Columbia Crest winery has found a home in the Horse Heaven Hills of Washington for more than two decades. This region and winery combine to make some of Washington’s and maybe the world’s most affordable and best “every day” drinking wines. The soil deposits from the Missoula Floods during the Ice Age and the current climate help create a terroir there ideal for wine grapes like Cabernet, Merlot, Chardonnay & Riesling just to name a few. Continue reading “March Food and Wine Pairings”
My husband and I had the pleasure celebrating one of my husband’s high school friend’s weddings this past Friday. I am typically in charge of the gift, which is fine with me because I absolutely love gift giving. We could go with money, which is always appreciated, but I wanted to do something a bit different… of course!
Valentine’s Day is fast approaching and if you are like me and don’t venture out to a local restaurant to celebrate I’m here to help you plan out your romantic meal at home step-by-step and it’s easy to do. Don’t worry I’ve got your back!
If you want to wow your significant other let’s start in the Meat Department at any one of your local Coborn’s stores. The days leading up to Valentine’s Day just stop in and ask for the pre-cooked Prime Rib in the heart shaped containers. Don’t forget to ask them about Johnnie’s French Onion Aujus also. This pre-cooked Prime Rib is fully cooked so all you have to do is place it in a glass dish, pour a little of Johnnie’s French Onion Aujus over the top of the steaks and then place them in your oven at 350 degrees for 15 to 20 minutes and you have the most succulent and tender steak imaginable.
If you want something different in the steak family we also have Ribeye’s or Surf n Turf which is a New York Strip and Lobster. Don’t forget to melt a little butter to drench your lobster in or a wedge of lemon to serve on the side, but you better hurry in because the heart shaped containers are only available while supplies last.
To add to that wonderful meal don’t forget a little dessert and we now have a new item that I am so excited about. Stop in the Produce Department and ask for the strawberries dipped in chocolate placed in a heart shape container. I also can’t forget that the strawberries are drizzled with white chocolate, which is my favorite flavor and it truly puts the whole dessert over the top.
Now Valentine’s Day is not Valentine’s without a little wine to serve with your meal and I have a perfect wine that pairs so well with steak or seafood. It’s called “Wente Southern Hills Cabernet Sauvignon”. It is a full body red wine and has black cherry and plum flavors along with an undertone of coffee and spice.
Now last but not least don’t forget to stop into our Floral Department for those beautiful roses to impress your friend. You put this all together and I know you will have a magical evening.
Since it is Valentine’s Day, I want to show my appreciation for all of you! I am going to make it even easier for you to impress that special someone in your life with a little giveaway! I’m going to give one lucky winner a head start with planning that special meal. Just “Like” & “Share” my video and you will be entered into a drawing to win a FREE Prime Rib Dinner along with one dozen roses!!!
Enjoy and Happy Valentine’s Day to all!!
Coborn’s Inc. Meat and Seafood Merchandiser
Click Here for more articles written by Jayne
My parents have celebrated the holidays with many cultural traditions, often revolving around foods and drinks. Because they spent the first three years of their marriage living in Germany, many of the traditions my folks hold most dear tie back into their newlywed days. One of our favorites as a family is the Feuerzangenbowle.
Feuerzangenbowle is a traditional German mulled wine drink that features warm, spiced wine that is sweetened with a rum-soaked flaming sugar cone. It’s often served during Christmas or New Year’s celebrations and is a beautiful presentation at a dimly lit evening party. The German name Feuerzangenbowle translates to “fire-tongs punch.” Some people ask if this is gluehwein, which is the German name for the mulled wine, only it’s without the flaming sugar cone.
We begin by making a sugar cone a few days ahead of time, giving it some time to dry out and set up. Then we heat the wine mixture (being careful not to boil it), place a metal grate over the pot, place a sugar cone atop the grate, and spoon some Bacardi 151 over the top of the cone. We then light the cone on fire and enjoy the beautiful flames that dance in tall blue swirls above the punch. As the sugar begins to carmelize and drip into the wine, it makes smooth sizzling noises. When the flames die down, if there is any sugar left, we simply spoon more rum over the sugar cone until all the sugar has melted and mixed with the wine. The sweet mulled wine punch is then stirred and served in mugs.
- 1 Cup Fine Cane Sugar
- 1 tsp. Water
- ½ Cup Bacardi 151
- Mix water and sugar well with a fork.
