Gary Vaynerchuk of Wine Library TV in New Jersey pairs a few reds and a white wine with steak. Find out his surprising choice for best wine!
Gary’s video is here: http://tv.winelibrary.com/2007/12/17/steak-and-wine-episode-episode-372/
Why would a late harvest white wine work with steak? Savory foods make wines taste less sweet, more acidic and more tannic. Steaks require a full bodied, full flavored wine. A savory food, like a plain steak, would make a late harvest wine taste less sweet and more acidic, which is OK for a sweet wine with low acidity.
If you would find the idea of a steak with say, a marmalade sauce intriguing, I invite you to try this combination. Keep a bottle of red on the side, just in case, and have a bowl of ice cream with the sweet wine poured over it or a pungent cheese course for dessert. Let me know what you think!
For a more traditional look at a steak and wine pairing, try this Videojug video from the UK: http://www.videojug.com/film/how-to-pick-wine-for-a-ribeye-steak
What do you drink when you eat steak? How do you like your steak?
Monday, December 31, 2007
Sunday, December 30, 2007
Food and Wine Pairing - Sauteed Cod and White Burgundy
This great Wine Spectator Video features Le Bernadin chef Eric Ripert pairing sautéed cod with pea shoots and shitake mushroom, ginger, lemon, scallion broth with a White Burgundy.
Ripert explains what each ingredient in the dish adds to the entrees overall flavor and sommelier Janine Lettieri recommends a Puligny Montrachet from France’s Burgundy region. Lettieri chose a wine with high acidity and lemon peel flavors to match the lemon in the dish. The wine’s anise and white pepper notes could also pair well with the ginger in the broth.
I enjoy dishes with ginger and will look for a wine with a white peppery finish to match with my next ginger dish.
What wine do you use to pair with fish?
Similar Articles:
Learn how to cook Alaskan Seafood, an excellent match for white wine
Wine Blogging Wednesday - White Burgundy
Ripert explains what each ingredient in the dish adds to the entrees overall flavor and sommelier Janine Lettieri recommends a Puligny Montrachet from France’s Burgundy region. Lettieri chose a wine with high acidity and lemon peel flavors to match the lemon in the dish. The wine’s anise and white pepper notes could also pair well with the ginger in the broth.
I enjoy dishes with ginger and will look for a wine with a white peppery finish to match with my next ginger dish.
What wine do you use to pair with fish?
Similar Articles:
Learn how to cook Alaskan Seafood, an excellent match for white wine
Wine Blogging Wednesday - White Burgundy
Saturday, December 29, 2007
Chefs Batali, Trotter, Puck and Lagasse offer Food and Wine Pairings
Food and Wine Pairing at the New York Wine Experience
This Wine Spectator video captures chefs Charlie Trotter, Emeril Lagasse, Wolfgang Puck and Mario Batali creating unique dishes and pairing them with two wines, one white and one red.
Charlie Trotter created a ‘foie gras from the sea’ dish from monkfish and paired it with Pinot Noir and Godeval, a white wine from Spain. I will be looking for this recipe, as I do not eat Foie Gras but would be interested in a “faux” gras made from fish with braised ginger, curry oil and crimini mushroom vinaigrette.
Emeril Lagasse paired Sicilian tuna with Pinot Noir and Pinot Gris. Emeril said that he chose the wines first and then created the food. Moderator Tom Matthews commented that this pairing showed that sweet wines can match with savory foods.
Wolfgang Puck matched a braised duck ragout with winter vegetables, Asian spices and a sweet potato flan with Pinot Noir and Gruner Veltliner.
Mario Batali created a Porchetta ‘In Saor’ – pork shoulder with caramelized onions and sweet currants. Usually an ‘in saor’ dish is made with fish, but Batali used pork. Surprisingly, he served this dish with both a Soave and Nebbiolo wine, two Italian wines with very different flavor profiles. Both matches were a hit with the chefs.
Moderator Tom Matthews commented that the real winner was versatile Pinot Noir, which was used as the red wine in the first three combinations. I agree! Dinner parties are often gatherings of ‘red wine’ drinkers and ‘white wine’ drinkers. Serving a dish like salmon, chicken, tuna or pork and offering both a red and white wine is sure to please everyone’s palate.
More Articles:
Recipes and Wine and Food Pairings for a Home Cooked Gourmet Dinner
This Wine Spectator video captures chefs Charlie Trotter, Emeril Lagasse, Wolfgang Puck and Mario Batali creating unique dishes and pairing them with two wines, one white and one red.
Charlie Trotter created a ‘foie gras from the sea’ dish from monkfish and paired it with Pinot Noir and Godeval, a white wine from Spain. I will be looking for this recipe, as I do not eat Foie Gras but would be interested in a “faux” gras made from fish with braised ginger, curry oil and crimini mushroom vinaigrette.
Emeril Lagasse paired Sicilian tuna with Pinot Noir and Pinot Gris. Emeril said that he chose the wines first and then created the food. Moderator Tom Matthews commented that this pairing showed that sweet wines can match with savory foods.
Wolfgang Puck matched a braised duck ragout with winter vegetables, Asian spices and a sweet potato flan with Pinot Noir and Gruner Veltliner.
Mario Batali created a Porchetta ‘In Saor’ – pork shoulder with caramelized onions and sweet currants. Usually an ‘in saor’ dish is made with fish, but Batali used pork. Surprisingly, he served this dish with both a Soave and Nebbiolo wine, two Italian wines with very different flavor profiles. Both matches were a hit with the chefs.
Moderator Tom Matthews commented that the real winner was versatile Pinot Noir, which was used as the red wine in the first three combinations. I agree! Dinner parties are often gatherings of ‘red wine’ drinkers and ‘white wine’ drinkers. Serving a dish like salmon, chicken, tuna or pork and offering both a red and white wine is sure to please everyone’s palate.
More Articles:
Recipes and Wine and Food Pairings for a Home Cooked Gourmet Dinner
Friday, December 28, 2007
Champagne and food pairings
How to Pair Champagne and Food
My friends Alex and Cati recently attended a Champagne Dinner put on by chef Ric Orlando and sommelier Michael Weiss. Their detailed blog post features their impressions of several Champagne and food pairings offered at the dinner, and they give the thumbs up to several foods matched with Champagnes, including Burrata Mozzarella Cheese; Duck broth with roasted ginger, Asian greens, and soft scrambled duck egg; Lobster tamale; Hot Smoked Trout and Kasha; Pheasant Kiev, and Poached Beef Filet.
Find their list of foods that go with Champagne or Sparkling wine
here: http://www.alexandcati.com/?p=570
From the Wine Spectator, a sample menu for dinner with suggested Champagne pairings: http://link.brightcove.com/services/player/bcpid353514866?bclid=196271124&bctid=1351299743
My friends Alex and Cati recently attended a Champagne Dinner put on by chef Ric Orlando and sommelier Michael Weiss. Their detailed blog post features their impressions of several Champagne and food pairings offered at the dinner, and they give the thumbs up to several foods matched with Champagnes, including Burrata Mozzarella Cheese; Duck broth with roasted ginger, Asian greens, and soft scrambled duck egg; Lobster tamale; Hot Smoked Trout and Kasha; Pheasant Kiev, and Poached Beef Filet.
Find their list of foods that go with Champagne or Sparkling wine
here: http://www.alexandcati.com/?p=570
From the Wine Spectator, a sample menu for dinner with suggested Champagne pairings: http://link.brightcove.com/services/player/bcpid353514866?bclid=196271124&bctid=1351299743
Thursday, December 27, 2007
Shark and Wine Pairing
Shark and wine pairing - what wine goes with shark?
On his 'On The Wine Trail in Italy' blog, Alfonso Cevola brings together sommeliers, restaurant owners, and foodies to provide a wide range of opinions on which wine pairs best with shark. Some of the shark food and wine matches include Pinot Noir, Chenin Blanc, Riesling, Pinot Gris and Chianti Classico. For example, Shark steak au poivre could match with a Cabernet Franc and Shark Tacos could pair with a Muscadet.
As Alfonso says, they eat us, so why not eat them?
The definitive blog post on what wine to serve with shark meat:
Which Wine with Shark?
http://acevola.blogspot.com/2006/08/wwws-which-wine-with-shark_16.html
Shark Recipes from our friends in the state of Delaware, including Shark Marseillaise and Poached Shark Remoulade:
http://www.beach-net.com/Sharkrecipes.html
On his 'On The Wine Trail in Italy' blog, Alfonso Cevola brings together sommeliers, restaurant owners, and foodies to provide a wide range of opinions on which wine pairs best with shark. Some of the shark food and wine matches include Pinot Noir, Chenin Blanc, Riesling, Pinot Gris and Chianti Classico. For example, Shark steak au poivre could match with a Cabernet Franc and Shark Tacos could pair with a Muscadet.
As Alfonso says, they eat us, so why not eat them?
The definitive blog post on what wine to serve with shark meat:
Which Wine with Shark?
http://acevola.blogspot.com/2006/08/wwws-which-wine-with-shark_16.html
Shark Recipes from our friends in the state of Delaware, including Shark Marseillaise and Poached Shark Remoulade:
http://www.beach-net.com/Sharkrecipes.html
Tuesday, December 25, 2007
Wine and Cheese Pairing Ideas
Wine and Cheese Pairing Ideas
In a Washington Post Article entitled, 'With a Chunk of Cheese, Pour
These,' Andrew Dornenburg and Karen Page recommend the following wine
and cheese matches:
Before dinner, try Chevre and Sancerre or Camembert and sparkling wine.
If you will be serving the Gewurztraminer with an Asian or other
suitable entree, try Muenster cheese as a before dinner pairing with a
bottle of Alsatian Gewurztraminer. What a great way to welcome your
guests while you put the finishing touches on dinner!
For a savory after-dinner treat, they recommend Stilton and Port -- or
Roquefort and Sauternes / other dessert wine.
With a glass of Cabernet Sauvignon, try a milder cow's milk cheeses
(such as Gouda) or milder blue cheeses.
