A few weeks ago, I had the privilege of judging the 8th Annual American Fine Wine Competition. As many of you know, the competition was founded eight years ago by the fabulous Shari Gherman and dynamic duo of Monty and Sara Preiser and showcases some of the finest wines in the United States. While many of the highest scoring entries... Read More
The post The Results of The 8th Annual American Fine Wine Competition! appeared first on The Glamorous Gourmet.
A few weeks ago, I had the privilege of judging the 8th Annual American Fine Wine Competition. As many of you know, the competition was founded eight years ago by the fabulous Shari Gherman and dynamic duo of Monty and Sara Preiser and showcases some of the finest wines in the United States. While many of the highest scoring entries hail from California, Oregon, and Washington state, there are always some delightful surprises! Over the past few years, wines from Virginia, Ohio, and New York have definitely impressed and serve as reminders that, when it comes to wine, we should all think (and shop) outside the box.
The judging of over 700 vinous entries took place over two days at Florida International University’s state-of-the-art Chaplin School of Hospitality & Tourism Management. Each day began promptly at 9am with all the judges divided into teams of four – palates primed and ready! We then sipped and spit our way through flight after flight of white, red, sweet, and sparkling wines, evaluating and assigning medals where appropriate. With our teeth-staining task complete, I’m happy to share the results with you (drumroll please!):
“BEST OF CLASS”
Dry Riesling – 2013 Glenora Wine Cellars, Finger Lakes
Cabernet Sauvignon – 2012 Peju Province, Napa
Chardonnay – 2012 Maldonado Los Olivos, Napa
Dessert Wine – 2014 Glenora Wine Cellars Riesling Ice Wine, Finger Lakes
Dry Rosé – 2014 Burbank Ranch Picnic Meadow Grenache Rose, Paso Robles
Merlot – 2010 Rombauer, Carneros
Other Red Blend – 2012 Cougars Leap, Black Rock Cuvée, Lake County
Other Red Single Varietal- 2012 Michael David, Inkblot Tannat, Lodi
Pinot Noir- 2011 Russian Hill, Ellen’s Block, Russian River Valley
Cabernet Franc- 2011 Cairdean, Napa
Red Bordeaux Style Blend – 2012 Arietta, H Block, Napa
Sauvignon Blanc – 2012 Arkenstone, Howell Mountain
Sparkling – 2012 Hagafen Cellars Brut Cuvée and 2008 Domaine Carneros Le Reve (tie)
Syrah – 2012 Cline Cellars, Carneros
Viognier – 2013 Russian Hill Estates, Russian River Valley
Zinfandel – 2012 Frank Family, Napa
“BEST OF SHOW”
Dry Rosé – 2014 Burbank Ranch Picnic Meadow Grenache Rosé
Dessert Wine – 2014 Glenora Wine Cellars Riesling Ice Wine
Sparkling – 2012 Hagafen Cellars Brut Cuvée and 2008 Domaine Carneros Le Reve (tie)
Red – 2011 Cairdean Cabernet Franc
White – 2012 Maldonado Chardonnay, Los Olivos Vineyard (second year in a row!)
I hope you enjoyed the results and I’d love to hear what you think: are you fans of any of our winners or did you make any new discoveries? Please let me know in the comment section below. Also, on April 24th, 2015 the American Fine Wine Competition Charity Gala will take place at the Seminole Hard Rock Casino. This promises to be another amazing evening filled with fabulous food, wine, and fun so be sure to mark your calendar! For more information and/or to purchase tickets, please click here and I hope to see you there.
Cheers,
“I only drink Champagne on two occasions, when I am in love and when I am not.” – Coco Chanel Nothing says Valentine’s Day like Champagne – especially when it’s pink! And in honor of this most romantic holiday, we’re giving away a very special selection this month to a lucky winner, the Laurent-Perrier Cuvée Rosé Champagne (a $75 value)!... Read More
The post Valentine’s Day Giveaway: Win a Bottle of Laurent-Perrier Cuvée Rosé Champagne! appeared first on The Glamorous Gourmet.
“I only drink Champagne on two occasions, when I am in love and when I am not.” – Coco Chanel
Nothing says Valentine’s Day like Champagne – especially when it’s pink! And in honor of this most romantic holiday, we’re giving away a very special selection this month to a lucky winner, the Laurent-Perrier Cuvée Rosé Champagne (a $75 value)!
In the 1960’s, making a non-vintage rosé Champagne was virtually unthinkable but Bernard de Nonancort, the charismatic Chairman and CEO of Laurent-Perrier at the time, was just the man to make it happen. Laurent-Perrier’s Cuvée Rosé was launched in 1968 in an elegant bottle inspired by those made in the time of French King Henri IV. This gorgeous sparkler is a lovely, salmon pink hue with seductive aromas of fresh red berries, minerals, and smoke. The palate is lively and layered with notes of strawberry, black currant, gingerbread, and a hint of anise followed by a delightfully lengthy finish. While perfect on its own, the Cuvée Rosé pairs beautifully with a variety of dishes including foie gras with red currants, roasted chicken with mushrooms, beef tenderloin – or whatever your heart desires!
