Archive for the 'Sauvignon Blanc' Category

27
Jan
11

Pairing Food and Wine – Part 2


As we said – in the very first sentence – in the first part of this series, the one true rule of pairing food and wine is that such pairings are highly personal. The ethnic/cultural background and, specifically, the food one grew up with are influential on how taste is perceived by the individual. Someone who eats mostly spicy food will taste wine very differently from someone accustomed to more bland foods..

When you enter the differences of each individual’s taste buds into the equation you can understand that what may be a perfect pairing for one person, may not necessarily be so great to another. Rules are, at best, approximations based on the “average” person (read: “the average connoissseur,” often self-proclaimed, instead). I could find no scientific study ever conducted that definitely showed what is the “average” when it comes to taste matters. What is the point of this series, then, if the rules are subject to each individual’s preferences? That is a fair question! The answer is that all we intend to accomplish – here – is to give you, gentle reader, some departure points as you embark on your very own food and wine pairing journey. Just remember that wine should never overpower the food it accompanies but it should complement it.

Once again, winter has shown itself relentless and bombarded us with another big snowfall. Considering that wine can warm the soul and gladden the heart, considering that medical most studies now find the health benefits in drinking 2 daily glasses of wine (like the French do), isn’t this weather just right for sipping wine, especially if paired with a nice soup?

A street in Brooklyn today... comfort food and wine weather

How about a Chicken Noodle Soup, paired with a Pinot Grigio or a Chennin Blanc? Perhaps a Cream of Chicken Soup with a Sauvignon Blanc or a Viognier would fit your preference? Maybe a French Onion Soup paired with a Beaujolais or a White Burgundy?  Hmmmmnnn, my mouth is watering already!

Since we are only offering departure points here are some favorite pairings:

Fish

Sauvignon Blanc – Light, zesty and citrusy

White Burgundy –  Goes well with salmon

Chardonnay – Perfect for rich fish dishes

Riesling – It’s lime/lemon juice flavor make it a nice complement to any fish dish

Pinot Noir – Yes, it’s a red wine, but try it with grilled fish and see what it does!

Meat

Beef or steak - Cabernet Sauvignon, Merlot, Syrah, Shiraz

Lamb - Bordeaux, or almost any Red wine

Poultry - Chardonnay

Miscellaneous

Fruit – Any Sauternes, Muscat or Riesling (especially Late Harvest)

Very sweet or heavy desserts – I prefer to pair these with a Moscato d’Asti

Pizza – Chianti is the perfect choice!

This does not pretend to be an exhaustive list, it merely reflects pairings I’ve tried and liked.

Enjoy, gentle reader, enjoy!

CS

23
Jun
10

Israeli Wine Tasting Tonight


Photo by: Easy Destinations Blog

Announcing a new Meetup for Israeli Wine Lovers!

What: Cool White Night (Israeli Wine That Is)

When: Wednesday, June 23, 2010 7:00 PM

Price: $36.00 per person

Where:
Quint, Miller & Co.
34 West 38th Street (between 5th & 6th Ave.) 6th Floor
New York, NY 10001

All our tastings started with white wines and generally ended with reds. Now its time to give Kosher Israeli white wines ALL the attention they deserve…. Come and explore crisp Chardonnays, lively Sauvignon Blancs, refreshing Viogniers as well as other wonderful blends….

Sit back and relax and join other wine lovers at the Israeli Wine of the Month Club’s interactive wine tasting experience.

What is interactive wine tasting?

