Key to learning about wine, sweet wines in particular, is a little term called Residual Sugar which is our Wine Word of the Week. While there are many factors that ultimately determine the perception of sweetness in wine, residual sugar is the actual amount of sugar left in a wine after the alcoholic fermentation - which can end in a variety of interesting ways.
During fermentation, yeast converts sugar into (1) alcohol and (2) carbon dioxide (yeast + sugar = alcohol & CO2). The carbon dioxide gas is generally allowed to dissipate (except in the case of sparkling wine) and the fermentation process is complete when either: (1) the yeast consumes all of the fermentable grape sugars, resulting in a dry wine, (2) the alcohol level becomes too toxic for the yeast and it dies, leaving some residual sugar in the wine; or (3) the winemaker halts the fermentation prematurely. In fortified wines for example, the winemaker halts the fermentation by the addition of a neutral grape spirit which kills the yeast, leaving oodles of residual sugar in the finished wine.
Residual sugar is often measured by either (1) percentage, or (2) grams per liter (aka g/L). Generally speaking, the threshold level for a wine to be considered sweet is around 35-45 g/L, although many sweet wines actually far surpass 150 g/L! And it's not uncommon for dry wines (dry meaning "not sweet") to contain low levels of residual sugar at imperceptible levels (i.e. 10 g/L), since some sugars are unfermentable.
WINE SNOB ALERT: Many Wine Snobs will refer to residual sugar as "RS" especially when they're in the company of someone they are trying to impress or intimidate. They've also been known to snidely ask the uninitiated, "Hmmm, do YOU detect some RS in the wine?" To which you should confidently reply, "Hmmm, I don't know, do YOU?"
Other factors can also affect the perception of sweetness in wine including acidity, tannin and alcohol. Acidity and tannin tend to mitigate the perception of sweetness, while alcohol can actually increase it. Some high acid wines that have high levels of residual sugar, such as Vouvray from the Loire Valley and German Riesling, can be perceived as dry because the sweetness is balanced by the acidity. Such is the case with sparkling wines as well.
I hope you enjoyed learning about residual sugar, my latest Wine Word of the Week! And if you happen to know any wine lovers who'd like to learn more about wine, please feel free to share this post with them. And if there are any “wine words” you’d like to learn more about, please feel free to share them in the Comments section below and I'll do my best to demystify them for you.
To see previous WWOTW posts, please click here and, as always, thanks for reading!
Audrey Hepburn's legendary tiara in Breakfast at Tiffany's. Julia Roberts' dazzling diamond and ruby necklace in Pretty Woman. Marilyn Monroe's sexy signature Max Factor Ruby Red lipstick in Some Like it Hot.
The perfect accessory can truly take a look from "meh" to "MARVELOUS," and the same can be said for food as well. You see, crispy prosciutto IS the culinary equivalent of those glamorous accoutrements and can transform a dish in much the same way.
Yes, my fashionable foodie friend, I just compared crispy prosciutto to some of the most legendary fashion accessories of all time - BUT - once you try it I think you'll agree, its salty, savory deliciousness can truly elevate a dish to a whole new level. But first, take a sip of wine (or a deep breath) and let me give you a little backstory.
As you may or may not know, prosciutto is an Italian, dry-cured ham made from the hind legs of specially bred pigs. Prosciutto di Parma from Italy's Emilia-Romagna region is widely considered the gold standard and, like many Italian DOC wines, it must follow very strict production criteria that are mandated by law in order to merit its distinguished designation. Prosciutto is also produced in other regions of Italy (i.e. Prosciutto di San Daniele and Prosciutto Toscano) and, is even produced in the United States now as well (i.e. Rhode Island, Iowa, Seattle).
This decadent, stylish ham is much beloved for its slightly salty, sweet, nutty flavor and silky, buttery texture. As the moisture evaporates during the drying and curing process, the flavors of the ham are concentrated which is why it's best to slice prosciutto thinly. And it's the ham's hallmark marbling that imparts a gossamer-like mouthfeel to each heavenly slice. Like wine, prosciutto also tastes slightly different depending on where it's from - each region exhibits its own uniquely delicious, hammy terroir.
Thankfully, crispy prosciutto is much easier to make than diamond jewelry and is way more delicious than red lipstick! All you need to make it is a baking sheet, parchment paper (NOT wax paper!), a package of your favorite prosciutto and a hot oven and you're only minutes away from prosciutto heaven.
