>>Hi, I'm Tassie Pippert here in beautiful Winchester, Virginia today, where the wines are deliciously crisp and we'll pair them with some wonderful foods.

So go grab your glass, it's time to unwind.

>>Production funding for "Un-Wine'd" was made possible in part by... >>The Virginia Wine Board, promoting the interests of vineyards and wineries in the Commonwealth through research, education, and marketing.

There's a movement growing in Virginia's vineyards, discover more at virginiawine.org.

>>And by... (soft music) (upbeat music) >>I had so much fun today talking to Justin Bogaty about this beautiful land here in Winchester.

Did you know that land has to lay fallow when it's been an orchard before you can plant grapes?

I had no idea.

Well, Justin tells us a lot about that today.

Also, I get the chance to pair up some of these delicious wines with some amazing food, including a lovely lobster lemon creamy pasta that's just to die for, a wonderful empanada that comes right from Chile, and a vegetarian pad thai.

So grab your glass, let's head to my kitchen, it's time for us to really unwind.

I love pad thai and I love spring rolls.

When I met our guest today, there were three things that I thought about him.

First, he is extremely well-trained.

Secondly, he really loves his food paired with wine.

And third, while he's extremely well-trained, he's also extremely eclectic in what he loves.

So this is one of those recipes that hopefully he'll enjoy, you'll enjoy, and it's a little bend on pad thai.

So what I'm gonna do is make some pad thai for you, and then we're gonna make it into a spring roll, something just a little bit different.

So I've got my pan on warming, and I'm going to add about a tablespoon of olive oil.

You can use vegetable, you can use olive, you can use canola, any kind of oil you like.

What I'm trying to do is just keep my vegetables from sticking as I stir fry them a little bit.

I have a zucchini that I've zoodled.

I have a couple of carrots that I grated.

I have one red bell pepper that I chopped into a julienne.

These are a little bit of basil, a little bit of cilantro, those great flavors that bring out that pad thai.

If you can find Thai basil, do it.

Then I wanna just chop an onion.

Now, you notice that everything is kind of in a long shape, an elongated shape.

I wanna do the same thing with my onion.

So just some little wedges will do it.

Now, let's throw in our carrots.

These are the hardest.

(food sizzles) They take the longest.

Now, let's give those just a little stir through, coat them with that oil.

And when you do this dish, you wanna work at a medium high to high heat.

Now, of course now in our grocery store we can buy everything already shredded, already zoodled, already cut.

You could have this ready in about 10 minutes.

All right, let's put in those onions and give those a little stir through.

Now, while those are cooking just a bit, I wanna make a sauce.

I wanna make my pad thai sauce that will go with this.

In my bowl, I have a little bit of peanut butter, and I'm gonna add a little bit of sambal.

This is spicy garlic paste, red pepper, a little bit of brown sugar.

Some soy sauce, white vinegar.

And I use a regular apple cider vinegar for this, not a rice wine vinegar.

And you can use a vegetable or chicken stock.

If you're catering here to guests who are vegetarian or if you yourself are vegetarian, make sure that you use a vegetable stock and a mushroom stock is incredible in this recipe.

Let's just give it a little whirl.

You wanna get that peanut butter really incorporated into the sauce.

Okay, that's pretty good.

It's still a little bit separated, but you can see that it's also mixed in, just sort of stir it in.

Now, let's pop in those peppers.

(food sizzling) With each addition of the vegetable, you wanna make sure that you continue to stir to get those vegetables coated as well as you can, with the oil that exists on the other vegetables.

Now, before I add my zucchini, I wanna add some aromatics.

And the reason that I do that is because the zucchini cooks so quickly and it has so much moisture.

Actually, the zucchini will help steam the other vegetables to done.

So I'm gonna put in my herbs.

(food sizzling) Now, remember that Thai basil will give you the best flavor for this.

But if you can't find Thai basil, you can use regular basil.

Just know that Thai basil gives you a little more licorice flavor, a little more pungency to your pad thai.

And I'm gonna add some green onion.

(food sizzling) And then let's throw in that zucchini.

As you know from cooking, this zucchini is going to cook down and there won't be nearly as much quantity as you see now in the pan.

Okay, now let's add our sauce.

And we wanna add one beaten egg.

Now, this will kind of tie it together.

You're not going to see scrambled eggs in your pan.

You're just going to see a little sauciness that the egg provides.

(gentle music) Now, I'm going to add some chopped peanuts.

And last, some rice noodles.

Now, you can use a brown rice, white rice noodle, whatever you'd like, whatever you find.

About four ounces, five ounces of noodles will do it.