* Nine wonderful Israeli wine will be explored. Artisan cheeses and breads, crackers and fruit are also served.
* A panel of our Sommelier/Wine Critics will describe each wine and guide you in exercising your palate tasting them. Also, the panel will offer wine and food pairing suggestions
* You will be encouraged to voice your opinion about each wine and write elaborate notes — be Robert Parker, Tom Stevenson or Daniel Rogov for a night…
* We will collect everyone’s tasting notes and distribute them via a newsletter. The newsletter will also include professional tasting notes as well as detailed descriptions of the wineries, and more…

When? June 23, 2010 at 7PM
Where? Quint, Miller & Co.
34 West 38th Street (between 5th & 6th Ave.)
6th Floor
The buzzer on the ground floor, # 6

How much? $36 at door
RSVP (space is limited)

Learn more here:
http://www.meetup.com/Israeli-Wine-Lovers/calendar/13756812/

These tastings are fun and informative, you get to meet new and interesting people. Why not bring your spouse or a date?  Please, register at: http://www.meetup.com/Israeli-Wine-Lovers/calendar/13756812/

We’d love it if you mentioned The Kosher Scene as the blog where you first heard about it.

Tonight’s selection includes:

Dalton Unoaked Chardonnay
Binyamina Unoaked Chardonnay
Tishbi Reserve Chardonnay
Yarden Odem Chardonnay
Domaine du Castel C Chardonnay

Recanati Sauvignon Blanc
Tabor Chalk Sauvignon Blanc

Galil Mountain Viognier
Dalton Viognier

CS

22
Feb
10

A Private Wine Tasting


I recently had a private wine tasting with Costas Mouzouras, the Wine Director at Gotham Wines & Liquors (2517 Broadway; New York, NY 10025; Telephone: 212.932.0990). Costas, who’s been in the business for 22 years, selected four outstanding wines for me to try. To keep everything strictly kosher, I opened and poured the bottles for both of us.

The choices were: 2007 Lambouri Ya’in Kafrisin, 2006 Shiloh Secret Reserve Cabernet Sauvignon, 2007 Dalton Reserve Wild Yeast Fermentation Viognier and a 2007 Yatir Sauvignon Blanc.

We started with the 2007 Lambouri Ya’in Kafrisin. This wine comes from Limassol, Cyprus. It’s made from a mixture of Cabernet Sauvignon, Mavro and Grenache Noir grapes. These grapes are grown in Europe’s highest vineyards. The color is a dark garnet with orange and purple reflections. The Mavro grape is indigenous to Cyprus, and unlike any grape grown in the rest of Europe, it is still grown on ancient rootstock. Most mainland Europe’s vineyards have been attacked by the Philoxera Epidemic during the 19th century, as a result most European vineyards were devastated and their grapes had to be grafted on American rootstock. You can, therefore, surmise that while most European grapes may have, however subtly, changed their taste, the Mavro grape remains untainted and has tasted the same (with fair consistency) for thousands of years.  One will detect a nice fruitiness, with emphasis on blackcurrant, blackberry, purple plum fruits and notes of bitter orange peel, those on a background of white pepper and oriental spices, with the tannins and fruits rising on the finish. It leaves the drinker with an unusual but delightful after taste. Goes superbly well with juicy meats. Definitely one of my new favorites!

We followed it with the 2006 Shiloh Secret Reserve Cabernet Sauvignon. This is a very good Israeli wine, grown in the Judean Hills. Aged aged in French oak casks, it is very fruity with blackcurrant and plum undercurrents and vanilla (due to the French oak casks). It goes well with drier meats.

We then went on to the whites. 2007 Dalton Reserve Wild Yeast Fermentation Viognier was our next selection. It started with a certain smokiness, showing intense, vibrant and complex spicy, floral, fig and melon aromas and flavors. Deep and rich with a long, broad finish. This wine was, by far, much better than its price range would suggest!

We ended the tasting with a 2007 Yatir Sauvignon Blanc. Crisp and lively, with elegance and subtlety. It is light golden in color with orange and green reflections, showing citrus, passion fruit, green apple and grapefruit aromas and flavors on a grassy and stony-mineral background.

