ANDREAS A-LIST SEPTEMBER 2008.doc

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					                          ANDREA’S A-LIST NOVEMBER 2008

HOLIDAY COUNTDOWN….As this month’s wines are making their way to you, I wanted to
pass along my best-of list of holiday tips and pairings. Some are from club members themselves,
others from chef friends, and some are from my own bag of tricks. Here goes:

The Big Bird – Moist & Juicy – It’s a must to brine the bird overnight. Submerged in a salt-
water bath, the (thawed) turkey will become infused with extra moisture to handle the oven’s
heat without drying out. Use ½ cup salt per gallon of water, dissolved. Put the submerged bird
in a big bucket or stockpot, in the fridge. Roast the light and dark meat separately. It is easy to
separate the leg quarters from the breast quarters by cutting through the side cavity, and then
making one cut through the back. This is what restaurants that serve roast turkey at the holidays
do, and it works great! You can remove each section when it’s cooked (165º Fahrenheit on an
instant-read thermometer inserted in the thickest part of the meat) and let it rest 30 minutes
before carving so the juices don’t run out. Golden Brown – Before roasting, slather the bird all
over with room temperature butter, spreading it evenly with your hands into every nook and
cranny. Salt and pepper well, inside and out. Roast in a preheated 500º oven for the first 30
minutes to facilitate browning. Reduce to 325º for the rest of the roasting time. Roasting is
much faster with the bird separated in two – about 1 ½ - 2 hours total time depending on the size
of the bird. Enjoy!

Best Bargain Bubbly – Go with cava from Spain. Marques de Gelida is incredibly festive in a
saffron-colored bottle, and delicious. Aria Brut is also a beautiful package, and under $10 in a
lot of markets. To make a festive cocktail, add a splash of POM Wonderful pomegranate juice –
tasty, beautiful and good for you!

Easy Appetizer – For me, a cheese platter is the ultimate no-brainer treat to serve for
entertaining. It makes a great hors d’oeuvre/cocktail party option, as well as a delicious and
sophisticated alternative (or supplement) to dessert at a sit-down dinner. The right selection of
cheeses can make it a knock-your-socks-off experience that enhances the wines you are serving
immeasurably. Here’s the lineup I’d suggest:
1 nutty, aged hard cheese – Manchego (Spain, sheep), Grana Padano (Italy, cow) or Fiscalini’s
bandage-wrapped Cheddar (California, cow)
1 soft, not-too-tangy goat cheese – Selles-sur-Cher (Loire Valley), Sally Jackson Goat
(Washington), or Humboldt Fog (California)
1 washed-rind, runny but not-too-pungent cheese – Camembert (French, cow) or Brebiou (Italy,
sheep)
1 blue – Maytag blue (America, cow), Roquefort (France, sheep), Cabrales (Spain, sheep)
1 semi-firm tomme-style cheese (a mild, creamy cheese that’s wonderful with most any wine;
usually cow’s milk) – Tuma di Paja (Italy), Tomme des Pyrenees (sheep), Tomme de Savoie
(France)
With the season’s holiday dinners in many households anchored by a traditional protein (turkey,
goose, crown roast, etc.), for this month’s recipes I am focusing on side dishes that love wine.
    DELILLE CELLARS CHALEUR ESTATE BLANC, COLUMBIA VALLEY 2007


Ah, DeLille! This is one of my favorite wineries not just in Washington, but in the world.
Winemaker Chris Upchurch just seems to have the magic touch. Wine experts have often
described the best of Washington’s wines as having “new-world ripeness of fruit, with
Bordeaux-like subtlety and terroir.” DeLille’s wines take that concept to a whole new level.

This Bordeaux blanc-style white is a perfect example of that. Like white Bordeaux, which is one
of my favorite wine styles, it is a blend of Sauvignon Blanc with a substantial proportion of
Semillon – 32%. The Semillon gives a toasted almond quality as well as an exotic, waxy-citrusy
creaminess, reminding me of lemon curd, lemon yogurt and buttermilk. The Sauvignon Blanc
contributes a wild herb component and ripe pear flavors. Barrel fermentation and aging lends
sweetness to the fragrance and richness to the palate. While it is delicious and incredibly
complex now, the wine will handsomely reward cellaring of 5-7 years. It perfectly compliments
the hint of herbs, and the earthy-creamy-sweet spiciness of this bisque. If you want to make it
ahead for a holiday dinner party, leave out the milk, cream and spices, and refrigerate. Just
before serving, reheat and add the cream and milk.

HERBED SWEET POTATO BISQUE WITH PEARS                            SERVES 6

2 tablespoons unsalted butter
1 small onion, peeled and diced
2 cloves garlic, minced
1 teaspoon chopped fresh thyme plus additional and/or optional garnish
2 large pears, peeled, cored, and chopped
3 pounds sweet potatoes, peeled and diced
5 cups turkey, chicken, duck, or vegetable stock
¾ cup milk
½ cup heavy cream
½ teaspoon ground cumin
Large pinch cinnamon
Large pinch ground cloves
Coarse salt and freshly ground white or black pepper

1. In a large pot set over medium-low heat, melt the butter. Add the onion, garlic, and thyme and cook,
   stirring frequently, until the onion is soft but not colored, 6 to 7 minutes. Add the pears, sweet
   potatoes, and stock and simmer, uncovered, until tender, about 25 minutes. Allow to cool.

2. Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the
   stock, milk, cream, cumin, cinnamon, and cloves, and reheat. Season to taste with salt and pepper.

3. Serve garnished with chopped thyme, if you like.
                        JUS SOLI PINOT NOIR, MENDOCINO 2005


There is surely a special place in Heaven for people who can make Pinot Noir this good for such
a bargain price. And you will remember from the August A-List wines, which featured Tom
Garrett’s Jus Soli Syrah, that this is not dumb luck. Tom learned by doing, working at heavy-
hitter wineries including Turley Cellars, Joseph Phelps and Robert Mondavi, and now under
wine goddess Heidi Peterson-Barrett and Revana Family Vineyards (an up-and-coming Napa
Cab producer).

Although much of Mendocino is warm and thus associated with bigger reds, I consistently enjoy
Pinot Noirs from there, as there are some excellent Pinot Noir vineyard sources at the higher
elevations, and near the west fork of the Russian River, as is the case here.

The fruit character in this wine is of luscious cherry preserves, with notes of cola, tea, orange
peel, sweet spices, and a whiff of earthy forest floor. This is a new soup recipe for me, adapted
from Eating Well magazine, for which I write a monthly wine column. The genius move is the
pumpkin seed oil drizzle. You will love the earthiness of the parsnips and, especially, the
pumpkin seed oil, with Pinot Noir.



ROASTED PARSNIP SOUP                  SERVES 6

2 pounds parsnips, peeled
2 apples, peeled and diced
2 small shallots, peeled and quartered
1 Tablespoon canola oil
1 teaspoon salt approximately, divided
¼ teaspoon freshly ground black pepper
2¼ cup reduced-sodium chicken broth or vegetable broth
2¼ cup low-fat milk
Pumpkin seed oil, for drizzling

Position rack in lower third of oven and preheat oven to 450º F. Quarter the parsnips lengthwise
and remove the woody cores with a paring knife. Toss parsnips, apples, shallots, oil, ½ teaspoon
salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to
brown, about 40 minutes.

Puree half the parsnip mixture with broth in a blender until very smooth. Transfer to a large
saucepan and puree the remaining parsnip mixture with the milk until very smooth. Add to the
saucepan and season to taste with the remaining salt. Reheat the soup over medium heat, stirring
often, about 5 minutes. Ladle into bowls and drizzle with the pumpkin seed oil.
       STUHLMULLER CABERNET SAUVIGNON, ALEXANDER VALLEY 2005

Elegance, fragrance and concentration – these are the hallmarks of Alexander Valley Cabernet at
its best, which I am proud to present to you with this beautiful bottling. You may remember this
time last year, I sent you the Stuhlmuller Reserve Chardonnay, simply one of the best California
Chardonnays on the market, at any price. Based on everything I have tasted in their portfolio,
this winery has a lock on its amazing vineyards, and a keen sense for coaxing the complexity and
layers out of the fruit.

One whiff and, while you clearly know that it’s California Cab in your glass, you also know it’s
not “typical California Cab,” which tends to throw two quick jabs—heady dark fruit and sweet
oak, leaving your senses somewhat numbed. Don’t get me wrong – I value intensity in wine,
too, but I think a great wine should offer more. (Many sommeliers would say “less is more”
when it comes to this kind of intensity.) This wine doesn’t beat you up – it lifts you up,
awakening your senses from the first sniff. You’ll notice crushed mint, the fresh, cedary-piney,
earthy scent of gliding through a snowy stand of conifers (am I yearning to ski, or what?). Dark
cassis fruit, cinnamon spice, and a subtle sweetness like malted milk powder round out the scent,
and echo on the flavors as well. The cedary-herb notes kick up in the finish and tease out again
when you pair the wine with food. Beautiful now, and well-suited to cellaring for 5-7 years.

RED WINE-ROASTED ROOT VEGETABLES                             SERVES 6

1½ cups red wine (left-over is ok because you are cooking it anyway)
¼ oz dried porcini mushrooms
4 lbs root vegetables, peeled and trimmed (a mix of carrots, parsnips, turnips, beets and/or
rutabagas)
8 oz white mushrooms, halved if large
5 shallots, quartered
2 Tablespoons chopped fresh thyme
1 Tablespoon tomato paste
Salt and freshly ground black pepper to taste
4 cups reduced-sodium beef broth
4 bay leaves

Preheat oven to 350º F. Place wine in a small saucepan and heat until steaming. Remove from
the heat, add dried mushrooms and let stand, while you prepare the vegetables. If using carrots,
cut into 3 inch pieces. If using parsnips, quarter lengthwise and remove the woody cores with a
paring knife, then cut in 3-inch pieces. Cut turnips, beets and rutabagas into 1-inch wide wedges.
Place the root vegetables, shallots and mushrooms in a large 15x12-inch roasting pan.

Line a sieve with cheesecloth or a coffee filter and place over a measuring cup or small bowl.
Strain the wine-mushroom mixture through the sieve, reserving the wine. Coarsely chop the
mushrooms and whisk them into the wine along with thyme, tomato paste, salt and pepper. Pour
over the vegetables; add broth and bay leaves. Cover the roasting pan with foil. Bake, stirring
occasionally, for 1½ hours. Uncover and continue baking, stirring occasionally, until the
vegetables are very tender, about 30 minutes more. Discard the bay leaves and serve.

				
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