Wine-Down Wednesday- Food first? Or Wine?

Great food and wine pairings begin with the thought that goes into the bottle or menu chosen- but so often combined with our favorite wine paired with familiar ingredients, and a fear of failure can influence our choices- leading to the same ole same ole boring menus.

I find stepping outside of the 'fear of trying' new things, along with new ingredients can lead to wine paring success and a really fun dinner party!

Do you chose the menu first, or buy the wine before choosing the menu?

Do you buy the same reliable bottle of wine each time you shop?


When eating out- Do you chose the food before ordering the wine, or do you order your favorite martini, and bottle then chose the food?

With my menu this past Sunday- Apple Smoked Chorizo Stuffed Lamb,  I stopped in the local retail store, went straight to the Australian/New Zealand section, and began looking around. I already had my main course chosen, so I needed wine. This made since, New Zealand Lamb paired with a New Zealand (or close enough on the map) an Australian vintage.

Grass feed beef that will have similar flavors of the wine- A 'Regional' pairing. 

I needed wine for my chorizo stuffing, as well as a possible wine infused sauce. So often feeling overwhelmed standing in Joe Canal's starring at all those bottles- ceiling to floor, wall to wall bottles. No wonder my husband disappears for hours, as he goes off to do our wine cellar shopping.

Reading label after label can be daunting, but so worth it!

My philosophy (as well as many other experts) is if one is going to cook with wine, you should use a good bottle, and never the store bought cooking wines. Mid-range and in expensive works, but it should pair with what you are drinking as well. They should always compliment each other - The same works for beer!

Being that I want to bring good bargain wines to this Wine-Down Wednesday table, I zoned in on Australian blends, and then zoned in on the price. Set my limit of $10 to 20, and chose this bottle- Pillar Box Red $12

~ Simple rules to pairing food and wine ~

Drink what you like...

What you like to drink always takes precedence over any recommendation that I might make, but it does help if someone you trust has a tried and true recommendation!

Start by thinking about the dish or meal as a whole. What are its dominant characteristics?

Is it mild or flavorful?

Is it fatty or lean?

Is it rich or acidic?

With these characteristics in mind, select a wine that will:

(I call these, 'OLD' rules of food & wine pairing, but they do work)

Keep flavors in balance

Match mild foods with mild wines 

Match big, flavorful foods with big, flavorful wines

(I also encourage to step out of the box now and then!)

Similarly you generally want to match the richness of the food and the richness of the wine.

Cleanse the palate with tannins or acids

If you're eating a relatively rich, 'fatty' dish and thinking about drinking a red wine

(when you eat a beef steak, for example)

you probably want a wine with some good tannins* in it to help cleanse the palate.

If you're eating a very rich, 'fatty' dish and thinking about drinking a white wine, or a red like a Pinot Noir that have light tannic tones to balance the fat...

(when you eat fried chicken, for example)

Match Acids with Acids

(back to balance again)

If you're eating a dish with a strong acidic content

(such as Shrimp with Lemon or Pasta with Tomato Sauce)

pair it with an acidic wine that can keep up with the acids in the food.

Acidic Wines and Cream Don't Mix

(not so true anymore- they have discovered adding a squeeze of lemon changes this!)

Rich cream sauces will usually clash with an acidic wine like a Sauvignon Blanc.

Think about it this way...If you squeezed lemon juice into a cup of milk, would it taste good? 

(Okay, this is an old trick my grandmother used- it makes a quick buttermilk fix for biscuits!)

Wine and Strong Spices

Strong spices, such as hot chili peppers in some Chinese or Indian food,

can clash and destroy the flavors in a wine. In most cases, wine is not the ideal thing to drink, beer is often a better choice.

However, if wine is what you must have, consider something spicy and sweet itself

such as an off-dry Gewurtztraminer or Riesling.

(So old school to me: Only refers to young tannic wines that clash- Pinot Noir & Aged Ripassa can work!)

When In Doubt...

Remember that foods generally go best with the wines they grew up with.