Chardonnay matches with cow's and goat's milk cheeses, but avoid
sheep's milk cheeses.
Merlot pairs with cow's and sheep's milk cheeses and milder blue cheeses.
Pinot Noir pairs with cow's and sheep's milk cheeses but avoid goat's
milk cheeses and blue cheeses.
Sauvignon Blanc pairs with goat's and sheep's milk cheeses, but avoid
blue cheeses
For a glass of Syrah or Shiraz, choose a cow's milk cheese like
cheddar but avoid blue cheeses.
Match Zinfandel with cow's and sheep's milk cheeses and blue cheeses.
The authors had a wonderful party tip - separate your cheeses at
different cheese stations and serve the cheeses alongside
tasting-sized glasses of well matched wines. What a great idea to add
a little wine education to your next social event.
Other Articles:
Should you Pair Red Wine with Cheese?
For Gorgonzola Lovers - a pungent wine and food pairing
Easy Rules for Wine and Cheese Pairing
Add Cheese to Your Meals
In a Washington Post Article entitled, 'With a Chunk of Cheese, Pour
These,' Andrew Dornenburg and Karen Page recommend the following wine
and cheese matches:
Before dinner, try Chevre and Sancerre or Camembert and sparkling wine.
If you will be serving the Gewurztraminer with an Asian or other
suitable entree, try Muenster cheese as a before dinner pairing with a
bottle of Alsatian Gewurztraminer. What a great way to welcome your
guests while you put the finishing touches on dinner!
For a savory after-dinner treat, they recommend Stilton and Port -- or
Roquefort and Sauternes / other dessert wine.
With a glass of Cabernet Sauvignon, try a milder cow's milk cheeses
(such as Gouda) or milder blue cheeses.
Chardonnay matches with cow's and goat's milk cheeses, but avoid
sheep's milk cheeses.
Merlot pairs with cow's and sheep's milk cheeses and milder blue cheeses.
Pinot Noir pairs with cow's and sheep's milk cheeses but avoid goat's
milk cheeses and blue cheeses.
Sauvignon Blanc pairs with goat's and sheep's milk cheeses, but avoid
blue cheeses
For a glass of Syrah or Shiraz, choose a cow's milk cheese like
cheddar but avoid blue cheeses.
Match Zinfandel with cow's and sheep's milk cheeses and blue cheeses.
The authors had a wonderful party tip - separate your cheeses at
different cheese stations and serve the cheeses alongside
tasting-sized glasses of well matched wines. What a great idea to add
a little wine education to your next social event.
Other Articles:
Should you Pair Red Wine with Cheese?
For Gorgonzola Lovers - a pungent wine and food pairing
Easy Rules for Wine and Cheese Pairing
Add Cheese to Your Meals
Monday, December 24, 2007
Certified Specialist of Wine Exam - How I Studied for the Society of Wine Educators CSW exam
Advice, Tips and Tricks for Visual Learners - How to Study for and Pass the CSW, The Society of Wine Educators Certified Specialist of Wine exam
By Kathleen Lisson, CSW
Though I grew up in Concord, CA, just an hour from Napa and Sonoma Wine Country, I didn’t really catch the ‘wine bug’ until moving to New York and going on a few day trips to Finger Lakes and Hudson Valley wineries. I read Jancis Robinson’s Wine Course and watched the accompanying DVD and got ‘hooked’ on learning about wine.
If you are ‘hooked’ on learning about wine, you are a good candidate for the CSW. If I did it, you can do it, too! I have no formal or professional background in wine and I passed the Certified Specialist of Wine exam in 2007 with a score of 95 after studying for eight months while working full time in an unrelated industry.
Here are a dozen tips that helped me pass the Certified Specialist of Wine exam:
Read, Read, Read. – I spent my spare time before I applied to take the test reading wine courses and books about different wine regions. This gave me the knowledge to dive right into the 200 + page Certified Specialist of Wine text. Look for more than just a study guide, prior reading is essential to your success in the CSW exam. The most important books I read were texts from the public library on French wines, grape growing, wine making and wine courses. I would have also benefited from a book of Italian Wines and German Wines.
Become a ‘Professional’ Member of the Society of Wine Educators – Professional members have access to the online learning modules for the CSW exam. While the modules were not a study guide, I studied for this test on my own, so the ability to switch between reading the exam text and learning interactively through the online course was essential.
Buy the Text Without Scheduling Your Test Date – I strongly advise purchasing the text, getting about a month into studying, and then honestly evaluating your progress and setting a reasonable date for taking your test. The Society of Wine Educators offers tests monthly across the US, pick the date that is the most convenient for you. I planned to take the test in the summer in New York City, but midway through studying I had to take two weeks off for a death in the family. Since I had not yet scheduled an exam date with the Society of Wine Educators, I was able to postpone my test date to October.
Be Scared – Let me be perfectly clear, the text and the exam are not easy. You will be responsible for an astounding amount of information. When you pass, you will have a full and comprehensive basic understanding of the wine industry. If you are a wine professional, you cannot skimp on studying just because you have On the Job Training. The Certified Specialist of Wine exam is not about being able to perform well at a blind tasting or recommend a nice bottle of wine, it’s about knowing complex wine law and the practices and skills of grape growing and winemaking.
Don’t be Scared – The German wine laws were the most challenging chapter for me. I remember sitting on my boyfriend’s bed in Columbus, Georgia absolutely convinced that I would never master the complicated wine laws of Germany. If you are a good learner and give yourself adequate time to study and absorb the information, you will eventually understand the entire text.
Study Every Day – Yes, that’s right, I studied German wine law while I was visiting my boyfriend at Fort Benning. Build an understanding of the text by studying at least a little bit every day, even on vacation.
Use Flash Cards – The easiest way for me to review the text I had read was by using flash cards. I would review flash cards as I was walking to and from work, first thing in the morning and last thing at night. They were my mini study guide. I kept them in my purse and flipped through them any time I was waiting in line or delayed. I worked with about 30 cards at a time, storing them in a box after I had mastered them and moved on to the next chapter. A month before my test date, I took out that box and started a slow review of all my flash cards.
Use the Maps CD – When you just can’t read another word, switch to looking over the maps of different wine regions. I can remember at least three questions on the exam that a map would have definitely answered.
Use the Mini-Test at the End of Each Chapter – If you are unfamiliar with any of the questions, go back and read the chapter again.
Read the Entire Text at Least Twice – Even after reading slowly the first time, making flash cards and answering the questions at the end of each chapter, I still picked up new information when I went back and read the text cover to cover a second time. I finished my first reading about a month before the text and then read ten pages of the text every night for the next month as a review.
Read Wine Spectator and Go on Wine Shop Field Trips – I used the tasting notes in the back of issues of Wine Spectator to quiz and familiarize myself on wine regions, particularly Australian wine regions. I went to my local wine shop and looked at the different wine labels from around the world, particularly for Germany. The wines from those countries were unfamiliar to me, so the hands-on experience with labels and tasting notes helped me to learn geography and wine laws.
Practice your wine identification skills - have a partner read tasting notes from the Wine Spectator or another source and try to guess the Varietal and Country of origin. Try this online quiz from Wine Spectator here: http://www.winespectator.com/Wine/Wine_Basics/Tasting_Game/0,1189,,00.html
I received my letter and certificate in October 2007, about ten days after taking my test at Johnson and Wales in Providence, RI. Since obtaining my CSW, I have been studying teaching books in preparation for teaching a class on Wine and Food Pairing in Albany, NY. I also write a blog on wine and food pairing at http://kathleenlisson.blogspot.com
The knowledge I received as a result of studying for the CSW has given me the confidence to pursue my dream of helping others learn more about wine. Good Luck!
Fellow CSWs – Add your hints and tips in the comment section below!
By Kathleen Lisson, CSW
Though I grew up in Concord, CA, just an hour from Napa and Sonoma Wine Country, I didn’t really catch the ‘wine bug’ until moving to New York and going on a few day trips to Finger Lakes and Hudson Valley wineries. I read Jancis Robinson’s Wine Course and watched the accompanying DVD and got ‘hooked’ on learning about wine.
If you are ‘hooked’ on learning about wine, you are a good candidate for the CSW. If I did it, you can do it, too! I have no formal or professional background in wine and I passed the Certified Specialist of Wine exam in 2007 with a score of 95 after studying for eight months while working full time in an unrelated industry.
Here are a dozen tips that helped me pass the Certified Specialist of Wine exam:
Read, Read, Read. – I spent my spare time before I applied to take the test reading wine courses and books about different wine regions. This gave me the knowledge to dive right into the 200 + page Certified Specialist of Wine text. Look for more than just a study guide, prior reading is essential to your success in the CSW exam. The most important books I read were texts from the public library on French wines, grape growing, wine making and wine courses. I would have also benefited from a book of Italian Wines and German Wines.
Become a ‘Professional’ Member of the Society of Wine Educators – Professional members have access to the online learning modules for the CSW exam. While the modules were not a study guide, I studied for this test on my own, so the ability to switch between reading the exam text and learning interactively through the online course was essential.
Buy the Text Without Scheduling Your Test Date – I strongly advise purchasing the text, getting about a month into studying, and then honestly evaluating your progress and setting a reasonable date for taking your test. The Society of Wine Educators offers tests monthly across the US, pick the date that is the most convenient for you. I planned to take the test in the summer in New York City, but midway through studying I had to take two weeks off for a death in the family. Since I had not yet scheduled an exam date with the Society of Wine Educators, I was able to postpone my test date to October.
Be Scared – Let me be perfectly clear, the text and the exam are not easy. You will be responsible for an astounding amount of information. When you pass, you will have a full and comprehensive basic understanding of the wine industry. If you are a wine professional, you cannot skimp on studying just because you have On the Job Training. The Certified Specialist of Wine exam is not about being able to perform well at a blind tasting or recommend a nice bottle of wine, it’s about knowing complex wine law and the practices and skills of grape growing and winemaking.
