We tried one of these last week and it was fun, so we’re going to try another.  Of course if you missed the first wine pairing challenge, Blackstrap Molasses Shrimp, you can still add your two cents on the best pairing here.

I’ll re-explain the background to this challenge, for those who haven’t seen the first one we did.  A friend of mine is The Cheating Gourmet at a website called Man of the House where he’s doing a bunch of recipes with videos on how to make foodie-worthy dishes with minimal effort.  We wanted to collaborate somehow between what I’m doing here and what he’s doing but realized that most of the recipes he’s done so far aren’t really ones that I would typically serve with wine.  So, I thought it would be fun to do a wine pairing challenge to see how all of you would pair wine with his dishes.

And to be transparent, I’m trying to get more people to check out his stuff.  He just started doing these videos a month or so ago and I think he’s doing an outstanding job with them.  So, please check them out.

On with the challenge.  What we want you to do is check out the video/recipe for the Ultimate Omelette and then tell us your recommendation for a wine pairing in the comments section.

Typically I’m not a wine with breakfast kind of guy, but occasionally I will have an omelette with other meals.  So pairing a wine with an omelette isn’t that far fetched.  In fact, in my opinion this pairing is not as challenging as the first one we did, but it still could go in a number of directions.  Of course one variable is what you put in the omelette, since Todd does give  you some options.  If your pairing is dependent on what you’re putting in the omelette, please be sure to specify that.  Otherwise, just make a recommendation based on the way Todd prepared the recipe.

Game on!

We’re trying something a little different tonight.  I have a wine pairing challenge for you.

A friend and colleague of mine, Todd Jessee, is the Cheating Gourmet at a website called Man of the House.  The idea of the Cheating Gourmet is to take what may seem like complicated recipes and find shortcuts, or cheats as he calls them, to turn them into a simple recipes.  I love what he’s doing with it and as we were talking about it he suggested we try to do something to connect my wine stuff with some of his recipes.  But when I looked at the recipes he’s done so far, most of them aren’t necessarily foods I would pair with wine.

So, I thought it would be fun to turn it into a pairing challenge.  I’m going to try a few of these over the next few weeks, so put on your thinking caps and give me your best pairing.

The first one up is Blackstrap Molasses Shrimp.  At first glance this may seem like an easy pairing.  It’s shellfish, right?  But give it a little more thought.  Blackstrap molasses is going to add a sweet layer to this dish that might have you reconsidering your goto wine for shrimp.  And there’s a couple other ingredients in the recipe too that may lead you in another direction.

I have an idea of how I’d pair it, but I’m going to hold back for now because I want to hear what you think.  So check out the recipe and then let me know what you think the perfect wine pairing is.

Why would I be having wine for breakfast?

A. Because I can
B. Because it’s the best beverage to pair with the dish I had for breakfast
C. Because it’s Wine Blogging Wednesday and that’s the theme
D. All of the above

The answer, of course, is D. All of the above.  OK… so I did this over the weekend, so answer A only applied then.  But, today is Wine Blogging Wednesday, a monthly event when wine bloggers around the world all write about a common theme and one lucky blogger (the host) get’s to summarize all the contributions.  The host today is El Jefe at El Bloggo Torcido, and the theme he has chosen is Wine For Breakfast.

When I first read about the theme I thought it would be a challenge, but then I got thinking… I tend to have some fairly savory dishes for breakfast that would pair well with wine.  I could try to pair a wine with pancakes, french toast or some other sweet breakfast food, but while that would be a challenge it’s not really what I like to eat.  And so the first part of this challenge for me was to figure out what dish I wanted to have for breakfast.  I decided to make an Italian Strata with Arugula Walnut Pesto.  This is a baked egg and cheese dish with caramelized onions and mushrooms inside it and it’s topped with the pesto—the recipe is below.  It’s a delicious dish and screams to be paired with wine.

My choice of  a wine to pair with this dish was the 2007 Santi Sortesele Pinot Grigio.  Yes, it’s an Italian white wine for an Italian breakfast dish.

The acidity in the wine was perfect to cut through the fat in the cheese, egg yolks and olive oil.  The onion in the strata and the garlic in the pesto also have a tendency to hang on your palate, but the combination of the acidity, the floral aromas and the soft fruit of the Pinot Grigio leave you with a nice clean and bright palate.

There is a lot of rose / floral aroma on the nose of the Sortesele Pinot Grigio, along with a bit of apricot and some nutty aromas.  On the palate it’s green apple, apricot and lime.  It’s bright, clean and acidic.  The finish is a little quick, but all told it’s a decent Pinot Grigio.

