Getting Ready for New Years...

New Years Eve and New Years Day are just around the corner.  And I have your list of how to get ready.

First...do you have your bubbly yet?  I've become quite partial to Schramsberg, a lovely sparkler from California.  We're in the wine club and have a wonderful bottle in the wine fridge waiting for us.  But if you still need to to hit the liquor store, here's a list to consider.

Next...what are you serving with your New Years toasts?  I think it's a night for delicious bites.  Whether you're throwing  a party or just sitting on the couch watching movies, I think it's a night for grazing.  I am thinking about making these delicious little canapes with ricotta and chive puree. Also perhaps this hot crab dip.

And, of course, you need to get the black-eyed peas ready for New Years Day.  We've decided to go really Southern with fried catfish and oysters, cole slaw, and my easy, but delicious, black-eyed (really purple hulled) peas.

Enjoy and....Happy New Year!

Wine of the Week: Big Gulp Style...

Here in Big D today, it was 117. 

OK, I exaggerate, but it WAS hot.  Upper 90's with humidity seemingly in the 90's too.  Sticky.  Yuck.

Days like this...and there are plenty more ahead of us...call out for a light wine that packs flavor without overwhelming.  Nicely clean with just enough acidity to remind you of a refreshing glass of lemonade.

Oh, and if it is waaaay affordable, nothing wrong with that either.

So rush out and buy this completely quaffable Spanish white. Rene Barbier Mediterranean White. If you're lucky enough to have a Total Wine store nearby, it's going to set you back less than $5.00.

(No...that's not a typo.)

Cheers!

How to Serve Wine...

The Dallas Morning News' dining critic Leslie Brenner served up these tips in an article last March.  Ostensibly, the instructions were for restaurant servers, but I think most apply to us at home at the dinner table as well.

Take note...

• Always pour a taste--for yourself or someone you trust--before serving everyone.  You want to make sure the wine isn't corked, cooked or damaged in some other way.
• When you pour, leave the glass on the table. Don't pick it up and tilt it like a beer glass as if you're trying to avoid a foamy head.
• Don't overfill the glass; one third full is about right. Leave the wine plenty of room to breathe.
• A good host makes sure everyone has enough wine.  But don't get overzealous and overfill.
• When you come to the end of the bottle, make sure you pour everyone's glass to the same level.

What other tips can you share in the comments below?

Dependable Value Wines

I refuse to be a wine snob. I believe people should drink whatever they enjoy...whether expensive or not...from a respected French chateau or a more humble Texas producer.  (I reserve the right to turn my nose up at sweet pink white Zinfandels though...sorry.)

That said, it's always nice to have your opinions reinforced by a "best of" list.  Especially when the list is made up of quite a few bargains.  Back in October, The Dallas Morning News celebrated five years of its wine panel with a collection of its favorites.  Here are several that we agree on.  They are well worth checking out. (Plus check out this list of bubblies I posted a couple of weeks ago.)

• Crios de Susana Balbo Rosé of Malbec: This Argentinian gem is bold and a versatile pairing with many foods. Check out the winery's other options, including a red blend and a white blend, as well...they are all delicious.
• Borsao Granacha: Spain produces lots of delicious wine bargains, including this one.  It's spicy and also a versatile pairing.  How about an Italian cross-border pairing with pizza?
• Belle Glos Pinot Noir: The Melomi bottling is a good value at around $20, but I've been known to splurge on their more expensive products as well.

The Godfather's Wine Advice

The beginning of a New Year is an opportunity to look back...and to look forward.  I think this article from Food & Wine magazine says some great things.  Cheers!

New Year's Sparklers: Bubblies to Buy

Recently, The Dallas Morning News' wine panel ran a list of the best wines they've tasted over the last five years.  I was thrilled to see them include several that I consider "house wines."

Early in my wine drinking career, I was mistaken to believe (as many are wont to do) that the only good sparkling wines were Champagnes.  So I dutifully bought Moet and Veuve Cliqout for celebratory occasions.  And I loved them.  But I quickly learned two things.  First...bubbly isn't just for special occasions.  And that there were lots of sparkling wines from around the world that are delicious.  And, since I decided that bubbly was a perfect drink for almost everyday imbibing, that, luckily, a lot of them are quite affordable.

