The Broadbent name has been synonymous with fine wine for more than four decades, beginning with the renowned career of British wine critic,writer and auctioneer Michael Broadbent and continuing with his son, the importer Bartholomew Broadbent. Bartholomew’s deep roots in Portugal inspired him to create his own range of table wines.

Broadbent’s vision was to produce the most reliable and traditional of all Vinho Verdes and to resolve the usual whine that Vinho Verde never tastes like it tastes in Portugal. The solution was twofold: to partner with a winery that had consistent production, and to ship the wines in refrigerated containers. The latter enable the wine to taste as fresh and spritzy as it would ever taste in Portugal, and since its launch in 2005, Broadbent Vinho Verde has rapidly earned the reputation as one of the finest Vinho Verdes.

Vinho Verdes (which translates to “green wine”) is not a reflection on the color of the grape but instead references the age at which these wines are meant to be drunk: in other words, young.  Because many Vinho Verdes bear alcohol levels at not more than 9 percent they are often overlooked and sidelined which is a shame.

The wines are generally blends of several grapes, and they’re pleasantly spritzy, though not enough to technically qualify them as “sparkling.”   The Broadbent Vinho Verde is exactly as it would taste were you sitting seaside in Portugal.

It is a Sprite-colored white with no declared vintage. The aroma is green and grassy, with lime on the nose and hints of grapefruit, apricots, and pepper. Fruity, it is nonetheless dry, with an effervescence bubbling through flavors of lime and tropical fruits. With its lingering finish of guava, it makes a fine picnic wine for a sunny day like this.

Region: Vinho Verde, Portugal
Year Founded: 2004
Proprietor: Bartholomew Broadbent
Winemaker: Broadbent wines are made to the specification of Bartholomew Broadbent in collaboration with our partners in Portugal.
Size of property: Contract wine growers
Terroir: Vinho Verde, Portugal’s largest wine region,stretches from the Spanish border to south of Oporto. The soils are acid-rich and granite-based, with areas of schist or slate and clay. The slopes tend to be gentle in Vinho Verde, though some vineyards are planted on steep or terraced slopes. The region gets 1,500 mm (59 inches) of annual rainfall, which makes vinegrowing a challenge. Owing to this, many unorthodox growing techniques canbe seen in the region, including vines encircling vertical poles. The trademark fizz of Vinho Verdewines derives from the release of carbon dioxide during malolactic fermentation.
Varieties Cultivated: Loureiro, Trajadura and Pedernã also known as Arinto.

Washington Hills Late Harvest Sweet Riesling:  Fans of German Rieslings will be pleased with this Washington State Riesling.  With a 7% residual sugar this late harvest Riesling gives the grapes extra time on the vine, turning “sunlight into sugar”.  The fruit is apricot through and through, concentrated and thick. This is softer and less acidic than most Washignton Rieslings, with suggestions of butter and caramel.    This Riesling received 86 points by Wine Enthusiast.

Spann Vineyards Chardonnay (54%)-Viognier (46%): Chardonnay, America’s favorite grape is loved because of the range produced based on a number of factors such as fermentation style and region.   Chardonnays can be buttery and creamy or crisp like an apple and mineral.  It’s why people reach for them especially during warm weather months.  What makes this Chardonnay really stand out is the blend with Viognier grapes which are known for their aromas and flavors of peaches and apricots.  The Viognier adds a fresh fruitiness to balance the backbone and body of the Chardonnay.

This is a lush, refreshing and richly flavored wine that pairs beautifully with seafood, salads and tropical foods like grilled sweet plantains dipped in our Mango, Tequila Jalapeno Sauce.  

Remember, BullFish is THE place for flavorful, boutique wines and gourmet foods.  $-$$$

What:  Ken Forrester Wines

Region: Stellenbosch, Cape Town, South Africa

The Petit Range:

Petit Pinotage- 100% Pinotage:  It has all the hallmarks of a classic pinotage with apple-wood smoked bacon over crushed blackberries, charred embers, marionberry jam and hints of fruit-driven minerals.  Huge dollops of ripe berry fruit on the nose, inky red/black colour with bright hints  Soft and rich on the palate with a delicious fruit concentration.

