Wine guides are full of advice about what wines go best with fish or fowl, but what about our favorite dishes of today? The fruit and fresh produce, the comfort food and Asian creations? Here are links to recipes and perfect wines to pair with your favorite foods of the moment, from St. Kathryn Cellars, Meadery of the Rockies and Talon Winery!
Pair ramen noodles (pictured above) with St. Kathryn Cellars fruit and botanical wines: Peach or Apple Blossom complement noodles nicely! "Use Your Noodles" from Wine Magazine contains a recipe for Asparagus and Sea Scallops with Sweet Miso Sauce. Substitute Sweet Honey Wine from Meadery of the Rockies for mirin.
Wine Folly says, “aromatic white wines are wonderful when matched with aromatic Southeast Asian and Indian cuisine” in the article "What are Aromatic White Wines?" St. Kathryn Cellars Apple Blossom, Peach or Lavender Wines would complement Sera Ramen's shrimp tempura, pictured above.
What wine would you pour when serving Avocado Toast? Pair with St. Kathryn Cellars Golden Pear, of course! It’s a match made in heaven! Wine Magazine recommends a bold white wine with avocado. The article contains a recipe for California Crab-Stuffed Avocado, which would be perfect with St. Kathryn Cellars Golden Pear Wine.
What wine gets comfortable with grits and greens? Pairing wine with comfort food is easy as pie. Choose a red blend like St. Kathryn Cellars Sweet Scarlet to meld the flavors of classic Southern dishes such as creamed spinach, corn grits and collard greens. St. Kathryn Cellars wines are lighter and brighter than grape-based ones like Cabernet Sauvignon and will lighten up the richness of classic Southern food. For a sensational taste paradigm switch, try St. Kathryn Cellars Strawberry Rhubarb Wine with these favorite dishes! Pictured above is the award-winning Jalapeno Mojo Melt from The Royal in Denver's Berkeley neighborhood.
Tuning in to the tuna poke bowl: Fiona Beckett advises serving a rosé wine with ahi, and what could be better than our new Talon Rosé? Other possibilities include St. Kathryn Cellars Lavender Wine or Peach; something with a touch of sweetness to match that of the fish. Above, tuna poke from Sera Ramen in the Highlands neighborhood of Denver.
With any flavor of Italian Ice, complete the experience by washing it down with a glass of St. Kathryn Cellars Lavender Wine. Ride the crest of the floral flavor trend with Lavender or its fragrant sister Apple Blossom!
Some of the wines mentioned in this article are pictured below, with links to their buy page on talonwinebrands.com.
Want more ideas about pairing today's hot dishes with wine? Check out this tutorial from Wine Folly.
The much-awaited arrival of Talon Wingspan Rosé in retail outlets, restaurants and hotels/event centers has begun throughout the state. The new wine joins its siblings Talon Wingspan White and Wingspan Red to form a trio of wine blends quenching the thirst of wine drinkers as well as the needs of restaurateurs for high-quality, consistent Colorado house wines to sell by the glass.
Why rosé? Rosé is leaping over most other varieties in popularity. “Rosé has shown strong growth over the past year and is outpacing overall US wine growth, a trend which will ramp up. . . thanks to the pink drink’s light and versatile appeal,” according to the research organization ACNielsen. Wine overall grew at 4 percent in 2017 but rosé grew by 53 percent, with 60 percent of American wine drinkers now consuming this delightful wine year round.
Talon Winery is adept at producing wines like rosé. Head winemaker Brian Stevens explained, “Our focus was to create a delicate, dry, bright and balanced rosé. To accomplish this we used Bordeaux grapes, a blend of Cabernet Franc, Cabernet Sauvignon and Merlot, all grown in Palisade, Colorado. A light pressing gave this wine its beautiful, salmon color. Quick fermentation, at cool temperature was used to preserve alluring aromas and flavors.”
The trade is embracing Talon Rosé with excitement: “The Wingspan Rosé is the best Colorado wine we ever tasted,” said Eddie Castor, wine buyer at Super Liquor Mart in Littleton. “We are impressed with all of Talon’s wines.” Josh Matteson of Fisher's Liquor Barn in Grand Junction calls it "a perfect reflection of Colorado wines" and "the perfect rosé for the upcoming season."
