I wrote in the previous column that we’d discuss other white wines--and we shall.But first a bit more on German Rieslings.
If you’ve gone out and bought a dry Riesling and a German Riesling, you’ve no doubt noticed the difference in sweetness.Most whites from Germany are sweet.In fact there is a gradation (official German classif-
ication):
They are, in order of sweetness--and price: a)Kabinet, b) Spatlese and pronounced spaat-lese, which means late-picked grapes.Next comes c) Auslese, where the grape is picked even later and has more sweetness. The price reflects this.
Then comes d) Beerenauslese, which translates to specially-picked
grapes (hand-picked, if you will) for even better taste. Finally, e) Trockenbeerenauslese, or dried berry selection, and is the highest
designations of German wines and VERY expensive.
One last category--Eiswein, literally ice wine, where the grapes are nearly frozen. The wine, definitely a dessert wine, pours like a clear syrup.The German variety is quite pricey but there is a Canadian version and even one by Bonny Doon in California, that has a sort of ersatz way of developing Ice Wine. You can Google Eiswein if you’re
really interested in buying, but beware, bottles start at $55 and up.
These latter categories are affected by what is called the “noble mold”(different terms in French and German) and result in a truly great wine, as great as it is rare. So there you have the sweet Rieslings from Germany. I find them very delectable, especially for just plain old sipping on a hot afternoon.
The next major category of white grape is Sauvignon Blanc. Wines made from these grapes have been described as “crisp” with
a bit darker color than Rieslings.They are not as sweet as the German Rieslings nor as light-bodied.
I recently tasted a splendid Sauvignon Blanc produced locally by the Tahoe Ridge Winery located in Genoa. They have a wine-tasting area as well as other goodies and are located just several doors from the corner deli. Great Sunday afternoon treat. If you’re a bird watcher, bring along your binoculars, since the pastures along 395 seem to be popular viewing for “twitchers” (British term).
This wine is definitely “crisp” with just a hint of sweetness, should your palate find that more appealing.The California Sauvignon Blancs
are low in acid. Other producers in California are Simi, Benzinger Fume (this wine also goes by the name of Fume because of its smokey hint in the bouquet), Kenwood, Meridian and Iron Horse (among many others).
Other Sauvignon Blancs (but higher in acid content) come from the Loire Valley in France, and New Zealand.Again, you might try these side by side to see which one you like.Hey, there are no losers here.
(Next week Chardonnay, which brings some surprises).
D’Vine Wine Tips--Col. # 4
By Gene Donner
May 2007
With the three major white wine grapes discussed in previouscolumns, we’ve only scratched the surface.I warned you it gets more complicated.
As you expand your taste and knowledge of wine it becomes beneficial to know about the other white wines. You can get by in most restaurants knowing the main three varietals, but sooner or later you’ll come across some of the following:
Gewurztraminer, which,in German, means spicy Traminer--the name of the grape grown in many parts of Germany and Alsace, just over the border in France. This grape has been transplantedin other parts of the world, and in California delivers wines that compare favorably with those produced in Germany and France.
Fume Blanc, what the French call Blanc Fume, another name for Sauvignon Blanc. In California, vintners use this grape to produce a drier rendition of Sauvignon Blanc, which is sometimes blended with Semillon.
Pinot Gris, (Pinot Grigio in Italy), used to make white wines, though when ripe, the grape has a reddish color.
Pouilly Fuisse, obviously French. A fine white made in southern Burgundy, becoming quite popular in America after California wineries launched production. It is made with the Chardonnay grape and should be enjoyed while still young. If it’s more than two years old, go on to something else.
Pouilly Fume, made with the Sauvignon Blanc grape, and has nothing to do with the above wine, except that it also is produced in France.
White Burgundy -- produced in the famous French region, the area
provides some of the best white wines in the world, as well as some of the best reds. The term Burgundy has been loosely used, much to the dismay of the French.
