We've all been at a fancy restaurant and seen a waiter or Sommelier trot past us with an elaborate, glass contraption that looks like it belongs in a museum. Most likely they’re en route to decant an expensive bottle of wine for a patron. But is the process of decanting all show? And if not, when should a wine be decanted and what exactly does it DO to enhance our enjoyment of wine?
The process of decanting dates back to ancient Rome when wine was fermented in large containers called amphorae. Decanters were used to siphon wine out of amphorae to bring to the table for serving. Since an amphora generally contained a fair amount of sediment at the bottom, the decanting vessel also served to separate the wine from the sediment which, although it poses no health risk, is not very desirable to drink.
Over the years, decanters have been made of various materials including silver, bronze, gold and terra cotta earthenware. During the Renaissance, the Venetians introduced the style of decanter we are most familiar with today. It is typically made of glass and features a thin neck which expands into a broader base which maximizes the wine's oxygen exposure.
Today, a decanter serves two primary purposes: (1) to separate older wines, usually red wines or Port, from any sediment at the bottom of a bottle which occurs naturally as wines age, and (2) to aerate younger wines, both white and red, which tames their tannin and helps them "open up," and become more expressive and approachable.
While most tannic, young red wines such as Cabernet Sauvignon, Cabernet Franc, Syrah, Nebbiolo, Sangiovese, Malbec, and Merlot will benefit from decanting, older wines can be more fragile. In fact, it's a good idea to taste an older wine (10-15+ years old) before making the decision to decant. If you like the way it tastes right out of the bottle, you may want to avoid the decanting process altogether. If the wine is very "closed" or unexpressive and/or contains a significant amount of sediment, then you will probably want to proceed with decanting it.
The process of decanting is quite easy to perform and you don't need a fancy decanter to do it - a big glass vase or water pitcher will work just fine! Also, if you only plan on enjoying a glass or two, the Vinturi Wine Aerator is also great choice at a great price. If you would like to go ahead and decant a bottle yourself, just follow the steps below but be sure to take note, decanting a young bottle is different from decanting an older bottle:
If the wine(s) you want to decant are stored on their side in a cellar or wine fridge, be sure to stand the bottle(s) upright for 24-48 hours prior to decanting. This allows the sediment suspended in the liquid to settle to the bottle of the bottle.
Select the decanter (or glass vase or pitcher!) you'd like to use and make sure it is properly cleaned and dried. If you're thinking of investing in a decanter, we really like the ones from Riedel. We've had ours for over 12 years and it does a fabulous job and is easy to clean too.
Remove the capsule and cork from the bottle of wine and wipe any dust or schmutz from the neck and top of the bottle.
If you're decanting a young bottle of wine (under 5 yrs), invert the opened bottle of wine over the decanting vessel and let it flow freely into the decanter. The more "sloshy" this process is, the better (without spilling the wine of course). Young wines really benefit from that infusion of oxygen! As for timing, you can decant young tannic wines up to 2-3 hours before serving, however, if you'd like to experience more of the wine's natural evolution in the glass (as I like to do) you can decant it just before serving.
If you're decanting an older bottle of wine (10+ yrs), place a candle or the light from your iPhone under the neck of the bottle as you slowly and steadily pour the wine in one continuous stream from the bottle into the decanter. Once you begin to see sediment approach or enter the neck of the bottle - slow your flow or stop pouring altogether depending on how much there is. You don't want any sediment getting into your freshly decanted wine!
Once you've poured the wine into the decanter, discard the bottle and any dredges at the bottom and enjoy your decanted wine!
Other twists on decanting:
For especially youthful, tannic red wines you can "double-decant" them by pouring the wine into a decanter and then right back into the bottle - double the decanting, double the fun!
If you're feeling adventurous, you can also "hyperdecant" your wine (young red wines ONLY!) utilizing a technique introduced in the revolutionary Modernist Cuisine cookbooks (see video below!). Simply empty the bottle of the wine into a blender and blitz for 30-60 seconds. Wait a minute or two for the foam to subside and enjoy!
In order to expedite decanting, you can combine a Vinturi Wine Aerator with a decanter and pour the wine through the device into the glass decanter in order to speed things up.
I hope you enjoyed our 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 installments of this segment, please click here and, as always, thanks for reading!
]]>We've all been at a fancy restaurant and seen a waiter or Sommelier trot past us with an elaborate, glass contraption that looks like it belongs in a museum. Most likely they’re en route to decant an expensive bottle of wine for a patron. But is the process of decanting all show? And if not, when should a wine be decanted and what exactly does it DO to enhance our enjoyment of wine?
The process of decanting dates back to ancient Rome when wine was fermented in large containers called amphorae. Decanters were used to siphon wine out of amphorae to bring to the table for serving. Since an amphora generally contained a fair amount of sediment at the bottom, the decanting vessel also served to separate the wine from the sediment which, although it poses no health risk, is not very desirable to drink.
Over the years, decanters have been made of various materials including silver, bronze, gold and terra cotta earthenware. During the Renaissance, the Venetians introduced the style of decanter we are most familiar with today. It is typically made of glass and features a thin neck which expands into a broader base which maximizes the wine's oxygen exposure.
Today, a decanter serves two primary purposes: (1) to separate older wines, usually red wines or Port, from any sediment at the bottom of a bottle which occurs naturally as wines age, and (2) to aerate younger wines, both white and red, which tames their tannin and helps them "open up," and become more expressive and approachable.
While most tannic, young red wines such as Cabernet Sauvignon, Cabernet Franc, Syrah, Nebbiolo, Sangiovese, Malbec, and Merlot will benefit from decanting, older wines can be more fragile. In fact, it's a good idea to taste an older wine (10-15+ years old) before making the decision to decant. If you like the way it tastes right out of the bottle, you may want to avoid the decanting process altogether. If the wine is very "closed" or unexpressive and/or contains a significant amount of sediment, then you will probably want to proceed with decanting it.
The process of decanting is quite easy to perform and you don't need a fancy decanter to do it - a big glass vase or water pitcher will work just fine! Also, if you only plan on enjoying a glass or two, the Vinturi Wine Aerator is also great choice at a great price. If you would like to go ahead and decant a bottle yourself, just follow the steps below but be sure to take note, decanting a young bottle is different from decanting an older bottle:
If the wine(s) you want to decant are stored on their side in a cellar or wine fridge, be sure to stand the bottle(s) upright for 24-48 hours prior to decanting. This allows the sediment suspended in the liquid to settle to the bottle of the bottle.
Select the decanter (or glass vase or pitcher!) you'd like to use and make sure it is properly cleaned and dried. If you're thinking of investing in a decanter, we really like the ones from Riedel. We've had ours for over 12 years and it does a fabulous job and is easy to clean too.
Remove the capsule and cork from the bottle of wine and wipe any dust or schmutz from the neck and top of the bottle.
If you're decanting a young bottle of wine (under 5 yrs), invert the opened bottle of wine over the decanting vessel and let it flow freely into the decanter. The more "sloshy" this process is, the better (without spilling the wine of course). Young wines really benefit from that infusion of oxygen! As for timing, you can decant young tannic wines up to 2-3 hours before serving, however, if you'd like to experience more of the wine's natural evolution in the glass (as I like to do) you can decant it just before serving.
If you're decanting an older bottle of wine (10+ yrs), place a candle or the light from your iPhone under the neck of the bottle as you slowly and steadily pour the wine in one continuous stream from the bottle into the decanter. Once you begin to see sediment approach or enter the neck of the bottle - slow your flow or stop pouring altogether depending on how much there is. You don't want any sediment getting into your freshly decanted wine!
Once you've poured the wine into the decanter, discard the bottle and any dredges at the bottom and enjoy your decanted wine!
Other twists on decanting:
For especially youthful, tannic red wines you can "double-decant" them by pouring the wine into a decanter and then right back into the bottle - double the decanting, double the fun!
If you're feeling adventurous, you can also "hyperdecant" your wine (young red wines ONLY!) utilizing a technique introduced in the revolutionary Modernist Cuisine cookbooks (see video below!). Simply empty the bottle of the wine into a blender and blitz for 30-60 seconds. Wait a minute or two for the foam to subside and enjoy!
In order to expedite decanting, you can combine a Vinturi Wine Aerator with a decanter and pour the wine through the device into the glass decanter in order to speed things up.
I hope you enjoyed our 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 installments of this segment, please click here and, as always, thanks for reading!
]]>With your New Year's Eve hangover in the rear view mirror, along with some of your more stringent resolutions (buh-bye #DryJanuary), it’s time to start planning for the future! To help with the vinous portion of your plan, I’ve got 5 Fabulous New Year’s Wine Resolutions to guide you into the New Year:
MIX IT UP: Because the world of wine can be confusing it's often easier to just stick with the same wine day in and day out - but how boring is that?!? To break out of your rut, why not vow here and now to sample a different wine every week or at least every month? We make it easy at Highlands Wine Shoppe where you can stop by and sample any of the wines on our tasting machines. We always have 16 selections available by the glass (or taste!) and our amazing staff can help guide you towards your new favorite for 2023.
START A WINE COLLECTION: If you've been drinking wine long enough to have a favorite wine region and/or producer it might be time to sock a few bottles away for a later date. Aged wine can be such an enjoyable experience but collecting wine does NOT mean you have to have a custom built, 5,000 bottle cellar. In fact, far from it! From an 18 bottle, under the counter wine fridge to a 150+ bottle, free-standing unit roll with whatever suits YOUR needs. This piece of equipment is VERY important since varying temperatures, mechanical vibration and light exposure are arch-enemies of wine. And stay tuned for more information on our upcoming Collector’s Series of wine tastings that can guide you towards some great selections!
HONE YOUR TASTING SKILLS: Whether you’re a budding wine enthusiast or an aspiring Somm to really learn about wine you need to use a consistent tasting approach that utilizes ALL five senses. This sensory information provides valuable insight into a wine's place of origin, grape variety and "terroir” which are all critical factors when learning about and understanding wine. So if becoming a better taster is something you’re interested in achieving this year, please click here to be notified of our upcoming events and classes - or - we’d be happy to schedule a private class for you and your friends.
DRINK MORE SPARKLING WINES: The focus on sparkling wine/Champagne consumption around special occasions like New Year's Eve leaves the majority of the year unbearably bubbly-free. While Champagne's price tag may limit it to more of a special occasion wine, there are many sparklers from around the globe that are priced for everyday consumption. Wines like Prosecco, Cava and Crémant are perfect for enjoying on a Tuesday night or sipping over lunch with a friend. As an added bonus, sparkling wines also have less calories and alcohol than a glass of Chardonnay or Cabernet Sauvignon - affordable, delicious AND figure-friendly - what's not to love about that?
FOOD + WINE INSPIRED TRAVEL: Our post-pandemic world, in between variants at least, is the perfect time to visit that wine region you’ve been dreaming about. Whether it’s an overnight trip that’s closer to home or a long haul flight to an Old World wine region, put your planning hat on, do your research + get ready to explore. For some food and wine-inspired travel inspo from our travels to wine regions near and far, please check out my post 5 Glamorous Getaways for Food and Wine Lovers.
I hope these suggestions inspire you to further embrace the world of wine in 2023! If you have any other wine-related resolutions I'd love to hear about them, please let me know in the Comment section below.
]]>With your New Year's Eve hangover in the rear view mirror, along with some of your more stringent resolutions (buh-bye #DryJanuary), it’s time to start planning for the future! To help with the vinous portion of your plan, I’ve got 5 Fabulous New Year’s Wine Resolutions to guide you into the New Year:
MIX IT UP: Because the world of wine can be confusing it's often easier to just stick with the same wine day in and day out - but how boring is that?!? To break out of your rut, why not vow here and now to sample a different wine every week or at least every month? We make it easy at Highlands Wine Shoppe where you can stop by and sample any of the wines on our tasting machines. We always have 16 selections available by the glass (or taste!) and our amazing staff can help guide you towards your new favorite for 2023.
START A WINE COLLECTION: If you've been drinking wine long enough to have a favorite wine region and/or producer it might be time to sock a few bottles away for a later date. Aged wine can be such an enjoyable experience but collecting wine does NOT mean you have to have a custom built, 5,000 bottle cellar. In fact, far from it! From an 18 bottle, under the counter wine fridge to a 150+ bottle, free-standing unit roll with whatever suits YOUR needs. This piece of equipment is VERY important since varying temperatures, mechanical vibration and light exposure are arch-enemies of wine. And stay tuned for more information on our upcoming Collector’s Series of wine tastings that can guide you towards some great selections!
HONE YOUR TASTING SKILLS: Whether you’re a budding wine enthusiast or an aspiring Somm to really learn about wine you need to use a consistent tasting approach that utilizes ALL five senses. This sensory information provides valuable insight into a wine's place of origin, grape variety and "terroir” which are all critical factors when learning about and understanding wine. So if becoming a better taster is something you’re interested in achieving this year, please click here to be notified of our upcoming events and classes - or - we’d be happy to schedule a private class for you and your friends.
DRINK MORE SPARKLING WINES: The focus on sparkling wine/Champagne consumption around special occasions like New Year's Eve leaves the majority of the year unbearably bubbly-free. While Champagne's price tag may limit it to more of a special occasion wine, there are many sparklers from around the globe that are priced for everyday consumption. Wines like Prosecco, Cava and Crémant are perfect for enjoying on a Tuesday night or sipping over lunch with a friend. As an added bonus, sparkling wines also have less calories and alcohol than a glass of Chardonnay or Cabernet Sauvignon - affordable, delicious AND figure-friendly - what's not to love about that?
FOOD + WINE INSPIRED TRAVEL: Our post-pandemic world, in between variants at least, is the perfect time to visit that wine region you’ve been dreaming about. Whether it’s an overnight trip that’s closer to home or a long haul flight to an Old World wine region, put your planning hat on, do your research + get ready to explore. For some food and wine-inspired travel inspo from our travels to wine regions near and far, please check out my post 5 Glamorous Getaways for Food and Wine Lovers.
I hope these suggestions inspire you to further embrace the world of wine in 2023! If you have any other wine-related resolutions I'd love to hear about them, please let me know in the Comment section below.
]]>Easter is fast approaching and this quintessential Spring holiday never ceases to inspire my desire for refreshing, food-friendly wines that pair beautifully with seasonally-inspired flavors.
So if you’re looking for the perfect wines to serve with your Easter feast (and perhaps all season long), here are five of my favorites. They all possess a beautiful balance of fruit and acidity as well as moderate alcohol and tannin that are sure to appeal to a variety of palates and pair perfectly with everything from rack of lamb to Honey Baked Ham!
Benvolio Prosecco DOC, Friuli, Italy, NV ($14): Brisk + bubbly with floral-infused aromas + flavors of green apple, citrus + pear, this sparkler is perfect as an aperitif or with brunchy type food. It’s reasonable price point also makes it perfect for Mimosas, Bellinis or other sparkling wine based drinks where you don’t want to mask the classic characteristics of more pricey Champagne.
Yangarra Estate Roussanne, McLaren Vale, Australia ($22): Fresh + fruit-forward, this juicy Aussie gem is 100% Roussanne, a grape indigenous to France’s Rhone Valley. Crafted with a kiss of French oak, Roussanne is known for its rich mouthfeel + lush notes of citrus, honeysuckle + spice. This wine pairs perfectly with Spring salads, seafood and/or shellfish + other lighter fare.
Whispering Angel Cotes de Provence Rosé, Provence, France ($24): This lovely, Provencal-style, DRY rose that kicked off the #RoseRevolution a decade ago is made from a blend of Grenache, Cinsault + Rolle (aka Vermentino) grapes. In hallmark Provencal style, this wine delivers delicate, mineral-infused notes of rosewater, citrus + strawberry and is perfect on its own or paired with any variety of Spring-inspired foods such as ham or lamb.
Georges Duboeuf Jean Descombes Morgon, Beaujolais, France ($22): When it comes to Spring red wines, you simply MUST explore cru Beaujolais. Hailing from the Southernmost region of Burgundy, these fabulous light, fruity reds made from the Gamay grape are known for their fruity aromas + flavors and lack of astringent tannins. They are extremely versatile at the table + pair perfectly with ham + a variety of Spring/Easter dishes.
Copain Tous Ensemble Pinot Noir, Anderson Valley, California ($28): Hailing from Northern California’s Anderson Valley, this wine is an embodiment of the earthy, sweet beet root undertones that are indicative of the region’s Pinot Noir. This medium-bodied wine has vibrant dark red fruit on the nose and palate and delivers pure, focused flavors with a great lift on the finish from the acidity.
Easter is fast approaching and this quintessential Spring holiday never ceases to inspire my desire for refreshing, food-friendly wines that pair beautifully with seasonally-inspired flavors.
So if you’re looking for the perfect wines to serve with your Easter feast (and perhaps all season long), here are five of my favorites that we currently have in stock at the wine shop. They all possess a beautiful balance of fruit and acidity as well as moderate alcohol and tannin that are sure to appeal to a variety of palates and pair perfectly with everything from rack of lamb to Honey Baked Ham!
SYLTBAR ‘Il Concerto’ Prosecco, Friuli, Italy, NV ($18): A fabulous collaboration between husband + wife team Regina + Claus Blohm, this brisk bubbly displays delightful floral-infused aromas + flavors of golden apple, citrus + pear. It is 100% naturally produced, nothing added + nothing taken away, resulting in a waisitline friendly wine at only 49 calories a glass!
Ceretto Blangé Langhe Arneis, Piedmont, Italy ($20): Fresh + fragrant this lovely white, made from 100% Arneis, is perfect for Spring with its crisp minerality + lovely notes of green apple, citrus + pear. This wine pairs perfectly with Spring salads, seafood and/or shellfish + other lighter fare.
Whispering Angel Cotes de Provence Rosé, Provence, France ($22): This lovely, Provencal-style, DRY rose that kicked off the #RoseRevolution a decade ago is made from a blend of Grenache, Cinsault + Rolle (aka Vermentino). This wine delivers delicate, mineral-infused notes of rosewater, citrus + strawberry + is perfect on its own or paired with any variety of Spring-inspired foods such as ham or lamb.
Chauvet Freres Morgon Cote de Py, Beaujolais, France ($26): Spring is the perfect time to explore cru Beaujolais, like this delightful example with enticing notes of raspberry, black cherry + spice accompanied by refined tannins. Made from 100% Gamay from 55 year old vines this wine is extremely versatile at the table + pairs perfectly with ham + a variety of Spring/Easter dishes.
Auteur Sonoma Coast Pinot Noir, Sonoma, California ($58): Hailing from Northern California’s Anderson Valley, this wine is an embodiment of the earthy, sweet beet root undertones that are indicative of the region’s Pinot Noir. This medium-bodied wine has vibrant dark red fruit on the nose and palate and delivers pure, focused flavors with a great lift on the finish from the acidity.
It’s been almost a decade since the #RoséRevolution began and these glorious (dry) pink wines have been enchanting wine lovers ever since. Thankfully, this delightful trend shows NO signs of stopping and to kick off Spring 2021 (aka Rosé Season) I’m sharing some fabulous, reasonably priced rosés that are perfect for your Spring and Summer soirées.
And while Provence is the birthplace of rosé, pretty much every wine region in the world produces its own version of this pink wine, made from its own indigenous grape(s) with its own unique color and flavor profile. For that reason, I’m thrilled to select wines that represent just how diverse these delightful wines are and encourage wine lovers everywhere to taste the #RoséRainbow.
Mionetto Rosé Prosecco, Veneto, Italy, NV ($12): Amen and Hallelujah! Rosé Prosecco is now officially legit as per the Prosecco DOC Consortium who officially signed it into law last year. Glera and Pinot Noir are the only permitted grape varieties and as always Mionetto is offering fabulous value for the price. This blend of 90% Glera and 10% Pinot Noir is transformed into sparkling wine via the Charmat method resulting in a beautiful, soft pink hued sparkler with enticing notes of red berries, grapefruit and honey. Pair with delicious mushroom risotto and buon appetito!
Mastroberardino Lacrimarosa Rosato, Campania, Italy ($22): This delightful rosato from the renowned Mastroberardino family who’ve been making wine for 10 generations is made from 100% Aglianico, the region’s signature red grape. “Lacrimarosa” means “pink tears” and is named for the wine’s method of production during which the grapes are gently pressed, imparting a slight pink color to the wine. This wine has a beautiful, pale rose petal pink color and delicate, mineral-infused aromas and flavors of white peach, melon and citrus accentuated by a brisk acidity that is perfectly tamed by a savory antipasti platter.
King Estate Rosé of Pinot Noir, Willamette Valley, Oregon ($24): Founded in 1991, King Estate is a family owned and operated winery that focuses on organic, sustainable + biodynamic winemaking with a focus on the Pinot Noir grape. The fruit was whole cluster pressed and left on its skins just long enough to develop the pink color + then moved to stainless steel tanks for fermentation. This 100% Pinot Noir rosé displays a deep, rosy pink hue and fresh, juicy, floral-infused aromas and flavors of ripe strawberries, rose petals, wet stone + citrus. It is light + bright up front + crescendos with a mouthwatering, food-friendly acidity.
Out East Cotes de Provence Rosé, Provence France ($26): New lifestyle wine brand, Out East focuses on wines produced from sustainably farmed vineyards tended by the same families for multiple generations which ensures world-class growing + winemaking standards. This delightful rosé is a classic blend of 70% Grenache and 30% Cinsault harvested from cool climate “Green Provence.” It is displays a bright, peachy hue with complex aromas + flavors of white peach, cantaloupe, red berries, citrus + spice accentuated by a bright, lively acidity and minerality. It’s the perfect pairing for a classic Provençal Salade Niçoise!
Wölffer Estate Summer in a Bottle Rosé, Long Island, New York ($26): This gorgeous estate located in the bucolic splendor of Sagaponack, NY has essentially become the epicenter of the aspirational rosé lifestyle, the US counterpart of Provence. This delightful wine (with an equally gorgeous bottle!) is a lovely blend of 48.5% Merlot, 17% Chardonnay, 13% Cabernet Sauvignon, 13% Cabernet Franc, 3% Gewürztraminer, 3% Sauvignon Blanc, 2% Pinot Meunier + 0.5% Pinot Blanc. It has a coppery-pink hue and savory aromas and flavors of blood orange, pear, apple and spice. The mouth-feel is vibrant, minerally and spicy with a rich texture and fine tannins.
Chateau Musar Jeune Rosé, Bekaa Valley, Lebanon ($28): Hailing from an iconic producer in Lebanon’s Bekaa Valley who’s been making wine since 1930, this rosy hued wine is a delightful choice for Spring. The Musar Jeune Rosé is made of 85% from Rhône grapes Cinsault and 15% Mourvedre from vines planted since at around 1,000 meters above sea level. It is made using the ‘saignée’ and pressing method and fermented in cement-lined vats and is released unoaked a year after the harvest. It is smooth and round on the palate with notes of raspberry, almond and red appleskin with a warm, spicy finish. It’s perfect for pairing with shellfish, grilled salmon or lighter pork dishes.
It’s been almost a decade since the #RoséRevolution began and these glorious (dry) pink wines have been enchanting wine lovers ever since. Thankfully, this delightful trend shows NO signs of stopping and to kick off Spring 2021 (aka Rosé Season) I’m sharing some fabulous, reasonably priced rosés that are perfect for your Spring and Summer soirées.
And while Provence is the birthplace of rosé, pretty much every wine region in the world produces its own version of this pink wine, made from its own indigenous grape(s) with its own unique color and flavor profile. For that reason, I’m thrilled to select wines that represent just how diverse these delightful wines are and encourage wine lovers everywhere to taste the #RoséRainbow.
Mionetto Rosé Prosecco, Veneto, Italy, NV ($12): Amen and Hallelujah! Rosé Prosecco is now officially legit as per the Prosecco DOC Consortium who officially signed it into law last year. Glera and Pinot Noir are the only permitted grape varieties and as always Mionetto is offering fabulous value for the price. This blend of 90% Glera and 10% Pinot Noir is transformed into sparkling wine via the Charmat method resulting in a beautiful, soft pink hued sparkler with enticing notes of red berries, grapefruit and honey. Pair with delicious mushroom risotto and buon appetito!
Mastroberardino Lacrimarosa Rosato, Campania, Italy ($22): This delightful rosato from the renowned Mastroberardino family who’ve been making wine for 10 generations is made from 100% Aglianico, the region’s signature red grape. “Lacrimarosa” means “pink tears” and is named for the wine’s method of production during which the grapes are gently pressed, imparting a slight pink color to the wine. This wine has a beautiful, pale rose petal pink color and delicate, mineral-infused aromas and flavors of white peach, melon and citrus accentuated by a brisk acidity that is perfectly tamed by a savory antipasti platter.
King Estate Rosé of Pinot Noir, Willamette Valley, Oregon ($24): Founded in 1991, King Estate is a family owned and operated winery that focuses on organic, sustainable + biodynamic winemaking with a focus on the Pinot Noir grape. The fruit was whole cluster pressed and left on its skins just long enough to develop the pink color + then moved to stainless steel tanks for fermentation. This 100% Pinot Noir rosé displays a deep, rosy pink hue and fresh, juicy, floral-infused aromas and flavors of ripe strawberries, rose petals, wet stone + citrus. It is light + bright up front + crescendos with a mouthwatering, food-friendly acidity.