When it comes to pairing crispy prosciutto-laced dishes with wine, here are three essential tips:
1.) Fruity Rosés + off-dry White Wines: Due to the curing process, prosciutto has a delightfully subtle saltiness that's intensified as it crisps up. So, if you're a fan of combining salty and sweet flavors like I am (i.e. chocolate + peanut butter, kettle corn, blue cheese + Sauternes), opt for fruity Rosés (or "Rosatos" as they're known in Italy), and off-dry white wines like Chenin Blanc, Riesling and Fiano di Avellino. When crispy prosciutto is used in a dish featuring glorious fruit like this Heirloom Tomato, Peach + Corn Salad with Burrata - the combination is truly out of this world!
2.) Sparkling Wine: Palate-cleansing bubbles are perfect for cutting through fat and since prosciutto is so decadently marbled, both Brut and Rosé sparkling wines, are an excellent choice. And since the fat in Crispy Prosciutto takes on a slightly nutty flavor as it crisps, Franciacorta and Champagne, which also tend to exhibit an inherent nuttiness due to the way they're made (Methode Traditionelle), would make excellent choices as well. Think Spaghetti Carbonara with crispy prosciutto and a delightful sparkling wine - YUM!!!
3.) Red Wines: The tannins in red wine are legendary for their ability to stand up to and cut through fat. However, prosciutto's plentiful fat is delicate and buttery so the perfect red wines pairings are those with gentle, medium-bodied tannins such as fruity Barberas from Piedmont, any incarnation of Tuscan Sangiovese such as Chianti Classico or Rosso di Montalcino, and frothy, savory Lambrusco from prosciutto's birthplace, Emilia-Romagna. Picture Coal-fired Pizza adorned with fresh tomatoes and basil then crowned with glistening shards of crispyprosciutto or a heavenly dish of Bucatini All'Amatriciana -Mangia!
I hope you enjoy this (highly addictive) recipe for crispy prosciutto as much as we do! And if you love to cook, eat and drink wine too (and I'm guessing if you've made it this far in this post that's a YES!) simply click here to sign up for my weekly newsletter that features seasonally-inspired recipes, wine recommendations and tips and tricks for mastering wine. Pinky swear I won't sell your information to buy more prosciutto either. Buon appetito!!!
Print Recipe"CRISPY PROSCIUTTO: THE PERFECT CULINARY ACCESSORY"
Author: STEPHANIE MISKEW | THE GLAMOROUS GOURMET
Crumble crispy prosciutto over salads, serve with fried eggs and/or enjoy as a decadent snack!
Ingredients
4 oz. of prosciutto, thinly sliced
Instructions
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper. Lay 4 prosciutto slices (or as many as will fit) on parchment so they lay flat + are not overlapping.
Bake for 10-12 minutes or until the meat + fat are darker in color, being careful not to burn.
Transfer slices to paper towel-lined plate to drain and repeat until all slices are cooked.
The cooked prosciutto will crisp up as it cools.
Ahhhh the bounty of late Summer! When I see all the beautiful produce at the Farmer's Market, it REEEALLY makes me want to do this.
The ripe, multicolored heirloom tomatoes seem to long for a drizzle of grassy green olive oil and generous sprinkle of crunchy Maldon sea salt, while the fragrant, downy peaches are begging to be bitten into, as their luscious juices trace their way to the tip of your chin.
And the corn - OH the corn! Roasted on the grill and slathered with butter, Kosher salt and coarsely cracked, black pepper - there are few things as gratifying. Which leads me to this heavenly recipe for Heirloom Tomato, Peach + Corn Salad with Burrata + Crispy Prosciutto that combines ALL of these delicious late Summer flavors in ONE marvelous, easy to make dish.
Yep, you heard me, I said easy. to. make!
This Summer I'm ALL about simplicity and I've also developed a legitimate aversion to firing up the oven. Maybe it's because the average temperature here in South Florida is a sweltering 110 degrees but, aside from the crispy prosciutto (which it TOTALLY worth it!), there is NO cooking required to make this recipe. Conveniently, you can even make the prosciutto a day or two in advance - IF you can keep your hands off it that long!
The crave-worthy, crispy prosciutto and decadent, creamy burrata cheese complement the flavors of the tomatoes, peaches and corn and round out this salad beautifully. Originating in Apulia, burrata cheese is made from fresh, Italian cow's milk. And if you haven't had the pleasure of experiencing this lesser well-known cousin of mozzarella - buckle your taste buds, Lady, because you're in for a real T R E A T!
