Wine & Food pairing /Recipes

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=120 BGCOLOR="#FFCCFF" TEXT="#080000" bgproperties="fixed" background="0443f781egdyul.png"> <div> <FONT SIZE="5" COLOR="#009900" FACE="Arial" ><B>Hanapi Foods & Liquor Inc.</B></FONT><FONT SIZE="1" COLOR="#009900" FACE="Arial" > </FONT> <B> </B><B>|    </B><B> </B><A HREF="index.htm" TARGET="_top" TITLE="Hanapi Foods Liquor Inc."><U><B>home</B></U></A></div> <div> <A HREF="id22.htm" TARGET="_top" TITLE=" Libby Vegetables"><U> Libby Vegetables</U></A>   |   <A HREF="id23.htm" TARGET="_top" TITLE="Libby Meats"><U>Libby Meats</U></A>   |   <A HREF="id104.htm" TARGET="_top" TITLE="Peter Pan"><U>Peter Pan</U></A>   |   <A HREF="id90.htm" TARGET="_top" TITLE="Chef Boyardee"><U>Chef Boyardee</U></A>   |   <A HREF="id91.htm" TARGET="_top" TITLE="Imported Wines"><U>Imported Wines</U></A>   |   Wine & Food pairing /Recipes   |   <A HREF="id92.htm" TARGET="_top" TITLE="Pam Spray"><U>Pam Spray</U></A>   |   <A HREF="id107.htm" TARGET="_top" TITLE="Swiss Miss"><U>Swiss Miss</U></A>   |   <A HREF="id93.htm" TARGET="_top" TITLE="Banquet Dessert Bakes"><U>Banquet  Dessert Bakes</U></A>   |   <A HREF="id94.htm" TARGET="_top" TITLE="Banquet Home Style Bakes"><U>Banquet Home Style Bakes</U></A>   |   <A HREF="id95.htm" TARGET="_top" TITLE="ACT II Popcorn"><U>ACT II Popcorn</U></A>   |   <A HREF="id96.htm" TARGET="_top" TITLE="Slim Jim"><U>Slim Jim</U></A>   |   <A HREF="id97.htm" TARGET="_top" TITLE="Andy Capps"><U>Andy Capp's</U></A>   |   <A HREF="id98.htm" TARGET="_top" TITLE="Lucks Beans"><U>Luck's Beans</U></A>   |   <A HREF="id99.htm" TARGET="_top" TITLE="Rotel"><U>Rotel</U></A>   |   <A HREF="id100.htm" TARGET="_top" TITLE="Sue Bee Honey"><U>Sue Bee Honey</U></A>   |   <A HREF="id101.htm" TARGET="_top" TITLE="Crunch N Munch"><U>Crunch N Munch</U></A>   |   <A HREF="id102.htm" TARGET="_top" TITLE="Jiffy Pop"><U>Jiffy Pop</U></A>   |   <A HREF="id103.htm" TARGET="_top" TITLE="David"><U>David</U></A>   |   <A HREF="id105.htm" TARGET="_top" TITLE="La Choy"><U>La Choy</U></A>   |   <A HREF="id108.htm" TARGET="_top" TITLE="Summers Breeze"><U>Summer's Breeze</U></A>   |   <A HREF="id109.htm" TARGET="_top" TITLE="Silk Soya Milk"><U>Silk Soya Milk</U></A>   |   <A HREF="id110.htm" TARGET="_top" TITLE="Del Frutal Nectars"><U>Del Frutal Nectars</U></A></div> </td> </tr><tr> <td valign="top" width=190 BGCOLOR="#FFFFFF" TEXT="#080000"> <bR> <div> <IMG SRC="06255630.jpg" border=0 width="85" height="99" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> <A HREF="id17.htm" TARGET="_top" TITLE="About Us"><U>About Us</U></A></div> <div> <A HREF="id18.htm" TARGET="_top" TITLE="Where we are"><U>Where we are</U></A></div> <div> <A HREF="id19.htm" TARGET="_top" TITLE="Contact Hanapi Foods Liquor Inc."><U>Contact Hanapi Foods & Liquor Inc.</U></A></div> <div> <A HREF="id20.htm" TARGET="_top" TITLE="Products"><U>Products</U></A></div> <bR> </td> <td valign="top" height=360 BGCOLOR="#FFFFFF" TEXT="#080000"> <div> Wine & Food pairing /Recipes</div> <div>    <IMG SRC="2dccd7d0.jpg" border=0 width="205" height="125" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> • Pair Sweet/Spicy/Protein (Umami)</div> <div> Dominant Foods with Light Wines</div> <div> • Pair Acid/Protein (Umami)</div> <div> Dominant Foods with Crisp and Fruity Wines</div> <div> • Pair Balanced Foods with Most</div> <div> Whites and Most Reds</div> <div> • Pair Desserts with Sweet Dessert Wines </div> <div>   </div> <div>  </div> <div>    </div> <div> To understand how wine interacts with food, we need to look at the food in terms of the simple elements of taste. Any specific dish will contain one or more of the five basic tastes: sweet, sour, salty, bitter and protein/umami. These dominant tastes in the food will have a profound effect on the taste of the wine. </div> <div> Beringer’s Wine and Food in Balance theory explains the result of these reactions:</div> <bR> <div> Sweet and protein/umami dominated foods reduce wine aromas and make wine textures (acidity, bitterness, astringency, and tannins) appear stronger</div> <bR> <div> Sour and salt dominated foods make wine textures milder (richer, smoother, sweeter) and can accentuate aromas. </div> <bR> <div> Umami: You may not have heard about the fifth taste before. Don't feel alone – many people haven't. What is umami? Umami, which means savory, was discovered and isolated in 1908 by a Japanese food scientist. It is actually based on the taste of the amino acid glutamate, and of nucleotides. In 1997, at the University of Miami, the taste bud on the tongue that detects umami was finally found. It is a very important element in food and wine pairing because it is present in so many foods and creates a noticeable reaction with wine.