This week’s Wine Word of the Week is “Botrytis” and was suggested by fellow wine lover, Jim Chard– thanks for the suggestion, Jim!
Botrytis (aka Botrytis cinerea) is a type of fruit fungus which can affect wine grapes with delicious results. While fungus is normally thought of as a bad thing, especially when it comes to things we ingest, grapes affected by Botrytis can produce wines with a delightfully sweet, honeyed, viscous character. These wines include some of the most expensive sweet white wines in the world such as Bordeaux’s Sauternes, Hungary’s Tokaji Aszú, or Germany’s Trockenbeerenauslese.
In order for the mold to form, heat and moisture levels in the vineyard must be ideal and the grapes have to be perfectly ripe. Botrytis, or “noble rot” as it is also called, causes the grapes to dehydrate and shrivel into unattractive, moldy raisins which have very concentrated flavor. Because the grapes are dehydrated, the amount of juice present is much less than in juicy, ripe grapes intended for dry wine production. Less juice per grape makes these wines more labor, time, and resource intensive to produce.
While Botrytis is necessary for the production of these wines, there are instances where its presence in the vineyard is not a good thing. In vineyards growing grapes intended for dry wine production, the occurrence of Botrytis can be a nightmare. Even when Botrytis does occur at the right time, if the weather does not dry out and allow the grapes to dehydrate, grey rot can take over which can also be disastrous. Because the optimal vineyard conditions do not occur every year, some producers skip entire vintages of making their botrytized wines. So even with all of our modern technological advances, Mother Nature ultimately has the final say in the production of these deliciously elegant wines.
Thanks again for your suggestion, Jim! If you’d like to suggest a word for our Wine Word of the Week segment please leave it in the comment section below or on our Facebook Fan Page which you can access by clicking here. If we use your word, your name will be entered into our monthly drawing to win one month of The Wine Atelier’s “Explorateur” Wine Club (a $50 value!) but remember – you have to play to win so make your suggestion now!
Cheers,
November marks the return of our popular "Wine Word of the Week" series where you, our fabulous readers, get to suggest words about wine you'd like to learn more about. You can either leave your suggestion in the "Comments" section of this post or on our Facebook Fan Page by clicking here. If we use your word, your name is automatically entered into a drawing to win one FREE month of our Explorateur Wine Club, a $50 value! We select one lucky winner each month so your chances of winning are pretty good but remember - you have to play to win!This month kicks off with our latest wine word, malolactic fermentation (aka “malo” or "ML"), a secondary fermentation which occurs after alcoholic fermentation, the process by which yeast converts the sugar present in grapes into alcohol. During malolactic fermentation, bacteria converts the tart-tasting malic acid (think green apples) present in wine into more approachable lactic acid (think milk) resulting in a creamy, buttery mouthfeel.Malolactic fermentation, also more appropriately called malolactic conversion, is used in virtually all red wine as well as some fuller-bodied white wines such as Chardonnay to enhance the wine's complexity and stability. On the flipside, white wines such as Riesling and Sauvignon Blanc do not undergo "malo" in order to preserve their desirable tart, acidic flavor profiles. Because malolactic fermentation can sometimes occur naturally, it needs to be prevented in certain instances through the addition of sulfur dioxide which kills any bacteria present in the wine, filtration which physically removes the bacteria, or the addition of an enzyme which discourages the process from occurring. Whether or not a wine has undergone malolactic fermentation has less to do with the wine's quality and more to do with whether it can enhance the wine's desired profile.Now that you have learned about our latest Wine Word of the Week, it's time for you to suggest your own! Just leave your suggestion in the "Comments" section below and stay tuned to see if we select your word. In the meantime you can check out previously selected Wine Words of the Week by clicking here.Cheers,
November marks the return of our popular “Wine Word of the Week” series where you, our fabulous readers, get to suggest words about wine you’d like to learn more about. You can either leave your suggestion in the “Comments” section of this post or on our Facebook Fan Page by clicking here. If we use your word, your name is... Read More
The post Wine Word of the Week: “Malolactic Fermentation”! appeared first on The Glamorous Gourmet.
