Cork & Fork: Brown Napa Valley + Food Pairings

Analise Gregory June 24, 2020

“A gourmet meal without a glass of wine just seems tragic to me somehow.” ― Kathy Mattea

I absolutely love trying new wines, and supporting Black-owned businesses is something I’m always a huge advocate for. So, when I heard wonderful things about Brown Estate in Napa Valley, it was a must that I try their wines.

Brown Estate - Napa Valley, is the first Black-owned estate winery in its respective county. Their wines are stellar, and I was so thrilled to support and receive my order from this wonderful establishment.

Today, I’m sharing the six bottles I ordered, and pairing them with my favorite recipes on the blog! Check out my wine and meal pairings below.

The line up from Brown Estate - Napa Valley.

2018 Chaos Theory

This wine is simply wonderful. It is medium bodied, smooth tannins, and so well balanced. It is a blend of the following varietals:

50% Napa Valley Petite Sirah
40% Napa Valley Merlot
10% Sierra Foothills Zinfandel

The notes on this wine are guava, passion fruit, red fruit - cherry and raspberry, black fruit - plum and blackberry. Also, there are some subtle notes of oak, tobacco, and persimmon. This wine is bold, dry, medium to high tannin, and medium to high acid. Chaos Theory will leave you with a smooth finish, inviting you to take another sip.

My ideal food pairing with this wine is a Short Rib Stir Fry. It would compliment the wine perfectly and provide the optimal balance. The beef and seasoned vegetables and rice would pair wonderfully with the red blend.

Food Pairing:

Short Rib Stir Fry - find my recipe here

2018 Napa Valley Zinfandel

The 2018 Zinfandel produced at Brown was absolutely lovely. It was bold, dominant in black fruit, such as blackberry, plum, and blueberry. You’ll get some oak on the palate as well as red fruit - cherry, strawberry, and a hit of raspberry.

There are some herb notes like clove, and hints of forest floor - leaves and pine kissed with orange. Over all, this wine is well balanced in fruit and acid.

This wine is unique and lovely, it’ll pair perfectly with a Smoked Pork Chop. The protein has the perfect balance of sweet and smoky, which will complement the Zinfandel so well.

Food Pairing:

Smoked Pork Chop - find my recipe here

2018 Merlot

The Merlot is a perfect balance of dry, smooth, soft, and bold notes on the palate. You’ll get a hint of cinnamon, black and blue fruits, leather, and herbaceous notes.

This wine has a medium body, and the finish is long. The perfect pair for this wine would be Grilled Lamb Lollipops. Lamb is an ideal compliment to the structure that this Merlot possesses.

Food Pairing:

Grilled Lamb Lollipops - find my recipe here

2018 Chardonnay

This Chardonnay is aged in oak and has the following fruit notes:

pear
pineapple
honeysuckle
lemon
guava
lychee
citrus - dried and candied

What makes this wine so special is how bold, silky, and full it is. It is so well balanced, and is truly exceptional. The Chardonnay has a lengthy finish, inviting you for more. In addition, to the fruit notes, there are hints of sage and jasmine. The acid in this wine is low to medium, and is so wonderful on the palate.

This wine would be perfect with a vegetarian or seafood dish, and I have recommended both. A Broccoli and Asparagus Quiche or Fried Prosecco Shrimp would be a great match.

Food Pairing(s):

Broccoli and Asparagus Quiche - find my recipe here

Fried Prosecco Shrimp - find my recipe here

2017 Cabernet Sauvignon

This Cabernet Sauvignon is medium bodied, and the tannins are soft. You’ll get notes of citrus, spice, blackberry, boysenberry, and roses.

It’ll be an amazing match for a Smoked Prime Rib. The coffee dry rub on this protein would pair so well with this lovely wine.

Food Pairing:

Smoked Prime Rib - find my recipe here

2017 Petite Sirah

The Petite Sirah has floral and ripe black fruit notes - plum and blackberry. Additionally, you’ll find notes of the following items:

tobacco
oak
spice
eucalyptus
brown sugar
cocoa
leather

This structure is so complex thus resulting into a full bodied wine. The acid is vibrant, which yields to a medium to high level. The tannins are high, and its finish lingers after each sip.

