Tag Archives: wine
It’s a shame so many people wait until they’ve retired before travelling around the Outback; they’re missing out on some truly spectacular sunsets. Why wait until you’re 65, I say – do it now! All you need is a simple long weekend and I’ll throw in a damn fine wine experience along the way.
A five-hour drive north from Adelaide to watch the sunset over Wilpena Pound in South Australia’s Flinders Ranges may seem mad, but stopping off to taste the famed Clare Valley Rieslings and Shiraz along the way more than makes up for it.
I’m a big believer in the 15-minute cellar door stalk. If the cellar door has 12 wines on tasting, look the manager in the eye and say clearly, “I’ve only got time to taste the good stuff!” You’ll earn additional respect if you’re also carrying a notepad to write your tasting notes, trust me!
Auburn is the first town you drive through when you reach the Clare Valley, and it is fast becoming the place to stop. I recommend lunch at Auburn’s Rising Sun Hotel, which won the title of Australia’s Best Bistro – Regional at the recent Australian Hotel Association’s Awards.
A weekend night out is supposed to be fun, relaxing, entertaining – it’s a time to catch up with friends, let loose, and kick back. Unfortunately, there are a lot of terrible people out there with bad bar etiquette. Don’t be one of those people. We’ve got everything you need to know, from how to order first to how to save a table.
How to Order
Making your way to the front of the bar, getting the bartender’s attention, and finally ordering can be quite an ordeal in a crowded bar on a weekend night. There are a few minor behavioral things you can do to speed up the process:
- Mind your manners. Say please, thank you, and excuse me. A little courtesy can go a long way, especially in this kind of situation.
- Don’t push. If bartenders see you pushing your way to the front, you’re going to be labeled as a troublemaker and probably ignored for a little bit to serve the people you’re trying to get in front of. Wait your turn.
- Don’t fidget. Stand straight at the bar, even lean on it a little, and make eye contact with the bartender. If you’re looking around, talking to someone else, or angled away from the bar, the bartender will read that as a message that you’re not serious about ordering yet (via the Herald Sun).
- Don’t draw attention to yourself. Waving your arms and signaling the bartender to look at you is not going to please them. Play it smart, wait your turn, and stick with simple eye contact (via the Herald Sun).
This is the invention you’ve been waiting for!
How to use the wheel: Every time you drink a glass of wine, consult this aroma wheel until you become an expert. Splash some wine into a glass. Not too much though; you’ll need to swish it around in order to release the wine’s flavour messages. Take a short precise sniff and look towards your Aroma Wheel. Start on the inside and discern what the major smell is. Is it fruity? If so, what type of fruit? If the smell is a tropical fruit, determine what type of fruit it is by venturing to the next outer ring. Hey presto, you’ve discovered the aroma is pineapple.
To get you on the right path, I’ve selected the major grape varieties and listed the aromas you can expect to find.
I love wine, and rarely need an excuse to order another glass. I also know what flavors I like — well, at least when I’m choosing a $10 or $15 bottle of wine at the grocery store. However, I don’t know anything about French wine. After an informal survey of our diners, I found that many of you feel the same way. So we went to our friend and expert Cyril Frechier, the Wine Director and Sommelier at Marche in Seattle to give us a quick tutorial on French wine, just in time for Bastille Day (July 14th).
Are you ready? Oui, e souhaite commander un verre de vin.
What is Bastille Day?
On July 14th, Francophones all over the world celebrate Bastille Day, a national holiday in France to commemorate the storming of the Bastille Prison in 1789. It is considered by historians to be the beginning of a constitutional monarchy. Now, we all get to celebrate with Bastille Day festivals and parties around the world.
World vs. French wine
Are you in a bind for the perfect gift for your dad on Father’s Day? No need to worry, we have extreme and amusing culinary gift ideas to impress your dad. Believe it or not, dads like to have fun. They may not admit it, but they want an exciting gift that makes them laugh, simplifies tasks, and impresses their friends and family. So put down the socks, v-necks, and tie and explore our unique and appealing gift guide for dad.
The Master Griller
Ad Hoc Sweet & Spicy BBQ Rub: This mix of spices is magic. Do your dad a favor and give him the Ad Hoc Sweet & Spicy BBQ rub. The savory spice rub is a one-step solution to make any barbequed entrée taste delicious. It is provided by Ad Hoc, a well known Napa Valley restaurant, where famous chef Thomas Keller creates the amazing rub.
Grill Alert Talking Remote Meat Thermometer: With little effort your dad can now BBQ the perfect steak with the Grill Alert Talking Remote Meat Thermometer. The wireless remote thermometer, belt clip included, allows your dad to step away from the grill and enjoy his guests or watch a football game. All your dad has to do is insert the stainless steel probes into the middle of the meat he is cooking, select the type of meat and how he’d like it cooked, and the remote will alert him when it’s ready.
Personalized Steak Branding Iron: Give your dad the gift of pride. After he has cooked a picture-perfect, tasty steak, he can brand it with a personalized branding iron.
