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Welcome and thanks for joining me for my first "Wines of the Week" show of 2018! I'm thrilled to be back and after a few weeks of shameless indulging, I think today's episode is, ahem, extremely relevant. Now that the holiday indulgence is over, it seems the popular inclination is to relegate January to a month of self-imposed restriction in order to lose weight or 'get fit' which requires that every enjoyable thing is banished from our homes.Now that just doesn't sound like a very Happy New Year, does it?You see, I'm a firm believer in the motto "all things in moderation" and in keeping with that philosophy I don't think there's any reason you have to give up your daily glass of wine to achieve optimal health. What about your spiritual health and well being - shouldn't that count for something too?In this episode I share four delicious waistline-friendly wines that are least likely to sabotage your New Year's fitness or weight loss goals. I'll also share tips on how to shop for these wines at your local wine or grocery store. Who knows, by allowing yourself this daily indulgence you might not only find yourself losing weight but in a much better mood as well!THIS EPISODE'S WAISTLINE-FRIENDLY WINES:1.) Tesoro della Regina Prosecco, Veneto, Italy, NV ($16)2.) Martin Codax Albariño Rias Baixas, Spain, 2016 ($14)3.) Barons de Rothschild (Lafite) Bordeaux Blanc, Bordeaux, France, 2016 ($16)4.) Michele Chiarlo Barbera D'Asti Le Orme, Piedmont, Italy, 2014 ($15)RESOURCES MENTIONED IN TODAY'S EPISODE:- Waistline-friendly Wine Guide- The Wines of Michele ChiarloFor ALL the details on this week’s Waistline-friendly Wines for 2018, please check out my Facebook LIVE video above. Also, to view previous episodes of “Wines of the Week,” please click here. Thanks so much for tuning in and if YOU have any wines you’re looking forward to enjoying while accomplishing those New Year's resolutions – I’d LOVE to hear about them! Please let me know in the Comments section below.Cheers,
Welcome and thanks for joining me for my first “Wines of the Week” show of 2018! I’m thrilled to be back and after a few weeks of shameless indulging, I think today’s episode is, ahem, extremely relevant. Now that the holiday indulgence is over, it seems the popular inclination is to relegate January to a month of self-imposed restriction in order to lose weight or ‘get fit’ which requires that every enjoyable thing is banished from our homes.
Now that just doesn’t sound like a very Happy New Year, does it?
You see, I’m a firm believer in the motto “all things in moderation” and in keeping with that philosophy I don’t think there’s any reason you have to give up your daily glass of wine to achieve optimal health. What about your spiritual health and well being – shouldn’t that count for something too?
In this episode I share four delicious waistline-friendly wines that are least likely to sabotage your New Year’s fitness or weight loss goals. I’ll also share tips on how to shop for these wines at your local wine or grocery store. Who knows, by allowing yourself this daily indulgence you might not only find yourself losing weight but in a much better mood as well!
THIS EPISODE’S WAISTLINE-FRIENDLY WINES:
1.) Tesoro della Regina Prosecco, Veneto, Italy, NV ($16)
2.) Martin Codax Albariño Rias Baixas, Spain, 2016 ($14)
3.) Barons de Rothschild (Lafite) Bordeaux Blanc, Bordeaux, France, 2016 ($16)
4.) Michele Chiarlo Barbera D’Asti Le Orme, Piedmont, Italy, 2014 ($15)
RESOURCES MENTIONED IN TODAY’S EPISODE:
– Waistline-friendly Wine Guide
– The Wines of Michele Chiarlo
For ALL the details on this week’s Waistline-friendly Wines for 2018, please check out my Facebook LIVE video above. Also, to view previous episodes of “Wines of the Week,” please click here. Thanks so much for tuning in and if YOU have any wines you’re looking forward to enjoying while accomplishing those New Year’s resolutions – I’d LOVE to hear about them! Please let me know in the Comments section below.
Cheers,
The post Wines of the Week: Waistline-friendly Wines for 2018 appeared first on The Glamorous Gourmet.
Happy New Year, Wine Lovers!The latest episode of The Wine Atelier Podcast is very timely and features some fabulous Waistline Friendly Wines that will NOT sabotage your weight loss and/or fitness goals you set this month. And don't worry, I'm not recommending any gimmicky DIET wines, all the wines mentioned in this episode are REAL, authentic wines which happen to be naturally lower in calories.So in this episode I share:- 3 key tips to keep in mind when shopping for or selecting wines on a wine list.- A handy calorie breakdown of the most popular styles of wine (i.e. sparkling, white & red) and which ones are the most waistline friendly.- The answer to a relevant reader question about whether or not those "diet wines" are really worth the calorie savings compared to regular wine.RESOURCES MENTIONED IN THIS EPISODE:- The Glamorous Gourmet's Waistline Friendly Wine Guide- Please e-mail me your wine-related questions to: stephanie [at] theglamorousgourmet [dot] com- To sign up for my WINE-DERFULWeekly Newsletter, please click here and follow the prompts.Thanks so much for tuning in and I hope this episode has inspired you to continue indulging in a daily glass of one of our featured Waistline Friendly Wines. Because, let's face it, kicking off the New Year without wine doesn't sound like a very happy New Year, does it?If you have any questions about anything mentioned in this episode please feel free to post in in the Comments section and/or e-mail me at the address listed above.Cheers,
Happy New Year, Wine Lovers!
The latest episode of The Wine Atelier Podcast is very timely and features some fabulous Waistline Friendly Wines that will NOT sabotage your weight loss and/or fitness goals you set this month. And don’t worry, I’m not recommending any gimmicky DIET wines, all the wines mentioned in this episode are REAL, authentic wines which happen to be naturally lower in calories.
So in this episode I share:
– 3 key tips to keep in mind when shopping for or selecting wines on a wine list.
– A handy calorie breakdown of the most popular styles of wine (i.e. sparkling, white & red) and which ones are the most waistline friendly.
– The answer to a relevant reader question about whether or not those “diet wines” are really worth the calorie savings compared to regular wine.
RESOURCES MENTIONED IN THIS EPISODE:
– The Glamorous Gourmet’s Waistline Friendly Wine Guide
– Please e-mail me your wine-related questions to: stephanie [at] theglamorousgourmet [dot] com
– To sign up for my WINE-DERFUL Weekly Newsletter, please click here and follow the prompts.
Thanks so much for tuning in and I hope this episode has inspired you to continue indulging in a daily glass of one of our featured Waistline Friendly Wines. Because, let’s face it, kicking off the New Year without wine doesn’t sound like a very happy New Year, does it?
If you have any questions about anything mentioned in this episode please feel free to post in in the Comments section and/or e-mail me at the address listed above.
Cheers,
The post The Wine Atelier Podcast #6: Waistline Friendly Wines appeared first on The Glamorous Gourmet.
With your New Year’s Eve hangover in the rear view mirror, here are 5 Fabulous Wine Resolutions to guide your vinous exploration in the New Year. From becoming a better taster to planning a trip to your favorite wine region, I’ve got ya covered:
1.) 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 vinous rut, why not vow here and now to sample a different wine every week or at least every month. I’ll have plenty of great recommendations here on The Glamorous Gourmet as well as my weekly Facebook LIVE Show “Wines of the Week.” I also recommend finding a local retailer who can guide you towards selections based on your preferences. To sign up for my weekly newsletter with ALL the latest wine dish, please click here.
2.) Start a Wine Collection: If you’ve been drinking wine long enough to have a favorite wine region and/or producer why not sock a few bottles away for a later date? Aged wine can be a truly enjoyable revelation but collecting wine does NOT mean you have to commission a custom built, 15,000 bottle capacity cellar, in fact, far from it! All you’ll need is a small wine fridge and a few age-worthy bottles to put in it. This piece of equipment is VERY important since varying temperatures and humidity levels as well as any mechanical vibration (i.e. refrigerator, A/C unit) are the arch-enemies of wine. Also, if your budget allows, purchase a fridge with a little room to grow, wine lovers have a habit of outgrowing them faster then they think.
3.) Learn to Taste Wine: I know we all know how to physically “taste” wines, just take a sip, right? But to really learn about wine you need to taste it in a particular way, utilizing ALL of your senses including sight, smell AND taste. This sensory information provides valuable insight into a wine’s place of origin, grape variety and “terroir” which are all critical factors to learning about and understanding wine. So if becoming a better wine taster is on your list of New Year’s Resolutions, please join me every Friday at 5pm EST for my brand new Facebook LIVE show “Wines of the Week” where you can taste four wines along with me EVERY week (click here to be taken there).
4.) 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 (for some examples, please and here) are perfect for enjoying on a Tuesday night after work or when a friend stops by to visit. As an added bonus, sparkling wines also have less calories and alcohol than a glass of Chardonnay or Pinot Noir – affordable, delicious AND figure-friendly – what’s not to love about that?