So if you're eating Italian food, think about having an Italian wine.

(This isn't a requirement, but often helps simplify the decision)

Regional cuisine to Regional Wines... 

is always a fail safe pairing tip!

Pillar Box Padthaway Red, South Australia $12- Break this one out at an impromptu dinner party or use for a tasting comparison.

Bold, fruity, jammy (mouthfeel), hints of spice (garam masala, could see it pairing with my 'Chai Marinated Lamb' dish. Bottled for immediate drinking, or has plenty enough alcohol and tartness to see it age gracefully.

During the course of the meal this wine went very well with the lamb- fat vs tannins, but once the food was gone, and I came back to it- I felt it was too heavy for just sipping, so definitely should be decanted,and drank with meal or cheeses. I would definitely buy it again- matter of fact I am adding some extra bottles to keep on hand for future lamb recipes.

Pillar Box Red is a a blend of 65% Shiraz, 25% Cabernet Sauvignon, and 10% Merlot- considered a 'New World' style of blend, coming from the Padthaway Region of Australia who's terrior was once a sea bed covering vast limestone that influence the grapes, and referred to as the Limestone Coast. Also, a blend technique found in South African Cape red wines. I find many South African wines go well with spiced, African or even Moroccan recipes (not 'hot', or heavy chilies in spice).

If ratings mean anything- Robert Parker gave Pillar Box Red a 90

Don't take my word for it- Go try it for yourself!

Wine-Down Wednesday- Bordeaux, Part deux

[Just a tease photo; it was served buffet style]

In last weeks post for Wine-Down Wednesday- The Other Bordeaux we have discussed the "complexity and subtle nuances of these wines" (as said in a funny comment by Sandi @  Whistle Stop Cafe). Now 'Partners In Wine' Adrienne and I want to share some other bottles we have tried recently or in the past, as well as my Super Bowl Sunday meal. Her and her husband, AWS friends of ours were having friends over for the game. We talked about it, and it was agreed I would cook, we would video tape the whole experience as a cooking demo and wine pairing as a practice run for future endeavors, and they would provide the wine and beer.


Done deal, and fantastic meal! 

Other the other hand- the behind the scene Super Bowl activities... the grill knobs were completely frozen- AGAIN, lots and lots of who-rah yelling,  and lots of snow shoveling was going on (we had to dig out the grill and our car upon arrival). Of course to be honest with you, I do not know how Food Network employees do not pull their hair out with all the stuff that goes into filming a cooking demonstration. I have done many cooking demos, but not with a camera aiming at me. Adrienne and I were exhausted between scripting, staging, prep, camera set-up decisions, cooking, and the crowd yelling "Where is the food already"! Her and I have decided it was a bad idea to throw it all together on such a momentous day. Next time? We either hire a film crew, or we do it on a quiet sunny day. But Hey the Saints won! My mom was from N'awlins, so I was routing for them. On the positive side...we had good wine waiting!

Back to the kind of 'Wining' you came over here for, right? 

The Menu- Lamb, with lots of other football 'food' snacking going on. Flavors of garlic, tomato, olive oil, paprika, chilies, and creamy yogurt sauce in the buffet line. The lamb does had a finish of Garam Masala that complimented the Bordeaux, but a rather pricey Bordeaux was a big disappointment.

Hands down, we felt the bargain Bordeaux's were better. We will continue introducing them to everyone when we can. Not to mention a left over Amarone (yes, I slipped this one in) from a tasting I have not posted yet; it was the perfect match for the flavors in my menu. Go figure, and it had been opened a week already. As in the last recipe post, we always drink up a good wine in a few days, but we also use the Vacu Vin & Stoppers to remove the air to help stop more oxidation and tainting to stretch it out.

The Wine(s)- Listed are different from last week's WW- Part One and a few more recommendations from other reliable sources. Many believe in the Bordeaux world...anything that runs under $30-40 a bottle IS a bargain!

