With temperatures soaring into the high 90′s and above this Summer in South Florida, I’ve been craving dishes with delicious, lighter flavors as well as the delightful wines that pair with them.
The latest edition of “Fast & Fabulous” features Roasted Shrimp, Watercress and Farro Salad which definitely fits the bill. This dish has plenty of delicious flavor, great texture and healthy ingredients to boot. The recipe calls for farro, one of my favorite “ancient grains,” that Italians have been eating for over 2,000 years! This grain is also known as emmer or hulled wheat and was widely cultivated in the ancient world giving rise to the term “ancient grains” that today is used to refer to farro and other grains such as quinoa, amaranth and spelt, all of which have enjoyed a surge in popularity in recent years.
In addition to being tasty, farro also has health benefits including cholesterol-lowering fiber. A cup of farro has about 8 grams of fiber, while brown rice weighs in at around 5 grams. Whole grains like farro are also chock full of minerals such as magnesium which can help relieve tension and reduce the effects of stress. It’s complex carbohydrates also break down slowly, helping to keep your energy and blood sugar levels stable.
Given this dish’s Italian origins, what better than an Italian wine to pair with it? The Vigne Regali Cuvée Aurora Rosé 2008 ($29, click here to purchase) is a sparkling wine from Italy’s Piedmont region. It is made from 100% Pinot Noir grapes that were selected and hand picked in hilltop vineyards located in the Langhe in the south of Alba. This cuvée consists of 90% clear wine and 10% of the previous vintage wine, aged in French oak barriques. Fermentation takes place in the bottle the wine is later served from, as stipulated in the Methode Traditionelle, the same method used to make Champagne. This wine is a beautiful crystalline pink color with a lovely bead of bubbles and aromas of freshly baked popovers with strawberry butter. On the palate, flavors of red berries and pomegranate are accompanied by a bright acidity and dry finish. The sparkler nicely accentuates the flavor of the succulent pink shrimp and complements the spicy watercress, nutty farro and creamy white beans as well.
I hope you find the time to enjoy this light, delicious dish before the Summer’s over, and the pink sparkler certainly adds a special touch. If you’ve been spending time in the kitchen this Summer what has been your favorite dish to prepare? Do tell! Also, if you haven’t had the chance, please stop by and “Like” our new Glamorous Gourmet & Wine Atelier Facebook Fan Page. We recently revamped it and are having a lot of fun interacting with fellow food and wine lovers about pertinent food and wine topics. We’re also posting Daily Wine Reviews as well. We greatly appreciate your support – Mangia!
Cheers,
1 cup farro
1/2 cup extra virgin olive oil
1 1/2 lbs. shrimp, peeled and deveined
Juice of half a lime
2 Tablespoons chopped fresh mint leaves
Juice of 1/2 a lemon
1 15 oz. can of cannellini or Great Northern Beans, drained and rinsed
1 cup watercress leaves
Kosher Salt & Freshly Ground Black Pepper
Soak the farro in warm water for about 20 minutes. Drain and rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot and bring to a boil, and then reduce to a simmer keeping the pot covered. Add a pinch of salt and cook for about 30-40 minutes, checking frequently. The farro should be soft but have a slight chew to it. Drain to remove excess water, and then transfer to a bowl and toss with 2 tablespoons of the olive oil. Set aside.
Preheat the broiler.
Toss the shrimp with 2 more tablespoons olive oil, some salt, pepper and the lime juice. Spread in an even layer on a baking sheet and broil for 10 minutes, flipping halfway through. Let cool slightly.
Make the salad dressing by combining the remaining 1/4 cup olive oil, mint, lemon juice and salt and pepper to taste in a small jar. Cover and shake vigorously to combine.
Toss together the farro, beans and watercress in a large bowl with half of the dressing. Season liberally with salt and pepper. To plate, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing on the side. Makes 4 large or 6 small servings
"Oh, I can't drink red wine because of the sulfites, they give me a headache."
I often hear this statement at wine tastings and it represents one of the most commonly held misconceptions about "Red Wine Headache," a malady that affects many wine lovers. If you suffer from this affliction, there's some potentially surprising science behind the cause of these headaches as well as strategies you can employ to keep it from happening again in the future.
