Thursday, September 28, 2017

Recipe Thursdays: Sautéed Fish Fillet with Domaine de la Solitude Châteauneuf-du-Pape Blanc

Think fast: You’re planning to cook dinner for someone special and need to make an excellent impression. What’s your go-to menu? A quick Google search will yield a myriad of recipe ideas, such as “Engagement Chicken,” which will magically convince anyone who takes a bite to propose on the spot. Well, we’re not promising a diamond ring, but we’d like to suggest another fail-proof menu idea that will surely impress: sautéed fish fillet with butter, lemon and fresh herbs, courtesy of the New York Times. Bonus: We’ve already picked out an equally impressive wine for you to serve it with: Domaine de la Solitude Châteauneuf-du-Pape Blanc.

Evan Sung for The New York Times

Red wine drinkers, hear us out. Châteauneuf-du-Pape Blanc is full-bodied, ageable, complex and rich, making it a wine suitable for die-hard red wine drinkers. The fillet is no lightweight, either – the fish is continuously basted during the cooking process with plenty of butter and garlic. Together, the citrus zest and brioche notes on the wine highlight the fresh lemon and browned butter on the fish. You’ve got a decadent dinner for your big night that is simple, yet classy and elegant.

Have you tried this pairing? Let us know in the comments! For more food and wine pairing ideas, visit our blog at

Tuesday, September 26, 2017

Wine of the Week: Domaine de la Solitude Châteauneuf-du-Pape Blanc

This week's featured wine is from the prestigious Domaine de la Solitude in Southern Rhône. While not as commonly found as the Rouge, Châteauneuf-du-Pape Blanc can be just as impressive, ageable, and complex. Domaine de la Solitude uses a blend of Grenache blanc, Clairette, Roussanne and a few notes of Bourboulenc (a local grape varietal) for their CDP Blanc; resulting in a wine with notes of creamed melon, pear, and green fig balanced by flavors of light brioche and meringue. Due to its complexity and richness, Châteauneuf-du-Pape Blanc is a great white wine for people who normally just enjoy red wine. Ideal food pairings include baked white fish with fresh herbs, and a sauté of shellfish with white wine, garlic and thyme.      

Châteauneuf-du-Pape translates to “new house of the Pope” and refers to the summer house location of papal court from its base in Avignon in the 14th century. Many Italian nobles moved to the area as well, and, thus the Lançon family members (owners of Domaine de la Solitude) are direct descendants of the Barberini family of Rome, still a prominent family in Italy to this day. Generations of winemakers at Domaine de la Solitude have worked hard to consistently improve the quality of their wines. Current vignerons Michel and Jean Lançon are taking seriously the future of Domaine de la Solitude, focusing attention on the vineyards. Fertilizers have not been used at Solitude for the past ten years. The Estate is a contiguous 100 acres, planted to 86 acres of red grapes and 14.8 acres of white grapes, with vines averaging 50 years of age.


Friday, September 22, 2017

Domaine du Terme Gigondas in Vinous

Josh Reynolds has reviewed Gigondas and takes a closer at the 2014 and 2015 vintages. Reynolds specifically gives Anne-Marie Gaudin's Domaine du Terme outstanding scores for both vintages of her Gigondas. Reynolds states the "fans of elegant, accessible southern Rhône wines will find plenty to like from the 2014 Gigondas’ while 2015 produced a plethora of outstanding, attention-grabbing and cellar-worthy wines." Cheers! 

Located in the foothills of the Montmirail Mountains, Domaine du Terme is managed by Anne-Marie Gaudin and her father Rolland, who purchased their first vines in Sablet some forty years ago. Anne-Marie began making the wines in 1987 after earning her oenology degree in Mâcon. Her father, Rolland, who has also been the mayor of Gigondas for over a decade, still consults in the vinification and viticulture process. Anne-Marie believes one must be “flexible, pragmatic, and intuitive” to make quality wine, and have a good connection to the earth. Gaudin does not use any pesticides or herbicides as a matter of course, but not necessarily because she wants to be identified with the organic movement. She simply believes that the best grapes come from the best management of the vineyard. As a result her wines are rich, textured, and exceptionally pure.


Thursday, September 21, 2017

Recipe Thursdays: Seafood Cataplana and Casa Santos-Lima Tinto

It’s funny how wine can be like an old friend. For example, there’s always that pal who is up for anything, fits well into any social situation and gets along with everyone. Some wines are the same way – they are approachable and friendly, they pair well with most foods and can hold their own in most occasions, whether at a dinner party or a BBQ.

Photo: William Meppem c/o Good Food

So, when trying to find a pairing for Good Food's seafood cataplana, a classic Portuguese stew made in a special copper vessel, we quickly turned to the Casa Santos-Lima Tinto of the Vinho Regional Lisboa appellation. Bright and lively, this wine is like the social butterfly at the party. It’s the perfect fit for the festive cataplana, a versatile family-style dish brimming with local prawns and cooked in an aromatic base of saffron, tomatoes and peppers. The fresh and juicy Casa Santos-Lima Tinto, a blend of red indigenous varietals Touriga Franca and Castelão, plus Syrah and Cabernet Sauvignon, mingles nicely with the warmth and spice of the cataplana.

What is your go-to wine that pairs well with everything? Let us know in the comments below. For more food and wine pairing ideas, check out our blog at