In the second episode of The Wine Atelier 101 Series, we'll talk about Red Wine. And I think French writer and poet Henri Murger really captured people's great passion for red wines when he said, "The first duty of wine is to be red. Don't talk to me of your white wines!"In today's episode, I'll be going over the process of making red wine, potential health benefits, terms associated with red wines, and many other must-know details so you can dazzle everyone with your red wine knowledge and gain vinous street cred among your wine-loving friends! I'm also answering a question from a red wine-living listener regarding those dreaded red wine headaches - BIG hint: they're NOT from the sulfites!Please click the link below to listen to the full episode and all resources promised in this episode are listed below as well. Thanks so much for listening - I greatly appreciate it!RESOURCES MENTIONED IN TODAY'S EPISODE:Please e-mail me your wine-related questions to: stephanie [at] theglamorousgourmet [dot] comTo sign up for my WONDERFULWeekly Newsletter (you'll NEVER hear from me more than once a week - pinky swear!) please click here and follow the prompts.RIEDEL WINE DECANTER ($37): I love the shape of this practical decanter which makes it easy to pour AND easy to clean. It's perfect for infusing those young red wines with oxygen or removing older red wines from their sediment. I hope you enjoy it as much as I do!MY FAVORITE CAUDALIE SKIN CARE PRODUCTS:1.) Caudalie Instant Foaming Cleanser Fleur de Vigne ($24.94):This light, gentle, soap-free cleanser removes even the most stubborn eye makeup while leaving your skin cleansed, bright & refreshed. It is formulated WITHOUT Parabens, Sulfates, Synthetic Dyes, Petrochemicals, Phthalates, GMOs and Triclosan. It also does NOT contain animal ingredients and is NOT tested on animals.2.) Caudalie Vinoperfect Radiance Serum ($52.49): This highly concentrated, oil-free serum improves the appearance of dark spots, promotes even skin tone & boosts radiance. It is formulated WITHOUT Parabens, Sulfates & Phthalates3.) Caudalie Divine Oil 100ml/3.4 oz ($42): This delightfully versatile, delicately scented dry oil has a weightless, rapid-penetrating texture that you will fall in love with! It contains 4 natural oils including (1) grape oil, (2) extra-virgin argan oil, (3) extra-virgin hibiscus oil & (4) sesame oil. It can be used anywhere and helps deeply nourish hair, nails, skin or enhance baths & massages. It is subtly, yet divinely, scented with rose, grapefruit, spicy pink pepper & warm cedar to awaken your senses.4.) Caudalie Lip Conditioner Lip Balm - .15oz ($11): This delightful product features a subtle vanilla flavor and is crafted from grape-seed polyphenols, shea butter & castor oil. It is extremely versatile and can be used for purposes ranging from nourishing & moisturizing lips, reducing furrow & lip lines and moisturizing dry cuticles. I always have it on hand when traveling, especially to dry climates.STEVE MARTIN "THE JERK" FRESH WINE SCENE:<span style="display: inline-block; width: 0px; overflow: hidden; line-height: 0;" data-mce-type="bookmark" class="mce_SELRES_start"></span>
Whether you’re hosting Thanksgiving for the first or fifteenth time, having the right equipment can definitely make or break your day. And since I’m about to embark on preparing my fifteenth Thanksgiving dinner with all the trimmings, I’m happy to share some of my favorite, tried and true food and wine related equipment essentials with you.
Ranging from the perfect roasting pan to easy to care for wine glasses to my favorite serving pieces, I hope you find these items as helpful as I have.
(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. Please understand that I have experience with all of these items, and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something.)
