When the Wine Inspires the Dish

Domaine Arnauld Baillot Pinot Noir

Thinking in Reverse

Today, I’m going to talk about how a delicious French Pinot Noir inspired me to make Broiled Salmon with Beurre Blanc. Be forewarned that if you’re counting calories, this classic French dish is rich in butter and cream and will take a bit of time to prepare. Overall, it’s an easy weekend meal that’s sure to please.

I’ve reversed the order of my previous posts leaving my personal reflection about this past week out of quarantine, until last. I think it’s important, so I hope you make it there. 👇🏼

Most of the time when I prepare a meal, I turn to Google or my favorite Wine Guru for advice to find the perfect pairing. Now that I have a little bit more knowledge about wine than I did six weeks ago (I’ll get to that next week), I’m doing the opposite. Needing to practice the WSET Systematic Approaching to Tasting (SAT) each weekend, I find a quiet moment to sit and analyze the wine: it’s color, aroma, taste, and do a bit of background research on the winemaker’s website or read some reviewer’s tasting notes. Then, I figure out what dish will work.

The Domaine Arnaud Baillot Bourgogne “Haut Tartre” 2018 pairs perfectly with broiled salmon with a Beurre Blanc sauce. © Author

The Wine: Arnaud Baillot – Bourgogne “Haut Tartre” 2018

100% Pinot Noir

It’s extremely difficult to find information about Domaine Arnaud Baillot. They don’t have a website, but you can follow them on Instagram. You also won’t find reviews, but that could easily impede your visceral reaction. Despite how much you may know about wine, a simple like or don’t like is a great start. Then, you can research this area of Bourgogne (Burgundy) to further understand how expressions of Pinot Noir from here differ from other areas of the world.

I found this wine to be rich, yet refreshing. It brought back childhood memories of eating juicy summer cherries after a morning of picking at Niagara-on-the-Lake – lip smacking delicious! There were hints of strawberry, cherry candies, and dark chocolate. The wine had a lovely finish. I’d happily drink it on its own, simply paired with the summer sunset!

If you’re an expert reading my wine newbie descriptor, feel free to write a more in-depth review in the comment box below. Remember, that I’m just practicing. 😊

Domaine Arnaud Baillot is located in Beaune, the heart of the Côte d’Or. Owner and winemaker, Arnaud is passionate about the diversity of wines the Burgundy region has to offer. He and his wife Laure (grandaughter of Domaine Hudelot-Noëllat in Chambolle-Musigny) produce a spectacular range of villages and crus Burgundy wines.

You can find some of Arnaud Baillot’s wines at Wine by the Bay in Miami. (The owner, Stefano BTW is the above-mentioned “Wine Guru” and my wine mentor.)

Read how to make Salmon with Beurre Blanc Sauce.
Broiled Salmon with Beurre Blanc Sauce, Fennel Salad and Roast Potatoes. © Author

Salmon with Beurre Blanc (inspired by the Morton’s Steakhouse recipe posted on Delish.)

  • 1 teaspoon clarified butter or olive oil
  • ¾ heavy cream
  • 1 large shallot, minced (about 1/4 cup)
  • 1/3 cup dry white wine
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • Freshly ground white pepper

In a medium saucepan, heat the clarified butter over medium-low heat. Add the shallot and sauté for 2 to 3 minutes, or until it softens without coloring.

Add the wine, raise the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes, or until the wine reduces and the liquid coats the bottom of the pan. Add the cream and simmer, stirring often, for 5 to 7 minutes, or until reduced by half.

Reduce the heat to low and begin adding the butter, a tablespoon at a time, whisking after each addition. Do not allow the cream to boil once the butter is added.

For the salmon, I brushed each side with olive oil, sprinkled the salmon with salt and pepper and broiled each side for about 7 minutes.

Place the Beurre Blanc sauce on the dish, top with the salmon and garnish with lemon slices.

The George Floyd protests have shown as that we need to pause.

Thinking in Reverse

Today, I’m thinking about “thinking in reverse.” My pairing menu was planned and the blog written in reverse order. Thinking in reverse may initially feel like walking backwards: it makes us uncomfortable. However, it leads to greater creativity and maybe better and long-lasting solutions. Read more here.

It’s now Week 2 of the return to the “new norm.”  

It’s also now just past one week of international protests, which is a term that I would rather say than “civil unrest.” Writing about food and wine seemed trivial last week – kind of self-indulgent, so I paused and spent the week listening and thinking.

COVID-19 reminds us that there are forces beyond our control and millions of people worldwide stopped daily life to protect each other from accelerating the pandemic’s impact. With respect to the protests, it’s time to pause and listen. We can’t reverse history, but it’s time to think in reverse.

Let’s determine what we value most and re-examine our values.

