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| [05/07/2008, 19:32] | WBW 45 - Old World Reisling | | | Today, I have a treat for myself. I need a treat. It’s been one of those weeks that leaves you wondering why you even bother going to bed, since you’ll be up at back at work the minute you wake up again. Recently, my days have started to feel drawn out and full of ups and downs, and to be honest, I really didn’t want to participate in this month’s Wine Blog Wednesday even though the theme, Old World Reisling, is something I truly adore. I just don’t have the energy, but then I decided to change my attitude to become a little more relaxed and calm. The reason I love Old World Reisling is for one simple reason, or rather one particular man, Terry Theise. If you’re not familiar with his name, please stop reading and go to his page at Skurnik Wines. Download all of his wine catalogs and start reading veraciously. I can wait. In fact, if you don’t make it back here, I excuse you, because these catalogs are too good to be true. To be honest, I’m not much of a writer, nor am I much of a reader. And because I love them both, we call this a conundrum. I write here, and I read there, and I sometimes find myself feeling a little empty. Maybe it’s the content, the subjects or both. I’m not really sure, but when I went looking for information on one of my Reislings today, I found Terry. Mind you, if it weren’t for this man, I wouldn’t be appreciating these bottles of wine right now. It would be equivalent to using the 100 point system and not knowing who Robert Parker is. So, I quickly downloaded his catalog where I thought I might find reference to my German Reisling, but suddenly, I was lost. Lost in his words, wit and wisdom. Terry’s catalogs, whether you like wine or not, are a must read for his frankness, honesty, word play, and humor. If you don’t love German Reisling, well, you may change your mind when you read Terry’s words. To start his report, he always places his manifesto at the top, before you get to the meat of the report.
Theise Mannifesto - Beauty is more important than impact.
- Harmony is more important than intensity.
- The whole of any wine must always be more than the sum of
its parts. - Distinctiveness is more important than conventional
prettiness. - Soul is more important than any thing, and soul is expressed as
a trinity of family, soil and artisanality.
This is a manifesto that I can get behind! Drinking Iberian wine everyday, I often forget how much I love the world of wine and not anyone region. These words are timeless, and in my opinion, great advice for anyone just getting into wine. Live by these words and you can’t go wrong. But this post is not about Terry Theise, but rather Old World Reisling. Today, we have 2 wines in front of us, one from the heralded 2003 vintage in Germany, an Auslese from one of the premier wine makers in Terry’s collection. I bought this wine as a future at a tasting in Minneapolis back when I still sold wine. A guided tasting with one of the sharpest palates I’ve ever been with, Terry showed us that despite “Crazy-ass heat” one could still make a Reisling full of nuance and character. In truth, I can’t tell you why I bought this one versus the many others that were in my price range at the time. I was relatively new to German wines, and excited to explore a region that seems totally frightening when you look at the complicated labels. But on this particular night, I learned that I had to at least try and dig through the odd characters, strange accents, and unpronounceable names to get at the heart of these treats. And consequently, I fell in love.  Today I sit in a Reisling wasteland. I’ve tried Reisling from around Spain, and I believe that I’ve even had a Portuguese Reisling once. But I wouldn’t recommend them. Nonetheless, I’m here to taste, so you don’t have to. Therefore, to balance the pie a bit, I’m also about to open a 2007 dry Reisling from down the road, a Penedes treat that has never offended me, though that is not much of an endorsement either. From the moment I open the Sumarroca 2007 from the Penedes, I’m instantly happy and sad. Happy that it’s still fresh and lively. Sad, because there is not much to it. Reisling, I’m afraid, is not meant for Iberia. It loses its soul. The land of the Toro, and the feisty Spanish persona, is not a home for something with a delicate nature. Spain is land of bold wines with bright flavors and complex traits, and for me, I want something more subtle when I drink Reisling. The Sumarroca is easy to drink, simple and a great example of muscat, or a simple summer white blend. From their site (annoying flash, don’t bother visiting it): Entirely produced from grapes grown in the Sumarroca Estate, only the best 50% from the first juice (free-run) of these carefully selected Muscat varieties has been used for this wine. Fermentation took place during 3 weeks under strict temperature control at 15º C in stainless steel tanks. It has been gently filtered and stabilized at a low temperature before bottling.
