WineLife365

Archive for the ‘Food’ Category

During a very special Winemaker’s Lunch at New York’s Lambs Club, I had the pleasure of meeting Mr. Marcelo Gallardo, Chief Winemaker at Chile’s Los Vascos, on his very first trip to the United States. 

Beaming with an infectious smile and a gregarious personality as big as the Big Apple, Marcelo seemed right at home as he shared his exquisite wines and his approach to wine-making with the large, diverse crowd that was on hand for this special event. 

Over the course of our lunch together and in between presentations, Marcelo and I chatted a bit about food, music, sports and most certainly, wine.  What a worthwhile afternoon it was:  the food and wines were quite good, but having an opportunity to meet someone with such a zeal for his life’s work was an inspiration!  With that said, I’m so happy to share with you some of the things I learned about Marcelo Gallardo.  

WL365:  Will you please tell WL365 readers a little something about yourself? 

MG:  I was born in San Felipe, a city in the fifth region on Chile about 90 Km from Santiago.  I’ve been planning to make wine since I was a boy. I used to help my grandfather and then later my father to make sweet wine every year.

Nick Wass - AP Photo

WL365:  A lot of well-known public figures become passionate about wine and have made their way into the wine industry.  If someone were to Google search, “Marcelo Gallardo,” the first page displays results for the outstanding Argentine midfielder soccer star.  Just to be clear, are you in fact – El Muñeco (the doll)?  Are you related in any way to El Muñeco? 

MG: No I’m not the Muñeco and I’m not related to him either. It’s just a coincidence, although sometimes I’m a sweet doll.  

WL365:  What was it that made you want to become a winemaker?  How did you get the winemaking “bug” in your blood? 

MG: I first wanted to become a winemaker because of my father’s influence. After tasting the wine the doors opened. Once the doors of wine are open, it is only to enter. 

WL365:  How much wine and what types of wine does Los Vascos produce? 

MG: Los Vascos is the largest vineyard in the Caneten Valley of Colchagua.  We produce six different wines: Le Dix, Grand Reserve, Cabernet Sauvignon, Sauvignon Blanc, Chardonnay, and Rose.  

WL365:  There is definitely a style and respectful approach to all of your wines.  What do you attempt to showcase or bring out in each wine? 

MG: We want to represent the terroir of the country but at same time we have a French influence. 

WL365:  Is there a grape or grapes that you especially like to work with? 

MG: Yes.  There are two grapes- Cabernet Sauvignon and Sauvignon Blanc. 

WL365:  With so much competition in the under $20 wine market, do you feel your wines would appeal more to individuals that prefer an Old World Style or New World Style of wine?  And how would you describe your wines to someone unfamiliar with Los Vascos? 

MG: I think that people who buy Chilean wine want wine that is ready to drink, fruity with soft tannins and well balanced. Los Vascos has these characteristics plus elegance. 

WL365:  Many WL365 readers may not be familiar with the Chilean Los Vascos brand and its connection to the famous French Rothschild name.  Will you explain that connection for readers? 

MG: Los Vascos is a very old winery, but it was bought by the Rothschild (Chateau Lafite) family in 1988, after that came a modernization of the winery that made us who we are today. 

WL365:  When you are not drinking your own wines, what other wine(s) do you enjoy drinking? 

MG: I like to drink mainly garage wines and small projects. 

WL365:  How are things overall in Chile today since the February 27, 2010 earthquake, and what effects did the earthquake have on your operations at Los Vascos? 

MG: In Chile we are in the rebuilding process, and in Los Vascos the production is still doing well and we are almost normal for the next vintage. 

WL365:  It’s my understanding that outside of wine you have a great love for music.  Do you play any musical instruments?  Do you have a type of music that you most enjoy listening to either a home or while making wine? 

MG: I like many artistic expressions especially music and I love Jazz. 

WL365:  Who is your favorite musical artist and which of their CDs is your all-time favorite? 

MG: Miles Davis’ Kind of Blue. 

WL365:  I’ve heard that you and your wife love to cook at home for family and friends.  Will you share a few of your favorite Chilean recipes that are out–of-this-world delicious, and what Los Vascos wine would you pair each dish with? 

MG: Ceviche with Los Vascos Sauvignon Blanc. 

CEVICHE 

1 cup of (sushi-grade) salmon sliced in small squares
1 cup of (sushi-grade) sea bass sliced in small squares
2 cups of purple onions sliced in Julienne
Green chili pepper
Salt
Pepper
1 cup of fresh lime juice
Fresh Cilantro
1 red pepper sliced in Brunoise   

Put the green chili pepper, purple onion, a little touch of sugar, red peppers, lime juice, salt and pepper in a bowl. Let it macerate for a while, then drain the juice and save the juice. With the stored juice, scrape a green chili pepper to impregnate the taste and add cilantro and the fish. Let it settle for a while and then mix the fish with rest of the ingredients. Add more salt and pepper and serve in cold cup. 

Editorial notes:  

• I wasn’t able to get sea bass, so I substituted red snapper.

MG: Lamb chumps and Rosemary Roasted New Potatoes with Los Vascos “Grand Reserve.” 