Don’t be Scared – The German wine laws were the most challenging chapter for me. I remember sitting on my boyfriend’s bed in Columbus, Georgia absolutely convinced that I would never master the complicated wine laws of Germany. If you are a good learner and give yourself adequate time to study and absorb the information, you will eventually understand the entire text.
Study Every Day – Yes, that’s right, I studied German wine law while I was visiting my boyfriend at Fort Benning. Build an understanding of the text by studying at least a little bit every day, even on vacation.
Use Flash Cards – The easiest way for me to review the text I had read was by using flash cards. I would review flash cards as I was walking to and from work, first thing in the morning and last thing at night. They were my mini study guide. I kept them in my purse and flipped through them any time I was waiting in line or delayed. I worked with about 30 cards at a time, storing them in a box after I had mastered them and moved on to the next chapter. A month before my test date, I took out that box and started a slow review of all my flash cards.
Use the Maps CD – When you just can’t read another word, switch to looking over the maps of different wine regions. I can remember at least three questions on the exam that a map would have definitely answered.
Use the Mini-Test at the End of Each Chapter – If you are unfamiliar with any of the questions, go back and read the chapter again.
Read the Entire Text at Least Twice – Even after reading slowly the first time, making flash cards and answering the questions at the end of each chapter, I still picked up new information when I went back and read the text cover to cover a second time. I finished my first reading about a month before the text and then read ten pages of the text every night for the next month as a review.
Read Wine Spectator and Go on Wine Shop Field Trips – I used the tasting notes in the back of issues of Wine Spectator to quiz and familiarize myself on wine regions, particularly Australian wine regions. I went to my local wine shop and looked at the different wine labels from around the world, particularly for Germany. The wines from those countries were unfamiliar to me, so the hands-on experience with labels and tasting notes helped me to learn geography and wine laws.
Practice your wine identification skills - have a partner read tasting notes from the Wine Spectator or another source and try to guess the Varietal and Country of origin. Try this online quiz from Wine Spectator here: http://www.winespectator.com/Wine/Wine_Basics/Tasting_Game/0,1189,,00.html
I received my letter and certificate in October 2007, about ten days after taking my test at Johnson and Wales in Providence, RI. Since obtaining my CSW, I have been studying teaching books in preparation for teaching a class on Wine and Food Pairing in Albany, NY. I also write a blog on wine and food pairing at http://kathleenlisson.blogspot.com
The knowledge I received as a result of studying for the CSW has given me the confidence to pursue my dream of helping others learn more about wine. Good Luck!
Fellow CSWs – Add your hints and tips in the comment section below!
Sunday, December 23, 2007
Serving port wine: The best port wine for your decanter this holiday season
Serving Port wine: The best Port wine for your decanter this holiday season
In his December 12th edition of the '30 Second Wine Advisor,' Robin Garr reports on the result of his Port wine experiment in 'KEEPING PORT - PUSHING THE LIMITS.'
Garr taste tested a bottle of Late Bottled Vintage (LBV) Port he had opened six weeks ago to answer that age-old question that comes up every time family is gathered at the grandparents house – How long can you keep a crystal decanter of Port or Sherry around, anyway?
Garr concludes that, "because they're sweet and fortified to unusual alcoholic strength with a dose of brandy, Port and similar dessert wines do survive longer after opening than everyday table wines; but their useful life after opening should be measured in weeks, not months or years."
Garr does not recommend keeping Port in an open bottle or decanter for six weeks or longer but said that his port was, "certainly still drinkable."
He encourages fortified wine drinkers to consider sweeter Madeira (Malmsey or Bual), Sicilian Marsala, or the more sweet and full-bodied Sherries, from Oloroso upward; or tawny Port.
Port wine drinkers on a budget will applaud his next bit of advice – stick to a cheaper Port, sweet Sherry, Marsala or Madeira as the subtle nuances and complexity of more expensive versions will disappear soon after opening anyway.
The article is here:
http://www.wineloverspage.com/wineadvisor2/2007/12/keeping_port_pushing_the_limit-print.html
I highly recommend subscribing to the 30 Second Wine Advisor! Here is the webpage to visit
http://www.wineloverspage.com/wineadvisor/index.shtml
A handful or walnuts and some stinky Stilton cheese is a great wine and food pairing with port wine.
How to use the last few cups of port wine in your decanter?
Here is a port wine recipe for Peppered Ahi Tuna with Oyster Mushrooms and Port Wine from the Bidwell Street Bistro in Folsom, CA:
http://homecooking.about.com/library/archive/blfish25.htm
Here is a recipe for Port Wine Sauce Carrie Latt Wiatt from the book Portion Savvy: The 30-Day Smart Plan for Eating Well that was featured on Good Morning America and can be served over meat or poultry:
http://www.wchstv.com/gmarecipes/portwinesauce.shtml
In his December 12th edition of the '30 Second Wine Advisor,' Robin Garr reports on the result of his Port wine experiment in 'KEEPING PORT - PUSHING THE LIMITS.'
Garr taste tested a bottle of Late Bottled Vintage (LBV) Port he had opened six weeks ago to answer that age-old question that comes up every time family is gathered at the grandparents house – How long can you keep a crystal decanter of Port or Sherry around, anyway?
Garr concludes that, "because they're sweet and fortified to unusual alcoholic strength with a dose of brandy, Port and similar dessert wines do survive longer after opening than everyday table wines; but their useful life after opening should be measured in weeks, not months or years."
Garr does not recommend keeping Port in an open bottle or decanter for six weeks or longer but said that his port was, "certainly still drinkable."
He encourages fortified wine drinkers to consider sweeter Madeira (Malmsey or Bual), Sicilian Marsala, or the more sweet and full-bodied Sherries, from Oloroso upward; or tawny Port.
Port wine drinkers on a budget will applaud his next bit of advice – stick to a cheaper Port, sweet Sherry, Marsala or Madeira as the subtle nuances and complexity of more expensive versions will disappear soon after opening anyway.
The article is here:
http://www.wineloverspage.com/wineadvisor2/2007/12/keeping_port_pushing_the_limit-print.html
I highly recommend subscribing to the 30 Second Wine Advisor! Here is the webpage to visit
http://www.wineloverspage.com/wineadvisor/index.shtml
A handful or walnuts and some stinky Stilton cheese is a great wine and food pairing with port wine.
How to use the last few cups of port wine in your decanter?
Here is a port wine recipe for Peppered Ahi Tuna with Oyster Mushrooms and Port Wine from the Bidwell Street Bistro in Folsom, CA:
http://homecooking.about.com/library/archive/blfish25.htm
Here is a recipe for Port Wine Sauce Carrie Latt Wiatt from the book Portion Savvy: The 30-Day Smart Plan for Eating Well that was featured on Good Morning America and can be served over meat or poultry:
http://www.wchstv.com/gmarecipes/portwinesauce.shtml
Saturday, December 22, 2007
How to Find Good, Quality Wines on a Budget
The New Budget Wines
In a recent article in the New York Times, 'Drink and Be Merry: Wine Prices to Rise,' Eric Asimov writes that a combination of our weak dollar and the rising price of oil will cause wine prices to rise in the next few months.
What is a inexpensive wine lover on a fixed wine budget to do?
I agree with Gary Vaynerchuk, director of operations at Wine Library - today's wine buyers buy on price, not label.
Where can you find a good wine at a low cost? One possible place Asimov recommends is Argentina, pointing out that their currency has lost ground against the dollar. Asimov also recommends wines from Portugal, Eastern Europe, Slovenia, Hungary and the Czech Republic as good values in the 2008 wine market.
The article is here: http://www.nytimes.com/2007/12/05/dining/05pour.html
Do you buy wine at a premium or discount store?
Do you buy wine based upon price or the name on the label?
Will next year's wine price increases encourage you to try wines from an up-and-coming country?
In a recent article in the New York Times, 'Drink and Be Merry: Wine Prices to Rise,' Eric Asimov writes that a combination of our weak dollar and the rising price of oil will cause wine prices to rise in the next few months.
What is a inexpensive wine lover on a fixed wine budget to do?
I agree with Gary Vaynerchuk, director of operations at Wine Library - today's wine buyers buy on price, not label.
Where can you find a good wine at a low cost? One possible place Asimov recommends is Argentina, pointing out that their currency has lost ground against the dollar. Asimov also recommends wines from Portugal, Eastern Europe, Slovenia, Hungary and the Czech Republic as good values in the 2008 wine market.
The article is here: http://www.nytimes.com/2007/12/05/dining/05pour.html
Do you buy wine at a premium or discount store?
Do you buy wine based upon price or the name on the label?
Will next year's wine price increases encourage you to try wines from an up-and-coming country?
Friday, December 21, 2007
Use a Bottle of Wine to Reconnect With a Loved One This Weekend
This article is not about wine and food pairing, but it provides a great reason for popping a bottle of wine with a loved one. In the Yahoo Health article 'Relationship Spring-Cleaning,' Men's Health Editor in Chief Dave Zinczenko offers 5 suggestions for improving your relationships.
Reason five is 'Spring Clean Your... Thursday Nights,' and Zinczenko recommends that couples, "strengthen their relationship by making sure they regularly ditch the side-by-side entertainment for other face-to-face kinds," including dinner.
Zinczenko cites studies that show that being around a caring partner can cause your blood pressure to drop by up to 2.5 points, more than any other social situation.
What better excuse to try a new recipe and pop the cork on a favorite bottle of food friendly wine!
The article is here:
http://health.yahoo.com/experts/menlovesex/38714/relationship-spring-cleaning/;_ylt=AvrhV0k2PNr0igeLMBAcdmqrJNIF
Reason five is 'Spring Clean Your... Thursday Nights,' and Zinczenko recommends that couples, "strengthen their relationship by making sure they regularly ditch the side-by-side entertainment for other face-to-face kinds," including dinner.
Zinczenko cites studies that show that being around a caring partner can cause your blood pressure to drop by up to 2.5 points, more than any other social situation.
What better excuse to try a new recipe and pop the cork on a favorite bottle of food friendly wine!
