Fish Tacos & Fumé Blanc!
We have never shied away from a Taco Tuesday and with summer officially here, we're enjoying some lighter fare that mirrors the season: fresh and bright foods that dance on the tongue and make your mouth water. One of our favorite summertime tacos is the Fish Taco. The crispy fried fish wrapped in a warm, soft tortilla and topped with crunchy cabbage and a slightly spicy pico de gallo is a fun food friend to our wine of the month, the 2016 Fumé Blanc.
Not exactly familiar with Fumé Blanc? Fumé Blanc is made from sauvignon blanc but aged in oak for a period of time to soften some of the grassy aromas and flavors that sauvignon blanc offers. The Rubino Estates 2016 Fumé Blanc has a complex nose with vanilla and hints of citrus including oranges, orange blossom, and pomelo. A smooth texture is complemented by a rich and creamy mouthfeel and a soft acidity. Some exotic fruit comes through with flavors of mango and pineapple upside-down cake. A great wine on its own, a chilled glass of Fumé Blanc is a great pairing with this fish taco recipe from Sam Sifton of the New York Times.
- 2 medium tomatoes, seeded and finely chopped
- 1 small red onion, peeled and finely chopped
- 1 clove garlic, minced
- ½ cup roughly chopped cilantro
- 1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)
- ¼ cup mayonnaise
- ½ cup sour cream
- 2 limes, 1 halved and 1 cut into wedges
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon canned chipotle pepper, finely chopped (optional)
- ½ cup flour, preferably Wondra or other fine-milled flour
- 1 ½ teaspoons chili powder
- ½ cup milk
- ¼ cup peanut oil, plus a splash more for greasing pan
- Pat of butter
- 1 pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long
- 12 6-inch fresh corn tortillas
- 2 cups shredded green cabbage
- A saucy hot sauce, like Tapatio or Frank’s
- In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
- In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
- In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
- Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
- Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
- Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.
Add our wine of the month to your next shipping order. Enjoy complimentary shipping on 6 or more bottles!
Last Minute Wine-Inspired Father's Day Gifts
“A father is someone you look up to no matter how tall you grow.”
Father's Day is quickly approaching and we are looking forward to celebrating all the wonderful dads and father-figures in our lives who have shaped us into who we are today. Some of us may not be able to see our loved ones in person but we can still send a special gift to let them know we care. Though Sunday is just a few days away, there's still time to surprise Dad with a gift. Here are a few last-minute gifts for wine-loving fathers that will get delivered straight to their door.
Wine-Inspired Father's Day Gifts
Coravin - For the father who doesn't want to drink the entire bottle all at once. With the Coravin preservation system, you simply insert a special needle, tip, and pour —then save the rest of the bottle for weeks, months, or even years!
Personalized Zalto Wine Glass - Help Dad drink in style with a monogrammed wine glass. The Zalto Denk'Art Bordeaux is perfect for bold wines with high tannins like our Riserva Cabernet Sauvignon or Ferrario.
Grilling Greats - If you have a father that you just can't keep away from the grill, this is a great gift. Stock his freezer with a selection of meats for him to pair with his favorite wines.
Cheese Club - If they love wine, they probably love cheese too. The Pennyroyal Five Farm to Table is the perfect subscription. Five times a year, members receive a selection of cheeses made from goats and sheep that are reflective of season changes.
Wine Club Membership - Wine club memberships are great gifts! Who doesn't like wine delivered right to their door? Whether your father is an aficionado or a novice, wine club memberships are a great way to expand his palate and introduce him to your favorites; you'll bond over new wine discoveries.
We hope this helps you if you're in a pinch and that you enjoy the weekend celebrating the special men in your life!
Celebrate National Rosé Day with the new Salute Rosé!
We are thrilled to announce the very first vintage of Rubino Estates Salute Rosé just in time for you to celebrate National Rosé Day!
The 2019 Salute Rosé is a blend of 48% Sangiovese, 28% Nebbiolo, and 24% Barbera. The nose has light red fruit, including wild strawberry and watermelon, and on the palate, the fruit is joined by red currant flavors. Fermented in stainless steel to maintain a fresh and balanced acidity, our Salute Rosé has a lovely full body but maintains a crisp and dry finish.
