While almost EVERYONE went home for Thanksgiving to relax, this big apple native and Michael (a west coast boy) were stuck in desolate Williamsburg Brooklyn to fend for ourselves. Was it a drag? We think not! We decided what better way to celebrate a day of thanks than getting toasty over a bottle (or six) of wine!
Check out our glowing post thanksgiving dinner bliss!
After the first fifteen minutes of trekking uphill leaving Chamonix, France with a 40-pound pack on my back, I remember thinking: “What have I gotten myself in to”? I was on a nine-day trek in the Alps in the fall of 2009 with a GAP adventure tour, and when I planned the trip I had been looking forward to lots of wine, fresh bread and cheese. Now I was praying I wouldn’t keel over and die.
The first day was an eight-hour trek up and down steep trails. Not only were we carrying our gear, but we also had to divide up the food for lunch. I was stuck with the melon. We ate lunch inside a little mountain hut, and all I could think about was how to persuade someone to eat this cursed fruit. While everyone else dug into an assortment of fresh bread, cheese, fruits and vegetables, I realized I was having a feeling I had never experienced before – a loss of appetite.
Making the pass over from France to Italy
The next morning our guide announced that we would be hiking “up four hours, down two hours, up three hours, down two hours.”. He seemed amused. I wanted to launch my melon at his head.
After a grueling day of trekking, we made the pass from France into a small town called Courmayeur in Italy. It was a true test of strength both mentally and physically; “ignore the pain and admire the beauty” was my mantra to myself. Keep pushing yourself, because everything seems insignificant amongst the grandeur of these picture-perfect mountains. That night after dinner, the bottle of limoncello was passed around, but I couldn’t even fathom taking a sip – I was already dreaming about my bed.
A couple of days later we hiked into Switzerland, trekking through a snowstorm only to be greeted by a sunny, vivid green landscape minutes after we crossed over. We arrived in a little town called La Fouly during “Festival des Alps,” a celebration that revolves around honouring their cows by parading them through the main street in brightly coloured party hats.
Parade of cows arriving at "Festival des Alps"
That was the same day I discovered the wonderful world of raclette: melted cheese, a crispy gherkin, and a couple of boiled potatoes and pearl onions. 
Huge wheels of cheese were brought out onto the cow dung-ridden street ready to ooze onto your plate. The cheese was labeled by altitude and the number of cows used in production. Seven plates of raclette and many glasses of dry white wine later, I came to the conclusion that the higher the altitude and the greater number of cows, the weaker tasting the cheese. But the relaxing day was memorable for more than just gorging on raclette. We were able to hang out with the locals, try some moonshine, and finally relax.
We had our last picnic lunch atop a mountain overlooking Chamonix, France. Sitting under a clear sky with a light breeze cooling my face, I finally felt it.
Lunch on top of the Alps
My stomach grumbled for the first time while trekking. I thought about how far we had come, and I reached for a crusty roll filled with creamy Camembert cheese. I grabbed handfuls of crunchy carrots and overripe tomatoes and crammed them into my mountainous sandwich. Breathing in a fresh lungful of air, I took a giant bite. It was the same food I had eaten all week, only this time my mouth watered.
Swiss Alps on the last day of the trek
Just like the first explorers to trek these peaks, I savoured that sandwich as if I was eating it for the first time. I had grown stronger, matured like the wine being past around the group. My melon was long gone, but I would carry that baby back through the Alps any day.
Bottle Shock (2008)
★★ / ★★★★
I decided to watch this movie because I was interested to learn more about one of the landmarks of the wine industry (even though I don’t know much about wine). That is, the creation of the perfect Chateau Montelena chardonnay. Alan Rickman stars as Steven Spurrier, the owner of Academie du Vin, who traveled to the United States in order to collect wine for the Judgment of Paris wine competition. One of the places he visited was Chateau Montelena which was owned by Jim Barrett (Bill Pullman), a man who was buried in loans and frustration with the fact that his son (Chris Pine) failed to show interest or enthusiasm when it came to the family business. The weaker and less interesting part of the film was the romance triangle among a Hispanic worker (Freddy Rodriguez) in Chateau Montelena, a new intern (Rachael Taylor), and Jim’s aimless son. Another negative was that even though the story was supposed to be set in 1976, it didn’t feel like it was because of both the actors and the script. That sense of authenticity was important to me because I really wanted to be sucked into the time period. I also felt as though the picture played everything a bit too safe. With each scene everything just felt nice and breezy instead of revolutionary, which is a problem because the core of the movie was how the events in the vineyard impacted the wine industry. Randall Miller, the director, should have taken more risks instead of resting on the romance between the three younger characters. In fact, I think the movie would’ve been better off if about thirty minutes were cut off because it would have been more focused and the pace wouldn’t have felt as slow. Still, I don’t consider “Bottle Shock” a bad movie because there were moments of true wonder for the audiences, especially when the wine suddenly changed from clear to brown. I had no idea whether that was a positive or a negative thing prior so I certainly learned something from the film. And the exciting competition scene was quite amusing because the French judges tried so hard to discern which wines were from France and which ones were from the United States. The looks on their faces after the competition was priceless.
A lovely "champagne" toast! Photo from The Wedding Lens!
As always, we love getting questions from readers. Here’s the latest reader question:
My fiance and I are trying to buy champagne for our wedding toast. Most of them are so expensive, though. Is it too cheap of us to get sparkling wine instead? Or do other people do this too?
Good question! I think this comes up a lot. You should know that “champagne” is sparkling wine that comes from Champagne, France. So anything that’s not from Champagne, France can’t be called champagne — but they can be just as tasty! California and Italy have delicious sparkling wines that are perfect for the “champagne” toast. Most people will not know the difference, you’ll save a few bucks, and everyone gets to toast you & your signifiance other!
Good luck! And congratulations! And don’t forget to share photos of your toast!
~ Natasha
Got wedding questions? Ask me! Email natasha@theweddinglens.com.
Bumblebee delivers giant flowers
Flowers seemed like a good idea… I’m not sure I would call my attempts “amazing” but, given the amount of wine consumed during the creation of these folded objects, I consider it a success.
Stay tuned for mulled wine and another attempt or two at origami. I think I need paper with print on both sides.
Bumblebee loves giant flowers so it seemed appropriate to give it to him.
It is finally over and 6 million bottles of wine are gone forever. Mr. Anderson will go to jail but for how long? He is supposed to stay for 20 years but will he for a simple crime of arson? I really don’t know. The damage is huge and I am sure many were paid by insurance companies so they moved on but much irreplaceable wine has been destroyed and money won’t buy them. I think this warehouse system worked very much like the wine industry does. The system is very simple and has too many loopholes and can fail at any time and nobody really cares because that is the STANDARD they are used to. The warehouse fire could have been prevented or handled in so many ways if the managing of the warehouse was done differently. The usual steps taken to handle industry operations are not always the best but nobody cares because we think in short term. As long as things work out for a short period of time and we make our money then the system is good. Nobody worries about the long term possibilities. The wine industry operates very similar to this warehouse. People liked the industry because it was simple and brought a great deal of money and so on. That was great for a short term view of a few years. If the industry had long term outlook, they would have made plans in case things go wrong, such as the economy tanking and action could be taken. The industry thought the same way both in the case of the warehouse and the wine business. The operation of the industry is so simple that many things can go wrong and nobody has any good plans to deal with them because we are obsessed with short term activities.
*This post belongs to this week’s edition of Wine by Cush Magazine blog and published early in World of Cush also.
Well, not really a free lunch, more than that. Try a room, a hotel room, a harbor view hotel room looking straight across the water at the magical light show of Hong Kong island’s inimitable skyline. It all cost $329. Normally, to normal people. We paid only the tax on that: $30. Yes, less than backpackers were paying at nearby hostels and, we’re at the five star Intercontinental Grand Stanford, with it’s sweeping foyer, grand piano, hushed luxury and well heeled international clientele.
How are we here? How indeed? Hotels.com is how. With every ten nights booked through this fabulous online booking agency you get one night free. That’s one night with a price limit of $400. This is not a shabby freebie.
But that’s not the main event, although perhaps it should be. The main event was membership of the Grand Stanford’s hallowed Executive Club. This was included in the price of the room and I had no expectations. Sometimes this means nothing more than checking in somewhere private and eating an inanimate free breakfast in a windowless room with wireless and other stuffy executives hopefully not like you.
Not this time. This time we got whisked away from the reception desk and the milling commoners. A uniformed butler type person discretely inserted us into the next elevator going up to the first floor. From this entirely different altitude you could disdainfully gaze down upon the hapless rabble in the common area. I was getting the hang of this.
We were checked in at a private desk where no-one mentioned tasteless things like money or, for that matter, freebies. We were just in time for cocktail hour. Oh yes, you mean the small grubby glass of boxed wine hurriedly downed in some draughty corridor and the lonely plate of cheese cubes? No? That’s no, no and no!
This way please ma’am… Through the entry to the left and voila! The kind of décor you’d see at the French court. Well, almost. And windows, floor to ceiling with the whole of Hong Kong as backdrop.
We waded through the luxury carpet’s knee deep pile and found ourselves a table facing the glitter of water and light. Around us, small puddles of discretely happy people from Germany, France, Britain, Australia, The World.
The Germans looked the most to the manor born. Just disheveled enough to appear casually entitled they sat in groups drinking pearly long glasses of champagne and murmuring sophisticated things to each other in their native language. An occasional, peal of laughter disturbed the urbane surface.
I took out my notebook. I know I looked the opposite of entitled but who cared. This is one of the most compelling reasons to be a writer, to be able to heedlessly indulge my wonder and curiosity, snatch at the unusual and gaze at it unselfconsciously and from all angles. To stare, to watch, to observe.