Now, some noodles need to be soaked, just make sure you look on the back of the package and find out exactly what those noodles need.

Now we're gonna stir this really quickly, turn off the heat, and then let's go make some spring rolls.

We have spring roll wrappers.

Now these are rice paper, super thin, cook quickly in just some warm water.

And I've got some warm water and then my pad thai.

So what I wanna do is just emerge this just for a few seconds into that hot water.

If it starts to curl on you, just grab it, it'll be fine.

All right, and you can see how nice, and soft, and pliable it becomes.

And I wanna lay it out on a board.

Now, you can't really see it because it's so clear.

All right, now let's take some of our pad thai.

And I just wanna put that right close to the center, but also closer to me.

And then let's just kind of stack it up, make sure that all your vegetables are sort of going the same way so they don't poke holes in your wrapper.

And then take your wrapper up and over like this.

And then from the side over like this, and this, and then we roll.

Just roll it up tightly to the end.

And there we've got a beautiful spring roll.

Let's do it again.

The wine that I'm going to pair this with is called a cuvee.

Cuvee, this wonderful blend of wine, Seyval blanc, which is an early ripening grape.

It works great in really cold climate weather.

The same with Riesling, which is also in this.

And then Petit Manseng, which is really making its way, its name in Virginia wine.

So let's give it a try.

Now on the side, I've also just made a little Thai peanut sauce.

You can also serve these with a little bit of rice wine vinegar, a sweetened rice wine vinegar with some peanuts.

Can't wait to try it.

First, let's taste the wine.

Now, while I taste this, let's go up to Winchester, meet with my friend, Justin Bogaty, as he tells us about the amazing James Charles Winery.

(gentle music) So Justin, tell me a little bit about how you got here.

>>Well, my parents started a Veramar back in 2000.

Of course it takes a number of years to be able to be open.

>>Yeah.

>>They had asked me to come back and I said, no.

(Tassie laughs) I lived in Chicago and was enjoying my life in Chicago.

And then they asked again and it was starting to pick up steam and I could see that there was a potential future in this.

And then I told my parents, I said, "If we're gonna do this, I wanna do it right.

So you have to give me another couple years."

And I went back to UC Davis, picked up my degree in oenology, have been making wine ever since.

And I just didn't know that this was my true calling.

>>Yes.

>>My grandfather made wine.

We drank wine in barbershops and we had wine as children on Sunday night dinners.

And I didn't know that I had an affinity for it.

When we took over James Charles, this was an old apple orchard, and it had fallen into some disrepair.

So the orchard wasn't really producing for them.

And so we tore out the orchard.

and you can't immediately plant grapes after you tear out an orchard because the orchard uses so much nutrients.

So you have to let the ground sit farrow for... Well, Virginia Tech recommends two years.

Obviously, we were not wanting to wait two years because- >>Sure (laughs).

>>the sooner you get it in the ground, the sooner you're able to start production.

So we strategically kinda planted around here in order to kinda hit that two year minimum.

>>Yeah.

Well, and you do a lot with white Bordeaux blends.

I love that.

>>Even though we're Italian lineage, my heart is in France.

And, you know, being a wine person, a lot of what we do always plays deference back to France.

And we talked about like some of the terminology like veraison.

In French, that means the changing of the colors.

But in wine-making terms, it really means the accumulation of the sugars inside of the individual berries.

My heart is in Loire.

I just love Loire and I love Bordeaux.

I love Loire because of the Cabernet Francs, just absolute spectacular.

Sauvignon blancs, just love the mineral properties.

We just love all the Bordeaux varietals, from Carmenere, to Petit Verdot, to Cabernet Sauvignon, to Cabernet Franc, to Malbec, to Merlot because they can all be blended and create such a unique wine.

And even changing like 2%, 3% of a particular blend will make a real impact.

Merlot by itself has this wonderful cassis type flavors to it.

Where the Petit Verdot, inky black, graphite.

Some people describe it as like lead pencil shavings, cigar box leather.

Those are wonderful things.

But when you put it in a blend of a wine, you may get nuances of it, but you can't really appreciate the full essence.

So we like to do the blends, but then we like to have each component so you can kinda taste, ah, that's what Merlot tastes like by itself.

That's what Petit Verdot tastes like by itself.

>>Yeah.

>>That's what Carmenere tastes like by itself.

(gentle music) >>I love empanadas.

And I'm going to pair an empanada for you with a Carmenere.

A Carmenere is a delicious wine that's native to Bordeaux, France, but it's found its way to Chile.

This is a Chilean dish, and I think it goes beautifully with Carmenere.

So I'm gonna start off with a warm pan.

And I want to add to that about a pound of ground beef.

