Virtual wine tasting can be a fun way to stay connected with family, friends and even clients or co-workers. I’m hosting one next week for clients and wanted to provide the perfect food pairing suggestions for those attending. Below are the appetizers that pair nicely to the three wines we’ll be sampling — Chardonnay, Cabernet Franc (blend) and Cabernet Sauvignon. I also included Cheese Board recommendations that pair with each wine that I’ll share in another post.

GOAT CHEESE AND FRIED SHALLOT DIP — Pairs well with Sauvignon Blanc or Chardonnay wines

Ingredients:

• 1 cup thinly sliced shallots (about 2 shallot bulbs)
• ¼ cup olive oil or canola oil
• 4 ounces plain rindless goat cheese, such as Laura Chenel, at room temperature
• 4 to 5 tablespoons buttermilk
• Thinly sliced fresh chives
• 1 small clove garlic, finely minced
• Sea salt and freshly ground black pepper

Directions:

1. Pat the shallots dry on paper towels. Heat the oil in a 10-inch skillet over medium-low heat. Add the shallots and sauté, stirring often, until they turn dark brown, 12 to 15 minutes. For the first few minutes, it will seem like nothing is happening, but once the shallots start to brown, they darken quickly. Stir almost constantly during the final minutes so they darken evenly without burning.
2. Drain the shallots in a small sieve set over a bowl. Spread the drained shallots on a paper towel and let cool until crisp.
3. Put the goat cheese in a bowl and whisk in enough buttermilk thinning to a desired consistency. Fold in the shallots and most of the chives, reserving some for garnish. Stir in garlic to taste and then season with salt and pepper. Transfer to a bowl and top with reserved chives.

Serve immediately with summer vegetables, crackers or baguette slices for dipping.

“GROWN-UP” GRILLED FONTINA CHEESE, MUSHROOM AND SAGE SANDWICHES – Pairs well with Cab Franc blends, Pinot Noir (my favorite), Merlot and Bordeaux wines

Ingredients:

• 3 TBSP butter, 2 melted
• ½ pound mushrooms, cut into thin slices (you can leave these out if you have picky eaters that don’t like mushrooms)
• ¼ tsp salt and ground pepper
• 4 tsp fresh chopped sage or 1 ¼ tsp dried sage
• 8 slices country-style bread
• 2 cups Fontina cheese, grated

Directions:

1. Heat 1 TBSP butter in a large nonstick frying pan over medium heat. Add the mushrooms, salt, pepper and sage. Cook for 5 minutes stirring frequently. Once done, put the mushroom mixture in a bowl and set aside.
2. Using a pastry brush, coat one side of 4 slices of the bread with the other half of the melted butter. Put them buttered-side down on a work surface. Top the bread with the cheese and then the mushrooms. Cover with the remaining 4 slices of bread; brush the tops with more of the melted butter.
3. Heat the frying pan over moderately low heat. Add the sandwiches and cook, turning once, until golden about 2 minutes per side.
4. Slice each sandwich into four squares or triangles for appetizers or keep whole for 4 delicious sandwiches.

BACON WRAPPED DATES STUFFED WITH BLEU CHEESE – Pairs well with Cabernet Sauvignon or other bold Red wines

Ingredients:

• 1 pound sliced bacon, cut in half lengthwise
• 1 pound pitted dates (or figs if you prefer)
• 4 ounces Blue cheese, Stilton Cheese, Roquefort or Gorgonzola

Directions:

1. Preheat oven to 375 degrees F.
2. Slice dates (or figs) in half and open them up carefully. Pinch off pieces of cheese and place them in the center of the dates (or figs). Close the halves and wrap a half-slice of bacon around the outside. Secure with a toothpick.
3. Arrange on a baking sheet or in a baking dish that has sides to catch any grease.
4. Bake for 30-40 minutes or until the bacon is crisp. Turn the dates (or figs) over and cook an additional 20 minutes.

Enjoy! XOXO Jill