All worries are less with wine.
While rosé has quickly become Summer’s signature wine, with white wine coming in a close second, today I’ve got something for you die hard red wine lovers who would MUCH rather #Cabernetallday - even in 110 degree heat! And thanks to those of you who reached out to me about this topic because there are puh-lenty of positively delightful, seasonally-appropriate red wines from around the globe for you to enjoy this Summer and I’ve included some of my favorites in this post.
You can enjoy these beauties on their own (served with a slight chill, of course!), or paired with your favorite Summer dishes like meatier fish (i.e. swordfish, salmon), burgers and BBQ - the possibilities are truly endless…and oh so delicious!
Before we dive into the selections, here are a few tips to keep in mind when choosing a Summer red wine:
Opt for wines made from thinner-skinned red grape varieties such as Pinot Noir, Gamay and Barbera which produce light- to medium-bodied red wines with minimal tannins that are much more refreshing in the heat of Summer.
Avoid heavily oaked red wines. French oak imparts notes of baking spices such as clove, cinnamon and allspice as well as a richer, more viscous texture which is more of a #Fallthang. Summer reds should exhibit a nice balance between fruit and acidity with only a kiss of tannin!
Keep an eye on that ABV! If you’re spending the day at the beach or lounging by the pool you don’t want to get prematurely #daydrunk because a wine’s alcohol level is off the charts. Stick with reds 14.5% or lower and you’ll be able to enjoy AND remember your Summer day.
1.) Maison Joseph Drouhin Hospices de Belleville Brouilly, Beaujolais, France ($25): One of the best Summer pandemic #winegoals you can have is to get to know cru Beaujolais - NOT Beaujolais Nouveau - CRU Beaujolais! These wines hail from specific villages or “crus” (there are 10 of them!) within the southernmost part of Burgundy and are crafted entirely from the Gamay grape that produces utterly charming, light- to medium bodied reds that are vibrant, fruity and delicious. This exclusive partnership between Maison Joseph Drouhin and the Hospices de Belleville is worth seeking out with notes of black cherry, wild strawberry, violets and spice - for maximum enjoyment, serve slightly chilled!
2.) Paul Achs Blaufränkisch Heideboden, Burgenland, Austria ($19): Please don’t let the name deter you! The Blaufränkisch grape is one of my Summer faves and it might just become yours too! This indigenous Austrian grape produces medium-bodied red wines known for having oodles of lush, dark fruit (i.e. blackberry, black cherry and plum) accentuated by notes of black pepper, herbs and flowers. And in the hands of esteemed winemaker Paul Achs, you really can’t go wrong! Opt for youthful examples of Blaufränkisch like this one which are guaranteed to charm you with their lively acidity and soft, approachable tannins.
3.) Vietti Barbera d’Asti Tre Vigne, Piedmont, Italy ($18): If you are new to the Barbera grape, this delightful Italian red will immediately win(e) you over! Not to be confused with the Nebbiolo-based Barolo and Barbaresco wines which hail from the same region and require ample aging, Barbera (which is the name of the grape AND the wine) is ready to drink young. These alluring, medium-bodied gems are known for their racy acidity, soft tannins and charming, fruity character. This incarnation from the legendary Vietti family display notes of black currant, black cherry, violet and cassis with a lengthy, spice-tinged finish that’ll have you coming back for more!
4.) A.A. Badenhorst Secateurs Red Blend, Swartland, South Africa ($17): The Secateurs line of wines, named for the tool used to prune back the vines in the Winter and harvest ripe grapes in the Summer, from cousins Adi and Hein Badenhorst is, simply put, sheer Summer perfection! I mentioned the Secateurs Chenin Blanc in my Summer white wine post and the red, a juicy blend of Cinsault (82%), Shiraz (10%) and Grenache (8%), is equally delicious. Fragrant aromas of ripe red fruit and spice are followed on the palate by savory flavors of ripe red cherry, red currant and pomegranate with hints of anise and spice with a supple, smooth mouthfeel.
5.) Paul Cluver Estate Pinot Noir, Elgin, South Africa ($24): Pinot Noir has the ethereal lightness that’s so desirable in a Summer red wine but often at a very high price. Enter the wines of Paul Cluver! This 4th generation family has been farming in the Elgin Valley for 120 year and were the first to pioneer it as a fine wine region. The region’s cool climate is perfect for growing the finicky Pinot Noir grape and Cluver focuses exclusively on Burgundian clones. This gem of a wine is 100% Pinot Noir aged in a combination of (25%) new and used French oak barrels and the end result is a delightful, medium-bodied wine with classic notes of red cherry, cranberry, earth and spice.
6.) Tasca d’Almerita Tascante Etna Rosso Ghaia Nera, Sicily, Italy ($20): Sicily seems to be a never-ending source of intriguing grapes like this red beauty: Nerello Mascalese. Producing wines I would describe as Pinot Noir meets Nebbiolo, its wines can be fruity, herbaceous, spicy and floral all at the same time and, perhaps most importantly, imminently enjoyable. The wine’s pale color belies its power, leading you to believe you’re in for a wimpy wine but that couldn’t be farther from the truth! Instead, this wine delights with robust aromas and flavors of black cherry, wild strawberry, spice + volcanic ash accentuated by a tangy acidity and lithe tannins.
