Archives for 

Grocery Store Wine

Wine, Chicken Wings, and Sriracha score a Superbowl Touchdown

superbowl snacks made with Sriracha Chili Sauce

Sriracha Chili Sauce

Sriracha is the hottest thing on the internet now. No, really, it’s hotter than Matt Cutt’s rant on Guest Blogging Is Dead. And, with the Superbowl coming up, every food blogger is talking about their Sriracha Appetizers for the big game. My favorite Superbowl finger food is chicken wings! So, I found three chicken wing recipes perfect for the Superbowl, two of which are made with Sriracha. I then, of course, paired wine with them, because that’s what I do. Touchdown, Sriracha!

I went with three red wines for the Superbowl appetizers this year. I’ve previously written about Wine and Wings, and stand by my pairing of Riesling with hot wings. Riesling is the perfect white wine to pair with spicy foods, as the fruit flavors and residual sugar balances the heat perfectly. However, some people don’t want balance, they want heat. And lots of it. So, I picked red wines that keep the heat hot. We’ll look at those wines after the wings.

Sriracha Oven Fried Chicken Wings from Honestly Yum Blog

Sriracha Oven Fried Chicken Wings

The first Superbowl appetizer hails from Honestly Yum’s Sriracha Oven Friend Chicken Wings recipe. Her complete hot wing recipe calls for Sriracha, butter, jalepenos and cilantro for the sauce, and cooking the wings on wire racks in the oven. She has this nifty method for making the skin crisp while baking, and it would have been cool if I was patient enough to try it!

Unfortunately, I was cooking three different types of wings at once, and had no patience for wire racks. I threw all of my wings on a cookie sheet, cooked them for 20 minutes, drained the fat, flipped the wings, and cooked for 15 more minutes, all on 475 degrees. They may not have been as FABU as Honesty Yum’s wings, but they were darned tasty. My son absolutely loved these wings, as did I. We didn’t garnish with jalepeno or cilantro, and they still rocked. These wings are not for the faint of tongue however, because they’re seriously hot!

harry and david blood orange marmalade and sriracha hot sauce chicken wings

Strange Bedfellows – Sriracha and Blood Orange Marmalade

The second Sriracha Chicken Wing recipe comes from The Little Kitchen. She puts together a sweet and spicy sauce for her oven baked wings that I liked. While I enjoyed it, I felt it was a tad light on the heat. Had I had time, I would have messed with the ratios a little, upping the Sriracha a touch, and reducing the Harry & David Blood Orange Marmalade a touch.

Sriracha Spicy and Sweet Chicken Wings

Sriracha Spicy and Sweet Chicken Wings

You definitely want to check out her blog, because she prepares the wings by boiling them first, then oven baking them. She claims it makes an awesome, crispy skin, and I am sure it does! Again, I didn’t do that, since I was pressed for time.

Though any old orange marmalade will do, I was very glad that I had a jar of the marmalade left over from my 2012 visit to Harry & David in Oregon. The quality ingredients made these Sriracha Spicy and Sweet chicken wings rock.

Garlic and Olive Oil base for Parmesan and Garlic Chicken Wings

Garlic and Olive Oil base for Parmesan and Garlic Chicken Wings

The last recipe that I made tonight was From Gate to Plate’s Parmesan and Garlic Boneless Chicken Wings. Oh. My. GAWD! Hands down, these were everyone’s favorite wings tonight. It wasn’t just the fact that they were boneless wings, because I used the same chicken in all three sauces. The sauce just rocked, and everyone agreed.

Roasting Garlic in Olive Oil for Chicken Wing Sauce

Roasting Garlic in Olive Oil for Chicken Wing Sauce

The Parmesan Garlic sauce required you to bake 8 cloves of garlic for 20 minutes, then mix together a number of ingredients with that garlic, like mayo, corn syrup, apple cider vinegar and more. I short circuited the process by using a small disposable aluminum baking pan, instead of a big cookie sheet for roasting the garlic. Worked perfectly. The house smelled AMAZING, like my Italian grandmother was cooking for the family. If I was Italian, that is.

