So I’ve been planning pairings recently and on Easter Morning realized that I had not even thought of an Easter pairing. So…I dove in on a last minute pantry pairing. Immediately I thought of gnocchi and got a craving. The sage in the backyard was in bloom and I visualized some Trader Joe’s sweet potato gnocchi with fresh sage and sage blossoms. Easy delicious and beautiful!
Change of plans
Sadly, when I went to the freezer, I found there was none there. (I thought for sure I had unpacked that from the stuff Michael picked up a week or so ago). So I asked Michael, who confirmed he had not picked that up and he suggested I make some homemade gnocchi. Hmmm…so he found a recipe and huzzah! We had all the ingredients.
You can’t eat just gnocchi
Well, now I was going to be really cooking, so we should probably have a protein, right? We have steak and fish and chicken in the freezer. Steak…red meat is not pastel and wouldn’t do for today. Fish? Not feelin’ it. Chicken? Okay, except I suck at cooking chicken. I have a tendency to dry it out or under cook it. But…I do have a sous vide cooker. Maybe I could find a recipe to sous vide the chicken.
Coincidences and kismet
So I set out to the internet and searched for a sous vide chicken recipe and since I wanted it to be pretty, I searched via images. One image caught my eye and I popped it open. The author was PlatingsandPairings.com! We met Erin of Platings and Pairings, last October at the Wine Media Conference in Australia. She has a stunning site and her photos are both magazine and drool worthy. Her Sous Vide Chicken Breasts Recipe gives you the basics as well as lots of flavor options.
Ingredients for our Sous Vide Chicken Breasts
Our Sous Vide Cooker set to 145 degrees
Packet of Chicken Rosemary and orange slices in the sous vide cooker
As we had traveled with Erin and her husband on a post conference tour through Orange Australia, I chose to season my chicken with orange slices and rosemary with a bit of salt and pepper. We had a great time in Orange and you can look forward to plenty of videos and posts on our trip there coming up!
There ought to be a salad
Lastly I had zucchini in the fridge and I determined I could make a beautiful decorative and delicious side salad with zucchini ribbons.
We did the dishes separately, starting with the gnocchi and then later the chicken and zucchini salad.
Making gnocchi
The gnocchi really is not difficult, it’s just a bit time consuming. The important thing is dealing with the potatoes to get the starch right.
Get the potatoes right!
Scrub the potatoes, and put them in a pot of cold water. No peeling, no cutting, no poking. Bring it to a boil and boil 35 to 45 minutes (depending on the size of your potatoes) until you can easily stick a knife into them. Then let them cool just enough to handle them. Peel them. The jackets will slide off easily now. Then if you have a ricer, get it out and rice them! If not mash them with a fork or potato masher. I love any opportunity to use my Grandmother’s ricer.
Ricing potatoes for gnocchi
Potato, flour, salt and a egg for gnocchi
Cutting up Gnocchi
Gnocchi ready to cook after being rolled on a fork
Butter, sage, and cheese for the sauce for our gnocchi.
Add the other ingredients and roll it out
Now let the potato cool. Once it is fairly cool, you add 1 ¼ cup of flour and 2 tsp of salt. Just pour or sprinkle it on top. Make a well in the center and crack your egg into it. Then mix it all up with a wooden spoon (some people use their hands…go for it if you are feelin’ it!).
Flour a surface and knead the dough on it for 2 minutes. Then cut the ball into 4 pieces. You will roll out each piece to about 24 inches long and ideally ½ wide (it’s tough…mine were bigger and I’m okay with that). Roll out from center. Then chop them into ½ inch pieces (again…mine were probably a little bigger).
Then you can use the back of a fork to roll them on, creating great little indentations for your sauce to stick to when they are done. Stick them on a cookie sheet and dust them with flour.
Cook the gnocchi and make the sauce right in the bowl
Cook them in hot salty water in batches. All at once and you will end up with them sticking together.
I had a big bowl waiting for them with ¼ cup of butter chopped into little pieces, fresh sage leaves and ¼ to ½ cup of shredded cheese (I used parmesan and asiago). As the gnocchi float to the top of the pot, scoop them out with a slotted spoon and stick them on top of the butter, sage and cheese. When they are all complete, add a ladle full of the water from the pot to the gnocchi mixture and stir until the cheese and butter make a delicious sauce.
Plating – Make it pretty!