November marks the return of our popular “Wine Word of the Week” series where you, our fabulous readers, get to suggest words about wine you’d like to learn more about. You can either leave your suggestion in the “Comments” section of this post or on our Facebook Fan Page by clicking here. If we use your word, your name is automatically entered into a drawing to win one FREE month of our Explorateur Wine Club, a $50 value! We select one lucky winner each month so your chances of winning are pretty good but remember – you have to play to win!
This month kicks off with our latest wine word, malolactic fermentation (aka “malo” or “ML”), a secondary fermentation which occurs after alcoholic fermentation, the process by which yeast converts the sugar present in grapes into alcohol. During malolactic fermentation, bacteria converts the tart-tasting malic acid (think green apples) present in wine into more approachable lactic acid (think milk) resulting in a creamy, buttery mouthfeel.
Malolactic fermentation, also more appropriately called malolactic conversion, is used in virtually all red wine as well as some fuller-bodied white wines such as Chardonnay to enhance the wine’s complexity and stability. On the flipside, white wines such as Riesling and Sauvignon Blanc do not undergo “malo” in order to preserve their desirable tart, acidic flavor profiles. Because malolactic fermentation can sometimes occur naturally, it needs to be prevented in certain instances through the addition of sulfur dioxide which kills any bacteria present in the wine, filtration which physically removes the bacteria, or the addition of an enzyme which discourages the process from occurring. Whether or not a wine has undergone malolactic fermentation has less to do with the wine’s quality and more to do with whether it can enhance the wine’s desired profile.
Now that you have learned about our latest Wine Word of the Week, it’s time for you to suggest your own! Just leave your suggestion in the “Comments” section below and stay tuned to see if we select your word. In the meantime you can check out previously selected Wine Words of the Week by clicking here.
Cheers,
With the Holiday Season approaching and entertaining schedules about to kick into high gear, it’s prime time to perfect your wine and cheese pairing prowess! Creamy, comforting and delicious, cheese is synonymous with the Fall and Winter months, and wine can arguably be the perfect accompaniment. But what wine to serve with that wedge of triple cream Brie, charming Cheddar,... Read More
The post Homage to Fromage: 3 Key Wine & Cheese Pairing Principles! appeared first on The Glamorous Gourmet.
With the Holiday Season approaching and entertaining schedules about to kick into high gear, it’s prime time to perfect your wine and cheese pairing prowess! Creamy, comforting and delicious, cheese is synonymous with the Fall and Winter months, and wine can arguably be the perfect accompaniment. But what wine to serve with that wedge of triple cream Brie, charming Cheddar, or fragrant Epoisses? Here are a few basic tips for creating the perfect duo.
Principle #1: Pair wines and cheeses with similar flavor profiles: The same principle that works for food and wine also works for wine and cheese. If you enjoy particular flavors in a cheese, opt for a wine that mirrors those delicious qualities. For instance, a tangy, acidic fresh goat cheese would be well matched with a zesty, citrusy Sauvignon Blanc. Similar flavors create this fabulous flavor synergy! In addition to fresh goat cheese with Sauvignon Blanc, other examples of this principle include Camembert or Brie with Chardonnay, aged sheep’s milk cheese with sherry, and Emmentaler with Merlot.
Try the 2014 Paul Cluver Sauvignon Blanc ($14) from South Africa paired with fresh goat’s milk Fromage Blanc
Principle #2: Pair the texture and weight of wine and cheese: The texture of a cheese is an important window into its flavor and can aid in finding a great wine to match it. For instance, if a cheese is creamy and viscous, like Brie, you would want to match it with a wine with similar qualities, say a creamy, buttery Chardonnay. Or, if you’re in the mood for a semi-hard cheese like cheddar, a medium-bodied Zinfandel would probably work best. Some classic examples of this principle include Manchego and Rioja, Gruyère and Gewürztraminer and washed-rind cheese and Cabernet Franc.