Chateau Les Roches de Ferrand Fronsac '00 $17, If you can find this rare bottle, it is ready to drink now. An elegant, multi-layered wine. Colored brick red, the wine boasts a plummy, spicy nose and flavor notes of plum, black cherry and cedar. Lovely mouth feel, with just the right amount of tannins to launch a long, slow finish. Mostly Merlot with a splash of Cabernet franc blended in.

Chateau Moulin Haut-Laroque Fronsac '05 $25, This purple wine has a subtle, almost elusive smell of violets and damp earth. The taste is peppery, with notes of berry and oak.

Both of these will go well with grilled meats!

Paulliac Reserve Special, Lefit Barons de Rothchilds '05 $25- This was opened because it should have complemented to lamb, and even the aged mellowed tannins would not fight the heat of the meal. Here’s a nicely balanced, dark garnet Bordeaux from Paulliac worth searching out. Showing black currants and touch of mint on nose, it provides a soft attack of ripe, lush mouth filling black fruit. We felt it fell short of its promise in name and reputation for a list price of $35 per bottle.

Adrienne said- "Maybe I have a sophisticated palette or crazy, but the Paulliac was a disappointment to me last night (we all agreed). I definitely have a palette toward fruit forward, in your face wines".

Bordeaux Undiscovered- Nick Stevens writes about wines the French would prefer to keep... He talks about welsh lamb, and pairs roasted lamb with this wine below. He mentions a dish infusing Paulliac into a dish, but does not mention much else...

Chateau Puyanché, Côtes de Castillon $11.99 US (blog mentions British pounds) -Dark garnet in color with the aromas of blackberry and plum compotés, leather and spices. This bottle is a supple and complex wine, well balanced and silky. As an aromatic wine it will go well with many meats including Duck, Chicken, Pork and Lamb as well as Italian tomato and pesto pastas, roasted aubergines and moussaka.

Unfortunately, I cannot disclose the recipe for this dish because the demo we shot is now in the hands of a television casting company. No more details until after I find out what is going on, and then I will give you a closer look at the dish. This was not a low carb day on all accounts, and I may have to release a bloppers cut on here for fun one day! 

Visit 'Corky' Partners In Wine Club to take a sneak peak at new joint venture. PIWC will be offering New Jersey Food & Wine education in and around the area, as well as 'Networking Partners'. This is something I started three years ago, but was too busy with CookAppeal Cafe; it has been on the back burner. So I am excited that Adrienne Turner has agree to help restart this project.

Wine-down Wednesday- Eno Terra II

'12 Days of Christmas' Food ~ Wine ~ Fun! is winding down, and only two more posts to go!

This tenth piece is not just about wine, but about 'Sharing'- Sharing moments with others!

This past year I wrote a piece on a new local establishment, Eno Terra I- Lost Ring Fiasco- In the Princeton area and one of the remaining slivers of farm to table country that give the Garden State its name. Enno Terra is determined to use a philosophy of 'Local, Organic, and Sustainable' foods to their advantage. Has it worked? My second visit to this eatery has proven so.

If local ingredients are not available from the area, they reach out and maintain other sustainable communities. Being a local market 'Purist' is a hard undertaking during winter months in the north east.

Feeling that their approach is an admirable one, but not remembering exactly what they offered, because "uh" the original 'ring fiasco' dominated the memory. So, I decided to return. My other purpose was to try a test to see if they could deliver up great food and wine at a reasonable cost in this economy. Something that could be transferable to our own tables. Can I duplicate, and I mean 'can anyone', because my title does not mean I can cook anything; it just means that I earned my title through trial and error, and many years in my field, and I plan on doing the same with my wine training. So lets take this journey together. I believe it will be a fun undertaking in my future Wednesday posts...

We nestled into our bar seating, on this cold night. I believe that if you prefer up close and personal wine and spirit interaction with the staff that leads to education, the bar is a great place to do your homework! We let the staff know of our intentions, since I take notes, photos, and ask lots of questions. I know annoying, but better than annoying the dining room guests.

