Don't forget about our "closing for the season" sale -- 20% off all our wines and gift shop too (not included are local handcrafted items).
DID YOU KNOW (Cont'd.)figure the rest. It's Friday the 14th. I'm all packed to head over to Rhinebeck for the festival tomorrow morning. I have my lovely Cabernet Sauvignon, a "not ready for prime time" Chianti and an assortment of other dry and sweet wines in my truck for Jerry to deliver.
Oh, well, I'll just put a smile on my old wrinkled face and be thankful that he let me out of the cellar into a lovely Fall weekend ready to face the crowds and make as though I intended to only bring two dry reds this season.
Guess where I'll be on Monday morning? Ugh.
By the way, it's not at all harmful to drink a glass of wine a day even if a small amount of sulfites has been added -- it's been done for hundreds of years.
I've got a lot of great new and informative stuff to pass on but I need to find out how to Cut and Paste on this new laptop. Ugh! If there's anyone out there that can help me, please. . . Thanks, guys. M.
DID YOU KNOW (Cont'd.). . . With consumers' diversifying demand for rosé wine, engaging with America's 66 million rosé drinkers (both dry and sweet) needs to move beyond a "one-size-fits-all" approach.In the Rosé Drinkers in the US Market 2016 report, we identify three types of rosé wine consumers based on the share of their total still wine consumption accounted for by rosé drinkers (1-10%), "heavy" rosé drinkers (11-50%) and "super heavy" rosé drinkers (51% or more). These groups vary considerably in all kinds of ways, and have very different relationships with the wine category in general.
For "light" drinkers, rosé wine is not an important part of their alcohol consumption. More likely to belong to the Boomers generation (aged 50-64), they have a medium level of wine involvement, and drink mainly red and white wine, plus beer and spirits. Wines from the US and mainstream imported countries of origin, as well as common varietals, are what appeal to them most.
By contrast, rosé wine is central to the drinking portfolios of the female-dominated "super heavy" drinkers group, who drink far less red and white wine than average consumers. Of the three groups, they are the least engaged with wine generally (as reflected in their spending), yet the most habitual and dedicated when it comes to rosé.
It's a very different story when it comes to the middle group -- "heavy" rosé drinkers. This is the category over-represented among the younger, Millennial drinkers. They are the most adventurous group who are open-minded about trying wines from lesser-known regions or varietals, or even with new types of closure. Not only do they drink wine more frequently in the on-premise or at parties at home, but heavy drinkers are also more likely to qualify as premium consumers (on average spending $13.31 in retail and $20.72 in the on-premise on a bottle of wine).
It is this group which appears to be driving change in the market, and it's hard to deny that they are a premiun dry rosé exporter's dream. Ever more encouraging, their population in the US-market has been on the rise over the past few years, and this growth is very likely to continue, indeed this group of consumers seems set to become the principal trendsetters in the category.
DID YOU KNOW (Cont'd). . . According to ABC, congeners are a toxic byproduct of the fermenting process and while the body breakes them down, toxins are released causing you to feel unwell. And that dreaded red wine headache is not a figment of your imagination -- it's actually the tannins in the wine, a flavonoid that makes the wine dry. However, your choice of drink is not actually the biggest factor in determining the scale of your hangover. There's a cocktail of factors that contribute to that mind-numbing headache, including how much you drink, and how effectively your body metabolises alcohol.
Making sure you drink plenty of water and eating something before popping the cork will go a long way towards easing that pain the next day.
DID YOU KNOW (Cont'd). . . Jerry and I have always wanted our customers to feel completely at home here. So, if you're riding north or south on Route 9W on your way somewhere, stop in, stay for a while, we'd love to meet you. And if you have a minute, take the "tour" on our website to see the deck dressed in umbrellas.
Maryl Tasting sheets and a pencil as well as notes on the wine program at Fiaf were provided. Participants introduced themselves to their neighbors and chatted, but overall it was quiet with occasional questions from the mainly American audience.
