404 error - MadWine.com

Weekend Wine Pairing ~ Martini Party!

Almost everyone loves a cocktail party! I love them because they are relatively easy and surprisingly inexpensive ways of having people over. Cocktail Parties give people an excuse to dress up. There is a simple touch of glamour to people chit-chatting over cocktails and caviar. Some good shopping, a little bit of preparation, plenty of ice, and you have a party!

Less is more.

Pick one or two cocktails to feature. Just tell everyone you invite, “We are having a Martini party this Saturday! Would you like to come?” Yes, you want to have back-ups, say some beer, some chilled Champagne and wine, even a bottle or two of other basics (Bourbon, Vodka). But, letting people know what they are getting into sets their expectations and anticipation.

Let’s say you want to throw a Martini Party. First, plan on tending bar for the evening, so have your food already plated and ready to go. For the food, I like to set platters and trays around the party to create an inviting atmosphere. Many classic hors d’oeuvre are perfect pairings for Martini’s – Caviar, Smoked Salmon and Lox, Crab Cakes, Deviled Eggs, Shrimp Cocktail, even Oysters on the half shell.  Also, have back up snacks: nuts, chips, crackers, cheese, in case more people show up or they show up hungry.

First things first.

A Martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Classic is a ratio 2:1 gin to vermouth, International Bartenders Association dictates a ratio of 6:1 (which could end up being quite a party), but I like to use better vermouth and get the ratio closer to 1:1. I also recommend using smaller martini glasses 3 – 4 ounce to help restrain consumption a little.

Lenny’s Martini (serves 4)

8 oz. The Botanist Gin

6 oz. Dolin Dry Vermouth

Squeeze lemon wedge

4 shakes orange bitters

8 olives on picks

Lemon twist for rim

Prepare chilled martini glass running lemon twist around edge of rim. Discard. Combine ingredients in shaker with ice. Stir until all ingredients thoroughly. Strain into a chilled cocktail glass. Garnish with cocktail olives.

The Botanist Islay Dry Gin $42.99

(Taste Botanist Gin Saturday April 22, 2pm – 5 pm)

The Botanist Gin is truly one of kind. Made by one of my favorite scotch producers Bruichladdich, it is the Gin produced on Islay. While most gins are made using a column or continuous still, Botanist is made in an old Lomond pot whiskey still, nicknamed Ugly Betty. That means that the base distillate is made with same care and attention as a fine scotch. Second, while all gins have Juniper along with a usual cohort of six or seven botanicals, Botanist contains 31, of which 22 are native to the Southern Hebridean Island itself. It should be noted that most of the native botanicals sound like they came straight out of a Harry Potter novel; rest assured the final product is delicate and not surprisingly floral.

A great Gin and good quality Vermouth some good olives and plenty of ice …

The botanical quality of a Martini lends itself very well to seafood of all sorts. How about an update to classic Shrimp Cocktail? My Kick Butt Shrimp Cocktail will change the way you think about the cocktail sauce.

Kick Butt Shrimp Cocktail  Ingredients + Recipe

Weekend Wine Pairing : Oven Roasted Lamb Rack Salad with Couscous, Fennel, Mint, and Tomatoes

Rosé Time!

It is definitely beginning to look more like spring; in the wine business that means the arrival of the Rosé! I can think of no better foil for the winter doldrums than to tease one of the scarce sunny days on the deck with brunch or late lunch. Whether Easter, or any Sunday, there are fewer things as civilized as taking a meal al fresco with a nice bottle of Rose!

The Rosé Revolution is now hegemony!  Never in my life have I tasted and seen so many Rosé. Beyond the great Bandol and Tavel, we see Rosé coming from every great wine region in the world. Not only is it just about the best thing for an afternoon quaff, Rosé also lends itself to a wide variety of foods. The touch of anthocyanin, that gives Rosé its color, also gives the wine more body which allows it to pair with heartier fare!

Looking for something to pair with your Easter Ham? Look no further. Roast Turkey, Standing Pork Crown Roast, Cedar Plank Salmon, Tuna Salad – you name it, Rose will fit the bill. Almost just to prove my point, I would like to present a perfect party dish that is made for Rosé – Oven Roasted Lamb Rack Salad with Couscous, Fennel, Mint, and Tomatoes.