Other Front Range places to try Talon Wingspan Rosé include Bitto Bistro (pictured at right) in Westminster; Hazel's Liquor World in Boulder; Total Beverage in Thornton; Buckley Discount Liquors, Hamden Crossing Liquors and Cherry Creek Liquors in Denver; and Bentley's and Mulberry Liquors, Fort Collins. On the Western Slope, Wingspan Rosé is available at Tacoparty, Bin 707 Foodbar, Goat & Clover Tavern, The Palette, Rockslide Brewery and 626 on Rood.
You can also buy Talon Wingspan Rosé and all other Talon wines online here.
With its three brands St. Kathryn Cellars and Meadery of the Rockies in addition to Talon Winery, Talon Wine Brands offers the most extensive selection of all Colorado wineries, ranging from St. Kathryn Cellars Peach Passion made with world-famous Palisade Peaches to the Meadery’s honey wines, melomels and dessert wines. The tasting rooms are open year-round and are among the most popular destinations in Palisade, Colorado, at the entrance to the state’s premier wine growing region, the Grand Valley AVA.
Are you in a mulled wine state of mind? Here's an easy recipe: Mix a full bottle of wine with two cups water and a carton of Aspen mulling spices in a crock pot. Heat, garnish with fruit slices and/or cinnamon sticks and enjoy!
If you use one of our St. Kathryn Cellars fruit wines, such as Apple Blossom, you'll instantly create the fresh apple taste of a wassail bowl. This is perfect for enjoying after winter activities, such as skiing or walking in the woods. Other St. Kathryn Cellars wines that are good for mulling include Golden Pear, Cranberry Kiss and, for a real taste sensation, Pomegranate!
Meadery of the Rockies makes honey wines that are also excellent for mulling. Try our Blackberry Honey Wine, which is on special at our Palisade tasting room during January. Apricot, Peach and Sweet Honey Wines are other good selections. We use orange blossom honey to make our meads, which lends a subtle citrus note.
Don't have packaged mulling spices handy? Then, make your own! Simply add whole spices from your spice pantry. Good additions are whole nutmegs, cinnamon sticks, cloves, allspice, star anise, ginger, cardamom pods and a few peppercorns. Dried fruit may include citrus rinds, raisins or apple chips. Let the spices steep in the wine for about 30 minutes, never letting it boil. Strain out the spices, pour into mugs or a thermos and garnish with a lemon slice or a cinnamon stick. Below, a selection of these spices is pictured. Experiment and find your own signature combination!
Wine makers, chefs and wine lovers gathered at History Colorado Center in August to celebrate the 12 best wines that comprise this year's Governor's Case, representing Colorado's wine industry to the world. Meadery of the Rockies' Strawberry Honey Wine was among the chosen dozen. CEO and founder Glenn Foster (at right, below) joined (from left) Tyler Phillips, Talon's Front Range sales manager, Nina Acosta, Hyatt Regency pastry chef, John Recca, sales and marketing director and Melanie Snyder in pouring and pairing the wine for the crowds attending. Acosta's creation was a fennel pollen scone with pink peppercorn pickled strawberries and Chantilly cream, a delicious piquant dessert that brings out the sweet tart flavors of our celebrated mead. Get the recipe for pickled strawberries on our website, www.Talonwinebrands.com and discover the second best way to preserve the summery taste of strawberries! The best way, of course, is to acquire a bottle or a case of our award-winning Strawberry Honey Wine! Click on the link below the recipe to do so, or visit the store locator on our web site to find a store near you.
An article from the Grand Junction Daily Sentinel gives more information on the Governor’s Cup wine competition and the 12 winning wines: Raise your glass to these wines, by Dave Buchanan.
An evening of delight and deliciousness was in store for reporters representing national magazines, blogs and other media assembled at Grand Junction's Bin 707 Foodbar in August. Chef Josh Niernberg, the talent behind Bin 707 and its newest addition Dinner Party, had created an inspired five course dinner with innovative dishes paired with five of Talon's most celebrated wines. He is pictured above at right with Talon Wine Brands Founder/CEO Glenn Foster.