You take young lamb chumps and marinate them with a little bit of fresh squeezed oranges [Juice], pepper, sea salt, and a small garlic piece for 2 hours, then you take an oven dish and put olive oil in it and fill it with ring shaped chopped onions, then you put the chumps over this layer with the marinating juices, and cook it on a low fire [325°F] for about 30 minutes.  After 30 minutes you slightly season the lamb with red wine and drops soy sauce and cook it for 10 to 15 minutes on a higher temperature [425°F]. Then you take it out of the over when you feel with a fork that the meat is crunchy. 

Potatoes: 

Boil the young skinned potatoes and when they are almost cooked take them out of the water and let them drain. Then take a skillet and add olive oil, butter, rosemary and the potatoes and cook it for about 3 minutes. Then you put the skillet into the oven for about 3 to 5 minutes. Then you put the lamb chump in a plate with the onions and juices and you put the potatoes on the side. 

Editorial notes:  

• I used a lot of minced garlic in my marinade.
• I kept the skins on and skipped the skillet step for the potatoes.  I just mixed the potatoes with olive oil and rosemary before the final roasting.

The food and wine pairings provided by Mr. Gallardo and his wife were out-of-this-world DELICIOSO!!  A Must Try!! 

WL365:  Ok, last question Marcelo:  If you could have a conversation with any living celebrity or well-known public figure while sipping on one of your wines, who would it be and which wine would you share? 

Kevin Parry/WireImage.com

MG:  I would like share bottle of Le Dix with Quentin Tarantino, because I like his special language in his movies.  Le Dix is like an explosion but at the same time is very subtle… same time in color and same time in black and white.

New Year’s Eve is a time to celebrate new beginnings.  So after all the drinking, Dick Clark/Ryan Seacrest, and Black Eyed Peas that one can possibly handle in one night, here’s an idea for the morning after that will start your 2011 off on the right foot:  Poached Eggs & Sparkling Wine!

You’ve never poached an egg before?  Don’t sweat it – it’s pretty easy once you get the hang of it!  Check out this video and you’ll see just how easy it really is:

For me, the fun part is actually seasoning the poached eggs.  This is one of my favorite ways to serve poached eggs:

• Drizzle the plate with White Truffle Oil
• Top the White Truffle Oil with Victoria Gourmet’s Herbes de Provence
• Place poached eggs on top
• Sprinkle Victoria Gourmet’s Ginger Citrus Seasoning  on top of the eggs
• Add a splash of Tabasco Sauce

For the Sparkler, why not try an Italian Prosecco?  Consider Oriel 365: “Named for the essence of Prosecco – An invitation to celebrate every day!”  Another terrific choice is an affordable Spanish Cava.  For around $10, you can enjoy a Reserva Brut like the Paul Cheneau Blanc de Blanc which is made in the French méthode traditionnelle.  If you like your sparkler with a touch of sweetness, the Valdo Nerello Mascalese Brut Rose also hits the spot with poached eggs.  Enjoy!

Happy New Year…Wishing all of you the best in 2011!

Now that autumn is in full swing and there’s a chill in the air, I’ve begun exploring foods and wines that invoke a certain sense of comfort and warmth, especially after a long day at work.  The other night, I created a weeknight supper that did just that:  my wife and I were left satisfied, filled and relaxed.

Start with a nice savory piece of meat.  I happened to have some leftover smoked pork tenderloin in the fridge.  However, don’t fret – Chicken, pork, sausage or steak all work well – just make sure to add some sort of dry rub or spice combo to give your meat a nice smoky flavor.

Prep:

• Chop up the *cooked* meat
• Slice 2-3 yellow squash
• ½ – 1 cup broccoli florets
• 4 strips of Oscar Mayer fully cooked bacon

Spices:

• Salt and Pepper
• Garlic Salt
• Some sort of dry barbecue rub or savory spices

Place the broccoli florets in a microwave-safe bowl; add a little water, a tsp. of butter, a dash of salt and pepper, garlic salt and barbecue rub.  Cook for 3-1/2 – 4 minutes in the microwave.

On the stove, heat up a frying pan and coat the bottom with olive oil.  Toss in the sliced yellow squash.  Season with salt and pepper.  When the squash is cooked halfway, throw in your chopped pre-cooked or leftover smoky meat.  Next, add the nuked broccoli florets and buttery juices.  Lastly, add some crumbled or cut up fully cooked bacon.  Add just a little tap water to seal all the flavors together and cook till done.

My Secret Weapon:

• If you really want to dial this dish up a notch with some heat, consider laying down a small foundation of Fat Free Desert Pepper Trading Company Spicy Black Bean Dip on your plate first and then top it with your skillet creation.  

Bring it all home with a simple tossed salad, topped with creamy dressing and toasted almonds, and add a sensual looking Spanish beauty like the Paul Cheneau Brut Cava Blanc de Blancs Lady of Spain (Sample, $11).  Consisting of 45% Macabeo, 40% Xarel-lo, and 15% Parellada grapes, this ‘lady’ is crisp and clean and made in the same traditional method used to make true French Champagne.  It is absolutely fabulous with the array of spicy flavors dancing around in this recipe.

Why mess around with strife – even on a weeknight, right!?  :) Bon Appetit and snuggle up!

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!