fruit. Cabernet or Malbec are classic picks, but a perfectly mature Rioja Gran Reserva also fits the bill.

STEAK

Pairing Tip

11

Total Time: 40 mins. Serves: 4

ingredients• 1 (¾-pound) eggplant, cut into ½-inch cubes• Coarse sea salt and ground black pepper• 4 New York strip steaks (about 2 pounds)• 1/3 cup olive oil• 1 clove garlic, smashed• ½ small onion, finely diced•1 bay leaf• 18 Gaeta or other mild black olives, pitted and roughly chopped• 1 TBS currants or raisins• 1 TBS pine nuts•⅓1/3 cup balsamic vinegar• Extra-virgin olive oil, for garnish

instructions1. Preheat a charcoal grill. Place eggplant in a colander and sprinkle liberally with salt. Arrange steaks on a platter. Brush steaks with olive oil and season generously all over with salt. Set steaks aside to rest.

2. Make caponata: Heat oil in a large sauté pan over medium-high heat. Add garlic and sauté until just golden, 1 minute. Add onions and bay leaf, and sauté until onions are translucent, about 4 minutes. Add eggplant to pan in a single layer and sauté until browned and tender, about 15 minutes. If eggplant doesn’t fit easily in one layer, cook in batches.

3. Stir olives, currants, pine nuts and balsamic vinegar into pan. Sauté until vinegar cooks off and caponata is almost dry, about 5 minutes. Season with salt and pepper to taste. Set aside.

4. Cook steaks: Once charcoals are white-hot, lay steaks onto grate directly over heat and grill until medium rare, 4-5 minutes per side. Transfer meat to a cutting board and let rest at least 5 minutes before slicing across the grain.

5. To serve, divide caponata among 4 plates and place steak on top or alongside. Season with salt and pepper and garnish with a drizzle of olive oil.

DAVE PASTERNACK’S

GRILLED STEAK WITH EGGPLANT CAPONATA

Originally published in The Wall Street Journal (July 30, 2014). Republished courtesy of WSJ. All rights reserved. Photo: © Armando Rafael

11or visit wsjwine.com/vin WCA0916ORDER NOW 1-877-975-9463 wsjwine.com/cookbook

15 btls (as shown) $236.85 $178.85 A05623

BELLINI BLUSHFreshly squeezed pomegranate juice and crème de cassis give this classy

sipper its blushing, ruby-red hue. A dash of vodka gives it an extra kick!

Mix .5 oz of each with Prosecco and enjoy.

Included in the case below is a wine perfectly matched to every recipe in this booklet. (And don’t forget the free Prosecco!) Browse the wines individually at

wsjwine.com/cookbook. See page 6 for details.

Everyday Gourmet Dozen + 3 FREE Prosecco

PROSECCO COCKTAIL

Yours FREEworth $38.97SAVE

$58