New Recipe Pairing: 2023 Moscato Azul with Bulgogi Lettuce Wraps
Our latest recipe pairing collab with Chef Christina Machamer is perfect for the late summer days - Bulgogi Lettuce Wraps. We love the unexpected and bold choice of pairing zingy marinated beef with a lighter, aromatic white wine. It truly shows the versatility of our Moscato Azul when pairing with a vast array of delicious food choices!
Bulgogi Lettuce wraps
pair with 2023 Moscato azul
The Moscato Azul leaps from the glass with notes of white cantaloupe, pineapple, and ginger blossoms leading to a lean, crisp, dry palette. The acidity feels almost effervescent and longs to be challenged by spice, richness, and complexity on the plate. Though on the surface this wine pairs well with lighter dishes of the sea, she surprises as she stands up to well marbled skirt steak marinated in a rich and slightly sweet Korean-inspired Bulgogi Sauce. We balanced the sweetness of the sauce with an acid driven slaw and the spice of fresh sliced serrano chilis. Every spicy, rich bite is refreshed with another sip of this enchanting summer favorite.
NOTE: To save time, you can use a store-bought Bulgogi or Korean BBQ marinade. I like to enhance the flavor with fresh grated ginger to match with the notes of ginger blossom in the wine. While I love the richness of skirt steak balanced by the leanness of the wine, feel free to substitute chicken or shiitake mushrooms.
BULGOGI MARINADE
6T Gluten Free Soy Sauce
2T Dark Brown Sugar
2T Mirin (Sweet Rice Wine)
1ea Pink Lady Apple, cubed, core discarded
1 Shallot (large)
2 Cloves Garlic
2t Grated Fresh Ginger
Combine all ingredients in a blender and pulse until smooth. Strain marinade, pressing on any solids to extract as much of the marinade and flavor as possible.
CARROT & DAIKON RADISH SLAW
1ea Carrot, Julienned (or sliced into strips)
1ea Small Daikon Radish, Julienned (or sliced into strips)
1T Kosher Salt
.5C Rice Wine Vinegar
.25C Water
.25C Sugar
1in Ginger Root, peeled and cut into small chunks
5ea Slices of Serrano or Jalapeño Chili (optional)
METHOD
1. Place Julienne carrot and daikon radish in a small bowl and coat with salt. Let rest for 5 minutes to draw out water and season, then rinse well in cold water.
2. In a small saucepan, bring vinegar, water, and sugar to a boil. Remove from heat and add ginger and chili slices if desired to create the pickling liquid.
3. Pour pickling liquid over carrots and daikon and cover with a doubled over piece of plastic wrap to keep the veggies submerged. Allow to come to room temperature, then transfer into a plastic container or glass jar and refrigerate. Slaw will develop the best flavor if allowed to pickle overnight, and will keep in the refrigerator for 30 days.
LETTUCE WRAPS
1.5lbs Skirt Steak or other tender cut of meat
Bulgogi Marinade
To Taste - Kosher Salt and Fresh Ground Black Pepper
1 Head Butter Lettuce, leaves removed and washed
Carrot & Daikon Slaw
.25C Cilantro Leaves
1ea Serrano or Jalapeño Chili, thinly sliced
.25C Crushed Cashews or peanuts for texture
METHOD
1. Place Skirt Steak in a compostable or plastic zip-lock bag with Bulgogi marinade. Close bag, removing any air, and gently massage to ensure marinade covers the meat. Place on a plate (to avoid mess) and refrigerate for at least six hours and up to two days.
2. Preheat your grill. Remove meat from marinade, and season to taste with kosher salt and fresh ground black pepper. Bring any remaining marinade to a boil to use as a dipping sauce.
3. Cook skirt steak to desired doneness and allow to rest for 5 minutes. Slice meat against the grain into small strips.
4. To serve lettuce wraps, place desired amount of beef into a butter lettuce cup. Top with slaw, cilantro, pepper slices, and crushed nuts. Dip in sauce if desired.
Recipe and photo © Christina Machamer - do not copy or reproduce without permission.
New Recipe Pairing: 2022 Moscato Azul with Thai Green Curry Soup
The fourth in our recipe pairing series by Chef Christina Machamer, this easy Thai Green Curry Soup is cozy, healthy, and oh-so-satisfying - and paired with our 2022 Moscato Azul, the perfumed tropical + floral flavors of the wine burst out in a delightful and unexpected combination.
Easy thai green curry soup
pair with 2022 la sirena moscato azul
As the weather grows crisp and we sail into a new year, I find myself craving something warm,
healthy, and easy, while I dream of a summer to come. With notes of ginger and lemon grass and
the silky feel of coconut milk, this versatile soup is the perfect match for the Moscato Azul. The
bright acid structure of the wine cuts through the richness of the soup, while its palette of graceful
tropical flowers allows the complexity of the green curry to flourish. Notes of ripe melon in the
wine wash away the lingering curry spice leaving you refreshed and ready for more.
NOTE: I love the flavor of fresh green curry paste, but the ingredients (and the time) can be hard
to find. For this recipe we are using Mekhala curry paste, but any favorite brand will work. Feel free
to indulge on this recipe by using your favorite protein and veggies to create your personalized
version. (Remi suggests thinly sliced red onions and sliced button mushrooms!)
Serves 4 as a main course
INGREDIENTS
1T Sesame Oil
1T Olive Oil
6ea Boneless Skinless Chicken Thighs, cut into bite sized pieces
tt Diamond Crystals Kosher Salt & Fresh Ground Black Pepper
2oz Mekhala Green Curry Paste
2t Grated Fresh Ginger
2t Finely Chopped Lemon Grass
1ea 13.5 fl oz can Coconut Milk
.25c Carrots, Blanched and cut into bite sizes pieces
.5c Broccoli, Blanched and cut into bite sizes pieces
.25c Snap Peas, Blanched and cut into bite sizes pieces
1T Fresh Lime Juice
.25c Cilantro, Rough Chopped
METHOD
1. Heat a large straight walled sauté pan or sauce pot over medium high heat, then add sesame
and olive oil. Add chicken thighs, season, and sauté until fully cooked, approximately 5-7
minutes.
2. Add curry paste, ginger, and lemon grass then continue to sauté until aromatic, 1-2 minutes.
3. Stir in coconut milk and bring to a gentle boil. Add carrots, broccoli, snap peas, cilantro,
lime juice, and adjust seasoning if desired.
Recipe and photo © Christina Machamer - do not copy or reproduce without permission.
New Recipe Pairing: 2019 La Sirena Cabernet Sauvignon
The third in our recipe pairing series by Chef Christina Machamer - these wild boar shanks are tender, hearty and have amazing depth of flavor - perfect for pairing with our La Sirena Cab! For best results, make them a day ahead and allow plenty of time for cooking.
Cabernet Braised Wild Boar Shank
Pair with 2019 La Sirena Cabernet Sauvignon
NOTE: Wild boar can be sourced here. Bone in beef short ribs can also be substituted for this recipe. Both wild boar shank and beef short ribs are best when refrigerated for a day or 2 after cooking, so that the flavors have time to fully integrate.
Ingredients
2ea bone-in wild boar shank (see note)
Kosher salt and freshly ground black pepper
3T Canola oil
1 Large onion, chopped
2 medium carrots, peeled, chopped
2 celery stalks, chopped
3T flour
1 28 oz can crushed tomatoes (we like San Marzano brand)
2T tomato paste
375 ml (1/2 bottle) dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4C Chicken Stock
Method
1. Preheat oven to 350°. Season boar shanks with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Brown boar shank on all sides,
approximately 8 minutes total. Transfer boar shank to a plate.
3. Pour off all but 3 Tbsp. drippings from pot. Add onions, carrots, and celery to pot and cook
over medium-high heat, stirring often, until onions are browned, about 5 minutes.
4. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3
minutes.
5. Stir in wine and reduce the volume by half, add crushed tomatoes. Add boar shank with any
accumulated juices.
6. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to
oven.
7. Cook until boar shanks are tender, 2–2½ hours. For best results, allow to come to room
temperature and store in refrigerator overnight. Transfer shanks to a platter. Spoon fat from
surface of sauce and discard; season sauce to taste with salt and pepper. Strain sauce from
pot into a measuring cup. Serve in shallow bowls over your favorite puree and roasted
fall/winter veggies with sauce spooned over.
Recipe and photo © Christina Machamer - do not copy or reproduce without permission.
New Recipe Pairing: 2018 Pirate TreasuRed
The second in our recipe pairing series by Chef Christina Machamer - these ribs are bursting with complex, inviting flavor, and perfect for pairing with our Pirate TreasuRed! For best results, make them a day ahead and allow plenty of time for slow cooking.
7-Spice Baby Back Ribs
Pair with 2018 La Sirena Pirate TreasuRed
Summer (into early Fall) is BBQ season, and there is nothing better than the melding of smokey and sweet flavors and a wine with the complexity to match. Pirate TreasuRed, a symphony of seven varietals, sings with this 7-Spice rub paired with “fall off the bone” ribs. The recipe below is for one rack of ribs, but I recommend making a large batch, so you always have some on hand. Ribs can be made ahead of time and frozen for up to two months, so you can enjoy their richness all summer long and beyond!
7-SPICE RIB RUB
.25C Brown Sugar
2t Smoked Paprika
1t Garlic Powder
1t Onion Powder
3t Ground Mustard
1t Garlic Salt
1t Celery Salt
.25t Cayenne
To taste - Kosher Salt & Fresh Ground Black Pepper
METHOD
1. Preheat oven to 265 degrees.
2. Remove Baby Back ribs from packaging and pat dry with a paper towel. Generously rub both
sides with 7-Spice rub and season to taste with kosher salt and fresh ground black pepper.
3. Wrap the ribs - you can use just foil, or if you want to try a method chefs love, tightly wrap ribs in plastic wrap then aluminum foil. Don’t worry, plastic will not melt at this low oven temperature and will allow ribs to oven-braise in their own juices! But if it makes you uneasy to put plastic in the oven, feel free to use parchment paper and then foil, or just foil.
4. Place ribs on a baking sheet in a single layer, bone-side down. Bake in oven for 5 hours or until
ribs are very tender.
5. Remove ribs from oven and allow to come to room temperature before refrigerating overnight.
This allows the fat and juices to congeal and makes them easier to handle and portion.
6. Unwrap ribs and remove any congealed fat and juices. Portion into 2-3 rib segments and lather
with your favorite BBQ sauce. Re-heat ribs by grilling on both sides until warm throughout or in a
350 degree oven for approximately 15 minutes.
Recipe and photo © Christina Machamer - do not copy or reproduce without permission.
Downloadable/printable recipe card
Purchase La Sirena Pirate TreasuRed
New Recipe Pairing: 2022 Rosato
The first in our new recipe pairing series created by Chef Christina Machamer - this colorful and flavorful summer soup is easy to make and perfect to pair with our La Sirena Rosato!
Chilled Thai Watermelon Soup with Dungeness Crab Salad
Pair with 2022 La Sirena Rosato
One of my favorite wines to drink all year round, but especially in summer when the crisp, lively
palette of the wine matches the celebrations of summer and the excitement of melons ripening in
the garden. With notes of rose petal and ripe red fruits, this deep blush rosado is driven by its
elegantly integrated acid allowing playfulness with chili, citrus, and Asian notes. This soup
transforms the sweetness of summer watermelon into a more savory and complex soup perfect to
start a summer meal. I like to make it a day ahead to allow the flavors in the soup to develop and
integrate overnight.
INGREDIENTS
6C Watermelon, Cubed (approx half of one small-medium seedless watermelon)
1 Lemongrass Stalk, lower 4in chopped
2Tbsp Shallot, roughly chopped
2Tbsp Fresh Ginger, peeled and chopped
1.5tsp Garlic Salt
1Tbsp Olive Oil
1 Serrano Chili
4Tbsp Fresh Lime Juice
Diamond Crystals Kosher Salt to taste
CRAB SALAD
12oz Dungeness Crab Meat
.25C Cilantro, Chopped
1tsp Olive Oil
1tsp Lime Juice, to taste
1.5Tbsp Mayonnaise*
.5tsp Garlic Salt
METHOD
1. Puree the watermelon in a blender until smooth and set aside.
2. In a small food processor, pulse lemongrass, shallot, and ginger until finely chopped.
3. Heat a small sauce pan over medium-high heat, add olive oil, shallot, lemongrass, and ginger, and
sauté until the aromatics become soft and fragrant.
4. Add half of the watermelon puree to the pan, and simmer for 5 min, stirring occasionally.
5. Add reserved watermelon puree and simmered watermelon mixture back into the blender with
garlic salt, Kosher salt, half of the chili and 2T Lime Juice. Blend to mix and adjust the flavor of the
soup with more Lime juice, Chili, and/or Salt as desired.
6. Strain the soup through a fine mesh sieve, discarding any solids. Chill for at least 3 hours or place
in an airtight container in the fridge to chill overnight.
7. Mix all ingredients for the crab salad together and adjust the flavor as desired. Divide salad
among four bowls and pour in chilled soup. Garnish with edible flowers or cilantro leaves as
desired.
*NOTE: I love the rich tanginess of Duke’s mayonnaise in almost all of my recipes, but for this crab
salad, it can be fun to substitute a Japanese, Jalapeño, or Sriracha mayo to subtly lift the flavor.
Recipe and photo © Christina Machamer - do not copy or reproduce without permission.