RED
CARPET WINE Since
1964
400 E
Glenoaks Blvd Hours: Mon-Thur 10-8
wine & spirits merchants
(800) 339-0609
Glendale, CA 91207 Fri & Sat 10-9,
Sun 11
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RED
CARPET WINE Since
1964
400 E
Glenoaks Blvd Hours: Mon-Thur 10-8 |
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With 2009 Pedroncelli Merlot Prep Time: 10 minutes Cook Time: 15 minutes Serves: 6 For Recipe Click Here...
Ashley and I were lucky enough to attend the Sonoma in the City Wine Tasting event yesterday at the LONDON West Hollywood which included a collection of Sonoma County's leading edge producers and featured over 100 wines from 15 distinctive regions. One of the wineries that really stuck out to us was Predroncelli from Sonoma County's Dry Creek Valley whose Merlot we have carried for some time now. We had just stopped by the food table featuring a roasted pig and picked up a tin cup of truffled fries before we walked over to Pedroncelli’s table. We were instantly taken back by how well the two paired together with the rich truffle flavor of the fries and classic Merlot flavors of black currant with subtle toasty oak complemented by the rich fruitiness in the mouth. Other delicious finger foods we sampled were chicken empanadas, fried lobster macaroni cheese balls, and caprese sticks. We tried many other wineries such as Mauritson, Jemrose, Iron Horse, J Vineyards, Inman Family Wines, Foppiano Vineyards, Longboard Veineyards and a few others as well that we hope to bring into our store soon.
-Sevana |
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Thomas Keller's Lemon Sabayon Tart with Rosemary With Tru Organic Lemon Vodka Prep Time: 20 minutes Cook Time: 45 minutes Serves: 8 For Recipe Click Here...
The
days are warming up and the season of barbeques and picnics are upon us. I always love bringing desserts and little snacks to my family’s gatherings and those gatherings are starting to become much more regular now that the weather is back to its wonderful So Cal beauty. To go with my father in law’s delicious carne asada tacos, for the sweeter side of the meal, I really enjoy bringing lemon tarts. This recipe adds its own twist , forgive the pun, on your typical lemon tart. The sweetness of the honey-mascarpone whipped cream adds a nice balance to the brightness of the lemon. No bbq would be complete, in my opinion, without some nice libation to go with the food. I love lemon martinis and instead of just adding straight vodka I like to add the most preferred ingredient of Lemon Vodka. The Tru Organic Lemon Vodka is the epitome of deliciousness, it creates a wonderful Lemon Martini or can be enjoyed alone over ice. So go forth and enjoy the lengthening days and the call of the barbeque and be the hit of the summer party with this pair of edible and drinkable sunshine.
-Ashley |
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Chicken Carne Asada Tacos with Pickled Onions With The Bruery White Oak Prep Time: 15 minutes Cook Time: 5 minutes Make s: 8 tacosFor Recipe Click Here... Now that we have to think about getting back into our bikinis it's time for some healthy food choices with this chicken carne asada taco recipe. But since it's not quite summer yet we can cheat a little with this crisp yet robust wheat ale, The Bruery White Oak, with vivd caramel-esque, coconut like and vanilla-ish flavors. The balance and crispness from the pickled onions along with the enticing flavors of this beer are suitable for any sunny day. -Sevana
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Spicy Southwestern Deviled Eggs With 2010 Ruston Sauvignon Blanc Prep Time: 5 minutes Cook Time: 0 minutes Serves: 2 dozen For Recipe Click Here... Spice up that Easter dinner with Spicy Southwestern Deviled Eggs, it’s sure to please anyone who loves a bit of heat. They're a \terrific alternative to traditional deviled eggs, which are typically made with sweet pickles and paprika. If you’re looking for something that is easy to make, requires no cooking, and makes for a delicious appetizer for hosting the entire family; look no further than this fast and easy recipe. Pairs well with 2010 Ruston Sauvignon Blanc from Napa Valley. It has enough substance to balance the egg's richness and spiciness with flavors of white flowers, melons, kiwifruit, citrus and cream, and a long, racy finish. Enjoy! -Sevana
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Garden Salad with Homemade Apricot Salad Dressing With Renaissance MPAPrep Time: 5 minutes Cook Time: 0 minutes Serves: 1 /2 cup of dressingFor Recipe Click Here... Spring has sprung! Out with the heavy stews, hot soups, and comfort foods and in with colorful and fresh fruits and vegetables. I’m already thinking about summer and bikini season which means I’m trying to eat lighter and healthier. If you’re in the same boat as I am, try this amazing homemade Apricot Salad Dressing. It is fantastic on veggies (cooked or raw) and even tastes amazing on chicken or fish. Apricots are in, just coming into season, so take advantage! Now, I’m not made of stone so cutting out all booze is just out of the question. However, when I do have a drink, I want to make sure it’s worth it. This New Zealand IPA is hoppy but floral and full of bright citrus flavors that stand up well to the sweet apricot flavors. MPA stands for a “Marlborough Pale Ale” and those Kiwis sure do know how to brew it right. -Erika
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Mediterranean 7-Layer Dip Rolls With 2011 Meyer Rose of Syrah Prep Time: 15 minutesCook Time: 0 minutes Serves: 1 0-12For Recipe Click Here... This week, millions will celebrate Nowruz, the first day of spring AND the beginning of the New Year according to the Iranian calendar. In celebration of the Persian New Year, this week’s pairing is something that is perfect for taking to a New Year’s party to snack on! Dips are great to take to an event as they are portable, pretty, and great for sharing. I love coming up with a variety of things to plunge in as well. For this Mediterranean spreader I’m into fresh pita, pita chips, and veggies for dipping. Paired with a dry Rose such as the Meyer Rose, this snack becomes an upscale nosh. No offense to Mexican food, but refried beans and cheese just don’t quite seem to fit for EVERY occasion. Try this impressive spin on Seven Layer dip for Nowruz or your next baby shower, brunch, or potluck. -Erika
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Irish Sausage Rolls With Feckin Irish Whiskey Prep Time: 20 minutesCook Time: 30 minutes Serves: 18 For Recipe Click Here... Start Saint Patrick’s Day off right this Saturday with the breakfast of Irish champions- Irish Car Bombs and Sausage Rolls! Whether you have the heritage to back it up or not, give in to the green and drink up. Here is a traditional Irish toast to celebrate the day. Cheers!