The article is here:
http://health.yahoo.com/experts/menlovesex/38714/relationship-spring-cleaning/;_ylt=AvrhV0k2PNr0igeLMBAcdmqrJNIF
Wednesday, December 19, 2007
Is there 'red wine' cheese? Should you pair red wine with cheese?
Should You Match Red Wine and Cheese?
In an eye-opening article in the New York Times, Florence Fabricant
writes, "robust reds can handle some sturdy cheeses, like Cheddar or
Parmigiano-Reggiano, with aplomb. But when it comes to Brie, Epoisses,
Livarot and most blues, there's no contest."
Fabricant passes on the advice of Aubert de Villaine, an owner of the
esteemed Domaine de la Romanée-Conti in Burgundy, Jamie Ritchie,
Sotheby's New York wine director and Sommelier of the Year Philippe
Faure-Brac, the owner of the Bistrot du Sommelier in Paris, on this
unorthodox answer to the question of which wine to pair with cheese.
Testing this theory would be a great idea for a party. Have guests
pair cheeses with a sip of both a red and white wine, and decide for themselves!
Read the article here:
http://www.nytimes.com/2007/12/09/magazine/09Food-t.html?pagewanted=1&ref=dining
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
In an eye-opening article in the New York Times, Florence Fabricant
writes, "robust reds can handle some sturdy cheeses, like Cheddar or
Parmigiano-Reggiano, with aplomb. But when it comes to Brie, Epoisses,
Livarot and most blues, there's no contest."
Fabricant passes on the advice of Aubert de Villaine, an owner of the
esteemed Domaine de la Romanée-Conti in Burgundy, Jamie Ritchie,
Sotheby's New York wine director and Sommelier of the Year Philippe
Faure-Brac, the owner of the Bistrot du Sommelier in Paris, on this
unorthodox answer to the question of which wine to pair with cheese.
Testing this theory would be a great idea for a party. Have guests
pair cheeses with a sip of both a red and white wine, and decide for themselves!
Read the article here:
http://www.nytimes.com/2007/12/09/magazine/09Food-t.html?pagewanted=1&ref=dining
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Tuesday, December 18, 2007
What Wine Goes with Chinese Food?
Chinese Food and Wine Pairing with Hoisin Sauce
In an article for the Salt Lake City Tribune, Kelsey Nixon offers facts about Hoisin, a Chinese dipping sauce used as a marinade or glaze for meat. Hoisin Sauce is made from soy, sugar, flour, vinegar, chili, salt, garlic and sesame. Included in the article is an Epicurious.com recipe for baked pork ribs with hoisin barbecue sauce.
The article is available here: http://www.sltrib.com/food/ci_7635341
Asian markets are a great resource for 'secret ingredients' for your favorite on-the-grill marinades, like Hoisin Sauce and ginger.
The Best Wine With Chinese Food?
A matching wine pairing for a a hoisin sauce based dish, along with other sweet and spicy foods, is a lighter, less tannic red like a Rose, Merlot, Pinot Noir, or Sangiovese. Another wine pairing with chinese food, especially take-out is Gewurztraminer.
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
In an article for the Salt Lake City Tribune, Kelsey Nixon offers facts about Hoisin, a Chinese dipping sauce used as a marinade or glaze for meat. Hoisin Sauce is made from soy, sugar, flour, vinegar, chili, salt, garlic and sesame. Included in the article is an Epicurious.com recipe for baked pork ribs with hoisin barbecue sauce.
The article is available here: http://www.sltrib.com/food/ci_7635341
Asian markets are a great resource for 'secret ingredients' for your favorite on-the-grill marinades, like Hoisin Sauce and ginger.
The Best Wine With Chinese Food?
A matching wine pairing for a a hoisin sauce based dish, along with other sweet and spicy foods, is a lighter, less tannic red like a Rose, Merlot, Pinot Noir, or Sangiovese. Another wine pairing with chinese food, especially take-out is Gewurztraminer.
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Monday, December 17, 2007
What Wine Goes with Chocolate?
Wine to go with Chocolate: A Chocolate Wine Tasting
A few weeks ago I attended Whitecliff Vineyard and Winery's Hudson Valley Red Wine & Chocolate Pairing event. Capitalizing on the fact that wine lovers are always looking for the 'holy grail' – a wine and chocolate pairing that actually WORKS, Whitecliff offered a variety of chocolates for tasters to pair with a complete tasting of the winery's red wines.
Chocolate Wine Pairings:
I chose a piece of Cote d'OR Intense 70% Cacao, a piece of Green and Black's organic milk chocolate and two Chuao Chocolatier Choco Pods – the Modena, which is filled with strawberry and balsamic caramel, and the Picante, which is filled with spicy cabernet caramel.
Dark Chocolate and Red Wine:
The winery's Beaujolais-style Gamay Noir wine was the best wine to drink with chocolate - it paired well with the dark chocolate and both flavor pods.
The Merlot and Cabernet Franc both reduced the sweetness of the dark chocolate.
Their Malbec paired fairly well with the Picante and their Bordeaux blend was all tannins and acidity when paired with the chocolates.
Best Chocolate with Wine:
After tasting the chocolates and the wines together, I think that the pods did better than the chocolate pieces because the pods had creamy fillings, which coated my palate and somewhat softened the tannins.
I am looking forward to trying a light, fruity red wine, like the Gamay, with another cream filled chocolate at Christmas, perhaps a chocolate covered cherry or a creamy centered Ghirardelli chocolate from my hometown-area of San Francisco.
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
A few weeks ago I attended Whitecliff Vineyard and Winery's Hudson Valley Red Wine & Chocolate Pairing event. Capitalizing on the fact that wine lovers are always looking for the 'holy grail' – a wine and chocolate pairing that actually WORKS, Whitecliff offered a variety of chocolates for tasters to pair with a complete tasting of the winery's red wines.
Chocolate Wine Pairings:
I chose a piece of Cote d'OR Intense 70% Cacao, a piece of Green and Black's organic milk chocolate and two Chuao Chocolatier Choco Pods – the Modena, which is filled with strawberry and balsamic caramel, and the Picante, which is filled with spicy cabernet caramel.
Dark Chocolate and Red Wine:
The winery's Beaujolais-style Gamay Noir wine was the best wine to drink with chocolate - it paired well with the dark chocolate and both flavor pods.
The Merlot and Cabernet Franc both reduced the sweetness of the dark chocolate.
Their Malbec paired fairly well with the Picante and their Bordeaux blend was all tannins and acidity when paired with the chocolates.
Best Chocolate with Wine:
After tasting the chocolates and the wines together, I think that the pods did better than the chocolate pieces because the pods had creamy fillings, which coated my palate and somewhat softened the tannins.
I am looking forward to trying a light, fruity red wine, like the Gamay, with another cream filled chocolate at Christmas, perhaps a chocolate covered cherry or a creamy centered Ghirardelli chocolate from my hometown-area of San Francisco.
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Sunday, December 16, 2007
Video Review - Introductory Guide to Wine
Netflix Review:
Introductory Guide to Wine by Delta Entertainment Corp.
This fact filled video runs almost two hours and is chock-full of wine information, perfect for the wine drinker who wants to supplement his or her wine education with wine videos.
Give yourself two solid hours to view this video, there is a lot of complex and interesting information provided by the winery owners, winemakers, tasting room staff and master sommelier interviewed for this college level documentary-style presentation.
Highly Recommended.
http://www.netflix.com/Movie/Introductory_Guide_to_Wine/70066760?trkid=189530&strkid=1050689184_0_0
Introductory Guide to Wine by Delta Entertainment Corp.
This fact filled video runs almost two hours and is chock-full of wine information, perfect for the wine drinker who wants to supplement his or her wine education with wine videos.
Give yourself two solid hours to view this video, there is a lot of complex and interesting information provided by the winery owners, winemakers, tasting room staff and master sommelier interviewed for this college level documentary-style presentation.
Highly Recommended.
http://www.netflix.com/Movie/Introductory_Guide_to_Wine/70066760?trkid=189530&strkid=1050689184_0_0
Saturday, December 15, 2007
For Gorgonzola Lovers, a Pungent Wine and Food Pairing
Something Pungent for Dinner?
This dish looked so good in the picture. I have never had escarole or
gorgonzola before, so I tried the Martha Stewart Everyday Food recipe
for Whole Wheat Spaghetti with Gorgonzola and Escarole. Preparation
was easy, just cook the pasta and brown the onions and garlic in a pan
then add the escarole and cook until it's wilted. Spoon the
onion-escarole mix into the pot of drained pasta and top with
gorgonzola cheese. But WOW, was that cheese pungent and creamy! I
paired dinner with a glass of Wrongo Dongo, a red wine from Spain. The
escarole helped to cut the pungent creaminess of the cheesy sauce,
and, for me, the Wrongo Dongo was a good pairing because it gave my
taste buds a chance to relax for a second and taste some nice dark
cherry flavors.
If you are alone and in the mood for a pungent, creamy dinner, give
the Whole Wheat Spaghetti with Gorgonzola and Escarole a try.
Find the recipe here: http://desertculinary.blogspot.com/2005/05/whole-wheat-spaghetti-with-gorgonzola.html
This dish looked so good in the picture. I have never had escarole or
gorgonzola before, so I tried the Martha Stewart Everyday Food recipe
for Whole Wheat Spaghetti with Gorgonzola and Escarole. Preparation
was easy, just cook the pasta and brown the onions and garlic in a pan
then add the escarole and cook until it's wilted. Spoon the
onion-escarole mix into the pot of drained pasta and top with
gorgonzola cheese. But WOW, was that cheese pungent and creamy! I
paired dinner with a glass of Wrongo Dongo, a red wine from Spain. The
escarole helped to cut the pungent creaminess of the cheesy sauce,
and, for me, the Wrongo Dongo was a good pairing because it gave my
taste buds a chance to relax for a second and taste some nice dark
cherry flavors.
If you are alone and in the mood for a pungent, creamy dinner, give
the Whole Wheat Spaghetti with Gorgonzola and Escarole a try.
