Spring Surprise Case $264 + tax - Cellar Door
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Spring Surprise Case
$264 + tax
Spring Food Wine
This season’s wine Twelve outstanding
selections are wines to celebrate
inspired by fresh Seasonal recipes by the arrival of spring
flowers, warmer www.foodandwine.com
days and lots of sun 
Twenty Mile Bench, Canada
Spicy Linguine with Clams
1/4 cup extra-‐‑virgin olive oil
1 ounce hot capocollo or soppressata, cut into 1/4-‐‑inch diced
4 garlic cloves, thinly sliced Leaning Post
1/2 teaspoon crushed red pepper
Riesling
6 tablespoons of Leaning Post Riesling (this wine pairing)
32 Manila or littleneck clams, scrubbed Nadia and Ilya have had to
3/4 pound linguine rely on the support of family
Freshly ground black pepper and friends to make a dream
2 tablespoons each of thinly sliced mint and basil of owning their own winery
on their home property in
Winona, Ontario a reality. A
In a deep skillet, heat the oil. Add the capocollo, garlic and leaning post is what you find
crushed red pepper and cook over moderately low heat until the at the beginning of a row of
garlic is golden, 1 1/2 minutes. Add the wine and bring to a boil grapes, anchoring the
over moderately high heat. Add the clams, cover and cook for 5 framework for growing
to 8 minutes; as the clams open, transfer them to a covered bowl. grapevines. Fresh and lively,
In a pot of boiling salted water, cook the pasta until almost al
dente. Drain, reserving 3/4 cup of the cooking water. Add the
this Riesling is the perfect
example of what to expect
from this region. Peach,
pasta to the skillet. Stir in the cooking water over low heat, apricot, lime cordial and
tossing until the pasta is al dente, 1 minute. Season with black apple burst from the glass
pepper. Add the clams to the pasta, garnish with the herbs and with a wonderful honeyed
serve. aftertaste. Yum!
$30 2
Sicily, Italy
B
Pan-‐‑Seared Cod with Lemon Aioli
1 cup mayonnaise
1 preserved lemon, peel only, finely chopped (see Note)
1 garlic clove, chopped
1 tablespoon water
Pinch of cayenne Mandrarossa
5 tablespoons extra-‐‑virgin olive oil
Sea salt and black pepper
Zibibbo
Four 6-‐‑ounce skinless Cod fillets Sicily is Italy’s southernmost
-‐‑ could substitute for Halibut or Haddock wine region and the largest
1/4 cup flour island in the Mediterranean
Sea. The region has made an C
impressive movement to
In a blender, puree the mayonnaise with the preserved lemon, reverse their reputation and
garlic, water, cayenne and 3 tablespoons of the olive oil. Season the is now one of Italy’s most
aioli with salt and pepper and scrape it into a small bowl. promising and interesting
areas. Since 1973,
In a large non-‐‑stick skillet, heat the remaining 2 tablespoons of olive Mandrarossa wines have
oil. Season the cod fillets with salt and pepper and dust with the been part of this movement
flour. Cook the fish over moderately high heat, turning once, until and the proof is in the bottle.
golden on the outside and white throughout, about 10 minutes Zibibbo is the one of most
total. Transfer the cod to plates and serve with the lemon aioli. important indigenous white
varietals. It offers a crisp
**The lemon aioli can be refrigerated for up to 4 days** wine showcasing a lovely
mix of orange blossom,
lemon peel and jasmine tea.
$25 3
Saumur, France
Nulla facilisi.
Mauris laoreet aliquet mi.
B
Chicken Salad Sandwiches
1 pound boneless, skinless chicken breast
1/2 cup mayonnaise
1 tablespoon mustard Domaine
1 tablespoon honey
1/2 teaspoon chili powder Langlois-‐‑Chateau
4 stalks of celery, diced Saumur is a mid-‐‑sized town
Sea salt and black pepper, to taste and wine region in the heart
8 slices of your favourite bread or 4 buns of the Loire Valley. Chenin
Arugula, alfalfa sprouts, sliced tomato and pickles, for serving Blanc is in high demand from C
(optional) this area and it’s always a
pleasure to enjoy a glass or
two. It’s also the only white
In a large pot cover the chicken breasts with water. Bring to a varietal allowed by law to be
gentle simmer and cook for 15 to 20 minutes, or until cooked made into wine. The history
through. Remove the chicken from the water and let cool. Cut of this Domaine dates back to
into 1/2-‐‑inch pieces and set aside. 1912, when Edouard
Langlois and his wife Jeanne
In a large bowl combine the mayonnaise, mustard, honey and Chateau combined their
chili powder. Stir in the chicken and celery. Season with salt and families’ vineyards. This
pepper, to taste. wine is the perfect example
of Chenin Blanc. It carries
Spread chicken salad over 4 slices of bread, top with desired hints of white pepper, wool,
toppings and cover with remaining slices of bread. pear and lemon with a
honeyed finish. $26 4
Cotes de Provence, France
B
Spicy Thai Chicken
4 skinless chicken breasts (cut into 1-‐‑by-‐‑2-‐‑inch pieces)
2 tablespoons Asian fish sauce La Commandeur
1 1/2 tablespoons soy sauce de Peyrassol
1 tablespoon water
1 1/2 teaspoons sugar For centuries, dry rose has been
2 tablespoons cooking oil a staple in the south of France
1 large onion, cut into thin slices and easily falls into a category
3 fresh red chiles, seeds and ribs removed, cut into thin slices, or of an all-‐‑occasion wine. Most
1/4 teaspoon dried red-‐‑pepper flakes wine drinkers will indulge in
3 cloves garlic, minced rose through the warmer
1 1/2 cups lightly packed basil leaves C
months but why not enjoy this
amazing delight through the
entire year! In 2001, the Austruy
In a medium bowl, combine the chicken with the fish sauce, soy family acquired this estate.
sauce, water, and sugar (could refrigerate the day before). In a However, documentation
large nonstick frying pan or a wok, heat the oil over moderately shows the first vines were
high heat. Add the onion and cook, stirring, for 2 minutes. Stir in harvested in 1204. This is a
the chiles and garlic; cook, stirring, 30 seconds longer. blend of Cinsault, Grenache,
Mourvedre, Syrah and Rolle. It
carries all the clean, refreshing
Remove the chicken from the marinade with a slotted spoon and characters one would expect
add it to the hot pan. Cook until almost done, stirring, about 3 from a Provencal Rose. A
minutes. Add the marinade and cook 30 seconds longer. Remove graceful mix of strawberries,
from the heat and stir in 1 cup of the basil. Serve topped with the watermelon, cranberry and
remaining 1/2 cup basil. spicy cherry.
$30
5
Burgundy, France
Five Spice Pork with Lettuce Cups
1 tablespoon peanut oil
1 1/2 pounds boneless pork shoulder, outer fat trimmed and pork
cut into 1/2-‐‑inch dice
1 small onion, diced
1 carrot, halved lengthwise and thinly sliced crosswise
1 celery rib, thinly sliced on the bias
3/4 teaspoon Chinese five-‐‑spice powder
1/3 cup canned whole water chestnuts, drained and chopped
3 tablespoons chicken stock or low-‐‑sodium broth
Henri Meurgey
2 1/2 tablespoons hoisin sauce Bourgogne
8 basil leaves, torn into pieces
2 scallions, white and green parts thinly sliced Henri Meurgey is a négociant
1/2 teaspoon Asian sesame oil in France who started up his
Sea salt and black pepper own business with his son
Iceberg lettuce leaves, for serving Pierre in 1990. Négociants
buy everything from grapes
In a large skillet, heat the peanut oil until shimmering. Add the to finished wine and bottle it
diced pork shoulder and stir-‐‑fry over high heat until browned under their own name and
and just cooked through, about 5 minutes. Using a slotted spoon, label. This creative mixture of
transfer the pork to a plate. Pinot Noir grapes and wine
were sourced from vineyards
Add the onion, carrot and celery to the skillet and cook over ranging from 15 to 35 years
moderate heat until tender, about 4 minutes, Add the five-‐‑spice in age. It’s a very delicate and
powder and cook until fragrant, about 30 seconds. Stir in the soft wine that has a slight
water chestnuts, stock and hoisin sauce, scraping up the brown juicy edge. Spicy plum,
bits from the bottom of the pan. Return the pork to the skillet and cherry and cranberry shine
stir-‐‑fry until heated through and coated with the sauce, about 1 through on the palate with a
minute. Remove from the heat and stir in the basil, scallions and hint of mushroom and rose
sesame oil; season with salt and pepper. Spoon the pork into petal.
bowls and serve with lettuce leaves for wrapping.