Reisling was never meant to be 100% dry, or at least not very often. Alsace is an exception, however, and the sugar makes a big difference. Now I know that some of you are saying, “I don’t like sweet wines”! To you, I say, “give me a break”! Put down your dry Coca-Cola and listen. Sweet is good. Sweet is nice. And just like in dry wines, if the wine is NOT balanced, than it will taste bad. Mogan David tastes horrid, because it’s like drinking syrup! Good Reisling doesn’t have this problem, due to its high acidity. I’ve served very sweet Reislings to friends who have quickly responded, “what a nice dry wine this is”. 50 grams of sugar dry! The acidity balanced the wine, whereby keeping your tongue from becoming a syrup slick. Ok rant done…Now on to what has made my afternoon pleasant. Joh.Jos. Christoffel, 2003 ÜRZIGER WÜRZGARTEN Auslese***, that’s a mouthfull! Let me preface the next few lines with this, I love Spanish and Portuguese wine, but I needed this. This is a pure stroke of bright light through my Tempranillo stained tongue. New flavors, aromas and textures, dance though my mind, and I feel handicapped describing the wine before me. Because I am so tied up in Iberia, I almost forgot why I loved wine, diversity. In my glass sits some of the most gorgeous honey flavors with minerals, petrol, fruits and flowers, exotic and rare. Here are Terry’s own notes from his report on this wine. 2003 Ürziger Würzgarten Reisling Auslese*** ++
“This is always from the same parcel, and it cannot produce more than forty hectoliters per hectare,” says Hans-Leo. “We’ve had at least Spätlese from this site in every vintage except 1991. I could make these wines heavier, but it goes against my philosophies. The day I can’t make wines like these any more is the day I’ll pack it in.” It’s down below, to the right of the sundial, in case you want to locate it. This 2003 has the extra note, the Grand Cru flavor, now glazed with the finest botrytis maltiness. As always what amazes here is the density and delicacy, and here, in 2003, the siren-song of minerality.
SOS: 3 (between ten and thirty years)
I’m glad I wrote this!! I’m glad I opened this treasure before it’s time (I wanted to wait 5 more years), and I’m glad I still have 2/3’s of a bottle left for dinner tonight. Although, I’m not sure I want to drink this with the meal. It is perfect for some many dishes, as its balance would complement more treats than you might expect. But no, I think I’ll grab the bottle, sit up on my roof, watch the sun set over Montserrat, and let my mind drift. That’s what wine is for. Thanks Terry! Cheers, Ryan Opaz Ryan 2003 Joh. Jos. Christoffel Erben Ürziger Würzgarten Reisling Auslese *** - Germany, Mosel Saar Ruwer (5/7/2008)
Still showing a bit of spritz on this lightly golden wine. The nose though is mature, with deep honey tones, light petrol notes, hidden nuts and fruits. Really a complex nose that I think will develop nicely into the night. In the mouth though this is a lush treat. with a racy acidity, that cuts though a high buy non-cloying sweetness. Incredible…really fun to taste as complex flavors seem to develop in my mouth, and shift from one flavor to another. Think of flesh fruits, on a bed a gravel with a floral honey lightly drizzled over the top. Light mustiness like darkened honey comb, lingers around the edges of my mouth as I revel at this wines elegance and beauty. Perfect balance. 5/5 Gabriella 2003 Joh. Jos. Christoffel Erben Ürziger Würzgarten Reisling Auslese *** - Germany, Mosel Saar Ruwer (5/7/2008)
Light golden yellow in color with tiny bubbles that lay dormant, only occasionally springing to the surface of the wine. On the nose, the wine shows its age and maturity with rich honey, cooked peaches, ripe pear and a touch of petro right on the end. The bouquet is reserved, graceful and classy. In the mouth the wine has a beautiful spritz, alive with acidity, zest and life, perfectly balancing the sugar. Incredibly rich and round mouthfeel that covers the entire palate before it gently slides off leaving a lovely yellow floral and honey flavor. I’ve had some lovely whites in my lifetime, but this is incredible. Perfectly integrated, well balanced and overall, an unbelievably good wine! 5/5 Ryan 2007 Sumarroca Reisling Penedès - Spain, Catalunya, Penedès (5/7/2008)
Light golden in color this wine has a nice simple nose of white flowers, melon, and honey. Really clean and straight forward, while in the mouth a medium acidity balances this fully dry wine, whose fruit is one again simple and straight forward. Nectarine, minerals, and honey notes mingle in and out. Not bad for a summer sipper, though not inspiring either. 3/5 Gabriella 2007 Sumarroca Reisling Penedès - Spain, Catalunya, Penedès (5/7/2008)