 

Oven Roasted Lamb Rack Salad with Couscous Fennel Mint and Tomatoes recipe + ingredient list

The other thing I love about Rosé? Even the priciest Rosés are still relatively affordable in the vast scheme of things. One of my favorite things to do, for a party, is fill a galvanized tub with a bunch of Rosé + ice and let people have at it! Rest assured there are great inexpensive Rosé, and you can find a lot of them here at Esquin Wine & Spirits.

Here are a couple favorites:

OLIVARES JUMILLA ROSADO 2016 $6.99

Floral and red fruit aromas mingle on the nose, with a refreshing and balanced palate. This Spanish Rosé pairs beautifully with grilled vegetables, fish, pasta, or on its own.  70% Garnacha 30% Monastrell

LAURIBERT ‘LA CUVEE DE LISA’ ROSE 2016 $8.99

We are pleased to welcome the new 2016 Les Lauribert La Cuvee de Lisa! A gorgeous Rosé with tart, refreshing acidity that is balanced with notes of barely ripe strawberries. It’s springtime in a bottle!

MILBRANDT ROSE 2016 $11.99

Intense nose of mineral, strawberry, melon, and herbs. The palate is lean and fresh with plenty more red berries, and a saline finish.

Join us Saturday, April 15th, from 2-5PM at our tasting barrel to try the 8th World of the World – Rosé!

Spring is brunch time!

Spring is Brunch time! There is something about the little extra bit of sunshine, the warmer weather and those first blossoms of color that makes me want to sit and lazily enjoy what sunshine we might receive. Brunch can be an excellent way to gather a larger group for a meal that can be a lot less stressful, on both budget and time. Whether dining out at a restaurant or on your back deck, Brunch is one of my favorite ways to dine.

Call me old fashioned, but one of my favorite brunch dishes is a Classic Eggs Benedict. This is something I love to make for company because with proper preparation and a little practice, it can truly be a show stopper of a dish. That said I almost enjoy it even more when someone else makes it for me. I was reminded of this when recently I had brunch at Urbane at Olive 8.

Of course I ordered the Benedict, and it was sublime. The eggs perfectly poached, the ham was superior quality and the Hollandaise was perfect. Executive Chef Brian Pusztai has assembled a team of fantastic chefs that sets this restaurant above and beyond your average hotel restaurant. Chef Pusztai treats his restaurant like it was a small Farm-to-table bistro. Pusztai works with farmers across the Pacific Northwest who are dedicated to sustainable growing and bringing the best product to market. He says, “Good food depends on good ingredients.” I feel like Urbane is one of the best kept secrets in town.

At Urbane I had a Mimosa with Bene’s, always a favorite if you were throwing a party you could easily serve them by the pitcher. The Classic is just equal parts Orange juice and Sparkling wine, I like to use a good quality Cava like Dibon.  DIBON CAVA NV $8.99 “This is a light-framed Cava with a clean, fast, tasty profile and finish. Light apple aromas are elegant and not over the top, while the tangerine and orange flavors are lean and focused. Not yeasty or heavy at all. Made from organically grown grapes.”

My go to Sparkling wine for any party is Treveri Blanc de Blancs Brut Columbia Valley $12.99.

Made in the traditional method using only Chardonnay grapes this sparkling is hard to beat. Bright and stylish, this lively wine offers toasty, floral pear and spice flavors on a refined frame, lingering nicely on the mouthwatering finish. This everything one could want in a sparkling wine.  Quality good enough to be served at the White House; at price ‘we the people’ can afford.

Treveri Cellars is a family-owned and operated sparkling wine house that produces some of the finest handcrafted sparkling wines in the United States. A relative newcomer to the Washington wine scene, (2010) Treveri has already made its mark on the world stage being served at White House State Department receptions and the James Beard Foundation in New York. Quickly they rose to the attention of sommeliers, aficionados and the press being voted one of the nation’s Top Ten Hottest Brands of 2014 by Wine Business Monthly. But this is no flash in the pan.

Juergen Grieb founded Treveri Cellars in 2010 after 3 decades of experience of winemaking in Washington State.  Juergen was born and raised in Trier, Germany, where he received his formal winemaking and sparkling winemaking degrees. After earning his formal degrees and finishing his apprenticeships in Germany, Juergen came to Washington State in 1982.

Juergen’s passion and enthusiasm is contagious, infecting everyone he meets and even his own son Christian. Christian partnered with his father in 2010 after receiving Business degree from Seattle University to start Treveri. Treveri is a family affair with Juergen and Christian being joined by Julie Grieb and Katie Grieb.

