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Suhru Wines
 
May 9, 2022 | Suhru Wines

Cooking with Suhru: Smoked Chicken & Cabernet Franc

Cooking with Suhru: Cabernet Franc + Dry Rub Smoked Chicken
It's a beautiful day for a smoked chicken and a glass of red! With the weather warming up, we are so excited to be able to pull out the smoker from the garage and smoke a dry rubbed chicken on the grill!

We do a lot of grilling in the warmer months and in the last few years have done a lot of our outdoor cooking on our smoker. Smokers are a great way to infuse extra flavor into grilled dishes and allow for more precision when cooking your meats. Last Thanksgiving we experimented with cooking a turkey on the smoker which kickstarted a quest to perfect the perfect smoked poultry (and started a new Thanksgiving tradition)!

A favorite has been smoked chicken. We use a classic dry rub and throughout the cooking process spritz it with apple cider vinegar. A smoker allows for quite a bit of experimentation so play around with the flavors, wood flavors, and cooking times till you find the one you like best, not a bad project for the warmer days ahead!

Pair this meal with a bottle of Cabernet Franc, some grilled veggies, and a little alfresco dining and you have quite the evening ahead of you!

Learn More about our Cabernet Franc

Time Posted: May 9, 2022 at 6:00 AM Permalink to Cooking with Suhru: Smoked Chicken & Cabernet Franc Permalink
Suhru Wines
 
May 4, 2022 | Suhru Wines

Cooking with Suhru: Fish & Chips with Pinot Grigio

Cooking with Suhru: Pinot Grigio + Fish & ChipsIs there anything more quintessentially beach town summer than Fish & Chips ? I think not. Pair it with a bottle of our crisp and refreshing Pinot Grigio or crack open a Pinot Grigio can and you have the all the makings on a perfect backyard BBQ! 

In the Hearn household Fish and Chips is taken very seriously. My father (our winemaker, Russell Hearn) is Australian and growing up whenever we would go to visit his family in Perth one of the first things we did after stepping off the plane was go get a Fish & Chips dinner. There is something about the savory, sweet flavor of the flaky fried fish paired with the salty chips all smothered in malt vinegar that will forever taste like home. Now as adult, pairing it all with a crisp bottle of Pinot Grigio just makes the flavors sing!

There are many rules of thought and suggested guidelines when it comes to food pairing. However one of my favorite wine and food pairing hacks that works especially well with Pinot Grigio is any meal that you would squeeze lemon over will pair beautifully with our Pinot Grigio because the bright acidity and hints of lemon in the wine will compliment the dish in the same way that a squeeze of lemon would, opening up the flavors and adding that little bit of contrast!

Over the last year, Brad & I have been busy testing and tasting every fish & chips recipe we can get our hands on to bring you the best one out there for at home cooking! (It's a hard job but someone has to do it) We finally found the one! I can't recommend enough The Spruce Eats British Fish and Chips recipe! However my suggestions to taking this meal to the next level:

  1. Cook the whole meal on the grill outside to keep your house from smelling like fried foods.
  2. Don't bother peeling the potatoes, the little bit of potato peel adds some nice texture and flavor to the chips.
  3. Be sure to pickup some malt vinegar and dowse the whole plate before digging in. Enjoy!

Learn More about our Pinot Grigio

Time Posted: May 4, 2022 at 6:00 AM Permalink to Cooking with Suhru: Fish & Chips with Pinot Grigio Permalink
Suhru Wines
 
January 26, 2022 | Suhru Wines

Cooking with Suhru: Shiraz & Roasted Lamb Roulade

Cooking with Suhru: Shiraz + Lamb RouladeOne of my favorite things about the winter months is that when it is cold outside all I want to do is stay in and cook delicious meals! One of our latest activities was roast leg of lamb roulade over a bed of root vegetables.We paired it with a glass of Shiraz and enjoyed this delicious Sunday roast with family and friends! 

Given our family's Australian heritage (winemaker Russell Hearn was born in and grew up in Australia) lamb and Shiraz are a regular occurrence on our dinner table. There is something about the soft, spicy hints of pepper and ripe red fruit notes that make Shiraz, Australian style Shiraz in particular, such a fantastic pairing with lamb.

