Non Alcoholic Wine & Smashed Brussels: Heavenly Health
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Let’s talk about a fabulous combination between a non alcoholic wine paired with Brussels sprouts. Particularly, I’ve created a delicious partnership between Lautus De-Alcoholized Chardonnay with Smashed Brussels Sprouts with Lemon and Parmigiano. I chose Smashed Brussels Sprouts with Lemon and Parmigiano for a couple of reasons. Lautus De-Alcoholized Chardonnay can be served with a variety of hors d’oeuvres, appetizers, and side dishes. I wanted to create a vegetable-based hors d’oeuvre that brings out the best characteristics in this South African Chardonnay.
In the symphony of culinary delights, a flawless union between wine and food resembles a duet of soulful singers, each note distinct yet blending seamlessly into an enchanting melody.
What Are The Top 10 Key Takeaways From This Blog?
Here are the top 10 key takeaways from the blog about Lautus De-Alcoholized Chardonnay and the recipe for Smashed Brussels Sprouts with Lemon and Parmigiano:
- Introduction to Lautus De-Alcoholized Chardonnay: Let’s dive into Lautus De-Alcoholized Chardonnay, a wine that’s not just delicious but also holds the title of South Africa’s first de-alcoholized wine.
- Background on Lautus Winery and Winemaker: Meet Reg Holder, the brains behind Lautus Winery, with his extensive background in winemaking and passion for terroir.
- Technical Notes on Lautus De-Alcoholized Chardonnay: Get to know the specifics of Lautus De-Alcoholized Chardonnay, including its sugar content and calorie count.
- Winemaking Process: Let’s uncover the meticulous process behind crafting Lautus wines, from alcohol removal to blending back volatile flavors.
- Tasting Notes: Explore the delightful citrus flavors and refreshing characteristics of Lautus De-Alcoholized Chardonnay through detailed tasting notes.
- Pairing Suggestions: Discover exciting pairing ideas for Lautus De-Alcoholized Chardonnay, whether it’s with grilled chicken, salmon, or your favorite salad dressings.
- Recipe for Smashed Brussels Sprouts with Lemon and Parmigiano: Dive into a mouthwatering recipe that perfectly complements Lautus De-Alcoholized Chardonnay, complete with step-by-step instructions.
- Ingredients and Substitutes: Learn about the ingredients needed for the recipe and explore versatile substitutes to suit different dietary preferences.
- Commonly Asked Questions About Brussels Sprouts: Get answers to common questions about Brussels sprouts, from cooking methods to nutritional benefits and substitutes.
- Equipment Needed for Recipe: Find out what tools you’ll need to prepare Smashed Brussels Sprouts with Lemon and Parmigiano, ensuring you’re fully equipped for culinary success.
Why Should You Love This Non Alcoholic Wine?
Non-Alcoholic Wine: Lautus Chardonnay.
LAUTUS DE-ALCOHOLIZED CHARDONNAY
You’ll love this white non alcoholic wine produced from the Chardonnay grape variety because its fundamentally juicy and delicious.
Lautus is South Africa’s first de-alcoholized wine. They opened their doors in 2017 and have grown consistency. Today the winery produces a sparkling, Sauvignon Blanc (white), Chardonnay (white) rose, and a blended red.
Reg Holder is both the owner and winemaker. He grew up in the Olifants River valley, a wine-growing region on the West Coast of South Africa. His own family farm supplies the red grapes for their Savvy Red wine.
Reg earned his BSc in Agriculture (Viticulture and Enology) from Stellenbosch University in 2003. Later, in 2013, he completed a BCom in Financial Management at Unisa.
From 2004 to 2005, Reg worked in the wine industry abroad, gaining experience in France, Australia, and the USA. Upon returning home, he served as the winemaker at Neil Ellis Wines (2006-2011) before transitioning to Cellarmaster and then General Manager at Delheim (2011-2017). In 2018, he devoted himself full-time to his own company, Lautus. Reg is passionate about terroir. He also enjoys winemaking chemistry, experimentation, and innovation. He lives in Stellenbosch with his wife, Mia, and their three children. A devoted family man and wine enthusiast, Reg feels most at home in the vineyards with his trusty vellies and four-legged friend, Frans. Frans is a Wirehair Fox Terrier.
Here are the technical notes for the wine. Click the link:
LAUTUS DE-ALCOHOLIZED CHARDONNAY TECHNICAL NOTES
My Tasting Notes:
I’m absolutely in love with this Non Alcoholic South African Chardonnay, possessing 1 gram of sugar and 1.7 calories per ounce. So a 4-ounce glass possesses 4 grams of sugar and 7 calories.
In the making of Lautus wines, in general, the winemaker deconstructs the fermented wine, removes the alcohol, and then builds it back up.
The winemaker puts the fermented Chardonnay wine through spinning cone technology twice. During the first pass the wine’s volatile flavors and aromas are extracted. The second pass separates the alcohol from the wine. The initial wine with the volatile flavor profile is then blended back into the de-alcoholized wine. This meticulous process allows the resulting Chardonnay to retain its juicy South African flavor profile without the alcohol. This zero alcohol wine also sees light barrel aging.
Lautus De-Alcoholised Chardonnay sings at the top of its lungs with juicy citrus flavor on the nose and palate. For me yellow grapefruit comes through on the nose. The delicate palate offers zesty acidity, juicy tangerine flavor, light weight, and a decent finish. Juicy, refreshing, and delicious best describes this South African gem.
This wine can be enjoyed in every season. Chill for an hour in the refrigerator. Enjoy the wine in front of a toasty fire after a day of skiing. In the summer sip a glass while grilling Flattened Chicken with Rosemary and Garlic, salmon or tuna. If pairing this Chardonnay with salads, use sugar-free rice vinegar or fresh lemon or lime juice. Balsamic vinegar is too sweet and will clash with the wine’s acidity. This South African gem will also stand up to cream-based salad dressings.
Why Would You Fall For Lautus De-Alcoholized Chardonnay & Smashed Brussels Sprouts with Fresh Lemon and Parmigiano?
Non Alcoholic Wine Chardonnay
Now, onto the exciting part – a recipe to match this exceptional Non Alcoholic Wine from South African and the grape called Chardonnay. ! I wanted to concoct an hors d’oeuvre that would not only complement the bright and refreshing acidity of the Lautus De-Alcoholized Chardonnay but also elevate the experience of taking a bit and sipping the wine to new heights. We often think of Brussels Sprouts as a side dish. But this veggie can also work nicely as a finger food.
To make this no alcohol wine and food combination a perfect pairing, I’ve added to the vegetable some tangy lemon juice and salty Parmigiano. The wine’s bright acidity complements with the tanginess in lemon juice create a bridge of harmony. The wine’s fresh acidity also nicely offset the saltiness of the cheese. So this non-alcoholic wine and recipe combination works on two levels. The key is to add the fresh lemon juice right before serving this dish so it sings with the wine.
What Are The Ingredients In Make Smashed Brussels Sprouts with Lemon and Parmigiano? How Can You Customize Them?
Fresh Brussels Sprouts
Brussels Sprouts:
My German Shepard Oscar loves Smashed Brussels Sprouts! Available year-round in supermarkets, Brussels sprouts are versatile additions to any culinary repertoire, offering a flavorful twist to meals regardless of the season.
For other options, finely shred Brussels Sprouts and toss into salads for added crunch. Sauté them with bacon or pancetta for a savory indulgence. Steam lightly and serve with a drizzle of balsamic glaze for a touch of sweetness. Remember balsamic adds carbs. Grill them on skewers with other vegetables for a delectable barbecue option. Blend into Keto Low-Carb soups or stews for enhanced depth and nutrition. Add to zoodles or Keto pasta dishes for a pop of color and texture. Bake into Keto gratins with creamy cheese sauce for a comforting side. Toss into stir-fries with your preferred protein and spices for a quick and nutritious meal.
Substitutes:
Broccoli, cauliflower, cabbage, kale, and green beans are all versatile substitutes for Brussels sprouts, offering similar textures and flavors in various recipes.
Non Alcoholic Wine Pairing With Substitutes:
You can add fresh lemon juice and Parmigiano to each of these vegetables, making them all excellent partners for a Non Alcoholic Wine, particularly Lautus De-Alcoholized Chardonnay.
Olive Oil:
Quality olive oil, the golden elixir of the kitchen, is more than just a cooking staple—it’s a powerhouse of nutrition. Packed with heart-healthy monounsaturated fats and antioxidant-rich compounds, olive oil is a key player in promoting overall wellness.
For other options, drizzle over salads with a squeeze of lemon for a simple and delicious dressing. Use as a marinade for meats and vegetables to add flavor and moisture before grilling or roasting. Infuse with herbs and spices to create aromatic dipping oils for bread or vegetables. Toss cooked zoodles or Keto pasta with olive oil, garlic, and fresh herbs for a quick and satisfying meal. Brush onto Keto bread or fat-head pizza dough before baking for a crispy, golden crust. Substitute for butter or other fats in baking recipes to create moist and flavorful treats. Sauté vegetables in olive oil for a healthy and flavorful side dish. Whisk into homemade vinaigrettes to add richness and depth to salads. Drizzle over roasted vegetables before serving to enhance their natural sweetness. Use to make homemade pesto, blending fresh basil, garlic, nuts, and Parmesan cheese for a vibrant sauce.
Substitutes:
When olive oil isn’t available or preferred, several substitutes can step in seamlessly. Avocado oil is tasteless and is rich in healthy fats. Refined coconut oil does not taste like coconut. It is tasteless, versatile, and has a high smoke point. Grass-fed butter adds richness, flavor, and depth to dishes and works well in recipes that call for melted fats. Ghee offers a rich, buttery flavor and can be used as substitutes for olive oil. Camelina oil has a mild flax taste and toasty notes if toasted. It has more Omega 3 than flax, olive, and avocado oils. Camelina oil also has a higher smoke point and lasts a year longer in storage than the other oils.
Wine with Zero Alcohol Pairing With Substitutes:
All oils will harmonize with non alcoholic wines, whites, roses, and reds. Remember oil adds viscosity to a dish, also known as weight. So depending on the amount of oil in the recipe, choose your non alcoholic wine accordingly. For example a tablespoon of oil in a stir-fry won’t add as much weight as a pesto to the resulting dish. A stir-fry with chicken will work nicely with a crisp white, while one with beef would marry well with a rose or light, fruity red.
Garlic Powder:
Garlic powder, the versatile seasoning found in many kitchens, is more than just a flavor enhancer—it’s also packed with nutritional benefits. While not as potent as fresh garlic, garlic powder still contains essential nutrients like vitamins C and B6, as well as minerals like calcium and iron. Its health benefits range from boosting immunity to promoting heart health and even aiding in digestion.
For other options, sprinkle over roasted vegetables for added flavor and aroma. Mix into marinades for meats, poultry, or tofu to infuse them with savory goodness. Stir into soups, stews, and sauces to enhance their depth of flavor. Use in dry rubs for grilling or smoking meats, adding a punch of garlic flavor. Blend with butter or olive oil to create a flavorful spread for Keto bread or Keto garlic bread. Incorporate into homemade salad dressings for an extra layer of flavor. Mix into mashed cauliflower for a garlicky twist on a classic side dish. Add to Keto breadcrumb coatings for chicken, fish, or vegetables to create crispy, flavorful coatings. Mix with Parmesan cheese and herbs to create a tasty seasoning blend for Keto pasta, fat-head pizza, or Keto garlic bread.
Zero Alcohol Wine Pairing With Substitutes:
All seasonings will work with non alcoholic wines, white and red. After pairing the wine to the key taste sensations in the dish, such as sour, sweet, salty, bitter, and umami, you can then add think about seasonings. Said another way, the taste sensations are the key to the non alcoholic wine and food partnership.
Parmigiano-Reggiano Cheese:
Parmigiano
Parmigiano Reggiano, the renowned Italian cheese, is not only a culinary delight but also a nutritional powerhouse. Bursting with calcium, protein, and vitamins like vitamin A and B12, this cheese offers a host of health benefits, from supporting bone health to aiding in muscle repair and boosting immune function. Its rich flavor and granular texture make it a versatile ingredient in various dishes.
For other options, sprinkle it over Keto pasta dishes for a burst of flavor. Grate it onto salads to add a savory kick. Melt it over vegetables for a creamy and delicious topping. Shave it over soups and sunflower seed risottos for added depth. Use it to crust chicken or fish for a crunchy coating. Incorporate it into savory Keto bread or Keto muffin recipes for extra richness. Blend it into creamy sauces for zoodles or Keto pasta or vegetables. Crumble it over fat-head pizzas for a gooey and flavorful topping. Enjoy it with a drizzle of sugar-free maple syrup for a decadent snack.
Substitutes:
As for substitutes, Pecorino Romano or Grana Padano can be used as alternatives to Parmigiano Reggiano, offering similar flavor profiles and textures in various recipes.
Alcohol Free Wine Pairing With Substitutes:
All the cheese above will complement non alcoholic wines, white, rose, and reds. Saltiness and fattiness are the predominant taste sensations in these cheeses. Consider these sensations when choosing the ideal non alcoholic wine. Saltiness and fattiness complement a full bodied white or red.
Lemon Juice and Wedges:
Fresh Lemon Juice
Fresh lemon juice, the zesty elixir of the kitchen, is not only a flavorful addition to dishes but also a source of essential nutrients. Bursting with vitamin C, antioxidants, and citric acid, this citrus juice offers a plethora of health benefits, from boosting immunity to aiding digestion and promoting clear skin. Available year-round in supermarkets, fresh lemon juice adds brightness and tanginess to recipes, whether it’s the depths of winter or the height of summer.
For other options, squeeze it over grilled fish or chicken for a refreshing burst of flavor. Mix it into salad dressings for a tangy kick. Stir it into soups or stews to brighten up the flavors. Use it to marinate meat or tofu for added tenderness and flavor. Drizzle it over roasted vegetables before serving for a vibrant finish. Add it to mocktails for a refreshing twist. Use it to make homemade sugar-free lemonade or sugar-free iced tea for a refreshing beverage. Blend it into smoothies for a citrusy boost of freshness. Mix it with olive oil, garlic, and herbs to create a flavorful marinade for vegetables. Incorporate it into baking recipes for a subtle citrus flavor in Keto and Low-carb cakes, muffins, and desserts.
Substitutes:
As for substitutes, bottled lemon juice can be used as an alternative to fresh lemon juice in recipes, although the flavor may not be as vibrant. Alternatively, other citrus juices such as lime can also be used to add acidity and brightness to dishes. You might also like to substitute the lemon juice with apple cider vinegar.
Non Alc Wine Pairing With Substitutes:
Lemons, limes, apple cider vinegar are all tangy. Therefore choose a crisp white non alcoholic wine as a partner. The wine’s acidity will nicely harmonize with the acidity in these ingredients.
Fresh Parsley:
Fresh parsley, the vibrant herb found in many kitchens, packs a punch in both flavor and nutrition. Rich in vitamins A, C, and K, as well as antioxidants and folate, parsley offers a host of health benefits, from supporting immune function to promoting bone health and aiding digestion. Available year-round in supermarkets, fresh parsley adds a pop of color and freshness to dishes, regardless of the season.
For other options, chop it finely and sprinkle over pasta dishes for added freshness. Toss it into salads for a burst of color and flavor. Mix it into marinades for meats, poultry, or seafood to add depth and brightness. Stir it into Keto soups or stews during the final minutes of cooking for a fresh finish. Blend it into homemade pesto for a vibrant sauce. Garnish grilled or roasted vegetables with whole parsley leaves for an elegant touch. Use it as a topping for Keto bruschetta or Keto crostini for added freshness. Mix it into omelettes or scrambled eggs for an herby twist. Sprinkle it over roasted potatoes or vegetables before serving for a pop of color and flavor.
Substitutes:
As for substitutes, cilantro can be used as an alternative to fresh parsley in many recipes, although it has a distinctly different flavor profile. Alternatively, other fresh herbs like basil or dill can also be used to add freshness and flavor to dishes.
Non Alcoholic Wine Pairing With Substitutes:
Most fresh herbs have pleasant bitterness. Bitterness is a taste sensation. Therefore think about non alcoholic wines that have some pleasant bitterness in the after taste to add that bridge of harmony. Fresh herbs are subtle so consider their bitterness as a secondary match in the partnership. Choose the predominant taste sensations in the non alcoholic wine and the dish first.
How to Prepare Smashed Brussels Sprouts with Lemon and Parmigiano?
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper, then give it a quick spray of non-stick olive oil or avocado oil. In a large pot of salted boiling water, blanch the Brussels sprouts for 3-4 minutes until they’re slightly softened but still firm.
Drain them in a strainer for a few minutes and pat them dry to remove excess moisture. Trim the ends and remove any discolored outer leaves.
Place the dried Brussels sprouts on the prepared baking sheet, cover one with folded parchment paper, and press down gently with the bottom of a mug or glass to flatten. Repeat for all Brussels sprouts. Drizzle or spray them with olive oil, sprinkle with garlic powder, then Parmigiano.
Turn them over, spray with oil again, and sprinkle with more Parmigiano. Bake for 15-20 minutes until golden brown and crispy.
Once out of the oven, immediately add more cheese while they’re still hot. Arrange them on a serving plate, garnish as desired, and just before serving, drizzle with fresh lemon juice.
Tip:
Make sure to dry the Brussels sprouts thoroughly after blanching to ensure they crisp up nicely in the oven. Pressing them flat helps to maximize the surface area for a crispy exterior. Adding more Parmigiano immediately after baking ensures a cheesy crust. Garnish with fresh herbs or a sprinkle of lemon zest for an extra pop of flavor. Adjust the baking time as needed based on your oven and personal preference for crispiness.
What Are Commonly Asked Questions About Brussels Sprouts?
Here are the top 5 questions most people ask about Brussels Sprouts:
How Do You Cook Brussels sprouts?
To cook Brussels sprouts, start by trimming the ends and removing any discolored outer leaves. Then, you can either roast them in the oven with olive oil and seasonings, sauté them in a skillet with butter or olive oil, steam them until tender, or even grill them on skewers. Experiment with different cooking methods to find your favorite!
Are Brussels Sprouts Good For You?
Yes, Brussels sprouts are highly nutritious! They are packed with vitamins C and K, as well as fiber, folate, and antioxidants. Eating Brussels sprouts can help support immune function, bone health, and digestion, among other benefits.
How Do You Make Brussels Sprouts Taste Good?
There are many ways to make Brussels sprouts taste delicious. Try roasting them with olive oil, garlic, and parmesan cheese for a crispy, flavorful side dish. You can also sauté them with bacon or pancetta for a savory twist, or even shred them finely and toss into salads for a crunchy addition.
How Long Do You Boil Brussels Sprouts?
To boil Brussels sprouts, start by bringing a pot of salted water to a boil. Add the Brussels sprouts and cook for about 5-7 minutes, or until they are tender when pierced with a fork. Be careful not to overcook them, as they can become mushy.
Are Brussels Sprouts A Type Of Cabbage?
Yes, Brussels sprouts are a member of the cabbage family. They grow as small, round buds along the stem of a tall stalk, resembling miniature cabbages. However, they have a distinct flavor and texture compared to other types of cabbage.
What Other Simple Recipes Can You Enjoy with Lautus De-Alcoholized Chardonnay?
PARMESAN CRUSTED CHICKEN WINGS
What Equipment Do You Need To Prepare This Recipe?
Equipment Required:
- Baking sheet: For roasting the Brussels sprouts in the oven.
- Parchment paper: To line the baking sheet and prevent sticking.
- Pot: For blanching the Brussels sprouts in boiling water.
- Strainer: To drain the blanched Brussels sprouts.
- Knife: For trimming the ends of the Brussels sprouts and removing any discolored leaves.
- Cutting board: To chop and prepare the Brussels sprouts.
- Mug or glass: To flatten the Brussels sprouts.
- Oven mitts: For safely handling hot baking sheets and dishes.
- Grater: For grating Parmigiano cheese.