To enter the giveaway for the Laurent-Perrier Cuvée Rosé Champagne, simply leave a comment at the end of this post and tell us your favorite romantic restaurant. Whether it’s in your home town or halfway around the world we’d love to know! Entering the giveaway is as simple as that and for an additional chance to win, you can (1) sign up to receive our weekly newsletter by clicking here and/or (2) leave a comment on another one of our blog posts. Each additional comment will count as one additional chance to win.
This giveaway is open to anyone 21 years of age or older who lives in the continental United States and ends Sunday, February 8, 2015 at 6:00pm EST when a winner will be randomly drawn. The lucky winner will be contacted immediately to arrange shipment in time for Valentine’s Day – the cost of standard ground shipping is included as part of the contest!
Best of luck and remember, you have to play to win so leave your comment now!
Cheers,
I have an enduring penchant for soup and Potato Leek has always been one of my favorites. While not the most figure-friendly option, it's delightfully hearty and warming, the perfect comfort on a chilly Winter day like we've been experiencing lately in South Florida - seriously, it really HAS been cold!I recently came across this recipe for Celery Leek Soup with Bacon & Croutons which sounded very similar except it didn't call for the starchy potatoes or heavy cream found in most Potato Leek Soup recipes - well, the good ones anyway. The Celery Leek Soup recipe swapped the potatoes for celery and the heavy cream was replaced with a scant 1/2 cup of crème fraîche. My husband had also been on a celery kick lately and whether slathered with peanut butter or accompanied by a Bloody Mary he couldn't get enough of it! It seemed like the perfect time to give this recipe a try but could celery possibly make an adequate substitute for potatoes? There was only one way to find out.I must admit, halfway through the recipe I was a little doubtful. As the veggies cooked down it didn't seem like the celery was going to cut it as a replacement for rich, creamy Yukon Golds. I forged on, however, and I'm so glad I did! The Soup Gods were definitely smiling on me that day - this celery-based soup was creamy, flavorful, and delicious! The puree of celery, leeks, onions, and garlic is deliciously enhanced by the addition of crème fraîche and then studded with smoky, crunchy bits of bacon and croutons - what's not to love about that? A few tips though, be sure to season the soup generously with salt and pepper, sampling often to adjust to your taste. Feel free to puree the soup to your desired level of consistency. If you prefer it super silky, strain it through a sieve after you puree it, we enjoyed the soup with some texture though.To pair with the Celery Leek Soup with Bacon & Croutons I recommend the 2009 Pillar Box White ($16) from Padthaway, Australia. This blend of Sauvignon Blanc, Verdelho, and Chardonnay has delightful notes of pear and tangy citrus with a food friendly acidity that pairs so nicely with the soup. If you're more of a red wine person, the 2011 Paul Cluver Pinot Noir ($20) from South Africa will also pair nicely, highlighting the smoky bacon aspect of the dish. I hope you enjoy this pairing as much as we did - I'd love to hear what you think!Cheers,
"Celery Leek Soup with Bacon & Croutons" Adapted from Food & Wine Magazine, January 20156 tablespoons butter3 medium leeks, halved & thinly sliced2 medium onions, finely chopped3 large garlic cloves, thinly sliced12 large ribs of celery, trimmed & thinly sliced4 ounces bacon slicesThree 1/2-inch-thick slices of country or French bread, cut into 1/2-inch dice1/2 cup crème fraîche or sour creamKosher salt & freshly ground black pepper1.) In a large saucepan, melt 4 tablespoons of the butter. Add the leeks, onions, garlic and a generous pinch each of Kosher salt and pepper and cook over moderately high heat, stirring, until softened but not browned, about 12 minutes. Add the celery and cook, stirring, until just starting to soften, about 3 minutes. Add 8 cups of water and bring to a boil, then reduce the heat to moderate. Simmer, stirring occasionally, until the vegetables are very tender, 35 to 40 minutes.2.) Meanwhile, in a large skillet, cook the slices of bacon over moderate heat, until browned and crisp, 8 minutes. Using a slotted spoon, transfer the bacon to half of a paper towel–lined baking sheet to drain. Melt the remaining 2 tablespoons of butter in the bacon fat. Add the diced bread and cook over moderately high heat, stirring, until lightly browned and crisp, 8 minutes. Transfer to the other side of the prepared baking sheet; season with salt and pepper. Chop or crumble cooled bacon slices into bite size pieces.3.) Using an immersion blender, puree the soup in the pot until it gets smooth or you reach your desired texture. If you don't have an immersion blender, puree the soup in batched in a blender and return to the saucepan. Once blended, whisk in the crème fraîche and season generously with Kosher salt and pepper.4.) Serve the soup hot, topped with the chopped bacon and croutons and wine pairing if desired.
