Christmas Pairing

Christmas-wine

It will be Christmas soon !

So we are all getting ready : Presents, Santa costume, decoration, beautiful christmas tree … And if you are the lucky one to host your guests this christmas, than you already start worrying about food and wine !

Not only which food, but with which wine ? Don’t worry, It’s not big deal : Have a look below and you will find exactly how you can pair your delicious turkey or your roasted beef with a sumptuous wine 😉

Recipe N#1 : Turkey 

Good news : Turkey dishes can be enjoy with both Red and White wine ! Easy isn’t it 😉 . It really depends on what your guests prefer. So, I would recommend to serve it with a Pinot Noir as a red wine and a delicate Chardonnay as a white wine.

Italian Style Turkey crown with roast garlic & pancetta & lemon ciabatta stuffing 

Recipe N#2 : Goose

A Gewurztraminer ! A bolder choice still for Christmas. Obviously it’s not to everyone’s taste but if you serve a slightly spicy stuffing, especially one that contains dried fruits and/or ginger it would make a great match. Again look for a top quality wine with some intensity from Alsace or New Zealand which is making some great examples 

Gordon’s Christmas Goose

Recipe N#3 : Duck

Again, the Pinot Noir will be the perfect match . The common factor is that duck is a fatty meat that tends to need a wine with some sharpness and acidity to cut through and some ripe fruit to contrast with the rich flesh (duck is often cooked with fruit).

Tender Duck Pineapple and Red Curry

Recipe N#4 : Beef

For any beef in sauce, the Syrah (also Called Shiraz) will do the trick ! I can recommend a Yarden Syrah : Full-Bodied , Classic smoky, blackberry and earthy characters of Syrah.

Roast Beef with french oignons

Recipe N#5 : Fish

Pair it with a delightful Sauvignon Blanc or a Chardonnay and your guests will be stunned ! But, be careful not to choose a too fruity one .

Simple Roasted Salmon

All the recipes come from bbcgoodfood.com , simply cause i love the fact that every recipe is well described, you have indication in case one of your guest is allergic to anything, and you also have a rating from people ! Amazing food website !

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Spaghetti Carbonara

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Easy, fast and sooo tasty ! All you need after a long and hard working day !

Recipe for delicious pastas :

  • Salt and freshly ground black pepper to taste
  • 1 pound pasta, such as spaghetti or rigatoni
  • 1/4 cup extra virgin olive oil (enough to coat bottom of pan)
  • 1/4 pound pancetta (Italian bacon), chopped
  • 1 teaspoon red pepper flakes
  • 5 to 6 cloves garlic, chopped
  • 2 large egg yolks
  • Freshly grated Romano cheese
  • Handful of finely chopped fresh flat-leaf parsley, for garnish

Directions:

1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.

2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.

3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

4. Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.

Check the Wine Pairing here

Recipe : Chicken a la Dijonnaise (French touch)

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What you need : 

  • 1 teaspoon coriander seeds
  • 2 tablespoons extra-virgin olive oil
  • 8 medium chicken drumsticks (about 3 pounds)
  • Salt and freshly ground pepper
  • 1/4 cup finely chopped onion
  • 4 garlic cloves, minced
  • 1 1/2 cups low-sodium chicken broth
  • 2 tablespoons whole-grain mustard
  • 3 tablespoons crème fraîche or sour cream
  • 2 teaspoons chopped tarragon
  • Crusty bread, for serving

How To : 

  1. In a large skillet, toast the coriander seeds over moderately high heat until fragrant, about 2 minutes. Transfer the seeds to a mortar and let cool. Crush the seeds coarsely with a pestle.
  2. In the same skillet, heat the olive oil until shimmering. Season the chicken drumsticks with salt and pepper, add them to the skillet and cook over moderately high heat, turning, until golden brown all over, about 10 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil. Cover and cook over moderately low heat until the chicken is cooked through, about 15 minutes.
  3. Transfer the chicken to a platter, cover and keep warm. In a small bowl, whisk the mustard with the crème fraîche and tarragon. Whisk the mixture into the skillet and simmer the sauce over moderate heat until thickened, about 5 minutes. Return the chicken to the skillet and turn to coat. Serve the chicken with crusty bread.

Wine Suggestion : 

Herzog Jeunesse Chardonnay : Intense floral aromas are followed by notes of fresh peach, pear and citrus with hints of toasty vanilla oak. Soft in texture, this wine is crisp and refreshing on the finish.

