WineLife365

Archive for the ‘Food’ Category

What’s the day of the week that has so many of us down in the dumps?  It’s Monday, of course!  The weekend was fun:  you probably drank some great wine, ate some terrific food, and spent time with friends and family.  Basically, you did everything that you wanted to do all weekend long, but then it’s all over and the start of another frenzied week begins.  Here’s a thought:  Why not turn Monday, or at least Monday night, into something to look forward to with a “special” meal?!

Here’s a Poor Man’s Chef creation to wipe away the Monday Blues:

1 package of boneless chicken breasts (Approx. 1-1/2lbs.)
1 large Yellow Onion (sliced, diced, whatever…)
1 bag of Baby Spinach (You know, the bagged salad stuff in the produce aisle)
A handful of sun-dried tomatoes
A handful or maybe 2 or 3…of fresh watercress
A few slices of VA baked ham lunch meat (chopped)
1 lemon for some fresh squeezed juice
About one cup of Near East Mediterranean Curry Couscous  (leftovers from Sunday night’s dinner)

From my spice rack

McCormick Fennel Seed
McCormick Montreal Seasoning
A dash of Chef Paul Prudhommes Magic Seasoning

Directions:

Coat a large pot with olive oil on the stove top. Add pieces of chicken breast, sliced onion and sun-dried tomatoes.  Sauté a bit, then add the spices.  While cooking, add the ham, the entire bag of spinach and handfuls of fresh watercress to the pot and simmer it all down.  Douse with freshly squeezed lemon juice and add some fresh black pepper.  After everything is totally cooked, throw in your cup of couscous.  Toss it around and maybe even add a splash of white wine to the mix.  Why not…it’s Monday! 

Consider pairing this kaleidoscope of flavors with a couple of kaleidoscope wines.

For a white wine – consider a box of Big House White Wine.  It’s a potpourri of different grapes blended together to produce a crisp wine with floral notes ($20 for a 3L Box).  Try to avoid drinking the entire box though – it’s only Monday!

For a red wine, consider a Cotes Du Rhone like the 2008 Kermit Lynch Cotes Du Rhone ($12 US).  This rouge is blended to perfection to make just about any “thrown together” supper seem extra special.

Bon Appétit.  There’s only 4 more days to go until the weekend…Woo-Hoo!

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Beautiful, determined, enterprising and bold are just a few words that describe Georgetta Dane, Chief Wine Creator at Big House Wine Company.  I recently had the fantastic opportunity and pleasure of meeting “Warden Dane”, as she’s nicknamed, in Washington, D.C. for an Octavin Wine Tasting event.  The following day, before her conference session at the Society of Wine Educators, she graciously set aside some time to share a little bit more about herself, how she approaches winemaking, and her newest venture into the premium box wine category.

1.    Georgetta, will you please tell WineLife365 readers a little something about yourself?

I was born in the Suceava region of Romania, an historic area in a wine-centric culture. I developed my palate by tasting hundreds of different wine varieties and learned to craft wine using both old world and contemporary wine-making techniques.  In addition to training as a winemaker, I hold a Masters in Food Science from Romania’s prestigious Galati University and worked in Romanian wineries before coming to the United States.

My husband (who is also a winemaker) entered a lottery drawing for a chance to emigrate to America – as a bit of a lark.  Imagine our surprise when he won.  We had a 2-month old baby, did not speak English and knew no one.  Armed with a spirit of adventure and desire to learn about California wines, we moved to Monterey County almost 12 years ago.  Both my husband and I quickly found full-time work with Kendall Jackson winery, and though we are both accredited winemakers, I started in the lab and my husband became a ‘cellar rat’ for one year.

Things accelerated for both of us quickly afterwards. I was approached by Underdog Wine Merchants to become the winemaker -‘warden’ for Big House wines in 2006.  My husband went on to become winemaker for The Monterey Wine Company.

