Posts Tagged ‘Riesling’
Friday, December 23rd, 2011
We enjoyed, no we raved about a four star gourmet dinner from a top chef the other evening but the location will surprise you. It was our home!
Chef and Food Network star Anne Burrell (www.foodnetwork.com), guided us through one of the finest Italian meals we have ever prepared! While it would be a gas to reveal that she made a live appearance, she was in fact present in our kitchen courtesy of her new book Cook Like a Rock Star. For those of you unfamiliar with Anne, her spiked up blond hair and electric personality reflects her zest for culinary life. She’s worked at some of the top restaurants in New York, studied the culinary landscape and traditions of Italy, and has battled alongside Mario Batali as his sous chef on Food Network’s Iron Chef America. Now host of her own Food Network show, Secrets of a Restaurant Chef, we “asked” Anne for her expertise in guiding us through one outstanding four star dinner.
As our theme was Italian, no surprise having just returned from the Wine Inquirer wine video tour of Tuscany and Piedmont, we were looking for a truly authentic starter, entrée and dessert. And we found it!
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Tags: Anne Burrell, bologna, Brunello, Food Network, Germany, Italian food, Italy, Mosel, pasta, Piedmont, Port, ragu, Riesling, Siro Pacenti, Tuscany, wine and food pairing Posted in Fine Dining | Submit Your Comment »
Monday, November 21st, 2011
For those of you who have read my ranting and ravings over the last couple of years about wines for the Thanksgiving feast and leftover strategies, I hereby offer to you a pass…….a get out of jail card free, if you wish to move on. But for those new to the Wine Inquirer or even those who wish to “refresh” their strategy, then stay with me here because I can save you LOTS of confusion, not to mention money.
Thanksgiving is one of those holidays that potentially throws the “kitchen sink” on to your plate: turkey, stuffing of nearly every variety and texture you can think of, cranberry sauce, veggie dishes both warmed and cold, yams and Idaho’s and that’s just the core of the event. Dessert can be every bit as hectic ranging from traditional pumpkin, pecan and apple pies to cheesecakes, chocolate and………..well, you get the point.
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Tags: Albarino, Beaujolais, Chardonnay, Cotes du Rhone, Gamay, Gewurztraminer, Merlot, Rhone, Riesling, Sauvignon Blanc, sparkling shiraz, Thanksgiving, Zinfandel Posted in Wine & Food Pairing | Submit Your Comment »
Tuesday, April 12th, 2011
Some time back, we had planned a dinner party for a few couples. The goal was to prepare each dish with a different region in mind. As I recall, we laid out five separate dishes: a starter, a first, two seconds (or entres) and dessert. I can’t quite recall the specifics of each course and which were representative of which region but that’s ok. It’s immaterial to what transpired from there.
You see, like so many who love wine, I was intent on breaking out some of my finest wines from each region to pair with each course, a Bordeaux, Southern Rhone, and Barolo all were in the hunt as were Sauternes and late harvest Riesling. It just seemed to be the right occasion for the wines, that is until my wife asked the “big question." Approaching me kindly, she inquired whether I really wanted to share the wines with the crowd? “Why not,” I responded. “This is great opportunity to share and educate.” She simply looked at me with a rather pained expression that simply said, “really……………..really?” Upon inquiring why she was hesitant, she answered the “big question.” She felt that the group probably wouldn’t appreciate the meaning of the wine; its heritage and history, its class and its status amongst wines.
Over the ensuing few days, I struggled with what I should do. I was feeling a little deflated because I wanted to share my enthusiasm with the crowd. After all, a collector collects both to savor the items as well as to share the enthusiasm with others. I once spoke with the collector of M & M memorabilia (yes the candy company) whose face just lit with pride as he shared with me the collectibles from decades past. On the other hand, was I acting a little snobbish, reserving the wines only for those who could appreciate them? Fortunately, another few days clarified the picture as I let me pride recede.