Frying Chicken Breast Chunks for Boneless Chicken Wings

Frying Chicken Breast Chunks for Boneless Chicken Wings

This recipe has you frying boneless chicken breasts that you coat in flour, rather than actual chicken wings. I was a bit skeptical at first, because I don’t fry things. Ever. Not even eggs. Sunny side up, sure, but not fried. I digress!  I don’t have a deep fryer like she recommends, so I filled a cast iron skillet about 2/3 of the way with vegetable oil, put the burner on medium high, let it warm for 8 minutes, then began frying my chunks of chicken. I turned them once or twice, and cut into one after about 8 or so minutes frying. PERFECT! I call it beginners luck. So, after you fry up the boneless chicken breasts, toss them in the sauce, and mangiare. That’s Italian for EAT!

Pairing Wine with Parmesan Garlic chicken wings

Pairing Wine with Parmesan Garlic chicken wings

Now, what about the wine? I went with three very different red wines. One was a Garnacha from Spain, another was a Petite Sirah from California, and the third was a Grenache, Syrah and Mourvedre blend from the Southern Rhone in France.

Spellbound 2012 Petite Sirah paired with spicy hot chicken wings

Spellbound 2012 Petite Sirah paired with spicy hot chicken wings

Though perhaps not the best example of Petite Sirah in the world, the Spellbound 2010 Petite Sirah from California was the best wine to pair with the hot wings. The fresh California fruit really balanced the heat from the Sriracha hot wings perfectly. The Spellbound Petite Sirah was a “Grocery Store Wine” that cost around $15. The aroma is ripe red raspberry, with hints of chocolate, and is very inviting. The palate is soft silky red fruit, not super complex or super structured. It’s definitely a California porch sipper, but I think it’s a nice wine and the hot wings are perfect with it – all fruit balances all heat!

Domaine de la Maurelle 2010 Gigondas red wine

Domaine de la Maurelle 2010 Gigondas red wine

The Domaine de la Maurelle Gigondas 2010 was a very nice, but very different wine to pair with the chicken wings. This blend of Grenache, Syrah and Mourvedre has a spiced black and blueberry aroma. The palate is medium mouth feel, dominated by earthy leather on the palate with dried red and black fruit, with firm tannin, as well as some menthol rounding it out. Old world wine all the way, yet nice with the wings. This Southern Rhone red wine cost $25.

Las Rocas 2009 Garnacha red wine from Spain

Las Rocas 2009 Garnacha red wine from Spain

Finally, we had Las Rocas 2009 Garnacha. Disappointed. This was a wine that in 2008 I was singing praises of. Now, I’m just going to say, skip it. The aroma is subdued red raspberry with hints of a leather bound book. The palate is fresh and ripe fruit, with some earthiness. However, there’s a green celery component that really is NOT pleasant. The $15 wine was too simple and yet too awkward to really get behind. However, I believe a nice Spanish Garnacha (Grenache) would be perfect with the Sriracha chicken wings, or the parmesan and garlic wings.

So, there you have it, three, well two wines that pair perfectly with chicken wings for the Superbowl. Whether you go for Parmesan Garlic or Sriracha hot wings, you’re sure to score with the three recipes I linked above. So, tell me, what’s your favorite wine for the Superbowl? And what are you pairing it with? Let me know below, just leave a comment! 

 

Mushroom Soup, Red Wine & A Giveaway

using Harry & David soup mix for a great meal

Harry & David soup mix gets doctored

I learned about Harry & David’s new wine collection during a media trip with 12 other food writers. One of them was Sandy Coughlin, of Reluctant Entertainer. While Sandy is anything but a reluctant entertainer, her site and book are focused on helping those who are. Sandy offers tips and tricks to make even the most novice entertainer look like Martha Stewart. Sandy made our first night in Oregon spectacular, since hosting 12 people who write about food or wine can’t be easy. Using products from Harry & David’s store, she threw an amazing dinner party. One of my favorite items of the night was her mushroom soup, and I was blown away to learn it came from a bag, with some added love. I could not wait to come home and make the soup myself, and pair some wines with it. Keep reading, and I’ll show you how Sandy kicked up this soup, talk about the wines that pair, and tell you how you can win a gift basket from Harry & David.

A hearty meal of Harry & David mushroom soup and pinot noir

A hearty meal of Harry & David mushroom soup and pinot noir

Mushrooms go well with many dishes, and many wines. People saute mushrooms for burgers or steaks, fold them into omelets, or grill them and eat them on their own. In terms of wines, mushrooms will go well with a host of them, including cabernet sauvignon, unoaked chardonnay, malbec, zinfandel, and of course pinot noir. In fact, there are some who think that the perfect mushroom pairing is pinot noir, whether from Oregon or Burgundy, or even California. I happen to be in that camp, and decided to buy two bottles of pinot noir at the grocery store while picking up the fixings for the soup.