2.    How did Big House Wine Company get its catchy name?

Our Soledad Winery in Monterey County, is located right by the Soledad State Correctional Facility; hence the name “Big House.”

3.    The labels for all of your wines depict or have an inmate, prison/penitentiary vibe.  Who was responsible for this creative vibe?

Although Big House was originally established by Bonny Doon in the 1990s, the team at Underdog Wine Merchants is responsible for evolving the creative vibe to keep it relevant to today’s consumer.  The Big House vibe is from the brand’s long history of thumbing its nose at conventional winemaking styles.  As the “warden” it is my job to ensure the wines I craft live up to the brand’s unconventional essence.

4.  One last question about your distinctive labels. Who is the artist(s) that created them?

There are several artists that have worked on the Big House over the years, and today’s artists all embrace pushing the envelope just a little.

5.    You’ve been nicknamed “The Warden”.  How did you get this nickname and does this imply that you can be tough to work with?

The term “The Warden” seemed like a natural fit as we all work in the “Big House.”  From a practical standpoint, the word warden actually means custodian, curator or keeper.  I am all of those things as well as the steward of Big House wines.  I have very high standards and take my craft seriously.  I am very passionate about what I do and expect others to give their very best efforts.  Despite the title, I don’t think I am tough to work with but I do set high expectations for those I work with.

6.  You have a very unique approach to defining the style and taste of your Big House wines.  Will you share with readers how you do this?

I approach making wine much like a fine perfume.  I start with a base (the foundation that gives structure to the wines).  I often make between 20-40 different wines before deciding on the master blend that makes each wine.

In the case of Big House White, the base is Malvasia Bianca.  I then add mid-notes of Muscat Canelli, Viognier, Gruner Veltliner, Pinot Gris and top notes of White Riesling.  This mix of non-traditional grape varieties is designed to give the imbiber a new experience.  The wine starts with a heavy dose of nose candy: melons, pears and lychee all surround your senses and then the palate opens up to summer peach, dried apricot and tropical fruits.

With Big House Red, the base is Syrah, Petite Sirah, Petite Verdot, followed by middle notes, Montepuliciano, Mourvedre, Sangiovese, Algianico, Tannat, Nero D’Avola, Sagrantino, Touriga and Barbera.  The top note is usually up to my inspiration.  The Big House red wine lives up to the “Fruit Bomb” moniker that you have come to expect.  The wine starts with a nose full of loganberries and raspberries, with hints of leather and spices.  The palate is clean, exhibiting flavors of cranberries, roses and a touch of rhubarb.  The finish lingers with a touch of vanilla.

7.    What is your favorite perfume?

Dolce & Gabbana Light Blue

8.    Do you blend the same grapes in your wines year after year?

Generally speaking, yes.  I aim for a consistent taste profile and style that consumers really like.  However, it depends on the vineyards and my master blends are different every year.  Wine is not a manufactured product; it is the gift of Mother Nature.  Making wine is not formulaic; it is both art and science.

9.    I understand that winemaking runs in your family. Your husband is also a winemaker. Do you work together of does your husband work for another winery?

No, my husband is the winemaker for The Monterey Wine Company.

10. Be honest with me, who is the better winemaker – you or your husband?

Now, Mark. I have met your lovely wife and I know that you are happily married.  Would you answer a question like this?  I can say that we have both very proud of what we do and very proud of each other.

11. Who is the better cook – you or your husband?

I’ll just say that I’m very lucky to have a husband who knows his way around the kitchen!

12. I’ve heard that you love to cook at home for family and friends.  Will you share one of your favorite recipes that is out-of-this-world delicious and what Big House wine would you pair with it?