We found the entire staff friendly, and willing to help in any way. Gladly letting us try a small sip of this and that, if we were unsure or curious about a wine. I have to share that they bring out a fresh bread basket. Oh many do, but they have an artisan baker slash cheese monger on staff. When you enter the restaurant you first encounter the host/hostess podium, but then behind them is the 'in your face' counter where they prepare the baskets and cheese/charcutterie platters. Okay, now turn back to the right, and I am waiting at the bar.

They also give you a spoonful of this heavy cream butter in the middle of a small roundish curved plate, and they drizzle olive oil over the mound. One of the staff noticed that it was brought out without its garnish of fresh nutmeg as it was meant to be eaten. Oh how right he was, as he sprinkled the nutmeg (creating an aroma of Christmas to match their decor), and then we really tasted a marvelous combination! A job taken seriously!

Midway through sampling food and wine, we had a rather nice gentleman sit to the left of me at the bar, Dan. He confessed to us that he frequent Eno Terra, and enjoyed partaking in their good food and a bottle of good wine. We were impressed at his selection of Brunello, 2000. This is why I love sitting at the bar in most restaurants; unless of course a romantic meal with a significant other is suited for dinning rooms.

Mesmerized as they decanted his bottle in a traditional manner, over the candle, we began discussing Adrienne's bottle of 1999 Brunello aging in her cellar. Dan graciously asked if we would like a glass, and expressed his interest in our endeavors with our education. Great conversation and company topped off our Eno Terra experience.

Thanks Dan, we enjoyed sharing conversation, food and wine!

MENU:

Bread Basket - Cream Fraishe, Olive Oil, Nutmeg for dipping

First Drop Mother's Milk Syrah/Shiraz from Barossa Valley, Australia 2006

-Perfect together: to coat the palate for the next reds (Our purpose to sample reds, and take notes)

APPETIZER (shared)

Yellowfin Tuna Tartar | Acorn squash, pickled red onions, pumpkin seeds & Merken spice

This was a nice and plentiful dish, but if you are a tuna tartare purist, well it was a bit spicy, and overly manipulated by the squash- both the chunks, and puree as its base. Stepping out of the 'Purist' box is risky and I am up to the challenge, so I would try it again when I am not trying so many wines.

-Pinot Noir and Shiraz were over baring, due to tannins vs spicy.

Fried Artichokes | Lemon, basil & black olive aioli

Wonderful and plentiful dish of deep fried (no crust) artichokes, green and black olives, as well as herbs and lemon slices. The aoili was over the top and gave this dish a touch of perfection!

-This dish paired well with all the wines *see notes below.

 WINE by the Glass- Split

 Zenato, "RIPASSA", DOC 2005

BARBERA D'ALBA Cavalloto, "BRIC BOSCHIS CUCOLO", DOC 2004

ENTREE (shared)

Chef Special for the night- Whole Roasted Branzino

European Sea Brim |Fingerling Potatoes; Sauteed Spinach; Lemon Mojo
(Lemon Mojo- lemon, black olives, herbs, champagne vinaigrette, EVO)

The whole fish is brought out for guest approval, and I found that a nice touch. Having had bad experiences in the past with Mediterranean chefs cooking whole fish, I was a bit apprehensive. I discovered this was worthy of its high price tag $36.

-Paired well with the Barbera (top favorite), Pinot Noir, and Shiraz.
-Dolcetto was lacking. I felt it just did not have the balance of flavors the Barbera did with this dish.

WINE by the Glass- Split
Green Valley Pinot Noir, MARIMAR ESTATE, "CRISTINA" 2004
1 oz Pour-  DOLCETTO D'ALBA AZ. AGRICOLA SAN MARCO, DOC 2007
1 oz Pour- BARBERA D'ALBA Cavalloto, "BRIC BOSCHIS CUCOLO", DOC 2004
Glass, Compliments of Dan-
Brunello Di Montalcino 'Sangiovese' SIRO PACENTI 2000- Fantastico!!!
(not sure it is even Italian word, but what a treat, Thanks Dan!)


