Meyer Lemon Risotto w/Roasted Shrimp & Seared Sea Scallops

Another cold night calls for a cozy dish of risotto. Since the calendar says spring, I lightened this up with Meyer lemon and added some scrumptious shrimp and scallops and paired with a 201l Cakebread Chardonnay.  Each sip was filled with luscious apple, melon, citrus fruit and a touch of minerality. The bright acidity washed away the creamy finish of the risotto, leaving your palate ready for another bite! This is such an easy all season dish.  I hope you try it soon. Bon Appetit!


Meyer Lemon Risotto w/Roasted Shrimp & Seared Sea Scallops (Serves 4)

2 tablespoons olive oil

1 medium yellow onion, fine dice

1 cup Arborio rice

2 ½ - 3 cups homemade shrimp & lobster stock  (see recipe) or low sodium chicken stock or vegetable stock can be used as a substitute

¾ cup dry white wine (Pinot Grigio/Sauvignon Blanc

2 Meyer lemons (zest & juice)

1 cup shredded Parmigianno Reggiano cheese

1 tablespoon butter

½ cup chopped parsley

1 teaspoon nutmeg

1 teaspoon pepper

Salt to taste (keep in mind there is salt in the stock & cheese)

Risotto

In a small saucepan warm 3 cups of stock (simmer on low)

In a large saucepan sauté onion in olive oil for 5-7 minutes over medium-low heat until translucentAdd Arborio rice and mix with onions until rice is well coated and slightly toasted 2-3 minutes

Add white wine and let evaporate

Once white wine evaporate slowly add the stock ½ cup at a time stirring frequently

Continue adding the stock ½ cup at a time until risotto reaches desired consistency, above 25-30 minutes for al dente

At this point add cheese and butter, mix well

Fold in chopped parsley, lemon zest & juice

Divide between four plates and top with 2 scallops & 3 shrimp 

Garnish w/parsley & lemon wheel

Roasted Shrimp

Preheat oven to 375 degrees

Shell & devain 1 dozen large shrimp (leave the tails on for presentation)

Toss with olive oil, a pinch of salt & pepper

Roast for 6-8 minutes

Seared Sea Scallops

Pre-heat sauté pan with 1 tablespoon of olive oil

Pat dry 8 medium-large sea scallops

Brush w/olive oil and a pinch of salt & pepper

Sear for 3 minutes per side until nicely golden on each side

Shrimp & Lobster Stock

Add 2 tablespoons olive oil, lobster and shrimp shells to a large stock pot over medium heat

Saute shells for 3-5 minutes until they become bright pink and aromatic

Add 1  medium yellow onion, 3 celery stalks, 1 carrot (all large dice), 4 cloves of smashed garlic, 2 bay leaves, 1 tablespoon of Old Bay, 1 teaspoon of sea salt, handful of peppercorns and cover with 2 quarts of water

Let simmer over low heat for 45 minutes

Strain with fine mesh strainer into smaller sauce pan

Freeze the rest of the stock for up to 3 months

Madeira Madness

1962 Madeira in vintage port glass

While many sports fans have their hands wrapped around a cold beer and a remote cheering on their favorite college basketball team, I am opting for a more laid back evening with a very special glass of wine.

Nothing says comfort on a cold night than curling up by the fire with special someone and a great glass of Madeira.

Madeira is a fortified wine made on the island of Madeira, an archipelago of Portugal. Madeira has an incredibly long shelf life and is known to be the longest living wine in the world.

Madeira dates back to the Age of Exploration and was a favorite of several U.S. Presidents including George Washington and Thomas Jefferson. In fact, it was the wine served to toast the Declaration of Independence!

I bought my husband a1962 Barbeito Malvasia Madeira for his birthday last year and although it was a splurge, it certainly did not disappoint.  It’s like drinking sweet nectar from the Gods.  

We opened the bottle on Thanksgiving and we are going to toast the end of winter with the rest of the bottle. 

The color is a beautiful golden brown and the liquid gold just clings to the side of the glass, slowly coating its vessel.  On the nose, there are lovely notes of ginger snaps, baking spices, caramel, coffee and toasted walnuts.  The wine is rich and expressive with nice acidity. Drink on its own or pair with a cheese plate of Roquefort, honey, dates and walnuts. This also goes great with nutty desserts like pecan pie and pumpkin spice cheesecake. 

If you have never had a Madeira and don't want to splurge on a bottle, many fine dining restaurants offer Madeira by the glass!

To learn more about Madeira, visit http://www.madeirawine.com/. 

Do Wine Scores Really Matter?

Selecting that perfect bottle of wine can be a downright painstaking experience if you don't know what you are looking for.

You walk into the wine store and your head begins to spin when you see hundreds if not thousands of shiny glass cylinders in different colors, a myriad of varietals and enough animal labels to make you feel like you are at the county zoo.  Then you stumble across the "coveted" wine score in bold font tempting you to select the wine with the highest point value.

As you stand in the middle of the aisle with a glazed look on your face and begin scratching your head, the young salesperson walks over to you, points at the shelf and says "you must try that bottle, it's nearly perfect with a 96 point score."

But, what do those numbers really mean?  Is a 90+ pointer always a good bottle? And why don't you see 88-89 point wines promoted like they used to.  89 used to be equivalent to a B+ when I was in school,

Today, the Wall Street Journal featured a  great piece by Lettie Teague, Wine Scores: Remaking the Grade,  that discusses the inflation of wine scores and why so many great bottles that score in the high 80's may never make it to your local store shelf. Simply put, high scores mean big business!

Taste of Italy

In preparation for my certified Sommelier exam in April, my friends have graciously agreed to let me expermint on them with different wine and food pairings. This week I hosted an Italian wine tasting. 

The menu and recipes are listed below.  Buon Appetito! 

Antipasti Platter

Roasted Asparagus w/Prosciutto & Balsamic Glaze

Bocconcini, Cherry Tomatoes & Assorted Olives

Roasted Veggie Caponata w/Pita Chips

Wine Pairing: 2011 Borgo Conventi Pinot Grigio, Friuli, Italy

Sweet Pea, Ricotta & Herb Bruschetta

Wine Pairing: 2011 Broglia Gavi “Le Meirana,” Piedmont, Italy

Charcuterie Plate

Hard Salami, Prosciutto, Provolone, Parmigiano Reggiano & Kalamata Olive Bread

Wine Pairing: 2008 Piccini Chianti Classico, Tuscany, Italy

Chicken Parmesan Bites

Wine Pairing: 2005 Ceretto Zonchera Barolo, Piedmont, Italy

Recipes:

Sweet Pea, Ricotta & Herb Bruscetta

16oz bag of frozen sweet peas (defrost)

2 cups part skim ricotta

1/2 cup parmigiano reggiano

2 cloves of garlic

1/2 cup fresh chopped parsley

1/2 cup fresh chopped basil

1 lemon (zest & juice)

1/4 cup olive oil 

salt & pepper to taste

Baguette - 1/4 inch slices

Diced tomatoes (for garnish) 

Directions: 

Put all ingredients in food processor and pulse until well combined.  Add more olive oil if needed to reach desired consistency. Should be thick enough to spread on crostini. 

Slice baguette into 1/4 inch slices, brush with olive oil and grill on grill pan or outdoor grill. Spread generously with topping and garnish with diced tomatoes for a pop of color. 

Roasted Veggie Caponata

1 large eggplant

1 zucchini 

1 small red onion

1 small jar roasted red pepper

1 tablespoon capers

10 kalamata olives

2 cloves of garlic

1 teaspoon crushed red pepper 

1/2 cup chopped fresh parsley

1 lemon (juiced)

1/4 cup olive oil (plus more for roasting)

salt & pepper to taste

Serve with pita chips 

Directions:

Preheat oven to 375.  Cut  eggplant, zucchini & red onion in half and place in roasting pan (Pierce eggplant & zucchini with fork). Drizzle veggies with olive oil.  Roast for 45 minutes and let cool.  Place all ingredients in food processor until you get a chunky dip. Serve room temperature or chilled with fresh baked pita chips. 

Savor Sunday: Brunello & Bolognese

In this week’s edition of Savor Sunday, I decided to go all out Italian. Nothing beats the winter doldrums than one of my all time favorite wines and a hearty dish of homemade Bolognese. 

I am convinced that I was Italian in a former life.  Italian wines and food are a passion of mine. I actually turned my husband into a red wine drinker when I introduced him to a 1997 Brunello di Montelcino the first time I cooked for him.  He has been hooked ever since!  

Tonight, I served up a 2007 Tenuta di Sesta Brunello di Montalcino. The 2007 vintage is a highly rated one.

Tasting Notes:  Nice notes of earth, cigar box, plum, mocha and black cherry on the nose. The palate has voluptuous tannins that are soft and round with flavors of plum, clove, cedar and a touch of vanilla. 