Light golden in color with a slightly green tinge, showing a lovely and expressive white floral bouquet, bolstered by aromas of white peaches, honey, lychee and a slight barnyard aromas. In the mouth, the wine is slightly off balanced, as the racy acidity shows shows a tartness that is quite frankly, a little unpleasant. Full and round in the mouth with a medium body and a nice gentle finish. Candy mandarin and honey on palate, with hints of orange peach and gravel. Paired with a fresh pasta salad with garden picked cherry tomatoes, however, I think this would be a nice wine. 3.5/5 Share This  | | | |
| [01/01/1970, 02:00] | Ronn Wiegand Recommends: High-Caliber Chardonnay and Pinot Noir Wine (Nov 2006) | | | As we enter the holiday season, I thought it time to up the caliber of my wine recommendations, to put the focus on some truly outstanding wines, which are somewhat costlier than those I have recently recommended. For many, they are special occasion wines, and they can help make those occasions that much more special. | | | |
| [01/01/1970, 02:00] | 1999 Chambolle Amoureuses, Groffier, 750 ML - 109.95 | | | 93 points Tanzer: "Saturated ruby-red. Extraordinarily ripe, aromatic nose of dark berries, minerals, iron, tobacco and truffle. Superripe in the mouth; like an essence of red and black berries. Wonderfully concentrated for the vintage, and more typically Chambolle than the young 2000." | | | |
| [09/03/2006, 07:18] | New World vs. Old World Part Deux | | I played Risk as a kid. It's never a good idea to fight a war on two fronts.
But that's what winemakers are doing. They're fighting for our taste buds and our minds. And in the quest for our minds, New Worlders are winning. Why? In a word: marketing.
And that's where Old Worlders have fallen behind. For too long, they didn't play the game. They didn't embrace the global marketplace with a big, wide bear hug. They didn't think they needed to. They were wrong.
I get this.
People want at-a-glance labels, suggested pairings, critters, playful names and specified grapes. They don't want micro appellations, regular-size appellations or any appellation, for that matter. They want wine. Just wine. So many people don't really care where it comes from or about the traditions and geography behind it.
The German wine industry has taken this so much to heart that it's changing the name of one of its wine regions (they've done this before). The Mosel-Saar-Ruwer appellation will most likely become Mosel. Why? Because it's easier to say and remember. For who, you ask? Not the Germans, I'm guessing.
And this is where I get off the bus.
I fear this rush to make wine look the same on the outside will ultimately homogenize what's on the inside. And I don't think I'm far off this one. If wine drinkers have become so lazy that they can't be bothered to know that Chianti is made from the sangiovese grape, why should their taste buds be bothered to know the difference between quality and plonk or even red from white?
I know, I know. We're busy. We have far too many things floating around in our heads already. We shouldn't have to know that Sancerre is sauvignon blanc to be able to enjoy wine. But that's the thing. You don't need to know that. All you need to do is try it. Most people don't wonder what's in their beer or how their Jack Daniels was made. It's just something we drink; it's part of our culture - the way wine is a part of so many other cultures.
I'm all for demystifying wine, but for me, that's done in the mouth. The idea that generic labels will help the average consumer enjoy wine more is something that's being perpetuated by the very people who made it intimidating in the first place: marketers.
Categories: wine, marketing, wine labels | | WorldWine Tags: wine, marketing, wine labels, | | | |
| [01/01/1970, 02:00] | 2001 Harlan, 750 ml - 899.00 | | | 100 points Parker: "Rivaling the 1994 and 1997, the 2001 Harlan Estate is a perfect wine for my palate. Tasted on four separate occasions, this offering, which spent 28 months in oak before being bottled unfined and unfiltered, is an extraordinary effort that comes across as a hypothetical blend of Mouton-Rothschild, La Mission-Haut-Brion, and Montrose. A synthesis in style between the more elegant, delineated, structured 1994, and the port-like, over-the-top, viscous 1997, this extraordinary 2001 was the ?wine of my trip,? even though I had already had it from bottle several months earlier. An inky/purple color is accompanied by a stupendous bouquet of lead pencil shavings interwoven with coffee, new saddle leather, melted licorice, cedarwood, black currant liqueur, and violets. Explosive richness, a marvelous, full-bodied texture, and fabulous purity, concentration, complexity, and nobleness are the stuff of legends. Anticipated maturity: 2009-2028+." | | | |
| [10/19/2007, 03:07] | Demi delicious | | Half bottles of wine are great, at least in principal. They are a perfect way to prevent having to deal with left over wine. I am delighted to find them in restaurants, as it gives me a chance to sample more than one wine through a meal.