When it comes to roasted meats we often find ourselves experimenting with new recipes, our latest roast was inspired by Hostess at Heart's Roasted Leg of Lamb Roulade recipe with the addition of garlic and rosemary (because in this house nothing is roasted without being slathered in garlic and rosemary). No meal is complete without a vegetable and one great trick I discovered years ago is to fill the bottom of your roasting pan with whatever vegetables you have on hand, I usually opt for potatoes, carrots,  quartered onions, more garlic and either broccoli or Brussels sprouts. As the meat cooks the fat and the drippings will baste your vegetables, infusing them with a delicious roasted meat flavor. Plus this one pan method makes cleaning up a breeze. Happy roasting!

Learn More about our Shiraz

Time Posted: Jan 26, 2022 at 4:00 AM Permalink to Cooking with Suhru: Shiraz & Roasted Lamb Roulade Permalink
Suhru Wines
 
November 8, 2021 | Suhru Wines

Cooking with Suhru: Cabernet Franc & Leg of Lamb

Cooking with Suhru: Cabernet Franc + LambWith the cold weather upon us, I am shifting my cooking focus to heartier, slow-roasted meals and richer red wines like our Cabernet Franc that warm you up from the inside out!

A staple cold-weather meal in my house is Roasted Leg of Lamb paired with garlic mashed potatoes, and a nice glass of Cabernet Franc. It is savory, succulent and in my opinion best enjoyed by the fire! There are a wide range of recipe options to choose from when it comes to lamb. If I’m being honest this is a meal I tend to "refer" to a recipe for, more than follow one because when it comes to roasting  meat, the more garlic and rosemary you add, the better it will taste! A great starting point for this meal is Epicurious, which has a nice Rosemary Garlic Leg of Lamb recipe that you can doctor as you see fit to best suit your pallet. 

You have choices when it comes to the wine pairing but I  love to pair Cabernet Francs with Lamb, especially when fresh herbs are incorporated into the recipe, because the wine plays on those savory herbal notes bringing out that same quality in the glass.  

Our Cabernet Franc has bright red fruit notes that act as a nice balance to the richer deeper flavors of the meat; and the light smokiness and fine tannins of the wine make it an excellent compliment to roasted, or smoked meats, happy cooking!

Learn More about our Cabernet Franc

Time Posted: Nov 8, 2021 at 4:00 AM Permalink to Cooking with Suhru: Cabernet Franc & Leg of Lamb Permalink
Suhru Wines
 
June 22, 2021 | Suhru Wines

Cooking with Suhru: Easy Strawberry Shortcake & Rosé

Strawberry Shortcake and Suhru Rosé

There are few things that say "Summer has Arrived on the North Fork" quite like Strawberry Season! All of the local farm stands have gorgeous pint containers of bright red berries filling their shelves and the U-Pick strawberry fields are open and ready for the picking!

Given the plethora of delicious, fresh, local strawberries on the North Fork at the moment it seemed only appropriate to feature Strawberries in our "Cooking with Suhru" post this week! And what better to pair with strawberries than rosé?!

When it comes to strawberry shortcake there are lots of different options, however I like to keep it simple as the strawberries are, and should be, the star of the show! Therefore I skip the fancy cake options and go for personal strawberry shortcake towers that are fit for a king. Pair with a glass or can of our Suhru Rosé and you will be dreaming of summer no matter the season!

The below recipe is adapted from the Strawberry Shortcake Puff's recipe from Taste of Home with a few small tweaks. We hope you enjoy!


Quick & Easy Strawberry Shortcake Towers

Suhru Rosé and Strawberry ShortcakeIngredients:

  • 2 sheets frozen puff pastry, thawed
  • 1 TBSP butter, melted 
  • 4 cups fresh strawberries, sliced
  • 1/4 cup sugar
  • 1 cups heavy whipping cream
  • 1/2 tsp vanilla extract
  • 1 TBSP powdered sugar
  • 1 bottle Suhru Rosé

Directions:

  1. Preheat oven to 400 degrees Fahrenheit

  2. On a lightly floured surface, spread out your puff pastry and lightly roll until just smooth. Cut your puff pastry into four equal squares. Repeat with second sheet on pastry.

