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   READY FOR SUMMER?  Try this for great change-of-season food
 
 
 
2010 - Volume 1 Issue 1
¡Comidas Sabroso!
Wine & Spirits
 
Article: Bobby Lee Lawrence
Photos: Joe Burgess
 
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Wine Picks

The weather in our area has certainly been challenging this year. As the temperature straddles the century mark and fruit ripens on the cactus, you’ll need a casual seasonal meal; and to complete your cozy repast, you’ll need to pair the perfect wine.

In this issue you will find a wonderful menu consisting of an appetizer, salad, entrée and dessert that will certainly satisfy you. As always, I love the challenge of pairing wines with creative menus. Pairing a multitude of flavors without serving a multitude of wines really pushes the envelope; however, this menu will require more than one wine.

   
Editor's Note

A Tribute to
Bobby Lee Lawrence
(1937- 2010)


Mountain Dreams Publishing wishes to recognize the contributions made to its publications by the late Bobby Lee Lawrence. A true connoisseur of wines, Bobby Lee provided insights, pairing recommendations, and entertaining columns for ¡Sabroso! and Las Cruces magazines. We have printed this article, written before his untimely death, as a toast to a true gentleman. Thank you Bobby – we miss you!

See Tribute to Bobby Lee Lawrence in the Fall 2010 issue of our sister publication Las Cruces magazine.
Let’s begin with the appetizer, Stuffed Mushrooms Lorraine: This recipe contains cream, butter, green onions and cheese, along with the mushrooms. I really like a Pinot Noir here. When there are mushrooms involved, a good Pinot does the trick. Although there are many good Pinots out there, my choice for this dish is a 2008 DeLoach Private Collection Pinot Noir. Aromas of pepper, cloves, and ripe berries, with flavors of cherry and spice complete this smooth finishing wine. You can find this one for under $20, making it an excellent buy.

The next dish is the salad of Cucumbers and Asparagus: I will warn you in advance, asparagus is like Kryptonite to wine; it’s the enemy. Unfortunately, the Pinot you served with the appetizer will not work here. This will require a high acidic wine; what better than a Sauvignon Blanc. By its nature, Sauvignon Blanc has the inherent acidity that is refreshing and carries aromas that make it pleasant to drink. The good news is that when you see the ingredients in the entrée, you will realize this wine can be served with that as well. Here is my recommendation for the perfect Sauvignon Blanc for both dishes. Produced by Starmont Vineyards in California, it’s the 2008 Starmont Napa Valley; it is made up of 96 percent Sauvignon Blanc and 4 percent Semillon. Aromas of lemon curd, guava, and passion fruit fill the air and the finish is long and pleasant. The finish will linger and combine with the food to produce a satisfying experience to be fondly remembered. You can find this wine at your local wine shop for about $20 as well.

Now for the entrée, Chicken Breast Diego with Spicy Vegetable Coulee: Looking at this recipe, you will see that it contains cheese, wasabi paste, tomato, cilantro, and garlic among other acidic ingredients. I will go out on a limb and say that after trying different pairings, I feel that the Starmont Sauvignon Blanc will work just fine with this dish. So order more than one bottle, you won’t be disappointed. This entrée is served with a side dish of Arroz con Achiote with Spring Vegetables (Achiote is a popular spice from the Yucatan and is made from the ground arinatto seed). It is usually combined with lemon or lime juice to create a paste for use in a recipe. So, once again, the Sauvignon Blanc is still a good match here.

What would a wonderful meal of comfort food be without a great dessert? If you have any room left, Orange Custard Fruit Cup will finish this meal nicely. When pairing wine with a sweet dessert, consider sweetness carefully; a dessert that is sweeter than the wine will make the wine taste dull and flat. This fruit cup cries out for a sweet wine. Let’s go local for this one; Luna Rossa casual seasonal released a sweet white wine called 2008 Prima Vera. You can purchase it at their tasting room in Mesilla. Nice match and not expensive.

I hope you will consider preparing this wonderful menu. Now is the time for good food and great wine.

Rafaga - A Burst of Light

    Rafaga photo courtesy
of Dos Lunas Spirits

   
 
Ingredients:

• 1⁄2 oz Dos Lunas Reposado tequila

• 1⁄2 oz green
mint-flavored liqueur

• 1⁄2 oz Italian
anise-flavored liqueur
Legend has it that in Juárez, in the Mexican state of Chihuahua, bordering El Paso, Texas, the Rafaga cocktail was born. Master Mixologist, Arturo “Tury” Duarte Jr. of El Paso, resurrected this 1940s Mexican classic.

The traditional Mexican way to serve this drink is to pour the ingredients into a snifter, in any order. Rub the palm of your hand with ice, bartender lights the drink on fire, place the iced hand over the mouth of the glass to seal and snuff out the flame. The alcohol will burn off quickly, leaving the contents of the glass slightly warm. The glass should suction onto your hand, allowing you to shake up the drink.

Dos Lunas Spirits LLC recommends that you and your bartender use extreme caution when dealing with flammables, and to always drink responsibly. ///
 
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