Skip to main content

Domaine de la Fruitière Muscadet + Baby Octopus Salad #MadeinFrance #Sponsored

This is a sponsored post written by me on behalf of Whole Foods Market in conjunction with their #MadeinFrance event.
Compensation for this post was provided and this page may contain affiliate links

You can read more about the Curated List of Wines and Cheeses for the #MadeinFrance event. You will notice that this wine, Domaine de la Fruitière Muscadet, is one of the ones they are officially sharing. Devon and Cathy will be pairing it with the P'tit Basque during the Facebook Live event. Don't forget that's coming up next Thursday, October 5th. So, if you're available, hop on and follow the hashtag - #MadeinFrance - between 2:30pm and 3:00pm Pacific time.


In any case, I tasted the P'tit Basque with some salted watermelon jelly...


and poured the Château D'Esclans, Whispering Angel Rosé.


The Caves D’Esclans Whispering Angel Cotes de Provence Rosé starts with a delicate aroma full of fruit with a hint of spice. Tasting the wine revealed a fruit-forward, flavorful burst of summer that lingers on the end with a nice crispness. Rosés are typically made from red grapes and minimal contact with the skins that results in a pale red hute. Interestingly this wine is made with of 14% Rolle, the local name for Vermentino, which is a white wine grape. So, the resulting wine is almost somewhere between a white wine and a rosé. It reminds me of another favorite Rosé that's local to me - Bonny Doon's Vin Gris de Cigare Rosé.

But, let's begin with this: my pairing today doesn't involve any French cheese. It doesn't even involve any French food. But it is Mediterranean-inspired and it did pair remarkably well with the Muscadet. Let's start with the wine.


In the Glass
Muscadet Sèvre & Maine sur Lie Domaine de la Fruitière is a sunny, shiny light gold color. Made entirely of Melon de Bourgogne grapes from 30-year-old vines, this wine has a complex nose with a wildly intense fruitiness. The fruit and floral tones are tempered with a balancing minerality.


On My Plate 
Most people know that Muscadet and oysters are an incredibly match. They go together like, well... they go together like whatever your favorite pairs are. Chocolate and hazelnut. Leia and Han. Lobster and butter. You get the drift.

I'll admit: I have a love-hate relationship with oysters. I love them. Loved them. But, after one too many raw oysters in New Orleans when we were there for a SCUBA convention many, many moons ago, I developed a sensitivity to them. Yes, I may have had over a dozen raw oysters on my own. Maybe. In any case, I was miserable - stomach cramping and all - for an entire day. And, ever since, it's a fifty-fifty chance that I'll have the same reaction. I've eaten half a dozen fresh oysters from Morro Bay that didn't affect me at all; then I've eaten just one from Tomales Bay that sent me to bed in tears. There's no rhyme or reason to it. So, I usually steer clear.

But I enjoy Muscadet with its light body and mineral edges and it pairs gracefully with seafood. So, I decided to pour it, this week, with a marinated octopus salad. We love octopus as you can tell from my Grilled Octopus and Potato Salad, Soy and Sake-Braised Whole Octopus, and Marinated Grilled Octopus. This is a simple preparation and I make it whenever I come across baby octopus.

Baby Octopus Salad

Ingredients
  • 1 pound cleaned baby octopuses, thawed if frozen
  • 1 fresh California bay leaf
  • 1/3 C olive oil
  • 2 T fresh lemon juice
  • 1 t sea salt
  • 1/2 t black pepper
  • 1 T fresh oregano, chopped
  • organic lettuce leaves for serving, washed and dried
  • Optional: caviar limes for garnish (click to read an intro to caviar limes)

Procedure
Rinse octopuses under cold water and place in a heavy pot. Cover with water by 2 inches and bring to a boil with bay leaf. Reduce heat and simmer, covered, until octopuses are tender, approximately 45 minutes to an hour. Drain in a colander and discard cooking liquid and bay leaf. Let cool.

Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate at room temperature, stirring occasionally, for at least 30 minutes. Serve on lettuce leaves with finger limes, if using.

You may find Whole Foods Market...
on the web
on Twitter
on Instagram
on Google+
on Pinterest

You may find French Food and Beverages...
on the web

You may find Full Circle Wine Solutions...
on the web
on Twitter
on Instagram

*Disclosure: I received compensation for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

Comments

  1. Hah....I served up my Sur Lie with a Pumpkin and Fish Stew. It was wonderful.

    ReplyDelete
  2. I always love octopus so this looks sooooo good to me!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa