Spring Surprise Case $269 + tax Spring Food Wine This season’s wine Twelve outstanding selections are wines to celebrate inspired by fresh Seasonal recipes by the arrival of spring flowers, warmer www.foodandwine.com days and lots of sun Twenty Mile Bench, Canada Spicy Linguine with Clams 1/4 cup extra-virgin olive oil 1 ounce hot capocollo or soppressata, cut into 1/4-inch diced 4 garlic cloves, thinly sliced Leaning Post 1/2 teaspoon crushed red pepper Riesling 6 tablespoons of Leaning Post Riesling (this wine pairing) 32 Manila or littleneck clams, scrubbed Nadia and Ilya have had to 3/4 pound linguine rely on the support of family Freshly ground black pepper and friends to make a dream 2 tablespoons each of thinly sliced mint and basil of owning their own winery on their home property in Winona, Ontario a reality. A In a deep skillet, heat the oil. Add the capocollo, garlic and leaning post is what you find crushed red pepper and cook over moderately low heat until the at the beginning of a row of garlic is golden, 1 1/2 minutes. Add the wine and bring to a boil grapes, anchoring the over moderately high heat. Add the clams, cover and cook for 5 framework for growing to 8 minutes; as the clams open, transfer them to a covered bowl. grapevines. Fresh and lively, this Riesling is the perfect In a pot of boiling salted water, cook the pasta until almost al example of what to expect dente. Drain, reserving 3/4 cup of the cooking water. Add the from this region. Peach, pasta to the skillet. Stir in the cooking water over low heat, apricot, lime cordial and tossing until the pasta is al dente, 1 minute. Season with black apple burst from the glass pepper. Add the clams to the pasta, garnish with the herbs and with a wonderful honeyed serve. aftertaste. Yum! $36 2 Spring Surprise Case $????+ tax Sicily, Italy B Pan-Seared Cod with Lemon Aioli 1 cup mayonnaise 1 preserved lemon, peel only, finely chopped (see Note) 1 garlic clove, chopped 1 tablespoon water Pinch of cayenne Mandrarossa 5 tablespoons extra-virgin olive oil Sea salt and black pepper Zibibbo Four 6-ounce skinless Cod fillets Sicily is Italy’s southernmost - could substitute for Halibut or Haddock wine region and the largest 1/4 cup flour island in the Mediterranean Sea. The region has made anC impressive movement to In a blender, puree the mayonnaise with the preserved lemon, reverse their reputation and garlic, water, cayenne and 3 tablespoons of the olive oil. Season the is now one of Italy’s most aioli with salt and pepper and scrape it into a small bowl. promising and interesting areas. Since 1973, In a large non-stick skillet, heat the remaining 2 tablespoons of olive Mandrarossa wines have oil. Season the cod fillets with salt and pepper and dust with the been part of this movement flour. Cook the fish over moderately high heat, turning once, until and the proof is in the bottle. golden on the outside and white throughout, about 10 minutes Zibibbo is the one of most total. Transfer the cod to plates and serve with the lemon aioli. important indigenous white varietals. It offers a crisp **The lemon aioli can be refrigerated for up to 4 days** wine showcasing a lovely mix of orange blossom, lemon peel and jasmine tea. $25 3 Saumur, France Nulla facilisi. Mauris laoreet aliquet mi. B Chicken Salad Sandwiches 1 pound boneless, skinless chicken breast 1/2 cup mayonnaise 1 tablespoon mustard Domaine 1 tablespoon honey 1/2 teaspoon chili powder Langlois-Chateau 4 stalks of celery, diced Saumur is a mid-sized town Sea salt and black pepper, to taste and wine region in the heart 8 slices of your favourite bread or 4 buns of the Loire Valley. Chenin Arugula, alfalfa sprouts, sliced tomato and pickles, for serving Blanc is in high demand fromC (optional) this area and it’s always a pleasure to enjoy a glass or two. It’s also the only white In a large pot cover the chicken breasts with water. Bring to a varietal allowed by law to be gentle simmer and cook for 15 to 20 minutes, or until cooked made into wine. The history through. Remove the chicken from the water and let cool. Cut of this Domaine dates back to into 1/2-inch pieces and set aside. 