Recipe : Stuffed chicken breast with a red wine, pepper and honey sauce

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Difficulty: Medium | Preheat oven to 420ËšF | 4 servings

 Meat

  • Stuffed chicken
  • 4 chicken breast halves (de-skinned and de-boned)
  • Large onion, coarsely chopped
  • 3 tablespoons olive oil
  • ¼ cup dried apricots
  • ¼ cup dried pears
  • ¼ cup prunes
  • ¼ cup blanched almond halves
  • ½ cup Yarden Merlot
  • Salt and pepper

Sauce

  • ½ cup Yarden Merlot
  • 2 tablespoons honey
  • 1 tablespoon mustard
  • Salt
  • ½ teaspoon ground pepper
  • ½ teaspoon chopped thyme (fresh or dry)

 

Preparation:

  • Heat a pan with olive oil and brown the onion over a medium heat.
  • Stir occasionally until the onion becomes soft and golden.
  • Add the dried fruit and wine to the pan and bring to the boil.
  • Cook on a strong heat until most of the liquid evaporates.
  • Pour all this filling into a separate bowl and in the pan roast the almond halves until golden.
  • Add to the filling and season with salt and pepper.
  • Create a pocket lengthways along the chicken breasts and fill with the filling. Close with wooden toothpicks.
  • Mix the honey, mustard, ground pepper and thyme. Spread over the chicken breasts and season with salt.
  • Place the chicken breasts in a medium dish and pour the wine for the sauce over them.
  • Roast the chicken breasts in the preheated oven (420ËšF) for 15-20 minutes or until golden. Remove.
  • Pour the remaining liquid from the chicken into a small pot and thicken slightly over a high heat.
  • Cut the breasts into slices and serve with a little sauce drizzled over them.

Wine recommendation:

The Yarden Merlot is a true classic, aged for 14 months in French oak barrels. It is a full-bodied, award winning wine which showcases fruity notes of plum and cherry layered with nuances of chocolate, fresh herbs and a delicious earthiness. Yarden’s series of Merlots have consistently outdone themselves for sheer quality, powerfulness and for simply bursting with flavor. It provides the perfect accompaniment to this equally flavorsome dish.

Another option, which matches with a range of chicken dishes, is the Gilgal Merlot. Without compromising on their reputation for high quality wines, the Gilgal Merlot displays extreme value for money. The Gilgal Merlot is aged for 9 months in French oak barrels and has a slightly lighter body than the longer aged, Yarden Merlot. The Gilgal Merlot displays notes of red berries and cherry and its pleasant finish, displaying oak and pepper notes, is truly expressed when left to breathe prior to serving.

Recipe : Seasoned Rib Eye steak with a red wine sauce and root vegetables

 

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Difficulty: Easy+ | Cooking time: 20 Min | 6 servings

Meat

  • 6 Rib eye steaks (around 250g each)
  • 3 tablespoons ground black pepper
  • 1 egg white
  • Salt
  • Oil for frying

Sauce

  • 10 baby onions or 2 large onions, peeled and diced
  • 6 cloves garlic, peeled and halved
  • 2 carrots, peeled and cubed
  • 1 Parsnip, peeled and halved lengthwise
  • 3 cups Yarden Cabernet Sauvignon
  • 3 teaspoons of sugar

Preparing the sauce:

Place all sauce ingredients in a saucepan, bring to a boil and cook over a high heat for 15-20 minutes until the sauce is reduced

Taste, season and set aside.

Preparing steak:

Baste the steaks with the egg white and sprinkle with a little salt.

Sprinkle the ground pepper evenly and rub it into the steaks

Heat a grill pan, fry the steaks until golden and cooked to the desired tenderness. Transfer to a serving dish.

Pour the sauce into the same grill pan; stir so that the liquids and flavors combine.

Pour over the steaks.

The dish can be served on a bed of mashed potatoes.

Wine Recommendation:

Rib eye steak and red wine are a match made in heaven. The Yarden Cabernet Sauvignon is an Israeli classic; a rich wine with complex flavors and a full body. Containing all the elements of a quality and elegant Cabernet, this, Israel’s favorite Cabernet Sauvignon, will elevate the dish, giving it a more festive feel.

The Yarden Cabernet Sauvignon produces the perfect combination of fruity characters of plum, cherry and berries, layered with a deep earthiness, notes of tobacco, black tea and a hint of the French oak barrels in which it is aged for 18 months. This long aging period lends the Yarden Cabernet Sauvignon the ability to truly age well in the bottle. This wine is suitable for drinking around three to four years from the harvest, remains young and fresh for many years and, even fifteen to twenty years after the harvest, it is still excellently drinkable.

Looking for a more affordable, value-for-money option, the Gilgal Cabernet Sauvignon is a wonderful pairing for this juicy steak. The Gilgal’s fruity notes are complemented with hints of spices and fresh herbs and an earthiness derived from the year’s aging in French oak barrels. The Gilgal Cabernet will continue to improve for a number of years in the bottle and has surprised wine experts with the depth of its flavor following such aging.