Friday, August 31, 2007
Wednesday, August 29, 2007
Tuesday, August 28, 2007
Sunday, August 26, 2007
Friday, August 24, 2007
Friday, August 17, 2007
Thursday, August 16, 2007
Wednesday, August 15, 2007
Tuesday, August 14, 2007
Monday, August 13, 2007
2 tablespoons unsalted butter
Saturday, August 11, 2007
I am at the local farmers market. It is early Saturday morning. I have not had breakfast yet. I am starving. So what do I do? I go from vendor to vendor and everything is looking so wonderful that I start filling up my market bag with fresh tomatoes, patty pan squash, corn on the cob, zucchini, eggplant, onions, green beans, herbs such as basil, dill and cilantro. I keep moving on to the fresh eggs, rosemary bread and goat cheese. Now the bag is so full I make a trip to the car and start over again this time heading for fruit. After purchasing a nice parcel from each vendor and having wonderful conversations with the farmers, I decide to head home.
Now my kitchen counters are loaded to the brim with all of the above goodies and I think – now what am I going to do with all of these lovely veggies. So the brain goes into high gear creative mode and dinners start swimming around in my head. Ok, have some great ideas for dinner, but one of the most important facts leap to my thoughts – what WINE am I going to serve with these veggies?
Pairing wine with veggies is not rocket science. Just think about the flavors in the vegetables and herbs and then think about the flavors in the wine.
Let’s start with my all time favorite, tomatoes. Since they have a high acid content, I think the crisp acidity in a Sauvignon Blanc would be a match.
The sweetness of corn or sugar snap peas would pair with the dry fruit of a Chenin Blanc.
The earthiness of a fresh mushroom from the forest floor would be lovely with a Pinot Noir.
How about a dry, snappy white like a Sancerre or bright Sauvignon Blanc with those fresh snappy green beans, asparagus and bell peppers.
Since fall is around the corner, soon those big orange pumpkins and sweet potatoes will be hopping onto the dinner table. Sweet root veggies shine with the fruitiness of a Riesling from Washington State or hey, how about a German Riesling Spatleses with those carrots.
Another thing to think about is how you are preparing those veggies. Since we are still in the sweltering summer months, grilling out is the method most used at my house. Zucchini, eggplant and summer squash are sorta bland on their own, but popping those guys on the gas or charcoal grill lends a savory flavor that can be enhanced by a Merlot, Syrah or even a Zinfandel. How about a sauce that you may prepare with those pronounced herbs such as basil, chives, cilantro or dill. I think a sassy Sauvignon Blanc would pair well. And if you are one of those folks who love to slather butter on all of your grilled or sautéed veggies, you know a stand up wine like a Chardonnay would be the call.
In case you fix your veggies with a theme such as spicy Mexican or the flavorful Asian cuisines, a super fruity wine such as a Riesling or Torrontes from Argentina would be fun.
For dessert, bring out that chilled watermelon! And along with it let’s have a full bodied white wine that has lots of intense floral aromas and flavors to them. Good choices would be Gewurztraminer, Marsanne or a lovely Viognier.
If you must have a red wine for those summer sippers, I would go with a light tannic, fruity wine. Ones that come to mind are Beaujolais, Barbera, or Valpolicella.
Now it is time to fire up the grill and chill those superb summer wines that will go with the beautiful bounty of vegetables from those hard working farmers at the market! Hey, do not forget your local winery’s as well. I am sure if you pay a visit they will be more than happy to help you match your veggies with their selection of wines. Enjoy!
Friday, August 10, 2007
Thursday, August 9, 2007
Wednesday, August 8, 2007
Congrats are in order for Lenndavours on this 3rd Anniversary of Wine Blogging Wednesday! And now with the new team and new site for WBW it will be a one stop place to hang out for the day. I must say I really enjoy WBW, as all the wine bloggers I visit get together for a wine adventure with the same theme. It’s one heck of a blogging party!
First of all in this month's adventure, to be honest with you, I am not a big fan of U.S. Chardonnays. But French Chardonnay’s are another story. I truly enjoy them. What is the difference? Oak. Personally, I do not like the heavy oak taste that so many U.S. Chardonnays contain. Without oak, Chardonnay generally produces a soft wine, often with lots of fruity flavors. So searching out an “Unoaked” Chardonnay, a French unoaked Chardonnay, was an a real trip especially by just checking out the labels. The French do not put “unoaked” on their labels. In fact, I think they could use some help in the “information on label” department. So I went to the all informative wine shop clerk and he led me straight to what I was looking for.
The choice I brought home was a 2005 Louis Pierre Et Fils Chardonnay Vin de Pays d’Oc. This Languedoc region wine is produced in the South of France and made from 100% Chardonnay grapes. The region is blessed with a fine sunny climate overlooking the Mediterranean Sea. This sunshine was bottled in this lovely wine that had loads of refreshing aromas of citrus on the nose which then transferred to the palate. Lemons and hints of melon were dancing on my palate with a nice balance of acidity ready for pairing with my favorite light summer fare. The wine had a 12.5% alcohol volume to it which made the wine not so overpowering. At a price of under $13.00, I found it to be an “Unoaked” Chardonnay that I would pick up again.
On leaving the wine shop, I just had to swing through the Australian aisle. On glancing at one of my favorite wines produced by Villa Maria, I noticed that they had an “Unoaked Chardonnay”. Cool! I’ll just have to try this one as I really enjoy their Sauvignon Blanc. Unfortunately, my excitement ended when I opened this wine. The 2005 Villa Maria Unoaked Chardonnay is produced in the Hawke’s Bay area of New Zealand. This wine had an alcohol volume of 14% and that was the problem.
On unscrewing the cap, which I totally enjoyed due to the descriptive label informing me about the value of the screw cap, a heavy alcohol aroma was the first thing to hit my nose. After that cleared, I did start pulling out the fruit aromas. OK, over that, now for the taste. The alcohol was very prominent on the palate which gave the wine a somewhat bitter taste to me at first. All was not lost though, I did pull out ripe peach flavors on this full bodied, intense wine and it had a long finish. Part of the reason for the long finish was due to the alcohol warmth I felt as the wine went down my throat. The price of this wine was under $15.00, but I will not pick this one up again. That is too bad, as I really enjoy their Sauvignon Blanc:(
I must say I surely enjoyed my journey searching and tasting these "naked" Unoaked Chardonnays on WBW #36. Thanks Gang!
Monday, August 6, 2007
Friday, August 3, 2007
Thursday, August 2, 2007
Wednesday, August 1, 2007
- ► 2008 (50)
- Healthy Kick
- My Lovely Ladies
- White Wine With That Jambalaya
- Wine, Fish, Back In Key West
- Back In Key West
- Pack Up The Wine, Eat The Veggies...We Are Heading...
- Wine And Garden...
- Spanish Wine And Fresh Corn Salad
- Farmers Market Tips But No Wine Today:(
- South African Wine With A Penne & Vegetable Gratin...
- Wine & Vegetables Can Make A Great Combination
- Wine Shop & Farmers Market
- Wine And Tomato Tart With Patty Pans!
- WBW #36 "Naked"! - Unoaked Chardonnay Wine!
- Nomade Wine & Farmers Market Soup
- Wine & Amanda's Squash Soup
- French Wine From Vaucluse & Mesh Restaurant
- Sherwood Estate Wine & Ceasar Salad
- ▼ August (18)