Cheese Taste (and I mean literally a taste, this was killer, thanks! Dan)
St Maure de Torraine Chevre, AOC 1990
(A must try!- made from whole goat milk, is a soft cheese, with gray mold surface.
The pulp is white or ivory, smooth texture and fine of at least 45% fat, is bisected by a straw Rye engraved with the name and designation of certifying the origin of manufacture; it comes in the form of an elongated tapered log- and I cannot stress how it is reminiscent of a brie creamy texture! A must try!)

-Most of the wines would go well with this, but the Brunello being 15 had the right body and balance here.

We found the wine and menu reasonably priced (specials, not included), and portions are hearty enough to share!

Wine Tasting Notes: 

(Bare in mind we kept all wines in front of us throughout the experience) Having tried sips of each wine with each course we were pleased with the staff's recommendations. I however felt the Barbera* paired well with the Sea Brim dish due to flavors of the Champagne Vinaigrette, shallots, and lemon in the sauce. This sauce can overwhelm even a white wine. Later one of the staff did suggest a white Burgundy, but we were on a quest to try reds back to back.

After having the Brunello and Barbera, then going back to the other wines at the end of our meal- we found the earlier pours could not hold up to the big and bolder grapes of Italy; however the Pinot Noir, Rapasso- 'Baby' Amarone, and Shiraz were great wines, and worthy of standing on their own at home with specific menus.

Wine I Recommend Trying At Home:

Green Valley Pinot Noir, MARIMAR ESTATE, "CRISTINA" 2004- Wine Enthusiast 95/100 $37-58 available retail- A wine that is a bit pricey, but recommended as a gift for your holiday party, or dinner
- This outstanding vintage shows engaging aromas of wild berries and chocolate, cinnamon and clove, plus earthy notes of forest floor and bacon, characteristic of the finest burgundies.

DOLCETTO D'ALBA AZ. AGRICOLA SAN MARCO, DOC 2007- Score: 88/100 $20+ retail
- Flavorful, full, fresh and vinous on the palate, with a long finish, this is an appealing, easy-going wine. Color- Intense ruby red in color, and the nose is characteristically ample, fruity, with almond notes.

BARBERA D'ALBA Cavalloto, "BRIC BOSCHIS CUCOLO", DOC 2004- Score: $18-24 comparable, if found via retail, but mainly a restaurant available wine
- Stone fruits, cherry, berries, spices, and plush - medium body

First Drop Mother's Milk Syrah/Shiraz from Barossa Valley, Australia 2006, Score: 90 $20 retail
- Not a sledgehammer style, this Barossa Shiraz is made for drinking! Soft, slurpy and textured it is balanced with good acidity, which refreshes the palate and makes you go back for a second / third glass. Dark ruby red.

Zenato, "RIPASSA" or 'Baby' Amarone, DOC 2005 Score: Wine Spectator $15-30 retail
- Displays a solid core of currant and plum, with a rich, spice- and coffee-stained oak note. Medium- to full-bodied, with fine, fruit-coated tannins and a clean mineral finish. Delicious. One of Veneto's most consistent reds - rich, stone fruits, burned, coffee, berry, cherry, (tree) fruit, dessert, caramel

Disclaimer: Eno Terra was not responsible for our dinner or wine, we paid in full. We followed our 5 S's rules for wine tasting all during the meal, and not all wine was finished (disgraceful I know). Dinner took place during a three hour plus time frame. Consumption of alcohol recommended by most ABC laws- 4 oz of wine, or 1 oz of spirits per hour for the body to absorb and process alcohol (one unit (10ml) of alcohol per hour). Wine-down Wednesday is for education purposes only, Thank you for following us!

We do not endorse, recommend, or promote drinking and driving. If you have over exceeded these limits please call a cab, or arrange for a DD/friend/spouse to give you a ride.

Eno Terra 4484 Kings' Highway (off Rte. 27), Kingston, NJ 08528 | 609.497.1777 | 609.497.1779 (fax)

Interested in attending a Symposium on Wine/Food Writing in Napa Valley?