Out East Cotes de Provence Rosé, Provence France ($26): New lifestyle wine brand, Out East focuses on wines produced from sustainably farmed vineyards tended by the same families for multiple generations which ensures world-class growing + winemaking standards. This delightful rosé is a classic blend of 70% Grenache and 30% Cinsault harvested from cool climate “Green Provence.” It is displays a bright, peachy hue with complex aromas + flavors of white peach, cantaloupe, red berries, citrus + spice accentuated by a bright, lively acidity and minerality. It’s the perfect pairing for a classic Provençal Salade Niçoise!
Wölffer Estate Summer in a Bottle Rosé, Long Island, New York ($26): This gorgeous estate located in the bucolic splendor of Sagaponack, NY has essentially become the epicenter of the aspirational rosé lifestyle, the US counterpart of Provence. This delightful wine (with an equally gorgeous bottle!) is a lovely blend of 48.5% Merlot, 17% Chardonnay, 13% Cabernet Sauvignon, 13% Cabernet Franc, 3% Gewürztraminer, 3% Sauvignon Blanc, 2% Pinot Meunier + 0.5% Pinot Blanc. It has a coppery-pink hue and savory aromas and flavors of blood orange, pear, apple and spice. The mouth-feel is vibrant, minerally and spicy with a rich texture and fine tannins.
Chateau Musar Jeune Rosé, Bekaa Valley, Lebanon ($28): Hailing from an iconic producer in Lebanon’s Bekaa Valley who’s been making wine since 1930, this rosy hued wine is a delightful choice for Spring. The Musar Jeune Rosé is made of 85% from Rhône grapes Cinsault and 15% Mourvedre from vines planted since at around 1,000 meters above sea level. It is made using the ‘saignée’ and pressing method and fermented in cement-lined vats and is released unoaked a year after the harvest. It is smooth and round on the palate with notes of raspberry, almond and red appleskin with a warm, spicy finish. It’s perfect for pairing with shellfish, grilled salmon or lighter pork dishes.
Spring has finally sprung, serving as a seasonal indicator it's time to switch from comforting winter dishes to lighter, more figure friendly fare. As you might imagine, here in South Florida citrus plays a large role in our Springtime cuisine. Luckily, we're able to source many types of citrus locally, so when I came across this recipe for Thai Pomelo Salad (Dtam Som Oo), it peaked my interest since it incorporated the deliciously exotic pomelo.
Also known as shaddock, pummelo, Chinese grapefruit, or lusho fruit, the pomelo is native to Southeast Asia and is the largest known citrus fruit. It is an ancestor of the grapefruit and over the years, was introduced to North America where it is now grown in many states including Texas, California, Arizona and Florida.
The large fruit tastes like a milder version of a grapefruit, which is slightly sweeter and not quite as acidic. If you happen to crave this pomelo salad outside of its season (December-April in Florida) you can easily substitute grapefruit with delicious results.
I wanted to turn this salad into a dinner recipe so I added chicken to make it a little more substantial. I simply pounded a few chicken breasts flat, seasoned them with olive oil, salt and pepper and then grilled them on my grill pan. To serve, I topped each cooked chicken breast with a large handful of watercress, pomelo wedges, dressing, mint leaves and peanuts. The dressing is CRAZY flavorful and gives this light, healthy dish plenty of personality.
A word of advice, slicing a citrus fruit into "supremes" can take a little practice to master. It involves separating the fruit into segments and removing the peel, pith and outer membranes. For a quick instructional video from Iron Chef Michael Symon on how to perform this culinary technique, please click here.
I highly recommend using a very sharp knife to supreme your citrus and be sure to place your fruit in the fridge for at least thirty minutes prior to slicing - it will make the job MUCH easier. Once you complete this part of the prep, assembling the salad is a TOTAL breeze!
To pair with the Thai Chicken and Pomelo Salad, I love a white wine with plenty of personality like the Château Pesquié Terrasses Blanc ($16) from France's Southern Rhone Valley. This delicious blend of 70% Viognier, 15% Roussanne, and 15% Clairette is delightfully floral, fresh and fruity with notes of honeysuckle, white peach and pear.
Winemakers Alexandre and Frédéric Chaudière fermented it entirely in stainless steel and concrete vats to preserve the wine's fresh fruit aromas and flavors which complement the flavors of the dish beautifully! What are YOUR favorite farm stand finds for Spring? From asparagus to watercress there are SOOO many good ones to savor and enjoy so please do tell in the comment section below.
print recipe"FAST + FABULOUS: THAI CHICKEN + POMELO SALAD”
Author: Stephanie Miskew | The Glamorous Gourmet (adapted from Saveur Magazine - March 2014)
Serves: 4
Pair with a refreshing white wine like a Cotes du Rhone Blanc from France or Sauvignon Blanc from New Zealand
INGREDIENTS
1/4 cup Thai fish sauce
2 Tbsp. sugar
1 Tbsp. fresh lime juice
1-2 Pomelos depending on size (or 2 grapefruit), peeled + supremed
2 fresh red Thai chiles, thinly sliced
1 clove garlic, finely chopped
1 cup trimmed watercress
1/3 cup roughly chopped peanuts, lightly toasted
20 fresh mint leaves
4 boneless, skinless chicken breasts, pounded thin
INSTRUCTIONS
Drizzle chicken breasts on both sides with olive oil and then season with salt and pepper.
Preheat a grill pan or outdoor grill to medium-high heat and lightly brush grates with olive oil. Cook the chicken breasts approximately 3-4 minutes per side until done and set aside.
Whisk fish sauce, sugar, lime juice, chiles, garlic, and 1/4 cup water in a bowl and set aside.
Plate chicken and top with the watercress. Scatter pomelo or grapefruit sections over the salad, spoon on the dressing and top with the chopped peanuts and mint leaves.
Spring has finally sprung, serving as a seasonal indicator it's time to switch from comforting winter dishes to lighter, more figure friendly fare. As you might imagine, here in South Florida citrus plays a large role in our Springtime cuisine. Luckily, we're able to source many types of citrus locally, so when I came across this recipe for Thai Pomelo Salad (Dtam Som Oo), it peaked my interest since it incorporated the deliciously exotic pomelo.
Also known as shaddock, pummelo, Chinese grapefruit, or lusho fruit, the pomelo is native to Southeast Asia and is the largest known citrus fruit. It is an ancestor of the grapefruit and over the years, was introduced to North America where it is now grown in many states including Texas, California, Arizona and Florida.
The large fruit tastes like a milder version of a grapefruit, which is slightly sweeter and not quite as acidic. If you happen to crave this pomelo salad outside of its season (December-April in Florida) you can easily substitute grapefruit with delicious results.
I wanted to turn this salad into a dinner recipe so I added chicken to make it a little more substantial. I simply pounded a few chicken breasts flat, seasoned them with olive oil, salt and pepper and then grilled them on my grill pan. To serve, I topped each cooked chicken breast with a large handful of watercress, pomelo wedges, dressing, mint leaves and peanuts. The dressing is CRAZY flavorful and gives this light, healthy dish plenty of personality.
A word of advice, slicing a citrus fruit into "supremes" can take a little practice to master. It involves separating the fruit into segments and removing the peel, pith and outer membranes. For a quick instructional video from Iron Chef Michael Symon on how to perform this culinary technique, please click here.
I highly recommend using a very sharp knife to supreme your citrus and be sure to place your fruit in the fridge for at least thirty minutes prior to slicing - it will make the job MUCH easier. Once you complete this part of the prep, assembling the salad is a TOTAL breeze!
To pair with the Thai Chicken and Pomelo Salad, I love a white wine with plenty of personality like the Château Pesquié Terrasses Blanc ($16) from France's Southern Rhone Valley. This delicious blend of 70% Viognier, 15% Roussanne, and 15% Clairette is delightfully floral, fresh and fruity with notes of honeysuckle, white peach and pear.
Winemakers Alexandre and Frédéric Chaudière fermented it entirely in stainless steel and concrete vats to preserve the wine's fresh fruit aromas and flavors which complement the flavors of the dish beautifully! What are YOUR favorite farm stand finds for Spring? From asparagus to watercress there are SOOO many good ones to savor and enjoy so please do tell in the comment section below.
print recipe"FAST + FABULOUS: THAI CHICKEN + POMELO SALAD”
Author: Stephanie Miskew | The Glamorous Gourmet (adapted from Saveur Magazine - March 2014)
Serves: 4
Pair with a refreshing white wine like a Cotes du Rhone Blanc from France or Sauvignon Blanc from New Zealand
INGREDIENTS
1/4 cup Thai fish sauce
2 Tbsp. sugar
1 Tbsp. fresh lime juice
1-2 Pomelos depending on size (or 2 grapefruit), peeled + supremed
2 fresh red Thai chiles, thinly sliced
1 clove garlic, finely chopped
1 cup trimmed watercress
1/3 cup roughly chopped peanuts, lightly toasted
20 fresh mint leaves
4 boneless, skinless chicken breasts, pounded thin
INSTRUCTIONS
Drizzle chicken breasts on both sides with olive oil and then season with salt and pepper.
Preheat a grill pan or outdoor grill to medium-high heat and lightly brush grates with olive oil. Cook the chicken breasts approximately 3-4 minutes per side until done and set aside.
Whisk fish sauce, sugar, lime juice, chiles, garlic, and 1/4 cup water in a bowl and set aside.
Plate chicken and top with the watercress. Scatter pomelo or grapefruit sections over the salad, spoon on the dressing and top with the chopped peanuts and mint leaves.
From succulent shrimp, scallops, mussels and clams to flaky flounder, grouper, snapper + mahi, Spring is the perfect time to explore the utter delights of pairing wine and seafood. The classic tenet “white wine with fish” just doesn’t seem to capture all the nuances of flavor and texture that can make these combinations so truly exceptional. And this isn’t exclusively white wine territory either! Rosés and reds are definitely included.
The following ten wines cover ALL the seafood bases and whether you prefer briny oysters on the half shell or seared pumpkin swordfish with Romesco sauce, I’ve got great options for you. I hope you enjoy exploring these delicious combinations and please let me know your favorite in the comments section below.
1.) Bodegas La Caña Albariño, Rías Baixas, Spain ($18): This vinous gem hails from a boutique winery located on the Northeast coast of Spain in close proximity to the Atlantic ocean. As a result, it’s a natural match for just about anything plucked from the sea! It’s vibrant notes of lime blossom, white peach, green apple + minerals pair especially well with grilled octopus, shrimp and/or flaky white fish like snapper, cod or halibut.
2.) Banfi La Pettegola Vermentino IGT, Tuscany, Italy ($20): Hailing from the coastal Maremma zone of Southern Tuscany, this bright, lively white wine is the vinous equivalent of a squeeze of lemon with its lively acidity + vibrant citrus notes! Pair it with just about any fish dish you’d enjoy lemon on like fried calamari, crab cakes and/or shrimp and your palate is in for a real treat.
3.) Craggy Range Te Muna Sauvignon Blanc, Wairarapa, New Zealand ($22): This 100% Sauvignon Blanc from the Martinborough district of New Zealand’s North Island is fermented entirely in stainless steel resulting in a wine with alluring notes of citrus, white flowers + stone fruit. On the palate, layered flavors of white peach, pear + lemon meringue are accentuated by a zesty, juicy acidity that make it perfect or pairing with the delicate flavors of shellfish like raw oysters, steamed clams and/or mussels.
4.) Truchard Vineyads Roussanne, Carneros, California ($25): Originally from France’s Rhone Valley, the Roussanne grape produces aromatic, viscous white wines in the Carneros region of California as well. Its aromas and flavors of white flowers, pear, minerals and tropical fruit accentuated by notes of brioche and vanilla make it the perfect pairing for seafood with a hint of sweetness such as plump scallops, clams, stone crabs and/or lobster.
5.) Robert Mondavi Fumé Blanc, Napa, California ($23): Introduced by Robert Mondavi in 1968, Fumé Blanc, is a blend of Sauvignon Blanc and Semillon that’s fermented in a percentage of oak for added depth and complexity. This wine exhibits refreshing notes of lime blossom, citrus, juicy peach, fresh melon and a hint of jasmine along with a rich texture and lengthy finish. It’s perfect for pairing with heartier seafood dishes such as lemon capellini with caviar, linguine with clam sauce and/or seafood gratin.
6.) King Estate Pinot Gris, Willamette Valley, Oregon ($18): If oily fish like salmon and mackerel are your jam you probably know how challenging it can be to find the right wine pairing. And while many people love to pair them with Pinot Noir, Pinot Gris can make a much better match. The gorgeous viscosity of Pinot Gris more closely echoes the delightful, oily texture of the fish.
7.) Rock Angel Cotes de Provence Rose, Provence, France ($32): This delightful rosé is made of primarily Grenache and Rolle but, unlike it’s little sister Whispering Angel, it received a kiss of oak that resulting in a fuller bodied wine with more complex aromas and flavors of red berries, citrus, strawberry and rose with a hint of spice. It’s also perfect for pairing with heartier fish dishes like grilled swordfish or tuna steaks as well as tomato-based seafood dished like bouillabaisse.
8.) Craggy Range Pinot Noir Martinborough, Wairarapa, New Zealand ($25): By definition, Pinot Noir is on the lighter end of the red wine spectrum and this incarnation embodies all of this coveted grape’s best qualities! With notes of black cherry, strawberry and cola accompanied by earthy tannins, this wine is a perfect pairing for salmon, tuna, marlin, swordfish, mackerel, bluefish or other fatty, meaty, big-flavored fish.
9.) Cune Rioja Crianza, Rioja, Spain ($14): This delightful blend of 85% Tempranillo, the signature red grape of Rioja, and 15% Garnacha Tinto and Mazuelo, was aged in American oak barrels resulting in a wine with savory aromas and flavors of tart cherry, plum, cocoa and clove accompanied by supple, earthy tannins. It’s a natural match for grilled or smoked fish dishes like fish dip or fish served with a Romesco sauce.
10.) Domaine du Pavillon de Chavannes Côte de Brouilly Cuvée de Ambassades, Burgundy, France ($24): Cru Beaujolais (not Beaujolais Nouveau) like this stylish, under-the-radar gem are fabulous choices to pair with meaty, full-flavored fish and seafood dishes. Made from the Gamay grape, this medium-bodied, stylish red displays alluring notes of black cherry, plum, violet and cassis accompanied by light, supple tannins that are key to its ability to pair so well with food.
]]>From succulent shrimp, scallops, mussels and clams to flaky flounder, grouper, snapper + mahi, Spring is the perfect time to explore the utter delights of pairing wine and seafood. The classic tenet “white wine with fish” just doesn’t seem to capture all the nuances of flavor and texture that can make these combinations so truly exceptional. And this isn’t exclusively white wine territory either! Rosés and reds are definitely included.
The following ten wines cover ALL the seafood bases and whether you prefer briny oysters on the half shell or seared pumpkin swordfish with Romesco sauce, I’ve got great options for you. I hope you enjoy exploring these delicious combinations and please let me know your favorite in the comments section below.
1.) Bodegas La Caña Albariño, Rías Baixas, Spain ($18): This vinous gem hails from a boutique winery located on the Northeast coast of Spain in close proximity to the Atlantic ocean. As a result, it’s a natural match for just about anything plucked from the sea! It’s vibrant notes of lime blossom, white peach, green apple + minerals pair especially well with grilled octopus, shrimp and/or flaky white fish like snapper, cod or halibut.
2.) Banfi La Pettegola Vermentino IGT, Tuscany, Italy ($20): Hailing from the coastal Maremma zone of Southern Tuscany, this bright, lively white wine is the vinous equivalent of a squeeze of lemon with its lively acidity + vibrant citrus notes! Pair it with just about any fish dish you’d enjoy lemon on like fried calamari, crab cakes and/or shrimp and your palate is in for a real treat.
3.) Craggy Range Te Muna Sauvignon Blanc, Wairarapa, New Zealand ($22): This 100% Sauvignon Blanc from the Martinborough district of New Zealand’s North Island is fermented entirely in stainless steel resulting in a wine with alluring notes of citrus, white flowers + stone fruit. On the palate, layered flavors of white peach, pear + lemon meringue are accentuated by a zesty, juicy acidity that make it perfect or pairing with the delicate flavors of shellfish like raw oysters, steamed clams and/or mussels.
4.) Truchard Vineyads Roussanne, Carneros, California ($25): Originally from France’s Rhone Valley, the Roussanne grape produces aromatic, viscous white wines in the Carneros region of California as well. Its aromas and flavors of white flowers, pear, minerals and tropical fruit accentuated by notes of brioche and vanilla make it the perfect pairing for seafood with a hint of sweetness such as plump scallops, clams, stone crabs and/or lobster.
5.) Robert Mondavi Fumé Blanc, Napa, California ($23): Introduced by Robert Mondavi in 1968, Fumé Blanc, is a blend of Sauvignon Blanc and Semillon that’s fermented in a percentage of oak for added depth and complexity. This wine exhibits refreshing notes of lime blossom, citrus, juicy peach, fresh melon and a hint of jasmine along with a rich texture and lengthy finish. It’s perfect for pairing with heartier seafood dishes such as lemon capellini with caviar, linguine with clam sauce and/or seafood gratin.
6.) King Estate Pinot Gris, Willamette Valley, Oregon ($18): If oily fish like salmon and mackerel are your jam you probably know how challenging it can be to find the right wine pairing. And while many people love to pair them with Pinot Noir, Pinot Gris can make a much better match. The gorgeous viscosity of Pinot Gris more closely echoes the delightful, oily texture of the fish.
7.) Rock Angel Cotes de Provence Rose, Provence, France ($32): This delightful rosé is made of primarily Grenache and Rolle but, unlike it’s little sister Whispering Angel, it received a kiss of oak that resulting in a fuller bodied wine with more complex aromas and flavors of red berries, citrus, strawberry and rose with a hint of spice. It’s also perfect for pairing with heartier fish dishes like grilled swordfish or tuna steaks as well as tomato-based seafood dished like bouillabaisse.
8.) Craggy Range Pinot Noir Martinborough, Wairarapa, New Zealand ($25): By definition, Pinot Noir is on the lighter end of the red wine spectrum and this incarnation embodies all of this coveted grape’s best qualities! With notes of black cherry, strawberry and cola accompanied by earthy tannins, this wine is a perfect pairing for salmon, tuna, marlin, swordfish, mackerel, bluefish or other fatty, meaty, big-flavored fish.
9.) Cune Rioja Crianza, Rioja, Spain ($14): This delightful blend of 85% Tempranillo, the signature red grape of Rioja, and 15% Garnacha Tinto and Mazuelo, was aged in American oak barrels resulting in a wine with savory aromas and flavors of tart cherry, plum, cocoa and clove accompanied by supple, earthy tannins. It’s a natural match for grilled or smoked fish dishes like fish dip or fish served with a Romesco sauce.
10.) Domaine du Pavillon de Chavannes Côte de Brouilly Cuvée de Ambassades, Burgundy, France ($24): Cru Beaujolais (not Beaujolais Nouveau) like this stylish, under-the-radar gem are fabulous choices to pair with meaty, full-flavored fish and seafood dishes. Made from the Gamay grape, this medium-bodied, stylish red displays alluring notes of black cherry, plum, violet and cassis accompanied by light, supple tannins that are key to its ability to pair so well with food.
]]>If you're looking for the perfect dish to seduce your Valentine this year - look no further! My recipe for spicy, succulent Steak au Poivre and savory Roasted Rosemary Garlic Potatoes paired with a sensual, seductive red wine ensures a Valentine’s Day filled with endless possibilities
Steak au Poivre is a classic French dish that consists of flavorful pan roasted steak, usually filet mignon, seasoned with peppercorns and then topped with a delightfully creamy, peppercorn-Cognac sauce. The traditional accompaniment is pommes frites, crispy thin french fries, which are essential for mopping up all the mouth-watering pan sauce. I've made a few small tweaks to this classic recipe that have upped the deliciousness factor and made it perfect for satisfying your ravenous Valentine.
While you can use filet mignon in this recipe, I prefer the decadent flavor and superior texture of a juicy, well-marbled New York strip. But feel free to use whatever cut of steak you prefer in this recipe for Steak au Poivre à Deux, which is specifically tailored for two.
You can also adjust the amount of black pepper to suit your tastes but the sauce also calls for green peppercorns in brine - PLEASE don't skip this ingredient! You might have to make a trip to the gourmet grocery store (I found them at Fresh Market) but it IS Valentine's Day after all and it really adds such amazing flavor to the sauce.
Instead of pommes frites, I've substituted Roasted Rosemary Garlic Potatoes which are incredibly flavorful, easier to make and healthier than fried frites. More importantly though, they are even more effective at mopping up the mouth-watering sauce. Can you tell I'm obsessed with the sauce?!?
And a word of caution when making this recipe, please be sure to remove the pan from the heat when adding the Cognac and immediately after flaming it. The flames may shoot up pretty high (see photo above) but don't panic, they subside quickly. So while you're dazzling your lover with your pyrotechnic skills, just take a few deep yoga breaths as the Cognac quickly burns off.
And be sure to taste the sauce towards the end of cooking and adjust the seasoning if necessary. If you find it too salty, just add a bit of water and/or more cream (yes!) to thin it out which should do the trick.
And as far as a wine pairing goes, a big, bold California Cabernet Sauvignon is perfect with this dish! The bold flavors + firm tannins found in Cabernet will stand up nicely to the steak and enhance its flavors perfectly. Some of my favorites include:
Atalon Napa Valley Cabernet Sauvignon ($40): A full-bodied Bordeaux blend that includes all five Bordeaux varieties (76% Cabernet Sauvignon, 15% Merlot, 5% Malbec, 3% Petite Verdot + 1% Cabernet Franc) and exhibits enticing notes of plum, black currant, spice and pepper with chewy tannins and a long, lingering finish.
Darioush Signature Napa Valley Cabernet Sauvignon ($75): This hedonistic incarnation of 100% Cabernet Sauvignon from Darioush Khaledi is sure to make your Valentine swoon with its lush, mouth-filling flavor including layers of black currant, blackberry, cassis, graphite + cocoa accompanied by polished tannins + a truly savor worthy, spice tinged finish.
Mt. Brave Cabernet Sauvignon Mt. Veeder ($100): Vinous mountain man + winemaker Chris Carpenter specializes in crafting red wines from glorious mountain grown fruit + this delightful Cabernet (88% Cabernet Sauvignon, 6.5% Cabernet Franc, 3% Merlot, 1.5% Petit Verdot + 1% Malbec) features rugged tannins softened by notes of ripe black fruit including blackberry, boysenberry and plum accentuated by star anise spice + violet.
But if Cabernet Sauvignon isn’t your jam, opt for a full-bodied Syrah or a delightful Rosé Champagne or sparkling wine. While very different, both of these options actually have enough heft to stand up to the richness of the Steak au Poivre and complement its decadent flavors.
Wishing you + your love a very Happy Valentine’s Day!
print recipe"STEAK AU POIVRE A DEUX"
Serves 2 hungry Valentines
INGREDIENTS
2 boneless NY Strip Steaks
1 Tablespoon good olive oil
3 Tablespoons unsalted butter, room temperature
10 fresh thyme sprigs
6 fresh rosemary springs
1 large shallot, finely chopped
1/3 cup Cognac
1/3 cup demi-glace
1/4 cup heavy cream
1/2 Tablespoon Dijon mustard
1 Tablespoon jarred green peppercorns, drained + rinsed
1/4 cup chopped fresh, Italian flat-leaf parsley
Kosher salt + freshly ground black pepper
Preheat oven to 400 degrees.
Pat the steaks dry with paper towels +, just prior to cooking, generously season all sides with Kosher salt + freshly ground black pepper + press seasonings into steak.
Using a paper towel, wipe the inside of a large, preferably cast iron, skillet with the Tablespoon of olive oil. Place oiled skillet over a high flame +, as pan is heating, spread half the butter on one side of both steaks. When pan starts to smoke, place steaks butter side down in the skillet. Cook for 4-5 minutes, spooning out any excess liquid that accumulates in the pan.
While steaks are cooking, slather the remaining butter on the other side of the steaks. When ready, flip steaks over + top each steak with half of the rosemary + thyme + then slide the pan into the preheated oven + cook an additional 5 minutes for medium-rare. Remove steaks to a cutting board and allow them to rest for 5-10 minutes.
Pour excess fat from the pan (do not wipe it out) + place it back on the stove over med-high heat.
Add shallots to the pan + saute until translucent + tender, scraping up any delicious bits off the bottom of the pan, about 3-5 minutes.
Remove pan from heat + add Cognac (never pour directly from the bottle). If you have a gas stove, return pan to burner, lean back + tilt the pan to ignite the Cognac. If you don't have a gas stove, use a kitchen lighter. The Cognac will flame for a few minutes + then die down at which point you stir in the demi-glace and cream and simmer for 1-2 minutes until sauce thickens slightly.