Treveri produces a wide variety of styles at their facility in Wapato, including non-traditional varieties such as sparkling Syrah, Riesling and Mueller-Thurgau.

Download Lenny’s Eggs Benedict and Hollandaise recipe and ingredients!

Read Lenny’s Write Up on Seattle Dining 

 

Weekend Wine Pairing Paella Valencia + Cistum Granacha

When someone says Spanish Cuisine the first dish that comes to nearly everyone’s mind is Paella. And yes, you can find Paella in virtually every city, village and taberna. Historically, Spain was divided into small kingdoms; each one with its own language, culture and cuisine. Today, Spain is divided into 17 Autonomous Communities, each one with its own unique cuisine.

Valencia, in Eastern Spain, is the undisputed home of paella. It is one of the largest natural ports in the Mediterranean and has been one of the most important rice-producing areas in Spain since rice was introduced by the Moors over 1200 years ago. Paella has ancient roots, but its modern form originated in the mid-19th century near the Albufera lagoon on the east coast of Spain adjacent to the city of Valencia.  Although many people regard Paella as the national dish of Spain, Valencian’s regard paella as more than just a dish – it is also one of their most identifying symbols.

There are as many different Paella recipes as there are Spanish Mothers and Chefs. Paella de Marisco (seafood), Paella de Verduras (Vegetarian), Paella Mixta (freestyle) and Paella Valencia are the most common dishes. Paella Valencia traditional will be served with short grain rice, green beans, snails, chicken or rabbit, chorizo and of course Saffron and Pimenton de la Vera.  Below is my Paella Recipe, and like I said, every Paella recipe is different. Mine is unusual in that I cook the delicate fish separately from the rice, because I want the fish to be as fresh and light as possible.

Lenny’s Paella Valencia Mixta printable recipe

Pairing with Paella is easy – a lighter white like Albarino or Verdejo or a softer red like Rioja or many of the great Garnacha (Grenache) Spain has to offer. Today, I am pleased to show a new one we just discovered – a beautiful and affordable red made from 120 year old vine Garnacha from Navarra.

2009 Rafael Reverte Cistum Garnacha Navarro $14.99

“The 2009 Cistum was sourced from 120-year-old ungrafted pre-phylloxera vines aged for 6 months in new French oak. Cedar, pencil lead, Asian spices, incense, and black cherry liqueur aromas are some of the elements leading to a voluminous, focused, layered wine with enough structure to evolve for 2-3 years. This remarkable example of old-vine Garnacha will be at its best from 2014 to 2024.”

92 Points – The Wine Advocate

In the twelfth century, the Cistercian monks of the Monastery of Fitero planted their first vines of Grenache and began the preparation of a unique and exceptional wine. Rafael Reverte has recovered Pie Franco vineyard planted in 1899, before the step of Phylloxera, to produce a wine of legend within reach of very few: “Cistum”.

Taste this wine Saturday from 2 pm to 5 pm

Taste Lenny’s Paella Wednesday April 5th 6 pm with Special Guest Victor Palencia of Palencia Winery!

Spring Classes at Esquin

Italy In-Depth 3 Class Series

Italy! The Land of the Vine, according to the ancient Greeks; nowhere else is wine so closely intertwined with daily life in every village throughout the Italian peninsula – not even France. Nowhere else is there such a enormous array of excellent native varietals.

Beginning Sunday April 2nd, Sommelier Arnie Millan will be offering an in-depth look at Italian wine with three classes, each organized by region:

1. April 2nd – The South (Campagnia, Sicily, Puglia, Calabria, Sardinia, Basilicata)  1-4:30PM in the Sky Lounge $69

2. April 23rd – The Center (Tuscany, Umbria, Lazio, The Marches, Emilia-Romagna, Liguria, Molise, Abruzzi) 1- 4:30PM in the Sky Lounge $69

3. April 30th – The North (Piedmont, Valle d’Aosta, Lombardy, Veneto, Alto Aldige/Trentino, Friuli-Giulia-Venezie) 1-4:30PM in the Sky Lounge $69

Join us for the complete series $195, tickets available here>>

Each region, its history and wines, will be discussed in depth. Classes will include tasting regional wines. We will taste 8 wines per class from the Italy’s greatest appellations. Free parking is available in Esquin’s lot on the South end of our building. The Seattle Times recently named Arnie “The finest Wine Mind in Seattle.”

