Crab Cake Duo with Old Bay Aioli + Rosé Wine Pairing

Analise Gregory August 2, 2020

“Eating has to be fun.” - Jose Andres

Crab cakes have always been a favorite of mine. Remembering the first time I ever took a bite of one brings me so much joy. During my annual summer visit to Washington D.C. with my grandmother as a child was, she insisted that I try the dish and that I’d love them - I was hooked immediately.

This entrée is always sentimental to me because it brings back the memories of my childhood, and those magical summer months bonding with my grandmother in Silver Spring, Maryland and Washington D.C.

I’m pairing this classic dish with a new favorite rosé, courtesy of Brown Napa Valley, their 2019 Betelgeuse Rosé.

This dish is bursting with flavor. The jumbo lump crab cakes have little filler, so the meat is soft, delicate, and sweet. It is complimented with arugula, which has a bitter and spiciness that pairs perfectly together. Lastly, you have the homemade Old Bay aioli, that is packed with an array of spices (celery salt, black pepper, crushed red pepper flakes, and paprika) and lemon - the ideal dipping sauce for any crab cake.

Two crab cakes on a bed of arugula, with a lemon wedge and Old Bay aioli.

2019 Betelgeuse Rosé

I was immediately blown away by this wine, as it is nothing I’ve had in a really long time. There are so many wonderful flavors in this bottle, that are just so complimentary of one another - pure perfection. The complexity of this wine is unique, inviting, and just lovely all the way around.

Let’s breakdown this wine, here are the notes on this stunning rosé:

Red fruit: strawberry, cherry, watermelon
Tropical: guava, kiwi

The watermelon and strawberry notes were so well balanced, also stone fruit was immediately present on the palate as well. For the secondary notes, you’ll taste rose petal and a touch of citrus and lemongrass.

This wine is fresh, light, very easy to drink with or without food. The rosé is so smooth, I was blown away at how silky it was. The wine lingers on the palate long after taking a sip - which is a pure joy as it tastes really amazing.

Also, this is a Pinot Noir based rosé, and it is just stunning. This is the perfect thing to drink all summer long, and pairs beautifully with seafood or a light fresh salad.

XO, Analise

Smoked Elote Chicken Wings + Champagne Cocktail Pairing

Analise Gregory July 29, 2020

“Champagne is always the answer.” - Unknown

Elote street corn has always been a dish I’ve loved, so when Chef Resha from Carnal Dish (find her full recipe here) made Elote Style Chicken Wings, I couldn’t resist trying them at home. myself What is Elote? It is comprised of salt, chili pepper, parmesan cheese, chipotle powder, cumin and dried cilantro.

My chicken wings were seasoned and marinated for about 24 hours, in a variety of herbs and spices like sea salt, black pepper, red pepper flakes, garlic, and cumin. On the day of cooking them, I seasoned them heavily with the Elote seasoning. Trader Joe’s has an amazing blend already packaged that I used on the wings. Then, we smoked them for a few hours, ensuring each wing got an amazing char on them. Once, the wings were finished in the smoker, I garnished each piece with parmesan cheese, jalapeños, and extra Elote seasoning, of course.

The smokiness of the chicken paired with the Elote seasoning, and spiciness of the jalapeños truly made this dish a winner. Today, I am pairing these wings with one of my favorite cocktails, that encompasses Brut Sparkling Champagne, and Tequila.

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One of my favorite drinks to create at home is a Sparkling Champagne & Tequila Cocktail. It includes the following ingredients:

Casamigos Reposado (or Blanco if you prefer)
Brut Sparkling Champagne
Freshly squeezed lime juice
Splash of Simply Limeade

Casamigos Reposado has notes of:

Dried fruits
Spicy oak
With a touch of Agave

The champagne used in this cocktail has notes of:

Citrus
Green apple
Subtle hints of brioche

Both spirits paired so lovely with one another, and adding the fresh squeezed lime juice and limeade really bring this cocktail together.

This cocktail is perfect for grilled and smoked spicy meats during your summer backyard BBQ. The spiciness and smokiness of these compliment the citrus elements in this champagne and tequila drink perfectly.

Elote smoked chicken wings garnished with cilantro, jalapeños, and parmesan cheese.

