A Beautiful Day in Wine Country - Rosé Wine

Oh My Gosh! what a beautiful day to be out in wine country. The sun was so bright, the sky so blue and the clouds were big white puffs of cotton. Balmy breezes made sitting under the sun in a comfy lawn chair on the winery patio seem like we were in another place and another time. It was a perfect day.

In previous Wine Review Monday posts I noted that I would have more information on Rosé wines and this post is one of them.

We visited a fairly new winery that produces only rosé wines. The vineyard is 10 1/2 acres of selected "clones" of Merlot, Cabernet Franc and Sauvignon Blanc grapes which have been carefully planted on rootstock selected for each type of soil in their vineyards.

Their grapes are grown and harvested specifically for making these fruity rosé wines styled after Old World wines made in the South of France.

Most rosé wines are made using the "saignee" process which is the first pressings from red grapes in the red winemaking process. This produces rosé wine that has the taste, color and wine style based on that particular red grape varietal.

This winery approaches their rosé winemaking in a very different manner. The grapes grown and harvested are specifically for making rosé wine. They pick the fruit early when they are their best, with skins just thick enough for extracting subtle pink colors and tannins. They use stainless steel fermentation and/or combined with oak barrel fermentation based on the style of each wine they choose to produce.

So today we tasted several rosé wines each very different. They ranged from a very light, easy drinking fruity rosé, to a medium-body rosé that was barrel fermented and aged in French oak for 22 months. This aged rosé had aromas of fresh pear and peach fruits and flavors of fresh fruit and vanilla with a hint of butterscotch.

These rosé wines were outstanding, all very dry and perfect to enjoy anytime with all your summer salads and grilled meats, fish, and chicken.

Rosé wines should be one of the sytle's of wine you have on your wine list for spring and summer. For those who are red wine lovers, it's o.k. to be skeptical about drinking a "pink" wine, but you will be surprised when you try one.

A perfect example: my better half is a big, bold, rich red wine drinker and almost refuses to even taste "pink" wines. Well, for the record, today he was "almost" convinced he was drinking a medium bodied merlot. I say "almost" because being of the male species he feels he must stand his ground and not be easily swayed. I just smile and think to myself, 'who else will challenge me so that I can learn to see both sides of the coin?'

I do not solicit or advertise any of the wines I taste on my wine tasting visits. However, if you would like more information about these rosé wines please feel free to contact me.

Salute!
Winelady Cooks

Citrus Salad

Countdown to Memorial Day begins.

Summer entertaining season starts and I'm looking for easy to prepare recipes.

I'm starting the season with an easy citrus salad I made this winter. This is an all weather, any season dish.

It's even a great dish to take to a pot luck or a picnic. Fresh citrus fruits and strawberries make for a light and refreshing dish.

I've served this as a side dish with grilled fish and also as a dessert.

Any recipe that is flexible is a winner in my recipe box. With this fruit salad you can add more of your favorite fruit and less of a not so favorite.

Refreshing Citrus Salad

Ingredients

• 2-4 grapefruits
  
• 4-6 oranges
  
• 4-6 tangerines or clementines (your choice)
  
• 1/4 cup sugar (or to taste)
  
• 1-2 TBLS. crystallized ginger, minced (optional)
  
• fresh strawberries, blueberries, raspberries (optional)
  
• 3/4 cup chopped salted roasted almonds (use the canned variety from your market).

Directions

• 1. First grate the zest of a grapefruit, orange and tangerine or clementine, about 2-3 TBLS. and add to a large
  bowl with the 1/4 cup of sugar.
  
  
• 2. Peel the skin from each fruit, removing all the white pith from the flesh of the fruit.
  
  
• 3. Carefully slice each section of the citrus fruits between each membrane and place them into the large bowl with the zest and sugar. After removing the sections from each fruit squeeze the juice from the membranes over the fruit in the bowl.
  
  
• 4. Cut the clementines into pieces and add to the bowl. Add the minced ginger if you choose to use it, then gently stir all the fruit with the juices and sugar until blended.
  
  
• 5. Chill for about 30 minutes to let the flavors blend. Add the almonds over the top of the fruit just before serving.

I chose to make individual servings but you can serve the salad family style and everyone can help themselves.


