At our Aphrodisiac Cooking Party with the Chef we enjoyed a Messina Hof Chardonnay Cocktail Sauce. It was an accompaniment to delicious Panko breaded and fried Texas gulf coast oysters.
Collinsville, Illinois, is the self-proclaimed “Horseradish Capital of the World”. It and the surrounding area of southwestern Illinois produce 85% of the world’s commercially grown horseradish. Horseradish is also produced in Europe and South Australia.
Horseradish is a perennial plant which also includes mustard, wasabi, broccoli, and cabbages. It can be used on meat (pork, lamb and beef respectively). Horseradish adds a pungent spiciness to any dish. Gewurztraminer complements it well. Drier white wines like Pinot Grigio and Sauvignon Blanc will bring out the heat and spicy character. Reds with some sweetness, big fruit or spiciness can complement the horseradish if used sparingly. If you are using the horseradish with reds, I recommend a creamy horseradish. If you are using the horseradish with a fruit dish, I recommend Muscat Canelli.
Messina Hof Chardonnay Cocktail Sauce
1 cup catsup
1 tbs Meyer lemon juice
1-2 T Horseradish (Sweeter wines complement more. Drier wines complement less)
½ t. Worcestershire sauce
Dash of Tabasco sauce
Dash salt and pepper
Splash of iced Gewurztraminer
Combine ingredients and gently whisk together.