French Wine Club by somMailier - The Best Wine Club For Food Pairings
This post is in partnership with somMailier. I will make a commission if you purchase via the affiliate links included in this post.
“Ah, September! You are the doorway to the season that awakens my soul.”
I am so thrilled to be kicking off the month with one of my very favorite French brands too! Wine and foodie lovers..this one is for you.
I definitely wouldn’t tout myself as a wine expert, but I’m quite familiar with different types of wines and brands. And French wines are just the best in the world. I do know that!
I first introduced you to the somMailier Wine Club back in February (read all about it here) and I am so excited to share a promo code with you today (grab the code at the end of the post) and tell you about their white wines and their rosè this time.
I really enjoy being apart of a wine club because it’s such a great way to taste new wines and expand your knowledge. If you consider yourself a bit of a sommelier and would like to discover some new blends — your favorite red seems a bit too sweet nowadays — or maybe you’re just looking for a no-hassle way to up your reserves, a wine club may be for you. There are so many things to consider especially as we approach the holiday entertaining season! It’s truly my favorite time of year but hosting a dinner party is difficult enough. Between entertaining guests and preparing food, picking a wine pairing can be an intimidating process.
Going to let you in on a little secret here….wine was not a love at first taste moment for me…. GASP wine lovers, I know. Please hear me out. I actually did not love wine for a really long time until I started trying it with the appropriate food pairings. The food really brought out the taste in the wines and the wines really brought out the flavors in the food! Sooo it is critical for me to perfectly pair my the food with the wine at all times but especially at a dinner party.
I mean seriously I remember in my mid 20’s I would attend art openings at all the hottest galleries in Dallas with my friend Kimi and I just hated the drink choices. It was always red or white wine (probably from a box to conserve money) and then they would give you some cheese and it wasn’t even the correct cheese for the wine further making me want to vomit. LOL.
Do better art gallery owners of the world. Do your homework!
So all this to say is my number one favorite thing about somMailier is the food pairing cards they provide as well as the custom back labels they have on the back of their wines providing you with information regarding serving temperature, grape varieties, aging, & pairing recommendations. It’s so wonderful not having to google this information or find it on their website when I am in a hurry! I also think this is such a brilliant idea because now when you gift this to someone they have everything they need on the bottle. Lovely, right?!
They truly cater to my taste buds in every way creating a wine tasting experience- the perfect pairing for my culinary adventures. They have allowed me to learn so much and immerse myself in a wine journey that I personally get so much joy from. Not to mention I can impress my family and friends and hopefully even inspire those around me that do not like wine to develop a taste for it through the food I prepare.
These are the three wines that I tried in August along with the recipes that I created for each one and I just hope you enjoy them. They are the perfect for the end of summer!
The first is The Fontcreuse-Côtes De Provence which actually ended up being a favorite and I will be ordering 6 bottles of this on payday! The aroma is white fruit, peach, and citrus. And the flavor is vivacious and fresh, with a taste of pear and ripe peach and a hint of aniseed. This wine will be deliciously refreshing with all kinds of fish and seafood. You can pair it with sushi and sashimi, or simply as an apertif with mixed tapas. I enjoyed this greatly with Ahi Tuna Sashimi. I love it seared rare with sesame seeds, pickled cucumber, ginger, and wasabi. This wine really brighten the flavors of the tuna. I bet this would be so wonderful with my lemon, garlic, and herb grilled yellowtail snapper too!
Ahi Tuna Sashimi Recipe
Seared Ahi Tuna does not tasty fishy at all. So if you’re looking to convince someone ambivalent about seafood, seared tuna is a great place to start. The flavor? Seared tuna is so, so delicious. It tastes buttery on the inside and salty savory on the outside. It’s one of my favorite foods and contains a ton of nutrients!
How to sear tuna?
It’s so quick and simple:
Heat a skillet to medium high heat with a small drizzle of a good olive oil. Add the tuna and cook for about 1 to 2 minutes per side.
Remove the tuna and slice it against the grain into half-inch thick slices. After it’s cut you’ll see that the inside is a beautiful pink color (raw) and and just the edges are browned. That’s what you want!
The second wine I tried is The Chateau Bethanie- Fruitiére d’ Arbois which is a 100% Chardonnay. I never liked Chardonnay until I tried it with food. I could never just sip on a Chardonnay solo. This wine has a fresh aroma of lemongrass and honey and the flavor is slightly dry and refreshing, with a fruity citrus taste and mineral finish. This dry wine will pair well with fish and seafood, blue cheese, and even lemon cake. Also serves as an apertif with foie gras or liver pâte.
I ended up making a delicious steak salad with a homemade blue cheese ranch dressing for this wine and it was divine! So I hope you enjoy this one. It would be amazing with chicken too or fish.
Filet Mignon Salad
Excerpted from Mandy's Gourmet Salads
Ingredients
2 cups baby spinach
1 cup arugula
1 cup mesclun greens
½ avocado, sliced
½ cup halved cherry tomatoes
2 tablespoons thinly sliced red onion
1 tablespoon torn tarragon leaves
¼ pound Seared Filet Mignon, sliced
⅓ cup Blue Ranch Dressing (recipe to follow)
Blue Ranch Dressing
1 cup (120 g) crumbled blue cheese
½ cup (125 ml) sour cream
⅓ cup (80 ml) mayonnaise
6 tablespoons (90 ml) milk
1 tablespoon horseradish cream
1½ tablespoons Champagne vinegar
1 teaspoon white vinegar
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
¼ teaspoon fine sea salt
Directions
For the Salad
Combine all of the ingredients except for the filet mignon in a large stainless-steel bowl. Top with the dressing, and using tongs, toss until well mixed and dressed. Transfer to a serving bowl and layer the slices of filet mignon on top. Serve while still warm.
