Welcome to today’s issue of “Wine Wednesday”! It’s available on the ‘Wine by the Glass’ list in most U.S. Morton’s locations and in most local wine shops. We’re featuring a sparkling wine this week, because we thought it would be appropriate to toast the end of summer with this light, refreshing wine. The featured recipe is a Mixed Grill Brochette…the perfect dish to make on the grill during your last backyard barbecue of the season!

Today’s Featured Wine: Lunetta, Prosecco, Trentino

The Story:

  • Prosecco has fast become a favorite
  • It is made from the prosecco grape and is a lovely aperitf wine
  • The grapes are handpicked and vinified at Cavit’s state-of-the-art sparkling wine facility in the northern Italian region of Trentino-the largest facility in Italy dedicated exclusively to producing world-class sparkling wines

The Profile:

  • Soft and welcoming, reminiscent of spun sugar

The Pairing:

  • Everything: Sparkling wine goes with everything, especially antipasti, hors d’oeuvres, sushi, shellfish and seafood

The Region:
· Trentino is in Northeast Italy close to the Austrian border and has strong German and Austrian influences including language, culture, foods and architecture

Today’s Featured Recipe: Mixed Grill Brochette
(Serves 4)

8 oz. Skinless chicken breast, cut into twelve pieces
8 Large Shrimp
1 large Red Pepper, blanched and cut into eight 1 ½” x 1 ½” pieces
1 large Green Pepper, blanched and cut into eight 1 ½” x 1 ½” pieces
1 large Onion, blanched and cut into sixteen 1 ½” x 1 ½” pieces
12 medium Mushrooms, blanched
2 cups White Rice
4 Roma Tomatoes, cut in half
Salt and pepper to taste
Oil to coat

  • On a skewer, place one each in following order: Mushroom, chicken, onion, red pepper, shrimp, onion, green pepper, chicken, mushroom, onion, red pepper, shrimp, onion, green pepper, chicken, mushroom.
  • Repeat for all four skewers. Season the prepared brochette with seasoning salt and pepper, then brush brochette with oil.
  • Place brochette on grill for approximately 3-4 minutes, turn over and cook for approximately another 3-4 minutes. Heat tomatoes on grill for about one minute.
  • To serve, place rice in the center of an oval plate. Place brochette down center of the plate on top of rice. Remove the skewer. Ladle Beurre Blanc Sauce around the brochette (see recipe below). Place tomatoes on both ends of brochette.

Sauce Beurre Blanc
(Serves 4)

1 Tbsp. Clarified Butter
2 Tbsp. Chopped Shallots
¼ cup White Wine
½ cup Whipping Cream
½ lb. Whole Unsalted Soft Butter
½ tsp. Fresh Lemon Juice
Salt to taste
White Pepper to taste

  • Sauté shallots in butter until soft. Add white wine. Bring to a boil and reduce heat.
  • Add whipping cream and again reduce heat (slightly).
  • Gradually and slowly whip in the soft butter with a wire whip, thoroughly mixing before adding more butter. Do not allow mixture to boil once you begin adding the butter.
  • When all butter is mixed in well, remove sauce form heat. Whip mixture vigorously and strain shallots from the sauce.
  • Season sauce with salt and pepper. Add in lemon juice.
  • Before serving keep sauce in a warm place. Do not reheat the sauce because it will break.

And don’t forget to follow the conversation on Twitter as the wine community celebrates #Cabernet Day on September 2!

Cheers!

Tylor Field, III
V.P. of Wine & Spirits
Morton’s The Steakhouse