Tag Archives: orin swift

10 Spooky Wines for Hallo-wine!

Halloween is right around the corner and I have the perfect spooky wine recommendations for that creep-tastic costume party, trick-or-treating with the neighborhood parents, or just relaxing like the dead at home.

 

#1. Shinas Estate, $18

Shinas Estate in Victoria, Australia, makes a series of wines with spine-tingling labels, including The Verdict (Cabernet Sauvignon), The Guilty (Shiraz), The Innocent (Viognier), The Executioner (Shiraz, Cabernet, Viognier blend), and Sweet Justice (sparkling Moscato). These are all plump, fruit-forward wines, with The Guilty and Sweet Justice pairing particularly well with Halloween candy.

#2. The Walking Dead, $15

“An epidemic of apocalyptic proportions has swept the globe, causing the dead to rise and feed on the living. In a matter of months, society has crumbled; there is no government, no grocery stores, no mail delivery, no cable TV. Luckily there is wine…”

There are four The Walking Dead wines – Cabernet Sauvignon, Blood Red Blend (Merlot, Cabernet Sauvignon, Petit Verdot, Malbec), Chardonnay, and Sauvignon Blanc. Each of these wines features an augmented reality label that comes alive with the Living Wines Label app. I won’t give away what happens in the labels, but if you’re a fan of The Walking Dead TV show, these wines are a must-buy!

#3. Apothic Dark and Apothic Inferno, $15

Apothic Dark is a dangerous romance of Zinfandel, Syrah and Merlot, creating a smooth wine with blueberry, blackberry, coffee and dark chocolate flavors. Apothic Inferno has emerged from the flames with a whiskey soul, having been aged for 60 months in whiskey barrels. The red fruit contains touches of maple and spice.

#4. The Velvet Devil, $12

This deep, dark wine is devilishly good with flavors of red and blue fruit and a silky smooth texture that makes Merlot sexy again.

#5. 19 Crimes The Banished, $10

19 Crimes makes a series of infamous wines featuring labels with British criminals who will tell you their stories in augmented reality label using the Living Wines Label app. These stories are about the 19 Crimes that were punishable by banishing convicts to the Australian penal colony. The Banished Dark Red wine is dominated by Shiraz and supported by Cabernet Sauvignon and Grenache. “Like the wine rations served on convict ships, every sip deserves to be savored.”

#6. The Culprit, $15

The Culprit is a monster red blend from Sonoma County, CA, that includes 9 different grape varieties! The primary varietals are Syrah, Zinfandel and Petite Syrah, making this a scary big, bold and complex wine.

#7. Phantom, $20

Bogle Vineyards’ Phantom Red is a hauntingly delicious blend of Petite Syrah, Zinfandel, Cabernet Sauvignon and Mourvedre. The spectre of this rich, jammy wine with dark fruit, black pepper, spice and vanilla will haunt you long after the last sip.

#8. Orin Swift Palermo, $45

The haunting label that graces Palermo, a Napa Valley red blend (Cabernet, Merlot and Malbec), is a chilling photo of an actual mummified priest wearing a red cape and a black hat, taken by a National Geographic photographer in a 16th century catacomb in Palermo, Sicily, after which the wine is named. The wine is rich, fruit-driven and approachable, with just a touch of oak.

#9. Eternally Silenced, $45

Eternally Silenced, a Pinot Noir from The Prisoner Wine Company in St. Helena, CA, will leave you speechless. This wine has dark red fruit flavors of cranberry and cherry along with herbaceous characters of pine needles and cedar, reminiscent of being chased through a dark forest by who-knows-what in the deepest of night.

#10. Derange, $80

Derange, produced by The Prisoner Wine Company, was made by hand-selecting their most insanely concentrated and intense wines to blend under this label. It is a terrifyingly tasty blend of Cabernet Sauvignon, Petit Syrah, Merlot, Syrah and Zinfandel is filled rich black fruit, vanilla and sweet spice flavors.

 

Recipe: Pappardelle with Scallops

This recipe is filled with umami flavors! Umami is the “fifth flavor” in addition to sweet, salty, sour and bitter. It is that earthy, savory flavor you find in monosodium glutamate (MSG) – think miso soup, cooked mushrooms and soy sauce.

Umami is not an easy flavor to pair wine with. It tends to make wine taste more astringent and bitter, especially wines high in tannins (big red wines). The typical suggestion is to pair umami dishes with white or sparkling wines. However, salt is a magical pairing agent for wine. If you add sufficient salt and salty ingredients (in this case, parmesan) to your dish, you can easily pair umami flavors with red wines with delicious results!

I chose to pair this recipe with a 2014 MACHETE by Orin Swift. Not only does this wine have the most bad-ass label EVER, it is wine is bursting with rich, ripe black fruit flavors – blackberry and black cherry all over the place. It is so fruity that it works beautifully with this rich, umami dish, cutting those earthy flavors with gorgeous berry flavors. Yum!

Ingredients

1 pound large sea scallops, patted dry

1 pound pappardelle pasta

1 tablespoon olive oil

1/2 tablespoon unsalted butter

1 teaspoon sea salt, plus 1/2 teaspoon

2 cups mixed chanterelle, oyster, trumpet, mushrooms, thinly sliced

3 black garlic cloves, thinly sliced

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon freshly cracked black pepper, plus more for serving

3 cups arugula

2 tablespoons white truffle oil

2 ounces best quality Parmesan, shaved

Directions

  1. Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt.
  2. Rinse and pat dry the scallops. Season with 1/2 teaspoon of sea salt.
  3. Prep all of your ingredients and have them at ready, then cook the pasta according to package directions.
  4. While pasta is cooking, in a large saute pan, heat the olive oil and butter over medium-high heat. When the butter has melted, add the scallops, cook for 2 minutes then turn over and cook another minute. When scallops are just cooked, remove from heat and set aside, keeping them warm.
  5. Add the mushrooms to the scallop juice in the pan and saute for 2 minutes. Stir in the garlic, red pepper flakes and black pepper. Add in the reserved scallops, half of the truffle oil and the parmesan. Add in the drained cooked pasta, then the arugula and gently toss or stir to combine.

(Recipe courtesy of Guy Fieri)