  3. Place your puff pastry on an ungreased baking sheet and brush the tops with melted butter. Bake until golden brown, approximately12 minutes. Remove to wire racks; cool completely.

  4. Meanwhile, in a large bowl, toss sliced strawberries with 1/4 cup sugar. Let stand for 30 minutes, stirring occasionally.

  5. In another bowl, beat cream until it begins to thicken. Add vanilla and powdered sugar and continue to beat until stiff peaks form.

  6. To serve, place one puff pastry square in the middle of a plate. Top with a healthy serving of whipped cream and strawberries. Place second square on top and repeat. Do this for all pastry squares. 

  7. Serve with a chilled glass of Suhru Rosé and enjoy!

 

Discover more Cooking with Suhru recipes and Food & Wine Pairings

Time Posted: Jun 22, 2021 at 5:00 AM Permalink to Cooking with Suhru: Easy Strawberry Shortcake & Rosé Permalink
Shelby Hearn
 
June 8, 2021 | Shelby Hearn

Cooking with Suhru: Lemon Garlic Shrimp & Pinot Grigio

Lemon Garlic Shrimp and Suhru Pinot GrigioOne of the many wonderful things about the North Fork is our abundance of seafood! The East Ends proximity to the bays and ocean make it home to some wonderful fisherman and when you have freshly caught seafood there isn't a lot you need to dress it up!

All that being said, one of our favorite summer go-tos is Lemon Garlic Grilled Shrimp served on Grilled Sourdough. This dish is all about the shrimp and focuses on the rich, bright flavors! Quick and easy, the whole meal can be made on the grill in just minutes—which makes it the perfect summer meal for those days when you want every excuse to spend another minute outside.

Whether you are having friends over for dinner or just looking for a simple and quick meal to prepare at home, this dish is sure to please and is a great excuse to fire up the grill. Pair it with a bottle of Suhru Pinot Grigio and dinner is served!

I prefer to cook this dish in a cast iron skillet on the grill, but it can also be prepared on your stove top.The below recipe is adapted from the Lemon Garlic Butter Shrimp recipe from Cafe Delights with a few small tweaks. We hope you enjoy!


Lemon Garlic Shrimp on Grilled Sourdough

Suhru Pinot Grigio and Lemon Garlic ShrimpIngredients:

  • 4 TBSP butter, divided
  • 6 cloves garlic, minced
  • 1 pounds shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 lemons
  • Sourdough baguette, sliced
  • Fresh chopped parsley, to garnish
  • 1 bottle Suhru Pinot Grigio

Serves 2

Directions:

  1. While your BBQ is pre-heating, chop your garlic, slice one lemon in half, cut butter into two 2 TBSP pieces, and cut sourdough baguette into 1 1/2 inch thick slices.
  2. Melt 2 tablespoon butter in a cast iron skillet over medium-high heat on the BBQ. While the butter is melting, place sourdough slices directly on the grill to toast.
  3. Once the butter has melted, add the garlic and cook until fragrant (about 1 minute). 
  4. Add shrimp and squeeze the juice of half a lemon over shrimp and sprinkle with salt and pepper. Cook 2 minutes on one side, stirring occasionally.
  5. Flip sourdough slices so grill marks appear on both sides.
  6. Flip the shrimp in the pan and cook 2 minutes on the other side until JUST beginning to turn pink.
  7. Add in the remaining butter and lemon juice. Cook, while stirring, until the butter melts and the shrimp have cooked through (do not over cook them).
  8. Remove from the heat. Taste test, and add more lemon juice, salt or pepper, if needed.
  9. Chop parsley and slice second lemon into wedges.
  10. Place grilled sourdough slices on plates and top with shrimp. Sprinkle with freshly chopped parsley and serve with a lemon wedge and a glass of Pinot Grigio. Cheers!
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Time Posted: Jun 8, 2021 at 5:00 AM Permalink to Cooking with Suhru: Lemon Garlic Shrimp & Pinot Grigio Permalink Comments for Cooking with Suhru: Lemon Garlic Shrimp & Pinot Grigio Comments (1)
Shelby Hearn
 
May 26, 2021 | Shelby Hearn

Cooking With Suhru: Seared Sea Scallops & Pinot Grigio

One of our favorite things about summer is the plethora of delicious food and drink options available to refresh you after a long day in the sun! Sometimes simple is best and with seafood that is often the case, you can't go wrong with a perfectly seared sea scallop!