I was visiting a land I don’t often frequent. Not Hong Kong, I’m fortunate enough to pop in there several times a year but this, the land of the rich. It was enchanting, in a Cinderella, sort of way, to listen to the sounds of the rich swell and recede around me.
Most of the women in the elegant, long room, wore versions of black, narrow skirts, pale nondescript blouses, dark expensive jackets and sharp, slim heels. The men wore polo necks and tassled loafers with no socks. I was in a baggy black smock top with traveled in jeans, boots and a limp, bedraggled scarf.
A party of three very non-executive looking Australian women from Adelaide, where the accent’s more buxom, could not hide their sense of good fortune.
“It’s the dishes. Not having to do them.” Nods all round.
“Not having to tidy up after the kids.’
“I can’t remember when last I was away from family and the chores.”
This trio was so delightfully out of place, a little rough at the edges, more amazed at it all, than I was.
I watched and listened as the evening wore on, as evenings do where drink flows and no-one gets a check.
My party of three Australians made several trips to the loo only to return to find their drinks refilled again and again. Everyone loosened up visibly and audibly. Confidences were exchanged ever more loudly and with heightened hilarity. It was a joy to watch.
To my left a man in his forties sporting the aforesaid loafers, black polo neck and a well preserved physique was attempting to chat up the Filipino waitress who looked 20 years younger than she is and turns out to have a husband and three grown children. She eventually extricated herself from the awkwardly protracted question and answer session and he returned to fiddling dolefully with his cell phone dreaming of contacts he wished he had and the ones he does.
The snacks were exotic, spicy and warm. A far cry from their impoverished relative, the dried out cheese cube. The night wore on and when it finally ended we were in no condition to mourn it’s demise. It had hardly been sudden and was, on the contrary, painlessly blurred. We decided to cancel our dinner reservations at The Press Room on the island. We’ve had way too much good stuff and were content to repair to our glorious, and almost free, bed. All that for $30. And who says there’s no such thing as a free lunch?
Leaving wine country to return to the real world is difficult, and so we dragged out our time there a bit longer by stopping once again at Gloria Ferrer. You may remember this winery from our last trip to California. For me, Gloria Ferrer is to Sonoma what Mumm is to Napa, extraordinarily relaxing and scenic with outstanding sparkling wines at reasonable prices, friendly staff, and a real sense of welcome.
Gloria Ferrer is another one of those wineries on a hill, affording those lucky enough to visit a spectacular view of the vineyards below.
Having visited before, we knew exactly what we wanted, two flutes of Va de Vi and two bubbly filled chocolates. Taken in one bite, they explode with flavor both from the enclosed wine and the rich milk chocolate. In addition to my birth year wine, I hope a tray of Gloria Ferrer chocolates will find their way into the celebrations next year 
Once you order at Gloria Ferrer, you can take a seat on the expansive patio, and your wine is brought out with a bowl of spicy almonds which pairs very well with the crispness of the Va de Vi. We both breathed a nice long sigh, looking at the valley below and wanting to stay.
Our drive back to San Francisco was quick, so we still had some time before we needed to go to the airport. We stopped in North Beach and wandered around a bit, finally deciding on The Sushi Hunter for dinner. We ordered a green salad with house dressing, steamed shrimp shu mai, a spicy tuna roll, a Philadelphia roll, and a devil roll which was a spicy fried tuna roll with 3 spicy sauces.
The salad was nothing special in that it was just iceberg lettuce, carrots, and a tiny bit of red cabbage. However, the dressing was gingery and delicious. The shu mai were possibly the best I have ever had, and the sushi was very fresh. I especially enjoyed the devil roll which combined an excellent crunch with a kick of spice. North Beach had so many restaurants, and I really want to try them all, but I was happy with our choice.
We dropped the Zipcar off, got on the BART, and made our way to the airport. . . already looking forward to returning!
I really need to get caught up on posting. This semester has been rather crazy, and unfortunately I’m not referring to the kitchen. I tried Barefoot’s Riesling and Moscato wines over a month ago, and haven’t gotten around to posting my opinions of them. I can barely remember the difference between them, so if I mix them up, don’t blame me 
I always like Riesling. Sometimes it’s a bit strong, but for the most part it’s my perfect go-to white wine. It’s definitely not too sweet, like White Zinfandel can often be, though it is considered rather sweet in comparison with other whites. I think I had this last with some sushi and it was good. It’s also great with cheese.
The Moscato I had never heard of before, but it ended up being rather good. More citrus-y (that’s a technical wine-snob term) than the Riesling, but still not overpowering. I would buy both of these again.
Next year, I might even try some red wines (though those are always hit-or-miss with me)…maybe.
So last weekend I went to cook with Chef Mark Sullivan at Spruce with 11 other people to get the tips needed to make a perfect Thanksgiving meal. Aside from the food being fabulous I learned a lot too! Here was the most amazing tip for a perfectly delicious & moist turkey.
Pair with Morgon Jean Foillard, Cuvée Corcelette 2007
Have a wonderful and safe Thanksgiving Everyone!!!
As many of you know, I was not too excited to exhibit at a conference in San Diego right before Thanksgiving. It’s not that I do not like exhibiting; I actually find it a great change of pace from the office and LOVE meeting customers and potential customers. Conferences are great because they are pretty much non stop action, and I get to wear lots of worker hats. But with a large, spread out family, the weekends before holidays can be important for figuring out who sees who when. And being on call 12 hours a day, an entire country away, foils a lot of those plans.
At any rate, I always try to make the best of things, and via my friend Twitter discovered that the San Diego Food & Wine Festival was going on while I was in town. Painful really, for someone who would die to work and/or attend the festival. But very luckily there was one event that I could actually fit into my schedule! Totally Truffles with Chef Gary Thompson of Viejas Casino actually happened during my “free time”. I should have been working, but knowing that I was up at 3 to leave for the airport and working both Saturday and Sunday, I figured I deserved an hour and a half of actual time for myself during the weekend, and attending the festival might be a once in a lifetime event, me being randomly at the right place, at the right time.
Still, I felt a bit stressed about not working for 90 minutes as I headed over to the Wine and Culinary Center. But, on my short walk over and my arrival there, the golden sunshine, the endless amount of food and wine magazines, and the foodies lined up for various events somehow melted that stress away.
I checked out a map of San Diego wineries. I had no idea there were so many. After some waiting outside, which was no problem as it felt like summer, we were allowed to go into the demo kitchen.
I am new to these types of things, and I was really excited. The Wine and Culinary Center had loads of really friendly volunteers who made it an even better experience. They were also excited, and they made everyone feel so welcome!
When I sat down, I was poured a glass of Roy J. Maier Cab, and my id was checked! The Cab was delish. Just as the tasting notes said, it had aromas of vanilla, cherry, cinnamon, and chocolate. The finish was long and full of ripe fruit. I really enjoyed it.
Before the session started we were introduced to Susan Rice, the supplier of the truffles of the day. She also supplied us with bowls of truffled popcorn which is my favorite snack of all time.
Susan talked a little bit about truffle production and bringing truffles more into the mainstream in the US.
Then Chef Thompson began cooking. Everything he served he and Sherman, his assistant chef, made on site. As you can imagine, the kitchen smelled amazing. They started the first dish last, and the smell of garlic and shallots sizzling in olive oil filled the room. As the chef talked, he passed plates of whole truffles for us to touch and smell.
Then the food started coming. The first dish was a creamy, slightly chewy burrata with truffle oil, shaved truffles, and tomatoes.
The cheese was to die for, and the combination of the cold, creaminess of the cheese with the earthy warmth of the truffles was amazing. I literally closed my eyes and savored each tiny bite. I used the tomato to mop up the rest of the truffle oil on the plate.
Next up was a salad topped with peach wood smoked salmon with brown sugar and truffle vinaigrette. I loved the salmon, though several people nearby commented that they thought it was salty. I thought the flavor was spot on, slightly salty, slightly sweet, smoky, and perfectly cut with the tanginess of the vinaigrette. The portion, filling a small appetizer plate, was perfect and refreshing.
The final course was the one that Chef Thompson started at the beginning of the class, wild mushroom and truffle stuffed chicken with butter champagne pan jus with truffle and seared truffle polenta.
The best part about this amazing dish, and all of the dishes served, was that we received the recipes. They were all new to Chef Thompson, he was trying them for the first time! I probably don’t need to tell you how good champagne, butter, and shaved truffles taste together. The chicken dish was a stunner, and I could definitely see buying a little truffle oil or even 1/2 ounce or so of truffle to make this for a special occasion.
Chef Thompson was funny and engaging. Once the food started coming out, people unfortunately started talking. . . loudly and a LOT. It made it difficult to hear what he was saying, and I really wanted to hear from him! I would say that was the only negative of the event. The volunteers at the Wine and Culinary Center are amazing. They were all over throughout, filling and refilling wine glasses. I only had one small glass because I had to start work after the session, but many people around me were served four or five small pours.
I would absolutely recommend this festival to anyone who is interested in food and wine and either lives in the area or is looking for a gorgeous place to visit in November. We ate lunch outside today, and I was hot in a short sleeved dress. Why do we tolerate winter again?
Thank you San Diego Wine and Culinary Center and Chef Gary Thompson for an amazing culinary experience!
I will be back in blogger mode starting tomorrow; I feel like I have been neglecting it this weekend!
Leave it up to an expert on randomness and a statistician turned winemaker to make an astonishing case that wine ratings are inconsistent and unreliable. The debate on ratings value has been legitimately extended by a couple of primary and secondary research studies presented by Robert Hodgson in the Journal of Wine Economics. Hodgson’s work and conversations with a few high profile wine critics and winemakers were nicely
organized in a recent Wall Street Journal article entitled “A Hint of Hype, A Taste of Illusion.” And this time, maligning rating reliability is not aimed at any one system or critic, but more fully at the fundamental inconsistency and susceptibility of the human brain when it comes to sensory interpretation.