Finish the sauce by stirring in the mustard + peppercorns until well mixed. Season to taste + serve drizzled over steaks + garnish with chopped fresh parsley.
"ROSEMARY ROASTED GARLIC POTATOES"
Feeds 2-4 hungry people
INGREDIENTS
2 lbs. small potatoes, rinsed with skins on (we used a mix of yellow and purple potatoes)
Good olive oil
3/4 teaspoon Kosher salt
8-10 twists of freshly ground black pepper
3 sprigs of fresh rosemary
2-3 large garlic cloves, smashed + chopped
2 Tablespoons chopped fresh, Italian flat leaf parsley
Preheat oven to 400 degrees.
Cut potatoes in half lengthwise + place them in a single layer on a large baking sheet lined with foil. Scatter rosemary (leaves only) + chopped garlic over sliced potatoes. Drizzle generously with olive oil + season with the salt + pepper. Using your hands, mix potatoes, garlic, rosemary leaves + seasonings until well combined.
Roast potatoes in the oven for 45-60 minutes, until they are crispy + brown. Flip them at least twice during that time so that they cook evenly.
Remove potatoes from oven + toss with fresh parsley + season to taste with additional salt + pepper.
If you're looking for the perfect dish to seduce your Valentine this year - look no further! My recipe for spicy, succulent Steak au Poivre and savory Roasted Rosemary Garlic Potatoes paired with a sensual, seductive red wine ensures a Valentine’s Day filled with endless possibilities
Steak au Poivre is a classic French dish that consists of flavorful pan roasted steak, usually filet mignon, seasoned with peppercorns and then topped with a delightfully creamy, peppercorn-Cognac sauce. The traditional accompaniment is pommes frites, crispy thin french fries, which are essential for mopping up all the mouth-watering pan sauce. I've made a few small tweaks to this classic recipe that have upped the deliciousness factor and made it perfect for satisfying your ravenous Valentine.
While you can use filet mignon in this recipe, I prefer the decadent flavor and superior texture of a juicy, well-marbled New York strip. But feel free to use whatever cut of steak you prefer in this recipe for Steak au Poivre à Deux, which is specifically tailored for two.
You can also adjust the amount of black pepper to suit your tastes but the sauce also calls for green peppercorns in brine - PLEASE don't skip this ingredient! You might have to make a trip to the gourmet grocery store (I found them at Fresh Market) but it IS Valentine's Day after all and it really adds such amazing flavor to the sauce.
Instead of pommes frites, I've substituted Roasted Rosemary Garlic Potatoes which are incredibly flavorful, easier to make and healthier than fried frites. More importantly though, they are even more effective at mopping up the mouth-watering sauce. Can you tell I'm obsessed with the sauce?!?
And a word of caution when making this recipe, please be sure to remove the pan from the heat when adding the Cognac and immediately after flaming it. The flames may shoot up pretty high (see photo above) but don't panic, they subside quickly. So while you're dazzling your lover with your pyrotechnic skills, just take a few deep yoga breaths as the Cognac quickly burns off.
And be sure to taste the sauce towards the end of cooking and adjust the seasoning if necessary. If you find it too salty, just add a bit of water and/or more cream (yes!) to thin it out which should do the trick.
And as far as a wine pairing goes, a big, bold California Cabernet Sauvignon is perfect with this dish! The bold flavors + firm tannins found in Cabernet will stand up nicely to the steak and enhance its flavors perfectly. Some of my favorites include:
Quinta do Crasto Reserva Old Vines, Douro, Portugal ($60): A full-bodied field blend of 25-30 indigenous Portuguese grape varieties (think Touriga Nacional, Tinta Roriz, Touriga Franca, etc.) crafted from 70 year old vines + aged in a combination of French + American oak. The result is an inky, deep purple red with notes of roasted plum, violet, blackberry, cassis + spice with a peppery finish.
Darioush Signature Napa Valley Cabernet Sauvignon ($75): This hedonistic incarnation of 100% Cabernet Sauvignon from Darioush Khaledi is sure to make your Valentine swoon with its lush, mouth-filling flavor including layers of black currant, blackberry, cassis, graphite + cocoa accompanied by polished tannins + a truly savor worthy, spice tinged finish.
La Jota Howell Mountain Merlot, Napa Valley ($100): Vinous mountain man + winemaker Chris Carpenter specializes in crafting red wines from glorious mountain grown fruit + this delightful Merlot (YES Merlot is BACK!) features lush notes of plum, black cherry, cocoa + spice accompanied by supple tannins + a delightful minerality.
But if Cabernet Sauvignon isn’t your jam, opt for a full-bodied Syrah or a delightful Rosé Champagne or sparkling wine. While very different, both of these options actually have enough heft to stand up to the richness of the Steak au Poivre and complement its decadent flavors.
Wishing you + your love a very Happy Valentine’s Day!
print recipe"STEAK AU POIVRE A DEUX"
Serves 2 hungry Valentines
INGREDIENTS
2 boneless NY Strip Steaks
1 Tablespoon good olive oil
3 Tablespoons unsalted butter, room temperature
10 fresh thyme sprigs
6 fresh rosemary springs
1 large shallot, finely chopped
1/3 cup Cognac
1/3 cup demi-glace
1/4 cup heavy cream
1/2 Tablespoon Dijon mustard
1 Tablespoon jarred green peppercorns, drained + rinsed
1/4 cup chopped fresh, Italian flat-leaf parsley
Kosher salt + freshly ground black pepper
Preheat oven to 400 degrees.
Pat the steaks dry with paper towels +, just prior to cooking, generously season all sides with Kosher salt + freshly ground black pepper + press seasonings into steak.
Using a paper towel, wipe the inside of a large, preferably cast iron, skillet with the Tablespoon of olive oil. Place oiled skillet over a high flame +, as pan is heating, spread half the butter on one side of both steaks. When pan starts to smoke, place steaks butter side down in the skillet. Cook for 4-5 minutes, spooning out any excess liquid that accumulates in the pan.
While steaks are cooking, slather the remaining butter on the other side of the steaks. When ready, flip steaks over + top each steak with half of the rosemary + thyme + then slide the pan into the preheated oven + cook an additional 5 minutes for medium-rare. Remove steaks to a cutting board and allow them to rest for 5-10 minutes.
Pour excess fat from the pan (do not wipe it out) + place it back on the stove over med-high heat.
Add shallots to the pan + saute until translucent + tender, scraping up any delicious bits off the bottom of the pan, about 3-5 minutes.
Remove pan from heat + add Cognac (never pour directly from the bottle). If you have a gas stove, return pan to burner, lean back + tilt the pan to ignite the Cognac. If you don't have a gas stove, use a kitchen lighter. The Cognac will flame for a few minutes + then die down at which point you stir in the demi-glace and cream and simmer for 1-2 minutes until sauce thickens slightly.
Finish the sauce by stirring in the mustard + peppercorns until well mixed. Season to taste + serve drizzled over steaks + garnish with chopped fresh parsley.
"ROSEMARY ROASTED GARLIC POTATOES"
Feeds 2-4 hungry people
INGREDIENTS
2 lbs. small potatoes, rinsed with skins on (we used a mix of yellow and purple potatoes)
Good olive oil
3/4 teaspoon Kosher salt
8-10 twists of freshly ground black pepper
3 sprigs of fresh rosemary
2-3 large garlic cloves, smashed + chopped
2 Tablespoons chopped fresh, Italian flat leaf parsley
Preheat oven to 400 degrees.
Cut potatoes in half lengthwise + place them in a single layer on a large baking sheet lined with foil. Scatter rosemary (leaves only) + chopped garlic over sliced potatoes. Drizzle generously with olive oil + season with the salt + pepper. Using your hands, mix potatoes, garlic, rosemary leaves + seasonings until well combined.
Roast potatoes in the oven for 45-60 minutes, until they are crispy + brown. Flip them at least twice during that time so that they cook evenly.
Remove potatoes from oven + toss with fresh parsley + season to taste with additional salt + pepper.
Valentine's Day is the perfect opportunity to treat your sweetheart to something special and show them how much you care. If they happen to have a passion for food and wine (in addition to you!), you're in luck because in this post I'm sharing my top 10 favorite Valentine's Day gifts for food and wine lovers!
All of these items are near and dear to my heart and I'm very excited to share them with you. Please scroll down to browse the descriptions and simply click the name of an item to view purchasing information. Just FYI, some of the links are affiliate links which result in NO extra cost to you, and a small commission for me if you purchase something.
If you have any questions about any of these items, please feel free to reach out using the comments section below. Also, please scroll down for info on when I'll be revealing my 2021 Valentine's Day wine recommendations:
I hope you find these Valentine's Day gifts for food and wine lovers helpful and if you’re looking for some delicious wine recommendations, please check out my recent appearance on WPTV Newschannel 5 featuring Romantic Red Wines for Valentine’s Day.
In the meantime, for even more Valentine's Day resources, check out my favorite recipes, desserts and playlists that are guaranteed to set the mood for l'amour. Wishing you and your loved one a deliciously Happy Valentine's Day! xo
]]>Valentine's Day is the perfect opportunity to treat your sweetheart to something special and show them how much you care. If they happen to have a passion for food and wine (in addition to you!), you're in luck because in this post I'm sharing my top 10 favorite Valentine's Day gifts for food and wine lovers!
All of these items are near and dear to my heart and I'm very excited to share them with you. Please scroll down to browse the descriptions and simply click the name of an item to view purchasing information. Just FYI, some of the links are affiliate links which result in NO extra cost to you, and a small commission for me if you purchase something.
If you have any questions about any of these items, please feel free to reach out using the comments section below. Also, please scroll down for info on when I'll be revealing my 2021 Valentine's Day wine recommendations:
I hope you find these Valentine's Day gifts for food and wine lovers helpful and if you’re looking for some delicious wine recommendations, please check out my recent appearance on WPTV Newschannel 5 featuring Romantic Red Wines for Valentine’s Day.
In the meantime, for even more Valentine's Day resources, check out my favorite recipes, desserts and playlists that are guaranteed to set the mood for l'amour. Wishing you and your loved one a deliciously Happy Valentine's Day! xo
]]>As those of you who kindly subscribe to my weekly newsletter know, I’m a HUGE proponent of sparking joy and finding respite from COVID-induced (or any type of) anxiety by immersing yourself in something you’re passionate about. Something that truly lights your fire and gets your juices flowing. And if that something just happens to be wine, you are in the right place, my friend, because today I’m thrilled to announce my 2021 Virtual Wine Class schedule!
Over the past year, I've been conducting virtual classes for clients and friends and I’ve found it to be a truly miraculous way of bringing people together + enhancing their love + knowledge of wine during this difficult time. Having taught wine classes for over 10+ years prior to COVID, I’ve successfully adapted my teaching style to develop these live, 90-minute, interactive classes where you can come to build your foundation of wine, hone your tasting skills and, perhaps most importantly - empower your palate!
Please scroll down for ALL the details and I hope to see you for one or all three of my 2021 Virtual Wine Classes! If you have any questions please feel free to reach out to me directly at stephanie@theglamorousgourmet.com. xo
P.S. Get 10% off the purchase of all three courses by entering the code VIRTUAL10 during checkout!!!
WITH THESE COURSES, YOU WILL:
Learn to identify + evaluate the basic components of wine + explore which characteristics YOU prefer.
Discover the techniques Master Sommeliers use to blind taste wines + learn to implement them yourself.
Learn essential wine terms so you can more confidently “talk the talk” of wine.
WHO SHOULD TAKE THESE COURSES:
Anyone who enjoys wine + wants to learn more about it.
Anyone interested in learning or developing their knowledge of basic wine fundamentals.
Anyone who enjoys learning in a fun, non-judgmental environment.
EQUIPMENT YOU’LL NEED:
2-4 crystal wine glasses (with stems), I recommend these for white and these for red.
Wine selections for each class that students will purchase from their retailer of choice.
Access to a free Zoom account.
HOW IT WORKS:
Once you purchase your desired class(es) you’ll receive an e-mail with further instructions + materials including course syllabus + the list of wines needed for each class.
The cost of wine is not included in the class price but procuring the wines for each class is an important part of each course. You can chose any retailer you like!
As those of you who kindly subscribe to my weekly newsletter know, I’m a HUGE proponent of sparking joy and finding respite from COVID-induced (or any type of) anxiety by immersing yourself in something you’re passionate about. Something that truly lights your fire and gets your juices flowing. And if that something just happens to be wine, you are in the right place, my friend, because today I’m thrilled to announce my 2021 Virtual Wine Class schedule!
Over the past year, I've been conducting virtual classes for clients and friends and I’ve found it to be a truly miraculous way of bringing people together + enhancing their love + knowledge of wine during this difficult time. Having taught wine classes for over 10+ years prior to COVID, I’ve successfully adapted my teaching style to develop these live, 90-minute, interactive classes where you can come to build your foundation of wine, hone your tasting skills and, perhaps most importantly - empower your palate!
Please scroll down for ALL the details and I hope to see you for one or all three of my 2021 Virtual Wine Classes! If you have any questions please feel free to reach out to me directly at stephanie@theglamorousgourmet.com. xo
P.S. Get 10% off the purchase of all three courses by entering the code VIRTUAL10 during checkout!!!
WITH THESE COURSES, YOU WILL:
Learn to identify + evaluate the basic components of wine + explore which characteristics YOU prefer.
Discover the techniques Master Sommeliers use to blind taste wines + learn to implement them yourself.
Learn essential wine terms so you can more confidently “talk the talk” of wine.
WHO SHOULD TAKE THESE COURSES:
Anyone who enjoys wine + wants to learn more about it.
Anyone interested in learning or developing their knowledge of basic wine fundamentals.
Anyone who enjoys learning in a fun, non-judgmental environment.
EQUIPMENT YOU’LL NEED:
2-4 crystal wine glasses (with stems), I recommend these for white and these for red.
Wine selections for each class that students will purchase from their retailer of choice.
Access to a free Zoom account.
HOW IT WORKS:
Once you purchase your desired class(es) you’ll receive an e-mail with further instructions + materials including course syllabus + the list of wines needed for each class.
The cost of wine is not included in the class price but procuring the wines for each class is an important part of each course. You can chose any retailer you like!
I just love this quote and if you’re looking for a Winter-inspired dish that embodies all of these seasonal necessities this Boeuf Bourguignon Pot Pie is just the ticket! As if Boeuf Bourguignon and pot pie weren’t delicious enough on their own - combining them creates some truly decadent, delicious synergy.
This recipe features rich, savory beef short ribs slow-cooked in a star anise, bay leaf and red wine scented broth. The resulting heavenly mixture is then topped with puff pastry and baked until it emerges from the oven crowned with a gorgeous, golden brown, flaky tiara - hungry yet?
Unlike my Fast + Fabulous recipes that are ready in 30 minutes or so, this dish requires time. It’s the perfect Sunday Supper or any day of the week you plan on spending a day at home. Be sure to read through the recipe first to get a feel for the timing of it and you’ll also want to decide on a baking dish prior to beginning your culinary journey because this will determine how much puff pastry you’ll need.
If you bake off the entire mixture in one baking dish, you’ll only need one piece of puff pastry, however, if you decide to do divide the mixture among individual bowls, I highly recommend these onion soup-style dishes, you might need 2 sheets in order to have enough pastry to cut circles to top each dish.
The short rib mixture can be made up to two days ahead of time. Simply cover + chill in the fridge when you’re done preparing it and then bring to room temperature when you’re ready to assemble the pot pie.
I usually prepare the short rib mixture at least one day in advance because when you pull it out of the fridge the next day, the chilled fat has congealed on the surface making it really easy to scoop out.
As for something to pair with this delicious dish, a hearty, full-bodied red like Cabernet Sauvignon or Côtes du Rhône is a wonderful choice. The plentiful tannins and full body of the wine balance out the richness and complexity of the dish resulting in pure, synergistic heaven! For more delicious red wines to enjoy with this dish, simply click here.
I guarantee, this decadent, flavorful Boeuf Bourguignon Pot Pie will reward you with a heavenly smelling home and a very happy family. What are some of your favorite Winter dishes? Please let me know in the comments below. xo
print recipe“BOEUF BOURGUIGNON POT PIE”
3 Tablespoons olive oil
½ cup plus 1 tablespoon all-purpose flour, plus more
Kosher salt + freshly ground black pepper
3-4 lbs. bone-in beef short ribs
4 slices bacon cut into ¼-inch pieces
1 medium yellow onion, finely chopped
1 medium leek, white + pale-green parts only, halved lengthwise, thinly sliced
2 medium carrots, peeled + finely chopped
2 garlic cloves, finely chopped
½ cup finely chopped fresh Italian parsley
2 Tablespoons Cognac or Bourbon
4 sprigs thyme, leaves stripped
1 bay leaf
1 star anise pod
2 cups chicken broth
1 cup red wine (a medium to full-bodied red is best)
5 Tablespoons butter, room temperature, divided
8 ounces cremini mushrooms
8 ounces frozen pearl onions, thawed
1 Tablespoon fresh lemon juice
1-2 sheets frozen puff pastry, thawed
1 large egg, beaten
Place a rack in lower third of oven; preheat to 350°. Add ½ cup flour to a gallon plastic bag + season with salt and pepper. Add short ribs in batches and toss to coat; shaking off excess. Heat olive oil in a large heavy braising pot over medium-high heat. Working in batches, sear beef, turning often, until browned all over, 8–10 minutes per batch. Transfer to a plate.
Add bacon to same pot + cook, stirring often until brown and crisp, scraping up browned bits. Lower heat to medium + add onion, leek + carrot + cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic + parsley + return beef to pot. Add Cognac or brandy + simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth + wine + season with salt and pepper; bring to a simmer.
Mix 1 Tbsp. flour + 1 Tbsp. butter in a small bowl until smooth, then stir into meat mixture. Cover pot + braise in oven until short ribs are very tender, approximately 4 hours until the meat is tender + falling off the bone, stirring occasionally.
Melt remaining 4 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms + pearl onions and cook, stirring, until browned, 8–10 minutes. Stir in lemon juice + season with salt + pepper. Add mushrooms + onions to stew, cover pot + return to oven. Cook until onions are very tender, 25–30 minutes, then let stew cool.
Before proceeding with either assembling pot pie or refrigerating the beef mixture, remove the bones from the short ribs + bay leaf. Then use two forks to pull apart + shred the short ribs into bite size pieces + add back to the mixture.
Meanwhile, roll out one pastry sheet on a lightly floured surface until about 4” larger than baking dish (if cooking in one dish - 8” square is recommended) or cut circles to place over individual bowls that are 1” wider in circumference. Using a small knife or small circular cookie cutter punch out a small circle in the center of the puff pastry sheet or each individual circle.
Transfer stew to baking dish or divide among bowls, drape pastry over filling + trim to a 1” overhang. Crimp edge + then lightly brush top + edges of pastry with beaten egg.
Bake until crust is a golden brown, 30-35 minutes, keeping an eye on it to be sure it doesn’t burn.
I just love this quote and if you’re looking for a Winter-inspired dish that embodies all of these seasonal necessities this Boeuf Bourguignon Pot Pie is just the ticket! As if Boeuf Bourguignon and pot pie weren’t delicious enough on their own - combining them creates some truly decadent, delicious synergy.
This recipe features rich, savory beef short ribs slow-cooked in a star anise, bay leaf and red wine scented broth. The resulting heavenly mixture is then topped with puff pastry and baked until it emerges from the oven crowned with a gorgeous, golden brown, flaky tiara - hungry yet?
Unlike my Fast + Fabulous recipes that are ready in 30 minutes or so, this dish requires time. It’s the perfect Sunday Supper or any day of the week you plan on spending a day at home. Be sure to read through the recipe first to get a feel for the timing of it and you’ll also want to decide on a baking dish prior to beginning your culinary journey because this will determine how much puff pastry you’ll need.
If you bake off the entire mixture in one baking dish, you’ll only need one piece of puff pastry, however, if you decide to do divide the mixture among individual bowls, I highly recommend these onion soup-style dishes, you might need 2 sheets in order to have enough pastry to cut circles to top each dish.
The short rib mixture can be made up to two days ahead of time. Simply cover + chill in the fridge when you’re done preparing it and then bring to room temperature when you’re ready to assemble the pot pie.
I usually prepare the short rib mixture at least one day in advance because when you pull it out of the fridge the next day, the chilled fat has congealed on the surface making it really easy to scoop out.
As for something to pair with this delicious dish, a hearty, full-bodied red like Cabernet Sauvignon or Côtes du Rhône is a wonderful choice. The plentiful tannins and full body of the wine balance out the richness and complexity of the dish resulting in pure, synergistic heaven! For more delicious red wines to enjoy with this dish, simply click here.
I guarantee, this decadent, flavorful Boeuf Bourguignon Pot Pie will reward you with a heavenly smelling home and a very happy family. What are some of your favorite Winter dishes? Please let me know in the comments below. xo
print recipe“BOEUF BOURGUIGNON POT PIE”
3 Tablespoons olive oil
½ cup plus 1 tablespoon all-purpose flour, plus more
Kosher salt + freshly ground black pepper
3-4 lbs. bone-in beef short ribs
4 slices bacon cut into ¼-inch pieces
1 medium yellow onion, finely chopped
1 medium leek, white + pale-green parts only, halved lengthwise, thinly sliced
2 medium carrots, peeled + finely chopped
2 garlic cloves, finely chopped
½ cup finely chopped fresh Italian parsley
2 Tablespoons Cognac or Bourbon
4 sprigs thyme, leaves stripped
1 bay leaf
1 star anise pod
2 cups chicken broth
1 cup red wine (a medium to full-bodied red is best)
5 Tablespoons butter, room temperature, divided
8 ounces cremini mushrooms
8 ounces frozen pearl onions, thawed
1 Tablespoon fresh lemon juice
1-2 sheets frozen puff pastry, thawed
1 large egg, beaten
Place a rack in lower third of oven; preheat to 350°. Add ½ cup flour to a gallon plastic bag + season with salt and pepper. Add short ribs in batches and toss to coat; shaking off excess. Heat olive oil in a large heavy braising pot over medium-high heat. Working in batches, sear beef, turning often, until browned all over, 8–10 minutes per batch. Transfer to a plate.
Add bacon to same pot + cook, stirring often until brown and crisp, scraping up browned bits. Lower heat to medium + add onion, leek + carrot + cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic + parsley + return beef to pot. Add Cognac or brandy + simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth + wine + season with salt and pepper; bring to a simmer.
Mix 1 Tbsp. flour + 1 Tbsp. butter in a small bowl until smooth, then stir into meat mixture. Cover pot + braise in oven until short ribs are very tender, approximately 4 hours until the meat is tender + falling off the bone, stirring occasionally.
Melt remaining 4 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms + pearl onions and cook, stirring, until browned, 8–10 minutes. Stir in lemon juice + season with salt + pepper. Add mushrooms + onions to stew, cover pot + return to oven. Cook until onions are very tender, 25–30 minutes, then let stew cool.
Before proceeding with either assembling pot pie or refrigerating the beef mixture, remove the bones from the short ribs + bay leaf. Then use two forks to pull apart + shred the short ribs into bite size pieces + add back to the mixture.
Meanwhile, roll out one pastry sheet on a lightly floured surface until about 4” larger than baking dish (if cooking in one dish - 8” square is recommended) or cut circles to place over individual bowls that are 1” wider in circumference. Using a small knife or small circular cookie cutter punch out a small circle in the center of the puff pastry sheet or each individual circle.
Transfer stew to baking dish or divide among bowls, drape pastry over filling + trim to a 1” overhang. Crimp edge + then lightly brush top + edges of pastry with beaten egg.
Bake until crust is a golden brown, 30-35 minutes, keeping an eye on it to be sure it doesn’t burn.
Your favorite cashmere sweater. A cozy fleece blanket. A succulent bowl of savory Boeuf Bourguignon. These are definitely a few of my favorite Winter things and you know what makes them ALL even BETTER? Enjoying them with a nice, big glass of RED WINE!
In my opinion Red Wine is the PERFECT Winter accessory and this post features some of my absolute favorites that are guaranteed to warm you up from the inside out. They are intensely colored, full-bodied, mouthfilling wines with oodles of ripe fruit and copious amounts of tannin. If you crave this style of wine or are in the mood for further exploration these Somm selections will inspire you to race to your local wine store OR your favorite online purveyor. And in order to accommodate your vinous whims, I’ve chosen wines at a variety of price points featuring both steals AND splurges ~ Enjoy!!!
1.) CLINE ANCIENT VINES MOURVEDRE, CENTRAL COAST, CALIFORNIA ($18): Crafted from the concentrated fruit of 80-120 year old vines, this full-bodied beauty delights with mouth-filling notes of luscious plum, blackberry, chocolate + eucalyptus accompanied by supple tannins + a lengthy finish.