With spring in the air and bathing suits on the brain, healthy eating is getting lots of attention these days. It seems each year more and more diet fads appear, and while many people find these fads a bit extreme (Cabbage Soup Diet, really?), few can argue the benefits of swapping a day or two of healthier eating into their weekly eating regimen.
Here’s a breakdown of some of the most popular healthy eating trends these days:
Raw foodists believe uncooked foods are more nutritious than their cooked counterparts because high heat destroys food’s vital vitamins and enzymes. Cooked food is thought to be “dead” food. Thus, under a raw eating plan, all foods are eaten in their natural state and not heated to more than 116 degrees Fahrenheit during any stage of the cooking process.
Common components of the raw diet are fruits, vegetables, nuts, and seeds, but raw doesn’t necessarily mean vegan: unpasteurized (i.e., unheated) milk is used to make raw cheese and yogurt. Some raw foodies even eat meat, including raw eggs, salmon sashimi, and beef Carpaccio.
Many people find the idea of eating cold, raw food unappetizing. Raw restaurants, however, get creative with their menus. Who wouldn’t want to head to Austin, TX, and eat a slice of Pizza Rustica at Beets Livings Foods Café: sprouted sunflower seed and hemp crust, seasoned almond nut cheeze, and a zesty tomato sauce topped with an assortment of veggies? What about the Los Angeles based Euphoria Loves Rawvolution’s Mole Nori Tacos with seaweed taco shells, walnut taco meat, spicy cacao mole, and guacamole?
No, we’re not talking steroids here, but rather the juicing of plant foods. The health benefits of a diet heavy in fruits and vegetables are undeniable. One advantage of juicing your fruits and vegetables rather than consuming them whole is that breaking these plants down into liquid enables “juicers” to consume a large amount of nutrients in a short period of time. Just think how long it’d take you to consume three ounces of baby spinach, a whole apple, a carrot, a stick of celery, a quarter of a large lemon, and a one-inch piece of ginger? (That’s what Giada De Laurentis’s Rise and Shine juice recipe calls for.) Besides, who wants to sit around munching on raw spinach all day? Juice advocates also emphasize that consuming foods in juice form gives the digestive system a much needed break.
Beaujolais Nouveau is a red wine, produced from Gamay grapes. Produced in the (you guessed it) Beaujolais region of France, it’s ready to drink only 6-8 weeks after being harvested. The uniqueness of this wine is that it’s only fermented for weeks before becoming available on the third Thursday of November. Known as Beaujolais Nouveau Day, it has become quite a popular celebration in France and other countries. However, serious wine experts dismiss Beaujolais as a simple and uncomplicated wine.
According to French law, the Gamay grapes must be hand-picked. The only other harvest that requires hand-picked grapes is Champagne. Another unique fact about Beaujolais wine is that it uses a process called carbonic maceration, or whole berry fermentation. The juice is not allowed to come in contact with the skin of grapes (where the tannins are), rendering it more sweet and fruity due to the absence of tannins.
Some of the flavors evident in this wine are banana, fig, and pear. Also notable about Beaujolais is that it is not intended to be stored, but rather consumed right away (or at least by the new year). About half of the production of Beaujolais is exported. Germany and Japan are the two biggest importers, followed by the USA, which has made it a popular wine for Thanksgiving. By the time this short season of Beaujolais Nouveau is done, over 65 million bottles, nearly half the total annual production of the region, will be drunk worldwide.
You can’t talk about this wine without mentioning Georges Duboeuf. For centuries, his family has produced wine in France. He is credited with promoting Beaujolais Nouveau to become as popular as it is today. The quick turnaround in production brings in a hefty amount of income for its producers.
Annual Beaujolais Nouveau Festivals are held all over the world. New York City will be hosting Rue de Beaujolais on Friday, November 16. The event features a tasting of wines plus a gourmet French buffet.
If you can’t make it to one of the festivals, why not host your own? Instead of a coursed sit-down dinner in which you lead your guests through a tasting, you could set out food in a buffet style to pair with various wines. Let your guests sip on wine and enjoy it with the food you’ve prepared.
I recommend keeping your Beaujolais Nouveau Festival menu fairly small. Here are some ideas for food that go well with this wine:
- Charcuterie plate with 3-5 meat selections, olives, cornichons, and mustard
- Bread and an assortment of cheeses – Brie, Camembert, and Roquefort
- Dessert should be a mix of fruit and sweets: apples, pears, petits fours, and truffles
On a last note, many wine merchants run out of Beaujolais quickly. So if you plan to host a Beaujolais Nouveau Festival at your home, make sure to stock up on wine early.
Written for Urbanspoon by Malika Harricharan from The Atlanta Restaurant Blog
In the Pacific Northwest (where Urbanspoon is based), the last days of summer and the first days of fall bring a short window for harvesting hops – the conical female flowers of the Hops vine that imbue beer with bitterness and divine flavor. I’ve been making my own beer ever since we moved into our house and discovered a garden wall covered with vaguely familiar vines. Harvesting them is a simple matter of picking off the cones when they are plump and swollen leaving your fingers sticky with a sweet tangy smell of the lupulin glands.