Like fresh mozzarella, burrata cheese is formed into milky white orbs which are sold bobbing about in a container of briny liquid to help retain moisture. And while burrata's outer shell consists of fresh, silky mozzarella, its center is filled with a heavenly combination of stracciatella and cream. When sliced open, the fresh cream and curds ooze out into a decadent, milky, yummy mess. If you happen to be entertaining vegetarians, you can even skip adding the prosciutto since the burrata itself is so hearty and satisfying.
For maximum enjoyment, finish the salad with a scattering of gorgeous green basil leaves, a drizzle of the delicious vinaigrette and serve with a crisp, fruity Provençalrosé. Rosé has enough structure and flavor to complement all the different flavors and textures in this dish, without competing with any of them. And as I've said before, there's something magical about the way rosé pairs with pork. Whether it's a beautiful charcuterie board or the crispy prosciutto in this salad, rosé's soft, subtle notes of red berry fruit highlight its salty, savory flavors perfectly!
We thoroughly enjoyed this Heirloom Tomato, Peach + Corn Salad with Burrata + Crispy Prosciutto paired with a divine bottle of Domaine Tempier Bandol Rosé ($35). A blend of 55% Mourvèdre, 25% Grenache and 20% Cinsault grapes, this wine hails from the iconic Peyraud family who have been passionate pioneers and advocates of Bandol since the 1940's, when beloved husband and wife team, Lucie (aka "Lulu") and Lucien, assumed the reigns of Domaine Tempier shortly after they were married.
The couple did much to establish and celebrate Bandol's unique terroir during a time when Mourvèdre vines were being replanted with higher-yielding varieties. Lucien worked closely with the I.N.A.O. to establish Bandol as its very own appellation and the laws henceforth required the region's red wines to contain a minimum of 50% Mourvèdre which led to large scale replantings of the once maligned grape. Today, the Mourvèdre grape is intrinsic to Domaine Tempier's legendary, soulful wines which are widely considered the benchmark for Provence.
I truly hope you enjoy this delicious, late Summer-inspired salad as much as we do. Accompanied by a bottle of rosé, it's truly perfect for al fresco entertaining on a balmy Summer evening. For even more of my favorite recipes and wine selections that highlight and celebrate Summer, please click here.
In the meantime, what are some of your favorite Summer-inspired dishes and/or ingredients? Please let me know in the Comments section below.
Print Recipe“HEIRLOOM TOMATO, PEACH + CORN SALAD WITH BURRATA + CRISPY PROSCIUTTO”
Recipe Type: SALAD
Cuisine: HEALTHY
Author: STEPHANIE MISKEW | THE GLAMOROUS GOURMET
Serves: 4-6 servings
Serve this delicious salad with a crisp, refreshing Provencal rose that will celebrate + highlight its delightful array of flavors + textures.
Ingredients
2-3 pounds heirloom or vine-ripened tomatoes, cut into 1/4-inch slices
3 large ripe peaches, pitted and cut into 1/4-inch wedges
2 3/4 cups of corn kernels, cut from 3-4 large ears of fresh corn
4 thinly cut prosciutto slices
1/3 cup chopped fresh basil, plus extra fresh basil leaves for garnishing
Juice of half a lemon
6 Tablespoons extra-virgin olive oil
2 Tablespoons Champagne vinegar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
4 - 4 ounce balls of fresh burrata cheese
Maldon sea salt for garnishing
Instructions
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Place 4 slices of prosciutto on the parchment paper, making sure they are laying flat and cook for 12-15 minutes or until the meat is darker in color and the fat appears more golden, being careful not to burn. Transfer cooked slices to paper towels to drain, they will crisp up as they cool.
To make the vinaigrette, combine the olive oil, lemon juice, vinegar, Kosher salt and pepper in a plastic container. Seal top of container and shake well to combine.
Place the tomatoes, peaches, corn and basil in a large bowl. Lightly moisten with some of the vinaigrette and toss gently, being careful not to pull apart the tomato slices.
On a large serving platter, evenly assemble the tomato, peach and corn mixture. Nestle the 4 balls of burrata (one per person) into the salad, one in each quadrant.
Consume one slice of the crispy prosciutto (Chef's treat!) and crumble the remaining 3 slices over the salad, leaving the pieces large enough so people can identify the glorious shards of prosciutto.
When ready to serve, scatter the whole basil leaves over the salad, sprinkle with Maldon or other sea salt and drizzle with additional vinaigrette (leaving some to serve alongside if desired).
If you're anything like me, the word "clone" immediately conjures a host of 1970's B-movies featuring body-copying aliens seeking to wreak havoc on the human race. When it comes to grapes, however, that source of many 70's childhood nightmares couldn't be further from the truth. In fact, a GRAPE clone is actually a very good thing!