A wine this bold deserves a protein that can match - a 45-Day Dry Aged Steak would be the perfect pair.

Food Pairing:

Dry Aged Steak - find my recipe here

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XO, Analise

Dining In: Quarantine Brunch & Bubbles, Part II

Analise Gregory May 14, 2020

“What nicer thing can you do for somebody than make them breakfast?” - Anthony Bourdain

Following up from last week’s Quarantine Brunch & Bubbles, Part I I’m sharing two more of my favorite brunch items! If you love to indulge in a sweet treat during the morning time, then this post is totally for you.

I’m sharing two simple recipes that you can try at your next breakfast meal.

Cinnamon Rolls with Crumbled Bacon Bits and Pecans

This recipe is so easy, and lots of fun to make. We used our favorite canned cinnamon rolls from Trader Joe’s! What I love about these cinnamon rolls is that they are not overly sweet. There are five rolls that come in each can, including a pack of icing.

I love baking the rolls in a cast iron - butter the pan a little so that the rolls do not stick. Also, bake the rolls according to the package instructions, and when your treats are nice and golden brown, then you know they are ready to be eaten! Also, adding various toppings to your rolls can be fun - chocolate chips, pecans, or bacon bits - totally take it to the next level!

Cast iron cinnamon rolls with crumbled bacon bits

Jean Vesselle

Jean Vesselle is one of my absolute favorite bottles of champagne. It is 100% Pinot Noir, pressed lightly pink, and has the most beautiful hue. The champagne is aged for 3 years in the bottle before release, so it has an amazing structure to it. You’ll get notes of red fruit, specifically strawberry, as well as green fruit, apple to be exact. This lovely champs has a creaminess to it, and is such a delight to drink. Jean Veselle is more on the expensive side and costs around $65, but it so totally worth it! Personally, I always keep a bottle of this around for a special celebration.

French Toast with Apple Compote

French toast is always the answer when you have a few slices of bread leftover from the week! My husband loves french toast, and when I make it we always add a fruit compote on top, for this recipe we used granny smith apples.

What You’ll Need:

Granny Smith Apple Compote

1 tablespoons of butter
2 cups peeled and diced granny smith apples (roughly ½ inch)
½ cup packed brown sugar
1 teaspoon cinnamon

Instructions

Step 1: Melt butter in a large skillet over medium to high heat.

Step 2: Add apples, brown sugar, and cinnamon to the skillet, let the combined ingredients cook for about 15 minutes, while stirring occasionally.

Step 3: Once all of the ingredients have cooked, remove the skillet from heat, and allow it to cool.

What You’ll Need:

French Toast

serves 2 people

4 slices of brioche bread
2 eggs
1 teaspoon of cinnamon
1/2 teaspoon of vanilla extract
3 tablespoons of milk
1 tablespoon of butter

Instructions

Step 1: Whisk together eggs, milk, vanilla extract, and cinnamon in a large bowl.

Step 2: Begin soaking the slices of brioche in the mixture, and let sit for 60 seconds. During this time, heat a large skillet, add butter, and begin transferring the egg soaked bread to the pan.

Step 3: Let the brioche sear for about 3 mins on each side or until you see a nice crust form on the bread.

Pro Tip: Add a little bit of butter as needed to ensure that the bread does not stick to the skillet, as you flip each slice of brioche.

Step 4: Once the french toast has a good sear, transfer it out of the skillet, and plate it. Add the apple compote on top, and some toasted pecans if you like!

Step 5: Enjoy!

A stack of brioche french toast topped with apple compote and pecans.

Charles de Marques Brut

This champagne is a staple at Trader Joe’s. If you are looking for something a little bit more reasonably priced, this bottle is around $20, and is a steal. It’s 60% Meunier and 40% Pinot Noir, this bottle is from a family owned producer as well.

The Charles de Marques Bruit has a lot of green fruit notes, specifically green apple and pear. Also, there is a lot of toast on this champagne, as well as some yeast notes. In addition you’ll get some almond and brioche notes as well.

