A TEXT POST

Weekend Wine Pairing: 18 Minute Grilled Pork and Pineapple (plus some Apple love)


Hey Everyone,

We got a nice little surprise this morning when we discovered the free Hello Vino app is featured in the 'Apps for Foodies' list on iTunes!

In the spirit of the Apple love, let’s throw some fruit in the weekend wine pairing!Want to make a mouthwatering meal that is simple to make? You could even take this one outdoors and impress your friends at a casual cookout.

There are lots of ways to cook pork, but with the warmer weather, why not hit it with yogurt, marmalade, and pineapple?Grilled Pork and Pineapple (credit: recipe.com)

Ingredients:
  • 4 3/4-inch-thick boneless top loin pork chops
  • 1 peeled and cored fresh pineapple
  • 3 Tbsp. orange marmalade
  • 1/2 cup plain yogurt
  • 1/4 cup roasted, lightly salted cashew halves, chopped

Directions:

  • Sprinkle pork lightly with salt and pepper. Cut pineapple into 1/2-inch-thick slices; set aside.
  • For a charcoal grill, place chops on the rack of uncovered grill over medium coals 4 minutes. Turn; add pineapple.
  • Brush chops and pineapple with 2 tablespoons of the marmalade. Grill 3 to 5 minutes more.
  • Meanwhile, combine yogurt and remaining marmalade.
  • Arrange pineapple and chops on plates. Top with yogurt; sprinkle nuts.

Makes 4 servings.

Red Wine Pairing: Zinfandel - jammy fruit flavor with blackberry works.

White Wine Pairing: Gewürztraminer - semi-sweet with a jasmine, orange blossom and apricot notes.

Our personal pick: Go with Gewürztraminer
Cheers!

The Hello Vino Team
A TEXT POST

Do you believe in dishKarma? My Ultimate Meal with Wine Pairings

Hey Everyone,

Hello Vino has participated in a few expos, attended some conferences, and presented our work to industry folks interested in mobile. We met Brady Sadler and Justin Griffin of dishKarma at the 2010 Boston Wine Expo and chatted about food, wine, and business.

Dish Karma

The dishKarma goal is to improve individual dining experiences by developing a unique recommendation engine that takes the guesswork out of not only where to eat, but more importantly what to order. You begin by creating your personal menu through the dishKarma site or mobile application. Add as many of your favorite dishes as you can remember, course by course, from restaurants around the world. Each time you experience a remarkable new dish, add it to your menu so you can share and compare it with others. Your menu will constantly evolve based on new discoveries and suggestions from the dishKarma community. Say you’re wandering the streets and want a burger. You could stop someone on the street, search Google on your cell or tap into a restaurant review site…or…try dishKarma which will suggest the best place to find that burger based on the dishes you’ve enjoyed in the past, or offer recommendations from your friends and community members.

A cool little fact about this service: GiveBackAmerica.org will donate one meal to Feeding America for every five dishes, aka one meal, that you upload to dishKarma.

The dishKarma blog offers short videos of chefs, foodies, and personalities sharing their “Ultimate Meal.” Past videos include Gary Vaynerchuk, KISS 108 radio personality and host of TV Diner, Billy Costa…and Hello Vino :)

My Ultimate Meal with Wine Pairings:

Bread, Cheese and olive oil – Countryside farmhouse, Florence, Italy
Wine Pairing: Chianti

Mushroom Risotto - Brookstone Grill, Derry, New Hampshire
Wine Paiting: Dry Merlot

Pad Tai and Sushi - Ruby Foo’s Time Square, NYC
Wine Pairing:
Semi-Dry Riesling

Porterhouse steak and creamed spinach – Gibbet Hill Grill, Groton, MA
Wine Pairing:
Pinot Noir

Table-side s’mores - Unwine’d, Vancouver, BC
Wine Pairing:
Cabernet Sauvignon

Cheers!
Jim from Hello Vino

A TEXT POST

What wine goes with a Moroccan Chophouse and Tapas Bar?


Hello Everyone,

We hope you are having a great week!

My wife and I recently visited a very cool Moroccan Chophouse and Tapas Bar called Tangierino. This chic spot combines the feel of a restaurant and lounge, and is located at the bottom of Bunker Hill in historic Charlestown, MA.Even though you may not expect a place like this to be in an area that is notorious for Irish bars, Tangierino introduces you to Morocco in a romantic way. The restaurant is dimly lit, offers unique seating with small couches or sheer-styled sheets that veil you, and you may have the occasional belly dancer pass by.

Tangierino was a very nice surprise and definitely has a pulse when you’re inside.

The dishes were spectacular with fresh ingredients from New England mixed with Moroccan spices for a flashy flavor.

We started with an appetizer Blazing Beef Tenderloin:
Sliced Prime aged beef, roll of sesame vegetables and ginger, harissa teriyakiWe then ordered Four Bone Za’atar Spiced Rack of Lamb:
Asparagus and Kalamata olives, truffle mashed potatoes, rosemary reduction

Tangierino’s wine list was solid with 66 white wines and 92 red wines.  The majority of the wine list was dominated by wine regions from Italy, France, California, Australia, Argentina, Spain, Oregon and New Zealand.With such a huge list to look at, I wanted to put our money where our mouth is and use the Free Hello Vino iPhone App to get a glass of wine to pair with the appetizer, and also one for dinner.

For the Blazing Beef Tenderloin, Hello Vino suggested a sweet Riesling, Gewürztraminer, or a Syrah/Shiraz. I personally was not in the mood for a white wine, but if I was, I would choose Gewürztraminer. We ended up trying Philippe & Vincent Jaboulet, Crozes-Hermitage, France 2005 Shiraz/Syrah.