‘Cause a little bit of Summer is what the whole year is all about.
Summer cooking is equal parts fun and fresh ingredients and if you do it right, you’re never more than ten minutes away from an exceptional Summer-inspired meal. And if you want to satisfy your appetite in style this Summer, here are my Top 6 Summer Foodie Phrases and recipes you definitely need to know about. Whether you prefer to order them off a menu (NO judgment!) or want to recreate them in your own kitchen, I’ve got ya covered:
1.) Salade Niçoise [SAL-ad nee-SWAZ]: Niçoise literally means "in the style of Nice" which is where this super chic salad originated (pictured above). While it typically consists of fresh, traditional flavors such as tomatoes, oil-packed tuna, hard-boiled eggs, Niçoise olives and anchovies dressed with a simple vinaigrette, this delicious salad's global appeal has led to many variations. Today, a piece of seared rare tuna is often used instead of canned, oil-packed tuna. Other accoutrements are also added including potatoes, haricorts verts, capers and/or roasted red peppers.
This delicious flavor combination is also frequently used to top meat or fish and one of our all-time favorite Summer recipes is my recipe for Swordfish Niçoise. And for wine lovers, nothing pairs more perfectly with this lovely salade than a glass of Provençal rosé - Sante!
2.) Ceviche [seh-VEE-chay]: This classic Latin American dish which originated in Peru is a MUST for all seafood lovers! Ceviche is a combination of fresh, raw seafood (i.e. shrimp, sea bass, mahi-mahi, etc.) which is chopped and then "cooked" in citrus juices. The citric acid found in lemons and limes "denatures" the proteins in the fish, much like the application of heat, although the two processes are somewhat different.
The high acid of the citrus also creates an environment that is inhospitable to many pathogens, making the fish safe to eat as well. In addition to the citrus juice, ceviche is also given delicious flavor by adding garlic, onion and/or cilantro and is usually spiced with red chili peppers as well.
3.) Gazpacho [gaz-PAH-cho]: This quintessential, tomato-based Summer soup originated in Andalusia, Spain hundreds of years ago. In addition to tomatoes, gazpacho also includes raw vegetables such as onion, garlic, bell pepper, cucumbers and parsley which are chopped and blended together using either a traditional mortar and pestle or blender. Some older variations of this ancient dish also include bread although this is not commonly seen today.
The soup is then seasoned using vinegar, olive oil, salt and pepper and is always served chilled - making it even MORE perfect for a hot Summer day. I absolutely love this gazpacho recipe from the legendary Ina Garten that incorporates all the necessary key ingredients + delivers the most amazing flavor!
4.) Aïoli [ay-O-lee]: This sumptuous sauce's name literally means, "oil and garlic" in the Catalan and Provençal languages. Aïoli is a mayonnaise-like mixture of olive oil and garlic that’s particularly popular in the coastal Mediterranean towns of France, Italy and Spain. It is traditionally served alongside dishes such as steamed vegetables, poached seafood, shellfish and hard-boiled eggs. It beautifully enhances a dish's flavor with its garlicky goodness!
While the Spanish maintain aïoli should not include eggs which results in a more paste-like consistency, Provençal versions often do which gives the sauce a richer, creamier texture. To make aïoli from scratch, this is a fabulous recipe, and I also love this Provencal-inspired recipe for Grilled Swordfish with Rosé Aïoli and Fennel + Olive Salad that involves a little short cut.
5.) Semifreddo [se-mee-FRAY-doe]: This Italian, semi-frozen dessert will quickly become a staple in your kitchen this Summer! Semifreddo, which literally means "half-cold" in Italian, is a heavenly mixture of sugar, cream and eggs. The texture is somewhere between ice cream and decadent frozen mousse, however, semifreddo is not churned like ice cream which is where the main difference lies.
Semifreddo is made with whipped cream that is then frozen into a pan or mold and then sliced prior to serving. This deliciously divine Strawberry Pistachio Semifreddo is our Summer favorite!
6.) Elote [eh-LO-tay]: I don't know about you, but if there's one thing I CRAVE all Summer long...its corn. And the epitome of corny deliciousness can be found in Elote, aka Mexican street corn. In this dish, ears of corn are typically either boiled or cooked on the grill and then slathered with a combination of mayonnaise, crema (sour cream), lemon or lime juice, salt, pepper, butter, cheese (such as Cotija) and either chili powder or smoked paprika depending on how you roll.
We especially like Chef Michelle Bernstein's recipe for Mexican-style Corn with Lime, Ancho and Queso Fresco but feel free to use your artistic license and make it your own for a savory Summer treat!
I hope you enjoy these Top 6 Summer Foodie Phrases and that they help guide your enjoyment of the Summer season. I'd also love to hear about your favorite Summer dishes in the "Comments" section below.
And if you’d like to receive a little morsel of deliciousness in your inbox every week, please sign up to receive my free weekly newsletter, “The GG Guide to Wine + Food” by clicking here. It’s a treasure trove of Sommelier-selected, seasonally-inspired wine selections, recipes, pairings + travel tips. Thank you in advance and I look forward to joining you on your journey towards vinous + culinary enlightenment! xo
Tropical the island breeze, all of nature wild + free, this is where I long to be, la isla bonita.