I was determined to make a pretty plating, so we used some fancy bowls and garnished with salt, pepper, fresh parmesan, sage leaves and the beautiful (and edible) sage blossoms. The pastel colors were beautiful and I loved the purple, which was a celebration of my friend Emily’s birthday (her favorite color is purple and it was her birthday!).
Gnocchi in butter, sage and parmesan sauce
On to the chicken!
So the chicken was sous vide according to Erin’s recipe and it was waiting now to be seared and served. But I was determined to have a pretty plating today, so I started with a zucchini salad. I made ribbons of zucchini, and soaked them in olive oil, orange juice, salt, pepper and a little dried orange zest. Then I rolled some and twisted some and added some strips of orange zest and a little arugula. Then I seared the chicken and topped it with some seared orange slices. Et viola!
Seared Sous Vide Chicken with zucchini salad and a 2018 Larner Viognier.
Pairing 2018 Larner Viognier
I picked the pairing to go with the chicken originally. A Chardonnay would have done the trick there, but the Viognier was likely to pair well with the gnocchi also.
Michael pulled out a bottle of 2018 Estate grown Viognier from Larner Vineyard and Winery in Santa Barbara’s Ballard Canyon. They are a favorite of ours and you can read so much more about this winery and see some great video interviews we have done with Michael Larner here on our site.
It’s a big wine at 14.5% abv, but the weight and texture paired perfectly with the food. It was lovely with the herbs and pulled out the orange notes. It has great acid to balance the heavier notes of the gnocchi and the fat in the chicken dish. They only made 45 cases of this wine, so it will go fast and it’s a bargain as $30.00 SRP.
So all in all I was pretty pleased with our dishes and our pairing. It was a lovely day that revolved around the kitchen. Cooking can be such a comfort. Even unexpected cooking from the pantry.
As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.
Robin Renken is a wine writer and Certified Specialist of Wine. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.
When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.
Even if you are not an expert on French Wine, you are sure to have heard of Gérard Bertrand. He produces that stunning bottle of rosé Côte des Roses. You know, the bottle with the rose embossed on the bottom. It’s hard to miss! And…it’s a lovely wine, that actually comes from the Côte des Roses, an area near Gruissan in Languedoc in the South of France. But Gérard Bertrand is much more than simply rosé….
Gérard Bertrand – the man
Gérard’s family had an estate vineyard. He learned alongside his father. Of course he went off on his own and found a passion for Rugby, which he played professionally for many years. But he always had a passion for wine. When his father passed in 1987 he returned to take over the family’s Villemajou Estate and later created the Gérard Bertrand wine company.
Languedoc -Roussillon
The Languedoc-Roussillon Wine Region in France
Even if you enjoy French wines, Languedoc is rarely one of the first regions you will encounter. This region is in the south of France to the West of the famous Provence. It is the region that wraps around the mediterranean sea from Nîmes to the border with Spain.
The red grape varieties here include Grenache, Syrah, Mourvèdre, Cinsault, Carignan, all of which can be beautifully blended. We will explore two of these blends below, as well as dipping our toes into a bit of Crémant from Limoux.
Gérard Bertrand – Expressing the Terroir
At Gérard Bertrand they are dedicated to biodiversity and to the area of Languedoc-Roussillon. They expanded from the original Villemajou vineyard to purchase Cigalus Estate, Château Laville Bertrou and the Aigle Estate. Beyond that they now include Château la Sauvageonne, Château la Soujeole, Clos d’Ora, Clos du Temple, Château les Karantes, Château Aigues-Vives, Cap Insula winery, Château des Deux Rocs, Château de Tarailhan and the Estagnère Estate, in their portfolio.
Biodynamic practices
After becoming interested in homeopathic medicine in the early 2000’s, Gérard became interested in Biodynamics and in 2002 started farming the Cigalus Estate biodynamically. They have since converted all their estates to biodynamic practices.
Many of the pieces you will see below will focus on the Biodynamic Cigalus Blanc, the wine that Gérard Bertrand provided as samples to many of the French #Winophiles. With many people interested the list had to be limited. Late to the party we did not receive the samples, but we were able to find several other bottles of Gérard Bertrand wines that peaked our interest!
The Grand Terroir range of wines they produce allow you discover each unique region. In addition they produce a Crémant de Limoux, claimed to be the region where sparkling wine originated. I mean how could we pass that up?!