“Chaos is what we’ve lost touch with. This is why it is given a bad name. It is feared by the dominant archetype of our world, which is Ego, which clenches because its existence is defined in terms of control.”

― Terence McKenna

Follow me on Instagram @AllegoryPR #MyArtEscape

Where’s the Beef? It’s Time to Make Choices.

Homemade Hamburger Buns and Bernaise Sauce Recipes

Two Favorite Beef Dish Recipes, Syrah Wine Pairing and a Rant About Choices

It’s now Week 1 of the, “we don’t have to stay-at-home anymore” order and my Week 11 at home. If it wasn’t for continuous rainy days, I think there’d be a lot more people outside enjoying all that South Florida has to offer. Before I get to the homemade hamburger buns and Béarnaise Sauce recipes, plus the Northern Rhône Syrah wine pairing, I thought I’d talk about making choices that we can or will make during the COVID_19 pandemic.

Where’s the Beef?

DYK the history of this slogan? It was part of a 1984 advertising campaign for Wendy’s. Ironically, this fast food chain recently announced that it was short of or had run out of beef at some of its restaurants. If you’re a marketing geek like me, you’ll find this story interesting and see how this catchy campaign set Wendy’s apart from its competitors.

Seems like everyone has something to say lately and our voices are amplified through social media because the reality is, no one can really hear you through a mask and we can’t get together like we used to. People reluctant to head to the beach or restaurants are called cowards (or much worse) by some, and the ones out frolicking around like immortals are named pillars of mass death by others. Yes, that is the extreme POV, but I’m not making it up – just check out the conversations on Facebook.

Filet Mignon with Roast Potatoes and Spring Mix with Pecans, Camembert Cheese & Apricots. © Author

Beef Choices

True to my Canadian nature, I’m more on the reserved side: quietly working and entertaining myself at home thinking that my stay-at-home actions are for the greater good. My biggest indulgences these days are a good meal and bottle of wine.

I love filet mignon, but at $13-$20 per pound, it’s a splurge meal. Rather than thinking that the cost of eating a prime cut is at least double the expense of at least one family meal, I put that rationale aside. I’m lucky to have this liberty, but If you prefer to stick to ‘Feeding Five Under 25 $,’ choose recipe one because there’s nothing better than a juicy hamburger to satisfy our craving for beef.

If you’re not interested in the recipes, be sure to scroll down and read about the ‘Que Syrah Syrah’ wine pairing and my conclusion about making choices.


Fast and Easy Hamburger Buns. © Author

Homemade Hamburger Buns (Original recipe from Sally’s Baking Addiction.)

The recipe as stated worked best for sliders. If you want full size hamburger buns, double up the ingredients. Either make your own hamburger patties or buy prepared ones. I served the hamburgers with homemade guacamole and potato chips that I sliced whole potatoes with a mandolin.

  • 2 tablespoons active dry yeast
  • 1 cup plus 2 tablespoons warm water (110° to 115°)
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. Preheat oven to 425°.

Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. Remove from pans to wire racks to cool.

Filet Mignon with a Béarnaise Sauce and Smashed Potatoes (Both Recipes found on Food Wishes.)

Notes: While hamburgers don’t take long, both the Smash Potatoes and Béarnaise Sauce take quite a bit of time, so make this on a day with lots of free time. It’s a great opportunity to listen to a podcast since you shouldn’t take your eyes off of the Bernaise Sauce!


Béarnaise Sauce means lots of butter! © Author

Béarnaise Sauce

Compound Butter

  • 1/4 cup chopped tarragon
  • 1 teaspoon drained capers
  • 1 tablespoon cold butter

Use a mortar and pestle to combine the ingredients. Wrap the compound butter in plastic wrap and refrigeration while you make the Tarragon Reduction.

Tarragon Reduction

  • 1 cup fresh tarragon leaves, roughly chopped
  • 1/2 cup thinly sliced shallots
  • 1 rounded teaspoon whole black peppercorns
  • 1/2 cup white wine vinegar
  • 1/2 cup white wine
  • 1/3 cup water

Simmer the tarragon leaves and peppercorns (or ground pepper) in the liquids until you have about 3 tablespoons of reserved liquid. Gently squeeze all of the liquid through a strainer so you have a clear broth.

  • 2 large egg yolks
  • 3 tablespoons tarragon vinegar reduction
  • 8 tablespoons cold unsalted butter, cubed
  • 1 tablespoon caper tarragon compound butter
  • salt and cayenne pepper to taste
  • freshly ground black pepper, optional

Add 2 egg yolks and tarragon reduction to a stainless steel bowl or pot and whisk until combined. Add all of the cold butter cubes and whisk together on medium heat. Keep whisking until the color lightens and it thickens.  Add the compound butter cut into cubes and keep whisking until combined. Remove from heat and add salt if desired.

