October's Eat This! Drink That!
Chardonnay and Pinot Noir Fall Pairings:
As we enter the Fall season, our dinner tables become the spotlight for cozy Fall gatherings and delightful culinary pairings. Fall dinner parties call for perfect pairings, much like Burgundy’s renowned wine duo: Chardonnay and Pinot Noir. Originating from the same grape varieties but grown in a range of climates, these wines boast delicate, harmonious flavours in every glass and bite. Set the stage for a memorable evening with the Fall’s best comfort dishes and wine pairings.
Wines:
Curran Creek Chardonnay
A ripe, round white wine with delicious aromas and juicy flavours of fresh apple, peach, pear, and lemon. Balanced with creamy overtones and a slight touch of oak on the refreshing finish.
Monte Creek Living Land Chardonnay
Dry, medium bodied Chardonnay with notes of pear, citrus and a little bit of oak followed by viscous mineral, subtle caramel and lemon zest on the palate.
Silver Lining Pinot Noir
Aromas of dark cherry, pomegranate and hints of red licorice. The bright red fruit is balanced by notes of vanilla bean, mushroom, and toasty oak on the palate, finishing with soft, plush tannins.
Gold Hill Winery Charisma Pinot Noir
This Pinot Noir is fresh and juicy, with vibrant expression with aromas of Okanagan cherry and mushroom with flavours of cherry, forest floor, and red raspberry.
Recipes
Lobster Mac and Cheese
Author: Delish
Serves: 8 Total Time: 40 mins
Wine pairing:
Curran Creek Chardonnay
Ingredients:
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1 lb. Cavatappi
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1/4 cup Butter
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1/4 cup All-purpose flour
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2 1/2 cup Whole milk
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1 1/2 cup Shredded white cheddar
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1 cup Shredded Fontina
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3/4 cup Grated Parmesan, divided
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1 lb. Cooked lobster, roughly chopped
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1/2 cup Panko breadcrumbs
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1/4 cup Fresh parsley, for garnish
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1 tbsp. Olive oil
Instructions :
Step 1:
Preheat the oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside.
Step 2:
In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with salt and pepper and let it simmer until thickened slightly for about 2 minutes.
Step 3:
Remove pan from heat and stir in cheddar, Fontina, and 1/2 cup Parmesan and whisk until smooth. Fold in pasta and lobster and transfer to a baking dish.
Step 4:
In a medium bowl, combine Panko, the remaining Parmesan, and oil. Season with salt and pepper and sprinkle over pasta. Bake until bubbly and golden, 20-25 minutes.
Scalloped Potatoes
Author: The Kitchn
Serves: 6-8 Prep Time: 10 mins Cook Time: 60-70 mins
Wine pairing:
Monte Creek Living Land Chardonnay
Ingredients:
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Butter or cooking spray
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2 1/2 pounds russet or Yukon Gold potatoes
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2 cups heavy cream, whole milk, or a combination
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1 bay leaf
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1 1/4 teaspoons kosher salt, divided
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1 teaspoon fresh thyme leaves (optional)
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1/4 teaspoon freshly ground black pepper
Instructions :
Step 1:
Preheat the oven to 375°F and prepare the baking dish. Coat a baking dish with butter or cooking spray; set aside.
Step 2:
Peel and slice the potatoes (about 1/4-inch thick) and add it to a large pot. Add the milk or cream, bay leaf, salt, thyme, and pepper.
Step 3:
Over medium heat, stir potatoes gently with a spatula. Heat until cream bubbles at the edges, about 10 minutes. Watch closely to prevent overflowing.
Step 4:
Using a slotted spoon, transfer the potatoes to the prepared baking dish and arrange an even layer. Remove bay leaf and pour cream/milk over potatoes until almost covered. Save any leftover cream for later.
Step 5:
Bake uncovered for 30 minutes. Rotate and bake another 20-30 minutes until potatoes are tender and the top is browned.Cool for at least 10 minutes let the scalloped potatoes finish setting. Serve and drizzle a little of the reserved sauce if desired.
Grilled Pork Loin with Bourbon Cherry Compote
Author: Uncomplicated Chef
Serves: 4 Prep Time: 30 mins Cook Time: 20 mins
Wine pairing:
Gold Hill Winery Charisma Pinot Noir
Ingredients:
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1 lbs pork loin
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1 tsp salt
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1/2 tsp black pepper
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1 tbsp Dijon mustard
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2 cups cherries, pitted and halved fresh or frozen
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1 cup brown sugar
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1/4 cup bourbon
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a few mints leaves
Instructions :
Step 1:
Coat the entire pork loin in the Dijon mustard. Season all sides with salt and pepper. Allow the pork to rest for 30 minutes.
Step 2:
Preheat a grill or indoor cast iron grill pan. Cook all sides of the pork loin, allowing it to sear. Cook for about 20 minutes or until internal temperature is 145-150 degrees.
Step 3:
Remove the pork loin from the grill and allow it to rest for 10 minutes before slicing and serving.
Step 4:
Add all of the Bourbon Cherry Compote ingredients to a small saucepan on low heat.
Step 5:
Bring to a simmer and allow to simmer for 15-20 minutes until the sugar dissolves, the cherries soften, and the sauce thickens.
Step 6:
Serve with the sliced pork loin.
Blue Cheese, Prosciutto and rocket Bruschetta
Author: Delicious
Serves: 2 Prep Time: 10 mins Cook Time: 2 mins
Wine pairing:
Silver Lining Pinot Noir
Ingredients:
-
4 thick slices woodfired bread
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1/3 cup extra virgin olive oil
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1 garlic clove, halved
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2 tablespoons balsamic vinegar
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1/2 teaspoon brown sugar
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80g wild rocket leaves
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4 slices prosciutto
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120g blue cheese, crumbled
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10 walnut halves, lightly toasted
Instructions :
Step 1:
Brush bread with 1 tablespoon olive oil and chargrill or grill for 1 minute until golden. Turnover and cook for another minute, then rub one side with garlic
Step 2:
Place remaining oil, vinegar and sugar in a small bowl, season and whisk to combine. Toss rocket with half the dressing.
Step 3:
Top each slice of bread with a slice of prosciutto and rocket. Sprinkle with cheese and walnuts, drizzle with remaining dressing and serve.