Try the 2010 Cune Rioja Crianza ($14) from Spain paired with a nutty Manchego cheese
Principle #3: Pair wines and cheeses with opposite flavors: This may appear contrary to the first pairing tip, however, if you are a fan of sweet and salty or sweet and savory flavors together, this might be the principle for you! Choosing opposing flavors in wine and cheese can make for some delicious flavor combinations. If you have a salty cheese, then it will generally pair well with a sweet wine – as long as the saltiness and sweetness are in balance. Classic “opposite” cheese and wine pairings include Roquefort and Sauternes and Stilton and Port.
Try the 2013 Anne Amie Cuvée A Müller-Thurgau ($16) from Oregon’s Yamhill-Carlton district paired with an aged blue cheese
While these pairing principles can serve as a guide for establishing some wonderful wine and cheese pairings, the best practice is to experiment and discover what truly pleases your palate! What are some of your favorite wine and cheese pairings?
Cheers,
The post Homage to Fromage: 3 Key Wine & Cheese Pairing Principles! appeared first on The Glamorous Gourmet.
If I had to sum up Fall in one dish it would have to be roasted chicken. On a chilly, autumn day, it's the culinary equivalent of your favorite comfy, cashmere cardigan that provides warmth as well as a little bit of nostalgia.
I positively adore this classic dish and consider roasted chicken research a passionate personal pursuit. Over the years I've tried a variety of incarnations and while it's always fun to try new things, the best versions of this dish are often the most simple: succulent chicken with crispy skin seasoned generously with salt, pepper, butter, and a selection of seasonal herbs...it just doesn't get much better!
One of my most memorable poultry experiences was during a trip to France's Burgundy wine region at Bistro de l'Hotel in L'Hotel de Beaune. It was a roasted Bresse chicken, a breed prized for its tender flesh and sublime depth of flavor named for its eponymous place of origin, near France's Rhône region. Bresse chickens were the first livestock to be granted AOC (appellation d’origine contrôlée) status in 1957 and, much like France's AOC wines, are subjected to very exacting standards in order to preserve the qualities that make them so unique.
The Bresse chicken at Bistro de l'Hotel was simply roasted with butter and white wine and then seasoned with salt and pepper. The simple preparation really allowed the flavor and texture of the meat to shine through. The bird was carved tableside, its salty, golden juices spilling onto the cutting board. The skin was deliciously crisp and flavorful while the breast meat was as toothsome and tender as the meaty leg and thigh. Paired with a 2010 Alex Gambal Vosne-Romanée Vieilles Vignes I experienced true poultry nirvana, and the perfectly executed crème brûlée which followed certainly didn't hurt!
Inspired by my experience in Burgundy, I came up with this recipe for Rosemary Roasted Chicken with Mushrooms and Caramelized Onions. Once you have this recipe under your belt, you can accessorize according to the season or mood. In the Fall, rosemary, mushrooms and onions are great choices, while in the Spring, a buttermilk brine accompanied by plenty of lemon and thyme would be ideal.
To prepare the chicken, I always use an organic bird which I butterfly or spatchcock by removing the backbone. This is actually an easy thing to do (for detailed directions, please click here) and it allows the chicken to cook faster and more evenly. Using your poultry shears, simply cut a line parallel to the bird's spine from the tail to neck. Remove the spine and discard or reserve for chicken stock. And if you're squeamish, you can absolutely ask your butcher to do this for you - there's no shame in that!
When roasting a chicken it's important to choose a roasting pan or baking sheet that's not too big. The ingredients should fit with a minimal amount of room to spare, otherwise the drippings will evaporate and possibly burn, leaving you high and dry with no hopes for gravy or jus - a culinary travesty!