2.) ALTA VISTA ESTATE MALBEC, MENDOZA, ARGENTINA ($24): Hailing from the mountains of Mendoza, this 100% Malbec seduces with a dense, inky purple color + fragrant aromas + flavors of blackberry compote, plum, violets + spice with firm tannins + a peppery finish.
3.) ROBERT OATLEY SIGNATURE SERIES CABERNET SAUVIGNON, MARGARET RIVER, AUSTRALIA ($22): This fresh, juicy red delights with a bright garnet color + aromas + flavors of black currant, raspberry, cassis + dried herbs with grippy, gravelly tannins + a lengthy finish.
4.) GAJA CA’MARCANDA PROMIS, TUSCANY, ITALY ($50): This savory blend of Merlot, Syrah + Sangiovese is a stunner with heady floral aromas of rose, violet + earthy red + black fruit. On the palate, mouth-filling flavors of wild strawberry, black cherry + plum are accentuated by rosemary, fennel + smoke + supple tannins which culminate in a long, lingering finish.
5.) LA JOTA MERLOT HOWELL MOUNTAIN, NAPA VALLEY, CALIFORNIA ($85): This beautifully structured blend of predominantly Merlot with dollops of Tannat + Petit Verdot crafted from coveted mountain fruit entices with heady aromas of ripe black fruit, earthy truffles + spice. Opulent layers of blackberry, roasted plum, cassis + espresso delight on the palate + are accompanied by affable tannins + a mineral-tinged finish.
6.) CHATEAU DE BEAUCASTEL CHATEAUNEUF-DU-PAPE, RHONE, FRANCE ($90): This Southern Rhone classic, a blend of Grenache, Mourvèdre, Syrah + Counoise, delights with aromas + flavors of black currant, black cherry + plum as well as savory notes of smoked meat, tapenade + garrigue + chewy tannins. It all culminates in a lengthy, richly textured, mouthwatering finish.
For purchasing information for any of these Winter Red Wines, simply click on the wine’s name above. And, just in case you can't find a particular wine or it's not available in your area, please don't give up! Ask a clerk at your local retail store to recommend a wine that’s similar to the one you're looking for. Better to enjoy something similar than nothing at all!
Also, if you're interested in learning more about wine this year, I have the perfect place to start: my White Wine 101 and Red Wine 101 blog posts. I hope you enjoy them and please feel free to share this post with your wine loving friends!
]]>Your favorite cashmere sweater. A cozy fleece blanket. A succulent bowl of savory Boeuf Bourguignon. These are definitely a few of my favorite Winter things and you know what makes them ALL even BETTER? Enjoying them with a nice, big glass of RED WINE!
In my opinion Red Wine is the PERFECT Winter accessory and this post features some of my absolute favorites that are guaranteed to warm you up from the inside out. They are intensely colored, full-bodied, mouthfilling wines with oodles of ripe fruit and copious amounts of tannin. If you crave this style of wine or are in the mood for further exploration these Somm selections will inspire you to race to your local wine store OR your favorite online purveyor. And in order to accommodate your vinous whims, I’ve chosen wines at a variety of price points featuring both steals AND splurges ~ Enjoy!!!
1.) CLINE ANCIENT VINES MOURVEDRE, CENTRAL COAST, CALIFORNIA ($18): Crafted from the concentrated fruit of 80-120 year old vines, this full-bodied beauty delights with mouth-filling notes of luscious plum, blackberry, chocolate + eucalyptus accompanied by supple tannins + a lengthy finish.
2.) ALTA VISTA ESTATE MALBEC, MENDOZA, ARGENTINA ($24): Hailing from the mountains of Mendoza, this 100% Malbec seduces with a dense, inky purple color + fragrant aromas + flavors of blackberry compote, plum, violets + spice with firm tannins + a peppery finish.
3.) ROBERT OATLEY SIGNATURE SERIES CABERNET SAUVIGNON, MARGARET RIVER, AUSTRALIA ($22): This fresh, juicy red delights with a bright garnet color + aromas + flavors of black currant, raspberry, cassis + dried herbs with grippy, gravelly tannins + a lengthy finish.
4.) GAJA CA’MARCANDA PROMIS, TUSCANY, ITALY ($50): This savory blend of Merlot, Syrah + Sangiovese is a stunner with heady floral aromas of rose, violet + earthy red + black fruit. On the palate, mouth-filling flavors of wild strawberry, black cherry + plum are accentuated by rosemary, fennel + smoke + supple tannins which culminate in a long, lingering finish.
5.) LA JOTA MERLOT HOWELL MOUNTAIN, NAPA VALLEY, CALIFORNIA ($85): This beautifully structured blend of predominantly Merlot with dollops of Tannat + Petit Verdot crafted from coveted mountain fruit entices with heady aromas of ripe black fruit, earthy truffles + spice. Opulent layers of blackberry, roasted plum, cassis + espresso delight on the palate + are accompanied by affable tannins + a mineral-tinged finish.
6.) CHATEAU DE BEAUCASTEL CHATEAUNEUF-DU-PAPE, RHONE, FRANCE ($90): This Southern Rhone classic, a blend of Grenache, Mourvèdre, Syrah + Counoise, delights with aromas + flavors of black currant, black cherry + plum as well as savory notes of smoked meat, tapenade + garrigue + chewy tannins. It all culminates in a lengthy, richly textured, mouthwatering finish.
For purchasing information for any of these Winter Red Wines, simply click on the wine’s name above. And, just in case you can't find a particular wine or it's not available in your area, please don't give up! Ask a clerk at your local retail store to recommend a wine that’s similar to the one you're looking for. Better to enjoy something similar than nothing at all!
Also, if you're interested in learning more about wine this year, I have the perfect place to start: my White Wine 101 and Red Wine 101 blog posts. I hope you enjoy them and please feel free to share this post with your wine loving friends!
]]>This month I am craving white wine. Not the bright, citrusy Sancerres and Pinot Grigios of Summer, no, this week I'm craving WINTER white wines! The vinous equivalent of a lush, luxurious cashmere sweater.
But what exactly does that mean?
Winter white wines have a little somethin' extra - a little vinous booty if you will. Winter white wines are rich, creamy and delicious and capable of keeping you warm on a chilly night. They should even be served about 5 degrees warmer than lighter-bodied Pinot Grigio or Sauvignon Blanc (50-55 degrees is ideal). This allows the complexity of their aromas and flavors to really shine.
Luckily, I've had the chance to sample some of these beauties recently. From a luscious Viognier from France's Rhone Valley to a Marilyn Monroe-esque Chardonnay from California's Napa Valley, I've got some steals and splurges that I think you are really going to enjoy!
1.) YALUMBA Y SERIES VIOGNIER, BAROSSA VALLEY, AUSTRALIA ($12): This alluring, medium-bodied winter white displays floral-imbued notes of honeyed citrus, peach and spiced pear with a delightful palate-hugging viscosity.
2.) CROSSBARN SONOMA COAST CHARDONNAY, SONOMA, CALIFORNIA ($28): A medium-bodied wine with delightfully creamy notes of spiced apple, peach, apricot, fig and vanilla which culminate in a long, lovely, lingering finish.⠀
3.) ZIND-HUMBRECHT GEWURZTRAMINER, ALSACE, FRANCE ($27): Fragrant aromatics of lychee, rose and ginger emanate from this completely delicious, spicy Gewürz that should be dubbed "the official Wine of Winter!"
4.) HARTFORD COURT FOUR HEARTS VINEYARD RRV CHARDONNAY, SONOMA, CALIFORNIA ($42): Floral and fabulous this Chardonnay entices with glorious aromatics of honeysuckle and orange blossom. On the palate, alluring notes of Meyer lemon, red apple, candied ginger, peach and spice are followed by a mineral-tinged finish.
5.) CLIFF LEDE NAPA VALLEY SAUVIGNON BLANC, NAPA, CALIFORNIA ($24): This medium-bodied white wine envelops the palate in rich, elegant notes of mandarin orange, white flowers and peach balanced by a delightfully crisp, lively minerality.⠀
6.) CHATEAU DE SAINT COSME CONDRIEU, RHONE, FRANCE ($78): This perfumey and richly textured white wine, made from 100% Viognier, delights with enticing notes of honeysuckle, lemon verbena, star fruit and apricot which you can readily savor on its luxuriously lingering, spice-tinged finish.
For purchasing information for any of these Winter White Wines, simply click on the wine’s name above. And, just in case you can't find a particular wine or it's not available in your area, please don't give up! Ask a clerk at your local retail store to recommend a wine that’s similar to the one you're looking for. Better to enjoy something similar than no wine at all!
Also, if you're interested in learning more about wine this year, I have the perfect place to start: my White Wine 101 and Red Wine 101 blog posts. I hope you enjoy them and please feel free to share this post with your wine loving friends ~ Cheers!
]]>This month I am craving white wine. Not the bright, citrusy Sancerres and Pinot Grigios of Summer, no, this week I'm craving WINTER white wines! The vinous equivalent of a lush, luxurious cashmere sweater.
But what exactly does that mean?
Winter white wines have a little somethin' extra - a little vinous booty if you will. Winter white wines are rich, creamy and delicious and capable of keeping you warm on a chilly night. They should even be served about 5 degrees warmer than lighter-bodied Pinot Grigio or Sauvignon Blanc (50-55 degrees is ideal). This allows the complexity of their aromas and flavors to really shine.
Luckily, I've had the chance to sample some of these beauties recently. From a luscious Viognier from France's Rhone Valley to a Marilyn Monroe-esque Chardonnay from California's Napa Valley, I've got some steals and splurges that I think you are really going to enjoy!
1.) YALUMBA Y SERIES VIOGNIER, BAROSSA VALLEY, AUSTRALIA ($12): This alluring, medium-bodied winter white displays floral-imbued notes of honeyed citrus, peach and spiced pear with a delightful palate-hugging viscosity.
2.) CROSSBARN SONOMA COAST CHARDONNAY, SONOMA, CALIFORNIA ($28): A medium-bodied wine with delightfully creamy notes of spiced apple, peach, apricot, fig and vanilla which culminate in a long, lovely, lingering finish.⠀
3.) ZIND-HUMBRECHT GEWURZTRAMINER, ALSACE, FRANCE ($27): Fragrant aromatics of lychee, rose and ginger emanate from this completely delicious, spicy Gewürz that should be dubbed "the official Wine of Winter!"
4.) HARTFORD COURT FOUR HEARTS VINEYARD RRV CHARDONNAY, SONOMA, CALIFORNIA ($42): Floral and fabulous this Chardonnay entices with glorious aromatics of honeysuckle and orange blossom. On the palate, alluring notes of Meyer lemon, red apple, candied ginger, peach and spice are followed by a mineral-tinged finish.
5.) CLIFF LEDE NAPA VALLEY SAUVIGNON BLANC, NAPA, CALIFORNIA ($24): This medium-bodied white wine envelops the palate in rich, elegant notes of mandarin orange, white flowers and peach balanced by a delightfully crisp, lively minerality.⠀
6.) CHATEAU DE SAINT COSME CONDRIEU, RHONE, FRANCE ($78): This perfumey and richly textured white wine, made from 100% Viognier, delights with enticing notes of honeysuckle, lemon verbena, star fruit and apricot which you can readily savor on its luxuriously lingering, spice-tinged finish.
For purchasing information for any of these Winter White Wines, simply click on the wine’s name above. And, just in case you can't find a particular wine or it's not available in your area, please don't give up! Ask a clerk at your local retail store to recommend a wine that’s similar to the one you're looking for. Better to enjoy something similar than no wine at all!
Also, if you're interested in learning more about wine this year, I have the perfect place to start: my White Wine 101 and Red Wine 101 blog posts. I hope you enjoy them and please feel free to share this post with your wine loving friends ~ Cheers!
]]>Egg nog. Christmas cookies. Peppermint-stick ice cream. If you're like me, you indulged in everything you could get your well-manicured hands on this holiday season…and after 2020 who could really blame you? And while it’s fun to enjoy your favorite foods during this festive time of year, this decadent tradition unfortunately usually relegates January to a month of restraint and, let's face it,...self-imposed misery.
That sure doesn't sound like a Happy New Year, does it?
But what if you didn't have to forego that glass of vino every night? What if there was a handy Waistline-Friendly Wine Guide that featured delicious wines that didn't sabotage your New Year's-inspired weight loss plans?
Fellow winelovers, I'm happy to tell you these wines DO exist and, in moderation, you can still indulge your vinous cravings without consuming oodles of pesky calories. But since a glass of wine can range between 100-300 calories, how do you know which wines have the least amount of calories? Here are 3 tips to consider when making your selections:
Go for Low Alcohol: While that juicy glass of Australian Shiraz might hit your palate’s sweet spot, it probably clocks in at around 16% alcohol. And since alcohol has almost twice the calories as sugar (yes, you heard right!), you've got a double whammy in that glass just waiting to haunt your midsection through bathing suit season. For optimal results, pick wines that are 14% ABV or less which, by law, must be clearly listed on a wine's label.
Dry over Sweet: Say buh-bye to wines with high levels of residual sugar ("RS" in wine lingo), including Port, Sauternes and late-harvest wines. The low-calorie wines you want to choose right now are bone-dry, crisp and refreshing. In general, if a wine you're drinking tastes overly fruity or sweet (even a supposed "dry" wine like White Zinfandel), banish it from your fridge until you've reached your desired goal!
Cool Climate is Key: The wine regions of Europe (aka the Old World) have much cooler climates than the rest of the world (aka New World) and grapes grown in cooler climates don't achieve the lush ripeness that those grown in warmer climates do. And since it's grape sugars that are converted into alcohol by the yeast during fermentation, cooler climate grapes produce wines that are lower in alcohol and, therefore, calories. So if one of your New Year's Resolutions is to explore a different wine region, this is the perfect time to explore the delightful wines of countries such as France, Italy, Germany and/or Spain!
SPARKLING WINES: Whether its Champagne, Cava or Prosecco, sparkling wines range from approximately 100-125 calories per 5 ounce glass and should generally be your FIRST waistline-friendly choice. Since they are usually served in a flute, there's also less variation in the size of the pour which provides reliable consistency. Look for the terms "Brut,""Brut Nature" or "Brut Zero" on the label to ensure there isn't excessive sugar added. So if you have any sparklers left over from the holidays - lucky you!
WHITE WINES: These wines should be your second choice when selecting a waistline-friendly bottle. You want to opt for lighter-bodied, unoaked white wines which are crisp, refreshing and bone-dry since they generally contain about 115-145 calories per 5 ounce glass. Pinot Grigio, Sauvignon Blanc, dry Riesling and Albariño are great choices in this category, beware of big, full-bodied white wines such as Chardonnay and Viognier which can contain higher alcohol and therefore, more calories.
RED WINES: If you're a bona fide red wine lover, no worries! While red wines generally contain the most calories due to riper fruit and higher alcohol levels, there are lighter versions to be found that contain around 130-170 calories per glass. Opt for wines made from the Pinot Noir, Barbera and Tempranillo grapes from cooler climate regions in France, Italy and Spain respectively. In order to keep calories at a minimum, steer clear of ripe, fuller-bodied wines such as Cabernet Sauvignon, Merlot, Malbec or Shiraz from warmer climates until you've reached your desired goals.
I recently had the opportunity to share some of my favorite Waistline-Friendly Wine recommendations with the fabulous John Favole of WPTV NewsChannel 5, our local NBC affiliate here in sunny South Florida. Please check out the video above for all the deets and I hope you enjoy our Waistline-Friendly Wine Guide and best of luck with your New Year's resolutions. If you've made any food and/or wine-related resolutions, I'd LOVE to hear about them. Please let me know in the Comments section below!
]]>Egg nog. Christmas cookies. Peppermint-stick ice cream. If you're like me, you indulged in everything you could get your well-manicured hands on this holiday season…and after 2020 who could really blame you? And while it’s fun to enjoy your favorite foods during this festive time of year, this decadent tradition unfortunately usually relegates January to a month of restraint and, let's face it,...self-imposed misery.
That sure doesn't sound like a Happy New Year, does it?
But what if you didn't have to forego that glass of vino every night? What if there was a handy Waistline-Friendly Wine Guide that featured delicious wines that didn't sabotage your New Year's-inspired weight loss plans?
Fellow winelovers, I'm happy to tell you these wines DO exist and, in moderation, you can still indulge your vinous cravings without consuming oodles of pesky calories. But since a glass of wine can range between 100-300 calories, how do you know which wines have the least amount of calories? Here are 3 tips to consider when making your selections:
Go for Low Alcohol: While that juicy glass of Australian Shiraz might hit your palate’s sweet spot, it probably clocks in at around 16% alcohol. And since alcohol has almost twice the calories as sugar (yes, you heard right!), you've got a double whammy in that glass just waiting to haunt your midsection through bathing suit season. For optimal results, pick wines that are 14% ABV or less which, by law, must be clearly listed on a wine's label.
Dry over Sweet: Say buh-bye to wines with high levels of residual sugar ("RS" in wine lingo), including Port, Sauternes and late-harvest wines. The low-calorie wines you want to choose right now are bone-dry, crisp and refreshing. In general, if a wine you're drinking tastes overly fruity or sweet (even a supposed "dry" wine like White Zinfandel), banish it from your fridge until you've reached your desired goal!
Cool Climate is Key: The wine regions of Europe (aka the Old World) have much cooler climates than the rest of the world (aka New World) and grapes grown in cooler climates don't achieve the lush ripeness that those grown in warmer climates do. And since it's grape sugars that are converted into alcohol by the yeast during fermentation, cooler climate grapes produce wines that are lower in alcohol and, therefore, calories. So if one of your New Year's Resolutions is to explore a different wine region, this is the perfect time to explore the delightful wines of countries such as France, Italy, Germany and/or Spain!
SPARKLING WINES: Whether its Champagne, Cava or Prosecco, sparkling wines range from approximately 100-125 calories per 5 ounce glass and should generally be your FIRST waistline-friendly choice. Since they are usually served in a flute, there's also less variation in the size of the pour which provides reliable consistency. Look for the terms "Brut,""Brut Nature" or "Brut Zero" on the label to ensure there isn't excessive sugar added. So if you have any sparklers left over from the holidays - lucky you!
WHITE WINES: These wines should be your second choice when selecting a waistline-friendly bottle. You want to opt for lighter-bodied, unoaked white wines which are crisp, refreshing and bone-dry since they generally contain about 115-145 calories per 5 ounce glass. Pinot Grigio, Sauvignon Blanc, dry Riesling and Albariño are great choices in this category, beware of big, full-bodied white wines such as Chardonnay and Viognier which can contain higher alcohol and therefore, more calories.
RED WINES: If you're a bona fide red wine lover, no worries! While red wines generally contain the most calories due to riper fruit and higher alcohol levels, there are lighter versions to be found that contain around 130-170 calories per glass. Opt for wines made from the Pinot Noir, Barbera and Tempranillo grapes from cooler climate regions in France, Italy and Spain respectively. In order to keep calories at a minimum, steer clear of ripe, fuller-bodied wines such as Cabernet Sauvignon, Merlot, Malbec or Shiraz from warmer climates until you've reached your desired goals.
I recently had the opportunity to share some of my favorite Waistline-Friendly Wine recommendations with the fabulous John Favole of WPTV NewsChannel 5, our local NBC affiliate here in sunny South Florida. Please check out the video above for all the deets and I hope you enjoy our Waistline-Friendly Wine Guide and best of luck with your New Year's resolutions. If you've made any food and/or wine-related resolutions, I'd LOVE to hear about them. Please let me know in the Comments section below!
]]>With your New Year's Eve hangover in the rear view mirror, not to mention a disastrous pandemic-ridden 2020, it’s time to start planning for the future with a proverbial clean slate. To help with the vinous portion of your plans, here are 5 Fabulous New Year’s Wine Resolutions to guide your exploration in the New Year.
From becoming a better taster to planning a trip to your favorite wine region, here are some great ideas that will truly enhance your enjoyment of and proficiency in wine:
MIX IT UP: Because the world of wine can be confusing it's often easier to just stick with the same wine day in and day out - but how boring is that? To break out of your rut, why not vow here and now to sample a different wine every week or at very least every month. Come on by the wine shop where we always have 16 wines available on the machines to sample by the glass. Not in the area? I’ll also have plenty of great recommendations here on the blog and in our weekly newsletter so please stay tuned.
START A WINE COLLECTION: If you've been drinking wine long enough to have a favorite wine region and/or producer it might be time to sock a few bottles away for a later date. Aged wine can be such a truly enjoyable experience but collecting wine does NOT mean you need to have a custom built, 1,000 bottle cellar, in fact, far from it! From an 18 bottle, under the counter wine fridge to 150+ bottle, free-standing unit go with whatever suits YOUR needs. Having a temperature-controlled place to stash your bottles is VERY important since varying temperatures and humidity levels as well as mechanical vibration and light exposure are arch-enemies of wine. If your budget allows, purchase a unit with a little room to grow, wine lovers have a habit of outgrowing them faster then they think!
HONE YOUR TASTING SKILLS: Whether you’re a budding wine enthusiast or an aspiring Somm to really learn about wine you need to taste it in a particular way, utilizing ALL of your senses. This sensory information provides valuable insight into a wine's place of origin, grape variety and "terroir” which are all critical factors when learning about and understanding wine. So if becoming a better taster is something you’re interested in achieving this year, please click here to be notified of our upcoming wine tastings.
DRINK MORE SPARKLING WINES: The focus on sparkling wine/Champagne consumption around special occasions like New Year's Eve leaves the majority of the year unbearably bubbly-free. While Champagne's price tag may limit it to more of a special occasion wine, there are many sparklers from around the globe that are priced for everyday consumption. Wines like Prosecco, Cava and Crémant are perfect for enjoying on a Tuesday night or sipping over lunch with a friend. As an added bonus, sparkling wines also have less calories and alcohol than a glass of Chardonnay or Cabernet Sauvignon - affordable, delicious AND figure-friendly - what's not to love about that?
FOOD + WINE TRAVEL: Take advantage of our post-pandemic global status + book that trip you dreamed about during lockdown! Whether it’s an overnight trip to enjoy a favorite restaurant or a long haul flight to an Old World wine region, start planning now and as soon as we get the green light to travel - you’ll be ready to go! For some food and wine-inspired travel inspo check out my post 5 Glamorous Getaways for Food and Wine Lovers.
I hope these suggestions inspire you to further embrace the world of wine in 2023! If you have any other wine-related resolutions I'd love to hear about them, please let me know in the Comments section below.
]]>With your New Year's Eve hangover in the rear view mirror, not to mention a disastrous pandemic-ridden 2020, it’s time to start planning for the future with a proverbial clean slate. To help with the vinous portion of your plans, here are 5 Fabulous New Year’s Wine Resolutions to guide your exploration in the New Year.
From becoming a better taster to planning a trip to your favorite wine region, here are some great ideas that will truly enhance your enjoyment of and proficiency in wine:
MIX IT UP: Because the world of wine can be confusing it's often easier to just stick with the same wine day in and day out - but how boring is that? To break out of your rut, why not vow here and now to sample a different wine every week or at very least every month. Come on by the wine shop where we always have 16 wines available on the machines to sample by the glass. Not in the area? I’ll also have plenty of great recommendations here on the blog and in our weekly newsletter so please stay tuned.
START A WINE COLLECTION: If you've been drinking wine long enough to have a favorite wine region and/or producer it might be time to sock a few bottles away for a later date. Aged wine can be such a truly enjoyable experience but collecting wine does NOT mean you need to have a custom built, 1,000 bottle cellar, in fact, far from it! From an 18 bottle, under the counter wine fridge to 150+ bottle, free-standing unit go with whatever suits YOUR needs. Having a temperature-controlled place to stash your bottles is VERY important since varying temperatures and humidity levels as well as mechanical vibration and light exposure are arch-enemies of wine. If your budget allows, purchase a unit with a little room to grow, wine lovers have a habit of outgrowing them faster then they think!
HONE YOUR TASTING SKILLS: Whether you’re a budding wine enthusiast or an aspiring Somm to really learn about wine you need to taste it in a particular way, utilizing ALL of your senses. This sensory information provides valuable insight into a wine's place of origin, grape variety and "terroir” which are all critical factors when learning about and understanding wine. So if becoming a better taster is something you’re interested in achieving this year, please click here to be notified of our upcoming wine tastings.
DRINK MORE SPARKLING WINES: The focus on sparkling wine/Champagne consumption around special occasions like New Year's Eve leaves the majority of the year unbearably bubbly-free. While Champagne's price tag may limit it to more of a special occasion wine, there are many sparklers from around the globe that are priced for everyday consumption. Wines like Prosecco, Cava and Crémant are perfect for enjoying on a Tuesday night or sipping over lunch with a friend. As an added bonus, sparkling wines also have less calories and alcohol than a glass of Chardonnay or Cabernet Sauvignon - affordable, delicious AND figure-friendly - what's not to love about that?
FOOD + WINE TRAVEL: Take advantage of our post-pandemic global status + book that trip you dreamed about during lockdown! Whether it’s an overnight trip to enjoy a favorite restaurant or a long haul flight to an Old World wine region, start planning now and as soon as we get the green light to travel - you’ll be ready to go! For some food and wine-inspired travel inspo check out my post 5 Glamorous Getaways for Food and Wine Lovers.