First, a little on sulfites: sulfur dioxide, or SO2, is the form of sulfur that's most relevant to winemaking. This chemical is actually more important for the preservation of white wine which has lower levels of natural preservatives than red wine. The primary function of sulfur dioxide is as a preservative and disinfectant yet it also inhibits bacteria and yeast as well. Sulfur dioxide preserves wine by reacting with oxygen, a well-known enemy of wine, to prevent oxidation which can adversely affect a wine's color and flavor. For this reason, it is also used, at much higher amounts than are found in wine, in many fruit juices and dried fruits to keep them from spoiling and turning brown.Tannins are chemical compounds which have important preservative properties which are derived primarily from grape skins and to a lesser extent from oak barrels. Red wine spends more time in contact with the grape skins and oak than white wine so it inherently contains more of these compounds. In the absence of tannins, higher levels of sulfites must be added to white wines to prevent spoilage. While it may come as a surprise that white wine contains more sulfites than red, sweet white wines generally contain even more sulfites than dry white wine! Higher levels of sulfites are needed in the sweeter wines to prevent any strains of wild yeast from inducing another fermentation because of the higher sugar content. So to sum it up, wines which contain the most sulfites in order of most to least are:1. Sweet White Wines (Sauternes, Juracon, etc)2. Dry White Wines (Sauvignon Blanc, Chardonnay, etc)3. Dry Red Wines (Cabernet Sauvignon, Pinot Noir, etc)The bottom line is, if you're experiencing headaches after consuming only red wine, sulfites are most likely not the culprit. Additionally, the most common reactions to sulfites are breathing-related problems (especially in asthmatics); sulfites are generally not known to cause headaches.So if it's not sulfites causing "Red Wine Headache" then what is it, you ask? Well the jury's still out on that one and, to date, there's no research that definitively answers that question. There are so many compounds in red wine (more than in white), it is difficult to pin the blame on just one. Some prime suspects, however, are the tyramines and histamines produced during malolactic fermentation which are present at much higher levels in red wine. These compounds are not unique to wine and are also present in food products that have been aged or fermented including cured meats, aged cheeses and soy.There are a few hypotheses as to why these chemicals can trigger these terrible headaches. One relates to the increase in serotonin levels caused by tyramines to which some individuals can be very sensitive. Just the mere fluctuation of these levels is enough to bring on a headache. Another explanation involves tyramines' ability to cause dilation and contraction of blood vessels which can also trigger a migraine. One researcher concluded that tyramines can actually induce headaches in up to 40% of migraine sufferers. Of course with all wine, white or red, there's the complicating factors of quantity of consumption and alcohol content which seem to exacerbate any existing sensitivity to the aforementioned chemical compounds making it even more difficult to identify the source.While there's no definitive answer as to the cause of "Red Wine Headache," there are some strategies you can employ to hopefully decrease your chance of experiencing it in the future. If you find yourself experiencing headaches after drinking red wine only it's probably best to stick to reds with lower levels of tannin and alcohol such as Pinot Noir and Gamay. Or, you might even embrace white wine more frequently which may reduce the incidence as well. Since we all have or own unique body chemistry it's best to learn through trial and error and let your body be your guide. Hopefully you can find a way to still enjoy the red wine you love while not having to suffer for it!Cheers,
“Oh, I can’t drink red wine because of the sulfites, they give me a headache.”
I often hear this statement at wine tastings and it represents one of the most commonly held misconceptions about “Red Wine Headache,” a malady that affects many wine lovers. If you suffer from this affliction, there’s some potentially surprising science behind the cause of these headaches as well as strategies you can employ to keep it from happening again in the future.
First, a little on sulfites: sulfur dioxide, or SO2, is the form of sulfur that’s most relevant to winemaking. This chemical is actually more important for the preservation of white wine which has lower levels of natural preservatives than red wine. The primary function of sulfur dioxide is as a preservative and disinfectant yet it also inhibits bacteria and yeast as well. Sulfur dioxide preserves wine by reacting with oxygen, a well-known enemy of wine, to prevent oxidation which can adversely affect a wine’s color and flavor. For this reason, it is also used, at much higher amounts than are found in wine, in many fruit juices and dried fruits to keep them from spoiling and turning brown.
