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Wine & Food PairingMegan Fitzpatrick of Lake Champlain Chocolates Explains How to Enjoy Chocolate This Valentine’s DayThursday, February 2nd, 2012
Chocolate is practically synonymous with Valentine’s Day. Every chocolate lover deserves to receive something as exquisite and delicious as our gourmet truffles or sea salt caramels on February 14th. So it seems timely to delve a little deeper into chocolate. Where exactly does it come from? How is it made? And how can you tell a good chocolate from a bad one? Or is there such a thing? Where does chocolate come from? Prosecco: Champagne’s Little SiblingWednesday, February 1st, 2012Truth be told here, I had very little experience with Prosecco prior to our trip to Tuscany and Piedmont last summer. THAT changed in a hurry once we were off and running! Prosecco makes its roots easy to follow, the name given to the wine, the region and the grapes. This versatile and bubbly sparkling wine, native to the Veneto region of Italy, is refreshing, tasty, and fun. The best wines come from Cartizze, a sub-appellation of Conegliano-Valdobbiadene appellation and should be labeled as Superior. These wines tend to be a little more structured and slightly sweeter than others. Fortunately for consumers, these names appear on the label. Prosecco is not a wine meant to compete with Champagne. Whereas Champagne derives its complex flavor and aromatic profile from the chalky soil of the Champagne region and the long autolysis process breaking down the yeasts yielding rich notes of toast, yeast, and lean citrus, Prosecco is more about ripe fresh fruit, sweetness and a lighter overall style. It’s this profile that makes the wine so refreshing and food friendly. Even better, they’re incredibly affordable, most running under $30! Check Out These Cheese and Wine Pairings Including One That Will Have You “Singing the Blues.”Wednesday, January 11th, 2012Pairing Port: A Heavenly ExperienceTuesday, December 27th, 2011This is a column that I’ve looked forward to writing for a long time because I hope to convince you that Port (or perhaps I should say the range of Ports) is a very special wine displaying at its best, an extraordinary depth of aromatics and flavor that is matched by none. Still better, many of these wines are extraordinarily affordable and with the finest offering aging potential of one hundred years plus. You can learn the details about the history, terroir and production of Port here. Now, let’s get into the fun……………….. pairings. Ruby Port is considered to be one of simplest and least expensive styles, aged in concrete or stainless steel tanks for two or three years, bottled young and displaying a strong, fiery peppery character, pleasant warmth, berries and plums. Subtle aromas of caramel, chocolate, raisins or prune, even nuances of grilled meats often lie just under the surface. These wines are best enjoyed while young, no advantage gained from further bottle aging. This style blends at least a few if not more vintages in a single Port. Pairing Oloroso and Amontillado SherryMonday, December 5th, 2011is a wine that’s developed in an oxidative medium, in barrels filled to 95% capacity and fortified to between 18.5% and 20% alcohol. Darker, richer and more full bodied than fino, manzanilla or amontillado, the wine contains far higher concentration of glycerol and volatile acids. It’s the higher alcohol content and glycerol level that’s responsible for the deeper and richer mouthfeel, often leaving the sensation of roundness and sweetness, even in a normally dry oloroso. In addition, the higher alcohol content helps to promote extraction of wood phenols adding secondary aromas and flavors. Opposite to the development of fino, barrels of oloroso are placed in the warmest parts of the cellar (and on occasion, outside of the cellar in a warm environment) in order to promote more complete oxidation of phenols. Pairing Fino Sherry With FoodSunday, November 27th, 2011I think it’s fair to say that when most us think of think of pairing wine with food, our visions turns to classic reds and whites. But when was the last time (or perhaps any time) that you’ve given over to the thought of pairing Sherry with food? And perhaps the first question to put to rest is: is sherry a wine or not? Sherry is indeed a class of wine, a fortified wine. Depending upon the style you choose, the level of alcohol lies between 15-20%. And while the alcohol level surpasses that of all traditional wines, make no mistake that this class is perhaps the single finest and most diverse wine for food pairing. That’s right, sherry, due to its diversity in style, offers the most options in food pairing. It’s the Most Wonderful Time of the Year For Chocolate, Cheese and WinesMonday, November 7th, 2011As the calendar turns to November and snows have already whitened the ground in many parts of the country, I know that the late autumn and early winter holidays aren’t far behind. Thanksgiving, Chanukah, Christmas and New Year’s open the door to savory foods, sweets and good times with family and friends. While I’ll soon make my annual plea concerning Thanksgiving dishes with wine, it’s the wine and food pairing finishing touches that can really take the dinner over the top. Imagine pairing chocolate, cheese and wine together in one irresistible, palate coating experience. But with so many choices of chocolate and cheese, not mention wine, where do you start? For that answer, we made a trip last spring to Lake Champlain Chocolates(www.lakechamplainchocolates.com) in Burlington, Vermont to speak with owner Jim Lampman. Jim founded the artisan chocolate factory in the 1980’s after challenging a staff member of his then company, The Ice House, to manufacture a top quality chocolate. The test chocolate was received so enthusiastically by patrons, that Jim “saw the light” and established Lake Champlain Chocolates. It’s been up, up and away ever since, the line of chocolate expanding to include seasonal delectables such as Thanksgiving turkeys (which we order), Chocolate Santa, Stocking Stuffers, Chanukah chocolates, Chocolate Snowflakes and Coins, holiday truffles and gift baskets. Their chocolate ranges from milk to dark and incorporates the freshest local ingredients such as maple syrup, cream, butter and honey to yield some of the “best chocolate in the country,” according to the New York Times. Italian Cheese and Wine: Gina Frieze Has a Few Savory Suggestions.Monday, October 31st, 2011Ah Italy... land of delicious foods, wine and food pairings, and a zest for life & exquisite fashion (is it a coincidence that the country is shaped like a boot?). Some of the most popular foods in the world hail from this European gem, including the world's most popular cheese, Parmigiano-Reggiano. What makes Italian formaggio so darn delicious? I personally think it's the cheese makers' dedication to making cheese that captures the flavors of the region from which it comes. Nothing is more demonstrative of this than in the case of pecorinos. All pecorinos are made of sheep milk (the Italian word for sheep is "pecora"), so you would think they would all be similar. Mama mia, that couldn't be further from the truth. While many pecorinos are known for their saltiness (think Romano from Rome or Sardo from Sardinia), the one I really find interesting is Pecorino Lucano from Puglia, the heel of the boot. This raw milk treat is aged just four months, yet has developed a buttery & almost sweet flavor. Not only is it a superb snacker, but it works incredibly well shaved over the region's famous ragu. Primitivo is the dominant grape of the region & the wine pairs perfectly with Pecorino Lucano. |
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