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Wine Olympics - Malbec

8/17/2016

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Event #3 -- Malbec

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WINNER: Vaglio Malbec
COUNTRY: Argentina

​Earthy and fresh, this bottle of wine has a plump dark fruit flavor with a smidge of green herbs.  The often underrated Malbec offers more than just value when it comes to higher priced reds such as Cabernet Sauvignon and Syrah.  The main fruit flavors in Argentine Malbec are blackberry, plum and black cherry with hints of milk chocolate, leather, and depending on the amount of oak aging, a sweet tobacco flavor.  Bold, but smooth without much of a lingering finish, Malbec pairs nicely with rustic flavors like cumin and lean meats such as pork.

ATHLETE SPOTLIGHT
You just read that Malbec is typically the "underdog" when it comes to the red wine family; so it is only fitting to introduce Argentina's Paula Pareto, the first Argentine judoka to win an Olympics Games gold medal! Leading up to the games, Brazil's Sarah Menezes was the hometown hopeful to win the gold in Judo.  Unfortunately, Menezes not only lost her repechage match, but she went out with a dislocated elbow; opening the door for underdog Paula Pareto to rise in the ranks and take home the country's first gold medal in Judo! Congratulations, Paula! You are in inspiration to many!


PAIRING MALBEC
GRILLED PORK TENDERLOIN WITH CHIMICHURRI SAUCE
  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt plus more
  • 3-4 garlic cloves, thinly sliced or minced
  • 1 shallot, finely chopped
  • 1 Fresno chile or red jalapeño, finely chopped
  • 1/2 cup minced fresh cilantro
  • 1/4 cup minced fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh oregano
  • 3/4 cup extra-virgin olive oil
  • About 2 pork tenderloins (about 1 pound each) trimmed of excess fat

  • Combine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
  • Stir in cilantro, parsley, and oregano.
  • Using a fork, whisk in oil.
  • Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
  • Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
  • Remove meat from marinade and grill.
  • Spoon reserved sauce over grilled meat.



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Wine Olympics - Sauvignon Blanc

8/12/2016

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PictureHuru Sauvignon Blanc winner of the New World Wine Shop Wine Olympics
Event #2  -- Sauvignon Blanc
 
WINNER: Huru Marlborough Sauvignon Blanc 
COUNTRY: New Zealand
 
There is so much more to this bottle of wine than just another pretty bottle.  Over the last few decades, New Zealand's Marlborough Valley has established itself as one of the leading "savvy" growing regions in the world. The natural, straightforwardness of Huru Marlborough Sauvignon Blanc makes it easy to drink, especially for beginners. This complex wine has a full bouquet of fruit flavors, including pink grapefruit, mango, passionfruit, and lime.

ATHLETE SPOTLIGHT
The New Zealand men's rowing pair of Eric Murray and Hamish Bond took their second Olympic gold in the Rio Summer Olympics! Possibly the greatest team in rowing history.  Murray and Bond have won 69 successive races at elite level in the men's coxless pair, with their record in that boat featuring two Olympic golds, six world championships and 16 World Cup triumphs.  Congratulations to these amazing athletes for their Olympic gold and the stellar achievements they have made in their winning career!
 
 
PAIRING SAUVIGNON BLANC 
GARLIC CHICKEN, BEAN AND FETA SALAD
Can be served as a side or enjoy as a main meal

MARINADE
1. 17 1/2 oz skinless, boneless chicken thighs
2. garlic cloves, crushed
3.Juice from 1/2 lemon
4. Tbsp olive oil
5. 1/2 tsp sea salt
DRESSING
1. 1/4 cup good quality extra virgin olive oil
2. 1/8 cup of lemon juice
3. 1 clove of garlic, finely chopped
4. 1/2 Tbsp finely chopped fresh basil
5. 1/4 tsp sea salt
6. 1/4 tsp sugar
7. A pinch of freshly ground black pepper
SALAD
1. 17 1/2 oz thin green beans, topped & tailed
2.1 can cannellini beans, drained & rinsed
3. 10 cherry tomatoes, quartered
4. 1/4 cup of crumbled feta cheese

