It is no secret that I am a huge fan of Cultivate Wines. This “Wine with a Why” is not only delicious to drink and cook with it also serves a very charitable purpose, which has always been near and dear to my heart. Cultivate’s wines are very reasonably priced, so that you can enjoy it often; which we tend to do. The Cultivate team has boat loads of wine making experience (with the awards to prove it) as well as the genuine desire to bring a product to the table that helps “cultivate” lasting relationships and memories. While I enjoy the glass of wine, or if we are being honest glasses of wine with family and friends, I also enjoy a cultivating experience in the kitchen and for that I love this wine even more because it is perfect to cook with and they say only cook with wine you are willing to drink after all.
This past Thanksgiving I became a bonafide professional turkey chef. After cooking 3-12 pound turkeys in three days I felt entitled to this self-appointed designation. While the wine butter sauce with fresh herbs concoction was used as my rub for the turkey, I also discovered that it made a nice sauce as a finish to broiled fish, sauteed shrimp and pan seared chicken. It can even be tossed with angel hair pasta for the vegetarian option. The Double Blind Pinot Grigio offered a subtle crisp flavor to the butter and herbs without overpowering the combination. Either used a rub for Thanksgiving bird or for a light finish for a summertime meal, this sauce is one not to miss.
White Wine Butter Sauce with Fresh Herbs
- 4 tbsp butter, melted
- 1/2 cup Double Blind Pinot Grigio
- 1/2 tsp fresh sage, chopped
- 1/2 tsp fresh rosemary, chopped
- 1/2 tsp fresh thyme, chopped
- 1/4 tsp salt
- 1/8 tsp cracked black pepper
In a small saucepan over low heat, melt butter. Add wine, herbs, salt and pepper and continue to simmer over low heat for approximately 15 minutes. Serve over desired dish. If using as a turkey rub, melt butter and mix with other ingredients and eliminate simmering over low heat. Cut skin away from the breasts and rub between breast meat and skin. Rub remaining mixture over thighs and legs and cook turkey accordingly.