This limited production wine is perfect for the warmer months of Spring and Summer that are quickly approaching! With the acidity of white wine combined with the fruit characters of red wine, the Vin Gris can be paired with a plethora of foods. Remember to serve this style of wine chilled, not too cold otherwise it will lose its delicate aroma, and not too warm in order to avoid an overly sweet taste!
For CHEESE lovers
Some cheeses are paired better with red, some are paired better with white, but almost ALL can be paired with the Vin Gris! Here are some that pair especially well:
Brie, Swiss, Blue Cheese, Goat Cheese, Sharp Cheddar, Feta, and Gouda.
Try this recipe out! Fromage Fort
|TOTAL TIME: 10 MIN||SERVINGS: 4|
|1/2 pound cheese pieces||1 garlic cloves|
|1/4 cup dry white wine||Black pepper and Salt|
Put about 1/2 pound of cheese pieces in the bowl of a food processor, add 1 garlic clove, about 1/4 cup of dry white wine and a big grinding of black pepper. Salt is usually not needed, but taste the mixture and add some if it is. Process for 30 seconds or so, until the mixture is creamy but not too soft, and then pack it into small containers. The fromage fort is ready to use now, either served cold or spread on bread and broiled for a few minutes. Broiling will brown the cheese and make it wonderfully fragrant.
For MEAT lovers
Meat and the Vin Gris work as a team in complimenting each other. The meats saltiness and spice enhance the wines sweet fruit flavors, and in return the wine reveals the savory flavor of the meat.
Curried Beef, Grilled Flank Steak, Hamburgers, Roast Pork Tenderloin, and Sausage.
Roast Chicken with Herbs, Roast Turkey, and Roast Duck.
Try this recipe out! Asparagus-Cheese Tartines with Prosciutto
|TOTAL TIME: 30 MIN||SERVINGS: 4|
|12 thin asparagus spears||1 tablespoon extra-virgin olive oil|
|2 large shallots thinly sliced||Salt and freshly ground pepper|
|2 large plum tomatoes, sliced lengthwise 1/4 inch thick||1/4 cup tapenade|
|Four 3/4-inch-thick slices of peasant or Pullman sandwich bread|
|Four 1/8-inch-thick slices each of Italian fontina, fresh mozzarella and Gruyère cheese|
1.Bring a large skillet of salted water to a boil. Add the asparagus and cook until crisp-tender, 2 minutes. Drain and transfer to a plate. Wipe out the skillet.
2.Add the oil and shallots to the skillet, season with salt and pepper and cook over moderate heat until softened, 4 minutes. Transfer the shallots to a plate. Add the tomatoes to the skillet, season with salt and pepper and cook over moderately high heat until lightly browned on one side, 2 minutes; transfer to the plate with the shallots.
3.Preheat the broiler. Arrange the bread on a baking sheet; toast in the broiler 3 inches from the heat, turning once, 2 minutes.
4.Spread the toasts with the tapenade and top with the shallots, fontina and mozzarella. Broil the tartines 3 inches from the heat for 1 minute, until the cheese has melted. Top the tartines with the asparagus and drape with the Gruyère. Broil the tartines for 1 minute longer, until the Gruyère has melted. Top the tartines with the tomatoes and prosciutto, drizzle with the vinegar and serve.
For PASTA lovers
With the weather warming up, pasta may not get your taste buds fired up, but on that random cold day before summer hits, try the Vin Gris with a simple, quick, and easy pasta dish to showcase the complex fruit flavors this wine possesses.
Pasta with Creamy Mushroom Sauce, Pasta with Truffles, and Grilled Tofu.
Try this recipe out! Rigatoni with Creamy Mushroom Sauce
|TOTAL TIME: 22 min||SERVINGS: 4-6|
|1 pound rigatoni pasta||2 tablespoons olive oil||2 shallots, minced|
|1 clove garlic, minced||Salt and freshly ground black pepper|
|1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced|
|1/2 cup white wine||1/2 cup vegetable stock||1/4 cup chopped fresh chives|
|Cup (8 ounces) mascarpone cheese, at room temperature||1/2 cup grated Parmesan|
1.Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
While the pasta is cooking:
2.Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.
For VEGETABLE lovers
Try the Vin Gris with a fresh salad or cold grilled vegetables. Having a gathering, make an antipasto platter and serve the Vin Gris and your guests will be VERY pleased!
Grilled Asparagus, Beets, Beans, Mushrooms, Tomato, Vegetable Gratin or Stew.
Try this recipe out! Mushroom Quiche
|ACTIVE: 1 HR 30 MIN||TOTAL TIME: 5 HRS 30 MIN||SERVINGS: 12|
|1 tablespoon vegetable oil||1 pound white mushrooms, thinly sliced||Freshly grated nutmeg|
|1 pound oyster mushrooms, stems trimmed and large caps halved or quartered|
|1 pound white mushrooms, thinly sliced||2 cups milk||6 large eggs, lightly beaten|
|Salt and freshly ground white pepper||1 tablespoon unsalted butter|
|2 small shallots, minced||1 tablespoon thyme, chopped 2 cups heavy cream|
|3/4 cup shredded Comté or Emmental cheese (2 1/2 ounces)||Buttery Pastry Shell|
1.Preheat the oven to 325°. In a very large skillet, heat the oil. Add the oyster and white mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 minutes. Reduce the heat to moderate. Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.
2.Scatter 1/4 cup of the cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell. In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute. Pour the custard into the pastry shell. Top with another 1/4 cup of cheese and the remaining mushrooms. Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining 1/4 cup of cheese on top.
3.Bake the quiche for about 1 1/2 hours, or until richly browned on top and the custard is barely set in the center. Let cool in the pan until very warm.
4.Using a serrated knife, cut the pastry shell flush with the top of the pan. Carefully lift the springform pan ring off the quiche. Cut the mushroom quiche into wedges, transfer to plates and serve warm.
Make Ahead The unmolded quiche can be cooled completely, then refrigerated overnight. To serve, carefully cut the quiche into wedges, arrange on a baking sheet and bake in a 350° oven until warm, 10 minutes.
For SEAFOOD lovers
Seafood and fish dishes from fresh to grilled work extremely well with the full bodied flavors of the Vin Gris, next time you make a seafood dish accompany it with an aioli or mayonnaise based sauce to bring out those full body flavors of the Vin Gris.
Seared Ahi Tuna, Anchovies, Grilled Tuna, Grilled Shrimp, Poached Salmon, and Grilled Salmon.
Try this recipe out! Grilled Salmon with Lemon Aioli
1.Heat grill to medium high heat. Coat grill with non stick cooking spray.
2.Squeeze the juice of one lemon on to fish. Sprinkle generously with salt and pepper.
3.Place fish on grill, skin side down.
4.Cover with lid of grill and cook for about 8-12 minutes. Do not turn over.
5.Check to see if fish is done by using a fork and pulling apart the fish gently at the thickest part. If the fish flakes apart easily, and is not fleshy looking inside, it is done. Do not overcook. The fish should be done in no more than about 12 minutes. Using a large spatula, transfer the fish to a plate. Cover with foil until ready to serve. Garnish with fresh cilantro or parsley.
Simple Lemon Aioli
|1/2 cup mayo (not low fat)||1/4 cup yogurt, plain||1 clove garlic, crushed|
|2 tablespoons fresh lemon juice||1 tablespoon lemon rind, grated||fresh pepper and salt to taste|
Mix all ingredients in a small bowl. Pass alongside fish, vegetables, chicken.
If desired, spoon into a small plastic bag. Snip off small corner of bag, squeeze sauce onto fish in zigzag pattern.