We’ve been celebrating V-Day (Vie’s founding day) big time over here at Vie HQ by partnering with Winchester-based online wine distributor, Bottlelegger.
For February & March, we’ll provide Bottlelegger’s offerings as wine pairings with our plans and specific festive recipes written expressly for you! You’ll be able to make a special dinner at home, pair your meals with perfect wines and save some money all at the same time.
Take a look at what we’ve got for you and view our current meal plans to see more!
MAIN Scorched Pepper and Peanut Vermicelli with Beef Bulgogi
Yield 4-6 servings
Pairs well with cured meats and fruit-driven appetizers such as prosciutto-wrapped melon. Pairs well with middleweight Asian dishes like pad Thai and Vietnamese vermicelli noodles.
For this pairing, we chose to create Korean-inspired dish that plays scorched pepper bitterness with crunchy peanuts and the bright flavors of sweet, salty and tart Beef Bulgogi.
For the Beef Bulgogi
1-2 lbs London broil, placed in the freezer and then thawed for 30 minutes
⅓ cup soy sauce or amino acids
3 Tbsp agave, honey or regular ol’ sugar
1 Tbsp sesame oil
4 cloves garlic, sliced thinly
1 pinch red pepper flakes
1 hand fresh ginger
1 yellow onion, sliced thinly
1 bunch scallions/green onions, sliced
2 Tbsp coconut oil
3 tsp toasted sesame oil (so good and really adds a fantastic flavor)
A few cilantro leaves for garnish
Toasted sesame seeds for garnish (optional)
For the Scorched Pepper and Peanut
1 pkg vermicelli rice noodles
1 bag sweet peppers
1 pkg mixed mushrooms
2 cloves garlic, sliced
1 yellow onion, sliced in slivers
1 tsp coconut oil
1 tsp red chili paste
2 limes, zested & juiced
1 Tbsp fish sauce (optional)
1 cup vegetable stock
½ pkg baby kale
½ bunch cilantro, rinsed and chopped
1-2 cups peanuts, roasted and unsalted
For the Beef Bulgogi
- You’ll need to start an hour early (30 minutes to defrost london broil and 20 minutes to marinate the beef), so plan ahead. While it is marinating, start making the Vermicelli.
- Begin by removing London broil from freezer (this makes for easier slicing) and slice thinly into a large container with a lid. Add soy sauce, sugar, sesame oil, garlic, red pepper flakes, ginger and onion. Allow to marinate for 20 minutes.
- In a large wok or sauté pan, heat coconut oil and add beef in its marinade.
- Cook until beef is just browned around the edges but still pink in places (this will help to keep its tenderness).
- Keep warm until ready to serve.
For the Scorched Pepper & Peanut Vermicelli
- Heat a pot of water to boiling. Remove from heat, add noodles, and let sit 3-4 minutes, or until softened but not mushy or falling apart.
- While water is coming to a boil, preheat oven to a high broil.
- Cover a baking sheet in aluminum foil and scatter peppers evenly on it.
- Place sheet pan under the broiler in the lowest part of the oven. Allow the broiler to scorch the peppers for 10 minutes. Remove when the peppers are browned or even a bit charred.
- In a large pot, heat coconut oil, chili paste, mushrooms, garlic and onion for 5 minutes.
- Remove from heat, add lime zest and juice, fish sauce and veggie stock. Bring to a boil remove from heat, add baby kale, pour over noodles individual bowls, and top with cilantro, scorched peppers, peanuts, beef bulgogi.
MAIN Garlic-Poached Cod with Lemony Greens & Herbed Fettuccine
Yield 4-6 servings
Pairs with light flaky fish dishes, crab, and softer cow's milk cheese such as triple-cream cheese.
For this dish, we chose to go with something super simple. A cool, crisp Pinot Grigio pairs perfectly with the meatiness of cod. Adding garlic broth and lemon-accented greens take this meal to the next level. Herbed fettuccine adds flavor and something to soak up all that extra flavor.
1 bunch cilantro, rinsed
1/2 bunch parsley, rinsed
1 bunch basil
4 cloves garlic
1 yellow onion, diced
1 lemon, juiced
2 tsp olive oil
1 tsp salt (smoked or regular)
1-2 lbs cod
1 pkg herbed fettuccine *substitute with gluten free pasta if needed
1 Tbsp paprika *avoid this if you cannot have nightshades
1 Tbsp cumin
1 tsp garlic powder
2 quarts chicken stock, divided
1-2 tsp salt and pepper to taste
1/4 bunch dill, rinsed and chopped *for garnish
- Combine herbs, garlic, and lemon juice in a blender and puree until smooth. Divide mixture in half.