Tannins are chemical compounds which have important preservative properties which are derived primarily from grape skins and to a lesser extent from oak barrels. Red wine spends more time in contact with the grape skins and oak than white wine so it inherently contains more of these compounds. In the absence of tannins, higher levels of sulfites must be added to white wines to prevent spoilage. While it may come as a surprise that white wine contains more sulfites than red, sweet white wines generally contain even more sulfites than dry white wine! Higher levels of sulfites are needed in the sweeter wines to prevent any strains of wild yeast from inducing another fermentation because of the higher sugar content. So to sum it up, wines which contain the most sulfites in order of most to least are:
1. Sweet White Wines (Sauternes, Juracon, etc)
2. Dry White Wines (Sauvignon Blanc, Chardonnay, etc)
3. Dry Red Wines (Cabernet Sauvignon, Pinot Noir, etc)
The bottom line is, if you’re experiencing headaches after consuming only red wine, sulfites are most likely not the culprit. Additionally, the most common reactions to sulfites are breathing-related problems (especially in asthmatics); sulfites are generally not known to cause headaches.
So if it’s not sulfites causing “Red Wine Headache” then what is it, you ask? Well the jury’s still out on that one and, to date, there’s no research that definitively answers that question. There are so many compounds in red wine (more than in white), it is difficult to pin the blame on just one. Some prime suspects, however, are the tyramines and histamines produced during malolactic fermentation which are present at much higher levels in red wine. These compounds are not unique to wine and are also present in food products that have been aged or fermented including cured meats, aged cheeses and soy.
There are a few hypotheses as to why these chemicals can trigger these terrible headaches. One relates to the increase in serotonin levels caused by tyramines to which some individuals can be very sensitive. Just the mere fluctuation of these levels is enough to bring on a headache. Another explanation involves tyramines’ ability to cause dilation and contraction of blood vessels which can also trigger a migraine. One researcher concluded that tyramines can actually induce headaches in up to 40% of migraine sufferers. Of course with all wine, white or red, there’s the complicating factors of quantity of consumption and alcohol content which seem to exacerbate any existing sensitivity to the aforementioned chemical compounds making it even more difficult to identify the source.
While there’s no definitive answer as to the cause of “Red Wine Headache,” there are some strategies you can employ to hopefully decrease your chance of experiencing it in the future. If you find yourself experiencing headaches after drinking red wine only it’s probably best to stick to reds with lower levels of tannin and alcohol such as Pinot Noir and Gamay. Or, you might even embrace white wine more frequently which may reduce the incidence as well. Since we all have or own unique body chemistry it’s best to learn through trial and error and let your body be your guide. Hopefully you can find a way to still enjoy the red wine you love while not having to suffer for it!
Cheers,
The first dinner of our "Savor the Summer at Sundy House" series took place on June 28th and highlighted the fabulous flavors of Summer and the wines that pair with them. The inventive and delicious cuisine of Chef Lindsay Autry infused elements of Southern, French and Asian cuisine into the freshest of ingredients resulting in dishes that truly captured the essence of Summer and beautifully complemented our selection of wines.The Sundy House looked lush and inviting, nestled among the tropical Taru Gardens. As guests arrived they were greeted with flutes of Charles Bove Brut NV, bubbly from France's Loire Valley. This sparkler was light and delicate with a delightful acidity and paired perfectly with Chef Autry's passed hors d'ouevres including Butter Lettuce Cups with avocado, grapefruit and shaved radish as well as Crispy Artichokes with Lemon Coriander Dipping Sauce.
After sipping and savoring, guests found their way to their tables and the tasting began! The first wine of the evening was the 2011 Domaine Zind-Humbrecht Pinot Blanc, a delightful white wine from one of the most respected producers in Alsace, France. This wine is a blend of 70% Auxerrois, which brings a lovely richness to the wine, and 30% Pinot Blanc which adds structure and acidity. The Pinot Blanc was paired with Chef Autry's cobia crudo with ceviche vinaigrette, shaved celery salad, toasted garlic and chopped corn nuts. Yes, you heard correctly, I said corn nuts, but before you scratch your head at the inclusion of this beloved road trip staple, I have to tell you this "garnish" made the pairing. The Pinot Blanc had notes of citrus and ripe peach along with a vibrant acidity that paired very well with the fish; yet there was also an a nutty, spicy quality and oily viscosity to the wine that synergized beautifully with the corn nuts, making for one of the favorite and most unexpected pairings of the evening.