Limoux
Map of Limoux courtesy Gérard Bertrand
So we have all probably heard the story of the famous monk Benedictine Dom Pérignon who lived in Hautvillers in the Champagne region of France, discovering bubbles and tasting the stars! Dom has, in legend, often been credited with inventing Champagne. He lived from 1638 to 1715. Well… in Limoux they say that in 1531, the monks of Saint Hilaire were the first to discover the bubbles and begin using the “traditional methode” to produce sparkling wines. I’ll let them duke it out, you can pour me a glass of either and I will be happy to watch them debate while I simply enjoy the delicious wine.
Limoux sits in the cool foothills of the Pyranees, an area perfect for growing grapes for sparkling wine. For more on this area, I highly recommend visiting the Limoux AOC page on Languedoc Wine site!
Gérard Bertrand Cuvee Thomas Jefferson Crémant de Limoux Brut Rose 2016
Gérard Bertrand Cuvee Thomas Jefferson Cremant de Limoux Brut Rose 2016
Crémant de Limoux is said to be the only sparkling wine that Thomas Jefferson kept in his cellar. I like to picture him receiving the sparkling bottles from the chilly basement through his wine elevator…leave it to Thom to invent this stuff. (We visited Monticello a few years ago, hence the photos).
Wine Cellar at Thomas Jefferson’s Monticello
Wine Elevator at Monticello.
This particular wine is a blend of 70% Chardonnay, 15% Chenin, and 15% Pinot Noir.
The Grapes are harvested when their acid-sugar balance reach their best. The fruit is transferred to the winery and immediately pressed in a pneumatic pressing machine. In addition to reinforce the perception of freshness and balance, the dosage is very precise. The Pinot Noir grapes are not macerated, in order to preserve their colour. The must is transferred to the vats for alcoholic fermentation using the same process used for still wine. After malolactic fermentation in the vats, the wine is blended together and then transferred to the barrels to mature for 8 months.
From Gérard-Bertrand.com
La Clape
During the Roman era, this area was actually an island. No longer an island, La Clape is bordered to the east by the sea, to the west by the low-lying alluvial plains of the Aude and to the south by the lagoons. The soils here are loose limestone.
Map of La Clape in Languedoc courtesy Gérard Bertrand
Photo of La Clape courtesy Gérard Bertrand
Gérard Bertrand Grand Terroir La Clape 2015
Gérard Bertrand Grand Terroir La Clape 2015
The wine is a blend of 50% Syrah, 35% Carignan and 15% Mourvèdre. It sits at 13.5% abv
A slow ripening process and a late harvest (end of September to mid-October) are the key ingredients for producing grapes that are ripe, healthy and concentrated and also aids the extraction of colour and aromas during fermentation and maceration. The grapes are harvested by hand when they have reached peak ripeness and transported to the winery in special bins. They are then de-stemmed before being transferred to the stainless steel vats for maceration, lasting 20 to 25 days. The wine is then decanted into barrels for 8 months of ageing.
From Gérard-Bertrand.com
Tautavel
Tautavel is a village in the Roussillon region, located between the Pyrenees and the Mediterranean. This region lays claim to some of the oldest hominid remains in Europe. In 1971, the remains of Tautavel Man were discovered. These remains date to 450,000 years ago, and the area is thought to be one of the cradles of civilization.
Map of Tautavel courtesy Gérard Bertrand
Photo of Tautavel courtesy Gérard Bertrand
Gérard Bertrand Grand Terroir Tautavel 2015
Gérard Bertrand Grand Terroir Tautavel 2015
This wine is a blend of Grenache, Syrah & Carignan and sits a 15% abv
Work in the vineyard starts by selecting the most suitable plots of land for each variety. The grapes are harvested once they have reached peak maturity, determined by regular tasting, and are sorted twice: once in the vineyard and again in the winery. The fruit is vinified in the traditional manner, the grapes are de-stemmed and then undergo maceration for 3 to 4 weeks. The must is then pressed before malolactic fermentation begins. 33% of the wine is transferred to barrels and matured for 9 months, while the rest matures in the vats.
From Gérard-Bertrand.com
The Pairings
I sat with the tech sheets for each of these wines and prepared a menu, which began and ended with the Crémant de Limoux Brut Rose.
Salmon Crostini
Salmon Crostini with raspberry jam or caviar
Gérard Bertrand Crémant de Limoux with Salmon Crostini
The salmon crostini was simple, just crostini, (sliced baguette, brushed with olive oil and baked 8-10 minutes) topped with smoked salmon, a dot of creme fraiche and then either a dab of raspberry jam or a dab of caviar.
