with roasted red potatoes and sauteed green bean w/ bacon.

INGREDIENTS
4 pieces chicken thigh/drumstick
6 slices bacon
1/4 cup olive oil
1-1/2 cups dry white wine
1 cup chicken stock
1/2 cup balsamic vinegar
3 TBSP chopped garlic
2 TSP finely chopped fresh rosemary

Preheat oven to 300°F. Place chicken halves skin side up in roasting pan or glass dish. Place 3 slices bacon on top each chicken half. Pour wine and vinegar over chicken. Sprinkle garlic and rosemary over. Drizzle chicken with olive oil. Cover and bake until chicken is cooked through, about 1 hour 45 minutes.

Remove chicken from oven, transfer chicken to baking sheet; cover with foil to keep warm.
Preheat broiler. Pour pan juices into a measuring cup or small bowl. Let sit for a few minutes until fat separates, spoon fat off. Pour pan juices into saucepan with chicken stock. Reduce liquid by at least half.

Meanwhile, remove bacon from chicken, broil chicken until and chicken is golden brown, about 6 minutes.
Remove chicken from oven, serve on plate with reduced sauce drizzled over top.

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If  anyone needed an excuse to open a bottle of St. Supéry Sauvignon Blanc, this is it.  It’s simple, it’s easy and it’s a great pairing for two people or twenty people.  See why and please leave us a comment below.  Cheers!
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24 medium to large shrimp
24 cilantro leaves
1/4 cup seasoned rice vinegar
1 TSP each peeled ginger, minced
2 TSP lemongrass inner bulb, finely chopped
lime zest, minced
1-1/2 cornstarch
1/4 TSP crushed red pepper
Salt

Combine 1/3 cup water with vinegar, lemongrass, ginger, lime zest and crushed red pepper in small pan. Mix cornstarch with 1 TBSP water in a small bowl or cup, then whisk into pan with vinegar mixture. Bring to boil over medium-high heat. Boil for 1 minute while stirring. Chill mixture in refrigerator.
In a large pot, bring enough water for shrimp to a boil. Add shrimp and reduce to simmer shrimp until cooked, about 3 minutes. Drain shrimp, then arrange on a baking sheet. Refrigerate until partially chilled. Peel shrimp, leaving tail attached. Cut a slit on back of each shrimp, remove vein. Place a cilantro leave in cut of each shrimp, brush with glaze mixture and serve as an appetizer.

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From our friends at Trax Restaurant in Ambler, PA:

“Pan Seared Veal Sirloin, topped with Roasted Tomato and Garlic pairs beautifully with a 2009 St. Supery Sauvignon Blanc, Napa Valley Estate. To make the veal, we rub it with finely-chopped fresh rosemary and thyme from our garden, then sear it in butter until it is golden brown. It’s finished with house-made roasted tomatoes and garlic then finished in the oven, cooked to temperature. The 2009 St. Supery Sauvignon Blanc is bright, with intense aromas of lime juice, ruby grapefruit, guava and a hint of clover and it is fermented in stainless steel. The wine’s focused lemon, lime and grapefruit flavors work nicely with Pan Seared Veal. This wine is available at your local Pennsylvania State Store (code 504107) or find the wine near you anywhere in the U.S. by searching on www.Grappos.com

recipe by Chef Ron Barber

INGREDIENTS
5 lbs beef short ribs
All-purpose flour
4 TBSP canola oil
5 medium carrots, peeled and cut into 1″ rounds
2 medium yellow onions, peeled and quartered
3 celery stalks, cut into 1″ pieces
5 garlic cloves, peeled and chopped
1 TSP fresh thyme leaves
1 TSP fresh rosemary, chopped
1-1/2 cups Cabernet
3 cups veal, beef or chicken stock
Salt and Pepper

Preheat oven to 325 degrees.

Dredge the ribs in flour and season liberally with salt and pepper. Heat the oil over high heat in a large dutch oven or ovenproof pot. Brown the ribs in batches without crowding. Pour off all but 3 TBSP of the remaining oil and cook the carrots, onions, celery and garlic until they’re lightly browned—about 5 minutes.
Add the wine to de-galze the pot then add the stock, thyme and rosemary. Bring liquid to a simmer and return the ribs to the pot. Cover the pot with a lid cut from parchment paper and braise ribs in the oven for about 2 hours.

