Bruce's Recommendations

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*NEW Cooking With Bruce – Lobster Roll
*NEW Cooking With Bruce – Lobster Corn Cakes
*NEW Cooking With Bruce – Lobster Cobb Salad

Cooking With Bruce - Chicken Parmesan
Lunch With Bruce - Featuring Andy Cohen
Cooking With Bruce - Shrimp Bruno
Cooking With Bruce - Steak and Sautéed Spinach
Cooking With Bruce - Favorite Side Dishes
Lunch With Bruce - Featuring Carole Radziwill



Lobster RollBruce’s Recommended Wine Pairing:
Emmolo Sauvignon Blanc

Why Sauvignon Blanc With Lobster Roll?
Nothing says summer like a Lobster Roll and a glass of Sauvignon Blanc. Inspired by the idea that less is more, the Emmolo Sauvignon Blanc is more minerally driven than fruit driven. Not grassy or overly ripe, it offers up delicate fruit flavors with a crisp, bright minerality that calls to mind a first summer rain. A beautiful companion to the creaminess of the lobster salad, this wine has enough fruitiness to be refreshing but not so much as to overpower the sweetness of the lobster.


Lobster Corn CakesBruce’s Recommended Wine Pairing:
Duckhorn Chardonnay

Why Chardonnay With Lobster Corn Cakes?
It is hard to top the combination of fresh lobster and corn, but combine these luscious cakes with the buttery richness of Duckhorn Chardonnay and you’re sure to have a magical experience. This lush and elegant Chardonnay offers vivid aromas of white peach, lime, melon and vanilla bean, followed by undertones of praline, fresh pie dough and pistachio gelato. On the palate, flavors of Bosc pear, honeycrisp apple and Meyer lemon are underscored by beautifully balanced oak, which lends warm nuances and layers of complexity that carry through to the long, silky finish.


Lobster Cobb SaladBruce’s Recommended Wine Pairing:
Brut Rosé Ferrari Metodo Classico

Why Rosé With Lobster Cobb Salad?
There are many delicious flavors going on in this Cobb Salad, so we paired it with a perfect palate cleanser to make sure every taste is as delicious as the first. This Italian brut rosé comes from the foothills of the Dolomite mountains and is very elegant and refined, with aromas of hawthorn flowers, red currants and wild strawberries. It has a silky effervescence that leads to a delicate finish of sweet almonds.


Rodney Strong 2008 Reserve Pinot Noir, Russian Red River ValleyBruce's Recommendation:
Rodney Strong 2008 Reserve Pinot Noir
Russian Red River Valley

Why Pinot Noir With Chicken Parmesan?
Although it is common to hear that poultry calls for white wine, this is a misleading and generally false rule. A dish like Chicken Parmesan, with its tomato sauce and Italian roots, calls for red wine. The consensus opinion is that the Italian Sangiovese and the more common Merlot and Pinot Noir are the best types of red wine to serve with this dish. Pinot Noir is more velvety, earthy and smacks of red fruits. Its flavor cuts nicely through the acidity of the tomato sauce.



Stag's Leap Wine Cellars Artemis Cabernet Sauvignon 2008

Bruce's Recommendation:
Stag's Leap Wine Cellars Artemis Cabernet Sauvignon
Napa Valley

Tasting/Pairing Notes:
This Cabernet Sauvignon offers inviting aromas of black cherry, cola, red cherry, vanilla bean and cocoa powder along with a touch of clove and sage. These notes carry over onto the palate and combine with flavors of milk chocolate, toasty oak and a hint of wintergreen. The wine has a smooth texture with great depth and fine-grained tannins, which makes it a perfect pairing for Andy's favorite Gigi Salad as the tannins cut through the vinegar in the dressing. Also pairs well with filet mignon.



La Marca Prosecco, E & J Gallo WineryBruce's Recommendation:
La Marca Prosecco, E & J Gallo Winery

Why Prosecco With Shrimp?
Prosecco is light and bubbly, and the crispness cuts through the citrus acidity of this dish. Lighter wines go well with fish dishes, and the bubbly flavors go nicely with the texture of the shrimp. La Marca Prosecco in particular is fresh and clean in flavor, with ripe citrus, lemon, green apple and touches of grapefruit, minerality and some toast. The finish is light, refreshing and crisp.



Joel Gott Cabernet SauvignonBruce's Recommendation:
Joel Gott Cabernet Sauvignon
Trinchero Family Estates

Why Cabernet Sauvignon With Steak?
The reason why a Cabernet goes will with your steak is, in a word, fat. Fat has a protective, palate-coating richness that lessens the impact of bitterness. A well-marbled steak makes a quality Cabernet Sauvignon like this one taste opulent and balanced. That's because the fat in the steak coats your palate, protecting it from the Cabernet's hint of bitterness. The fat would keep you from tasting a less tannic wine, like Pinot Noir, which could come across as watery.



2011 Santi Sortesle Pinot GrigioBruce's Recommendation:
2011 Santi Sortesle Pinot Grigio
Frederick Wildman & Sons

Why Pinot Grigio With Vegetable Side Dishes?
What you want is a wine that goes well with a variety of vegetable and potato side dishes. This means a wine that not only manages to have a wonderful flavor but also a wonderful balance - neither too tannic nor too acidic, neither too alcoholic or too light. It needs the zip to cut through cream and the delicacy to enhance subtle seasonings and flavors. Made from 100% Pinot Grigio grapes, this wine is the perfect complement as it has generous, soft but lively fruit with firm flavors, good acidity and a long finish.



2008 Chateau Ste. Michelle Chardonnay and 2006 Marchese Antinori Chianti Classico

Bruce's Recommendation:
2008 Chateau Ste. Michelle Chardonnay
2006 Marchese Antinori Chianti Classico Riserva

Tasting/Pairing Notes:
For Carole, Bruce recommended the Cheateau Ste. Michelle Chardonnay as it is a great light wine to cut through the acid of the tomato sauce in her dish. Pairs well with chicken, veal and fish. This Columbia Valley blend is made from numerous vineyard lots resulting in a complex, layered Chardonnay.

Bruce chose the Marchese Antinori Chianti Classico as it is a smooth, full bodied red perfect for cutting through the fat in his steak. On the palate the wine is very solid with notes of vanilla and chocolate, supple and soft in its tannins and accompanied by the vibrant acidity which characterizes the Sangiovese grape as a variety.