One of the many things I love about living in South Florida is if you’re in the mood to explore you can hop in your car, drive two hours in any direction (well, except east) and find yourself somewhere with a distinctly different “feel” and its own unique foodie vibe. As the Summer draws to a close, now is a great time to explore our state and all it has to offer before the craziness of season commences. Over the next few weeks I’ll be profiling some fun Florida Glamorous Getaway destinations to explore.
Recently, my husband and I had the opportunity to explore Tampa’s newly debuted Epicurean Hotel, an establishment dedicated to two of my favorite things: food and wine. The 137-room hotel, part of The Autograph Collection by Marriott, is dedicated to creating a unique “experience for the senses” for each guest. So with these lofty aspirations can this new concept possibly live up to its goal? Absolutely!
Opened in December 2013, the hotel is a collaboration between Bern’s Steak House and Mainsail Lodging and Development Group. Bern’s Steak House is a storied Florida landmark, established by Bern and Gert Laxer in the 1950′s that has definitely stood the test of time. It is widely known among wine lovers for having one of the world’s largest wine lists and its extensive wine cellar, featuring a treasure trove of collectible wines from around the world, can be toured upon request. As a guest of the hotel, it’s safe to indulge in Bern’s vinous cornucopia without fear of driving under the influence since the Epicurean Hotel is conveniently located directly across the street.
The Epicurean’s lobby serves as the perfect introduction to its theme, the backdrop of the check-in desk is a collage of wooden wine crates from some very well known producers. Directly across the lobby is the hotel’s wine boutique, Bern’s Fine Wines & Spirits, which features rows and rows of vinous selections. Casually leaning against the lobby wall are two bicycles bedecked with wicker saddle baskets, perfect for toting a picnic lunch and a bottle of rosé to a nearby park. The hotel’s main restaurant, Élevage, named after the winemaking process, is also located on the first floor, accessible through a stylish corridor of seating vignettes. To the left of the restaurant’s entrance is the hotel’s state of the art teaching facility where technique classes are frequently held, covering a variety of food and wine topics. Thus far every square inch of the Epicurean exudes food and wine yet rather than feeling grandiose or intimidating, the overall vibe is friendly and welcoming.
We checked into our room in the late afternoon, a stylishly appointed Junior suite which overlooked the entrance to Bern’s. After getting settled we headed up to Edge, the hotel’s rooftop bar, to enjoy the sunset and a selection of hand-crafted cocktails. While artisanal cocktails are frequently a stumbling block for many establishments they definitely weren’t here! Behind the bar a bevy of “mixologists” deftly assembled drinks from an assortment of imaginative ingredients including dried pink rosebuds, paper thin cucumber slices, honeycomb and a variety of premium liquors. Support staff worked in tandem to provide timely and excellent service as well as wonderful selection of food and drinks. Signature drinks included my personal favorite, the Ma Cheri ($15), a blend of Hendrick’s Gin, St. Germain, and Crispin Rose liqueur while Steve opted for the CLUBber Lang ($12), a riff on the classic Negroni featuring small batch twelve year aged Canadian Club and Averna that certainly packed a punch! The snack menu offered tasty small plates with some imagination featuring dishes such as Marcona almonds with sea salt and lavender as well as short rib flatbread with porcini mushrooms and Grana Padano. As the sun was setting it was difficult to pull ourselves away for our reservation at Bern’s!
After a decadent dinner at Bern’s consisting of a selection of caviar, steaks and wines which included White Burgundy and a Right Bank Bordeaux we wandered over to Chocolate Pi, the Epicurean’s pâtisserie (aka bakery) and coffee shop, for a little something sweet. Executive Pastry Chef Kim Yelvington’s passion for French confections was immediately evident in the colorful display of macarons and homemade marshmallows in sophisticated flavors such as St. Germain Elderflower, Champagne and Lychee Passionfruit. Intricately decorated and delicious looking chocolates were also displayed as well as a variety of sodas, coffee and teas – talk about feeling like a kid in a candy store! We sampled a selection of marshmallows and macarons which were well-executed and delicious: the macarons had crispy outer shells and chewy centers while the marshmallows were fluffy and delicately flavored.