And I like to use a really lean ground beef in this.

And the reason that I do is because I don't like a lot of liquid in it.

I want to make sure that it's relatively dry with only the wine as an enhancement.

All right, so about a pound of ground beef and then I'm gonna add one large onion that I've chopped.

And you can use two mediums, but one large works perfectly in this dish.

Now, lots of empanadas are deep fried.

This particular one is baked.

And I love that it's baked because it's a little healthier for you than all of the deep fried items that we find all the time in markets.

So let's just get that going.

We want to start browning that beef, and I'm gonna make a delicious empanada dough that is just wonderful.

It's made with buttermilk.

Now, you can make it with regular milk.

Of course, you can also make it with whipping cream if you like.

But buttermilk to me gives that little bit of tang that is just so indicative of a real Chilean empanada.

Now, as I saute this, I also want to really bloom my spices.

(gentle music) So first, a little bit of cumin, a little chili powder.

And I like to use a dark chili powder and you can use an ancho chili powder, which works really well in this as well.

One of my favorite ingredients of all times, smoked paprika.

This is going to give this just a hint of smokiness, a little more richness, and I love this in the recipe.

And then of course the classic two that you can't do without, salt and pepper.

Now, empanadas are actually hand pies.

They're these wonderful things that you get from street vendors, and you can just grab it and eat it.

You don't have to worry about utensils.

Usually, you don't have to worry about napkins, just grab it and go.

Okay, as that onion begins to soften and most of that red is gone, I want to add a couple of ingredients.

So a little bit of red wine.

Now, you can use a beef stock in this.

I prefer red wine about a quarter cup.

It's going to cook up a little bit.

So it's just going to flavor the beef and the onion.

And it really gives just a nice depth of flavor.

And then I wanna add some raisins.

This is just an unusual kind of thing to hear in beef, but the raisins add a little sweetness.

I add about a tablespoon and 1/2 to two tablespoons, and then I want to add some sliced black olives.

So you can use Kalamatas for this or you can just use a black olive.

All right, now we're gonna let that cook for about five minutes until all of the beef is completely done through, the onions are soft, and all the flavors have melted.

In my pan, I have one cup of warmed buttermilk.

I don't want it boiling because it will separate.

So what I wanna do now is just add a stick of butter.

And I like to use salted butter.

I always like to use salted butter, but you can also use unsalted and adjust your salt accordingly.

(gentle music) So I just want to pull out all the dough and let's lay it over on a mat.

I wanna make about seven inch, maybe eight inch round here.

And then you just wanna roll it.

Now, if your dough is still sticky, throw just a little bit of flour down, but I like it just the way that it is right now.

Don't worry if you don't get it exactly round, it's not going to hurt it.

And if you get a hole in it, just press it together and patch it up.

And I'm gonna take some of my filling and just put it kind of on one side, but make sure you have about an inch all the way around so you have plenty of space to roll your dough.

Now, the last thing that we wanna do is to add a little egg.

So I'm going take some egg and just kind of whip it up in a bowl.

Now, traditionally in Chile, they would add hard-boiled egg.

And then that hard-boiled egg begins to just sort of disintegrate into your mixture.

(glass clinking) Make sure it's really well mixed.

And then let's just take a spoon, we're gonna use about 1/3 of an egg and just pour that over top.

Then bring your dough up and over and press it together.

Now, let's crimp it a little bit.

So what we wanna do is roll the dough all the way around, kind of inside.

We're making it just slightly smaller than it was, just by rolling that dough.

Just make sure it's sealed well.

And then we're gonna put it on a cookie sheet.

Once I have that cookie sheet filled, I wanna take the rest of my egg, and I'm just gonna brush it over top.

We're gonna pop it in the oven for about 20 minutes or until it's a beautiful golden brown.

These are beautiful and I can't wait to taste it.

Just gorgeous color, this beautiful shine that comes from that egg wash.

It's just gorgeous.

And normally, you just pick it up and eat it, but I just wanna show you what the inside looks like, because they're still really hot.

So you can see that beautiful onion, the olive, a little raisin, that beef.

This is just great.

It's a little hot for me to try it right now, but trust me, it's amazing.

So this wine, Carmenere, I love Carmenere.

It has this gorgeous purple-ishness about it, and far more purple than it is ruby or garnet.

It's just a gorgeous, thick-skinned grape that grows so well up in the Northern Shenandoah Valley.

Just beautiful.

This wine will give you amazing hints of a dark berry fruit and it's just luscious.

And with this food, they pair so well.

Again, it's a Bordeaux lost grape that was found in Chile.

This Chilean empanada, excellent.

(gentle music) I love a lobster pasta.

