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The Savory Grape Newsletter - 6.30.09 | |
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Greetings!
I don't know about you but I am thrilled that June is over because 1) the constant rain and clouds couldn't have been more depressing and 2) because July 4th is just a few days away. I always enjoy planning a menu  for July 4th that is fun, casual and not over the top. Since opening the store, we find this is the one holiday that often brings about culinary wine-pairing confusion. Many wines partner well with the myriad of choices from the grill. Below are two easy recipes to spice up your 4th as well as cost-effective wine pairing choices. Speaking of "Getting Help with Wine Choices," did you read this past weekend's wine column in the Wall Street Journal? The Savory Grape was featured in the international publication's wine column. You can go to the article by clicking here. And as a special July 4th promotion for you as a newsletter subscriber, purchase the case of the wines we featured (mixed or same) and receive 15% off instead of our regular 10% off case discount. Enjoy! Also, check out Providence Journal's Gail Ciampa's blog tomorrow where she will be talking about The Savory Grape in the WSJ. CIAO! | |
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TSG's Musings
July 4th Hours. TSG will be open this July 4th only from 10 AM-4 PM so that our staff can spend time with their families. We also will not hold our Sat. wine tasting. TSG Moving & Expansion Plans. We're moving, but only a few minutes away. After months of exciting discussion about TSG and how best we can meet your needs, we have decided to move from our current location to a new location within the East Greenwich Square, which includes Dave's Marketplace, at 1000 Division  Rd. This is a fun and exciting time for us, and we are at this point of expansion because of you.The planned opening is October 1, or sooner!
We are excited about the location which will still have the ambiance and feel of a cozy wine cellar. Our goal is to enhance your experience with us by offering more new products and services, coupled with ample, convenient parking. So, when you want to just pop in quickly, attend one of our artist openings or Friday or Saturday in-store tastings you won't have to worry about parking.
We'll give you regular updates about the move and let you know exactly when we will UNCORK again. We also will hold a Grand Re-Opening celebration that we hope will be attended by some great vineyard owners. Stay tuned! As always, email, Twitter, Facebook, call us or stop by with any questions. |
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Recipe Ideas for Independence Day
Emanthaler Burgers with Roasted Red Pepper Aioli (Serves 4)
Burger Ingredients:
1 ½ lb. ground beef
½ cup finely diced green and red bell peppers
½ cup finely chopped red onion
2 tablespoons A1 steak sauce
1 tablespoon Worcestershire sauce
1 jalapeño pepper finely diced (optional)
¼ cup ketchup
Pinch of salt and freshly ground pepper
4 fresh hamburger buns
Lettuce, freshly sliced tomatoes, Emanthaler cheese & crisp bacon for serving
Aioli Ingredients:
1 whole red bell pepper 2 cloves of garlic peeled and minced ¾ cup mayonnaise ½ teaspoon salt
Directions:
1.) To make Aioli, roast red bell pepper on grill until charred on all sides. Let pepper sit in a paper bag for 10-15 minutes, allowing pepper to cook more and loosen the skin. After the 10-15 minutes, cut top of pepper off, remove seeds and peel away skin. Dice pepper and add all remaining ingredients in a food processor until well-combined. 2.) Preheat grill. In large mixing bowl, combine burger ingredients & gently mix and form into 4 equal-sized patties. Grill over medium-high heat for 3-4 minutes per side for a medium rare burger. Toast buns on grill. While toasting buns, add Emanthaler cheese to tops of each burger and melt. Coat top bun with roasted red pepper aioli and then top burger with lettuce, fresh tomato and bacon. 3.) Enjoy with the 2006 Three Rivers River's Red, from WA, featured below.
Summertime Ceviche (Serve 4-6)
Ingredients:
½ pound medium-small shrimp, peeled and deveined ½ pound red snapper fillet, cut into ½ inch cubes 2 tablespoons salt ¾ cup freshly squeezed lime juice (5 limes) ¾ cup freshly squeezed lemon juice (2 lemons) ¾ finely chopped red 1 cup chopped cilantro 1 cucumber, peeled and diced into ½ inch pieces 1 avocado, peeled and cut into ½ inch chunks 1 jalapeno pepper finely diced (optional, but well worth it)
Directions:
1.) Place the pieces of red snapper into a glass or ceramic bowl and cover with lemon and lime juice. Refrigerate overnight. (This will cook the fish.) 2.) The next day boil shrimp for 1½ minutes then remove and immediately place in an ice bath to stop shrimp from cooking. (Overcooking shrimp can result in a rubbery texture.) Remove shrimp from ice bath, pat-dry and cut into ½ pieces. 3.) A few hours before serving drain a majority of the lemon/lime juice from the dish and combine the remaining ingredients, mixing well. 4.) Serve with tortilla chips or make a meal of it with taco shells and chopped lettuce. Enjoy with the 2007 Sea Glass Sauvignon Blanc, featured below. |
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Fourth of July Savory Selections
 2007 Tenuta Sant'Antonio Valpolicella, Italy. If you like Amarone but can't always pay its high ticket price, then this is for you! Made from the classic varietals of Corvina, Rondinella and Molinara from 20 year-old vines, this wine shows a ruby color, paving the way for exciting aromas of red fruit and cherries. The palate is soft with just a touch of spice. Food: Valpolicella is a terrific food wine; pair it with pizza, grilled Kielbasa or food typical for Fourth of July picnics, such as our burger recommendation above. It's ready to drink, but can age for an additional eight years. ($13.99)  2007 Sea Glass Sauvignon Blanc, CA. This is a beautiful, not overly fruity Sauvignon Blanc from Santa Barbara's area, influenced by cool ocean air and abundant fog. This allows the Sauvignon Blanc grapes to ripen slowly and evenly while developing intense tropical flavors and a bracing acidity. Aromas of tropical fruit and bright citrus lead to a pure and clean palate. If you want wine other than NZ Sauvignon Blanc, you will like this! Food: Great for shellfish, summer salads or with the Ceviche above. ($10.99)
NV Lamberti Rosé Spumanti, Italy. This bubbly Rosé, a blend of Pinot Bianco, Raboso and Pinot Nero, is screaming to be served on the deck, by the pool, on the beach or pretty much anywhere you can imagine relaxing and sipping some very delicious bubbly. Powerful aromas of bananas and fresh strawberries fill the nose and palate. The wine features very fine bubbles that float across the palate for a great finish. Food: Seriously good with Naragansett Creamery's Atwells Gold cheese. ($16.99)
2006 Three River's Red, Washington. This predominately Syrah-based blend is round and sophisticated with a mysterious aromatic blend. The nose absolutely delights with unmistakable notes of dark coffee, oriental spices and cherries. The palate displays ample notes of vanilla bean, ripe blueberries and cherries and are generous and lingering. Food: Wonderful with rich dishes, including the burgers above & pulled pork! ($15.99)
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Weekend Wine Tastings and Discussion
Friday, July 3rd, 5 to 8 PM - Pairings for Fourth of July Recipes
NV Lamberti Rosé Spumanti, Italy. Please see tasting notes above in this week's Savory Selections. ($16.99)
2007 Sea Glass Sauvignon Blanc, CA. Please see tasting notes above in this week's Savory Selections. Pair with Summertime Ceviche mentioned above. ($10.99)
2006 Three River's Red, Washington State. Please see tasting notes above in this week's Savory Selections. Pair with Emanthaler Burgers with Roasted Red Pepper Aioli mentioned above. ($15.99)
Saturday, July 4th
Due to holiday hours, we will not hold a tasting this day. |
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