For the price this bottle shows some unique complexity, and is a joy to drink!

Share some of your favorite brunch and bubbles combos in the comments below! Enjoy!

XO, Analise

Dining In: Quarantine Brunch & Bubbles, Part I

Analise Gregory May 7, 2020

“Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper. Everything can have drama if it's done right. Even a pancake.” - Julia Child

Pancakes are one of my favorite brunch items, and with Mother’s Day this weekend, what a perfect way to celebrate the woman in your life, than making her a delicious meal. The breakfast items I’m sharing today are so easy to make!

I truly love making buttermilk pancakes in a cast iron pan - it gives these cakes a perfect crispy edge, while cooking them evenly. I’m sharing my two easy pancake dishes that will take your traditional pancakes dishes to the next level.

Cast Iron Buttermilk Pancakes + Crumbled Bacon Bits

Pancakes and bacon are the perfect combo for brunch! I love chopping my bacon bits and adding them on top a stack of pancakes - you’ll get a nice crispy salty crunch in your bites!

If you are worried about time, and do not want to make your pancake mix from scratch, the following two boxed mixes are my favorite:

Also, adding in a few dashes of cinnamon and vanilla to your mix totally takes the pancakes up a notch!

Stack of buttermilk pancakes with bacon bits.

Champagne is always the answer, especially for brunch! I love pairing bubbles with my brunch meals - Prosecco, Sparkling Rosé, and Champagne are all excellent choices. This Pierre Pallard, is a bit on the higher end, but such a wonderful bottle to enjoy if you want to splurge a bit! The grape is Chardonnay for this Champagne, it is bright, acidic, and wonderful compliment to this dish.

An amazing bottle of champagne from Tinto Wine & Cheese Downtown.

Jumbo Cast Iron Pancake + Fried Chicken Breast with Toasted Pecans

Not a pro at flipping a ton of pancakes or want to share it amongst your loved ones? Well, the jumbo cast iron pancake is for you! You can fill your buttered cast iron with batter - leave it plain, add berries, chocolate chips, or nuts! Then, pop the jumbo pancake into the oven at 450 degrees for about 10-15 mins. Let the pancake cool, cut it into sections and serve!

I love a sweet and savory brunch meal, and frying a panko crusted chicken breast with chopped pecans is the perfect addition to this dish. The crunchy, sweet, salty, and toasty notes are this dish are so well balanced, creating the perfect meal!

A divided jumbo cast iron pancake, with a fried chicken breast, topped with toasted chopped pecans.

My favorite pairing for this dish is the lovely cuvée, Thibaut Janisson, made of 100% Chardonnay grapes. It has aromas of pear and apple. This is a great balance with the nutty notes of the dish, as this bubbly is very crisp, vibrant, and refreshing.

A lovely bottle of Blanc de Chardonnay, Virginia Sparkling Wine.

XO, Analise

Recipe: Prosecco Battered Fried Shrimp

Analise Gregory April 19, 2020

“The smell of shrimp is comforting.” - Lennon Parham

Shrimp is something I’ve always grown up eating, and truly enjoy. Anytime I’m able to create a dish with these sea creatures I’m a happy girl.

Recently, I tried a new dish at home, and opted to use a sparkling wine, Prosecco instead of beer, for a uniquely battered shrimp. I wanted a lighter approach to the batter, than the traditional beer battered option. This batter makes the shrimp feel nice and light, just like the Prosecco itself - refreshing with a touch of citrus.

Check out the recipe below!

Dipping each shrimp into the oil - spacing them evenly apart in the vessel.

1 pound of large shrimp
1/2 cup of flour
1/2 cup of Prosecco
1 teaspoon of black pepper seasoning
1 tbsp of lemon pepper seasoning or chili lime seasoning
A pinch of sea salt
1/2 teaspoon of cracked black peppercorn
Cooking oil of your choice - Canola, Peanut, or Vegetable

Step 1: Ensure your shrimp is thawed out if it is frozen, rinse them, and begin to line up each piece of shrimp on a stack of paper towels. You’ll want to drain any excess water out of the shrimp before dipping them into the batter and frying.

