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Wedding Planning


| WINE Biltmore NC
Pairing wine and food
with Shelley Waugh




A pairing recipe from award-winning Biltmore's kitchen


Biltmore Winery is one of the most visited wineries in the United States

Approximately one-million visitors stop by the Biltmore Winery in the mountains of North Carolina to sample their award-winning estate wines each year. The first vineyards at Biltmore were established in 1971 in an area below Biltmore House. French-American hybrids were planted initially, with vinifera plantings following in a few years.
 
Biltmore’s 94-acre vineyard is located in Asheville, in a valley near the French Broad River on the west side of the property. Varieties grown include Chardonnay, Riesling, Viognier, Cabernet Franc, Cabernet Sauvignon, and Merlot. All grapes are picked by hand, with each harvest averaging 250 tons of grapes annually. Visit www.biltmorewine.com.


Biltmore's Quail and Seafood Paella
with Spring Vegetables

Pairing:
The Biltmore winemaker suggests pairing the dish with a Biltmore Pinot Noir. If that is not available the suggestion is another light red, perhaps a Chianti or Sangiovese.

Serves four to six

For this recipe, you will need to purchase fresh live mussels and clams from your seafood market. Any mussels or clams that do not close when tapped are no longer alive and should be discarded.

Ingredients
3 semi-boneless quail, cut into quarters
10-to-12 jumbo shrimp, peeled and deveined
Salt and pepper to taste
2 tablespoons olive oil
2 fennel bulbs, chopped
1/2 cup quartered baby carrots
1/2 cup quartered baby turnips
1/2 cup quartered cherry tomatoes
1 cup green peas
8 ounces black mussels, rinsed
8 ounces clams, rinsed
Season the quail and shrimp with salt and pepper and grill or pan-grill until cooked through. Heat the olive oil in a skillet and add the fennel. Sauté until caramelized. Add the carrots, turnips, tomatoes, peas, mussels and clams. Sauté until the clams and mussels open. Serve with the quail and shrimp over Paella Rice.

Paella Rice
2 tablespoons smoked bacon, chopped
3 tablespoons sliced blanched chorizo
6 garlic cloves, minced
3 or 4 shallots, thinly sliced
Pinch of saffron
2 cups uncooked jasmine or basmati rice
1 to 2 tablespoons tomato paste
1/2 cup Sauvignon Blanc
2 cups clam stock, heated
2 cups chicken broth, heated
4 thyme sprigs
Salt and pepper to taste
2 tablespoons chopped Italian parsley
6 tablespoons butter
1/4 cup olive oil

Method:
• Heat a heavy saucepan over medium heat. Cook the bacon in the saucepan until the drippings are rendered. Add the chorizo, garlic, shallots and saffron. Sauté for 2 to 3 minutes. Add the rice and sauté until coated well. Stir in the tomato paste and wine and cook for 4 minutes, stirring constantly. Stir in the clam stock and chicken broth.

• Tie the thyme sprigs with kitchen twine and add to the saucepan. Bring to a boil and cover. Cook over medium-low heat for 20-25 minutes, or until the rice is tender. Remove the thyme and season with salt and pepper. Add the parsley and butter. Drizzle with the olive oil and keep warm.

For more information on North Carolina’s wines visit: Wine & Grape Council www.VisitNCWine.com, and Tourism www.VisitNC.com.


WeddingsHoneymoons.com | Wines for Weddings | September 12, 2011
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