Place your spatchcocked chicken on an appropriate sized, rimmed baking sheet, drizzle with olive oil, and season generously with Kosher salt and freshly ground black pepper. Tuck the fragrant, fresh rosemary sprigs between the bird's thigh and breast and scatter sliced onions, mushrooms, and more fresh rosemary messily around the chicken. For a little added nostalgia, sprinkle the tray with poultry seasoning (such as Bell's - hello childhood!) and the minute it hits your pre-heated, oven your kitchen will smell heavenly!
I like to serve the roasted chicken plated atop a delicious White Bean & Garlic Mash (see recipe below) which catches all of the delicious juices, however, traditional mashed potatoes will also work extremely well. Top the chicken with the roasted mushrooms and caramelized onions and drizzle with the remaining juice and a generous sprinkle of Maldon sea salt which adds delicious texture and crunch.
In keeping with the season, an earthy, cherry and spice-tinged red Burgundy or New World Pinot Noir will enhance the flavors of the dish beautifully. I hope you enjoy this recipe as much as we do!
PRINT RECIPE"ROSEMARY ROASTED CHICKEN WITH MUSHROOMS + CARAMELIZED ONIONS”
Serves 2-4
INGREDIENTS
1 3 1/2 – 4 lb organic chicken
4 sprigs fresh rosemary
8 oz. cremini mushrooms, trimmed and sliced
2 small yellow onions
Good olive oil
4 Tablespoons butter
1/2 Tablespoon poultry seasoning such as Bell’s
Kosher salt & freshly ground black pepper
Maldon Sea Salt for garnish
INSTRUCTIONS
1.) Line a medium sized baking sheet with foil and pre-heat oven to 400 degrees.
2.) Remove giblets from cavity of chicken (if necessary), rinse bird & pat dry. Place chicken breast side down on a cutting board and using your kitchen shears, make a parallel cut up each side of the spine from tail to neck until the spine is free. Remove and discard or reserve for stock.
3.) Place the butterflied chicken, breast side up onto the lined baking sheet and press down to flatten. Tuck the wing tips behind the neck and fold two of the rosemary sprigs in half and tuck them between the thigh and breast on each side of the bird. Drizzle chicken with olive oil and massage onto the skin so it is evenly distributed. Season chicken generously with Kosher salt and a few turns of freshly ground black pepper.
4.) Quarter each onion, and then quarter them again so you are left with 8 wedges per onion. Scatter onion pieces, sliced mushrooms and leaves from the remaining 2 sprigs of rosemary around the chicken. Drizzle the mushrooms, onions & rosemary with approximately 3-4 Tablespoons of olive oil and season again with Kosher salt & pepper. Toss gently to coat. Sprinkle the Bell’s seasoning over everything if desired and slice butter into pats and place on top of the chicken, onions, mushrooms and rosemary.
5.) Slide tray into the preheated oven and cook for 1 hour, checking occasionally to rearrange mushrooms & onions. After an hour, drop the oven temperature down to 350 degrees and cook for an additional 20-30 minutes, just enough time to allow the onions to caramelize and the skin to turn a gorgeous, golden brown.
6.) Plate chicken atop a mound of White Bean & Garlic Mash (see recipe below) and top with roasted mushrooms & caramelized onions. Drizzle with juice and sprinkle with Maldon sea salt to taste.
“WHITE BEAN + GARLIC MASH”
Serves 2-4
2 - 15 oz. cans white beans (I prefer Great Northern), drained & rinsed
1 large or 2 small garlic cloves, roughly chopped
1/4 cup loosely packed, flat leaf Italian parsley leaves
1/3 cup good olive oil
Juice of half a lemon
1/2 teaspoon Kosher salt
3 turns freshly ground black pepper
Add beans, garlic, parsley, olive oil, lemon juice, Kosher salt, and pepper to the bowl of a food processor. Pulse until mixture is well combined but still retains a chunky texture. Adjust seasonings and add additional olive oil or lemon juice to achieve desired texture and flavor.
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