Grapes & Grains

Beer, Wine, Spirits and Food from Happy Harry's

The time has come to close the books on 2011 and celebrate the beginning of a new year!  A lot of people will be ringing in the new year with a bottle of bubbly, champagne or sparkling wine…all the same thing…but often one of the most confusing wine topics.  Here is a short discussion that will hopefully make selecting that special bottle a little easier this year.  

Champagne is actually a region in France where some of the best sparkling wines in the world are produced.  Everywhere else in the world, wineries produce sparkling wines.  Confused yet?  All wines produced that have bubbles are sparkling wines.  In order for the label to state Champagne, it must be from the Champagne region of France.  You will find some California sparkling wines that state “California Champagne,” but they are required to say California! 

ALL CHAMPAGNES ARE SPARKLING WINES, but NOT ALL SPARKLING WINES ARE CHAMPAGNES.  

So what is the difference…nothing really!  The two main things that they have in common are that most sparkling wine undergoes a second fermentation in the bottle which creates the bubbles in the bottle and the two most common grapes used to produce sparkling wines are Chardonnay and Pinot Noir.    

Now that we now know the difference between Champagne and sparkling wine, the toughest part is figuring out what is in the bottle!  The most noticeable difference is the level of sweetness between the different types.   The following list is in order of driest to sweetest.

BRUT:  Brut is ALWAYS the driest style of sparkling wine produced.

EXTRA DRY: Extra Dry is actually in the middle of the scale when we are talking about sweetness.  As confusing as it may be, BRUT IS DRIER THAN EXTRA DRY!

BLANC DE NOIR:  Blanc de Noir translates to white on red, which means it is made with Pinot Noir grapes. This style will have a soft pink color and be similar in dryness to an extra dry.

BLANC DE BLANC:  Blanc de Blanc translates to white on white, which means it is produced with Chardonnay grapes.  Blanc de Blanc is similar to Extra Dry.

PROSECCO:  Prosecco is a semi-dry sparkling wine from Italy

CAVA: Cava is a semi-dry sparkling wine from Spain

SEMI-SECO or DEMI SEC: A slightly sweet sparkling wine

ASTI: Asti is a region in Italy that produces a sweet sparkling wine produced from Moscato grapes. Similar to Champagne, the wine must be produced in Asti to have the Asti name on the bottle.  Always one of the best sellers, Asti is commonly referred to as Asti Spumante.  A few years ago, Asti producers removed “Spumante”from their label so that Asti would not be confused with the Spumante that was being produced in other parts of the world.  California wines labeled Spumante are very similar to Asti!

BRACHETTO:  Another sparkling wine specific to Italy, Brachetto is a sweet, red sparkling wine.

MOSCATO D’ ASTI:  Almost exactly the same story as Asti, but Moscato d’ Asti has smaller bubbles and has more of a soda pop fizz texture  This small difference gives Moscato d’ Asti a richer flavor and tends to taste a little sweeter than Asti.

As you head out to purchase your bottle of bubbly for the New Year, don’t forget the sparkling apple juice or sparkling grape juice for friends and family who prefer a non-alcoholic sparkling drink!

Have fun, be safe and Happy New Year to everyone!

Cheers,

Greg

Prosciutto Wrapped Asparagus

Recipe courtesy of the Food Network/The Neelys

Prep Time:10 min

Cook Time:10 min

Serves: 4 to 6 servings

Ingredients

• 1 pound large asparagus spears
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 8 thin slices prosciutto, sliced in half

Directions

Preheat the grill to medium-high heat.

Trim the asparagus ends and put them on a sheet pan. Add the olive oil and sprinkle with salt and pepper, to taste. Toss to coat. Grill the asparagus until tender, rotating on all sides, for about 5 to 10 minutes. Remove them from the grill to a platter. When cool enough to handle, wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto. Serve immediately or at room temperature.

WINE PAIRING SELECTION:

Willamette Valley Vineyard Riesling- The Willamette Valley Riesling is an off-dry Riesling with flavors and aromas of peach, pear and citrus.  This lively Riesling will balance nicely with the flavors of the asparagus and salty prosciutto.

Beet Salad with Goat Cheese

Recipe courtesy Guy Fieri

Prep Time: 15 min

Cook Time: 1 hr 20 min

Serves: 6 servings

Ingredients

• 1/2 pound beets, ends trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 1/3 cup pine nuts
• 4 ounces goat cheese
• 4 cups baby greens
• 4 cups baby spinach
• Tarragon dressing, recipe follows
• 4 very thin slices red onion, separated

Directions

Preheat the oven to 400 degrees F.

Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use.

Lightly toast the pine nuts in a small sauté pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service.

When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the tarragon dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.

Tarragon Dressing:

• 1/4 cup rice vinegar
• 2 teaspoons dried tarragon
• 2 teaspoons soy sauce
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon mayonnaise
• 1/4 cup extra-virgin olive oil

In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender

WINE PAIRING SELECTION:

Nick Goldschmidt Boulder Bank Sauvignon Blanc: This beet salad needs a wine with a lot of acidity to hold up to the Tarragon Dressing and Goat cheese!  The Boulder Bank Sauvignon Blanc from New Zealand has flavors of fresh grapefruit, green pepper and lemon grass.  This light and fresh food/wine pairing is a great start to any meal!

Grilled Pizza Three Ways

Alton Brown

Cook Time: 18 min

Serves: 3 pizzas, 1 pizza for each topping

Ingredients

• 16 ounces all-purpose flour, plus extra for peel and rolling
• 1 envelope instant or rapid rise yeast
• 1 tablespoon kosher salt
• 10 ounces warm water, approximately 105 degrees F
• 2 tablespoons olive oil, plus 2 teaspoons for bowl
• 1 tablespoon malted barley syrup

Margherita topping – Enough to top 1 (16-inch) round pizza:

• 1 large tomato, cut into 1/3-inch thick slices
• 5 to 7 teaspoons olive oil, divided
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1/2-ounce grated Parmesan
• 1 1/2 ounces part skim mozzarella, shredded
• 4 to 6 large basil leaves, shredded

Date and prosciutto topping – Enough to top 1 (16-inch) round pizza:

• 3 1/2 ounces fresh mozzarella, cut into 1/4-inch thick slices
• 3 to 6 teaspoons olive oil, divided
• 1/2-ounce grated Parmesan
• 1-ounce prosciutto ham, approximately 3 slices, coarsely chopped
• 4 whole dates, pitted and finely chopped
• 1 teaspoon fresh thyme leaves

Pizza cracker:

• 2 to 4 teaspoons olive oil
• Kosher salt
• Freshly ground black pepper

Special equipment:

• Vise-Grips

Directions

Dough:

Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.

Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.

Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.

To shape and cook the margherita pizza:

Heat a gas grill to high and make sure the grill grates are clean and free of debris.

Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside.

Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.

Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.

To shape and cook the date and Prosciutto pizza:

Heat a gas grill to high and make sure the grill grates are clean and free of debris.

Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer. Top with 2 more paper towels, a second plate, and a 2 pound weight. Set aside at room temperature for 20 minutes.

Meanwhile, lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.

Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill. Close the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates and thyme. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing.

To shape and cook cracker pizza:

Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into an 11 by 17-inch rectangle to fit a standard, stainless steel cooling rack. Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place. Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper, to taste. Attach the Vise-Grips to 1 end of the cooling rack to use as a handle. Turn a gas burner on high. Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, about 3 to 4 minutes. Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired. Cook, as before, until golden brown, an additional 2 to 3 minutes.

WINE PAIRING SELECTION:

Infinitus Tempranillo/Cabernet Sauvignon: Try the Infinitus paired with the Margherita pizza!  The combination of the red pepper flakes, tomato, basil and parmesan cheese with the spicy, medium bodied Tempranillo is a perfect match.

Bodega Elena Red Blend:  Try Bodega Elena paired with the date and prosciutto pizza!  The fruit forward style of the Bodega Elena will highlight the dates and round out all the characteristics of this pizza!

Caramel Apple Cheesecake

Recipe courtesy Paula Deen

Prep Time: 20 min

Cook Time: 36 min

Serves: 8 servings

Ingredients

• 1 (21-ounce) can apple pie filling
• 1 (9-inch) graham cracker crust
• 2 (8-ounce) packages cream cheese, at room temperature
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel topping
• 12 pecan halves, plus 2 tablespoons chopped pecans

Directions

Preheat the oven to 350 degrees F.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

WINE PAIRING SELECTION:

 Sandeman Armada Cream Sherry: The Sandeman Cream Sherry has flavors of caramel, cinnamon and roasted nuts.  Cream Sherries have a higher alcohol content and it will help cut thru some of the rich, sweet cheesecake. This combination will melt in your mouth!