5.) Wine-related Travel: Next time you’re booking a getaway why not head to your favorite wine region? Whether you’ve collected wine for years or are new to it, nothing will give you a greater appreciation for what’s in your glass than standing in the vineyard where the grapes are grown and talking to the people who make the wine. Most wineries offer tours and tastings which you can sign up for via their website and they’re usually very happy to hear from you! Here’s a link to some of my travel-related articles.
I hope these suggestions inspire you to further embrace the world of wine in the New Year! If you have any other wine-related resolutions I’d love to hear about them, please let me know in the Comment section below.
Cheers,
The post 5 Fabulous New Year’s Wine Resolutions! appeared first on The Glamorous Gourmet.
I'm NO baker - but I do LOVE wine! So any recipe I discover that's even remotely related to wine...well, I feel a responsibility to explore it further. Especially when it looks outrageously delicious!
Such was the case with the Canelé, a delightful French pastry known for its mahogany, burnt sugar crust and contrasting decadent, custardy center. Typically flavored with rum and vanilla, these beauties are baked in a special Canelé mold to achieve their hallmark striated, cylindrical shape.
Are you wondering where the wine comes in yet?
The Canelé originated in Bordeaux, a region many wine lovers adore due to its legendary full-bodied, age worthy red wines. Well, critical to the production of these wines is a process called "fining" in which a compound, usually egg whites, is added to the wine which binds to any potentially harmful chemicals. To get geeky, the positively charged albumin in the egg whites binds to negatively charged, undesirable polyphenols in the wine which then congeal and settle to the bottom of the barrel where they can be easily removed.
Since only the egg whites are used to "fine" the wine, the Canelé was born as a way to utilize all the leftover yolks. And personally, I can't think of a better place for them than the delightfully eggy, dense custard center of these glorious pastries!
On our first visit to Bordeaux we noticed Canelés everywhere, usually in miniature form. But this amazing recipe is for the standard size, which are bigger and allow for a better contrast between the caramelized outer crust and tender center.
Plus, there's just more Canelé to enjoy - what's not to love about that?
Now, if you're like me and not the most proficient baker, you might be a little intimidated by this recipe at first glance. I know I was, BUT I also love a challenge, especially one that leaves you with fabulous French pastries at the end. And, I'm here to tell you, Erin McDowell, food stylist and Food52 Baking Consultant, has written a brilliant recipe here. As a food blogger for almost 10 years now, I'm a stickler for a well-written recipe and this one is so well-written you actually feel like McDowell's in the kitchen with you, offering helpful advice at every step.
In addition to a few basic ingredients you probably already have in your pantry (i.e. eggs, flour, sugar, vanilla and butter) the only additional things you need to make this recipe are: (1) time and (2) a Canelé mold. This is the perfect weekend project since you need to let the batter rest overnight in the fridge before baking, which will also take a few hours. And, forget the elaborate and difficult to care for copper molds of the days of yore, McDowell recommends this brilliant silicone Canelé mold which can be found on Amazon for under ten dollars!
Now, the Canelés do require a little babysitting during the baking process. The mold needs to be generously buttered and pre-heated before adding the batter which aids in the caramelization process. The oven temperature also needs to be dropped after the first thirty minutes as well.
And, perhaps the ONLY thing McDowell doesn't prepare you for is the flipping of the Canelés in the mold for the final stage of baking. You might end up with some scorched fingertips but again, these beauties are so delicious you won't even notice those minor burns as you sink your teeth into these lovely confections!
Also, if you'd like a little something to sip with your Canelés, a Sauternes would be a positively exquisite pairing. This dessert wine also hails from the Bordeaux region of France and I'm a fan of the tenet, "If it grows together, it goes together." This special wine owes its delightful honeyed citrus, floral, peach and ginger notes to a very special type of mold, botrytis cinerea, which imparts unique flavors and a delightful viscosity to the wine which would complement these pastries beautifully.
I especially like the Chateau Suduiraut Sauternes ($40/half-bottle), a delightful blend of 95% Semillon and 5% Sauvignon Blanc, the two main grapes used to make Sauternes. I also adore the Chateau Climens Barsac ($80/750mL bottle) a rare 100% Semillon wine from the Sauternes sub-region of Barsac helmed by the wonderful Bérénice Lurton. Both embody the hallmark tension between honeyed viscosity and fabulous acidity which makes these wines so incredibly special.
Rather than include McDowell'sCanelé recipe in this post, I'm linking to it on the Food52 website where I discovered it. I hope you enjoy it as much as we have and I'd also love to encourage any established or aspiring bakers out there to check out McDowell's brand new cookbook, The Fearless Baker ($17.50). Her website is also chock full of gorgeous food photos as well.
