- Camilla from Culinary Adventures with Camilla pairs Seafood B’Stilla + Domaine Rolet Arbois Trousseau 2012.
- Pinny from Chinese Food and Wine Pairings is Sipping Tissot-Marie Crémant Du Jura and Snacking Fried Pork Skin.
- Linda from My Full Wine Glass heads Back to the Jura (Virtually), for Crémant This Time Around.
- Robin from Crushed Grape Chronicles is Channeling the Jura for a rooftop getaway with a bottle of Savagnin and Friends.
- Payal from Keep the Peas shares Sherry? No, Jura.
- Wendy from A Day in the Life on the Farm serves up Bourride Served with a Chardonnay from Jura.
- Nicole from Somm’s Table is posting two articles - Jurassic 5: An Intro to the Jura and Its Main Grapes and Cooking to the Wine: Two Savagnins from Domaine Daniel Dugois with Coquilles St. Jacques.
- Christy from Confessions of a Culinary Diva discusses Jurain the Afternoon.
- Terri of Our Good Life pours Sparkling Jura for Celebratory Moments.
- Gwendolyn of Wine Predator is Exploring Flavors of Jura Food and Wine Take Two: Trousseauand Melon.
- Susannah of Avvinare is Discovering Delights From Jura Region.
- And, finally, host David from Cooking Chat shares Slow Cooker BBQ Chicken Thighs with Jura Wine.
Poulsard is grown almost exclusively in eastern France where it has been cultivated since the 15th century. While it is actually a dark-skinned noir grape, Poulsard's skins are very thin with low amounts of color so the resulting wines are pale in color. Therefore it is often blended with other red-skin varieties. In this case, it's blended with Trousseau and Pinot Noir.
Indigenous to the Jura region, Trousseau is a deeply colored red wine grape that somehow made the pilgramage to Portugal where it has been established for two centuries as Bastardo. But it is also called Maturana Tinta, Merenzao, and Verdejo Negro.
In the glass, this wine poured a clear garnet hue with some pewter flecks. On the nose, there was lots of red fruit with notes of cherry and strawberry. But it was the touch of spice both on the nose and on the tongue that intrigued me. Its delicate tannins and savory finish made it a nice match for a Moroccan seafood pie.
- 3 to 4 pounds seafood (I used a mixture of cod, scallops, calamari, and shrimp)
- 1 pound of shrimp, separated from the rest
- 2 Tablespoons butter
- olive oil
- 1 onion, peeled and finely chopped, approximately 1 cup
- 1 fennel, trimmed and chopped, approximately 1 cup
- juice and zest from 1 organic lemon
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground salt
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons fresh tarragon
- 1 Tablespoon fresh parsley plus more for garnish
- 1 Tablespoon fresh mint plus more for garnish
- phyllo dough, thawed
- butter, melted
Layer six sheets of phyllo dough is a baking dish, brushing each with melted butter before laying the next one on top. Fill the dish with the seafood mixture, drained of its sauce. Fold the overhanging pastry towards the middle and cover with two more layers of phyllo, brushing with butter again. Overturn the pie onto a flat baking dish. Brush with melted butter.
In the meantime, marinate shrimp in the cooking liquid. Pour off the liquid and quickly brown the shrimp.
To serve, plate the b'stilla. Pile shrimp on top and sprinkle with more fresh herbs.