Category: Wine

All That Sparkles

December 9, 2021 14 Comments

I absolutely love fizzy and sparkling wines! And, since New Year’s Eve celebrations are fast approaching, I thought it may be fun and helpful to share some information about Champagne and sparkling wines. I’ve also included a few of my favorites. Champagne: First, all that sparkles isn’t Champagne. Sparkling wine can only be called Champagne if it’s from the Champagne region in France and made in the traditional method (méthode champenoise). The traditional method is a labor intensive, multi-step process (two fermentations) that contributes to the expense. Champagne can be made from three grapes: chardonnay and red-skinned pinot noir and pinot meunier. Sometimes the label will use the terms “blanc de blancs” meaning the wine was made from white grapes, or “blanc de noirs” indicating that the Champagne is a white wine made from the dark pinot noir and pinot meunier varieties. There are also different levels of dryness/sweetness in Champagne: **Grower Champagne refers to sparkling wine that is not only made in France’s Champagne region (as a protected designation of origin), but is also specifically crafted by families who are cultivating the grapes on their own land. It is made in much smaller volumes, and can really showcase the terroir of each farm. Since the elements that inform the terroir can vary (sometimes slightly, sometimes dramatically), each year’s output is different than the one before. Brut Nature/Brut Zero: Bone dry. No residual sugar. Extra Brut: very dry Brut: very […]

Photography

Wine Basics: The Five Ss

June 29, 2021 9 Comments

Wine requires two assessments: Subjective and Objective. Just because we like a wine, doesn’t mean it’s a great wine. One way to illustrate this point is with art. You may not want to hang a reproduction of a Claude Monet painting in your home, but you agree that Monet is a great artist. So, getting to the point where you have both a subjective and objective opinion is one of the most rewarding stages in developing knowledge and comfort in wine; thus, allowing you to separate your liking of something from its quality. So, the point is this: You can love a wine but understand that it’s not a great wine. For example, I have weekly wines and weekend wines. Weekly wines are inexpensive wines ($15-25) we enjoy with our simple evening meals; however, weekend wines are the special ones ($50 or more) we may take to a favorite gourmet restaurant that has a corkage fee. Most of us know what we like, but having an objective opinion means increasing our knowledge base. So, let’s get started! The Five Ss: –See –Swirl –Sniff –Sip –Savor All together, they’ll enable you to maximize your enjoyment of your next glass of wine. SEE A wine’s color can tell you a lot: Taste, intensity, condition, and most likely, its aromas and flavors. The best way to examine the color is to tilt the glass over a white surface, such as a white table […]

Photography

Berry and Red Wine Sorbet

July 4, 2020 11 Comments

A wonderful combination of berries and red wine, this easy and elegant sorbet has aromas and flavors of blackberry cobbler and strawberry preserves. So refreshing, it’s the perfect light ending to any holiday meal. Plus, it’s a great way to use up leftover wine. 😉 Berry and Red Wine Sorbet: *Use organic ingredients whenever possible. Makes: 12 Servings Makes: 6 Cups Prep: 20 minutes Stand: About 1 Hour Freeze: Overnight Ingredients: 1 pound fresh strawberries, chopped 1 pound fresh blackberries 2 cups sugar 1 1/4 cups dry red wine 2 tablespoons balsamic vinegar 1 1-inch piece fresh ginger, sliced 1 teaspoon good quality vanilla 1/2 teaspoon salt Whipped cream Black pepper (optional) Ground cinnamon (optional) Method: –In a large saucepan combine the first eight ingredients (through the salt). Cook and stir over medium-high heat until fruit softens and sugar is dissolved. –Remove from heat; let mixture cool to room temperature. Remove ginger slices; discard. –Working in batches, transfer wine mixture to a blender. Cover and blend until smooth. Strain wine mixture to remove seeds. Transfer blended (seed free) mixture to a 13 x 9-inch dish or pan. Cover and freeze overnight. –When ready to serve, scoop sorbet into wine glasses. Top with whipped cream and sprinkle with black pepper or cinnamon, if desired. Nutrition Facts: (Red Wine Sorbet) Per serving: 208 kcal, 3 g fat, 8 mg chol., 102 mg sodium, 41 g carb., 3 g fiber, 38 g […]

Family Homeplace

Asparagus!