Bolognese Recipe:  Serves 4-6 

2 tbsp. olive oil

1 medium yellow onion

3 ribs celery

3 medium carrots

1 cup Portobello mushrooms  

6 cloves of garlic

2 tsp. truffle salt or sea salt

1 tsp. black pepper

1 tsp. crushed red pepper

1 tsp. Italian seasoning

½ tsp. nutmeg 

2 bay leaves

Few sprigs of fresh thyme & rosemary (tie w/kitchen string)

1 ½ pound ground sirloin

1 ½ pound sweet Italian sausage

2 tablespoons tomato paste

2 cups red wine (Chianti, Montelpulciano d’ Abruzzo or Centine from Banfi  are nice options)

1 cup milk

1 - 28 oz can crushed tomatoes (preferably San Marzano)

¼ cup heavy cream

1 cup shredded Parmigiano Reggiano

8 oz ricotta (for garnish)

½ cup julienned basil (for garnish)

Directions:

Combine large diced onion, carrot, celery, mushroom and garlic and put in food processer for about 10-15 seconds until the vegetables are a finely grated.

Add 2 tbsp. of oil to a dutch oven over a medium heat and sauté vegetables for 10-15 minutes until translucent and slightly golden.  Make sure all the liquid is evaporated.

Once the vegetables reach the desired color and consistency add the salt, pepper, crushed red pepper, Italian seasoning, nutmeg & bay leaves.

Add ground sirloin and sausage and let brown for 20-25 minutes, stirring frequently.  Make sure you get a nice deep brown color. Practice patience, this is where all of the flavor comes from.

Add tomato paste and cook 2-3 minutes.

Add rosemary & thyme sprigs followed by red wine. Scrape up all the bits and deglaze pan.  Let reduce about 5 minutes.

Add 1 cup milk and let reduce about 5 minutes.

Add crushed tomatoes and simmer for 1 ½ - 2 hours.

Before serving remove fresh herb sprigs & bay leaves

Add ¼ cup heavy cream and ½ cup grated Parmigiano Reggiano and stir until combined.

Serve over your favorite pasta.  I recommend pappardelle or tagliatelle pasta.

Add a tbsp. of fresh ricotta, Parmigiano Reggiano, basil and a drizzle of good Extra Virgin Olive Oil.  

The Wine of Romance

If I had to choose one wine that evokes romance and desire, it would have to be Pinot Noir. Sure Champagne comes to mind, but nothing quite captures romance than that of Pinot Noir. Great Pinots can be earth shattering like a first kiss. Not so great Pinots can be like a bad date you can't wait to end. 

With its thin skin and sensitive temperament, Pinot Noir can be one of the most difficult and fragile grapes to grow. With abundant love, care and patience, this grape can evolve into a lovely, graceful and elegant beauty. It can also pack a powerful punch that will tantalize your senses. Master Sommelier Madeline Triffon  refers to Pinot Noir as, "sex in a glass."

As soon as you lift the glass of a perfect Pinot, notes of soft perfume, truffle, earth, spice and fruit envelope your senses creating a captivating experience that can take your breath away.  Then as your palate comes into full contact with a waterfall of liquid garnet, your heart melts as you slowly savor each sip. 

There are so many different styles of Pinot Noir, it can be quite elusive, even for an expert. The classic Burgundian style often has more earth, truffle and barnyard aromas than its new world counterparts, which are often made with more fruit and alcohol. Either style you choose, well-made Pinot Noirs can be quite seductive and leave you yearning for more.  There are so many amazing Pinot's to choose from, I have listed a few of my current favorites below! 

Happy Valentine’s Day!

Recommendations:

2009 Chateau de Chamirey, Mercurey, Burgundy, France: Medium bodied with lovely dark cherry, earth and smoke with nice acidity, making this a lovely match with cedar plank salmon and lentils. (Retail $25)

2008 Anam Cara, Willamette Valley, Oregon: Medium bodied and elegant with black cherry, raspberry, hints of smoke and cedar. This is a lovely sipper and one of my favorite Thanksgiving wines. (Retail: $35)

2011 Belle Glos, Clark & Telephone, Central Coast California: Medium bodied and bold with lots of spice, plum, cranberry and blackberry.  This wine boasts the best of new and old world styles. I also love this bottle. Belle Glos seals the wine with red wax.  Try this one with a grilled steak. (Retail: $35) This producer also makes the Belle Glos Meomi which is kind of like the baby sister of the Clark and Telephone. This one is under $20 and a great wine for the price. 

To Dress or Not to Dress?

It seems that every time my husband and I go out for a nice meal there are always other diners who treat the restaurant like their living room or corner bar.  What ever happened to a dress code, manners, etiquette and decorum?

We recently went to a very nice restaurant to celebrate a special occasion and I was absolutely appalled by the way many people were dressed, both children and adults.