</div> <bR> <div> When the tastes in the food are balanced, with no one taste dominating another, the wine will remain relatively unchanged, just as the winemaker intended. This is our standard objective – finding the food/wine pairings that leave the wine tasting as close to the winemaker's intention as possible.</div> <bR> <div>  </div> <bR> <div> Pair Sweet/Spicy/Protein (Umami) Dominant Foods with Light Wines</div> <div> Dishes that are sweet, spicy, protein dominant, or low in salt, will make a wine's textures stronger. The wine will taste more acidic, and if the wine has been in oak barrels it will also seem more bitter. Red wines will also become more tannic. The recommended style of wine for these dishes are off-dry and light styles of wines. </div> <div> White Wines: Riesling, Gewurztraminer, Viognier, White Zinfandel, Chenin Blanc, Sauvignon Blanc, Chardonnay </div> <bR> <div> Red Wines: Rose, Nouveau/Beaujolais, Pinot Noir, Light Sangiovese, Zinfandel, Dolcetto, Merlot, Shiraz/Syrah </div> <bR> <div> Foods:</div> <div> • Chinese - Spicy Szechuan , oyster sauce, hoisin sauce, plum sauce, sweet and sour sauces. </div> <div> • Mexican spicy enchilada sauces, fruit salsas, chocolate-mole sauce </div> <div> • Pastas with tomato sauce, cream sauce or mushrooms </div> <div> • Thai foods: sweet Thai chili sauce, coconut curries </div> <div> • Buffalo chicken wings and sweet spicy barbecue </div> <div> • Japanese sushi with pickled ginger and wasabi </div> <div> • Fresh mozzarella, brie, smoked cheeses </div> <bR> <div>  </div> <bR> <div> Pair Acid/Protein (Umami) Dominant Foods with Crisp and Fruity Wines</div> <div> Dishes that have dominant acidity will make a wine milder or softer. You perceive less acid in the wine which makes it taste milder and sometimes more aromatic or fruitier. But since these foods are also usually low in salt, the wines should not have much oak influence or tannin. For these dishes, crisp, light intensity wines (wines with little or no oak) will pair best because they tend also to be relatively high in acid. Protein dominant foods, low in salt, will also pair well with these styles of wines. Bitter foods, such as endive, arugula or smoked meats, can combine with the bitterness inherent in oak or from tannins, making oak-free, crisp, light intensity wines an ideal match too. </div> <div> White Wines: Pinot Grigio , Champagne , Riesling, Sauvignon Blanc, Viognier, Unoaked Chardonnay </div> <bR> <div> Red Wines: Rose, Beaujolais , Pinot Noir, Merlot, Sangiovese, Dolcetto </div> <bR> <div> Foods:</div> <div> • Bitter/astringent salad greens: arugula, watercress, spinach, radicchio, etc. </div> <div> • Oily fish: sardines, herring, anchovies, mackerel, salmon </div> <div> • Shellfish, lobster, crab, and shrimp with lemon</div> <div> • Smoked fish: salmon, trout, sturgeon, eel, etc. </div> <div> • Oysters with vinegar, lemon or cocktail sauce </div> <div> • Asparagus, artichoke and mushroom preparations </div> <div> • Japanese sushi with pickled ginger and wasabi </div> <div> • Prosciutto and melon </div> <div> • Caviar service, ceviche </div> <div> • Fresh goat cheeses </div> <bR> <div>  </div> <bR> <div> Pair Balanced Foods with Most Whites and Most Reds</div> <div> Dishes that are seasoned properly with salt will not only develop more complex flavor in the food but will pair with the widest variety of wines. If a dish also is high in sweetness and/or protein (umami), the addition of some acidity is quite common in many cuisines (think of tomato sauces with wine or vinegar added or adding lemon juice to smoked salmon or seafood in general). This too develops more flavor and another result is that it balances the dish so that it does not react with the wines acid balance as much. Dishes with this balance of salt seasoning and acidity will pair well with all wine categories. </div> <div> White