And that brings us back to the list.  Two of my favorites were there.

• Segura Viudas Reserve Heredad Cava: This one runs about $18.  It's crisp and packed with effervescence.  No skimping on the bubbles here.  It's a great gift also...the pewter-trimmed bottle looks like you spent a lot more than you really did. (There's also another version by this winery that costs about $10.  It's perfect for parties where you'll be pouring quite a bit.)
• Lucien Albresht Cremant d'Alsace:  This one is French, but not a true Champagne.  For me, its name belies its best quality.  It's creamy.  Perfect to sip alone, but also great paired with just about anything you throw at it. It also costs right at $20.

Here are a couple more I love:

• Gruet Brut: Also a bargain at around $15, I might make too much of the fact that it's made in New Mexico, but I think this one is wonderful with spicy foods.
• Schramsberg: On our Napa pilgrimage, the other half and I fell in love with this winery and all their offerings.  As a part of their wine club, we get some of their great $100 bottles and cellar them for very special occasions.  But it's well worth the splurge to find one of their $40 bottlings to raise a toast to 2012.

Turkey Day Resources

I haven't been able to post as many Thanksgiving-related posts as usual this year...life has gotten in the way of blogging. Never fear...I did yeoman's work last year.

Here's a link to last year's countdown to Thanksgiving. It's chockful of recipes (including what to do with leftovers), cocktails, decorations and wine pairings. Check it out.

Drink Local (Sort Of)...Adi Rose Abigail

I rip things out of magazines all the time. Products to research, recipes to try, wines to look for. One scrap that I ran across a week or so ago was a review of the 2007 Adi Rose Abigail. It was one of just a few domestic rosés to make the 2009 Food & Wine Wine Guide. And was named the No. 1 oyster wine the Grand Central Oyster Bar in New York. Just enough kudos to convince me to pay the $20 it took at Central Market...as opposed to my normal purchases of MacPherson's Rosé of Syrah or Crios de Susana Balbo's yummy Malbec rosé.

Added encouragement came from the fact that, despite coming from Adams Wine Co. in Napa Valley, the winemaker Beth Adams grew up here in Dallas. How did it rank?

It's quite wonderful. Nice fruit, but not at all sweet...the backbone of acidity and minerality ensures that. I think it would stand up to lighter meat dishes like grilled chicken or roast pork...maybe with a slightly spicy sauce. Also would be tasty with a bit of goat cheese. And I'll definitely have to try it with oysters. Or, heck, just sip it on a weekend afternoon.

It's worth the splurge. Might not take the place of my house rosés, but I'll definitely buy it again.

Great Wine Values

It's always nice when another source validates your thinking...especially when it's my personal fave Food & Wine. They published this list of fail-safe wine values six months ago. But these are TRUE values...good choices year-in, year-out. A couple of them hold coveted spaces on my house wine list.

• Bogle Vineyards California Petite Sirah: At $11 or so, this peppery red is a good one. Try some of Bogle's other varietals as well.
• Dry Creek Vineyard Dry Chenin Blanc: I admit I haven't tried this one, but F&W says it's crisp and peachy.
• Marietta Vellars Old Vine Red: Another one I need to check out. Especially since the notes are "dusty, gamey and rich."
• Chateau St. Jean Fumé Blanc: A favorite of mine. $13 or so and "light touch of oak...makes it more luscious and rounded than most Sauvignons." I agree and raise you the description...smoky.
• Rosenblum Cellars Vintner's Cuvee Zinfandel: Another goodie. Always remember the three r's when buying zin and you won't go wrong. Ravenswood. Ridge. Rosenblum.

Cheers!

Cooking with Books: Sesame and Miso-Glazed Scallops with Coconut Milk-Braised Baby Bok Choy

I am a fan/disciple/devotee/stalker of Andrea Immer Robinson. One of the first female Master Sommeliers in the world, she has made a career teaching not just about wine, but about wine WITH food. What ingredients make food more wine friendly? (Thyme, coconut milk, tomatoes.) What are natural classic pairings? (Sauternes and foie gras.) And what are value/creative pairings? (Columbia Crest Grand Estates Merlot with a bacon and tomato sandwich...perhaps my favorite pairing ever.)