I hope these suggestions inspire you to further embrace the world of wine in 2023! If you have any other wine-related resolutions I'd love to hear about them, please let me know in the Comments section below.
]]>If you’re looking for the perfect bottle of bubbly to ring in the New Year, look no further! From Cava to Cremant and, of course, the all time classic Champagne I’ve done the research and am sharing six of my favorite sparklers at a variety of price ranges that are perfect for New Year's Eve.
In addition, I’ve also paired each sparkling wine selection with a timely toast. And after a crazy pandemic-ridden 2020, I think they are especially meaningful. So without further ado, here are my favorite splurges and steals:
Poema is a small-production Spanish wine producer in Spain’s Penedès region where the best vineyards are located. While Cava is made using the same method as Champagne, aka the Méthode Traditionelle or Método Tradicional, it incorporates the region’s three indigenous grapes: Parellada, Macabeo + Xarel-lo. It is made in a “Brut” style, meaning the wine is “dry” (not sweet!). This wine is clean, refreshing + mineral-driven with citrus-infused notes of green apple, toasted brioche, honeycomb + almond skin.
Toast: "In the New Year may your right hand be stretched out in friendship but never in want." ~ Traditional Irish Toast
Founded in 1818, Chateau Calvet is one of France’s oldest brands + while it was sold in 1882, a 6th generation descendent is now re-introducing the brand back to the U.S. markets. Like Champagne, this sparker is made using the Méthode Traditionelle (aka Méthode Champenoise) but it’s a blend of indigenous Bordeaux grapes: 70% Semillon + 30% Cabernet Franc. This cremant has a beautiful golden yellow color with fine bubbles + expressive notes of yellow apple, citrus + brioche accompanied by a fresh + lively acidity.
Toast: "May we live to learn well + learn to live well. May you live as long as you want + never want as long as you live." ~ Anonymous
Blanc de Noirs means "white from black" and as the name implies this sparkler from "America's House of Sparkling Wine" is predominantly Pinot Noir, made from 91% Pinot Noir and 9% Chardonnay. Schramsberg pioneered the Blanc de Noirs style in the United States, producing the first such American sparkler in 1967. This luxurious sparkling wine has a creamy texture of toasted brioche, vanilla, baked apple and hazelnut. While perfect for enjoying on its own it has ample body to stand up to dishes including macadamia-crusted halibut or roasted pork tenderloin.
Toast: "Here's a toast to the future; a toast to the past, and a toast to our friends, far and near. May the future be pleasant, the past a bright dream. May our friends remain faithful and dear." ~ Anonymous
Known as the Champagne that seduced the Royal Courts, Charles Heidsieck is definitely one of Champagne's best kept secrets. This House's non vintage offering is one of my personal favorites, representing a decadent blend of 1/3 each Chardonnay, Pinot Noir and Meunier. The fact that it includes 40% reserve wine in the blend with an average age of 10 years, with some going back as far as 15 years, really sets this cuvée apart. The result is a toasty, rich, complex style of Champagne with notes of apricot, dried fruit and almonds that is ideal for ringing in the New Year.
Toast: "May you never lie, cheat or drink. But if you must lie, lie in each other's arms. If you must cheat, cheat death. And if you must drink, drink with all of us because we love you!" ~ Anonymous
Winemaker Francis Egly's wines are counted among the most well-respected "Grower Champagnes" and are made with the utmost of care from vines located in the Grand Cru villages of Bouzy, Verzenay and Ambonnay. This bright and refreshing Brut is a blend of 70% Pinot Noir and 30% Chardonnay that is not fined or filtered, allowing the terroir to shine through. Notes of warmed crepes drizzled with fruit compote; pink and white flowers; and a touch of vanilla are evident on the nose of this Champagne followed by flavors of black and red cherries, fresh ginger and white pepper. A special bottle for a special evening!
Toast: "For last year's words belong to last year's language, and next year's words await another voice. And to make an end is to make a beginning." ~ T.S. Elliot
Krug is known for its unrelenting attention to detail in producing one of the finest Champagnes in the world. Krug President Maggie Henriquez likens their portfolio of cuvées to haute couture due to the meticulous attention to detail involved in their production, and rightly so: the Krug Grande Cuvée, the house's flagship multi-vintage bottling, is a blend of 120 hand-crafted reserve wines from over ten different vintages. The full-bodied, opulent Grande Cuvée delights with enticing aromas of toasted brioche, marzipan, and complex flavors of citrus peel, hazelnuts and spice. An exceptionally elegant cuvée!
Toast: "Be at war with your voices, at peace with your neighbors + let every New Year find you a better man." ~ Benjamin Franklin
No matter which sparkler you select to enjoy on New Year's Eve I wish you a wonderful evening and all the best in the New Year ahead!
]]>If you’re looking for the perfect bottle of bubbly to ring in the New Year, look no further! From Cava to Cremant and, of course, the all time classic Champagne I’ve done the research and am sharing six of my favorite sparklers at a variety of price ranges that are perfect for New Year's Eve.
In addition, I’ve also paired each sparkling wine selection with a timely toast. And after a crazy pandemic-ridden 2020, I think they are especially meaningful. So without further ado, here are my favorite splurges and steals:
Poema is a small-production Spanish wine producer in Spain’s Penedès region where the best vineyards are located. While Cava is made using the same method as Champagne, aka the Méthode Traditionelle or Método Tradicional, it incorporates the region’s three indigenous grapes: Parellada, Macabeo + Xarel-lo. It is made in a “Brut” style, meaning the wine is “dry” (not sweet!). This wine is clean, refreshing + mineral-driven with citrus-infused notes of green apple, toasted brioche, honeycomb + almond skin.
Toast: "In the New Year may your right hand be stretched out in friendship but never in want." ~ Traditional Irish Toast
Founded in 1818, Chateau Calvet is one of France’s oldest brands + while it was sold in 1882, a 6th generation descendent is now re-introducing the brand back to the U.S. markets. Like Champagne, this sparker is made using the Méthode Traditionelle (aka Méthode Champenoise) but it’s a blend of indigenous Bordeaux grapes: 70% Semillon + 30% Cabernet Franc. This cremant has a beautiful golden yellow color with fine bubbles + expressive notes of yellow apple, citrus + brioche accompanied by a fresh + lively acidity.
Toast: "May we live to learn well + learn to live well. May you live as long as you want + never want as long as you live." ~ Anonymous
Blanc de Noirs means "white from black" and as the name implies this sparkler from "America's House of Sparkling Wine" is predominantly Pinot Noir, made from 91% Pinot Noir and 9% Chardonnay. Schramsberg pioneered the Blanc de Noirs style in the United States, producing the first such American sparkler in 1967. This luxurious sparkling wine has a creamy texture of toasted brioche, vanilla, baked apple and hazelnut. While perfect for enjoying on its own it has ample body to stand up to dishes including macadamia-crusted halibut or roasted pork tenderloin.
Toast: "Here's a toast to the future; a toast to the past, and a toast to our friends, far and near. May the future be pleasant, the past a bright dream. May our friends remain faithful and dear." ~ Anonymous
Known as the Champagne that seduced the Royal Courts, Charles Heidsieck is definitely one of Champagne's best kept secrets. This House's non vintage offering is one of my personal favorites, representing a decadent blend of 1/3 each Chardonnay, Pinot Noir and Meunier. The fact that it includes 40% reserve wine in the blend with an average age of 10 years, with some going back as far as 15 years, really sets this cuvée apart. The result is a toasty, rich, complex style of Champagne with notes of apricot, dried fruit and almonds that is ideal for ringing in the New Year.
Toast: "May you never lie, cheat or drink. But if you must lie, lie in each other's arms. If you must cheat, cheat death. And if you must drink, drink with all of us because we love you!" ~ Anonymous
Winemaker Francis Egly's wines are counted among the most well-respected "Grower Champagnes" and are made with the utmost of care from vines located in the Grand Cru villages of Bouzy, Verzenay and Ambonnay. This bright and refreshing Brut is a blend of 70% Pinot Noir and 30% Chardonnay that is not fined or filtered, allowing the terroir to shine through. Notes of warmed crepes drizzled with fruit compote; pink and white flowers; and a touch of vanilla are evident on the nose of this Champagne followed by flavors of black and red cherries, fresh ginger and white pepper. A special bottle for a special evening!
Toast: "For last year's words belong to last year's language, and next year's words await another voice. And to make an end is to make a beginning." ~ T.S. Elliot
Krug is known for its unrelenting attention to detail in producing one of the finest Champagnes in the world. Krug President Maggie Henriquez likens their portfolio of cuvées to haute couture due to the meticulous attention to detail involved in their production, and rightly so: the Krug Grande Cuvée, the house's flagship multi-vintage bottling, is a blend of 120 hand-crafted reserve wines from over ten different vintages. The full-bodied, opulent Grande Cuvée delights with enticing aromas of toasted brioche, marzipan, and complex flavors of citrus peel, hazelnuts and spice. An exceptionally elegant cuvée!
Toast: "Be at war with your voices, at peace with your neighbors + let every New Year find you a better man." ~ Benjamin Franklin
No matter which sparkler you select to enjoy on New Year's Eve I wish you a wonderful evening and all the best in the New Year ahead!
]]>While the presence of Champagne at an event is usually enough to indicate a celebration is at hand, there's another way to kick it up a notch: the art of Sabrage.
Believed to have been invented by Napoleon during the French Revolution, Sabrage is the technique of opening a bottle of Champagne using a saber. Legend has it, as Napoleon and his troops returned home victorious from battle, the townspeople greeted them with bottles of Champagne to show their appreciation and gratitude. Because they were on horseback, it was too difficult to put down the reins to pop the cork, so they used their sabers and voila, the art of sabrage was born! Another version of the story involves the famed Widow (Veuve) Clicquot who possibly gave Napoleon's officers Champagne in return for protecting her land during this time of political unrest.
Contrary to popular belief, Sabrage is not actually "chopping" the top of the Champagne bottle off. In fact, not much "muscle" is required to perform this technique which essentially utilizes the 6 atmospheres of pressure present in the bottle combined with a quick “whack” from the saber at the weakest point of the bottle, where the seam comes together at the neck. Although there are "Champagne sabers" made especially for this process, Laguiole makes a very nice one, you don't have to use one to perform this technique. The back of a Chef's knife works just as well, just be sure not to use the sharp end of the knife as you can damage the blade.
For a slow motion view of how Sabrage happens, please check out my video below. And while it may look really easy, there are some very important steps to follow in order to perform it safely. Unfortunately, I’ve seen some accidents happen when the bottle wasn’t prepared properly or the wrong motion was used to dislodge the cork from the bottle. One incident even involved stitches so please scroll down for all the important details.
Be sure the bottle of bubbly is VERY cold: If the bottle hasn't been in the refrigerator for at least 24 hours, you may want to rethink using it. Without a properly chilled bottle, you run the risk of the bottle exploding during the process and nothing puts a damper on a party like a shattered bottle of Champagne.
Find the bottle’s seam: Most green Champagne bottles (they are the best to use) have a seam that runs vertically from the neck to the bottom of the bottle where the two halves are joined together. You can easily find it by running your finger around the circumference of the bottle until you find the ridge. This seam is the guide your saber will follow along the bottle, making contact with the neck exactly where it intersects with the seam.
Adjust the wire cage and remove paper/foil from the neck of the bottle: In order to clear the runway for your saber or knife, you'll need to adjust the cage, the wire which surrounds the cork, up one notch so the blade of the saber hits the neck of the bottle cleanly. Simply untwist the wire, slide the cage up one notch to expose the neck, and twist to refasten it around the cork. Be very careful, however, because once the wire cage is loosened, the bottle is “live” and the cork can pop out at any time! You can remove the cage altogether but keeping the cage on not only makes the cork easier to find in an outdoor setting, but also make a nicer presentation. At this point, also remove any foil or paper around the neck so your saber has an unobstructed path to follow.
Hold the bottle properly: There are two ways to hold your bottle of bubbly for performing sabrage: either with your thumb in the "punt" (the indentation in the bottom of the bottle) and your fingers supporting the bottle from underneath, or by simply grasping the bottle around the base. Experiment with each and go with whichever one feels more natural and secure.
Point the bottle away from friends, family, pets, windows and other glass objects: Ideally sabrage is performed outside but when that isn't possible, be sure the bottle is aimed away from people, pets or anything breakable. In the video below, I didn't use as much force as I normally would because I didn't want to take out any ornaments on the Christmas tree, not to mention any of the windows.
Let 'er rip: When you're ready to go, hold the Champagne bottle away from you pointed upwards at a 45 degree angle to the ground and run the blade along the seam, taking a few practice strokes. Then, briskly slide the blade along the seam of the bottle with an "up and out" motion, following through and making good contact where the seam meets the neck of the bottle and the top should pop right off! In the event it doesn’t, regroup and simply try again.
Wipe off the neck of the bottle and serve: Once the deed is done and all the applause has quieted, it's time to enjoy the fruits of your labor! Luckily, the pressure inside the bottle ensures no glass falls into it, however, it's always smart to wipe off the top of the bottle with a kitchen towel just to be sure there's no glass fragments remaining. Then, you're free to serve your guests but no matter what you do, don't ever attempt to drink from a freshly sabered Champagne bottle! The jagged edges are extremely sharp and this gaff will take you from hero to zero (not to mention the emergency room) in seconds flat.
In case you're wondering what the process looks like, below is a video of me sabering a bottle of Taittinger Brut Rosé for our guests on New Year's Eve. As I mentioned previously, I didn't use as much force as I normally would in order to spare the windows and Christmas tree ornaments. I hope you have fun experimenting with the art of Sabrage and remember the immortal words of Napoleon, "In victory you deserve Champagne, and in defeat, you need it."
]]>While the presence of Champagne at an event is usually enough to indicate a celebration is at hand, there's another way to kick it up a notch: the art of Sabrage.
Believed to have been invented by Napoleon during the French Revolution, Sabrage is the technique of opening a bottle of Champagne using a saber. Legend has it, as Napoleon and his troops returned home victorious from battle, the townspeople greeted them with bottles of Champagne to show their appreciation and gratitude. Because they were on horseback, it was too difficult to put down the reins to pop the cork, so they used their sabers and voila, the art of sabrage was born! Another version of the story involves the famed Widow (Veuve) Clicquot who possibly gave Napoleon's officers Champagne in return for protecting her land during this time of political unrest.
Contrary to popular belief, Sabrage is not actually "chopping" the top of the Champagne bottle off. In fact, not much "muscle" is required to perform this technique which essentially utilizes the 6 atmospheres of pressure present in the bottle combined with a quick “whack” from the saber at the weakest point of the bottle, where the seam comes together at the neck. Although there are "Champagne sabers" made especially for this process, Laguiole makes a very nice one, you don't have to use one to perform this technique. The back of a Chef's knife works just as well, just be sure not to use the sharp end of the knife as you can damage the blade.
For a slow motion view of how Sabrage happens, please check out my video below. And while it may look really easy, there are some very important steps to follow in order to perform it safely. Unfortunately, I’ve seen some accidents happen when the bottle wasn’t prepared properly or the wrong motion was used to dislodge the cork from the bottle. One incident even involved stitches so please scroll down for all the important details.
Be sure the bottle of bubbly is VERY cold: If the bottle hasn't been in the refrigerator for at least 24 hours, you may want to rethink using it. Without a properly chilled bottle, you run the risk of the bottle exploding during the process and nothing puts a damper on a party like a shattered bottle of Champagne.
Find the bottle’s seam: Most green Champagne bottles (they are the best to use) have a seam that runs vertically from the neck to the bottom of the bottle where the two halves are joined together. You can easily find it by running your finger around the circumference of the bottle until you find the ridge. This seam is the guide your saber will follow along the bottle, making contact with the neck exactly where it intersects with the seam.
Adjust the wire cage and remove paper/foil from the neck of the bottle: In order to clear the runway for your saber or knife, you'll need to adjust the cage, the wire which surrounds the cork, up one notch so the blade of the saber hits the neck of the bottle cleanly. Simply untwist the wire, slide the cage up one notch to expose the neck, and twist to refasten it around the cork. Be very careful, however, because once the wire cage is loosened, the bottle is “live” and the cork can pop out at any time! You can remove the cage altogether but keeping the cage on not only makes the cork easier to find in an outdoor setting, but also make a nicer presentation. At this point, also remove any foil or paper around the neck so your saber has an unobstructed path to follow.
Hold the bottle properly: There are two ways to hold your bottle of bubbly for performing sabrage: either with your thumb in the "punt" (the indentation in the bottom of the bottle) and your fingers supporting the bottle from underneath, or by simply grasping the bottle around the base. Experiment with each and go with whichever one feels more natural and secure.
Point the bottle away from friends, family, pets, windows and other glass objects: Ideally sabrage is performed outside but when that isn't possible, be sure the bottle is aimed away from people, pets or anything breakable. In the video below, I didn't use as much force as I normally would because I didn't want to take out any ornaments on the Christmas tree, not to mention any of the windows.
Let 'er rip: When you're ready to go, hold the Champagne bottle away from you pointed upwards at a 45 degree angle to the ground and run the blade along the seam, taking a few practice strokes. Then, briskly slide the blade along the seam of the bottle with an "up and out" motion, following through and making good contact where the seam meets the neck of the bottle and the top should pop right off! In the event it doesn’t, regroup and simply try again.
Wipe off the neck of the bottle and serve: Once the deed is done and all the applause has quieted, it's time to enjoy the fruits of your labor! Luckily, the pressure inside the bottle ensures no glass falls into it, however, it's always smart to wipe off the top of the bottle with a kitchen towel just to be sure there's no glass fragments remaining. Then, you're free to serve your guests but no matter what you do, don't ever attempt to drink from a freshly sabered Champagne bottle! The jagged edges are extremely sharp and this gaff will take you from hero to zero (not to mention the emergency room) in seconds flat.
In case you're wondering what the process looks like, below is a video of me sabering a bottle of Taittinger Brut Rosé for our guests on New Year's Eve. As I mentioned previously, I didn't use as much force as I normally would in order to spare the windows and Christmas tree ornaments. I hope you have fun experimenting with the art of Sabrage and remember the immortal words of Napoleon, "In victory you deserve Champagne, and in defeat, you need it."
]]>In the mood to spread some holiday cheer? Then this is definitely the post for you! Below are my 10 essential holiday gift picks for the 2020 holiday season. And whether you’re shopping for yourself or a loved one (or a little of both) I assure you, these items are guaranteed to delight.
The past year has really shown us the importance of not taking things for granted, especially time with our loved ones. Some of my most cherished memories of 2020 involve sharing a glass of wine or a meal with friends and family - socially distanced + safely of course - and I’m willing to bet if you’re reading this, you probably feel the same way. It makes giving food and wine related gifts this year seem especially apropos.
Simply scroll down for my 10 holiday essentials that I hope will inspire you and your loved ones to continue to come together over good food and wine - Happy Holidays! xo
In the mood to spread some holiday cheer? Then this is definitely the post for you! Below are my 10 essential holiday gift picks for the 2020 holiday season. And whether you’re shopping for yourself or a loved one (or a little of both) I assure you, these items are guaranteed to delight.
The past year has really shown us the importance of not taking things for granted, especially time with our loved ones. Some of my most cherished memories of 2020 involve sharing a glass of wine or a meal with friends and family - socially distanced + safely of course - and I’m willing to bet if you’re reading this, you probably feel the same way. It makes giving food and wine related gifts this year seem especially apropos.
Simply scroll down for my 10 holiday essentials that I hope will inspire you and your loved ones to continue to come together over good food and wine - Happy Holidays! xo
The Holiday Season is the perfect time to hone your wine and cheese pairing prowess! Creamy, comforting and delicious, cheese is synonymous with the Fall and Winter months, and wine can arguably be the perfect accompaniment.
But what wine to serve with that wedge of triple cream Brie, charming Cheddar, or fragrant Epoisses? Here are a few basic tips or “Pairing Principles” as I like to call them, for creating the perfect duo.
The same principle that works for food and wine also works for wine and cheese. If you enjoy particular flavors in a cheese, opt for a wine that mirrors those delicious qualities. For instance, a tangy, acidic fresh goat cheese would be well matched with a zesty, citrusy Sauvignon Blanc. Similar flavors create this fabulous flavor synergy! In addition to fresh goat cheese with Sauvignon Blanc, other examples of this principle include Camembert or Brie with Chardonnay, aged sheep’s milk cheese with sherry, and Emmentaler with Merlot.
Try a crisp, tangy Sauvignon Blanc paired with fresh goat’s milk Fromage Blanc or Chevre. Producers to look for include Paul Cluver (South Africa), Invivo X (New Zealand), Michel Redde (Sancerre) + Round Pond (Napa).
The texture of a cheese is an important window into its flavor and can aid in finding a great wine to match it. For instance, if a cheese is creamy and viscous, like Brie, you would want to match it with a wine with similar qualities, say a creamy, buttery Chardonnay. Or, if you’re in the mood for a semi-hard cheese like cheddar, a medium-bodied Zinfandel would probably work best.
Try Manchego and Rioja, Gruyère and Gewürztraminer and/or washed-rind cheeses and Cabernet Franc for some classic examples of this principle.
This may appear contrary to the first pairing tip, however, if you are a fan of sweet and salty or sweet and savory flavors together, this might be THE principle for you! Choosing opposing flavors in wine and cheese can make for some delicious flavor combinations. If you have a salty cheese, then it will generally pair well with a sweet wine – as long as the saltiness and sweetness are in balance.
Classic “opposite” cheese and wine pairings include Roquefort and Sauternes and Stilton and Port.
While these three Pairing Principles can serve as a guide for establishing some wonderful wine and cheese pairings, the best practice is to experiment and discover what truly pleases YOUR palate! What are some of your favorite wine and cheese pairings? Please let me know in the comments section below!
]]>The Holiday Season is the perfect time to hone your wine and cheese pairing prowess! Creamy, comforting and delicious, cheese is synonymous with the Fall and Winter months, and wine can arguably be the perfect accompaniment.
But what wine to serve with that wedge of triple cream Brie, charming Cheddar, or fragrant Epoisses? Here are a few basic tips or “Pairing Principles” as I like to call them, for creating the perfect duo.
The same principle that works for food and wine also works for wine and cheese. If you enjoy particular flavors in a cheese, opt for a wine that mirrors those delicious qualities. For instance, a tangy, acidic fresh goat cheese would be well matched with a zesty, citrusy Sauvignon Blanc. Similar flavors create this fabulous flavor synergy! In addition to fresh goat cheese with Sauvignon Blanc, other examples of this principle include Camembert or Brie with Chardonnay, aged sheep’s milk cheese with sherry, and Emmentaler with Merlot.
Try a crisp, tangy Sauvignon Blanc paired with fresh goat’s milk Fromage Blanc or Chevre. Producers to look for include Paul Cluver (South Africa), Invivo X (New Zealand), Michel Redde (Sancerre) + Round Pond (Napa).
The texture of a cheese is an important window into its flavor and can aid in finding a great wine to match it. For instance, if a cheese is creamy and viscous, like Brie, you would want to match it with a wine with similar qualities, say a creamy, buttery Chardonnay. Or, if you’re in the mood for a semi-hard cheese like cheddar, a medium-bodied Zinfandel would probably work best.
Try Manchego and Rioja, Gruyère and Gewürztraminer and/or washed-rind cheeses and Cabernet Franc for some classic examples of this principle.
This may appear contrary to the first pairing tip, however, if you are a fan of sweet and salty or sweet and savory flavors together, this might be THE principle for you! Choosing opposing flavors in wine and cheese can make for some delicious flavor combinations. If you have a salty cheese, then it will generally pair well with a sweet wine – as long as the saltiness and sweetness are in balance.
Classic “opposite” cheese and wine pairings include Roquefort and Sauternes and Stilton and Port.
While these three Pairing Principles can serve as a guide for establishing some wonderful wine and cheese pairings, the best practice is to experiment and discover what truly pleases YOUR palate! What are some of your favorite wine and cheese pairings? Please let me know in the comments section below!
]]>Juicy, crispy-skinned turkey. Savory sausage stuffing studded with tart cranberries. Spicy, cherry-scented red wine to wash everything down. Once a year we all come together for this fabulous, food-focused holiday and while most of the dishes we serve are the same from year to year, pulling “The Thanksgiving Meal” together can be a challenge. That’s why having the right food and wine-related tools in your repertoire can truly make or break your hosting experience. Having been there many times myself, I’m thrilled to share my favorite, tried and true, “must have” Thanksgiving essentials with you!
First and foremost, pour yourself a nice glass of wine to enjoy while browsing this post - this will help with your planning process while also keeping the stress monster at bay! From the perfect roasting pan to easy to care for wine glasses, I have years of experience with all of these items and I personally stand behind every one. And while some are a bit of an investment, I promise you will use and rely on them for many years to come.