$26
Jumilla, Spain
Macaroni and Beef Casserole
1 pound elbow macaroni
3 tablespoons extra-‐‑virgin olive oil
1 onion, finely chopped and 1 green bell pepper, diced
2 pounds ground beef
2 teaspoons ground cumin and 2 tablespoons all-‐‑purpose flour
One 15-‐‑ounce can crushed tomatoes
1/2 cup chicken stock
1/4 cup heavy cream and 1/4 cup chopped parsley
6 ounces sharp cheddar cheese, shredded (2 cups) Parajes
Sea salt and black pepper
1/3 cup panko and 3 scallions, thinly sliced Del Valle
Preheat the oven to 350°. In a large pot of boiling salted water, Jumilla is a very small wine
cook the macaroni until al dente. Drain well and transfer the region on the Mediterranean
macaroni to a bowl. Add a drizzle of olive oil and toss well.
coast of southeastern Spain.
Meanwhile, in a large, deep skillet, heat the 3 tablespoons of olive Although the region itself is
oil. Add the onion and bell pepper and cook over moderately not very well known, some
high heat, stirring, until softened, about 5 minutes. Add the interesting wines are slowly
ground beef and cumin and cook over high heat, stirring beginning to surface. Many
occasionally, until the meat is browned and any liquid has families have chosen to plant
evaporated, about 8 minutes. Add the flour and cook until no a grape known as Monastrell
floury taste remains. Stir in the tomatoes and stock and simmer (Mourvedre in France). A
until thickened, scraping up any browned bits from the bottom of native grape particularly
the pan, about 3 minutes. suited to the regions unique
climate and location. It
Remove from the heat and stir in the macaroni, cream, parsley
and 1 cup of the cheddar cheese. Season with salt and pepper. produces an explosive taste
that’s savory and floral, with
Transfer the mixture to a large ceramic baking dish about 2 inches
deep. Sprinkle the remaining 1 cup of cheese and panko on top. some brooding black plum
Bake for about 15 minutes, until the casserole is bubbling and the fruit and a kitchen rack mix
cheese is melted. Let stand for 5 minutes. Scatter the scallions on of spices.
top and serve. $21
Piedmont, Italy
Chorizo and Potato Tacos
2 pounds Yukon Gold potatoes
1 1/2 pounds ground pork
1 tablespoon sea salt
1 tablespoon minced garlic
1 tablespoon sweet paprika
2 tablespoons chopped chipotles
1/2 teaspoon ground coriander
1 teaspoon dried oregano, crumbled Cantine Bava
2 tablespoons cider vinegar
Barbera
1/4 cup vegetable oil
12 corn tortillas, warmed
One of the most important
Salsa, onions, cilantro and lime wedges, for serving wine regions within Italy is
in the northwestern corner,
In a large saucepan, cover the potatoes with 4 inches of cold water known as Piedmont. The
and bring to a boil. Simmer over low heat for about 30 minutes, best-‐‑known wines from this
until tender. Drain and let cool slightly. Peel the potatoes and region include Barolo and
coarsely mash them in the saucepan. Barbaresco, but these are
In a large bowl, knead the pork with the salt, garlic, paprika, typically saved for special
chipotles, coriander, oregano and vinegar. Gently knead in the occasions or a nice family
potatoes, leaving some chunks of potato. gathering. On a daily basis,
the locals are more known
In 2 large skillets, preferably cast-‐‑iron or nonstick, heat the oil until
for enjoying a glass of
shimmering. Add the chorizo-‐‑potato mixture to the skillets and
delicious wine made from
press into an even layer. Cook over moderately high heat
the Barbera grape. It’s fresh
undisturbed until a crust forms on the bottom, about 5 minutes.
and juicy, loaded with
Turn the mixture in sections and cook until browned and crusty
blueberries, blackberries and
on the bottom, about 5 minutes longer.
a hint of violets giving you
Transfer the chorizo-‐‑potato mixture to a bowl and serve with the all that is Barbera!