Note: I seared the filet mignon (coated lightly with olive oil, salt and pepper) with a tbsp of butter and one of olive oil and then finished the meat in the oven set to 425 ° until medium. You can grill them too.

You can watch Chef John’s video for help.  I made the Compound Butter before the Tarragon Reduction. I suggest using room temperature eggs.


Smash Potatoes can be made ahead. © Author

Smashed Potatoes (All Recipes)

  • 3 ½ pounds medium yellow potatoes, washed
  • ⅓ cup kosher salt
  • salt and freshly ground black pepper to taste
  • For the Infused Butter
  • ½ cup unsalted butter
  • 4 cloves garlic, thickly sliced
  • 4 sprigs fresh rosemary, or to taste
  • 4 sprigs fresh thyme, or to taste

Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they’re safe to handle.

Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.

Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.

Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.

Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt and pepper on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.

Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.

Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.

Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.


Que Syrah Syrah: Crozes-Hermitage Selection Silène 2017, Domaine Jean-Louis Chave | 100% Syrah

Every day I learn something new about wine. However, each day I also realize that I still know very little. If you’re a wine newbie like me,  I think that one of the first things you question is the high cost of certain wines and how to justify the expense. It’s a safe assumption that if you have an opportunity to pay more for a wine made by a top producer, you should. However, if you can’t, I am learning (thanks to Wine by the Bay) that some winemakers offer affordable choices that allow you to experience for example, a winemaker’s expression of a vineyard or grape variety; or a winemaking style. These offerings also don’t compromise quality for the sake of affordability.

You could say that today’s wine is like the hamburger substitute for filet mignon – multiplied exponentially! Domaine Jean-Louis Chave wines fetch anywhere from $20.00 to more than $8,000.00 per bottle! Needing to taste a Crozes-Hermitage for the WSET 2 class, I luckily found myself at the lower end of the price spectrum. However, this wine is fantastic and since I’m nowhere near being one who can judge, I suggest you rely on these recommendations by two reputable wine critics: Erik Asimov and Josh Raynolds.

Crozes-Hermitage Selection Silène 2017, Domaine Jean-Louis Chave | 100% Syrah © Author

Bright violet. Mineral-accented cherry, boysenberry and smoky bacon aromas are complicated by suggestions of olive and candied flowers. Energetic and focused for the vintage, offering concentrated bitter cherry, cassis and violet pastille flavors braced by a spine of juicy acidity. Closes sappy, smooth and quite long, with sneaky tannins and a lingering suggestion of juicy black and blue fruits. Drink date: 2022-2030. Score – 92. ~ Josh Raynolds


The Whatever Will Be, Will Be Philosophy Isn’t That Comforting

Freedom of choice, too many choices, making choices, and no choice. It’s just too easy and I think irresponsible to say, “Que Sera, Sera?” Whatever choice you make today may greatly affect what happens tomorrow.

Freedom of choice is also freedom to decide when you do not want to choose. ~ Simona Botti.

@AllegoryPR #MyArtEscape

Nanaimo Bars, Butter Tarts, and Why I Blog

Two Canadian Dessert Recipes and More

Today’s blog pays tribute to my mother and includes two cherished Canadian desserts: Nanaimo Bars and Butter Tarts. My Mom wasn’t a very good cook, but she loved to have people over for dinner and no one ever turned down an invitation. The problem with my mother’s cooking was that she was too limiting, for example: lesser quality ingredients to save money; less salt because sodium isn’t good for you; and she was British. Let’s face it, when it comes to food England isn’t France or Italy. Growing up, I suffered through a fair share of Roast Beef and Yorkshire Pudding, Bubble and Squeak, Bangers and Mash, Trifle and Plum Pudding while silently wishing that I was born Italian.

Learn how to make Nanaimo Bars and Butter Tarts.
Nanaimo Bars and Butter Tarts © Lisa Morales

On the other hand, my frugal Mom could bake and she never skimped on butter, sugar, chocolate, or whatever ingredient was needed to make dessert. The best part about mediocre suppers (as a Brit says) was that on special occasions, we could eat at least two kinds of desserts and Christmas was a sugar smorgasbord! It’s these memories that inspire today’s dessert menu — just keep reading a little more…

Crozes Hermitage Pinot Noir is a perfect pairing for these Canadian desserts.
The kitchen is where we deal with the elements of the universe. It is where we come to understand our past and ourselves. ~ Laura Esquivel | © Lisa Morales

It’s now Week 10 of the now relaxed, stay-at-home order. Since I’ve always worked remotely and anyone who I deal with is also doing the same, there’s nowhere yet to really go. I’m not so sure either if I’ll be heading out soon for a socially distant lunch, shopping spree, or nail appointment. Will you be?

