Dry Wines, Warm Dinner
Winter in the Pacific Northwest is all about staying dry. If you live here, you know what we mean. If you don’t, well...let’s just say the rumors are true.
But this isn’t just a season for raincoats and Muck boots. The inclement weather also calls for dry wines: wines with almost no residual sugar, that are elevated in both alcohol content and acidity. These wines warm you from the inside out and pair well with the heavier meals we crave, especially on days when we’ve braved a chilly chairlift or simply watched rainfall from our windows.
In honor of Naked’s Dry January (😉), we pulled together a few of our favorite dry wines and heart-warming recipes. Enjoy!
Off The Record Carménère x Pumpkin Curry
Photo Credit: The Minimalist Baker
Carménère pairs well with spicy food and catching up with old friends. Originally a Club Naked exclusive wine, we’re now opening this bottle up to the general public so all can enjoy the secrets of the “lost grape of Europe.”
Carménère is a good all-around pairing wine, but it pairs especially well with curry. Not only does curry pack a spicy punch (especially when we “forget” to de-seed the jalapeño hehe), it’s the ultimate midweek meal. Go ahead and improvise, throw in just about any veggie or meat you may already have in your refrigerators and voila! Your Wednesday night dinner plans just got a little more extra.
Below is a loose recipe to follow, especially if you have an extra can of pumpkin purée left over from the fall to make your curry extra smooth and creamy. Feel free to take this recipe and run wild!
- 1 onion, diced
- 3 cloves garlic, diced
- 2 tablespoons minced ginger
- 1-2 bell peppers, chopped
- 1 medium sized sweet potato
- 1 can of chickpeas (roasted)
- Jalapeños for spice
- Spices: salt, pepper, turmeric, curry powder
- 2 cans of coconut milk
- 1 can pumpkin purée (you don’t have to use the whole thing)
- Veggie broth (optional)
- Red or yellow curry paste, to taste
- Rice (optional)
- Naan (optional)
- Fresh Cilantro
Serves: 4-6, with plenty of leftovers
- Start by cooking your rice, as that can take 40-60 minutes if you don’t have a rice cooker. (A basic rice ratio is 2 cups water to 1 cup rice, but follow the instructions on the packaging and/or rice cooker.)
- Preheat the oven to 400°. With the oven preheating and rice on its way, open up a bottle of Off The Record and let the wine breathe as you prepare the roasted chickpeas. Drain the chickpeas, dry them with a clean dish towel, then toss them in olive oil, salt and any other spice. Place on a cookie sheet and roast for 20-30 minutes while you prepare the rest of the curry.
- In a wide and deep skillet, sauté onions, garlic, ginger and sweet potatoes seasoned with salt, pepper, turmeric and curry powder over medium heat. Add in the bell peppers and any other veggie or meat you’ve got.
- Once the fixings are mostly cooked, add the coconut milk and curry paste, adding as much as needed to turn the milk to a nice red (or yellow) color. Then add the pumpkin purée. You probably won’t need the whole can. Thin with veggie broth if desired. Bring curry to a boil, add kale or any other soft greens, and reduce to a simmer for 15-20 minutes. The Carménère should be opened up enough by now.
- Top with fresh cilantro and serve with rice and/or naan and recapping family holiday drama with your friends.
Oh! Orgasmic Tannat & Pasta Alla Vodka
Photo Credit: Half Baked Harvest
We gotta give credit to the G.O.A.T. Tiegan Gerard of Half Baked Harvest for this one-pot vodka sauce recipe. The heavy cream in this sauce mellows out the astringency in high-tannin wines, And while this dish is shockingly easy to make, it has a “wow” factor so we’re pairing it with one of our favorite high-tannin wines: Oh! Tannat.
- 1/4 cup extra virgin olive oil
- 1 shallot, finely chopped
- 4 cloves garlic, finely chopped
- 1 teaspoon dried oregano
- 1-2 teaspoons crushed red pepper flakes (optional for spice)
- 1/2 cup tomato paste
- 1/4 cup vodka
- 3/4 cup basil pesto, homemade or store-bought (optional)
- kosher salt and black pepper
- 1 cup heavy cream or canned coconut milk
- 1 pound short cut pasta
- 3 tablespoons salted butter
- 1/3 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil roughly chopped
- Heat a large skillet over medium-low heat. When the oil shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the pesto and cream. Season with salt and pepper. Keep warm over low heat.
- Now that the hardest part is over, open up a bottle of Oh! Nebbiolo and let breathe. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
- To make the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. Add the parmesan and basil. If needed, thin the sauce with additional pasta cooking water.
- Divide the pasta among plates and top with basil and cheese alongside your Oh!
Here to Stay Chardonnay x Pot Pie
Photo Credit: The Beach House Kitchen
You know what you may be thinking: white wine...in the winter? Isn’t that just a summer thing? Yes and no! While we love a bright and stealy chardonnay (like Foreplay) during warmer months, oaky chardonnays like Here to Stay have the character and acidity needed to stand up to heavier foods.
Buttery oaked chardonnays also pair particularly well with the toasty-nature of puff pastry, which is hands down the best part of a soul-warming pot pie. This recipe calls for Here to Stay both as an ingredient and a pairing. Bon appetit!
- 6 tablespoons unsalted butter
- 3 carrots, peeled and chopped
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 red pepper
- 1 cup frozen peas
- 4 cups cooked shredded chicken (or substitute with potatoes)
- Season: salt, black pepper, fresh thyme
- ¼ cup all-purpose flower
- ¼ cup Here to Stay Chardonnay
- 1 cup heavy cream
- 1 cup chicken stock and/or veggie broth
- 2 sheets puff pastry
- 1 large egg, whisked with a little water
- 1. Preheat the oven to 400°.
- In a large skillet, melt 2 tablespoons butter and add onions, carrots, garlic, peppers and thyme for 5-10 minutes. Remove from heat and stir in the peas.
- In a large saucepan, melt the remaining 4 tablespoons of butter and add flour. Whisk continuously for one minute. Add in white wine and cook for 1-2 minutes until evaporated. Gradually add cream and stock. Raise the heat to medium-high and bring to a boil. Reduce to a low simmer until thickened.
- Add the vegetables, chicken, and/or potatoes and remove from heat. Spoon into 6 oven-safe bowls.
- Roll out the pull pastry to ¼ inch thickness. Cut so that each bowl can be covered with a sheet of puff pastry. Cut small slits in the middle of the puff pastry and then brush the tops with an egg.
- Cook in the oven for about 30 minutes, or until the puff pastry is golden brown.
- Serve with the remaining Here to Stay Chardonnay.