The format of the tasting followed an idea noted in Eric Asimov’s recent review of Oregon Pinot Noir for The New York Times.
“Instead of zeroing in on a vintage that is supposed to be great, it’s far more interesting to identify producers with whom you are stylistically aligned, and then to see how these producers respond to the challenges of each vintage.”
You’ll probably notice that the condition of the fruit changes. Younger wines tend to have riper fruit flavors while you may notice earthy and spicy flavors first in older wines and the fruit may be well integrated, drier or baked. Chains of tannins may join and break apart during storage. Older Bordeaux tannins are often perceived to be softer.
Lastly, lets not ignore the price tag on older Bordeaux. Am I paying for the name of a prestigious Chateau rather then quality? Hortense thinks the price is proportional to quality. She says “Bordeaux prices go up and down, but California keeps increasing.” I don’t know whether this generalization can be proven, but it is encouraging for those intimidated by investing in an older old world bottle.
Katie Le Seac’h is a freelance writer and sommelier living in Brooklyn. She writes about wine, food and parenting.
WINE TALK ARCHIVE>>
WINE TALK ARCHIVE>>
CHICKEN BREASTS WITH LOBSTER, MUSHROOM
AND WINE SAUCE ON VERMICELLI
8 oz. vermicelli pasta
4 chicken breasts
6 tbl. butter
3/4 lb. cooked lobster or crab meat, cut into cubes
2 large red bell peppers, sliced
1 c. sliced fresh mushrooms
2 tbl. finely chopped fresh basil
Salt and pepper
2 c. El Paso dry Riesling wine
1/2 c. grated fresh mozzarella cheese
Prepare vermicelli in boiling, salted water according to package instructions. Drain. Set aside and keep warm.
Sauté the chicken breasts in 2 tablespoons of the butter for 5 to 6 minutes on each side or until cooked through. Set aside and keep warm.
In the same pan, sauté the lobster, bell peppers, muchrooms and the basil. Season with salt and pepper. Add 1/2 cup of the wine, heat. Then thicken with 2 tablespoons of the butter.
Place a chicken breasts and a serving of the vermicelli on each heated plate. Top each with lobster/pepper mixture.
Add the remaining 1/2 cup wine and remaining 2 tablespoons butter to the pan and deglaze. Cook rapidly to thicken and pour over chicken and pasta. Sprinkle with mozzerella cheese before serving.
Serve with our dry Riesling. Servies 4
COOKING WITH WINE, Virginia and Robert Hoffman
MERRY, MERRY CHRISTMAS!
SWEET NOODLE KUGEL
1/2 lb. wide egg noodles
5 tbls. butter
1/2 lb. farmer pot or small curd cottage cheese
1/2 lb. cream cheese
1 c. sour cream
1/2 c. plus 2 tbls. sugar
1 tsp. grated lemon zest
1 tsp. grated orange zest
1 tsp. vanilla
1/2 tsp. salt
1/2 c. raisins
1 c. fresh bread crumbs
Heat the oven to 375 degrees. Butter a 9 inch square baking dish. In a large pot of boiling, salted water, cook the noodles until tender but still slightly underdone, about 7 minutes. Drain. Transfer the noodles to a bowl and stir in 3 tablespoons of the butter.
Using an electric mixer set at medium speed, beat the farmer cheese, cream cheese, sour cream and 1/2 cup of the sugar until smooth. Beat in the eggs, lemon and orange zest, vanilla, salt and raisins. Stir the cheese mixture into the noodles and transfer to the baking dish.
Melt the remaining 2 tablespoons butter. In a small bowl, combine the butter, the remaining 2 tablespoons sugar and the bread crumbs. Sprinkle the mixture over the noodle. Bake until the top is golden and the center has set, 35 to 40 minutes. Cut into squares, either warm or cooled, and serve with a very chilled glass of
El Paso Winery's Villa Niagara. Enjoy!