FOOD + WINE CLASSES with Lenny Rede

April 9th – Bourbon and Barbecue! 2-4PM in the Sky LoungeTwo great tastes that taste great together. We will explore a variety of styles of barbecue and an equal number of bourbons, including a few local favorites! Do’s and don’ts on how to make your next BBQ the best party ever. $49 Call 206.682.7374 to register. Advance registration is necessary. Gift Certificates are available.

May 14th – Champagne & Caviar! 2-4PM in the Sky Lounge
Explore the range and elegance of Champagne and some classic pairings – including Caviar, Lobster, Fried Chicken, and Popcorn. We will discuss the production styles, rules, and history of the King of wines. With Special Guest! $49
Call 206.682.7374 to register. Advance registration is necessary. Gift Certificates are available.

Rainy Day Baby Back Ribs with Whiskey Barbecue Sauce

This time of year with the little breaks of sunshine, I start craving barbecue but the weather doesn’t always comply. Today, I’d like to present an easy way to prepare ribs in your oven. Many of the recipes that are for making inside usually rely on liquid smoke which can be so strong it tastes artificial. In this recipe I use whiskey and smoked pepper to impart a little bit of smoke to the ribs.
Bourbon is burnt oak and alcohol. Not only does it make for good barbecue it also is a perfect pairing with Barbecue. Now if you don’t like your whiskey neat or on the rocks there a few simple recipes that are great for party’s. A Whiskey Ginger is 2 to 3 parts good quality ginger ale (Bundaberg, Reeds) and 1 part bourbon. Classics like The Mint Julip or Bombadier also make for a great party. A simple punch is equal parts – bourbon, sweet vermouth, sparkling apple cider and orange juice. Garnished with sliced orange and plenty of ice and you have a refreshing beverage that lends itself to barbecue and good times.
We here in Seattle and Pacific NW are blessed with a bounty of great wines, craft beer and of course coffee. In the last few years we have seen the same passion turned towards distilling. Prior to 2008, there were no craft distilleries in Washington State. Today, with 110 distilled spirit plant licenses, we have more distilleries than any other state in the union. Seattle alone boasts 17, there are 27 in King County, which is more than any other county in the USA. Distilleries like Westland, Copperworks, Glass, 2 Bar are making waves not just here but around the world. Garnering acclaim awards and press the world over.
Woodinville Whiskey Company has received numerous awards including Best Distillery 2016 (Seattle Weekly, King 5 Best of Western Washington & 425 Magazine). Recently, Woodinville Straight Bourbon Whiskey was named 2016 Whiskey of the Year from the American Distilling Institute.
Woodinville Straight Bourbon Whiskey, 45% ABV $47.99
This truly small-batch bourbon starts with traditionally grown corn, rye and malted barley. The staple grains are cultivated exclusively on the Omlin Family farm in Quincy, Washington. The grains are mashed, distilled, and barreled in the Woodinville distillery. 100% handmade in Washington state and aged in a new, charred oak 53 gallon barrel. Sweet aromas of crème brûlée and spice, notes of caramel, dark chocolate, and vanilla with a sweet, lingering finish.
 ~Lenny
Rainy Day Baby Back Ribs with Whiskey Barbecue Sauce 
3 Pounds Baby Back Ribs
½ cup soy sauce
½ cup coca cola
½ cup bourbon whiskey***Rub
3 Tablespoons Ground Mustard
1 Tablespoon Granulated Garlic
1 Tablespoon Onion Powder
2 Tablespoons Smoked Paprika
2 Tablespoon Chile Powder
1 Tablespoon Black Pepper
1 Teaspoon Salt
2 Tablespoons Brown Sugar
***Whiskey BBQ Sauce
1 Each Onion, Diced
1 Clove Garlic, Minced
½ Cup Cider Vinegar
½ Cup Brown Sugar
½ Cup Whiskey
1 Cup Ketchup
1 Cup Dijon Mustard
2 whole chipotles in adobo
1 Tablespoon Chili Powder
x
pname

Product was successfully added to your shopping cart.

« Continue shopping
Checkout »
x
Error

huston we have a problem

« Continue shopping
© 2016 Mad Wine™ All Rights Reserved by Esquin Wine Merchants. logos