The Carlton Restaurant » Wine

Time for Wine

admin — Wed, 28 Jul 2010 12:00:02 +0000

We love cooking with wine… Sometimes, we even put it in the food!

Check out this wine-inspired recipe from allrecipes.com, and try something new with your wine!

Ingredients
1 cup red wine
1 tablespoon olive oil
1 tablespoon minced garlic
3 pounds skinless, boneless chicken breast halves
1 tablespoon paprika
1 cup brown sugar
salt and pepper to taste
Directions
1. Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
2. Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.
3. Enjoy!

Time for Wine

admin — Wed, 21 Jul 2010 12:00:46 +0000

Ever wonder how many grapes it takes to make your favorite wine?

Well, according to 800wine.com,
here is the approximate grape to wine ratio:

1 grape cluster = 1 glass
75 grapes = 1 cluster
4 clusters = 1 bottle
40 clusters = 1 vine
1 vine = 10 bottles
1200 clusters = 1 barrel
1 barrel = 60 gallons
60 gallons = 25 cases
30 vines = 1 barrel
400 vines = 1 acre
1 acre = 5 tons
5 tons = 332 cases

P.S.: If you’re a Pittsburgh native or from western Pennsylvania and make your own wine in September (for the holidays etc.), a great place to get your grapes is from Consumer’s Produce in Pittsburgh’s Strip District. Here’s a great old article about Consumer’s Produce from the Pittsburgh Post-Gazette.

Time for Wine

admin — Wed, 14 Jul 2010 10:00:03 +0000

July is the Official Grilling Month, so have the perfect wine to complement your barbeque!
About.com has complied a grill-friendly wine list to match whatever your cooking up this July, and we just had to share it with you!

Grill-friendly Red Varietals to Consider:
Zinfandels will be able to handle a wide variety of red meats. Great with meaty, smokey flavors! Also, good for barbeque sauce, steak sauce, or salsa!

Merlot compliments grilled pork chops, chicken and garden-variety salads with lighter dressings.
Shiraz/Syrah is delicious with just about any red meat. Offering dynamic, fruit flavors, balanced with more mellow tannins and a softer-fuller body. Goes extremely well to smoked brisket.
Cabernet Sauvignon is made for steaks with a higher fat content and burgers of beef or turkey will pair equally well.
Pinot Noir goes with just about everything, and it is an ideal candidate for grilled fish – especially salmon.
Grill-friendly White Varietals to Consider:
Chardonnay is great with grilled fish (including shellfish), chicken with creamy sauces, and grilled corn on the cob with lots of butter!
Riesling is perfect for brats, shrimp, barbecue chicken, grilled pineapple and a variety of grilled veggies.
Sauvignon Blanc compliments herbs and citrus flavors! Try grilled chicken marinated in Italian dressing or a citrus marinade, grilled fish with dill and lemon, or roasted peppers.
Gewurztraminer is a great choice to go with blackened Mahi Mahi, or grilled Cajun chicken with fresh mango salsa.

Time for Wine

admin — Wed, 07 Jul 2010 10:00:15 +0000

If you’re searching for a fruity, summery, delicious way to do wine, and we found it!
FoodandWine.com features a ton of fresh sangria recipes that you can make at home, and we just had to share one of our favorites!

Whip up a pitcher to share with friends on a hot summer day!

Rosé Sangria with Cranberries and Apples

Ingredients
One 750-milliliter bottle Spanish rosé
1/3 cup ruby port
1/3 cup Cointreau
1/3 cup cranberry juice
1 cup water
1 cup sugar
1/4 teaspoon crushed red pepper
1 large cinnamon stick
4 allspice berries
3 whole cloves
1 star anise pod
2 cups cranberries
2 Granny Smith apples, diced
14 Ice cubes, for serving

Directions
1. In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.
2. Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice.

Make Ahead of time. The sangria can be refrigerated for up to 6 hours.

Time for Wine

admin — Wed, 30 Jun 2010 12:00:57 +0000

Sunday is the 4th of July and in honor of Independence day we found a great article about the perfect wine for this occasion on intowine.com. This perfect wine is Madeira. According to IntoWine Madeira is the wine that was used by the Founding Father’s to Toast the Declaration of Independence. Also, George Washington drank a pint of Madeira every day for dinner. It is also very convenient because Madeira cannot be harmed by the hot sun and the July heat. IntoWine warns that it is very important to drink TRUE Madeira from the island of Madeira and not confuse it with wines that are made in America for cooking. They recommend the Broadbent 10 year Malmsey Madeira at about $44 a bottle or the Broadbent 5 year Reserve at $25. Once you’ve opened a bottle, it never goes off. It also goes well with any food. Great with hamburgers, even with pickles!” – Bartholomew Broadbent, CEO, Broadbent Selections, San Francisco

Time for Wine

admin — Wed, 23 Jun 2010 12:00:11 +0000

In honor of the beginning of summer we found some great and unique recipes on Hubpages. Wine is not typically something one thinks of when making a smoothie. However, these Summer Wine Smoothies are to die for! There are many options and substitutions. It is also something many people have never tried.

