In between weekends of snow, we’ve managed to be able to enjoy a few days of absolutely beautiful Spring weather. Days of running around in the yard, fingers and feet covered in dirt, cheeks flushed. We’ve been Spring cleaning and getting our front porch ready for elegant evenings spent with friends, sipping wine and laughing by the firelight.
I like all of the seasons that allow me to be outdoors, but Spring is by far my favorite. After months of being indoors I’m looking forward to weekly meetings with friends where we can just sit around and hang out, eating good food, drinking good wine and having good conversations.
To me, this dish represents those sentiments. Seared Cornish Game Hens drizzled with a Beurre Rouge. It sounds fancy, it tastes delicious, but it’s very simple and straightforward.
For this recipe we worked together with Gloria Ferrer. Named for José Ferrer’s wife, Gloria, the winery opened in 1986 in the breezy, now-famous region in southernmost Sonoma County. Thirty years later, with 335 acres under vine, the estate vineyards at Gloria Ferrer is known as experts in the production of Pinot Noir and Chardonnay, and produce estate grown still and sparkling wines that rival some of the world’s finest.
On top of all of that, Gloria Ferrer wines have earned over 400 gold medals and 50 90+ scores in the last 5 years!
Are you ready for today’s language lesson? Let’s break this down so that you can impress your friends: “Buerre” is the French word for butter. A Buerre Blanc is a butter sauce made with white wine, but a Buerre Rouge is a butter sauce that is made with red wine.
For me, cooking with wine is a really fun way to impart flavor and depth to a dish. Plus, since this only calls for 1/4 cup of wine you have plenty left over to drink, so choosing the proper wine is imperative 😉
The Gloria Ferrer Carneros Pinot Noir is earthy and brambly, it emits aromas of black cherry, cedar, and spice with a smooth feel and long finish. It’s a great Pinot Noir to serve alongside game birds like duck, quail. We used it with Cornish Hens, but look.. you can make this with regular ol’ chicken and it’ll be just as impressive. Just do what your budget and tastes allow!
You can also try this same exact setup but swap out the Chardonnay instead. It’s a small change that’ll make a huge difference because the Chardonnay has such fruity notes: peach, pear, pineapple and lemon. Mmm, now that is classy!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.