Our second wine of the tasting menu was a rosé from California's Central Coast, the 2012 Bonny Doon Vin Gris de Cigare. While many folks tend to shy away from pink wines, thinking they are akin to White Zin, this little gem made believers out of our crowd (for more info on the significant difference between these wines, please click here). Dry, Provencal style rosés are quintessential Summer wines and I think our guests will remember where they were the moment they fell in love with rosé! This wine is a blend of 62% grenache, 17% mourvèdre and 15% white Rhône grape varieties including roussanne, grenache blanc, and cinsault. Curious about the use of the word "cigare" in the wine's name, I reached out to winemaker and owner of Bonny Doon, the eccentric Randall Grahm, on Twitter. He replied that the term relates to some bizarre legislation implemented in the Chateauneuf-du-Pape wine region of France in 1954 when sightings of UFO's, referred to by the French as "cigare volants" or "flying cigars" due to their shape, were on the rise. He was so intrigued with these peculiar laws that expressly prohibited space craft from landing in the vineyards that he used it to name his wines. Much like it's maker, this wine has lots of personality as well as inviting notes of strawberry, watermelon and spice with a refreshingly dry finish. It paired perfectly with Chef Autry's delicious Key West pink shrimp with wilting greens, roasted tomato and soppressata.
Our only red wine of the evening was the 2011 Domaine du Pavillon de Chavannes Côte de Brouilly Cuvée des Ambassades Beaujolais. While definitely a mouthful to say, this juicy gem from the Burgundy region of France is perfect for summer sipping, with oodles of personality as well. Made from 100% Gamay, the signature grape of Beaujolais, this wine is crafted with care and quality in mind, as most cru Beaujolais are, from grapes grown in the Côte de Brouilly AOC located in the upper vineyards above the larger Brouilly AOC. The alcoholic fermentation occurs in cement vats, after which the wine goes into foudre (large oak barrels) for aging. The result is a delightful wine with notes of black cherry, cassis and spice balanced by just enough minerality and tannins. Chef Autry prepared an array of Summer-inspired dishes that beautifully demonstrated this wine's versatility in pairing with food including fried “rice”of toasted farro, confit chicken and ginger house salad; grilled Korean style short ribs with green tomato slaw; and crispy Brussels sprouts with house hot sauce and cilantro. This wine not only stood up to the richness of the confit chicken, the nuttiness of the toasted farro, the smokiness of the Brussels sprouts and the zesty Korean style short ribs, it actually enhanced and unified these elements.
For our finale, we switched to something delightfully sweet and bubbly, the 2012 La Spinetta Moscato d'Asti Bricco Quaglia DOCG. This wine hails from the Piedmont region of Italy, best known for producing such famous and beloved wines as Barolo, Barbaresco and Barbera. This wine is the first single vineyard Moscato in Italy made from grapes from 30-35 year old vines hailing from the "Bricco Quaglia" or Hill of Quails vineyard. Because Moscato does not undergo a secondary fermentation like Champagne, it is only semi-sparkling or "frizzante" as the Italians call it. Because of the lower level of pressure in the bottle, it is sealed with a traditional cork, not the cage and cork required of wines such as Champagne. On the nose this wine exhibits fragrant, inviting aromas of honey, ginger and citrus which are confirmed on the palate along with a delightful sweetness balanced by a lively acidity. When pairing a dessert with a dessert wine, you never want the dessert to be sweeter than the wine, otherwise the wine will taste bitter. Sundy House Pastry Chef Sarah Sipe created a divinely inspired Garden Mango Mousse with chocolate “soil”, passion fruit sorbet and toasted coconut that was the perfect level of sweetness to pair with this wine. While technically considered a dessert wine, this wine is so delicious and refreshing it would make a fabulous aperitif as well.A big thank you to all who attended the first dinner of our series! We greatly appreciate your support and are hard at work planning for the next dinner which will take place Wednesday, July 24th featuring "Wines from the South of France paired with Southern Cuisine," one of Chef Autry's specialties! Reservations are required and there are still a few seats left, please call the Sundy House directly at 561.272.5678 to make your reservations. All of the wines featured in this post are currently available at The Wine Atelier. Look forward to seeing you soon!Cheers,
The first dinner of our “Savor the Summer at Sundy House” series took place on June 28th and highlighted the fabulous flavors of Summer and the wines that pair with them. The inventive and delicious cuisine of Chef Lindsay Autry infused elements of Southern, French and Asian cuisine into the freshest of ingredients resulting in dishes that truly captured the essence of Summer and beautifully complemented our selection of wines.