Here's to a long life and a merry one -Erika |
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Beef, Tomato, and Burrata Crostini With 2009 Fanti Rosso di Montalcino Prep Time: 25 minutesCook Time: 1 hour Serves: 12 For Recipe Click Here... A friend and I had a lovely late lunch on the patio of Mi Piace in Pasadena this weekend to celebrate the beautiful day and each other’s company. We ordered a few appetizers, some wine, and enjoyed a lazy afternoon. One of the appetizers was so simple but so perfect, it blew my mind. Crisp, fresh bread served with a tomato marmalade, fresh tomatoes, roasted beets, a balsamic reduction, and creamy burrata was the most amazing combination that I had to find a recipe to recreate it. This one is borrowed from a Food & Wine Magazine recipe. Paired with a food friendly Rosso, the dish makes a great relaxed meal to share with a friend. The ripe black cherry and sweet tobacco aromas of the wine make a rich and opulent union with the velvety cheese, zesty tomato and earthy beet. Now just close your eyes and pretend you’re in Tuscany. Bon Appetite! -Erika |
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Cinnamon Toast Biscotti With Kahlua Cinnamon Spice Liqueur Prep Time: 20 minutesCook Time: 5-10 minutes Serves: 4 For Recipe Click Here... These chilly mornings are making it tough to get out of bed! Honestly, the only thing that gets me going is a fresh, hot mug of coffee. The second the warm, creamy liquid hits my lips, I fell like a new woman and I’m ready to begin my day. On the weekends, I like to kick it up a notch and spike my morning cup of Joe with a little Baileys, Amarula, or Kahlua. I’m loving the Kahlua Cinnamon Spice in my java at the moment. The cinnamon, nutmeg, and other spices keep me cozy in the am while I walk the dog, watch the news, or wait for my biscotti to bake up. The cinnamon spice biscotti last for up to a week if stored properly and make great gifts! Pair them with the Cinnamon Spice Kahlua and you have the perfect house warming present or cozy evening at home treat. -Erika
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Potato Pizza With Gouden Carolus Cuvee van de Keizer Prep Time: 20 minutesCook Time: 5 hours Serves: 10-12 For Recipe Click Here... What happens when the powers of pizza and potato join forces? Potato Pizza of course! In celebration of our Top 15 Beer Tasting on March 4th, we’ve paired the dish with our #1 beer. Hoppy with traditional Belgium sweetness, this beer goes great with the salty, creamy potato pizza. With a 100 point score on ratebeer.com, Gouden Carolus Cuvee Van De Keizer is definitely a must try. Beers? Check! Carbs? Check! Let the Tasting BEGIN! Don’t forget to book your seat for the big event March 4th from 3-5pm here at Red Carpet Wine. -Erika
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Slow Cook Lobster Chowder With 2011 Pech Merle Ivory Rose de Syrah Prep Time: 15 minutesCook Time: 5 hours Serves: 10-12 For Recipe Click Here... How weird is the weather? Yesterday, I wanted to hike, today I’m thinking of curling up with a good book. As far as food, on this rainy day, I’m craving creamy and hearty soup. Something refined yet cozy, easy to make but that uses upscale ingredients. This slow cooker recipe is simple and can cook all day while you’re at work. How nice is it to come home to a meal that is ready to be consumed? The acidity of the Pech Merle Ivy Rose perfectly cuts through the creaminess of the chowder and makes for a delightfully balanced meal. -Erika
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Triple Chocolate Cherry M&M Cookies With 2008 Steltzner Claret Prep Time: 10 minutesCook Time: 9-10 minutes Serves: 4 dozen cookies For Recipe Click Here... While I was trolling the Valentine candy isle at the grocery store, I couldn't resist nabbing a bag of delicious looking Cherry M&M's. Chocolate and cherry is one of my favorite flavor combos that totally pairs with juicy red wine. I found this amazing recipe for Triple Chocolate Cherry M&M Cookies that is perfect with our lucky #7 wine of the 2012 Top 100, the 2008 Steltzner Claret, with its dark fruit aromas of plum, spices, and cola. Make some of these chocolate cherry treats for your Valentine on Tuesday and pair them with a grown up delicacy that plays on the same flavors, a big, sexy red wine. Taste the Steltzner's labor of love and all of the other wines on our list for yourself Saturday February 18th at our Top 100 Tasting event, here at Red Carpet Wine, 5:30pm-8:30pm. Call to make a reservation! Erika |
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Filet Mignon with Red Wine Reduction With 2009 Bench Cabernet Sauvignon Prep Time: 10 minutes Cook Time: 15 minutes Serves: 2 For Recipe Click Here... While sometimes it’s fun to play with exotic ingredients and flavors, sometimes it’s the simple basics that really hit the spot. Good beef and great wine really make this meal. It is a splurge to use a pricey cut of meat and a $20 wine in this dish, but it’s worth it, I promise. Save this recipe for a delicious Valentine’s dinner with your sweetie. This amazing steak, covered in and paired with our #1 Wine of the 2012 Top 100, Bench Cab, is best accompanied by some simple mashed potatoes and sautéed asparagus. Get back to basics with Bench Cabernet and Filet Mignon. Taste the delightfully complex and wonderfully priced Bench Cab and all of the other wines on our list for yourself Saturday February 18th at our Top 100 Tasting event, here at Red Carpet Wine from 5:30pm-8:30pm. Call to make a reservation! -Erika
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Lean Green Pozole With IXA Organic Tequila Prep Time: 10 minutes Cook Time: 30-40 minutes Serves: 4-6 For Recipe Click Here... Raise your hand if you made a New Year’s Resolution. Raise your hand if you’re sticking to it! If dieting/working out/eating healthy/losing 15 lbs is turning out to be harder than you thought, trust me, we understand. All leaves and no wine makes Erika a dull girl. However, I recognize the desire to fit into those skinny jeans or look awesome in your tight v-neck. Have the best of both worlds with Lean Green Pozole paired with IXA Tequila, which is the #1 Spirit of RCW's 2012 Top 20 Spirits. Mexican food does not have to be fattening. Case in point is this quick, healthy and very figure loving pozole. Pozole is usually made with pork and hominy but this one is lightened up with boneless, skinless chicken breasts and Swiss chard to boost the healthy factor. Pair it with fresh, crisp IXA Blanco tequila. At under 100 Calories, this tequila is a calorie counters dream. PLUS, you can feel extra good because it’s organic, packaging is made from recycled materials, and a tree is planted in the rainforest for every bottle sold. How’s that for doing good unto yourself and others? -Erika |
