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A Highly Regarded Chablis; Wienerschnitzel

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A Highly Regarded Chablis; Wienerschnitzel Snug Harbor Wine. Located at Like us on Facebook! 459 Washington St. Duxbury http://www.facebook.com/snugharborwine Share Tweet Forward Note to all: We will be closed on Sunday, Father's Day. *** This week's tasting- A new Chablis Martin Ray 2014 Reserve Napa Valley Cabernet reg $29.99/$26.99 this weekend Very dark crimson color. Aromas of leather, plums and black currants. Smooth and elegant palate with currant, plum, licorice, and tea. Medium+ bodied with rounded tannins. *** Paul Nicolle Chablis Vieilles Vignes reg $21.99/$19.79 this weekend Sustainable. 100% Chardonnay from vines averaging 25-30 years in age grown on Kimmeridgian clay limestone soils. Mostly south-facing parcels in the 4 communes of Chablis, Fleys, Chichee and Beru. Vinification in stainless steel with native and selected yeasts. Aged on the lees for 12-18 months in stainless steel. This classic Chablis is both fresh and vibrant, but also rich on the mid-palate. This vintage is full of ripe apricot, citrus blossom, and green apple on the nose that leads into a palate that is full with a bit of salty minerality and a clean finish. *** Moillard- Les Violettes Cotes du Rhone reg $14.00/$ 13.49 this weekend Robust, dark red. Aromas of spices and mature red fruits. Round tannins with powerful complexity. A rich wine with notes of plums, red fruits , anise seed and nuts. Very big and rich wine, well balanced with long and smooth finish. *** Steele Cabernet Franc Rosé reg $14.99/$13.49 this weekend A bright-pink color is followed by vivid citrus, cherry and berry flavors in this medium-bodied wine. It feels smooth and is on the soft side of balance, but retains enough pink-grapefruit flavor to stay fresh and inviting. **** Tastings are from 4-7 Friday and 3-6 Saturday. All tasting wines are 10% of Fried Beef...yum! There are a few items I always gravitate to on a restaurant menu. Steak Frites, anything with short ribs and Wiener Schnitzel. Many cultures have a version of this fried beef deliciousness, the other notable being veal Milanese and chicken-fried steak. Quite simply, this is a thinly-pounded cut of veal (or pork) breaded and fried. Sounds easy enough but if not done properly it can turn into a burned, chewy mess. To improve success, you need to set up properly. Mise en place, or 'everything in its place', is a culinary term that all professional kitchens employ because it saves you from running around looking for ingredients that take you away from the stove, potentially ruining your dish. Set up your breading station, heat your oil and turn on the oven before you start. Pound the veal thinly. This not only cuts down the cooking time but it also tenderizes the meat. If your cutlets are too thick, the breading will be burnt before the meat is cooked and it will be chewy. Then bread each cutlet and have a plate or tray to keep them on. Fry the cutlets one at a time and keep them warm in the oven. Don't walk away from the stove while frying because the cutlets can burn quickly if you aren't paying attention. That's it! Traditionally, a good squeeze of lemon would finish the dish, but a splash of vinegar would work along with capers and a good dash of sea salt. What you want is a crunchy, salty, and acidic bite. Play with the seasoning in your breadcrumbs by adding things like dried rosemary or oregano. Try diferent breadcrumbs or make your own. How about crushed cornflakes? Enjoy. Wiener Schnitzel Serves 4 Ingredients: Veal cutlets (about 1 1/2 pounds) 1 cup all-purpose flour Paprika 3 eggs Dijon mustard Panko breadcrumbs 2 cups cooking oil Lemons Preparation: -Set up your breading station by lining up three shallow bowls or plates. -Season the flour with paprika in one bowl. -Wisk three eggs with a tablespoon of mustard in the next bowl. -Season 2 cups of breadcrumbs with salt and pepper. -Place each veal cutlet between two sheets of plastic wrap and pound thin to about 1/4 inch. -Dry of the veal cutlets and one at a time, dredge the cutlet in flour, then dip in eggs and coat in breadcrumbs. Set aside. -Preheat oven to 200 degrees -Heat oil on medium low heat. -Cook cutlets one at a time in the oil, about 1 minute per side. -Hold cutlets in warm oven until serving. -Garnish with salt and parsley and serve with lemon wedges. If you have any questions, email me at [email protected]. Visit my Instagram page for more pictures. https://www.instagram.com/winechefchris/ What to Drink? If we stick to tradition, a Grüner Veltliner or Riesling would be an excellent choice, as would a wheat beer. From Italy, a Roero Arneis, Pinot Grigio or Barbera pair well. And to go outside the box, go for something bubbly. Sparkling wines go great with fried food. 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. Now in the Store! We are proud to introduce Artis Winery to our customers. These wines, made in neighboring Pembroke, are of exceptional quality and worthy of your attention. We currently carry two selections with three more coming soon. Look for a tasting event in late-July with the winemaker in the store. North Fork Chardonnay $21.99 Our unoaked Chardonnay was made with grapes grown on the North Fork of Long Island. They were whole cluster pressed and the juice was fermented with natural yeast in cooled stainless steel tanks to preserve its fruit character. As with a classic style Chablis, the wine was aged sur lie for 6 months to add complexity and roundness. This Chardonnay has lush aromas and flavors of melon, peach, and honey, with a hint of crème brulee. It may be paired with roasted chicken, grilled seafood, or simply enjoyed on its own. California Red Blend of Tempranillo and Garnacha $23.99 Inspired by our travels through Spain, we handcrafted this blend from the same varietals used to make exquisite Rioja wines for centuries. We carefully selected California grown grapes and a specific yeast isolated from wineries in Spain. Following tradition, it was aged in American oak for 15 months. The wine exhibits aromas and flavors of red fruit, spice, herbs, and vanilla. It may be paired with roasted or grilled chicken, beef, or lamb. It will also pair perfectly with a plate of charcuterie. Support local!! For all of your weekend and summer plans, we are now stocking Cape Cod Ice! $1.50 per bag For more information, please contact Snug Harbor Wine at 781-934-2033 Facebook Website This email was sent to <<Email Address>> why did I get this? unsubscribe from this list update subscription preferences Snug Harbor Wine · 459 Washington Street · Duxbury, MA 02331 · USA .
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