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Food pairing
Gearing up for a terrific Fourth of July holiday? Already know which grill wines you'll be pouring? Great! Because this year we've got something a little different for you to add to that case of wine you're taking away with you....
Hop on over to Wicked Local today to find out how our Forefather's toasted the signing of the Declaration of Independence - and the wine you've likely been missing out on!
Have you ever tried Madeira? What about with each course of your meal??
We started to revisit the topic of food and wine as a match made in heaven a few weeks ago... My family wine taste-off of sorts interrupted us for a week last week, but with the fourth of July grill fest soon to come, it seems prudent to re-tune the station to another of our Supper Swap success stories! So without further ado, here we have Episode #2 of our Supper Swap series: Black bean sliders!
The first time I tried my "Summer is Coming" black bean sliders recipe out on my fellow Swappers I discovered "it needed a little... tweaking", in the words of Tom Hanks in You've Got Mail. Not to worry. I excel at taking a base recipe and fine-tuning it for future endeavors. I discovered Sandra Lee's recipe lacked a bit of bite, sweetness and texture. The food processor process I employed the first time out of the gates ground everything to a paste; the flavors of each individual component couldn't possibly show through once "grilled". (I also learned the grill is not the cooking tool of choice....) Here's what I came up with as an alternative to this fast summer savior:
Ingredients - black beans (30 oz), 1/2 sweet onion, 1/2 cup of whole beets, 1/2 cup bread crumbs, 1 egg (white)
Directions - Pulse the beans LIGHTLY and in batches in your food processor. Place in bowl. Then pulse 1/2 cup of beets in your processor. (This adds additional flare, color and sweetness to the burgers without being over the top for those who may shy away from beets.) Dice sweet onion into small pieces by hand. Combine, adding black pepper and salt to taste. Then combine with egg and crumbs. Form patties.
Use a skillet to cook each side (about 4 or 5 min/side), til done.
Makes 5 Servings for a large burger, or about 7 sliders.
Serve on a large English muffin and - the key - use Greek yogurt as the topping. Add mango salsa for additional panache!
So, what wine works?
I had a bottle of the Nuevo Mundo Cabernet/Malbec on hand the first time I tasted these re-vamped burgers - and have lived to tell the tale again and again (just ask my poor colleague...)! But I've also given them a whirl with a Syrah-based Cote du Rhone as well as the Crios Syrah/Bonarda and been oh-so-satisfied. Basically, you want a lush and mouth-filling, deep, dark fruited red wine with a touch of herbaceousness and spice. Other blends that would work happily are the SNAFU (CA) and the Portteus Rattlesnake Red (WA). Or try a good old-fashioned, dark toned, (with chocolate subtones) Malbec!
The point is, these burgers aren't shy, but also offer a touch of spice and sweetness. A wine with dark but lush and sweet fruit or undertones (e.g. the chocolate thing) makes for a great pairing.
What other wines would you pair with such an easy-to-make, satisfying, hearty meal?
Last weekend my "Supper Swap" group met again for the first time in a while. (We try to meet at least quarterly, picking a theme to inspire our respective culinary adventures for the night and otherwise help us break out of any cooking ruts we may have fallen into.) As we sat around the table discussing our "Summer-is-coming" dishes and what changes we would make to the recipes, I realized I have gotten away from discussing food more specifically in relation to wine on the Pour Favor blog. I've been talking wine first, then food. But most of the time we work the other way around, right? You pick your meal or what you are going to chef, and then select a bottle to accompany it.
Food is important.
I mean, yeah, there is the whole sustenance factor, lol. But in seriousness, wine is meant to be enjoyed with food. There are certainly some that excel on their own; but for the most part winemakers hope their wares grace your table and, ideally, take on a whole new meaning when matched with a wonderful meal.
This isn't to say we should always strive for the perfect pairing. Nonsense! Rather, we should be mindful that the components which make a wine a wine - fruit, acidity and tannin - are elements that, by nature, are designed for food. On that note, let's start talking about the union of food and wine over the next few weeks, shall we?
Supper Swap dish #1: Watermelon, mint salad.
Apparently this dish was inspired by the Mustard Seed restaurant out in Davis, CA. Now their (online) recipe calls for cucumber, watermelon, mint and feta - but my friend recalled it with red onion, watermelon, mint and feta. Either which way you slice it, this salad was terrific. A true summer crowd pleaser. Fresh, healthy and delicious. And there is literally nothing more to it than dicing up the ingredients and tossing them together.