The sun is shining warmly on your face as you float, weightlessly in the azure blue pool, toes lazily dipping into the water every so often to cool you off. You’re relaxed and happy as you reach for a chilled glass of something delicious to quench your thirst, but you suddenly realize…for the first time in awhile…you don’t want to #roseallday, you want #whitewineallthetime?
Well…I tried.
But even the most dedicated rosé lovers (myself included) need a break every now and then, and when that happens, there’s nothing like a crisp, lively white wine to cleanse and refresh your palate. So if you’re in need of a change of pace right about now, you’re in the right place! In this post I’ve got some lively, refreshing white wines that are the perfect alternative to drinking pink.
But before we dive in, here are a few tips for selecting white wines for Summer:
Opt for white wines that are stainless steel fermented. This method preserves a wine’s fruity flavors and bright acidity which is ideal for Summer.
Avoid heavily oaked white wines. French oak imparts notes of baking spices such as clove, cinnamon and allspice that are usually associated with Fall. Oak treatment also gives wine a richer, more viscous texture which is also more of a #Fallthang.
Look for light to medium-bodied wines that won’t weigh you down with heavy tannins or get you drunk too quickly with oodles of alcohol.
1.) Loimer Grüner Veltliner, Kamptal, Austria ($18): This dry white wine is made from 100% Grüner Veltliner, the signature white grape of Austria. Fred Loimer produces some of the best examples of Austrian Grüner and is a big proponent of biodynamic farming as well. He harnesses all the charming qualities of this grape that’s known for its hallmark notes of citrus and white pepper. This wine is fermented entirely in stainless steel with glorious notes of green apple, lime, white peach and limestone with a dry, racy acidity. It also has the hint of “spritz,” a slight sign of effervescece often found in quality Grüners that aren’t overly processed.
2.) A.A. Badenhorst Secateurs Chenin Blanc, Swartland, South Africa ($17): This gem hails from South Africa’s Swartland wine region located about 30 miles north of Cape Town. Cousins Hein & Adi Badenhorst have been making their mark on the the wine scene over the past decade, crafting unique wines using traditional methods. Chenin Blanc is a white grape variety which originated in France’s Loire Valley and today, is the most widely planted grape variety in South Africa, where it is also known as “Steen.” This wine is fermented predominantly in stainless steel tanks and left on the lees for 7 months to enhance its richness and body. The result is a delightful wine with aromas of honey, orange blossom and white peach, followed on the palate by juicy flavors of ripe peach, citrus and pear accompanied by a lively, food-friendly acidity.
3.) Bodegas La Caña Albariño, Rias Baixas, Spain: After introducing the Albariño grape to the US in 1991 and promoting it for many years, Jorge Ordoñez founded Bodegas La Caña in 2008. Today, this boutique winery is dedicated to preserving and producing native grape varieties from very old vines, which produce fruit of much higher quality and concentration. This wine is 100% Albariño crafted by winemaker Nacho Alvarez. 75% was fermented in stainless steel while the remaining 25% was fermented in large, neutral French oak barrels. It then spent 8 months sur lie with regular battonage to enhance the wine’s texture and mouthfeel. This wine has expressive fruity, floral aromas while on the palate its refreshing minerality and crisp acidity are accompanied by delightful notes of citrus, apricot and honey.
4.) Yalumba “Y Series” Viogner, South Australia, Australia ($12): If you’re craving a white wine with a little more heft, this stunner is definitely the way to go! Viognier is a white grape known for it’s opulent qualities but in certain incarnations (like this one), it expresses all of its unique characteristics without being too rich on the palate. Fermented entirely in stainless steel using native yeasts, the wine was allowed to remain on the lees for three months which added creaminess to the finished product. The final wine delights with fragrant aromas of orange blossom, ginger and honeysuckle while on the palate, notes of fresh pineapple, citrus, peach preserves and spice culminate in a lovely, lingering finish.
5.) Château Graville-Lacoste Graves Blanc, Bordeaux, France ($22): Think that only uber-expensive, posh, collectible wines come from France’s Bordeaux region? Think again! Bordeaux Blanc is probably one of best kept secrets in the wine world - and one of the best values too! These wines are a blend of three grape varieties: Sauvignon Blanc, Sémillon and Muscadelle and if you’re a fan of lighter white wines like Sauvignon Blanc and/or Pinot Grigio, they are right up your alley. This particular beauty is a blend of 75% Sémillon, 20% Sauvignon Blanc and 5% Muscadelle from 50 year old vines grown on the clay and limestone soils. Winemaker Hervé Dubourdieu fermented this wine entirely in stainless steel and the end result is a pure and expressive wine with sublime notes of lemon verbena, white peach and lime blossom with a hint of fennel. It is crisp and lively and sure to become a Summer favorite!