ROASTED CHICKEN WITH CHILIES AND HERBS
2 tbls. olive oil
4 tbls. fresh lime juice
2 jalapeno chilies, seeded and finely chopped
1 small onion, minced
1 clove garlic, minced
1 tsp. finely chopped fresh rosemary
1 tsp. salt
4 boneless chicken breasts
1/2 c. EPW's Seyval Blanc
2 small plum tomatoes, chopped
Salt and pepper
Mix olive oil, lime juice, chilies, onion, garlic, rosemary and salt in a small bowl. Lift the skin of the chicken breasts and stuff part of this mixture under the skin. Add the remaining mixture to the wine, along with the tomatoes.
Place the chicken in a shallow roasting pan. Sprinkle with salt and pepper. Pour the wine mixture over the chicken.
Bake in a 500 degree oven for 5 minutes, lower the oven temperature to 350 degrees. Bake for an additional 25 minutes or until chicken is done.
Serve with a glass of El Paso Winery's Seyval Blanc -- JUST PLAIN WHITE!
CRANBERRY & ROSEMARY WHITE WINE CHRISTMAS SANGRIA
Donna Stackhouse, a friend and owner of Donna Lynn Creations, just sent me this Sangria recipe with her observations and humor.
She says to be sure and cube the applies so that you can easily"snack" on them while enjoying the Sangria; or, "dinner". It's food isn't It? Also, be sure to use good wine like EPW's Sauvignon Blanc. Good wine makes good Sangria. Another of her little secrets, an advantage to using good wine is that you can pour yourself a glass while assembling the recipe and. . . it won't suck.
Donna also recommends using a clear glass pitcher so all the Christmas colors shine through.
1 Granny Smith apple
1 Braeburn apple (or your choice)
1 heaping cup of cranberries
1 large sprig of fresh rosemary
1 bottle of El Paso Winery's dry white wine of choice
1/2 c. of white grape juice
1/4 c. sugar (more for garnish)
1 can club soda
Combine all the ingredients in a large clear glass pitcher. Mix it well so that all the sugar dissolves. Place the pitcher in the refrigerator to chill. This will infuse the Sangria with the rosemary. So, if you like your Sangria sweet but want to cut down on the sugary aftertaste, rosemary is the secret.
Merry, Merry Christmas.
CAPELLINI CAKE WITH CARAMELIZED ONIONS AND CHEESE
When fried in butter and olive oil, cooked pasta becomes crisp and delicious. This golden cake, flavored with Parmesan and parsley, is a great side-dish alternative to potatoes or rice.
2 tbl. butter
2 tbl. olive oil
3 onions, sliced
1-1/2 tsp. salt
1/2 lb. capellini or angel hair
3/4 c. grated parmesan cheese
1/4 c. chopped fresh parsley
1/4 tsp. fresh ground black pepper
In a large frying pan, melt 1 tbl. of the butter with 1 tbl. of the oil over low heat. Add the onions and 1/2 tsp. of the salt. Cover and cook the onions until very soft, about 20 minutes. Uncover the onions, increase the heat to moderately high and cook, stirring frequently, until the onions are golden brown, about 10 minutes.
In a large pot of boiling, salted water cook the pasta until just done, about 3 minutes. Drain. Transfer the pasta to a large bowl and let cool slightly.
Beat the eggs. Add them to the pasta with the onions, cheese, parsley, the remaining 1 tsp. salt and the pepper and toss.
In a 12-inch nonstick frying pan, melt 1/2 tbl. of the butter with 1/2 tbl. of the oil over moderately low heat. Add the capellini mixture and press it down to form a flat cake. Cook until a crisp golden crust forms on the bottom, about 15 minutes.
Place a large platter or baking sheet over the pan. Invert the pan so the cake drops out. Melt the remaining 1/2 tbl. butter with the remaining 1/2 tbl. oil in the pan over moderate heat. Slide the cake back into the pan and cook until a golden crust forms on the other side, about 5 minutes. Cut the cake into wedges and serve at once.
Susan Shapiro Jaslove, PASTA