- Lemon juicer: To extract fresh lemon juice for drizzling over the finished dish.
How Do You Prepare Smashed Brussels Sprouts with Lemon and Parmigiano?
Place Brussels Sprouts in Pot.
Boil the Brussels Sprouts to Make Tender.
Be sure to drain boiled Brussels Sprouts and pat them dry before laying them on the baking sheet.
Pat dry Brussel Sprouts and cut off the ends.
Lay out Brussels Sprouts on baking tray lined with parchment. Using bottom of cup and piece of parchment, press down to flatten them. Spray Brussels Sprouts with olive oil or avocado spray.
Spray flattened Brussels Sprouts with olive oil or avocado spray and sprinkle with Parmigiano Reggiano.
Bake the Brussels sprouts in the preheated oven for 15-20 minutes, or until they are golden brown and crispy around the edges. Remove the baked Brussels sprouts from the oven and immediately add more cheese while they are still hot. Arrange the Baked Smashed Brussels Sprouts on the serving plate. Garnish the plate as desired. Just before serving, drizzle with fresh lemon juice.
NON ALCOHOLIC WINE CHARDONNAY & SMASHED BRUSSELS-SPROUTS
- Total Time: 40 Minutes
- Yield: 1.5 lbs (36 Brussels Sprouts) 1x
- Diet: Gluten Free
Ingredients
- 1 1/2 lbs Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons garlic powder (or as desired)
- 1/2 cup grated Parmigiano-Reggiano cheese*
- Juice from 1 lemon
- Lemon wedges for garnish
- Fresh parsley for garnish
- Lemon mayo dip (optional)**
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.Spray with non-stick olive oil or avocado oil. Set aside.
- In a large pot of salted boiling water, blanch the Brussels sprouts for 3-4 minutes, or until they are slightly softened but still firm. Drain Brussels sprouts in strainer for a few minutes.Pat them dry to remove excess moisture.
- Trim the ends of the Brussels sprouts and remove any outer leaves that are discolored or wilted.
- Place the dried Brussels sprouts on the prepared baking sheet.Place a piece of folded parchment paper over one Brussel sprout. Place the bottom of a mug or glass on the parchment that’s over the Brussel sprout. Gently press down to flatten the Brussel sprout. Repeat process for all Brussel sprouts.
- Drizzle or spray smashed Brussels sprouts with olive oil.Sprinkle with garlic powder. Sprinkle them with grated Parmigiano. Turn them over. Spray with oil again. Sprinkle them with more Parmigiano.
- Bake the Brussels sprouts in the preheated oven for 15-20 minutes, or until they are golden brown and crispy around the edges.
- Remove the baked Brussels sprouts from the oven and immediately add more cheese while they are still hot.Arrange the Baked Smashed Brussels Sprouts on the serving plate. Garnish the plate as desired. Just before serving, drizzle with fresh lemon juice. Serve with the wines.
Notes
- To make this hors d’oeuvre vegan, use vegan Parmigiano. You can prepare this vegan version yourself by mixing in a bowl 1 cup of blanched almond flour with ¼ cup of nutritional yeast, 2 tablespoons of garlic powder and 2 tablespoons onion powder, 1 tablespoon kosher salt, 1 tablespoon freshly ground black pepper. Adjust the seasoning. The nutritional yeast provides that umami roundness and depth of flavor experienced in dairy Parmigiano. So add more if required.
- If you would like to serve a dip with the Smashed Brussels Sprouts, mix together zero carb mayonnaise with fresh lemon juice and Parmigiano. Adjust the lemon according to the way the dip harmonizes with the wine.
- The recipe is based on the keto version and is approximate only. One serving has 1.6 grams of net carbs.
- (Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)
- Prep Time: 20
- Cook Time: 30
- Category: Keto Low-Carb
- Method: Baking
- Cuisine: Hors D'Oeuvre
Nutrition
- Serving Size: 36
- Calories: 29.43
- Sugar: 0
- Sodium: 52.86
- Fat: 1.85
- Saturated Fat: .54
- Carbohydrates: 1.6
- Fiber: 0
- Protein: 1.2
- Cholesterol: 2.7
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