The Sundy House looked lush and inviting, nestled among the tropical Taru Gardens. As guests arrived they were greeted with flutes of Charles Bove Brut NV, bubbly from France’s Loire Valley. This sparkler was light and delicate with a delightful acidity and paired perfectly with Chef Autry’s passed hors d’ouevres including Butter Lettuce Cups with avocado, grapefruit and shaved radish as well as Crispy Artichokes with Lemon Coriander Dipping Sauce.
After sipping and savoring, guests found their way to their tables and the tasting began! The first wine of the evening was the 2011 Domaine Zind-Humbrecht Pinot Blanc, a delightful white wine from one of the most respected producers in Alsace, France. This wine is a blend of 70% Auxerrois, which brings a lovely richness to the wine, and 30% Pinot Blanc which adds structure and acidity. The Pinot Blanc was paired with Chef Autry’s cobia crudo with ceviche vinaigrette, shaved celery salad, toasted garlic and chopped corn nuts. Yes, you heard correctly, I said corn nuts, but before you scratch your head at the inclusion of this beloved road trip staple, I have to tell you this “garnish” made the pairing. The Pinot Blanc had notes of citrus and ripe peach along with a vibrant acidity that paired very well with the fish; yet there was also an a nutty, spicy quality and oily viscosity to the wine that synergized beautifully with the corn nuts, making for one of the favorite and most unexpected pairings of the evening.
Our second wine of the tasting menu was a rosé from California’s Central Coast, the 2012 Bonny Doon Vin Gris de Cigare. While many folks tend to shy away from pink wines, thinking they are akin to White Zin, this little gem made believers out of our crowd (for more info on the significant difference between these wines, please click here). Dry, Provencal style rosés are quintessential Summer wines and I think our guests will remember where they were the moment they fell in love with rosé! This wine is a blend of 62% grenache, 17% mourvèdre and 15% white Rhône grape varieties including roussanne, grenache blanc, and cinsault. Curious about the use of the word “cigare” in the wine’s name, I reached out to winemaker and owner of Bonny Doon, the eccentric Randall Grahm, on Twitter. He replied that the term relates to some bizarre legislation implemented in the Chateauneuf-du-Pape wine region of France in 1954 when sightings of UFO’s, referred to by the French as “cigare volants” or “flying cigars” due to their shape, were on the rise. He was so intrigued with these peculiar laws that expressly prohibited space craft from landing in the vineyards that he used it to name his wines. Much like it’s maker, this wine has lots of personality as well as inviting notes of strawberry, watermelon and spice with a refreshingly dry finish. It paired perfectly with Chef Autry’s delicious Key West pink shrimp with wilting greens, roasted tomato and soppressata.
Our only red wine of the evening was the 2011 Domaine du Pavillon de Chavannes Côte de Brouilly Cuvée des Ambassades Beaujolais. While definitely a mouthful to say, this juicy gem from the Burgundy region of France is perfect for summer sipping, with oodles of personality as well. Made from 100% Gamay, the signature grape of Beaujolais, this wine is crafted with care and quality in mind, as most cru Beaujolais are, from grapes grown in the Côte de Brouilly AOC located in the upper vineyards above the larger Brouilly AOC. The alcoholic fermentation occurs in cement vats, after which the wine goes into foudre (large oak barrels) for aging. The result is a delightful wine with notes of black cherry, cassis and spice balanced by just enough minerality and tannins. Chef Autry prepared an array of Summer-inspired dishes that beautifully demonstrated this wine’s versatility in pairing with food including fried “rice”of toasted farro, confit chicken and ginger house salad; grilled Korean style short ribs with green tomato slaw; and crispy Brussels sprouts with house hot sauce and cilantro. This wine not only stood up to the richness of the confit chicken, the nuttiness of the toasted farro, the smokiness of the Brussels sprouts and the zesty Korean style short ribs, it actually enhanced and unified these elements.