- In a large saucepan, cook half the herb mixture in olive oil for 5 minutes. Add half the stock (1 quart).
- In a separate medium saucepan, combine onion, paprika, cumin, and garlic powder, and saute for 5 minutes.
- Add fettuccine and the rest of the stock and bring to a boil, then cook according to package instructions for fettuccine minus 1 minute (al dente). Remove from heat, use tongs to pull out fettuccine and place in a separate bowl. Drizzle with olive oil, tossing gently and set aside until ready to use. Reserve any leftover cooking liquid.
- While fettuccine is cooking, add fish fillets to herb broth, and season with a sprinkling of salt and pepper.
- Poach fish in broth over low heat until opaque and flaky when inserted with a fork, about 10-15 minutes. Add the other half of the herb mixture to the fish and broth and swirl around to mix.
- Serve fish and herb broth over fettuccine and top with chopped fresh dill.
- Combine leftover broth and reserved fettuccine cooking water to enjoy as leftovers.
MAIN Prune-Braised Beef Roast with Carrot Noodles
Yield 4-6 servings
Goes best with spicy and spice-driven dishes. Also oily lighter meats like duck and bacon.
We chose to pair this delicious Riesling with something complex, deep in flavor and surprising in its spice composition. It's also a dish that can be started in the morning, so if you want to make a romantic meal for someone you love, but don't have a ton of time at night, start this guy an hour or so before you leave the house and let it cook low and slow all day.
1 pkg beef roast, 3-5 lbs
2 Tbsp all-purpose BBQ rub or Berbere spice mix
1 Tbsp garlic powder
1 tsp each salt & pepper
2 tsp olive oil
1 pkg prunes (dried plums), pitted
1 pint blackberries
2 cups water
1 pinch red pepper flakes
1 yellow onion, chopped
4 cloves garlic, minced
1/4 tsp cinnamon
1 pkg carrot noodles (can use homemade carrot ribbons/shaved carrots, grated carrots or even sweet potato noodles)
- Preheat oven to 325 F or set a slow cooker on high heat.*
- In a large skillet, heat oil over medium-high heat for 5 minutes.
- While oil is heating, coat beef roast in spices, garlic powder, and salt + pepper.
- Place coated beef roast in hot oil and brown for 3 minutes on each side.
- Remove beef roast and place in a Dutch oven, or any oven proof cooking vessel fitted with a lid. If using a crock pot, place in the bowl and cover.
- Cook beef roast, covered, for 3-4 hours. See notes for how to cook this roast using a pressure cooker.
- While roast is cooking, make Prune Sauce:
For Prune Sauce
- Add prunes (the whole package) and blackberries to a medium saucepan with water, red pepper flakes, onion, garlic and cinnamon.
- Bring to a boil, then remove from heat and cover to allow prunes to absorb liquid, about 30 minutes.
- Place the entire mixture in a blender or food processor, pulse until you form a chunky paste, then transfer back to the saucepan and cook over low heat until thickened. Reserve at room temperature until beef is ready.
- Place a handful of carrot noodles at the bottom of each serving bowl.
- Once beef roast is cooked and shreds easily with a fork, remove from heat and chop or shred into bite-sized pieces.
- Transfer beef over carrot noodles and spoon Prune Sauce over top to serve.
MAIN Smoky Lobster Mac & Cheese
Yield 4-6 servings
Pairs well with a variety of cheeses (all of them really - delicate and nutty, strong and firm, pungent, and fresh, salty and sour cheeses). Pairs with fin fish, shellfish, white meat and cured meat.
We love Rose around here but sometimes it's important to pair it with a super simple dinner. But fret not, we added a nice helping of lobster to this "fancy" mac & cheese...so feed it to someone you love! It's filled with the good stuff.
2 lobster tails, cooked, meat removed and chopped
1 pkg regular or gluten-free elbow macaroni
1 yellow onion, grated or minced
2 Tbsp butter
2 Tbsp olive oil, divided
½ cup flour or cornstarch
2 cups whole milk (or nut milk if vegan-choose unflavored and unsweetened)
2 cups lobster stock (reserved from cooking lobster tails)
1 pkg shredded cheddar cheese
1 pkg smoked gouda, grated (use about 1 cup)
1 tsp salt, divided
½ cup panko
- To cook lobster tails, defrost completely (if frozen) and place in a boiling pot of water. Cook until pink and flesh is firm. Remove cooked lobster from water, cool, remove meat and chop. Set aside.
