Please visit Cameron Hughes website and discover the wide selections of wines they offer from the world’s best wine producing regions and sell it directly to us for a fraction of the price. https://chwine.com/
Pinot Noir is my favorite late summer wine. It is a precious wine made from delicate grapes that grow only in certain cool climates. My friends at Cameron Hughes Wine graciously offered me some of their Pinot Noir to taste. We were on our way to the beach and enjoyed pairing the wines with our carefree casual beach meals.
Not all Pinot Noirs taste the same. Some can be fruit forward with lots of cherry and raspberry flavors. Others can be weak and almost watery (those are best left alone in my opinion). I like a robust Pinot Noir that has lots of the red fruit flavors along with a bit of earthy undertones.
The Lot 687 2017 Pinot Noir is an elegant, pure Pinot Noir from a family-owned winery in one of California’s smallest and coldest wine growing regions. I thought this lovely wine paired perfectly with charcuterie and fresh figs.
Pizza and wine is one of our favorite beach meals. The Cameron Hughes Lot 678 2017 Pinot Noir paired very well with this earthy mushroom and spicy sausage pizza.
Lot 638 2016 Petit Verdot is pleasantly bold with lots of blackberry, blueberry and plum flavors. I paired it with one of my favorite appetizers ~ Beef Tenderloin and Pearl Onions with Alouette Horseradish Sauce.
Beef Tenderloin and Pearl Onions ~ Alouette Horseradish Sauce
60 appetizer servings (I purchased these cute appetizer forks at Tuesday Morning.)
1 pound beef tenderloin
2 tablespoons blackened seasoning
Cut beef tenderloin into 60 cubes (cut off any visible fat). Place one-third of the cubes in a plastic bag and sprinkle with one-third of the blackened seasoning. Repeat with the rest of the cubes and seasoning, sealing the bag and shake/massage the bag after each addition, to cover the cubes with the seasoning. Seal bag and place in refrigerator.
2 bags (10 ounces per bag) pearl onions.
Cook pearl onions in boiling water for 3 minutes. Drain and cool. Peel onions: with a paring knife, cut off the root end of the onion. Squeeze the onion gently on the other end and the onion will pop right out of its skin.
Alouette Horseradish Sauce
6.5 ounces Alouette Garlic and Herb Soft Spreadable Cheese
1/2 cup sour cream
1/2 tablespoon prepared horseradish
Place garlic and herb cheese, sour cream and horseradish in a mixing bowl. Stir to combine all ingredients. Cover bowl and place in refrigerator until ready to serve.
Place beef tenderloin cubes on an aluminum foil lined baking sheet. Broil in oven for 8 minutes, remove from oven and turn the cubes over with a spatula. Place baking sheet back in the oven and broil the beef tenderloin cubes for 5 more minutes or until beef reaches desired doneness.
To serve: Place a pearl onion and a beef tenderloin on a cocktail fork or decorative appetizer toothpick. Arrange the beef tenderloin forks around a bowl of Alouette horseradish sauce.
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