 Recipes courtesy of the Food Network

Looking for some new wine to brighten up your weekend?  How about a Naked Chardonnay, a little Mud Pie and throw in The Usual Suspects…sounds like an interesting fiasco!  Here is a preview of five new wines along with a food pairing and recipe to go along with each wine, have a great weekend!

  

Grilled Zucchini Rolls with Herbs and Cheese paired with Francis Ford Coppola Sante Chardonnay

About the pairing:  The Coppola Sante Chardonnay is a perfectly balanced Chardonnay without too much citrus or oak.  This balance helps the wine pair nicely with the mild flavors of the zucchini and goat cheese.  This pairing would be a great passed appetizer to start off the evening.

Ingredients

• 3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• Pinch freshly ground black pepper
• 1 1/2 ounces reduced-fat soft goat’s cheese
• 1 tablespoon freshly minced parsley leaves
• 1/2 teaspoon lemon juice
• 2 cups baby spinach leaves
• 1/3 cup basil leaves

Directions

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.

In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.

Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

Copyright 2007, Ellie Krieger, All Rights Reserved

Food Pairing courtesy of Greg Rixen, Happy Harry’s Bottle Shops

  

Tomato Salad with Cheese Crisps paired with Big House Unchained Naked Chardonnay

About the pairing: The Big House Unchained Naked Chardonnayis an unoaked, lively Chardonnay with hits of citrus and tropical fruit.  The wine is fresh and crisp, just like the salad and would be a perfect starter to an evening meal.

• 4 thick slices Italian bread, cut into cubes
• ¼ cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 tablespoon dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons white wine vinegar
• 2 pounds mixed heirloom tomatoes, cut into chunks
• 1 bunch scallions, sliced
• 2 tablespoons chopped fresh dill
• ¾ cup grated gruyere cheese
• 1 tablespoon all-purpose flour

Directions

Peheat the oven to 400 degrees F. Toss the bread with 2 tablespoons olive oil on a baking sheet and season with salt and pepper. Bake until golden, about 8 minutes. Let cool slightly.

Whisk the mustard, lemon juice and vinegar in a large bowl and season with salt and pepper. Slowly whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, scallions and dill and season with salt and pepper. Add the bread

cubes and toss to coat. Set aside while you make the crisps.

Toss the cheese with the flour and pepper to taste in a bowl. Arrange the mixture in 4 mounds on the baking sheet and flatten slightly. Bake until golden, about 10 minutes. Cool slightly, then remove with a spatula to a rack and let cool. Serve with the tomato salad.

Recipe courtesy of Food Network Magazine

Food Pairing courtesy of Greg Rixen, Happy Harry’s Bottle Shops

 

Glazed Double-Cut Pork Chops paired with Mud Pie Zinfandel 

About the pairing:  Mud Pie Zinfandel has a fruit forward, dried fruit quality that with highlight the prunes and brown sugar that are present in the sauce.  The Mud Pie Zinfandel will also hold up nicely to the paprika and cayenne pepper spices creating a delicious pairing.

For the Pork:

• Kosher salt
• 1/4 cup coarsely ground black pepper
• 2 tablespoons packed dark brown sugar
• 2 teaspoons smoked paprika
• 4 double-cut bone-in pork loin chops (about 1 pound each)
• Vegetable oil, for the grill

For the Sauce:

• 4 tablespoons unsalted butter
• 2 cups diced onions
• 1 cup apple cider vinegar
• 3/4 cup packed dark brown sugar
• 1 1/2 cups ketchup
• 1 1/4 cups apple juice
• 1 cup maple syrup
• 1/2 cup bourbon
• 1/2 cup prunes
• 1/4 cup Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground
• black pepper

Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.

Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.

Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce.

Recipe courtesy of Food Network Magazine

Food Pairing courtesy of Greg Rixen, Happy Harry’s Bottle Shops

 

Moroccan Grilled Salmon paired with Francis Ford Coppola Sante Pinot Noir

About the pairing:  Pinot Noir is a classic pairing for grilled salmon!  The Sante Pinot Noir is a very balanced and traditional Pinot Noir with hints of cranberry, cherry and some nice earthy and herbal notes.  The Sante Pinot Noir is soft enough that it will not overpower the mild salmon and at the same time, highlight the smoke from the grill and the various spices in this dish.  