In May I Mourn

Today, marks nine years since my Mom passed away. As soon as May arrives, it’s like a dark cloud sits over me. No matter how fast I run from this cloud, it follows me. Like so many people in these current circumstances, who are saying their last goodbyes from a distance, I can relate. My Mom lost her battle with cancer one week after Mother’s Day. I sat in my backyard while she was at a hospice center in Canada, when we cried through one of our last conversations – a Happy Mother’s Day wish. It wasn’t happy, but what could I say?

Why I Blog? © Lisa Morales

The Reasons Why I Blog

Yes, I won’t deny it – I do blog for SEO. What writer or business owner doesn’t? However, my “call to write” is because of the following:

  • I write because I can express myself so much better than in spoken words.
  • I want to be heard because sometimes the people closest to me aren’t listening. I also want to be heard by others and I do appreciate the feedback received on social media.
  • Expanding on the latter point, I hope that someone else identifies with my subject and is inspired to cook, bake, drink wine, learn more about art, etc.
  • Finally, I write to leave something behind. When you lose a loved one, you hold tight to memories and material things such as photos, birthday cards, letters, Fine China – anything to keep that person close long after they’re gone. This blog is for my own children. Currently, they are slightly annoyed that they can’t eat before I get the perfect photo. However, maybe one day they’ll treasure these recipes and ramblings.

Nanaimo Bars

Unless you’re from Quebec, it’s really hard to define Canadian food. However, I’m delighted to share a couple of my favorite desserts that are apparently indigenous to Canada (not England.) There’s an interesting history to Nanaimo Bars (named after a city in British Colombia) and I suggest you read it here. If you visit B.C., you can follow the Nanaimo Bar Trail! Although there are many versions of this recipe, I’ve adapted the one created by the winner of the 1986 Best Nanaimo Bar Recipe contest held by the then, Mayor of Nanaimo. You can find Joyce Hardcastle’s recipe here.

Bottom Layer

  • ½ cup (125 mL) unsalted butter (preferably European-style cultured butter)
  • 5 Tbsp (75 mL) cocoa powder
  • ¼ cup (50 mL) granulated sugar
  • 1 egg, beaten
  • 1 ¾ cups (425 mL) graham wafer crumbs
  • 1 cup (250 mL) shredded coconut
  • ½ cup (125 mL) almonds, finely chopped (Note: I didn’t use nuts. See Blog Bloopers below.)

1. Pour 2 cups (500 mL) water into bottom of double boiler. Place on stove over medium heat and bring water to simmer.

2. In top of double boiler; combine butter, cocoa and sugar; place over simmering water. Heat, stirring, until butter has melted and mixture is smooth.

3. Add beaten egg; stir until thick. Remove top of double boiler from heat. Stir in graham wafer crumbs, coconut and almonds.

4. Scrape into parchment paper-lined 8-inch (2 L) square baking dish. Press firmly to create even bottom layer.

5. Tip: If you don’t have a double boiler, half-fill a saucepan with water and heat over medium heat until water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.

Middle Layer

  • ½ cup (125 mL) unsalted butter, softened
  • 2 tbsp + 2 tsp (40 mL) whipping or heavy cream
  • 2 Tbsp (30 mL) vanilla custard powder
  • 2 cups (500 mL) icing sugar

With a mixer, cream together butter, cream and custard powder. Gradually add icing sugar; beat until light and fluffy. Scrape over bottom layer, smoothing top with spatula or palette knife.

Topping

  • 4 oz (115 g) semi-sweet chocolate
  • 2 Tbsp (30 mL) unsalted butter

In clean double boiler, melt chocolate and butter together. Remove from heat; let cool slightly. When cool, but still liquid, pour over custard layer.

Cover and refrigerate until cold. (About six hours.)

Butter Tarts are a favorite Canadian dessert. Here's the recipe.
Butter Tarts © Lisa Morales

Butter Tarts

Unless I’ve forgotten, my mother never made her own Butter Tarts. It was a dessert staple and a cheap sweet treat. There are versions of this recipe that include raisins, but I never liked them included then so certainly will not add them now.

Pastry

  • 2 ¼ cups flour, pastry flour is best to use but all-purpose will do
  • 1 tbsp brown sugar
  • ½ tsp salt
  • 1/2 cup shortening, Very cold and cut in cubes
  • 1/2 cup butter, Very cold and cut in cubes
  • 6 tbsp ice water, approximately, enough to bring the dough together

1. Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.

2. Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.

3. Form the dough into two rounds about an inch thick.

4. Wrap in plastic wrap and let rest in the fridge for about a half hour.

5. Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.

Filling

  • 1/2 cup lightly packed brown sugar
  • 1/2 cup corn syrup
  • 1/4 cup butter, melted
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • (Optional: ½ cup raisins, substituting, pecans, walnuts or chocolate chips.)