We have another 'Partner in Wine' joining us and I would like to introduce you to her site full of her own personal tasting notes on wines, Christine @ In Vino We Trust. You may know her from her other blog @Fresh Local and Best. Go over and check out her list of recommendations, and she also attended the Wine Spectator Event in NYC most recently!

PS- I am posting yet another '12 Days of Christmas' at the same time, so I can get on with things I have not been able to do as being I was sick for the past week...'Woodchuck Bourbon Pork Loin'

Wine-down Wednesday- Italian Wine

Angie @ Angie's Recipes mentioned in a comment last week on Wine-down Wednesday- The Other Beaujolais post, asking if I could write something on Italian wine. This thought had already crossed my mind, but there are so many to cover (lots of grape varietals, and blends). I will try and begin with a variety of grape that is not widely known, Corvino. Amarone is a top wine for the seasoned enthusiast, but it's less expensive clone is worthy of a mention- 'Baby' Amarone. This is a  very 'Sexy' Italian you might want to slip into bed with, along with a snack tray of cheese, meats, biscuits, and a good movie, with that special someone...You! Yes you, treat yourself!

 My 'Partner in Wine', Adrienne and I had this fantastic glass of 'Baby' Amarone at a local establishment in Princeton, Salt Creek Grille months back. I must confess there menu/kitchen is horribly inconsistent, but the bar/lounge area with live jazz, Wednesday half price wine, and appetizers are so worth the trip. Believe me this is not a commercial. They are over priced, and I am not sure why the kitchen just does not pull through after two years of being in business. Everyone complains about it. The interior clearly speaks $$$, and I have been wanting to say that. I did. Okay, back to the wine, we had this lovely wine one evening with a plate of red tomato sauce with a round of goat cheese floating on top, and a side of crostini.

The pairing was clearly a good one. I realized we do not drink this wine as often as in the past. The price is right and the pairings are endless. My experience and love affair with wine like this evolved after Hubby and I decided we wanted to bring a unique concept of wine tasting to Dallas in the 90's. So begins my wanting to share my wine experiences with you here...

Let me introduce you to one of my business websites, CookAppeal Wine & Food website...

The top five reasons you should join our CookAppeal Wine & Food group:

1. Can you think of an easier way to meet new friends who enjoy food and wine as much as you do?
2. We will answer food- and wine-related questions that you’ve always wanted to ask, but were afraid to!
3. Imagine all the delicious homemade exotic and ethnic foods you can enjoy—without making a mess in your kitchen, breaking a sweat OR cleaning up after wards?
4. You’ll be introduced to some very Sexy Italians (wines)!
5. One look at our hip logo and you KNOW we’re going to be a fun-loving group! 

Our own personal experiences with wine education in the beginning was like many, trial and error; which is not bad, but we began to realize it helps to have a starting point. Taking classes, and bringing in some of the top educators into our tastings began to open our eyes. Back when having palates for steak and Cabernet, seafood and chardonnay was the cliche, and then became a faux pas we decided to step outside the box and expand the combination's.

Once we expanded our palates for global experiences, things started to click. Then hubby was slapped up side the head with big bold flavors of Italian wines. Reds like Super-Tuscan, Barolo, Amarone, Barbaresco, Vino Nobile di Montepulciano, and Brunello. I had to adjust my own attitude about bold wines, and I fell hard for a few Italians...

[I paired a Beef Carpaccio-Sunchoke Salad with the Masi pictured below.]

Wine classes taught us words such as 'Sexy', and 'Super-Tuscan' in reference to Italian wines. This super seeded what we had learned from French Appellation system and standards that already intimidated me. France and Italy are the two leading wine makers in the world, but Italy was the oldest know wine producer in the world. In 2005, Italy's production was about 20% of the global total. Second only to France, which produces 26%. Italy's classification system and attitudes on wine making is a modern concept mixed with old  that reflects current realities.

By going back to the beginnings of Italian wine making via Etruscan and Greek settlers we see they enjoyed wine long before France had jumped on the band wagon. They have four rating systems- basically two main specifications, two under each category. Understanding these basics can help understand their complicated wines down the road, and how they developed wine like 'Baby' Amarone. Bare with me.

