AN EPICUREAN ADVENTURE IN WINE AND FOOD PAIRING
It was said best by Marcus Gavius Apicius, the 1st-century Roman gourmand, who purportedly coined the phrase, “we eat first with our eyes.” While the taste of your meal is most important, the aesthetics of a meal can exponentially elevate the experience. A completed dish should feel like a work of art. Similar to an artist using an ideal amount of color to create a painting; the right amount of each ingredient is needed to have the perfect bite. For this issue, we have three separate dishes with complementary wine recommendations for your next event, family dinner or date night.
THE WINE SELECTION
Sotheby’s Wine
Paired with appetizer
Producer:
André Dézat & Fils
Grape:
Sauvignon Blanc
Region:
Sancerre
Tasting Notes:
Crisp, mineral. fresh cut grass, wet stones, green apple
Paired with main course
Producer:
Château Haut Bailly
Grape:
Cabernet Franc, Merlot, Cabernet Sauvignon
Region:
Pessac-Léognan
Tasting Notes:
Black currant, cherry, strawberry, plum, tobacco
Paired with dessert
Producer:
Legras
Grape:
Chardonnay
Region:
Champagne
Tasting Notes:
Mineral, citrus, toasted brioche. Bright and elegant
Avocado Tomato Bruschetta with a balsamic reduction is an appetizer that never disappoints. Crusty French bread slices with a simple cherry tomato and avocado mixture joined with a bit of olive oil, salt, pepper and a little basil to top it off is appetizing enough that one might be tempted to make a meal out of it. The flavorful André Dézat & Fils Sancerre flawlessly pairs with this bruschetta to take this appetizer to new heights. This wine has plenty of refreshing acidity with notes of fresh-cut grass, wet stones, and green apple making this a dry Sauvignon Blanc. Added style points include savoring this combination with the beautiful “Pink Moment” in Ojai, catching a sunset at Rincon Beach, sitting next to a fire at the Santa Paula KOA or even a romantic date night at home.
Ingredients:
- 1 fresh French baguette, thinly sliced
- 1/4 cup olive oil, divided (If you like garlic, use garlic olive oil just to drizzle over the baguette while they bake)
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar, packed
- 2 cups cherry tomatoes, halved
- 1 avocado, halved, seeded, peeled, and diced
- salt and freshly ground black pepper, to taste
- 1/4 cup basil leaves, chiffonade
Directions:
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Preheat oven to 350 °F. Line a baking sheet with parchment paper.
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Place baguette slices onto a prepared baking sheet. Drizzle with 2 tablespoons olive oil. Place into oven and bake for 8-10 minutes, or until golden brown.
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To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
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In a large bowl, combine tomatoes, avocado, remaining 2 tablespoons olive oil, salt, and pepper, to taste.
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Top each baguette slice with tomato mixture, garnished with basil.
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Drizzled with balsamic reduction, serve immediately.
Filet Mignon with Steakhouse-Style Garlic Mashed Potatoes and Rainbow Carrots
No matter what the season, a filet mignon coupled with steakhouse-style garlic mashed potatoes and rainbow carrots is a go-to that is elegant and easy. With a nice, salty crust and tender juicy core, this filet mignon recipe will have every taste bud screaming, “give me more!” Marrying the mashed potatoes with garlic cloves easily and deliciously takes this dish over the top. Add in those brilliant rainbow carrots as the root staple of the plate and what more would you ask for!
This entree is a work of art that effortlessly appeals to all the senses. To really kick it up a notch, pair it with the elegant 2017 Sothebys Pessac-Leognan. The 2017 Pessac-Leognan has juicy notes of black currant, cherry, strawberry, and plum with a hint of tobacco and a well-defined gravelly mineral finish which makes it a perfect match with this recipe. This recipe makes for a lovely date night or special occasions like an anniversary or birthday dinner.