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Caviar Spread With Veuve Clicquot Brut RosePrep Time: 15 minutes Cook Time: 0 minutes Serves: makes a 9-inch pie pan, enough for a big part For Recipe Click Here... 2012 is almost upon us and it's time to ring in the New Year with style. Put on something sparkly, get together with your favorite people, and pop some bubbly. What goes better with champagne than caviar? We carry a wide variety of caviar from Caviar Express, click here for more information. Here is a delicious recipe for a caviar spread that is perfect for serving with toast points at a NYE party. Pair the caviar spread with Veuve Clicquot Brut Rose for a delicious way to toast to the new year. What are your plans for Saturday night? Whatever your plans this New Years, have fun and be safe! -Erika
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Squash Mac-N-Cheese With 2010 Harlow Ridge Lodi Pinot Noir Prep Time: 15-20 minutes Cook Time: 45-60 minutes Serves: 10-12 For Recipe Click Here... Here is a Thanksgiving twist on a classic American comfort food, Butternut Squash Mac-N-Cheese! This creamy fall dish will fit in perfectly with the rest of your Turkey Day line up and is guaranteed to please every member of the family- even the pickiest of eaters. The rosemary and butternut squash brings a touch of elegance and autumn warmth to the dish and makes it the perfect pairing for Pinot Noir. The flavors of the sides served on Thanksgiving really set the tone for your palate and this means the wine you choose must not only tastes delicious, but also have a perfect balance. It needs the zest to cut through the buttery mashed potatoes and the complexity to enhance the subtle seasonings in the stuffing. Delicate and smooth, Harlow Pinot Noir is my pick to take to Thanksgiving this year. It has the body to compete with all of the traditional fare but won’t overwhelm the delicious food Grandma spent hours slaving over. It’s also a bargain at $8 a bottle so that you can bring a few for family and friends to enjoy. Eat, drink, and be THANKFUL! -Erika |
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Tyler Florence's Beef Stew With Pumpkin With Fuller's London Porter Prep Time: 20 minutes Cook Time: 3 hours and 30 minutes Serves: 6-8 For Recipe Click Here... This chilly weather has me running for my boots and scarves and craving soups and stews. Reminded of the weather in London with the foggy mornings that fade unto clear cool days, I yearn for English meat pies and beef stews paired with deep dark beer. Comfort Food City, here I come! My go-to beef stew recipe is Tyler Florence's. It has great flavors and is very satisfying. WARNING! This is not a "30 Minute Meal" but if you have a rainy afternoon to spare, take the time to put together this wonderful dish. Pair it with the rich yet food-friendly Fuller's London Porter for a cozy night in. -Erika |
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Best Pumpkin Bread Ever With Fulton's Harvest Pumpkin PiePrep Time: 20 minutes Cook Time: 3 hours and 30 minutes Serves: 6-8 For Recipe Click Here... Sevana and I visited a trade show a few weeks ago and fell in love with Fulton's Harvest Pumpkin Pie Liquor. Basically, it is the Pumpkin Spice Latte's evil twin sister. Still creamy, pumpkin, and full of Fall spices, but this lady packs a punch! Serve it warm like a latte topped with whipped cream or over ice for a frosty treat. I recommend putting it in the blender with with vanilla ice cream and serving alongside the Best Pumpkin Bread Ever for an awesome end to an autumn evening. -Erika |
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Spooky Spider Web Dip With Blavod Black Vodka Prep Time: 10 minutesCook Time: 0 minutes Serves: 12 For Recipe Click Here... Halloween is here! Whether you’ve going to a party, having your own soiree, or just hanging out at home, this is your opportunity to get freakishly festive with this fun pairing. Blavod Black (yes, that’s right, BLACK) Vodka is such a cool product and makes any scary sipper look that much spookier! Mix it with Chambord, grape juice, POM, or any dark juice for a ‘witches brew’ effect. Below is a recipe for the traditional vodka/cranberry, Halloween style, the Black Widow. Another simple way to creepify your Halloween spread is adding a spider web topping to a dip. I’ve chosen a simple salsa & cream cheese dip topped with guacamole and a sour cream spider web. You can really add a spider web to any dish with a flat top (pie, cookies, pizza, etc) to give it the same effect. Be safe, have fun and enjoy this weekend’s festivities, wherever you ghoulishly go. -Erika |
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Spooky Black Bean Soup With Dogfish Head Punkin Ale Prep Time: 10 minutesCook Time: 45 minutes Serves: 4-6 For Recipe Click Here... It’s cold, wet, and I don’t want to leave my house. But if I must, I will go to Red Carpet Wine, buy some Dogfish Head Punkin ale, and promptly return to my warm, cozy home. Once back, I plan on wrapping myself in a blanket and catching up on DVR while sipping my beer and slurping soup. I just got this awesome Black Bean Soup Recipe that has the perfect amount of spice to go with the slightly sweet Punkin Ale. This is a wonderful and simple meal that doesn’t require a ton of ingredients (you probably have most in your fridge/pantry right now) or a lot of time. I love the way the black soup and the orange label on the beer look together. The Halloween colors are so festive and fun, perfect for an October evening. Boo! -Erika |
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Southern Caramel Cake With AeppelTreow Appely Sparkling Cider Brut Prep Time: 40 minutesCook Time: 30 minutes Serves: 12 For Recipe Click Here... The cooler temps, Halloween Costume Stores, and pumpkin spice lattes at Starbucks mean one thing- Fall is here! If you're like me, you are welcoming Autumn and all of it's sights, smells, and flavors with open arms. One of my fall faves, this is my spin on a caramel apple. Caramel cake paired with sparkling cider is a more dressed up version that can be served at a nice dinner party or at a birthday soirée. What better way to celebrate the season than with a modern spin on a childhood classic?! This Southern Caramel Cake is rich, creamy and moist and balanced with the Aeppeltreow Appely Sparkling Cider it becomes a refreshing yet decadent dessert. Offer to make dessert for your next harvest event and be prepared to impress your guests!