6.) The Paring Sauvignon Blanc, California ($25): If you prefer a bolder, more fruit forward expression of Sauvignon Blanc, this is definitely the wine for you! The Paring wines are a new offering from the acclaimed Jonata winery, and explore different blending opportunities where experimentations with site and varieties are key. Winemaker Matt Dees aged this wine in a combination of 1/3 new French oak, 1/3 neutral French, 1/3 stainless steel for 10 months to created layers of texture and flavor. This wine is defined by powerful fruit and balanced by mouthwatering freshness; an exotic, decadently textured and electrically framed bottle of 100% Sauvignon Blanc. Classic lemon curd and lime zest aromas. Notes of grilled white peach and agave nectar. Dense and complete on the palate with a beautiful crisp pear-like texture. So satisfying. Finishes fresh with herbal complexity and hints of ripe green melon. Perfect white for the summer months.
I always make ice cream when I can’t sleep, so I’m glad someone was here to eat it.
The brilliant and hilarious movie It's Complicated is one of my favorite foodie movies of all time. Yep, you heard me, I said foodie movie. Because despite all the juicy drama of the dysfunctional Adler family and the titillating love triangle between Meryl Streep, Alec Baldwin, and Steve Martin, the underlying theme of the movie is French-inspired cuisine. It’s also where I discovered Honey Lavender Ice Cream which is one of my favorite Summer sweet treats. I like to imagine it was inspired by Meryl Streep’s character’s time in France and the lush lavender fields of Provence which is one of our favorite places.
Streep plays Jane Adler, a divorced, middle-aged, French culinary school graduate who owns a beautiful bakery and café in Santa Barbara, California. Her typically balanced, bordering on boring, post-divorce life is turned upside down following a steamy, one night liasion with her ex in New York City.
She then spends the remainder of the film manifesting her emotions through food. She bakes gorgeous pies for her girlfriends (played by the hilarious Rita Wilson, Ali Wenworth + Mary Kay Place) as she gleefully reveals the details of her affair, whips up pain au chocolat and croque-monsieur for her architect (Steve Martin) who she ends up dating, roasts chicken and bakes chocolate cake for her ex-husband and current lover (Alec Bladwin) and cooks elaborate feasts for her three, college age children who are in various stages of leaving the nest all while trying to navigate her tumultuous, yet hilarious, love life.
And while I absolutely loved ALL of the above mentioned dishes, for some reason Jane’s Honey Lavender Ice Cream sounded particularly good to me. Apparently, making this delicious recipe was her favorite remedy for insomia which did not go unnoticed by her ex (see quote above). She and ex-husband Jake share a very emotionally intimate scene in the movie while enjoying honey lavender ice cream together and reflecting on their lives post-divorce. The scene really reinforced to me the undeniable link between food and our emotions, something I write about more in depth here.
So on a hot Summer day I attempted to make Honey Lavender Ice Cream myself and after testing a few different recipes, I came up with one that combines the best elements of each.
The texture is rich and luxurious but not too heavy, the flavors are nicely balanced and the ice cream is sweet, but not cloyingly so. It is creamy and dreamy and I love the fact that no additional sugar is added to the recipe, the sweetness is determined solely by the honey and cream. Keep in mind, the type of honey you decide to use in this recipe makes a big difference.
Ideally, you want to use a honey with a mild flavor such as acacia honey which has a low acid content and is very light in color. I love the Langnese Acacia Honey from Germany ($14) which works perfectly in this recipe. Acacia honey comes from the black locust or false acacia tree and is light-colored with a mild taste and hints of vanilla. It is considered "raw" because it is cold-pressed and has natural antibacterial and antibiotic properties. And the only special equipment you’ll need is a candy thermometer and an ice cream maker (I really love this one) and you are good to go!
A few things to remember:
Be sure to put the freezer bowl for the ice cream maker in the freezer the night before you make the ice cream.
Be sure to use culinary grade lavender like the Lavande sur Terre from France ($10)
The ice cream comes out white (see above photo) but if you want to make it a light lavender color, you can add a few drops of purple food coloring.
Make the Honey Lavender Ice Cream the day before you plan to serve it in order to allow enough time for it to set up in the freezer.
And most importantly - ENJOY!
"HONEY LAVENDER ICE CREAM"
Author: Stephanie Miskew | The Glamorous Gourmet
Makes approximately: 1 quart
INGREDIENTS
1 1/2 cups heavy cream
1 1/2 cups half and half
2/3 cup mild honey such as acacia
2 Tablespoons dried edible lavender flowers plus extra for garnish
2 large eggs
1/8 teaspoon Kosher salt
INSTRUCTIONS
Bring cream, half and half, lavender and honey just to a boil in a saucepan over medium heat, stirring frequently to prevent mixture from burning, then remove pan from heat. Cover and let steep for 30 minutes.
Pour mixture through a sieve into a bowl and discard lavender. Clean saucepan and return mixture to it and heat over medium heat until hot.
Whisk eggs and salt together in a large bowl, then gradually add one cup of the hot cream mixture to it in a slow stream whisking constantly to prevent eggs from cooking. Once mixed, add to remaining mixture in saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon and reaches 175 degrees on the thermometer, about 5 minutes - be careful not to let mixture boil!
Pour mixture through sieve again and into a clean bowl and allow to cool completely, stirring regularly to prevent a skin from forming on the top of the mixture. Once cooled, cover with plastic wrap and chill in refrigerator for at least 4 hours.