There were two young children that were having a dance party as they left the establishment.  Not only were they loud and distracting, they were wearing sneakers and jeans – in a Four Diamond restaurant!!  Parents, if you can’t get your children to be civilized, leave the kids at home or take them to Chucky Cheese, where a kid can be a kid!

When I am paying good money for an overall dining experience, this obnoxious behavior and disdain for basic etiquette tends to put a little damper on the mood.

The food and wine may be exquisite and the service may be stellar but I am personally less likely to go back to an establishment that permits sloppiness and rude behavior by other patrons.  I know that in this economy many restaurants are hesitant about implementing and mandating a dress code because they are afraid of losing business, but I think they are alienating diners who appreciate and desire a touch of elegance.

Whatever happened to wanting to look your best?  I personally love putting on a beautiful dress and a great pair of pumps and my husband always looks like he is stepping off the anchor desk when we go out to dinner.  Casual Friday is one thing, but beach attire or sweat pants at your favorite intimate bistro is downright tacky.

Listen up gentlemen! Fine dining restaurants are not the place for your ball caps, torn jeans and untucked shirts.  As for ladies, save the flip-flops for the beach!  

As you head out to your favorite romantic spot for Valentine’s, take a little time to look your very best!  I bet you’ll even enjoy your meal a little more. 

What say you? Do you think fine dining restaurants should mandate a dress code? 

Photo Credit: http://www.flickr.com/photos/djjewelz/4580699568/

Game Day Food & Wine Pairings

Beer may be the beverage of choice at many Super Bowl parties, but don’t rule out some vino for the big game.  Believe me, the ladies will be more than thankful!  There are some great wines that make perfect pairings with your favorite pigskin treats.  

If you’re looking to keep it simple, pick up a few bottles of good sparkling wine, like a Brut Champagne or Cava.  Sparkling wines are extremely versatile, boast nice acidity and help cleanse the palate.  Here are a few options that I hope will help inspire your game day menu!  

• Guacamole – Pairs well with Sauvignon Blanc and if you like it extra spicy try a Riesling instead.  A dry sparkling would also do the trick!  Check out the Kim Crawford Sauvignon Blanc from New Zealand for under $15. 

• Crab & Artichoke Dip – This creamy delight calls for a wine with high acidity and crisp finish like a Pinot Gris or Sauvignon Blanc.  Try the Hendry Pinot Gris for under $15 or the Tiamo Pinot Grigio for under $10. 

• Hot Wings – I love adding a little class to bar food by pairing hot wings with a nice sparkling wine like Brut Champagne. If you’re looking for a budget friendly alternative, check out a Cava from Spain.  (Check out my blog on sparklings for some recommendations at every price point http://thecrystalpalate.blogspot.com/)

• Chili – I will admit Chili has to be one of the hardest dishes on the planet to pair with wine.  If the chili has a nice balance with a rustic depth of flavor not too much heat, a big, bold, jammy Zin would be a nice choice.  If you’re going for the knock your socks off kind of heat that will make a grown man cry, you may want to stick with an ice cold beer!  

• Potato Chips & Dip – I love the way a nice sparkling balances the saltiness of the chips. This is a must try!

• Short Rib Sliders w/Bacon Bleu Slaw – This has to be one of my all time favorite guilty pleasures and game time treats.  This hearty crowd pleaser calls for a big bold Zinfandel. I really like the Sobon Estate Fiddletown Zinfandel and the Predator Zinfandel for budget friendly options.

• Meat Lovers Pizza – There are many options for a hearty pizza including a Zinfandel, Montepulciano d’Abruzzo, Chianti or a Vino Nobile.  

• Prosciutto wrapped asparagus w/balsamic glaze – Pinot Gris or Sauvignon Blanc.

Cooking with Wine

Crystal prepping for New Year's Eve guests.

As another New Year begins, I resolve to get healthier once again.  Don't worry, I am not going on any crash diets, I love food and wine too much for that.  However, I will fine tune my recipes and add an extra splash of vino to cut back on the other decadent ingredients, otherwise known as cream and butter. 

I absolutely love cooking with wine, sometimes I even put some in the food.  All joking aside, wine gives food another dimension and won’t unravel your exercise routine. 

Want to add a zing to steamed veggies or sautéed spinach?  Add some garlic, white wine and lemon with a pinch of sea salt and pepper.  No butter and it’s delicious!  Don’t get me wrong, feel free to add the good stuff if you prefer, but I’ll save the added calories for the weekend.

You can also add some spark to mushrooms or ratatouille with a dry red wine.  There are unlimited ways to use wine in food preparations. 