The ribs are done when they are easily pulled from the bone. Transfer the ribs to a platter and keep warm. Strain the braising liquid and discard solids. Bring sauce to a simmer and skim occasionally while it reduces by about one fourth. Adjust the seasonings and serve with the braising sauce. Risotto or polenta make a nice addition.

This recipe is a classic, and usually evokes at least one person to exclaim something about it being so good they need to use bad words to express how good it is.  The St. Supéry Cabernet is the perfect weight to go with this recipe, but if you want to go all the way, open a bottle of Dollarhide Ranch Cabernet, especially one with some age on it and you’ll have one of the best meals of your life!  Cheers

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from Chef Ron Barber

Ocean fresh oysters with this tangy salsa really compliment the crisp acidity of the Sauvignon Blanc. I prefer the smaller oysters such as Kumamoto or Malpeque.

Oysters with Cucumber & Pickled Ginger Salsa
Pair with St. Supéry Sauvignon Blanc

36 fresh oysters – on the half shell
1 cup peeled and finely diced English cucumber
5 tablespoons pickled ginger – finely chopped
¼ cup red onion – finely chopped
¼ cup cilantro leaves – finely chopped
2 teaspoons fresh lime juice
2 tablespoons seasoned rice wine vinegar
salt to taste

Combine all ingredients (except the oysters) and refrigerate for at least one hour.  Place about a half teaspoonful on the oysters just before serving.

Serves 6 as an appetizer

Serves 4 people

This recipe requires about 2 hours start to finish, including 1 hour marinating time on tuna.
Imagine traveling to an outdoor market in the south of France.  You come across some ingredients and decide to go home to make a tasty yet healthy dish.  Depending on what seasonal ingredients are available, the wine pairing will change.  This is a spring and summer inspired pairing.
The new St. Supéry Rosé is a gem.  This isn’t a tart pink wine that makes your salivary glands pucker up….it’s a velvety blend of Cabernet, Syrah, Merlot and various other red grapes.  Rosé is rarely described as “smooth” or having a long finish, but this one is the exception.  Tasted blind, you might not even guess it’s a pink wine because it doesn’t have any of the tart cherry cider notes.  Very pleasing and fresh on the palate, and a great match for the Niçoise Salad.

INGREDIENTS
SALAD
1 8 OZ tuna fillet (can substitute canned albacore tuna)
1 TSP Dijon mustard
3 TBSP olive oil
1 TBSP red wine vinegar
1 LB. Whole Wheat Fusilli pasta
8 anchovy fillets, drained and chopped
½ red onion, thinly sliced
2 celery stalks, chopped
3 Roma tomatoes, sliced into quarters
1 Red bell pepper, seeded and chopped
18 Niçcoise olives, pitted and halved

DRESSING
6 TBSP Extra Virgin Olive Oil
2 TBSP lemon juice
14 basil leaves, chopped
1 garlic clove, minced
½ TSP sugar or Splenda®
salt and pepper to taste
2 cooked eggs, sliced

In small mixing bowl, mix together Dijon mustard, red wine vinegar and 3 TBSP olive oil.    Cover tuna fillet with mixture, let stand 1 hour.

If using canned albacore tuna, skip this step and just marinate for 1 hour in mixture.
Preheat broiler.  Broil tuna for 3 minutes (or until browned) each side four inches from heat source.  Transfer to a medium bowl and break tuna into chunks.

Pair with St. Supery Cabernet Sauvignon
recipe by Chef Ron Barber

4 TBSP butter
4 TBSP flour
2 cups whole milk
1-TSP salt
1/4 TSP ground white pepper
1 LB elbow macaroni
1 TSP minced garlic
6 OZ grated sharp cheddar cheese
6 OZ grated fontina cheese
6 OZ grated gruyere cheese

Preheat the oven to 350°F degrees

In a heavy medium saucepan melt the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 4 minutes. Increase the heat to medium and slowly whisk in the milk. Cook about 5 minutes or until thickened. Stir often. Remove from the heat. Stir in the cheeses and continue to stir until the cheese is melted and the sauce is smooth. Add the garlic and season with salt & pepper Cover and set aside.