I have an enduring penchant for soup and Potato Leek has always been one of my favorites. While not the most figure-friendly option, it’s delightfully hearty and warming, the perfect comfort on a chilly Winter day like we’ve been experiencing lately in South Florida – seriously, it really HAS been cold! I recently came across this recipe for Celery Leek... Read More
The post Which Wines to Pair With: Celery Leek Soup with Bacon & Croutons! appeared first on The Glamorous Gourmet.
I have an enduring penchant for soup and Potato Leek has always been one of my favorites. While not the most figure-friendly option, it’s delightfully hearty and warming, the perfect comfort on a chilly Winter day like we’ve been experiencing lately in South Florida – seriously, it really HAS been cold!
I recently came across this recipe for Celery Leek Soup with Bacon & Croutons which sounded very similar except it didn’t call for the starchy potatoes or heavy cream found in most Potato Leek Soup recipes – well, the good ones anyway. The Celery Leek Soup recipe swapped the potatoes for celery and the heavy cream was replaced with a scant 1/2 cup of crème fraîche. My husband had also been on a celery kick lately and whether slathered with peanut butter or accompanied by a Bloody Mary he couldn’t get enough of it! It seemed like the perfect time to give this recipe a try but could celery possibly make an adequate substitute for potatoes? There was only one way to find out.
I must admit, halfway through the recipe I was a little doubtful. As the veggies cooked down it didn’t seem like the celery was going to cut it as a replacement for rich, creamy Yukon Golds. I forged on, however, and I’m so glad I did! The Soup Gods were definitely smiling on me that day – this celery-based soup was creamy, flavorful, and delicious! The puree of celery, leeks, onions, and garlic is deliciously enhanced by the addition of crème fraîche and then studded with smoky, crunchy bits of bacon and croutons – what’s not to love about that? A few tips though, be sure to season the soup generously with salt and pepper, sampling often to adjust to your taste. Feel free to puree the soup to your desired level of consistency. If you prefer it super silky, strain it through a sieve after you puree it, we enjoyed the soup with some texture though.
To pair with the Celery Leek Soup with Bacon & Croutons I recommend the 2009 Pillar Box White ($16) from Padthaway, Australia. This blend of Sauvignon Blanc, Verdelho, and Chardonnay has delightful notes of pear and tangy citrus with a food friendly acidity that pairs so nicely with the soup. If you’re more of a red wine person, the 2011 Paul Cluver Pinot Noir ($20) from South Africa will also pair nicely, highlighting the smoky bacon aspect of the dish. I hope you enjoy this pairing as much as we did – I’d love to hear what you think!
Cheers,
“Celery Leek Soup with Bacon & Croutons”
Adapted from Food & Wine Magazine, January 2015
6 tablespoons butter
3 medium leeks, halved & thinly sliced
2 medium onions, finely chopped
3 large garlic cloves, thinly sliced
12 large ribs of celery, trimmed & thinly sliced
4 ounces bacon slices
Three 1/2-inch-thick slices of country or French bread, cut into 1/2-inch dice
1/2 cup crème fraîche or sour cream
Kosher salt & freshly ground black pepper
1.) In a large saucepan, melt 4 tablespoons of the butter. Add the leeks, onions, garlic and a generous pinch each of Kosher salt and pepper and cook over moderately high heat, stirring, until softened but not browned, about 12 minutes. Add the celery and cook, stirring, until just starting to soften, about 3 minutes. Add 8 cups of water and bring to a boil, then reduce the heat to moderate. Simmer, stirring occasionally, until the vegetables are very tender, 35 to 40 minutes.
2.) Meanwhile, in a large skillet, cook the slices of bacon over moderate heat, until browned and crisp, 8 minutes. Using a slotted spoon, transfer the bacon to half of a paper towel–lined baking sheet to drain. Melt the remaining 2 tablespoons of butter in the bacon fat. Add the diced bread and cook over moderately high heat, stirring, until lightly browned and crisp, 8 minutes. Transfer to the other side of the prepared baking sheet; season with salt and pepper. Chop or crumble cooled bacon slices into bite size pieces.
3.) Using an immersion blender, puree the soup in the pot until it gets smooth or you reach your desired texture. If you don’t have an immersion blender, puree the soup in batched in a blender and return to the saucepan. Once blended, whisk in the crème fraîche and season generously with Kosher salt and pepper.
4.) Serve the soup hot, topped with the chopped bacon and croutons and wine pairing if desired.
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