After dinner at Bern’s, room service was in order the next morning and we selected from the hotel’s extensive in-room dining menu choosing the Shrimp & Grits with peppers, scallion, pork belly and soft cooked egg and Sesame Granola with Greek yogurt, honeycomb, and huckleberry jam. Both dishes were delicious and flavorful, the tender shrimp were nicely enhanced by the smoky pork belly while the runny egg yolk added to the dreamy texture of the grits. The sesame granola also had a delightful crunch complemented by the sweet, sticky honeycomb and jam. Our room service experience definitely had us looking forward to dinner at Élevage!
That afternoon a massage was on the agenda and even the hotel’s spa, Spa Evangeline, exuded a vinous theme! The space itself was small and inviting and the far wall is adorned with wine corks arranged in a two-by-two pattern. Spa Sommeliers were available to guide you towards an optimal treatment selection or to help you customize one to suit your specific needs. The spa’s two product lines are, Caudaulie, one of my personal favorites founded in 1995 by Mathilde and Bertrand Thomas of Château Smith Haut Lafitte in Bordeaux, France and FHF, Farm to Table featuring FarmHouse Fresh, a line of natural and organic bath and body products made in Texas with southern vintage flair. The spa’s selection of Signature services makes use of herbs from the hotel’s living “herb walls” found on the premises. Some treatments are inspired by the desserts from Chocolate Pi including the Dulce Delight which uses a caramel coffee salt scrub to energize and exfoliate. I chose the Swedish Epicurean massage ($110 for 50 minutes; $174 for 80 minutes) which utilized the Caudalie Divine Oil, a blend of grapeseed, hibiscus, sesame, and argan oils with a lovely, subtle floral fragrance. The oil and my very skilled masseuse made the experience extremely enjoyable and relaxing, so relaxing I couldn’t resist purchasing a bottle of the Divine Oil to take home with me.
By dinnertime we were ravenous and happily seated upon check in at Élevage, which features the cuisine of 2012 and 2014 James Beard “Best Chef South” Semi-Finalist, Executive Chef Chad Johnson. Johnson has an uncanny ability to reexamine classic cuisine from around the world and elevate it with a modern twist which is why Élevage has been aptly described as, “where nostalgia meets nouveau.” The high level of service we had encountered since arriving at the hotel was immediately evident. The hospitable and enthusiastic manager and wait staff seemed genuinely happy to be working as part of this culinary concept. The wine list offered nice diversity yet wasn’t overwhelming in terms of options although it definitely could be. Since the hotel is “related” to Bern’s Steak House they could’ve easily dropped a 5 pound wine list in our laps, but thankfully this was already skillfully whittled down. In addition to the regular list they also offer a selection of featured wines and we opted for the 2011 Vincent Girardin Puligny-Montrachet, a white Burgundy which paired very nicely with the selection of dishes we sampled.
The menu featured a selection of dishes with diverse ethnic influences as well as edgier interpretations of classic comfort food including Pork n’ Beans, Welsh Rarebit, and Tuna Casserole. We started with a round of small plates including Deviled Eggs with blackened blue crab, BBQ Gulf Oysters with sweet chili butter, and Rabbit Rillette with foie gras mousse, cornichon and crostini. The deviled eggs had only small bits of fresh (non-blackened) crabmeat placed on top of the filling and while tasty, the flavor of blackened crab was noticeably absent. The Gulf Oysters on the other hand were generously sized and painted with a bright red, mouth-watering sauce that had us duking it out for the third one – delicious! While the rillette was a little too chilled when it arrived at the table and therefore difficult to spread, it warmed up quickly and was quite delicious. We even requested extra bread to ensure there wasn’t a bite of it left.