Chenin Blanc -- is a superb white wine grape responsible for the famous white wines of the Loire Valley in France. Produced extensively in California, it can be either dry or semidry.
Colombard -- grown extensively in California but usually called French Colombard (where it originated). It is light and fruity and often used to make wines like Chablis.
Sylvaner -- a companion grape to Riesling, having many of the qualities of that German grape.
Viognier -- (Vee-oh-neay), historically popular in the Rhone River Valley, France, it has become popular with California vintners. Look for it on your wine menus and give it a try.
White Zinfandel -- that’s right, white--or rose. Many Americans know only White Zin, but there are many robust Red Zins produced here and abroad.While I was in Croatia recently, one of the vintners there said unequivocally that the Zin grape was first grown there centuries ago and can be proven by DNA.They’re still investigating.
(Next:a treat for you foodies; what wines enhance what food)
D’Vine Wine Tips-- Col. # 6
By Gene Donner
As promised in the last column, we will now explore the reds, which fall into three major categories; Pinot Noir, Merlot/Cabernet Sauvignon and Syrah (also known as Shiraz in Australia). We’ll concentrate on Pinot Noir here and take up the other variatals in subsequent columns. The Pinot Noir grape (all of these grapes trace their beginnings to Europe, particularly France), is the most difficult to grow, requiring the right soil and growing season. Many California growers planted Pinot grapes in the wrong places, much to their consternation. There are now more than 10,000 acres of Pinot planted in California, in good drainage soil and cool climates. Early renditions of this wine, however, resulted in a lack of depth, something that has been successfully addressed in recent years. Pinot Noir is the basic grape for most of the fine French burgundies and three-fourths of the champagne production (centered around the French town of Reims, just to the east of Paris). The Cote d’Or region in France’s northeast has an enviable record of producing consistently excellent Pinots. Taste descriptions of these reds goes like this: Pinot Noir is a light- bodied wine; Merlot/Cabernet is medium-bodied; while Syrah/ Shiraz is full-bodied. Many people prefer the Pinot Noir grape specifically because it is light bodied, embracing the flavor of red wine with the texture of white wine. It is a lighter color than Merlot/Cabernet and Syrah. Regarding the skin of these grapes, the thinner they are, the lighter the wine with less tannin. If your taste buds dictate less tannin, Pinot Noir is for you. If you lean toward heavier juice and more tannins, Merlot, Cabernet and Syrah should do You can purchase an extensive variety of Pinots produced in California and Oregon. Prices range from inexpensive to “dig-deeper.” Among the numerous names to remember are: Beringer, Clos du Bois, Kendall-Jackson, Robert Mondavi, Meridian, Cambria and Iron Horse from California, while Oregon brands include Willamette, King Estate and Ken Wright. Because it is light-bodied and thus not a bold taste threat, it goes well with a lot of foods including white meat, such as chicken, pork, veal and fish, but is also paired with sweet vegetables and creamy cheeses. (Next week: Merlot and Cabernet Sauvignon).
D'Vine Wine Tip Col #8
By Gene Donner
The Syrah grape is native to France, particularly the Rhone River Valley area where it produces a bold flavor, deep color and an abundance of tannin.Because of the tannin it is usually blended with other varietals.
Syrah is grown in somewhat cooler climes in France and has become important to such vintners as Chateauneuf du Pape, which uses it, among other grapes, in its famous wines.
The story goes that when the Syrah grape was first introduced to Australia, an import official couldn’t decipher the writing and so put down Shiraz.Another story claims that the grape is named after an area in Persia, whereit is said to have been brought during the Crusades. Regardless, Australia has been so successful in producing wine from this grape it seems American consumers are more familiar with the name Shiraz than Syrah.At least one prominent California winery has both names on its label to eliminate the guess work for consumers.
The varietal found a “home” in Australia with its warm climate and proper soil -- most vineyards being located in the southeast of the country. It was first used as an ordinary table wine, but now this most-widely planted red grape in Australia is blended with Cabernet Sauvignon and Mourvedre among others.