Table Wine:

* Vino da Tavola (VDT) - Denotes wine from Italy. NOTE: this is not always synonymous with other countries' legal definitions of 'table wine'. The appellation indicates either an inferior quaffing wine, or one that does not follow current wine law. Some quality wines do carry this appellation.

* Indicazione Geografica Tipica (IGT) - Denotes wine from a more specific region within Italy. This appellation was created for the "new" wines of Italy, those that had broken the strict, old wine laws but were wines of great quality. Before the IGT was created, quality "Super Tuscan" wines such as Tignanello and Sassicaia were labeled Vino da Tavola.

QWPSR:

* Denominazione di Origine Controllata (DOC)
* Denominazione di Origine Controllata e Garantita (DOCG)

Both DOC and DOCG wines refer to zones which are more specific than an IGT, and the permitted grapes are also more specifically defined. The main difference between a DOC and a DOCG is that the latter must pass a blind taste test for quality in addition to conforming to the strict legal requirements to be designated as a wine from the area in question. Presently, there are 120 IGT zones. In February 2006 there were 311 DOC plus 32 DOCG appellations, according to the PDF document V.Q.P.R.D. Vini (DOCG – DOC): Elenco e Riferimenti Normativi al 07.02.2006, published by the Italian Ministry of Agriculture.

 - Information: Wines Around The World, Italian Wines

I do not want to bore you with too much information, but it does help to understand labeling when looking for a decent wine. Some bottled Amarone, and 'Baby' Amarone wines are labeled (and can be confusing, as it is not their name) Corvino, due to the wine has to have at least 60-70% Corvino grapes- Plus Veronese,  Rondinella, Molinara which are chosen for having the highest sugar concentration for a successful wine. Concentrated as it is, it is exposed to Noble Rot, then store in Slavonian casks for from 5 to 8 years and in bottle for 1 year.Wow isn't the word 'rot' appetizing? Cheese has mold!

My 'Partner in Wine' Adrienne Turner (who writes about budget wines) will tell you that there are bargains out there, but you have to know what you are looking for in a good bottle. Matter of fact we discovered this is a good $12 - 20 a bottle of Italian 'variety' of wine that goes well with many ingredients. HINT: A great way to try it before you buy- By the glass wine lists in restaurants, and at a bargain of half price like Salt Creek Grill. Ask to see the bottle, read the label. Take a camera photo if you like it.

The parent wine, Amarone is a wonderful concentrated style Italian table wine from Veneto, Italy. These wines were groomed for quality, and are meant to be aged to balance out the acidity of the tannins. They let the grapes dry in the sun for about four months in a raisin process. Once this process is complete they add liquid back in, and aged in oak barrels for ten years. This technique created one of the more expensive wines of Italy, but a new and quicker style were inspired and introduced by Masi Vineyards, 'Baby' Amarone.

The Italians do not waste a trace of the precious dried Amarone grapes (just like in their cooking). Winemakers found that adding the pumice of the Amarone, the grape solids leftover after fermentation, to Valpolicella, they created something quite special. This process is called 'Ripasso', or re-passed.

'Baby' Amarone; 'Ripasso' refers to a Valpolicella wine style that's made by re-fermenting a young wine on an Amarone's leftover dried skins and lees (literally dead yeast, but it sounds much nicer if you call it "lees"). The process helps the wine to develop far beyond a typical Valpolicella, into a richer, more Amarone-style wine -- but in less time (and with less work), hence the moniker "baby" Amarone- Hence the cheaper price tag. Higher end bottles however can take up to ten years of bottle age.

A visit to Italy's wine regions is the best education if you can afford the trip, but local venues like retailers and Eno Tecca's (wine bars, with small plates) can help. Make notes. Remember many wines are meant to serve with foods, especially regional cuisine of the country of origin. If you did not care for something, do not give up. Try the wine with a meal (following hints below*), and then decide if it is for you! Grab a friend, or go alone. Wine tastings are a great way to pick the brain of the distributors or growers who are pouring the wines.