Hodgson’s research renders degrees of satisfaction and validation that my personal sensibility for ignoring marginal point differences in wine reviews has not left anything on the table. I have attempted to uphold a pattern for discussing wines in this blog and elsewhere that sidesteps numbers and avoids drawing concrete lines in the sand. Without self-contradiction, I also respect the 100 pont scale and other numerically deployed systems that are comfortable approaches for other reviewers because they provide a general indication of how much a reviewer likes or dislikes a wine. I look at a 96 and 92 point rating knowing anyone could appreciate either one over the other.
Hodgson ran a conclusive experiment over four different years with panels of 70 judges from the California State Fair Wine Competition. He served them 100 wines over a few day period employing the same blind tasting rigors they are subject to in the actual competition. But in his study, every wine was presented to each judge three different times from the same bottle to be judged and awarded point scores. The findings are profound, but not surprising:
The judges’ wine ratings typically varied by ±4 points on a standard ratings scale running from 80 to 100. A wine rated 91 on one tasting would often be rated an 87 or 95 on the next. Some of the judges did much worse, and only about one in 10 regularly rated the same wine within a range of ±2 points. …..the judges whose ratings were most consistent in any given year landed in the middle of the pack in other years, suggesting that their consistent performance that year had simply been due to chance.
It is my personal experience that the same bottle of wine will often taste different even within reasonably tight windows of time. Open vs. blind tastings of the wine will provide different results and side by side tasting with other peer group wines can also alter perception. Drinking the same wine in different moods, at different times of the day, with varied aeration periods, in different quantities and environments all change interpretations and conclusions of 
quality.
Hodgson went further and studied track records for specific wines’ after submitting to judging across several contests. His study showed that a wine’s opportunity for winning a gold medal is statistically equal to random chance:
…..he made a bar graph of the number of wines winning 0, 1, 2, etc. gold medals in those competitions. The graph was nearly identical to the one you’d get if you simply made five flips of a coin weighted to land on heads with a probability of 9%. The distribution of medals, he wrote, “mirrors what might be expected should a gold medal be awarded by chance alone.
I am flabbergasted with the specificity and range of flavors promulgated by the umpteen thousands of reviewers, professional and otherwise, offering their opinions about specific wine characteristics in print, online, and in person. Not meaning to single out this recent example review by a reliably experienced and respected wine writer and founder of Palate Press, David Honig, I bring reference to it only as representation of a widely embraced genre of reviews. While it most surely was Honig’s honest experience I (1) can almost guarantee these will not be my specific flavor perceptions and (2) get the feeling it leans toward “base covering” for the multiple impressions that came and went during the tasting experience:
This comes at you [in]waves of flavor, starting with blackberries, coffee and plums. Fruits sweeten on the mid-palate, adding some blueberry to the blackberry. The espresso changes to unsweetened cocoa. Leather shows up at the end of the mid-palate and lingers with black fruit on the finish
A favored review style presented by one wine writer , The Brooklyn Wine Guy, leans toward broad, sensory reactions combined with a dominant flavor characteristic or two, weaving in the context of his tasting experience to transmit a conclusion that is easier to embrace. Here is one example review:
Levi and I both had this as 1st choice during the tasting. I thought it clearly stood out above the rest – it was completely harmonious, subtly quite intense, and very beautiful. The nose was spicy with pomegranate fruit, very elegant, there was good acidity, and great length – the floral finish really lingered in my nostrils. The funny thing is, everyone agreed that this wine fell off 
over the course of the evening, and was perhaps overshadowed rather than enhanced by our dinner (biryani-style rice with beef, watermelon radishes, green salad).
Mlodinow references a 1996 study presented in the Journal of Experimental Psychology that predates Hodgson’s work and offers up a current example that suggests ignoring the very specific flavor nuance claims of other enthusiasts and professional critics alike:
….. a 1996 study in the Journal of Experimental Psychology showed that even flavor-trained professionals cannot reliably identify more than three or four components in a mixture, although wine critics regularly report tasting six or more. There are eight in this description, from The Wine News, as quoted on wine.com, of a Silverado Limited Reserve Cabernet Sauvignon 2005 that sells for more than $100 a bottle: “Dusty, chalky scents followed by mint, plum, tobacco and leather. Tasty cherry with smoky oak accents…” Another publication, The Wine Advocate, describes a wine as having “promising aromas of lavender, roasted herbs, blueberries, and black currants.” What is striking about this pair of descriptions is that, although they are very different, they are descriptions of the same Cabernet. One taster lists eight flavors and scents, the other four, and not one of them coincide.
So much of the criticism on this subject to date has been directed at one or another critic’s track record or performance against self-proclaimed superiority. This was in evidence in Tyler Colman’s recent post about the Robert Parker lead 2005 Executive Wine Seminar tasting which Mlodinow also references in his WSJ piece and I wrote about here in a post entitled “A Roadside Bomb.” Even the most heralded wine critic of our time will have point variation and wide swings in perception about wines when subjected to blind tastings of the same wines multiple times.
The Mlodinow piece was refreshing in not picking on one system over another and for not maligning specific critics or the commercial realities inherent in reviewing and selling wine. Instead, it helped me and others feel good about the favored strategy of connecting with educated wine friends, sellers, and critics that align with our personal style preferences to taste what they recommend. So, it’s safe to go back in the water to taste everything you can, to make your own decisions about what you enjoy, while staying clear of the rating/review mousetrap in defense of the lurking influences to drink something you simply don’t like or understand.
Come experience our annual holiday sparkling wine event on December 3! Kick off your holiday season by finding some favorite sparkling wines and champagnes.
We will kick off the season in Nami’s private party space, with its unique interior design and architecture. Owner Ji Choi and her friendly staff at Nami will provide samples of hot appetizers and samples of delicious sushi to nibble on.
What: Sparking Wine & Sushi Event
When: Thursday December 3rd, 7:00pm – 9:00pm
Price: $39 ticket
Please note: This is a seated event, tickets will not be available ‘at the door’
Where: Nami Sushi, 241 1st Avenue North, Minneapolis (corner of 1st Ave North and 3rd Street)
Parking: Location and Directions Here
Tickets: Purchase Tickets Here
Discussing how to balance wine and food are, from left, Laura McGonigal, Anton Potvin, Mika Bareket, Sam James and Jamie Drummond.
Click on the picture for the full article on the Star’s website.
Students of the sommeliers
When choosing a wine to drink with dinner, most of us have no idea what we’re doing. We take refuge in that old refrain, “I may not know art, but I know what I like.” Pleased with a particular wine, we remain loyal.
People shopping next to me at the LCBO will often select the same bottle I do. Maybe because I wear glasses, they think that I know something. Not so.
Eating in restaurants, I defer to the good sense of sommeliers.
Sommeliers are an endangered species in the restaurant kingdom. Since 2008’s stock market collapse, diners have been spending less money on wine. Restaurants, in turn, have spent less money on sommeliers.
It’s too bad, because these people know some useful stuff. Not some arcane witchcraft, penetrable only to those who read wine critic Robert Parker’s newsletter. But real, concrete understanding, based on noticeable aspects of a wine’s character and its capacity to balance the flavours of our meal.
In an effort to learn some of these basic truths about wine pairing, I’ve invited sommeliers Anton Potvin (owner of Niagara Street Café) and Jamie Drummond (late of JK Wine Bar, now director of programs for Good Food Media) to my table.
I have challenged them not just to pair wines with four dishes – spicy, salty, sour and sweet – but also to explain the choices in words that even I can understand.
Showing up at my place, the two friends are giddy as they unload a bag of seven wines. They’re tough to read. Potvin’s default tempo is placid, though he’s so much taller than I am that I can’t quite see his face. Drummond’s wild curls of red hair give him the appearance of always having a wonderful time, as if he’s just stepped off Willy Wonka’s boat, sailing down a river of wine.
The pals set about shifting the bottles around, nit-picking each pairing decision.
For the spicy dish, mildly curried sunchokes with braised goat leg, they select an Ontario Gewürztraminer.
Sugar and starch being antidotes to spice, the off-dry wine really sings out. In the way that a dish might have different elements to balance its flavours, for example how chutney complements the spice of a curry, the wine completes the dish. The wine acts as the chutney.
Sweet and sour is another yin and yang that most of us respond well to. A pair of markedly different Alsatian rieslings divide the crowd on which one goes better with olives, pickled onions and salty feta marinated in mustard and roasted garlic. Yes, the drier Heissenberg may be a more interesting wine but the versatile Hartenberg gives better balance to the admittedly one-sided dish.
For tacos filled with sour tomatillo and crab salsa, we go with something more tart. Or, rather, a wine that balances acidity with fruitiness.
I am unmoved by the rosé. But I’m disappointed in my own work as well. The crab doesn’t benefit the salsa. And the tortillas ought to have been steamed rather than reheated in the oven.
The sweetness of Boston baked beans, slow cooked with chunks of pork belly and shallots, allows Potvin and Drummond to present a more tannic cabernet sauvignon from Australia. Tannins, to keep it simple, give a wine complexity but also astringency. The rendered fat in the dish coats the mouth, negating the astringent quality of the wine.
The salving effect of the unctuous fat allows us to appreciate the subtleties of the red wine. They would have been lost to the sour salsa or salty cheese. The tannins and curry would have irritated each other in the mouth like Pop Rocks and soda.
It’s like balancing flavours and textures to compose a dish. A spicy sauce can be countered by rice. Too much starch? Add vegetables. A wine might be chosen that way, as complement or opposition to elements that our tongues are already juggling.
Yes, these subtleties can be trumped by the preference of the diner. If we enjoy one particularly versatile wine, why not pair it with everything? The answer is variety. It’s what keeps life interesting.
When I walk into my local, I love that they reach for the scotch. But they enjoy it more when I ask them to recommend a new wine. Trust is part of the host/guest relationship.
mintz.corey@gmail.com
twitter.com/coreymintz
*Disclaimer: I received this wine as a sample from Wines of Chile in order to participate in the online Wines of Chile tasting.