Bacon Caprese Skewers With 2008 DuMOL Chardonnay Chloe Prep Time: 20 minutesCook Time: 10 minutes Serves: 8-10 For Recipe Click Here... September's DuMOL Pig Roast, here at Red Carpet was quiet the piggish party! Awesome tunes, a great crowd, delicious food, and amazing wines made it a truly special evening. If you didn't have a chance to make it out to Saturday's event, here is a little taste of what you missed. Chris from Hog Heaven cooked up a feast that included Spice Rubbed Ribs, Smoked Mac n Cheese, Bacon Baked Beans, Homemade Coleslaw and, of course a WHOLE ROAST PIG! Dirk, Randall, Scott, and Fred from Vibes Dirk, Randall, Scott, and Fred from Vibes Alive got the party started! Everyone stayed hydrated with a fantastic line up from DuMOL Wines. Everyone went Hog Wild at the DuMOL Roast at Red Carpet Wine! If you're not feeling ambitious enough to cook up a whole pig (it took ALL day) here is an easy recipe for a super yummy appetizer that goes great with DuMOL's Chloe Chardonnay. Andre's Bacon Caprese Skewers were the hit of the night and since they only use four ingredients, you can whip them up in a jiffy!
Grilled Skirt Steak with Chimichurri Sauce With 2008 Folkway Revelator Red Prep Time: 30 minutesMarinate Time: 3 hours and overnight Cook Time: 6-8 minutes Serves: 4 For Recipe Click Here... Inspired by LaLa's Argentinian restaurant, this is a dish that I CRAVE on a weekly basis. Hearty yet fresh, the Grilled Skirt Steak with Chimichurri Sauce is a simple dish with that combines my favorite three flavors: sweet, salty, and spicy. Chimichurri is a traditional condiment from Argentina. It's a great accompaniment to grilled meats and fish. There are many variations of chimichurri, but the common ingredient is parsley. I love that you can marinate the meat the night before, take it out of the fridge when you get home, make the sauce, and let the flavors develop while you grill. Pair with the Folkway red wine for a great meal to celebrate the beginning of Fall! -Erika
Spicy Dr. Pepper Shredded Pork Tacos With Jack Daniel's Honey Cowboy Margarita Prep Time: 5 minutesCook Time: 6 hours Serves: 4-6 hungry men For Recipe Click Here... Cooking for the guys has been fun but I've found out the hard way that men eat differently than women. Men like meat so it's needless to say that my vegan wontons and tofu stir fry didn't go over so well (I had leftovers to take to work for the first time in a while!). I've also found that men generally like different drinks than women. Women like fruity, fun sippers and men like dark, strong guzzlers. I will pass my new man knowledge over to you with this week's pairing- The Perfect Man Meal. Spicy and sweet pulled pork tacos and manly cowboy margaritas that are made with whisky instead of tequila will win you any man's heart. Hey, they might even take the trash out for you when they're good and full. -Erika Tofu Stuffed Wontons With Allagash White Prep Time: 10 minutesCook Time: 15 minutes Serves: 24-30 wontons For Recipe Click Here... Question of the week: What do I serve when my vegan friend comes over? My sister is a vegan and she constantly complains that all she can eat when friends invite her over for dinner is salad. When she goes out to bars, its chips and salsa or SALAD. So, here is a non-salad, vegan recipe that is super easy to prepare and will impress even hard-to please herbivores. It is a great dish to bring to a party, serve as an appetizer, or bust out when you have people over to watch the game. Make it as spicy or mild as you want by adding more or less Siracha and wash it all down with a refreshing Belgium wheat, Allagash White. See if your non-vegan friends can tell there is tofu inside these petite packages of deliciousness. Humans and non-humans, rejoice! -Erika
Vanilla Lavender Cupcakes with Honey Cream Cheese Frosting With 2010 Joostenberg Chenin Blanc Prep Time: 20 minutesCook Time: 20 minutes Serves: 18 scones For Recipe Click Here... A meal isn't complete without something sweet to finish it off. Lately, I've been getting requests for something light that pairs well with chilled white wine. These delicate lavender honey cupcakes work perfectly with the Joostenberg Chenin Blanc that has a hint of sweet, minerally viognier. Honestly, I could skip dinner altogether and enjoy this duo as a meal in itself.Want to try this pairing for yourself? Come to Red Carpet wine this Friday from 6-9pm where Heather will be pouring the Joostenberg gem and I'll have the lovely lavender bites for you to taste. Stop by and let me know what you think.
