Spring is here and that means that my beloved winemaker and great friends Pam Adkins and Adrice Wines (Julie Bulrice) are having the new release, Spring release 2024. This time the release is coming with 3 gorgeous white (one Viognier for the first time), one of the best rosé I have ever tried made out of Cab Frank, a reserve Cab Sauv and the Fools Gold, a gorgeous Cab Sauv aged in rye whisky barrels and is just a nice different character. Definitely a very enjoyable bunch.
Food wise, I out a bit of my Colombian heritage and brought in a homemade arepa, traditional form my region (Antioquia) and hard to find a nice one around this area. Made the arepa with “carne desmechada”, known from Cuban cuisine as “Ropa Vieja” (pulled beef meat). A great combination bringing my roots to Washington & pairing it with Pam’s gorgeous Can Sauv reserve. Different flavours are always welcome and enjoyable and with this food pairings, I tried to keep that vibe!
Enjoy the pairing & the great wines from Adrice!
Salud!
Wines & Pairings
Kale & Quinoa Salad
Kale 1/2 lb, Sun dried tomatoes 4 oz
Quinoa 1 lb, Grapefruit (and its zest) 1
Salt & pepper
In a pot boil 3 quarts water and a pinch of salt. When the water boils add the quinoa & cook for about 10 to 15 minutes. Drain it & place on a sheet pan in fridge and let cool. when cooled, mix kale, chilled quinoa, sun dried tomatoes and add grapefruit zest to taste mix through and serve. Serves 6 appetizers.
Roasted corn with homemade Yuca crisp
Sweet corn 1 lb, pineapple chunks 1 lb Yuca root 2 medium size (for the crisps) Red bell pepper 2 medium size, chives
Peel the Yucas with a potato peeler, slice with a mandolin or potato peeler & place sliced Yucas in water to prevent blackening Shallow fry the yucas in vegetable oil until golden brown. In a sautée pan cook the sweet corn until brown and crispy and set aside. On a grill or in a separate pan add pineapple chunks and cook until golden brown set aside. Chop the Red bell peppers & set aside. Chop a quarter of a bunch of chives. Mix grilled corn grilled pineapple red bell pepper and chives season with salt and pepper put in a serving dish. Serve Yuca chips and pineapple salsa. Serves 4
Voyagers Viognier clams
Clams 6 lbs, chilli flakes, garlic 1 clove, Voyagers Viognier 4 oz, parsley, salt & pepper
In a sauté pan add olive oil salt and pepper minced garlic & cook for one or two minutes. Add the clams, fresh or pre-cooked & saute for about three or four minutes. Add approximately 4 ounces of Adrice Voyagers Viognier Wine & cook for three or four more minutes (if using fresh clams cover pan with a lid & let clams open), add chili flakes to taste & garnish with fresh Italian parsley. Serve 4.