I thought this wine was excellent with the harissa teriyaki. The dark berry fruit and hints of vanilla and toast mixed well. This was a full-bodied wine that proved to be a good start.

For the Four Bone Za’atar Spiced Rack of Lamb, Hello Vino recommended Zinfandel, Cabernet Sauvignon, or Merlot. Lately my wife and I have been fans of Zinfandel, so we chose two different glasses. My wife chose one of our recent favorites, Layer Cake Primitivo, Puglia, Italy 2006 (Italian Zinfandel grape)… and I tried DeLoach, Russian River Valley, Califonia 2005/2006 Zinfandel.

The Layer Cake Primitivo did not disappoint for a second time. The creamy balance of jammy fruit mixed with white pepper took the lamb to another level. The DeLoach Zinfandel was a bit hot (high alcohol), but did bring some black pepper, ripe blackberry, and possibly a little oak to the table. This was also pretty good with dinner, but not as smooth as the Primitivo.

Either way, it was fun to challenge the Hello Vino iPhone App in a restaurant with tons of wines to pick from, and to try a delicious food and wine pairing.

Next time you see yourself staring at a wine list, give Hello Vino a whirl and see if it can help you select a glass or bottle.Cheers!
Jim from Hello Vino
A TEXT POST

What wine is good for a book club night?


Many people, including my wife, have a book club get together once a month. Each person has a month where they choose the book, everyone reads it on their own time, and then all get together at a house to discuss the story over some food and wine…and there it is! Food and wine.

Some of the books spark great conversation because the stories were compelling, or it tapped into feelings certain individuals may be having at that time. However, there are times when a book falls flat on its face and the evening quickly turns into a fun social event with glasses being filled again and again.

What I find interesting about my wife’s book club is that each person brings some sort of food with a certain level of creativity and thought, just like they do when choosing their book titles. On a very cool note, people have tried using Hello Vino for food and wine pairings!Many times the night starts with some cheese, stuffed mushrooms, or perhaps some spinach dip with crackers of some sort. All of these appetizers play nicely with wine. Here are some wine pairing ideas for your next event:


Soft cheese candidate: Camembert

Wine Pairing: Chenin Blanc (SHEN-ihn BLAHNGK): A sweet white wine with honey and nectar, & a creamy finish is a good match.

Semi-Soft cheese candidate: Havarti

Wine Pairing: Rioja (ree-OH-hah): A jammy red wine with forest fruits & spice is a good match.

Semi-Hard cheese candidate: Cheddar

Wine Pairing: Sauvignon Blanc (SOH-vee-nyawn BLAHNGK): A grassy white wine with herbs & smoke is a match.

Wine Pairing: Cabernet Sauvignon (ka-behr-NAY soh-vihn-YOHN): A firm red wine with black fruit, oak and herbs is a good match.

Hard cheese candidate: Edam

Wine Pairing: Champagne/Sparkling Wine (sham-PAYN): A dry (Brut) is a light sparkling wine that is refreshing and a good match.

Hors d’oeuvres: Stuffed Mushrooms

Wine Pairing: Merlot (mer-LOH): A lush red wine with plum, black cherry, & caramel is a match.

Dips: How about that Spinach Dip?

Wine Pairing: Viogneir (vee-oh-NYAY): A dry white wine with peach & apricot flavor is a match.

Wine Pairing: Dry Rose (roh-ZAY): A dry, pink wine with flavors of wild strawberry, watermelon & cherry is a good match.


Let’s not forget about the main dishes! I was told that baked ziti was on the book club menu this evening. In addition, there were two vegetarian recipes that everyone was raving about. Here are some more food and wine pairings and a new recipe to try!


1) Baked Ziti

Wine Pairing: Chianti (kee-AHN-tee): A spicy red wine with flavors of red cherry and pepper is a nice match.

Wine Pairing: Sangiovese (san-joh-VAY-zeh): A red wine with tart cherry, plum, & spice is a match.

Wine Pairing: Syrah/Shiraz (see-RAH): A red wine with blackberry, plum, and pepper is a good match.

2) Vegetable Lasagna

Wine Pairing: Sancerre (sahn-SEHR): A fruity white wine that has vegetal flavors is a good match.

Wine Pairing: Beaujolais (boh-zhuh-LAY): A light, fruity red wine with soft flavors of banana and pear is a good match.

3) Portobello Musroom & Eggplant Casserole

Wine Pairing: Nebbiolo (neh-be-YOH-lo): A red wine with wild cherry and truffles is a good match. This wine has plenty of acidity and body to stand up to the rich tastes of this casserole


Easy Eggplant Casserole Recipe
  • 1 large eggplant
  • 2 tsp olive oil
  • 1 cup chopped onions
  • 1 cup chopped mushrooms (try fancy ones, like portobella)
  • 3 cloves garlic, minced
  • 1 tbsp each dried basil and parsley
  • 1/2 tbsp sage
  • 1 tsp paprika
  • freshly ground pepper to taste
  • 1-2 Tbsp soy sauce
  • 1 1/2 - 2 cups cooked rice
  • 1 cup of non-dairy “cheese”

Directions:

  1. Peel and cube eggplant into 1/4 inch pieces.
  2. Stir fry eggplant, onions and mushrooms in olive oil along with spices and soy sauce until tender. (To avoid scorching add water in small amounts.)
  3. While vegetables are cooking, preheat oven to 350 F.
  4. Lightly grease a casserole dish.
  5. Remove vegetables from heat and stir in rice (amount will vary with amount of veggies) and 1/2 half the non-dairy “cheese”
  6. Spoon mixture into casserole, sprinkle remaining cheese on top and bake, uncovered, for 30 minutes.

Serves 4


Have a great weekend… Cheers!

Jim from Hello Vino