Posts Tagged ‘Sherry’
Wednesday, January 11th, 2012
As I was wading my way through the remaining holiday cheese from Venissimo Cheese in San Diego, I thought that I would share the details on some of these delights and wines to pair. You can watch our video series part I and part II with owner Gina Freize.
Fromager d’Affinois:
is made from cow’s milk in the French Alps, ultra creamy, soft and sweet with an oozing inner texture and an edible outer white rind. In the production process, the cheese undergoes a process called ultrafiltration. This process removes the water from the pasteurized milk, thus concentrating the remaining components and actually accelerating the cheese making process, reducing it from the standard eight weeks with Brie to only two weeks time. Ultrafiltration also results in milk that retains more nutrients and proteins and has a high fat content of 60%.
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Tags: Beaujolais, Burgundy, Cabernet Sauvignon, Chablis, Champagne, cheese, Moscato d'Asti, Prosecco, Schramsberg, Sherry, Venissimo Posted in Wine & Food Pairing | Submit Your Comment »
Monday, December 5th, 2011
Oloroso:
is a wine that’s developed in an oxidative medium, in barrels filled to 95% capacity and fortified to between 18.5% and 20% alcohol. Darker, richer and more full bodied than fino, manzanilla or amontillado, the wine contains far higher concentration of glycerol and volatile acids. It’s the higher alcohol content and glycerol level that’s responsible for the deeper and richer mouthfeel, often leaving the sensation of roundness and sweetness, even in a normally dry oloroso. In addition, the higher alcohol content helps to promote extraction of wood phenols adding secondary aromas and flavors. Opposite to the development of fino, barrels of oloroso are placed in the warmest parts of the cellar (and on occasion, outside of the cellar in a warm environment) in order to promote more complete oxidation of phenols.
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Tags: amontillado, fino, oloroso, Sherry Posted in Wine & Food Pairing | Submit Your Comment »
Sunday, November 27th, 2011
I think it’s fair to say that when most us think of think of pairing wine with food, our visions turns to classic reds and whites. But when was the last time (or perhaps any time) that you’ve given over to the thought of pairing Sherry with food? And perhaps the first question to put to rest is: is sherry a wine or not?
Sherry is indeed a class of wine, a fortified wine. Depending upon the style you choose, the level of alcohol lies between 15-20%. And while the alcohol level surpasses that of all traditional wines, make no mistake that this class is perhaps the single finest and most diverse wine for food pairing. That’s right, sherry, due to its diversity in style, offers the most options in food pairing.
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Tags: fino, manzanilla, oloroso, Sherry Posted in Wine & Food Pairing | Submit Your Comment »
Saturday, November 19th, 2011
CLASSES OF SHERRY
Wine making starts with the harvest, normally in September with the winemaker predetermining which grapes will go into the production of the less alcohol rich fino Sherry and which for higher alcohol oloroso. In the former, the grapes come from older vines grown on the finest albariza soil while in the latter, the grapes are from vines planted in a heavy clay based soil. While past tradition saw the three grape varieties left to dry in the sun after harvest, that’s rare these days with only the Pedro Ximenez and Muscat (Moscatel) still following that process.
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Tags: amontillado, cream sherry, fino, Flor, Jerez, manzanilla, Moscatel, Muscat, Olosoro, Pedro Ximenez, Sherry, Solera Posted in Wine Education | Submit Your Comment »
Monday, November 7th, 2011
First fair disclosure here, I have never been a “go to” Sherry person. In fact, it’s only very rarely that I would sip a small glass when offered. However, that’s about to change. Why? After becoming better educated about its flexibility and diversity, especially in pairing with food, I’m just egging for the opportunity to begin my voyage. In time, I’ll have some take on pairing partners in our Wine and Food Pairing segment and somehow, and you regular Sherry drinkers are likely way ahead of me, I don’t think that there’ll be any scarcity of suggestions. But first, a little Sherry education.
Sherry is a fortified wine, made from the white grapes of Pedro Ximenez or the Palomino and mostly from the region surrounding Jerez in Andalucia, Spain. It took until the mid 1990’s for the EU (European Union) to officially have the name restricted for Sherry produced around Cadiz and Jerez de la Fronterra to the produce of the Jerez DO.