On the palate it shows excellent restraint and has nicely concentrated cherries, the smokehouse wood, then a lovely structured red and black fruit medley. The midpalate is dense and full-bodied with ripe cherry fruit, more smoked notes, but balanced with supple yet ripe tannins and then a nice kick of cranberry juice.

I served the Pinotage with a Sweet Potato Mash blended with our Hot Pepper Raspberry Chipotle Sauce ( 3 lbs sweet potatoes, 1 tablespoon butter, 1/4 cup Hot Pepper Chipotle Sauce).  An excellent pairing.

Petit Rose- 100% Pinotage: The Petit Rosé is made from grapes that are grown, selected and harvested for rosé, not as the run-off juice of red wine. The grapes were sourced from 10-year-old Pinotage vines planted on decomposed granite soils on northwest facing slopes in Stellenbosch.  They were picked early in order to maintain optimum freshness.

The wine is crafted in the style of a crisp, refreshing white, with a hint
more structure and a soft pink hue.  On the nose are hints of smokehouse wood but on the palate this wine is fresh, clean and eminently quaffable, this
charming rosé is brimming with bright cherry and red berry fruit.  It is an excellent pairing with summer’s menu of seafood and barbeque.

I served this wine with a Spicy Shrimp Tropical Fruit Salad which was blended with our Roasted Pineapple and Habanero Dip.  (1 jar of Roasted Pineapple and Habanero Dip, 1 lb shrimp, peeled and deveined, chopped cantaloupe, pineapple and honey dew melon).

Ken Forrester Range: 

Ken Forrester Merlot- 85% Merlot, 15% Cabernet Franc:  I have to admit, I am not usually a fan of Merlot however, this particular Merlot by Ken Forrester had me singing a very different tune.  Matured for 12 months in French oak barrels (my favorite kind of oak) this Merlot is an inky black colour whose Cabernet Franc gives way to a bit more structure then one usually finds in a Merlot.

As for the taste, there were smoky undertones (a running theme with Ken Forrester) and hints of cherry and mint with a meaty, spiciness to it.  It is a well rounded wine with balanced tannins and can be had alone but also pairs nicely with pork or duck.   This is one of the few Merlots I have enjoyed and recommend.

I paired this wine with red beans cooked in our Bloody Mary Dip and served over white rice.

If you are in need of great wine, stop in and ask for Melixa or Jay at BullFish!

It’s almost Easter Weekend and this is the perfect dessert whether you are doing Easter Brunch or dinner.

While you are here grab a bottle of our prosecco, an Italian sparkling wine that is divine!  Made of 100% Prosecco grapes, this dry sparkling wine is a less expensive alternative to Champagne.  Blend with our bellini  mix, or try it with vodka and lemon sorbet, for the Italian mixed drink Sgroppino.

Ingredients Needed:

1. 2 to 3 Quart Trifle Bowl or a High Sided Clear Glass Bowl
2. 1 Bottle Earth & Vine Caribbean Banana Caramel Culinary Sauce or Earth & Vine Mango Lime Culinary Sauce or any caramel ice cream topping
3. 3 to 4 ripe bananas
4. 16 oz Tortuga Golden Original Rum Cake
5. 1 Jar Earth & Vine Banana Rum Pineapple Jam
6. 8oz Can Cubed Pineapple Drained Well
7. ½ cup Sliced Almonds Lightly Toasted
8. 1 Large Container of Frozen Whipped Topping defrosted or an equal amount of Whipped Cream

• Drizzle a liberal portion of one of the Earth & Vine Culinary Sauces on the bottom of the Trifle Bowl
• Slice ½ of the Bananas in medium to thin slices and line the bottom of the bowl
• Slice the Tortuga Rum Cake into as many even slices as possible
• Make sandwiches of Earth & Vine Banana Rum Pineapple Jam between two slices of Rum Cake
• Use entire Tortuga Rum Cake
• Cut sandwiches into large cubes
• Sprinkle ½ of all of the sandwich cubes over the Banana Slices
• Cover sandwich cubes in the bowl with Pineapple Cubes
• Top with Half of the Whipped Topping or Whipped Cream
• Sprinkle ¼ cup toasted sliced almonds on the whipped topping
• Add another layer of Bananas
• Add layer of Tortuga Rum Cake Sandwich Cubes
• Drizzle with Earth & Vine Culinary Sauce
• Top with layer of Whipped Topping
• Sprinkle the remaining toasted almonds on top
• Chill well and serve chilled