Freeze mixture in ice cream maker according to machine directions, transfer to container and chill in the freezer to harden, preferably overnight. Garnish with dried lavender flowers and enjoy!
Keep your face to the sunshine + you will never see the shadows.
While this Summer might look much different than you imagined earlier this year, there’s no reason you can’t still embrace the spirit of the season. In this post I’m sharing my Top 10 Summer Finds for Food + Wine Lovers that were chosen especially to enhance your enjoyment of Summer without wandering too far from home.
And for some reason I can’t seem to get enough of this gorgeous citrus yellow color! It literally makes my eyes smile which triggers an immediate flood of endorphins in my brain. And as a big proponent of “feeding your senses,” sight is a very important one and when feeling down or depressed, just focus your peepers on the above photo and see if this color doesn’t do the same for you.
Simply scroll down for the curated list and all the associated details. I hope these items help you celebrate Summer and live your best life in a new but thoroughly enjoyable way. xo
1.) SPARTINA Embroidered Florida Bag ($129): These charming, colorful embroidered bags truly represent the casual elegance of Summer and are available in many coastal states.
2.) REWINED Soy Wax Rosé Scented Candle ($28): This stylish candle is handpoured in Charleston, SC + beautifully captures the soft red berry, rose petal, white peach and pink peppercorn notes of your favorite rosé wine. It has an incredibly long burn time and it’s subtle delicious scent is positively perfect for Summer.
3.) LILLY PULITZER Marielle Scallop Dress in Lilly’s Lemon Floral Scallop Eyelet ($218): This absolutely gorgeous dress is Summer personified! Leave it to Lilly to come up with the most glorious, eye-catching citrus yellow color and combine it with the perfect seasonal eyelet fabric. This is sure to be a favorite for years to come.
4.) GLOSSIER Coconut Balm Dotcom ($26.95): This cult-favorite, do anything lip balm has the most heavenly coconut scent + once you experience it you’ll understand why it so frequently sells out! Formulated with nature’s heavy-duty moisturizers including Castor Oil, Beeswax + Lanolin it nourishes the skin while getting you in the Summer spirit.
5.) ISLAND CREEK OYSTER Starter Pack ($75): If you can’t make it to Cap Cod this Summer but still want the oyster experience, you can’t go wrong with oysters from Duxbury, MA! This started pack includes 2 dozen oysters PLUS shucking tools so simply pop a bottle of bubbly (the PERFECT pairing!) + get shuckin’!
6.) COMPTOIR SUD PACIFIQUE Vanille Coco Eau de Toilette Spray 1 OZ/30 ML ($42): The master perfumers behind Comptoir Sud Pacifique have truly captured the feeling of the tropics. Vanille Coco embodies the gentle warmth + relaxation of a South Pacific beach. The scent blends notes of island vanilla, refreshing coconut milk + intoxicating heliotrope for a blissful escape to a warm + gentle memory of paradise.
7.) CALIFORNIA PICNIC BASKET Set for 4 ($99.95): In lieu of that Summer trip, enjoy green spaces closer to home! Whether you choose the gently rolling hills of a local park or the beautiful white sands of your favorite beach, this picnic basket set is perfect for packing up your favorite al fresco foods (see #8 for some fab ideas!) + a bottle of wine and enjoy the COVID free fresh air!
8.) THE PICNIC: RECIPES + INSPIRATION FROM BASKET TO BLANKET BY MARNIE HANEL ($16): A picnic is a great escape from our day-to-day + a chance to turn a meal into something more festive + memorable. This fabulous book shares everything you need to plan an effortless outdoor get-together including no-fail recipes, helpful checklists + expert advice ~ Enjoy!
9.) BALL MASON JARS Regular Mouth w Lids + Bands (16-ounces) Set of 4 ($14.22): These multi-purpose jars are a Summer essential in our house! In addition to using them for preserving jams and jellies, we use them for everything from serving our favorite Summer cocktails (especially this one), to mixing a batch of salad dressing + creating layered salads + overnight oats - the possibilities are truly endless!
10.) CUISINART ICE-20 Automatic 1 1/2 Quart Ice Cream Maker ($89.97): One of Summer’s great delights ice cream on a hot, sunny day! And with this beauty you’ll always be prepared - it is a true investment that you will gain years of delicious enjoyment from. And if you’re looking for inspiration, try my recipe for Honey Lavender OR Browned Butter + Bacon ice cream.
Everybody’s palate is different, but nobody’s palate is wrong.
Wine can be a pretty intimidating subject. The sheer volume of information involved in its mastery is daunting enough but when you add a cadre of wine snobs and aloof Sommeliers to the mix, yep it’s official. I remember when I decided to get serious about wine and make it my career, those first few trade events and study groups were terrifying! But over time, I put in the work and earned my credentials, all while pledging to make the world of wine as unintimidating as possible for my readers, family and friends. Wine should be a source of pleasure and discovering which wines you like (and WHY!), can be a lot of fun as well as the key to feeling truly empowered.