One of my favorite weeknight meals is quinoa pasta with sautéed broccoli, red peppers, spinach, tomatoes and feta with white wine, lemon, olive oil, fresh herbs and garlic.  Depending on the portion and how much sauce you like, use between ¼ cup to ½ cup of dry white wine (don't be shy).  You'll want to let the wine reduce down before serving.

Now to the important question - What wine should I use to cook with? I am so glad you asked.  You will find that many recipes call for a dry white or a dry red wine. But what does that really mean?  I may be the only one, but I really wish recipes would include some options to help the consumer.  Most wine stores will be happy to help you, but wouldn’t it be great to walk in the store and know exactly what you are looking for?  Not everybody is a wine geek like me. 

Here is my general rule of thumb for cooking with wine.  When I make red wine reductions, I personally like to use an inexpensive Bordeaux, Chianti or Montepulciano d’Abruzzo. It gives the reduction nice earthy notes.  Pinot Noir is a great option with risotto and mushrooms.

As for white wines, I usually opt for a Pinot Gris/Pinot Grigio, a Sauvignon Blanc or an unoaked Chardonnay. If you have extra sparkling left over from the New Year’s celebration feel free to use that instead.  Sparkling wines make great sauces. 

Just remember to use a wine you would drink.  If you wouldn’t swallow it, why should your food?   

Until next time, let your palate be your guide. 

May Your New Year’s Eve Be Filled with Lots of Sparkle & Cheer!

 As we gather with friends and loved ones this New’s Year Eve, it’s important to have the right sparkling in hand for that midnight toast! 

Here you will find a few tips and a shopping guide to help take the mystery out of selecting that perfect bottle for your celebration.

Walking into a wine store can be a daunting task for many.  Do you pick a Champagne, a Cava or what about a Prosecco? There are so many options from around the world to choose from, it can be simply overwhelming.  Fear not, I am here to help make your next purchase a simple one.

Let’s begin with the dryness scale for sparkling wine. I often here people say I don’t care for sparkling because it’s too sweet or it’s too dry.  This will help you make a more educated decision and pick something that’s best suited for your palate.

Extra Brut/Grand Brut/Brut Zero – This label is going to be the driest end of the spectrum.  Typically these bone dry sparklings are best paired with food because of the bright acidity.  The following go in order from the next driest to the very sweetest:

• Brut
• Extra Dry
• Dry
• Sec
• Demi-Sec
• Doux 

If you are new to sparkling wines, go for an extra dry. If you like your wines a little sweeter, go with a Demi-Sec.

Here are some of my favorites at all different price points to help you ring in the New Year! The sparkling wines below are non vintage (NV) unless otherwise noted.

Carpe Vino: Every day wine that’s simply divine (Under $20)

·      Domaine du Margalleau Vouvray, Demi-Sec, Loire Valley, France - $15

·      Mionetto Prosecco, DOC, Treviso, Italy - $15

·      Gruet Demi-Sec, Albuquerque, New Mexico - $16

·      Segura Viudas Cava, Brut Reserva Heredad, Spain - $20

·      Thibaut-Jannison, Blanc de Chardonnay, Charlottesville, Virginia - $20

            

A Little Splurge: ($21-$49)

·      2008 Schramsberg Blanc de Noirs, Napa, California - $30

·      J Brut Rose, Sonoma, California - $32

·      Perrier Jouet, Grand Brut, Champagne, France  - $38

·      Veuve Cliquot, NV, Champagne France - $40 (Yellow Label)

·      2008 Schramsberg Brut Rose, Napa, California - $42

Indulge: ($50-74)

·      Bollinger Brut, Special Cuvee, Champagen, France $58

·      Pommery Brut, NV, Champagne, France - $70

Grand Dame: When you’re looking for the something over the top! ($75)

·      1998, Veuve Cliquot, Le Grand Dame -$130

·      Dom Perignon, NV, Champagne, France - $135

·      2005, Roederer Cristal, Champagne, France - $200

A Toast of Christmas Cheer!

Twas the night before Christmas and all through the house,       
Everyone was smiling, even my spouse.

The kitchen was stirring filled with laughter and glee,

As the lights were sparkling on our Christmas tree.

We had all settled in for a warm winter’s meal,

The table was filled with lots of appeal.

From the decorations and decanters to the feast galore,

The ladies were saying, who could ask for more?

When the men saw the beef, they let out a squeal,

And were more than grateful I wasn’t serving kale.                                   

To add to the merriment, we reached for a glass,

And toasted our good fortune with a Grand Cru Classe!

The fruit from the vine was more than divine,

In fact, two magnums went down in no time.

