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