For our finale, we switched to something delightfully sweet and bubbly, the 2012 La Spinetta Moscato d’Asti Bricco Quaglia DOCG. This wine hails from the Piedmont region of Italy, best known for producing such famous and beloved wines as Barolo, Barbaresco and Barbera. This wine is the first single vineyard Moscato in Italy made from grapes from 30-35 year old vines hailing from the “Bricco Quaglia” or Hill of Quails vineyard. Because Moscato does not undergo a secondary fermentation like Champagne, it is only semi-sparkling or “frizzante” as the Italians call it. Because of the lower level of pressure in the bottle, it is sealed with a traditional cork, not the cage and cork required of wines such as Champagne. On the nose this wine exhibits fragrant, inviting aromas of honey, ginger and citrus which are confirmed on the palate along with a delightful sweetness balanced by a lively acidity. When pairing a dessert with a dessert wine, you never want the dessert to be sweeter than the wine, otherwise the wine will taste bitter. Sundy House Pastry Chef Sarah Sipe created a divinely inspired Garden Mango Mousse with chocolate “soil”, passion fruit sorbet and toasted coconut that was the perfect level of sweetness to pair with this wine. While technically considered a dessert wine, this wine is so delicious and refreshing it would make a fabulous aperitif as well.
A big thank you to all who attended the first dinner of our series! We greatly appreciate your support and are hard at work planning for the next dinner which will take place Wednesday, July 24th featuring “Wines from the South of France paired with Southern Cuisine,” one of Chef Autry’s specialties! Reservations are required and there are still a few seats left, please call the Sundy House directly at 561.272.5678 to make your reservations. All of the wines featured in this post are currently available at The Wine Atelier. Look forward to seeing you soon!
Cheers,
I recently posted a little sentence completion exercise on my Facebook page that read: "It's hotter than___________." The results were quite hilarious ranging from "fried wool" to "the hinges of Hades" - point being, I have very witty Facebook friends and in many places of the country it's just plain HOT!Last month's installment of "The Art of Wine & Food," entitled "Sultry Summer Sippers," featured wines recommended to help you beat the South Florida heat. With temperatures over 100 degrees this early in the season - what's a wine lover to do?The following wines are some fabulous options for this time of year and also pair remarkably well with a variety of Summer cuisine, from seafood to BBQ! At our Museum event, we were fortunate to have joining us the talented Chef Martha Clemons, Owner of L'Hermitage Catering, who prepared a delicious dish to pair with each of our featured wines.Wine #1 Bodega Don Olegario Albariño, Rias Baixas, Spain, 2012
Don Olegario is an artisanal winery founded in the 1950’s in the Rías Baixas region of northwest Spain. They are top producers of Albariño, the region’s signature white grape. Albariño is a late ripening, moderately cool to warm climate grape variety. Wine made from this grape is usually light, elegant and fresh with good acidity. It can also be quite aromatic, with peach, nectarine and floral aromas.The grapes for this wine were hand harvested and underwent a cold maceration before fermenting in stainless steel vats at controlled temperatures. The wine then spent eight months on the lees to add texture and body before i was filtered and bottled.The 2012 Don Olegario Albariño has opulent aromas of white flowers and flavors of citrus, golden apple and tropical fruit. The wine is ripe, fresh and full-bodied, with a long finish. In keeping with the saying, “if it grows together it goes together,” this wine, grown and cultivated in close proximity to the ocean, pairs deliciously well with seafood, especially shellfish, as well as poultry, rice dishes and soft cheeses. Chef Martha prepared a delicious Citrus Crab Salad to pair with this wine which synergized with the wine's citrus notes and mouth watering acidity.91 points, Wine Spectator ($18, Wine Atelier)Wine #2 Halter Ranch Rosé, Paso Robles, California, 2012