​
  1. Combine chicken thighs and marinade ingredients in a large, non-reactive bowl. Mix well to coat the chicken. Cover and refrigerate for at least 20 minutes.
  2. Preheat a barbecue or grill on high heat and spray with cooking oil. Remove chicken from marinade. Cook for 1 minutes each side or until golden. Reduce heat to medium-low. Cook chicken for a further 6 to 8 minutes or until cooked through. Transfer to a plate. Cover and stand for 5 minutes.
  3. Meanwhile, bring water to boil in a saucepan and blanch the beans in boiling water for 1-2 minutes until just tender. Drain and refresh under cold water. Set aside.
  4. Make the salad dressing by combining ingredients in a small bowl and whisking. Set aside.
  5. Slice the chicken and combine with green beans, cannellini beans, tomato, feta and chicken in a large bowl. Add dressing and toss gently. Spoon onto plates and serve immediately.

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Wine Olympics - Unoaked Chardonnay

8/11/2016

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​Event #1  -- Unoaked Chardonnay
 
WINNER: LaPlaya Unoaked Chardonnay
COUNTRY: Chile
 
A favorite coming into the Wine Olympics is the Chilean wine, LaPlaya Unoaked Chardonnay.  We have introduced it before in a previous Buzz post and will continue to be huge fans of LaPlaya!
 
Back Story: For those who aren’t familiar with the difference between unoaked and oaked, unoaked wine isn’t aged in barrels, it’s aged in steel.  Oaked wine has a little more of a fuller, warmer flavor to it while unoaked is more crisp with more dominant hints of fruit.  Oaked Chardonnay will also be a little more yellow in color, taking away more than just flavor from the oak barrels.  If you tend to not like wines with a lot of oak, look into other parts of the world than say, California whites, which are known for being more “oaky” than other regions.
 
ATHLETE SPOTLIGHT
Chile isn’t known for sending big teams to the Olympics every four years, but there is a Marathon runner named Erika Olivera who deserves a mention for being forty years old and participating in her fourth consecutive trip to the Olympics.  While a fourth showing at the games is impressive enough, Erika has five kids and plans on running for office to become a member of the Chilean Congress when she retires from running.  WOW! Although Erika isn’t expected to medal at the 2016 Rio Olympics, she is a winner in our book.  That’s one ambitious woman!
 
Erika will be running her event, the Olympic Marathon on Sunday August 14th. 
 
 
PAIRING UNOAKED CHARDONNAY
CHILEAN SEA BASS WITH GARLIC & HERBS
  1. 2 six-ounce portions Chilean Sea Bass
  2. kosher salt and pepper
  3. 3 cloves garlic, minced
  4. 1 Tbl chopped fresh rosemary
  5. 1 Tbl chopped fresh thyme
  6. 2 Tbl butter
  7. Juice from half of a lemon
  8. 2 Tbl Extra Virgin Olive Oil or 2 Tbl Coconut Olive
INSTRUCTIONS
  1. Heat cast iron skillet
  2. Add coconut olive
  3. Heat until medium heat
  4. Season Chilean Sea Bass with a pinch of kosher salt and pepper
  5. Once skillet is hot, place chilean sea bass skin side up on cast iron skillet
  6. Let sear for 1 minute until seared edge is nice and crisp
  7. Flip over and sear skin
  8. Turn heat down to medium temperature, ten fish with tin foil and continue to cook until cooked thru
  9. Meanwhile, melt butter in small sauce pan. Add minced garlic and saute until starting to brown. Add minced rosemary and thyme. Season with kosher salt and pepper. Continue to saute until fish is fully cooked. Remove sauce from heat and stir in lemon juice.
  10. Plate Chilean Sea bass
  11. With a shallow, slotted spoon, gently garnish Chilean Sea Bass with rosemary, thyme, garlic sauce

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    Two Lake Geneva locals with a two glass minimum... simply put, we're the Wine Guys!

     

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