There's No Politics in Wine

With President Obama's remark about Trump Wines getting hype in the media, there's been a rush to judgement by newspapers, magazines and other on-line publications.  However, it seems that this has more to do with an individual's political preference, rather than the wine itself.  Just as Tom Hanks said in A League of Their Own, "There's no crying in baseball", I say "There's no politics in wine".

The polarizing effects of Obama's remark, "Has anybody bought that wine?  I want to know what it tastes like." has turned columnists into connoisseurs.  He continues, "I mean, come on.  You know that's like some $5.00 wine.  They slap a label on it.  They charge $50.00 and say it's the greatest wine ever." Well, opinions do vary. and that's exactly the point.

The fact of the matter is that there are many wines on the market that are directly owned or affiliated with famous individuals.  Francis Ford Coppola, Greg Norman and Fess Parker are a few examples.  Nancy Pelosi?  Yeah, even she owns vineyards.  

According to an article in The Washington Post, Erin Scala, sommelier and wine writer, refuses to include Trump Wines on her Wine Lists. Stating, "I work in the restaurant business in Charlottesville, Va., and though I'm a short distance from the winery and the restaurants where I work feature Virginia wines, I make a conscious decision not to carry the Trump Brand."  I wonder if there were a Cruz Cabernet or a Hillary Hilltop Reserve if they too would be excluded.

As a wine shop owner, I don't just have wines that I like on my shelves.  I make sure I cover as many categories and varieties available.  The choice then is now my customer's to make.  As I digress away from the wine world, election booths don't have just one name to choose from.  All the candidates are listed, and each person is given the opportunity to choose the person he or she likes.  That is what a Democracy is, and that is how wine should be made available to all.

I always tell my customers that there are only two answers when tasting a wine.  Those are, "I like it" or "I don't like it".  The choice is theirs based on their preference.  My job is to simply provide the choices.  One quick look at my shelves clearly exemplifies my point.

"And that's all I've got to say about that." - Forrest Gump (Tom Hanks again). " There's no politics in wine.  There's no POLITICS in wine."

Pasta with Chicken and Asparagus

2 lbs. thinly slice chicken breast, marinated
1 lb. Asparagus, sliced and blanched
1 lb. Pasta, I used Penne
2 Tbs. Butter, plus 4 Tbs to finish.
1 onion, minced
2 cloves garlic, minced
2 Tbs. Basil Pesto, plus two more for marinade (homemade or store bought)
2 C, Chicken Stock
1/4 C. dry white wine
1 can crushed tomatoes
8 oz. Fresh Mozzarella, cubed


Marinade for Chicken:

2 Tbs. Olive Oil
2 Tbs. Red Wine Vinegar
2 Tbs. Basil Pesto
1/4 tsp. Hot Pepper Flakes.

When using chicken breasts, they tend to dry out quickly.  Combine the thinly sliced chicken and marinade, cover and refrigerate for 4 hours.  Next, spread the chicken pieces out on a baking sheet, and cook in a 375 degree oven for 20 minutes.  Be sure to have gaps between the pieces.  This seals in whatever juices and flavors of the marinade and keeps the chicken moist. Set aside the chicken.

Cut the asparagus into 1-2" pieces, bring a salted pot of water to boil and add the asparagus for about 2 minutes.  Drain the asparagus, saving the water, and put the asparagus into an ice bath to stop the cooking process.  Set aside.

Using the liquid from the asparagus, add enough water to complete the amount suggested on the package of pasta.  Finish following the directions, drain and set aside.

In a soup pan, melt the butter and add the onion and garlic.  Saute for about 5 minutes.  Next, add the chicken stock, wine and crushed tomatoes.  Bring to a boil, turn down to a simmer and add the chicken.  Simmer for 5 minutes, then add the basil pesto and asparagus.  Once that begins to boil, turn it off.  Slowly whisk in the butter in small amounts.  Continue adding and whisking until all the butter is melted.

Add the pasta to the pan and stir to combine.  Pour this into a baking dish and top with the mozzarella.  Cover and bake in a 350 degree oven for 20 minutes, or until cheese has melted.

Or, cover and refrigerate until ready to serve.  Then just bake it per directions above.

Serving suggestions:

Vitiano Rosso
Rapitila Nero d'Avola
Chloe Pinot Grigio
Villa Pozzi Grillo
Trifula Piemonte Rosso

Chloe Wines

Chloe, meaning "blooming", is a line of wines sourcing grapes from from around the world.  This gives their wine maker, Georgetta Dane, the opportunity to choose exactly what she wants to work with to craft her wines. Born in Romania, she and her husband emigrated to the US in the late 1990's.  She has a masters degree in food science and cut her teeth at Kendall-Jackson before moving on to her own brand.

Normally, I would consider this just another label and not think about it again.  There are a lot of "labels" on the market that do the same thing, but all too often end up "settling" with whatever they can get, and that is usually what someone else doesn't want.  Whereas, Chloe, pays a premium and gets the juice they want, and this shows in the finished product.

Chloe wines are marketed as an upscale choice for special occasions.  This is evidenced by their "Red Carpet Ready" program which walks the consumer through the process of creating the perfect cocktail party, not to mention that their wines are already dressed in black tie.

So, for an average cost of about $14.99, I recommend grabbing a few for your next special occasion, or any occasion for that matter.  Since we are approaching St. Patrick's Day, here is a recipe I posted last year for a Hearty Irish Stew.  Both the Pinot Noir and Red Blend will pair nicely with this.