Wine: Santi Sortesele
Varietal: Pinot Grigio
Vintage: 2007
Alcohol: 12.5%
Rating: 86
Price: $14.99

Italian Strata with Arugula Walnut Pesto

Put the strata together the night before and refrigerate it, then you just have to pop it in the oven in the morning.  You can easily make the pesto topping while the strata is baking.  It makes a great breakfast or brunch, but really I’d enjoy it at any meal.

Ingredients (strata)

1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 tablespoon olive oil
1 tablespoon butter (the real stuff)
5 cups Italian bread, in 1 inch cubes
2 cups shredded provolone
6 large eggs
1 3/4 cups milk
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper

Instructions (strata)

1. Heat the oil and butter in a skillet
2. Caramelize the onions over medium-low heat
3. Add the mushrooms and saute until tender
4. Put half of the bread cubes in the bottom of a lightly greased 2.5 quart casserole dish
5. Top with half of the onion/mushroom mixture, then half the provolone; repeat layers
6. In a mixing bowl, whisk together the eggs, milk, mustard, salt and pepper
7. Pour the egg mixture over the strata
8. Cover and refrigerate overnight
9. Preheat the oven to 350°
10. Bake uncovered for 45 minutes at 350° or until a knife inserted in the middle comes out clean
11. Add pesto topping after plating individual servings

Ingredients (pesto)

3 cups (packed) arugula leaves
1/2 cup walnuts
1/2 cup fresh Parmesan cheese
1 garlic clove
1/2 cup extra virgin olive oil

Instructions (pesto)

1. Toast the walnuts lightly in a dry pan, let cool to room temperature
2. Add the arugula, walnuts, Parmesan cheese and garlic to a food processor and chop until fine
3. With the food processor running, add olive oil until the pesto reaches the desired texture (it should be thick, but liquid enough to run off a spoon).  To be honest, the 1/2 cup is a guess.  I never measure, but just pour until it looks right.

I’ve started tasting wines for the upcoming Wine Blogging Wednesday #36.  And since I have five wines that I’ll be reviewing,  I thought I would go ahead and preview one of them.  Truth be told, I’m previewing this one mostly because I had such a great meal with this wine and I want to share the recipes.  The full report on all five wines will be posted next Wednesday, August 8.

The wine is the first one I’ve rated from New Zealand and it’s pretty good: Brancott Gisborne Unoaked Chardonnay 2005.  Abundant pear and pineapple are the highlights of this wine.  The pineapple flavor gives it a nice, tropical twist.  It has a nice crisp acidity and a long finish.  There is a slight bitterness to the finish, but it’s not bad.  Overall, this is an enjoyable wine.  The producer recommends cellaring this for up to three years, and I can see it improving with some age.

Wine: Brancott Gisborne Unoaked Chardonnay
Alcohol: 13.4% 
Rating: 87

I had a wonderful meal with this wine Citrus Marinated Tilapia with a Cauliflower Asparagus Salad.  These were a perfect match for this wine and I’ve included the recipes here.

Citrus Marinated Tilapia

INGREDIENTS

1 lb. Tilapia
Juice of 2 Lemons or Limes
1 tbsp Olive Oil
Pinch of Salt

INSTRUCTIONS

1. Whisk together the Lemon or Lime juice with the Olive Oil.
2. Pour the citrus juice mixture over the Tilapia in a shallow dish.  Sprinkle with salt, cover and let marinate in the refrigerator for 30 minutes.
3. Heat a cast iron skillet with a bit of olive oil and fry the Tilapia over medium heat for 3 minutes on each side.  Until flaky.

 Cauliflower Asparagus Salad

INGREDIENTS

1 Head of Cauliflower – cut into bite size pieces
1 Bunch of Asparagus (about 1 lb.) – cut into bite size pieces
1 15 oz. can Large Black Olives – halved
1 Medium Red Onion – chopped
1 tbsp Capers
3 tbsp White Vinegar
4 tbsp Extra Virgin Olive Oil
1 tsp Dried Oregano
Salt and Pepper to Taste

INSTRUCTIONS

1. Blanch the Cauliflower and Asparagus by adding to rapidly boiling water for one minute, then transfer to ice water to quickly stop the cooking process.
2. Whisk together the Olive Oil with the Vinegar.  Add the Oregano, Salt and Pepper to taste.
3. Combine all ingredients in a large bowl.  Mix and refrigerate for two hours before serving.