Ingredients

• 1/2 cup plain yogurt
• Juice of 1 lemon, plus lemon wedges for garnish
• 1 tablespoon extra-virgin olive oil, plus more for the grill
• 2 to 3 cloves garlic, smashed
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• Kosher salt and freshly ground pepper
• 4 6-ounce skinless center-cut salmon fillets
• 1/4 cup chopped fresh cilantro or parsley, for garnish

Directions

Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.

Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.

Recipe Courtesy Food Network Magazine

Food Pairing courtesy of Greg Rixen, Happy Harry’s Bottle Shops

 

London Broil with Onion Marmalade paired with Big House Usual Suspect Cabernet Sauvignon

About the pairing:  A new release from the Big House Winery, the Usual Suspects Cabernet Sauvignon is a very food friendly Cabernet that has a nice balance of fruit and acidity.  The combination of brown sugar, onions and balsamic vinegar in the marmalade will blend perfectly with the wine and don’t be afraid to use the Usual Suspects Cabernet for the steak marinade!

Ingredients

For the steak:

• 4 large cloves garlic, chopped
• 3 sprigs rosemary, leaves roughly chopped (about 1 tablespoon)
• 1/2 cup balsamic vinegar
• 1/2 cup red wine
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 2-inch-thick piece beef top round for London broil (about 3 pounds)
• Kosher salt

For the marmalade:

• 4 medium red onions, halved and thinly sliced
• 3 sprigs rosemary, leaves chopped (about 1 tablespoon)
• 1/2 cup balsamic vinegar
• 1/3 cup extra-virgin olive oil
• 3 tablespoons dark brown sugar
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For the toast:

• 4 cloves garlic, peeled
• 1/2 teaspoon salt
• 8 tablespoons butter, softened
• 8 3/4-inch-thick slices good quality white or sourdough bread
• 1 bunch arugula, washed and trimmed
• Mustard and/or horseradish

Directions

For the meat: Mix garlic, rosemary, balsamic vinegar, wine, olive oil, and black pepper to taste in a self-sealing plastic bag or a shallow dish. Add the meat, turning to coat, and cover or seal. Refrigerate for several hours or overnight.

Prepare an outdoor grill with a hot fire for indirect grilling.

For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45 minutes.

Remove the meat from the marinade, pat it dry, and season generously with salt and black pepper to taste. Lightly oil the grill and sear the meat over high heat for 5 minutes. Then rotate it (don’t turn it over yet) about 45 degrees from its original spot on the grill. Once you’ve made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until a meat thermometer inserted into the thickest part of the steak registers 125 degrees, about 15 to 20 minutes. Let steak rest on a cutting board about 10 minutes.

For the toast: Meanwhile, sprinkle garlic cloves with salt. With the flat side of a large knife, mash and smear garlic mixture into a paste. Mix with the butter. Lightly oil the grill, place bread over direct heat, and toast on both sides until golden brown, about 2 minutes total. Remove bread from grill and spread generously with the garlic butter. Thinly slice steak against the grain on an angle. Top toasts with onion marmalade, arugula, and sliced meat. Serve open-faced with mustard and/or horseradish.

Recipe courtesy of Food Network Kitchens Get Grilling, Meredith 2005

Food Pairing courtesy of Greg Rixen, Happy Harry’s Bottle Shops

Cheers,

Greg

For many years BOXED WINE has had the image of being cheap, poor quality wine.

Similar to wine bottles with screw caps, the box gives some consumers the perception that the wine is in some way inferior to traditional bottles.

Truthfully, there are some fantastic and great quality wines available in boxes.

In addition to great a quality wine, there are many benefits associated with box wines that most people do not realize:

VALUE: Box wines are available in 1.5 liter boxes up to 5 liter boxes and are less expensive when compared to buying wine by the bottle.

CONVEINENCE: Box wine easily fits in the fridge or on your counter top so you or your guests can pour a glass whenever desired. All box wines have a very easy to use tap system, no more need for a corkscrew! Box wines are also great for outdoor events where glass containers are not allowed!

FRESHNESS: Wine is just like fresh fruit, as soon as you open a bottle of wine it begins to break down and change. Once you open a bottle of wine you have 24-36 hours to finish the bottle. With box wines, you have up to 60 days of fresh wine at your fingertips because the wine is in an airtight container and is never exposed to the elements. Great for people who like to have one glass a night with/after a meal!