One of my favorite things to do in the summer is to grill and I love sliders.  I came up with a recipe that has gone over very well with family and friends.  I make sliders that use just a dash of Big House Red and a pinch of paprika as homage to my Romanian roots.  I naturally serve these along with Big House Red.  The recipe for my sliders is as follows:

Georgetta’s Sliders

Ingredients:
(Serves four)

1 teaspoon onion powder
1 pinch paprika
2 teaspoons minced fresh garlic
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 1/2 pounds ground chuck
1 tablespoon Big House Red wine
12 3-inch dinner rolls
2 yellow onions
2 tablespoons olive oil
1 bunch watercress
1 bunch radicchio
Caramelized onions (sauté sliced onions in olive oil slowly to caramelize)

Directions:

In a medium bowl, combine onion powder, paprika, garlic, pepper, salt, wine and beef.  Shape into 12 small 3-inch round, 1/2-inch thick mini-patties.  Grill until browned, three to four minutes per side.  Heat or grill dinner rolls tops until slightly toasted; put the bottom bun on top of the grilling onions to absorb the flavorful steam.  On bottom of each roll, place the grilled patty first, followed by the grilled onions, watercress and radicchio.  Cap with the dinner roll top.

13. If you could have a conversation with a celebrity or well-known public figure while sipping on one of your wines, who would it be?

One person that I would truly love to meet and speak with is Chandler Burr, the New York Times Perfume Critic and author.  He is one of the few experts in the world on the perfume industry and a wonderful writer.  Because of my approach to making wine, I think that we would have a delightful conversation and I would probably learn a lot.

14. Ok, now the toughest question:  You have a strong desire to make wines that are approachable, complex, and interesting.  Yet, both you and Big House Wine Company have decided to package two of your premium wines in a 3L bag–in-box system, the Octavin. Many consumers might be hesitant to purchase a so-called “box wine” because they view them as an inferior wine.  What do you have to say about that stereotype and what can consumers expect when they purchase a ‘box’ of your wine? 

First, Octavin wines answer an emerging trend: Americans are starting to enjoy wine poured from premium box wines with more regularity.  While table wines as a whole were up just 2% in 2009, sales of premium cask wines have increased 24% according to Nielsen Scan Data.  Purchasing good wine in a cask is very common in places like Europe and Australia and I think the trend is finally taking hold here in America.

Second, Octavin bridges the wine world’s interests in fresh wine, value and environmental positives.  The distinctive and shapely new package, like the wines inside, set these wines apart from other box wines and makes it easy for customers to find.  Octavin also allows us to invest in making great wines rather than expensive packaging.  By eliminating the expense of glass bottles, we reduce the costs of packaging and shipping, and then pass the savings along to our customers. These are wines without compromise, the same wines that would go into a bottle, but with the Octavin, we can deliver these wines at an amazing price. When consumers choose an Octavin instead of glass bottles, they reduce packaging waste by 92%, decrease carbon emissions by 55% and find great value with four bottles of wine for the price of three. Each Octavin holds just 20 glasses and keeps the wine fresh for up to six weeks after opening so it is perfect for daily drinking and can be easily enjoyed in under a month in 1-2 person adult households.

Finally, Underdog Wine Merchants delivers what we like to call “Wines a Breed Apart.”  Our focus is entirely on ones that bring wines to the market that are truly unique and are of great value.  The Octavin Home Wine Bar Collection is a perfect fit for what we do.  Either goes to a bottle or an OHWB; same wine, better mousetrap.

By the way, in addition to California’s Central Coast — Big House, the OHWB collection includes Monthaven Chardonnay and Cabernet (CA Central Coast); Silver Birch Sauvignon Blanc (NZ); Boho Old Vine Zinfandel (CA Central Coast); Seven (Spain) and Pinot Evil.  For more information, www.octavinhomewinebar.com

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Like many, I’m always looking for creative food recipes on the internet that are affordable, easy to follow, and just plain old tasty looking.  One of my favorite websites to visit for inspiration is BrokeAss Gourmet.  Gabi Moskowitz’s blog features some delicious recipes that are always under $20 and take very little effort to make. 

Last night, we had a hankering for fish tacos.  I remembered seeing an incredible looking fish taco recipe on BrokeAss Gourmet and decided to give it a go!