Wines: Pinot Grigio, Gewurztraminer, Chenin Blanc, Riesling, Sauvignon Blanc, Chardonnay </div> <bR> <div> Red Wines: Rose, Pinot Noir, Merlot, Shiraz/Syrah, Zinfandel, Sangiovese, Cabernet Sauvignon </div> <bR> <div> Foods: </div> <div> • Properly seasoned roasted, grilled, sautéed meats, poultry, seafood</div> <div> • Salt based ingredients: olives, capers, bacon/pancetta, preserved lemons, and cheeses like Feta</div> <div> • Acid based sauces with proper seasoning: red or whited wine sauces, mustard sauces, lemon/lime sauces, vinegar based sauces (inaigrettes), verjus based sauces</div> <div> • Veal/poultry or seafood picatta with lemon and capers</div> <div> • Soups, stews, ragouts, casseroles with salt based ingredients and acidity</div> <div> • Cheddar, gruyere, fontina </div> <bR> <div>  </div> <bR> <div> Pair Desserts with Sweet Dessert Wines</div> <div> Desserts. These are an extreme extension of category 1 in the sense they are sweet dishes paired with off-dry or sweet wines. Virtually all desserts are sweet. Even lemon or rhubarb's tartness is balanced by adding more sugar. Another factor is that there is not a lot of salt added to desserts. On the red side the general rule of thumb is to serve dessert wines that are sweeter than the dessert. This is because they are all acid balanced. This acid will become more pronounced when you have a sweet dessert. If the dessert wine is sweeter than the dessert you don't notice the change in the wines acidity as much. Many times it is assumed that a sweet wine will combine with the sweetness of the dessert but actually it is just the opposite. The wine will generally be perceived as less sweet or crisper. </div> <div> Wines: Recioto, Madeira, Sweet Sherry, Port, Muscat , Riesling, Vin Santo, Sauternes, Tokaji, Ice Wine </div> <bR> <div> Foods: </div> <div> • Chocolate desserts: flourless chocolate cake, brownies, mousses, truffles</div> <div> • Creamy desserts: crème brulee, cheesecake, pastry cream, ice cream</div> <div> • Fruit desserts: stone fruit, apples, pears, citrus, tropical, berries</div> <div> • Caramel and nut desserts: pecan pie, almond tart </div> <div> • Cakes, cookies, pastries </div> <div> • Strong blue cheeses </div> <bR> <bR> <div> --------------------------------------------------------------------------------</div> <bR> <div> White Zinfandel | Asparagus and Goat-Cheese Frittata</div> <bR> <bR> <div> <I>Recommended Wine Pairing - </I><I><U>Beringer Sparkling White Zinfandel</U></I><I> </I></div> <div> <I>These selections were originally developed by Executive Chef David Frakes for a special Spring-time brunch. The components work well together and—if made apart—are sure to dress up any breakfast. </I></div> <div> <B> <A NAME="a"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A></B><B>Asparagus and Goat-Cheese Frittata</B></div> <div> 12 eggs</div> <div> 1/4 cup milk</div> <div> 2 tablespoons water</div> <div> 2 tablespoons butter</div> <div> 1 pound asparagus, cut into 2 inch pieces and blanched anywhere from 30 seconds (pencil-thin) to 2 minutes (thicker stems)</div> <div> Salt and pepper to taste</div> <div> 4 ounces goat cheese</div> <div> Preheat oven to 350º. Whisk together the first three ingredients in a medium-sized bowl until very well incorporated and there are no unbroken yolks. Add butter to a 12-inch oven-proof Teflon skillet and swirl to coat pan evenly. Once butter has started to foam but not brown, add egg mixture. Gently stir over medium heat with a rubber spatula until the eggs are half-cooked and have a very glossy, scrambled-egg look, 5-7 minutes.</div> <div> Mix in asparagus and season with salt and pepper. Sprinkle goat cheese on top. Place in oven and bake for about 8-10 minutes. Keep in mind that the thicker the frittata, the more slowly it will need to cook to insure it has cooked through without burning on the outside. When cooked through, the frittata should spring back when touched.</div> <div> Remove from oven. Carefully slide frittata out onto a cutting board. Cut into pie-shaped wedges and serve hot or at room temperature.