tortillas, salsa, onion, cilantro and lime wedges. $28
Sicily, Italy
Sausage and Pepper Hoagie
2 tablespoons extra-‐‑virgin olive oil, plus more for brushing
1 pound mixed bell peppers, thinly sliced
1 large red onion, thinly sliced
2 garlic cloves, thinly sliced
1 teaspoon dried oregano, crumbled
1/2 teaspoon crushed red pepper
Sea salt
Cusumano
6 chicken sausages, about 5 ounces each (preferably with roasted Syrah
pepper or parsley and cheese)
3 long hero rolls, split lengthwise Although Cusumano is a
relatively young family
winery on the vibrant Sicilian
Heat a large cast-‐‑iron or nonstick griddle. Add the oil, bell landscape, their name is tied
peppers, onion, garlic, oregano and crushed red pepper and to innovation that has led to
season with salt. Cook over moderate heat, stirring occasionally, new understanding and
until the peppers are softened and just beginning to brown, 6 practices. In 2000, the
minutes. Push the vegetables to the back of the griddle, cover Cusumano brothers took
with an inverted heatproof bowl and keep warm over low heat; over from their father and are
stir occasionally as you cook the sausages. now 3rd generation
winemakers. They are driven
to create a bright explosion of
Prick the sausages with a knife and cook over moderate heat, easy drinking wines,
turning occasionally, until no trace of pink remains, 10 minutes. exploding with expression.
Add the sausages to the vegetables and keep warm. Brush the This Syrah is jammed with a
rolls with oil and toast on the griddle. Fill the rolls with the mix of red berries, black
sausages, peppers, onions and serve. pepper, cured meats and
cayenne pepper.
$21
Mendoza, Argentina
Veal Chops with Rosemary
Six 12-‐‑ounce veal rib chops, cut 1 inch thick
2 tablespoons extra-‐‑virgin olive oil
1 tablespoon finely chopped rosemary
1/4 teaspoon black pepper
4 tablespoons unsalted butter Luigi Bosca
Sea salt
‘La Linda’
2 tablespoons fresh lemon juice
2 tablespoons water
For many years, four
generations of grape growers
Rub the veal chops all over with the olive oil, chopped rosemary have worked the land to
and black pepper. Let the chops stand at room temperature for 10 understand the intention of
minutes. each vineyard. This attention
to detail has led Bodega Luigi
In a very large skillet, cook the butter over moderately high heat Bosca to be one of the leading
until it starts to brown, about 1 minute. Season the veal chops producers in Argentina. ‘La
with salt. Add them to the skillet and pan-‐‑fry over moderately Linda’ is a very unique blend
high heat, turning occasionally, until golden and an instant-‐‑read of Cabernet Sauvignon,
thermometer inserted in the thickest part of one of the chops Syrah and Tannat, a blend
registers 125°, about 15 minutes. Transfer the chops to a serving we don’t normally see from
platter. Mendoza. It’s highly
concentrated and luscious,
Add the lemon juice and water to the skillet and cook for 1 mixing strawberry, red
minute, scraping up any browned bits from the bottom with a currant jam, black pepper
wooden spoon. Pour the pan sauce over the veal chops and serve and mint with just a whiff of
at once. fresh herbs.
$21
Languedoc, France
Braised Short Ribs
1 tablespoon unsalted butter
1 medium onion, finely chopped
1 large celery rib, finely chopped
1 large carrot, finely chopped
2 tablespoons tomato paste
2 tablespoons all-‐‑purpose flour
One bottle of dry red wine (nothing fancy)
2 cups veal or chicken stock Jeff Carrel
2 tablespoons vegetable oil
Four 2-‐‑inch-‐‑thick, flanken-‐‑cut short ribs with bone (2 3/4 pounds) Cab. Sauvignon
Sea salt and black pepper
Languedoc-‐‑Roussillon is the
In a large, cast-‐‑iron casserole, melt the butter. Add the onion, southernmost region of
celery and carrot, cover and cook over moderate heat until mainland France. The history
slightly softened, about 5 minutes. Uncover and cook until the of this area can be traced
vegetables are lightly browned, about 3 minutes longer. Stir in back to the first vineyards
the tomato paste. Add the flour and cook for 1 minute, stirring. being planted along the coast
Add the wine and veal stock and bring to a simmer. in the fifth century BC. In the
World of Wine, Jeff Carrel is
Meanwhile, heat the oil in a large skillet until shimmering. Season
the ribs with salt and pepper, add them to the pan and cook over considered a ‘Flying
moderately high heat, turning, until they are well browned, about Winemaker’. He’s sourcing
15 minutes. fruit, experimenting, and
creating wines in small
Transfer the short ribs to the casserole. Partially cover and cook
pockets all over this area.
over moderately low heat until very tender, about 2 hours.