The 2nd wine I tasted after almost 3 weeks of no wine! Yay for wine! Don’t you worry, I’m making up for lost time and am back to my regularly scheduled tasting (drinking). The 2nd wine I picked out of the box of 8 Carmeneres was the 2008 Viña la Rosa La Capitana Carmenere. It had a real cork closure, clocked in at 14.5% alcohol by volume, and retails for around $20.
On the nose I got berries, cocoa powder, bramble fruit, toffee, smoke, nutmeg, earth, spice, pepper, currants, and some green notes. I wrote in my notes that the wine smelled like Thanksgiving. The mouth was tight and seemed simpler than the nose. I found black cherry, black currants, plums, blackberries, spice, and pepper. I really wanted a steak with this wine!
Just when I thought cupcakes couldn’t get any more glamorous, I discovered Cupcake Vineyard. Who ever thought of pairing wine and cupcakes knows the way to a woman’s heart! On their website they offer the perfect wine pairing for each cupcake whether Cabernet, Chardonnay, Merlot or Riesling. They also offer up easy printable recipes for delicious cupcake creations such as:
Nom Nom Nom.. We have EVERY intention on cooking up some yummy bacon cupcakes so stay tuned!
Mrs. Fussy keeps a small spiral bound notebook of meaningful recipes. Most of the pages are empty. And every recipe that is in the book is transcribed from the original source by her own hand.
The book includes “Daddy’s Pancakes” which are the pancakes her father is famous for making from an old family recipe. The original was written on a small scrap of paper. And although it was wisely laminated, that did not prevent fading. Luckily we have it captured in the book.
It has been made very clear to me that this family recipe is not to be shared. Sorry.
But I wanted to give you a sense of the gravitas of this recipe book. I really only grab for the book when making one thing: Split Pea Soup. The version I am about to share with you is one of Mrs. Fussy’s favorite things to eat. And I think it’s pretty fantastic too.
The notebook has a citation that the recipe is from the San Francisco Chronicle. Well, thanks to the wonders of the internets, you can see the original context of the recipe here (if you scroll down to the second recipe from the bottom).
It turns out this isn’t the San Francisco Chronicle’s Split Pea Soup recipe, as I have been mistakenly assuming for the past several years. It is Anne Kirby’s split pea soup recipe. And by now she should be a 79-year-old-grandmother, but was 71 when her recipe was published.
If you want the recipe, you are just going to have to click on the link.
I’ll give you a few pointers though. My favorite thing about this recipe is the sweet delicate carrot pieces in the soup. They just are so soft and sweet, and a wonderful counterpoint to the peas. And I can never get enough. So eventually I started doubling the carrots, and it made me even happier.
I would still do this even if I weren’t using the dynamite carrots from my favorite producer at the Troy winter farmer’s market.
Getting a good ham hock is trickier than one might expect. I was not terribly happy with the local happy-meat producers. The problem wasn’t the meat, but the cure and the smoke. So today, I am going off in another direction. Recently I discovered Rolf’s Pork Store. And they smoke their own hocks.
Despite being all out, they were very helpful in helping me find replacements from what they did have on hand. I walked out of the store with a smoked pork chop end and some smoked riblets. We figured that combined it was a good combination of bone and meat.
The new batch of ham hocks will be ready on Wednesday at Rolf’s. Maybe I’ll see you there.
That next round of hocks will be used for some other delicious winter bean dish. Because when I make this split pea soup, I always make a double batch and put some away in the freezer. Then it is on hand for weeks. All I have to do is melt it down, add water as needed, and adjust for salt.
Beer goes great with this, but I also love it with one of my favorite white wines from California, Navarro Vineyards’ estate bottled dry gewürztraminer. You would be hard pressed to find it locally, but they ship. And if you were looking to get me something for the holidays, this taste of home would certainly be warmly received. They make some dynamite Méthode à l’Ancienne pinot noir too. So keep your eyes peeled for these two bottles on restaurant wine lists. And let me know if you see them anywhere locally.
Enjoy.
Not that kind of “whine”…..we’re talking scrumptious wine from CaraBella Vineyards, a local winery here in Portland. JayneMax handbags had the good fortune to share the evening with these great winemakers at our first annual winetasting and handbag party. It was a great success and fun was had by all. The ladies (and one gentlemen) had fun shopping for deliciously exquisite handbags while enjoying yummy and outstanding wines. Many thanks to our dear friends, Janet and Terrill Collier of Collier Arbor Care, for opening their home (aka party palace) and helping to host the event along with Kelly Bloom, Tammy Mason and Lou of Key Bank in Milwaukie, OR. We hope to make this an annual event. Here’s a peak at the evening!
A Night to Remember....Kelly of Key Bank + Terrill & Janet of Collier Arbor Care
Finding His Feminine Side!
Handbag Shopping and LOVING it
不知不覺已經是4個月前的事了, 拖到現在才有時間慢慢 post 上來…
這次「德匈奧」12日, 去了法蘭克福, 柏林, 布達佩斯, 還有維也納。
好可惜剛去完北歐, 行過畢業禮, 只幾日就要出發,
行程編排得不是太好… 我一直責怪自己… 哈哈…
到 Birmingham 機場 check-in 完還有時間,
不忙先食個 full English breakfast。
雖然從未聽過廉價航空公司有出過意外,
不過當遇上氣流, 飛機打了個尿震, 都咪話唔驚。
有驚無險到達 Frankfurt,
還要坐兩個幾鐘頭巴士, 才抵市中心。
我們住 Intercontinental, 就在市中心, 美因河 (River Main) 旁,
從車站步行幾分鐘就到, 其實真的不錯,
就只是舊了一點, 不是一間五星級酒店應有的模樣囉。
休息一會, 就出去覓食。
德國啤酒就當然出名, 但原來蘋果酒才是 Frankfurters 最喜愛的飲料。
酒精濃度不高, 口感亦不算很好, 酸酸澀澀的,
不過正好幫助消化!
River Main 南岸, 是蘋果酒產區之一,
沒有北岸的商業味, 這邊給人一種悠閒, 舒服的感覺,
沿住兩旁整齊地種著樹的 Schweizer Strasse,
我們在 Apfelwein Wagner 坐下。
這是其中一間我自己找的餐廳, 當然就是網上有很多好評。
果然不負所望, 餐廳內人頭湧湧。
要了個 assorted meat, 有豬手, 香腸, 豬扒… 好 – 好 – 食 !!
What a pretty wine glass my wife has!
Here is a lovely shot of dinner at home (about a week ago – November 7th, I believe). Everything grilled to perfection despite my skill with an open flame and wine to boot!
For some reason though, the women in the family prefer white wine and eschew the conventional wisdom to pair beef with a good red. Alas, it matters not as they still enjoyed the meal. I had a nice Malbec with my tenderloin (cooked “medium”, BTW). Indeed. -DM
We woke up to yet another gorgeous California day, this time at the Yountville Inn. The Yountville Inn provided a great, complimentary breakfast bar that we took full advantage of before leaving for some early in the day wine tasting. The title of the post might give you a hint as to where we tasted first
The inside lounge area was crowded, so we sat by the pool. It was warm enough. I love California. After breakfast we drove over to the Silverado Trail, passing by a gazillion wineries along the way, along with scenery that was complete paradise.
Our drive brought us up to Calistoga to Chateau Montelena. The property of Chateau Montelena is magical. It is worth reading about the history of the winery here: http://www.montelena.com/our_winery/history.html
Chateau Montelena was made famous by the 1976 Paris tasting where their 1973 chardonnay won the top prize, a feat in the days when American wine was not yet respected on the world wine scene. The event was made into the film, Bottle Shock. The film itself is quite cute and definitely worth watching. If you have Netflix, you can watch it online which is what we did a few weeks ago. It follows the trials and tribulations of winemaker Jim Barrett and his son as they make and bottle the wine that eventually puts the Napa Valley on the map.
We learned during our tasting that Mr. Barrett is very proud of his Irish heritage. Clearly, so is my hubs.
Since it was 9:30 in the morning, we decided to share a tasting.
We started with what the tasting room staff called breakfast wine, the 2008 Potter Valley Riesling. Big, soft, and very full of ripe peaches and sticky apricots, this is a very drinkable white. Rieslings are definitely amongst my favorites when it comes to white wines. Chardonnays are usually not, but I could certainly not leave Chateau Montelena without drinking Chardonnay. The wine we were poured was a 2007 Napa Valley, and I actually enjoyed it quite a lot. Even thinking of some Chardonnay’s makes me cringe, the buttery, oaky flavor too much for me. But this one offered more of an acidic, fruity front of the mouth flavor with a definite mineral finish, as the tasting notes indicate.
The winning vintage alongside the 2007 that we tried
We also tried Montelena Estate Zinfandel and a 2005 Estate Cabernet Sauvignon. The cab was ridiculously good, so dark it looked almost black in the light. I got a velvety chocolate cherry feel and taste off of this wine. It had a long, lingering finish, and it was $135 a bottle. I would have loved to have purchased some, but its a wee bit pricey.
The tasting room staff at Chateau Montelena was warm and friendly which, considering the fame that the winery has, was pleasantly surprising and welcoming. It reminded me again how friendly and unpretentious people in wine country are. We chatted with them about wine and also about the film and learned what was fact and what was Hollywood fiction.
Then we wandered more of the chateau.
There was something about the halls of Chateau Montelena. Now, I am not saying that I believe in ghosts (though for the record, I 100% do.), but I had a constant strange feeling while we were here, a warm chill up the back of my neck if that makes any sense. You could feel history and pride, and you could absolutely taste it in the wines. The story of Chateau Montelena is a special one, and if you get a chance to visit, let me know what you think.