If you happen to be cutting it close time-wise, most items are available from Amazon Prime so you can receive them in plenty of time for the big day! And if you have questions about ANY of the items in this post, please feel free to e-mail me at Stephanie@theglamorousgourmet.com OR simply leave a Comment below and I’ll get right back to you. Otherwise, Steve and I would like to wish you and your family a very Happy & Delicious Thanksgiving.
(Some of the links below are affiliate links, which means that if you choose to make a purchase, I will earn a commission. This commission comes at NO additional cost to you.)
]]>Juicy, crispy-skinned turkey. Savory sausage stuffing studded with tart cranberries. Spicy, cherry-scented red wine to wash everything down. Once a year we all come together for this fabulous, food-focused holiday and while most of the dishes we serve are the same from year to year, pulling “The Thanksgiving Meal” together can be a challenge. That’s why having the right food and wine-related tools in your repertoire can truly make or break your hosting experience. Having been there many times myself, I’m thrilled to share my favorite, tried and true, “must have” Thanksgiving essentials with you!
First and foremost, pour yourself a nice glass of wine to enjoy while browsing this post - this will help with your planning process while also keeping the stress monster at bay! From the perfect roasting pan to easy to care for wine glasses, I have years of experience with all of these items and I personally stand behind every one. And while some are a bit of an investment, I promise you will use and rely on them for many years to come.
If you happen to be cutting it close time-wise, most items are available from Amazon Prime so you can receive them in plenty of time for the big day! And if you have questions about ANY of the items in this post, please feel free to e-mail me at Stephanie@theglamorousgourmet.com OR simply leave a Comment below and I’ll get right back to you. Otherwise, Steve and I would like to wish you and your family a very Happy & Delicious Thanksgiving.
(Some of the links below are affiliate links, which means that if you choose to make a purchase, I will earn a commission. This commission comes at NO additional cost to you.)
]]>Folks, next time a cold front (or "cool" front if you're in South Florida) rolls into town, please do yourself a favor and put this delicious recipe for Porcini Mushroom, Thyme, & Barley Soup at the very TOP of your list! It is literally the culinary equivalent of a cozy, cashmere blanket on a chilly Fall night.
The combination of dried porcini and cremini mushrooms gives this soup a delightful depth of flavor and texture that is sure to make your taste buds sing. And as a confirmed carnivore I have to admit, I didn't even miss the meat!
I also think this soup beautifully demonstrates the concept of "umami" which refers to "a savory taste" and is now considered one of the five basic tastes along with sweet, sour, bitter and salty. The starch from the barley also creates a wonderful creaminess as the soup cooks and the thyme lends the perfect contrast of "brightness" to the earthy, savory flavors.
This extremely comforting soup is sure to get you through many a chilly night and is a wonderful way to savor the season without a lot of work slaving over a hot stove! For more Fast + Fabulous recipes that take around thirty minutes to make, please click here.
PRINT RECIPE"PORCINI MUSHROOM, THYME + BARLEY SOUP"
Author: Stephanie Miskew | The Glamorous Gourmet
Serves: 4-6
Ingredients
2 Tablespoons good olive oil
2 large shallots, finely chopped
1 1oz. package dried porcini mushrooms
2 garlic cloves, minced
1 lb. cremini mushrooms, trimmed and sliced
2 quarts beef broth
5 sprigs fresh thyme
1/2 cup pearled barley, rinsed
Kosher salt
Freshly ground black pepper
1/3 cup chopped fresh Italian parsley
Instructions
In a small bowl, cover dried mushrooms with 2 cups of boiling water and soak, for 20 minutes using a small plate to keep them submerged. Strain and reserve the liquid and give the mushrooms a rough chop. Set liquid and mushrooms aside.
Heat olive oil in a soup pot over medium-high heat. Add shallots and garlic and saute until fragrant, about 2 minutes.
Add the cremini mushrooms and cook until they release their liquid, approximately 5 minutes. Add reserved mushroom liquid, reconstituted porcini, beef stock and thyme and bring to a boil. Add barley and reduce to a simmer.
Cook soup partially covered until barley is tender, 35 to 40 minutes. Season with Kosher salt and pepper. Stir in parsley before serving.
Folks, next time a cold front (or "cool" front if you're in South Florida) rolls into town, please do yourself a favor and put this delicious recipe for Porcini Mushroom, Thyme, & Barley Soup at the very TOP of your list! It is literally the culinary equivalent of a cozy, cashmere blanket on a chilly Fall night.
The combination of dried porcini and cremini mushrooms gives this soup a delightful depth of flavor and texture that is sure to make your taste buds sing. And as a confirmed carnivore I have to admit, I didn't even miss the meat!
I also think this soup beautifully demonstrates the concept of "umami" which refers to "a savory taste" and is now considered one of the five basic tastes along with sweet, sour, bitter and salty. The starch from the barley also creates a wonderful creaminess as the soup cooks and the thyme lends the perfect contrast of "brightness" to the earthy, savory flavors.
This extremely comforting soup is sure to get you through many a chilly night and is a wonderful way to savor the season without a lot of work slaving over a hot stove! For more Fast + Fabulous recipes that take around thirty minutes to make, please click here.
PRINT RECIPE"PORCINI MUSHROOM, THYME + BARLEY SOUP"
Author: Stephanie Miskew | The Glamorous Gourmet
Serves: 4-6
Ingredients
2 Tablespoons good olive oil
2 large shallots, finely chopped
1 1oz. package dried porcini mushrooms
2 garlic cloves, minced
1 lb. cremini mushrooms, trimmed and sliced
2 quarts beef broth
5 sprigs fresh thyme
1/2 cup pearled barley, rinsed
Kosher salt
Freshly ground black pepper
1/3 cup chopped fresh Italian parsley
Instructions
In a small bowl, cover dried mushrooms with 2 cups of boiling water and soak, for 20 minutes using a small plate to keep them submerged. Strain and reserve the liquid and give the mushrooms a rough chop. Set liquid and mushrooms aside.
Heat olive oil in a soup pot over medium-high heat. Add shallots and garlic and saute until fragrant, about 2 minutes.
Add the cremini mushrooms and cook until they release their liquid, approximately 5 minutes. Add reserved mushroom liquid, reconstituted porcini, beef stock and thyme and bring to a boil. Add barley and reduce to a simmer.
Cook soup partially covered until barley is tender, 35 to 40 minutes. Season with Kosher salt and pepper. Stir in parsley before serving.
This month I’m thrilled to focus on the wines of California’s Santa Lucia Highlands. This under the radar AVA (American Viticultural Area) is deserving of lots of attention (which is undoubtedly forthcoming after everyone reads this!) and is best know for it’s exceptional cool-climate Pinot Noir and Chardonnay. While it’s best known wines can be somewhat pricey, I’m thrilled to share the 2019 Morgan Winery Double L Vineyard Riesling, an incredibly pedigreed, small production gem from one of the region’s pioneering families that is definitely worth seeking out.
WHO IT’S FROM: In 1982, Dan and Donna Lee opened the doors of Morgan Winery. Since then, Morgan has become one of the Central Coast’s most recognized labels, earning “Winery of the Year” honors from Wine & Spirits in 1996 and from the San Francisco Chronicle in 2003. Able to pick and choose fruit sources from around the state, Dan eventually turned more of his attention to the Santa Lucia Highlands and single vineyard releases. Dan and Donna invested in their belief in the Highlands with the purchase of the Double L Vineyard in 1996. Today the Double L is one of the best known vineyards in California. Dan’s leadership and expertise in the district led to his being named the first Board President of the newly formed Santa Lucia Highlands’ winegrowers association in 2005.
WHERE IT’S FROM: The Double L Vineyard is at the northern end of the Santa Lucia Highlands. Here the ultra-cool climate and porous, mountainside soils provide ideal conditions for growing world-class Riesling.
THE GRAPE: Native to Germany, the noble Riesling grape is the basis of some of the world’s most prized and longest-lived white wines.
WHAT TO PAIR IT WITH: This delightful Riesling is a natural match for spicy Thai + Indian cuisine (like our Gochujang Roast Chicken with Honey Lime Potatoes), shellfish + lighter fish dishes as well as fresh chèvre + triple-cream cheeses.
]]>This month I’m thrilled to focus on the wines of California’s Santa Lucia Highlands. This under the radar AVA (American Viticultural Area) is deserving of lots of attention (which is undoubtedly forthcoming after everyone reads this!) and is best know for it’s exceptional cool-climate Pinot Noir and Chardonnay. While it’s best known wines can be somewhat pricey, I’m thrilled to share the 2019 Morgan Winery Double L Vineyard Riesling, an incredibly pedigreed, small production gem from one of the region’s pioneering families that is definitely worth seeking out.
WHO IT’S FROM: In 1982, Dan and Donna Lee opened the doors of Morgan Winery. Since then, Morgan has become one of the Central Coast’s most recognized labels, earning “Winery of the Year” honors from Wine & Spirits in 1996 and from the San Francisco Chronicle in 2003. Able to pick and choose fruit sources from around the state, Dan eventually turned more of his attention to the Santa Lucia Highlands and single vineyard releases. Dan and Donna invested in their belief in the Highlands with the purchase of the Double L Vineyard in 1996. Today the Double L is one of the best known vineyards in California. Dan’s leadership and expertise in the district led to his being named the first Board President of the newly formed Santa Lucia Highlands’ winegrowers association in 2005.
WHERE IT’S FROM: The Double L Vineyard is at the northern end of the Santa Lucia Highlands. Here the ultra-cool climate and porous, mountainside soils provide ideal conditions for growing world-class Riesling.
THE GRAPE: Native to Germany, the noble Riesling grape is the basis of some of the world’s most prized and longest-lived white wines.
WHAT TO PAIR IT WITH: This delightful Riesling is a natural match for spicy Thai + Indian cuisine (like our Gochujang Roast Chicken with Honey Lime Potatoes), shellfish + lighter fish dishes as well as fresh chèvre + triple-cream cheeses.
]]>When most people think of California wine country, Napa Valley is usually the first place that comes to mind. But would you be surprised to learn that roughly 200 miles south of the famed Napa Valley is a wine region that’s producing truly exceptional wines you definitely need to know about…especially if you’re a fan of Chardonnay and Pinot Noir.
Did I get your attention?
In fact, it was only a few short years ago that the Hubs and I found ourselves heading south on Highway 1 (aka the Pacific Coast Highway or “PCH”) towards the Santa Lucia Highlands - NOT north towards Napa. It was a strange feeling, however, we were meeting friends for a long weekend in Carmel-by-the-Sea and were looking forward to the adventure that also included winery visits as well.
The rugged California coastline was a beautiful sight to behold and definitely worth adding a little extra time to our drive (see photo above). When we arrived at our destination, we checked into the posh L’Auberge Carmel hotel, a Relais & Châteaux property, and it didn’t take long to completely fall in love with our accommodations as well as the quaint, charming town. And while many of the local wineries have beautiful, well-appointed tasting rooms conveniently located downtown, we wanted to experience the real thing. So the next morning, we headed towards wine country for our appointments.
Approved as an American Viticultural Area (AVA) in 1991, the Santa Lucia Highland’s 6,400 acres of grape vines are nestled along the eastern-facing slopes of the Santa Lucia Mountain range that measure 40-2,330 feet in elevation. Below, on the Salinas Valley floor lie expansive fields of vegetable row crops that are collectively referred to as “The Salad Bowl of the World.”
In stark contrast to chic Carmel-by-the-Sea, the pungent aroma of brassicas permeated the air while vegetable-laden trucks lumbered past us, kicking up plumes of dust on the the dirt roads. The change in ambiance confirmed we were getting close and we knew arrival was imminent when the dirt roads ultimately gave way to no roads and our cell service ceased altogether.
Our first appointment was a tasting of the Morgan Winery wines with winemaker Gianni Abate in the famed Double L Vineyard. The winery was officially founded in 1982 by Dan and Donna Lee who have done much to build the reputation of the Santa Lucia Highlands AVA. The Double L Vineyard was named for the Morgan’s twin daughters (Double Luck) and even today is widely regarded as the “crown jewel” of the appellation. We were situated at a picnic table under a solitary shade tree in the middle of the Double L and I gotta say, you just cant beat this special vineyard as the place to taste wines made from its hallowed fruit.
The bucolic beauty of the region was breathtaking and Abate was in great spirits having completed an early harvest a few weeks prior to our late October visit. He guided us through the flight of Morgan wines consisting of the Double L Riesling, Chardonnay, Pinot Noir and Syrah. Rows of vines surrounded us on all sides as the late morning sun provided ample light to evaluate the wines. The wines were truly sublime, demonstrating exceptional structure and depth of flavor across the board.
Following our wonderful tasting of the Morgan wines, we headed to our next stop, Pisoni Vineyards. The Pisoni family is another one of the area’s pioneering families who were farmers first before making the leap to wine and their influence on the Santa Lucia Highlands appellation cannot be understated. What followed at Pisoni was one wild ride - literally! Patriarch and Pinot Maverick Gary Pisoni hosted a delightful lunch for us which also included a tasting of the Pisoni’s wines (which include the Luli and Lucia labels as well), and a tour of the family’s legendary vineyards in Gary’s beloved 1966 jeep.
At Pisoni it’s very much a family affair with Gary’s sons Mark and Jeff Pisoni serving as Vineyard Manager and Winemaker respectively. And as if that weren’t enough vinous star power, Jeff’s wife Bibiana González Rave is also an accomplished winemaker in her own right. In addition to holding winemaking positions at Pahlmeyer and other prestigious labels, she also makes her own wine under the Cattleya label (scroll down for more information). Lucky for us, the entire family was in residence during our visit so it was a wonderful vinous experience - for more details, please click here.
Our visit to the Santa Lucia Highlands left me wanting to learn (and taste) more about this unique, under the radar region that’s been making wine since the 1790’s. It wasn’t until a small group of pioneering families behind the Hahn Estate, Paraiso, Sleepy Hollow and La Estancia labels united in the 1970’s that the region’s potential was truly discovered. Over the following 20 years, local ranching and farming families like the Pisonis, Franscionis, Manzonis and Boekenoogens joined in to develop this potential into what it is today.
In addition to these pioneering families, another important factor makes this region truly unique: location, location, location! In order for cool climate grapes like Chardonnay and Pinot Noir to truly thrive, a dramatic temperature shift needs to occur each day to shut down photosynthesis (aka the ripening process) and preserve the grapes’ acidity. The region’s close proximity to the Monterey Bay on California’s Central Coast allows the region’s legendary wind to blow the marine layer that’s created when the warm air mass contacts the cool water of the bay into the vineyards where it blankets the vines, providing the perfect cooling effect for these precious grapes after a day of ripening under the California sun.
In addition to moving the marine layer, the region’s winds serve another important purpose: to alter the composition of the grape skins. The ever present wind that has an average daily speed of 10-15 miles an hour with gusts of up to 25 miles per hour, actually increases the presence of phenolics in the grape skins which results in deeper flavors in the grapes and their final wines.
As we wound our way down to the valley floor after our visit, we actually got to witness the marine layer rolling in off the bay, cresting the peaks and unfurling down the slopes of the hills like a ethereal mist. It was magical and dramatic to watch and we were amazed at how the climate can change so quickly from warm and sunny to cool and foggy.
I hope you’re inspired to seek out the wines from the following fantastic families of the Santa Lucia Highlands:
When most people think of California wine country, Napa Valley is usually the first place that comes to mind. But would you be surprised to learn that roughly 200 miles south of the famed Napa Valley is a wine region that’s producing truly exceptional wines you definitely need to know about…especially if you’re a fan of Chardonnay and Pinot Noir.
Did I get your attention?
In fact, it was only a few short years ago that the Hubs and I found ourselves heading south on Highway 1 (aka the Pacific Coast Highway or “PCH”) towards the Santa Lucia Highlands - NOT north towards Napa. It was a strange feeling, however, we were meeting friends for a long weekend in Carmel-by-the-Sea and were looking forward to the adventure that also included winery visits as well.
The rugged California coastline was a beautiful sight to behold and definitely worth adding a little extra time to our drive (see photo above). When we arrived at our destination, we checked into the posh L’Auberge Carmel hotel, a Relais & Châteaux property, and it didn’t take long to completely fall in love with our accommodations as well as the quaint, charming town. And while many of the local wineries have beautiful, well-appointed tasting rooms conveniently located downtown, we wanted to experience the real thing. So the next morning, we headed towards wine country for our appointments.
Approved as an American Viticultural Area (AVA) in 1991, the Santa Lucia Highland’s 6,400 acres of grape vines are nestled along the eastern-facing slopes of the Santa Lucia Mountain range that measure 40-2,330 feet in elevation. Below, on the Salinas Valley floor lie expansive fields of vegetable row crops that are collectively referred to as “The Salad Bowl of the World.”
In stark contrast to chic Carmel-by-the-Sea, the pungent aroma of brassicas permeated the air while vegetable-laden trucks lumbered past us, kicking up plumes of dust on the the dirt roads. The change in ambiance confirmed we were getting close and we knew arrival was imminent when the dirt roads ultimately gave way to no roads and our cell service ceased altogether.
Our first appointment was a tasting of the Morgan Winery wines with winemaker Gianni Abate in the famed Double L Vineyard. The winery was officially founded in 1982 by Dan and Donna Lee who have done much to build the reputation of the Santa Lucia Highlands AVA. The Double L Vineyard was named for the Morgan’s twin daughters (Double Luck) and even today is widely regarded as the “crown jewel” of the appellation. We were situated at a picnic table under a solitary shade tree in the middle of the Double L and I gotta say, you just cant beat this special vineyard as the place to taste wines made from its hallowed fruit.
The bucolic beauty of the region was breathtaking and Abate was in great spirits having completed an early harvest a few weeks prior to our late October visit. He guided us through the flight of Morgan wines consisting of the Double L Riesling, Chardonnay, Pinot Noir and Syrah. Rows of vines surrounded us on all sides as the late morning sun provided ample light to evaluate the wines. The wines were truly sublime, demonstrating exceptional structure and depth of flavor across the board.
Following our wonderful tasting of the Morgan wines, we headed to our next stop, Pisoni Vineyards. The Pisoni family is another one of the area’s pioneering families who were farmers first before making the leap to wine and their influence on the Santa Lucia Highlands appellation cannot be understated. What followed at Pisoni was one wild ride - literally! Patriarch and Pinot Maverick Gary Pisoni hosted a delightful lunch for us which also included a tasting of the Pisoni’s wines (which include the Luli and Lucia labels as well), and a tour of the family’s legendary vineyards in Gary’s beloved 1966 jeep.
At Pisoni it’s very much a family affair with Gary’s sons Mark and Jeff Pisoni serving as Vineyard Manager and Winemaker respectively. And as if that weren’t enough vinous star power, Jeff’s wife Bibiana González Rave is also an accomplished winemaker in her own right. In addition to holding winemaking positions at Pahlmeyer and other prestigious labels, she also makes her own wine under the Cattleya label (scroll down for more information). Lucky for us, the entire family was in residence during our visit so it was a wonderful vinous experience - for more details, please click here.
Our visit to the Santa Lucia Highlands left me wanting to learn (and taste) more about this unique, under the radar region that’s been making wine since the 1790’s. It wasn’t until a small group of pioneering families behind the Hahn Estate, Paraiso, Sleepy Hollow and La Estancia labels united in the 1970’s that the region’s potential was truly discovered. Over the following 20 years, local ranching and farming families like the Pisonis, Franscionis, Manzonis and Boekenoogens joined in to develop this potential into what it is today.
In addition to these pioneering families, another important factor makes this region truly unique: location, location, location! In order for cool climate grapes like Chardonnay and Pinot Noir to truly thrive, a dramatic temperature shift needs to occur each day to shut down photosynthesis (aka the ripening process) and preserve the grapes’ acidity. The region’s close proximity to the Monterey Bay on California’s Central Coast allows the region’s legendary wind to blow the marine layer that’s created when the warm air mass contacts the cool water of the bay into the vineyards where it blankets the vines, providing the perfect cooling effect for these precious grapes after a day of ripening under the California sun.
In addition to moving the marine layer, the region’s winds serve another important purpose: to alter the composition of the grape skins. The ever present wind that has an average daily speed of 10-15 miles an hour with gusts of up to 25 miles per hour, actually increases the presence of phenolics in the grape skins which results in deeper flavors in the grapes and their final wines.
As we wound our way down to the valley floor after our visit, we actually got to witness the marine layer rolling in off the bay, cresting the peaks and unfurling down the slopes of the hills like a ethereal mist. It was magical and dramatic to watch and we were amazed at how the climate can change so quickly from warm and sunny to cool and foggy.
I hope you’re inspired to seek out the wines from the following fantastic families of the Santa Lucia Highlands:
Don your beret and grab a glass of Chardonnay, my fellow wine lovers - it's time for a little French lesson for our latest Wine Word of the Week!
Bâtonnage (ba-tun-AJH) is a French term which refers to the stirring of a wine with a bâton (pictured below) while it is being fermented sur lie, or "on the lees." Lees is a French term that refers to the dead yeast cells and other particulate matter that collects at the bottom of the barrel as a normal byproduct of fermentation. Allowing the wine to remain in contact with these cells imparts a fuller, richer body and more complexity to the wine.
Stirring or bâtonnage facilitates this process by maximizing the wine's exposure to the lees (see video below). The extent to which this technique is employed is determined by the winemaker and the style of wine he or she is trying to produce. The more contact the wine has with the dead yeast cells, the more effect it will have on the wine. Ultimately the lees are filtered out of the wine before it is bottled once it has completed its vinous mission.
Because they are intrinsically linked, you will usually see the terms "sur lie" and "bâtonnage" used together. These techniques are best known for their role in producing white wines such as White Burgundy as well as New World incarnations of the Chardonnay grape.
I hope you enjoyed this Wine Word of the Week, to view previous installments of this segment please click here. And if YOU have a wine word you'd like to learn more about, please let me know in the comment section below - thanks!
]]>Don your beret and grab a glass of Chardonnay, my fellow wine lovers - it's time for a little French lesson for our latest Wine Word of the Week!
Bâtonnage (ba-tun-AJH) is a French term which refers to the stirring of a wine with a bâton (pictured below) while it is being fermented sur lie, or "on the lees." Lees is a French term that refers to the dead yeast cells and other particulate matter that collects at the bottom of the barrel as a normal byproduct of fermentation. Allowing the wine to remain in contact with these cells imparts a fuller, richer body and more complexity to the wine.
Stirring or bâtonnage facilitates this process by maximizing the wine's exposure to the lees (see video below). The extent to which this technique is employed is determined by the winemaker and the style of wine he or she is trying to produce. The more contact the wine has with the dead yeast cells, the more effect it will have on the wine. Ultimately the lees are filtered out of the wine before it is bottled once it has completed its vinous mission.
Because they are intrinsically linked, you will usually see the terms "sur lie" and "bâtonnage" used together. These techniques are best known for their role in producing white wines such as White Burgundy as well as New World incarnations of the Chardonnay grape.
I hope you enjoyed this Wine Word of the Week, to view previous installments of this segment please click here. And if YOU have a wine word you'd like to learn more about, please let me know in the comment section below - thanks!
]]>If you enjoy getting in the Halloween spirit as much as I do, this recipe for Savory Severed Arm in Marinara Sauce will be a hands-down favorite! And if you’ve scrolled through the photos and are a little skeptical, let me assure you - it is every bit as delicious as it is gruesome so please don’t be put off by its gory appearance. In fact, I’ve been making “the arm,” as its come to be known, for about eight years now for family and friends and every time I serve it, there’s never a scrap left!
And while we’re foregoing our usual Halloween gathering due to the pandemic, I’m still making “the arm” for the Hubs + pups and I also thought this would be the perfect year to revamp this post since I haven’t in quite some time. So please enjoy the new and improved, super gory, updated photos that are very much in keeping with my glamorous, brand new website.
I first saw this recipe on "Nadia G's Bitchin' Halloween Special" many years ago and it is one of the few dishes I've ever made that can be described as simultaneously revolting and delicious. Butterflied flank steak, Italian cheeses and bread crumbs are rolled up to form an “arm” while the hand consists of a ground beef patty seasoned with delicious spices. Once formed, the entire thing is then covered with thinly-sliced prosciutto which, when cooked, resembles the most horrid-looking monster arm, covered in crispy burnt flesh. It IS Halloween after all!
Please take note, this recipe is a tad time intensive and I’ve made adjustments such as using pre-made marinara sauce that definitely cuts down on the cooking time. You can also assemble the arm earlier in the day and pop it in the fridge until you’re ready to cook it. You will also need some kitchen twine to tie up the arm as it roasts so be sure to pick some up at the store. Just be sure to allow some time for it to come to room temperature before searing. And the ground beef mixture needs to sit for about an hour before forming the hand and fingers so please plan accordingly.
For aesthetics, I finished the hand with sliced almond "fingernails" which made the meaty, gory arm even more creepy. And be sure to pour the marinara sauce around the arm not over the arm, you want the prosciutto to be dry so it gets nice and crispy as the arm bakes. And although it looked positively hideous when it came out of the oven, it always receives rave reviews from my guests and there’s never a "fingernail" or crumb of the arm left at the end of the night.