What wine would pair? This dish is incredibly versatile. But my instinct is to go for a terrific, DRY, rose - still OR sparkling! Rose tends to have terrific strawberry, raspberry or watermelon characteristics. One with more minerality (typically French offerings from areas such as Provence) or a more spice-nuanced flavor profile would be best because of the mint, bite of onion and slight richness to the feta. You can certainly try one with more fruit-forward flavors. But the watermelon on its own is so delicious, I'd want something nuanced in other ways to draw out it's more subtle, secondary (et. al.) flavors.
White varietals to consider would be Spanish Albarino or Txakoli or lesser known/sought French offerings like Muscadet, Gros Manseng and Picpoul. Sauvignon Blanc might be an easier grab-and-go choice that would certainly work. Simply think crisp, refreshing, minerality.
Prefer red? Try a fruity, ligher-styled, dry summer red. You don't want to upstage the juicy watermelon on your plate!
What wine(s) would you pick for this dish?
I was channeling Disney and Belle a couple of weeks ago. Today I envision a Greek god named Minervois. Except the name "Minervois", a small sub-region of the Languedoc in France, actually comes from the village of Minerve. Who knew? Because when I re-tasted an old favorite from this area, I wasn't just pleased with the result, it was a near-spiritual experience - for just $13 (retail).
Backing up a touch, Minervois offers the world reasonably priced reds typically comprised of Grenache, Syrah and Mouvedre, perhaps with some Carignan or Cinsault mixed in for good measure. It depends. It's an experimental part of the world down there. Some wines are purely easy quaffing selections. But others are quite memorable. Typically the latter come from low-yield vines (remember, this means concentrated fruit flavors) in the rocky hills above the plateau.
The 2006 vintage of Chateau Coupes Roses Minervois La Bastide was a wine I first tasted nearly two years ago. I remember it having very floral notes and a tannic structure. It was very good, but it needed either food or a few breaths of fresh air to come alive and loosen up a bit. Perhaps both. Several weeks ago I happened to retaste this same vintage. Holy canolies. The extra bottle time served this wine well! If you can get your hand on a bottle (or several) I highly recommend it because it is tasting out beautifully right now. I saw the imaginary god Minervois, I'm not kidding.
To paint you a clearer picture, the Bastide is comprised of Grenache and Carignan with a touch of sultry Syrah. Today I find those same enticing floral aromatics from two years ago, with violets and juniper coming through most clearly. Tasting it is also like taking a dip in my spice rack! Sage and marjoram flow on the palate, with accents of resin and other earthy notes chiming in. It's the lush, fleshy- smooth, velvety blanket of black raspberry, plum and strawberry fruit that leaves you breathless, however. The wine finishes with mouthwatering acidity, like a little wave washing onto the shore.
Imagine my delight when I popped over to Aquitaine in the South End last week and discovered this wine is available by the glass. It really is a savory wonder, absolutely delightful on its own and, of course, a good match for their beet salad, steak, lamb or chicken dishes. If you think you'll have more than one glass (and I suspect any wine-sipping citizen might), just treat yourself to the bottle!
Do you enjoy Minervois? What selections are in your "cellar"?
Folks have been coming by the shop with great gusto for warmer temps; and they have been seeking out red wines for the occasion! No, we're not just talking about "BBQ wines". We're talking about wines to sip and enjoy with or without a meal while you sit on your porch watching the sun go down.
Today I'm going to share some lesser known varietals or unique regional offerings (hybrids or blends) perfect for just such an occasion. Your mission, should you choose to accept it, is taking this list (or a modified version, as you see fit) to your local shop to see which offerings they have on offer. These are some cool wines to keep your summer fresh - but they aren't necessarily available at every shop. They are, no less, worth seeking out.
Zweigelt. Austrian fruity goodness. Some earth. Often a touch tart. Lively. A hybrid of St.-Laurent and Blaufrankish.
Dole. A Swiss wine, which blends Pinot Noir and Gamay. Fresh, ripe redberry fruits and cherries. Distinct in its own right, it has a unique identity I think many palates will embrace.
Dornfelder. Some argue this is the new "hottness" out of Germany. Another red berry-fruited wonder, but with a great spice. Terrifically light on its feet - without ever leaving planet Earth.