1912, when Edouard Langlois and his wife Jeanne In a large bowl combine the mayonnaise, mustard, honey and Chateau combined their chili powder. Stir in the chicken and celery. Season with salt and families’ vineyards. This pepper, to taste. wine is the perfect example of Chenin Blanc. It carries Spread chicken salad over 4 slices of bread, top with desired hints of white pepper, wool, toppings and cover with remaining slices of bread. pear and lemon with a honeyed finish. $26 4 Cotes de Provence, France B Spicy Thai Chicken 4 skinless chicken breasts (cut into 1-by-2-inch pieces) 2 tablespoons Asian fish sauce La Commandeur 1 1/2 tablespoons soy sauce de Peyrassol 1 tablespoon water 1 1/2 teaspoons sugar For centuries, dry rose has been 2 tablespoons cooking oil a staple in the south of France 1 large onion, cut into thin slices and easily falls into a category 3 fresh red chiles, seeds and ribs removed, cut into thin slices, or of an all-occasion wine. Most 1/4 teaspoon dried red-pepper flakes wine drinkers will indulge in 3 cloves garlic, minced rose through the warmer C 1 1/2 cups lightly packed basil leaves months but why not enjoy this amazing delight through the entire year! In 2001, the Austruy In a medium bowl, combine the chicken with the fish sauce, soy family acquired this estate. sauce, water, and sugar (could refrigerate the day before). In a However, documentation large nonstick frying pan or a wok, heat the oil over moderately shows the first vines were high heat. Add the onion and cook, stirring, for 2 minutes. Stir in harvested in 1204. This is a the chiles and garlic; cook, stirring, 30 seconds longer. blend of Cinsault, Grenache, Mourvedre, Syrah and Rolle. It carries all the clean, refreshing Remove the chicken from the marinade with a slotted spoon and characters one would expect add it to the hot pan. Cook until almost done, stirring, about 3 from a Provencal Rose. A minutes. Add the marinade and cook 30 seconds longer. Remove graceful mix of strawberries, from the heat and stir in 1 cup of the basil. Serve topped with the watermelon, cranberry and remaining 1/2 cup basil. spicy cherry. $305 Burgundy, France Five Spice Pork with Lettuce Cups 1 tablespoon peanut oil 1 1/2 pounds boneless pork shoulder, outer fat trimmed and pork cut into 1/2-inch dice 1 small onion, diced 1 carrot, halved lengthwise and thinly sliced crosswise 1 celery rib, thinly sliced on the bias 3/4 teaspoon Chinese five-spice powder 1/3 cup canned whole water chestnuts, drained and chopped 3 tablespoons chicken stock or low-sodium broth Henri Meurgey 2 1/2 tablespoons hoisin sauce Bourgogne 8 basil leaves, torn into pieces 2 scallions, white and green parts thinly sliced Henri Meurgey is a négociant 1/2 teaspoon Asian sesame oil in France who started up his Sea salt and black pepper own business with his son Iceberg lettuce leaves, for serving Pierre in 1990. Négociants buy everything from grapes In a large skillet, heat the peanut oil until shimmering. Add the to finished wine and bottle it diced pork shoulder and stir-fry over high heat until browned under their own name and and just cooked through, about 5 minutes. Using a slotted spoon, label. This creative mixture of transfer the pork to a plate. Pinot Noir grapes and wine were sourced from vineyards Add the onion, carrot and celery to the skillet and cook over ranging from 15 to 35 years moderate heat until tender, about 4 minutes, Add the five-spice in age. It’s a very delicate and powder and cook until fragrant, about 30 seconds. Stir in the soft wine that has a slight water chestnuts, stock and hoisin sauce, scraping up the brown juicy edge. Spicy plum, bits from the bottom of the pan. Return the pork to the skillet and cherry and cranberry shine stir-fry until heated through and coated with the sauce, about 1 through on the palate with a minute. Remove from the heat and stir in the basil, scallions and hint of mushroom and rose sesame oil; season with salt and pepper. Spoon the pork into petal. bowls and serve with lettuce leaves for wrapping. $26 Jumilla, Spain Macaroni and Beef Casserole 1 pound elbow macaroni 3 tablespoons extra-virgin olive oil 1 onion, finely chopped and 1 green bell pepper, diced 2 pounds ground beef 2 teaspoons ground cumin and 2 tablespoons all-purpose flour One 15-ounce can crushed tomatoes 1/2 cup chicken stock 1/4 cup heavy cream and 1/4 cup chopped parsley 6 ounces sharp cheddar cheese, shredded (2 cups) Parajes Sea salt and black pepper 1/3 cup panko and 3 scallions, thinly sliced Del Valle Preheat the oven to 350°. In a large pot of boiling salted water, Jumilla is a very small wine cook the macaroni until al dente. Drain well and transfer the region on the Mediterranean macaroni to a bowl. Add a drizzle of olive oil and toss well.