Rad Berry Red Wine Smoothie

2 cups frozen raspberries
1 cup frozen blueberries
1/2 cup yogurt
1-1/2 cups red wine

Combine in a blender and mix until smooth. For a creamier smoothie, add more yogurt. You can also try other ingredients, like substitute the yogurt with a fresh banana, or try using other kinds of frozen berries.

Tropical White Wine Smoothie

1 cup frozen strawberries
1 cup frozen mango chunks
1 cup frozen pineapple pieces
1 fresh banana
1-1/2 cups white wine

In a blender, mix until smooth. For a zing, use a bit less wine and replace with lemonade or limeade. This refreshing drink will send you buzzing through summer.

Time for wine

admin — Wed, 16 Jun 2010 12:00:05 +0000

With Father’s Day being this Sunday, we thought it would be beneficial to share some great wine gift baskets for men we found on gifts.com.

Gourmet Wine & Cheese Board Gift Basket. This gourmet collection of savory edibles – beef salami, biscotti, spicy cocktail nuts, sesame crackers, Sonoma Cheese spread and gourmet mustard – is enhanced by the balanced fruit flavors of Vendange Merlot, Zinfandel, and Petite Sirah.. A beautiful gift of savory edibles with an attractive cutting board and stylish cheese knife.($34.99)

Tuscan Trattoria Wine Gift Set. Nestled in a five-quart stainless steel colander is everything you need to cook authentic, savory Italian pasta dinners. Two types of pasta, Trombette and Trottoloni, pair well with both of these classic sauces – sugo di pomodoro and pesto alla Genovese. Enjoy your pasta with the bottle of Banfi Col di Sasso, a hearty Tuscanblend of Sangiovese and Cabernet Sauvignon. For dessert, an all natural twice baked almond anise biscotti completes the meal. ($59.99)

Spanish Paella & Rioja Wine Gift Set. The heart and soul of Spanish cuisine is fragrant paella. This gift set starts you off with the essentials: a traditional steel paella pan, imported saffron, pimenton and paella rice which naturally absorbs all of these wonderful spices. The bottle of Campo Viejo Reserva comes from Rioja, Spain’s most prestigious wine region. It delivers complex, spicy flavors that complement the exceptional flavors of Spanish paella. ($59.99)

Time for wine

admin — Wed, 09 Jun 2010 12:00:17 +0000

Friday is Corn on the Cob Day! We thought the perfect way to celebrate this day was a festive barbecue on a warm summer day. According to IntoWine, wine has become increasingly popular as a refreshing summertime choice instead of the commonly thought beer choice. They have recommended some great wines to pair with your barbecue.

Zinfandel. Nothing goes better with All-American barbecue than All-American Zin. Their recommendation is the 2005 Shenandoah Vineyards “Special Reserve” Amador Zinfandel.

Rosé. Their recommendation is the Château de Puligny-Montrachet Bourgogne Rosé (Pinot Noir) (approx $17). There’s nothing better for a barbecue in terms of refreshment and ability to span the range of whatever you put on the grill: sausages, red meat, vegetables, seafood…

Rosé of Cabernet or Merlot. They recommend the 2006 Rosé de Chateau Haut Bailly (Approx $15). A very rich and full-bodied rosé; it is very dry with a lingering aftertaste and a fresh, vibrant palate impression of raspberries and blackberries. This wine has the strength of red Bordeaux to handle barbecued meat, while the crisp acidity is perfect for the heat!

Time for Wine

admin — Wed, 02 Jun 2010 12:00:49 +0000

June is National Rosé Month. In honor of this beautiful summer month, we would like to recommend some great rosé wines we found on about.com.

1. Tapena Rosé (Spain) $12. This rosé from Spain is a delicious blend of Monastrell and Garnacha grapes. The result is a bright pink wine with a tantalizing combination of strawberry, cherry and peach on the palate – great acidity allows for unlimited food pairing combinations! Manufacturer’s Site

2. Ironstone Xpression Rosé 2008 (CA) $8. This California rosé brings incredible dollar value to the summer table. A savory, expressive pink wine that offers a blend of peach, berry and hint of lemon zest – almost an “adult” version of “strawberry lemonade.” Manufacturer’s Site

3. Maison Bouachon 2008 “La Rouviere” (FR) $15. A beautifully balanced rosé wine from Tavel, an AOC in the southern Rhone that is known for their exclusive dibs on rosés. This rosé is a tasty, light-bodied Rhone blend (50% Grenache) with the juicy flavors of strawberry and cranberry on the forefront and a dash of citrus on the palate. Maison Bouachon (an offshoot of Robert Skalli) brings consumers a fresh, well-made rosé from southern France. Manufacturer’s Site

Staff Appreciation Dinners

admin — Fri, 28 May 2010 12:15:08 +0000

We would like to invite you to one or both of our final two Wine Dinners prior to the beginning of our ambitious summer renovation! Both of these Friday evening dinners are labeled as Staff Appreciation Dinners because the proceeds will be used to help our valued staff navigate eight difficult weeks of unemployment!