Find the recipe here: http://desertculinary.blogspot.com/2005/05/whole-wheat-spaghetti-with-gorgonzola.html
Friday, December 14, 2007
Recipes and wine and food pairings for a home cooked, gourmet wine dinner
Here are food and wine pairings with recipes from the Wine Enthusiasts Meetup group food and wine dinner. The hostesses made it a more informal party by serving small plates and letting everyone sip and taste in several different groups instead of trapping the group at a long table for two hours.
The wine and food matches are:
Sauvignon Blanc paired with a Caramelized Pear-Spinach Salad
Chardonnay paired with a with puff Pastry and Brie and Walnut Tartlet
Sparkling Apple Cider matched with a Caramelized Onion-Sweet Potato Bisque
Pinot Grigio matched with Pan-seared scallops with black grapes and almonds
Bordeaux Rose paired with Risotto
Syrah paired with Beef Stew with Cognac and Mustard
Cabernet Sauvignon matched with Mushroom Goat Cheese Lasagna
Tawny Port matched with Crepes Bananas Foster
1st course
Wine: 2006 Saint Clair Merlborough Sauvignon Blanc
Caramelized Pear-Spinach Salad – Makes 8 Servings
Dressing
• 3 tablespoons lime juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh mint
• 1 ½ tablespoons orange juice
• ½ teaspoon salt
• ½ teaspoon pepper
Salad
• 4 pears, peeled, each cut into 8 wedges
• 2 tablespoons lime juice
• ¼ cup sugar
• 2 tablespoons butter
• 8 cups packed baby spinach
• 1 cup grated aged goat cheese
• ½ cup pomegranate seeds
Step 1
Place all dressing ingredients in small jar; shake to blend.
Step 2
Place pears in large bowl; sprinkle with 2 tablespoons lime juice. Drain excess juice. Toss with ¼ cup sugar.
Step 3
Melt butter in large skillet over medium-high heat. Add pears; cook 5 to 6 minutes or until caramelized on both sides.
Step 4
Toss spinach with enough of the dressing to lightly coat. Top each serving with 4 pear slices, 2 tablespoons goat cheese and 1 tablespoon pomegranate seeds.
Appetizer:
Wine: 2006 Steele California Chardonnay
Puff pastries:
Pepperidge farm puff Pastry:
Brie and Walnut Tartlets:
Ingredients
1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
3/4 lb. Brie cheese, well chilled and rind removed
1/3 cup walnuts, finely chopped
1 tbsp. packed brown sugar
1 tbsp. Dijon-style mustard
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut into 36 (2 1/4-inch) squares. Gently press each square into each section of 3 (1 3/4-inch) mini muffin pans.
Cut the cheese into 36 pieces, about 1 x 1/2-inch thick. Stir the walnuts, brown sugar and mustard in a small cup. Spoon about 1/4 teaspoon of the sugar mixture on the bottom of each pastry square. Top each with a piece of cheese.
Bake the tartlets for 15 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.
Apple bacon:
Follow above for pastry
Two apples diced
2 tbs white wine Drinkable (you can have a glass while you make the app)
Three slices bacon
2 tbsp brown sugar
brown bacon, remove, cool and mince
drain all but 1 tsp bacon grease
sauté apples in bacon grease and wine
add brown sugar and cook until apples are tender
put a teaspoon of apples in tart sized baking pans sprinkle with bacon bits.
Cook as with above recipe
Roasted red pepper/ carmelized onions and cheddar:
Roast peppers:
Two red peppers
Oven at broil
Put peppers into the oven on a foil lined pan. Close to the flame. Watch until top side starts to blacken. Turn and repeat first step. Continue to turn until all sides are blacken. Cool and remove skin and seeds. Chop and set aside.
Carmelized onions:
1 onion
1 tsp brown sugar
2 tbsp butter
Melt butter in small saucepan add onions and brown sugar. Increase heat to medium-high; cook 15 to 20 minutes or until onions are golden brown, stirring frequently.
Put a ½ teaspoon of each in each pastry as in first recipe. Top with shredded cheddar cheese.
Bake as in above recipe
Soup:
Wine: Sidre Doux Sparkling Apple cider
Caramelized Onion-Sweet Potato Bisque – 8 1 ¾ cup servings
• ½ cup butter
• 5 large sweet onions, halved, thinly sliced (about 16 cups)
• 2 tablespoons packed brown sugar
• 4 sweet potatoes (about 2 ½ lb), peeled, cubed (1/2 inch)
• 8 cups reduced sodium chicken broth (or vegetable)
• 2 tablespoons dry sherry or additional chicken broth
• ½ teaspoon ground allspice
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon ground white pepper
Step 1
Melt butter in large pot or Dutch oven over medium heat. Add onions and brown sugar. Increase heat to medium-high; cook 35 to 40 minutes or until onions are golden brown, stirring frequently.
Step 2
Add all remaining ingredients. Cook 20 to 25 minutes or until sweet potatoes are tender, stirring occasionally.
Step 3
Place soup in blender in batches; blend until smooth. Return to pot; heat until hot.
Entrée 1
Wine: 2005 Pinot Grigio Plave D.O.C.
Pan-seared scallops with black grapes and almonds Bon Appétit | October 2005
Makes 4 first-course servings.
ingredients
16 large sea scallops, side muscles removed
5 tablespoons unsalted butter, divided
1 1/2 tablespoons minced shallots
2/3 cup black grapes, halved
1 1/2 tablespoons fresh lemon juice
1/3 cup sliced almonds, toasted
1 1/2 tablespoons chopped fresh Italian parsley
preparation
Sprinkle scallops with salt and pepper.
Melt 3 tablespoons butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add scallops; cook 2 minutes per side. Transfer scallops to plate; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt and pepper. Stir in almonds and parsley.
Place 4 scallops on each of 4 plates. Spoon sauce over and serve.
Risotto:
Wine: 2006 Le Rose de Kirwan Bordeaux Rose
Risotto with 3 Cheeses – Serves 8
• 6 tbsp butter
• 1 large onion, finely chopped
• 10 cups chicken/vegetable stock
• 3 ½ cups risotto rice
• 2 cups dry white wine
• 1 cup grated Swiss cheese
• 1 cup diced soft cheese (camembert/brie)
• 1 1/3 cup grated parmesan cheese
• salt and pepper
Step 1
Melt the butter in a large, heavy based saucepan or deep frying pan and fry the onion over a gentle heat for about 4 to 5 minutes, stirring frequently, until softened and lightly browned. Pour the stock into another pan and heat it to a simmering point.
Step 2
Add the rice to the onion mixture, stir until the grains start to swell and burst, then add the wine. Stir until it stops sizzling and most of it has been absorbed by the rice, then pour in a little of the hot stock. Add salt and pepper to taste. Stir over a low heat until the stock has been absorbed.
Step 3
Gradually add the remaining stock, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring constantly. After 20 to 25 minutes the rice will be al dente and the risotto creamy.
Step 4
Turn off the heat under the pan, then add the Swiss, soft cheese and the parmesan. Stir until all is combined and taste for seasoning.
Entrée 2
Wine Mayo Family Winery 2001 Syrah
Beef Stew with Cognac and Mustard
Ingredients:
3 tbsp Olive Oil
¼ lb bacon, cut into ½ inch slices
2 sweet onions chopped
2 garlic cloves pressed
2 shallots finely chopped
3 tbsp unbleached, all-purpose flour
salt & freshly ground pepper
2 lbs beef chuck, cut into 1-inch cubes and patted dry
½ cup cognac
3 cups beef broth
1 can diced tomatoes, drained
1 dried bay leaf
4 (about 3” long) thyme branches, lightly crushed
8oz mushrooms sliced
¼ cup Cabernet Sauvignon
Over med low heat 1 tbsp. of the oil in a large Dutch oven.
Add the bacon and cook until crisp. Remove with a slotted spoon and drain on paper towels.
Increase the heat to medium and cook the onions and shallots for about 15 min.
Stir so they do not brown, they should just be golden. Add the garlic and cook, stirring constantly for about 30 seconds. Using a slotted spoon, transfer the onions to a large bowl.
In a small bowl, stir together the flour, salt and about ¼ tsp of pepper. Pour the seasoned flour into a large sealable plastic bag. Add meat and shake to coat the pieces.
Working in 3 or 4 batches, brown the meat on all sides in the Dutch oven, over med-high heat. This will take about 5 minutes per batch. Add each batch to the onions before starting the next. Repeat with rest of meat, adding more olive oil if necessary.
Add the cognac and scrape up the brown bits. Stir in the broth, tomatoes, bay leaf, thyme springs and mustard and stir until combined.
Return the meat/onion mixture and the bacon to the pan. Reduce heat and simmer partially covered for about 2 hours and 45 minutes.
Meanwhile, in a large skillet heat 1 tbsp of olive oil over med-high heat add the mushrooms. Cook until they are browned.
Stir the mushrooms and the red wine into the stew and cook for 10 more minutes. Remove the bay leaf and thyme branches. Taste for seasoning, adding more salt and pepper as necessary.
Entrée 3
Wine Silver Ridge Cabernet Sauvignon 2004
Recipe: Mushroom Goat Cheese Lasagna
This is beautiful, elegant, and somewhat complicated lasagna, which makes it perfect for a dinner party.
Notes This recipe seems complicated, but in fact it just has a lot of ingredients and mixtures set aside all over the kitchen. As long as you have counter space and lots of dishes, you shouldn't have any trouble.
Yield 8-10 servings
Time 1 hour 30 minutes
* 9x13-in or other large baking dish
Ingredients
* 2½ pounds red or Yukon Gold potatoes, quartered
* salt
* 2 T butter
* ¾ c milk
* 6 oz fresh goat cheese
* black pepper
* 3 T plus ½ c olive oil
* 1½ pounds fresh baby Portobello mushrooms chopped
* 4 gloves garlic, minced
* ½ oz dried porcini mushrooms minced
* ¾ c Marsala
* 1 c red lentils
* 1 c sour cream
* ½ c Parmesan, grated
* 1 c fresh basil
* 6 whole green onions, chopped
* 2 T fresh lemon juice
* 1 pound fresh lasagna noodles or dry noodles, cooked
Directions Boil potatoes with water and salt about 15 minutes, until tender. Drain and mash with butter, milk, and half of the goat cheese. Add salt and pepper and set aside.