And for you wine lovers hankering for a special bottle to pair with your Savory Severed Arm with Marinara Sauce, a full-bodied, food-friendly red wine would be a perfect choice. My recommendations include:
First + foremost an earthy, tart red-cherry infused Chianti Classico Riserva given the arm’s Italian origins - producers to look for include Banfi, Fattoria Felsina + Antinori.
A fruity, full-bodied Australian Shiraz - producers to look for include Chateau Tanunda, Yalumba + Mollydooker.
A spicy, juicy Argentine Malbec - producers to look for include Alta Vista, Tikal + Bodega Catena Zapata.
If you happen to be looking for other recipes to round out your Halloween feast, here are a few more from Nadia's Halloween special: Worm and Maggot Salad, Double-Decker Coffin Sandwiches and Creepy Bocconcini Eyeballs with Prosciutto "Flesh" & Blood Salsa. And while these recipes are also delicious, "the arm" is definitely the pièce de résistance! Please scroll down for the recipe for the Savory Severed Arm in Marinara Sauce and you can find the other recipes from Nadia's Halloween Special by clicking the recipe names above.
Cheers to a very Happy, Delicious + Safe Halloween + please scroll down for recipe! xo
"SAVORY SEVERED ARM IN MARINARA SAUCE"
Adapted from Nadia G's Bitchin' Kitchen
Serves 6-8
For the Hand:
1/4 cup fresh Italian flat-leaf parsley, minced
1 teaspoon steak spice
1/2 teaspoon red chili flakes
1/2 teaspoon dried oregano
1 bunch fresh chives, chopped
1 egg
1 clove garlic, minced
Kosher salt + freshly ground black pepper
1 1/2 pounds ground beef
Sliced almonds for fingernails
For the Arm:
1/2 cup Italian-style breadcrumbs
1/2 cup pecorino cheese, grated
1/4 cup dried cranberries, chopped
2 tablespoons fresh flat-leaf parsley, minced
2 cloves garlic, minced
5 tablespoons olive oil
1 1/2 pound flank steak
Kosher salt & freshly ground black pepper
4 slices mozzarella cheese
4 slices provolone cheese
4 ounces sliced prosciutto
45 oz. jar of marinara sauce (Prego works perfectly)
INSTRUCTIONS
For the hand: Mix together the parsley, steak spice, chili flakes, oregano, chives, egg, garlic and some salt and pepper in a bowl. Add the beef and mix together for 30 seconds to season the beef. Don't over-mix. Cover and refrigerate for 1 hour.
For the arm: Preheat the oven to 350 degrees F. Mix together the breadcrumbs, grated pecorino, cranberries, parsley and garlic in a small bowl. Quickly mix in 2 tablespoons of olive oil and set aside.
Lay the flank steak flat on a cutting board and with a sharp Chef's knife, butterfly the steak by slicing it in half lengthwise but leaving it connected at the outermost edge so it opens like a book (for a great video on how to do this, please click here). Sprinkle inside with salt and pepper and then lay the mozzarella and provolone slices on the inside of the freshly butterflied steak. Add the breadcrumb mixture and roll up the steak, tying with butcher's twine at each end and in the middle to keep the width of the arm as uniform as possible.
When ready to cook, sprinkle the entire exterior of the roll with salt and pepper and heat the remaining 3 tablespoons of olive oil in a skillet over medium heat. Brown the arm roll on both sides, approximately 10 minutes + then remove the meat with tongs and place in the center of a baking sheet. Cover the arm with half of the prosciutto slices so that it looks like skin.
Assembly and cooking: Remove the hand mixture from the refrigerator and make a large patty to resemble the palm of a hand and place it at the end of the arm on the baking sheet. Cover with some of the remaining prosciutto. Roll out 5 fingers with the remaining beef mixture, using your own hand as a guide. Cover each finger with the remaining prosciutto and then place a sliced almond where the fingernail should be.
Cook: In order to see the arm more clearly, pour the marinara sauce all around the arm on the baking sheet rather than over it. It's nice to let the prosciutto "skin" get nice and crispy! Cover with foil and bake for 45 minutes. Then remove the foil and bake uncovered until tender, another 45 minutes.
If you enjoy getting in the Halloween spirit as much as I do, this recipe for Savory Severed Arm in Marinara Sauce will be a hands-down favorite! And if you’ve scrolled through the photos and are a little skeptical, let me assure you - it is every bit as delicious as it is gruesome so please don’t be put off by its gory appearance. In fact, I’ve been making “the arm,” as its come to be known, for about eight years now for family and friends and every time I serve it, there’s never a scrap left!
And while we’re foregoing our usual Halloween gathering due to the pandemic, I’m still making “the arm” for the Hubs + pups and I also thought this would be the perfect year to revamp this post since I haven’t in quite some time. So please enjoy the new and improved, super gory, updated photos that are very much in keeping with my glamorous, brand new website.
I first saw this recipe on "Nadia G's Bitchin' Halloween Special" many years ago and it is one of the few dishes I've ever made that can be described as simultaneously revolting and delicious. Butterflied flank steak, Italian cheeses and bread crumbs are rolled up to form an “arm” while the hand consists of a ground beef patty seasoned with delicious spices. Once formed, the entire thing is then covered with thinly-sliced prosciutto which, when cooked, resembles the most horrid-looking monster arm, covered in crispy burnt flesh. It IS Halloween after all!
Please take note, this recipe is a tad time intensive and I’ve made adjustments such as using pre-made marinara sauce that definitely cuts down on the cooking time. You can also assemble the arm earlier in the day and pop it in the fridge until you’re ready to cook it. You will also need some kitchen twine to tie up the arm as it roasts so be sure to pick some up at the store. Just be sure to allow some time for it to come to room temperature before searing. And the ground beef mixture needs to sit for about an hour before forming the hand and fingers so please plan accordingly.
For aesthetics, I finished the hand with sliced almond "fingernails" which made the meaty, gory arm even more creepy. And be sure to pour the marinara sauce around the arm not over the arm, you want the prosciutto to be dry so it gets nice and crispy as the arm bakes. And although it looked positively hideous when it came out of the oven, it always receives rave reviews from my guests and there’s never a "fingernail" or crumb of the arm left at the end of the night.
And for you wine lovers hankering for a special bottle to pair with your Savory Severed Arm with Marinara Sauce, a full-bodied, food-friendly red wine would be a perfect choice. My recommendations include:
First + foremost an earthy, tart red-cherry infused Chianti Classico Riserva given the arm’s Italian origins - producers to look for include Banfi, Fattoria Felsina + Antinori.
A fruity, full-bodied Australian Shiraz - producers to look for include Chateau Tanunda, Yalumba + Mollydooker.
A spicy, juicy Argentine Malbec - producers to look for include Alta Vista, Tikal + Bodega Catena Zapata.
If you happen to be looking for other recipes to round out your Halloween feast, here are a few more from Nadia's Halloween special: Worm and Maggot Salad, Double-Decker Coffin Sandwiches and Creepy Bocconcini Eyeballs with Prosciutto "Flesh" & Blood Salsa. And while these recipes are also delicious, "the arm" is definitely the pièce de résistance! Please scroll down for the recipe for the Savory Severed Arm in Marinara Sauce and you can find the other recipes from Nadia's Halloween Special by clicking the recipe names above.
Cheers to a very Happy, Delicious + Safe Halloween + please scroll down for recipe! xo
"SAVORY SEVERED ARM IN MARINARA SAUCE"
Adapted from Nadia G's Bitchin' Kitchen
Serves 6-8
For the Hand:
1/4 cup fresh Italian flat-leaf parsley, minced
1 teaspoon steak spice
1/2 teaspoon red chili flakes
1/2 teaspoon dried oregano
1 bunch fresh chives, chopped
1 egg
1 clove garlic, minced
Kosher salt + freshly ground black pepper
1 1/2 pounds ground beef
Sliced almonds for fingernails
For the Arm:
1/2 cup Italian-style breadcrumbs
1/2 cup pecorino cheese, grated
1/4 cup dried cranberries, chopped
2 tablespoons fresh flat-leaf parsley, minced
2 cloves garlic, minced
5 tablespoons olive oil
1 1/2 pound flank steak
Kosher salt & freshly ground black pepper
4 slices mozzarella cheese
4 slices provolone cheese
4 ounces sliced prosciutto
45 oz. jar of marinara sauce (Prego works perfectly)
INSTRUCTIONS
For the hand: Mix together the parsley, steak spice, chili flakes, oregano, chives, egg, garlic and some salt and pepper in a bowl. Add the beef and mix together for 30 seconds to season the beef. Don't over-mix. Cover and refrigerate for 1 hour.
For the arm: Preheat the oven to 350 degrees F. Mix together the breadcrumbs, grated pecorino, cranberries, parsley and garlic in a small bowl. Quickly mix in 2 tablespoons of olive oil and set aside.
Lay the flank steak flat on a cutting board and with a sharp Chef's knife, butterfly the steak by slicing it in half lengthwise but leaving it connected at the outermost edge so it opens like a book (for a great video on how to do this, please click here). Sprinkle inside with salt and pepper and then lay the mozzarella and provolone slices on the inside of the freshly butterflied steak. Add the breadcrumb mixture and roll up the steak, tying with butcher's twine at each end and in the middle to keep the width of the arm as uniform as possible.
When ready to cook, sprinkle the entire exterior of the roll with salt and pepper and heat the remaining 3 tablespoons of olive oil in a skillet over medium heat. Brown the arm roll on both sides, approximately 10 minutes + then remove the meat with tongs and place in the center of a baking sheet. Cover the arm with half of the prosciutto slices so that it looks like skin.
Assembly and cooking: Remove the hand mixture from the refrigerator and make a large patty to resemble the palm of a hand and place it at the end of the arm on the baking sheet. Cover with some of the remaining prosciutto. Roll out 5 fingers with the remaining beef mixture, using your own hand as a guide. Cover each finger with the remaining prosciutto and then place a sliced almond where the fingernail should be.
Cook: In order to see the arm more clearly, pour the marinara sauce all around the arm on the baking sheet rather than over it. It's nice to let the prosciutto "skin" get nice and crispy! Cover with foil and bake for 45 minutes. Then remove the foil and bake uncovered until tender, another 45 minutes.
Fall leaves. Pumpkin spice. Sweater weather. There are many things to love about October but here in South Florida, this month marks another special occasion: the start of Stone Crab Season! Yes, October 15 kicks off the season which runs until May first and during the ensuing months, Floridians are obsessed with procuring our next “fix” of this crustacean delicacy.
While stone crabs can be found in waters as far north as Connecticut, the best are widely believed to come from Florida. The world famous Joe's Stone Crab in Miami's South Beach is the authority on these crustaceans, also known as Menippe Mercenaria (Menippe = Greek, meaning force or courage and Mercenaria = Latin meaning something of value). Stone crabs are beloved for their delicious, sweet flavor and their heavenly texture is somewhere between the delicacy of crab and the decadence of lobster.
Unlike most other crabs including Maine's Peekytoe, Chesapeake Blue, or the Pacific Dungeness, only the claws of the stone crab are harvested and the crab is not killed during the process. Stone crabs are captured in baited traps and only one claw per crab can be taken, allowing the crab to continue to defend itself against predators. The claws make up about half the weight of the entire crab and, once harvested, the pricey appendages are classified and priced according to weight - Colossal size claws can weigh up to 25 ounces or more! Once harvested, the crab is returned to the water where the claw will regenerate in approximately 12-24 months.
The stone crab gets its name from their extremely hard shells and the claws must be cracked prior to eating - an art form in and of itself! If you plan on enjoying them at home, you might want to ask your fishmonger crack them for you, otherwise, there are plenty of videos out there that show how to use some elbow grease to DIY.
Stone crabs are traditionally served with a mustard sauce that complements the delicious sweet meat although some people prefer to eat them plain with nothing at all. Many establishments are know for their mustard sauce and there's much debate as to which type of sauce is the best. Some folks lean towards a spicy mustard sauce (like us!) while others like it sweeter sometimes with the addition of honey. Which type of mustard sauce do you prefer if any at all?
In order to complement the texture and flavor of the crab as well as the tanginess of the mustard sauce, opt for wines with notes of citrus and stone fruit with a racy, cleansing acidity. Champagne, Sauvignon Blanc, Vermentino, Roussanne and unoaked Chardonnay are wonderful choices to pair with Florida Stone Crabs and here are a few of my faves:
Champagne Taittinger Brut La Francaise, Champagne, France, NV ($44): This light, elegant Champagne crafted from a blend of Chardonnay (40%), Pinot Noir (35%) and Pinot Meunier (25%) is the perfect bubbly to pair with stone crabs with its floral-infused notes of citrus, white peach and brioche along with a bright, lively acidity.
Round Pond Estate Sauvignon Blanc Rutherford, California ($20): This delightfully juicy Napa Valley Sauv Blanc is bursting with notes of citrus, white peach and green apple that match up perfectly with stone crab meat and mustard sauce. It’s like adding a squeeze of lemon to any dish you pair it with!
Banfi La Pettegola Vermentino, IGT Toscana, Italy ($20): This crisp, delightful gem from Tuscany is racy and bright with notes of yellow apple, apricot and juicy grapefruit accentuated by hints of lavender and almond that carry through on the finish.
Drouhin Réserve de Vaudon Chablis, Burgundy, France ($30): This terroir-driven, unoaked Chardonnay named for the northernmost region of Burgundy where it comes from, is a classic seafood match with pure, mineral-infused notes of lemon, green apple, white peach and a hint of chamomile.
Truchard Roussanne, Carneros, California ($24): This utterly delightful, Rhone-inspired white wine is rife with juicy notes of Fuji apple, honeyed citrus, peach and spiced pear with a lively acidity and vanilla-tinged finish. This wine’s hint of sweetness make it one of our favorite pairings for any seafood with a sweet succulent quality like scallops and clams.
Fall leaves. Pumpkin spice. Sweater weather. There are many things to love about October but here in South Florida, this month marks another special occasion: the start of Stone Crab Season! Yes, October 15 kicks off the season which runs until May first and during the ensuing months, Floridians are obsessed with procuring our next “fix” of this crustacean delicacy.
While stone crabs can be found in waters as far north as Connecticut, the best are widely believed to come from Florida. The world famous Joe's Stone Crab in Miami's South Beach is the authority on these crustaceans, also known as Menippe Mercenaria (Menippe = Greek, meaning force or courage and Mercenaria = Latin meaning something of value). Stone crabs are beloved for their delicious, sweet flavor and their heavenly texture is somewhere between the delicacy of crab and the decadence of lobster.
Unlike most other crabs including Maine's Peekytoe, Chesapeake Blue, or the Pacific Dungeness, only the claws of the stone crab are harvested and the crab is not killed during the process. Stone crabs are captured in baited traps and only one claw per crab can be taken, allowing the crab to continue to defend itself against predators. The claws make up about half the weight of the entire crab and, once harvested, the pricey appendages are classified and priced according to weight - Colossal size claws can weigh up to 25 ounces or more! Once harvested, the crab is returned to the water where the claw will regenerate in approximately 12-24 months.
The stone crab gets its name from their extremely hard shells and the claws must be cracked prior to eating - an art form in and of itself! If you plan on enjoying them at home, you might want to ask your fishmonger crack them for you, otherwise, there are plenty of videos out there that show how to use some elbow grease to DIY.
Stone crabs are traditionally served with a mustard sauce that complements the delicious sweet meat although some people prefer to eat them plain with nothing at all. Many establishments are know for their mustard sauce and there's much debate as to which type of sauce is the best. Some folks lean towards a spicy mustard sauce (like us!) while others like it sweeter sometimes with the addition of honey. Which type of mustard sauce do you prefer if any at all?
In order to complement the texture and flavor of the crab as well as the tanginess of the mustard sauce, opt for wines with notes of citrus and stone fruit with a racy, cleansing acidity. Champagne, Sauvignon Blanc, Vermentino, Roussanne and unoaked Chardonnay are wonderful choices to pair with Florida Stone Crabs and here are a few of my faves:
Champagne Taittinger Brut La Francaise, Champagne, France, NV ($44): This light, elegant Champagne crafted from a blend of Chardonnay (40%), Pinot Noir (35%) and Pinot Meunier (25%) is the perfect bubbly to pair with stone crabs with its floral-infused notes of citrus, white peach and brioche along with a bright, lively acidity.
Round Pond Estate Sauvignon Blanc Rutherford, California ($20): This delightfully juicy Napa Valley Sauv Blanc is bursting with notes of citrus, white peach and green apple that match up perfectly with stone crab meat and mustard sauce. It’s like adding a squeeze of lemon to any dish you pair it with!
Banfi La Pettegola Vermentino, IGT Toscana, Italy ($20): This crisp, delightful gem from Tuscany is racy and bright with notes of yellow apple, apricot and juicy grapefruit accentuated by hints of lavender and almond that carry through on the finish.
Drouhin Réserve de Vaudon Chablis, Burgundy, France ($30): This terroir-driven, unoaked Chardonnay named for the northernmost region of Burgundy where it comes from, is a classic seafood match with pure, mineral-infused notes of lemon, green apple, white peach and a hint of chamomile.
Truchard Roussanne, Carneros, California ($24): This utterly delightful, Rhone-inspired white wine is rife with juicy notes of Fuji apple, honeyed citrus, peach and spiced pear with a lively acidity and vanilla-tinged finish. This wine’s hint of sweetness make it one of our favorite pairings for any seafood with a sweet succulent quality like scallops and clams.
"Terroir" is a French term which, loosely translated, means "a sense of place." It is used to refer to products (i.e. cheese, meat and, of course, wine) that reflect or represent qualities unique to a specific geographic location. With respect to wine, terroir refers to the intersection of grape variety, soil type, climate and winemaking technique and how these factors come together to create a wine that cannot be produced anywhere else in the world.
The art of blind tasting is based on the concept that a wine can look, taste and smell a certain way depending on where it was produced. So, if a wine is said to express terroir, the wine is believed to represent where it comes from and is therefore considered a "wine of place."
It is important to note the concept of terroir has special significance in Old World wine regions (i.e. France, Italy, Spain) where wine has been produced since approximately the fourth century. Today, winemakers in these storied regions are tasked with upholding and preserving the vinous traditions of their ancestors by relying on their wisdom, keen observations and tried and true techniques which have been passed down from generation to generation.
New World wine regions (i.e. United States, South America, Australia), on the other hand, have only been making wine since approximately the sixteenth century, often using vine cuttings and winemaking techniques imported from the Old World. By simple virtue of time, New World wine regions don't yet have the experience with and knowledge of their geography that Old World regions do. Today, the evolution of terroir in the New World continues to be an exciting and dynamic process.
I hope you enjoyed this Wine Word of the Week and learning more about the fascinating concept of terroir. And if you would like to suggest a wine-related term for Wine Word of the Week, please leave it in the comment section below.
]]>"Terroir" is a French term which, loosely translated, means "a sense of place." It is used to refer to products (i.e. cheese, meat and, of course, wine) that reflect or represent qualities unique to a specific geographic location. With respect to wine, terroir refers to the intersection of grape variety, soil type, climate and winemaking technique and how these factors come together to create a wine that cannot be produced anywhere else in the world.
The art of blind tasting is based on the concept that a wine can look, taste and smell a certain way depending on where it was produced. So, if a wine is said to express terroir, the wine is believed to represent where it comes from and is therefore considered a "wine of place."
It is important to note the concept of terroir has special significance in Old World wine regions (i.e. France, Italy, Spain) where wine has been produced since approximately the fourth century. Today, winemakers in these storied regions are tasked with upholding and preserving the vinous traditions of their ancestors by relying on their wisdom, keen observations and tried and true techniques which have been passed down from generation to generation.
New World wine regions (i.e. United States, South America, Australia), on the other hand, have only been making wine since approximately the sixteenth century, often using vine cuttings and winemaking techniques imported from the Old World. By simple virtue of time, New World wine regions don't yet have the experience with and knowledge of their geography that Old World regions do. Today, the evolution of terroir in the New World continues to be an exciting and dynamic process.
I hope you enjoyed this Wine Word of the Week and learning more about the fascinating concept of terroir. And if you would like to suggest a wine-related term for Wine Word of the Week, please leave it in the comment section below.
]]>When I think of comfort food the FIRST thing that comes to mind is roast chicken. Succulent, crispy skinned, flavorful roast chicken. And what better time of year for comfort food than Fall, especially in these strange, unusual and unsettling times we’re living in. Comfort food has never seemed more necessary.
Roast chicken is one of the first things I ever learned to cook and, decades later, it’s still one of my absolute favorite things to make. In fact, I think it’s safe to say roast chicken is my “spirit dish.” It’s a blank canvas upon which you can channel the spirit of a particular season or specific region depending on how you’re feeling. From my experience, it seems like most dedicated home cooks have their own signature roast chicken recipe (mine is right here!).
I can’t even count the number of incarnations I’ve experimented with over the years, but I definitely remember the standouts, and this recipe for Gochujang Roast Chicken with Honey-Lime Smashed Potatoes is definitely one of those delicious gems.
During the pandemic, I’ve been experimenting with Asian-inspired recipes and ingredients and I’ve become absolutely smitten with gochujang. This sweet, spicy, fermented Korean red chili paste is packed with flavor and imparts a fiery, umami deliciousness to whatever dish you add it to.
Straight out of the tube, it’s a deep crimsony, brick red color but when roasted, it turns a beautiful burnished, mahogany that goes especially well with golden brown roast chicken skin.
Gochujang is made from chili powder, glutinous rice (aka sticky rice), fermented soybean powder, barley malt powder and salt. Traditionally the mixture is fermented over years in earthenware pots, usually outdoors. Over time, the starches in the glutinous rice are converted to sugars which gives the paste its sweetness, while the chili provides the enticing heat. And it’s the fermented soybean powder that round out the trifecta with a fabulous umami kick.
A few important things to keep in mind when making this delicious dish:
The gochujang I recommend is listed below - you will need TWO tubes of this particular brand to make this recipe so Amazon Prime it up and you’ll be enjoying this dish within 48 hours!
This recipe will require you to spatchcock your bird and before your mind heads to the gutter, this term simply refers to removing the backbone from the chicken. It is kinda fun, in a much different way than you were initially thinking, and you’ll need sharp poultry shears to accomplish this task - I’ve recommended my favorites shears below. They are an investment you will NOT regret!
A microplane is the best way to grate the garlic and ginger into the gochujang oil and a potato masher sure comes in handy to smash those glorious potatoes. You can also use the back of a wooden spoon but I found it had a tendency to shoot the little suckers across the kitchen. Please see my recs below for both items!
And while hearty roast chicken and potatoes might immediately inspire thoughts of a fuller-bodied red wine…think again! In this case, the heat and spice of the gochujang paste together with the honey and lime in the potatoes should lead you in another direction. Remember, you pair wine as much with the protein as with the “prep” and any other ingredients and it’s important that the wine doesn’t clash with any component of the dish.
Part of what I love about Asian ingredients are their delightful complex flavors that are so much fun to pair with wine. And when if comes to this recipe for Gochujang Roast Chicken with Honey-Lime Smashed Potatoes, the Morgan Double L Vineyard Riesling ($24), an aromatic dry Riesling from California’s Santa Lucia Highlands region, turned out to be the perfect choice! It’s notes of lime, peach, honey and white flowers together with a vibrant acidity complemented the dish beautifully, creating a wonderful synergy with its flavors and textures and a truly memorable, lengthy finish.
Dan and Donna Lee, founders of Morgan Winery, are true pioneers in the Santa Lucia Highlands AVA with over thirty years of winemaking experience in this very special region. Their crown jewel is the Double L Vineyard, named “Double Luck” in honor of their twin daughters. They purchased and planted the land in 1996 and in 2001 it became the first certified organic vineyard in the entire AVA. Today, the Double L Vineyard is the source of Morgan’s best wines, the Double L Pinot and Chardonnay and is one of the most famed wine growing properties in California.
In the event you can’t find this particular selection, simply ask your local wine shop for something similar. As I mention in this post, developing a relationship with your local wine shop is one of the most important components to empowering your palate and learning about wine! I hope you enjoy this pairing as much as we do and that it inspires your love of roast chicken in all its seasons and forms.
“GOCHUJANG ROAST CHICKEN WITH HONEY-LIME POTATOES”
Adapted from FOOD52 recipe by Molly Baz
INGREDIENTS
1 3 1/2-4lb whole chicken
5 Tbsp. gochujang (Korean hot pepper paste)
1/4 cup plus 3 Tbsp. olive oil
1 head of garlic
1 1/2” piece of fresh ginger, peeled
1 1/2lbs. baby Yukon Gold potatoes
2 fresh limes
4 scallions, green + white parts thinly sliced
2 tsp. honey
Kosher salt + freshly ground black pepper
INSTRUCTIONS
Preheat oven to 375 degrees.
Pat chicken dry with paper towels and place it breast side down on a cutting board. Using sharp poultry shears, cut up each side of the backbone from tail to neck until the backbone can be freed + removed + either reserve for stock or discard.