So I went to my cellar in search for more wine,

And the California Cabs looked simply sublime!

Now Jordan! Now, Cakebread! Now, Plumpjack, and Caymus!

On, Duckhorn! On, Silver Oak! On, Opus and Grgich!

To the table you go!

Everyone cheered as they saw liquid gold,

And gave one last toast to the young and the old!

Merry Christmas to all from the Crystal Palate! 

Bold Reds for Your Christmas Feast

It’s four days before Christmas and it appears that everything on my list is checked off!  With the exception of wrapping a few presents, I can now shift my focus to the Christmas feast.

The menu is officially planned.  I will be serving up a scrumptious Champagne brunch with my famous sticky buns and a succulent dinner of beef tenderloin drizzled with red wine reduction served with lobster mac and bleu cheese. Pure bliss! 

Now to the most pressing question, what wine shall we open for this decadent dinner?

Surely a Napa Cab will suffice just nice, but what about a Bordeaux, Zinfandel or Malbec? Which one will it be? 

Generally speaking, 2007 was an excellent vintage for Napa Cabs and they are drinking quite well right now.  If I opt to do a cocoa rub on the tenderloin, a Zinfandel would be a perfect match. I think I am leaning toward a New World wine.  Decisions… decisions…

Here are a few of my favorite bold reds your guests are sure to love this holiday season.  I’ll save my Old World favorites for another post.

 

Some are definitely a little bit of a splurge, but it’s the holidays after all.   Most of these wines can be purchased at your local wine shop.  You may have a difficult time finding the 2007 Napa Cabs unless you order them online. I included links below for more details.  Carpe Vino!

$100 plus

2008 Cade Estate Cabernet Sauvignon, Howell Mountain, Napa Valley $135

2009 Cakebread Dancing Bear Ranch, Howell Mountain, Napa Valley  $110

Under $75

2007 Jordan Cabernet Sauvignon, Sonoma   $68

2007 Stags Leap Artemis Cabernet Sauvignon, Napa Valley  $52

Under $50

2009 Elizabeth Spencer, Cabernet Sauvignon, Napa Valley $45  

2010 Robert Biale Black Chicken Zinfandel, Napa Valley  $45

Under $25

2011 Ben Marco, Malbec, Argentina $20

2011 Predator Zinfandel, Lodi  $15

Add Some Sparkle to Your Holiday Party

"Come quickly, I am tasting stars,"
Dom Perignon

I had a fabulous time hosting a sparkling wine tasting for my friend Bre’s birthday last weekend for a group of 25 people.   

Why is it that people seem to reserve bubbly for holidays and special occasions? Don’t get me wrong, nothing says let’s celebrate more than the popping of a cork, but sparkling wines are great for any occasion and with so many styles and price points to choose from, why not pull out a bottle tonight?  Sparkling wines boast great acidity that make them perfect compliments to food.

For the party, I selected five wines from around the world to showcase the different styles of each region.  I started off with a Demi-Sec from Vouvray and wrapped up with a Grant Brut from Champagne. A special thank you to Yianni at Yianni's Wine Shop  in Virginia Beach for the tip on pairing hotwings and Champagne. Unusual but perfect combination! Take a look at the menu for some inspiration for your next party.   

All of the selections are non-vintage sparklings. 

Domaine du Margalleau Vouvray, Demi-Sec, Loire Valley, France

Prosciutto, Maytag & Orange Fig Spread

Retail $15 

Mionetto Prosecco, DOC, Treviso, Italy

Dried Apricots & Candied Walnuts 

 Retail $15

J Brut Rose, Sonoma, CA, USA

Raspberry Phyllo Cups w/ Brie

 Retail $32

Segura Viudas Cava, Brut Reserva Heredad, Spain

Charcuterie & Cheese Plate 

Retail $20

Perrier Jouët, Grand Brut, Champagne, France

Popcorn & Boneless Buffalo Wings w/Bleu Cheese

Retail $38 

Taking the Guess Work out of Thanksgiving Pairings

Every year, home cooks across the country ask themselves the monumental question - what should I serve with Thanksgiving dinner? Should I buy an expensive wine to impress my guests? Will they even my like it? 

First of all, take a deep breath and relax! Your in-laws are likely to cause enough stress.  Wine pairings don’t have to be that hard.

For starters, think about serving a nice sparkling to kick things off.  This can be served with appetizers as your guests arrive or with that first course.  Some of my favorites under $35 include Chateaux Montaudon from Champagne, France, Schramsberg Blanc de Blanc from Napa and Thibaut Jannison from Charlottesville, Va.