Acorn Squash and Apple Soup

1/2 lb. Pastrami, thinly sliced
4 Acorn Squash
2 T. Butter
1 Onion, minced
1 Carrot, sliced
2 Apples, cubed
1/2 tsp. Sage
1/4 tsp.  Basi1
1/4 tsp.  Nutmeg
4 C. Chicken Stock
1/2 C.  Fruity white wine (Moscato or Riesling)
1/2 C.  Half and Half
Salt and Pepper to taste

Slice the squash in half and scoop out the seeds.  Place the cut side down on a cookie sheet and roast them at 350 degrees until they are soft (about 20 mins.)  When its cooled, scoop out the flesh and set aside.

In a soup pot, melt the butter and add the onions and the spices, salt and pepper.  Saute for about 5 mins. and then add the carrot.  Next,stir in the Pastrami.  After another 5 mins. add the wine and apples.  Let the wine reduce for another 5 mins., then add the chicken stock and the squash.  Bring it to a boil, lower the heat, and let it simmer for 20 minutes.

Add the salt and pepper to taste.  Finish by adding the half and half.

When serving, crumble some Blue Cheese on top and open a bottle of Dry Creek Chenin Blanc.

Curried Potato Soup

This is a "kicked-up" version of Potato Soup using curry powder and Victory's Headwaters Cheddar Dip as the cheese ingredient.  Victory Brewing Company collaborates with Key Ingredient Market to craft specialty cheese spreads using Victory Beers.

Curried Potato Soup

• 12 oz. Bacon
• 2 medium onions, minced
• 2 lbs. Potatoes, diced
• 6 C. Chicken Stock
• 2/3 C. Butter
• 3/4 C. Flour
• 4 C. Milk
• 2 tsp. Curry Powder
• 1 C. Ham, cubed
• 1 C. Sour Cream
• 1 6.5 oz. Victory Headwaters Cheddar Dip

Render the bacon in a pot with a little butter.  Once crispy, remove the bacon onto a plate with paper towels to soak up the drippings.

In the same pot, add a little more butter and the onions, salt and pepper and curry powder to taste. Cook the onions until tender (about 5 mins.).

Next, add the the remaining butter and flour and stir to create a roux (about 10 mins.).

Now add the chicken stock, milk and potatoes and cook until potatoes are tender (about 20 mins.)  Be sure to keep it on a low boil.

Finally, add the cooked bacon, ham, sour cream and the cheddar dip.  Heat through until warm and the cheese is completely melted into the soup.

Serve with a Chardonnay that has a touch of oak.  The Penfold's Koonunga Hill Chardonnay works well.  Any leftover soup can be frozen in an air tight container.

Cheers!

Recipe for Hearty Irish Stew

2 cup diagonally sliced carrots
2 cup diagonally sliced parsnips
2 cup sliced onions
1.5 lbs small white potatoes,
each cut into quarters
Salt and freshly ground black pepper
1 1/2 tsp dried thyme
2 lbs boneless lamb stew meat
1 1/2 cup beef broth
4 c. plus 3 Tbsp. cold water
3 Tbsp. all-purpose flour

Preheat oven to 350° F. In heavy 6-quart Dutch oven, spread half of vegetables; season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and half of thyme. Top with meat, then remaining vegetables. Season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining thyme. Add broth and 4 cups water. Cover and cook in oven 2 1/2 hours or until meat and vegetables are tender.

Transfer meat and vegetables to bowl; cover and keep warm. In cup, blend flour with remaining water; stir into hot liquid in Dutch oven. Heat to boiling on top of range; boil 1 minute. Skim off fat. Return meat and vegetables to Dutch oven.

Enjoy with North Carolina's Own The Duck-Rabbit Milk Stout

Available at

Main Street Produce

100 East North Main Street

Littleton, North Carolina 27850

252-586-8468

Thanksgiving Wines & Beers

As Turkey Day approaches, most people are thinking of what size turkey to buy, how many people will it serve, what side dishes to make and where to seat old Uncle Luke.  But I'm not like most people.  Yes, I do consider the same things, but I consider them in the context of what wines and beers I'll be serving.

Since turkey is the guest of honor, not old Uncle Luke, turkey is the first consideration when thinking about wines and beers.  However, there are so many different side dishes, and no two are made the same.  You have to consider the tartness of cranberry sauces, the creaminess of creamed onions, the various savory flavors in stuffing.  Not to forget the sweet potatoes or mashed potatoes, all being smothered in someone's version of gravy.

Simply put, this is not a "one size fits all" meal.  A white and a red should be on the table.  If serving beer also, an IPA and a dark beer such as a Porter should be available.  The main thing is to make sure they are nicely balanced and flexible enough to handle many flavors.

The Natura Chardonnay from the Casablanca Valley in Chile is a good choice for a white wine.  Unlike many Chardonnays, this one does not have any oak influence, just pure fruit flavor.
http://www.theorganicwineshop.com/2012-Natura-Chardonnay_p_150.html

For a red, a nice California Zinfandel has the right touch of spice and fruitiness.  Specifically, the Girasole Zinfandel from Mendocino County.
http://www.theorganicwineshop.com/2009-Girasole-Zinfandel-_p_20.html

For a few beer choices, I would recommend Dogfish Head 60 Minute IPA or the Port City Monumental IPA.  IPA's have a crisp flavor profile with some citrusy notes.  A couple of Porters to mention are the Highland's Oatmeal Porter and the Avery New World Porter.  Porters have a nice, malty flavor profile with hints of coffee and sometimes chocolate.

If you have any questions, please visit me on my Facebook page, www.facebook.com/thefermentedgourmet.

I hope you all have a wonderful Thanksgiving!

 

Don't forget the dessert!