Syrah was introduced in California around the middle of this century and now takes up nearly 3,000 acres, producing some of the state’s biggest and boldest reds.It is not to be confused with Petite Syrah, which is not the same grape.
The hardiness of the varietal has caused its spread not only to Australia and this country, but also to South America, South Africa and Italy.Interesting to note is that Argentina produces nearly four times the amount of wine as Chile (which has become very competitive), and as much as the U.S.Argentina is the fifth largest wine producer in the world with one of the highest levels of wine consumption per capita.
With a land mass nearly the size of this country, Australia’s 700 wineries produce less than 30 percent of California. That is changing, however, with the introduction of good, inexpensive wines.
In fact some wine experts believe Australia is becoming one of the pre-eminent wine powers of the world with superior technology and imaginative vintners. It’s quality and competitive pricing has earned fans around the world, as witness the popularity of Yellow Tail, which went from a production of 750,000 cases to more than 7.5 million cases inless than five years.
Australian wine making custom dictates that the product list both (or all) varietals on the label with the dominant grape listed first, e.g. Shiraz/Cabernet Sauvignon, Shiraz/Merlot.
You can purchase good Syrah/Shiraz wines from Washington andCalifornia’s Geyser Peak in both regular and reserve.The same goes for Australian producers, such as Penfolds, Rosemont and Lindemans. As with other wines, the fun and excitement here is to experiment with these wines, finding the ones you enjoy at the price you feel is right.
With this bold wine you can fire up the barbecue, or serve hearty stews, pasta, and tangy cheeses.
(Next week:Other “reds” you should know about).
Wine Cellar Jan 14 2007
The Wine Guy -- Newspaper Column By Gene DonnerThis is my inaugural column concerning wine. To parrot my son (he’s the one opening D’Vine Wine Tasting here in Carson) “wine is an event.”
Judging from the interest and popularity of wine, this statement can hardly be contested. However, wine’s popularity doesn’t necessarily mean people know all there is to know about wine. First, I don’t think anyone does. Secondly, there is so much to know, it’s a never-ending education -- but fun.
First rule of thumb? Basically, if you like it (the wine) buy it and enjoy it. Everyone’s taste is different; that’s why we have so much diversity in the world. And that’s why we have so many different wines, with the list growing every day.
And that, my friends, is why it is so exciting to expand one’s tastes and knowledge about wine.
Simply put, there are two kinds of wine, red and white. Wine is red when the skins are left on during the fermentation process. White wine is fermented without the skins.
Next, remember that acidity is what gives white wine its “backbone,” so to speak. Tannin (from the skins) is what gives red wine its backbone. From here on out it get complicated. But don’t despair.
Many people today (men and women) seem to enjoy Chardonay. Indeed, this is a noble grape, one of the main ones (and one used in making most champagnes and sparkling wines) However, this is one white wine among many.
I suggest we start with a white Riesling (one of the great grapes).
Why? Well, frankly, I spent a number of years in Germany where most of the Rieslings come from (back in the days when the German Mark was four to the dollar and a good bottle of Riesling cost about 90 cents).
Most German Rieslings have a sweet flavor, but less alcohol content. I think they’re great for summer afternoon sipping. There are a number of varieties of German Rieslings, beginning with “Kabinet” class. (We’ll get into that in a later column).
While most Rieslings are sweet, American vintners have made drier Rieslings (Kendall Jackson, Wente, Trefethen or Bonny Doon -- to name a few).
You might try a sampling of each, to see the difference and if you like a sweet wine. One nice thing about German Rieslings, they’re relatively inexpensive (at least the Kabinet class, the most basic grade of “Quality” German wine). You can expect to pay about $8 per bottle.
(Next week: another white, not as sweet. We’ll get to the reds later).