- Cook pasta according to package instructions minus 1 minute. Drain and pour into a baking dish.
- Preheat oven to 350 F.
- In a large skillet, cook onion with butter and half the olive oil over medium heat. Add the flour or cornstarch after 5 minutes and cook for 2 minutes more.
- Add milk and lobster stock, little by little at first, making sure to whisk after each addition to prevent lumps and create a smooth sauce.
- Add cheese and whisk to combine and melt. Add salt, taste and adjust accordingly.
- Remove from heat and pour into the baking dish over pasta, mixing gently to combine.
- Add 2/3rd of cooked, chopped lobster and stir gently.
- In a small bowl, mix panko with the rest of the salt and oil. Sprinkle over top of mac and cheese in baking dish. Scatter the rest of the chopped lobster on top.
- Place in the oven and bake for 15-20 minutes or until further cooked and bubbling.
- Serve hot.
MAIN Woodsman’s Roast with Mushrooms
Yield 4-6 servings
Dark meats particularly those that have herbs or mushrooms. Plus higher tannin foods like root vegetables and braised greens.
This is one of our favorite winter-time roasts. The hearty flavors are reminiscent of the earth and the woods. We are talking food with roots here! Root vegetables, mushrooms, thyme and melt-in-your-mouth slow-cooked beef. Need we say more?
1 small yellow onion, chopped
4 cloves garlic, sliced
1 tsp olive oil
2 pkg mixed mushrooms, cleaned
1 pkg stew beef or 1 3-4 lb beef roast
1 cup Barbera (or any red wine/dark beer)
½ pkg frozen pearl onions
1 can artichoke hearts
½-1 tsp salt & pepper, to taste
1 pkg crostini or sliced bread
½ cup parmesan cheese
- Preheat oven to a low broil (or 425 F if you don’t trust your broiler).
- In a large ovenproof skillet (we prefer cast iron), sauté onion and garlic in olive oil for 5 minutes over medium heat.
- Add mushrooms and stew beef or beef roast and cook for 5 minutes more, rotating as need to brown evenly.
- Pour in wine and mix in pearl onions, artichoke hearts and salt + pepper. Cover if using beef roast.*
- Bring to a boil then cook until sauce is reduced by half.
- Remove from heat and arrange crostini on top to lay flat. Sprinkle with parmesan and place under a low broil for 4 minutes until melted and toasty.
*If using a beef roast, try making this dish in your slow cooker. Follow the instructions, but make it in the morning and by nighttime dinner is served!
MAIN Simple Roast Chicken with Preserved Lemon Butter and Harissa Paste + Olives, Rosemary & Warm Potato-Egg Salad
Yield 4-6 servings
Best with dark meats, cured meats, white meats, hard cheeses, soft cheeses and exotic spices. Food examples are grilled and roasted lamb with garlic and rosemary. Roast beef, veal, venison, steak pies, any stew cooked in red wine. Eggs and bacon.
There's really nothing quite like a roast chicken, but add something unconventional like preserved lemon butter and harissa paste and you've got a new Moroccan-inspired spin on an old favorite. Bordeaux offers a rich flavor and mouth feel that balances well with the acidic hint from the lemons and flavor-packed harissa.
2 lemons (fresh or preserved) See Notes (If fresh, zest and juice, if preserved, dice skins finely and collect juice, strained
2 sticks unsalted butter
1 tsp salt (omit if using preserved lemons)
1 whole chicken
1 jar harissa paste (use Trader Joe’s brand, ½-1 cup)
1 jar kalamata or green olives, pitted
2 sprigs fresh rosemary
4 Yukon gold potatoes
3 eggs, hard-boiled
2 Tbsp olive oil
2 shallots, minced
½ tsp salt
2 Tbsp apple cider vinegar
- Preheat oven to 400 F.
- While oven is preheating, mix softened butter with lemon and salt if using.
- Place chicken in a baking dish.
- Spread half over the skin of the chicken (breasts, drumsticks, wings).
- Add harissa paste in spoonfuls on top of the butter-smeared skin. Scatter olives and rosemary around chicken and place in the oven for 45 minutes-1 hour. Check in on the chicken after 25 minutes and reduce oven temperature to 350 F. Cook until skin is browned and crisp.