COOKING
1.) ROASTING PAN WITH RACK: Getting the right size roasting pan for your Thanksgiving turkey is critical. It needs to be large enough to accommodate the entire bird and will usually be much bigger than the roasting pan you use to cook weeknight chickens for your family. A rack is also very important when cooking a large bird as it allows the air to circulate around the entire bird and prevents the bottom from getting soggy. This is an important investment you’ll keep forever and rely on every year – I’ve had mine for 15 years and don’t know what I’d do without it! Also, if you happen to be looking for a delicious Turkey recipe, please click here for two tempting options! All-Clad Stainless Steel Nonstick 16 x 13″ Roasting Pan with Rack $119
2.) MEAT THERMOMETER: This piece of equipment is absolutely essential for Thanksgiving or any holiday gathering where you’re cooking a large piece of meat. Let’s face it, the worst thing that can happen is to start carving up the bird in front of friends and family only to discover it’s still pink inside or, even worse, overcooked. This small and relatively inexpensive piece of equipment will ensure your bird is perfectly cooked every time and guarantee nobody will leave with food poisoning! KitchenBros Digital Instant Read Meat Thermometer with Alarm Timer and 2 Probes $29.95
3.) IMMERSION/HAND BLENDER: While you definitely COULD puree that Butternut Squash Soup (try my favorite recipe here) in batches in your stand blender and risk it exploding all over your kitchen but why on Earth WOULD you! This super handy immersion blender will puree your soup to a silky consistency right in the pot. This amazing blender also comes with a handy whisk attachment as well – SCORE! Braun MQ505 Multiquick Hand/Immersion Blender $47.96
4.) POTATO RICER: For the silkiest, fluffiest mashed potatoes EVER you simply must use a potato ricer. While there are varying schools of thought as to whether to a food mill or a potato ricer is better, let me just put it to rest. I’ve been using my potato ricer since Martha Stewart recommended it in the late 1990’s and my mashed potatoes have been a major hit ever since. Metaltex “Mr. Mash” Potato Ricer White/Silver $40
DRINKING
1.) WINE GLASSES: If you’re expecting a big group but don’t have enough nice wine glasses to go around, these glasses are for you! Designed by friend and Master Sommelier Andrea Immer Robinson, “The One” line of wine glasses feature ONE glass for white wines, and ONE glass for red wines. Period. End of story. No more purchasing a different glass for each grape variety. And as an added bonus, these lovely glasses are also dishwasher safe, break-resistant and reasonably priced. The One White Wine Glasses Non-Lead Crystal (Set of 2) $29.95; The One Red Wine Glasses Non-Lead Crystal (Set of 2) $29.95
2.) WINE DECANTER: If you plan on opening any special bottles of wine during the holidays, it’s always good to have a decanter on hand. A decanter comes in handy when you need to tame the tannins in younger red wines and can also be used to remove an older red wine from its sediment which naturally collects at the bottom of the bottle as a wine ages (for more info on decanting, please click here). You don’t need to spend a ton of money on an elaborately shaped one either, just a simple crystal decanter in a practical shape works beautifully. Riedel Wine Decanter $37
3.) WINE AERATOR: If you don’t want to decant an entire bottle of wine, decant a glass with this handy tool that works like a dream! The Vinturi infuses young tannic red wines with oxygen as you pour it through the funnel instantly mellowing its tannins. This handy device can also be set inside the mouth of a decanter to double the effect! Vinturi Essential Wine Aerator $24
SERVING
1.) STAUB CAST IRON PUMPKIN COCOTTE: I am absolutely SMITTEN with this gorgeous piece that makes a fabulous statement on your holiday table! Use this cast-iron serving piece in conjunction with the ceramic pumpkin cocottes below for serving Fall soups and stews. While a bit pricey, this is really the perfect vessel for you delightful butternut squash or pumpkin soup (see my favorite recipe here). Staub Cast Iron, Burnt Orange Pumpkin Cocotte, 3.5 Quart $179
2.) STAUB CERAMIC PUMPKIN COCOTTES: These delightful burnt orange, ceramic pumpkin cocottes are the perfect touch to any elegant Thanksgiving gathering. I use them to serve my Butternut Squash Soup to my guests as a first course. Staub Petite Ceramic Burnt Orange Pumpkin Cocottes 5-inch .5 Qt./16 oz. $24.95
I hope you find these items as helpful as I have over the years. While some of them are a little bit of an investment, you will have them forever and rely on them for many a holiday in the future. Also, if you have any questions about ANY of the items featured in this post, please feel free to e-mail me at Stephanie@theglamorousgourmet.com OR simply leave a Comment below and I promise to get back to you ASAP.
Wishing you and your family a very Happy & Delicious Thanksgiving,
The post Thanksgiving Food & Wine Equipment Essentials appeared first on The Glamorous Gourmet.
If you’ve ever stood with clammy hands looking up at the 10-foot tall “Wall of Wine” in the grocery store wondering how the heck you’re going to pick wines to pair with all the crazy flavors of the Thanksgiving meal, not to mention satisfy your crazy family members, this episode of “Wines of the Week” is for you! In it, I recommend wines that will alleviate your Wine Pairing Paralysis and pair beautifully with EVERYTHING and EVERYONE at your holiday table.
This week’s episode features 4 All-American Thanksgiving Wines from some of my favorite producers to pair with this most All-American holiday. These wines are all relatively easy to find, but if you can’t locate them, simply ask your local wine retailer to recommend a similar wine.
