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Flemings Steakhouse
wine pairing guide

Posts Tagged ‘Sauternes’

Sipping Wines With Siro Pacenti

Wednesday, October 19th, 2011

I had the opportunity to taste an all star lineup of wines with Giancarlo Pacenti in Montalcino recently during our visit with him.  You can learn more about this outstanding vintner, his estate and his wines by clicking on to part I and part II of our videos with him as well as here.  Here are a couple of his wines, to start.

Siro Pacenti Rosso di Montalcino, 2009:

The 2009 reveals fresh sour cherry, an earthy, rustic character, and firm tannins, making this entry level wine an exceptionally well balanced winner!  This is a juicy wine that urges you to drink it now!  Giancarlo uses the grapes from vines under twenty years of age for his Rosso.  Runs ~$30 and should last until 2015 although my preference would be to drink this over the next year or two in order to appreciate its freshness.

The Best Little Molecule You’ve Never Heard Of

Thursday, July 14th, 2011

About a month ago, I prepared a dish…………….ok, I should probably qualify it as an “experimental dish”, for dinner.  I forged ahead with a concept extracted from a book that I referred to recently called Taste Buds and Molecules by Francois Chartier.  In this book, Francois, through years of painstaking research, has identified specific molecules and compounds inherent to foods and wines that give them their particular flavor and taste.  Once you’ve identified the overlap between a given universe of food and wine related scents, the door is wide open for experimental pairing.  While I detailed the overlap between several herbs and vegetables with wines in the last segment, this time around I dug into a new universe punctuated by a molecule that all but chemists and perhaps a few obsessive chefs are aware of.  It’s called Sotolon or 4,5-dimethy-3 hydroxy-2(5H)-furanone for chemistry buffs.  So why is Sotolon so intriguing?

This little known molecule is responsible for the unique flavor of curry, walnuts and recreates the odor of caramel, maple syrup, brown sugar, molasses beef bouillon, figs , dates, prunes, dried mushrooms, soy, black or smoky teas, coffee, mature rum and Havana tobacco.  It’s also found in fenugreek seeds, simulating the aroma of maple syrup and molasses and is responsible for the aroma of rancid walnuts.   But as they say, wait……………there’s more.

Molecular Gastronomy: The Force Behind Wine and Food Pairing

Tuesday, June 21st, 2011

When I used to work as a meteorologist (seems another lifetime), I would tell people that forecasting was part art and part science.  Admittedly, there were times when some doubted that there was any science at all!  But indeed there was and continues to be as data now available to meteorologists is more sophisticated and accessible than ever.  How the forecaster integrates this data into his or her years of experience in forecasting…………that’s the art.  Likewise a painting is part art and part science, the scientific part comprised of the colors and canvass while the art is expressed by the creator.

Likewise, I’ve always thought of food and wine pairing as dueling segments of art and science.  The science part derives from the components innate to food and wine, components such as acids, tannins (and other polyphenols), fruits, sugar, glycerol, fats, oils, salts, sugars, amongst others.  The (subjective) art part plays out in testing wind and food pairings.  After all, what you describe as a homerun pairing might be met with skepticism by your friends.  It’s all in the nose and palate.

You Don’t Always Have to Take the Prettiest Girl to the Big Dance

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.

Wine and Chocolate

Wednesday, October 6th, 2010

My wife, Rosalee, recently returned from visiting her daughter, a senior at the University of Vermont in Burlington, with a surprise for me (ok…..for us)….. Lake Champlain chocolate.  If you get up into the region, a trip to their facility should be on your to do list.  They offer everything from 75% cocoa dark chocolate bars to creamy and fruity truffles to milk chocolate assortments and more.   It’s a dream for a chocolate lover!

Pairing chocolate with wine might seem to be a no brainer.   After all, isn’t Champagne or sparkling wine paired with a box of chocolates a must for Valentine’s Day?  By the time you finish this article, you’ll have the answer for yourself.  Pairing wine with chocolate is really no different in concept than with any other food.  As always, there are nuances to consider which will make all the difference between a mediocre and a WOW experience.

Foie Gras and Wine

Wednesday, July 21st, 2010

Foie gras is not a menu item, either at home or dining out, that’s on the tip of American’s palates.  Yet leave our shores for France and the delicacy becomes as common as hamburgers and French fries here.

Foie gras is a food product derived from the liver of a specially fattened duck or goose.  Fattening, by French law, is accomplished through forced feeding with corn.  The feed results in high fat deposits in the liver, enlarging the liver by six to ten times its normal size and giving it its rich and creamy texture.  This custom dates back to 2500 BC when Egyptians fattened birds through forced feeding.  The delicacy results in a uniquely creamy, rich and buttery product that differs from classic duck or goose liver.  Hungry also produces its own version of foie gras.

A Few Impressive Dinner Wines Plus a Treat For Dessert

Monday, May 31st, 2010

Fattoria Petrolo Toscana Galatrona, 2004:

Most Americans think of Merlot as a domestic varietal, the best coming from California.  But if you broaden your horizons, you’ll discover outstanding Merlot or Merlot blends from countries such as France and Italy.  Over the years,  I have not been a big Merlot drinker so I thought that it would fun to open up a bottle of the ’04 Petrolo Galatrona to pair with a dry spiced fillet mignon.  I caught on to this outstanding Italian Merlot producer some years ago and it’s in its drinking window.  I have to admit that this wine made a huge impression on me, not for its power, but for its incredible balance of dark, crushed berries, milk chocolate and gentle, almost subtle tannins.  The finish was ultra long, refined and silky smooth.  But what made the experience so memorable was how it seemed to melt into the lean, soft texture of the beef.  It was hard to discern where one began and the other ended.  For me, that’s the definition of a top wine.  You won’t find this in Tucson but if looking for a unique Merlot experience, search it out online.  It should run you ~$100.  By the way, the ’06 and ’07 are every bit as good.  The ’04 should have another 3-5 years ahead of it.

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