Pro Tip: The batter will not stick to wet shrimp, so make sure they are dry.

Step 2: While your shrimp is drying, begin to make your batter. Combine your flour and Prosecco, and ensure it is a nice creamy texture - similar to pancake batter! Once the batter is nice and smooth, combine all seasonings to ensure they are distributed evenly throughout the mixture.

Pro Tip: If your batter is a little too thick, and a little bit more prosecco to the batter to ensure it isn’t clumpy.

Step 3: Get your oil nice and hot! While you are waiting, begin to dip each shrimp into the batter, not going past the tail, and begin placing them into the pan/pot. It will take about 5 minutes for the shrimp to get nice and brown - keep your eye on them while they fry.

Pro Tip: Do not overcrowd the vessel, as the shrimp will not cook evenly, and the battered shrimp will stick together.

Step 4: As the shrimp are reaching their golden brown color, remove them from the oil, and place them on a stack of paper towels so they can drain any excess oil.

Step 5: Serve and enjoy!

Prosecco fried shrimp, paired with a garlic + citrus aioli, and sautéed kale and carrot salad.

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XO, Analise

Cork & Fork: Smoked Meats + Fried Oysters Wine Pairings

Analise Gregory April 4, 2020

“Drinking good wine with good food in good company is one of life's most civilized pleasures.” - Michael Broadbent

One of my favorite things to do is pairing a delicious dish with an amazing bottle of wine.

This past Christmas I gifted my husband a smoker, and he has literally perfected the art of smoking amazing proteins. Also, one of my preferred seafoods to enjoy are oysters, especially when they are flash fried.

Today, I’m sharing some of my ideal food and wine pairings with meals that we have curated at home.

Smoked Chicken

Chicken is a protein we smoke and/or grill almost weekly. It is such a versatile protein, and you can add it to salads, sandwiches, nachos, tacos, or enjoy it by itself with a wide variety of sides.

This spicy smoked chicken is so delicious, and is layered with a variety of seasonings that pair perfectly with a velvet bordeaux style wine. The Octagon produced by Barboursville Vineyards is a winner for this dish. It is so smooth, and is such a unique blend of varietals Merlot 50%, Cabernet Franc 20%, Petit Verdot 30%. It is so well balanced, with notes of dark chocolate, coffee, baked berries, and a bit of oak. This wine is dry, but the finish has a nice smooth velvet texture.

Smoked thinly sliced chicken breast paired with broccolini and herbed potatoes with rosemary, sea salt, black pepper, and thyme with a spicy old bay mayo.

Smoked chicken leg paired with broccolini and thinly sliced herbed potatoes with rosemary, sea salt, black pepper, and thyme.

Smoked Duck

When duck is smoked, it brings out some amazing flavors of the protein, and is tender and juicy. Also, the port cherry reduction is a great addition, the perfect compliment to the meat.

The wine I paired with this dish is a Cabernet Sauvignon from Napa Valley. It is soft, has an amazing body to it, and is fruit forward, while having a great texture and balance. This wine has notes of black fruit immediately on the nose, and cherry on mid-palate. The tannins on this wine are present, but not overwhelming, which is ideal with smoked duck.

Medium rare sliced duck breast with a port cherry sauce, accompanied with herbed seasoned red potato crisps.

Fried Oysters

Oysters are something that I enjoy so much! Whenever I’m able to indulge in them, champagne is the obvious choice to pair with this dish.

The fried oysters are seasoned with lemon, pepper, sea salt, black pepper, a dash of cayenne, and a dusting of grated parmesan - which gives the protein a great balance of spice and citrus.

A champagne that is 100% Meunier is a lovely pair with oysters. Champagne Salmon was a great choice for me to accompany this dish, as it provides the right balance of acidity to the oysters.

Fried oysters paired with a pair of grilled rosemary crostini, and garlic herb aioli.

What are your favorite wine and food combinations? Feel free to share your favorite wine and food pairings below!

XO, Analise