You don't see her on TV anymore nearly as much as I think we should. But you can still visit AndreaImmer.com. And make sure you go out and buy her cookbooks. Like Great Tastes Made Simple : Extraordinary Food and Wine Pairing for Every Palate. It's a food/wine pairing bible. Matching charts. Matching philosophies. And matching recipes.

Like this one. I served it at one of my infamous wine dinners with a big, ripe California Chardonnay. Andrea says she developed it for her final project in culinary school. I'm betting she passed.

Sesame and Miso-Glazed Scallops with Coconut Milk-Braised Baby Bok Choy
Makes 6 servings.

2 1/2 tablespoons olive oil
2 cloves garlic, finely chopped
6 heads baby bok choy, cleaned and halved lengthwise
1/4 cup canned coconut milk
Salt
30 sea scallops, muscle removed
Freshly ground white pepper
1/2 cup mirin (sweet Japanese rice wine)
1 cup white miso paste
1/2 cup sake
1/2 cup sugar
1 tablespoon olive oil, for cooking scallops
1 tablespoon toasted pure sesame oil
Garnish:
1 tablespoon sesame seeds, toasted
1 tablespoon black sesame seeds
1 sprig fresh cilantro, chopped

For Bok Choy:
In a large, flat-bottomed skillet, heat olive oil over medium heat. Add garlic, reduce heat to medium low and cook, stirring, until garlic begins to soften, about one minute. Do not allow garlic to color. Raise heat to medium and place baby bok choy cut side down in pan in a single layer.

Allow bok choy to sear slightly, one minute. Reduce heat to medium-low and add coconut milk, seasoning to taste with salt. Allow bok choy to "braise" in the coconut milk until just al dente, about 6 minutes, then remove from heat and keep warm while preparing scallops.

For scallops:
Preheat the broiler. Dry scallops and season lightly on both sides with salt and white pepper. In a small bowl, stir together the mirin and white miso paste. In a small saucepan, heat saké to a simmer; add sugar and stir to dissolve. Combine with miso mixture to form a glaze.

Lightly coat a heavy flat-bottomed skillet with the olive oil and arrange scallops in the pan, being careful not to crowd them. Coat tops of scallops with glaze and place under the preheated broiler for 3 minutes, until the glaze begins to bubble and the scallops are partially cooked through. Remove the pan from the oven and carefully turn scallops glaze-side down in the same pan.

Return the pan to the oven and continue cooking until just cooked through, another 3 to 4 minutes. Remove and immediately turn the scallops glaze-side up.

To serve, place two branches (one head) bok choy on plate and sprinkle with sesame oil. Place five scallops glaze-side up alongside the bok choy on each plate. Sprinkle with sesame seeds and cilantro and a dollop or two of the miso glaze.

Check THIS One Out...Wine Library TV

I don't steer you guys to other sites very often. I'm greedy and want you visiting this one (and supporting the advertisers to the left hint hint), so I don't want to turn you on to the other (even better) options out there.

This one must be shared however. I first read about this guy in New York magazine. And I love what he does. He describes wine in terms we can all understand. (One of my favorites was when he decribes a Gewurtztraminer by comparing it to a damp towel, shampoo and a wet rock. And those weren't necessarily criticisms!)

You'll know where he stands at the end....just like your financial adviser, he'll give you a "Buy" or "Pass" recommendation. It's the kind of resource I love. Great information presented in a very entertaining way.

So, go check out Gary Vaynerchuck and his Wine Library TV. Then come back here and tell me what YOU think.

Wine Dinner 2008: Part 2

I have realized that in my recent frenzy of healthy and/or Asian recipes, I have neglected to give the rest of the report on December's multi-course wine dinner.

After a refreshing salad and refreshing rosé wine, it was time to get down to some heavy-duty eating.

Fifth Course: Rich Mushroom Soup
I paired a creamy soup made with three kinds of mushrooms and infused with Amontillado Sherry with an Oregon Pinot Noir. The earthiness of the wine and the earthiness of the mushrooms complemented each other perfectly. (Don't forget to float a crisp crouton of bread in the center of the bowl!)