Meanwhile, heat 3 T oil over medium heat, add fresh mushrooms, and sauté until golden, about 5 minutes. Add 3 cloves garlic, sauté another minute, then add dried mushrooms, Marsala, salt, and pepper. Set aside.
Boil 2 c water with lentils, cook five minutes until tender, set aside.
Combine sour cream with remaining goat cheese and half of the Parmesan, set aside.
Preheat oven to 375.
Oil the baking dish, then line with lasagna noodles. With the slotted spoon, sprinkle mushrooms evenly over noodles, then top with noodles. Spread on the mashed potatoes, then more noodles. Add sour cream, then lentils, then another layer of noodles. Cover with foil and bake for 45 minutes.
Just before the lasagna is done, combine basil, green onions, and remaining garlic in the blender. Slowly add ½ c olive oil, then lemon juice, then 2 T water. Season with salt and pepper and spoon onto dinner plates.
Sprinkle remaining Parmesan over the lasagna and cut into squares. Place a serving on each plate, and serve immediately.
Dessert
Wine: Ferreira Tawny Port
Coffee w/ Amarula
Crepes Bananas Foster – Makes 8 servings
Crepes
• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 2 eggs
• 1 cup whole milk
• ¼ cup unsalted butter, melted
Bananas
• ½ cup unsalted butter
• 1 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• ¾ teaspoon banana extract or vanilla extract
• 8 ripe but firm bananas, halved lengthwise and crosswise
• 1 cup dark rum, or 1 cup apple cider with 2 tsp rum extract
• 1 pint vanilla ice cream
Step 1
In medium bowl, stir together flour and salt. In another medium bowl, whisk together eggs and milk; whisk in melted butter until blended. Slowly whisk egg mixture into flour mixture until smooth and blended. (Or use blender to combine ingredients until smooth) Let stand 30 minutes. (Batter can be made up to 1 day ahead; cover and refrigerate)
Step 2
Heat 7 to 8 inch nonstick skillet over medium high heat until hot. Using 1-oz. ladle or 2 tablespoons batter per crepe, add batter to skillet, tilting and swirling until batter evenly coats bottom. Cook 1 to 1 ½ minutes or until edges begin to curl and bottom is light golden brown. Turn; cook 30 seconds. Place crepe on platter; repeat with remaining batter. Stack crepes; cool. (Crepes can be made up to 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Step 3
Melt ¼ cup butter in each of 2 large skillets over medium-low heat. (Mixture also can be cooked in batches instead of 2 skillets) As butter melts, add half of the brown sugar and cinnamon to each skillet; stir until melted. Stir in banana/vanilla extract. Divide bananas between skillets; cook 2 to 3 minutes or until lightly warmed, turning once. Add ½ cup rum to each skillet; increase heat to medium-high. Bring to a boil; cook 3 minutes or until slightly thickened.
Step 4
Arrange 2 banana pieces on each crepe, along with pan sauce; fold crepes over filling. (If desired, place filled crepes on rimmed baking sheet. Keep warm in 250F oven until ready to serve.) To serve, place 2 crepes on each plate; top with vanilla ice cream.
These are other suggested Wine Pairing: 2004 Quady Electra, an Orange Muscat with a touch of sweetness, less than 7% alcohol.
The wine and food matches are:
Sauvignon Blanc paired with a Caramelized Pear-Spinach Salad
Chardonnay paired with a with puff Pastry and Brie and Walnut Tartlet
Sparkling Apple Cider matched with a Caramelized Onion-Sweet Potato Bisque
Pinot Grigio matched with Pan-seared scallops with black grapes and almonds
Bordeaux Rose paired with Risotto
Syrah paired with Beef Stew with Cognac and Mustard
Cabernet Sauvignon matched with Mushroom Goat Cheese Lasagna
Tawny Port matched with Crepes Bananas Foster
1st course
Wine: 2006 Saint Clair Merlborough Sauvignon Blanc
Caramelized Pear-Spinach Salad – Makes 8 Servings
Dressing
• 3 tablespoons lime juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh mint
• 1 ½ tablespoons orange juice
• ½ teaspoon salt
• ½ teaspoon pepper
Salad
• 4 pears, peeled, each cut into 8 wedges
• 2 tablespoons lime juice
• ¼ cup sugar
• 2 tablespoons butter
• 8 cups packed baby spinach
• 1 cup grated aged goat cheese
• ½ cup pomegranate seeds
Step 1
Place all dressing ingredients in small jar; shake to blend.
Step 2
Place pears in large bowl; sprinkle with 2 tablespoons lime juice. Drain excess juice. Toss with ¼ cup sugar.
Step 3
Melt butter in large skillet over medium-high heat. Add pears; cook 5 to 6 minutes or until caramelized on both sides.
Step 4
Toss spinach with enough of the dressing to lightly coat. Top each serving with 4 pear slices, 2 tablespoons goat cheese and 1 tablespoon pomegranate seeds.
Appetizer:
Wine: 2006 Steele California Chardonnay
Puff pastries:
Pepperidge farm puff Pastry:
Brie and Walnut Tartlets:
Ingredients
1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
3/4 lb. Brie cheese, well chilled and rind removed
1/3 cup walnuts, finely chopped
1 tbsp. packed brown sugar
1 tbsp. Dijon-style mustard
Directions
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut into 36 (2 1/4-inch) squares. Gently press each square into each section of 3 (1 3/4-inch) mini muffin pans.
Cut the cheese into 36 pieces, about 1 x 1/2-inch thick. Stir the walnuts, brown sugar and mustard in a small cup. Spoon about 1/4 teaspoon of the sugar mixture on the bottom of each pastry square. Top each with a piece of cheese.
Bake the tartlets for 15 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.
Apple bacon:
Follow above for pastry
Two apples diced
2 tbs white wine Drinkable (you can have a glass while you make the app)
Three slices bacon
2 tbsp brown sugar
brown bacon, remove, cool and mince
drain all but 1 tsp bacon grease
sauté apples in bacon grease and wine
add brown sugar and cook until apples are tender
put a teaspoon of apples in tart sized baking pans sprinkle with bacon bits.
Cook as with above recipe
Roasted red pepper/ carmelized onions and cheddar:
Roast peppers:
Two red peppers
Oven at broil
Put peppers into the oven on a foil lined pan. Close to the flame. Watch until top side starts to blacken. Turn and repeat first step. Continue to turn until all sides are blacken. Cool and remove skin and seeds. Chop and set aside.
Carmelized onions:
1 onion
1 tsp brown sugar
2 tbsp butter
Melt butter in small saucepan add onions and brown sugar. Increase heat to medium-high; cook 15 to 20 minutes or until onions are golden brown, stirring frequently.
Put a ½ teaspoon of each in each pastry as in first recipe. Top with shredded cheddar cheese.
Bake as in above recipe
Soup:
Wine: Sidre Doux Sparkling Apple cider
Caramelized Onion-Sweet Potato Bisque – 8 1 ¾ cup servings
• ½ cup butter
• 5 large sweet onions, halved, thinly sliced (about 16 cups)
• 2 tablespoons packed brown sugar
• 4 sweet potatoes (about 2 ½ lb), peeled, cubed (1/2 inch)
• 8 cups reduced sodium chicken broth (or vegetable)
• 2 tablespoons dry sherry or additional chicken broth
• ½ teaspoon ground allspice
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon ground white pepper
Step 1
Melt butter in large pot or Dutch oven over medium heat. Add onions and brown sugar. Increase heat to medium-high; cook 35 to 40 minutes or until onions are golden brown, stirring frequently.
Step 2
Add all remaining ingredients. Cook 20 to 25 minutes or until sweet potatoes are tender, stirring occasionally.
Step 3
Place soup in blender in batches; blend until smooth. Return to pot; heat until hot.
Entrée 1
Wine: 2005 Pinot Grigio Plave D.O.C.
Pan-seared scallops with black grapes and almonds Bon Appétit | October 2005
Makes 4 first-course servings.
ingredients
16 large sea scallops, side muscles removed
5 tablespoons unsalted butter, divided
1 1/2 tablespoons minced shallots
2/3 cup black grapes, halved
1 1/2 tablespoons fresh lemon juice
1/3 cup sliced almonds, toasted
1 1/2 tablespoons chopped fresh Italian parsley
preparation
Sprinkle scallops with salt and pepper.
Melt 3 tablespoons butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add scallops; cook 2 minutes per side. Transfer scallops to plate; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt and pepper. Stir in almonds and parsley.
Place 4 scallops on each of 4 plates. Spoon sauce over and serve.
Risotto:
Wine: 2006 Le Rose de Kirwan Bordeaux Rose
Risotto with 3 Cheeses – Serves 8
• 6 tbsp butter
• 1 large onion, finely chopped
• 10 cups chicken/vegetable stock
• 3 ½ cups risotto rice
• 2 cups dry white wine
• 1 cup grated Swiss cheese
• 1 cup diced soft cheese (camembert/brie)
• 1 1/3 cup grated parmesan cheese
• salt and pepper
Step 1
Melt the butter in a large, heavy based saucepan or deep frying pan and fry the onion over a gentle heat for about 4 to 5 minutes, stirring frequently, until softened and lightly browned. Pour the stock into another pan and heat it to a simmering point.
Step 2
Add the rice to the onion mixture, stir until the grains start to swell and burst, then add the wine. Stir until it stops sizzling and most of it has been absorbed by the rice, then pour in a little of the hot stock. Add salt and pepper to taste. Stir over a low heat until the stock has been absorbed.
Step 3
Gradually add the remaining stock, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring constantly. After 20 to 25 minutes the rice will be al dente and the risotto creamy.
Step 4
Turn off the heat under the pan, then add the Swiss, soft cheese and the parmesan. Stir until all is combined and taste for seasoning.