This Cabernet Sauvignon is
Transfer the ribs to a plate and remove the bones. Strain the sauce jammed with cassis, dark
into a heatproof measuring cup and skim off the fat. Return the raspberries and blackcurrants
sauce to the casserole and boil until reduced to 2 cups, 10 with subtle notes of mocha
minutes. Return the meat to the sauce and simmer over low heat and smoke.
until heated through. Serve the ribs with mashed potatoes. $18
Bordeaux, France
Grilled Lamb Kebabs
1/4 cup extra-‐‑virgin olive oil
4 large garlic cloves, minced
2 teaspoons crushed red pepper flakes
2 1/4 pounds trimmed boneless leg of lamb, cut into 2-‐‑inch pieces
6 large firm-‐‑ripe tomatoes
Sea Salt Chateau
2 green bell peppers, cut into 2-‐‑inch pieces
Black pepper Gaillot Fournier
2 tablespoons chopped parsley
Jean-‐‑Luc Thunevin, a self-‐‑
In a large glass dish, combine the olive oil, garlic and red pepper confessed “Bad Boy” of
flakes. Add the lamb and turn to coat. Cover with plastic wrap; Bordeaux, believes that
refrigerate for 2 hours. quality and value should
always be considered,
Light a grill. Grill the tomatoes over a hot fire until charred all regardless of price point.
over. Let cool slightly, then peel, core, seed and coarsely chop Bordeaux is one of the most
them. Transfer to a medium saucepan. Using a potato masher or famous wine regions in the
large fork, crush the tomatoes until chunky. Season the sauce world and this is one of the
with salt. best quality to price ratio
wines within the region. It’s
Thread the lamb onto six 12-‐‑inch metal skewers, alternating the a blend of Merlot and
meat with pieces of green bell pepper. Season the kebabs with Cabernet Franc and Cabernet
salt and black pepper and grill over a medium-‐‑hot fire, turning Sauvignon with a dose of
once, until the lamb is medium rare, about 8 minutes. Malbec. It’s silky smooth and
classic carrying flavours of
Reheat the tomato sauce and spoon it onto plates. Set a kebab on
blackcurrant, cassis and
each plate, sprinkle with the parsley and serve. Alternatively,
plum cake spices.
remove the lamb from the skewers and quarter each piece. Heat
$19
the lamb in the tomato sauce, transfer to plates and serve.
Veneto, Italy
Cheddar BLT Burgers
1/2 cup mayonnaise and 1/3 cup ketchup
1 tablespoon red wine vinegar
1 tablespoon diced onion, chopped parsley and chopped tarragon
1 teaspoon Worcestershire sauce
12 ounces thickly sliced bacon
1 1/3 pounds ground beef chuck
1 1/3 pounds ground beef sirloin
1 teaspoon sea salt and 1/2 teaspoon black pepper
2 tablespoons unsalted butter, melted
3 ounces sharp cheddar cheese, cut into 6 slices Tenuta Lanterne
6 hamburger buns, split and toasted
6 iceberg lettuce leaves, 6 slices of tomato and 6 slices of red onion Merlot
In a medium bowl, whisk the mayonnaise with the ketchup, red The Veneto is an important
wine vinegar, onion, parsley, tarragon and Worcestershire sauce. wine region in northeastern
Cover and refrigerate. Italy, making the famed
Valpolicella, Soave and
In a large skillet, cook the bacon over moderately high heat,
turning once, until crisp, about 6 minutes. Drain and cut the Prosecco wines. However,
bacon into large pieces. Tenuta Lanterne has decided
to go another way,
Light a grill and fill a large bowl with ice water. Gently mix the
pinpointing varietal
ground chuck with the ground sirloin, salt and pepper. Form the
correctness matched with a
meat into six 4-‐‑inch patties, about 1 1/4 inches thick. Submerge
twist. This Merlot is their
the patties in the cold water and let soak for 30 seconds.
first release, sourced from
Immediately transfer the burgers to the grill and brush with some
vines planted in 1952. You’ll
of the melted butter. Grill over high heat for 9 minutes for
find intense aromas of black
medium-‐‑rare meat, turning once or twice and brushing
cherry, blackberry and cassis.
occasionally with butter. Top the burgers with the cheese during
Complex nuances of cocoa
the last minute of grilling and let melt.
and coffee bean emerge as
Spread the Russian dressing on the buns. Set the lettuce leaves
the wine opens up. A classic
and tomato slices on the bottom halves and top with the burgers,
take on Italian Merlot.
red onion and bacon. Close the burgers and serve.
$28
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