Halter Ranch is a vineyard and winery located in the heart of Paso Robles, California which produces Bordeaux and Rhône-style wines.The history of the Ranch dates to the 1880's when it was part of a 3,600 acre holding owned by businessman Edwin Smith. In 1881, Smith built a grand Victorian farmhouse on the property and after the house burned down in 1885 he promptly rebuilt it and enjoyed 12 more years presiding over the land until his business failed and he was forced to sell. The ranch changed hands several times since Smith’s ownership and in June, 2000 Swiss born Hansjörg Wyss purchased 900 acres of the land, renovated Smith’s historic farmhouse, and began enlarging the vineyard to its present 280 acres.The 2012 Halter Ranch Rosé is a blend of 68% Grenache, 15% Mourvèdre, 12% Picpoul Blanc, and 5% Syrah. The grapes are destemmed and lightly crushed, with 24 hours of skin contact. They are then pressed and fermented in stainless steel tanks where they are aged 3 months; there is no oak barrel aging. This wine has lovely aromatics of wild strawberries and watermelon, is refreshing and juicy on the palate, and finishes crisp and dry. It is very reminiscent of rosés from the Southern Rhône. Enjoy this wine alone as an apéritif or pair with charcuterie, grilled vegetables, or light pasta. Chef Martha prepared delicious Charcuterie with Manchego cheese and Roasted Asparagus to enjoy with the wine. ($15, Wine Atelier)Wine #3: 3 Rings Shiraz, Barossa Valley, Australia, 2007
3 Rings was founded in 2004 and soon after it's inception began earning 90+ ratings in the world wine media for its Shiraz and Reserve Shiraz from the Australia’s famed Barossa Valley. Kym Teusner, widely considered one of the rising stars of the Australian wine industry, is the brand’s winemaker.The vineyards for 3 Rings Shiraz lie on an east-west slope with predominantly north-south rows, with an average age of the vines being 35 years. The soils are ancient and primarily clay over calcrete and slate bedrock, moving to more weathered slate at the bottom of an ancient glacier.The 2007 3 Rings Shiraz is a full-bodied wine made from 100% Shiraz grapes with a deep red color and a garnet hue. It has aromas of black currants, ripe plum, mint and spice, while on the palate are notes of ripe plums, black cherries, dark chocolate and coffee. The fruity complexity is finished with a layered tannic structure that is balanced by a lovely acidity. This wine will pair well with the bigger flavors of Summer including BBQ, burgers and smoked meats. Chef Martha's Stilton Sirloin Slider with Onion Jam was phenomenal with this Aussie Shiraz. 90 points, Wine Spectator ($16, Wine Atelier)For more about Chef Martha Clemons and L'Hermitage Catering, please click here. All of the above mentioned Sultry Summer Sippers are available for purchase at The Wine Atelier; please click here to visit our wine boutique. I hope you can join us on Thursday, July 25th for the next installment of The Art of Wine & Food at the Museum of Art Ft. Lauderdale featuring "Everyday Wines: Learn the Secrets to Selecting the Best Wine Values from Around the Globe." For more information or to purchase tickets please click here. Hope to see you there!Cheers,
I recently posted a little sentence completion exercise on my Facebook page that read: “It’s hotter than___________.” The results were quite hilarious ranging from “fried wool” to “the hinges of Hades” – point being, I have very witty Facebook friends and in many places of the country it’s just plain HOT!
Last month’s installment of “The Art of Wine & Food,” entitled “Sultry Summer Sippers,” featured wines recommended to help you beat the South Florida heat. With temperatures over 100 degrees this early in the season – what’s a wine lover to do?
The following wines are some fabulous options for this time of year and also pair remarkably well with a variety of Summer cuisine, from seafood to BBQ! At our Museum event, we were fortunate to have joining us the talented Chef Martha Clemons, Owner of L’Hermitage Catering, who prepared a delicious dish to pair with each of our featured wines.
Wine #1 Bodega Don Olegario Albariño, Rias Baixas, Spain, 2012
Don Olegario is an artisanal winery founded in the 1950’s in the Rías Baixas region of northwest Spain. They are top producers of Albariño, the region’s signature white grape. Albariño is a late ripening, moderately cool to warm climate grape variety. Wine made from this grape is usually light, elegant and fresh with good acidity. It can also be quite aromatic, with peach, nectarine and floral aromas.
