Apples

• November 2009

  Yeah I know. I was just off a conversation with some clown on a similar issue ... that they should be growing apples in Washington for example, because they taste much better from cold weather states like New York or Michigan, don't need irrigation, etc. One tragedy of housing... Read moreYeah I know. I was just off a conversation with some clown on a similar issue ... that they should be growing apples in Washington for example, because they taste much better from cold weather states like New York or Michigan, don't need irrigation, etc. One tragedy of housing developments is that the best land for those is usually also the best for farming - nice, gently sloping and well-drained. Out here the locavore argument is usually about carbon footprints, etc., and I'm on board with that too, but it's kind of selective in terms of the way it's usually presented. I buy into the argument of regional and seasonal being best. But the sustainability, carbon footprint, and all the other stuff is harder to swallow. I mean I'm doing a tasting next week of wines from France and CA, some of which just happen to be biodynamic and all that. But we're doing the tasting in NYC. That's where it starts to fall apart. The little farmer in the Loire wants to be sure to do no damage to the land, he farms only with horses, he mixes manure in the moonlight, and to really maintain complete integrity, he should refuse to sell his wine to someone who will need to ship and refrigerate it, because those actions negate his. Of course, then he can't sustain himself at all. Anyhow, we're in harvest season right now and it's the time to eat well because those of us who aren't fortunate enough to live in sunny CA have many months of cabbages and rutabagas ahead    (hide)

  Forum post in the topic Wine Enthusiast adds to... by GregT

  
  

• November 2009

  I'm hosting a dinner party and am trying to find the perfect wine(s). The basic ... Cider Chicken (contains apples, onions, and thyme) Brussels Sprouts with Bacon Squash Some form of potatoes (possibly sweet potato) Cranberry Crisp As I'm a poor grad student, if at all possible,... Read moreI'm hosting a dinner party and am trying to find the perfect wine(s). The basic ... Cider Chicken (contains apples, onions, and thyme) Brussels Sprouts with Bacon Squash Some form of potatoes (possibly sweet potato) Cranberry Crisp As I'm a poor grad student, if at all possible, under $20 would be great. Thanks    (hide)

  Forum post in the topic Pairing Help Please by winetn

  
  