- While chicken is roasting, fill a large pot of water and add potatoes & eggs. Bring to a boil.
- Once at a boil, set a timer for 10 minutes. After 10 minutes remove eggs and place in a bowl of ice water. Strain potatoes when cooked, quarter (carefully) while still hot and toss with olive oil, shallots, salt, and apple cider vinegar in a large bowl.
- Peel eggs, chop and add. Once chicken is removed from the oven, spoon some olives and rosemary from around the chicken into the potato salad and serve alongside sliced chicken. *Don’t forget to let chicken rest for 10 minutes before slicing.
MAIN Teriyaki Pork Skewers with Fresh Herb Salad over Udon Noodles in Beef Broth
Yield 4-6 servings
Red meat, cured meat, and hard cheeses. Food meals include port wine braised beef short ribs. Meatballs. Roasted Duck Breast with Pecan Puree. Cabernet Braised Venison Cheeks, Beef Tagliata with Arugula in Trevisana Salad.
Teriyaki works fantastically well with Cabernet Sauvignon. We love the sweet-tart principles of this meal and over both an Udon Noodle Broth and a Fresh Herb Salad to help carry some of the bright flavors and mellow them out a bit. Every bite is different, and that's they way we like it.
1-2 lbs boneless pork (chops, loin), sliced into thin strips
1 pkg long bamboo skewers
½ cup agave
½ cup balsamic vinegar
¼ cup toasted sesame oil *omit if you've got an allergy to sesame and replace with vegetable oil
2-3 Tbsp soy sauce or gluten free liquid aminos
3 cloves garlic, sliced
1 Tbsp fresh ginger
1 bunch scallions, sliced
1 yellow onion, sliced into slivers and divided
1 pkg arugula
½ bunch dill, rinsed and chopped
1 head bibb lettuce, rinsed and leaves torn
1 bunch cilantro, rinsed and chopped
1-2 quarts beef broth
1 pkg udon noodles *Replace wheat udon noodles with any type of rice noodle you like, or omit altogether!
- Slice pork thinly and weave onto skewers, placing as many pieces as will fit on each long skewer.
- In a bowl, combine agave, balsamic, toasted sesame oil, soy sauce/liquid aminos, garlic, ginger, scallions and half the yellow onion. Pour 2/3rds of the mixture into a large baking dish (like a Pyrex, that can fit the length of the bamboo skewers) and add skewers, turning to coat. Cover in plastic and marinate in the fridge for at least 20 minutes.
- When ready to cook pork, preheat the oven to 350 F and remove pork from the fridge. Take off plastic wrap and add to the oven to bake for about 15-20 minutes.
- While pork is baking, make the broth and noodles by bringing broth to a boil and tasting. Add a splash of soy sauce/liquid aminos if needed and then add noodles, cooking according to package instructions minus 1 minute. *They’ll sit in the hot liquid and continue to cook.
- Next, toss together the rest of the marinade (the reserved ⅓ ) with the other half of the slivered onion, dill and cilantro and allow to sit for a few minutes. Add arugula and bibb lettuce to a large salad bowl and drizzle “pickled” marinade ingredients over greens.
- To serve, place pork skewers in noodle bowls and offer salad on the side.
*Replace wheat udon noodles with any type of rice noodle you like, or omit altogether!
Read more about Bottlelegger here
Bottlelegger.com is an online store that specializes in wine. We are a website where both experienced wine lovers and beginners can learn more about wine’s great diversity. Bottlelegger chooses wines from unique and hand-crafted producers from around the world. Wines chosen for you are specific to the season. Every month, we are finding and adding new wines to our inventory. Bottlelegger will list the best wine to our growing selection, and we are always looking to add more quality wine to Bottlelegger.
Owner Whitney is local to Winchester, Virginia. She’s a Certified Sommelier or wine, beer and cocktail expert through the Court of Master Sommeliers and Wine and Spirit Educational Trust. She is known among her peers as one of the top beverage experts in Virginia through her clientele and her carefully considered and planned selection of beverages for various occasions. With years of professional experience Whitney’s well-rounded knowledge of the beverage industry in all facets of the trade from restaurants and retail shops to event coordination makes her the perfect person to coordinate wine pairings for your event. She prides herself on highlighting the artistic talents of winemakers and tailoring them to fit the desires, wants and needs of her clients.