Back in June, on the spur of the moment, I signed up for a bicycle tour of Provence. Then I began to fret.
And fret.
And fret.
I have a thing about hills, you see—a mental block kind of thing—and after I signed up, it occurred to me that Provence is hilly.
On the plus side, I had three months to get in shape, since the tour wasn’t until September. On the negative side, I had been eating a lot lately—at night, especially—and enjoying it a little too much. Would I be able to slim down and tone up in time?
Fast forward to September. I’ve finally stopped eating, but only recently, and I’m still having problems with hills. In a panic, I try everything, eventually developing a surprisingly effective method of getting up inclines on my bike: wearing an ipod cranked up full blast. The best song: “Sweet Child O’ Mine,” by Guns n’ Roses. It seems to work by distracting me from the task at hand. It’s also heavy on the testosterone-inducing guitar rhythms. What little testosterone I have, I really really need to activate.
Finally, a solution. I heave a sigh of relief and pack my ipod charger and an adapter. They are my tickets to athleticism.
In Orange, France, at the start of the tour, I’m pleasantly surprised to find that I actually fall rather low on the age scale. I had worried I would be the oldest one, struggling to keep up with a bunch of hepped up 20-year-olds. There are a couple of people younger than me on this tour. But most are older—some significantly so. Maybe things will work out, after all.
We set out for Chateauneuf-du-Pape, and the ride progresses smoothly. There are some moderate undulations, but nothing to worry about. Then we stop for a water break, and the guide says something that makes my blood run cold.
“Oh, by the way, there’s our first big hill up ahead.”
Did I mention that I can’t wear my ipod? I had anticipated riding alone on this tour, as the literature had emphasized a go-at-your-own-pace approach, but we seem to be sticking together as a group. I can’t wear my ipod because: 1) I would be the only person doing so and 2) it would prevent me from hearing directions and small talk. I’m so screwed.
We start riding again toward Chateauneuf-du-Pape. I am perspiring heavily, worrying about the hill to come. To be honest, it isn’t as huge as I had imagined, but it isn’t small, either. I start pedaling furiously as soon as it comes into view, prematurely enough that, by the time I actually begin to ascend, I’m exhausted. I shift to a lower gear, then lower and lower, until I am barely moving forward. An 81-year-old man cycles easily past me.
“Hello!” he calls.
I get off my bike and walk, my face burning with embarrassment. When I reach the top of the hill, the rest of the group is standing patiently atop their bikes, waiting for me. I laugh, but nobody else even cracks a smile. I can feel them all thinking, “Boy is she out of shape.”
We make it to Chateauneuf-du-Pape, a famous wine-making center with narrow stone streets and centuries-old buildings. My roommate and I stop at a wine “cave” for a tasting. Five generous dollops of wine. I develop a pleasant buzz.
Afterward, we make for the nearest cafe and order food and more wine. This is the Côtes du Rhône region of France, known mostly for its red wines—le vin rouge. They are full-bodied and satisfying, with just a hint of fruit. They blur the edges of things pretty fast, too.
When we finally get back on the bikes, I zoom to the front of the pack. I am happy and, strangely enough, anxiety-free. I take the hills easily, redeeming myself in the eyes of the others, I hope—though first impressions are hard to break.
Every day the hills come a little easier. The wine erases my anxiety, and each successful ascent leaves me a little more confident. I begin to enjoy the view from the bike—the orderly vineyards, the fields of sunflowers (past their prime, of course, but still dramatic), the ripening quince orchards, the walled villages. At Isle-sur-la-Sorgue, we pause by the river and watch a group of old men playing petanque, a hundred-year-old ball game particular to Provence. We stand in the shade of a large tree, the ground dappled around our feet. I take a deep breath and let it out again. I feel about 10 years younger—and eager for the next challenge. You might say I’m beginning to see the countryside through rouge-colored glasses.
Now this is a vacation.
My blood is saturated. It’s almost pure wine. I can taste riesling in every corner of my mouth and when I sweat, I sweat syrah.
I’m in Whistler this weekend for the Cornucopia Wine Festival, which is a fun three-day event in the beautiful mountains about two hours north of Vancouver. So far, my schedule has been jam packed with wine events, tastings and generally speaking, drinking. My nights have been late; hanging out with Vancouver-based friends that I don’t see often enough, and crashing more than a couple of parties.
Whistler is a neat little town. I’ve gotten over the fact that this is a spoiled playground for the rich, simply because it’s not anymore. With the recession and Olympic planning happening at the same time, Whistler has a bevy of rooms and exceedingly attractive rates. They’ve been low for months, in fact. I like being up here, and especially so only three months before the 2010 Winter Olympics begin. I’ve had several opportunities to chat with people from Tourism Whistler, who are obviously heavily involved in the planning and the general feeling amongst residents and employees is one of satisfaction and excitement.
It’s snowed heavily at times since Thursday. Enough, in fact, that Whistler mountain opened for skiers today (November 14), which is two weeks earlier than anticipated and the earliest I’ve ever seen up here. That’s obviously good news for the Olympics and puts to shame my earlier comment that the mountain would be green during my stay. It usually is this time of year – it is I tells ya!
Tomorrow I fly home for a couple of days before heading to Toronto for a few. I’ve said it before: I love traveling and though it seems non-stop right now, my rock star calendar will satisfy my itch for at least the next couple of months.
It took me a LONG time to develop a ’sophisticated’ wine palate. I once believed that wine began and ended with White Zinfindel. As I grew older, I began stepping outside of my food and wine comfort zone and discovered a whole world outside of Soul Food and White Zin.
The food part was easy because I discovered that no matter how the fancy the restaurant – everyone serves chicken and it’s hard to mess up chicken. The wine, on the other hand, was a bit more tricky. While hanging out with my more cultured friends, I would notice them ask for a wine menu and read it with great interest. I, not wanting to feel left out, would also request a wine menu; however, as my eyes glazed down the extensive list, I had no idea what I was looking at or what I was looking for. Sometimes I got lucky, but sometimes I wanted to ask for a refund and a Crown and Coke. I knew that I had to do better. After some trial and error, I have found a few reds and a few whites that are staples on most menus and allow me to be considered “a cultured friend.’
Let’s start with the white wines. The classic is a chardonnay because it is one of the more versatile wines and goes well with seafood. It generally has a fruity flavor that can range from apple and lime to tropical fruit depending upon where its produced and in what type of container. Some people find it a little dry when compared with White Zin. Riesling, my favorite, has a sweeter taste and goes well with spicy foods, poultry and pork. As the wines age, they embody more of a honey flavor coupled with their natural green apple, pear or lime flavor. The sauvignon blanc also goes well with seafood, poultry and vegetable dishes because of its grapefruit and grassy flavors. A relative new comer on the wine scene is the Moscato. This dessert wine is gaining popularity, especially in my social circle, because of its soft and fruity flavor. In the United States, it is derived from the black muscat and orange muscat grapes.
Red wines tend to be more of an acquired taste because they are very dry and are served at room temperature rather than chilled like white wines. Merlot wines are the softest and generally better to start your red wine experience. Their flavors range from blackberries to plum and chocolate. Cabernet Sauvignons have a stronger flavor than the merlot and can embody flavors of vanilla, cedar, chocolate or coffee. Cabernets and merlots are best with beef because of the strength of their flavors. Pinot Noirs, on the other hand, have a cherry, raspberry or strawberry flavor and are best paired with salmon, poultry and vegetable dishes.
You may have noticed that I didn’t mention any brands in describing these wines because each distributor has a different methodology of developing their wines thus the differences in tastes. The most important thing to note is which wines are best paired with which foods and to have a general idea of what they will taste like before you order. I recommend hosting a wine tasting.
Invite a few friends over that also have an interest in developing their wine palate. Each person can bring one bottle of wine. You can mix whites with reds or focus on white wines during one event and reds during the next. Wine is meant to be enjoyed not chugged so take your time, sniff the aromas and see if you can tell what flavors are present and begin sipping away. Be careful because wines can get you drunk pretty quick. If you get started now, you may find yourself introducing your family members to your favorite wine during the holiday season. Then, you can be considered ‘the cultured family member.’
Please join us on Thursday, December 10th for our festive holiday wine dinner, Christmas Fare from Around the World. Our five-course course dinners feature the finest in gourmet cuisine, freshest seasonal ingredients, and exquisite wines expertly paired to each course.
Our Thursday night wine tasting dinners are limited to a maximum of twenty-four guests to ensure an intimate and memorable dining experience. Aperitif and tours of the Inn are offered one half hour before dinner. First course served at 6:30pm.
Aperitif and tours of the Inn offered
one half hour before dinner.
First course served at 6:30pm.
$80.00 per person, plus tax and gratuity.
In addition, you may also choose to stay at the Inn
on the evening of our Wine Dinners.
Enjoy our gourmet wine dinner, then experience a luxurious
overnight stay in one of our Carriage House Grand Suites or
main house Suites and Bedchambers. The following morning
brings a sumptuous three-course gourmet breakfast.
Our wine dinner and overnight stay is specially priced at
$499 for our Carriage House Grand Suites and
$399 for main house Suites and Bedchambers.
Price includes all taxes and gratuities.
Reserve early. Space is limited and rooms will fill quickly.
FOR MORE INFORMATION OR RESERVATIONS
CALL RIVERTOWN INN AT (651) 430-2955.
Domaine Ragot (Givry) 1er Cru "La Grande Berge" Rouge 2007
Another good find from La Maison Des Vin in Chalon Sur Saone. For about €15, this premier cru from Domaine Ragot of Givry shows great character, even at its young vintage of 2007. Smoothly balanced with deep red fruit core, slight woody flavor and rounded tannins giving it a structure and depth of flavor. This one developed more flavors after being opened to the air for about an hour or more, and became more impressive as time passed. Medium bodied, with color tending to the lighter side, but rich flavors and depth beyond its color. Warm aromas of deep red fruit and hints of woodiness. This wine comes from 5.89 hectares of vines in Givry. Very nice work. Tim Akins quoted at 3D Wines seemed to agree! We will definitely buy more of this one, and we want to try the white next.