While most plants reproduce sexually (just picture it, candlelight, a good bottle of wine and Diana Krall's cover of "Peel me a Grape" playing in the background) resulting in a combination of genetic material from both parents, clones are created through asexual propagation, where an actual cutting or graft is taken from only one "mother" vine.
But why not let love run its natural course?
Cloning is done in order to replicate a beneficial trait or desired quality of a particular vine. These traits could include a vine's natural disease resistance, fruit maturation rate, desired berry and/or cluster size, or even a particular flavor or aroma depending on the style of wine a winemaker is aiming for. Theoretically, once this genetically identical cutting is planted, it will result in a vineyard brimming with fruit featuring the desired characteristics of the mother vine, right?
Unfortunately, it's not quite that simple (frownie face).
Slight variations commonly occur among the millions of cells that make up a grapevine. And even though a cutting should be genetically identical to its parent plant, random mutations sometimes occur in the new vine causing it to exhibit different, unexpected characteristics. These differences can be good or bad and if the difference happens to be good, the vine may be further propagated to perpetuate the desired quality. This new, distinctive clone is then assigned an identifier (which can be a number or a name) to distinguish it from other clones of the same grape variety.
Although talk of grape clones has heretofore occurred mostly among members of the wine trade, viticulture professionals and extreme wine geeks, today it is becoming more mainstream among passionate wine enthusiasts. Know that, generally speaking, the older the grape, the more clones it will probably have, so Old World grapes like Chardonnay and Pinot Noir have quite a few. Some of the more popular "designer clones" you may encounter include Pinot Noir's Pommard, 115 and 777; Cabernet's 6 and 12, and Chardonnay's Old Wente, 4 and 5. For a deep dive on your favorite grape, simply Google the grape name followed by "grape clones" - Chardonnay alone returns 350,000 results!
I hope you enjoyed the latest Wine Word of the Week and if you have any “wine words” you’d like to learn more about, please feel free to share them in the Comments section below.
To see previous WWOTW posts, please click here and, as always, thanks for reading!
There aren't many wines that can boast the popularity of rosé in recent years. Much like the Duchess of Sussex, this imminently appealing wine seemed to come out of nowhere and take the world by storm. Years later, we STILL can't seem to get enough, and our desire shows no signs of waning anytime soon.
But the truth is, rosé has actually been around for a veeeery long time - like, we're talking Queen Elizabeth long! And since Provence is considered the birthplace of this glorious, dry pink wine - just who HAS been producing rosé all of these years or at least pre-Brad + Angelina?
That timely question brings me to this episode of The Wine Atelier podcast featuring François Matton, Co-owner of Provence's revered Château Minuty. Located a mere 5 minute drive from the Mediterranean coastline on the Saint-Tropez peninsula, this estate has been crafting exceptional, terroir-driven rosé wine for over 80 years.
In this interview, the charming François dishes on the history of his family's famed rosés and shares details of his fascinating life growing up in Provence. He also discusses what it's like running the estate with his brother Etienne and the key to creating such consistently wonderful wines. Simply click the slider above to listen to the full episode or click here to listen in iTunes.
1.) Why Château Minuty's rosés are different from newer brands that've emerged over the past decade.
2.) THE single most important grape in making the Château Minuty rosés (and why) and which grapes are NEVER used.
3.) How François almost left the family business and why he ultimately changed his mind.
4.) What it's like running the family winery with his brother and WHO they rely on to settle any disputes.
5.) The fascinating stories behind three of the delicious Château Minuty rosés (M de Minuty, Rosé et Or and Château Minuty 281).
– What is a Grape Clone?
- For more info on the history of the Rosé Revolution, please click here.
– Click here for information on visiting Château Minuty. For help planning your itinerary or booking winery appointments during your travels, please contact Stephanie at Stephanie@theglamorousgourmet.com.
To share your thoughts + spread the word about the The Wine Atelier podcast:
– Please leave me a note in the Comments section below & click here to listen to previous episodes of The Wine Atelier podcast.
– To spread the word about The Wine Atelier podcast, please share this link on social media, in e-mails or anywhere else you like (Thank You in advance!).
– If you enjoyed the show, please click here to go to iTunes and SUBSCRIBE to so you don’t miss a thing – AND – your honest review on iTunes would be greatly appreciated!