For our second round, we ordered the Scallops Grenobloise with capers, meyer lemon and goat’s milk beurre noisette and the Escargot Risotto with parsley, lemon and toasted garlic emulsion. The scallops were beautifully presented with giant caper berries and capers dressed in a delicious sauce that was seasoned to perfection. The escargot risotto was a vibrant shade of green albeit with great flavor that was nicely complemented by the clever use of the toasted garlic foam. The texture of the risotto and escargot made for a nice mouthfeel as well. Due to our heavy meal the night before we decided to call it a night and popped over to Chocolate Pi again for some more of those macarons. All in all the meal at Élevage was fun, flavorful and relatively reasonably priced (especially compared to Bern’s) but just needed a little more attention to detail to really knock it out of the park.
Whether you’re in the mood for culinary exploration, a relaxing spa treatment, sleeping in and enjoying room service, or taking any number of Epicurean classes (click here for current schedule) The Epicurean Hotel makes an ideal weekend getaway for the culinarily inclined. The hotel is currently offering a special through September 15 which you can read more about by clicking here.
If you go:
The Epicurean Hotel
1207 S. Howard Avenue
Tampa, FL 33606
813-999-8700
Cheers,
The post Glamorous Getaways: The Epicurean Hotel in Tampa, Florida! appeared first on The Glamorous Gourmet.
Last May I asked my Mom friends what their ideal Mother’s Day would look like. Almost unanimously, right after “sleeping in” they said “breakfast in bed” so I posted a delicious recipe for baked Blueberry French Toast that was very well received. This year I thought I’d continue the tradition and share another one of my favorite breakfast dishes that would make the perfect surprise for Mom: Neiman Marcus Popovers with Strawberry Butter.
If you’re not familiar with the Neiman Marcus popover, let me give you a little background. Of course when I say Neiman Marcus I’m talking about the glamorous department store founded in Dallas, Texas in 1907 by Herbert Marcus Sr, his sister Carrie Marcus Neiman, and her husband A.L. Neiman. While the store has endured many changes since then, one of the most important was the addition of their first in-store restaurant in Dallas in 1953. The success of the first restaurant led to the addition of others and today some of their most well-known restaurants include Zodiac in the flagship Dallas store (which celebrated its 60th anniversary last year), the landmark Rotunda restaurant overlooking Union Square in San Francisco, and Mariposa in Coral Gables, Florida. We are also fortunate to have a Mariposa at the Neiman Marcus store in Boca Raton which is the quintessential spot for “ladies who lunch,” bridal and baby showers, or a quick bite after an arduous day of shopping.
Regardless of which restaurant you’re at, in keeping with sacred Neiman Marcus tradition, you will be greeted with a freshly baked popover accompanied by fragrant strawberry butter and a demitasse of flavorful, heart-warming chicken broth. This tradition dates back to the days of Helen Corbitt, a New York-born Chef hired to run the Neiman Marcus kitchen in 1955. Stanley Marcus called her the “Balenciaga of food” and she was well known for her larger than life personality and how efficiently she ran her kitchen. Even today, many decades later, several of Corbitt’s touches live on at Neiman Marcus which includes the sacred popovers and chicken broth.
A popover is an airy, hollow roll made from an egg batter which is baked in a “Popover Pan” (pictured above & available at Williams-Sonoma) which gives the roll its signature shape. Popovers can be made in either sweet or savory incarnations but for Mother’s Day breakfast, the sweet version is the way to go. Fresh out of the oven, they look like misshapen, golden brown globes of bread but on the inside, they are hollow and delicate with a deliciously mouth watering aroma. And once the strawberry butter hits the warm popover – forget about it. Positively intoxicating!
Because making popovers is a little time consuming, its probably best to pair them with something simple like a beautiful plate of sliced fruit or berries and/or maple glazed bacon depending on how Mom rolls (no pun intended!). I would advise making the strawberry butter the night before to cut down on prep the morning of. Also, be sure to read through the recipe once or twice. There are a few ingredients that need to be at room temperature and the batter need to rest for an hour halfway through the process which can be a big momentum killer if you’re not expecting it. If you find this recipe makes too many popovers for your celebration, it can be halved for future reference. Any extra popovers can be reheated in the microwave. Heat in increments of 10 seconds at a time until you get a feel for your microwave just so you don’t overheat them.
