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.