Archive of Barefoot Wine Blog and News | Barefoot Republic

St. Paddy's Day is one of our favorite festive holidays. Not only is it a great excuse to pull out your favorite green shirt, it also is a great opportunity to eat some fun Irish foods that go smashingly with some of our wines! We think wine makes a perfect pairing to some delicious, traditional Irish dishes! So skip the green beer and enjoy wine this St. Paddy's Day!

Some of our favorite Saint Patrick’s Day pairings:

Dish: Corned Beef and Cabbage - a very Irish meal

Wine: Barefoot Pinot Noir

Movie: Far & Away - The movie that brought Tom Cruise and Nicole Kidman together.

Dish: Fish n' Chips - a meal that became very popular in Ireland circa 1945

Wine: Barefoot Riesling

Movie: Waking Ned Devine - Hilarious, trust us.

Dish: Bangers and Mash - also known as sausage and mashed potatoes

Wine: Barefoot Shiraz

Movie: Boondock Saints - You may never want to go to the outskirts of Boston again, but you'll definitely love this movie!

What is your favorite Saint Patrick’s Day meal or tradition? Do tell us in the comments below!

Thanks to SomedayGourmet for submitting this wonderful recipe! This recipe for Roasted Pear and Moscato Vinaigrette will sure to be a wonderful addition to your next salad! Pair this with our Moscato for a truly tasty meal.

Ingredients

2 Ripe Pears

1/2 cup White Wine (Barefoot Moscato or Pinot Grigio)

1/2 small diced onion or 1 shallot

1/2 tbsp minced Garlic

1 tbsp Grey Poupon Dijon Mustard (recommend name brand here)

2 tbsp Honey

2 tsp Cinnamon

1-2 tsp freshly ground Coarse Sea Salt

1-2 tsp freshly ground Course Black Pepper

1 cup Canola Oil

Instructions

Preheat oven to 350F. Line a baking sheet with aluminum foil and coat with Pam. Wash the pears, remove the steams, and slice into 4ths. Holding each piece of pear vertically, gently slice out the core and seeds. Flip the piece over and slice into 2 or 3 wedges and place on the baking sheet. Repeat. Sprinkle the cinnamon over the pears and place the pan in middle of the oven.

Bake for 25-30 minutes and then let cool for a few minutes on the pan. In the meantime, add the rest of the ingredients except the oil into the blender.

Measure the oil in a small measuring glass with a spout and set aside. Once the pears have cooled slightly, add to the blender and pulse until thoroughly puréed. Remove the center of the lid, turn the blender on high, and slowly and steadily pour the oil into the center of the blender while its running.

Refridgerate for at least 30 minutes before using and will hold for 5-7 days.

CHEF'S NOTES:

- Picking a pear can be challenging and I try to find ones that are just slightly soft to the touch with a little color in the skin. I typically plan to use a pear 2-3 days after I bring it home from the store to allow it to ripen on the countertop. For this dressing I went with a standard pear but there are a wide variety of pears to experiment with!

- If you are preparing the dressing to use with a salad, consider roasting another pear that has been cut into larger slices with cinnimon to use as a tasty and gourmet looking topping.

Hello there Foot Fans and happy Wednesday!

Over on Twitter, the tweeters (is that what we're called?) have adopted this lovely hump day of the week as Wine Wednesday!

Each week people tag their tweets with the hashtag #WineWednesday and it quickly becomes a trending topic. Wine Wednesday acts as a weekly celebration of wine. It is so fun!

Here are some of the best tweets from the week:

Yummy! Our mouths are watering at the thought of steak with red wine-shallot sauce. Pair this entree with our Cabernet Sauvignon for a meal that will leave your taste buds wanting more!

Ingredients

• 1 1-pound New York strip steak (about 1-inch thick)
• Kosher salt and freshly ground pepper
• 1 large shallot, minced
• 3/4 cup boxed red wine
• 2 to 3 tablespoons cold unsalted butter, cubed

Hello there Foot Fans!

Over on Twitter, the tweeters (is that what we're called?) have adopted this lovely hump day of the week as Wine Wednesday!

Each week people tag their tweets with the hashtag #WineWednesday and it quickly becomes a trending topic. Wine Wednesday acts as a weekly celebration of wine. It is so fun!

Here are some of the best tweets from the week:

This a super simple, super great recipe that can be used with ANY Barefoot wine! It doesn't matter if you're a fan of the reds or prefer the whites, this recipe works well with all.

Ingredients
Yellow Peaches
Your favorite Barefoot Wine (red or white, whichever!)

Instructions
Slice peaches in half (lengthwise). Place peaches on the grill for 3-4 minutes or until grill marks appear. Allow grilled slices to cool then add to your glass of wine!

Hello there Foot Fans!

Over on Twitter, the tweeters (is that what we're called?) have adopted this lovely hump day of the week as Wine Wednesday!

Each week people tag their tweets with the hashtag #WineWednesday and it quickly becomes a trending topic. Wine Wednesday acts as a weekly celebration of wine. It is so fun!

Here are some of the best tweets from the week:

Thanks to Republic member Tuckersdad for submitting this great recipe for grilled salmon! Enjoy it tonight and be sure to pair this recipe with a glass of our Pinot Noir for the perfect meal!

BACK 40 GRILLED SALMON

Ingredients

1 1/2 - 2 lbs salmon---preferably fillets

garlic powder

lemon

pepper

salt

1/2 cup soy sauce?1

/2 cup brown sugar---the darker the better

1/2 cup water

1/3 cup extra virgin olive oil

Instructions

Season salmon to taste with garlic powder lemon pepper and salt.??In bowl stir marinade ingredients---soy sauce, brown sugar, water and extra virgin olive oil until completely dissolved.

Place marinade in a resealable plastic bag along with salmon. Place in refrigerator for a mimimum of 2 hours...I prefer overnight. Periodically turn bag. ??If using gas grill, preheat to 400 degrees. If using charcoal grill preheat to medium hot...coals mildly ashen gray. (If using gas grill, lightly soak Jack Daniels wood chips in water.)??Lightly pre-oil grate. If using gas grill, place wood chips on at this time.

Place salmon onto preheated grill. Grill salmon for approximately 7 minutes. Turn and grill for same amount of time or until flakey.

Remove from grill and let rest for 3-5 minutes. ??Serve with a side of garlic and herb rice.

Serve with either a glass of Pinot Noir or Shiraz.

Happy Friday everyone! We've almost made it through winter! Only a few more weeks to go before we can start prepping to go barefoot and head for the great outdoors! Here's a photo Barefoot Zinfull sent us to remind everyone what to look forward to! Have a great weekend everyone and enjoy some Barefoot!

Hello there Foot Fans!

Over on Twitter, the tweeters (is that what we're called?) have adopted this lovely hump day of the week as Wine Wednesday!

Each week people tag their tweets with the hashtag #WineWednesday and it quickly becomes a trending topic. Wine Wednesday acts as a weekly celebration of wine. It is so fun!

Here are some of the best tweets from the week: