Sipper

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  November 2009

  Pinot Grigio Delle Venezie Folonari 2008

  Snoothrank: Starting at $11^.99

  Light and crisp. Green apple jolly ranchers just not as sweet. Not very food ... food friendly, but a great sipper

  Wine review by aronowm2

  
  
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  November 2009

  Rodney Strong Chardonnay Sonoma 2008

  Snoothrank:

  I wish all cali chardonnay was made like this. Small kiss of vanilla oak with a ... soft acidity. Great sipper. Not really a food wine, which is fine. Just a really pleasant experience

  Wine review by aronowm2

  
  

• November 2009

  Looks like Constellation did an interesting market segmentation on wine buyers. ... Traditionalist - Satisfied Sipper - Overwhelmed The first two account for the majority of wine purchases according to their study. The data does make a lot of sense to me and while there were... Read moreLooks like Constellation did an interesting market segmentation on wine buyers. ... Traditionalist - Satisfied Sipper - Overwhelmed The first two account for the majority of wine purchases according to their study. The data does make a lot of sense to me and while there were now big surprises (to me) there were some very interesting observations in it.    (hide)

  Forum post in the topic Interesting Wine Study by... by HondaJohn

  
  
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  November 2009

  Fu-Ki Plum Wine

  Snoothrank:

  This is a very sweet wine...you can taste the plum. I could call this an all day sipper...some others I've talked to don't like the sweet taste.

  Wine review by mamajo

  
  
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  November 2009

  Michael-David Seven Deadly Zins

  Snoothrank:

  Good for the price. I've bought it for larger gatherings as the "red" choice - ... so simple that sophisticated sippers will turn it down

  Wine review by pfmackin

  
  

• November 2009

  I've found that my list breaks down into sipper and eater categories... For the sippers I like the bigger fruit forward grapes. Zin sits at the top followed by Syrah and the sweeter Reislings. For the eaters I tend towards things that are made dryer and/or have more acidity, they... Read moreI've found that my list breaks down into sipper and eater categories... For the sippers I like the bigger fruit forward grapes. Zin sits at the top followed by Syrah and the sweeter Reislings. For the eaters I tend towards things that are made dryer and/or have more acidity, they just seems to pair better with the foods I tend to eat a lot. Pinot Noir, Grenache blends, and Alsatian Reislings tend to dominate my purchases here. I love a good Cabernet Sauvignon as much as the next guy but I seldom purchase them because 1) they can be god awful expensive and 2) they can be just god awful.    (hide)

  Forum post in the topic What's your favorite grape(s) by Jimmy Cocktail

  
  
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  October 2009

  Bv Tapestry Reserve 1997

  Snoothrank:

  Sampled at a wine tasting with friends in August 2009. Dark purple, thick ... Decadent, a real slow sipper. Awesome

  Wine review by Muchkabouche

  
  
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  October 2009

  Chateau de Pennautier Vin de Pays de la Cite-Carcassone l'Orangerie de Pennautier 2007

  Snoothrank:

  Dark ruby colour. Delicate nose with a boquet of berries (strawberries most ... most notably). Great light sipper with fruity flavour. Will purchase again. 8

  Wine review by mtd713

  
  