Gamay. Low tannin, light style red. Very fruity and THE grape in Beaujolais red wines. Seek out Beaujolais Villages offerings to get a bit more depth in your glass (aka a dash of Burgundian earthiness).
Lambrusco. An Italian, frizzante style wine. Vinified sweet and dry - so ask to accommodate your taste or intentions. A lovely spectrum of depth and redberry fruit flavors on the market.
Some of these may be familiar to you as we've bantered about several in the past. But I've been known to get stuck in traditional ruts when on a mission for an aperitif or a lighter style red to accompany a meal on a hot day. So, go on! It's a big bad world of refreshing RED wine out there. Remember these options and... experiment!
What other reds do you like on a hot day? There are several more out there... please chime in!
Graduation season is in full swing throughout the country. No doubt corks are flying as years of hard work are celebrated and new adventures anticipated. But what to do with left over bubbly?
We often think of sparkling wine as a special commodity not for everyday buying. So when purchasing a bottle (whether actual Champagne, a domestic effort or some other country's fine offering) we are remiss to waste it. But we all know sparkling doesn't hold up so well overnight. The wine simply cannot deliver the same experience on Day 2. Or can it?
Pop over to Wicked Local today to learn all about what to do with your leftovers this celebratory season. You certainly don't want to miss what Rachel Nason from Brookline-based D'Lish Intimate Catering has up her sleeve!
Then, chime in here with your own ideas!
Here in New England, May 1st can only mean one thing (in the wine world)....
The Nantucket Wine Festival is just around the corner! The festivities officially kick off on May 13th, but most will descend on downtown Nantucket over the weekend (May 16-17) for one of the most well regarded food and wine events on the eastern seaboard. If I had my druthers, I would arrive early to enjoy at least one of the various lunch seminars happening at some of the finest restaurants Nantucket has to offer, Friday May 15. Isn't it always a (rare) pleasure to enjoy a meal with tremendous wine and its maker in a more intimate setting? If you haven't gotten your tickets yet, be sure to get on the bandwagon quickly. Simply take your long Memorial Day weekend a bit early!
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If you can't swing the Nantucket event or are looking for a few ways to celebrate spring this weekend in/around Boston, two other events are on tap:
Tonight, May 1, the MSPCA Nevill's Farm in Methuen is the beneficiary of a bit of a wine & art soiree. Head to the Essex Art Center in Lawrence at 6pm and enjoy 3 hours of mingling, tasting and snacking! 50 wines will be on offer. Hubby not interested in the vino (from 4 continents, no less!)? How about craft beers from some of the nation's smallest breweries? Appetizers and the White Street Band will satiate you otherwise, too. Not to mention some great art... (Tickets $20 in advance; $25 at the door. See MSPCA link above.)
If you can't mobilize tonight, how about a trip to Belmont tomorrow, May 2? Avoid the threat of spring showers and hang out at Vintages from 2 - 6 pm as they celebrate their 1 year anniversary. The folks from Ideal, VIAS and Rosenthal will be offering a selection of their wares for your tasting pleasure. And, I've heard a rumor that Il Casale (recall, Dante Restaurant's latest undertaking) will be offering a selection of items from its new menu, too. No tickets required. It's a free-bee!
What other wine events are on your radar this May?
We've had a lovely bender of 80 degree temps here in Beantown. Love it. My soul is being nourished with Vitamin D, my grill is getting some much needed TLC, and I have an "excuse" to drink red wines even when it is warm out.
This week I brought home a bottle of one of my all time favorite wines: 2006 Mas du Bouquet Vacqueras by Vignerons de Caractere. Yes, I love a good Cote du Rhone. But the Vacqueras is my true happy place in that region. Almost 20 years ago Vacqueras got a little extra "credit" for the wines it produces, largely red wines made of the famous "GSM" trifecta: Grenache, Syrah and Mouvedre; Vacqueras became one of (now) five AOCs in the Cote du Rhone. (By way of reference, there are over 100 villages within the CDR that do not have a special designation, or AOC status.)
Law mandates Vacqueras reds have at least 50% Grenache and at least 20% of either Syrah or Mouvedre. From there winemakers can blend in any one of the other 10 varietals permitted in the CDR, though you'll often discover Cinsault if a fourth grape is included in a particular red. Vacqueras is special because of its glacial soils as well as the hot, dry climate that is perfect for producing dense, structured, concentrated wines. And yet I find Vacqueras offerings tend to be a bit more approachable than its Gigondas or Chateneuf du Pape counterparts. (Ok, fine, you're working your way up the Wow Factor charts in "magical" qualities with those other two AOCs, but you also pay a few extra dollars accordingly.)
