Grape Expectations: Metaphors and Correlations

It’s 81°f (27.22°c) in South Florida. With heat on the rise, my palate is definitely springing forward – grilling and chilling with a glass of rosé in my hand and swapping out carbs for arugula (my favorite leafy green), avocado and roasted or sautéed vegetables.

However, today it’s Sunday and after two consecutive, long runs, I’m ready to fall in the pot. It’s hot out though and having the oven on for three or four hours will kill the a/c bill. TG for YouTube that gives me a quick lesson on how to braise on a grill. My Weber has good temperature control and cast iron pot is the perfect size.

I’m now ankle deep into the CSW textbook (chapter 6 to be exact), testing myself each day using Quizlet lessons and flashcards and feeling a little more confident about the content. It’s not easy though and although I read and write every day for work, self-study at this level has been a struggle.

The Dish: Braised Beef Ragu with Pappardelle Pasta

Pappardelle is a word nerd/foodie plaything. Derived from the Tuscan dialect word ‘pappare’ which means to gobble up food, it’s like Italian onomatopoeia.  Just slurp up those tasty, wide egg noodles straight from the pot, p,p,p, pappare! Read more here.

There are many recipes for beef ragu to be found and most are similar. I chose this one. There’s something very relaxing about a slow cooked, Sunday meal.  During the week, the long prep time alone is unmanageable. However, I love taking the time to wash and chop knowing that the holy trinity of cooking, (also called mirepoix in French and soffritto in Italian) onions, carrots and celery 2:1:1, is the foundation of all things yummy. The greatest thing is that once everything is in the pot, you have at least three hours to read a book, watch a movie or take a nap!

The Wine: Gaja Sito Moresco Rosso Langhe 2014

Nebbiolo of Barbaresco — Creative Commons

Google Gaja (the family and winery name) and you’ll quickly find out that the wine I chose is on the cheaper side of the Gaja skew. And, if you’re a wine collecting aficionado, you may be turning your fine-tuned nose up at my choice. However, wine newbie me says this wine is great value wow! It’s a blend as opposed to a varietal (single named grape variety) and composed of Nebbiolo (the prized grape of the region, Piemonte), Merlot and Cabernet Sauvignon. Other years or vintages when referring to wine, seem to have a small percentage of one of the region’s other indigenous grapes, Barbera.

So, let’s discuss what’s up with the Nebbiolo fascination and what goes into the name?

There’s a plethora of information about the Nebbiolo grape and the most sought after wines of the Piemonte (aka Piedmont: the region), Barolo (an appellation) aka the king of wines and Barbaresco (another appellation). There’s scholarly articles, heated debates and even a movie: Barolo Boys.

Langhe

In my pursuit of wine knowledge, here’s what I found most interesting about this thin-skinned grape. Unlike Cabernet Sauvignon (red) or Chardonnay (white) that can be planted almost anywhere in the world and acquire new characteristics depending on where it has been planted, the Nebbiolo grape does best in not just its country of origin, but its specific area which is Northwest Italy. This gem loves its own soil and doesn’t develop anywhere near to as good, elsewhere.

I could go on and on, but it’s best that I leave Nebbiolo history and the wine facts to the experts. An enjoyable start can be seen in this video. Dig deeper and you’ll be amused by all of the old school and new school banter.

Creative Commons

As for the name, I’m learning that the winery is much more than a brand. Gaja has a long history and world-renowned reputation. Angelo Gaja was a bold, risk taker who broke away from the old traditions and tried seemingly blasphemous new approaches to winemaking. Angelo along with his wife and grown children manage everything together. I enjoyed reading this Wine Spectator article where he and his daughter Gaia discuss climate change and its impact on wine production.

I’m more of a #YOLO, drink-now and budget conscious wine newbie. However, if you have the means and patience to wait, certainly start your collection with one of their wines. Read more about the Sito Moresco here.

The Metaphor

Oh Canada!

My parents were immigrants. My mother at eighteen was ready to jump solo on a ship from England to Canada as part of a migration incentive program. Her Mom wasn’t so anxious and followed her, dragging two unwilling siblings on the long, Atlantic crossing. Mom never looked back. My Dad on the other hand, left his birthplace to find work opportunities in Canada. He spent his whole life wanting to return. On one of his annual visits back to his country, he died suddenly. Doing what he loved most, gardening, I have to believe that he passed happily.