BullFish – 4899 New Broad Street    Baldwin Park

Picnic Pizza

INGREDIENTS:
1  14″ Ciabatta loaf
4  Extra Virgin Olive Oil
4  tablespoons Earth & Vine Provisions Tangerine Fig Balsamic Culinary Sauce
2  medium onions, carmelized
6  oz crumbled blue cheese
6  oz crumbled goat cheese
6  slices parma ham, sliced
3  tablespoons fresh basil, chopped

PREPARATION:
Place oven rack in center of oven and preheat broiler. Slice Ciabatta loaf in half length wise. Brush both sides of loaf with Extra Virgin Olive Oil and Tangerine Fig Balsamic Culinary Sauce, layer with carmelized onions, blue cheese, parma ham slices and top with goat cheese. Place loafs in oven under broiler and cook until cheese is melted and Ciabatta is toasted around the edges. Keep a close eye on pizza so not to burn. Take out of oven and sprinkle with fresh chopped basil and a little more Tangerine Fig Balsamic Culinary Sauce. Cut each loaf in 6 slices and serve warm or let cool and wrap in wax paper and then foil to take on a picnic.
Yields 12 piece

Wine Pairing:  Kiona Chenin Blanc, 2009, Washington State-Fresh varietal character with aromas of citrus, melons and pears. Crisp, complex, almost spritzy finish balanced with just a hint of sweetness.

Wines That Rock, whose portfolio of wines include The Rolling Stones “Forty Licks Merlot,” Pink Floyd’s “The Dark Side of the Moon Cabernet Sauvignon,” The Police “Synchronicity” Red Blend and “Woodstock Chardonnay,” looks to capture the quality and spirit of Rock ‘n Roll mythology in its great tasting wines, iconic album art for labels, earth friendly production and great consumer value.  An example of Mark Beaman’s process is during the making of “Synchronicity” where Beaman began by listening to the legendary Police album to uncover the layers needed in its wine.

“The term Synchronicity, Sting’s magnetic vocals and the theme of light and dark in the music were the main influences on the wine,” Beaman said.  “Synchronicity as a meaningful mix of seemingly unrelated events resulting in a significant sum, led me to a red wine blend of varieties not commonly seen together.  The light and dark nature of the music pointed to a blend that could represent both a friendly and heavy side, along with sexy aromatics to lure people in, but with the flavor profile and structure to hold people’s attention.” says Beaman.

In October of 2010, The T.J. Martell Foundation, the music industry’s largest charity foundation that funds innovative leukemia, cancer and AIDS research, and Wines That Rock, announced a unique partnership that will help the T.J. Martell Foundation continue its fundraising efforts.  For every bottle sold of Wines That Rock through retailers like BullFish in Baldwin Park, a portion of the proceeds will be contributed back to the T. J. Martell Foundation.

But what about the taste?

We can tell you that these wines will make you pull your lighter out and wave it in the crowd.  Here’s a sample of what we will be sampling this Friday, April 8th from 5:30-8 pm.

2007 The Police Synchronicity

The Police – Synchronicity Red Wine Blend – Quite literally, this wine represents and manifests the notion of “Synchronicity” as it was interpreted by The Police with their classic album and this wine’s namesake.

Simply put, “to count as synchronicity, the events should be unlikely to occur together by chance”.

While listening to the album, Mark noticed a clear theme of light and dark – or as the Rolling Stone Magazine reviewer wrote, “it is an album of shimmering surfaces and glacial shadows”. From a distance the music is pop-like, romantic and has many bright melodies. If you listen closely to the lyrics, you will notice dark, heavy, and sometimes sinister themes of obsession, jealousy, yearning and anxiety.

The term Synchronicity, Sting’s magnetic vocals and the theme of light and dark in the music were the main influences on Mark while making the wine. Synchronicity as a meaningful mix of seemingly unrelated events resulting in a significant sum lead Mark to a red wine blend of varieties not commonly seen together. The playful, seductive, and haunting union of Carignane, Zinfandel, Syrah, Petite Sirah, Grenache and Viognier make this wine a compelling and delicious study.

