New Wine This Week
Are you interested in expanding your wine choices this year? Join in with a group of wine lovers around the world (OK, it’s currently a small group) and participate in New Wine This Week (#NWTW on twitter). A blogger in England, Please Bring Me My Wine, started 2014 with a pledge to try a new wine every week. Always interested in expanding my knowledge, I have joined in. You can, too! Simply follow the blog or twitter feed (@PBMMW or #NWTW) and tweet your results. And remember: No wagering!
This week, we’re on Torrontés. We’ve had a few Torrontés before, but it’s not a regular varietal for us. Since we have a local Minnesota family who own a winery in Argentina, we had to give the Famiglia Meschini Torrontés a try! Only doing a bit of research beforehand, I decided to pair the wine with a quick Friday evening dinner: skillet roasted walleye on a bed of oven roasted vegetables.
Not really knowing what to expect, I was a little surprised when I opened the wine and saw the fizz!
Famiglia Meschini Torrontés 2013 ($10 locally at France 44)
Eye: Barest hint of yellow, perfectly clear. SURPRISE! It is a bit frizzante when you open the bottle, definite fizz.
Nose: Rich nose, fresh peaches, mangoes
Mouth: Frizzante and sweet with very good acidity. Blind, I would have pegged this as Moscato d’Asti. This wine would be a fine apertif or after dinner. It was nice with the fish today, but the next time I serve it, I’ll go with something really spicy. With food, this wine wants to counteract some heat! Note: not all Torrontés are fizzy and sweet. Our notes on the few others we have had did not indicate either.
Skillet Roasted Walleye with Oven Roasted Vegetables
Not really a recipe, this was an attempt to quickly put a healthy meal on the table. Be creative with the fish and vegetable choices. Note: no time for photos if you want dinner on the table in 35 minutes.
Ingredients (serves 2)
- 8 oz. Walleye fillets
- 4 Carrots – sliced lengthwise for quick cooking
- 1 Zucchini – diced roughly
- handful of mushrooms, sliced – I’m partial to shiitake
- 1/2 red onion – diced roughly
- handful of brussels sprouts, cut in 1/2
- 1 Tsp chopped fresh thyme
- 1 Tsp chopped fresh dill
- 2 tsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 2 Tsp crumbled feta cheese
- Preheat the oven to 45oF
- Prep the veggies, toss into a bowl
- Toss the veggies with the olive oil and balsamic vinegar, salt and pepper to your taste
- Spread the veggies in a single layer in a 9×13 inch pan, and put in the oven
- The veggies need to cook for about 25 minutes, set the timer
- Chop the fresh herbs and set aside.
- 10 min from the oven veggies completion, pre-heat a cast iron skillet on med-high
- 5 minutes from the end, drizzle just a bit of extra virgin olive oil in the skillet and add the fish fillets
- Turn after 3 minutes, and finish cooking for two more minutes.
- Sprinkle the fresh herbs on the veggies, and reserve some to sprinkle on the fish
- Top with crumbled feta cheese
- Plate the food, serve the wine!
Did you try a new wine this week? Why not?