1. Combine all filling ingredients except raisins.

2. Mix well.

3. Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups.

4. Fill 2/3 full with syrup mixture.

5. Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.

6. Cool completely on a wire rack and remove tarts from from pans.

Blog Bloopers

Baking is an exact science and if you want to improvise, stick to cooking. A few things went wrong:

(1) For the Nanaimo Bars, I only had a rectangle baking pan and an 8-inch round, springform pan. Because of a nut allergy, I added more graham cracker crumbs to make up the difference. With too much crust crumbs on my hands, I had to decide between discarding some of this mix to fit in the round pan or fill a rectangular pan. I did the latter and what a mistake! There wasn’t enough custard filling and spreading it thinly was a disaster (see below for the lesson learned.) I then made more ganache to cover up the mistake and avoid a sweet tragedy!

(2) For the Butter Tarts, I did not make my own crust, but plan to do so in the future so I left that part in. As you know, some items are hard to come by, so I substituted store-bought pie dough for pastry flour to make a dough from scratch. I then cut the full size pre-cut pie dough into small circles by using a glass. Note: anticipating a gooey baked mess, I also used foil cupcake liners that I later removed once the tarts had cooled.

Wine of the Week: Domaine Jean-Louis Chave, Crozes-Hermitage Silene 2017 from Wine by the Bay.

(3) When conceiving a blog post, I usually plan the wine and prepare the meal before I take the photo. Because I had already opened this bottle the night before for dinner, I had just presumed that a Syrah would work with a chocolate dessert. While this pairing wasn’t bad, it wasn’t perfect. The Crozes-Hermitage Silene 2017 is a gentle beauty and a nice expression of this style. It paired well with my French-inspired dinner and I’ll write about it next week!

Can Actions Speak Louder than Words?

My mother never told me that she loved me. It’s strange to grow up never hearing those three words and although I struggle to say it myself, I make sure that the ones I love hear it maybe not every day, but enough. I honestly can’t understand why it was so hard, but as I failed to evenly spread the middle layer of Nanaimo Bars, I thought of my mother’s perfect centers: yellow and creamy and not a crumb from the first layer mixed in. (I guess it may have taken her a few times to get it right.)

It’s at that moment when I realized that maybe what she couldn’t express in words, she was able to say in her dessert making. A way for her to communicate, like writing is to me.

The kitchen is where we deal with the elements of the universe. It is where we come to understand our past and ourselves. ~ Laura Esquivel (Author of Like Water for Chocolate.)

@AllegoryPR #MyArtEscape

Resources:

If you are grieving loss  or have lost a loved one during the COVID-19 Pandemic, here are a few helpful articles.

Check out this Death by Chocolate recipes too!

Wine by Numbers: My Take on Tasting Notes

When it comes to what’s in your glass — that sumptuous work of art, do you resign to the visceral or let a wine rating or tasting note dictate your opinion?

Tasting Notes

While I understand that tasting notes are needed in the industry as a means to sort, order, classify and make a wine brand marketable, should the rest of us be controlled by this numbered rating? Must we fill our thoughts with aromas of wildflowers or forest floor before we even take a sniff or sip?

Wine Newbie Me, is not trying to diminish in any way the credibility of the world’s wine experts and big names such as Robert Parker, Jancis Robinson, or James Suckling, just to name a few. In fact, I learn a lot from them and love to read their reviews and articles, especially Jancis Robinson.

Or, if you explore (hashtag) #wine and try to keep up with the ever-growing Instagram and Twitter world of sommeliers and wine lovers, you can become easily swayed by the next up-and-coming wine critic’s notes because he/she has over 30.5K followers. That’s fine I guess, but before I get called self-righteous, I do have a point…

The Mom Factor

Would you tell a mother that you know more about her child than she does? You better not — that is if you value your life! I imagine a winemaker might not be so quick to react as strongly as your mother. However, he or she is the creator of the wine: from the soil tilled, to the excitement of bud break, to the blisters on the hands. He/she loses sleep over that unexpected wind, rain or cold spell, or even Corona Virus!

The winemaker is ever present. He/she celebrates the joyful moments and courageously plows through the suffering (pardon the pun.)

He/she too can express in words the wine better than anyone else.

With that being said, I found this little poetry in motion.

Baron de Brane Margaux 2015: Château Brane-Cantenac

Henri Lurton is the composer of what he describes, “Une vraie valse de fruits rouges, arrivés à parfaites maturité. La robe est grenat, intense et profonde.” — A waltz of red fruits at perfect maturity. A garnet dress, intense and profound.

Bottles from the world’s greatest wine producers have a story to tell and when you go beyond the tasting notes and pairing recommendations, you’ll find both the history and the story. By story, I mean what is present and what the possibilities can be.

Learn more about Château Brane-Cantenac at this link.