For something to drink, a rosé Champagne or other bubbly is sheer perfection! The flavors of the rosé pick up the strawberry notes of the butter beautifully. The J Vineyards Brut Rosé from California’s Russian River Valley is a lovely choice as well as the Charles Ellner Brut Rosé Champagne. You can check out these wines as well as our other Mother’s Day selections at our online store by clicking here. I promise this menu will have you looking like Husband, Daughter, and/or Son of the year. Wishing all the fabulous Moms out there a truly delicious day!
Cheers,
Neiman Marcus Popovers with Strawberry Butter
Ingredients:
6 large eggs, at room temperature
3 1/2 cups of milk
4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 lb. unsalted butter, softened
1 1/4 cups strawberry preserves
Beat the softened butter in a mixer until light and fluffy. Add strawberry preserves and beat until well combined. Put in the refrigerator until ready to use.
Preheat over to 350 degrees. Microwave the milk on high for 2 minutes, or until warm to the touch. Beat the eggs at medium speed for about 3 minutes, until foamy and pale in color. Slowly stir in the milk at low speed. Beat again for 2 minutes on medium speed. Let the batter rest for 1 hour at room temperature.
Add the flour, baking powder and salt. Spray the popover pan heavily with non-stick spray or grease with butter. Fill cups almost to the top with batter. Place popover pan on cookie sheet. Bake for 15 minutes at 450 degrees, then reduce heat to 375 degrees and bake for 30-35 minutes more. Popovers should be a deep golden brown on the outside and airy on the inside, Serve hot with strawberry butter.
With your New Year’s Eve hangover in the rear view mirror and the long, winding road of 2014 laid out before you, here are 5 wine-related resolutions to help you embrace and explore the world of wine in the New Year.
1.) Mix It Up: Because the world of wine is so vast and often confusing it’s easy to just stick with the same wine, day in and day out. To break out of your wine rut, why not vow to sample a different wine every week or learn more about a specific wine making region? Find a reputable retailer who can guide you towards selections you might like or subscribe to a publication and/or website where you can learn more about a variety of wine regions around the world. Here on the blog we plan on offering an array of wine coverage in the New Year and our Explorateur Wine Club is a wonderful way to explore a different wine region every month!
2.) Start a Wine Collection: If you’ve been drinking wine long enough to have a favorite wine region and/or producer it’s probably a good time to start collecting. Collecting wine does not mean you have to commission a custom built 15,000 bottle capacity cellar – far from it! All it takes to start a collection is a small wine fridge and a few age-worthy bottles to put in it (for some age-worthy wine recs, please click here). The wine fridge is an important piece of equipment for the beginning collector. Please don’t forgo this purchase and make the mistake of storing your wines in a spare closet or on the kitchen counter. The varying temperatures and humidity levels in any home (kitchens are the worst!) are the arch-enemies of wine so be sure to protect your investment with this useful piece of equipment. Also, wine lovers invariably have a way of outgrowing wine storage units so, if your budget allows, purchase a fridge with a little room to grow.
3.) Drink more white wines that are NOT Pinot Grigio: Much like Rodney Dangerfield, white wine often “gets no respect”. I conduct many tastings where people want to skip right over the white wine and go straight to the red. Sometimes it’s personal preference but, more often than not, I think people are under the impression that red wines are somehow superior to whites, which couldn’t be farther from the truth! People are also under the mistaken impression that all white wine tastes like the bland, mass-produced Pinot Grigios we often encounter which doesn’t help white wine’s reputation. It’s rewarding to see someone’s face light up after taking a sip of White Burgundy or Alsatian Gewürztraminer and marvel at their flavor and complexity. So whether it’s Gewürztraminer, Viognier, Arneis or Chenin Blanc embrace the world of white wine but, whatever you do, stay away from the Pinot Grigio! For a selection of delicious whites from The Wine Atelier, please click here.