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Tags: Barolo, Bordeaux, Rhone, Riesling, Sauternes Posted in Blog | Submit Your Comment »
Wednesday, March 16th, 2011
by Gina Freize
Winemakers have talked about terroir for centuries & now cheesemakers are joining the discussion. In a nutshell, terroir is the relationship between the flavor of something and the land from which it originates. One of the yummiest examples of this relationship comes from Parma, Italy. The cheesemaking process of the world's most popular cheese, Parmigiano-Reggiano, involves the separation of curds from whey. The whey, essentially protein water, is reserved & sprayed over local pig feed. The pigs that gobble up the whey are no ordinary pigs - they are the pigs that are destined to become Prosciutto di Parma. The saying "you are what you eat" is evident in the taste of the prosciutto, as the sweetness of the Parmigiano whey permeates every bite. Terroir means you truly taste the place.
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Tags: alpine, Bucherondin, cheese, chevre, Fenacho, France, Gewurztraminer, Goat cheese, Italy, Le Chevrot, Loire Valley, Parma, Parmigiano-Reggiano, Pinot Noir, Prosciutto di Parma, Riesling, Sancerre, swiss cheese, Venissimo, Willamette Valley Posted in Wine & Food Pairing | Submit Your Comment »
Tuesday, January 25th, 2011
During a rather sad New England Patriots loss to the Jets last week ( revenged by the Steelers on Sunday), we opened up a couple of bottles of one of my favorite Zin producers, Seghesio. We started with the 2008 Sonoma followed by the ’07 Old Vine. Paired with home made chili, both of these were just an outstanding match.
Seghesio Zinfandel Sonoma County Sonoma, 2008:
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Tags: Barbaresco, Nebbiolo, Riesling, Seghesio, Zinfandel Posted in Best Of The Best | Submit Your Comment »
Thursday, December 16th, 2010
For the wine enthusiasts on your gift list this holiday season, this is a great time to pick up a favorite wine. With so many festivities ongoing, there will lots of spirits and wines flowing. Our spirit contributor, Aaron Defeo, has a great article on affordable spirit gifts over on the Blog……….It’s a must read. As for wines, here’s my list of the top varietals, beginning with the whites, that make not only great gifts, but pair so easily with food.
1) My top pick for versatility (and age worthiness) would be a Riesling. This grape provides so much diversity in style from the dry Aussie version to the Alsatian and German Kabinett, Spatlese and Auslese. With a range of sweetness, outstanding fruits and acidity, it’s nearly impossible not to find one that works for you. It’s a fabulous counterbalance to spicy curry, sushi, Thai, Chinese and Vietnamese dishes as well as more traditional ham, pork, chicken and duck. Scallops and sautéed trout are a magnificent match. And of course, it’s a perfect match with soft cheeses such as triple cream (brie) and the “blues.” A sweet Spatlese or Auslese elevates any fruit based dessert to a gold star level. You can scan some names here.
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Tags: Burgundy, Chablis, Chardonnay, Marsanne, Pouilly-Fume, Riesling, Roussanne, Sancerre, Sauvignon Blanc, Viognier Posted in Wine & Food Pairing | Submit Your Comment »
Tuesday, November 30th, 2010
Returning from a week in chilly and at times snowy Sante Fe, it put me in the mood for a slow cooked, savory dish. My wife and I perused the William Sonoma Essentials of Slow Cooking book for an interesting dish when the roast pork with apricots caught my eye (www.williams-sonoma.com). In fact, the apricots are a classic complement for nearly any style of pork dish. Here was a great balance of a winter time dish livened up with an apricot tang.
We picked up a 2 ½ lb pork loin at a local market. Instead of grabbing a pre-packaged loin, we asked the butcher to cut a fresh piece for us and to trim some (but not all) of the fat. Remember, the fat “melts” into the slow cooked sauce adding a rich and savory flavor.
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Tags: Gewurztraminer, Riesling, Roast Pork, Williams Sonoma Posted in Fine Dining | 1 Comment - Submit Your Comment »
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