With the main course, I really like having both a red and white option on the table.

This year I am going with the 2009 Patrick Javillier Bourgogne, a chardonnay from Burgundy, France and the 2010 NOVY Pinot Meunier from Sonoma County, CA.  Both priced under $30.

Pinot Meunier is a clone of Pinot Noir and is one of the grapes used in Champagne. It is similar to a Pinot Noir, but somehow more graceful on the palate.  It boasts fruit notes of raspberry and cranberry in addition to nice herbal and floral notes which make it a lovely match with that homemade cranberry sauce and stuffing.  I am going to make a sweet sausage and sage stuffing with cranberries, this is sure to be a match made in heaven! 

Keep in mind that turkey has a pretty neutral flavor, they are actually quite bland, so you really want to keep your side dishes in mind when choosing your wines.  For red, anything from a Pinot Noir to a Beaujolais Cru to a Zinfandel can work.  As for white, a nice Sancerre, Pouilly Fuisse or Chablis from France is a nice option.  Pouilly Fuisse and Chablis are both made with the Chardonnay grape, but have I also wouldn’t rule out a Viognier from Virginia, they are quite lovely. There are so many great ones, I really like the 2011 Viognier from Breaux Vineyards. This wine boasts everything you expect from a Viognier but this also has some nice fennel notes on the palate, making it a nice pairing with a sausage stuffing. 

Simply put, think outside the box! Try something new and have plenty of wine on hand! Happy Thanksgiving!

Have any questions? Let me know, I am here to help! 

Until next time, let your palate be your guide, 

Crystal 

Welcome to the Garden of France

As people around the culinary world are celebrating the amazing contributions of Julia Child on what would have been her 100^th birthday, I thought it would be appropriate to highlight some great wines from the Loire Valley, otherwise known as the Garden of France.  

This region in central France is home to some fabulous summer whites that will be music to your palate and your wallet.

While Julia was focused on Mastering the Art of French Cooking, I am striving to master the art of French wine and believe me there is a lot to learn. 

Some of my favorite red wines come from Bordeaux, Burgundy and Rhone, but a great way to beat the summer heat is with a lovely Muscadet, Sancerre or Pouilly-Fumé.

When I think of summer, I dream of sitting by the beach with a big bucket of crab legs, mussels or peel and eat shrimp.  As I reach for a refreshing libation to wash down my briny treats, I often to turn to a Muscadet. 

Muscadets are made from the Melon de Bourgogne grape.  The wines are light bodied with a hint of brininess, light fruit notes including apple, pear and melon with a pop of refreshing acidity that make it a lovely pairing with many seafood dishes especially shellfish.  Oh, and did I mention that you can usually get a great bottle for $10 or less. 

While these wines makes for a great summer sipper, don’t discount them in the fall with a nice roasted butternut squash soup topped with lump crab meat.  Absolutely delightful!

When looking for a Muscadet at the wine store, look for the labels that feature the words Muscadet Sèvre et Maine, these tend to be better quality.  Sauvion is a great producer.

I am also a big fan of Sancerre.  Sancerre is made from the Sauvignon Blanc grape. If you are used to the big bold Sauvignon Blanc’s from Marlborough, New Zealand, you will be in for a bit of a surprise.  I find a Sancerre to feature a bit more minerality that tends to pair better with foods.  You will still find the refreshing citrus notes with aromas of fresh cut grass, but I find these notes to be a bit more restrained and balanced on the palate than its New Zealand counterpart.

One of my favorites right now is the 2010 Christian Salmon, which sells for about $20 a bottle.  I love this wine paired with a roasted shrimp risotto topped with lobster sauce.   This wine also goes great with oysters.

Until next time, let your palate be your guide.

Bubbles on Any Budget

A great sparkling always comes to mind when looking for that perfect beverage to celebrate a special occasion. And no - you don't have to drop a Ben Franklin to find a delicious bottle of bubbly.

Believe it or not, there are bargain bubbles that will leave your guests thinking you spent a small fortune catering to their every desire.

While most "Champagnes" will likely put a dent in your wallet, there is good news if you know where to look. For those wine novices out there, a sparkling wine can only be called Champagne if it's actually produced in Champagne. (Hence, all Champagne is sparkling, but not all sparkling is Champagne.)

My husband captured this inside the caves
at Schramsberg on our honeymoon last fall. 

Also, Champagne can be only be made from Chardonnay, Pinot Noir and Pinot Mineur grapes.  Other sparklings around the world can use different blends of grapes.  Don't get me wrong Champagnes are delicious, but you will be hard pressed to find a great bottle for under $40 bucks, but of course there are always exceptions like the Chateau Montandon which comes in at $35 and is a wonderful bottle.

