Harmonious wines have layers of complex flavor without any single component dominating the taste. These medium-bodied wines finish quite smoothly, like a well-balanced symphony or a great book. Harmonious wines are great with everyday foods like pastas, sandwiches, and pizza.
Recipes for Harmonious Wines
Seared Salmon on Baby Spinach
- 2 7-ounce skinless salmon fillets
- 2 tablespoons butter
- 3 large shallots, sliced
- 1 1/2 tablespoons chopped fresh tarragon
- 3 ounces baby spinach leaves
- 1/3 C dry white wine
- 1/4 C whipping cream
1. Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 2-4 minutes per side. Transfer to plate.
2. Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates.
3. Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.
Quail with Rosehip Raspberry Sauce
So we recommended this recipe on our shelf-talker for the Seis Tempranillo, and several of you have asked for it. A more complex recipe, it’s a wonderful partner with Spanish reds, particularly Crianzas. Have fun, and save a bit for us!
- 6 x quail birds approximately 350g (12oz) each
- Salt and pepper to taste
- 1 tbsp unsalted butter (15ml)
- 1 tbsp vegetable oil (15ml)
- 1/2 C of toasted roughly chopped macadamia nuts for garnish (125ml)
- 2 C mixed organic greens for garnish (500ml)
Rosehip Raspberry Sauce
- 1 C of red wine (250ml)
- 1 tbsp rosehip jelly (15ml)
- 1/2 of a fresh vanilla bean
- 1 x whole star anise
- 2 Tbsps white onion, finely diced (30ml)
- 1/2 C fresh raspberries (125ml)
- Salt and pepper to taste
1. Preheat oven to 350 degrees.
2. Wash quail with cold water and pat dry with a paper towel. Season the quail with salt and pepper.
3. Set a large skillet over high heat and add the oil and butter. Allow the skillet to heat for 20 seconds.
4. Place the quail skin side down in the pan and allow them to cook for 3-4 minutes, until a crispy golden brown skin forms. Flip the birds and cook for another 2 minutes. Place the pan in the preheated oven. Cook an additional 6 minutes.
5. Remove the quail from the pan and set on a tray. Cover the tray with foil and allow the meat to rest.
6. To plate the dish, place a quail in the center of a plate and drizzle with the rosehip sauce.
7. Garnish with macadamia nuts and fresh greens.
Rosehip Raspberry Sauce directions:
1. Use the same pan the quail was cooked in to make the sauce. Place the pan over medium heat. Add the red wine and use a wooden spoon to scrape the bottom of the pan and release the caramelized bits remaining from the quail. Continue to stir all as you add the rose hip jelly.
2. Reduce the heat to medium low and add the scraped vanilla bean, star anise, chopped onion and the raspberries. Allow the mixture to cook for 3 minutes. Season to taste with salt and pepper. Remove from the heat and strain the sauce into a bowl through a fine mesh strainer.