All life it seems is a compromise. With half bottles you get great benefits, but there is the inevitable downside. A half bottle of wine is more prone to environmental circumstance. In other words, it goes bad more easily.
I have been in a position of late to try many half bottles in a row (I am temporarily single). These have been bottles of my favorite wines, and I was delighted to find them in 375s. The delight turned to disappointment, repeatedly, as one after the other was in some way less than I expected.
The smaller size means that any heat or vibration damage has a greater impact. It is the inverse of why Magnums are the perfect sized bottles for aging wine. Small bottles also tend to not fit well in wine racks, unless you plan for them in advance.
I am not saying that all half bottles are likely to be bad, far from it. My spate of bad luck can be attributed to the fact that I bought all of the wines from the same place. Whatever ruined the first bottle, probably was responsible for the downfall of the others as well.
I have had better luck in the past, and I am far from swearing off half bottles. I just thought it was important to point out that a bad half bottle or two is no reason to swear off the size in general.
Ask for half bottles in restaurants, let them know you are interested. This will help propagate them in the industry, so if your favorite restaurant doesn't have any half bottles now, perhaps they will in the future.
Wine by the glass in a restaurant is a great concept, but too often poorly implemented. If the bottle has been open too long the wine will be much worse than the little variation a half bottle may be prone to.
Speaking of restaurants, I love starting with a half bottle of Champagne. Then a half bottle of white wine followed by a half bottle of red, and perhaps even a half bottle of dessert wine to finish it off. This is ideal for two, but even for the solo diner 2 or more half bottles can still be ideal. Remember, no one said you have to finish all of the wine! By the way, I send my left over wine to the Chef - the kitchen rarely gets a tip. | | | |
| [08/10/2007, 08:02] | Does Might Make Right? | | The wine blogosphere has been awash with news of Randy Dunn?s letter to consumers telling them to essentially stop buying wines they like. At the heart of the matter is once again the controversy over high alcohol wines. If consumers like these wines so much that it has changed the way wines are being made all over the world, what exactly is wrong with them? The short answer is ?nothing.? The longer answer is ?they all taste the same.?
Varietal character, the terroir (where the grapes are grown) and the winemaker all contribute to the wine. These are the factors that determine what makes wine x taste different than wine z. When the alcohol starts to creep up past 15% many of these differences are drowned out by the sweetness of the alcohol.
This is not altogether different than what happens on the other end of a wine scale. By leaving a touch of residual sugar in an inexpensive wine, vintners can make wines labeled with varietal names that while not nasty because the sugar hides the flaws, but they have no actual varietal character.
And so it is with high alcohol wines, it becomes increasingly difficult to tell one from another, much less one variety from another.
These big alcohol wines are fruity, rich, easy drinking, and easy to enjoy. In fact they are all the things I like in my favorite wine, Zinfandel.
Zins are often high in alcohol, and since they are all about fruit, it suits them. Cabs are a different story. They have traditionally been all about structure, the delicate interplay between acidity, fruit and tannin. The market seems to be demonstrating that consumers feel Cabs should taste like Zins (ironically I recently tasted several Zins that were so oaked as to taste like Cabs).
Chardonnay too has not been spared the hike in alcohol content. For over oaked heavily lactic (buttery) Napa Chards this may be a good thing. The same can?t be said for regions such as Santa Barbara where Chardonnay traditionally has developed decent varietal character.
Many bloggers and wine writers are complaining that these wines don?t work well with food. I never thought Cab and Chard went all that well with food anyway, but I do hate to see Pinot Noirs with too little acidity and too much alcohol.
