Wine Notes, continued

Posted on November 26, 2013 by melsmosaic

There were more great tips in the wine notes I found from my class years ago. These were on Basic Flavors. This is something I (and could likely do a generic ‘we’) often think about when selecting a wine to pair with food.

Salty
- Works well with crisp, dry white wines
- Trick: adding salt to food reduces the tannic impression of some red wines

Spicy
- Reduces the sweetness of wine, making some dry reds taste astringent
- Works well with ripe fruity wine

Sour (e.g. lemon, vinegar)
- Generally very hard to pair with wine
- Rely on crisp, acidic wines like Sauvignon Blanc

Savory (e.g. mushroom, soy, umami)
- Red wine, preferably full bodied
- Rarely works well with white wine

Smoky (e.g. smoked meat, smoked fish, even some smoked cheeses)
- A bit of sweetness will work, like in Sherry of Gewurztraminer
- With smoked fish or pork, German Riesling
- With smoked meat, try spicy Zinfandel or (Australian) Shiraz

Sweet
- Sweet foods make the wine taste drier than it truly is
- With desserts, wine should always be sweeter than the food, otherwise the lose their body and often taste sour

And some side scribbles:

White before red
Young before old
Simple before complex
Dry before sweet
Temperature – 20 minute rule – need to remember the exact specs, but I think it’s put a red in the fridge for 20.
Cork does you no good for testing
Crystals on the cork are no problem
Price a bottle of wine between the cost of 1-2 entrees
The wine doesn’t have the match the main ingredient on the plate
Red fish = red wine
Short cooking time = white wine
Soft cheese = white wine
Hard/veined cheese = red wine

Brussels Sprouts Test

Posted on November 25, 2013 by melsmosaic

One of my contributions to Thanksgiving dinner is a brussels sprouts dish. So when I was attending a party last night, I took that as a test-run for a recipe I’d been eyeing. I was from a recent issue of Bon Appetit — Grilled Brussels Sprouts with Chanterelles. It looked simple yet complex so it had to be made!

Ingredients are pretty basic (and I of course made some substitutions):

1½ pounds brussels sprouts, trimmed, halved — they didn’t have any (whole ones) at the store so I grabbed the shaved ones at Trader Joe’s
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 ounces thick-cut bacon, sliced crosswise ¼” thick — went with prosciutto
12 ounces chanterelles or crimini (baby bella) mushrooms, halved or quartered if large — baby bellas at TJ’s, oh yeah
1 large shallot, chopped
4 cloves garlic thinly sliced
2 tablespoons dry Sherry — white wine because I had it
1 teaspoon crushed red pepper flakes
2 tablespoons fresh lemon juice

The recipe, as named, aims to have the brussels sprouts grilled but I didn’t have the option. So went with the alternative…5-8 minutes in a skillet over medium high heat. You take them out when done then cook the bacon (or prosciutto here) until crisp, then remove.

Throw the mushrooms in there, cook for a few minutes, the get the shallot and garlic going, t00.

Throw everything else in there, stir, salivate, taste, stir, taste some more to be sure everybody will be just as happy as you. Oh, then I guess share/serve. Great option for Turkey Day!

Double Magnum

Posted on November 24, 2013 by melsmosaic

We normally go get our bottle of wine — nice 750ml. Sometimes when we need a bit more we might buy the magnum, two bottles worth.

When at a tasting last week there was a raffle for an even bigger bottle and one of the people I was with was beyond lucky and was the winner of a DOUBLE magnum. It’s one of those bottles that you just see but never think about ever drinking from (and might sometimes wonder if there is even wine in it). It holds 4 regular bottles worth of wine. So, she is now the proud ‘owner’ of a double magnum of Bogle Phantom — nice stuff!

Here’s a comparison picture of bottle size, double magnum vs. regular.

Wine Notes

Posted on November 22, 2013 by melsmosaic

I was flipping through my recipe binders last night searching for something to make for a gathering this weekend and what do I come across? Notes from a wine class I took in 2004. Hmmm…I knew nothing about wine back then. I remember drinking that bright blue bottle of super sweet Riesling and other quality stuff. I never sank so low as White Zin, though, fear not. I loved reading over some of this info. Lots of good notes to keep in mind.