I found the the Baron de Brane Margaux at Wine by the Bay in Miami.

“The truly free man is the one who can turn down an invitation to dinner without giving an excuse.” ― Jules Renard

Until next time… When it comes to what’s in your glass (or life for that matter,) be truly okay with “You Say Tomato and I say Toe-mah-toe” – just know what you love and love what you know.

@AllegoryPR #MyArtEscape

500 Days of Rosé (by the Bay)

There’s no connection really between the rom-com and wine. Just word nerd, wine newbie (hopeless romantic) me playing. I suppose we could make up some far-fetched, metaphorical association like, look beyond the superficial…but still, there’s no connection.

Just when I thought I knew something about rosé, I realized I wasn’t even close after attending Winebow’s #RosebytheBay held at Smith & Wollensky, South Pointe Park. Members of the wine trade were invited to discover over 100 rosé wines from Europe, South America, North America, Australia and South Africa.

Credit: Image by Paul Brennan from Pixabay

How does a wine newbie like me choose what to taste with over 100, various shades of pink? With such sleek branding, it’s very tempting to be drawn to beautiful labels and bottle design. However, that’s like choosing a car for its color. So, I tried to select between old world and new world; a region or grape variety that I may have read about, but had not tried; and what was easiest to reach because at times, there wasn’t much elbow room. In fact, I totally missed seeing the wines from Australia and South Africa.

Some Wine Highlights

The fun part was that evening when I took a chance to learn more about what I drank and search for a good story. (If only I had each wine in front of me while reading and taking notes!)

France

As I had mentioned before, Côtes de Provence is France’s oldest wine region and rosé, although different from what we know it as today, was the first type of wine produced there by Greeks who had brought the vines to the area. At the Winebow event, there were rosé wines from at least eight other regions of France.

2017 Domaine de Fontsainte Corbières Gris de Gris: I chose this wine because I was attracted to its golden color and knew nothing about “Gris de Gris.” Corbières is an important appellation of the Languedoc-Roussillon region of southern France. It is made up of five grape varieties: 50% Grenache Gris; 40% Grenache Noir and Carignan; 10% Cinsault and Mourvèdre. Yves Laboucarié established Fontsainte in its current incarnation in 1971 and is one among the first to use “carbonic maceration” which simply put, is when whole grapes are gently placed in an enclosed fermentation vessel and blanketed with carbon dioxide (Ch 5 of the CSW.)  If you’re curious about Grenache Gris or Noir, see this article. Read more about Domaine de Fontsainte here.

2017 Henri Bourgeois Sancerre Rosé Jeunes Vigne: While still only ankle deep into the CSW textbook, I’ve learned that Sancerre is not a grape (and I can now avoid a future soirée faux pas), but an appellation (see the link above) located in the Loire Valley. The grape BTW is Pinot Noir — indigenous to France, but grown elsewhere too. You can read all about the wine at this link.

2018 Raffault Chinon Rosé: When the Wine Therapist (see note at the end) tells you, “drink this one,” you do. Chinon like Sancerre is an appellation and Domaine Olga Raffault is stated as being, “one of the long-time reference points for top-quality, traditional Chinon wines.” Left widowed when her children were very young, Olga would operate the wine estate with a German WWII prisoner who would eventually become the winemaker. If you enjoy a good story like me, click here. 100% Cabernet Franc. If you’re new to wine like me, you may also wish to review, Saignée (“bled”) rosé and the two other methods: maceration and blending.

Spain

2018 Viña Real Rosado: I am not very familiar with Spanish wines, so I chose to try one from Rioja and another from Ribera del Duero. The Viña Real is made from Viura: 75%, Tempranillo: 15%, and 10% Garnacha (Grenache in French.) Viura is the most important grape from Rioja. In Catalonia it is called Macabeo and in Southern France, Macabeu. Read more about this grape here and the winery here.

2018 Cepa 21 Hito Rosado: Made from 100% Tempranillo, Cepa 21 (Ribera del Duero) aims to get the most out of the grape’s characteristics and of the unique environment where they are created. They use traditional methods, but customize them to modern trends. You can find out more about this young winery led by brothers José and Javier Moro at this link.

(Side Note: Future Spanish Wine and Blog posts to come, as I’ve just booked myself a trip to Spain!)

USA

2018 Wölffer Estate Rosé: Long Island (Sagaponack) is the appellation and it is made up of: 52% Merlot, 20% Chardonnay, 13% Cabernet Franc, 11% Cabernet Sauvignon, 2% Sauvignon Blanc, 1% Riesling and 1% Pinot Noir. Read more about the estate here. This was the first time I’ve tried a wine from New York and I really liked it!