Mangia!
Winelady Cooks

Words and Terms

Some wine terms are used often and some terms are unusual. Sometimes when you see them in context you wonder why there isn't a simpler way to make a point.

I was at a wine tasting this week and during the discussions these terms came up and a few questions were raised. I'd like to say that everyone is familiar with these terms, but in fact there might be some who are not so I thought I would share these few terms.

American Viticultural Area OR AVA: A specifically defined geographical grape-growing area which has been designated by the Bureau of Alcohol, Tobacco and Firearms. (Napa, Sonoma)

Ampelography: This is the study of and identification of grape varieties.

Appellation: The designated area where the grapes are grown (Bordeaux, Alexander Valley or Russian River Valley, Tuscany). Regulations vary widely from country to country.

Appellation d'Origine Contrôlée or AOC: The appellation designation in France that comes with a comprehensive set of rules and regulations to which winemakers must adhere. Each designation has its own precise geographic area in which a given French wine can be made, the types of grapes used, how the vines are grown and how the wine is made.

Denominazione di Origine Controllata OR DOC: This is the Italian appellation designation equivalent to France's AOC laws. There is also a slightly more strict set of regulations in Italy known as Denominazione di Origine Controllata e Garantita OR DOCG.

Terroir: This word is derived from the French word "Terre" which translates to earth. This is the environment (the climate, soil, elevation) surrounding a specific grape variety (where the grapevines are planted and grown).

Viniculture: The science of grape production for wine making.

Viticultural Area: Defines a legal grape-growing area distinguished by geographical features, climate, soil, elevation, history and other definable boundaries. Rules vary widely from region to region.

Viticulture: The cultivation, science and study of grapes.


Salute!
Winelady Cooks

Help With Cooking

Not only chefs, seasoned cooks, caterers, and home cooks blog about their food experiences, but there's also new cooks and some of us seasoned cooks who can use extra help, tips or some guidance to get better results with recipes.

Cooking has changed quite a bit over the last 15 years and I continue to learn something new all the time. And, if like me, you're always looking for new recipes, better techniques and new ideas go to The Nourished Kitchen.

The Nourished Kitchen has cooking classes on-line. This is great for anyone who wants to keep learning, improve skills even if you have a hectic schedule. It is the most flexible program I've seen and there is a great community to share experiences.

Visit The Nourished Kitchen for information about the community and How to Cook Real Food on-line course.


Mangia!
Winelady Cooks

Alfredo Sauce

I just started making something quick for dinner when my sister "the cook" calls. She starts telling me she is making "The Original" Alfredo sauce.

What? I'm confused. I have no idea what she's talking about.

Though I'm sure there are many cooks and chefs in blogsphere who know the story and history of Alfredo sauce. But here I am, a busy grammy chauffering grandkids and always rushing to get home early enough to prepare something easy and fast for dinner.

Anyway, sister starts telling me the story and I'm remembering our childhood when our mother and both of our grandmothers made 'macaroni' dishes five nights a week -- they came up with dozens of varieties of pasta dishes and not one of them was with only butter and cheese.

We never had Alfredo sauce, ever, ever - not the "Original" with butter, or the American version with heavy cream and cheese which has been called "heart attack on a plate". I never even heard of Alfredo sauce until many years after I was married.

"O.k., o.k." I'm telling sister as she is trying to convince me to re-make the "original" Alfredo sauce. She knows I like to re-make recipes especially since I'm the one who has to keep the "bad fats" out of my diet.

Can't be too difficult, after all how could you mess up melting butter. So I'm convinced, but my other half is not going to be happy eating pasta with butter, even if it is the "Original" Alfredo sauce. Not hearty enough, you know what I mean?
But he did clean the plate. I guess he liked it.

So let's take this "Original" to a new level. I encourage everyone to make their own version. Use the butter as the base, then use your imagination or you can use these tips to start and then you can embellish any way you choose.

This can be a great vegetarian dish. I'm going to take a big risk here and guess that some terrific cooks out there have done this already.

I'll be using the butter alternative smart balance as my base (I'm not endorsing this product, I just like it better than others on the market).

