“If food is the body of good living, wine is its soul” – Clifton Fadiman

Image

“If food is the body of good living, wine is its soul” – Clifton Fadiman

Fill your soul with good living and learn about wine along with your favorite reality star now at http://www.winesbywives.com!

Advertisements

Go ahead, have some wine…it’s Thirsty Thursday

Image

Go ahead, have some wine...it's Thirsty Thursday

Check out what your favorite reality stars are drinking and our great wine selections at http://www.winesbywives.com

Wines by Wives Food Pairing Friday: Red Wine Lollipops

Image

Being snowed in is giving us a sweet tooth. These red wine lollipops are fun project for a day in. Any of our sweet red wines are great for this Wines by Wives Food Pairing Friday sweet Valentine’s day treat. We recommend Merlot, Shiraz or Chianti all found here: http://bit.ly/WBWRedWines

Ingredients:

1 1/2 cups + 2 tablespoons Red wine (Merlot, Shiraz or Chianti: http://bit.ly/WBWRedWines)
3 tablespoons corn syrup
3/4 cup sugar
1/8 teaspoons kosher salt
12 lollipop sticks
gold luster dust (optional)
hard candy lollipop molds or a silicone mat
lollipop sticks
candy thermometer

Directions:

1. Bring red wine to a simmer in a small saucepan (Image 1). Simmer wine until reduced to 1/3 cup. This should take about 20-25 minutes. Remove from stovetop and let cool completely.
2. In a medium saucepan combine sugar, corn syrup, salt and wine reduction. Stir until combined.
3. Clip a candy thermometer to the side of the saucepan and bring to a boil over medium heat.
4. Stir occasionally with a heatproof spatula until all sugar granules have dissolved.
5. Boil until candy temperature registers 298-310 degrees F on a candy thermometer.
6. Remove from heat and fill greased lollipop molds with the hot candy.
7. Place lollipop sticks in the stick crevices and rotate until the stick is coated in the hot candy. Alternatively, you may also drop the hot candy from a spoon onto a silicone mat or parchment paper, making two- to three-inch disks and leaving room to place — and rotate — the lollipop sticks.
8. Allow the lollipops to harden completely.
9. These are best if you wait a day to consume them, as this gives the red wine flavor plenty of time to develop.
10. Embellish with luster dust (Image 2), if desired, and store between sheets of parchment paper in an airtight container.

Enjoy your snow day and stay safe everyone!

Shop Wines by Wives red winehttp://bit.ly/WBWRedWines

Recipe and photo from HGTV

Wines by Wives Food Pairing Friday: Pan-Seared Turkey Cutlets with Wine Sauce

Image

A Food Pairing Friday first: Turkey! If you need a break from chicken, turkey can be a great alternative. This pan seared turkey cutlet with wine sauce recipe can be made with any dry white wine, such our Arquero Sauvignon Blanc. Shop Wines by Wives white wines here: http://bit.ly/WBWWhiteWines

Ingredients

  • 1 small boneless, skinless turkey breast half (about 2 pounds)
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 2 cups dry white wine, such as Sauvignon Blanc
  • 1/4 cup Dijon mustard
  • 1/4 cup chopped fresh parsley

Directions

  1. Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper.
  2. In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.
  3. Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce.

Shop Wines by Wives white wines: http://bit.ly/WBWWhiteWines

Recipe and photo from: Martha Stewart

What makes you crave wine?

Food Pairing Friday: Red Wine Poached Pears with Mascarpone Filling

Image

Red wine poached pears with mascarpone filling is this week’s Food Pairing Friday recipe. This classic dessert can be made with any of your favorite Wines by Wives red wines http://bit.ly/WBWRedWines

 

Ingredients

  • 6 firm Bartlett pears
  • 1 bottle red wine
  • 1 vanilla bean, whole
  • 2 cinnamon sticks
  • 2 bay leaves
  • 2 cups sugar
  • 2 (8 ounce) containers mascarpone cheese, softened
  • 1/2 cup heavy cream
  • Pinch cinnamon
  • 1/2 cup powdered sugar
  • 2 tablespoons butter

Directions

Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you’re ready to fill them.

 

Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.

 

Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.

 

Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.

Shop Wines by Wives red wines: http://bit.ly/WBWRedWines

 

Recipe from: Food Network

Welcome Tracy DiMarco to Wines by Wives!

Image

Jerseylicious fans we have a treat for you: The up and coming hairstylist, Tracy DiMarco is one of our newest celebrity hosts on Wines by Wives. By joining her wine club you will be giving back to Autism.

For more information and to join Tracy DiMarco’s wine club visit: http://bit.ly/TracyWineClub

Tracy’s Wine Picks this month:

Gabriellea Pinot Grigio:This lively wine produced from 100% varietal Pinot Grigio grapes, contains flavors of white peach, melon, pear and almond. Even-balanced with a delicate but full-flavored bouquet of wild flowers. Ideal with antipasti, white meat roasts, seafood and light pasta dishes.

Magnifico Grenache: This Grenache is intense ruby red with purple tones and intense aromas of ripe fruit (plums and blackberries). Powerful with good balance. Very food friendly wine suitable for all kinds of meats and cheeses.

Join Tracy DiMarco’s wine club and drink for a cause! http://bit.ly/TracyWineClub