The Tasting Panel magazine

June 2013

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VOICE OF FIVE GENERATIONS Summertime Pairing with the Wente Family I t's time to ready the grill and break out the patio furniture for some summertime entertaining. When the temperatures rise, we fill up the ice buckets to chill our favorite white wines for warm-weather sipping and pairing. Just the thought of family and friends gathered around the table or grill on a hot afternoon—with a glass of crisp white in one hand, a plate of grilled fish and veggies in the other—really gets our palates excited. We're a family of diverse taste preferences, and when we get together for a meal, the conversation inevitably turns to discussing what types of food go well with wine. Below are some of our family's favorite summertime pairings—we hope these inspire some refreshing culinary celebrations during the upcoming warmer months. Cheers! The Wente Family Fried Green Tomatoes with Buttermilk and Oregano recipe courtesy of The Restaurant at Wente Vineyards' Executive Chef Matt Greco ◗ 2 green tomatoes (cut into ½-inch-thick slices) ◗ 2 qts of canola oil for frying at 350 degrees ◗ Salt and smoked paprika for seasoning Tempura batter ◗ 1 cup cake flour ◗ ½ cup cornstarch ◗ 1 Tbsp baking powder ◗ ½ tsp kosher salt ◗ About ¼ cup water Buttermilk oregano dressing Part 1 ◗ ¼ cup buttermilk ◗ ½ cup crème fraiche ◗ 1 egg yolk ◗ ½ Tbsp Cholula hot sauce ◗ ½ tsp salt ◗ juice of ½ lemon Part 2 ◗ ½ cup grapeseed oil ◗ ¼ cup olive oil Part 3 ◗ ½ cup oregano (chopped) ◗ ½ cup parsley (chopped) ◗ For the tempura batter, mix all ingredients in a bowl until well incorporated. Carolyn Wente, Fourth Generation Winegrower & Chief Executive Officer: Philip Wente, Fourth Generation Winegrower & Co-Founder of Murrieta's Well: Eric Wente, Fourth Generation Winegrower & Chairman of the Board: Sauvignon Blanc's versatility with food, it's citrus, pear and melon aromatics, enhanced by a crisp mouthwatering acidity, make it a wonderful pairing for Dungeness crab with lemon aioli on the side—a real San Francisco treat! A glass of Wente Vineyards Morning Fog Chardonnay with grilled swordfish topped with a mango salsa, rice pilaf and sautéed summer squash. Grilled Petrale Sole with asparagus, San Francisco French bread and steak fries at one of my favorite restaurants in San Francisco with Wente Vineyards Riva Ranch Chardonnay. ◗ For the buttermilk oregano dressing, mix all ingredients in Part 1 in a blender. Lower the blender speed and slowly add in Part 2. Once incorporated, add in Part 3 and place in a serving dish. ◗ Toss and lightly coat the green tomatoes with the tempura batter. Fry at 350 degrees until golden brown. ◗ Remove from the oil onto a paper towel and plate, and season with salt and smoked paprika. Serve with the buttermilk oregano dressing. Karl Wente, Fifth Generation Winemaker & Senior Vice-President: Wente Vineyards Louis Mel Sauvignon Blanc with raw Pacific Northwest oysters on the half shell. Christine Wente, Fifth Generation Winegrower & Director: Chef Matt Greco in the garden at Wente Vineyards. Wente Vineyards Riva Ranch Chardonnay paired with kale salad with toasted pine nuts, fresh lemon juice and shaved Parmesan. Fresh, healthy and delicious! My Fried Green Tomato recipe is the perfect complement to a warm summer day when paired with The Nth Degree Chardonnay. 78  /  the tasting panel  /  june 2013 TP0613_042-79.indd 78 5/23/13 4:34 PM

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