Francis Coppola 2010 Directors Cut Pinot Noir

Francis Coppola 2010 Directors Cut Pinot Noir

The first grocery store pinot noir I picked to pair with the mushroom soup was the Francis Coppola 2010 Directors Cut, Sonoma Coast, California. The lighter of the two options for the pairing, the Coppola ’10 Director’s Cut pinot noir has a bouquet of field strawberries, with earthy notes surrounding the red fruit. The acidity was noticeable on the nose, along with some smoky scents. The palate was a bit more fruit forward, more red raspberries on the palate than the strawberries on the nose, with a nice mix of smoke and cooking spices. The soup tames the fruit a little, and works very nicely. For $18.99, this was a well made, fresh pinot noir with nice length and good acid for food without being noticeable.

Laetitia Estate Pinot Noir 2010

Laetitia Estate Pinot Noir 2010

The second grocery store pinot noir was the $21.99 Laetitia 2010 Estate Pinot Noir, Arroyo Grande Valley, California. Not a very expressive bouquet, dusty red raspberries mix with faint scents of cocoa. The palate shows round red raspberries, fresher than the notes on the nose. There is a good bit of sweet spice from the oak used to age the wine, but it’s well integrated. The finish is long lasting, with those sweet spices turning into a dusting of black pepper. There are medium tannins, noticeable but not gripping.  With the soup, the red fruit tastes a little darker, with some earthy notes more prominent.

win a Harry & David cheese and salami basket on agoodtimewithwine.com

win a Harry & David cheese and salami basket

I am a “put your money where your mouth is” kind of person. While my expenses for this trip were paid by Harry & David, I purchased quite a bit of their products before being invited on the trip. I only write about products, wine or businesses I believe in. I’ve long believed in the quality that Harry & David offers, and now Harry & David wants to make a believer out of you. I am excited to offer a giveaway of one of Harry & David’s gift baskets, one focused on pairing with wine. The rules of the giveaway are simple:

  • Giveaway Open to US Residents Only, employees of Harry & David and their relatives are not eligible
  • Giveaway runs from Monday October 22nd 7:00am EST through Wednesday October 24th 11:59:59 pm EST
  • Enter by leaving a comment below stating why you want to win this Harry & David cheese and salami basket
  • Bonus Entries are available for the following (each require a separate comment)
  • Tweet the following then comment below: Wine, Mushroom Soup & a @HarryandDavid gift basket giveaway by @mmwine http://budurl.com/hadsalm
  • Like then comment below: Like both A Good Time With Wine on Facebook and Harry and David on Facebook
  • From the A Good Time With Wine Facebook page, share this post then comment below
  • Limit 4 entries per person

The description of this Harry and David gift basket is fantastic. Two gourmet new world Beehive cheeses and two handcrafted old world Creminelli salamis make this gift a savory delight for any meat and cheese lover. Award winning cheese coupled with some of the finest gluten and dairy free salami out there make for a lovely anytime gift. I’ll post a few wines to pair with it in the near future.

leeks for Harry and David soup

Add most of one leek to the soup

Sandy inspired me to doctor up the soup, not that it needed it. For one bag of Harry & David Wild Mushroom & Leek soup mix, you need two tablespoons of butter (in addition to the package directions), one leek, and two medium portobello mushrooms. Slice and rinse the leek with water, and pat dry. Melt the butter in a large skillet on a medium heat, then add the leek. Saute for 4-5 minutes, until they are tender.

saute leeks until tender

Saute leeks until tender

Slice portobello mushrooms and saute with leeks

Slice portobello mushrooms and saute with leeks

Slice the portobello mushroom in half-inch pieces, and add to the tender leeks. Saute for another 5-8 minutes, until the mushrooms are tender. Then, add to the soup mix in your 5 quart pot or bigger, and cook according to the package instructions.

Enjoy Harry & David Mushroom Soup with pinot noir

Enjoy Harry & David Mushroom Soup with pinot noir

Don’t forget to enter the giveaway! Harry & David will ship the winner the basket directly, and you’ll have a good time with wine!