XO, Analise

Pasta Dishes + Italian Wine Pairings

Analise Gregory July 26, 2020

“Food is so heavily connected to memory.” - Alex Guarnaschelli

One of the things I have missed the most while being in quarantine is traveling. I’m so grateful that over the past year and a half my husband and I were able to visit two countries - Rome, Italy and Paris, France (with a quick detour to Champagne, France).

The place that really made me feel nostalgic most recently is Italy. Going to Rome was life changing, and their pasta was just simply out of this world. We were so fortunate to be able to have a private cooking lesson at Rimessa. Recently, I’ve been longing for a bowl of pasta. I rarely eat pasta, but the past couple of weeks it was a staple on the menu in our household.

Today, I’m sharing three unique pasta dishes, and pairing each entree with wine we brought back from Rome. Be sure to check out my post from last year, breaking down each bottle of wine we had shipped back home during our trip.

Cacio e Pepe

This super delicious dish is comprised of four simple ingredients:

Grated Parmigiano-Reggiano Cheese
Pepper
Butter
Salt

I’d honestly have to say that this is one of my favorite pasta dishes. It is so simple, and the cheese is creamy, but the pepper packs a spicy punch. This pasta dish was one of my favorites to learn to make in Italy. Also, this entree had my favorite wine pairing: Schioppettino.

Bressan Schioppettino

This wine is bold, dry, soft, and has medium tannins. It is a wonderful wine, and when paired with the cacio e pepe dish, it’s even more delightful. The notes of this wine are out of this world, so complex, but yet undoubtedly wonderful:

Spices: pepper, white pepper, and a hint of cinnamon
Oak: tobacco and clove
Red fruit: cherry, strawberry, and raspberry
Earth: smoke, and leather
Black fruit: blackberry, blueberry, and plum

Pasta Carbonara

Carbonara is a classic meal from Rome. This dish is comprised of the following items:

Egg
Grated Parmigiano-Reggiano Cheese
Cured pork
Black pepper

In this dish we utilized our homemade smoked bacon, and it was just lovely. This entree would be the perfect compliment to a classic Italian wine: Chianti.

Castello Dei Rampolla Chianti

This wine is a blend, 90% Sangiovese, 5% Cabernet Sauvignon, 5% Merlot. The Chianti is fruit forward, dry, medium to high acid, medium body, and medium to high tannins. This wine has the following notes:

Red fruit: cherry
Black fruit: plum, blackberry, and blackcurrant
Spices: licorice, pepper, anise
Earth: leather and smoke
Oak: tobacco and vanilla

Pesto Pasta with Scallops & Smoked Bacon

I am a firm believer that pesto makes everything a little bit better, and this dish is no exception. Pesto pasta topped with pan seared scallops and smoked bacon is a winner in my book. This dish is bursting with so much flavor:

Salt
Pepper
Smoke
Herb

The elements and notes really make this meal so delicious. For this entree a something, light, and refreshing would be an ideal compliment: Brut Sparkling Wine.

Pasta with Pesto & Scallops with Smoked Bacon and parsley garnish

SoloUva Franciacorta Brut

This sparkling wine is 100% Chardonnay and is vegan! SoloUva is crisp and refreshing. You’ll taste the following notes on this wine:

Tree fruit: pear, peach, and apple
Citrus: lemon and lime
Earth: mineral, chalk, and stone

XO, Analise

Cork & Fork: McBride Sisters Collection + Seafood Pairings

Analise Gregory July 21, 2020

“A bottle of wine begs to be shared.” - Unknown

The McBride Sisters have blended their passion: wine and created a beautiful collection for their consumers. Their winery is the largest African-American-owned wine company in the United States. The winemakers, Robin and Andréa were raised in the wine regions of Monterey, California and Marlborough, New Zealand respectively.

Today, I am pairing two of my favorite wines perfect for summer, with amazing dishes you’ll be able to enjoy right at home.

McBride Sisters Collection NV Hawke's Bay New Zealand Sparkling Brut Rosé

This lovely wine has the following notes:

Red fruit: strawberry, cherry, and a touch of cranberry
Citrus: lemon and orange
A hint of honey, toast and sourdough

What I love about this wine is that it is so light and effervescent. You’ll immediately get red fruit on the palate when drinking this wine. It is fruity, but not sweet - the perfect balance of acidity. The grapes used in this wine are Chardonnay and Pinot Noir - which compliment so very well.

This is the perfect summer wine and will pair well with many dishes, such as salad, pork, seafood, and/or vegetarian.

