Monday, July 6th

Weddings & Honeymoons - Magazines Since 1992

Wine Pairing Biltmore Winery Seafood Recipe

October 30, 2013 1:14 pmViews: 380

  Wine Pairing Seafood Recipe from Biltmore award-winning kitchen.

Wine Pairing Biltmore Winery Seafood Recipe.

   The Biltmore Winery’s Quail and Seafood Paella wine pairing recipe.

  Wine Pairing Seafood Recipe from Biltmore award-winning kitchen.

  Wine 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 wine pairing 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.

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.
”     cup quartered baby turnips.
”    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. Grill or pan-grill until cooked through. Heat the olive oil in a skillet. 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.

Wine Pairing ideas and recipe for your wedding celebrations.

• 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. Cook for 4 minutes.

• Stir in the clam stock and chicken broth.

• Tie the thyme sprigs with kitchen twine, add to the saucepan.

• Bring to a boil and cover. Cook over medium-low heat for 20-25 minutes until 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.

Biltmore Winery in Asheville, North Carolina.

The first vineyards at Biltmore were established in 1971. Since then it has grown to a 94-acre vineyard located in a valley near the French Broad River.

Varieties grown include Chardonnay, Riesling, Viognier, Cabernet Franc, Cabernet Sauvignon and Merlot. All of the grapes are picked by hand. Each harvest averaging 250 tons of grapes annually. Visit

For more information please visit Wine & Grape Council and Tourism

More wine articles you may like to read.
Wine for Weddings Magazine.

Wines for Weddings | Wines Pairing Biltmore Winery seafood recipe.


Leave a Reply

Wine, Spirits, Beer, non-alcoholic Beverages