Let's begin with these ingredients, any or all of which you can use or eliminate:

• Shallots or garlic chopped
• Butter
• 1-2 TBLS. fresh lemon juice and some white wine (approx. 1/4 cup)
• any cooked and chopped fresh vegetable you would like to add

• fresh Buitoni fettuccine or linguine (the fresh Buitoni only takes a few minutes to cook)
  
• 1/4 cup or so of the hot pasta water if needed
• Parmigiano-Reggiano cheese
• salt and pepper to taste
• fresh parsley chopped, or fresh chopped basil
  

Directions:

• Saute the shallots or garlic in the melted butter until soft and opaque.
• Add the fresh lemon juice and white wine if using and let cook for a minute or two.
• Add the cooked pasta to the sauce and gently stir to blend the flavors with the pasta.
• If you need more sauce, add some of the hot pasta water. Season with salt and pepper and add the chopped parsley or basil.
  
• Add some grated Parmigiano-Reggiano cheese.

There you have it, your own original pasta dish using the "Original" Alfredo sauce as your base.

Enjoy!

Wine Pairings:

For this pasta dish choose a white wine with creamy buttery flavors which you can find in a Chardonnay from California. Many are fermented and/or aged in oak which gives the wine those flavors. This will go well with the butter sauce.

If you make your sauce with more of a lemon flavor try a Pinot Grigio or Sauvignon Blanc for their acidity which will match the acidity from the lemon sauce.


Mangia!
Winelady Cooks

To Blush or Not to Blush - Wine Review Monday

White Zinfandel, Blush wine, and Rosé wines -- are they sweet or dry or both?

The message for this post is to take away the skepticism and misconception you may have that Rosé wine has the same sweetness associated with white zinfandel.

Today the term "blush" wine is most often related to white zinfandel. The term "Rosé" is given to both old and new world wines produced in a drier style with a pinkish color.

Spring and summer is a great time to enjoy Rosé wines.   When someone says they don't like Rosé wine they can be missing out on enjoying a new wine that is perfect for the season.

White Zinfandel

In the mid 1970's "white" zinfandel as we know it today was an accident that happened during fermentation. The technical term for this accident is "stuck fermentation" which simply means the yeast died before the sugar turned to alcohol and so the result was a sweeter wine with lower alcohol levels.

This accidental sweet wine was slow to take off in the '70s but eventually white zinfandel became the third largest wine variety sold in the states today.

White Zinfandel is very popular with those who do not really enjoy drinking a mouth puckering dry wine, or for those who prefer sweet drinks.

Rosé Wines/Pink Wines -- One In The Same

Pink wines have been produced in France and other old world regions for generations and are traditionally termed Rosé wines. These wines are more often dry though there are some producers who make an off-dry style.

Today wine's popularity has given Rosé wine it's place on the shelves under the "dry" label. They can be produced from a variety of red grapes some of which are sangiovese, grenache, malbec, shiraz, just to name a few.

Rosé wines can be medium to full-bodied wines that have crisp and refreshing acidity as in a white wine, and the complexity associated with a rich red wine. This combination is what makes Rosé wines versatile and food friendly.

If you are checking your wine stores for their specials, be sure to add Rosé to your wines for the spring and summer. Do keep in mind that some Rosé wines do come in a sweet style. Be sure to ask the salesperson in your wine store for the style you prefer, either dry or off-dry sweet style.

Serving Rosé Wine

Rosé wines are meant to be drunk when young and should be served within 2 years of the vintage.

Serve Rosé wines well chilled. If the temperatures are very high when you are serving your wines have a bucket filled with half water and half ice ready and place the bottles of wine in it to keep them cool.

Light Rosés will pair well with lighter foods such as salads, vegetables, chicken or lighter style fish.

Full-bodied Rosés will pair nicely with grilled meats or heartier fare.

Salute!
Winelady Cooks

Before We Get to Dessert

The gift of love is one gift that I'm most thankful to have been given and one I know I can continually give to others. I'm so blessed that my mom lovingly and generously taught me how to give and share that gift as often as I can.

So on this particular day of the year I like to honor every woman with a nurturing spirit who willingly shares her love with others. Thank you mom for being the best mom ever.

Now, dessert. Yes, we have had our dinner. An extravagant treat, we decided on a no-cook day and ordered take-out from our favorite restaurant (not the fast food joint) which was perfect. Everyone ordered their favorite dish and we had the luxury of sitting comfortably at home without fussy waiters rushing us through our meal.