So just imagine a day where you no longer have to rely on your spouse or friend to tell you which wine to order. Picture yourself confidently bellying up to the bar and ordering a glass of Trockenbeerenauslese…or Pinot Noir depending on how you roll. So if you’re interested in embarking on this wine-soaked journey towards vinous enlightenment, I’ve got six essential tips to Empowering your Palate that are going to help you learn about the world of wine and, most importantly, lead you to discover which wines YOU truly love!
In order to truly empower your palate and experience the world of wine, you’re going to have to forego the tried and true, break out of your wine rut and start tasting lots of different wines. That’s not to say you should just randomly choose wines based on the critter or picture on the label – no, not at all! You just need to start tasting different wines from a variety of wine regions that are recommended by your “go to” websites, resources and people whose opinions you trust and respect in order to make an informed decision.
Here on my website I’ve got lots of helpful resources to guide your tasting exercises including blog posts (a great place to start is with White Wine 101, Red Wine 101 and Champagne + Sparkling Wine 101), podcast episodes and mini video masterclasses on a host of wine regions, producers and styles of wine. And please scroll down for even more helpful resources and advice on empowering your palate!
You’re out drinking wine with friends (properly social-distanced of course!) and you try a wine that truly wows you. You love it so much you’re absolutely sure you’ll remember the name of the producer and what the label looks like. But, not surprisingly, the next morning through your vinous haze you just can’t remember a darn thing about that wine! (I’ve been there too!)
This is precisely why, the moment you discover a wine that delights you, either write down the name of the wine and/or producer in the “Notes” section of your iPhone or, even better, snap a photo of it. Having that photo is your key to finding that wine again or getting something that’s very similar. So create a new folder in your photo app labeled “Wine” and, in time, you’ll develop a library of images that’ll tell the story of your unique vinous preferences. You can use this valuable information to help determine which wines you’re likely to enjoy in the future. You can also use wine apps like Delectable (my personal fave!), Wine-Searcher and Vivino that have loyal communities of wine lovers and experts to guide you as well.
This is perhaps the most important tip to vinous empowerment! In the process of discovering which wines truly make your palate sing, you’ll need a guide by your side since I can’t always be there with you (darn!). Because as you may have already discovered, many wines you read about on websites, in books or in magazines are not available at your local retail store. This is mostly due to antiquated wine laws that prevent retailers from having open access to whatever wines they want and unfortunately there’s no sign of anything changing anytime soon.
That’s why it helps to have someone who’s local and easily accessible who can reliably guide you to a similar selection in the event the wine you’re looking for isn’t available. The beauty is, over time, you’ll become more confident discussing wine and they’ll become familiar with your palate and will be able to anticipate and recommend wines you’ll like in the future based on your purchase profile with them. And I know they’ll really appreciate your business right now, and conveniently, many of them deliver now too!
Now that we’re all supposed to be sticking closer to home, it’s the perfect time to catch up on your reading! And there’s SO many amazingly delicious wine resources to dive into. A great place to start here on my website is with my posts that cover the basics: White Wine 101, Red Wine 101 and Champagne + Sparkling Wine 101. Other resources I greatly admire in the wine world by some of my favorite experts include:
The Wine Bible ($18) by truly fabulous innovator + wine expert, Karen MacNeil. You’ll thoroughly enjoy her charismatic writing style, plus she enjoys a glass of Champagne every day of her life so I love her for that as well! You can also click here for my interview with her to learn more about her fascinating journey as one of the first female wine writers.
The Oxford Companion to Wine ($49) and Wine Grapes: A Complete Guide to 1,368 Vine Varieties ($129) by the legendary Jancis Robinson
Wine Simple: A Totally Approachable Guide from a World Class Sommelier ($20) by the uber-brilliant yet down to earth Sommelier of Le Bernardin in NYC, Aldo Sohm.
Anything written by Master Sommelier Andrea Immer Robinson.
Of course you can also listen to podcasts which are perfect if you’re on the go or pedaling away on your Peloton! Of course I highly recommend my podcast, The Wine Atelier, but some of my other favorites include Levi Dalton’s “I’ll Drink to That,” and the Guild of Sommeliers podcast.
This tip generally would have read “attend all the wine events you can afford and/or have time for,” however, given our new, altered reality, virtual tasting are definitely the way to go - and I have to say, they are fabulous! I’ve been on both the attending and delivering end of virtual tastings and the sense of conviviality you experience at an “in-person” wine tasting can definitely be achieved at virtual events as well.
Some of my favorite entities that are hosting regular “virtual” wine tastings right now include:
EATER at Home Virtual Food + Wine Events on Instagram: Updated every Monday, the Eater at Home live tastings feature some of the food and wine world’s most well-known names such as Samin Nosrat, Alex Guarnaschelli and Andrew Zimmern.
Coravin Virtual Wine Events: Headed by Greg Lambrecht, inventor of the Coravin which revolutionized the way we taste wine. He has created a nice lineup of hosts whose goal it to create special moments of connection over a glass of wine.
Corkbuzz: The fabulous NYC-based restaurant and wine bar founded by female Master Sommelier, Laura Maniec.
Charlie Palmer’s Pigs + Pinot Tutorial Series: Every Thursday @ 4pm ET Chef Palmer and a rotating lineup of prominent Sonoma winemakers for the inside scoop on our favorite pork and pinot pairings.