Hops (both commercially and for the homegrower/brewer) are typically harvested, dried over a period of 1-2 weeks and then frozen for use throughout the year. But a new approach called fresh hopping is gaining widespread popularity. In fresh hopping, hops go directly from vine to wort in the brewpot, imbuing IPAs and Pale Ales with more herbal, floral, green, fruity flavors. Because fresh hopping is dependent on the timing of the harvest, fresh-hopped beers are a treat – available only during a short window, typically through late October.
Fresh hopping (occasionally called wet hopping) first went commercial back in 1996 when brewers at Sierra Nevada Brewing Company had hops shipped post haste from the Yakima Valley in eastern Washington to their breweries in Chico, CA and dumped right into their huge brew kettles on the same day. This April, Sierra flew a planeload of hops from New Zealand to deliver a fresh-hopped Southern Hemisphere Harvest.
Another great fresh-hopped beer distributed across 25 lucky states comes from Great Divide out of Colorado. I spoke with Hannah there who told me their fresh hopped pale ale will be packaged this week and on shelves soon. To get a feel for how short the fresh hop window is, consider this: Great Divide brews their entire batch during a four-day period during which they operate their brew kettles 24 hours a day. Then they all go home, have a beer, and go to bed.
Your best bet to snag a fresh-hopped brew this year (if you don’t homebrew) is to find a small, local craft brewery and just ask. The hearty hops vines grow in almost all states and many local breweries deliver this special libation starting mid October.
Next year we plan to write a blog post with a review of some of the fresh-hopped beers in the US. If you are a small brewery, send us a sample of this year’s bounty and the staff at Urbanspoon will undertake the laborious process of taste testing. We’ll replace this blog post next year with a fresh-hopped taste comparison! Tweet us @urbanspoon for details.
Whether on a hot first date or trying to impress the bigwigs at a business meeting, ordering a bottle of wine at a restaurant can be quite intimidating for a wine neophyte. A successful attempt requires balance: ordering with confidence, not looking like a cheapskate, and above all else selecting a wine that actually tastes good. With all the stuffy jargon and wine lists that include dozens, if not hundreds, of varieties, wine is often seen as a complex beverage only enjoyed by snooty oenophiles. If you don’t even know what an oenophile is, this article is for you, my friend.
The easiest way to select a good bottle of wine is to ask the sommelier (the in-house wine expert, pronounced “soh-mell-YAY”) for recommendations. Don’t be shy—let him or her know what you like and don’t like, how much you’re looking to spend, and what you plan to order for your meal.
If the restaurant is lacking a sommelier or if you’d simply prefer to navigate the options on your own, it’s helpful to first understand the information presented on the list. Wine lists are most commonly arranged by country of origin or by wine type. Other than red and white, the most common types of wine you’ll encounter are rosé, sparkling, dessert, and fortified. Within these categories, you’ll see the wines are generally named based on their grape variety (for example, Cabernet Sauvignon, Riesling, Chardonnay, etc.). Wine menus, and wine labels for that matter, will also list the wine vintage, which is a fancy term for the year the grapes were harvested.
Once you’ve got the basics nailed down, you’ll need to settle on a specific wine variety, which are differentiated using four key criteria:
- Sweetness (or dryness)
- Body (how full or watery the wine feels in the mouth)
- Tannins (found in red wines, they create a dry, mouth-puckering sensation similar to strong tea)
This visual guide to wine types from Primer Magazine is an excellent resource for gauging different wine varieties.
In addition to taking all of this information into account, it’s also advisable to consider what you intend to order for your meal. Hearty dishes like prime rib and beef stew pair well with full-bodied red wines, while lighter dishes like grilled fish or pasta with a cream sauce pair well with high-acid white wines. If all these “rules” have your head spinning, there’s no shame in falling back on the beginner wine drinker’s tenet: red wine with red meat and white wine with white meat.
When you’ve (finally!) selected a bottle of wine, there’s one last potentially awkward moment left. The server will present you with the bottle of wine, at which time you are expected to verify it is in fact the bottle you ordered. A simple nod of the head will suffice. The server will uncork the bottle and place the cork near your wine glass. Some serious wine drinkers will sniff the cork, swirl the glass to aerate the liquid, and then hold the wine up to the light to check for clarity. For a casual wine drinker, these formalities are not required and best avoided. The purpose of the taste pour is to verify that the wine is not corked, which is caused by a faulty bottle cork. (This can only happen with a real cork, not a synthetic cork or screwtop.) You’ll know a wine is corked if it smells like mold or wet cardboard. If the wine smells like wine, give the server a smile and nod then sit back and savor a job well done, boss.
Written for Urbanspoon by Mary Cowx from Fervent Foodie.