Weekend Roundup - Days of Wine & Oysters

I'm still putting the finishing touches on 

Oysters and White Merlot at Sherwood House Vineyards
Photo: NK 

tomorrow's post, so I figured I'd instead share a quick rundown of our weekend goings on. As our days took shape, two themes, perhaps relatively unsurprising themes for those who know us, began figuring in heavily - 

Oysters and Wine. This past rainy Saturday gave rise to an impromptu trip to a few vineyards on Long Island's North Fork. 

Now I know that there's only so long we'll be able to get away with such spontaneous frivolity,  but let me tell you, I am savoring every  minute. Plus, we deserved a break after spending most of the day doing chores.  

Treat yourself, I always say. 

Love this, Photo: NK 

For me, The North Fork is an inspiring local destination. It's beautiful, laid back, and an ideal place to head for good wine, fresh produce 

(check out our other North Fork and nearby Hamptons-inspired posts), 

and wonderful local food specialties. Now I'm no wine expert, but I have learned a bit more about the subject in recent years. (details on our Napa wine adventure HERE). The most important thing to remember is that wine tasting should not be intimidating. You don't need to have exhaustive tasting vocabulary or wine knowledge to enjoy wine. Also - Wine goes with everything! Take it from George. 

Especially Oysters.

As far as tasting wine in the North Fork, 8 to 15 dollars will usually get you a comprehensive wine tasting. You can find many North Fork vineyards like the two we've spotlighted below that are casual and un-stuffy in style, but they do run the gamut.

Better yet, a good winery will encourage you to take your time and linger. Some will even let you bring a picnic. Relax. Bonus - Many of our favorite vineyards offer Oysters on Summer Weekends - sometimes even live music. Hey vineyards: You had me at wine, now you're just showing off. And I love it.

Here we go:  

Sherwood House Vineyards  Jamesport Tasting Room (other locations in Mattituck, NY)

Event Barn at Sherwood House, Photo: NK 

Highlights - An adorably appointed, cozy tasting room bustles during the high season. The staff is friendly and fairly knowledgeable. Sherwood wines are, overall, good but there are a few that standout from the pack.

Extras - Sherwood's Jamesport Tasting Room serves Oysters on many Summer Weekends. They also offer great live music, and the converted 1860's farmhouse that houses the main facility has many rooms to meander though or relax in.The main area's fireplace that becomes a focal point in the colder months, and there are also several attractive outdoor spaces for balmy days. A super-rustic yet lovely event barn and a cool vintage home decor and art store attached. Like Pottery Barn on steroids. 

Our Wine Pick

Sherwood's 2010 Chardonnay

Photo: NK 

A beautiful chandelier in Sherwood's adjoining home goods shop was wonderful on the eyes. 

Oysters at Sherwood House Jamesport Location, Photo:NK

And of course, 

the local Oysters!

Tasting Room at Paumanok Vineyards, Photo: NK 

Paumanok Vineyards

Aquebogue, NY

Highlights - Paumanok's large tasting room with lofted ceilings is very inviting, but is less personal and homey in feel than the interior at Sherwood House. It is the outdoor tables overlooking the vineyard that are the most lovely.  

Paumanok, and many of the local wineries for that matter, also offers Oysters on select weekends, but we'd had our fill by then - that is, until dinnertime rolled around. 

Our Wine Pick

Bloody Mary Oyster Shooters - YUM - Photo: NK 

Paumanok's 2010 Chenin Blanc

Later, we headed to Squiretown Restaurant and Bar on the South Fork where they awesomely offered Raphael Vineyard wines on tap! 

That was a first for me. 

We very much enjoyed our dinner at Squiretown, and, to cap off our Oyster-filled day, kicked the meal off with these super spicy and tasty Bloody Mary Oyster Shooters. 

Hope you had a great weekend filled with the people and foods that you love as well. 

See you next time. 

Wine With Everything - Filet Mignon with Red Wine Sauce

After just two days in Napa, we were all wined out. Luckily, the Mr. and I have a quick recovery time. Predictably, we were right back on the horse in no time flat. Although I know I'll continue to be the type of girl who's quite content an everyday bottle, tasting so many extra special wines in Napa has opened my eyes a bit. 

David Arthur Winery, Photo: NK

The Tasting at Domaine Carneros, Photo: NK

Photo courtesy of Cakebread Cellars

Our winery tour took us to some great vineyards in the famed Napa region where we sampled many delightful glasses. Several were leaps and bounds better than our everyday purchase. Now better doesn't always mean more expensive, but training your palate on a few exceptional wines is worth it in the long run. Though I am far from expert, I feel I'll have an easier time identifying a good quality, good value wine in the future. And when I do pony up some extra bucks for a sought-after bottle, I pledge that I will savor it, not gulp. 

Here are the best wines that we tasted in Napa:

Chiarello Vineyards, Eileen, Cabernet Sauvignon, 2009 
Domaine Carneros, La Reve, Blanc de Blancs (Sparkling)  
Cakebread Cellars, Chardonnay Reserve, 2010  
David Arthur, Elevation 1147, Cabernet Sauvignon, 2002 
Domaine Carneros, The Famous Gate, Pinot Noir, 2009
And because you can take the girl out of New York, but you can't take New York out of the girl, here's a list of 9 fantastic wines from the still up-and-coming Long Island Region, courtesy of Saveur: 9 Long Island Wines Worth Buying. But this is a food blog, after all, so today, I'd like to share a very special meal that uses wine in the cooking - and naturally also lends itself to a little wine on the side. 