Gabi’s creation called for the following ingredients:

• 1/2 lb red snapper fillets (2-3 small fillets)
• 1/2 cup i.p.a. beer (I like Big Daddy or Lagunitas)
• 2/3 cup flour plus more for dusting fish
• salt
• vegetable oil for frying
• 1 avocado, diced
• 1/2 red onion, diced
• juice of 1/2 lime
• 1 mango, diced
• 2 Roma tomatoes, diced
• 1 small bunch cilantro, chopped
• 1/2 jalapeño, seeded and diced finely
• 6 corn tortillas
• 2 tbsp crumbled cotija cheese

Unfortunately I didn’t have some of the key ingredients, so I decided to use her original recipe as inspiration and create a fish taco recipe of my own.

I substituted the red snapper in this case with a 1-1/2lb slab of fresh Atlantic Salmon (price: $11.10).  I also couldn’t find cotija cheese, so I substituted with crumbled Greek feta cheese (price: $2.49/ 4-oz container) and crumbled Gorgonzola cheese (price: $2.49/ 4-oz container).

Next, rather than battering the fish and frying it up as Gabi’s recipe called for, I instead opted for a different method of cooking the salmon.  I first heated up about 2 TBS. of olive oil in a large pan.  I then placed the slab of salmon into the pan and seasoned it with Chef Paul Prudhomme’s Magic Salmon Seasoning, which I already had in my spice cabinet.  You can use a simple combination of salt and pepper and fresh lemon as an alternative to the seasoning mix.  I seared the seasoned portion of salmon (skin side down) for about 3-4 minutes on the stove top.  I then moved the pan into a pre-heated oven and cooked it for about 10-11 minutes at 380°F.

The result is a perfectly moist salmon fillet ready for a taco party!

While the salmon is cooking in the oven, cut up your avocado, mango, onion, lime, jalapeño, cilantro, tomato and a pinch of salt ( *I added a hefty squeeze of fresh lemon and lime juice to mine).  Combine in a large bowl and toss together.

Time to EAT

To assemble the tacos:  top each softshell tortilla with a few pieces of seared salmon, a couple of large spoonfuls of the homemade salsa, and a sprinkle of either of the crumbled cheeses over top.

Perfect Wine Pairing 

Oregon Pinot Gris.  They’re usually very clean, crisp, and possess racy citrus qualities that pair perfectly with these (salmon) fish tacos – and Oregon definitely knows a thing or two about Salmon.  Consider trying King Estate Pinot Gris or Willamette Valley Vineyards Pinot Gris.

If you’re looking for a terrific and easy summer meal to feed 4 hungry adults, this one is sure to be a big hit with everyone!

Bon Appétit!

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Strip away marketing, perception, pricing and reputation, and all you’re left with is the bare naked truth.  A few weekends ago, my wife and I got together with some friends for some outstanding food and a little wine.  However, this particular evening, we decided to mix things up a little by “bagging” all of the wine to see how many would find “love in the dark”.

The criteria for this particular evening:

1. Bring a bottle of Pinot Noir from anywhere on the planet priced less than $30.
2. After getting “bagged”, our judges were to utilize two scoring methods to give each Pinot Noir a fair shot at finding love in the dark:  The WL365 method and a 25 Point Wine Scorecard to evaluate each wine based on appearance, aroma, body, taste, and finish.
3. We combined the scores of each one to find out who got some love and who got the cold shoulder from the panel.

 Our panel sure looks raring to go!

Our lovely hostess Candice showed off her dazzling cooking skills with several scrumptious Pinot Noir friendly recipes.  A few were from the book titled, “Oregon Bounty Recipes”, and one was an old family recipe of lollipop lamb chops with fresh rosemary, parsley and garlic  that was simply out of this world GOOD!