<B> </B></div> <div> <B> <A NAME="b"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A></B><B>Chicken-Apple Sausages with Caramelized Onions</B></div> <div> 2 large onions</div> <div> 2 tablespoons butter</div> <div> Balsamic vinegar to taste</div> <div> Salt to taste</div> <div> 1 pound chicken-apple sausage (about 4 links)</div> <div> 1/2 tablespoon butter or oil</div> <div> Slice onions into 1/4-inch strips. Melt 2 tablespoons of butter in a large pot and add onions, sautéing at medium-low heat and stirring often for about 45 minutes. When finished, onions should be a golden brown and reduced in volume by about half. Add balsamic vinegar and salt to taste. </div> <div> Pierce each sausage a couple of times with a fork. Blanch in simmering, salted water for 8 minutes. This process will not only cook the sausages through, but serve to plump them up and add moisture. Remove from water and pat dry.</div> <div> When ready to serve, sauté sausages in butter or oil over low to medium heat, 5-7 minutes. This will give your sausages a nicely browned, finished look.</div> <div> Cut each sausage at a diagonal into pieces 2-inches to 3-inches thick. Serve on a small bed of the caramelized onions.</div> <div> <B> <A NAME="c"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A></B><B>Seasonal Fruit Brochettes </B></div> <div> <I>Serving your favorite fruits on wooden skewers is a nice way to display the season's best in a pure and easy fashion. Any fruit works, just make sure to look for the nicest, ripest fruit available, even if you can only find one or two selections. Here's a sample.</I></div> <div> 12-16 grapes</div> <div> 8-12 pieces melon, cut into 2-inch rounded pieces</div> <div> 1 pint strawberries</div> <div> 8-12 pieces pineapple, cut into 1-inch chunks</div> <div> If preparing ahead of time, skewer non-browning fruits in center of skewers, leaving room to add fruits that are more sensitive to discoloration on either end of skewers.</div> <div> <I>Some thoughts on pairing fruit with wine: If you are a food-and-wine pairing purist, you probably already know that pairing fruit and wine can be a challenge. Beringer's Executive Chef, David Frakes, suggests that in an ideal fruit and wine pairing, one should consider that the sweeter a fruit is, the sweeter a wine should be that is paired with it. On the flip side of this dynamic, the more acidic a fruit is (for instance, most pineapple) the more of a softening affect the fruit is going to have on a wine. </I></div> <div> <I>If serving fruit as part of a complete menu, such as this brunch, you need not be so concerned about how the fruit will pair to the wine. The salt present in the other components should help to bridge and lessen the fruit/wine reaction.</I></div> <div> Serves 4-6</div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <IMG SRC="2dacdcd0.jpg" border=0 width="205" height="205" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"> <FONT SIZE="3" COLOR="#000000" FACE="Arial" ><B>Herb-Marinated Flank Steak with Bread Salad</B></FONT></div> <div> This month’s menu is incredibly flavorful and also a great, inexpensive option if you’re looking to feed a crowd. Beringer Vineyards Sous Chef Kathleen Ormé thinks you’ll find the combination to be truly inspired with our Private Reserve Chardonnay—a perfect way to enjoy the last warm evenings of summer.</div> <div> <B>Herb Marinated Flank Steak</B></div> <div> Adobo sauce is a puree of chilies, herbs and vinegar and can usually be found in supermarkets with other Mexican condiments. For this recipe’s purposes, it provides a nice base flavor without being too spicy.</div> <div> 2 to 3 pounds flank steak</div> <div> ½ cup white wine</div> <div> ¼ cup soy sauce</div> <div> 3 cloves garlic, sliced thinly</div> <div> 2 teaspoons fresh rosemary, chopped</div> <div> 1 teaspoon fresh oregano, chopped</div> <div> ½ teaspoon adobo sauce</div> <div> Mix wine, soy sauce, garlic, and herbs and set aside. </div> <div> Remove any excess fat from the meat. Lightly score the top layer in a criss-cross pattern to allow marinade to penetrate the steak. Place meat and marinade in plastic bag or bowl and marinate for up to 2 hours.</div> <div> Preheat grill to medium-high heat. Remove steak from marinade and pull off any stray herb or garlic pieces from meat. Grill first side for 5 minutes and second side about 4 minutes (for medium rare). Remove from heat and let rest for 3 minutes. Slice steak across the grain into thin slices.</div> <bR> <bR> </td> </tr></table></body>