Snug Harbor Wine. Located at Like us on Facebook! 459 Washington St. Duxbury http://www.facebook.com/snugharborwine
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Tis week's tasting: Week Tree of our Special Vendor Tastings: Winebow brings us two Sangiovese red wines, a Shiraz from Australia and a Spanish Verdejo!
Our featured wines on this week are all selections of Thor Oliver from Winebow who will be in the shop from 3pm-6pm on Friday to talk further about these wines. Nisia Rueda Verdejo Mineral-driven on the nose, the palate of this Verdejo is citrusy in feel, with a grippy texture. Flavors of nectarine and peach are mild on a fresh finish. -Wine Enthusiast
-reg $18.99/$17.01 this weekend
Tournon Mathilda Victoria Shiraz From famed Rhone Valley winemaker Michel Chapoutier, this Shiraz shows a brilliant, dark ruby appearance with intense aromas of ripe black fruits and peppers. The palate is fresh and juicy with silky and elegant tannins.- Winebow
-reg $15.99/$14.39 this weekend
Di Majo Norante Sangiovese Bright red in color, aromas of violets and red berries complement undertones of leather and anise. On the palate, this wine is dry and mellow with smooth tannins that make for a crowd-pleasing, easy-to- drink red wine. - Winebow
- reg $12.99/ $11.69 this weekend
Castellare Chianti Classico A bright ruby red in color, this Chianti Classico shows well-integrated aromas of tart red cherries, tobacco, sunbaked earth, and a hint of cedar spice. On the palate, firm structure and refreshing acidity make it a very versatile food wine. -Winebow
-reg 22.99/ $20.69 this weekend
10% tasting discount this weekend!!
Tastings are 4-7 pm Friday & Saturday **** Hunter's Rosé of Pinot Noir - This exciting rosé from Marlborough New Zealand is 100% Pinot Noir. It shows a traditional pale pink colour which alludes to the fresh summer berry aromas of strawberry, raspberry and red plum. The palate is full and round with a long crisp finish. The mouthfeel is wonderful and expresses summer to the senses. It’s the perfect summer wine! $14.99
A Trio of Sauces to Keep on Hand In culinary school, learning the French Mother Sauces is always part of the curriculum because those basic sauces and their derivations are what create the base for most dishes around the world. And while it's important to know how to make a roux, add milk to create a bechamel and then add cheese to make a Mornay sauce (what you would use for homemade mac and cheese), these aren't always sauces that store well for future use.
Instead, I want to introduce you to some mother sauces, or salsas, that you can prepare in large batches and freeze what you don't use for another day. Having these at the ready will enhance any meat or fish, make a spread for toast, or create an instant pasta sauce. What I also love is their adaptability. Swap out the herbs, vinegar, nuts, and spices to suit your tastes and what you have around the kitchen. Enjoy finding new ways to use these condiments and be creative with the recipe!
Classic Pesto - This northern Italian basil sauce is often mixed with pasta, but it also goes great with steak. Try using arugula instead of basil and toast the nuts to enhance their flavor.
Yield: 2 Cups Ingredients: 2 cups fresh basil leaves (no stems) 2 tablespoons pine nuts or walnuts 2 large cloves garlic ½ cup extra-virgin olive oil ½ cup freshly grated parmesan cheese
Preparation: Combine the first three ingredients in a blender and process. With the machine running, slowly dribble in the oil and process until the mixture is smooth. Add the cheese and process briefly, enough to combine.
Chimichurri - This parsley-based salsa is largely associated with Argentina and is served with grilled steak. A red version is also popular by adding tomatoes and red bell pepper.
Yield: 1 cup Ingredients: 1 cup (packed) fresh Italian parsley 1/2 cup olive oil 1/3 cup red wine vinegar 1/4 cup (packed) fresh cilantro 2 garlic cloves, peeled 3/4 teaspoon dried crushed red pepper 1/2 teaspoon ground cumin 1/2 teaspoon salt
Preparation: Puree all ingredients in processor. Transfer to bowl.
Romesco - Served typically with fish in the Catalonia region of Spain, I use this sauce on all kids of meats. This can be made spicy with the addition of chilies and sun-dried tomatoes add sweetness. Bread is often substituted for or added with the almonds, and diferent nuts are used as well.
Yield: 1 1/2 Cups Ingredients: 1 large roasted red bell pepper from a jar 1 garlic clove, smashed 1/2 cup slivered almonds, toasted 1/4 cup tomato purée 2 tablespoons chopped flat-leaf parsley 2 tablespoons Sherry vinegar 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper 1/2 cup extra-virgin olive oil Fine sea salt and freshly ground black pepper
Preparation: Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper.
Email me with questions at [email protected]
Happy Eating!! Chris is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of
Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
Look at What's New in the Shop!!
Shaw and Smith Shiraz Embracing the cool climate of South Australia's Adelaide Hills, Shaw + Smith Shiraz represents a fresh take on Australian Shiraz. Fragrant layers of red berry and black fruit greet the nose along with characterstic black pepper. The palate is defined by well-structured yet soft tannins and fresh, balanced acidity. A well-defined and lingering finish leaves a strong desire for another glass. $39.99
For more information, please contact Snug Harbor Wine at 781-934-2033
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