With AJ’s Summer Wine Spectacular now in full bloom, the Wine Inquirer offers up two Spectacular wines to pair with cuisine.  Plus, Jonathan Landeen, from Jonathan’s Cork shares one in house pairing plus a tasty summer recipe.

AJ’s Fine Foods (www.ajsfinefoods.com)  has just launched its 23rd consecutive Summer Wine Spectacular (see Wine Inquirer News section).  With some 40 quality and value wines from which to chose, we asked Tucson Cellar Manager Kevin Anderson for two food and wine pairings.  In the beef category, we chose a grilled, seasoned steak. In the seafood class, we chose the Chilean sea bass, now on sale.  Here are Kevin’s matches:

Cuisine:    USDA Prime New York Strip Steak seasoned with just a little high quality salt and pepper

Wine:        Marraso Malbec 2006: $8.99 (Argentina).  A classic Malbec described as dry with soft fruit of   cherry, strawberry and a hint of vanilla toast and soft tannins.  Offers a great finish.
 
                                                            Trentadue Old Patch Red 2005: $11.99 (Sonoma).  This is packed  with deep purple fruits of dark cherry,  plum along with raspberry and strawberry scents and a hint of dusty earth. Moderate tannins and full and rounded mouthfeel.  Zinfandel, Petite Syrah, Carignane and Syrah.

Cuisine:  Chilean Sea Bass, pan seared then baked with butter and dried herbs, salt and pepper

Wine:      Simi Sauvignon Blanc 2008: $10.99 (Sonoma).  Delightfully crisp citrus flavors of green apple, lemon and lime along with melon; a hint of cut grass; well balanced acidity cleansing the palate.  

               Tangent Ecclestone 2007: $12.99 (San Luis, Obispo).  A truly delightful blend of white grapes offering up aromas and flavors of peach, apricot, orange blossom, honeysuckle, and pineapple.  Think about pairing it with a spicy Asian preparation of the sea bass.  A touch of sweetness and balanced acidity offers a refreshing contrast to the spice.   Pinot Gris, Viognier, Riesling, Orange Muscat, Albarino

If you’re out on the town tonight, visit Jonathan’s Cork on Tanque Verde.  Jonathan Landeen has a great summer steak and wine match straight from his menu.

Cuisine:  Cracked black peppercorn pressed NY steak

Wine:     Turnbull Oakville Napa Merlot 2006 ( the peppercorns really set off the flavors in this wine).

And how about a dish from his kitchen that you can prepare at home….

Cuisine:  Beer Can Chicken

Preparation:  SET UP YOUR BBQ FOR APPROX. ONE HOUR COVERED COOK AT MEDIUM HEAT

Take 2-4  2 ½ – 3 lbs chicken, season liberally inside and out with any favorite seasoning blend. 
Take 1 16 oz can of beer per chicken. 
Chop onion and garlic.

Instructions:  Start your bbq and season the chickens.  Open the 16 oz cans of beer and pour out 2 oz.  Fill with chop onion and garlic.  Holding the chicken with the legs down position the can of beer into the cavity of the chicken.  Attempt to stand the chicken and beer can upright using the legs as a brace.  With the chicken and beer in this position place in the bbq and cover.  Check heat and browning every 15 minutes.  You may wish to rotate chickens on the grill for a more even browning.

The heat from the bbq causes the beer to steam the inside of the chicken for a very moist roast chicken.  Try this sometime in the summer it is easy and fun.

Wine to Match: Jonathan recommends the Cosentino Zinfandel

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Tags: AJ's Fine Foods, Jonathan's Cork