Contact:
Domaine Ragot
4, rue de l’école
71640 Givry
tel:03 85 44 35 67
fax: 03 85 44 38 84
http://www.domaine-ragot.com
94 wines
Blame it on my French roots, but I have a soft spot for good wine. For instance, I enjoyed a very delicate Valpolicella the other night. (wine experts know this is a good wine). And now there is a new wine concept that caught our attention: 94wines.com. Both bottles and wines are unique. You can even have a personal message written on your bottle.
The wines are not packaged in a traditional bottle-with-label. No, they come with numbers and in different colors, and it’s easy to find out which wine fits you the best. You can take the WineID test on the site, or through your I-phone. That way you can tell your friends what your favorite wine is, so they don’t ever bring a bottle you don’t like anymore!
But even more interesting for the fashionistas: you can match the color of your outfit with the bottle! Yeeeeeey!
All wines are carefully selected and from French origin. Each number stands for a specific sort of grape the wine is made of. Even the price is very reasonable: from €5,99 to €9,99.
For everyone that’s interested in my WineID; I took the test and these three came out: 1 Crispy, 23 Bold and 52 Rich. So, I am crispy, bold and rich! Haha! (Don’t take the last one to seriously though…;-))
My WineID
My boss, Ray, my coworker, Katie, and I were sitting around tossing about ideas for our upcoming Thanksgiving post and of course the conversation turned to food and wine pairings. This holiday seems to create anxiety for many people who have a tough time trying to pair wines with all the variety of foods served at Thanksgiving. Naturally, we started thinking of which Windsor Vineyards wines would go best with some of the more traditional food and eventually we got to dessert. What do you usually have for dessert on Thanksgiving? Pumpkin pie seems to be the hands-down favorite. Heck, pie in general is what makes dessert so special. And the wine to pair with pie? Well, the 2008 Windsor Vineyards Late Harvest Riesling that we just got in today is the obvious choice. It’s so new in fact, that we don’t even have it on our website yet. I’ll be sure to post the link as soon as we have it available.
“Have you tasted it,” asked Katie.
“Well, no,” Ray replied. I added, “But we need pie to try with it.”
With a McDonald’s right next door, the solution to this little dilemma seemed obvious.
“I’ll pick up some pumpkin pie,” says Ray and heads out.
Katie says, “I’ll grab the bottle of wine,” and immediately heads back into the warehouse. Isn’t research fun?
Ten minutes later, we’re sitting in the conference room with two McDonald’s hot apple pies and two pumpkin pies. If you don’t get out too often to the Golden Arches supper club, the pumpkin pie is a seasonal thing and actually quite tasty.
But the big question was: how did they pair with our newest dessert wine? Actually, quite nicely. The Late Harvest Riesling is like a liquid apple pie itself with a nose of baked apples and nutmeg and just the right balance of sweetness and acidity to easily pair with a tart and sweet apple pie, as well as a spicy more subtle pumpkin pie—even the fast food version. It’s so good, in fact, that we’ve found just the recipe to pair with this wine and we will post it along with our wine recommendations in the next couple of days. Look for it.
With research complete, it was time to write up our results. I know, it’s a tough job, but I’m willing to take one for the team in the interest of expanding your knowledge (and my waist size.)
This weekend was eggs-actly the right combination of productivity and fun. I was glad to read that so many bloggers enjoyed themselves in San Francisco! Back in the Windy City, I enjoyed watching Northwestern beat Iowa (insert evil laugh), getting out in the unseasonably warm – we are talking 70 degrees in November! – weather, organizing my apartment and meeting up with old friends. Not bad for a the shortest two day stretch of the week
My two friends and I met up for brunch at Lou Mitchell’s on Sunday. We all lived together in a suite my sophomore year of college and I had always heard how great this place was.
Apparently they saw me coming up the street and said, “There she is! Oh wait…she’s taking a picture of the outside?” Little did they know just how many pictures I would be taking! I love it.
One of the coolest things about Lou Mitchell’s is the atmosphere. It’s very family-friendly and fun – they ring a bell and sing happy birthday, wish a couple a happy anniversary, etc. They also have a great wait staff that takes the time to talk to you about life. Annnnnd while you’re waiting in line to sit, they pass out homemade doughnut holes! I snagged one on my way to the table to enjoy while perusing the menu. They also have Milk Duds for kids to sink their teeth into My mom would love it.
The ultimate decision was what to order. With so much to choose from on their menus – both breakfast and lunch are served – I knew it would be a tough call. I ended up going with the Vegetarian Omelette, which came with fresh tomato, spinach, mushroom and onion. I also added in feta for a Mediterranean touch. The omelette came out in the pan with homemade potatoes on the side.
As you can see in the picture above, they completely immerse the eggs in the ingredients so you get a bit of every ingredient, every time. The omelette was not too greasy and full of flavor. The potatoes were a nice complement – also not too greasy. I enjoyed both with coffee and whole wheat toast.
The reason for the title of this post is that when I got home from breakfast and told Bobby what I ate, he said, “But tonight is omelette night!” Oops No worries though, because as a creature of habit, I am able to eat the same meal multiple times per day. You think I’m joking…
Look familiar? Yes, it was a double dose of omelettes. In my opinion, if you’re going to eat something more than once, you may as well make it eggs, veggies and potatoes. They are all good for you (depending on your own personal stance with eggs, of course) and taste delicious.
We also enjoyed some leftover wine from the night before. On our quest to find the best cheap wine, we came across Barefoot Shiraz, which apparently earned a “gold medal” – so why not try it? The wine glass below was actually from Saturday and the stemless wine glass above is from Sunday. It definitely tasted its best when we first opened the bottle, but overall it wasn’t bad. A good, cheap choice!
To the omelettes themselves – mine was the usual 1 egg, 2 egg white combination – we added sliced ham, cucumber, red pepper and onion. It was a glorious combination of “savory crunch” and I enjoyed every bite! I topped mine with a little ketchup (couldn’t resist) and followed my rule of putting the veggies on top so that the omelette folds much easier. It saves time and hassle.
On the side we also roasted some Baby Dutch potatoes (a correction from the last time I made them and called them fingerling potatoes – Tina, you were absolutely right. Thank you for pointing it out!). Seasoned with garlic salt, pepper and Emeril’s powder, baked for 30 minutes covered and 10 minutes uncovered at 350* – they taste amazing, I promise you.
And now, on a completely non-related egg note…
The yogurt mess.
It’s BAAACCKK! It’s been a while since I had the Greek yogurt, cereal and banana combination. I had it this morning and realized it was definitely missed in my house. I topped it with some cinnamon and 1 tbsp. almond butter for an extra boost. Expect to see plenty more where this came from.
This week has been absolutely crazy so far…and it’s only Tuesday! It’s just that busy life I lead, I tell ya Seriously though, if I’m a bit out of the loop I apologize. I’ll jump back in as soon as possible. In the meantime, let’s wish this girl a happy early birthday (it’s not until Thursday but I’m just anticipating)! So happy that your Pilot is home again, Gina. Good timing!
Any other November babies out there? A very happy belated birthday to Mama Bender, who turned 20 – wait, how does that work? – on November 5. Young at heart and in spirit. Also, a happy birthday to all of my cousins, aunts and uncles. November is a busy birthday month in our family!
Abrazos,
Nestled in this residential street of Boro Park, better suited for Park Avenue, you’ll find an unusual restaurant specializing in fish and dairy dishes… Such a jewel is the Orchideä Restaurant located at 4815 12th Ave, Brooklyn, NY 11219 — Telephone: 718-686-7500 and 718-686-9100.
The almost monochrome décor of silvers and grays accented by black and soft lavender produce a unique atmosphere of sophistication and romantic intimacy. Their delicately spiced salads are fresh, delicious, and a true feasts for the eyes. Exquisite attention to color, detail and placement of each vegetable on the plate elevates the gastronomic experience into near art-form.
We started off our meal with artistically prepared sushi, and colorful, flavorful salads. I recommend the Blue Cheese or the Spring Fling with slivers of orange. The mixture of flavors bespoke of exotic locales in far away lands. The Eggplant Parmegiano, was the best I ever had.
The wine selection was more than adequate, the settings regal, and the portions nicely sized. I have a sweet tooth, having been weaned on Austrian pastries, so I was delighted with their fruit shaped custard divided among three layers of Middle Eastern fillo pastry. Superb, is an understatement!
