Sweet wine

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  March 2010

  Elio Perrone Moscato d'Asti Sourgal Italy Piedmont Sweet Sparkling Wine 2008

  Snoothrank: Starting at $14^.64

  No written review

  Wine review by scarlin123

  
  

• March 2010

  This is my first post at Snooth. My father and I are experimenting with growing wine grapes on the west coast of Norway, at roughly the 62th latitude - equivalent to Iceland, the southern tip of Greenland, Mid-Alaska, mid-Siberia and the Kamchatka peninsula. We planted a variety of... Read moreThis is my first post at Snooth. My father and I are experimenting with growing wine grapes on the west coast of Norway, at roughly the 62th latitude - equivalent to Iceland, the southern tip of Greenland, Mid-Alaska, mid-Siberia and the Kamchatka peninsula. We planted a variety of cold hardy varieties last spring, and had quite good yield of sweet grapes this fall on some varieties. The photo in my profile is of the "Rondo" grapes. These were fully ripe when harvested in September last year. It will be interesting to see how the vines have stood up to this year's winter, which has been unusually cold and snowy with temperatures reaching down to -16 on the west coast, which is quite unusual. Hopefully the snow will have insulated the lower stem and root systems.If all goes well, we would like to try out some vitis vinifera varieties next year. Perhaps riesling or even Cab and pinot. From our experience they will probably survive the winters here, but the big question is: will they be able to ripen before the frost sets in around October/ November...?We have a south-sloping field, starting right from the fjord, with a lot of sun exposure. Sunlight in summers can be a good 20 hours on clear days, perhaps compensating to some degree for the lack of intensity in light and heat?Meanwhile, I am enjoying my trusted zinfandel here in Oslo - a burst of summer in all the snow.    (hide)

  Forum post in the topic First post - vine growing in... by foo2

  
  

