The Sunday Supper movement welcomes The Schlossadler International Wine Club as our guest of honor Around the Family Table! Schlossadler International Wine Club has joined up with our group on Twitter many times on Sunday Evenings offering wine pairing suggestions, but today not only do they have the guest of honor seat they’ve also offered to bring the wine! Hans Fritsch and his group of talented Wine Consultants are passionate about the world of wine and food. They search the world for interesting and exceptional wines and offer them in their wine club selections.
Wine clubs are a great way to dive into the world of wine; getting new and exciting wines delivered straight to your door is like having Christmas all year round! Today Schlossadler is making it easier for you because they are offering readers of Wine Everyday free shipping with your club membership! Use code FFSS1 and tell them Wine Everyday sent you!!
They also have graciously presented nine talented Sunday Supper Bloggers with their Labor Day Wine Club selection to taste and share with you. Don’t you just love when your guests bring you wine?! Wine Everyday was delighted to have been offered the opportunity to share these exceptional wines with you!
2006 H.O. Becker, Kerner Auslese, Rheinhessen, Germany The red bottle may throw you off a bit, this is not a rosè, but a white Kerner Auslese. The grape is a cross between the Riesling and the Trollinger, bred by August Herold in 1929 and named after the poet Justinus Kerner. Honey straw in color with essence of lychee, that beautiful scent reminiscent of Gewürztraminer, slightly sweet flavors of pear and melon with a crisp and refreshing finish. The light sweetness of the wine lends itself as a good choice for an aperitif, but I paired mine with Almond Butter cookies lightly dusted with powdered sugar and a selection of Raspberry stuffed Butter Cookies. If you plan to serve this with a salad entrée, I would suggest the Pear and Stilton Salad from Magnolia Days (one of my all time favorite salads!) | Alcohol 10.0% | 100% Kerner Auslese | under $20 with case and club discounts | synthetic cork closure |
2010 “Elfenhof” by Ernst Holler, Blaufränkisch, Burgenland, Austria The Blaufränkisch grape is known in the USA as Lemberger; grown in cool weather climates like Washington State and The Finger Lakes Region of New York. A very popular red wine in Austria, its DNA heritage links to Pinot Noir making for a food friendly wine. In the glass: brownish-red in color with aromas of bramble and dried thyme lead to flavors of dried fruits like strawberry with hints of tarragon. The finish is smooth. I paired this wine with Smoked Corned Beef Paninis; smoked and prepared by my husband @BeerWineFood. | Alcohol 12.5% | 100% Blaufränkisch | about $18 with case and club discounts | screw cap closure |
2010 Kotuku Winery, Sauvignon Blanc, Marlborough, New Zealand Beautifully light in color with zesty lime rind and pear aromas and flavors. If you shy away from NZ Sauvignon Blancs for their tendency to be overly grassy, you can be guaranteed you won’t find that in this SB. The wine has a very zesty finish and its mild acidity makes it a great choice for the dinner table. I paired this with my own special dish (yes I sometimes cook!) | Alcohol 13.5% | 100% Sauvignon Blanc | under $15 with club and case discounts | screw cap closureSautéed Cod Filet with Asparagus, Sage & Capers in a light Sauvignon Blanc sauce 1tablespoon lemon infused olive oil ¾ lb cod filet cut in to 3 pieces 3 to 4 fresh sage leaves, chopped 1 lb asparagus – thin stalks, use only about 4” of the tips ½ cup Sauvignon Blanc 2 tablespoons butter 1 tablespoon capers (brine rinsed off) lettuce leaves to serve on Heat the oil and sauté the fish about 4 minutes per side. Remove fish from pan cover with foil. Put the asparagus in the hot pan, drizzle with a little olive oil if necessary. Before the asparagus start to brown throw in all the wine and let the asparagus simmer for about 3 minutes then add the chopped sage capers and butter. When the butter is fully incorporated, place the fish on top of lettuce leaves, place the asparagus on top of fish and pour the sauce on top of all.