Lamb Chops:

Oregon Dungeness Crab Cakes:

Baked Foreleg Pears with Proscuitto and Blue Cheese:

And no wine tasting party would complete without a little cheese – we had several fancy–shmancy selections to choose from:  Tomme Aydius (France), Kunik (Nettle Meadow) (US), Fontina Val d’Aosta D.O.C, and Pleasant Ridge Reserve from Dodgeville, Wisconsin.

And to top things off, we had a magnificent mascarpone cheesecake to ensure that our daily dairy requirements would be fully met by the end of the night.  Unfortunately my photographer called it quits by this point in the evening, so I don’t have a picture of the cheesecake.

Now back to the wine!  It’s just you, an empty glass, and 9 brown-bagged Pinot Noirs!  Here were some of the comments:

Brown Bag #1 – Our tasters said: “I liked it. One of my favorites!” “Low.” “Peppery, tannic.” “It’s ok…kind of tarry and smoky tasting.”

Brown Bag #2 – Our tasters said: “More balance of fruit and pepper than Brown Bag #1.” “Stinky Feet.” “Smoky, a bit veg. Crazy stuff, interesting.”

Brown Bag #3 – Our tasters said: “Fresh berry nose. Tart berry taste.  Absolutely no finish.  It’s like drinking stale Kool-Aid.” “Licorice, sweet aroma.” “Did not like at all.  Weak.  No flavors to mention.” “Everyday drinking type of Pinot Noir.”

Brown Bag #4 – Our tasters said: “Black pepper, spices and berries. It’s ok in every way.” “Sugary, sweet aroma.” “Almost watery appearance. No real legs running down the glass.” “Peppery on the finish.  Great wine!”

Brown Bag #5 – Our tasters said: “Burnt tar, very tannic, nice berry flavors, a bit hot on the alcohol.” “Dry.” “Pinkish color, upfront strawberry flavors, low pepper and spice.”

Brown Bag #6 – Our tasters said: “Slight tannin, no fruit flavors”. “Light from start to finish. Flowery strawberry and licorice notes”. “Bright aroma, medium length, dry”.

Brown Bag #7 – Our tasters said: “Good everyday Pinot Noir.  Good Thanksgiving wine.” “My favorite.” “Pretty, nice balance of fruit and spices.” “My 2nd favorite of the bunch.” “I like this wine a lot, good combo of fruit and oak, super long finish.”

Brown Bag #8 – Our tasters said: “Very enjoyable Pinot Noir.”  “Big on the nose, I like it.” “Peppery notes on the nose.” “Peppery, smooth, great with food.” 

Brown Bag #9 – Our tasters said: “Astringent, leggy, brown, tannic, pepper, little fruit.” “Long finish.” “Peppery notes on the nose.” “A bit veg on the nose, brownish tint, very disappointing, bad.” 

Let’s reveal their identities and find out who found love in the dark and who didn’t:

9th Place – Brown Bag #9 – 2005 Cambria Santa Maria Valley Pinot Noir Julia’s Vineyard ($25)

8th Place – Brown Bag #6 – 2008 Willamette Valley Vineyards “Whole Cluster Fermented” Pinot Noir (Received as a sample. $19 SRP)

7th Place – Brown Bag #3 – 2008 Domaine Cornu-Camus Pernand-Vergelesses ($25)  

6th Place – Brown Bag #4 – 2008 Wild Rock Pinot Noir ($17)

5th Place – Brown Bag #2 – 2007 Valdivieso Reserva Pinot Noir ($15.50)

4th Place – Brown Bag #5 – 2007 Willamette Valley Pinot Noir (Received as a sample. $25 SRP)   

3rd Place – Brown Bag #1 – 2007 Orogeny Pinot Noir Green Valley ($25)

2nd Place – Brown Bag #8 – 2008 Fess Parker “Santa Barbara County” Pinot Noir ($23)    

1st Place and the Winner of this tasting was Brown Bag #7 – 2007 Acacia “Carneros” Pinot Noir ($20)

A very special thanks to Candice and Rob Holden for hosting and to all that participated in this blind tasting.  Looking forward to the next one…Cheers!

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