We've also had some requests for vegan pairings so stay tuned for some veggie-saurus friendly eats and sips. -Erika
Savory Walnut Gruyere Scones With 2008 Cru Chardonnay Monterey Prep Time: 20 minutes Cook Time: 20 minutes Serves: 18 scones For Recipe Click Here... It's picnic season in LA! What better way to wind down than with a sunset bike ride to a local park where you can relax on a blanket and enjoy this lovely weather. Below is a packing list of everything you need for your evening adventure. Toss into your bike basket as you set off into the sunset.Packing List: Old Quilt to sprawl on, Hoodie or Shawl for protection from summer breezes, That Summer read you've been dying to finish, Savory Walnut Gruyere Scones, Italian Salami (get your mind out of the gutter), Half Bottle of Cru Chardonnay The savory scones combine some of my favorite wine accompaniments (cheese, nuts, spreads) into a neat, portable package of YUM. Top them with salami and you'll have a divine meal that doesn't require a trillion tiny Tupperware to transport. Pair with a perfectly petit bottle of buttery smooth Cru Chardonnay and your partner in crime for an enchanting evening. -Erika
Summer Ceviche With d'Achouffe Houblon IPA Prep Time: 15 minutes Cook Time: 3 hours Serves: 4 For Recipe Click Here... The A/C Nazi strikes again and I have to get extra creative with my cooking, or rather NON-cooking. Anything that requires turning on the oven or stove is condemned and I'm sick of salad and microwave meals. What to eat, what to eat? Grilling is one option, but at the rate I'm going through propane, there will surely be a shortage sometime soon. (A little alliteration to brighten your Tuesday) Inspiration struck yesterday when I decided to make ceviche. It's easy, quick to prep, and (Halleluiah!) does not require one bit of heat to cook! Miraculous, right? Watch fish 'cook' with no heat before your very eyes with this easy ceviche recipe. -Erika
Cedar Plank Salmon With Domaine du Dragon Cotes de Provence Rose Prep Time: 1 hour Cook Time: 10-12 minutes Serves: 4 For Recipe Click Here... Recipe from Rachel Hollis of My Chic Life I t's way too hot to turn on the oven to make dinner and the A/C Nazi at my house is running a very tight (and extremely warm) ship. This means that dinner prep has moved outside and fire roasting food is my new preferred method of cooking.Now the big question: What to rill? I can do chicken, burgers, beef, and hotdogs till the cows come home but last night, I wanted to try something new. Then I remembered this recipe for cedar plank grilled salmon from one of our favorite customers/clients/friends, Rachel Hollis, writer of the blog My Chic Life. Perfect for a warm summer evening and goes wonderfully with our favorite wine of the moment Rose'. I've paired the cedar plank salmon with Dragon Cotes de Provence Rose'. The hints of peach and almond in the wine go great with the Asian flavors of ginger and soy sauce in the salmon marinade. Serve with a spinach salad to round out this great summer meal. Enjoy in the great balmy outdoors, or if you're luck y enough, crank up the A/C, take a break from the heat, and feast in the chilliness of your own home. -Erika
Mini Frittatas and Bacon Bloody Mary With Bakon Vodka Prep Time: 10 minutes Cook Time: 10-12 minutes Serves: 4 For Recipe Click Here... It's "couch season" at my house, which means we have lots of out of town guests staying over. Some give us a month's notice before their arrival and some only give a few hours so I've learned quickly how to be an impromptu hostess. I like to send my guests off with full bellies for their day of Los Angeles sightseeing but sometimes I don't have a fridge full of food to create a fancy three course meal. My solution: frittatas! As long as you have some eggs, you can basically add whatever veggies, meats, cheeses, herbs, and spices that you have handy. I like to make them in muffin tins for easy serving and a cute presentation. You can also make these a day or two ahead of time and have them ready to go in the fridge for easy reheating. Below is my favorite combo of veggies, spices, and herbs at the moment but you really can use whatever veggies, meats, cheeses, etc. you have in the fridge. Spinach, bell pepper, mushrooms, and asparagus all work great. Cooked breakfast meats such as sausage or bacon as well as deli meats like ham, salami, or turkey are also perfect for your frittatas. Forget about serving your guests cold cereal. Pair filling frittatas with a Bakon Bloody Mary made with bacon vodka for a breakfast to remember. The Smokey flavorful cocktail and savory egg dish are worth waking up for. -Erika Coconut Curry Grilled Chicken With Dos Manos Blanco Tequila Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4 For Recipe Click Here... I've come across many people who don't care for it, don't know much about it, or flat out hate it. I love Tequila. What is Tequila? Many times people drink Tequila, or shoot it if you're my friends, and don't know much about it. Firstly, it is a spirit made from the Agave plant. The most popular strain of Agave for Tequila is the Blue Agave. The spirit must be made from the city of Tequila to qualify it as such. Tequila is located in the state of Jalisco in the country of Mexico. Tequilas are categorized further by the aging process of each type. The three most popular types are Blancos- bottle immediately after distillation with clear liquid, Reposado- aged for at least 2 months but under a year in oak barrels, and Añejos- barrel-aged for a minimum of a year but less then 3. The coloration of the Tequila comes from the barrel aging. What qualifies a well-made Tequila? It must say 100% Blue Agave. There are very strict rules about that claim, and in most if not all cases, the labels hold true. If it does not list that, it is more than likely that they mixed grain alcohol with the agave liquid. Essentially, it's vodka and Tequila mixed together. Hence, mixed liquors equal wicked hangover. Also, a well-made Tequila can stand alone without salt and lime. Try it, you'll be surprised at what you may discover. What makes a good margarita? All natural ingredients. Do not skimp, cheat, substitute. If you have a large party, I understand. However, for your sake: if you can't identify the ingredients in nature, don't do it. Real sugar, real lime, real fruits, and real Tequila make the best margaritas. The ratios for the margaritas should be based on personal preference. But here is my take on the best traditional margarita. I would use a Blanco Tequila such as Dos Manos Blanco or Reposado Tequila. It has some great citrus qualities with a smooth finish. I like using Reposado because it adds more intensity. I would pair it with some grilled chicken. I've patented a Coconut Curry Grilled Chicken recipe infusing Tequila. It brings out the exotic flavor, adds more citrus and tenders the meat. Tequilas are great once you know what you like and what you're looking for. -Amy
Wild Mushroom & Gruyere Tart With 2008 Gunderloch Gewurztraminer Prep Time: 35 minutes Cook Time: 1 hour and 30 minutes Serves: 4-6 For Recipe Click Here... It's hot. It's humid. I want some white wine. Light, sweet and floral, a German Gewurztraminer is just the ticket. I love that this varietal surprisingly pairs with many cuisines from spicy Asian cuisines to fresh tropical fruit. I've decided that it goes perfectly with one of my favorite "easy but seems fancy" appetizers, Wild Mushroom and Gruyere Tarts. The earthy mushrooms and salty gruyere are go nicely with the tang and fruit in the Gunderloch Gewurztraminer. Both the wine and the dish have pretty bold flavors that work extremely well together. This combo is really something to savor slowly which works for me because this heat is causing me to move at quite sluggish pace!