We had a California Merlot with dinner that was full of fruit with hints of chocolate. It was perfect with our meal and we even had some left for our dessert.

I made my mom's favorite dessert, cream puffs as well as a chocolate cake. I love making cream puffs especially since it happens to be a favorite of almost everyone in the family. This is one dessert that is so easy to prepare, it makes a WOW of a presentation, and it's delicious too.

This is a recipe I've been using for many years and it always comes out perfect.

Cream Puff Pastry

• 1 cup water
  
• 1 stick unsalted butter
  
• 1/4 tsp. salt
  
• 1 1/2 tsp. granulated sugar
  
• 1 cup All Purpose flour
  
• 3 extra large eggs - plus 1 egg for egg wash

Filling:
Whipped Cream -- Ice Cream
OR Your Favorite Filling

Preparation:

Preheat Oven to 425 degrees


• In large saucepan add the water, butter, salt and sugar and bring to a rolling boil over medium heat.
  
  
• When it boils immediately remove from heat. Using a wooden spoon, add all the flour at once and stir vigorously until the flour is well blended (15 to 30 seconds) and comes away from the sides of the pan into a ball.
  
  
• Return the pan to the heat and continue stirring the flour to evaporate some of the moisture (about 30 seconds).
  
  
• Remove pan from heat and add one egg at a time, stirring vigorously until the egg has blended into the flour mixture and comes away from the sides of the pan into a ball and is smooth and glossy.
  
  
• Using a pastry bag, or a cookie scoop, scoop the batter onto a parchment lined cookie sheet. Brush the tops of each of the rounds with the egg wash to smooth out any points on the rounds.
  
  
• Bake 15 minutes at 425 degrees. Reduce oven to 375 degrees and bake another 20 minutes or until a light golden brown.
  
  
  
• Cool on the baking sheet.
  
  
• When ready to fill, slice across the top of the puffs halfway, enough so you can add the filling.
  
  
• If you use a pastry bag for the filling, just poke a hole into the bottom of each puff and fill.
  
  
• If ice cream is your passion, slice the top off the puff pastry and fill with a scoop of ice cream then place the cut top on the ice cream. Drizzle with chocolate sauce and/or fresh berries. Or just dust with powdered sugar.

Add a great chocolate cake to these delicious cream puffs and you have a dessert that will make anyone happy.

The last of the Merlot was great with the chocolate cake. We also had a delicious Rosé which is a favorite in our family during the warmer weather.

Follow us on Wine Review Monday for information on Rosé wines as well as other wine related information.


Salute!
Winelady Cooks

Wine Review Monday

Cinco de Mayo and Mother's Day. What a great week for great food. If you ever needed validation to break your diet, this week would be it.

Mexican foods in our American culture are chock-full of flavors. I'm a big fan of burritos and enchiladas. Add a side of guacamole and get ready for a Mexican Fiesta.

Pairings:
Traditional Margaritas and icy cold Dos Equis are both great with our Mexican Fiesta.

Medium-bodied Syrah or Syrah blend for the smokey enchiladas or burritos.

MOTHER'S DAY

How can we ever top Mother's Day after the big Fiesta? No Problem!

If you are the host for Mother's Day, why not prepare a brunch. It's easy, especially if you prepare some dishes and bring in some bagels and cakes or pies.

Breakfast burritos or fritattas can be made in advance as well as mini muffins. You'll just have to heat them up a bit in the oven when everyone arrives.

Add a basket of assorted bakery muffins if you don't bake. Or a basket of bagels with a side of smoked salmon, sliced tomatoes, and onions if you want to splurge. Have a condiment platter of capers, olives, and cucumbers and lettuce and you will be the hostess with the mostess.

Will you be visiting someone special on Mother's Day? An easy to bake Lemon Meringue Pie will be sure to please.

Pairings:
Rose and Sparkling wines are perfect with brunch foods
Cabernet Sauvignon, Zinfandel for the BBQ meats
Sauvignon Blanc, Pinot Grigio, or Roses for the grilled fish, chicken, pasta and green salads
Light and fizzy Moscato d'Asti for fresh fruit desserts and of course the Lemon Meringue Pie.


Salute!
Winelady Cooks