Crémant d’Alsace with Steamers #Winophiles #AlsaceRocks

The French Winophiles Dig Into Alsace with #AlsaceRocks

This month the French Winophiles are collaborating with the kind folks at Alsace Wines in their summer promotion, Alsace Rocks! This post is one in a series of four wine pairing challenges for Alsace wines with American dishes.

Pairing #3 Crémant d’Alsace with Steamers
We love Crémant at our house! What’s not to love, Champagne Method sparkling wine, carefully made.  Just not from the confines of the Champagne region. Pierre Sparr’s Crémant is made from a blend of 80% Pinot Blanc, 20% Pinot Auxerrois. One of our favorite summer meals is steamers out on the deck with a nice sparkling wine.  Even better when the wine doesn’t break the bank!

This is such a great combination, you should plan on a bottle of wine for each 2 people with a bucket of steamers.  There is no way to hurry a meal of clams, so sit back and enjoy the evening on the deck.

Pierre Sparr “Brut Reserve” Cremant d’Alsace AOC NV (sample, $20 SRP)
Eye: Clear, pale lemon with an initial very active mousse with very fine bubbles.
Nose: Clean, Bright fresh lemons with a touch of bread dough behind
Mouth: Dry but not austere, tart high acidity, very fresh. Medium+ intensity, medium body, medium- alcohol. Flavors of bright ripe lemon, shortbread, persist in a medium finish.

Steamers on the Porch

Steamers are easy and quick. Simply add your favorite Crémant, a green salad and a really good quality baguette and you are all set!

Ingredients

  • 1 onion, diced
  • 2 ripe tomatoes, seeded and coarsely chopped
  • 1 clove garlic, diced
  • 2 tsp extra virgin olive oil (EVOO)
  • Handful of basil (hopefully fresh from your herb garden), sliced finely, chiffonade style
  • 4 oz. dry white wine
  • 2-3 lbs fresh clams and/or mussels – depending on how much you love shellfish
  • 1/2 loaf crusty baguette or french bread, sliced thickly.

Instructions

  • If you’re serving with salad and bread, make sure the salad is made and the bread is sliced before you start to cook.
  • Just before you start, rinse the clams to remove any residual sand.  Remove any remaining “beards” sticking out, especially with mussels.  Set the clams and mussels aside.
  • In the pot you will steam the clams, start by browning the onions in the EVOO on a medium-low heat, about 5 minutes.
  • Once the onions are translucent, add the garlic and cook until fragrant, only 30 seconds to 1 minute.
  • Add the tomatoes and white wine, turn the heat up to high and cover the pot.
  • Once the pot is steaming, dump all the clams in at once and cover the pot.  While steaming, monitor the pot every few minutes to ensure you don’t boil away all the liquid.  You don’t want to drown the clams, but you don’t want to run out of liquid.  If needed, add another splash of white wine.
  • Steam until the clams have opened up.  This can take anywhere from 5 – 15 minutes, depending on how large your clams are.
  • Once you are done steaming, toss the basil in and mix it about a bit.
  • Remove the clams with a slotted spoon to a large bowl or bucket.  Serve the steaming liquid in individual bowls, it’s great for dunking your bread and it’s full of great tasting onions, tomatoes and basil.

Nothing better than Cremant d'Alsace with a bucket of steamers! Details at www.foodwineclick.com

Comments
5 Responses to “Crémant d’Alsace with Steamers #Winophiles #AlsaceRocks”
  1. Seth Buckley says:

    Looks fantastic! I too love a good Crémant.

  2. Another great pairing! It has also just occurred to me that I’m highly envious of your grilling deck. 🙂

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  1. […] on a summer evening than a bottle of sparkling wine and a bucket of steamers.  Details in the post here. This is such a great combination, you should plan on a bottle of wine for each 2 people with a […]



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