I have been told, read, and experienced the fact that unless you have a palate for heavy bold wines, then Amarone is not one you would jump into. Chianti classico is always a favorite of crowds, but it is a much lighter wine in comparison. So no two Italians are alike, but I encourage you to once again, step outside the box of your norm. 'Partners in Wine' both suggest you go for a 'Baby' Amarone over a 'Super Tuscan', and ease into bed with that 'Sexy' Italian!

Wine Suggestions-


Tommasi Viticoltori "Ripasso" Valpolicella, Calgery, $21
Masi Campofiorin (Amarone Classico), 09, Wine Spectator Rating 90- This wine is a keeper in our cellar, and is very drinkable and compatible with many foods, as well as a friendly party wine/gift, $15-17.99, depending on state, we spent as little as $12.99 in Dallas

This wine pairs well with most foods, and aged Amarone is no stranger to spicy food cultures, such as Asian regional cuisine. Meats and hard aged cheeses.
Cesari Amarone, 05, Wine Spectator, 92-  Slightly sweet currant aromas and flavors, colored with nuts and vanilla. Medium- to full-bodied, with a clean, fruity palate and fine tannins. Drink within purchase for maximum quality.

5 S's of Wine Tasting: Not laws, but helpful hints to enjoying wine!

See the wine- look at the wine at an angle against a sheet of white paper. Learn to see the color variances of each bottle and style of wine. (not that important in the learning process; will come to you as you learn)

Swirl- One of my pet peeves is the type of wine glasses restaurants use in wine service. Larger and proper shaped glasses allow for swirling, which allows for air to enter the wine and allowing wines to breath and releases the aromas of the wine.

Sniff- Another reason for proper wine glass. Higher end glasses are large at the bottom and get smaller at the top to allow the aroma to concentrate at the nose once the glass is sitting upon the mouth. By closing your eyes you should be able to take in the smells of each wine, as their bouquet opens up to your senses. For instance is the wine fruit forward, earthy, or oaky.

Sip- Now, sip the wine. Your mouth will confirm what your sense of smell has detected. A dry red wine with tannins will leave you with what they call the “pucker factor” completely drying out your mouth at the first sip. A fruity sweetened wine will sit on the tongue and play across the taste buds delighting the palate and leaving the mouth moist.

Swish & Spit- These are two extras hints for anyone attending wine tastings or classes. Many times you have so much presented that you can get 'burn out', or 'taste bud kill' by drinking and swallowing so many at one tasting, or class. Swishing wine, and then spitting it out the first go around even with casual drinking can help coat your mouth, so that the next drink should present itself with a more palatable and enjoyable drink. Also this helps if you did not like the first sip, and will help you gain more sense of its true flavor. Rinsing with water in between wines is always a good idea!

Savor- As you gently swirl the wine around in your mouth savor the flavor. You are checking for the balance of the blends; for each wine bottle is not just the end product of one type of grape, but a carefully planned blend of several types. Some wines contain not just the juice of the grape, but also the stems and the seeds.

I recommend that you 'Swish', and then swallow, then repeat for a true tasting of the wine before re-tasting or eating with food. As you develop a confidence in wine tasting, and expand your palate this stuff will just come naturally. One does not need to feel they are a snob in doing so. I myself love tasting wines, but often find myself done after about four wines during a tasting. I will then stick to one I really enjoyed, people watch, and listen to conversation about opinions of the wines served. Great lessons are learned in these social settings.

Salute!

Extra Tidbit (I really tried to make this a short piece)-  Dante himself, exiled from Florence, is supposed to have spent some time in this region. In fact, bibliophiles obsessed at finding earthly and “real” inspirations to his heaven and hell, apparently have found similarities between some terrain in Valpolicella, described in Divine Comedy. Local legend has it that some of his lost cantos may in fact be hidden in the home of his descendants.

Beef Meets Sunchoke Salad recipe from above...