April 20, 2020 6 Comments

I love asparagus, not just because it’s delicious and has lots of fiber, vitamins, and minerals. I love it, because it’s perennial. No matter how long and cold the winter has been, that dutiful spring vegetable is one of the first signs of life in my kitchen garden every year. And, is it ever welcome! However, I must admit that I owe its presence entirely to my dad. Dad is the most talented and diligent gardener I know, producing picture-perfect vegetable gardens with enough corn, squash, beans, and tomatoes to feed a small country. He started this little asparagus patch a few years before I moved back home. He was gardening on the very same spot that my great-grandfather and grandfather cultivated years ago. Dad really liked this particular area as it has about a foot of premium topsoil. So, I have to say that he wasn’t overly excited when I requested that he relinquish it so that I could start my own kitchen garden. He impressed upon me that I needed to take “good care” of the asparagus patch, because it was “QUITE an endeavor” to get it established: first, a trench is dug deeply enough to protect the root system of the plant during the winter months; second, it must be kept clean–no weeds; third, don’t cut foliage down until after first frost (necessary for photosynthesis for next year’s crop); fourth, fertilize annually; and last, it takes about […]

Photography

Got Merlot?

February 10, 2020 2 Comments

Farmgirl in Saint Émilion (right bank of Bordeaux) November 2016 “You had me at hello.” A line made famous by Dorothy Boyd, the love interest in the film “Jerry Maguire.” However, if Dorothy had been a sommelier, she may have said, “You had me at Merlot.” And, with good reason. Merlot, French for little blackbird because of its very dark fruit, is naturally versatile, acclimating to different climate zones and soil compositions, which, over time, have made it the second most planted red grape on the planet, behind its brother from Bordeaux, Cabernet Sauvignon. Merlot can be big and rich, but also fruity and soft, without being overly high in acids or tannins. These characteristics make Merlot an elegant and easy choice to drink as well as pair with food. If that doesn’t spark your interest in Merlot, maybe this will. You know all those famous red wines from Bordeaux? Wines that are considered some of the best in the world? Well, they’re all blended with Merlot. And, many are mostly Merlot—especially, on the right bank of the Gironde estuary in the Bordeaux appellation, where it’s the law that Merlot has to be the predominant grape. Of course, the most famous Merlot wine is undoubtedly Pétrus (100% Merlot) from the Pomerol region of Bordeaux. This highly collectable wine can fetch several thousand dollars, depending on its vintage. You may not be as familiar with Merlot’s positive attributes, especially post “Sideways”—a 2004 film […]

Photography

Wine Basics: The Five Ss

January 7, 2020 5 Comments

Wine

All That Sparkles

December 26, 2019 4 Comments

I absolutely love fizzy and sparkling wines! And, since New Year’s Eve celebrations are fast approaching, I thought it may be fun and helpful to share some information about Champagne and sparkling wines. Champagne: First, all that sparkles isn’t Champagne. Sparkling wine can only be called Champagne if it’s from the Champagne region of France and made in the traditional method (méthode champenoise). The traditional method is a labor intensive, multi-step process (two fermentations) that contributes to the expense. Champagne can be made from three grapes: chardonnay and red-skinned pinot noir and pinot meunier. Sometimes the label will use the terms “blanc de blancs” meaning the wine was made from white grapes, or “blanc de noirs” indicating that the Champagne is a white wine made from the dark pinot noir and pinot meunier varieties. There are also different levels of dryness/sweetness in Champagne: Brut Nature/Brut Zero: Bone dry. No residual sugar. Extra Brut: very dry Brut: very dry to dry Extra-Sec or Extra Dry: off-dry to medium dry Sec: medium dry Demi-Sec: sweet Doux: super sweet *Special note: More Champagne houses from France are opening vineyards in California: Roederer Estate (by Champagne Louis Roederer), Domaine Chandon (by Moët & Chandon), Mumm Napa (by G.H. Mumm), and Domaine Carneros (by Taittinger) are a few of the French producers in California. Sparkling Wines: Crémant: French sparkling wine that is made outside of the Champagne region in France but produced using the traditional […]