The grapes for this wine were hand harvested and underwent a cold maceration before fermenting in stainless steel vats at controlled temperatures. The wine then spent eight months on the lees to add texture and body before i was filtered and bottled.
The 2012 Don Olegario Albariño has opulent aromas of white flowers and flavors of citrus, golden apple and tropical fruit. The wine is ripe, fresh and full-bodied, with a long finish. In keeping with the saying, “if it grows together it goes together,” this wine, grown and cultivated in close proximity to the ocean, pairs deliciously well with seafood, especially shellfish, as well as poultry, rice dishes and soft cheeses. Chef Martha prepared a delicious Citrus Crab Salad to pair with this wine which synergized with the wine’s citrus notes and mouth watering acidity.
91 points, Wine Spectator ($18, Wine Atelier)
Wine #2 Halter Ranch Rosé, Paso Robles, California, 2012
Halter Ranch is a vineyard and winery located in the heart of Paso Robles, California which produces Bordeaux and Rhône-style wines.
The history of the Ranch dates to the 1880′s when it was part of a 3,600 acre holding owned by businessman Edwin Smith. In 1881, Smith built a grand Victorian farmhouse on the property and after the house burned down in 1885 he promptly rebuilt it and enjoyed 12 more years presiding over the land until his business failed and he was forced to sell. The ranch changed hands several times since Smith’s ownership and in June, 2000 Swiss born Hansjörg Wyss purchased 900 acres of the land, renovated Smith’s historic farmhouse, and began enlarging the vineyard to its present 280 acres.
The 2012 Halter Ranch Rosé is a blend of 68% Grenache, 15% Mourvèdre, 12% Picpoul Blanc, and 5% Syrah. The grapes are destemmed and lightly crushed, with 24 hours of skin contact. They are then pressed and fermented in stainless steel tanks where they are aged 3 months; there is no oak barrel aging. This wine has lovely aromatics of wild strawberries and watermelon, is refreshing and juicy on the palate, and finishes crisp and dry. It is very reminiscent of rosés from the Southern Rhône. Enjoy this wine alone as an apéritif or pair with charcuterie, grilled vegetables, or light pasta. Chef Martha prepared delicious Charcuterie with Manchego cheese and Roasted Asparagus to enjoy with the wine. ($15, Wine Atelier)
Wine #3: 3 Rings Shiraz, Barossa Valley, Australia, 2007
3 Rings was founded in 2004 and soon after it’s inception began earning 90+ ratings in the world wine media for its Shiraz and Reserve Shiraz from the Australia’s famed Barossa Valley. Kym Teusner, widely considered one of the rising stars of the Australian wine industry, is the brand’s winemaker.
The vineyards for 3 Rings Shiraz lie on an east-west slope with predominantly north-south rows, with an average age of the vines being 35 years. The soils are ancient and primarily clay over calcrete and slate bedrock, moving to more weathered slate at the bottom of an ancient glacier.
The 2007 3 Rings Shiraz is a full-bodied wine made from 100% Shiraz grapes with a deep red color and a garnet hue. It has aromas of black currants, ripe plum, mint and spice, while on the palate are notes of ripe plums, black cherries, dark chocolate and coffee. The fruity complexity is finished with a layered tannic structure that is balanced by a lovely acidity. This wine will pair well with the bigger flavors of Summer including BBQ, burgers and smoked meats. Chef Martha’s Stilton Sirloin Slider with Onion Jam was phenomenal with this Aussie Shiraz. 90 points, Wine Spectator ($16, Wine Atelier)
For more about Chef Martha Clemons and L’Hermitage Catering, please click here. All of the above mentioned Sultry Summer Sippers are available for purchase at The Wine Atelier; please click here to visit our wine boutique. I hope you can join us on Thursday, July 25th for the next installment of The Art of Wine & Food at the Museum of Art Ft. Lauderdale featuring “Everyday Wines: Learn the Secrets to Selecting the Best Wine Values from Around the Globe.” For more information or to purchase tickets please click here. Hope to see you there!
Cheers,
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