Tasting Notes: Aromas of fresh rose petals and wild berries. Flavors of juicy strawberry, bright raspberry, with a lush lingering finish. The Grenache and Viognier definitely lighten up the heavy hitters making this a delicious, approachable, and very food friendly wine.

2006
Pink Floyd’s
The Dark Side of the Moon
Cabernet Sauvignon

Listening to Pink Floyd’s The Dark Side of the Moon over and over on his iPod, Mark ventured into new territory in wine making. To capture the intense, brooding character of The Dark Side of the Moon he turned to a classic wine variety, Cabernet Sauvignon. A varietal with a deep, complex character that takes a relaxed environment to fully appreciate, Cabernet Sauvignon reflects the hauntingly dense, timeless character of Pink Floyd’s masterpiece album.
The 2006 Cabernet Sauvignon captures the attitude of Mendocino County’s style. Aromas of black currant and cherry are followed by rich flavors of cassis, toasted vanilla bean, and hints of chocolate. Enjoy this rich dry red wine with hearty chicken dishes, beef and lamb, and red sauced pasta.

Here are a few recipes for filling your picnic basket without mayonnaise and the fear of it getting too warm and spoiling.

Edaname & Spicy Corn Relish Succotash

Ingredients:
1.    1 jar Stonewall Spicy Corn Relish
2.    1 bag frozen, shelled edaname
3.    ½ red onion, minced
4.    3 stalks of celery, minced
5.    4 garlic cloves, minced

Making the Succotash:
1.  Bring 2 cups water in medium saucepan to boil.  Add frozen, shelled edaname, boil for 3 minutes.  Remove from heat, let set for 2 minutes then drain.
2.  In medium bowl, mix jar of Stonewall Spicy Corn Relish, edaname, onion, celery and garlic.  Add black pepper to taste.
3.  Chill before serving, serve with chips or as side dish.

Wine Pairing:  M Borealis 2009- The brilliant straw color of this wine is a fitting introduction to the lush aroma of an exotic blend of ripe fruit including citrus, honeydew and casaba melon, hints of oragne blossom, yellow apple and strawberries. On the palate it opens up to ripe yellow apple, mandarin orange and fresh melon with hints of lemon zest finishing crisp and dry with lingering sweet ripe fruit character and floral notes

Stonewall Roasted Garlic & Pepper Potato  Salad

Ingredients:
1.    1 jar Stonewall Sesame Garlic Vinaigrette
2.    1 ½ lbs of petite red potatoes, chopped
3.    ½ c. of green onion, chopped
4.    3 TBS parsley chopped
5.    1 red pepper, roasted all sides on burner, chopped
6.  1 Tsp Stonewall Bourbon Molasses Mustard

Making the Potato Salad:
1.  Bring 5 cups water in medium saucepan to boil.  Add chopped potatoes and boil until tender.  Drain and let cool.
2.  In medium bowl, mix potatoes with ¼ c. of Stonewall Sesame Garlic Vinaigrette through Stonewall Bourbon Molasses Mustard.
3.  Chill before serving.

Wine Pairing:  DurnBerg Chardonnay Select 2008- Characteristic aroma of yellow fruit – banana and melon. Smoky-spice undertone. Rich in extract. A creamy palate and fresh minerally finish.

Glazed Corned Beef Sandwiches

This recipe requires a little of your time but the payoff is well worth it.  Sliced corn beef can be kept in the fridge for a few days.

• 4 to 4 ½ pounds corned beef or brisket
• Freshly ground pepper to taste
• 1 teaspoon mustard seeds
• 1 bay leaf
• 4 whole cloves
• 2 tablespoons dark brown sugar
• 1 green cabbage, cut into 6-8 wedges
• 1 small onion, sliced
• 1 loaf rye bread, sliced

• For the glaze-
• 2 tablespoons dark brown sugar
• 2 tablespoons Maine Maple Syrup
• 2 tablespoons Stonewall Kitchen Caramelized Onion Mustard

