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

Welcome to today’s issue of “Wine Wednesday”! This wine is available on the ‘Wine by the Glass’ list in all U.S. Morton’s locations and is available in most local wine shops. Enjoy today’s featured wine at the end of these hot summer evenings… and pair it with of our featured recipes.

Today’s Featured Wine: Saint M, Riesling, Pfalz, 2008

The Story:

• Bob Berthaeau, Wine Maker from Chateau Ste Michelle and Dr. Ernest Loosen, acclaimed German Wine Maker collaborated to create this wine. The “M” stands for Michelle.

The Profile:

• Crisp with good balance among acidity, alcohol and mouthfeel. Ripe stone fruits and rose petals.

The Pairing:

• Bacon Wrapped Sea Scallops: The delicate sweetness is why this wine pairs perfectly with the heat of the apricot chutney and the acidity will balance with the richness of the scallop.
• Shrimp Alexander: The crisp acidity and bright flavors of the wine will harmonize with the butter and delicate shrimp flavors.
• Caesar Salad: The heat of the dressing and acidity of the lettuce will balance nicely with the body styles and flavors of this wine.

The Region:

• The Pfalz (pronounced Fallz) is the largest production region of Germany. Riesling is the most widely planted grape.

Today’s Featured Recipe: Shrimp Alexander

Serves 6

18 fresh large shrimp (8/11 count), shells on
1 cup warm clarified butter
½ cups Alex’s Bread Crumbs (recipe included below)
1 ½ cups Beurre Blanc (recipe included below)
3 lemons, halved, for garnish

• Preheat the oven to 450 degrees
• Peel the shrimp as far as the tail; leave the tail shell intact. Devein the shrimp and rinse well. With a small, sharp knife, cut open the shrimp along the vein line approximately two-thirds of the way through the shrimp.
• Put the warm, melted butter in one shallow bowl or deep plate and the bread crumbs in another. (Glass plates also work well.) Dip a shrimp in the butter and let the butter drip off the shrimp. Dip the shrimp in the bread crumbs and press the crumbs on the shrimp so that it is completely coated. Put the shrimp on a cutting board, cut side down, and press slightly to flatten and form a base so that the shrimp can stand upright. Bring the tail over the shrimp and insert the point between the tail fins into the thick end of the shrimp. Repeat with the remaining shrimp.
• As each shrimp is prepared, set it, cut side down, on a foil-lined baking sheet. Pour any remaining butter over the shrimp. Bake shrimp for 12 to 13 minutes, or until cooked through and the bread crumbs are crisp and lightly brown
• Spoon ¼ cup of Beurre Blanc on each of six serving plates. Top with three shrimp and garnish with a lemon half.

Alex’s Bread Crumbs

Makes about 2 cups

8 ounces firm white bread (4 to 5 slices)
5 teaspoons minced garlic
2 teaspoons minced shallot
2 teaspoons chopped fresh curly-leaf parsley
Salt and freshly ground white pepper

• Slice the crusts from the bread and then cut the bread into large chunks. Discard the crusts or reserve them for another use.
• In the bowl of a food processor fitted with a metal blade, grind the bread to fine crumbs. Transfer the crumbs to a mixing bowl.
• Pat the garlic and shallot dry with a paper towel. Add to the bread crumbs and toss to mix. Add the parsley, toss, and season to taste with salt and pepper. Mix well. Use right away or store the bread crumbs in a tightly covered container for up to 24 hours.

Beurre Blanc

Makes about 2 cups

1 teaspoon clarified butter or olive oil
1 large shallot, minced (about ¼ cup)
1/3 cup dry white wine
¾ cup heavy cream
¾ cup (1 ½ sticks) unsalted butter, softened
1 teaspoon fresh lemon juice
¼ teaspoon salt
Freshly ground white pepper

• In a medium saucepan, heat the clarified butter over medium-low heat. Add the shallot and sauté for 2 to 3 minutes, or until it softens without coloring. Add the wine, raise the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes, or until the wine reduces and the liquid coats the bottom of the pan. Add the cream and simmer, stirring often, for 5 to 7 minutes, or until reduced by half.
• Reduce the heat to low and begin adding the butter, a tablespoon at a time, whisking after each addition. Do not allow the cream to boil once the butter is added.

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