PINOT NOIR:
Pinot Noir is one of the oldest grape varieties to be cultivated for the purpose of making wine.
Early reputation from Bourgogne region in France, particularly
the Cote d’Or (Slope of Gold) as the only area to achieve consistent
success from the pinot noir vine, primarily because the area provides
long sun exposure but avoids afternoon heat. The grape reflects more
flavor of the soil than other types.
There are 46 recognized clones of Pinot Noir in France and perhaps as many as 1,000 worldwide. By comparison cabernet sauvignon has only 12.
It is one of the earliest leafing varieties. Vines are not very vigorous and often lack adequate leaf cover to protest the fruit from birds, which do much damage. If not picked promptly at maturity, the thin-skinned and tender berries shrivel and dry out rapidly, resulting in a raisiny aroma.
Pinot Noir is one of the more difficult wines to ferment, because of its 18 amino acids. Color retention is a major problem.
Pinot Noir shows promise and a possible future in the Willamette Valley of Oregon.Some of the best areas in California include Santa Barbara,, Russian River Valley, Sonoma and Anderson Valley.
The most appealing quality of Pinot Noir may be its soft, velvety texture, gently caressing the palate. It does not have the longevity in the bottle of darker red wines and tends to peak at five to eight years.
1. Wine Helps You Live Longer
According to a new study from the Netherlands, wine connoisseurs can now say, "If I drink half a glass of this stuff everyday, I'll live four years longer." While previous studies have tied alcohol consumption to lowered risk of cardiovascular disease, this may be the first to say that wine may confer higher survival benefits than either beer or spirits.
The study was based on the analysis of data mined from the Zutphen Study, which followed 1,373 men born between 1900 and 1920. The men, who were enrolled in the study at age 40, were tracked for about 40 years. Compared to non-drinkers, men who drank either spirits, beer, or wine had a 36 percent lower risk of all causes of death, and a 34 percent lower risk of cardiac death.
Men who drank wine, though, did even better than the beer or spirit drinkers: “Men who drank about a half a glass of wine a day had a 40 percent reduction in all cause mortality and a 48 percent lower incidence of cardiovascular death," according to the senior author of the study, Daan Kromhout, Ph.D. who is a professor of public health at Wageningen University in the Netherlands. Study members speculated that the benefit may come from "inhibition of platelet aggregation associated with wine."
The bottom line? When compared to men who didn't consume alcohol at all, wine drinkers lived, on average, 3.8 years longer.
D’Vine Wine Tips -- Column # 3
By Gene Donner
4-07
When you go to your local wine store you’ll notice that bottles of Chardonnay literally line the shelves. There are a gazillion varieties of Chardonnay. It is the third major wine grape in the whites and seems to have swept the nation. Every winery has gotten into the act, so to speak.
The Chardonnay grape is used to make some of the best white wines of Burgundy, France. The vines were brought to America, especially California, where more than 80,000 acres have been planted.
Chardonnay grapes are also grown in Australia, Chile, other South American countries and elsewhere. It is a hearty grape and thrives in cooler climes.
It has been said that American Chardonnays are among the finest in the world.
Lately wine makers, particularly in California, have been experimenting with blends involving the Chardonnay grape. Personally, I think some of the blends are superior to “pure” Chardonnay.
Australia used to produce a wine known as SemChard, a blending of the Semillon and Chardonnay grapes. The Semillon grape was also first grown in France and transported to other parts of the world. It has a sweetness that seems to “soften” the bold taste of Chardonnay.
Way back (!) when Semillon was grown extensively in the Livermore Valley (Bay Area),Wente Bros. produced a Semillon Blanc that was all the rage. Times have changed and, as one sales person said, “this is not your father’s Semillon.”
My local wine merchant turned me onto a “white table wine” called “Conundrum,” which means riddle or “puzzle”, as wine maker, Jon Bolta prefers to call it. Says he: “Identifying the grape varietals included in the wine is a conundrum to be explored and enjoyed by the taster.” It’s not your average wine and runs about $20 per bottle, but very tasty.