All in all, these four selection running in price range from $15.99 to $37.99 were excellent! Costas Mouzouras started working at Gotham Wines & Liquors in 1988, where he soon became the kosher wine buyer, at a time when most of the few available kosher wines were of the extra sweet variety. In his 22 years at Gotham he has seen an explosion of kosher wines with award winning selections from all over the globe including many dry wines (which would have been unthinkable to our older generation), as well as semi dry, semi sweet, and sweet ones.

I liked the wines enough that I had to bring each one home, this is their aftermath...

Currently, they are offering 10% off on any bottles and 15% off on solid cases. (solid meaning a case of the same product.)

On Sunday, March 7th, Gotham Wines & Liquors will present its 7th annual Wine Tasting. It will take place in the afternoon at the Lincoln Square Synagogue (200 Amsterdam Avenue, New York, NY; between 69th and 70th). They will present over 300 bottles from all over the world, starting at 2:00pm and going until 5:00pm. Pay $30 per person at the entrance or $25 on line at Gotham Wines & Liquors‘ own site. At 1:15 going on until 2:00 there will be a guided VIP tasting for $45 which is only available at the door.

CS

17
Feb
10

Enjoying your Wines – Part 4 – Grape Varieties


There are literally thousands of grape varieties in existence. Most wine grapes are made from the European species, which is considered to be superior to the American vine species. The reason for the numerous varieties is that grape vines have a tendency to mutate and cross breed with ease. Advances in genetic technology have allowed scientists to determine the origins of many well-known grape varieties. The following will give you an introduction to the world of most common grape varieties.

Red Varieties

Cabernet Sauvignon
Cabernet Sauvignon requires care and attention in the vineyard, with fruit exposure and yield directly related to fruit quality. However its thick skin makes it incredibly resilient to adverse climatic conditions. In the winery, winemakers often age Cabernet Sauvignon in a mixture of French and American oak.

Climate has a significant impact on the sensory characteristics of the variety. In cooler climates, minty and leafy characters are intermingled with blackcurrant and red berries. In warmer climates, chocolate and tobacco characters express themselves.

Cabernet Franc
Cabernet Franc
is a component of Bordeaux blends and Loire Valley reds. It has leafy red-berry characters.

Malbec
Malbec is a successful varietal in Argentina. Also used in Bordeaux blends.

Merlot
For Merlot to be good, it must be picked at optimum ripeness, to avoid the presence of herbal characters. Flavors of plums, red currant, mint, pimento, game, earth and leather can be found. Its tannins are invariably soft, making Merlot a good early drinking style, but this does limit its aging potential.

Merlot is most famous in its homeland of Bordeaux in France, where it is used to make some of the world’s greatest and most expensive wines. Over the last ten years, plantings have rapidly expanded across the globe, most notably into California, South America, Italy, South Africa, New Zealand and Australia.

Petit Verdot
Petit Verdot is a red grape variety that is traditionally used in Cabernet Sauvignon based blends. It is known for its intense color, vibrant flavors and firm tannin structure making it a good choice for true red wine drinkers.

Petit Verdot has an interesting flavor profile. It can be incredibly perfumed, having aromas of blueberry and violet. Sometimes it has an attractive herbaceous and spice element, giving the variety complexity. The acidity is often prominent and due to the thick skins of the grape, the color is very dense and the tannins are firm. Structural wines with intense flavors can age well in the mid term. Due to its strength of character, Petit Verdot can have a significant impact on a blend, even when used in small proportions.

Pinot Noir
Pinot Noir originated in the French region of Burgundy, where it is most renowned and revered. The true character of Pinot Noir is expressed when it is grown in a cool climate. In fact, its early ripening nature makes it able to withstand some of the cooler areas.

Wines made from Pinot Noir are typically lightly colored, with cherry-to-plum red hues. The aroma, which is often highly fragrant, can be composed of cherries, red berries, violets and spice when young, transforming into gamey, leathery, mushroomy characters with age. The palate is light-to-medium bodied with fine silky tannins.