Recipe

More Treat Than Trick: Sauternes and Sage Jelly

October 31, 2019 3 Comments

Growing up in the country and on a farm, it was commonplace to preserve as much of the summer’s harvest as possible. My parents and grandparents worked all spring, summer, and fall planting gardens, picking vegetables, tending fruit trees, picking berries, and then canning, freezing, and storing much of it for future use. I can still see kitchen counters covered with Mason jars of green beans, tomatoes, and black raspberry jam, and the beauty of the jewel-tone colors as the sun shone through the glass and its hard-earned contents. It’s because of this seasonal tradition that I observed and participated in as a child that I appreciate the work that goes into preserving as well as the delight in enjoying something homemade. That’s why I love using a familiar recipe or even finding a new one each year to preserve something special to share. So, when I was leafing through epicurious cooking magazine recently and discovered a recipe for wine jelly–specifically, Sauternes and sage jelly, I knew I had to try it. I’ve made fruit jams and jellies, pickles, and even chutney in the past, but I’ve never tried making wine jelly–until now. The cooking magazine raved about this jelly, describing it as “sophisticated and subtle.” It also stated that it was a delicious substitute to the green mint jelly that traditionally accompanies lamb. Actually, this sublime jelly is wonderful with any roasted or grilled meat and is a fantastic […]

Photography

Pan-Roasted Pear Salad with Parmesan and Pecans

October 28, 2019 16 Comments

I enjoy salads all year long–mainly, because they’re healthy and don’t take too long to prepare. Salads with roasted vegetables and/or fruit are a favorite. Roasting adds so much flavor and helps create a more satisfying meal. For this pear salad recipe, carmelizing the pears on top of the stove prevents them from becoming overcooked–as they do when oven-roasted. The balsamic vinegar is used to make a fruity vinaigrette that accentuates the pears’ flavor. In addition, a couple of extra tablespoons of the vinegar is stirred into the hot pan while cooking the pears, creating a glazy coating. For the greens, a mix of crunchy, mild green leaf lettuce works well. Add salty Parmesan to offset the pears’ natural sweetness and pecans for buttery richness. And, you have a lovely autumn salad with lots of appeal! Finding a suitable wine pairing for salad can sometimes be challenging, especially when balsamic vinegar is involved. However, this salad pairs well with sparkling wine or Champagne. Enjoy! Pan-Roasted Pear Salad with Parmesan and Pecans: Serves 6 *Use organic ingredients when possible Ingredients: 1 1/2 pounds pears, quartered lengthwise and cored Salt and pepper 2 tablespoons olive oil 3 tablespoons plus 1 teaspoon balsamic vinegar 1 small shallot, minced 1/2 teaspoon sugar 1/2 small head green leaf lettuce (4 ounces), torn into 1-inch pieces or loose mixed greens 1 cup shaved Parmesan cheese 3 tablespoons chopped pecans, toasted Method: –Toss pears with 1/4 teaspoon […]

music

Tuesday Tunes: The Grapevine

October 22, 2019 10 Comments

Meadows of Dan, Virginia Blue Ridge Parkway Recently, Farmguy and I participated in the grape harvest at a local winery just off the Blue Ridge Parkway in Southwestern Virginia. Located in the Rocky Knob American Viticultural Area (AVA), Chateau Morrisette Winery sits at an elevation of nearly 3500 feet. Boasting spectacular views, it’s amid one of the most rugged and mountainous parts of the state. Although the winery is at 3500 feet, most of its vineyards are down the mountain at 1600 feet. Chateau Morrisette Winery was founded by David Morrisette in 1978, making it among the oldest wineries in Virginia. It has 13 acres of land and produces approximately 70,000 cases of wine each year. Chardonnay, Viognier, Chambourcin, Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Petit Manseng, and Vidal blanc are among the varietals used in making Chateau Morrisette’s wines. Besides growing many of its own grapes, the winery also buys grapes from other vineyards in Virginia. Due to the state’s climate and growing season, Viognier and Cabernet Franc are some the winery’s most successful varieties. In the photos, Farmguy and I are harvesting Niagara grapes—a variety of the North American grape species Vitis labrusca. Niagara grapes are one of the few grape varieties that can grow at such a high elevation. These green grapes are table grapes and are also used in making jams, juices, and wines. They are mainly used in Chateau Morrisette’s sweet/dessert wines—Sweet Mountain Laurel and Red […]