Italy

2018 Argiolas Serra Lori Rosato: Founded in 1938 by Antonio Argiolas, Argiolas is the foremost wine estate on the island of Sardinia producing archetypal wines from native varietals. Serra Lori is a dry rosato blended from Cannonau, Monica, Carignano, and Bovale Sardo. Read more here.

2019 Pico Maccario Rosé Lavignone Rosato Piemonte: The rose (flower) on the bottle symbolizes the estate where there are 4,500 rosebushes all from the same clone and there’s one planted at the end of each vine row. Read the full story and details about this 100% Barbera wine here.

2011 Contratto For England Brut Rosé: Who can resist pink bubbles and surely, this wine must have been one of the best ones there! I think this says it all: old vine, 100% Pinot Noir, Metodo Classico aka Traditional Method, Méthode Champenoise, etc. Read more here. Someone spoil me: I’ll take ten!

2018 GD Vajra Rosabella: “Tasting the wine is like seeing a star. If you only see a star, you’ve lost the beauty of the universe,” says Aldo Vaira who made his first vintage when only 19 years old. From there, I encourage you to explore the rest. Here is the video and website at this link. Nebbiolo 85%, Barbera 5%, Dolcetto 10%

Winebow had someone making cocktails too, showcasing some of their liqueurs and spirits. Delicious!

On that delightful note, it’s best to wine-down this post.

Now two months into the CSW textbook, I’m finding that learning about wine gives me the same sensation as understanding a work of art. It begins with a visceral response, but then the true beauty reveals itself when an investigation begins. The pursuit of knowledge is infinite, or in the great words of Albert Einstein:

Two things are infinite: the universe and human stupidity; and I’m not sure about the universe.

Until next time, raise your glass and listen to what it tells you and know that at least when it comes to rosé, Summer is with you for as long as you want! (Oops, strike out paragraph 1!!)

@AllegoryPR #MyArtEscape

My wine journey would never have begun or continue without The Wine Therapist’s (aka Stefano at Wine by the Bay) guidance. No wine passes from his hand to mine (or any of his loyal clients and friends) without an anecdote and a smile. Follow him at @WinebytheBay

Rosé from Argentina

Postscript: There’s no such thing as Rosé Season apart from marketing! Grapes (like any other fruit or vegetable) follow a growth and harvest season as it relates to its region’s climate timeline. What differentiates wines are all of the other winemaking variables like fermentation. As you can see by the release years, most probably spent more time getting from their place of origin to your table, than in a bottle!  What makes Summer a Rosé season is comparable to why you’d choose an iced latté over a hot one. It’s poolside chill that pairs well with typical summer weather dishes.

Lavender, Leather and Lactic Acid

It’s been awhile since I blogged or spent time in my kitchen, apart from preparing something quick for the sake of sustenance and getting me through one work day and into the next.

I’ve missed cooking slow, reading for pleasure and writing without a deadline looming overhead.

Serrano Market at Yellow Green Farmers Market (Hollywood, FL)

Time for a brief, mental getaway where I’ll pack the car with a cooler, head over to Yellow Green Farmers Market early and then drive over to Hollywood North Beach for a run. In 45 minutes, I’m able to run a little over four miles, north to the Dania Beach pier and back down to the Hollywood Broadwalk. (Go ahead and call me slow poke, but I’m not running for time, and have found a great way to beat the deadline stress plus maintain the same dress size despite my “calories don’t matter” cooking adventures!)

Pierre et Vacances located in Cannes La Bocca. The apartment is small, but the view is big!

This weekend, my palate travels to Provence. Probably one of my most memorable holidays was spending two weeks in the French Riviera. Set southwest of Nice, Pierre et Vacances is a chain of short term rental apartments in Europe. In Cannes La Bocca, you can book a fair size apartment with a small kitchen and a large balcony that overlooks both the resort pool and crystal blue Mediterranean! Considering how close it is to fancy Cannes, it’s not that expensive. Check it out here. It’s also steps from the market where you can pick up a baguette, fresh vegetables, cheese and a rotisserie chicken.

There’s so much more to Provence than the Mediterranean and should I return, I’ll hop on a train and head northwest. There you’ll find me prancing through fields of lavender and sipping on Châteauneuf-du-Pape!

However, in the meantime I’ve found a way to bring a little Provence into my kitchen. – be forewarned that roast chicken will never be the same after you try this recipe.

Lavender from Herban Tapestry located at Yellow Green Farmers Market

A Little History of Lavender

It was impossible to find fresh lavender, but Herban Tapestry (located in Yellow Green Farmers Market) offered three options. The aroma of the less expensive one didn’t seem significant enough to add to the dish and the most expensive one seemed better for a soak in the tub. So, I chose the mid-priced offering which smelled fragrant enough to blend nicely with thyme and rosemary.