All three wines were exceptional and stellar varietal examples. To see more food and wine pairings and other fabulous recipes, visit these sites:
- A Midsummer’s Picnic w/ Wine by GirliChef
- Shrimp Scampi with Homemade Garlic Toast by Big Bears Wife
- Jerk Turkey Burgers with Mango Slaw by ENOFYLZ
- Wine & Dine with Schlossadler International Wine Club by Wine Everyday
- Elegant Pot Roast by Daily Dish Recipes
- Chicken with Feta and Sundried Tomatoes + Apple Crisp by Hezzi-D’s Books and Cooks
- Shepherd’s Pie with Red Wine Mushroom Gravy by Juanita’s Cocina
- Pork Piccatta by Family Foodie
- Shrimp Skagen Salad in Avocado Halves by Tora’s Real Food
But the fabulous recipes don’t stop there; here are more amazing recipes to pair with these fabulous wines:
- Shrimp Salad With Lemon Tarragon Dressing by Magnolia Days
- Red, White and Cordon Bleu by Cindy’s Recipes and Writings
- Peppercorn Steak by Doggie At The Dinner Table
- Chicken Florentine by There and Back
- Penne Rigate with a White Ragu Sauce by Momma’s Meals
- Moules a la Provencale by The Girl in the Little Red Kitchen
- Delicious BBQ Ribs by Pippi’s in the Kitchen Again
- Chicken and Mushroom Chicken Piccata by Small Wallet Big Appetite
- Ginger Roast Chicken with Red Wine Plum Sauce by Sue’s Nutrition Buzz
- Beef Stroganoff by From Fast Food to Fresh Food
- Strawberry-Pink Champagne Sorbet by The Messy Baker Blog
- Italian Style Baby Back Ribs by Cooking Underwriter
- Muscat and Raspberry Cake by Happy Baking Days
- Pretty in Pink Champagne Macaroons by Crispy Bits & Burnt Ends
- Late Harvest Citrus Cake by Vintage Kitchen Note
Wine Pairings for all of today’s dishes by ENOFYLZ
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That’s true, joining in a wine club will give fantastic experiences, there are opportunities to interact with talented wine consultants. I personally choose sweet wine after my dinner as liquid dessert.
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I’ll be picking up sauvigon blan this week to try this sauce! Thank you very much for explaining these wines for easy enough for the average person to understand.
I love the pairing of cod, asparagus, and Sauvignon Blanc . I know matching a wine with asparagus isn’t easy. Looking forward to trying this dish.
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I love Cod and can’t wait to try this amazing recipe. Thank you so much for all your help with this week’s event!
It´s great how you explain wines! That caper wine sauce sounds wonderful.
Thanks Paula, Cod tend to be bland (maybe that’s why some folks like it!) The capers / butter & sage weren’t overwhelming & the wine was perfect! Cheers!
Mmmm, the cod sounds amazing!!! The more capers the better! YUM!
Love to read your wine talk 🙂 you give us such good info ! Your dish sound fab !! Love anything that has asparagus !! Yummy !!
It’s my humble attempt to be an on-line foodie! I’ll let you guys handle the food from now on ~ it’s a LOT of work! Cheers!
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What a lovely sounding dish…I bet the sage married so well with the Sauvignon Blanc!
Yes, this Sauvignon Blanc wasn’t very heavily grassy, it was delicate enough to allow the flavors of the dish come thru. But not as delicate as ‘it goes down like water’ like some other SB’s I’ve had.
this wine is fantastic!
Oh this fish sounds so good and so easy to make. Thanks for sharing
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Eileen – The recipe sounds great! I was surprised that the Sauv Blanc was my favorite of the three. I enjoyed them all!
The Sauv Blanc was my favorite as well~ a very well made wine!
I’ve Blaufränkisch before (the varietal) but from Finger Lakes Region. This one from Austria was much better than the others. Most of the Lembergers from FLx are blended with Cab Franc. This Blaufrankisch is perfectly balanced on its own.
I was ecstatic to try the Kerner Auslese ~ I love trying new-to-me varietals. It is a great alternative to a Riesling or Gewürztraminer.
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I never used sage with fish. It sounds like a great combination, Eileen! Cindy’s Recipes and Writings
The sage / cod combo worked! and it was so easy ~ one pan!!
Great information on those wines. I am ready to try all of them. And it makes me smile that my Pear and Stilton salad is your all-time favorite.
Renee, I could eat your Pear & Stilton salad everyday!
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