As complexity is a vital attribute of good Pinot Noir, the winemaking process is very detailed. Some winemakers choose to include whole berries in the fermentation to increase the fragrance of the wine. Others allow crushed grapes to macerate prior to fermentation to increase the depth of color and flavor. Some choose to do this after fermentation. Oak is used as an important element in both the sensory and structural aspects of the wine, however due to the delicacy of the variety, care must be taken to ensure that it doesn’t dominate the wine. It is not unusual for a single batch of grapes to be processed in different ways to give a range of blending options for the final wine.

Syrah
The beauty of Syrah is that it can flourish in a range of climates. Syrah can be made into a range of styles, defined by the terroir of the region and the winemakers’ artistry. With its soft ripe tannins, black cherry, pepper and spice characters, it can be crafted into wines suitable for immediate consumption.

Zinfandel
Substantial plantings in both California as well as Italy. In Italy it is known as Primitivo. It produces full-bodied and richly flavored wines.

White Varieties

Chardonnay
The popularity of Chardonnay quickly rose, due to its generous flavors and its ease to grow and make into wine. In fact, it is often called a viticulturalist’s dream, as it is early ripening, naturally vigorous and is relatively resistant to disease. Most importantly, it can be grown in a wide range of climatic conditions, leading to a vast array of styles.

The base flavor of Chardonnay is generous, but relatively neutral thus the winemakers’ individuality can be expressed through the winemaking techniques used. Oak usage, yeast lees contact and malolactic fermentation are just some of the ways a winemaker can influence the style of Chardonnay.

Chenin Blanc
Chenin Blanc is a classic French variety. The basis of some of the world’s greatest and long-living sweet wines.

Gewurztraminer
Gewurztraminer is a spicy, aromatic variety. Its style ranges from the flavorsome and fruity, to fine and delicate.

Pinot Gris
There are many synonyms for Pinot Gris. In Alsace, it is known at Tokay Pinot Gris. In Italy, it is commonly referred to as Pinot Grigio and in Germany it is known as Ruländer or Grauburgunder.

Gris, meaning grey in French, refers to the color of the Pinot Gris grapes. As a result, wines made from Pinot Gris often have a slight coppery hue. They have a delicately perfumed aroma with flavors stretching from fresh pear through to tropical fruits. Pinot Gris is similar to Chardonnay in that it has good palate weight and flavor.

Riesling
Riesling is an aromatic variety that produces intensely fragrant and flavored wines of exceptional character. Notes of citrus, honeysuckle, blossoms, green apple and mineral are commonly seen. With concurrent high acidity and comparable low alcohol, the wines retain an enviable freshness which many other varieties lack. Oak is not used and the wines are very pure and clean.

Riesling is a variety that is much loved by winemakers and wine connoisseurs due to its intense flavors and its defined palate structure. Riesling is delightful when it is consumed young and fresh. However it is one of the few white wines that has the ability to age.

Sauvignon Blanc
Sauvignon Blanc
is a variety with increasing popularity in Australia. Although its plantings are quite small, they are expected to significantly increase over the next ten years. Sauvignon Blanc is used to make fresh, vibrant wine styles with none of the heaviness of Chardonnay or the floral tones of Riesling. Its flavor profile is in harmony with Semillon and consequently these varieties are often blended together.

The flavor spectrum of Sauvignon Blanc is quite diverse. Upon a backbone of herbaceousness lie tropical fruit, passion fruit and gooseberry. Look a little closer and you may see tomato leaf, spice and flint. The stronger styles have elements of asparagus, capsicum and gun smoke. And winemaking can add tones of oak, butter and yeast. They are a feast for the senses, especially during the heat of summer where their defined acidity adds freshness to the palate.

Semillon
Semillon is a unique minerally, lemony style, which is crisp and lean when young and is made without the influence of oak or malolactic fermentation. However the wine undergoes a transformation with age, evolving into a complex, nutty, honeyed wine of great depth and complexity.