• November 2009

  Two Chefs Compare Notes One's a little country, one's a little big ... Smoked Pork Chops with Fresh Applesauce By:Jeff Mall Jeff Mall, the down home half of this duo of Chefs, hangs his hat at Healdsburg’s Zin Restaurant and Wine Bar.  His version of... Read more Two Chefs Compare Notes One's a little country, one's a little big ... Smoked Pork Chops with Fresh Applesauce By:Jeff Mall Jeff Mall, the down home half of this duo of Chefs, hangs his hat at Healdsburg’s Zin Restaurant and Wine Bar.  His version of Pork Chops and applesauce exudes classic country cooking style Pork Chops with Fennel-Apple Salad and Potato Pancakes By: Josh Silvers Josh Silver’s Syrah bistro, located right off the plaza in downtown Santa Rosa, bring an international flair to his dish, pairing the pork with fennel, crisp potato pancakes, and a sophisticated Aioli. Zin Restaurant & Wine Bar (Jeff Mall) 344 Center St. Healdsburg, CA 9544 707.473.0946 Apple Wood–Smoked Pork Chops with Fresh Applesauce, Braised Rainbow Chard, and Corn Bread Stuffing follow this link for a printable pdf file of this recipe For the pork chops: In a large bowl, combine the beer, salt, sugar, molasses, Sriracha hot sauce, garlic, peppercorns, and thyme. Add the water and stir until the salt and sugar have dissolved. Add the pork chops, cover, and refrigerate for 12 hours. For the applesauce: In a large, heavy skillet, melt the sugar over medium-high heat, shaking the pan frequently, until it just begins to turn golden, 3 to 4 minutes. Add the apples, lime juice, and salt. (The caramel will clump, but will melt as the applesauce cooks; add a little water to melt it if necessary.) Cook, stirring often and adjusting the heat as needed to prevent scorching, until the apples are soft and caramelized a light brown color, about 15 minutes.  Remove from the heat and stir in the cinnamon. Set aside. For the corn bread stuffing: Preheat the oven to 350°F. In a large skillet, heat the oil over medium-high heat. Add the sausage and cook, turning, until well browned on all sides, 5 to 6 minutes. Add the onion, celery, and green pepper and sauté until the onion is translucent and soft, 6 to 8 minutes. Stir in the parsley, sage, and chicken broth and bring to a boil. Put the corn bread in a large, shallow 8-cup baking dish and pour the onion mixture over the corn bread. Stir gently to coat and season with salt and pepper. Transfer to the oven and bake until browned, about 20 minutes.  Remove from the oven and keep warm. While the stuffing is baking, prepare a charcoal grill for indirect-heat cooking, mounding the hot coals on one side of the grill. Remove the pork from the brine (discard the brine) and pat dry. Soak the apple wood chips in warm water for 10 minutes; drain. Sprinkle the apple wood chips over the coals and place the pork chops on the indirect-heat area of the grill (not over the coals). Cover the grill and smoke the pork chops for 20 minutes. Remove the cover and open the vents to increase the heat; if needed, add a few more coals. Move the pork chops to the direct-heat area of the grill and cook for 2 to 3 minutes on each side for medium. Transfer to a plate and tent with aluminum foil; let rest for 5 minutes. For the rainbow chard: Coarsely chop the chard leaves. In a large skillet, heat the oil over high heat. Add the onion and sauté until golden, about 5 minutes. Working in batches, add the chard and cook until wilted, 2 to 3 minutes. Add the vinegar and chicken broth, reduce the heat to medium, and cook until the chard is tender, about 5 minutes. Season with salt and pepper. Set aside and keep warm. To serve, reheat the applesauce over low heat. Spoon a mound of corn bread stuffing into the center of each of 4 dinner plates. Top each with one-fourth of the chard. Lean a pork chop against each mound and add a spoonful of applesauce. Makes 4 main-course servings Syrah Bistro (Josh Silvers) 205 Fifth St. Santa Rosa CA 707.568.4002 Pork Chops with Fennel-Apple Salad and Potato Pancakes follow this link for a printable pdf file of this recipe For the pork chops: In a medium saucepan, combine the water, salt, vinegar, sugar, coriander seeds, fennel seeds, and bay leaves. Bring to a boil over high heat, then remove from the heat, and let cool completely. Pour over the pork chops in a bowl, cover, and refrigerate for 6 to 8 hours. Meanwhile, for the fennel-apple salad: Using a mandoline or very sharp knife, cut the apple and fennel into paper thin slices. Put the slices in a bowl, cover with ice water, and soak for 30 minutes. In a small bowl, whisk the vinegar, sugar, lemon zest, and olive oil together. Season with salt and pepper. Drain the fennel and apple well and toss with the vinaigrette. For the aioli: On a cutting board, mince the garlic with the salt and mash with the flat edge of the knife until it forms a paste. In a bowl, whisk the egg yolk, lemon juice, and mustard together. Whisk in the garlic paste. Combine the oils in a measuring cup and, whisking constantly, add them to the yolk mixture a few drops at a time until the mixture is emulsified and all the oil is incorporated. (If the mixture separates, stop adding the oil and continue whisking until mixture comes together, then resume adding oil.) Whisk in the fennel pollen and season with salt and pepper. If the aioli is too thick, whisk in 1 or 2 drops of water. Cover and refrigerate until ready to use. For the potato pancakes: Using the large holes on a box grater, shred the potato and onion into a bowl of hot water. Drain, cover with more hot water, and drain again. Cover with cold water, rinse, then drain very well. Spread the shreds on a clean kitchen towel, roll it up, and wring to squeeze out as much water as you can. Empty the shreds into a bowl and add the egg, flour, salt, and pepper; stir to combine thoroughly. Gently shape the mixture into 4 equal cakes. In a large, heavy skillet, heat 1⁄2 inch oil over high heat to 375°F (a shred of potato will sizzle and brown almost instantly), and add the potato pancakes. Flatten each gently with a metal spatula and fry until golden brown on the bottom, 2 to 3 minutes. Flip over and cook until golden brown on second side and tender throughout, 3 to 4 minutes more. Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high. Drain the pork chops and pat dry. Grill for 6 or 7 minutes on each side for medium. Place a potato pancake on each of 4 dinner plates and top each with a pork chop. Add a spoonful of aioli and the fennel-apple salad. Garnish with fennel fronds if desired and serve. Makes 4 main-course servings   down home:downtown makes a great gift and can be ordered directly from each restaurant. Support these two fine chefs by making a reservation at either Zin Restaurant or Syrah Bistro during your next trip to wine country. If you can't make it to Sonoma, bring their cooking home. Purchase a copy of down home:downtown and share the bounty of Sonoma with friends and family alike. Zin Restaurant & Wine Bar      Syrah Bistro    (hide)