Sixth Course: Roasted Lamb Shanks
Rustic was the theme for this course. Lamb shanks slow-roasted with vegetables. Paired with a rustic (but refined) Spanish Rioja Reserva. Enough said.

Seventh Course: Cheese
To accompany a nice bottle of vintage Port I received as a Christmas gift last year, I served several cheeses. Walserstolz, one of my perennial favorites. A Farmer's Cheddar from England. And the classic pairing of the course: Stilton. Yummy.

Eighth Course: Chocolate Chunk Bread Puddings
This was a make-your-own pairing. Folks had their pick of wines we'd already had...Prosecco, the big Rioja or the Port to go with this decadent bread pudding made from sweet Hawaiian bread and good-quality chocolate. As a good host, of course I had to try all the pairings. They all worked.

Watch for these recipes and others from the first courses soon.

New Year's Toasts: Sparklers to Ring in the New Year

It's time to buy your sparkling wine for New Year's Eve. I am a big fan of the bubbles...from all over the world. So I've tried quite a few and will take the opportunity to share some of my favorites. Any or all would be perfect to welcome in 2009...whether you're having a low-key evening at home or a full-out blast with a cast of thousands.

When in France...
Of course the grande dame of sparkling wines is Champagne. To be a true Champagne, the wine must be produced in the Champagne region of France. This is the wine with names you're familiar with like Dom Perignon. Although usually pricier than other sparkling options, it's usually worth it...especially when you're going to savor it along with an elegant meal like this one I've blogged about previously. Here are some of my favorites. All on the affordable side.

Moet and Chandon White Star
This is one of my perennial favorites...and was my go-to Champagne year in and year out until I started getting more adventurous. It is a wonderfully balanced wine with nice acidity and rich finesse. I always find just enough toastiness in this one. It will cost you somewhere between $30 and $40, although you're likely to find it on sale at this time of year.

Veuve Clicquot Yellow Label
This one is also well-structured and at right at $40 a bottle a pretty good value.

Lucien Albrecht Cremant d'Alsace Blanc de Blancs
This French sparkler isn't a true Champagne, but a nice substitute. It retails for around $20 and I always associate the "Cremant" in its name with the creaminess I get when I drink it. It has one of the biggest "mouthfeels" for any of the wines on this list.

Some Spanish Options...
Sparkling wines from Spain (aka "cava" from the caves in which they are aged) are excellent sparkling options. Probably the best values you can find.

Segura Viudas Brut Reserva Heredad Cava

I've blogged about this wonderful wine from Spain several times. And it's been a go-to-gift for me many times...delicious and the bottle with its pewter embellishments is always impressive. As for the wine itself, it's fruity and just delicate enough without being sweet. Clean and food-friendly with its creamy toastiness, it retails for just under $20.

Segura Viudas Brut Rosé

I love Segura Viudas' brut so much that I've been drinking their rosé as well. It's nice and "zingy" with strawberries on the palate. It's delicious with mild cheeses and other light appetizers.

And if you need a sparkling wine in volume for your party, you can't go wrong with two other Spanish cavas, the Segura Viudas Aria or the Freixenet Cordon Negro. Both are steals at around $10 and will satisfy even the discerning palates on your guest list.

Some Homegrown Options

There are plenty of sparkling options from right here in the United States as well. Of course there are several from California, but my American list includes an option from New Mexico if you can believe it.

I know you can find Domaine Chandon, a California cuvee from the folks who bring us Moet and Chandon, in your local wine store or even grocery. It's non-vintage brut goes for around $25 and scored 88 points in Wine Spectator. It's rich with nice pear and apple scents and taste. All-around yummy.Also look for American labels Gloria Ferrer (California) and Domaine Ste. Michelle (Washington). They score well with critics and are good values at less than $20. And the New Mexican option is Gruet Brut, a nice quaff with both citrus and toasty notes. I like serving it with something with green chiles...like these tasty appetizers. Only fitting, don't you think?

And don't forget Prosecco, the Italian version. It's usually slightly sweeter than the others, but the driest versions are still great sips or food wines. I served Zardetto Prosecco at a mutli-course wine dinner last week. More on that later...

