Merlot Release!

This weekend we are releasing our new Merlot! It is a little on the drier side than our previous Merlot, but still has its wonderful versatility. I have heard lots of people mention how great it pairs with Italian food, and I've been dying to try this combo.

I was running short on time last night, so I picked an easy pasta recipe that I could quickly whip up after a long day. And though the meal wasn't very fancy, I must say that this was probably my best food and wine pairing to date. The rumors are true... there is something about our Merlot that makes it a perfect match for tomato sauce. It is light bodied, with a hint of green pepper. In this dish it simultaneously flattered the sweetness of the tomatoes and the saltiness of the olives. Whether you are throwing a pasta dish together like I was, or picking up a pizza on the way home from work, I officially declare Lost Creek's Merlot the ideal weeknight dinner wine. Trust me, you won't be disappointed!

Pantry Pasta for Two

adapted from The Pioneer Woman Cooks

3 tablespoons plus 1 teaspoon olive oil

1/2 red onion, diced

5 cloves garlic, minced

1 can diced tomatoes with juice

⅓ cup assorted olives, pitted and roughly chopped

⅓ cup red wine

2 whole boneless, skinless chicken breasts, pounded to even thickness

kosher salt

freshly ground black pepper
1 tablespoon butter
grated Parmesan cheese
½ pound linguine, cooked and drained

Heat skillet over medium heat. Add 2 tablespoons olive oil. When warm, add diced red onion and stir. Cook for five minutes, stirring occasionally. Add garlic, then stir and cook for one minute. Pour in diced tomatoes with their juice. Add olives. Stir and cook for a minute or two. Add wine, then simmer over low heat for 15 minutes, stirring occasionally.

While sauce is cooking, sprinkle salt and freshly ground black pepper over the chicken breasts. Heat 1 tablespoon olive oil and 1 tablespoon butter in a separate skillet. Cook on both sides until golden brown and done. Set aside.

Toss cooked linguine in olive oil and arrange on a small platter. Spoon 3/4 of the sauce over the pasta. Place chicken on top, then spoon remaining sauce over the chicken. Sprinkle on grated Parmesan and serve immediately.

Thai Chicken and Vidal Blanc

As I mentioned a couple of weeks ago, our Vidal Blanc is available again in our tasting room. And it just so happens to be on deck for my food pairing project! As soon as I tasted the Vidal, I knew I needed to find some strong flavors to match it. It has a faint sweetness to it, making it an ideal companion for a spicy, pungent meal. Have you ever had a really light, dry white wine with a heavily spiced dish? In my experience, the wine can literally fall flat in your mouth, losing its character. But this slightly sweet wine is an excellent contrast to fiery heat... it stands its ground when your mouth is tingling with hot pepper and garlic, and your nose is nudged awake by the perfume-y essence of basil and ginger.

Stir-Fried Chicken with Basil and Chiles, Thai Style

adapted from How to Cook Everything

by Mark Bittman

1/4 cup of corn oil

2 tablespoons minced garlic

1 tablespoon grated fresh ginger

2 or 3 jalapenos

1 1/2 large onion, sliced

1/2 cup chopped scallion, plus more for garnish

1 pound boneless skinless chicken breast, cut into 1/2-inch chunks and blotted dry

1 cup shredded basil leaves, plus more for garnish

2 teaspoons sugar

1 tablespoon soy sauce

1 tablespoon nam pla (Thai fish sauce)

1/2 cup chicken stock or white wine (I used Vidal!)

kosher salt and freshly ground pepper

Put a large skillet over high heat. Add half the oil, swirl it around, and immediately add half of the garlic and ginger and all of the jalapenos. Cook for 15 seconds, stirring, then add the onion and cook until soft (about 5 minutes). Turn the heat down to medium and remove the vegetables.

Add the remaining oil to the pan, then the remaining garlic and ginger. Stir, then add the chicken. Raise the heat to high. Stir once every minute until the chicken is slightly browned, about 3 minutes.

Return the vegetables to the pan and toss once or twice. Add the scallion, basil, sugar, soy sauce and nam pla. Stir and season with salt and pepper. Add chicken stock or wine. Raise heat to high and cook, stirring and scraping the bottom of the pan, until liquid is slightly reduced (about 30 seconds). Garnish with scallion and basil and serve immediately over rice.