VARIETY: There is just about every varietal and numerous blends available in boxes! Everything from light and fruity to full bodied and dry.

Here is a short list of brands of 3 liter box wines for you to consider that have delicious wines and are a great value:

Black Box: At the high end of the price range, Black Box produces one of the best box wines available. Varietals include Cabernet Sauvignon, Merlot, Shiraz, Malbec, Chardonnay, Riesling and Sauvignon Blanc.

Octavin Series: The Octavin includes two of the best selling blends available, Big House Red and Big House White. Be sure to also try their Boho Zinfandel or the Pinot Evil-Pinot Noir or Pinot Grigio.

Bota Box: Bota Box is one of the fastest growing box wine labels currently available. Varietals include Cabernet Sauvignon, Merlot, Malbec, Zinfandel, Shiraz, Riesling, Pinot Grigio and Chardonnay.

Funf: If you like a little sweeter white wine, Funf Riesling will appeal to you and your guests. An authentic German Riesling!

St. Gabriel: Once again, if you want something a little lighter and sweet, St. Gabriel has a Sweet German Red and a German Riesling.

Cheers,
Greg

 

This week Grapes and Grains brings you a preview of a few wines for the spring season.  Whether you are watching the first round of the NFL Draft tonight, planning a wedding this summer or even a backyard BBQ this weekend, these wines will be perfect for any occasion!

LEATHERHEAD PIGSKIN RED:  Great blended red wines are becoming easier to find and Leatherhead Red is a perfect example.  The main varietal in this blend is Sonoma County Merlot, which just happens to come from the esteemed St. Francis winery!  The fruit-forward flavors of cherry and black raspberry are followed by a liquid-velvet finish.  A perfect pairing with anything smothered in BBQ sauce!

SARONGA CHARDONNAY AND CABERNET SAUVIGNON:  The Saronga Winery is located on the southern tip of Africa near the Cape of Good Hope.  The hot days and cool evenings provide a perfect climate for growing grapes and producing fantastic wines. 

Saronga Chardonnay is medium bodied and crisp with refreshing with flavors of apple and tropical fruit.  Try paired with a caesar salad, walleye, roasted chicken and even pork tenderloin.

Saronga Cabernet Sauvignon delivers a balanced, easy drinking wine that has aromas and flavors of blackberry, black pepper and a hint of oak.  A great wine that won’t disappoint you or your guests.  Great when paired with beef, black pepper crusted salmon and dark, bitter chocolate.

ESSAY CHENIN BLANC:  This is another great find from South Africa!  Chenin Blanc, also known as “Steen” when it is produced in South Africa, leaves a touch of sweet apple on the tip of your tongue!  Additional flavors of melon and pear with a clean finish highlight this great summertime deck wine.  Try with a fresh fruit tray or any finger foods as a cocktail wine.

FRATELLI CASA ROSSA:  If you are a fan of a little bit sweeter wine and enjoy Spumante, Moscato d’ Asti or Brachetto, you won’t want to miss this one!  Casa Rossa has a slight effervescence with sweet flavors of strawberry and raspberry.  This is a perfect dessert wine or backyard party wine and pairs well with just about any situation you can come up with!

Cheers,

Greg

With Easter just over a week away, I threw together three food and wine pairing options for your holiday enjoyment!  Take a look and hopefully these recipes and easy wine pairings will take some of the worry out of your Easter meal!

 

Tangerine-Glazed Easter Ham with Baby Carrots

Recipe courtesy Tyler Florence

Prep Time: 20 min

Cook Time: 4 hr

Level: Intermediate

Serves: 10 to 12 servings

Ingredients

1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
11/2 pounds carrots, peeled

Directions

Preheat the oven to 300 degrees F.

Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.

Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

Copyright 2011 Television Food Network G.P., All Rights Reserved

HAPPY HARRY’S RECOMMENDED WINE PAIRINGS:

Angove’s Nine Vines Moscato or Korbel Sweet Cuvee Sparkling Wine

 

Herbed Leg of Lamb with Roasted Turnips

Recipe courtesy Food Network Magazine

Prep Time: 1 hr 30 min

Inactive Prep Time: 1 hr

Cook Time: 2 hr

Level: Intermediate

Serves: 8-10 servings

Ingredients

1 7-to-9-pound bone-in leg of lamb, hip bone removed, tied (ask your butcher to do this)
Kosher salt and freshly ground pepper
3 lemons
3 pounds baby turnips with greens (about 8 bunches)
6 bunches scallions
1 cup fresh parsley
1 cup fresh dill
1/4 cup fresh marjoram
3 inner stalks celery, roughly chopped
3 cloves garlic
6 plum tomatoes, quartered lengthwise and halved crosswise
2 tablespoons extra-virgin olive oil

Directions

Position a rack in the lower third of the oven and preheat to 500 degrees F. Using a paring knife, make deep cuts, 2 inches apart, all over the lamb;

rub with 2 tablespoons salt and several grinds of pepper. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.

Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes. Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside.

Meanwhile, trim the greens from the turnips; reserve the greens for Stewed Turnip Greens. Cut any large turnips in half.

Roughly chop 2 bunches scallions and transfer to a food processor. Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste. Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.

Cut the remaining 4 bunches scallions into 2-inch pieces. Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper. Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil.

Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour. Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices

Copyright 2011 Television Food Network G.P., All Rights Reserved

HAPPY HARRY’S RECOMMENDED WINE PAIRINGS:

Laboure Roi Beaujolais-Villages or Erath Pinot Noir

 

Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce

Recipe courtesy Bobby Flay

Prep Time: 20 min

Inactive Prep Time: 1 hr 0 min

Cook Time: 45 min

Level: Intermediate

Serves: 8 servings

Ingredients

2 quarts cold water
1/2 cup kosher salt
1/2 cup granulated sugar
1 boneless turkey breast, 4 to 5 pounds
Spanish Spice Rub, recipe follows
Vegetable oil
4 oranges, halved
Sour Orange Sauce, recipe follows
Flat-leaf parsley leaves

Directions

Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the
refrigerator for 45 minutes.

Heat grill to medium-high. Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels. Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill. Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat). Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1/2-inch thick slices.

While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred. Ladle sour orange sauce onto a platter and top with the sliced turkey. Garnish with grilled oranges and parsley leaves.

Ingredients

Spanish Spice Rub:

Directions

6 tablespoons Spanish paprika
2 tablespoons cumin seeds, ground
1 tablespoon mustard seeds, ground
4 teaspoons fennel seeds, ground
4 teaspoons coarsely ground black pepper
2 teaspoons kosher salt

Whisk together in a bowl.

Sour Orange Sauce:

Ingredients

2 tablespoons olive oil
1 medium Spanish onion, chopped
4 cloves garlic, coarsely chopped
2 cups fresh orange juice
2 teaspoons grated orange zest
1/4 cup fresh lime juice
2 tablespoons honey
4 cups homemade chicken stock
Salt and freshly ground black pepper
2 tablespoons cold unsalted butter, cut into pieces
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh flat-leaf parsley

Directions

Heat the oil in a medium saucepan over medium-high heat on the grates of the grill. Add the onions and cook until soft. Add the garlic and cook
for 1 minute. Add the orange juice, zest, and lime juice and cook until the mixture is reduced to about 1/2 cup. Stir in the honey. Add the chicken stock and cook until it’s reduced to a sauce consistency, about 2 cups.

Strain the sauce into a bowl, whisk in the butter, and season with salt and pepper. Stir in the thyme and
parsley and serve hot.

Copyright 2011 Television Food Network G.P., All Rights Reserved

HAPPY HARRY’S RECOMMENDED WINE PAIRINGS:

Seven Daughters White Blend or Schmitt Sohne Bereich Bingen Spatlese Riesling

How heart-healthy is red wine?

Source: MercuryNews

03/23/2011

Red wine has recently been touted as a cure-all for heart ailments and its popularity has risen as a result. But there remain differing opinions as to the health benefits of red wine.

Red wine is made from fermented red and dark grapes where the skin is left on during the fermenting process. It is this skin that gives the wine its characteristic dark hue. White wine is produced in a similar fashion, although the grape skins are removed before fermentation.

Experts believe that substances in the grapes especially in the skins contribute to its heart-healthy nature. However, no one is really sure exactly what it is about wine that can make it advantageous to people looking to improve heart health.

Studies supporting red wine’s medical benefits suggest antioxidants in red wine called polyphenols help protect the lining of blood vessels in the heart. Polyphenols come in flavonoids and nonflavonoids. Flavonoids are brightly colored plant pigments that occur naturally in most fresh fruits and vegetables. Nonflavonoids are largely vitamins, minerals and other plant pigments. Resveratrol is a nonflavonoid that gets the bulk of the credit when speaking of red wine’s medical benefits. Resveratrol is purported to help prevent damage to blood vessels while reducing “bad” cholesterol and may prevent blood clots.

