wine dreams: January 2009

Friday, January 30, 2009

ABC- Anything But Chardonnay

For those of us who have deserted an oak-y Chardonnay, Viognier is the new white wine star. The origin of the Viognier grape is unknown. Most experts agree that it may have been brought to the Rhône by the Romans. It can be a difficult grape to grow and is prone to powdery mildew. When fully ripe the grapes have a deep yellow color and produce wine with a strong perfume.

Viognier wines are well-known for their floral aromas, due to terpenes. These primary constituents of essential oils are found in many types of plants and flowers allowing Viognier to pair well with spicy foods. We opened a 2005 Bodegas Escorihuela Don Miguel Gascon Viognier to serve with creamy mustard chicken. This medium bodied wine stood up well to the flavorful sauce.

Next time you think "What about some white wine tonight?", try a Viognier.

Thursday, January 15, 2009

Drunken Pasta

Although it was not "off", the 2000 Rioja Reserva we opened tonight had expired. Normally, the structure of this wine should have kept it "alive" for a couple more years. Somewhere during it's life in the bottle, it aged prematurely.

To call itself a Reserva, a Rioja is required by law to age for at least three years at the bodega, including at least one year in Bourdeax-style, 225-liter oak barrels. The tannins from this tight grained wood also increases the wine's longevity.

Wide fluctuation in temperatures will damage both the wine and cork. High temperatures (>65ºF) cause wine to lose its flavor and balance while chilling affects its aromas. Keep wines away from sunlight, heat exposure and vibrations; store in cellars, a wine fridge, or temperature controlled rooms. The ideal range of temperature for storing red wine is 50-55ºF. White wines can be stored at lower ranges at 45ºF.

Humidity is also very important. If the humidity is too high, mold can grow on wood racks and can damage wine labels. If the environment is too dry, the cork will crack and air will leak into the bottle, again ruining the wine. Ideal humidity for wine storage ranges from 60-75% RH.

So, what do you do with an "dead" bottle of red wine. Here was our solution:

Drunken Roasted Caprese Spaghetti

1 pound spaghetti
1 pint red grape tomatoes
Salt and ground black pepper
1# Italian sausage (made from ground pheasant)
8 oz. button mushrooms
1 cup Italian flat-leafed parsley, washed and stem ends removed
1 cup basil, leaves removed from stems
1/3 cup pine nuts, toasted and cooled
Zest of 1 lemon
2 cloves garlic
1 cup grated Parmigiano-Reggiano cheese
3 tablespoons Extra Virgin Olive Oil
1 large ball fresh mozzarella, cut into small dice

Preheat oven to 400ºF.

Bring a bottle of dry red wine mixed with additional water up to a boil, generously salt the liquid and cook the spaghetti to al dente, according to package directions. Before draining pasta, reserve about a cup of the starchy cooking liquid.

While the tomatoes are roasting, start the pesto: In a food processor, add the parsley, basil, pine nuts, lemon zest, garlic, salt and pepper. Pulse a few times, add the Parmigiano-Reggiano, then drizzle in the oil with the machine running until it's all combined.

Crumble and cook the sausage and drain on paper towels. Brown the mushrooms and then season with salt and pepper.

Scoop pesto into a mixing bowl, add the reserved pasta water, drained pasta, sausage, mushrooms, roasted tomatoes and mozzarella, and toss to coat. Serve with some warm, crusty bread alongside.

Monday, January 5, 2009

The 30SecWineAdvisor's 2008 Picks

wine dreams

Friday, January 30, 2009

ABC- Anything But Chardonnay

Thursday, January 15, 2009

Drunken Pasta

Monday, January 5, 2009

The 30SecWineAdvisor's 2008 Picks

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