This one is really, really good.

It's creamy, it's lemony, and it goes so well with this combination of Seyval blanc and Sauvignon blanc.

So in my pan, I have about a tablespoon of olive oil, and I'm gonna add to that one chopped shallot and give that a stir, coat it with the oil.

And then we're gonna add a little bit of garlic.

Now, be careful that your heat is not too high because garlic will burn easily.

And when it burns, you get a bitterness in your recipe that you just will not want.

I'm gonna saute that around just for a few minutes until that shallot begins to soften.

Now, you'll notice that this recipe does not have any flour in it.

It's great for those who are gluten free and you don't have to thicken every sauce with flour.

It doesn't have to be so creamy that it lays on your tongue forever.

This one is just a wonderful cream with a little bit of wine, and it's delicious.

Now, as those shallots begin to soften, I'm gonna add a little bit of just a slice red pepper.

Now, I had those little tiny red peppers, sweet ones, and I decided to slice those to give this a little extra character, a little extra texture.

You can also use just a bell pepper and chop it up about the same size as you have your shallot.

Let's give that a good stir.

Okay, these peppers are just starting to turn soft.

Now, I wanna add a little white wine.

(food sizzling) What's a little lobster sauce without a little white wine?

This sauce comes together so quickly.

As long as you have time to cook your pasta, you've got time to make the sauce.

Right, now, let's add a little bit of butter, about two tablespoons.

And I have it slightly hard, it's not completely hard, but I just want that to melt in slowly.

If you put in soft butter, you're just gonna end up with a lot of melted butter in your pan and you don't have any texture that comes from it.

I like knowing that I get just a little creaminess from that butter.

Melted butter just doesn't give that to you.

So melt it slowly from a cold state.

Just as that butter finishes melting, let's add some heavy cream.

Now, when I cook my pasta, I always like to keep about a cup of that pasta water on hand, just in case the sauce is too thick, then I'm not thinning it down with something that has no flavor.

Now, let's add a little bit of lemon juice about the juice of 1/2 to 2/3 or 3/4 of a lemon.

If your lemon is small, use the whole thing.

Now, I wanna reduce this heat so it's not boiling.

I don't want my pasta sauce to boil.

That's never good for a cream sauce.

You just want to bring it to a simmer and let it slightly and lightly bubble.

So I have four lobster tails here.

They're small lobster tails.

If you have large ones, which are much more expensive, but if you have those, you can just use two.

Just cut it into chunks.

I usually do straight down the back and then about as long in the chop, as it is wide on just half of it.

Okay, let's drop that in our pan.

This is so good.

Now, I just boil this lobster with a little salt and pepper and a little bit of lemon, gives it great flavor.

Now, I wanna add just a bit of Parmesan cheese, freshly grated, and a little freshly chopped basil.

Now, I have some cooked pasta here, and I like to use between 10 and 12 ounces of pasta.

And the reason that I say a little different each time is because every time you cook, it's not exactly the same.

The heat source may be a little bit different.

The temperature of everything may be a little bit different.

The absorption of things may be a little bit different.

So I always, if my recipe calls for 12 ounces, I'll cook a pound.

If it calls for 10 ounces, I might cook 12 ounces, just to have that little bit of extra.

And I think that looks great.

So let's plate it up.

Now, all plated.

Doesn't that look amazing?

One last little trick, just a sprinkle of freshly graded black pepper on the top.

Makes it absolutely perfect.

Little sprig of your basil.

Remember, you used a lot of basil in this and so it looks natural to use basil in your garnish.

Okay, and then I'm serving it with this delicious Seyval blanc and Sauvignon blanc combination.

This wine has an amazing acid.

When you have a cream sauce, you really wanna balance that out.

You're cleaning the mouth kind of with the acid from the wine and it just makes a beautiful pairing.

Delicious wine.

Amazing pasta.

This will really work together just beautifully.

And I hope you'll enjoy it.

Well, many thanks to my guest, Justin Bogaty, for sharing some wonderful stories about wine and about James Charles Winery.

I hope you've enjoyed all of the wines today that I paired with wonderful food on the show.

So these empanadas, this delicious lemon lobster pasta, and wonderful pad thai spring rolls.

For these recipes and a whole lot more, go to vpm.org/unwined.

Until next time, go grab that glass.

It's always time to unwind.

>>Production funding for "Un-Wine'd" was made possible in part by... >>The Virginia Wine Board, promoting the interests of vineyards and wineries in the Commonwealth through research, education, and marketing.

There's a movement growing in Virginia's vineyards.

Discover more at virginiawine.org.

>>And by... (gentle music) (gentle music)