Women in the wine world have made amazing strides in recent decades. Today, they are Sommeliers, winemakers, wine educators and even winery founders and owners and we have many brave and brilliant women to thank who paved the way for us. One of my favorite things about hosting this podcast is highlighting their amazing accomplishments and sharing the secrets of their success with you. Episode #22 of The Wine Atelier podcast features one such woman, vinous trailblazer and dynamo, Delia Viader, Founder and Owner of VIADER Vineyards and Winery.
This Argentine-born, European raised, single mother of four, forged her way into the Napa Valley during the 1980's. To the surprise of many (except herself and those who knew her well), she conquered the formidable slopes of Howell Mountain and established her successful, critically acclaimed winery that thrives to this day. So basically, while I was in college dancing to Madonna, sporting acid wash denim, and drinking more than my fair share of White Zinfandel, Delia was establishing her unique trellising system, pursuing her second doctorate degree, and crafting world class, Cabernet Franc.
In this fascinating interview, Delia shares her amazing story and how she overcame a variety of obstacles in order to pursue her life's passion, provide for her family and create a lasting legacy. And trust me, her incredible energy and passion for what she does will truly inspire you!
- The serendipitous way this student and Mom (who was born in Argentina and raised in Europe) discovered the special plot of land that was to become her future winery and which family member was intrinsic to her success.
- How she achieved a Master's degree from MIT and TWO doctorate degrees!
- How asking for help and being open to advice from trusted local and international advisors played an important role in her success.- Which delightfully unique grape variety (my personal favorite!) is the main focus of the Viader wines and which grape is conspicuously absent.
- How she acquired her well-deserved nickname, "The Wine Mother." - What it was like raising her children among the vines in Napa and what it's like now working with her son, Alan, Viader's current winemaker.
- How to visit Delia at Viader Vineyards and Winery during your next visit to the Napa Valley.
- The difference between Old World and New World wines
- What the heck is Phylloxera and why it's so devastating to grapevines.
- More info on what makes mountain fruit so special.
- Learn about legendary Bordeaux-based winemaker and consultant, Michel Rolland.
To share your thoughts + spread the word about the The Wine Atelier podcast:
– Please leave me a note in the Comments section below & click here to listen to previous episodes of The Wine Atelier podcast.
– To spread the word about The Wine Atelier podcast, please share this link on social media, in e-mails or anywhere else you like (Thank You in advance!).
– If you enjoyed the show, please click here to go to iTunes and SUBSCRIBE to so you don’t miss a thing – AND – your honest review on iTunes would be greatly appreciated!
As an Art History Major and wine lover, when I heard that Napa's FIRST Wine History Museum and Tasting Salon was opening this month I couldn't wait to find out more! I immediately reached out to its founder, wine industry icon and proprietor of The Boisset Collection, Jean-Charles Boisset and am thrilled to be able to share this interview with you.
While the Napa Valley is relatively new when compared to Old World wine regions, it's illustrious, colorful and undeniably fruitful 200 year history definitely deserves a fitting homage. Hence, the creation of 1881 Napa, the official name of the establishment which opens to the public later this month. And who better to helm this historic endeavor than enduring Napa champion, Jean-Charles Boisset.
Jean-Charles' flamboyant joie de vivre and passion for the Napa Valley make him perfect for the project. His excitement is readily apparent in our interview, and if you aren't already familiar with the charming Jean-Charles, you'll definitely want to learn more about his fascinating and multi-faceted life and career.
- How he was able to establish 1881 Napa on one of the Napa Valley's most historic properties.
- The legendary names he partnered up with to help realize his vision for 1881 Napa.
- The delightfully informative tasting experiences available to visitors as well as how to best plan your visit.
- All the deets on his exciting vinous partnership with singer, John Legend.
- How you can meet Jean-Charles on his upcoming book tour.
- His exciting plans for his 10th wedding anniversary with wife, Gina Gallo.
– Learn more about visiting 1881 Napa, Napa's first Wine History Museum and Tasting Salon, by clicking here.
– Learn more about Jean-Charles Boisset, Boisset Collection and his current projects and book tour by clicking here.
– Learn more about LVE wines, Jean-Charles partnership with John Legend, and their new Summer rosé by clicking here.
To share your thoughts + spread the word about the The Wine Atelier podcast:
– Please leave me a note in the Comments section below & click here to listen to previous episodes of The Wine Atelier podcast.
– To spread the word about The Wine Atelier podcast, please share this link on social media, in e-mails or anywhere else you like (Thank You in advance!).
– If you enjoyed the show, please click here to go to iTunes and SUBSCRIBE to so you don’t miss a thing – AND – your honest review on iTunes would be greatly appreciated!
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