Semillon is often seen blended with Chardonnay, particularly in mass-market wine styles. The freshness of Semillon provides a necessary balance to the often overly rich Chardonnay. It is a blend that has been very successful.

Viognier
The most distinctive attribute of Viognier is its stone fruit character, most notably that of apricot. It can also show considerable floral and spice tones. In cooler climates you can see citrus whilst in warmer areas there is more honeysuckle. It has good viscosity due to generous alcohol levels and is similar to Chardonnay in that it has a weighty mid-palate and generous flavour, making it a good alternative to this ubiquitous variety.

Aaron Zimmerman

[Mr Zimmerman owns and operates Liquors Galore, 1418 Avenue J (between 12th and 13th Streets); Brooklyn, NY 11230-3702; Telephone: 718.338.4166. The above post is the lastof a multi-part series we have been posting once a week on these pages]

RELATED POSTS

Enjoying your Wines – Part 3 – Storing

Enjoying your Wines – Part 2 – Tasting

Enjoying your Wines Part 1 Buying

22
Jan
10

Noi Due


Noi Due – Us Two (143 W 69th St New York; NY 10023; Telephone: 212. 712.2222)… aah, the memories it brought back! Having traveled extensively through Italy, having taken in the aromas, this restaurant made me feel I had somehow magically returned to il bel paese. With its authentic decor, softly played romantic Italian songs… SYR and I knew almost from the moment we stepped in that the food would also have that authentic, simple, fresh taste. We were not disappointed!

As soon as we sat down they brought us a basket of home made foccaccia bread, with an oil dip. The bread had that fresh delicate scent that easily succeeded in whetting our appetite for what would come.

SYR stated her meal with a Minestrone, while I had a Zuppa di Pomodoro con Ricotta (Cream of Tomato Soup with a Ball of Ricotta).

Minestrone

The aroma of both soups, the simple country look, the freshness… mmmmMMMmm mmmMMmm! My tomato soup was a slight bit more orangeish than I had expected and that made it a greater feast for the eye. The combination of hot soup and the cold ricotta, brought two different flavors to perfectly complement each other. Somehow the contrast brought out both the soup’s and the cheese’s flavors in full force. The aroma of the fresh basil only enhanced the culinary experience.

SYR‘s Minestrone cooked to perfection, allowed her to taste each individual piece of vegetable. She loved it!

She followed it with a grilled Salmone which sat on a bed of potatoes and asparagus, it was topped with onion rings. Between the presentation and the aromas emanating from it it looked very enticing. She described the potatoes as very buttery, the salmon as delicate and not “fishy” tasting in the least, and the onion rings as just perfect.

Salmon with potatoes and onion rings

I had the Carcioffi Ripieni – Stuffed Artichokes. They came with artichoke bottom stuffed with fresh vegetables served in a lemon caper sauce. The flavor was just tart enough to enhance the vegetables without overpowering them.

We then shared a dish of Cheese Ravioli.

Cheese Ravioli with Gorgonzola and Parmigiano

The ricotta filled ravioli came with Gorgonzola, cream, walnuts, sprinkled parmigiano and spices. Being a cheese lover (wifey used to joke that I must have been an Italian mouse in another gilgul) the combination of the three cheeses was – as my mother used to say in yiddish – ta’am fun ganeiden, the taste of paradise!

The dishes went well with a delightful 2008 Goose Bay Sauvignon Blanc.

No meal at an Italian restaurant could be complete without a good cappuccino for me, and an espresso for SYR. Again, the aromas seduced us, and at least in my case this was one the best cappuccinos I ever enjoyed!

By six o’clock, this 40 seat eatery was filled to the gills. Service was prompt, the staff was friendly and enthusiastic, the portions were fair, the prices surprising low. Noi Due‘s motto is “poco ma buono – little but good.” They more than lived to it! We both enjoyed our experience there. We know we’ll be back, we have to!

CS




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