In the meantime, cheers!

A Pair of Summer Chardonnays

Despite my loyal reading of Wine Spectator magazine and many ripped-out pages of Best Values and Smart Buys, I still end up going to our House Wines most of the time.

But it was time for a project. So I bought and then tasted two Chardonnays that Wine Spectator had rated in the high 80's. And (important to the Life Should Be Beautiful philosophy), both were in the $10 price range.

Both are worthy as summer sips. (And might actually be good enough to make YOUR house wine list.) Here are my tasting notes:


Hogue Chardonnay Columbia Valley 2006
Rated 88 by Wine Spectator magazine.

This one had velvety texture with a floral nose that quickly leans toward the tropical flavors of mango and pineapple. It's perfect with grilled fish or simply-prepared shrimp.

Meridian Chardonnay Santa Barbara County 2006
Rated 87 by Wine Spectator magazine.

Drinking this one felt like biting into a caramel apple. But it's a Granny Smith apple. The wine is a perfect blend--both on the nose and on the palate--of rich and acidic, sweet and savory. Crisp and refreshing, it's great with grilled chicken, but, heck, who needs food? Sit in the hammock and enjoy....

Vignette: Wine Country Soda

I finally cleaned out our pantry last weekend. It's been gnawing at me for weeks--overflowing with boxes and jars and half-eaten bags of chips, it was a disaster waiting to happen. (The good news is that there were no chemistry projects lurking in the corners.) And I found some treasures in there as well. The jar of prepared lime curd will be a perfect summer dessert tonight when spread into a graham cracker crust and topped with freshly whipped cream.


I also found the two bottles of Vignette Wine Country Soda I bought last fall when they were first released and abuzz in the foodie/wino world. Thought popping open the Pinot Noir version would be a refreshing reward after my pantry-cleaning duties. Boy, was I underwhelmed.


Billed on the label as "part wine country magic, part soda pop pleasure," the drink is refreshingly natural--containing only carbonated water and Pinot Noir grape juice concentrate. However, it didn't taste to me like much more than grape juice and club soda. I still have the Chardonnay version to try. Perhaps it will help redeem the brand and live up to some of the positive reviews I have seen online.


Have you tried it? What do you think? Post your comments below.

A Pinot Grigio with Extras....

As it gets warmer here in North Texas, our palate turns to lighter wines. (You'll see me post soon on my new-found affair with Sauvignon Blanc.) But not to wimpy ones. Pinot Grigio is fine...for an insipid garden party. But the Life Should Be Beautiful way calls for wines to be light...but with a bit of oomph.

Here's one that fits the bill. Masi Masianco. I first was introduced to Masi when I bought a bottle of their Campofiorin. (I was using it as a poor man's substitute for Amarone della Valpolicella at a wine dinner I was hosting. The small amount of dried grapes Masi uses in their blend helps approximate the tastes of the far more expensive Amarone. Google "Amarone" for more info on this great wine.)

Masianco is primarily Pinot Grigio, so it has all the fresh, bright acidity we associate with this wonderfully bracing Italian white. But Masi includes 25% Verduzzo grapes in the blend as well. The Verduzzo brings all of its floral and honeyed power to the wine, making it truly a Pinot Grigio with power.

It's perfect with fresh oysters or cocktail shrimp, but also strong enough to stand up to other simply-prepared seafood dishes. At less than $12 a bottle, it's definitely worth a try.

Jacob's Creek Shiraz South Australia Reserve

It's been a while since I've added a wine to our house list. Have had a lot of wonderful wines in the last several months, but they've not had the quality to value ratio that they must have to become one of our "go to" wines. At $12 with great flavor (and 90 points from Wine Spectator)here's one that made the cut.


Learned about it from the weekly e-mails I get from Wine Spectator. Normally, the tasting notes they provide are a launch for my own thoughts. In this case, every word is dead on. So, with apologies for plagiarism, here are the tasting notes for this delicious Aussie Shiraz.


Jacob's Creek Shiraz South Australia Reserve
(2004 vintage is currently available.)
"Smooth and open-textured, with cherry and savory red pepper flavors that mingle effectively on the mineral-tinged profile, lingering against refined tannins on the long, expressive finish."