After experiencing such success with these Canelés, it has definitely inspired me to bake more. Plus, I can't wait to pair these sweet treats with even more amazing wines as well.
I’m NO baker – but I do LOVE wine! So any recipe I discover that’s even remotely related to wine…well, I feel a responsibility to explore it further. Especially when it looks outrageously delicious!
Such was the case with the Canelé, a delightful French pastry known for its mahogany, burnt sugar crust and contrasting decadent, custardy center. Typically flavored with rum and vanilla, these beauties are baked in a special Canelé mold to achieve their hallmark striated, cylindrical shape.
Are you wondering where the wine comes in yet?
The Canelé originated in Bordeaux, a region many wine lovers adore due to its legendary full-bodied, age worthy red wines. Well, critical to the production of these wines is a process called “fining” in which a compound, usually egg whites, is added to the wine which binds to any potentially harmful chemicals. To get geeky, the positively charged albumin in the egg whites binds to negatively charged, undesirable polyphenols in the wine which then congeal and settle to the bottom of the barrel where they can be easily removed.
Since only the egg whites are used to “fine” the wine, the Canelé was born as a way to utilize all the leftover yolks. And personally, I can’t think of a better place for them than the delightfully eggy, dense custard center of these glorious pastries!
On our first visit to Bordeaux we noticed Canelés everywhere, usually in miniature form. But this amazing recipe is for the standard size, which are bigger and allow for a better contrast between the caramelized outer crust and tender center. Plus, there’s just more Canelé to enjoy – what’s not to love about that?
Now, if you’re like me and not the most proficient baker, you might be a little intimidated by this recipe at first glance. I know I was, BUT I also love a challenge, especially one that leaves you with fabulous French pastries at the end. And, I’m here to tell you, Erin McDowell, food stylist and Food52 Baking Consultant, has written a brilliant recipe here. As a food blogger for almost 10 years now, I’m a stickler for a well-written recipe and this one is so well-written you actually feel like McDowell’s in the kitchen with you, offering helpful advice at every step.
In addition to a few basic ingredients you probably already have in your pantry (i.e. eggs, flour, sugar, vanilla and butter) the only additional things you need to make this recipe are: (1) time and (2) a Canelé mold. This is the perfect weekend project since you need to let the batter rest overnight in the fridge before baking, which will also take a few hours. And, forget the elaborate and difficult to care for copper molds of the days of yore, McDowell recommends this brilliant silicone Canelé mold which can be found on Amazon for under ten dollars!
Now, the Canelés do require a little babysitting during the baking process. The mold needs to be generously buttered and pre-heated before adding the batter which aids in the caramelization process. The oven temperature also needs to be dropped after the first thirty minutes as well.
And, perhaps the ONLY thing McDowell doesn’t prepare you for is the flipping of the Canelés in the mold for the final stage of baking. You might end up with some scorched fingertips but again, these beauties are so delicious you won’t even notice those minor burns as you sink your teeth into these lovely confections!
Also, if you’d like a little something to sip with your Canelés, a Sauternes would be an exquisite pairing. This dessert wine also hails from the Bordeaux region of France and I’m a fan of the tenet, “If it grows together, it goes together.” This special wine owes its delightful honeyed citrus, floral, peach and ginger notes to a very special type of mold, botrytis cinerea, which imparts unique flavors and a delightful viscosity to the wine which would complement these pastries beautifully.
I especially like the Chateau Suduiraut Sauternes ($40/half-bottle), a delightful blend of 95% Semillon and 5% Sauvignon Blanc, the two main grapes used to make Sauternes. I also adore the Chateau Climens Barsac ($80/750mL bottle) a rare 100% Semillon wine from the Sauternes sub-region of Barsac helmed by the wonderful Bérénice Lurton. Both embody the hallmark tension between honeyed viscosity and fabulous acidity which makes these wines so incredibly special.
Rather than include McDowell’s Canelé recipe in this post, I’m linking to it on the Food52 website where I discovered it. I hope you enjoy it as much as we have and I’d also love to encourage any established or aspiring bakers out there to check out McDowell’s brand new cookbook, The Fearless Baker ($17.50). Her website is also chock full of gorgeous food photos as well.
After experiencing such success with these Canelés, it has definitely inspired me to bake more. Plus, I can’t wait to pair these sweet treats with even more amazing wines as well.
Bon appétit,
The post Wine Country Baking: Canelés (Cannelés) de Bordeaux appeared first on The Glamorous Gourmet.
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