First, Niernberg created a Palisade Peach Pow-wow cocktail with St. Kathryn Cellars Peach Passion Wine to start the dinner off with a bang. The cocktail featured Palisade peaches from High Country Orchards, gin from Peach Street Distillers and St. Kathryn Cellars Peach Passion Wine. "The craft of the cocktail involves using locally sourced ingredients as the base of our recipes. We're showcasing spirits both unique and expressive of the Colorado terroir from which they're produced," he said.
For first courses, Talon Pinot Grigio was paired with stuffed squash blossoms and Talon Riesling with melon carpaccio.
Then came the main event. For an entrée of Wagyu beef, Niernberg chose Talon’s The Falconer, our premium red wine blend of European grapes aged four years in oak. Only 65 cases of this wine were produced and most of them have been snapped up by exclusive restaurants and resorts and commercial and private purchasers. The Falconer was poured for the reporters by Talon's head winemaker, Brian Stevens.
The Falconer provided a perfect foil for the beef, Avalanche Cheese Company blue cheese, caramelized onions and blueberry demi-glacé that accompanied it. The crowning touch to the evening was the pouring of Meadery of the Rockies Strawberry Honey Wine with a sweet/savory dessert of peach cobbler and sweet corn ice cream.
The media spotlight shines on Talon Winery this month, as Terri Cook from 5280 Magazine features Talon in her "Behind the Vines" blog. She details the history and vision behind Talon Wine Brands and talks about the vast array of traditional wines available, particularly praising the Viognier and the Gewürtztraminer. Check out the article here.
Maiwine or May Wine? Either way, you make it by infusing a bottle of Talon Riesling with a small handful of dried sweet woodruff, adding strawberries to the glass. See the recipe here as well as unique ways to celebrate May 1, May Day!
The secret is out! Meadery of the Rockies' honey wines are the perfect match for Valentine's Day! Reporters are taking note as Doug Caskey and Kyle Schlacter of the Colorado Wine Industry Development Board recommended our double-gold-winning Strawberry Honey Wine to pair with Valentine's chocolates and sweets. Here are recaps and links to coverage in Colorado Life Magazine and on KDVR FOX31:
For a sweet Valentine's Day wine, Colorado Life Magazine suggests a sweeter wine with chocolate pairings, including this Meadery of the Rockies Strawberry Honey Wine. Doug Caskey of the Colorado Wine Industry Development Board says, “It’s a delicious blend with a lovely, pinkish color—it has fantastic strawberry aromas and goes perfectly with chocolate-dipped strawberries. Meadery of the Rockies also makes the Chocolate Cherry Honey Wine, which is much darker and sweeter.” http://denverlifemagazine.com/…/valentines-day-colorado-wi…/
On FOX31, Kyle Schlacter of the Colorado Wine Industry Development Board recommends Meadery of the Rockies’ Strawberry Honey Wine as one of the most romantic wines around. http://kdvr.com/2017/02/13/50-shades-of-colorado-wine/
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Join us for a cooking class with wine pairing and a special occasion floral demo on Saturday, February 11 from 6-8 pm at our tasting room in Palisade.
Learn how to make dishes such as a quick and foolproof Chocolate Mousse, spicy-sweet Chocolate Barbecue Sauce, and decadent Chocolate Truffles, created and demonstrated by Chef Diana on our staff.
The evening includes two glasses of wine, a tasting of all dishes, paired wines and a booklet with nine yummy chocolate-based recipes.
Charlotte from The Wildflower Floral will demonstrate flower arranging. Discounts will be available on floral orders.
Tickets are $25 each with discounts available for Wine Club members. To reserve, call Diana at 970-464-9288 by Sunday, February 8.
Chef Diana's Bio:
Diana Tarasiewicz grew up in a small town called Toul, in Alsace-Lorraine. After moving to the United States in 1974, she lived in New York City for almost a decade. She then moved to Grand Junction, Colo. in the early 1990s and started her own catering company for 13 years. In 1999 she began teaching as an adjunct professor at the Colorado Culinary Academy. Over the last 20 years she’s taught private classes in the community, and held culinary demonstrations at local festivals such as the Palisade Peach Festival and Parade of Roses Festival.