What worries Randy Dunn and so many others is that the consumers have shown a strong preference for these high alcohol styles. They fear that the days of individual expression in wine are waning. They needn?t fear.
Dunn?s wines are expensive, as are so many other really good wines. The cost alone keeps most consumers from every experiencing any wine of this level. Add in scarcity, and there just isn?t enough great wine to go around.
Most of these high alcohol wines are in the middle price range, or the lower end of the middle. Certainly there are some high priced wines that have adopted this fad, but then there have always been wines whose price tags are not borne out by their quality (Opus One is my favorite whipping boy in this category).
For top end producers I have a cliché for you to hold on to: If you make it, they will come. Keep making great wines, and there will always be a market for them. It will never be the mainstream market, but then it never has been.
As for berating consumers, it seems a silly thing for a winemaker to do ? usually that is my job. I have been suggesting for years that you go forth and try something new. Something different. The joy of wine for me is the incredible variety of styles available. High alcohol wines may have shrunk the number of choices, but there are plenty of others to explore. There is an entire world of wine that you may never have experienced, but I won?t lie to you, some of them you will not like, but how will you know until you try?
Looking for a head start? Why not run out and get a Gewurztraminer from Alsace? These nearly bone dry wines have a heady aroma and are outstanding with most foods. Prefer red? I do, so it is quite understandable. When was the last time you drank a Spanish wine? What about something from your own home state?
Do you really love the high alcohol wines? Then drink one, don?t let me, Randy Dunn, or anyone else tell you that your taste is anything other than perfect exactly the way it is. It is your taste after all. | | | |
| [05/16/2008, 19:50] | Two wine classes in Chicago this fall - with books! | |  This fall, I’ll have the good fortune to return to Chicago. No, I won’t be contender on Top Chef though I do hope to eat in some of the city’s great restaurants or BYOBs.
Both of the trips will be anchored by classes at the University of Chicago’s Graham School. On September 6, I’ll lead a Saturday afternoon seminar called “France and America: Wine Politics and a Tasting Showdown.” We will talk about themes from my upcoming book, Wine Politics, and then have a wildly fun, blind and competitive tasting of wines from the two countries. The wine budget for these events is good and in the past we have had some excellent mature wines in a variety of sizes. All participants will receive a signed copy of the book as part of the enrollment. Details and registration. On December 6, we’ll be talking and tasting holiday wines in another Saturday seminar. This time the discussion will be centered around my second wine book, “A Year of Wine,” which will be published in November by Simon & Schuster. As with the September event, the wines will be fun and participants will receive a signed copy of this book too. Details and registration. Although this may seem like eons from now, apparently we get a nicer room if signups are strong early. So sign up! (image of the bean) | | | |
| [05/10/2008, 01:47] | Ravello on a Sunday afternoon | | | I mentioned on Sunday that I was in Ravello, wandering around and eating a very good meal on a spectacular terrace overlooking the sea, the vineyards and the lemon groves. The restaurant is part of the Hotel Villa Amore. The photos of the place and the food may tempt you to go there. From the terrace of the Villa Amore restaurant Again from the Villa Amore terrace. By the way, the hotel is not at all expensive. On the following page are some pix of Ravello and its immediate surroundings.... | | | |
| [01/01/1970, 02:00] | The Bucket List (No spitting please) | | | Wines to try before I get old. Are you tired of seeing certain wines reviewed or being auctioned for exorbitant prices? Do you often wonder, "what's the big fuss"? Would you like an opportunity to voice your opinion? If so, what would be the wines you choose? I made a ... | | | |
| [08/10/2006, 06:01] | Wednesday, August 9, 2006 | | I'm not buying it!
The wine world is chock full of gadgets these days and this is one of the funniest I have seen in such a while. A physician by trade, Patrick Farrell claims that he has an invention that will improve the quality of a wine simply by pouring wine into a glass. Let me explain?
He has created a device that will fit around the neck of a bottle that uses magnets to enhance the wine.
Farrell started out tying magnets to the neck of a 
bottle at the urging of business acquaintances who were distributing magnets to try to improve water quality. At the time, he thought the chance magnets would work on wine was ?about the same as seeing pigs fly.?
But, he says, ?I took the thing home, put it on a bottle of shiraz from Australia and was shocked to see it made it taste smoother and fruitier. So then I went down to my cellar and I got a bottle of Bordeaux from the Medoc and it made it taste softer and fruitier.?