I like many of you are transplants. We get cut from the vine of our birthplace and are grafted somewhere else. We thrive and survive as a different version of ourselves. Whereas we think we might not belong anywhere else, it is almost always possible.

The trilogy of grapes or vegetables in today’s dish demonstrates the beauty of blends. Each component brings color and character to the medley. We, like those components, do not lose our distinct flavor, but contribute to something richer.

Photo Credit

“In the spring, at the end of the day, you should smell like dirt.” ― Margaret Atwood, Bluebeard’s Egg

Until next time, swirl and breathe deeply into your glass. As the aroma rises, think fondly about the dirt to which the grape came from and where it will go.

#MyArtEscape @AllegoryPR

NOTE: This Blog post was inspired by Chapters 3 and 4 of the Certified Specialist of Wine Guide. Both wines mentioned are from the Langhe wine region in Piemonte. The wine I cooked the beef with was (Dolcetto) Domenico Clerico Langhe Dolcetto Visadi 2013. A very reasonable price for a good wine that I will definitely drink rather than cook with next time!

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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

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Let’s Share a Fortune Corkie®: A Fantesca Wine Tasting

It’s not a typo, but a fascinating detail behind the story of Fantesca wine. I love wine stories! So, before we begin, take a sip of “Hope” (or one of the other four wines) and know that’s there’s a lot of history and some interesting tidbits that went into each drop. For me, that’s the journey from yummy to captivating.

DLynn Proctor, Director of Fantesca Estate & Winery and Stefano Campanini, Owner of Wine by the Bay (Miami)

Somm Kind of Wonderful

DLynn Proctor is the Director of Fantesca Estate & Winery in St. Helena (Napa Valley), California. You may know him as one of the protagonists in all three SOMM films. Among the many accolades, DLynn was named, ‘Best Sommelier in America’ by Wine and Spirits Magazine in 2008, a finalist in The Chaîne des Rôtisseurs Société Mondiale du Vin ‘Best Sommelier in America Competition’ in 2008 and 2009, and named to the National RUDD Scholars of 2011.

DLynn has amazing style and finesse, but is approachable. He makes you feel like you’re his dearest friend and has an uncanny ability to remember people’s names and personal details.

I first met DLynn in 2014 while promoting an event for Wine by the Bay that was featured in the Miami Herald. Owner Stefano, his assistant Julieta and Corian of Unfiltered Unfined Wines and I had a chance to sit down and chat with him about his newest endeavor. Most importantly, we watched him pour while unveiling the story behind the wine in the most eloquent way.

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An Intimate Lunch with award-winning winemaker, Robert Foley | Highlights and Photos

On Thursday, March 8th, Wynwood Oven and Angels’ Share Wines South hosted a private lunch with Robert “Bob” Foley of Robert Foley Vineyards, who made an exclusive appearance in South Florida.

The event was an intimate opportunity to taste and learn more about Bob’s award-winning wines. Guests included general managers and Sommeliers from prominent South Florida restaurants, food and wine social media influencers, and Emmy Award-winning TV and Radio news journalist, Javier Ceriani. They were delighted by Foley’s jovial nature and personal insights about himself, his wife and business manager Kelly Kehoe, and the making of each wine produced on the summit of Napa Valley’s Howell Mountain, where more than 1,000 barrels are housed in an extensive cave system.

Bob has been named, “Winemaker of the Year” by Food and Wine Magazine and the “God of Cabernet” by Wine Executive Seminars. Wine Spectator’s Jim Laube describes Robert Foley wines as, “Dark, rich and massive with gobs of flavor” and “Virtually Perfect — 99 points” by Robert Parker Jr., The Wine Advocate.”

“It was a pleasure to host Robert Foley at Wynwood Oven,” commented Stefano Campanini, owner of Wynwood Oven. “Our goal is to highlight quality and artistry, while introducing our guests to unique wine and pairing experiences. Bob’s expressive wines characterize our own commitment to both culinary heritage and modernity.”

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