The summer months on the North Fork scream for seafood and seared scallops with a bottle of crisp, dry Pinot Grigio are one of our all time family favorites!

As a wonderfully wise chef once told me—the key to a perfectly seared scallop is an extremely hot pan! Drop those babies in for a few minutes on each side letting them get a nice crisp on the exterior without over cooking in the center and enjoy with a side of Sang Lee Farms bok choy for a quick & easy but most importantly tasty summer meal!


Seared Sea Scallop Recipe

Ingredients:

  • 1 tbsp avocado oil (or other high smoke point oil)
  • 1/2 lb sea scallops (patted dry)
  • salt (to taste)
  • pepper (to taste)
  • 2 tbsp butter

Cooking Instructions:

  1. Preheat a cast iron skillet with oil in the pan over medium high heat.
  2. While the pat is heating up, pat the scallops dry with a paper towel, being sure to remove any excess moisture. Once the scallops are dry, season them by sprinkling a small amount of salt and pepper on either side of the scallops.
  3. When the pan is hot (test by sprinkling a small amount of water into the pan, if the water crackles when it hits the oil the pan is hot enough) place your scallops into the pan, giving them ample space so they do not touch. 
  4. Cook scallops for 2 minutes on medium-high heat.
  5. Using tongs, flip each scallop over and add butter to the pan. Let the scallops cook for 1 more minute in the butter before removing them from the heat. A nice golden brown crust should be present on each side.
  6. Serve & enjoy! 

Recommended pairing: grilled Sourdough toast, sesame oil sauteed Sang Lee bok choy, and a chilled bottle of Suhru Pinot Grigio!

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Time Posted: May 26, 2021 at 5:00 AM Permalink to Cooking With Suhru: Seared Sea Scallops & Pinot Grigio Permalink
Shelby Hearn
 
May 12, 2021 | Shelby Hearn

Cooking with Suhru: Baked Brie with Rhubarb Jam & Merlot

Rhubarb Jam Baked Brie with MerlotWith Spring upon us and the first of the seasonal produce beginning to hit the farm stands it seemed only right to showcase rhubarb in this week's recipe! So I have combined two of my favorite recipes into one this week and paired it with a glass of Merlot, the perfect dish to wow at a dinner party or savor on your own for a deliciously, decadent night in!

Rhubarb is a fruit that most people don't cook with other than in pies. And while it does make a particularly delicious addition to a fruit pie, my favorite way of preparing it has always been homemade rhubarb jam.

Every Spring I patiently await the opening of Wickhams Fruit Farm farmstand which signals the arrival of rhubarb season! You can regularly (at least once a week) find me walking across the street from the Tasting House with bags bursting with rhubarb in hand. I make rhubarb jam by the gallon in the Spring, can it and squirrel it away for the rest of the year spreading it on toast, pouring over my oatmeal, enjoying with ice cream, or just eating it by the spoonful! The tangy tartness of rhubarb paired with the sweetness of raspberries or strawberries makes for the perfect balance of tart and sweet. Pour it on top of a rich, ooey gooey, decadent baked brie and you can't lose!