• October 2009

  Worth every guilty ounce of truffle cream sauce Cutting the fat with ... made for a wonderful simple sipper that paired well with the dinner and could have scored much higher in everyone’s book if it wasn’t evaluated against such stiff competition as the other wine. In... Read more Worth every guilty ounce of truffle cream sauce Cutting the fat with ... made for a wonderful simple sipper that paired well with the dinner and could have scored much higher in everyone’s book if it wasn’t evaluated against such stiff competition as the other wine. In the end, both Rieslings held their own and complimented the dinner quite well.  However, if it was up to me to make this again I would go for the 2006 Weingut Paulinshof simply because of its multiple levels of flavor and rich textures which truly complimented the decadence of the truffle cream sauce.  So next time you find yourself craving the finer things in life without spending hours in the kitchen, I invite you to try this recipe and pair it with a dry Riesling.  I think you’ll find it’s worth every guilty ounce of truffle cream sauce.   Click here to download a printable PDF of this recipe. Fettuccine in Truffle Cream Sauce This recipe is all about planning and timing.  When working in fine dining, every plate is prepared separately in its own pan, no matter if the entire table orders the same thing.  However, at home, this would be nearly impossible, as you’d find yourself running out of burners very quickly.  I have adjusted my recipe, which was initially intended for a single plate for a party of four. When it comes to the truffles, look for white truffles.  If you have the funds to actually buy truffles for shaving over this dish then that’s great.  However, if you’d like to keep the cost of your meal outside of the stratospheric cost range, you can easily use truffle oil.  Be careful, though, when purchasing truffle oil by looking for a brand that has actual truffle in the oil, and stay away from anything that has ingredients that read “truffle flavoring.”  I use white truffle oil from Wild Forest Products. Lastly, a note on the prosciutto.  When you go to your butcher, ask for them to slice the prosciutto thick, about 1/8 of an inch.  At that size you will likely need about two slices for this recipe.  This will speed up your preparation.  Trim the fat and cut the prosciutto into a small dice. 1 lb bag of fettuccine (timing in recipe is for dry pasta) ¾ cup Prosciutto di Parma (small Dice) 1 cup peas (frozen is fine but go for a good quality brand) 1 shallot (fine dice) 3/4 cup white wine (if possible, use the same wine you are pairing) 1 cup vegetable stock 1 quart whipping cream (at room temperature) 1 cup Parmigiano Reggiano (grated) 4 tbls butter (cubed) truffle oil (see recipe instructions for use) salt and pepper (to taste) fresh parsley (minced) 1 tbls. canola oil. Preparation Start a pot of salted boiling water.  This is not for the pasta; it’s for the peas.  Also have a bowl half filled with ice water to create an ice bath.  Place the peas into the boiling water and let them par-cook for 4 - 5 minutes until they turn a vibrant green.  Immediately strain them and throw the peas into the ice bath.  Strain them again and set them aside, covered, in your refrigerator. Heat sauté pan over medium heat and add about a tablespoon of canola oil.  Carefully use a paper towel to coat the pan with the oil.  Add the small dice of Prosciutto di Parma to the pan and cook off.  You’re looking for a toasted appearance on each side.  While the prosciutto is cooking, cover a plate with a paper towel (think about how you cook off bacon for Sunday breakfast.)  Once the prosciutto is toasted on each side, take off the heat and move onto the plated paper towel.  Set the prosciutto aside. Have all of your ingredients ready and close to the oven.  Place your serving plates in an oven at the lowest temperature (this will keep the sauce from breaking when you plate the food.) Bring a pot of well-salted water to a boil for the pasta.     Place a large saucier or sauté pan over medium low heat.  Melt 2 tbls of the butter in the pan and add the shallots and season with salt.  Allow the shallots to sweat in the butter until they are translucent. Turn the heat up to medium and allow the pan’s temperature to come up, but be careful to not let the shallot take on any color.  Add the white wine and allow it to reduce.  As the white wine is reducing in the pan, add the pasta to the boiling pasta water and set your timer to 2 minutes short of the recommended cooking time. (You are now at the point of no return.) Add the stock and whipping cream to the saucepan and raise the heat to a medium high.  Stay close to the pan and continue to mix regularly to make sure that the cream is not burning on the bottom of the pan.  The idea is to reduce the cream by 1/3. After about four minutes, add the pre-cooked prosciutto to the pan and continue to reduce.  If reduction appears to be going too quickly then turn down the burner to medium low.   Taste and season lightly with salt. The timer for your pasta should go off about the same time as the cream has reduced to desired level. Pour the pasta into a colander and quickly rinse out the pot with hot water.  Place pan back on the stovetop over a low flame. Drizzle pasta with truffle oil and toss.  Then add the pasta back to the pot and pour the reduced cream sauce over the pasta along with the par-cooked peas and stir to combine. Turn off the burner and add half of the grated Parmigiano Reggiano and last two tbls of butter.  Stir to bring the sauce together and taste.  Season with salt and pepper if necessary. Remove the plates from the oven and portion the pasta out with tongs.  (Don’t worry about the sauce at this time because it will collect at the bottom of the pan.)  Once you have portioned out all of the pasta, use a ladle to sauce each plate from what is left at the bottom of the pot, making sure to distribute the peas and pieces of prosciutto evenly. Drizzle each plate with truffle oil.  (Be careful not to overdo it.  Truffle and truffle oil can go from good to overwhelming very quickly.) Then sprinkle with the remaining parmigiano and then with parsley. With a warm paper towel, clean the rim of the plates and serve. Learn more about German wine and Food Pairing: On Snooth Learn to Decipher German Wine Labels An easy guide to help you find Dry Riesling German wines, whose labels offer you all the detailed information you need to make a great selection, can be very intimidating. It’s time to make it a bit easier. In case you missed our recent article, it helps one learn how to tell dry wines from sweet and find a Riesling to match your needs. Fettuccine in Truffle Cream Sauce By: Eric Guido Autumn is truly a great season for food and wine lovers.  As the temperatures drop and the leaves begin to fall, we find ourselves craving the rich and hearty foods and wines that truly make life worth living. For me it’s the foods of Northern Italy that always fit the bill.    (hide)

  From the article Worth every guilty ounce of truffle cream sauce

  
  
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  October 2009

  Wyndham Estate Bin 444 Cabernet Sauvignon 2005

  Snoothrank:

  very good on its own as an evening sipper or with a beef dish. enjoyed it very much going to put more on the wine rack asap

  Wine review by rtensen

  
  

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