Welcome to the finest wine selction in Florida. You have come to Amadeus Wine Cellars. Here you can endulge yourself in the Wine that is from the Off Da Chain Series and as we say, “For the wine connoisseur with discriminating tastes“…
Our finest White Label wines…
The intoxicating taste of the Muscadine goes unmatched by any other. Grapes at the height of their ripeness were chosen carefully to create these wines. These somewhat shriveled, sun-kissed fruits barely hanging on the vine give the unique tastes to every bottle that you encounter. What will be ignited in you is your natural desire to consume these sinfully sweet fruits which have been placed in a bottle which is actually beneficial to your health. Both the white and the red border on being sweet and aromatic and is the ultimate Premium table dessert wine. The Off da Chain White is a slightly sweet delightful full bodied wine, packed with fruity character derived from the Native Muscadine. Many people call them bullet grapes.
Finest Red Label wines…
The Off da Chain Red, has the same character as its sister white wine and is balanced to express the intense fruit flavor derived from the Native Muscadine grape. You can’t go wrong with this unique Red. Both Red and White are light, refreshing wines that complement any meal.
Our Finest Desert Label Wines…
Dry wines are considered more complex and sophisticated. The joy of drinking a dry wine is that you can experience the amazing nuances of flavours that are melded together. The Off Da Chain Desert Dry is indeed a dry wine. However, it is very smooth and encompasses a full bodied finish with rich deep color and a hint of oak. For the connoisseur who enjoys a smooth, dry finish; this is for you.
The Off da Chain Wines – Pairings & Recipes:
When it comes to food and wine pairings, there are those who carelessly match any dish with any libation and those who painstakingly try to balance the flavors of the food with the perfect wine. So having knowledge of ways to properly pair wine with your food can truly intensify the enjoyment of eating. It doesn’t get much better than sea bass with Sauvignon Blanc, duck breast with Burgundy and a juicy steak with a classic Cabernet Sauvignon, so here are some pairing tips that promise to make your next dish sing:
You can try for either a similar pairing or a contrasting one. For pasta in a rich cream sauce, for example, you could cut through the creamy fat with a crisp, dry, unoaked white wine. Or you could wrap the flavor of the wine around the richness of the sauce by choosing a big, ripe, soft Chardonnay or Roussanne/Marsanne blend.
Of course you’ll need to brush up on white wine and red wine basics to understand the flavors of each grape. Armed with the knowledge of grape varieties, you can follow these food elements for a perfect match:
Here are some White Wine pairings to consider:
Avocado, Tomato and Spinach Crepes with New Zealand Sauvignon Blanc
Mussels Provencal and Chilean Sauvignon Blanc
Chicken Sate Burgers and Australian Chardonnay
Spaghetti with Cockles and Greco di Tufo
Wild Mushroom Soup and California Sauvignon Blanc
Cucumber Soup and New York Riesling
Vietnamese Steak Salad and Gewürztraminer
Chicken Tostadas and Vouvray
Chicken and Mushroom Paellas and Albarino
Linguine with Shrimp, Scallops and Clams and Tocai Friulano
Pork Loin with Cider-Madeira Sauce and Pinot Blanc
Crispy Artichokes and Soave
Pesto Pasta and Vermentino
Chilled Corn Soup with Crab and Australian Chardonnay
Tomato Gazpacho with Avocado and Lobster and White Bordeaux
Squash Soup with Basil and White Burgundy
Grilled Whole Red Snapper and Ratatouille with a White Rhône Blend
Red Wine Pairings to consider:
Pork Chops with Pinot Noir Demi-Glace with Oregon Pinot Noir
Wild Rice Salad with Mushrooms with Cabernet Franc
Duck Breast with Caramelized Apples and Red Burgundy
Lamb Shanks with Olives and Beaujolais
Portobello and Red Pepper Burgers and Noir Carneros Pinot
Grilled Salmon with Olive Butter and Orzo and Russian River Valley Pinot Noir
Lamb with Apricots and Saint-Joseph
Spicy Grilled Shrimp Stew and Mencia
Roasted Asparagus with Aceto Balsamico and Chianti Classico
Steak Frites and Sonoma Zinfandel
Penne with Bacon, Swiss Chard, Jack Cheese and Pecans and Washington Syrah
Roast Duckling with Merlot-Chocolate Sauce and Roasted Beets and Long Island Merlot
Baked Rigatoni with Eggplant and Sausage and Primitivo
Slow-Cooked Rack of Lamb and Napa Valley Cabernet Sauvignon
Off da Chain Red is a great match to hearty dishes such as roast lamb and beef, and more complex dishes such as coq au vin.
Try a Beef fillet with beetroot & horseradish
5 tbsp good olive oil
750g piece fillet steak
1 tsp caster sugar
1½ tbsp balsamic vinegar
vegetable oil, for deep frying
4 smallish uncooked and unpeeled beetroots
170g bag red-tinged salad leaves
1.Preheat the oven to fan 160C/ conventional 180C/gas 4. Heat 1 tbsp of the olive oil in a frying pan, add the beef and quickly fry on all sides until nicely browned. Transfer to a shallow ovenproof dish and season all over with salt and pepper. (Don’t wash the pan; you can use it again.) Roast for 35-45 minutes, depending on how well you like your meat cooked and the thickness of the joint. Leave to cool.
2.Meanwhile, peel the shallots, leaving the roots intact, and cut in half lengthways. Heat another 1 tbsp olive oil in the frying pan, add the shallots and gently cook for 10 minutes, turning until softened. Sprinkle with the caster sugar and cook for a further few minutes, then remove from the heat and tip into a large bowl. Add the vinegar and remaining 3 tbsp olive oil, season with salt and pepper and leave to cool.
3. Heat vegetable oil, about 2.5cm deep, in a wide pan or wok. Thinly slice the beetroot and spread out the slices on a tray lined with kitchen paper. Pat them dry with more kitchen paper. Check the oil is hot enough by carefully dropping in a slice of beetroot – if it immediately rises to the surface covered with bubbles, the oil is ready. Fry the beetroot slices in batches for 2-3 minutes until they are curled and crisp. Drain well on a large plate lined with kitchen paper and leave to cool.
4. To make the dressing, mix all the ingredients in a small bowl and season to taste. Cut the cold beef into thin slices using a very sharp, unserrated knife. Put the salad leaves in the bowl with the shallots, toss well and spread over a large serving platter. Arrange the slices of beef on top of the leaves, spooning a little dressing on each slice as you go. Scatter the beetroot crisps over the dish and serve with oven-sautéed new potatoes
Chicken and Asparagus in White Wine Sauce
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
2 garlic cloves, minced
1 pound asparagus spears, trimmed
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.
You’ll find that the ODC wines work well when paired properly.