 


Baked Brie with Rhubarb Jam

Cooking with Suhru: Rhubarb Jam

Ingredients:

  • 10 stalks fresh rhubarb, chopped
  • 1 pint raspberries (or strawberries)
  • 1/2 lemon, juiced
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 TBSP cornstarch, dissolved in water
  • brie wheel
  • puff pastry sheet
  • 1/4 cup walnuts, chopped
  • 1 TBSP butter, melted
  • 1 bottle of T'Jara Merlot

Directions:

  1. Wash the rhubarb stalks and raspberries and let air dry. While the fruit is drying, cut off the top and bottom few inches of your rhubarb stalks and discard the ends. Lay the middle section of the stalk lengthwise across your cutting board and cut widthwise into small pieces.
  2. Combine chopped rhubarb, raspberries, lemon juice, sugar, and water into a saucepan and cook on medium heat for 30 minutes or until the rhubarb has broken down and all is well combined. 
  3. While the fruit is cooking, make a cornstarch slurry combining the cornstarch in 2 TBSP water.
  4. When the rhubarb mixture is finished cooking, pour the cornstarch slurry into your rhubarb mixture and stir on high heat until the fruit mixture begins to thicken.
  5. Remove from heat and let cool. Once room temperature, pour fruit jam into a jar and refrigerate until ready to use.
  6. When you are ready to make your baked brie, remove puff pastry from the fridge and let warm up on the counter for at least an hour. While the pastry is warming, chop walnuts and set aside.
  7. Cooking with Suhru: Baked Brie AssemblyPreheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
  8. Roll out your puff pastry into a sheet on your cutting board and place the wheel of brie in the center. Using a sharp knife, score the top of the brie creating a lattice of cuts half way through the cheese. Sprinkle chopped walnuts on top of the scored brie, putting a few nuts aside.
  9. Fold the puff pastry over the top of the brie one corner at a time, brushing melted butter on the corners of the puff pastry to ensure the sheets stick together.
  10. Once all four corners of the puff pastry have been wrapped around the brie, flip the brie over and place it on your parchment paper lined baking sheet. Brush the exterior with the remaining melted butter and sprinkle the top with remaining chopped walnuts.
  11. Bake at 425 degrees Fahrenheit for 25 minutes or until the pastry is golden brown.
  12. Remove from the oven and let cool for 5-10 minutes. Serve topped with raspberry rhubarb jam and crackers. Pair a bottle of T'Jara Merlot (or another of your favorite Suhru Wines), relax, and enjoy!

Stop by the Tasting House to pick up a T'Jara Merlot or a bottle of your favorite wine, then run across the street to Wickhams Fruit Farm for some fresh rhubarb and get cooking!

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Time Posted: May 12, 2021 at 5:00 AM Permalink to Cooking with Suhru: Baked Brie with Rhubarb Jam & Merlot Permalink
Shelby Hearn
 
April 28, 2021 | Shelby Hearn

Cooking with Suhru: Grilled Peconic Gold Oysters with Herb Butter & Sauvignon Blanc

Herb Butter Grilled Peconic Gold Oysters We are thrilled to have our friends Kelsey & Matt from Peconic Gold Oysters in Cutchogue as guest bloggers for this week's Cooking with Suhru! Kelsey and Matt were kind enough to share one of their favorite ways to prepare oysters and we couldn't be more obsessed. Checkout their Grilled Peconic Gold Oysters with Herb Butter recipe below!

While I love raw oysters (and consume them regularly both at home and out at local restaurants) sometimes you are looking for something a little different, some way to dress them up other than slurping a classic briny, delicious oyster topped with the homemade mignonette that is a staple in my house, enter grilled oysters!

A few years ago on a family vacation to Cape Cod my aunt introduced me to grilled oysters, a concept I had never considered before, and boy was I glad she did! I'll be honest, I was skeptical at first, not understanding why you would take a perfectly delicious raw oyster and cover it with butter, but once I tasted it I realized by cooking it with an herb butter you weren't "covering up" its briny deliciousness but opening up a new range of flavors that I hadn't previously imagined. A grilled oyster is rich and savory, decadent and delicious, and I was sold from the first bite!

Grilled oysters are a perfect way to dress-up a casual night at home in the backyard and a great way to wow and impress company when you whip out your shucking knife, grill pan and get to work! No matter the occasion, oysters make any meal better in my opinion. Pair it with a glass of crisp, dry white wine and you can't go wrong!