1. Place meat, pepper, mustard seeds, bay leaf, whole cloves, and 2 tablespoons dark brown sugar in a large stockpot. Fill with enough cold water so the meat is covered by 4 inches. Bring to a boil. Reduce heat, cover, and simmer until the meat is fork tender, about 3 hours. Skim off any surface scum while cooking. Remove the meat to a greased roasting pan.
2. Preheat oven to 450 degrees F.
3. Add the cabbage, onions to broth.  Bring to a boil, reduce heat, cover and simmer until the vegetables about 20 minutes.
4. Combine 2 tablespoons dark brown sugar, maple syrup and mustard. Brush over the meat, coating all exposed surfaces generously.
5. Roast for 20 minutes, until browned. Slice and let cool.
6. Take sliced bread and spread with additional mustard, layer with corned beef, cabbage and onions.

Wine Pairing:  Barnard Griffin Syrah, 2008- Plush plum, racy raspberry and blackberry fruit is showcased in this stunning Syrah.  Discreet, spicy wood notes add complexity and intrigue.  Solid acidity enlivens the lengthy finish.  As a young, fruit-focused wine, it is an excellent match for barbequed ribs and other grilled foods.

This varietal is sold out so get yours while supplies last.

Dressing

Poached Pears:

1. 6 cups water
2. 2 cups semidry white wine, such as Riesling
3. 2 cups sugar
4. 1 sage leaf
5. One 3-inch cinnamon stick
6. 1 vanilla bean, split and seeds scraped
7. 4 Bosc pears—peeled, halved and cored

Salad:

1. 1 pound of spinach washed, stems removed
2. 3/4 c chopped walnuts
3. 1/2 cup crumbled bleu cheese
4. 1/2 cup dried cranberries
5. 1/2 cup Stonewall Kitchen Balsamic Fig Dressing

To Poach Pears:

In a large saucepan, combine the water with the wine, sugar, sage,  cinnamon and vanilla bean and seeds and bring to a boil. Simmer for 5 minutes, then add the halved pears. Cover with a large sheet of parchment paper and a lid slightly smaller than the saucepan and cook over moderate heat until the pears are just softened, 25 to 30 minutes. Using a slotted spoon, transfer the poached pears to a paper towel-lined plate and let cool slightly. Cut each wedge in half lengthwise.

Salad:

Toss spinach, dried cranberries, walnuts and bleu cheese together with balsamic fig dressing.  Serve and top with poached pears.

Wine Pairing: Maple Zin Old Vine Zinfandel 2005: Receiving 91 pts., from Wine Spectator, it has deep blackberry fruit and big spice, black pepper, a touch of chocolate and cola in the oak contribution; richly textured in the mouth.  Good structure for aging, with a long black fruit finish.  86% Zinfandel, 10% Petite Sirah, 4% Carignane

Directions

1. Preheat oven to 425 degree F
2. Place 1 1/2 pounds chicken wingettes in a sauté pan and cover with water or chicken stock. Bring liquid to a boil, reduce heat and simmer 15 minutes.
3. Drain off liquid and pat dry. Toss chicken wings in 1/2 cup Stonewall Kitchen Honey Mustard Sauce.
4. Spread them in a single layer on a 17” x 12” baking sheet lined with foil that has been greased with vegetable oil. Roast in a 425 degree F oven for 20-30 minutes turning over once.
5. Brush with additional sauce if needed.
6. Toss roasted chicken wings with 1 Tbsp. toasted sesame seeds and 1 Tbsp. chopped scallion.
7. Serve hot or at room temperature.

Wine Pairing:  2007 Franciscan Estate Cuvee Sauvage Chardonnay, 100% Chardonnay Delicate lemon yellow. Honey, bright apple, lemon and cream aromas, with flinty mineral notes and vanilla toasty oak highlights. Complex and layered. Round and mouth-filling, with flavors of rich pear, apple, and honeysuckle filling the palate. Vibrant citrus, honey, and mineral notes highlight the long finish. Textural and elegant.

Directions

1. In a large saucepan, cover the chickpeas with 4 inches of water. Bring to a boil and simmer over moderate heat, stirring occasionally, until the chickpeas are tender, about 2 hours; drain.
2. In a large bowl, combine the tomato, red onion, dried cranberries, edamame, garlic and herb splash, lemon juice, cumin, and rosemary.  Add the chickpeas and season with salt. Serve at room temperature or slightly chilled.