4.) Drink more sparkling wines: Unfortunately sparkling wines are most often associated with special occasions and New Year’s Eve celebrations, leaving the majority of the year unbearably bubbly-free. While Champagne’s price may limit it to more of a special occasion selection, there are many sparkling wines from around the globe whose price point makes them a perfect candidate for an everyday wine. Wines like Prosecco, Cava and Crémant retail for under $20 (for some examples, please click here) making them perfect for enjoying on a Tuesday night after work or when a friend stops by to visit. As an added bonus, sparkling wines have less calories and alcohol than a glass of Chardonnay or Pinot Noir. Affordable, delicious and figure-friendly – what’s not to love about that?
5.) Wine-related Travel: Next time you’re booking a Spring or Summer getaway why not head to your favorite wine region? Nothing will give you an appreciation for what’s in your glass more than standing in the vineyard where the grapes are grown and talking to the people who make the wine. Whether you’ve collected for some time or are new to enjoying wine, traveling to different regions can be a lot of fun and facilitate your passion for the subject. Start with a region you’re interested in and plan from there. Don’t be afraid to reach out to the wineries directly, they’re usually very happy to hear from you. Of course here at The Glamorous Gourmet we’re always happy to assist you with wine and food related travel so please don’t hesitate to reach out. Here’s a link to some of our travel-related articles.
I hope these suggestions help you make it through 2014 with a renewed passion for all things vinous! If you have any other wine-related resolutions we’d love to hear about them, please tell us in the comment section below.
Cheers,
Every major holiday on the calendar seems to culminate in a meal and usually one of epic proportion. From a Fourth of July cookout to Thanksgiving turkey dinner, friends and family gather around the holiday table at someone’s home and the majority of the work, by default, tends to fall upon that person or family. Sometimes the Host or Hostess willingly volunteers for the task, however, sometimes…not so much. Out of respect for our Holiday Hosts and Hostesses who so bravely take it upon themselves to entertain and feed the masses this Thanksgiving, it’s important to remember the etiquette of being a Gracious Holiday Guest.
I recently spoke with some friends who love to entertain and often host holiday family dinners. Under the veil of anonymity, they shared some of their biggest pet peeves and offered suggestions on “good guesting”:
1.) Avoid placing multiple calls to your Host or Hostess in the hours before the meal. In the hours and crucial last minutes before the holiday meal hits the table, your host or hostess is most likely in the kitchen figuring out how to make gravy for the first time, trying to use the fire extinguisher or dealing with another culinary calamity. So if you need directions to the house, crank up that GPS on your phone or call another guest at the dinner. A quick call to see if you can pick anything up on your way over is always appreciated but don’t be offended if your call goes straight to voice mail. “One of my dear friends would always want to chat on the phone on her drive over to my house for our holiday meal. I politely had to tell her I was trying to deal with some last minute issues and her feelings would be hurt.” Its best to be considerate and save chit chat for the dessert course and/or the day after.
2.) When bringing wine to a holiday gathering, don’t be hurt if it doesn’t make it to the holiday table. Your host or hostess most likely has all the wines for the evening already selected and possibly even decanted. If you would like to bring a special bottle to share that night, call or e-mail your host/hostess a day or so in advance and ask. They would probably greatly appreciate it just don’t throw them a curve ball the evening of when everything has been carefully planned out. You also run the risk of that special wine getting lost in the stack of hostess gifts as one friend reports, “I once brought a bottle of 1982 Bordeaux to a holiday dinner and it was never opened and I never got it back!” Better to plan ahead than risk losing a gem of a bottle. However, if you really wanted to drink a particular wine that night, go ahead and open it, just don’t leave that task to your host or hostess.
3.) Don’t expect to eat for days on the leftovers you bring home from your Host or Hostesses’ house. After slaving at the stove for a few days in a row to create a Thanksgiving or other holiday feast, leftovers are in many ways the “Chef’s reward.” While it’s always nice to send guests home with a little something, and its always flattering to be asked, don’t expect to be making turkey sandwiches for the better part of the following week from those leftovers. “I once had guests show up at my house for Thanksgiving with their own ‘super-sized’ to-go containers,” says one hostess. “They also brought a case of beer and took home the bottles they didn’t drink rather than leaving them as a show of thanks. I was appalled!” So no matter how delicious the meal was, practice a little restraint in your expectations when it comes to the leftovers.