In presentation, in taste, in service, few establishments can rival Orchideä
CS
[Our upcoming website, the supremegourmet.com will feature a longer more in depth review of this restaurant and our experience there]
miss round one? check it out here
hey guys! i am currently up in the air! special thanks to momma b for loaning me her baby computer so i could actually have blogging capabilities while away from home. i didnt want to lug my laptop all over the place.
i am going to jump right in to my saturday recap of the foodbuzz blogger festival!
we woke up bright and early at 7 AM.. yes that is bright and early for me. allison, jasmine, danica, jay (danica’s hubs), quinn, ashley and i went for a brisk morning walk on the fantastic steep hills of san fran. some of the hills are so gnarly! it reminds me a lot of downtown seattle.
after the walk we snagged some coffee in the hotel lobby and cleaned up. i managed to get a couple photos of the swag bag we received upon checking into the festival. make sure you take note of the stellar houndstooth carpet
what was even more exciting was the incredible gift bag danica put together for each of us ladies. her kindness is out of this world. i can’t even put a label on how freaking nice danica and her husband are! and they are SO much fun to be around!!
all of my favorite TJs loot! thank you thank you danica!
we headed over to the morning at the market and were ready to eat our own arms.. super hungry!! it was a short walk from our hotel to the market at the ferry building.
when we arrived we were excited for the breakfast spread we were anticipating. ummmm so, about that “spread”~
yes. it was grapes. and nothing else. oh wait. and coffee.
a little lot disappointed and still hungry.. we decided to take matters into our own hands and find some breakfast. we walked through a fabulous market in the ferry building and tried bits and pieces of this and that while looking for something to eat.
this coffee cake was incredible. the woman we spoke with from the california coffee cake company said she baked all of the cakes herself! i tried some pumpkin pecan and also some walnut spice, which you see here.
of course i had to do some ladies proud and try the spicy hummus!!
danica was being her amazingly sweet self again and got some organic pot stickers for us all to share! maybe she just didn’t want us to eat her arm?
we finally found something for breakfast! rose pistola & rose’s cafe.
the line was super long so while waiting to order i had to run over and take some photos of this sweeeeeetie bernese!! her name was luce and she was 2 years old. totally made me miss penelope! even though she was about 5 times the size of penny jane
i really wanted the mushroom scramble but it was sold out so i went with the egg sandwich
it was really rad that the had organic NON HFC ketchup! but i was really disappointed that there was no fontina or mozzarella on the sandwich like the menu said. this was good, but not $10 good. still.. good. and it filled me up which is all that mattered at the time!
ashley’s butternut squash brioche french toast with caramelized pears and cinnamon whipped cream really looked epic, no??
after breakfast we didn’t have much time and unfortunately couldn’t hang out at the market (or with luce) because we had an olive oil tasting to attend. i now officially know way more than i need to know about olive oils. and we all scored a huge bottle of local olive oil!
you swirl and sniff the olive oil.. just like wine tasting.
not gonna lie, it was a little weird drinking olive oil straight. probably won’t be doing that again. but it was fun!
after the seminar we headed over to the metreon for the tasting pavilion. probably one of my favorite parts of the whole festival!!
holy crap. i don’t even know where to begin. i will just throw it all up.. gloriousness upon gloriousness!
brittany and brandi were bread ambassadors and got to whip up their award winning recipes for us all to try!
this seafood ceviche was a great blend of flavors and it reminded me of a ceviche i tried at the taste of the nation event a few months back. LOVED the squid in there. when i was in 6th grade my dad made me try squid and i haaated it. who knew i would one day love it? not me!
shortbread and pumpkin butter. yum and yum.
this next bite was hands down my favorite thing i tasted!! it was a pastry base filled with steak and caramelized onions, topped with a bleu cheese dijon mustard and pomegranate seeds. the taste and texture combination was an explosion in my mouth.. what a creative bite!
somehow.. kerrygold knows how to make plain old butter taste epic.
another thing kerrygold is good at?? CHEESE! i had a few pieces of the aged cheddar cheese infused with irish whiskey. it was my favorite variety they had to offer. it was very soft and creamy!
bertolli was passing around some delicious pizzas and bruschettas!
we were able to get a bread cookbook signed and sample a recipe from the book.. can’t wait to crack that open!
and you can never have too much cheese.. apparently this le petit dejeuner wone best cheese in the USA.. wow! to be honest, i liked the aged cheddar better
hey ladies!!
brandi told us we could not miss the watermelon wheat beer..
i was really into these oregon dukkah dry dips!! i wish i could find them in the SLC. such a fun new concept i had never seen. you dip the bread in oil and then the dry dip. yum!
americano is the restaurant located inside hotel vitale. they were serving up some meatballs..
so this next thing is caraaazy. it is a cast iron pan that cooks these little lovely balls (TWSS)
you can fill the inside of the balls with anything under the sun.. you can make it sweet or savory. this pan was cool but the balls seemed like they were very labor intensive and take too much time/effort to make.. he said 9 balls can take about 20-30 minutes. hmmm.. no thanks.
in between these fantastic tastes we went to a california sparkling wine seminar!
we learned a lot about sparkling wine and how it is made. it is actually made the same exact way as champagne.
of the four wines we tasted, i liked the first one the most. it was a blanc de blanc and actually was the cheapest of all four varieties. go figure, i am a cheap date
we basically had to wheel ourselves out of the metreon! so much good food was consumed.
i was in lots of luck because the incredible, amazing, fabulous DEB was in san fran for something other than the festival. how random! i only had a small window between the tasting and our dinner event but she was sweet enough to stop by my hotel to say hi!
she is just as amazing and cute in person as she is on her blog! she also brought me some sweet homemade goodies.. chocolate almond macaroon kisses and pecan butter! thanks again deb we only had about 20 minutes to chat.. but i feel like we could have talked for hours. i totally know why lara met up with her multiple times when deb was recently overseas!
after our brief meetup i raced to my room to get ready for the big dinner event. i will post that in another post.. but here is a little preview
edited to add: i didn’t have time to post this last night! or all day today since i was so busy at work. but here it is now. yeeeeah.
p.s. i am back home now and it is so not rad! i want to go back to san fran!
Qs~
1. red or white wine? still or sparkling? still white wine para mi.
2. favorite kind of CHEEEESE? are you kidding? i can’t pick! but currently it is the kerrygold aged cheddar with irish whiskey
xo. janetha b.
208 E. 58th St.
Dining Style: Casual Elegant
Cuisine: Italian
Neighborhood: Midtown East
Cross Street: Between 2nd and 3rd Avenues
Entree Price: $21 to $34 (Pasta from $16)
Phone: (212) 750-7766 (212) 750-7766
Hours of Operation:
Lunch: Monday – Friday: 11:45am – 4:00pm
Dinner: Monday – Thursday: 5:00pm – 10:30pm, Friday: 5:00pm – 11:00pm, Saturday: 5:00pm – 12:00am, Sunday: 4:00pm – 9:30pm
Payment Options:
AMEX, Discover, MasterCard, Visa
Dress Code: Smart Casual
Accepts Walk-Ins: Yes
Public Transit: N, R, W, 4, 5, & 6 trains to 59th Street/Lexington Avenue.
Parking: No
Bargains: Prix Fixe Lunch $18. Prix Fixe Dinner $35.
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Review by Nancy Walman
Seven is His Lucky NumberClick Here to Play Podcast
NY ICON NINO SELIMAJ OPENS SEVENTH RESTAURANT, NINO’S 208
Iconic and lively New York restaurateur Nino Selimaj, (Above) is proudly announcing the official opening of his seventh restaurant, Nino’s 208. Located at 208 East 58th Street, Nino’s 208 is on the same block as the first restaurant Nino worked in as a dish washer when he arrived in America.
Nino’s 208 sports a new, contemporary interior design, as well as a modern menu. Housed in the former premises of Ada, the fancified Indian nouvelle restaurant, Nino’s 208 brings the stamp of this excellent restaurant group to East 58th Street at affordable prices. The bi-level design is easy on the eye with its black and white color scheme, which extends to double cloths on the comfortable tables, banquettes and booths. A dramatic winding staircase leads to the second level, which is ideal for private parties.
Service is solicitous and excellent. The host is a seasoned pro, who will guide you through the menu and a vast array of specials. There is an excellent bar and the wine list is well chosen and priced with 19 wines by the glass, starting at just $8 and several pleasant bottles priced under $30. The ever dependable Michele Chiarlo Barbera d’Asti, 2004 is bargain priced at $29 It is loaded with spice and good acidity and opens up in 15 minutes. Heavily weighted in California and Italian options, there are some excellent bottles listed in the “Special Selection” pages for folks willing to spend over $200.
Executive Chef Merlin Tlapa, honed his skills alongside Tyler lorence and Bill Telepan, and brings a fresh spin to rustic cooking. Says Tlapa: “Our Philosophy at Nino’s 208 is to incorporate exotic ingredients not traditionally found in Italian cooking and use them to compliment authentic tastes.”
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In the food department, there is a value oriented $35 prix fixe dinner, including appetizer, main course, dessert and coffee. A la carte is also easy on the pocket and the food fresh, light and carefully prepared. A good beginning is a shared Buffalo Mozzarella, Wrapped In Bresaola with sliced beefsteak tomatoes, roasted yellow sweet beets and arugula pesto (Above), Roman Artichokes polenta crouton, chicken liver pâté and shaved parmesan cheese.
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Other Other options include Sea Bass Carpaccio on potato blini, accompanied by asparagus, horseradish and sour cream, Chicken Meat Balls in Tomato-Cream Sauce and the best Duck Confit imaginable. A special, it should be a leading player.
Pasta is al dente and well sauced, if a tad over-salted for our taste: Two unusual selections offer Pappardelle with braised short ribs of beef bolognese and Spaghetti with lamb meatballs, mint pesto, Tuscan kale and alio olio. Even the traditional Linguini with White Clam Sauce, gets a lift from Cockles and Broccoli Rabe.
Entree suggestions include Grilled Organic Salmon (Pictured Above), braised greens, white beans and garlic confit or Braised Pork Osso Buco, barley risotto, exotic mushrooms, rosemary and lemon zest. Check out daily specials. We chose a Porterhouse Special for 2, which arrived cut and sizzling as it finished cooking on the platter. The meat was first rate and the grilling superb. Don’t miss the terrific roasted Brussels Sprouts. A huge Veal Chop, braised in Barolo was also wonderful.
All desserts are stylish, including a puckery lemon tart, apricot tart, panna cotta (Above), and chocolate mousse cake. Nino’s 208 is is a very upmarket product, offering surprisingly gentle prices and waiting to be discovered. Go soon and you can be the lucky winner.
The Lovely Bi-Level Dining Room
Perfect For Private Groups
About the owner
Nino Selimaj arrived in New York 30 years ago. He initially began his foray into the restaurant world as a dishwasher. Nino then quickly rose through the ranks, leaving behind dishes to become a cook, then a server and eventually opening his own restaurant. Thirty years later, Nino returns to the same block where he began his career to open his seventh restaurant.