Photo: NK 

Filet Mignon with Red Wine Sauce is a knockout dish where wine takes center stage. Using a dry red, we'll create a delicious, classic sauce that complements but doesn't overpower the beef. Best of all, this recipe requires very few ingredients and is totally accessible to the starter cook. My one directive is that you please don't break my heart by cooking your filet any more than to medium doneness. This also happens to be an ideal romantic meal for two. Is it too early to practice for Valentine's day?
Since there are a lot of myths associated with wine in cooking, I thought we should clear them up, and learn a bit more about cooking with wine while we're at it. Check out these great tips below, all courtesy of Food and Wine Magazine's Marcia Kiesel. 
All content from Food & Wine:

1. Dilute wine marinades and braises

"I love wine-based stews, but I think they need to be cut with chicken or beef stock; otherwise, they're too astringent. I prefer to use a ratio of half or one-third wine to stock. If I'm braising an exceptionally flavorful cut of meat for several hours, like lamb shanks, I have no problem adding water instead of stock. When marinating meat, I never use straight wine—again, it's just too harsh. For marinades, I cut the wine with oil." 

2. Save nice wines for drinking

"Some people say that it's best to cook with the wine you're drinking. That's fine if it's an everyday $10 bottle, but not if it's something much more expensive. For the most part, wine's nuances are killed by heat, so I usually cook with an inexpensive dry white or red, even if I plan to drink a nicer bottle. If a recipe calls for a wine that's more expensive, like a Châteauneuf-du-Pape, I downgrade to a similar but less complex wine, like a Côtes-du-Rhône." 

3. The exception to rule #2: Aromatic whites can transform a dish

I finally tried the Wine Confit we brought
home from France in my mushroom side.
A delicious way to add wine essence!
Photo: NK

"Usually, it doesn't matter what wine I use when cooking, but there is an exception: I've found that perfumy whites, like Riesling, Vouvray and Muscat, can give an ordinary dish so much character. When we tested a chicken-with-Riesling dish from chefJean-Georges Vongerichten, I couldn't believe how well the floral notes of the wine came through. The Riesling literally turned a simple braised chicken into an extraordinary dish." 

4. If you have leftovers of a special bottle, make vinaigrette or steam mussels

"If, for some reason, I don't finish a bottle of excellent wine, I make a salad dressing  with it. First, I soak minced shallots in the wine to mellow the oniony flavor. Then I add minced garlic and whisk in some good olive oil. It's not as tart as a vinegar-based vinaigrette, but it still has a lovely winey tang. If I have about a half-cup of wine left, I love to steam mussels in it. The wine is heated only briefly, so it maintains some of its distinctive flavors, which meld so beautifully with the mussel liquor. Champagne-steamed mussels are my favorite, on the rare occasion that I have any left over!" 

5. Fat enriches wine sauces

"If a wine-based sauce tastes too sharp, swirling in cream or butter rounds it out so it's not quite so harsh. Plus, since fat absorbs and carries flavor, I find that cream or butter actually enhances the taste of wine in a sauce or stew."

Now we are ready to cook!

Filet Mignon with Red Wine Sauce
Recipe from Food Network/Giada De Laurentiis
Prep and Cook Time - about an hour total, largely inactive time 

Serves 2 

Straining the Sauce, photo: NK

Suggested Wine Pairing: Cabernet Sauvignon

Ingredients:
2- 6 Ounce Filet Mignon Medallions
Kosher Salt 
Freshly Ground Black Pepper
1-2 Tablespoons Olive Oil
4 Tablespoons Unsalted Butter, cold  
1/2 White Onion, sliced thinly
1/2 Tablespoon Garlic, finely minced
1/2 teaspoon dried Oregano  
2 Tablespoons Tomato Paste
1.25 Cups Dry Red Wine (we used a 10 dollar bottle of Merlot)
 
Method: 
Liberally season Filets with Salt and Pepper and drizzle all over with Olive Oil. 

Preheat a grill or grill pan to medium high and grill steaks to desired doneness - about 5 to 6 minutes per side for Medium Rare. When done, set aside on a platter and tent with foil. Let rest for about 10 minutes

Next, melt 2 Tablespoons of Butter in a medium saucepan. Add the Onions and saute them until they are tender - about 5 to 6 minutes. 
Sprinkle Onions with a bit of Salt and Pepper. 

Add the Garlic and Oregano to the Onions and stir until fragrant - about 30 seconds.

Stir in the Tomato Paste and cook, stirring constantly, for 2 minutes. 
Now, whisk in the Wine. Lower heat to medium low and allow to simmer, stirring occasionally until the volume of the mixture reduces by about half - about 10 minutes.

Pour Sauce through a sieve and into a bowl to strain out the solids. Press the mixture into the sieve to help the sauce through and maximize the yield. Discard the solids and pour strained Sauce back into your pot. Return it to a gentle simmer. Add 2 Tablespoons chilled butter one by one, whisking continuously until incorporated. If necessary, season Sauce with a little more Salt and Pepper (keep in mind that your steak has been generously seasoned already). 

To Plate, set Filets on your dinner plates, drizzle with wine sauce and serve! Voila!

Filet Mignon with Red Wine Sauce, Photo: NK

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