Entrée 2
Wine Mayo Family Winery 2001 Syrah
Beef Stew with Cognac and Mustard
Ingredients:
3 tbsp Olive Oil
¼ lb bacon, cut into ½ inch slices
2 sweet onions chopped
2 garlic cloves pressed
2 shallots finely chopped
3 tbsp unbleached, all-purpose flour
salt & freshly ground pepper
2 lbs beef chuck, cut into 1-inch cubes and patted dry
½ cup cognac
3 cups beef broth
1 can diced tomatoes, drained
1 dried bay leaf
4 (about 3” long) thyme branches, lightly crushed
8oz mushrooms sliced
¼ cup Cabernet Sauvignon
Over med low heat 1 tbsp. of the oil in a large Dutch oven.
Add the bacon and cook until crisp. Remove with a slotted spoon and drain on paper towels.
Increase the heat to medium and cook the onions and shallots for about 15 min.
Stir so they do not brown, they should just be golden. Add the garlic and cook, stirring constantly for about 30 seconds. Using a slotted spoon, transfer the onions to a large bowl.
In a small bowl, stir together the flour, salt and about ¼ tsp of pepper. Pour the seasoned flour into a large sealable plastic bag. Add meat and shake to coat the pieces.
Working in 3 or 4 batches, brown the meat on all sides in the Dutch oven, over med-high heat. This will take about 5 minutes per batch. Add each batch to the onions before starting the next. Repeat with rest of meat, adding more olive oil if necessary.
Add the cognac and scrape up the brown bits. Stir in the broth, tomatoes, bay leaf, thyme springs and mustard and stir until combined.
Return the meat/onion mixture and the bacon to the pan. Reduce heat and simmer partially covered for about 2 hours and 45 minutes.
Meanwhile, in a large skillet heat 1 tbsp of olive oil over med-high heat add the mushrooms. Cook until they are browned.
Stir the mushrooms and the red wine into the stew and cook for 10 more minutes. Remove the bay leaf and thyme branches. Taste for seasoning, adding more salt and pepper as necessary.
Entrée 3
Wine Silver Ridge Cabernet Sauvignon 2004
Recipe: Mushroom Goat Cheese Lasagna
This is beautiful, elegant, and somewhat complicated lasagna, which makes it perfect for a dinner party.
Notes This recipe seems complicated, but in fact it just has a lot of ingredients and mixtures set aside all over the kitchen. As long as you have counter space and lots of dishes, you shouldn't have any trouble.
Yield 8-10 servings
Time 1 hour 30 minutes
* 9x13-in or other large baking dish
Ingredients
* 2½ pounds red or Yukon Gold potatoes, quartered
* salt
* 2 T butter
* ¾ c milk
* 6 oz fresh goat cheese
* black pepper
* 3 T plus ½ c olive oil
* 1½ pounds fresh baby Portobello mushrooms chopped
* 4 gloves garlic, minced
* ½ oz dried porcini mushrooms minced
* ¾ c Marsala
* 1 c red lentils
* 1 c sour cream
* ½ c Parmesan, grated
* 1 c fresh basil
* 6 whole green onions, chopped
* 2 T fresh lemon juice
* 1 pound fresh lasagna noodles or dry noodles, cooked
Directions Boil potatoes with water and salt about 15 minutes, until tender. Drain and mash with butter, milk, and half of the goat cheese. Add salt and pepper and set aside.
Meanwhile, heat 3 T oil over medium heat, add fresh mushrooms, and sauté until golden, about 5 minutes. Add 3 cloves garlic, sauté another minute, then add dried mushrooms, Marsala, salt, and pepper. Set aside.
Boil 2 c water with lentils, cook five minutes until tender, set aside.
Combine sour cream with remaining goat cheese and half of the Parmesan, set aside.
Preheat oven to 375.
Oil the baking dish, then line with lasagna noodles. With the slotted spoon, sprinkle mushrooms evenly over noodles, then top with noodles. Spread on the mashed potatoes, then more noodles. Add sour cream, then lentils, then another layer of noodles. Cover with foil and bake for 45 minutes.
Just before the lasagna is done, combine basil, green onions, and remaining garlic in the blender. Slowly add ½ c olive oil, then lemon juice, then 2 T water. Season with salt and pepper and spoon onto dinner plates.
Sprinkle remaining Parmesan over the lasagna and cut into squares. Place a serving on each plate, and serve immediately.
Dessert
Wine: Ferreira Tawny Port
Coffee w/ Amarula
Crepes Bananas Foster – Makes 8 servings
Crepes
• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 2 eggs
• 1 cup whole milk
• ¼ cup unsalted butter, melted
Bananas
• ½ cup unsalted butter
• 1 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• ¾ teaspoon banana extract or vanilla extract
• 8 ripe but firm bananas, halved lengthwise and crosswise
• 1 cup dark rum, or 1 cup apple cider with 2 tsp rum extract
• 1 pint vanilla ice cream
Step 1
In medium bowl, stir together flour and salt. In another medium bowl, whisk together eggs and milk; whisk in melted butter until blended. Slowly whisk egg mixture into flour mixture until smooth and blended. (Or use blender to combine ingredients until smooth) Let stand 30 minutes. (Batter can be made up to 1 day ahead; cover and refrigerate)
Step 2
Heat 7 to 8 inch nonstick skillet over medium high heat until hot. Using 1-oz. ladle or 2 tablespoons batter per crepe, add batter to skillet, tilting and swirling until batter evenly coats bottom. Cook 1 to 1 ½ minutes or until edges begin to curl and bottom is light golden brown. Turn; cook 30 seconds. Place crepe on platter; repeat with remaining batter. Stack crepes; cool. (Crepes can be made up to 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Step 3
Melt ¼ cup butter in each of 2 large skillets over medium-low heat. (Mixture also can be cooked in batches instead of 2 skillets) As butter melts, add half of the brown sugar and cinnamon to each skillet; stir until melted. Stir in banana/vanilla extract. Divide bananas between skillets; cook 2 to 3 minutes or until lightly warmed, turning once. Add ½ cup rum to each skillet; increase heat to medium-high. Bring to a boil; cook 3 minutes or until slightly thickened.
Step 4
Arrange 2 banana pieces on each crepe, along with pan sauce; fold crepes over filling. (If desired, place filled crepes on rimmed baking sheet. Keep warm in 250F oven until ready to serve.) To serve, place 2 crepes on each plate; top with vanilla ice cream.
These are other suggested Wine Pairing: 2004 Quady Electra, an Orange Muscat with a touch of sweetness, less than 7% alcohol.
Thursday, December 13, 2007
Wine Blogging Wednesday - Petite Sirah and ... Tofurky deli slices?
Our mission this month for Wine Blogging Wednesday? Try a Petite Sirah.
I love Petite Sirah, it's one of my oldest wine memories from way back
in my California days. The name Petite Sirah is a synonym for Durif.
In the late 1800s, Dr. Francois Durif crossed Syrah and Peloursin in
the Rhone region of France, and called it Petite Syrah. I tried a
$13.99 2005 Bogle Vineyards Petite Sirah from California. This 13.5%
alcohol wine, loaded with black fruit and black pepper aromas,
reminded me of warm summer evenings on a redwood deck in Northern California.
Petite Sirah Food and Wine Pairing
The fine folks at Bogle suggest serving their Petite Sirah with rich
meat dishes of lamb, pork or game and their hearty sauces, and the
fine folks at P.S. I Love You, a Petite sirah Advocacy group, have a
treasure trove of Petite Sirah food and wine matching recipes here:
http://www.psiloveyou.org/recipes.php
including recipes for meatloaf, bar-b-que pork loin, porterhouse
steak, smoked buffalo bratwurst, wild boar, spicy beef stew and "the
best duck ever."
I purchased the Bogle Petite Sirah from the pleasant, knowledgable
gentleman at the wine store at Stuyvesant Plaza, Albany. He
recommended it with spicy beef.
As I am a vegetarian, I instead tried my glass of wine with a few
Tufurky Italian Deli slices. A bit too spicy for me on their own, the
Tofurky deli slices paired really well with the Petite Sirah and would
make a great sandwich and wine pairing match!
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
I love Petite Sirah, it's one of my oldest wine memories from way back
in my California days. The name Petite Sirah is a synonym for Durif.
In the late 1800s, Dr. Francois Durif crossed Syrah and Peloursin in
the Rhone region of France, and called it Petite Syrah. I tried a
$13.99 2005 Bogle Vineyards Petite Sirah from California. This 13.5%
alcohol wine, loaded with black fruit and black pepper aromas,
reminded me of warm summer evenings on a redwood deck in Northern California.
Petite Sirah Food and Wine Pairing
The fine folks at Bogle suggest serving their Petite Sirah with rich
meat dishes of lamb, pork or game and their hearty sauces, and the
fine folks at P.S. I Love You, a Petite sirah Advocacy group, have a
treasure trove of Petite Sirah food and wine matching recipes here:
http://www.psiloveyou.org/recipes.php
including recipes for meatloaf, bar-b-que pork loin, porterhouse
steak, smoked buffalo bratwurst, wild boar, spicy beef stew and "the
best duck ever."
I purchased the Bogle Petite Sirah from the pleasant, knowledgable
gentleman at the wine store at Stuyvesant Plaza, Albany. He
recommended it with spicy beef.
As I am a vegetarian, I instead tried my glass of wine with a few
Tufurky Italian Deli slices. A bit too spicy for me on their own, the
Tofurky deli slices paired really well with the Petite Sirah and would
make a great sandwich and wine pairing match!
Did you like this article? Click HERE to Subscribe to Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Wednesday, December 12, 2007
How to remove a wine bottle label for FREE
Tips for removing wine labels - a free wine label removal tutorial
I love the idea of removing and saving wine labels, but balked at the price of
those expensive little clear adhesive removal kits they sell in the
wine gift shops.
Just in time for the holidays, I've found a way to remove labels at
home for free!
There are two different ways to affix a wine label – sticker and glue.
The methods to take the label off are mostly the same, and only
involve hot water and a razor blade.