Eighteen years ago, Nino Selimaj opened the original Nino’s at 1354 1st Avenue. With unparalleled, uncompromised taste, a personable wait staff, affordable pricing and a willingness to venture into the unknown, he has captured the hearts and stomachs of New York. Following the success of his first restaurant, he subsequently opened Nino’s Tuscany, Osso Bucco, Nino’s Positano, Osso Bucco Uptown, Nino’s Bellisima Pizza (home of the $1000 pizza with four different kinds of Petrossian caviar),and now, Nino’s 208. Regis Philbin, George Pataki, Joe Torre, Derek Jeter and Barbara Walters are just a few celebrities New Yorkers may catch a glimpse of when they visit one of Nino’s locations
Of his decision to return to the same block where his career began, Selimaj says “The neighborhood is great, with its proximity to Bloomingdales. I truly believe that midtown needs a restaurant like Nino’s 208. It’s affordable, but still on the pulse of the city.”
About the Chef
Chef Merlin Tlapa (Centolire) oversees the kitchen at Nino Selimaj’s (Nino’s Tuscany, Osso Bucco) seventh Italian eatery
Merlin Tlapa honed learned his craft from legendary chefs like Tyler Florence and Bill Telepan. As one of New York City’s most promising young chefs, Merlin’s philosophy in cooking is to incorporate ingredients not traditionally found in Italian cuisine in order to keep menus fresh, exciting and inimitable.
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Sample Dinner Menu
Antipasti
Chef’s Soup Of The Day 9.00
Autumn Salad mizuna greens, pecorino cheese, walnuts, pears and roasted butternut squash 11.00
Bianco Salad hearts of palm, baby artichokes, belgium endive, pecorino cheese, white mushrooms and truffle oil 13.00
Crispy Roman Artichokes polenta crouton, chicken liver paté and shaved parmesan cheese 14.00
Classic Caesar Salad prepared table side for two 22.00
N.Y. Strip Steak Salad sliced ny. sirloin, baby arugula, endive, lemon olive oil and sliced parmesan cheese 16.00
Chicken Meatballs ricotta cheese, rosemary, tomato cream sauce and zucchini salad 12.00
Buffalo Mozzarella Wrapped In Bresaola sliced beefsteak tomatoes, roasted yellow sweet beets and arugula pesto 15.00
Sea Bass Carpaccio potato blini, asparagus, horseradish- sour cream 14.00
Pasta
Pappardelle braised short ribs of beef bolognese 17.00
Paglia E Fieno maine lobster, roasted grape tomatoes, lobster cream sauce 28.00
Tagliatelle Ragu braciola stuffed with pine nuts, pecorino cheese, raisins and filetto di pomodoro sauce 16.00
Spaghetti lamb meatballs, mint pesto, tuscan kale, aglio olio 19.00
Linguini White Clam Sauce cockles, broccoli rabe, spicy flakes, 19.00
Paccheri italian sausage, peas, light tomato cream sauce 16.00
Ricotta Gnocchi shrimp, sautéed cauliflower, oven dried tomato sauce & italian bread crumbs 24.00
Main Course
Crispy Striped Bass asparagus, shallots, peas, herb caper oil 24.00
Grilled Organic Salmon braised greens, white beans, garlic confit 23.00
Poached Halibut lobster cream, chervil, baby carrots and potato puree 29.00
Grilled Filet Mignon butternut squash-risotto, short rib of beef sauce 34.00
Braised Pork Osso Buco barley risotto, exotic mushrooms, rosemary and lemon zest 25.00
Seared Duck Breast sweet potato mashed, dried cranberries, vin santo reduction 32.00
Pan Roasted Chicken Breast wilted spinach, garlic potato purée, oxtail sauce 21.00
Roasted Veal Tenderloin sautéed swiss chard, parsnip puree, sweet onion sauce 29.00
Porchetta Romana roasted tender pork filled with fennel seeds, mustard, rosemary and sautéed brussels sprouts
Side Dishes
Broccoli Di Rape with roasted grape tomatoes and garlic confit 10.00
Steamed String Beans with swiss chard and shallots 8.00
Roasted Brussels Sprouts 8.00
Baby Spinach sautéed in garlic and light oil 7.00
Garlic Mashed Potato 7.00
Prix Fixe Dinner Menu $35
Appetizers
Soup Of The Day
Misto Di Campo house greens and grape tomatoes
Fritto Misto calamari, asparagus, shrimp and mushrooms
Main Courses
Veal Scaloppini caper berries, lemon and shitake mushrooms
Gnocchi Genovese Pesto asparagus, oven dried tomatoes and grilled shrimp
Pappardelle Funghi mix mushrooms, truffle oil and cream sauce
Chicken Paillard olive tapenade, fennel arugula salad and gaeta olives
Organic Grilled Atlantic Salmon with tuscan beans, braised greens and garlic confit
Grilled Idaho Trout string beans & steamed potato salad with mustard dressing
Desserts
Chocolate Mousse Cake
Warm Pear Tart
Butternut Squash Panna Cotta
America Coffee Or Hot
Recommended Dishes: The classic Osso Bucco, which has become a signature of all of Nino’s restaurants, as well as the Crispy Striped Bass, which is presented as a carpaccio, with the thin slices of fish served over a potato pancake with asparagus and dressed in herb caper oil. Spaghetti with meatballs made of lamb, alongside mint pesto and Tuscan kale. As in all of Nino’s restaurants, customers at Nino’s 208 are delighted by the Classic Caesar Salad, prepared tableside with much flourish – both delicious and entertaining
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Copyright 2009 By Punch In International. All Rights Reserved.
Copyright 2010 By Punch In International. All Rights Reserved
Disclosure
The inaugural Amateur Wine Competition, as part of Iowa’s Premier Wine & Food Expo, judging was held today at Hy-Vee Hall. 60 entries competed for the top honors. The contest was only open to local wine clubs and hobbyists – commercial wineries were not allowed.
The contest was sponsored by Make Mine Wine Magazine, Indianola, Iowa and BlueStem Winery, Parkersburg, Iowa. The award-winning wines will be featured next weekend at Hy-Vee Hall at Iowa’s Premier Wine & Food Expo.
Judges critiqued the wines based on color, aroma, body, taste and finish. All winemakers will receive their score sheet with judges comments, which may be helpful when they start on their next batch of wine.
And the winners are:
Best of Grape Wines-Robert Smith from Webster City. Smith’s entry was a 2008 Barbera.
Best of Non Grape Wines-Bob Whitbeck from Indianola. Whitbeck’s entry was a 2008 Elderberry.
Best of Meads & Ciders-Joel Duden from Marshalltown. Duden’s entry was a 2008 Sparkling Apple Mead.
ABOUT IOWA’S PREMIER WINE AND FOOD EXPO, PRESENTED BY HY-VEE Live demonstrations will be taking place in the Celebrity Kitchen Theater, sponsored by Kitchen Classics, by popular celebrity chefs, including Andrew Zimmern of Travel Channel’s “Bizarre Foods” and Duff Goldman, host of “Ace of Cakes” on the Food Network. The celebrities will participate in meet and greets and autograph sessions in Hockenberg’s Celebrity Meet ‘n Greet Zone. Autographs are on a first come first served basis as time allows.
Celebrities aren’t the only ones with a chance to show off their culinary skills. The You’re Cookin! Stage will showcase local and regional chefs.
The Emporium, sponsored by Mrs. Clark’s features retail, food and service vendors from all over the Midwest. Buy it, leave it, and take it home, or BLT. When attendees purchase items at Iowa’s Premier Wine & Food Expo, they can leave those items at the convenient, on-site drop-off location at no charge and free their hands for more shopping.
Over 280 wines, beer and spirits from around the world are at the show. The Sampling Zone will be open for individuals to try various beers, wines and spirits for only $12 (must be 21 years of age to sample). When guests are finished at the Sampling Zone, they can visit the Hy-Vee Wine Shop to purchase their favorite sampled bottle of wine or specialty beer.
Regular tickets are priced at $20 for the day or $35 for both days and are on sale now. Children six and under are admitted into the show FREE of charge. Tickets are available at the Wells Fargo Arena Ticket Office, all area Dahl’s Foods locations, online at dahlstickets.com, or charge by phone at 866-55-DAHLS.
The full schedule and detailed information can be found at www.iowaeventscenter.com/wineandfood.
Sponsors include Hy-Vee, The Des Moines Register, Factory Direct Appliances, Kitchen Classics, Mrs. Clarks, Hockenbergs, Iowa Beef, Pork and Turkey Producers, Renaissance Savery Hotel, and WHO-TV-Channel 13.
About Make Mine Wine Make Mine Wine and the Make Mine Wing blog offer weekend inspiration with regional wine, go-with recipes, fun, getaway, home and entertaining ideas for wine lovers. The magazine immerses the novice or more sophisticated wine lover in the culture of wine, specifically in Iowa and the Midwest.
Advertisers reach women and discretionary income that make most of the decisions on where to spend money on things they love: dining, travel, home décor, entertainment, shopping, personal, financial and medical services, and more.
The Make Mine Wine audience enjoys wine as pat of a lifestyle choice that involves family, friends and fun.
Make Mine Wine is published by Rasko Publishing LLC., founded in 2006 and headquartered in Indianola, IA. For more information or to subscribe to Make Mine Wine ($12.72 per year) call 515-962-5515. The Midwest wine events list and the Make Mine Wine blog are on line at www.makeminewinemagazine.com. Follow @MakeMineWine at www.twitter.com
About BlueStem Winery Vern Holms made his first batch of wine in 1976 and today produces and sells wine and offers wine-making classes at BlueStem Winery. At www.bluestemwine.com he sells beer-brewing and winemaking supplies and kits to more than 3,000 customers in numerous countries and in all 50 states. BlueStem Winery is located at 305 Third Street, Parkersburg, Iowa.