These wines are also crafted from grape varieties which are legendary for “playing nicely” with a wide variety of flavors. You definitely want to avoid wines with lots of oak or harsh, aggressive tannins that’ll clash with many of the flavors commonly found in a Thanksgiving meal.
4 Fabulous All-American Thanksgiving Wines
(Please watch full episode below for detailed tasting notes & MORE helpful advice):
1.) Domaine Carneros Brut Rosé Cuvée de la Pompadour, Carneros, California, NV ($42)
*SHOW NOTE: To read more about sparkling wine & Champagne production, please read my “Champagne 101” post by clicking here.
2.) King Estate Backbone Pinot Gris, Willamette Valley, Oregon, 2015 ($28)
*SHOW NOTE: This wine was aged “sur lie” a French term that means “on the lees” and to find out what the heck that means, simply click here.
3.) Résonance Pinot Noir, Willamette Valley, Oregon, 2015 ($45)
4.) Duckhorn Merlot, Napa Valley, California, 2014 ($50)
For ALL the details on this week’s All-American Thanksgiving Wines please watch the Facebook LIVE video above. To view previous episodes of “Wines of the Week” on Facebook LIVE, please click here. And if YOU have any favorite wines you’re looking forward to enjoying next week, I’d LOVE to hear about them! Please let me know in the Comments section below.
Wishing you a Happy & Delicious Thanksgiving,
The post Wines of the Week: 4 All-American Thanksgiving Wines appeared first on The Glamorous Gourmet.
FB-LIVE-HOMAGE-TO-FROMAGE-WINE-LINEUP
This week's installment of "Wines of the Week" on Facebook LIVE, entitled an "Homage to Fromage," features four essential wine and cheesepairings guaranteed to delight your palate and inspire you to explore new ways of combining these two imminently enjoyable elements. I thought this was also the perfect topic to feature as we're officially kicking off "Entertaining Season," since pairing wine and cheese is definitely one of my favorite, no-stress means of entertaining.I mean, who wants to be slaving over a hot stove while hosting an elaborate dinner party? Why not simply set out some thoughtfully paired wines and cheeses and enjoy a delightful evening with your friends and family? You actually get to mix and mingle with your guests while watching them happily explore some truly delightful pairings.In addition to the wine and cheese, round out your offerings with some fun accoutrements such as grapes, marcona almonds, figs, honey and even red pepper jelly (it pairs especially well with Brie!) and you're sure to look like the Host or Hostess with the Mostess! I've even included some key Pairing Principles to help you create some of your own delicious personalized pairings.PAIRING PRINCIPLE #1: PAIR WINE & CHEESE WITH SIMILAR FLAVORSWine #1 - Michel Redde Pouilly-Fumé La Moynerie, Loire Valley, France, 2011 ($30): Crisp, tangy and refreshing, this single-vineyard Sauvignon Blanc from the Loire Valley demonstrates this wine's beautiful hallmark acidity and minerality.Cheese #1 - Chèvre: the tangy acidity of this fresh goat's milk cheese creates a delightful synergy as it mirrors the identical flavors found in the Pouilly-Fumé.PAIRING PRINCIPLE #2: PAIR WINE & CHEESE WITH SIMILAR WEIGHTWine #2 - Hartford Court Seascape Vineyard Sonoma Coast Chardonnay, Sonoma, California, 2013 ($70): Winemaker Jeff Stewart has transformed beautiful, exceptional fruit which hails from one of the coldest vineyards in all of Northern California into a wine of amazing complexity and elegance. On the palate, the fuller-bodied white wine coats the palate with its viscosity and exhibits layer upon layer of delicious flavor including spiced pear, apple, citrus and orange blossom with a kiss of toasty oak.Cheese Pairing #2 - Brie: This soft-ripened, bloomy rind, cow's milk cheese was dubbed the "Queen ofCheeses" at the 1815 Congress of Vienna for reason! Immensely popular even to this day, it's luxurious decadent mouthfeel makes it the perfect pairing for this opulent Chardonnay, creating a 1 + 1 = 3 experience.PAIRING PRINCIPLES #3: IF IT GROWS TOGETHER IT GOES TOGETHERWine #3 - Castello d’Albola Chianti Classico, Tuscany, Italy, 2013 ($18): This tasty red, a blend of Sangiovese with a dollop of Canaiolo, is characteristic Chianti with notes of sour cherry, pomegranate, earth and spice accompanied by the hallmark acidity that makes these wines so immensely food-friendly.Cheese #3 - Parmigiano-Reggiano: This hard, cow's milk cheese is aged for 24 months, until the moisture evaporates. This process leaves the cheese