Creative Commons

The best time to find lavender in full bloom in Provence is early to mid-July, although travel forums recommend that you check closer to your trip since the season lasts only a few weeks. Jean Giono wrote: “Lavender is the soul of Provence.” It was the Romans, however, that were the first to discover how to extract the oil. Did you know that lavender derives from Latin lavare meaning to ‘wash?’

The Pairing Wine: 2015 Clos Saint Michel Châteauneuf-du-Pape Cuvée Reservée

As you know, I am a wine newbie, so if you’re a wine expert and stumbled upon this blog post, pardon my simplicity. Clos Saint Michel is the name of the winery; Châteauneuf-du-Pape is the region (and translates to the Pope’s New Castle); and the term cuvée reserve refers to a higher quality wine and in this case, from vines more than fifty years old. This wine is made up of 40% Grenache, 30% Syrah and 30% Mourvedre. The winery is situated upon the former bed of the Rhône Valley, thus the terroir (or land) is pebbly and rocky.

DYK that 95% of all wines in the Rhône come from the Southern Rhône? More than 380 million bottles per year! If you care to learn more, click here.

Aroma and Flavor Notes: I’m still grappling with tasting notes and I know that’s because of my newbi~ness. Hopefully, it all will dissipate in a year when I’m self-predicted to be at the end of the CSW textbook. When reading about this wine, I noticed the word “leather” mentioned a couple of times. Now I didn’t smell or taste leather, nor do I know if I could, as I sit comfortably on my leather sofa staring at the back like a child tempted to lick a metal pole in winter (that’s a Canadianism, I know.)

So according to Vinfolio.com, “when a critic tastes leather in a wine, he is almost always talking about the tannins. This makes sense, since the same tannins in wine are also used to tan leather. In reality, leather smells like bold red wine, not the other way around.”

Lactic Acid

Speaking of the CSW, I’m through the second round of reading chapters 1 and 2 with twenty-one more to go!  Whereas I thought from the start that I’d be diving into regions, grapes and history, I’m here stuck in acids and compounds, flashcards and brain strain.

A punny thing is that until last week, lactic acid meant to me that annoying buildup in the legs that you roll out after a run. However, in wine:

Lactic Acid is one of six different acids found in wine and created by the winemaking process. A chemical compound usually found in dairy products, this mild acid is created when a wine undergoes Malolactic Fermentation (MLF) – the process that converts Malic Acid into Lactic Acid….Lactic Acid also appears naturally in grapes during the fermentation process when the yeast converts sugar to alcohol…

Have I lost you? Well, you’ve reached the end and thanks for supporting my acidic banter. The good news is that my Provençal roast chicken is done and the Châteauneuf-du-Pape uncorked for the hour that it took me to write this post.

Follow the recipe carefully and don’t forget to add salt & pepper to the cavity of the chicken and stuff it with lemon chunks and whole cloves of garlic.
Brush olive oil onto both sides of the vegetables and sprinkle with salt and pepper.

I’ll finish by saying that the marinade and a cavity filled with lemon chunks and whole garlic cloves produced a succulent and aromatic roast chicken. It is served with a side of roast vegetables.

Until next time, let scent transport you to another place and melt away your stress, and may indulgence be the reward for a routine of moderation.

#MyArtEscape @AllegoryPR

Cook Slow & Un-Wined

My life as PR and Marketer is one never-ending deadline. I can’t go 12 hours without checking emails unless I want to spend a whole day responding to a pile of unanswered requests. I use Hootsuite to keep up with clients’ social media accounts and stalk for Instagram followers all day long. I plow through headlines and the latest issues of luxury magazines with the morning espresso and track the Miami events scene, plus national and international news at night.

Comfort in Food

When I’ve had enough, I turn to food.

I’m in love with cooking slow. Not the electric pot you throw everything into and leave it for 8 hours. I mean researching the dish and its origin, going to the market to buy the best quality and if possible locally-sourced ingredients, washing, chopping, searing, reducing, simmering, stirring and waiting.

Yellow Green Farmers Market in Hollywood, Florida

I’m Not Original

I recently found out that there’s an international movement called Slow Food that originated in Italy. The organization’s predecessor Agricola formed in 1986 to protest the opening of a McDonalds in front of the Spanish Steps. (Funny, because two years ago, while I sat on the Spanish Steps I thought: behind me is so much history and in front of me is an American mall. Such a shame.)

Slow Food is so much more than my cooking fantasy, it’s a way of life. Check it out  here.

Wine Friday

I’m obsessed with food and wine pairings. While only at the infancy of wine knowledge, I count on #TheWineTherapist  for advice. Stefano doesn’t spare a lecture if I get the pairing wrong, but if you tell him your recipe ahead of time, the right wine will be at your door in no time. Tonight’s selection: Marcel Servin – Chablis 1er Cru Vaillons 2014.

Continue reading “Cook Slow & Un-Wined”