Basic Rules (per the instructor):

-Drink what the locals drink — ‘when in Rome, …’

-Drink what you want to drink, not what somebody else tell you is the ‘right wine’

-Beware that some pairings will clash (like spicy Shiraz with angelfood cake)

-Main ingredient is important but…

-Accents in the sauce and seasonings are the focus of the flavors

-Time of day is important:
-afternoons – maybe whites or roses work best
-evenings – fuller-bodied whites and reds are more satisfying

-Season:
-hot summer afternoons
-cool to cold winter evenings
-instructor deep thought — air conditioning was probably invented so that red wine would taste better in the summer. Nice!!

-Temperature:
-cold dishes need cold wines, usually lighter wines
-warm/hot dishes need bolder flavors and bigger wines

-Length of time cooking:
-short cooking (stir fries, seared, etc) suggests lighter wines
-longer cooking suggest heartier wines

-What else is on the plate?:
-one bottle for an entire meal presents problems
-some meals, think Thanksgiving, offer a wide range of flavors that are tough to match

-Pick wine that matches the weight and ‘size’ (bigness of flavor):
-simple, fragile wines with simple, fragile flavors
-robust wines with hearty dishes

-Texture:
-best example of texture in wine is sparkling wine (or beer) with spicy Asian food
-consider this range of texture: filet of flounder, lobster tail, steak

-Cooking with wine:
-easiest rule: serve the same wine
-therefore: never cook with cheap wine

-Sweet wines are tough to match with main dishes, but not impossible:
-Americans are used to drinking sweet drinks (soda, iced tea) — why not sweet wine?
-the secret is in balancing sweetness and acidity

Great wine (vs food) for thought when hitting the stores this weekend and deciding what to pick up.

Pinotage…from CA not SA?

Posted on November 19, 2013 by melsmosaic

When at the store the other day something came up about South Africa, the word Pinotage came about and then next thing I knew we were being led to the California section?! Yes, oh yes. Apparently some vintners are trying to get that amazing grape over here. So we of course had to buy a bottle, from McNab Ridge Winery. It was quite unique. Not as smoky as South Africa, but still darn good. And when it finished, it was creamy, super creamy on the back on the mouth. Definitely worth trying! It was mid-high teens, dollar wise.

Wine Class #3

Posted on November 19, 2013 by melsmosaic

And I go back a class. In the third week we bounced around a little on what we learned about, but some of the main points I took home were:

-the ‘parents’ of Cabernet are Sauvignon Blanc and Cab Franc

-high tannins and acidity are the base for Bordeaux

-Cabernets and Chardonnays adapt to climate

-Syrah=crowd pleaser

We tasted quite the range of wines that night, darn!

2011 Kim Crawford Sauvignon Blanc, Marlborough, New Zealand, about $13

2011 Willm Geurztraminer, Alsace, France, about $16

2009 Chateau les Grands Marechaux (Merlot), Blaye Cote de Bordeaux, France, about $24

2012 Milton Park Shiraz, South Australia, Australia, $9 — definitely lived up to the price

2012 Punto Final Malbec, Mendoza, Argentina, about $13 — almost ‘raisin-ed’

2012 Clos Le Vouvray (Chenin Blanc), Loire Valley, France, about $20

2011 Chateau de Chasseloir Muscadet, Loire Valley, France, about $12 — pair with salt

2011 Tres Picos Garnacha (Grenache), Borsao, Spain, about $18 — love this one!

2011 Karl Erbes Urziger Wurzgarten Riesling Kabinett, Mosel, Germany, about $18

Tired of Mashed Potatoes?

Posted on November 18, 2013 by melsmosaic

As I was going for new dishes this weekend, I came across a recipe that sounded delicious that I had to try. With Thanksgiving around the corner, I like testing recipes and/because my family definitely doesn’t stick to conventional dishes during the holiday. This recipe could definitely replace mashed potatoes! I found a Cooking Light recipe for Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing. What a blend of flavors. From a little sweet to a bit of heat.