4.) Always bring a little something for your Host or Hostess. If you’ve ever undertaken the arduous task of preparing a traditional holiday meal, you know the Herculean effort that is often involved. Sure your hostess might play it off like she rolled out of bed at noon and just “threw something together” but let me assure you, that is probably not the case. Aside from the food, the house also needs to look great, the table needs to be set and all family members need to look presentable before guests start to arrive. For those who have never assumed this task trust me, your Host and/or Hostess deserves some serious props! Something as simple as a small flower arrangement (never flowers that need to be arranged!); a bottle of wine or Champagne; or even a gift certificate for a manicure at a local spa all make very thoughtful gifts and you’re sure to get invited back.
5.) Don’t drink too much. It’s very easy to get caught up in all the holiday cheer and we’ve all probably been there once (ok, maybe twice). But please don’t make the mistake of overindulging to the point your Host or Hostess needs to worry about you getting home safely. Don’t get me wrong, tis the season to enjoy each other’s company as well as a few drinks or glasses of wine, however you want to avoid a “Drunk Uncle” type of situation if you can (see video). In order to avoid these episodes, have a talk with said family member before the big day and express how you feel about their behavior. Maybe even assign another family member to keep tabs on them and make sure they get home safely.
I hope these tips help to make your holiday season more cheerful and big thanks to all the Hostesses willing to share their advice. Are there any “pet peeves” you’d like to share? Please do so in the comment section below and have a very Happy Thanksgiving!
Cheers,
Picture this: it’s a sweltering, South Florida Summer day and you’re looking for just the right sweet treat to take the edge off the unbearable heat. Of course, it wouldn’t hurt if this treat was also as pleasing to the eye as it was to the palate and this delightful pink and green Strawberry Pistachio Semifreddo definitely fits the bill. While this dessert may not fall into the “Fast & Fabulous” category, it is definitely worth every minute it takes to make it. The flavors of ripe, juicy, Summer strawberries complement the vibrant green, nutty pistachios beautifully. This dish is perfect for Summer entertaining since it can be made days ahead of time and simply unmolded and sliced right before serving.
Semifreddo means “half cold” in Italian and refers to a type of semi-frozen dessert which, in this case, walks the line between ice cream and frozen mousse. This recipe does not require an ice cream maker to prepare but it does call for a bit of kitchen equipment including a hand mixer and/or stand mixer with a whisk attachment. Of course, you can always do these steps by hand but these two kitchen essentials will definitely cut down on the preparation time and save your arm as well.
Each layer of this dessert has its own unique flavor and texture: the strawberry layer is light and icy while the pistachio layer is thick and creamy. When eaten together, the two layers create a beautiful mouthfeel punctuated by the delightful crunch of the pistachios. This beautiful, tasty dessert is definitely on the short list for Summer entertaining at Chez Miskew. I hope you enjoy it as much as we did!
Cheers,
Strawberry Pistachio Semifreddo
adapted from Martha Stewart Living Magazine
1/2 cup unsalted, roasted, shelled pistachios
8 oz. ripe strawberries, hulled (approx. 2 cups)
1/2 cup plus 3 tablespoons sugar, divided
3 large egg yolks, room temperature
1 1/2 cups cold heavy cream
1/2 teaspoon pure vanilla extract
Line a standard 5 x 9 inch loaf pan with plastic wrap, leaving a 2″ overhang on all sides. Pulse pistachios in a food processor until coarsely chopped. Transfer to a small bowl, do not wipe processor clean. Place strawberries and 3 tablespoons of the sugar in the processor; puree until smooth and transfer to a fine sieve set over a bowl. Stir puree, pressing on the solids to extract as much liquid as possible; discard solids.
Combine the egg yolks and remaining 1/2 cup sugar in a bowl set over a pot of simmering water so that bottom of bowl is over the water but not touching it. Beat the mixture with a hand mixer on high speed until pale yellow and tripled in volume, about 3 minutes. Transfer bowl to a larger bowl of ice water, making sure the bowl does not tip allowing ice water to seep into the egg yolk and sugar mixture; stir until mixture is very thick and cool, about 3 minutes.
Beat together cream and vanilla in the bowl of a stand mixer on med-hi speed using the whisk attachment until soft peaks form. Whisk 1/3 of whipped cream into egg mixture, whisking until smooth then fold into remaining cream with a rubber spatula just until thoroughly incorporated.
Pour 1/2 of cream mixture into strawberry puree. Gently fold together until thoroughly incorporated, then pour into loaf pan and smooth top. Fold pistachios into remaining cream mixture and pour evenly over strawberry cream; smooth top. Fold plastic wrap over surface and freeze for at least 12 hours and up to 3 days. To serve, peel plastic back from surface. Invert pan onto a cutting board. Unmold semifreddo, remove plastic, and cut crosswise into 3/4-inch thick slices. Because the pistachio layer can be a bit softer than the strawberry layer, after removing the plastic wrap you can return the semifreddo to the loaf pan and slice it in the pan for prettier slices. Serves 12
We’re very excited about our special installment of The Art of Wine & Food taking place next Thursday, August 22nd! This month’s event will feature a screening of the film SOMM which provides a humorous, emotional and illuminating look into the mysterious world of The Court of Master Sommeliers.
In the film, four men will do anything to pass the most difficult test you’ve NEVER heard of: the daunting Master Sommelier Exam. The Court of Master Sommeliers is one of the world’s most prestigious, secretive, and exclusive organizations. Since its inception almost 40 years ago, less than 200 candidates have reached the exalted Master level. The exam covers literally every nuance of the world of wine, spirits and cigars.
Those who have passed have put at risk their personal lives, their well- being, and often their sanity to pull it off. Shrouded in secrecy, access to the Court Of Master Sommeliers has always been strictly regulated and cameras have never been allowed anywhere near the exam, until now.
How much do you think you know about wine? SOMM will make you think again.
Following the film guests will enjoy a wine and food tasting featuring the delicious cuisine of Hugh’s Catering and fabulous wines from our wine sponsor, Southern Wine and Spirits. As if that wasn’t enough, we’ll also have two very special guests on hand for a Q&A session, Master Sommelier, Brian Koziol and Master Sommelier Candidate, Sandra Wauquier. Bring your best wine questions for them!
Cost for this special event is $50 per person which includes the film & wine tasting. Reservations are required and seating is limited. To RSVP, click here, or contact Gail Vilone at 954-262-0249. Hope to see you there!
Cheers,
I recently posted a little sentence completion exercise on my Facebook page that read: “It’s hotter than___________.” The results were quite hilarious ranging from “fried wool” to “the hinges of Hades” – point being, I have very witty Facebook friends and in many places of the country it’s just plain HOT!
Last month’s installment of “The Art of Wine & Food,” entitled “Sultry Summer Sippers,” featured wines recommended to help you beat the South Florida heat. With temperatures over 100 degrees this early in the season – what’s a wine lover to do?
The following wines are some fabulous options for this time of year and also pair remarkably well with a variety of Summer cuisine, from seafood to BBQ! At our Museum event, we were fortunate to have joining us the talented Chef Martha Clemons, Owner of L’Hermitage Catering, who prepared a delicious dish to pair with each of our featured wines.
Wine #1 Bodega Don Olegario Albariño, Rias Baixas, Spain, 2012
Don Olegario is an artisanal winery founded in the 1950’s in the Rías Baixas region of northwest Spain. They are top producers of Albariño, the region’s signature white grape. Albariño is a late ripening, moderately cool to warm climate grape variety. Wine made from this grape is usually light, elegant and fresh with good acidity. It can also be quite aromatic, with peach, nectarine and floral aromas.
The grapes for this wine were hand harvested and underwent a cold maceration before fermenting in stainless steel vats at controlled temperatures. The wine then spent eight months on the lees to add texture and body before i was filtered and bottled.
The 2012 Don Olegario Albariño has opulent aromas of white flowers and flavors of citrus, golden apple and tropical fruit. The wine is ripe, fresh and full-bodied, with a long finish. In keeping with the saying, “if it grows together it goes together,” this wine, grown and cultivated in close proximity to the ocean, pairs deliciously well with seafood, especially shellfish, as well as poultry, rice dishes and soft cheeses. Chef Martha prepared a delicious Citrus Crab Salad to pair with this wine which synergized with the wine’s citrus notes and mouth watering acidity.
91 points, Wine Spectator ($18, Wine Atelier)
Wine #2 Halter Ranch Rosé, Paso Robles, California, 2012
Halter Ranch is a vineyard and winery located in the heart of Paso Robles, California which produces Bordeaux and Rhône-style wines.
The history of the Ranch dates to the 1880′s when it was part of a 3,600 acre holding owned by businessman Edwin Smith. In 1881, Smith built a grand Victorian farmhouse on the property and after the house burned down in 1885 he promptly rebuilt it and enjoyed 12 more years presiding over the land until his business failed and he was forced to sell. The ranch changed hands several times since Smith’s ownership and in June, 2000 Swiss born Hansjörg Wyss purchased 900 acres of the land, renovated Smith’s historic farmhouse, and began enlarging the vineyard to its present 280 acres.
The 2012 Halter Ranch Rosé is a blend of 68% Grenache, 15% Mourvèdre, 12% Picpoul Blanc, and 5% Syrah. The grapes are destemmed and lightly crushed, with 24 hours of skin contact. They are then pressed and fermented in stainless steel tanks where they are aged 3 months; there is no oak barrel aging. This wine has lovely aromatics of wild strawberries and watermelon, is refreshing and juicy on the palate, and finishes crisp and dry. It is very reminiscent of rosés from the Southern Rhône. Enjoy this wine alone as an apéritif or pair with charcuterie, grilled vegetables, or light pasta. Chef Martha prepared delicious Charcuterie with Manchego cheese and Roasted Asparagus to enjoy with the wine. ($15, Wine Atelier)
Wine #3: 3 Rings Shiraz, Barossa Valley, Australia, 2007
3 Rings was founded in 2004 and soon after it’s inception began earning 90+ ratings in the world wine media for its Shiraz and Reserve Shiraz from the Australia’s famed Barossa Valley. Kym Teusner, widely considered one of the rising stars of the Australian wine industry, is the brand’s winemaker.
The vineyards for 3 Rings Shiraz lie on an east-west slope with predominantly north-south rows, with an average age of the vines being 35 years. The soils are ancient and primarily clay over calcrete and slate bedrock, moving to more weathered slate at the bottom of an ancient glacier.
The 2007 3 Rings Shiraz is a full-bodied wine made from 100% Shiraz grapes with a deep red color and a garnet hue. It has aromas of black currants, ripe plum, mint and spice, while on the palate are notes of ripe plums, black cherries, dark chocolate and coffee. The fruity complexity is finished with a layered tannic structure that is balanced by a lovely acidity. This wine will pair well with the bigger flavors of Summer including BBQ, burgers and smoked meats. Chef Martha’s Stilton Sirloin Slider with Onion Jam was phenomenal with this Aussie Shiraz. 90 points, Wine Spectator ($16, Wine Atelier)
For more about Chef Martha Clemons and L’Hermitage Catering, please click here. All of the above mentioned Sultry Summer Sippers are available for purchase at The Wine Atelier; please click here to visit our wine boutique. I hope you can join us on Thursday, July 25th for the next installment of The Art of Wine & Food at the Museum of Art Ft. Lauderdale featuring “Everyday Wines: Learn the Secrets to Selecting the Best Wine Values from Around the Globe.” For more information or to purchase tickets please click here. Hope to see you there!
Cheers,
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