Amici Cellars is a winery that is, at heart, a story of friendship, and these recipes are designed for sharing and pairing. "One of the great things about being with friends is how each person contributes something special to the group," says John, "and that's true when we cook together too."
Born in Houston, John loves to pair Amici wines with the bold, spicy flavors he grew up with. "One of my favorite parts of the summer is making simple blistered Padron peppers with olive oil, lemon and sea salt," he says. Napa Valley Chef John Adamson used that memory as the inspiration for his Grilled Lone Star Skirt Steak with Padron Peppers and Chimichurri. The juicy, smoky steak gets a kick of heat from the peppers and a palate-perking hit of acidity from the Chimichurri—a match made in heaven (or Texas!) for Amici Cabernet Sauvignon's wild berry aromas, smooth tannins, and dark fruit, toffee and mocha flavors. Chef Adamson adds, "The Padrons, with their characteristic 'some hot-some not' nature, enhance the wine's fruit characteristics, while they are not hot enough to clash with its tannins."
John also enjoyed boyhood summers spent fishing for speckled trout in the Gulf. Those sunny days, and Texas' vibrant Latino culture, are reflected in Amici "Cantina" Fish Tacos. Gulf Snapper or Halibut gets a buttermilk batter dip before frying up crispy and delicious, topped with creamy chipotle and lime-laced cabbage and pico de gallo. The lively citrus and tropical fruit flavors and bright minerality of Amici Sauvignon Blanc bring just the right note of mouth-watering freshness for a perfect pairing. "Southwestern flavors, with their mix of chilies, cilantro and lime, will pair well with Amici Sauvignon Blanc due to its palate-cleansing, crisp tropical notes," says Chef Adamson.
Download both recipes and learn more about Amici Cellars wines at www.amicicellars.com. Happy Summer!