delightfully toothsome with its hallmark granular texture which perfectly complements the acid and tannin in the red wine. Food and wine which hail from the same country or region often complement each other remarkably well, making it one of my favorite pairing tenets!PAIRING PRINCIPLES #4: PAIR HARD CHEESES WITH RED WINEWine #4 - Bodegas Muga Rioja Reserva Unfiltered, Rioja, Spain, 2012 ($15): This blend of classic Spanish grapes including Tempranillo, Garnacha, Mazuelo and Graciano exhibits delightful, savory notes of cherry, plum, leather, earth and minerals.Cheese #4 - Manchego: There's something magical about the way the concentrated flavors and textures of hard cheese in which the moisture has been evaporated through extended aging, which complement similar components in red wine. And because this pairing also hails from similar geography, the grows together, goes together tenet also holds true.For ALL the details on our "Homage to Fromage," please watch the Facebook LIVE video above and to view past episodes of “Wines of the Week” on Facebook LIVE, please click here. And if YOU have any favorite wine and cheese pairings I’d LOVE to hear about the in the Comments section below!Cheers,
This week’s installment of “Wines of the Week” on Facebook LIVE, entitled an “Homage to Fromage,” features four essential wine and cheese pairings guaranteed to delight your palate and inspire you to explore new ways of combining these two imminently enjoyable elements. I thought this was also the perfect topic to feature as we’re officially kicking off “Entertaining Season,” since pairing wine and cheese is definitely one of my favorite, no-stress means of entertaining.
I mean, who wants to be slaving over a hot stove while hosting an elaborate dinner party? Why not simply set out some thoughtfully paired wines and cheeses and enjoy a delightful evening with your friends and family? You actually get to mix and mingle with your guests while watching them happily explore some truly delightful pairings.
In addition to the wine and cheese, round out your offerings with some fun accoutrements such as grapes, marcona almonds, figs, honey and even red pepper jelly (it pairs especially well with Brie!) and you’re sure to look like the Host or Hostess with the Mostess! I’ve even included some key Pairing Principles to help you create some of your own delicious personalized pairings.
PAIRING PRINCIPLE #1: PAIR WINE & CHEESE WITH SIMILAR FLAVORS
Wine #1 – Michel Redde Pouilly-Fumé La Moynerie, Loire Valley, France, 2011 ($30): Crisp, tangy and refreshing, this single-vineyard Sauvignon Blanc from the Loire Valley demonstrates this wine’s beautiful hallmark acidity and minerality.
Cheese #1 – Chèvre: the tangy acidity of this fresh goat’s milk cheese creates a delightful synergy as it mirrors the identical flavors found in the Pouilly-Fumé.
PAIRING PRINCIPLE #2: PAIR WINE & CHEESE WITH SIMILAR WEIGHT
Wine #2 – Hartford Court Seascape Vineyard Sonoma Coast Chardonnay, Sonoma, California, 2013 ($70): Winemaker Jeff Stewart has transformed beautiful, exceptional fruit which hails from one of the coldest vineyards in all of Northern California into a wine of amazing complexity and elegance. On the palate, the fuller-bodied white wine coats the palate with its viscosity and exhibits layer upon layer of delicious flavor including spiced pear, apple, citrus and orange blossom with a kiss of toasty oak.
Cheese Pairing #2 – Brie: This soft-ripened, bloomy rind, cow’s milk cheese was dubbed the “Queen of Cheeses” at the 1815 Congress of Vienna for reason! Immensely popular even to this day, it’s luxurious decadent mouthfeel makes it the perfect pairing for this opulent Chardonnay, creating a 1 + 1 = 3 experience.
PAIRING PRINCIPLES #3: IF IT GROWS TOGETHER IT GOES TOGETHER
Wine #3 – Castello d’Albola Chianti Classico, Tuscany, Italy, 2013 ($18): This tasty red, a blend of Sangiovese with a dollop of Canaiolo, is characteristic Chianti with notes of sour cherry, pomegranate, earth and spice accompanied by the hallmark acidity that makes these wines so immensely food-friendly.
Cheese #3 – Parmigiano-Reggiano: This hard, cow’s milk cheese is aged for 24 months, until the moisture evaporates. This process leaves the cheese delightfully toothsome with its hallmark granular texture which perfectly complements the acid and tannin in the red wine. Food and wine which hail from the same country or region often complement each other remarkably well, making it one of my favorite pairing tenets!