Here is a little bit more about rosé and our rosé production from our winemaker, Jesse Plautz.
"Rosé production is basically done in two different ways. The first is like creating a white wine, where red wines are put directly into the press with minimal maceration. The other is to pull a saignée (literally "bleeding" the tank). This involves pulling juice out of a red wine ferment before it has a chance to get much extraction. In either case, you can go from 0 minutes of skin contact up to 1-2 days depending on the style.
For the Salute Rosé, all of the grapes were picked and processed specifically for the rosé program. I wanted to highlight younger and fresher flavors and aromas so we picked the fruit much sooner than we would for red wines. For the skin contact, we let the Nebbiolo and Sangiovese sit with their skins for 2 hours and the Barbera for 4 hours. It was just enough time to get a little color and a little extra flavor, but to avoid allowing the tannins to extract much. We destemmed and crushed the fruit prior to maceration, then put it in the press once I saw the flavors and extraction I wanted. For the Nebbiolo, I was looking primarily for a rose petal aroma, which it is well known for. Sangiovese provides a lot of the flavor, with floral notes and a bit of strawberry. The darker red fruits and the acid come from the Barbera, as well as a lot of the color.
The 2019 Salute Rosé is a blend of 48% Sangiovese, 28% Nebbiolo, and 24% Barbera. The nose has light red fruit, including wild strawberry and watermelon, and on the palate, the fruit is joined by red currant flavors. Fermented in stainless steel to maintain a fresh and balanced acidity, our Salute Rosé has a lovely full body but maintains a crisp and dry finish."
We are so excited to pop the cork on a few of these this weekend. Tag us @rubinoestates when you open up your bottles too! It's the perfect pairing for lightly sauced barbeque ribs or curries, and on the lighter side, a caprese, or niçoise salad. Add it to your order for curbside pick-up!
Fumé Blanc and a Simple Scallop Dinner
Our Wine of the Month for May is the 2016 Rubino Estates Fumé Blanc. Handpicked in the cool of the morning, then strategically fermented in neutral barrels to provide a creamy mouthfeel and a subtle hint of spice. Our goal is to showcase the best of what the grapes have to offer. Our Fumé Blanc is aged in neutral oak for about 18 months before bottling to give the wine a gentle and cold fermentation that maximizes its delicate aromas and flavors. It offers a complex nose with vanilla and hints of citrus, including oranges, orange blossom, and pomelo. Gentle acidity adds balance to the smooth texture complemented by a rich and creamy mouthfeel. Some exotic fruit comes through with flavors of mango and pineapple upside-down cake. Served chilled, our Fumé Blanc is a perfect pairing for roasted chicken, fishcakes, grilled fish, salmon, and scallops. Speaking of scallops, below is a recipe to enjoy with the Fumé Blanc. Scallops are a favorite seafood treat and are not as hard to make as one might think. This simple recipe is perfect for a summery Sunday dinner. Pick up a bottle during curbside pick-up this weekend! We hope you enjoy it!
Scallops with Cream and Basil
- 6 tablespoons butter
- 12 sea scallops
- Salt and pepper
- ¼ cup chopped shallots
- 1 teaspoon slivered garlic
- Pinch crushed red chili flakes
- ½ cup dry white wine
- ¾ cup heavy cream
- 20 basil leaves, cut in thin ribbons
- Put 4 tablespoons butter in a skillet over medium-high heat. When foam subsides, add scallops; sprinkle with salt and pepper. Brown on both sides, adjusting heat so they brown nicely; they need not cook through. Remove them to a plate.
- Turn off heat, cool pan a bit, and wipe out. Add remaining butter over medium heat. When it melts, add shallots, garlic, chili flakes, and a little more salt and pepper. Cook about 2 minutes, or until shallots soften.
- Add wine, raise the heat a bit, and let bubble away for a minute or so until reduced by about half; add cream and repeat. When the liquid is thick, return scallops and juices to pan.
- Cook for about a minute, stirring in half the basil until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.