Vacqueras wines can certainly indulge your wild side or transport you to the great outdoors - they can offer tremendous earthy, herbaceous, rustic qualities, with trademark spice hitting a nice note on the finish. But more often I find those elements are more subtle, evolving behind the bigger fruit fiddles playing the main tune. These reds are big and bold - but soft and lush, too. The paradox enthralls my taste buds - AND more to the point, indulges my need to grill, grill, grill!
The Mas du Bouquet is a favorite of mine because of its tremendous consistency despite being the product of a co-op of winemakers. I think its consistency is actually an expression of place: the Manganelli Family has owned their vineyards for 100 years and many of the vines are quite old. That kind of history coupled with a dedication to sustainable, environmentally-friendly practices must set a certain tone and yield (no pun intended) particularly good fruit. That gives any winemaker a decent head start.
My tasting notes, you now demand? Fine, fine... When it is first opened, spices will literally tickle your nose distracting you from garnering more. But within as little as 20 minutes, its violet and lavender florals emerge, followed by aromas of black raspberries and plums. These fruits are juicy on the palate, with a touch of blackberry coming to fruition as well. A hint of leather, a hint of spice - and all is naughty and nice! The mouthfeel is what sends me to the moon, though - lush and supple with only gentle tannins becoming even softer as the wine continues to open. Lip-smacking goodness. Perfect with game, burgers, lamb - or even an earthy risotto dish, I imagine!
Which Vacqueras do you most enjoy? Or will you beginning your travels with the Mas du Bouquet?
If you think of Spain's geography as the shape of a bull's head, you realize it doesn't have much of a western coast. Portugal actually comprises much of that area - with only the tippy-top of Spain's left "bull horn" having ocean boundaries. It is in this northwestern area, Galicia - and perhaps more notably, the D.O. Rias Biaxas (said Ree-as Byay-shas) - where arguably the most versatile white wine is created: Albarino.
With its northern location and proximity to the sea, it won't surprise you to learn Albarino has its work cut out for itself to avoid rot and ripen fully. (Or, well, maybe the high, spread out trellising by the vineyard managers has something to do with it, since the wind can more easily pass through the vines and help dry things out....) Whether natural selection is at play or not, Albarino fortunately has developed very thick skins - which impart the strong, beautifully floral aromas you should associate with this particular vino.
Actually, Albarino is often likened to two other grapes we've discussed now and again: Riesling and Viognier. It is associated with Riesling for its mineral characteristics and Viognier for the stone fruit and floral aromas that often float from the glass. It also has very low alcohol and high acidity. These factors make Albarino so versatile. (Low alcohol allows it to pair well with spicy dishes too, for example; the heat of the alcohol does not fuel the flames of spicy cuisine while the residual touch of glycerin adds a robustness that complements richer foods' texture. ) And it's not just that Albarino's innate characteristics make it a good match for these "trickier," spicy foods! The wine is also enhanced by the flavors found in these dishes: it tastes even more distinct than when it flies solo!
Albarino is a go-to wine for me particularly around holiday meals. It is so refreshing, has that extra bit of roundness to it texturally, complements so many dishes and is one even red wine drinkers can appreciate. With Easter a few weeks back, I brough home a bottle thinking I would save it for our feast. It never made it that far.... The Vinum Terrae's Agnus Dei Albarino offered such a lovely bouquet of peaches and apricots, it was love reignited. It delivered the same apricot-peachy goodness on the palate and was further enhanced by a serious squeeze of lemon citrus "juice" and a bit of wet-slate minerality. With its low alcohol, it quenched my thirst as I prepared the meal.
There are several Albarino's on the market, probably the most widely distributed being the Martin Codax. Have you enjoyed this varietal before? Which was the offering you tasted?
Got $1? Get an oyster. Got $12? Get twelve oysters. There are a few places in and around town with a $1 oyster special at least one day a week. But only one place has oysters, a fabulous wine and cocktail list, synergy and ridiculously intelligent, innovative staff: Dante Restaurant in Cambridge, MA.
Head on over to Wicked Local today to get the inside scoop on the finer nuances of what makes Dante so special. Then report back here:
Have you had the pleasure of sitting barside with Stephen or Chas at Dante?