Wine Pairing:  Oyster Bay Sauvignon Blanc, Pale straw green in colour with brilliant clarity, Oyster Bay Marlborough Sauvignon Blanc is zesty and aromatic with lots of lively, penetrating fruit characters. A concentration of tropical and gooseberry flavours with an abundant bouquet, it is a wine that is always crisp, elegant and refreshing.

Rotisserie Chicken Salad

INGREDIENTS:
1/3 Cup Earth & Vine Provisions Papaya Chipotle Pineapple Grilling Sauce
1 Rotisserie Chicken

1/2 Cup celery, diced
4 Scallions, trimmed and thinly sliced
½ Cup golden raisins
8 oz Can pineapple chunks, drained
½ Cup cashews, coarsely chopped
Sea salt and fresh ground pepper to taste

PREPARATION:
Stir together Earth & Vine Provisions Papaya Chipotle Pineapple Grilling Sauce in a bowl large enough to hold all of the ingredients.  Pull chicken off bone and fold in with celery, raisins, pineapple and scallions, chill for at least 1 hour.
Fold in pineapple right before serving, salt and pepper to taste.
Garnish with cashews.

Serving notes: Place chicken salad on a bed of mixed greens and watercress.
Stuff salad mixture into pita bread or use as a filling for tortilla wraps.
Fill papaya halves for an elegant lunch salad.

Wine Pairing: Whitehall Lane 2009 Sauvignon Blanc, Napa Valley-  This wine is bright and aromatic with hints of honeydew and refreshing flavors of lime peel with a squeeze of orange.  A perfect match to the papaya and pineapple flavors of this salad.

Blend

89% Sauvignon Blanc
11% Semillon

Short cut notes: Use 2 lbs peeled and cooked shrimp in place of chicken.

Roasted Peach Whiskey Pulled

Pork Sandwich

* Salt and Pepper

* 2-3 lb. trimmed boneless Boston pork butt or blade roast

* 2 tablespoons vegetable oil

* One bottle of Stonewall Kitchen Roasted Peach Whiskey Sauce

* 6 Sandwich Buns

* Optional – Cole Slaw

Directions

1. Rub salt and pepper over a 2-3 lb. trimmed boneless Boston pork butt or blade roast. Heat 2 tablespoons vegetable oil over medium-high heat in a heavy ovenproof cooking pot with a lid. Brown the roast on all sides.

2. Cover pot and roast in a preheated 325 degree F oven for 2 1/2-3 hours until the pork can be pulled apart with a fork.

3. Shred the pork, removing excess fat, and toss with 1 bottle of Stonewall Kitchen Roasted Peach Whiskey Sauce.

4. Serve warm on a sandwich bun – as an option, top with coleslaw.

Wine Pairing:  Carol Shelton, Rendevous Rose 2008: This light, cranberry color, juicy strawberry-watermelon fruit aromas are sure to delight.  Nice minerality with hints of pink grapefruit.  Refreshingly dry and crisp and pairs nicely with almost any food from sushi to salmon to BBQ.  100% Carignane

Island Mango Black Bean and

Corn Quesadillas

2 cans black beans drained

1 can cubed pineapple drained

1 ear of grilled corn on the cob, kernels removed

1/2 cup chopped red onion

1 jar Earth & Vine Island Mango Chutney

1 cup sharp cheddar cheese

6 wheat tortillas

Directions:

Preheat oven to 350 degrees.  Combine all ingredients through Island Mango Chutney until blended.  Place 3 tortillas on greased cookie sheet.  Spread black bean mix onto the tortillas, sprinkle with cheddar cheese.  Top with remaining tortillas.

Bake for 10 minutes each side or until tortillas are a golden brown.

Wine Pairing: Wild Thing Old Vine Zinfandel 2006: This wine is dangerously good!  Black raspberry fruit, vibrant and alive in both the nose and mouth this wine has a nice, oaky smokiness and a hint of black pepper.  Smoothly textured in the mouth, the finish is long and lushly jammy fruit.  90% Zinfandel, 10% Carignane.  CCOF Certified Organically Grown, 90 pts. Wine Spectator