Ingredients
2 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup fresh or frozen cranberries
1/4 cup water

2 teaspoons honey
1 (7-ounce) can chipotle chiles in adobo sauce
1/2 cup pepitas (pumpkinseeds) — I used almonds because I couldn’t easily get pepitas
3/4 cup chopped green onions
1/4 cup fresh cilantro leaves

Prep:

1. Preheat oven to 450°.

2. Place sweet potatoes on a large jelly-roll pan. Drizzle with 2 tablespoons oil, and sprinkle with salt and pepper; toss to coat. Bake at 450° for 30 minutes or until tender, turning after 15 minutes.

3. Place remaining 1 tablespoon oil, cranberries, water, and honey in a saucepan. Remove 1 or 2 chiles from can; finely chop to equal 1 tablespoon. Add chopped chipotle and 1 teaspoon adobo sauce to pan (reserve remaining chiles and sauce for another use). Place pan over medium-low heat; bring to a boil. Cover, reduce heat, and cook 10 minutes or until cranberries pop, stirring occasionally. Remove from heat. Mash with a potato masher or fork until chunky.

4. Place pepitas in a medium skillet; cook over medium heat 4 minutes or until lightly browned, shaking pan frequently.

5. Combine potatoes, pepitas, onions, and cilantro in a bowl. Add cranberry mixture to bowl; toss gently to coat.

Great, great recipe! Will totally make this again and it will likely be on Turkey Day.

Salt Cake Red Snapper…oh my!

Posted on November 18, 2013 by melsmosaic

I have been on a mission lately to make a salt cake fish and finally got it done. I did some research and various recipes came up with different takes on the concept. Type of fish varied, what to stuff the fish with, how to make the salt cake, cooking temp & time. So, between the research and the guy at the fish shop, I went at it. I opted for a nice red snapper and for 2 people the fish shop suggested about 2 lb. fish (jumping ahead, there was a good amount left).

For stuffing it, I opted for peppercorns, bay leaves and grapefruit.

Next, the caking! For this one, I took a recipe suggestion and put salt (only) on the baking sheet, then the fish on top of that, then caked the fish in salt.

Threw it in the oven at 450 degrees for about 20 minutes (roughly 9 minutes/pound per some recipes). When it was done…nicely browned salt around the edges.

Then, break it apart and enjoy!

This was delicious. So easy to make, so moist, great flavors, highly recommend it!

Wine Class #4

Posted on November 15, 2013 by melsmosaic

I posted about my first couple wine classes and got lost in a shuffle and wasn’t able to share the next couple. I am indeed posting about #4 here (will backtrack to 3 eventually). In class 4, we learned about ‘other’ varietals, spending a lot of time in Italy. Some good, fun stuff to take home:

-DOC — great wine, DOCG — AWESOME wine, in layman’s terms

-Trebbiano is almost all bulk and per our instructor is boring²

-Barbera is just a fun wine

-Zinfandel producers are renagades

Our tastings for the night:

1) 2012 Alois Lageder Pinot Grigio, Dolomiti, Italy, about $20

2) 2008 Serra “Paitin” Barbaresco, Piemonte, Italy, about $40

3) 2010 Vietti Barbera D’Asti, Piemonto, Italy, about $22

4) 2008 Carpineto Chianti Classico Riserva, Tuscant, Italy, about $27

5) 2012 Verdicchio di Castelli di Jesi, Marches, Italy, about $13

6) 2010 Masciarelli Montepulciano D’Abruzzo, Abruzzo, Italy, about $14 (this was one of my favorites of the night)

7) 2010 Terredora Dipaolo Aglianico, Campania, Italy, about $18

8) 2005 Lan Rioja Gran Reserva, Rioja Spain, about $25

Cold Weather = Hot Stew

Posted on November 14, 2013 by melsmosaic

The nerve of November to bring cold weather! It has gotten me in the hot soup/stew mood and I finally made some the other night. I flipped through several cookbooks and recipe binders I have and found one that I couldn’t remember if I’d made before so checked it out. So Monday night I crafted some of Cooking Light’s Dijon Chicken Stew with Potatoes and Kale.

It took a good hour+ and was well worth it. First, the aroma of leeks and garlic made my mouth water then the simmering for ‘way too long’ made it nice and warm in my apartment. When I got my first taste, despite my tongue getting burnt (OW!), very tasty! The recipe says it’s 6 servings and that is a good call. I have been enjoying leftovers for lunch all week.

My next thought for soup/stew is either posole or a lemon-type soup a friend gave me a recipe for a couple years back.