Eventually, he came up with a molded plastic device that looks like a regular non-drip pourer and has an air hole to speed up oxygenation. That intensifies the effect of the wizard and differentiates it from other magnetic devices on the market such as The Wine Clip, which clasps around the bottle neck, says Farrell.
Um?magnets?? I guessing the pourer at the top actually aerates the wine and that?s what softens the wine as opposed to the magnets. But let?s see what the critics have to say.
?Testimonials are irrelevant. Tastings are not proof,? says Ball, a professor at Cleveland State University, and ?amateur wine snob,? who says magnetic fields aren?t strong enough to change the shape of tannins.
?All that magnetic field is doing is separating you from your money,? says Ball, who won?t be trying the Bev Wizard any time soon.
Awesome! At $30 for the gadget you?re better off buying a $5 corkscrew and a $25 bottle of wine!!
http://msnbc.msn.com/id/14229497/
Check it out!!
This really promises to be a cool event. I hope to see some of you there.
Seven North Carolina breweries - including all five from Buncombe County - are teaming up this month to host a Slow Food beer-tasting event at the downtown Asheville Brewing Company, 77 Coxe Ave.
Slow Food is an international group that works to preserve food traditions and sustainable agriculture. Proceeds from the beer tasting will be used to send local delegates to the Slow Food Terra Madre gathering, Oct. 26-30 in Turin, Italy.
The tasting, at 5 p.m. Aug. 27, will feature beers each from Asheville Brewing, Highland Brewing, Pisgah Brewing, French Broad Brewing, Green Man Brewing (all from the Asheville area) Catawba Brewing of Glen Alpine and Foothills Brewing of Winston-Salem.
Each brewery will have at least two beers at the event, and Asheville Brewing will likely serve all of their ales, said brewmaster Doug Riley. Beers will be served in four-ounce samples, and the evening includes pizza.
Tickets are $20, on sale now at Asheville Brewing and its sister operation, Asheville Pizza and Brewing, 675 Merrimon Ave.
http://www.citizen-times.com/apps/pbcs.dll/article?AID=/20060809/NEWS01/60809012/1119
So, things have been really hectic at work and with dial up access only (and limited at that) blogging is very difficult. Anywho I am not giving up on it, just lagging behind. I expect the next post to be on Sunday unless the heavens open up and smile upon me. Tomorrow I am going to a Highland Beer dinner at Ganache so I'll post the deets then. Lay-tah!!
Cheers! | | | |
| [04/28/2008, 16:40] | Château Laures Blanc, 2006, Bordeaux, France | |   Wine Tasting Note: Château Laures Blanc, 2006, Entre-Deux-Mers, Bordeaux, France
Available from Bordeaux-Undiscovered [more] for £6.75 (normally £9.64)
The Semillon really comes though on the nose giving a lovely herby touch to the lemon-citrus that dominates. Palate is nicely rich and full with a slight spritz and good acidity balancing it all out. A honeyed touch to the lemony complexity all melds together wonderfully.
Château Laures is a 70 hectare estate owned and run for many generations by the same family. They've pulled together a typical Bordeaux blend for this bottle - 60% Semillon, 30% Sauvignon Blanc and 10% Muscadelle. Alcohol 12.5%.