Place freshly spatchcocked chicken (yes, YOU just spatchcocked a chicken), breast side up, on a rimmed, medium-sized baking sheet. You want the chicken + potatoes in a single layer to fill the majority of the sheet. Otherwise, if the baking sheet is too big, the juices will evaporate. Press down on center of breast to get chicken to lay as flat as possible. Season liberally with Kosher salt + freshly ground black pepper.
Whisk together 5 Tbsp. gochujang paste + olive oil in a medium bowl until combined. Peel + grate 3 cloves of garlic from the head of garlic into gochujang mixture, followed by the 1 1/2” piece of peeled, fresh ginger. Whisk to fully combine grated garlic + ginger into gochujang oil. Using a pastry brush, brush half the gochujang mixture over chicken.
Cut the remaining head of garlic in half crosswise + place both halves + baby Yukon Gold potatoes in a large mixing bowl. Add the additional 3 Tbsp. olive oil + remaining gochujang oil + toss well to coat. Season potatoes + garlic with Kosher salt + pepper + toss again to thoroughly combine.
Arrange oil-coated potatoes + garlic halves around the chicken on the baking sheet, making sure the garlic halves are cut side down. Roast chicken + potatoes for 40 minutes without disturbing. Then rotate pan and turn potatoes to coat in juices. Drizzle with additional olive oil if the pan looks like it’s getting dry. Roast for an additional 20-30 minutes until chicken is a deep reddish-golden brown + potatoes are golden + tender when pressed with the back of a spoon or potato masher.
Transfer chicken from baking sheet to a cutting board to rest for 10-15 minutes while you prepare the potatoes. Using a potato masher or wooden spoon, gently smash potatoes to expose their flesh to the heavenly juices in the pan so they can soak it up. Drizzle potatoes with 2 tsp. honey + juice of one lime half. Taste potatoes + season with Kosher salt + pepper to adjust seasoning. Finish by scattering sliced scallions over potatoes.
Carve chicken + arrange pieces over roasted potatoes. Serve with remaining lime wedges + be sure to squeeze out roasted garlic cloves into potatoes as desired.
When I think of comfort food the FIRST thing that comes to mind is roast chicken. Succulent, crispy skinned, flavorful roast chicken. And what better time of year for comfort food than Fall, especially in these strange, unusual and unsettling times we’re living in. Comfort food has never seemed more necessary.
Roast chicken is one of the first things I ever learned to cook and, decades later, it’s still one of my absolute favorite things to make. In fact, I think it’s safe to say roast chicken is my “spirit dish.” It’s a blank canvas upon which you can channel the spirit of a particular season or specific region depending on how you’re feeling. From my experience, it seems like most dedicated home cooks have their own signature roast chicken recipe (mine is right here!).
I can’t even count the number of incarnations I’ve experimented with over the years, but I definitely remember the standouts, and this recipe for Gochujang Roast Chicken with Honey-Lime Smashed Potatoes is definitely one of those delicious gems.
During the pandemic, I’ve been experimenting with Asian-inspired recipes and ingredients and I’ve become absolutely smitten with gochujang. This sweet, spicy, fermented Korean red chili paste is packed with flavor and imparts a fiery, umami deliciousness to whatever dish you add it to.
Straight out of the tube, it’s a deep crimsony, brick red color but when roasted, it turns a beautiful burnished, mahogany that goes especially well with golden brown roast chicken skin.
Gochujang is made from chili powder, glutinous rice (aka sticky rice), fermented soybean powder, barley malt powder and salt. Traditionally the mixture is fermented over years in earthenware pots, usually outdoors. Over time, the starches in the glutinous rice are converted to sugars which gives the paste its sweetness, while the chili provides the enticing heat. And it’s the fermented soybean powder that round out the trifecta with a fabulous umami kick.
A few important things to keep in mind when making this delicious dish:
The gochujang I recommend is listed below - you will need TWO tubes of this particular brand to make this recipe so Amazon Prime it up and you’ll be enjoying this dish within 48 hours!
This recipe will require you to spatchcock your bird and before your mind heads to the gutter, this term simply refers to removing the backbone from the chicken. It is kinda fun, in a much different way than you were initially thinking, and you’ll need sharp poultry shears to accomplish this task - I’ve recommended my favorites shears below. They are an investment you will NOT regret!
A microplane is the best way to grate the garlic and ginger into the gochujang oil and a potato masher sure comes in handy to smash those glorious potatoes. You can also use the back of a wooden spoon but I found it had a tendency to shoot the little suckers across the kitchen. Please see my recs below for both items!
And while hearty roast chicken and potatoes might immediately inspire thoughts of a fuller-bodied red wine…think again! In this case, the heat and spice of the gochujang paste together with the honey and lime in the potatoes should lead you in another direction. Remember, you pair wine as much with the protein as with the “prep” and any other ingredients and it’s important that the wine doesn’t clash with any component of the dish.
Part of what I love about Asian ingredients are their delightful complex flavors that are so much fun to pair with wine. And when if comes to this recipe for Gochujang Roast Chicken with Honey-Lime Smashed Potatoes, the Morgan Double L Vineyard Riesling ($24), an aromatic dry Riesling from California’s Santa Lucia Highlands region, turned out to be the perfect choice! It’s notes of lime, peach, honey and white flowers together with a vibrant acidity complemented the dish beautifully, creating a wonderful synergy with its flavors and textures and a truly memorable, lengthy finish.
Dan and Donna Lee, founders of Morgan Winery, are true pioneers in the Santa Lucia Highlands AVA with over thirty years of winemaking experience in this very special region. Their crown jewel is the Double L Vineyard, named “Double Luck” in honor of their twin daughters. They purchased and planted the land in 1996 and in 2001 it became the first certified organic vineyard in the entire AVA. Today, the Double L Vineyard is the source of Morgan’s best wines, the Double L Pinot and Chardonnay and is one of the most famed wine growing properties in California.
In the event you can’t find this particular selection, simply ask your local wine shop for something similar. As I mention in this post, developing a relationship with your local wine shop is one of the most important components to empowering your palate and learning about wine! I hope you enjoy this pairing as much as we do and that it inspires your love of roast chicken in all its seasons and forms.
“GOCHUJANG ROAST CHICKEN WITH HONEY-LIME POTATOES”
Adapted from FOOD52 recipe by Molly Baz
INGREDIENTS
1 3 1/2-4lb whole chicken
5 Tbsp. gochujang (Korean hot pepper paste)
1/4 cup plus 3 Tbsp. olive oil
1 head of garlic
1 1/2” piece of fresh ginger, peeled
1 1/2lbs. baby Yukon Gold potatoes
2 fresh limes
4 scallions, green + white parts thinly sliced
2 tsp. honey
Kosher salt + freshly ground black pepper
INSTRUCTIONS
Preheat oven to 375 degrees.
Pat chicken dry with paper towels and place it breast side down on a cutting board. Using sharp poultry shears, cut up each side of the backbone from tail to neck until the backbone can be freed + removed + either reserve for stock or discard.
Place freshly spatchcocked chicken (yes, YOU just spatchcocked a chicken), breast side up, on a rimmed, medium-sized baking sheet. You want the chicken + potatoes in a single layer to fill the majority of the sheet. Otherwise, if the baking sheet is too big, the juices will evaporate. Press down on center of breast to get chicken to lay as flat as possible. Season liberally with Kosher salt + freshly ground black pepper.
Whisk together 5 Tbsp. gochujang paste + olive oil in a medium bowl until combined. Peel + grate 3 cloves of garlic from the head of garlic into gochujang mixture, followed by the 1 1/2” piece of peeled, fresh ginger. Whisk to fully combine grated garlic + ginger into gochujang oil. Using a pastry brush, brush half the gochujang mixture over chicken.
Cut the remaining head of garlic in half crosswise + place both halves + baby Yukon Gold potatoes in a large mixing bowl. Add the additional 3 Tbsp. olive oil + remaining gochujang oil + toss well to coat. Season potatoes + garlic with Kosher salt + pepper + toss again to thoroughly combine.
Arrange oil-coated potatoes + garlic halves around the chicken on the baking sheet, making sure the garlic halves are cut side down. Roast chicken + potatoes for 40 minutes without disturbing. Then rotate pan and turn potatoes to coat in juices. Drizzle with additional olive oil if the pan looks like it’s getting dry. Roast for an additional 20-30 minutes until chicken is a deep reddish-golden brown + potatoes are golden + tender when pressed with the back of a spoon or potato masher.
Transfer chicken from baking sheet to a cutting board to rest for 10-15 minutes while you prepare the potatoes. Using a potato masher or wooden spoon, gently smash potatoes to expose their flesh to the heavenly juices in the pan so they can soak it up. Drizzle potatoes with 2 tsp. honey + juice of one lime half. Taste potatoes + season with Kosher salt + pepper to adjust seasoning. Finish by scattering sliced scallions over potatoes.
Carve chicken + arrange pieces over roasted potatoes. Serve with remaining lime wedges + be sure to squeeze out roasted garlic cloves into potatoes as desired.
Well, it’s official - my absolute favorite season of the year is finally HERE! (insert happy dance)
Yes, this week welcomed the first official day of Fall and, as a fellow food and wine lover, you’re probably awaiting with great anticipation all the deliciousness that’s in store for us in the coming months. Dishes like Rosemary Roast Chicken with Caramelized Onions and Mushrooms, Porcini Mushroom, Thyme and Barley Soup and Ina Garten’s Pear Clafouti are just a few that get my tastebuds going. Not to mention all the delicious, fuller-bodied wines!
I have so much to share with you in the coming months so I hope you’ll stay tuned and, since we’re all still dealing with #pandemiclife, it’s as important as ever to practice culinary #selfcare and nourish your body AND soul. I sincerely hope my curated list of Top 10 Fall Favorites for Food + Wine Lovers helps you to appreciate the wonderful sights, smells, sounds and flavors of this delightful season and truly inspires you to “feed your senses” and celebrate Fall to the fullest. xo
Well, it’s official - my absolute favorite season of the year is finally HERE! (insert happy dance)
Yes, this week welcomed the first official day of Fall and, as a fellow food and wine lover, you’re probably awaiting with great anticipation all the deliciousness that’s in store for us in the coming months. Dishes like Rosemary Roast Chicken with Caramelized Onions and Mushrooms, Porcini Mushroom, Thyme and Barley Soup and Ina Garten’s Pear Clafouti are just a few that get my tastebuds going. Not to mention all the delicious, fuller-bodied wines!
I have so much to share with you in the coming months so I hope you’ll stay tuned and, since we’re all still dealing with #pandemiclife, it’s as important as ever to practice culinary #selfcare and nourish your body AND soul. I sincerely hope my curated list of Top 10 Fall Favorites for Food + Wine Lovers helps you to appreciate the wonderful sights, smells, sounds and flavors of this delightful season and truly inspires you to “feed your senses” and celebrate Fall to the fullest. xo
Although Fall doesn’t officially start until next week, for some reason I've been obsessed with it for the past month. From drinking (way too many) Pumpkin Spice Lattes to coming up with a list of 5 Fabulous Things to Do this Fall - for some reason I can't get this season off my mind. I recently came across a cocktail that's further perpetuating my fascination with the savor-worthy season: the Smoked Sazerac!
The traditional Sazerac originated in New Orleans in the 19th century and, with its pre-Civil War origins, it is largely considered to be America's oldest cocktail. Named for the Sazerac de Forge et Fils brand of cognac that served as its original main ingredient, the Sazerac is a variation of a classic cognac or whiskey cocktail. Traditionally, it’s a combination of cognac or rye whiskey, absinthe, Peychaud's Bitters, and sugar, although bourbon whiskey is sometimes substituted for the rye, and Herbsaint is sometimes substituted for the absinthe.
We discovered this particular riff on the traditional Sazerac during a visit to The Cloister at Sea Island in Southeast Georgia, one of our favorite vacation spots. Every time we visit, we have dinner at the wonderfully warm and inviting River Bar the night we arrive. Inspired by a French brasserie, the River Bar overlooks the Black Banks River on the west side of Sea Island and makes a wonderful spot for watching the sunset...generally with cocktail in hand. This time the Smoked Sazerac caught Steve's eye and underneath the list of ingredients was an asterisk that warned, "This cocktail requires extended time for production"...but the foreplay was well worth the wait!
Our bartender Kelly kindly took us through each step of making this fabulous cocktail in which the traditional Sazerac ingredients of rye, absinthe, and Peychaud's bitters are enhanced by the Fall-inspired flavors of ginger-cinnamon syrup and smoke from cherry wood chips. The wood chips are ignited at the bar by flaming absinthe and the resulting smoke is captured in a chilled old-fashioned glass that the drink is ultimately served from.
If you're entertaining this season or just feel like spoiling yourself, the Smoked Sazerac is well worth the effort and will surely put you and/or your guests in the Fall spirit(s)! I sincerely hope you enjoy our latest edition of Cocktail Couture, to see past installments of this segment, please click here.
So what's your favorite cocktail to enjoy in the Fall?
And if you’d like to receive a decadent morsel of deliciousness in your inbox every Saturday, please sign up to receive my free, weekly newsletter, “The GG Guide to Wine + Food” by clicking here. It’s a treasure trove of seasonally-inspired, Sommelier-selected wines, recipes, pairings + travel tips. xo
PRINT RECIPE"THE SMOKED SAZERAC"
Makes one drink
INGREDIENTS
3 ounces Bulleit Rye
1 ounce ginger syrup*
1/2 ounce of Vieux Carré Absinthe
A couple dashes of Peychaud's bitters or to taste
Cherry wood smoker chips ($5.99 on Amazon)
Orange peel for garnish
Chill an old-fashioned glass by filling it with ice and setting is aside while you prepare the rest of the drink.
In another glass add the ginger syrup and a few dashes of the Peychaud's bitters and stir to combine. Then add the rye and a few ice cubes to the glass with the bitters and ginger syrup, stir to combine.
Place the cherry wood chips in a fire-safe bowl. Fill a jigger with approximately 1/2 ounce of absinthe and using a match or kitchen torch, ignite the absinthe. Pour the flaming absinthe over the cherry wood chips to ignite. Empty the ice from the first glass and invert it over the burning wood chips, filling the glass with smoke.
Once it's filled with smoke, carefully turn it right side up and very slowly, strain the rye, ginger syrup and bitters mixture into it. Place the orange peel on the burning cherry wood chips for a few seconds until the edges are lightly charred, garnish the drink with it and serve.
*”GINGER SYRUP”
INGREDIENTS
1 cup sugar
1 cup water
1 - 2" piece of fresh ginger, peeled and chopped
1 cinnamon stick
INSTRUCTIONS
Heat sugar and water in a medium saucepan over medium-high heat and stir until sugar is dissolved.
Add the chopped ginger and cinnamon stick to the sugar mixture and bring to a boil, then remove from the heat and let steep for 30 minutes.
Strain mixture through a sieve into an airtight container and discard ginger and cinnamon. Syrup will keep for up to one month.
Although Fall doesn’t officially start until next week, for some reason I've been obsessed with it for the past month. From drinking (way too many) Pumpkin Spice Lattes to coming up with a list of 5 Fabulous Things to Do this Fall - for some reason I can't get this season off my mind. I recently came across a cocktail that's further perpetuating my fascination with the savor-worthy season: the Smoked Sazerac!
The traditional Sazerac originated in New Orleans in the 19th century and, with its pre-Civil War origins, it is largely considered to be America's oldest cocktail. Named for the Sazerac de Forge et Fils brand of cognac that served as its original main ingredient, the Sazerac is a variation of a classic cognac or whiskey cocktail. Traditionally, it’s a combination of cognac or rye whiskey, absinthe, Peychaud's Bitters, and sugar, although bourbon whiskey is sometimes substituted for the rye, and Herbsaint is sometimes substituted for the absinthe.
We discovered this particular riff on the traditional Sazerac during a visit to The Cloister at Sea Island in Southeast Georgia, one of our favorite vacation spots. Every time we visit, we have dinner at the wonderfully warm and inviting River Bar the night we arrive. Inspired by a French brasserie, the River Bar overlooks the Black Banks River on the west side of Sea Island and makes a wonderful spot for watching the sunset...generally with cocktail in hand. This time the Smoked Sazerac caught Steve's eye and underneath the list of ingredients was an asterisk that warned, "This cocktail requires extended time for production"...but the foreplay was well worth the wait!
Our bartender Kelly kindly took us through each step of making this fabulous cocktail in which the traditional Sazerac ingredients of rye, absinthe, and Peychaud's bitters are enhanced by the Fall-inspired flavors of ginger-cinnamon syrup and smoke from cherry wood chips. The wood chips are ignited at the bar by flaming absinthe and the resulting smoke is captured in a chilled old-fashioned glass that the drink is ultimately served from.
If you're entertaining this season or just feel like spoiling yourself, the Smoked Sazerac is well worth the effort and will surely put you and/or your guests in the Fall spirit(s)! I sincerely hope you enjoy our latest edition of Cocktail Couture, to see past installments of this segment, please click here.
So what's your favorite cocktail to enjoy in the Fall?
And if you’d like to receive a decadent morsel of deliciousness in your inbox every Saturday, please sign up to receive my free, weekly newsletter, “The GG Guide to Wine + Food” by clicking here. It’s a treasure trove of seasonally-inspired, Sommelier-selected wines, recipes, pairings + travel tips. xo
PRINT RECIPE"THE SMOKED SAZERAC"
Makes one drink
INGREDIENTS
3 ounces Bulleit Rye
1 ounce ginger syrup*
1/2 ounce of Vieux Carré Absinthe
A couple dashes of Peychaud's bitters or to taste
Cherry wood smoker chips ($5.99 on Amazon)
Orange peel for garnish
Chill an old-fashioned glass by filling it with ice and setting is aside while you prepare the rest of the drink.
In another glass add the ginger syrup and a few dashes of the Peychaud's bitters and stir to combine. Then add the rye and a few ice cubes to the glass with the bitters and ginger syrup, stir to combine.
Place the cherry wood chips in a fire-safe bowl. Fill a jigger with approximately 1/2 ounce of absinthe and using a match or kitchen torch, ignite the absinthe. Pour the flaming absinthe over the cherry wood chips to ignite. Empty the ice from the first glass and invert it over the burning wood chips, filling the glass with smoke.
Once it's filled with smoke, carefully turn it right side up and very slowly, strain the rye, ginger syrup and bitters mixture into it. Place the orange peel on the burning cherry wood chips for a few seconds until the edges are lightly charred, garnish the drink with it and serve.
*”GINGER SYRUP”
INGREDIENTS
1 cup sugar
1 cup water
1 - 2" piece of fresh ginger, peeled and chopped
1 cinnamon stick
INSTRUCTIONS
Heat sugar and water in a medium saucepan over medium-high heat and stir until sugar is dissolved.
Add the chopped ginger and cinnamon stick to the sugar mixture and bring to a boil, then remove from the heat and let steep for 30 minutes.
Strain mixture through a sieve into an airtight container and discard ginger and cinnamon. Syrup will keep for up to one month.
Labor Day has come and gone and those lazy Summer days have magically transformed into the pre-holiday countdown. In many parts of the country the arrival of Fall is heralded by the beautiful changing of leaves and a refreshing dip in the temperature, but in other parts of the country, like here in sunny South Florida, the change of season is not as discernible.
In these warmer climes it helps to usher in this oh so savor-worthy season with certain distinct rituals. Here are my 5 fabulous things that are sure to put you in the Fall frame of mind:
Butternut Squash Bisque, Porcini Mushroom & Barley Soup, Quick Coq au Vin and Pumpkin Pie Trifle are just a few recipes that beautifully showcase some of the favorite flavors of Fall. Simply pick a recipe based on one of your favorite flavors and practice up. By the time the holidays roll around you'll be ready to bring a delicious side dish or dessert and who knows, you might even feel like hosting the holiday meal yourself!
Rosé is the quintessential Summer wine and since 99% of rosé produced is best consumed upon release, NOW is the time to drink up! Maybe an "End of Summer Rosé Soirée" (yes, I used to have pink hair!) is the way to go depending on how many bottles you have left. But, in addition to drinking that rosé while it's fresh and delicious you also need to make room for those wines best suited for Fall such as Viognier and Pinot Noir, and let’s not forget those deeper, full-bodied rosés.
There's nothing like witnessing the changing of the leaves from vibrant green to magnificent shades of red, gold and brown to put you in the mood for Fall. And while we’re all a little reticent to hop on a place right now given the Coronavirus crisis, a great region for leaf peeping might be a quick road trip away! So pack your cozy sweater and comfy boots and head to one of the many U.S. regions known for fabulous Fall foliage. Some of our favorites include Boston, Massachusetts; Cashiers, North Carolina; and Boulder, Colorado (for more information, please click here).
Do you like to dress up for Halloween but usually end up throwing together a makeshift costume at the very last minute? Well forget that ratty old witch's hat and plan to host your own Halloween Costume party this year! With COVID still looming, keep things small and intimate but even planning something small will still get you in the spooky spirit. Put the word out now using these super fun, stylish invitations and have fun planning your costume in addition to all the party details. And NO Halloween party is complete without this deliciously gruesome recipe for Savory Severed Arm in Marinara Sauce!
Perhaps one of my favorite things about this time of year is the music. Whether you're driving in the car, making dinner in the kitchen, or taking a brisk walk be sure to keep your favorite Fall playlist on the ready. Some of our favorite songs for the season include Lady Gaga's "Orange Colored Sky"; Vince Guaraldi's "Great Pumpkin Waltz"; and "Autumn in New York" by Ella Fitzgerald and Louis Armstrong.
I hope these suggestions help make your transition into Fall more enjoyable. What are some of your favorite things that put you in an Autumn state of mind?
And if you’d like to receive a decadent morsel of deliciousness in your inbox every Saturday, please sign up to receive my free, weekly newsletter, “The GG Guide to Wine + Food” by clicking here. It’s a treasure trove of seasonally-inspired, Sommelier-selected wines, recipes, pairings + travel tips. xo
]]>Labor Day has come and gone and those lazy Summer days have magically transformed into the pre-holiday countdown. In many parts of the country the arrival of Fall is heralded by the beautiful changing of leaves and a refreshing dip in the temperature, but in other parts of the country, like here in sunny South Florida, the change of season is not as discernible.
In these warmer climes it helps to usher in this oh so savor-worthy season with certain distinct rituals. Here are my 5 fabulous things that are sure to put you in the Fall frame of mind:
Butternut Squash Bisque, Porcini Mushroom & Barley Soup, Quick Coq au Vin and Pumpkin Pie Trifle are just a few recipes that beautifully showcase some of the favorite flavors of Fall. Simply pick a recipe based on one of your favorite flavors and practice up. By the time the holidays roll around you'll be ready to bring a delicious side dish or dessert and who knows, you might even feel like hosting the holiday meal yourself!
Rosé is the quintessential Summer wine and since 99% of rosé produced is best consumed upon release, NOW is the time to drink up! Maybe an "End of Summer Rosé Soirée" (yes, I used to have pink hair!) is the way to go depending on how many bottles you have left. But, in addition to drinking that rosé while it's fresh and delicious you also need to make room for those wines best suited for Fall such as Viognier and Pinot Noir, and let’s not forget those deeper, full-bodied rosés.
There's nothing like witnessing the changing of the leaves from vibrant green to magnificent shades of red, gold and brown to put you in the mood for Fall. And while we’re all a little reticent to hop on a place right now given the Coronavirus crisis, a great region for leaf peeping might be a quick road trip away! So pack your cozy sweater and comfy boots and head to one of the many U.S. regions known for fabulous Fall foliage. Some of our favorites include Boston, Massachusetts; Cashiers, North Carolina; and Boulder, Colorado (for more information, please click here).
Do you like to dress up for Halloween but usually end up throwing together a makeshift costume at the very last minute? Well forget that ratty old witch's hat and plan to host your own Halloween Costume party this year! With COVID still looming, keep things small and intimate but even planning something small will still get you in the spooky spirit. Put the word out now using these super fun, stylish invitations and have fun planning your costume in addition to all the party details. And NO Halloween party is complete without this deliciously gruesome recipe for Savory Severed Arm in Marinara Sauce!
Perhaps one of my favorite things about this time of year is the music. Whether you're driving in the car, making dinner in the kitchen, or taking a brisk walk be sure to keep your favorite Fall playlist on the ready. Some of our favorite songs for the season include Lady Gaga's "Orange Colored Sky"; Vince Guaraldi's "Great Pumpkin Waltz"; and "Autumn in New York" by Ella Fitzgerald and Louis Armstrong.
I hope these suggestions help make your transition into Fall more enjoyable. What are some of your favorite things that put you in an Autumn state of mind?
And if you’d like to receive a decadent morsel of deliciousness in your inbox every Saturday, please sign up to receive my free, weekly newsletter, “The GG Guide to Wine + Food” by clicking here. It’s a treasure trove of seasonally-inspired, Sommelier-selected wines, recipes, pairings + travel tips. xo
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