Grilled Peconic Gold Oysters with Herb Butter

As the temperatures start to rise on the North Fork and the days get longer and brighter, we always crave grilled Peconic Gold Oysters on the half shell with herb butter as a quick segway to dinner after a long day on the farm. It is so easy to make this recipe and SO satisfying!  The best part is that you can experiment with this recipe and use any ingredients you have on hand or leftover from earlier in the week.  We love recipes where we can use what we have in the fridge instead of running to the store after a long day.

Peconic Gold OystersThis is a quick and easy recipe that will only take a few minutes to cook and prepare, however there are a few tools that you will need. Be sure you have an Oyster Shucking Knife (available at the Peconic Gold Oyster Stand) and an Oyster Cast Iron Pan. If you don't yet have an Oyster Pan, you can use a baking sheet with crumpled tin foil to make "nests" for oysters on the half shell.

Ingredients:

  • 12 Peconic Gold Oysters, freshly shucked
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • handful of parsley (or cilantro), stems removed & chopped
  • zest of 1 lemon (or lime)
  • juice of 1 lemon (or lime)
  • 1 bottle of Suhru Sauvignon Blanc

Herb Butter Grilled Peconic Gold OystersDirections:

  1. Preheat your grill or oven to 400°
  2. While your grill or oven is heating up, shuck 12 Peconic Gold Oysters—visit the Peconic Gold Oyster Blog to learn how to shuck by a pro
  3. Once shucked, place the oysters on the half shell with the open side up in your oyster pan or tin foil nests.
  4. Combine the garlic, shallot, herbs, and lemon (or lime) zest and juice in a bowl along with the melted butter and mix until well combined. 
  5. Spoon one tablespoon (or so) of the herb butter mixture on each oyster
  6. Place pan on your grill or in the oven and bake at 400° for 10 - 15 minutes or until the herb butter mixture is bubbly.
  7. Remove from the oven and let stand for a few moments until warm.
  8. Pair a bottle of Suhru Sauvignon Blanc (or another of your favorite Suhru Wines), relax, and enjoy!

Stop by the Peconic Gold Oyster Stand at 21125 County Road 48 in Cutchogue to pick up oysters in the shell, shucking knives, and more! The Peconic Gold self-serve stand is open daily and is always stocked with our freshest and finest oysters. For more information, call us at 631.495.7061 or visit peconicgoldoysters.com 

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Time Posted: Apr 28, 2021 at 5:00 AM Permalink to Cooking with Suhru: Grilled Peconic Gold Oysters with Herb Butter & Sauvignon Blanc Permalink
Shelby Hearn
 
April 14, 2021 | Shelby Hearn

Cooking with Suhru: Whole Roasted Branzino & Sauvignon Blanc

Sometimes you stumble upon something special in the least likely places. A few weeks ago while walking the isles of Costco I stumbled across two beautiful, whole Bronzino. Now Costco is not usually my go-to for fish—living on the East End there are so many excellent fish shops (think Brauns Seafood and Southold Fish Market)—but sometimes a girls gotta do what a girls gotta do. 

After scouring the inter-webs searching for the perfect preparation I happened to stumble across Girl in the Kitchen's Greek Whole Roasted Bronzino recipe, and the rest is history!

This recipe has quickly become a staple in our house and is perpetually in the rotation. This simple recipe with its clean, crisp flavors pairs beautifully with a bottle of Sauvignon Blanc. The fruitiness and soft minerality of the wine play beautifully with the delicate almost sweet flavors of the fish and the richness of the feta on the spinach salad nicely offsets the subtle richness and depth of the wine!

With vaccines on the horizon and the possibility of dinner parties inching closer to reality every day, I am looking forward to the days ahead when I can have friends over to enjoy this meal, but until then, I'll be having luxurious meals for 2 at home and feasting on these delicious fish!

Pro Tip: If you have extra fish at the end of the meal, shred it into small bits and make into crab cake style patties, a great way to up-cycle to turn one meal into two! 

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Time Posted: Apr 14, 2021 at 5:00 AM Permalink to Cooking with Suhru: Whole Roasted Branzino & Sauvignon Blanc Permalink
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