Summer Food Love: Oysters and Sauvignon Blanc

July 9, 2010

. . 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 […]

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7 Ways wineries can rock #Cabernet Day on Twitter

June 29, 2010

. . . Thursday September 2nd is #Cabernet Day on all social media sites.  Social media winos around the world will be tasting and sharing posts about the king of grapes.  Any tweet, Facebook post, blog post, etc..  using the hash tag “#cabernet” will be searchable which is another way of saying you can filter […]

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Introducing the Skalli Family, Part 2: Family Timeline

June 28, 2010

The 1920′s – Vine & Wine, a family passion 1920, this passion was born in Algeria. At this time, the grandfather, Robert-Elie Skalli, selected the best soils in the regions of Oran, Mascara, Mostaganem and Aïn Temouchent. He planted grape varieties from the south of France: Carignan, Cinsault, Grenache, Alicante… Then the Skalli family, including […]

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Introducing the Skalli Family, part 1: Family

June 22, 2010

St. Supéry was founded and is owned by the Skalli family of Southern France.  We’ll be sharing the family time line through a series of blog posts. The Skalli family has been driven by a passion for vines and wine, understanding and working with the land and creating new wines for three generations.  Many of […]

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Grilled Lobster Tail with Tarragon, Sage & Lemon

June 15, 2010

June 15th is National Lobster Day in Canada.  It’s a great day to live north of the border but not a good day to be a crustacean.  Little lobsters are running for their lives everywhere as Canadians sit down to enjoy a culinary creation featuring the succulent New England treat.  Here at St. Supéry, we […]

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Fusilli Salade Niçoise w/ 2009 St. Supéry Rosé

June 11, 2010

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 […]

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Gourmet Macaroni & Cheese

June 10, 2010

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 […]

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Introducing Dollarhide Ranch Vineyard

June 9, 2010
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Pan Roasted Chicken with Sauteed Granny Smith Apples & Toasted Walnuts

June 8, 2010
Thumbnail image for Pan Roasted Chicken with Sauteed Granny Smith Apples & Toasted Walnuts

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 […]

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Golden Shrimp & Scallop Cakes Paired with Sauvignon Blanc

May 17, 2010

.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 […]

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