PAIRING PRINCIPLES #4: PAIR HARD CHEESES WITH RED WINE
Wine #4 – Bodegas Muga Rioja Reserva Unfiltered, Rioja, Spain, 2012 ($15): This blend of classic Spanish grapes including Tempranillo, Garnacha, Mazuelo and Graciano exhibits delightful, savory notes of cherry, plum, leather, earth and minerals.
Cheese #4 – Manchego: There’s something magical about the way the concentrated flavors and textures of hard cheese in which the moisture has been evaporated through extended aging, which complement similar components in red wine. And because this pairing also hails from similar geography, the grows together, goes together tenet also holds true.
For ALL the details on our “Homage to Fromage,” please watch the Facebook LIVE video above and to view past episodes of “Wines of the Week” on Facebook LIVE, please click here. And if YOU have any favorite wine and cheese pairings I’d LOVE to hear about the in the Comments section below!
Cheers,
The post 4 Essential Wine & Cheese Pairings on Facebook LIVE appeared first on The Glamorous Gourmet.
Today's #ThrowbackThursday post is one of my FAVORITES! Not only because of the delicious and beautfuly presented food but also because of the unique circumstances.You see, this photo was taken during the first trip Steve and I took to Paris. We were so looking forward to it but, unfortunately, I had developed a stress fracture in my femur ten days before our trip (I've got LOTS of orthopedic issues). The day this photo was taken, I'd been walking the streets of Paris all morning on crutches and needless to say, I was exhausted! So when we sat down for lunch at the luxurious Le Jules Verne Restaurant in the Eiffel Towerand this gorgeous dish was placed in front of me, I seriously felt like I had died and gone to heaven!The lobster dish was so breathtakingly beautiful - I almost couldn't bring myself to eat it. Then, I remembered how much it cost - the restaurant is helmed by legendary French Chef Alain Ducasse after all - and I quickly devoured it. And while the meal was a definite SPLURGE, it was worth every penny that day!The dish also paired beautifully with a lovely Châteauneuf-du-Pape Blanc, a medium-bodied white blend of Marsanne, Roussanne and Viognier from France's Rhone Valley. While we normally think of Châteauneuf-du-Pape as a red wine, there are also delightful white versions which make a dreamy pairing with richer seafood such as scallops, shrimp and lobster.Please check back next week for even more nostalgic #ThrowbackThursday deliciousness. Also, if you happen to be traveling to Paris anytime soon and are looking for a glamorous foodie experience, I highly recommend Le Jules Verne which is located on the second tier of the Eiffel Tower. It's the perfect showcase for ChefAlain Ducasse's cuisine and the view of Paris is truly spectacular - just be sure to hold on tight during the precarious elevator ride!Bon Appétit,
Today’s #ThrowbackThursday post is one of my FAVORITES! Not only because of the delicious and beautfuly presented food but also because of the unique circumstances.
You see, this photo was taken during the first trip Steve and I took to Paris. We were so looking forward to it but, unfortunately, I had developed a stress fracture in my femur ten days before our trip (I’ve got LOTS of orthopedic issues). The day this photo was taken, I’d been walking the streets of Paris all morning on crutches and needless to say, I was exhausted! So when we sat down for lunch at the luxurious Le Jules Verne Restaurant in the Eiffel Tower and this gorgeous dish was placed in front of me, I seriously felt like I had died and gone to heaven!
The lobster dish was so breathtakingly beautiful – I almost couldn’t bring myself to eat it. Then, I remembered how much it cost – the restaurant is helmed by legendary French Chef Alain Ducasse after all – and I quickly devoured it. And while the meal was a definite SPLURGE, it was worth every penny that day!
The dish also paired beautifully with a lovely Châteauneuf-du-Pape Blanc, a medium-bodied white blend of Marsanne, Roussanne and Viognier from France’s Rhone Valley. While we normally think of Châteauneuf-du-Pape as a red wine, there are also delightful white versions which make a dreamy pairing with richer seafood such as scallops, shrimp and lobster.
Please check back next week for even more nostalgic #ThrowbackThursday deliciousness. Also, if you happen to be traveling to Paris anytime soon and are looking for a glamorous foodie experience, I highly recommend Le Jules Verne which is located on the second tier of the Eiffel Tower. It’s the perfect showcase for Chef Alain Ducasse’s cuisine and the view of Paris is truly spectacular – just be sure to hold on tight during the precarious elevator ride!
Bon Appétit,
The post A #ThrowbackThursday Lunch at Le Jules Verne – Paris appeared first on The Glamorous Gourmet.
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