Featured Food and Wine Pairing: Hearth Restaurant’s Sommelier and Manager Matt Stinton & Chef Jordan Frosolone – Roasted Chatham Cod with Rudi Pichler Riesling Smaragd 2007

This month we asked Hearth’s Manager and Sommelier, Matt Stinton, to chose something  delectable  from Hearth Restauarant’s menu and pair it with one of his favorite Austrian wines from the wine list. Working with Chef Jordan Frosolone of Hearth, the pair created one amazing pairing!

Just because fall is here, it doesn’t mean you can’t enjoy Riesling year round – Smaragd Riesling, a classification solely  from the Wachau- is weighty enough to take on fall’s cooler temperatures and heartier fare. The Chatham Cod  and Rudi Pichler Smaragd Riesling Terrassen 2007 is a wonderful combination of light and hearty fair that even incorporates fall colors.

Here’s what’s in it (layered):


Smoked chickpea puree

Middle (mixed together):

Mixture of black cabbge

Baccala (salted fish)

Sofrito (finely chopped mix of carrots, celery, onions and then cooked in olive oil)

Garlic confit

Gremolata (chopped parsley and lemon zest)


Grilled cod


Fried chickpea skins

Unfortunately, we don’t have the exact measurements for you today – but that means you’ll just have to stop by Hearth to try it!

The Wine:

Rudi Pichler Riesling Smaragd Terrassen 2007 from the Wachau. Kept under cork, this wine is developing it’s complexity and integration of flavors. The winemaker’s notes: “[Grown on] old terraces of varied altitudes and orientations and with primitive rock soils make this wine an elegant culinary accompaniment – with its delicate structure, white peach aroma and subtle slate tone.”… no wonder Matt picked it!

The perfect fall pick-me-up, we think!

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