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Tags: Albariza, amontillado, cream sherry, fino, Flor, Jerez, manzanilla, Muscat, oloroso, Palomino, Pedro Ximenez, Sherry, Solera, spain Posted in Wine Education | Submit Your Comment »
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.
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Tags: brown sugar, curry, cyclotene, dates, fenugreek, fig, Fine Dining, furanone, Juracon, Madeira, malvasia, maple syrup, Port, Sauternes, Sherry, Sotolon, sous-voile, Trebbiano, walnuts Posted in Wine & Food Pairing | Submit Your Comment »
Thursday, July 14th, 2011
Bellini Vin Santo del Chianti, 2005:
Often thought of as a dessert wine, vin Santo’s range from Fino sherry like dry to very sweet.
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Tags: Barolo, Chianti, Dominus, fenugreek, Fine Dining, malvasia, Merlot, Nebbiolo, Petrolo Galatrona, Pio Cesare, Sherry, trebianno, Vin Santo Posted in Best Of The Best | Submit Your Comment »
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.
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Tags: Banyuls, cacao, chocolate, cocoa, muscadelle, Muscat, Port, Quarts de Chaume, Riesling, Sauternes, Sherry Posted in Wine & Food Pairing | Submit Your Comment »
Friday, April 9th, 2010
My wife and I enjoy steamed artichokes every now and then. There’s something fun about dipping the leaves in sauces and dips ranging from a seasoned butter to a creamy, Cajun dip. The choices are endless. On the other hand, wine pairing choices are not quite as endless and in fact take a little finesse and experimentation. Nonetheless, there are wine pairings which work quite well.
Artichokes tend to have a slight bitter yet pleasant taste, mostly due to the plant chemical cynarin, found in the highest concentration in the green leaves of the plant. Interestingly enough, research scientists have noted that cynarin and additional plant chemicals lower body cholesterol. Artichokes contain a multitude of acids, amongst them caffeic, caffeoylquinic, chlorogenic, ferulic, glyceric, glycolic, lauric, linolenic, myristic, neochlorogenic, oleic, palmitic, and stearic. It is a wonder, then, that some people detect some acidity in the leaves?
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Tags: Alsatian Riesling, artichokes, Chablis, Chamapagne, Chenin Blanc, Musadet, Pinot Gris, Pouilly Fume Sancere, Rose, Sauvignon Blanc, Sherry, Soave, Sparkling wine, Veltliner, Verdicchio, Vinho Verde, Viognier Posted in Wine & Food Pairing | Submit Your Comment »
Wednesday, March 25th, 2009
Unbeknown to most, Spain now ranks as the third largest wine producer in the world, having nearly doubled its exports to the United States alone in the last decade. In addition, Spain threatens to replace France as the world’s top wine producer in 2015, if the current trends continue. If you have not yet treated yourself to the experience of tasting Spanish wines, this would be a great time to do so. Wine producers, as a whole, have benefited from a few years of forgiving weather producing reds with character, intensity and personality and light, crisp whites. As you will see on the Wine Finder segment, there is a wide universe of value and quality Spanish wine just waiting to be discovered in Tucson alone. Fortunately for us, it appears as if the worldwide economy has made these wines even more attractive in pricing. One word of caution, however. There are many inexpensive Spanish wines out there that suffer from mediocre quality so please, use our list of Spanish value and quality wines in Tucson in the Wine Finder.
While there many wine growing regions throughout the country, the most notable are the Rioja, Ribera del Duero, and Priorat. Not to ignored, however, are several smaller up and coming areas such as Toro, Jumilla, Penedes (producing the infamous Spain version of Champagne, Cava), Bierzo, Navarra, Calatayud, Caceres, and Rias Baixas (producing the very popular Albarino varietal). It is also noteworthy that Spain has the most land under vine in the world.
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Tags: Albarino, Bierzo, Garnacha, Jumilla, Penedes, Priorat, Rias Baixas, Ribera del Duero, Rioja, Rueda, Sherry, spain, Tempranillo, Toro Posted in Wine Education | Submit Your Comment »
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