The directions are here:
http://www.wine.com/aboutwine/picking/labels/labelremove.asp?ArticleTypeId=2
Now that it's off, what to do with your wine label?
Here's a great idea: the next time you serve a wine and food pairing
that you love, like a cabernet that matches perfectly with your steak
and secret sauce recipe, or surf and turf and a chardonnay, remove the
label from the wine bottle and paper clip it to your recipe card for
future reference!
If you have a special night, like an anniversary, where you order a
bottle of wine at a restaurant, ask to take the rinsed empty bottle
home. Remove the label and you'll have one more souvenir for your
photo album.
I love the idea of removing and saving wine labels, but balked at the price of
those expensive little clear adhesive removal kits they sell in the
wine gift shops.
Just in time for the holidays, I've found a way to remove labels at
home for free!
There are two different ways to affix a wine label – sticker and glue.
The methods to take the label off are mostly the same, and only
involve hot water and a razor blade.
The directions are here:
http://www.wine.com/aboutwine/picking/labels/labelremove.asp?ArticleTypeId=2
Now that it's off, what to do with your wine label?
Here's a great idea: the next time you serve a wine and food pairing
that you love, like a cabernet that matches perfectly with your steak
and secret sauce recipe, or surf and turf and a chardonnay, remove the
label from the wine bottle and paper clip it to your recipe card for
future reference!
If you have a special night, like an anniversary, where you order a
bottle of wine at a restaurant, ask to take the rinsed empty bottle
home. Remove the label and you'll have one more souvenir for your
photo album.
Tuesday, December 11, 2007
Does wine and food pairing really work?
Peter Hellman at the New York Sun recently wrote a great article about the differences in wine flavors with and without food.
Last month I attended a wine and food event at Brotherhood winery. The lady standing next to me asked our tour guide Kevin if the he poured to accompany our soup was different than the one we had tasted earlier in the day.
No, Kevin said, it wasn't.
Wine can taste very different when combined with food. Hellman discusses the pitfalls of trusting a wine critic who tastes without food when searching for a wine to serve with dinner.
The article is here: http://www.nysun.com/article/66045?access=250061
Have you ever tried a wine and found that it was better with food than without?
Last month I attended a wine and food event at Brotherhood winery. The lady standing next to me asked our tour guide Kevin if the he poured to accompany our soup was different than the one we had tasted earlier in the day.
No, Kevin said, it wasn't.
Wine can taste very different when combined with food. Hellman discusses the pitfalls of trusting a wine critic who tastes without food when searching for a wine to serve with dinner.
The article is here: http://www.nysun.com/article/66045?access=250061
Have you ever tried a wine and found that it was better with food than without?
Sunday, December 9, 2007
Red Wine Health Benefits - Wine is good for your health ... and your waistline?
Health Benefits of Drinking Red Wine
In 'The Health Pros and Cons of Drinking,' Linda Formichelli reports
that, "in a study of almost 50,000 women, those who drank moderately
(one drink per day) gained less weight than women who abstained." In
the article, experts also answer questions about aging, energy and
alcoholism.
There have been so many articles praising the positive effects of ONE
GLASS of wine, especially red wine, per day, as opposed to the
negative effects of binge drinking. I am encouraged that
incorporating wine into a lovingly prepared meal can have such
positive effects on the body as well as provide us the opportunity to
laugh, catch up and strengthen our closest and most important
relationships.
Read the CNN article here:
http://www.cnn.com/2007/HEALTH/12/04/healthmag.alcohol/
In 'The Health Pros and Cons of Drinking,' Linda Formichelli reports
that, "in a study of almost 50,000 women, those who drank moderately
(one drink per day) gained less weight than women who abstained." In
the article, experts also answer questions about aging, energy and
alcoholism.
There have been so many articles praising the positive effects of ONE
GLASS of wine, especially red wine, per day, as opposed to the
negative effects of binge drinking. I am encouraged that
incorporating wine into a lovingly prepared meal can have such
positive effects on the body as well as provide us the opportunity to
laugh, catch up and strengthen our closest and most important
relationships.
Read the CNN article here:
http://www.cnn.com/2007/HEALTH/12/04/healthmag.alcohol/
Saturday, December 8, 2007
Netflix Review – Family Cooking from the Blanchard’s Kitchen
Netflix Review – Family Cooking from the Blanchard’s Kitchen
‘Family Cooking from the Blanchard’s Kitchen’ is another great program from WGBH Public Television in Boston. The Blanchard’s believe in inviting people over to their home to have the experience of good food, good friends and a great time instead of just to sit down at a table and be served food. They do this by letting their guests get involved in creating the meal, by chopping a vegetable or tossing a salad or opening a bottle of wine, and because they are part of creating dinner, they take away the memory of time spent together in addition to the taste of a great meal.
When I open my kitchen and my home to my friends, it is never ‘perfect,’ and it doesn’t have to be. My goal is to have friends remember the perfect evening, not the perfect meal or the perfectly clean house.
This video shows how to plan an ‘open kitchen’ brunch or dinner experience in your home for a small gathering of friends.
I recommend this video for food lovers that need a little encouragement to share their love of cooking and eating food with their friends. Don’t miss Melinda’s interview and the Blanchard’s cooking tips in the video’s ‘bonus’ section.
How often do you have friends or loved ones over for a home cooked meal?
‘Family Cooking from the Blanchard’s Kitchen’ is another great program from WGBH Public Television in Boston. The Blanchard’s believe in inviting people over to their home to have the experience of good food, good friends and a great time instead of just to sit down at a table and be served food. They do this by letting their guests get involved in creating the meal, by chopping a vegetable or tossing a salad or opening a bottle of wine, and because they are part of creating dinner, they take away the memory of time spent together in addition to the taste of a great meal.
When I open my kitchen and my home to my friends, it is never ‘perfect,’ and it doesn’t have to be. My goal is to have friends remember the perfect evening, not the perfect meal or the perfectly clean house.
This video shows how to plan an ‘open kitchen’ brunch or dinner experience in your home for a small gathering of friends.
I recommend this video for food lovers that need a little encouragement to share their love of cooking and eating food with their friends. Don’t miss Melinda’s interview and the Blanchard’s cooking tips in the video’s ‘bonus’ section.
How often do you have friends or loved ones over for a home cooked meal?
Friday, December 7, 2007
How to Keep Track of Your Wine Glass at a Party
How to Keep Track of Your Wine Glass at a Party
A great tip for entertaining this Christmas: Use festive Christmas
ribbon to tie a gift tag with the guest's name written in pretty
script around the stem of their wine glass. Add a holiday touch to
your party and provide an easy way for everyone to keep track of their
wine glass (Thanks to Ilene from my wine group for this great idea)!
This idea can be used year round – use construction paper to make red
and pink hearts for St. Valentine's Day, shamrocks for St. Patrick's
Day, Easter bunnies for Easter, fireworks or flags for the Fourth of
July, flip-flops or beach umbrellas for a summer party, and golden and
red leaves for an Autumn party. Stock up on 'clearance' spools of
fancy Christmas ribbon at the after-Christmas sales in red, green,
blue and gold and you'll be prepared for the next twelve months.
How do you keep track of your wine glass at a party?
A great tip for entertaining this Christmas: Use festive Christmas
ribbon to tie a gift tag with the guest's name written in pretty
script around the stem of their wine glass. Add a holiday touch to
your party and provide an easy way for everyone to keep track of their
wine glass (Thanks to Ilene from my wine group for this great idea)!
This idea can be used year round – use construction paper to make red
and pink hearts for St. Valentine's Day, shamrocks for St. Patrick's
Day, Easter bunnies for Easter, fireworks or flags for the Fourth of
July, flip-flops or beach umbrellas for a summer party, and golden and
red leaves for an Autumn party. Stock up on 'clearance' spools of
fancy Christmas ribbon at the after-Christmas sales in red, green,
blue and gold and you'll be prepared for the next twelve months.
How do you keep track of your wine glass at a party?
Thursday, December 6, 2007
What to Buy a Wine Drinker for Christmas or Hanukkah
From the Washington Post, a list of wine gifts for the wine lover:
http://www.washingtonpost.com/wp-dyn/content/article/2007/12/04/AR2007120400438.html
Suggested wine accessory gifts include a wine tote, wine-scented bath
accessories, an airline-friendly wine carrier featuring leak proof
plastic pouches and sturdy canvas cases, a wine tasting kit and a wine
thermometer. Andrew Dornenburg and Karen Page also recommend a few
specific bottles of wine as gifts.
My suggestion would be to take in to account the gift recipient's
lifestyle before choosing a wine gift. If they fly, a wine carrier may
be a good idea, especially if they enjoy traveling to Napa or the New
York Finger Lakes or Long Island regions. Outdoorsy types may love a
wine picnic set or wine tote bag. 'Students' of wine may enjoy playing
with wine tasting kits, Wine Courses and other wine-related
educational books may also be a great choice for under the tree or
Menorah. I do tend to roll my eyes at expensive, over-the-top gifts
like a wine thermometer, but some wine lovers really enjoy gadgets.
As a wine lover, what gift would you enjoy?
http://www.washingtonpost.com/wp-dyn/content/article/2007/12/04/AR2007120400438.html
Suggested wine accessory gifts include a wine tote, wine-scented bath
accessories, an airline-friendly wine carrier featuring leak proof
plastic pouches and sturdy canvas cases, a wine tasting kit and a wine
thermometer. Andrew Dornenburg and Karen Page also recommend a few
specific bottles of wine as gifts.
My suggestion would be to take in to account the gift recipient's
lifestyle before choosing a wine gift. If they fly, a wine carrier may
be a good idea, especially if they enjoy traveling to Napa or the New
York Finger Lakes or Long Island regions. Outdoorsy types may love a
wine picnic set or wine tote bag. 'Students' of wine may enjoy playing
with wine tasting kits, Wine Courses and other wine-related
educational books may also be a great choice for under the tree or
Menorah. I do tend to roll my eyes at expensive, over-the-top gifts
like a wine thermometer, but some wine lovers really enjoy gadgets.
As a wine lover, what gift would you enjoy?
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