Cook the macaroni following the package directions.  Drain, return to the pot and reserve 1 cup of the cooking water.  Add the cheese sauce and some of the reserved cooking water if the mixture is too thick.

Spray a 3-quart baking dish or casserole with a non-stick cooking spray and fill with the macaroni and cheese mixture.

Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for about 10 minutes before serving.

This recipe was created by Chef Ron Barber to pair with the 2009 Dollarhide Ranch Sauvignon Blanc

INGREDIENTS
4 boneless chicken breast halves – skin on
1 TBSP canola oil
1/2 cup Sauvignon Blanc
3/4 cup cream
1 Granny Smith Apple – peeled, cored, and sliced 1/8″ thick
1/2 cup walnut pieces – toasted
1/2 cup shallots – finely chopped
1 TSP garlic – finely chopped
1 TBSP fresh lemon juice
Salt & Pepper to taste

Preheat oven to 425°F

Season the chicken breasts on both sides with salt and pepper. In a large nonstick ovenproof sauté pan, heat the oil over medium high heat until simmering. Add the chicken, skin side down, and cook until the skin is well browned—about 5 minutes.
Flip the chicken over and place the pan in the oven. Roast for 15 minutes, or until the juices run clear. Remove the chicken from the pan and let rest at room temperature for 5 minutes, keeping warm.

Discard all but one tablespoon of the remaining oil then add the apples, shallots and garlic to the pan. Cook over medium heat until soft—about 3 minutes. Add the Sauvignon Blanc to the pan and reduce by half. Add the cream and bring to a simmer. Cook until the mixture is slightly thickened. Stir in the walnuts, lemon juice and season with salt and pepper.

Dived the sauce among 4 warm plates. Slice each breast into 4 or 5 pieces and arrange over sauce.

.Recipe by Chef Ron Barber

INGREDIENTS
1 LB small scallops
1 LB medium shrimp — peeled and de-veined
1 cup St. Supéry Sauvignon Blanc
2 large eggs — beaten
2 cups breadcrumbs
6 TBSP mayonnaise
1 TSP Dijon mustard
1 TBSP fresh lemon juice
4 TBSP parsley — minced
4 TBSP green onion — thinly sliced
vegetable oil for frying
salt and pepper to taste

Combine shrimp, scallops, wine, and simmer for 2 minutes.
Drain and reserve liquid. Chop shrimp and scallops coarsely in food
processor or by hand.  Reduce cooking liquid by half. In a bowl, combine egg, breadcrumbs, mayonnaise, mustard, parsley & scallions. Add reduced cooking liquid and lemon juice . Fold in shrimp, scallops & season with salt and pepper to taste. Form mixture into 12 patties and sauté in vegetable oil until golden brown.

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INGREDIENTS
12 OZ fresh Dungeness crabmeat
1 cucumber, peeled and sliced
1 ripe mango, peeled and cut into 1/4-inch dice
1 ripe avocado, peeled and cut into 1/2-inch dice
2 shallots, finely chopped
1 OZ chives, finely chopped
2 cups mixed greens
1/3 cup extra virgin olive oil
2 lemons
1/2 cup oyster sauce
1/2 cup soy sauce
1 TSP sugar
1 tsp rice wine vinegar
1/4 OZ fresh grated ginger
Salt and freshly ground pepper to taste

Mix together the last 5 ingredients in a small saucepot, and reduce several minutes over medium heat until slightly thickened, set aside.

Mix the olive oil with juice from the 2 lemons and set aside. Heat a pan with 1/8-inch of vegetable oil to 350 degrees, add the lotus root slices and fry until light gold and crisp.

Season the cucumber slices and distribute in the bottom of four ring molds. Season the mango cubes and place on top of the cucumber. Drizzle 1 tbsp of the soy reduction over the mango. Slice the avocado and lay the slices over the cucumber.

Mix the crab, shallots, 2 TBSP of the lemon vinaigrette, 1 TSP of the soy reduction and season. Mix the herbs with 1 TSP of the vinaigrette and mound on top of the salad.

Drizzle remaining vinaigrette around, serve and enjoy!