Food Pairing: Honey Chipotle Lime Shrimp (recipe here)

Honey Chipotle Lime Shrimp with a Parsley herb garnish

McBride Sisters Collection 2018 Central Coast California Chardonnay

This crisp Chardonnay has the following notes:

Butter, oak, and a touch of vanilla
Green fruit: pear and green apple
Citrus: lemon
Tropical fruit: pineapple, peach and papaya

I really enjoyed this wine, and it is the perfect wine to drink in the summertime. You’ll immediately taste the tropical fruit, citrus, and green apple after your first sip. It’s extremely easy to drink. It errs on the dry side, and has medium acid level. It is a bold Chardonnay, but does not have overpowering oak notes, which makes it lovely to pair with any seafood or chicken dish.

Food Pairing: Lemon & Herb Smoked Salmon

XO, Analise

Uncorked: WSET Level 1 + 2 Certification Q&A

Analise Gregory July 19, 2020

“The fact remains that the wine industry needs more women, more people of color in wine media, wine journalism, winemaking, and more support for the people in our industry who are not recognized.” - Julia Coney

One of the many goals I set this year for myself was to obtain my WSET Level 2 certification. Earlier this year before the world was turned upside down due to COVID-19, I started my 5 week in-person course at Crystal Palate in Norfolk, VA via the Capital Wine School. Last August, I completed and successfully passed my WSET Level 1 course, so continuing my wine education was something I deeply wanted. Both experiences were wonderful, and I was so thrilled to dive deeper into the world of wine.

Today, I am sharing some questions I’ve received around my experience pursuing my WSET certifications. Also, be sure to check out a Q&A that I did last year after passing my Level 1 certification!

What is WSET?

The Wine and Spirit Education Trust provides globally recognized education and qualifications in wines, spirits and sake, for professionals and enthusiasts.

Is the WSET the same thing as being a sommelier, and what’s the difference?

The key difference between the two is that WSET focuses more on product knowledge and tasting skills. Sommeliers hone in on service technique, glassware selection, and pouring.
For me the WSET was a perfect fit as I wanted to learn more about wine and the winemaking process. Since, I do not work in the restaurant industry, and my main line of work is in Information Technology, WSET aligned more closely with my wine education goals.

How much are the WSET courses and how long did it last?

For the WSET Level 1 course the price is approximately $315. I decided to take the class in person, and it lasted for about 8 hours with the exam the same day. We tasted about 6 wines during the course time.
The WSET Level 2 course costs around $650. It was a 3 hour class in-person, once a week for 5 weeks. Also, we were given a week break to prepare for the final exam.

What’s the difference between each level?

Level 1 covers the basics in wine, and only tapped into the differences in red and white winemaking. The course is truly an introductory class.
Level 2 goes much deeper, you’ll expound upon Level 1, and dive into champagne and fortified wines. You’ll learn about the different grape varietals as well as the various geographic indications.
This course was more of a commitment than Level 1, which only lasted one day. Level 2 had a lot of material to cover, and after each session, we were given required reading and activities in our workbook. It was essential to complete our readings as it prepared us immensely for the subsequent classes and final exam.
This course really taught me how to taste wines more efficiently. I definitely feel that my palate evolved, and was able to taste wines in a way I hadn’t previously.
Almost all of the students in my Level 2 class did skip over the Level 1 course, which is very common. Since I do not work in the food/wine industry solely, taking both levels was essential for me, and I’m so glad that I did.

What was the demographic in your class?

I’ve received this question a lot, and to be honest I was the only Black person in my class. Unfortunately, this is a common theme in the wine industry.
Per WSET’s recent survey, “…communities of color are notably underrepresented in the three-tier system with 84% of responders self-identifying as Caucasian/white compared to 78% nationally.”
For those who choose to self-identify as Black/African American we make up approximately 2%. It is definitely shocking to see it statistically, but it is not at all surprising. The Black community is far underrepresented in the wine community.
I’ve been so very blessed to be able to pursue an education in wine. Also, it is so necessary to have people in the wine community who support your endeavors. I was truly fortunate to also have an instructor that encouraged me to take the Level 2 course, Crystal Cameron-Schaad, from Crystal Palate.

Have you given much thought of continuing your wine education?

At this time, I’m super happy with how far I’ve come in my wine education experience. I’ve had a wonderful time growing and expanding my wine knowledge. For now, I’m very content and thrilled that I’ve completed and passed both WSET levels successfully.

XO, Analise