Relax, crank up the A/C, and enjoy another delicious pairing.
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Pan Roasted Lobster With Cava Taragoon Butter Sauce and Salsa Verde Rice With Barcino Brut Cava Prep Time: 35 minutes Cook Time: 1 hour and 30 minutes Serves: 4-6 For Recipe Click Here... All Champagnes are sparkling wines, but not all sparkling wines are Champagnes. They can be made in the same process called Méthode Champenoise. But still, not all sparkling wines are Champagnes. So what are all the rest of the sparkling wines called? It depends. The most well-known sparkling wine in Spain is Cava, which is most abundantly made in the region of Catalonia. Those not familiar with Spanish geography, the region lies in the most North West region of the country, and where the city of Barcelona resides. Our inspiration for this food and wine pairing comes from a Spanish Cava. This Friday, July 8th, we'll be having our friend Andy from Vinos Unico pouring Barcino Brut Cava, a great example of a Spanish Cava. Barcino Brut Cava is made on the outskirts of Barcelona. It is made from a blend of grape varietals indigenous to this part of Spain: 55% Xarello, 25% Macabeo and 20% Parellada. It is bottle fermented and aged on its lees for over a year also known as the Méthode Champenoise. Its distinguishing characteristics include a rather pale yellow hue, tiny bubbles rapidly moving towards the surface of the glass, a touch of a nutty aroma reminiscent of an Amontillado, and a dry citrus finish. With the summer months upon us, we knew that people would gravitate towards sparkling wines. This is such a great value and great quality, and would suit the food trends that follow this season. After a great find like that, what do you do for food? On hot summer days with the temperature going into the triple digits, all I want to do is go to the beach, lay out on the lounge chair with a cold beverage in one hand, and a crab leg in the other. With seafood and the the Barcino Cava in mind, our fearless leader and heroine Lisa found this wonder recipe for this pairing: Courtesy of Chef Bobby Flay, "Pan Roasted Lobster with Cava Butter Sauce and Salsa Verde Rice". Sparkling wine, seafood, summer spectacular -Amy
Rogue American Amber Ale With The Right Stuff'd Burger Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4 For Recipe Click Here... When it comes to the 4th of July, there's no greater way to celebrate independence than picking out the spread of food and drinks for toasting to "the land of the free and the home of the brave". Upon attending a 3rd Grade recital with my niece singing "God Bless America", I was inspired to do the food and beverage pairing for the 4th of July weekend: burger and beer. The beer was an easy choice: Rogue American Amber Ale. Aside from having the word "American" in it, a portion of the proceeds from the beer purchase is contributed to a charity. The brewery describes it as "Tawny in color, with a coffee aroma, tight head and a delicate roasted malt accent. Generous use of hops and a smooth finish." The beer pairs really well with beef dishes, and it's great on hot summer days. The burger is my original creation after watching the "Build a Better Burger" competition. When I have a burger, I want my cheese to be plentiful. Though blending the cheese into the burger is a good alternative, I like to taste more than just a hint of cheese in each bite. There came the inspiration to stuff the burgers. The idea to soak the onions in beer was from my love of beer battered onion rings. -Amy
2010 le Clos du Caillou CDR Rose With Orange Scented Bundt with Citry & St Germain Glaze Prep Time: 10 minutes Cook Time: 1 hour and 30 minutes Serves: 10-12 For Recipe Click Here... At Red Carpet, we love St. Germain and are always dreaming up ways to incorporate it into new foods and drinks. When we get a new liquor or spirit in, I think to myself, "Would this mix well with St. Germain?" Considering it has a unique elder flower flavor, it can be tough to pair and even more difficult to mix but with the help of Andre, Amy's boyfriend, I think we found a winner. St. Germain has a fairly sweet taste that needs to be cut with a sharper flavor such as a citrus or bitter. Citry is an organic orange liquor that is made from fresh orange peels and other spices. Together, the sweet floral and the zesty citrus create a killer combination that works for foods and drinks. The Andre, made with St. Germain (1oz), Citry (1oz), and soda water (2oz) is light, refreshing and the perfect sipper to go with my orange scented bundt cake. Topping the bundt with a Citry and St. Germain glaze kicks it up a notch and creates a delicious dessert that comes full circle. Do you know any other ways to mix St. Germain? Have any recipes that involve this elderflower liqueur? Let us know! We are always interested in new and unique concoctions. -Erika
2010 le Clos du Caillou CDR Rose With Fig and Balsamic Beef Kabobs and Spicy Yogurt Marinated Chicken Kabobs Prep Time: 30 minutes and 1 hour for marinating Cook Time: 7-10 minutes Serves: 4 For Recipe Click Here... Despite this June gloom, Summer is upon us and what better way to celebrate the warming weather than with a barbeque! Kabobs are a fantastic way to use up frozen meat and extra veggies you have in your fridge. You can throw almost anything on a skewer and grill it to create a beautiful and colorful meal that is healthy and fun to eat! Now the important question- What to serve with your kabobs: Red or White? Get the best of both worlds with a crisp chilled Rose. More complex than a chardonnay and much more refreshing than a pinot noir, a Rose is the perfect pairing for summer barbeque fare. I served my kabobs with the French Rose Le Clos de Caillou. With hints of zesty raspberries, some great minerality and notes of roasted herbs, this wine perfecty complemented both the spicy chicken kabobs as well as the tangy beef ones. Bring on the Summer with some creative kebabs and bright Rose and chase these clouds away! -Erika 2009 McManis Viognier With Orange Pork Tenderloin Prep Time: 10 minutes Cook Time: 30 minutes Serves: 4 For Recipe Click Here... I love when a customer comes in and asks for help pairing a wine with their special meal. Many times, there is an important occasion or a fun story behind the food being prepared. It makes me happy to imagine a table full of family and friends enjoying a delicious meal paired with the perfect drink of choice. However, rarely do I get the satisfaction of hearing how the meal turned out it was awesome to get an email from a customer describing her own perfect pairing that we helped her create! Customer, Karen Chausse, followed up with us after her delicious meal and even provided the recipe!