Basically, Chardonnays are described as either “oaky” or “buttery,” depending on whether they’ve been aged in oak barrels (either French or American oak) or in stainless steel containers.A relatively recent trick is to place oak chips into the tanks to impart an oaky taste.
Ironically, the oak taste came accidentally. Back in the old
pirate days, when most things were shipped in barrels, it was discovered that the wine had a distinctive taste when it was poured from the oak barrels it was shipped in. Voila!
While Chardonnay ages well in the bottle it doesn’t have the
staying power of many reds. Like most whites, it tastes better when chilled, but not too much to lose the flavor.
Of the three major white grapes, Riesling, Sauvignon Blanc and Chardonnay, the last is usually darker in color and full-bodied.The “rule” used to be that white wines went with fish, red wines with meat. That no longer pertains with the enormous amount of different types of wines available.It depends on one’s particular taste.
(Next week: more on white wines).
D’Vine Wine Tips -- Col # 5
By Gene Donner
As threatened, this month’s column will be about wine and food pairing, which has become a VERY hot topic among “foodies.” We’ll stick to the whites for now. Red wine pairings will come later.
With regard to the old rule, “red wine with meat; white wine with fish,”forget it.Wines have become too sophisticated and complex for that simple equation.
However, there is one “rule” to remember: don’t overpower your food with your wine selection and vice versa.Meaning, if you have a rich meat stew you won’t want to pair it with a light Riesling or Grenache rose; those wines won’t stand up to the dish.You’ll need a bold red to match the bold flavor of the stew.
Also, remember that the wine should be at least as sweet as the food. sometimes sweeter.
If you have scallops or a delicately flavored clam chowder you would consider a German Kabinet or spatlese Riesling(discussed earlier). You should try to match the flavor and body of the wine to the dish you’re preparing.
I recently had a discussion with a friend about rose wines.He more or less ruled them out as lacking a “punch.”I advised that some rose wines, particularly those crafted in California, are excellent and go well with such foods as game hens and mild cheeses.
If you’re preparing a salmon dish, try pairing it with a crisp Sauvignon Blanc or Riesling.The wine will offset the tangy taste of the fish while allowing that special flavor to come through. Sauvignon Blanc goes well with chicken, veal, turkey, pork and even asparagus and artichokes.
If you’re making eggs Benedict, eggs Florentine or quiche, look for a good bottle of sparkling wine (champagne) or maybe even Moscato
d’Asti.You could start off with mimosas (sparkling wine and orange
juice) but don’t overdo it.This makes for a splendid Sunday brunch.
Some other pairngs to consider: broiled lobster and Chablis; goat cheese and Sancerre or Pouille Fume; Sauterne or Gewurtztraminer with foie gras; Chardonnay with soft cheeses like Brie; and then there’s hot dogs with white Zinfandel.
And for a special desert wine, recall our discussion of ice wine (or eiswein in German)?Because Canada has a similar climate to that of Germany (where ice wine was first made) it has become the world’s largest ice wine exporter. With luck, you might find this in your local wine store and chances are it will be cheaper than the German version.
Don’t be afraid to experiment.The above are some tried and tested pairings, but who knows, you might come up with something exciting.Bon appetit.
(Next month: we get into the reds).
D’Vine Wine Tips -- Col. # 7
By Gene Donner
This column concerns the second category of red wine which consists actually of two grape varietals -- Merlot and Cabernet Sauvignon.Theyshare similar characteristics such as medium-bodied with a fair amount of tannin (but not as much as Syrah/Shiraz).
To some, Cabernet is the “noblest of all grapes” which produces a “strong-bodied wine that ages with grace” while Merlot is soft, fruity, sweeter and generally smoother.