The Boisset Collection: The charismatic Jean-Charles Boisset hosts daily Happy Hour wine tastings on Facebook Live @ 6pm PDT where he opens bottles and takes questions from viewers.
Wine makes daily living easier, less hurried, with fewer tensions + more tolerance.
While attending virtual events and tastings is really fun and you’re probably learning something new during each one, if you really want to kick it up a notch, taking formal wine classes is the way to go!
Wine & Spirit Education Trust: WSET provides globally recognized education and qualifications in wines, spirits and sake, for professionals as well as enthusiasts. They have a variety of different levels of certification that you can start at based on your existing level of proficiency. I currently hold the WSET Advanced Certificate which involved a blind tasting of two wines and a written exam consisting of a multiple choice section and an essay paper. These courses focus on materials best suited to teaching and writing about wine since there is no service component to them. If you’re interested in working in a service capacity, check out the next organization.
The Court of Master Sommeliers: Made famous by the 2012 movie SOMM, this globally recognized organization is considered the benchmark as far as wine service goes. And while the Master Sommelier designation is the pinnacle of this organization (there are only 255 Master Sommeliers in the world!), there are three other preceding tiers of certification as well, the Intro level which is perfect for enthusiasts and those still considering a career in the wine industry, the Certified Sommelier level which is self-study only and the exam is a mini-version of the Master Somm exam, consisting of a blind tasting of two wines, a written theory portion and a service component.
The last level before the Master Sommelier is the Advanced Sommelier in which all three components of the exam, bling tasting, theory and service, must be passed at the same time and failing any one of them requires you to take the entire exam and all of its components over again.
The Institute of Masters of Wine (IMW): If the Master Sommelier is the highest certification in terms of service in the wine world, the Master of Wine is the highest level of certification in terms of academia and writing. The WSET diploma is often considered a prerequisite to being accepted into the MW program which culminates in a three-part examination, comprised of theory and practical components as well as a research paper. The theory papers touch on a comprehensive range of wine-related topics including viticulture and vinification, the business of wine and current trends in the wine industry. There are currently 394 MW’s in the world today.
Society of Wine Educators (SWE): As the title implies, this organization is focused on providing wine and spirits education along with the conferral of several certifications including the Certified Specialist of Wine (CSW), Certified Specialist of Spirits (CSS), Certified Wine Educator (CWE) and Certified Spirits Educator (CSE). The Society is internationally recognized and its programs are highly regarded for both their quality and relevance to the industry.
Wine Scholar Guild: This well-respected organization is considered the leading provider in specialized certification programs on the Old World wine regions of France, Italy and Spain with a school network spanning 30 countries and 5 continents. They’re definitely pioneers in online wine education and students learn from the best names in the wine industry. They also offer very exclusive wine study immersion programs on the market.
I hope you find these 6 essential tips for Empowering your Palate helpful and that these resources enhance your enjoyment and exploration of the wine world. Whether as a career or hobby, this is truly a topic you can easily devote your life to!
And if you’d like to receive weekly updates about the world of food and wine, simply click here to sign up for my newsletter. The GG Guide to Wine + Food will delight you with seasonally-inspired, Sommelier-curated recipes, wine recommendations, pairings and travel trips. xo
In France, the fourteenth of July is referred to as Le Quatorze Juillet, otherwise known as Bastille Day. This important date commemorates the 1790 Fête de la Fédération held on the first anniversary of the storming of the Bastille on July 14th, 1789. The Bastille was actually a fortress-like prison used by the King and Queen to imprison those who challenged their authority. It was viewed by many as a symbol of all that was wrong with the royalty. Finally, on July 14, 1789, a throng of French citizens stormed the Bastille in protest. Just as citizens of the United States celebrate the signing of the Declaration of Independence as the beginning of the American Revolution, so the French celebrate the storming of the Bastille as the beginning of the French Revolution.
Festivities and official ceremonies are held all over France on this day and the oldest and largest military parade in Europe is held on the morning of July 14th on the Champs-Élysées. And in solidarity with the French, I like to prepare a special Bastille Day Menu that brings the Champs-Élysées to Chez Miskew via one of my favorite French dishes of all time, Frisée Aux Lardons, a salad that’s a mixture of frisée lettuce, bacon (aka lardons) and a poached egg with a perfectly oozy, runny center.
Once the salty nuggets of bacon are browned, shallots, Sherry vinegar, olive oil and fines herbes (a combination of Mediterranean herbs such as parsley, chives, tarragon and/or chervil) are added to the fat in the pan to create a deliciously tangy, sinful concoction that’s perfect for dressing the hearty, bitter frisée.
Once the salad is assembled, top it with a perfectly poached egg and the result...sheer deliciousness! I love the recipe for Frisée Aux Lardons from The Balthazar Cookbook which is from one of my all-time favorite restaurants in New York City. This cookbook is a definite MUST for all Francophile foodies!