It is important to note that much of the research on resveratrol and red wine has been conducted on mice and other animals, not people. For humans to acquire the amount of resveratrol given to lab animals to equate to the same health benefits, a person would have to consume 100 to 1,000 bottles of red wine a day.

Alcohol, in general, may be heart-healthy because it thins the blood and improves circulation. This can be advantageous to individuals who already are facing blockages in arteries and need improved blood flow. But grapes alone may also relax blood vessels allowing blood to flow more easily.

Red wine also contains vitamin C and other healthy substances, which can improve overall health.

Although there are reasons to believe red wine can be a heart-healthy addition to one’s diet, doctors may be reticent to suggest it because alcohol use can present other problems, especially if it is abused. With this in mind, red or purple grape juice and whole grapes can be a viable alternative for those looking to get the benefits of resveratrol and other antioxidants without the down side of alcohol.

Grape juice provides much of the same benefits of red wine. Eating whole red or purple grapes does too, in addition to the benefit of fiber in one’s diet.

For those who want to go the red wine route, remember that alcohol should be consumed in moderation. That means one drink a day for women or up to two drinks a day for men.

Roses, chocolate and dessert wine…what could be sweeter?  In the wine world, dessert wines are the sweetest style of wine made around the world and are a real treat!

So, what exactly are dessert wines?  Dessert wines, as the name suggests, are very rich and sweet wines that most often have gone through a special step in the winemaking process.  There are three main styles of specialty dessert wines that are available: Late Harvest, Beerenauslese (Botrytis), and Ice Wine.

Late Harvest wines are a lighter style of dessert wine.  The grapes that are used for Late Harvest wines are left on the vines longer than a typical wine.  This additional time on the vine allow the grapes to ripen more and develop richer flavors and aromas.  As the grapes ripen, the sugar content (referred to as residual sugar) of the grape increase. 

Beerenauslese or Botrytis wines take Late Harvest wines a step further.  Grapes selected for Botrytis wines are left on the vine even longer for maximum sweetness and complexity.  The grapes are left on the vine until they become so overripe that they essentially begin to rot and develop a “noble mold.”  Grapes are then hand selected and hand picked to produce a very rich and sweet style of wine.

Ice Wine is one of the most sought after dessert wines in the world.  Grapes for Ice wines are left on the wines even later in the season than Botrytis wines…until the grapes actually become frozen on the vines.  Ice wines are one of the most difficult wines to produce because the winemaker has to rely on nature to freeze the grapes before they rot on the vines.  For Ice wines, the winemaker does not want the grapes to enter a state of Botrytis.  Ice wines have a level of sweetness similar to Botrytis wines.

Botrytis and Ice Wines tend to be fairly expensive because it takes twice as many grapes to produce these wines and because of the special circumstances required to produce these wines.

Here are a few selections that would be great served with dessert or even served as a dessert course:

RENWOOD ORANGE MOSCATO:  Renwood Orange Moscato is a lighter style dessert wine with flavors of melon, papaya and honey.  This sweet Moscato would be delicious paired with cheesecake.

LA JOYA LATE HARVEST GEWURZTRAMINER:  La Joya has the sweet flavor expected of a late harvest wine, but the Gewurztraminer grape adds a lighter, crisp finish.  The floral aromas lead you to sweet flavors of peach and hazelnut.  Try with a variety of fresh fruits.

DEINHARD BEERENAUSLESE RIESLING:  Deinhard Beerenauslese is loaded with velvety, smooth sweetness and flavors of apricot, pear and red apples.  Pairs best with and dark chocolate or any rich chocolate desserts.

COVEY RUN SEMILLON ICE WINE:  Covey Run in Washington is home to one of the tastiest Ice Wines produced in the United States.  Rich flavors of honey, peach and sweet pineapple.  Best served with cream-based pastries or Crème Brulee.  This wine is perfect served all by itself for dessert!

Cheers,

Greg

Understanding wine usually begins with learning the different types or varietals of wine…Chardonnay, Cabernet Sauvignon, Shiraz ect…  Another important part is actually being able to translate what is on the label.  Next to French wine labels, German wine labels are the most confusing. 