For the Blue Ranch Dressing
In a blender, combine all of the ingredients except the salt and pepper. Process on medium-high speed until smooth and well combined, 15 to 20 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed.
Add the salt and pepper, adjusting the seasoning to taste. Transfer the dressing to an airtight container and refrigerate until ready to use.
This dressing will keep, refrigerated, for up to 7 days.
Serve with fresh bread too is you wish!!
I ended up getting a little creative too and tried this Chardonnay with a Santorini Salad and it was a very delicious pairing to me!
Santorini Salad Recipe
EXCERPTED FROM MANDY'S GOURMET SALADS
Ingredients
3 cups mesclun greens
1 cup chopped radicchio
1/2 cup Red Quinoa
1/2 cup cubed watermelon
1/4 cup cubed feta
1/4 cup Spicy Rosemary Nuts
2 tablespoons thinly sliced red onion
2 tablespoons torn mint leaves
2 tablespoons torn basil leave
Directions
Combine all of the ingredients except for the mint and basil in a large stainless-steel bowl. Top with the berry dressing, and using tongs, toss until well mixed and dressed. Serve on a large plate or small platter. Garnish the salad with the basil and mint leaves.
Berry Dressing Recipe
Ingredients
8 oz fresh berries, either strawberries, blueberries, or raspberries
2 Tbsp honey
2 Tbsp white vinegar or apple cider vinegar
2 Tbsp olive oil
1/4 tsp salt
1/8 - 1/4 tsp pepper
Now let’s discuss the Rosé.
Via Caritatis Lux in Domino rosé 2019
Tasting Notes: very delicate pink color. The nose is surprising and complex with notes of citrus and exotic fruits. which then opens with floral and red fruit notes. the flavor offers notes of raspberry and grenadine and then develops on sweeter notes of mango and pineapple.
Blend: 85% Grenache, 15% Syrah
Hold Time: Now or up to 5 years
Alcohol: 14.5%
Pair With: This wine will pair well with a light salad or seafood. Or as an aperitif.
I ended up enjoying this Rosé with a lovely okra tomato salad and a summer corn risotto. These dishes scream summer just like Rosè.
Charred Okra with Tomato, Garlic, and Preserved Lemon
From Jerusalem by Yotam Ottolenghi
INGREDIENTS
10 ½ ounces okra
2 tablespoons olive oil, plus more if needed
4 cloves of garlic, thinly sliced
2/3 ounces preserved lemon peel, cut into 3/8-inch wedges
3 small tomatoes, cut into 8 wedges, or halved cherry tomatoes
1 ½ teaspoons flat-leaf parsley
1 ½ teaspoons chopped cilantro
1 tablespoon freshly squeezed lemon juice
Maldon sea salt and freshly ground black pepper
DIRECTIONS
Using a small, sharp fruit knife, trim the okra pods, removing the stem just above the pod so as not to expose the seeds.
Place a large, heavy-bottomed frying pan over high heat and leave for a few minutes. When almost red hot, throw in the okra in two batches and dry-cook, shaking the pan, occasionally, for 4 minutes per batch. The okra pods should have the occasional dark blister.
Return all the charred okra to the pan and add the olive oil, garlic, and preserved lemon. Stir-fry for 2 minutes, shaking the pan. Reduce the heat to medium and add the tomatoes, 2 tablespoons water, the chopped herbs, lemon juice, and ½ teaspoon salt and some black pepper. Stir everything together gently, so that the tomatoes do not break up, and continue to cook for 2 to 3 minutes, until the tomatoes are warmed through. Transfer to a serving dish, drizzle with more olive oil, add a sprinkle of salt, and serve.
Summer Corn Risotto
6 cups veggie or chicken stock
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
¼ teaspoon black pepper
1 cup arborio rice
½ cup dry white wine
1 ½ cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
¼ cup heavy cream
2 tablespoons minced chives (optional)
PREPARATION
Bring the stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
Add a ladleful of hot stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
This was also so divine with this delicious summer salad! Rosè’s and salads truly are such a winning combo.
This delicious salad has romaine lettuce, mixed greens, avocado, crunchy noodles, mandarin oranges, cherry tomatoes, shredded carrots, toasted sesame seeds. Highly recommend grabbing Mandy’s Gourmet Salad Recipe Book which I have linked here. Salads can become so boring to me but Mandy has a way to really bring them to life and give me some very fun ideas.
Are you ready to join the French Wine Club?!
Their wine experts in France carefully select extraordinary and exclusive wines from handcrafted vineyards. You select red, white or a mix of both. (plus want to the Rosè…not a problem at all- just let them know and they will accommodate you) They then package and deliver 3, 6 or 12 bottles directly to your door every 3 months.
The Sommailier Experience
Extensive wine & food pairing information, to further your wine journey
Exclusive, in-depth descriptions of each wine and the region it comes from, in order to give you a holistic tasting experience.
Discounted price on each wine you’d like to re-order
Risk free: Cancel anytime for free, no commitments.
Exclusive wine tour of our family wineries in Bordeaux!
100% satisfaction guarantee: if you receive a bad bottle, just let us know and we’ll replace it or refund your money.
So excited that somMailier has given me a promo code for GFY readers so please use promo code GFY10 for 10% off your first shipment when you join the French wine club and use code GFY5 for all orders through their wine cellar and on gift orders (excludes gift cards). It’s not too early to start thinking about Christmas ideas and this would just make the best gift ever!
SANTÉ!!