The Crémant was beautiful in the glass, clear with fine bubbles and a light salmon color, that looked gorgeous next to our salmon crostini. The nose hit you first with tart fruit followed by whiffs of toast.
This was beautiful with the salmon, the acid and bubbles cutting through the fat. The creme fraiche mirrored the tartness in the wine and the crostini brought in those toasty elements. It was interesting to see how the difference of salt or sweet on the top affected the experience. I enjoyed the jam matching the fruit in the wine and balancing it with that hint of sweetness, but the crostini with the caviar was my favorite. The caviar contrasted beautifully, pulling forward the fruit notes in the wine. This was a delicious bite and pairing.
Cheese & charcuterie
Cheese and Charcuterie platter
We opened the two red wines and put together a cheese & charcuterie platter, which included gouda, manchego and a St. Angel triple creme cheese. I added some sopresso, honey & walnuts, as well as an assortment of berries; strawberries, raspberries and blackberries.
I found that the triple creme cheese went beautifully with both wines, with the wine pulling forth some beautiful floral notes in the cheese. The Tautavel was surprisingly nice with the salmon crostini with caviar, brightening and highlighting the food.
As expected the sopresso was wonderful with the La Clape with the mouvedre in the blend. The La Clape was also very nice with the crostini with the jam. Together both the jam and the wine felt brighter in my mouth.
Sous vide pork in caramel sauce & Roasted fennel & Peppers
Pork in Caramel sauce to pair with the Gérard Bertrand 2015 Tautavel
Sous Vide pork w/caramel sauce & roasted fennel and peppers
Gérard Bertrand’s suggested pairings for the Tautavel included “grilled peppers, pork in caramel sauce and rabbit with prunes and fine cheeses”. The tasting notes also listed red fruit and raspberry aromas underpinned by spicy notes…delicate notes of scrubland and spices on the palate”. In addition they noted “Ripe black fruits, chocolate, licorice and smoked herbs…”
Intrigued by the pork in caramel sauce, I found a recipe for sous vide pork to riff on. The pork went into the sous vide with a rub of salt, pepper, paprika (for those subtle spices on the palate) and rosemary (for the scrubland herb notes). 2 hours later, we seared the chops and drizzled with a caramel sauce with salt pepper and rosemary. This plated with roasted fennel (pulling forward those licorice notes) and peppers with a bit of rubbed sage (more scrubland). We garnished with fresh fennel and sage leaves and blackberries to tie in the “ripe black fruit”.
Roasted Chicken on a bed of cous cous with arugula and cranberries
Roasted chicken on a bed of cous cous with rosemary, cranberries and arugula
The La Clape suggestions included roasted poulty and creamy cheeses. We had already enjoyed this with the triple creme, so now it was onto tasting it with the roast chicken. I served this on a bed of cous cous with cranberries to pull those fruit notes and arugula to pull some of the peppery notes, as well as add a bit of green.
Both of the wines paired well with the food. These wines are lovely on the nose, but feel lighter on the palate, so that they were beautiful to pair with these lighter meats without overpowering the flavors of the dishes.
Dessert – Deconstructed Berry tart
Deconstructed berry tart with the Gérard Bertrand Cuvee Thomas Jefferson Cremant de Limoux Brut Rose 2016
With a Brut Rosé you can rarely go wrong with a red fruit desert, and this was no exception. I created a simple deconstructed berry tart, with crumbled shortbread, raspberry jam, a puree of raspberries an strawberries, fresh blackberries, raspberries, strawberries, blueberries, mint and a raspberry sorbet.
We poured another glass of the Gérard Bertrand Cuvee Thomas Jefferson Crémant de Limoux Brut Rose 2016 (which we had stoppered, pressurized returned to the fridge to preserve the bubbles while we enjoyed the rest of the meal). This pairing did not disappoint and was the perfect end to an evening of delicious wines.
This was a beautiful exploration into this region and this winery for me. I encourage you to search for Gérard Bertrand wines, beyond that beautiful rosé and taste a bit of Languedoc.
The French #Winophiles
Read on for more great pieces on the wines of Gérard Bertrand. As I mentioned before, many of these will focus on the wonderful 2018 Cigalus Blanc, an exceptional white blend that I look forward to tasting in the future.
And join us on Saturday May 18th at 11 am EST on twitter to discuss these wines! Just follow #Winophiles to find us!