  From the article down home: downtown

  
  

• November 2009

  Yoshi - Tempranillo is a grape. Rioja the region. Many producers in Europe ... only grow Golden Delicious apples, not Granny Smith. Maybe Granny Smith didn't even exist when they made the law, so how would they know the apple won't be good in the area? So you can simply say... Read moreYoshi - Tempranillo is a grape. Rioja the region. Many producers in Europe ... only grow Golden Delicious apples, not Granny Smith. Maybe Granny Smith didn't even exist when they made the law, so how would they know the apple won't be good in the area? So you can simply say "Rioja", and people will assume that the blend will be mostly Tempranillo, because there is very little white wine produced there. Or you can say "Brunello" and they will assume that it's the local clone of Sangiovese. On the other hand, you would never think that your Rioja has any Sangiovese or that your Brunello has any Tempranillo because those wouldn't be allowed. In the case of Burgundy, you need to specify whether it's red or white. Outside of Europe we don't do that. We generally name the wine by the grapes that are used or by some fantasy name that the producer came up with. For example, he can call his wine "Opus One" or "Grange" and then you just have to find out for yourself what grapes are used. It really shouldn't matter all that much - what really matters is whether the wine is good. Good luck tasting your way thru thousands of wines    (hide)

  Forum post in the topic "Hi My Name Is" / Favorite Red by GregT

  
  

• October 2009

  kylewolf - there are many very good Rioja producers and it seems like there are ... aging, so you should compare apples to apples and compare them with the traditional guys from the same vintage. Also, many wineries do a "traditional" and a new, like Muga for example with the GR... Read morekylewolf - there are many very good Rioja producers and it seems like there are ... aging, so you should compare apples to apples and compare them with the traditional guys from the same vintage. Also, many wineries do a "traditional" and a new, like Muga for example with the GR and the Torre Muga. A good example of this is the Eguren family. Besides Señorío de San Vicente, they also have Viñedos de Páganos, Sierra Cantabria, and bodegas in Toro and elsewhere in Spain. Alvaro Palacios is famous for Priorat, but his families winery was in Rioja and they also are making lusher wines but nonetheless wines that should age. Bodegas Roda, one of my favorites is another. Finca Allende, a very uneven producer, puts out the Calvario that may be an excellent wine down the road but is burdened by the mixed reputation of the winery. Ramirez de Ganuza merits attention. However, these will be more costly as a rule - they're put into barrique, not old wood, the fruit is more rigorously selected, and production is typically lower than the old line bodegas    (hide)

  Forum post in the topic Air Time by GregT

  
  

• September 2009

  Couldn't agree more w/ GregT. It's often seems quite arbitrary, the critics ... ludricrous, in my opinion. Apples and Oranges, or perhaps more accurately, apple pie and orange liqueurs... just my .02

  Forum post in the topic Parker 95 pts - Wine... by joss

  
  