Scribblings Rating - 92/100 [4 out of 5] While more than suitable for a wide range of foods - salads and fish particularly recommended - a match with a Marmade Tomato Tart worked superbly well. Based on a recipe in Rick Stein's French Odyssey this combines pesto, garlic, tomatoes and puff pastry into a lovely spring-type dish. I added a slice of ham and a little Mozarella to the topping just to make them a little more substantial.  | | | |
| [03/17/2008, 23:32] | Wine Tasting: Bordeaux 2005 | | | Jack and Joanne taste more than 40 of the better Bordeaux wines from the heralded 2005 vintage. | | | |
| [01/01/1970, 02:00] | Threesomes | | | In the world of numerals, one is the loneliest number. And things that come in twos are hopelessly conjugal: but groupings of three, as counterintuitive as it may seem, have a perfect symmetry. Like a triangle, they are seductively in balance. The three?s meanings are more than threefold. For starters there?s three strikes?the objective if you are a pitcher, something to avoid at all costs if you are an unrepentant felon living in the state of California. Then there are the endless triumvirates, like the Three Musketeers, the Three Stooges, the Three Blind Mice and the Three Little Pigs. Good luck and bad luck both travel in threes, the Holy Trinity makes the digit sacrosanct, and if you were granted three wishes, chances are you would use one to manifest a ménage à trios (streaming video may be sent to http://www.winexmagazine.com). In the culinary world, three is also a magical number. Here?s where the harmonic convergence of flavors, textures and aromas can feed off one and other. Three wisely chosen ingredients can create taste sensations that truly are greater than the sum of their parts, yet less involved, less expensive and less time-consuming than infinitely more complicated dishes. And the best news is that with fewer ingredients and fewer steps, you?ll have more time for your love triangle. Now if that genie would just respond to your text messages. Here is a succulent, sensuous, trilogy of foolproof three-ingredient recipes. Cocktail Dates
(yields 12 bites) In their unadorned state, Medjool dates are nicknamed ?nature?s candy?. Stuff these babies with the nuttiness of Parmigiano-Reggiano, wrap them in the smoky saltiness of bacon, and bake them, and they will turn into molten balls of decadence that will explode in your mouth and blow your mind. 12 large dried Medjool dates
6 slices bacon, cut in half
4 oz. chunk Italian Parmigiano-Reggiano Preheat oven to 350 degrees Fahrenheit Slice date from top to bottom as deep as the pit. Pry open date and remove pit. Reserve dates. Using your sharpest knife, cut Parmigiano-Reggiano into pieces that are just slightly larger than the pit you have just removed. Place cheese where the pit was and pinch the date around the cheese to seal. Wrap each Parmigiano-stuffed date with a slice of bacon. Set dates on a baking sheet, seam-side down, and skewer with a toothpick to hold bacon in place. Bake for approximately 20 minutes, or until bacon is crispy. Caution: Let cool for a few minutes before serving. Maple Salmon Suckers
(yields 12 suckers) This savory sucker comes with the Surreal Gourmet?s money back guarantee. If you are not completely satisfied, we?ll refund the purchase price and transfer an undisclosed sum from the estranged wife of a deported Nigerian business tycoon directly into your bank account. Simply forward us your banking details. 1 1/2 lbs. salmon fillet, preferably wild (select thickest fillet available)
3/4 cup maple syrup
1/4 cup soy sauce
2 T coarsely grated black pepper (I consider pepper a condiment rather than an ingredient. If you disagree, feel free to contact my attorney) Slice salmon into 1/4-inch-thick strips. Place salmon slices in a resealable plastic bag along with syrup and soy. Force out the air and seal. Marinate in the refrigerator for a minimum of 4 hours, but ideally for 24 hours. At the same time, soak 12 bamboo skewers in water (resealable plastic bags work well for this task too). Preheat grill or broiler to high heat. Remove salmon from marinade and skewer from the wide end. Place pepper on a small plate and dip one edge of the salmon in it. Grill salmon on a well-oiled BBQ grate over direct heat, or directly under a broiler for 1 minute per side, or until just cooked throughout, yet still moist. Serve immediately, or suffer the consequence of the fish drying out. Bee Stings
(yields 12 bites) The pigs, cows, and bees have done all the heavy lifting, making this the least amount of effort you will ever have to expend for the greatest amount of accolades. 1/4 cup best-available honey
1/2 T white truffle oil
6 oz. block Parmigiano-Reggiano cheese In a small bowl, combine honey, truffle oil, and pepper. Reserve. Just before serving, use a paring knife to chisel cheese into irregular 1/2-inch nuggets. Drizzle truffled honey over each nugget. For added savoryness, finish with freshly ground black pepper (To get the most Parmigiano-Reggiano for your buck, look for rindless center cuts. For the freshest Parmigiano-Reggiano, purchase from stores that move a lot of it.) |
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| [04/20/2008, 15:24] | | | Hi!
So, I know this is really only exciting to me because you don't know me, but I had to shout it off somewhere. I got into university! In September I start a degree in Oenology and Viticulture, at Plumpton college. I can't wait!
Also, UK wine fans, LoveThatWine is a great site for looking up wines, prices, styles, reviews etc. Enjoy :) | | | |
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The San Francisco Chronicle has