Conveniently, this deliciously decadent salad pairs nicely with a variety of French wines. White wine lovers should opt for a refreshingly crisp Sancerre from the Loire Valley. Crafted entirely from Sauvignon Blanc (remember, French and most Old World wines are named according to where they're from, NOT the grape variety!), this wine has a mouth watering acidity that stands up nicely to the richness of the bacon fat and complements the vinegary "tang" of the salad dressing perfectly. Exceptional Sancerre producers to keep an eye out for are Pascal Jolivet, François Cotat, Henri Bourgeois, Michele Redde and Lucien Crochet.
A dry, Provençal Rosé would also be a fabulous choice especially since there's something truly magical about the way these pink wines pair with any type of pork product. Crafted from a variety of indigenous French grapes including Grenache, Cinsault, Syrah, Mourvèdre and Rolle these wines exhibit soft, red berry infused flavors counterbalanced by a delightful minerality and refreshing acidity that make them imminently food friendly. Producers to look for include Chateau D'Esclans, Chateau Minuty, Chateau Miraval, Chateau Sainte Marguerite and Domaines Ott.
Red wine lovers should opt for lighter-bodied, chillable reds like cru Beaujolais. These vinous gems (that are not to be confused with Beaujolais Nouveau) hail from the Southernmost part of Burgundy and have long been darlings of the Sommelier world. Unlike the uber-expensive, Pinot Noir-based wines of Burgundy proper, Beaujolais is crafted from the Gamay grape and these fragrant, fruity reds are characterized by a bright acidity, minimal tannins and charming notes of black and red berry fruit, violets and cassis. Their easygoing texture and flavor also make them gloriously versatile at the table.
To ensure you bring home a “Cru” Beaujolais be sure to look for the name of one of ten different villages or “crus” on the label. These villages make the finest examples of these wines that generally retail for under $25 a bottle and include: Fleurie, Chénas, Brouilly, Côte de Brouilly, Moulin-à-Vent, Morgon, St. Amour, Chiroubles, Régnié and Juliénas. Producers to seek out from this region include Maison Joseph Drouhin, Domaine Marcel Lapierre, Louis Jadot Chateau des Jacques and Domaine du Pavillon de Chavannes.
I like to round out my Bastille Day meal with something sweet like these simple, yet utterly delicious, French Honey Fleur de Lys cookies. I discovered them years ago on Laura Calder's show "French Food at Home" and they are still on regular rotation in our home today. They’re extremely easy to make and the key is to bake the cookies until they are a rich, brown color which makes them taste like the burnt sugar topping of a creme brulée - ooh la la! I ordered a fleur de lys shaped cookie cutter from Amazon ($5.99) and a few days later voilà - delicious Bastille Day cookies.
I hope you enjoy this Bastille Day Menu featuring mouthwatering Frisée Aux Lardons Salad paired with the wine of your choice followed by delicious Honey Fleur de Lys cookies and I'd love to hear what you think! Please let me know in the Comments section below and if you’d like to receive my weekly newsletter, “The GG Guide to Wine + Food” featuring seasonally-inspired, Sommelier-curated recipes, wine recommendations, pairings and travel trips, please click here to sign up ~ Joyeux Le Quatorze Juillet!!!
Print Recipe"FRISEE AUX LARDONS SALAD"
Author: The Balthazar Cookbook, Keith McNally, Riad Nasr + Lee Hanson
Serves: 6
Ingredients
6 slices of brioche, preferably stale
4 heads of frisée, cored, rinsed, spun dry and torn into bite-size pieces
1 tablespoon plus 1/2 cup Sherry vinegar
1/2 pound slab bacon (rind removed), cut into 1/2-inch lardons (thick cut bacon can be substituted if slab bacon is not available)
1/2 cup olive oil
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
3 Tablespoons fines herbes
6 large eggs
Sea salt, preferably Maldon
Instructions
Preheat the oven to 375 degrees. Trim the crusts from the bread cut into 1/2-inch cubes. Place on a sheet tray and bake in the oven until golden brown, about 10 minutes. Shake the pan halfway through to toast evenly. Combine the croutons in a large bowl with the clean frisée.
Prepare the pan for poaching the eggs: Fill a wide-straight-sided saute pan with water (about two-third fulls) and add the tablespoon of vinegar. Over a medium-high flame, bring to a gentle simmer, and adjust the heat to maintain it.
In a dry skillet or saute pan over medium heat, brown the lardons well on all sides, about 10 minutes. Add the minced shallots and continue to cook for 2 to 3 minutes, to soften and lightly brown them. Without pouring off the fat, add the 1/2 cup of vinegar to the pan. Bring to a boil, using a wooden spoon to scrape any delicious bits that have caramelized on the surface of the pan. When the vinegar has reduced by half, about 3 minutes, turn off the flame. Add the olive oil, salt and pepper, and stir well to combine. Pour this warm vinaigrette with bacon into the bowl of frisée, along with the croutons and fines herbes. Toss well to combine. Divide the salad among 6 serving plates, piled into small heaps.
Crack the eggs, one at a time, into a small saucer and then slide them into the simmering water. Poach for 4 minutes, resulting in a set white and a cooked but runny yolk. With a slotted spoon, scoop out the poached eggs, one at a time, drain, and position on top of each pile of frisée. Sprinkle with crunchy sea salt (like Maldon) and a few turns of a peppermill. Serve immediately.
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