• September 2009

  Felton Road reaches new heights with their latest releases ... aromatic with green apples and green plums,a touch of vegetal herbs and an underlay of silica and clay. In the mouth this is really zippy with fine balance and a sweet/sour tension that highlights the... Read more Felton Road reaches new heights with their latest releases ... aromatic with green apples and green plums,a touch of vegetal herbs and an underlay of silica and clay. In the mouth this is really zippy with fine balance and a sweet/sour tension that highlights the green apple and citrus character of the wine. Pinot Noir, a sign of things to come While we tasted the soon to be relaesed 2008's with winemaker Blair Walter, the notes for those wines can be found on the site, the 2007 Pinot Noir is readily available and serves as a brilliant introduction to the house style. 2007 Felton Road Pinot Noir Priced from $42.00 This has a lovely nose that balances burnished cherry and dried raspberry fruit against delicate notes of stem, moss, dried floral tones and a whisper of cinnamony spice. Rich and soft in the mouth, bordering on lush, but again with great balance. The fruit is a touch dark, veering off towards black cherry, but the soil, mineral and woodsy tones keep this fresh and offer good complexity and length. Other Felton Road wines recently tasted and due in the market soon. Felton Road Central Otago Block 2 Chardonnay 2007 Tight on the nose with notes of seashells and dusty white flowers edged with smoky nuances of butterscotch and herb. Taut in the mouth as well with good volume yet very restrained, focused flavors of green fruits. The finish is huge and really shows the richness of the wine and the fine mineral notes that offer contrast to the slow to open core of orchard fruits. Give this another few months in the bottle. 92pts Felton Road Pinot Noir Central Otago 2008 Lightly smoky and earthy on the nose with watermelon and spicy cherry fruit that has a light candied cranberry tone. Fairly lightly bodied though juicy and transparent in the mouth with spicy mineral tones giving the wine an almost salty tinge that adds to the subtle stemmy and floral complexity of the wine. 92pts Felton Road Pinot Noir Cornish Point 2008 Smoky and autumnal on the nose with a touch of green spice and moist soil tones. Very richly fruited in the mouth with fine grained tannins and balanced acids framing the sweet, dark cherry fruit. Herbal and forest floor notes emerge with some air as well as hints of juniper and an earthy vein that leads to the crisp finish. Rather round in the mouth and decidedly fruity but transparent. 92pts Felton Road Pinot Noir Block 3 2008 This smells rich and dense and sacrifices some of the transparency of the other Felton Road Pinots for that extra bit of richness. There are hints of cola and juniper on the nose with a touch of licorice accenting the plummy, dark berry fruits. The texture is soft and voluptuous with a nice spicy accent on the backend leading to rich finish with good sweet/sour tension and an earthy finale. 91pts Each of these wines was bottled under screwcap in an effort to help preserve the freshness of the wines. Don't allow that to sway your view of these wines. They are world class wines and few producers are able to offer a range of wines that perform at this high level. I was impressed by the wines freshness, depth and balance and hope you will be as well. To read more about Felton Road click here.    (hide)

  From the article The view from Felton Road

  
  

• September 2009

  "...my dilemma is the lack of conversation. In anyones opinion what would be ... of some flavors, like green apples or pineapple, tell them. And then ASK their opinions when they try it. Tell them you want to know how to describe it to other customers. You'll get them involved in... Read more"...my dilemma is the lack of conversation. In anyones opinion what would be ... of some flavors, like green apples or pineapple, tell them. And then ASK their opinions when they try it. Tell them you want to know how to describe it to other customers. You'll get them involved in figuring it out and describing it. They'll feel invested in the whole enterprise. You won't be coming off as some kind of wine snob or nerd, just as a regular guy. That's absolutely perfect! Just be you. I'd love to go to a restaurant like that rather than a place where people try to impress me. Plus, people love to give opinions but usually nobody cares. In this case, you're actively soliciting an opinion. That's going to be a repeat customer! Asking someone to share knowledge and/or opinions is the best form of flattery. Also, I think you can do better than that pinot grigio. I'm also going to get flamed for this next comment but it won't be the first time. As a gross and broad generalization, a lot of Italian wine tends to be higher in apparent acidity than other wines. Again - that's a very broad generalization. In some cases, that makes sense. In other cases, IMHO, it doesn't. If you want to talk to your customers about your wine list, and you have stuff like pinot grigio and the like, you can tell them you like to have "food wines", which many people in the wine business automatically equate to hi-acid wines. Personally, I think that's a major load of BS but it's like received wisdom from on high and you're always supposed to repeat that, particularly if you've gone through some extensive wine course to get a diploma or other certification. So most sommelliers repeat the party line and all the waiters and waitresses in Manhattan do too. So go with that. Tell customers your wines are chosen to pair well with the food. Then you don't have to know what you're talking about at all. Quite frankly, I don't think most people do. But on the other hand, you're in the happy position of sounding like you really know what you're talking about and not having any way somebody can check up on you, because it's just about personal preferences. I would suggest asking customers what they like and then asking them what it is that they like about those wines. If you don't have something on your list that they mention, but they tell you the characteristics they appreciate, then you have something to work with. But that does mean you'll need to try all of the wines on your list. Just describe them to yourself so you can remember them and after that you'll have an easier time talking to people about them. Best of luck. Incidentally, where are you    (hide)