Despite the movie “Sideways” (if you haven’t seen it, it’s worth a look just for the wine drinking scenes), and so much talk about Australian Shiraz, Merlot and Cab remain the top-selling red wine varietals in the world.
Merlot is grown extensively in the Bordeaux region of France and is used in blending with Cabernet to soften astringency. Cabernet became important with its use in such renowned wines as Medoc and Graves.
California producers of Merlot, with more than 25,000 acres planted, can barely keep up with demand.
However, there are more than 38,000 acres of Cabernet planted in California, where the grape thrives in the warm and consistent climate found in Napa, Sonoma and other areas of northern California. Early on producers used to make 100% Cabernet Sauvignon, but over the years they discovered blending with Merlot results in more palatable wines.Some Australian wine makers are even blending Cabernet with Shiraz.
If you’re thinking of “laying down” some bottles for future use, top quality Cabernets can age for as long as 15 years.(Curiously, some Tokays, the Hungarian sweet wine, have been known to keep perfectly for more than 200 years).
In examining bottles of wine, I usually look first to see what the alcohol content is; this provides a clue as to the type of wine.For instance: 7 to 10.5 % is usually a light-bodied wine; 10.5 to 12.5 % a medium-bodied wine; and above 12.5 % a full-bodied wine. Anything above 14% (but under 24%) must be called dessert wine, according to U.S. taxation law, but the government allows wine makers a leeway of 1.5% in the labeling process.
The French produce a lower alcohol content Merlot, such as Mouton-Cadet, Baron Philippe de Rothschild, and St. Emilion while California wineries, such as Wente, St. Francis and Benzinger make a higher alcohol content Merlot.
If you’re shopping around, some excellent Merlots come from California, Washington State and Chile; the same goes for Cabernet.We found an outstanding Chilean Cab from Castillo de Molina ‘04 Reserva, in the mid-range price.
Since these wines are normally medium-bodied, they can be paired with beef, turkey, game birds, pasta and zesty cheeses.
(Next week:Look out for Australian Shiraz).
D’Vine Wine Tips-- Col. # 9
By Gene Donner
Are you ready to try some more reds?
Andrea Immer Robinson. a master sommelier, in her book mentions the “Killer B’s,” which are Borolo, Barbaresco, Brunello, Bordeaux and Burgundy. The first three are from Italy while the remaining two are, of course, from the famous wine producing regions of France.
These are wines that usually get better with age (which reminds me of a T-shirt that says, “Wine improves with age, the older I get the more I drink”). One of the reasons for this is that the tannins begin to soften and in some instances evaporate except for traces of residue at the bottom of the bottle.
One of the most famous of the above Italian wines is Brunello di Montalchino, whose price per bottle can do a lot of damage to a “C note” and we’re not talking music here. Brunello was developed from the Sangiovase grape, but only the highest quality. A friend recently asked if the wine was worth THAT price? My answer was a smile. Do high-priced wines really have the taste to match? You’ll have to decide for yourself. A recommendation would be to look for a sampling first, before you shell out a lot of money for a bottle.
One friend, with whom I spent some time in Italy, came for a visit, but only on condition I have a few bottles of Barbaresco. Happily I was able to accommodate him.
All of the above wines can be cellared and opened on special occasions -- or not. But there are other reds that demand to be enjoyed while yet young. Some examples: Chianti (which we used to drink with pizza, but now CAN be a “reserva,” which is not your father’s Chianti; Beaujolais (from the Gamay grape); Valpolicella; Rioja, from Spain); Barbera and Barolo (Italy); Petite Sirah (US);
Zinfandel (many countries with some excellent producers); Cabernet Franc; Charbono, from California but very rare; Dolcetto, Italy; Malbec and Mourvedre, France. There are others, of course, but that would be going beyond the scope of this column.
There are a multitude of wonderful reds from producers in the Burgundy and Bordeaux regions of France. One could spend a lifetime sampling these wines. If this sparks your interest, you could get a few books and really ferret out the famous wine makers of these regions. Or, if so inclined, it would be a great trip to explore these areas on your own.
