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Favorite Pairings | University Wine Shop


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Rib Roast of Pork with Red Potato “Gallette”
and Cotes du Rhone

Rib Roast of Pork,Potato "Gallette" and Cotes du Rhone

Few cuts of meat eclipse the quality or satisfaction of a standing rib roast, be it pork or beef. In our roasting dish we have placed a layer of cut onions, carrots, whole garlic cloves, fresh thyme, fresh sage an a bit of white wine (all just enough to cover the bottom of the dish). After seasoning the roast with salt and pepper we set it on the vegetables and place the dish in our oven, pre-heated to 450°. After browning the roast for 15 minutes the heat is turned down to 350°. Cooking time for pork we find is 16 – 18 minutes per pound. We like it best when the internal meat thermometer reads 150°. Let rest for 15 minutes before serving.

The potato “Gallette” will take about one hour cooking time. It can be cooked and reheated or timed to emerge with the roast.

Red Potato “Gallette”

butter to coat the pan
4 strips bacon
8 medium/large red potatoes, thinly sliced
11/2 – 2 cups Gruyere cheese, shredded
salt and pepper to taste
thyme leaves, chopped (optional)

Grease an oven-safe, nonstick pan or pie dish with butter. Make an “X” with the bacon by placing one end of each strip in the center of the pan, and leaving half of each strip outside the pan. Layer potato slices in the pan on top of the bacon, using ½ of the potatoes. Layer shredded cheese on top, then add salt, pepper and thyme. Repeat with potato and cheese. Fold the remaining half of each bacon strip over the top. Bake at 350° for 44-55 minutes. Broil briefly if needed to crisp the bacon on top. Slide it onto a serving plate and slice like a pie. Enjoy!

Our wine choice for his sumptuous meal is the 2009 Cotes du Rhone, “Monteuil la Levade” from the esteemed producer Clos du Mont Olivet. This flavorful red with its spicy notes and ripe, red fruit makes a great accompaniment to this hearty dish. Check this beautiful and generous red out. We love it at $17/btl.


Grilled salmon with steamed broccoli and garlic potatoes.

2011 Pinot Noir Rosé, Petit Bourgeois

Grilled salmon with broccoli, potatoes and yogurt-dill dip 2011 Petit Bourgeois Pinot Noir Rosé

Simple and delicious describes this pairing perfectly. While salmon and rose are a delightful year round indulgence, there is something special about this pairing in spring or summer, which coincides with the arrival of a new, fresh vintage of rose wines.

To create this exquisite and healthy meal, start by washing your favorite small potatoes (red, Yukon Gold, fingerlings, etc). Combine with salt, pepper, a little olive oil and a few whole cloves of garlic in a covered, oven safe dish. Place the dish in a pre-heated oven at about 360 degrees. You can mash the cooked garlic and mix with potatoes or serve on the side. Fresh, chopped parsley added after cooking lends style and flavor. They’ll take 50 – 60 minutes to cook through, more than enough time to prep and cook the rest of the meal.

In a large, covered stove-top pan, place an inch of water and a steaming tray. Rinse and trim your broccoli and place it in the tray. Place over a medium-high flame. Once boiling, the broccoli will cook in 4 – 6 minutes depending on how crisp you like it. Just check it with a fork and remove from the heat when done. You can shock (rinse) the broccoli with cold water to preserve color and prevent over-cooking.

Few things are quicker and more rewarding than grilling salmon filets. A little salt and pepper, olive oil (optional), and you’re ready to grill. Simply place the filet, skin side down, on a pre-heated grill over medium-high heat. Grill for 3 or 4 minutes and flip once. Sear on the flip side for about 2 minutes and remove with a spatula. Exercise a little care and your salmon will come off beautifully. Salmon is forgiving if you leave it on the heat for an extra minute or two, given all that healthy fish oil. We like to garnish with a mix of fresh dill and yogurt along side a slice of lemon. Both are optional.

The 2011 Petit Bourgeos Pinot Noir Rosé is a pleasure on its own, but the tart, fresh cherry, cranberry and rose petal elements are a great compliment to this dish. In fact, lighter Pinot Noir reds match wonderfully too. Enjoy ~ Here’s to your health!



Grilled skirt steak with
’09 Chateau de Calce, Cotes du Roussillon

Skirt steak, asaragus, brown rice, portabella mushroom Chateau de Calce

If you like quick, easy, and delicious, try this recipe out. Skirt steak is an affordable and easy to prep favorite of ours. You can throw it right on the grill with a little salt and pepper or marinate it, like we do, in a mixture of olive oil, red wine, mustard, garlic, onion and fresh thyme. Start by lightly sautéing some onions in a pan on the stove top. Add 1 cup brown rice and 2 cups water and let simmer for 30 minutes. Meanwhile, heat up your grill (med-high) and throw on the steak along with some portabella mushrooms. Flip once after about 4 minutes and toss on some asparagus. When medium rare remove steak and mushrooms and let rest a few minutes. Retrieve the asparagus and you’re rice should be just about ready. Slice steak on the diagonal and plate it. Open the wine and you’re ready to dine. Ch. de Calce is made from a blend of grapes native to southern France. Carignan, Grenache, and Syrah most notably. Delicious, medium weight and easy to drink.

Note: A skirt steak can be a couple of feet long. We slice it into three or four manageable size pieces. We like to buy from a quality butcher but the big stores will sometimes have it too.