- Scoop a third of the mixture into a tall beer glass or other cone-shaped form and press it firmly (I use the back of a melon baller).
- With fork, rough up the top ¼” of the pressed sugar.
- Scoop, press, and rough the top twice more until all the sugar is in the mold.
- Once it is firmly packed, flip the mold over and tap a few times to pop the cone out.
- Once it falls, remove the mold.
- Set aside for a day or more.
- The cone will be about 6 inches tall or so.
- Hold on to that Bacardi until you’re ready to make the mulled wine.
- 2 Bottles Red Wine
- 2 Cups Orange Juice
- 1 Orange, sliced into four thick slices
- 50 Cloves (or so)
- 4-5 Cinnamon Sticks
- Combine the wine and juice in a pot and simmer over low heat.
- Poke the cloves into the white part of the orange slices on both the top and bottom side.
- Add the orange slices and cinnamon sticks to the wine.
- After mulled wine is hot (not boiling), remove the pot from the stove and place it on a trivet in an open area.
- Atop the pot, balance a metal “stand” for setting the sugar cone onto (metal cooling rack works, so does a pair of metal shish kebab skewers).
- Carefully place the sugar cone onto the stand.
- With a ladle, slowly pour the Bacardi 151 over the sugar cone until it is fully covered.
- Then light the cone and enjoy the blue flames that dance from the cone.
- As the sugar and rum melt, they caramelize and drip into the wine, adding to the already amazing mulled wine flavor.
You don’t have to save this treat only for the holidays. Any time we have wine-drinking friends over for dinner during the winter months, we make a pot of Feuerzangenbowle. It has a charming, relaxing effect that everyone enjoys.
Coborn’s, Inc. Communications Manager
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Now that the weather has finally changed to give us spring, my mind wanders toward grilling. At my house grilling season is always coupled with wine to complement our meals. For me there are really five wine staples we have on hand for nearly any food we would grill.
For me the biggest staple of all wine to have on hand for grilling season is Marietta Petite Sirah. This may be a surprise to some as Cabernet is commonly thought of as the best grilling wine (worry not as it does make my list too). For me this choice comes down to my favorite grilling experience – grilled fresh wild boar sausage with the Marietta Petite Sirah. The lush and mouth filling character of this wine with its pleasing tannins stand up beautifully to the spice and grilled flavor of the sausage. Really this wine will stand up to any grilled rich pork or beef dish.
Sparkling wine is not usually part of the discussion with grilled foods. For me when I’m standing over a hot grill I like a refreshing beverage and for me there is nothing more refreshing than sparkling wine. In addition to using sparkling wine as refreshment, there are also grilled food pairings that it works well with. Grilled Portobello mushrooms with sparkling wine are dynamite. Food that is grilled with a generous amount of cheese like a three cheese cheeseburger or a nice steak smothered in blue cheese are some of my favorites with sparkling wine as well. Gloria Ferrer Sonoma Brut is often our top choice for its complex aromatics with bright acidity both of which give it that refreshing quality while being utterly delicious.
Pinot Noir is always a very food friendly wine because of its make up of bright floral aromas, with cherry and oak flavors finishing with a bright pleasant acidity. The Pedroncelli Russian River Pinot Noir is a great example of these characteristics without breaking the bank. This wine is a fantastic choice with cedar plank grilled salmon but also pairs well with grilled dishes accented by mushrooms, onions and/or shallots.
This may strike you as odd but another staple for me when grilling is Sake. Not just any Sake either but the Momokawa Organic Junmai Ginjo. This Sake has explosive aromas of pineapple and tropical flowers carry throughout the palate and finish clean. These qualities in the Sake make it the perfect complement to savory grilled chicken or fresh salmon.
Even though it is not my first choice, I would be remiss not to include Cabernet Sauvignon in this list. The Great American Wine Company Cabernet Sauvignon by Rosenblum Cellars is a great choice for grilling. Its dark fruit notes with toasty oak spices and firm tannins make a big wine that will stand up to almost any grilled red meat.
If you don’t like my choices, here are a few final food pairing thoughts to come up with some combinations on your own. Put savory foods with bold wines and protein and fats with wines having firm tannins. Finely and precisely prepared food should be paired with fragrant wines. Finally, if you like the food and you like the wine it’s hard to argue with that pairing.
Until next time – Cheers!
Coborn’s Liquor Division Assistant Manager
Click Here for more articles written by Mike.