In Karen's own words: "I talked with H. K. yesterday about a Viognier to pour with my Orange Pork Tenderloin recipe. He recommended the McMannis Viognier. It took me a long while to find the right wine to go with this recipe, which is easy and quite tasty. I finally discovered that Viognier was the perfect match. I thought I’d share the recipe."
Thanks for your kind words and this amazing recipe! We thought the bright fruitiness in the wine would mirror the zestiness of the orange sauce on the pork while also highlighting the aromatic thyme. Glad we were right! Enjoy Karen's recipe and feel free to send in your own. We would love to hear what kind of concoctions our customers are coming up with. -Erika 2009 Von Buhl Sauvignon Blanc With Thai Basil Chicken (Pad Ka Pow) Prep Time: 20 minutes Cook Time: 20 minutes Serves: 2 For Recipe Click Here... On Friday May 20, 2011, we brought “Amazing Thailand” to Glendale. And we're doing it again Friday, June 17, 2011. We were graced with the presence of the Streets of Thailand food truck. Their wonderful foods and staff, the love for my homeland, and the passion for food and wine pairings, made for an “Amazing Thailand” evening. Whenever a customer enters Red Carpet Wine looking for a wine to pair with Asian dishes, specifically Thai dishes, they are sent to me, Amy. I spent six years of my life in Thailand from the age of twelve to eighteen, and it helps that my ethnic origin is Thai as well. With each food pairing recommendation I provide, the customers will ask, “Are you sure this will go with the food?” My response is simple, “I’m Thai.” The customers hear these words, grab the bottle and head straight towards the register with a “thank you” trailing in the air. However, the wine and Thai food pairing requests are few and far in between. While living in Thailand, I learned why this pairing was sparse. Firstly, Thai winemaking only started in recent decades. Second, all the wines that are imported are too expensive for everyday consumption. Read More...
Maker's Mark With JFR Maduro Cigar
Tuesday and Thursdays "3 for 2 Cigars We carry a variety of cigar selections from the finest producers in the world, displayed in our walk in humidor. I've recently figured out that a JFR cigar and Makers Mark whiskey make a perfect pairing. The Makers Mark, when poured neat with a few drops of water has nice vanilla, new oak, caramel, and slight toasted flavors. These hints truly compliment the strong woody and spicy notes of the JFR Maduro Cigar. Try dipping the tip of the JFR in the Makers to bring out even more sweetness from the smoke and cacao flavors to the forefront. Overall, a great pair for a cool summer evening. -Miles
Blanche de Bruxelles With Thai Red Chicken Curry I n honor of the Streets of Thailand Truck coming to Red Carpet Wine on May 20th, I thought a Thai food pairing would be appropriate this week.I don't know about you but I LOVE CURRY! Red curry, green curry, yellow curry, purple curry (does that exist?)...you name it, I will eat it. What goes better with spicy, flavorful curry than a cold, bubbly, slightly sweet Belgium White Ale? This combo is great for a dinner party because it is easy and mess-free. Plus, you can impress people with your knowledge of foreign spices and cooking techniques ;) Afraid that serving beer to your dinner guests will seem less elegant than wine or a cocktail? Pouring the golden Blanche de Bruxelles into a fancy glass solves that issue. Cheers! Or as they say in Thailand, Chai Yo! -Erika
2007 Dragonette Cellars Syrah With Basil Beef Prep Time: 5 minutes Inactive Prep Time: 8 hours Cook Time: 35 minutes Serves: 6 For Recipe Click Here... On a recent business trip to Sonoma for some wine tasting, Lisa and HK had a chance to try something new- Steak Tartare. When the pair returned to Red Carpet raving about the delicious dish, I was a little scared and slightly grossed out at the thought of the "raw meat" they consumed. That was until I tried it myself. HK has told me more than once that if he and Lisa try something amazing at a restaurant, Lisa will immediately come home, find a recipe, and make it herself. Nine times out of ten, it comes out better than the inspiring dish. This is one of those nine times. All of the Red Carpeteers indulged, raved, and begged for more of Lisa's Basil Beef. Don't be a chicken, try this beef. It is so tender and flavorful, you may never go near your grill again. Pairing it with the Dragonette Syrah takes this meal to the next level. Savory, lemony meat washed down with the slightly sweet and extremely smooth wine is a magical concoction. Just like that, my fears are gone and steak tartare is just another delicious dish I crave. -ErikaSINLESS: Skinny Girl Margarita Paired With Healthy Pulled Chicken Tacos Prep Time: 10 minutes Cook Time: 30 minutes Serves: 3-4 For Recipe Click Here...