Filet Mignon with Rosemary and Butter
Ingredients:
- 3-4 8 ounce thick Tenderloin Beef Filets
- 3-4 Tablespoons of Butter
- Salt & pepper (Season both side generously)
- 2-3 stems of rosemary
Directions:
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Take steaks out about 30 minutes before cooking to get to room temperature
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Pre-heat over to 415°F
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Salt & pepper to taste (season both generously)
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Preheat skillet medium-high heat with oil
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Place steak in the hot skillet (sear first side 5 minutes)
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After the first sear, flip, add butter and rosemary stems, and continuously bast in the herb butter (about 5 minutes)
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Add skillet in the oven and bake about 4 minutes for medium rare (Depending on how you like your steak, increase time*)
- Pull out and let rest for about 5 minutes
* Medium rare: 130-135°, Medium: 135-145°, Medium well: 145-155°
Steakhouse-Style Garlic Mashed Potatoes
Ingredients:
- 6 cups beef broth
- 5 pounds red potatoes
- 5 cloves garlic
- 1⁄2 cup salted butter
- 4 ounces cream cheese
- 1⁄2 cup buttermilk
- 1 teaspoon salt
Directions:
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Bring the beef broth to a boil in a large pot over high heat.
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Meanwhile, cut the unpeeled potatoes into 1-inch cubes or chunks. Place the potatoes chunks and garlic cloves into the boiling beef broth and boil until potatoes are tender about 15 minutes.
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Strain the potatoes from the broth and put the cooked potatoes into a large mixing bowl.
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Add in the butter, cream cheese, buttermilk, and salt. Use a masher to mash the potatoes and other ingredients until everything is melted, combined, and completely mashed.
Rainbow Carrots
Ingredients:
- 3 tablespoons of baby rainbow carrots
- 1 tablespoon of olive oil
- Salt
- Chives
Directions:
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Preheat the oven to 450°F
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Toss the carrots, olive oil, and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes.
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Sprinkle with salt and chopped chives.
Grain-Free Spiced Pear Upsidown Cake
A six-letter word that we all get excited to hear, “DESSERT!” The grain-free spiced pear upside down cake will impress all your guests with its tantalizing appearance and cinnamon and cardamom spice flavor. This light, satisfying and grain-free dessert pairs remarkably with Sotheby’s Blanc de Blancs. The bright minerality of the Champagne amplifies the baked spiced pear flavor of the cake. Adorn the center of the cake with edible flowers, berries or green sprigs to give this already beautiful treat the “WOW” factor. If you have any leftovers, this cake effortlessly pairs with a morning cup of coffee or ambrosial tea. This guilt-free delight ceaselessly surpasses expectations which makes this a go-to final course.
Ingredients:
- Grass fed ghee
- 1/3 cup coconut sugar
- 2 cups almond flour
- 1/2 cups tapioca flour
- 2 Tablespoon. coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 3 pears, sliced and halved
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- pinch of salt
- 2 eggs at room temperature, whisked
- 3 tablespoons grass fed ghee, melted
- 3 tablespoons maple or coconut sugar
- 1/2 cup almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Directions:
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Preheat oven to 350°F. Grease a 9 inch springform cake pan then cut out a piece of parchment paper to fit the bottom of the pan.
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In a large saute pan, melt ghee and coconut sugar and whisk until sugar dissolves. Add pears in batches and toss until pears become slightly soft. Remove from pan to let cool.
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Sprinkle pears with cinnamon and cardamon and arrange in fan pattern at the bottom of the pan. Pour remaining caramel mixture on top. There will most likely be left-over pear slices.
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In a large bowl, combine all dry ingredients.
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In a separate bowl, combine all wet ingredients. Slowly pour dry ingredients into wet ingredients. Mix until well combined.
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Pour batter on top of pears and smooth out on top with a rubber spatula.
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Bake cake for 40-43 minutes. You’ll know it’s ready when you can poke the center with a toothpick and it comes out clean.
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Let cake cool outside or the oven for 10 minutes. Release springform pan place platter or cake stand on top. Gently flip cake and peel off parchment paper.
- Garnish with flowers, fresh fruit, powdered sugar or decorations of your choice. Serve!
For more information on Sotheby’s Wine pairings, visit sothebyswine.com, or for local recommendations, contact your local LIV Sotheby’s International Realty agent at livsothebysrealtyca.com.