Now that we straightened that out, let's talk real value!

If you head west from Champagne to Spain, you will come across some beautiful Cava's for under $15 a bottle.  I recently hosted a party for my husband and I served an $8 bottle of Rondel Brut Cava for the birthday toast. No joke - 8 bucks! It had beautiful notes of peach, apricot and almond.  You should also consider trying this with a little guave nectar for a great mimosa to serve with your next brunch. Don't let the blue bottle fool you.

Italy, home of Prosecco, is another great option if your looking to pinch a few pennies.  If your looking for a little more fruit in your sparkling, Prosecco is the way to go. Prosecco's are made in theCharmat Method. They undergo the second fermentation in a tank instead of the bottle, which lends to more fruit in the nose and on the palate.

There are many great Prosecco's for under $20.  One of my new favorites is the il Cortigiano, reasonably priced at $12.  This one has some nice acidic tartness and yeasty aromas.  This makes a perfect pairing with grilled peaches wrapped in basil, prosciutto and drizzled with balsamic glaze. Yummy! One more suggestion when it comes to Prosecco, try serving your next bottle in a wine glass instead of a flute - this will bring out more of the fruit.

A Virginia sparkling at a Cape Cod wedding. 

When it comes to the U.S., I have two favorites right now - the 2008 Blanc de Noir from Schramsberg in Napa Valley, California and Thibaut Jannison from Charlottesville, VA.  They are priced at $38 and $18 respectively.

Many of my friends are skeptical when I tell them about a great sparking from Virginia, but you have to try this one!  You won't be disappointed.  We actually served this one at our wedding in Cape Cod last year. 

One more thought before I go, don't wait for that next big celebration to pop the cork! Sparklings make a great apertif and are a perfect pairing with sushi.

Until next time, let your palate be your guide!

Great Grillin' Wines

As you get ready to fire up the grilll over the holiday weekend, it's time to think about what you will be serving with those burgers, ribs, kabobs and other BBQ goodies.

Allow me to make a few recommendations that are sure to please your palate.

One of my all time favorite burger wines has to be a Zinfandel, hands down. And no, I am not talking about the sweet, pink White Zinfandel you may have taken from your grandmother's kitchen when you were a kid.  (No offense, but can we PLEASE put down the White Zin and try something new! More on this in a future blog.)

Anyhow, in  my humble opinion,  there's nothing better than a big juicy burger with blue cheese and bacon matched with a big, bold Zinfandel. A great Cabernet will also do the trick here. The high acidity, tannic structure,  jammy notes and hint of spice make Zinfandel a perfect match for a steak, burger or ribs.  However, you may want to watch spice in the BBQ sauce. Too much spice will have your wine and food competing against each other. Not a good scenario. If you are looking for a smoother alternative to a Zin, you could always check out a nice Syrah.  Some of my favorites comes from the northern Rhone Valley.  A young Syrah from northern Rhone tends to have nice tannins and a little smokiness that goes great with BBQ ribs.

Zins to Try:

• The 2009 Jelly Jar from Napa Valley boasts big jammy flavors with hints of vanilla and spice. ~$25
• If you are looking for all the flavor at a lower cost, check out the 2010 Predator Zin from Lodi, CA. It's a great bargain at about $12 a bottle. (You get a little more tart fruit on the palate, like cranberries, but it's still nicely balance for the price)
• The 2009 Sobon Estate "Fiddletown" is also a great choice. ~$22  

Opting for lighter fare like fish or chicken? You may want to try a nice Riesling or Gewurztraminer. Rieslings make a lovely pairing with grilled fruits and chicken. The spicy sweet notes of a Gewurztraminer are a wonderful compliment to blackened fish or chicken. I am a big fan of German Rieslings from the Mosel Valley, some of the greatest Rieslings in the world come from this area.   If you haven't ventured past Pinot Grigio or Sauvignon Blanc, give something new a chance this barbecue season. As I always say, too much wine too little time. 

And if you are still unsure what to serve, you can always opt for a Pinot Noir, it's food friendly and works well with most grilled meats.  One of my favorites right now is the 2005 Chateau de Chamirey from Burgundy.  There's a nice nose of wet earth, followed by some nice ripened fruit and a very long silky finish. I just picked up a 1/2 case for $20 a bottle at my local Total Wine store. Great bargain, since the wine is typically priced at about $35.  If you can get your hands on this, your palate will thank you. If not, the 2007 is also drinking quite well.

So, go fire up the grill and enjoy the holiday weekend.

Until next time, Carpe Vino!

Crystal