As you know, most of what makes The Carlton special is our people! We are so proud of our dedicated staffand fortunate to have so many team members with us for 10, 15, 20 or even 25 years! This is a chance for you to say thank you and wish them a good rest! We are breaking out some real treats from the Cellar accompanied by some of Chef Mark’s creations that have been well received in the past!

“STAFF APPRECIATION” CELLAR WINE DINNER
Friday, June 11, 2010, 6:30 PM

Wine Selections by Kevin Joyce
Culinary offerings by Executive Chef Mark Swomley
$129 per person excluding gratuity

DESANTE NAPASAUVIGNON BLANC’06

SHELLFISH COCKTAIL
Chilled Chardonnay poached Crab, Shrimp and Sea Scallop
with Citrus Orzo Salad, Cranberry Cocktail Sauce and Lemon Zest

TALBOTT MONTEREY”KALI HART” CHARDONNAY’08
BERINGER NAPA”PRIVATE RESERVE” CHARDONNAY’07

AUSTRALIAN LOBSTER TAIL
Chardonnay & Citrus roasted and served with Macadamia Crab Slaw,
Caviar and Honey Citrus Vinaigrette

CROSSINGS MARLBOROUGH PINOT NOIR’08
CAMBRIA SANTA MARIA “JULIA’S VINEYARD” PINOT NOIR’06

VENISON LOIN
Oven roasted and served with a sweet Corn Cake Griddle Cakes,
Fennel-Sausage Ragout, Smoked Paprika Butter & crisp Arugula

CHATEAU ST. JEAN “CINQ CEPAGES” CABERNET SAUVIGNON’96
CHATEAU ST. JEAN “CINQ CEPAGES” CABERNET SAUVIGNON’97
CHATEAU ST. JEAN “CINQ CEPAGES” CABERNET SAUVIGNON’99

TENDERLOIN ROULADE
Tender Filet stuffed with Roast Pepper, Spinach & Asiago. Served with
Truffle Roasted Potatoes, Vegetable Ratatouille and Red Wine Glaze

COVEY RUN YAKIMASEMILLON ICE WINE’06

FRESH BERRY-BUTTER PECAN SHORTCAKE
Homemade Shortcake topped with fresh Berries,
Butter Pecan Mousse and Triple Berry Syrup

“STAFF APPRECIATION” CELLAR WINE DINNER
Friday, June 18, 2010, 6:30 PM

Wine Selections by Kevin Joyce
Culinary inspirations by Executive Chef Mark Swomley
$129 per person excluding gratuity

SAVION VOUVRAY LOIRECHENIN BLANC’08

SMOKED SALMON BLT
Smoked Salmon layered on toasted Brioche with Sun-dried Tomato Aioli,
Panchetta, and Arugula. Served with Potato Gaufrette and grated Parmesan

RAMEY SONOMA COAST CHARDONNAY’05
FRANK FAMILY NAPA CHARDONNAY’08

CRAB STUFFED SHRIMP
Oven roasted and served over Tomato-Artichoke Risotto with Spinach & grilled
quash Sauté, Cracked Mustard Beurre Blanc and Herb Crème Fraiche

TURNBULL OAKVILLE NAPA MERLOT’06
BERINGER HOWELL MOUNTAIN BANCROFT RANCH
“PRIVATE RESERVE” MERLOT’97

BRAISED SHORT RIBS
Served with Ricotta Gnocchi tossed with Tomato Cream, Roast Asparagus,
Cremini Mushrooms, Pan Jus, Manchego Cheese and Black Truffle

CHATEAU MARGAUX’81
RAYMOND NAPA “PRIVATE RESERVE” CABERNET SAUVIGNON’99
GEYSER PEAK ALEXANDER “WALKING TREE”
CABERNET SAUVIGNON’05

FILET MIGNON
Served with creamy Fingerling Potatoes,
Veal stuffed Cremini Mushrooms, Rosemary Demi-Glace and fresh Thyme

CAMBRIA SANTA MARIA”LATE HARVEST” VIOGNIER’08

LEMON TART
With fresh Berries