SINFUL: Patron Citronage Orange Liqueur Paired With Mexican Mac-N-Cheese Cups In just a few short days, Cinco de Mayo will be upon us. The day we celebrate all things south of the border by stuffing our faces with chips and guacamole and washing it down with tequila and Corona. While some of us are excited to visit our favorite Mexican restaurant or wine shop *wine wink* others may want to celebrate at home. If this is the case for you, read on. This week, we have two recipes and pairings for you depending on whether you want to be GOOD or BAD this Cinco de Mayo. While the pulled chicken tacos, paired with Skinny Girl Margarita, will feed your need to be healthy The Ultimate Patron Margarita and Mexi Mac n Cheese Cups will satisfy your cravings for cheesy carbs. YUM. Will you be Sinful or Sinless this Cinco de Mayo? Decisions, decisions...Ay Caramba! -Erika Skinny Girl Margarita 4 oz Skinny Girl Margarita, lime wedge, ice Pour 4 oz Skinny Girl Margarita over ice. Garnish with a lime wedge. How easy is that?Calories:100 The Ultimate Patron Margarita Pour all ingredients into a shaker filled with ice. Shake and pour into a salt-rimmed glass. Garnish with a lime wedge. Happy Cinco De Mayo from Red Carpet Wine!
Benoit Gautier Vouray Cuvee Argilex Paired With Truffle Grilled Cheese With Mushroom & Arugula Prep Time: 15 minutes Cook Time: 15 minutes Serves: 1 sandwichWhen we got this creamy wedge of truffle goodness in, I knew I had to cook something with it, and what better to showcase the cheese than...A GRILLED CHEESE! While the Sottocenere Truffle Cheese is amazing on it's own, I added mushrooms and arugula to make it a little more substantial. Paired with the Benoit Vouvray, suddenly a simple grilled cheese becomes a gourmet indulgence. The pungent mushrooms and buttery truffle cheese are perfectly balanced by the crisp wine. The sweetness in the Vouvray cuts the bitterness of the arugula and rounds out the meal. This combo really makes the perfect spring lunch or light dinner. -Erika
For Recipe Click Here...
Schneider & Brooklyner Hopfen-Weisse Paired With Pretzel Bites With Bacon & Cheddar Cheese Prep Time: 20 minutes Rising Time: 2 1/2 hours Cook Time: 15-20 minutes Serves: 48 pretzel bitesThe Playoffs have started and it’s time to get together with friends to watch our favorite teams move through the series. This unique beer is the result of the long friendship of Schneider brewmaster Hans-Peter Drexler and Brooklyn brewmaster Garrett Oliver. The two brewmasters feel that Schneider & Brooklyner Hopfen-Weisse represents the quality, tradition and terroir of the Bavarian Hallertauer hop region paired with the innovation and creative energy for which Brooklyn is famous. The hops blended with the slightly sweet and citric flavors from the beer make a perfect pairing with the saltiness of the pretzel and the warm cheese. Try it for yourself…GOO LAKERS! -Ashley
For Recipe Click Here...
Napa Valley Limoncello Paired With Strawberry Lemonade Cupcakes Prep Time: 20 minutes Cook Time: 15-20 minutes Serves: 18-20 Inspired by the warm weather, a limoncello tasting, and all of the great looking fresh strawberries at the market, I decided to whip up a few new recipes: Strawberry Lemonade Cupcakes and Strawberry Limontini. When prepping for the cupcakes, make some extra strawberry puree to use for your cocktail. I love the bright lemon-zestiness of Napa Limoncello and unlike most traditional Italian Limoncellos, the Napa Limoncello is only 21% alcohol and has a creamy mouth-feel rather than a super strong burn. We added vodka and the fresh strawberry puree to make a refreshing drink with quite a kick! Perfectly paired with the sweet, moist, and luscious Strawberry Lemonade Cupcakes, this duo is quite a treat! Serve the cupcakes to the kids and the cocktails to the grown ups and I guarantee that both parties will be pleased. -Erika Cocktail Recipe: Napa Cello
1.5 oz of Napa Liqueur 2.5 oz of Vodka 1 tbs. strawberry puree
Combine Napa Liqueur, Vodka and strawberry puree in a shaker with ice. Shake until cold and then strain into a Martini glass. Garnish with strawberry! For Recipe Click Here...
2008 Adelaida Pinot Noir Paired With Dijon Pork Tenderloin with Roasted Veggies Prep Time: 30 minutes Cook Time: 45 minutes Serves: 4-6 The beauty of this dish is that it is EASY and if timed right, both dishes can come out of the oven at the same time. So you can have the kitchen cleaned up and be freshened up just as the food is ready to be served. My advice, start with the pork, while it marinates, do the veggies. Once veggies are in the oven, finish up the pork. The dishes should be done around the same time. After enjoying This is a no fail recipe I make all the time because it's easy, healthy, DELICIOUS, and doesn't make much mess. After trying it with buttery whites and bold reds, I've decided pinot is the way to go. Right now I'm loving the Adelaida Estate Pinot Noir with my mustard crusted pork tenderloin and roasted vegetables because it really echoes the flavors of the dish. I have a thing for spicy/sweet combos and both the wine and the dish have the peppery notes balanced with some yummy sweetness. If you're feeling a little bold, try chilling the pinot for a few minutes before serving for an unexpected burst of freshness. -Erika For Recipe Click Here...
von Hovel Estate Riesling Paired With Easy Authentic Red Beans and Rice Prep Time: 15 minutes Cook Time: 1 hour 15 minutes Serves: 8 After enjoying Lisa's Creole Red Beans & Rice last week for lunch, Amy and I spent the better half of the day searching for the perfect wine to pair with this spicy number. The verdict?
Von Hovel Estate Riesling was the right blend of crisp sweetness that matched the smoky heat of the dish and brought out the ripe tomato flavors of the sauce. This German sipper enhanced the great acidity of the vinegar in the dish and balanced the pungent garlic without clashing against the bright pepper notes.
The combination of textures, flavors, herbs, and spices made this dish a tricky one to pair, but trust me, the climax was worth the anticipation. Pick up a bottle of Von Hovel and try making this super easy recipe that's guaranteed to please. -Erika For Recipe Click Here...
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Food
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