While most of the German wines that available are Rieslings, every bottle will vary in sweetness depending on the style of Riesling and where the grapes are grown.  The little bits and pieces on a wine label can help you pick the right wine, you just have to know what you are looking at!  So here is an example of a typical German wine label:

As you can see  there is a lot of information to understand on this label, so I am going to do my best to make it simple!  Since we are only talking about Rieslings and keeping in mind the beginner and even intermediate wine enthusiast, we are going to only focus on the grape ripeness.

The “ripeness” is going to let us know the level of sweetness we can expect to find in a particular bottle of Riesling.  The following list of “ripeness” starts with driest and progresses to sweetest.

TROCKEN:  Trocken means “dry” in German.  This is always the driest style of Riesling and will have no noticeable sweetness.  Very dry.

HALBTROCKEN:  Halbtrocken denotes a semi-dry Riesling with only a hint of sweetness.

ESTATE:  Most German wines labeled only as “Estate Rieslings” are Trocken or Halbtrocken in style.

KABINETT:  Usually the first harvest of fully ripened grapes.  A nice touch of fruity sweetness while still maintaining a crisp finish.

SPATLESE:  Spatlese is a “late harvest” wine where the producers allow the grapes to ripen even further to develop a fuller sweetness and a clean finish. 

AUSLESE:  Auslese wines are produced with specially selected “late harvest” grapes.  Auslese is getting very close to a dessert wine style that is golden in color, full of sweetness and has a velvety, lingering finish.

EISWEIN:  Eiswein or Icewine is a special German Riesling where the producer actually leaves the grapes on the vine until they are very ripe and the morning frost freezes the grapes on the vines.  The grapes are pressed while still frozen, producing a rich and sweet dessert wine that is a real treat.      

This is just the tip of the iceberg when learning about German wine labels!  While the region where the grapes are grown and the winemaker will also influence the sweetness of the wine, these basic guidelines will help you get started.

Cheers,

Greg

Whether you are a wine novice or aficionado, selecting the correct glassware will dramatically improve any wine you try.  Just like serving your wine at the correct temperature or allowing red wines to breathe before they are served, the correct wine glass will improve the aromas and flavors of your favorite wines. 

The first important factor is glass versus crystal.  When viewed under a microscope, regular glass is very smooth and polished whereas crystal is porous like fine sandpaper.  When you swirl wine in a glass, you are trying to get air into the wine and release the aromas of the wine.  The “roughness” of crystal helps pull the wine apart an introduce oxygen into the wine better than regular glass.

The second factor is the size of the glass.  You want to select a 16 ounce or larger wine glass.  The larger glass will allow the aromas to expose themselves to your nose better.  No matter how large the glass, never pour more than 3 or 4 ounces of wine in the glass because you will only hinder the ability of the aromas to fill the balance of the glass.

The third factor is the shape of the glass.  Riedel Crystal and other wine glass makers produce numerous shapes of wine glasses specific to every type of wine.  Why?  The shape of the glass and especially the diameter of the rim help to focus the wine and deliver the wine to specific parts of your tongue.  Each part of your tongue will recognize different sensations: sweet, salty, bitter and sour/acid.  While not everyone wants to own six different shapes of wine glasses, I highly recommend owning a set of red wine glasses and a set of white wine glasses.

Red wine glass

A red wine glass should be an upright, tall glass (as pictured) and is often referred to a Bordeaux or Cabernet glass.  This shape helps corral all the different aromas of red wines and focus the wine to the front and middle of your tongue.  This shape will help identify the red berry and spice flavors often associated with red wines. 

 

 RECOMMENDED UNIVERSAL RED WINE GLASS:  Riedel Vinum Bordeaux

  

White wine glass

A white wine glass should be more of a bowl shaped glass (as pictured) and is often referred to as a Montrachet or Chardonnay glass.  The large bowl balances out the aromas and the large rim helps to focus more wine to the outside edges of your tongue.  This shape will allow you to pick up more of the citrus and tropical fruit flavors often associated with white wines.

 

RECOMMENDED UNIVERSAL WHITE WINE GLASS: Riedel Vinum Montrachet 

Now I know many people are very skeptical about “the difference a wine glass can make,” but I have personally experienced the difference and taste tested numerous friends and customers!  Every single person who has tried my experiment has been very surprised with the results!  Hopefully tonight on WDAZ, with Terry Dullum, I will convert another believer!  

Cheers,

Greg