If you sample and explore, the rewards will be satisfying. And remember, it is impossible for anyone -- even the best sommeliers -- to know all there is about these wines.
(Next; how countries control and guarantee their wines).
D’Vine Wine Tips -- Col. # 10
By Gene Donner
In past discussions we’ve talked about how you can determine the various qualities of wines.We mentioned the “big six” -- three whites (Riesling, Sauvignon Blanc and Chardonnay) and three reds (Pinot Noir, Merlot/Cabernet Sauvignon and Syrah/Shiraz).
Recall that acidity is what gives white wine its “backbone” while tannins provides the reds with their “signature.”In each category there are three styles: light-bodied, medium-bodied and full-bodied.That’s a good basicstarting place. (Tasting is up to you).
Another way to determine the “heft” of wines is to check the alcohol content.Anything under 10.5% will be light-bodied;from 10.5% to 12.5% will fall into the medium-bodied category; and above 12.5% will be full-bodied, which translates into a big, bold taste.
There is still another way to determine the quality of the wine, and, luckily, the country of origin does that for you. Most countries want to ensure that the wines sold or exported meet certain qualities.
As would be expected, the French were the first to establish such criteria, and other countries have followed.The French designation is known as Appellation d’Origine Controlee (AOC). This is the government’s “seal of approval” or authentication. The regulators look for permitted grapes, the “berries” must come from certain areas, maximum yield per vineyard, minimum alcohol content, viticulture (how the berries are grown) and vinification (usually aging requirements).
In Italy this is known as Denominazione di Origine Controllata(DOC) with a higher level of Garanitita, which means what it implies -- guaranteed. Spain’s nomenclature is Denominacion de Origen (DO).
German’s top wines are identified with Qualitatswein mit Pradikat, (QmP), which translates into wine with distinction.
Do we have such control in America?Of course, but with a difference.Our “guarantee of quality” goes by Approved Viticultural Areas (AVA).The main difference between our laws and Europe’s are that in the U.S. it becomes a question of varietals and the particular reputation of the winery, rather than where the grapes were grown, how they were grown and the process whereby the grapes were turned into wine.
In Europe, though the term is French, they talk about “terroir” which refers to the specific location of the vineyard, the soil, the smell, the character of the grape.There is a scene in a recent movie with Kevin Klein and Meg Ryan,when Klein returns to his family’s vineyard. He shows Ryan the various samples of soils and vegetation with their attendant smells.This is a perfect example of “terroir.”
So, now that you have all that information, you can consider yourself an expert. Well, not hardly. But at least you have a basic knowledge of wines. The rest is up to you.Bon chance.
Scallops in Saffron Cream Sauce
(From Chef Richard)
l lb Fresh Scallops
2T Olive Oil
1T Shallots minced
1T Red Onion minced
1/8 C White Wine
1/2 C Heavy Cream
A pinch of Saffron Threads
2 - 3 T Butter (do not use margarine for this dish)
1. Heat pan till hot over medium high heat (remember: hot pan, cold oil --
food won’t stick)
2. Add oil to pan, add the scallops and sauté till lightly brown (caramelized)
and rare -- adjust heat accordingly
3. Take out of the pan and set on a warm platter
4. In the same pan place the shallots and red onions, sauté till just
beginning to turn opaque
5. Add wine and reduce to 1/2 the liquid then add the heavy cream
6. Add pinch of saffron
7. Return scallops to the pan and continue to cook, about 2 minutes (do
not over cook as the scallops will get rubbery)
8. Let the sauce come to a slow boil, at this point you will see the sauce
begin to thicken
9. Add the butter and lower the heat allowing the butter to melt slowly
and not burn.
Enjoy this dish over pasta and a loaf of French bread and a nice bottle
of your favorite Chardonnay. Can also be served as an appetizer over crostini points.Bon appetite.