  Forum post in the topic Wine conversation by GregT

  
  

• August 2009

  Cowboys and Cabernet: Lone Star Wines Shine at California Conference Mr. ... and floral as fresh-pressed apples with jazzy nuances of lime and peach – has just a tickle of sweetness to keep the bracing acidity in check. The crowd loved the wine and (wine educators that they are)... Read more Cowboys and Cabernet: Lone Star Wines Shine at California Conference Mr. ... and floral as fresh-pressed apples with jazzy nuances of lime and peach - has just a tickle of sweetness to keep the bracing acidity in check. The crowd loved the wine and (wine educators that they are) noted that it would be a great foil to spicy Texas foods such as Shrimp Diablo, Fiery Salsa, and anything off the grill. More at: http://vintagetexas.com/blog/?p=1058 !http://vintagetexas.com/blog/pics/TexasWineFlag.jpg    (hide)

  Forum post in the topic Cowboys and Cabernet: Lone... by VintageTexas

  
  

• July 2009

  Unfortunately the only Australian riesling I've tried so far was a mass-market ... producer. It tasted of green apples, and that was about it. I'll have a look for both Colonial Estate and Vasse Felix next time I'm at the wine store. I'm quite keen to try a German riesling -- maybe... Read moreUnfortunately the only Australian riesling I've tried so far was a mass-market ... producer. It tasted of green apples, and that was about it. I'll have a look for both Colonial Estate and Vasse Felix next time I'm at the wine store. I'm quite keen to try a German riesling -- maybe one from Dr Loosen -- so it would be interesting to compare this with a good Australian riesling, and maybe one from the Alsace. At this point, though, my wallet would be on fire. I've heard good things about Sémillon, and one of the nicest Australian white wines I've tried was a Sémillon/Sauvignon blanc blend (Heritage Estate Sauvignon Blanc Sémillon 2008 -- http://www.snooth.com/wine/heritage-estate-sauvignon-blanc-semillon-2008/). I also tried Shaw+Smith Adelaide Hills Sauvignon Blanc 2008 (http://www.snooth.com/wine/shaw-smith-wine-sauvignon-blanc-2008/) in a tasting and was suitably impressed -- a very elegant wine. The Hunter Valley Sémillons are ones I've been meaning to taste for a little while. Oz Clarke (in "Grapes & Wines") suggest they should be left alone till they are at least 10 years old, though, and I'm not certain where I'd get any that had already been nicely aged and are still affordable. (Oddly, Tyrrell's website contradicts him, and suggests they are good up to but not beyond ten years...). I've not tried any of the 'great' French white wines, but those that I have I've enjoyed -- eg, I've tried Petit Chablis but not Chablis. From what I've read, Petit Chablis is nowhere near as good as Chablis, but I still really liked the flinty characters in the wine. It would be interesting to taste an Australian wine with a similar amount of minerality -- I'm sure they're around. Most of the Australian white wines I've tried have been fruit-dominated, some too much so. Others manage more elegance/subtlety, and I've enjoyed them even if they aren't all that minerally (and also maybe are less terroir-focussed). I don't mean to be disparaging about the more fruit-driven styles of wines -- they aren't so much the kind I go for, but many of them are very good wines. I wouldn't want to see them disappear, as that would represent a loss of choice. And there are people who really like those styles of wine! Just noting its not necessarily so much the sort of wine I look for    (hide)

  Forum post in the topic What's wrong with Australian... by penguinoid

  
  

prev 1 2 3 4 5  ...  10 next