A Wine to Try: Los Cardos Chardonnay

Here's a bargain wine to add to your everyday cellar. The Los Cardos Chardonnay is an Argentinian white that is quite food-friendly with great fruit-forward tropical flavors of the warm climate in which the grapes are grown. It has rich aromas and flavors of honey, pineapple and apricot.

I served it with a simple baked fish topped with breadcrumbs and that brought out a nice toasty note. And just a bit of an almost creamy vanilla.

Retailing at around $8, it's an affordable wine you can be proud to serve.

New Year's Toasts: Bargain Sparklers

Nothing against the French, but I am boycotting Champagne this year. Not because it's not delicious, but because a good one is so dang expensive. So I've concentrated on sparkling wines from other countries, including right here in the U S of A. I started making my shopping list a couple weeks ago. Interestingly enough, several of my choices were endorsed by The Dallas Morning News and their wine panel this week. Here's MY list. Hope it helps as you make your purchases for New Year's Eve.

Segura Viudas Brut Reserva Heredad Cava
So my secret appears to not be so secret anymore. I've blogged about this wonderful wine from Spain several times. And it's been a go-to-gift for me many times...delicious and the bottle with its pewter embellishments is always impressive. As for the wine itself, it's fruity and just delicate enough without being sweet. Clean and food-friendly with its creamy toastiness, it retails for just under $20. This was DMN's top pick.

Segura Viudas Brut Rosé
I love Segura Viudas' brut so much that I'm trying their rosé this year. Tasting notes I've seen say that it's "zingy" with strawberries on the palate. Bet it will be yummy with the cheese we'll nibble on before our New Year's Eve dinner.

Gloria Ferrer Sonoma Brut
Widely available for $15-20, this is a reliable sparkler with nice fruit and acidity on the palate.

Lucien Albrecht Cremant d'Alsace Blanc de Blancs
This French sparkler isn't a true Champagne, but a nice substitute. It retails for around $20 and I always associate the "Cremant" in its name with the creaminess I get when I drink it. It has one of the biggest "mouthfeels" for any of the wines on this list.

And if you need a sparkling wine in volume for your party, you can't go wrong with two other Spanish cavas, the Segura Viudas Aria or the Freixenet Cordon Negro. Both are steals at around $10 and will satisfy even the discerning palates on your guest list.

Cheers!

Summer is Sherry Time...

I had tapas with a friend last night at Sangria's--a new tapas place here in Dallas. (For those of you in the area, it's worth a visit. Well-prepared traditional tapas in a great setting. Don't miss the wonderful scalloped potato concoction layered with Serrano ham and Manchego cheese. Decadent...)

Knowing it was a tapas evening, I had my heart (and palate) set on a bracing glass of Spanish sherry. I was unimpressed with the list though, so we had some of their quite tasty red sangria. My craving has not been fulfilled though, so I am eyeing a couple of bottles I have in my bar. Sherry will be my drink of choice soon.

I won't be drinking my favorite though. Hidalgo's La Gitana Manzanlla. It comes in a 375 ml bottle with a painting of a gypsy (gitana) on the label. Unfortunately, I can't find a wine store in the area that stocks it. I'm forced to resort to mail-order. And will be doing that soon. A well-chilled glass of that with almonds, Manchego and some Serrano ham is all I need to imagine that I'm on the Spanish shore. It is so tangily delicious that you can almost taste the salty seaside air in each sip.

I have a couple of good alternatives standing by though. Both were recently featured in Wine Spectator.

Emilio Lustau Manzanilla Jerez Papirusa Solera Reserva NV. At $14 dollars a bottle and 90 points from WS, it should be a good one. The tasting notes include aromas and flavors of olive, apple and ocean brine. If it delivers, I'll be happy. Maybe it will be an easier-to-get alternative to the La Gitana.

Bodegas Osborne Fino Jerez Pale Dry NV (87 WS, $10) I must admit I've not always been a fan of Osborne sherries; I like them tangier and drier than what they usually produce. I'm going to try this one though: notes say that it will "leave a tingling around the gums."

If you haven't had sherry in a while, try a glass soon. Well-chilled and with salty snacks, its the perfect summer sip.