• March 2010

  Pasta Sfoglia New Takes on the Classics: From NewYork's Sfoglia Restaurant When Sfoglia came to Manhattan in March of 2006, after gaining fame with the origina l-- and still open -- location on Nantucket, the food faithful of the Upper East Side were all abuzz.... Read more Pasta Sfoglia New Takes on the Classics: From NewYork's Sfoglia Restaurant When Sfoglia came to Manhattan in March of 2006, after gaining fame with the origina l-- and still open -- location on Nantucket, the food faithful of the Upper East Side were all abuzz. The inventive, seasonal, and fresh food of Chefs Ron & Colleen Suhanosky was a breath of fresh air in an area long dominated by tried and true Italian restaurants. With their ever-changing menu, based on the freshest in season ingredients, the Suhanosky's have won a dedicated following that has turned this modest neighborhood spot into a destination, which is pretty darn hard for an Italian restaurant in Manhattan.With their newfound fame came long waits for tables and all the difficulties that accompany popularity. While once it was easy to snag a table on a Saturday night, now it can be a challenge. With the Pasta Sfoglia cookbook you can create their classic, yet inventive, pasta dishes at home and duplicate (almost) a night out at one of their great restaurants. Of course, you'll have to do the dishes, not to mention clean the kitchen, but with such inspired recipes I'm sure it'll be worth the effort! Ron & Colleen Suhanosky Ron Suhanosky and Colleen Marnell-Suhanosky are graduates of the Culinary Institute of America at Hyde Park. They opened their first Sfoglia restaurant in 1999 and Tutto Sfoglia in 2007 on Nantucket Island, and opened another Sfoglia restaurant in Manhattan in 2006. They live in New York City with their three children and spend the summertime and holidays on Nantucket. Buy:Pasta Sfoglia Butternut Squash Farrotto with Sausage Click here to download a printable PDF file of this recipe. SERVES 4–6 My first experience with farro was in Umbria when Colleen and I spent a summer working at Il Poggio dei Petti Rossi. I noticed that the grain was used there a lot, mostly as part of soups, or, when the grain was SPEZIATO—cracked—to thicken them. I became curious, so I picked up one of the cookbooks that was part of the kitchen’s collection and started to read about the ancient grain. I learned that in addition to being used in its whole grain and cracked forms, it is also ground into flour and used for bread, pastries, and pasta. This substantial grain is a good complement to autumn and winter ingredients. In preparing it, my method is like the one I use when I make risotto—which, I imagine, is why I call the dish FARROTTO. One 1 3/4- to 2-pound butternut squash, wrapped in aluminum foil 3 tablespoons grape seed oil 1 cup coarsely chopped onions 2 cups whole grain farro 1/2 cup dry white wine 6 cups water 3/4 pound sweet Italian sausage, casings removed 6 tablespoons unsalted butter 1/4 teaspoon dried oregano 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 2⁄3 cup grated Parmesan cheese   1. Preheat the oven to 400°F. Bake the squash until soft enough that a tester, or the tip of a sharp paring knife, slips easily into its thickest part, about 1½ hours. Let cool. When cool enough to touch, peel the squash and remove the seeds. It should yield about 2 cups of squash. 2. Add 2 tablespoons of the grape seed oil and the onions to a heavy-bottomed 3-quart saucepan. Turn on the heat to medium. Cook, stirring occasionally, until the onions are translucent, about 3 to 4 minutes. (It’s important that the onions don’t take on color.) 3. Add the farro to the pan. Let it “toast,” or dry out, about 1 minute. Agitate the pan from time to time to keep the farro from sticking to the bottom. Add the white wine and cook until evaporated. Begin to add the water, 2 cups at a time. Stir continuously to keep the farro from sticking to the pan. When a wooden spoon dragged through the farro reveals a pathway, add the next 2 cups water. 4. Make the topping while the farro is cooking: Add the remaining 1 tablespoon grape seed oil to a 10-inch skillet over high heat. When the oil is hot, add the sausage. Use a wooden spoon to break it up into smaller pieces so it can thoroughly render its fat. Cook until the pink has disappeared and the sausage starts to brown, about 4 minutes. Add 2 tablespoons of the butter and let it brown. Add the oregano. Turn off the heat. 5. Add the squash to the farro along with the remaining 2 cups water. Incorporate, leaving some chunks. When the farrotto is a few minutes from completion—the sauce is creamy and the grains plump—add the remaining 4 tablespoons butter, the salt, and pepper. When the butter has melted, add the Parmesan cheese. Continue to cook until the Parmesan has melted and become part of the sauce. Farrotto should be a slightly soupy, wet dish. 6. Add the farrotto to a warm shallow bowl. Place the topping in the center and let it sink into the farrotto. Alternatively, make individual plates for each person to be served. 7. Serve immediately.   [PAGEBREAK]   Rigatoni, Five Cheeses in Parchment Click here to download a printable PDF file of this recipe. SERVES 6 Cooking food in parchment paper allows the flavors to be absorbed one into another while keeping ingredients moist. You’ll find versions of pasta cooked in parchment all over Italy, from Palermo up to Milan. This is my fancy version of macaroni and cheese. There’s a special surprise awaiting the diner when the packet is opened.   4 cups whole milk 1 pound good-quality rigatoni 3 tablespoons unsalted butter ¼ cup all-purpose flour ¾ cup cubed fontina cheese ¾ cup crumbled Gorgonzola cheese ¾ cup coarsely chopped Parmesan cheese ¾ cup cubed Montasio cheese 1/3 pound goat’s milk cheese (see recipe below) ¼ teaspoon kosher salt 1⁄8 teaspoon freshly ground black pepper Six 24 by 13-inch sheets parchment paper   1. Scald the milk in a nonreactive saucepan over medium heat. Turn off the heat. 2. Bring a large pot of salted water to a boil. Add the rigatoni to the boiling water and cook for 6 minutes. Drain and reserve in a colander. 3. MAKE A BÉCHAMEL SAUCE: Add the butter to another nonreactive saucepan over high heat and brown. Add the flour, stirring continuously until lightly browned, about 1 minute. Add ½ cup of the already warmed milk to the flour mixture and stir to combine. Add everything back into the rest of the warm milk. Lower the heat to medium. Continue to stir until the sauce is as thick as sour cream, about 5 minutes. 4. Add the fontina, Gorgonzola, Parmesan, Montasio, and goat’s milk cheeses to the béchamel. Use a whisk to thoroughly combine. It’s important to stay with the sauce, continually whisking in order to achieve a thick, smooth finish—and so it won’t stick to the bottom of the pan. Add the salt and pepper. 5. Return the rigatoni to the pasta pot or place it in a large mixing bowl. Strain the cheese sauce through a sieve onto the pasta. Stir to combine. Let cool. 6. Preheat the oven to 350°F. Fold each piece of parchment in half. Divide the rigatoni into 6 equal portions and place in the center of the parchment. Fold the tops of the paper over the bottoms and twist the ends to seal. Place the bundles on a baking sheet with sides. Bake until the parchment turns pale brown and you can almost see the pasta turn brownish gold through the paper, about 45 minutes. 7. Serve immediately.   Please see page three for the Goat's Milk Cheese recipe [PAGEBREAK] Goat’s Milk Cheese When we opened our Sfoglia restaurant on Nantucket, Colleen immediately began to look for a source for fresh milk to make her gelato. We had already established a relationship with Ray Owen, a local farmer from whom we got chicken eggs. Because Ray had been a dairy farmer on the mainland before he moved to the island, Colleen asked him if he knew anyone in Massachusetts who could supply fresh milk. His answer to that question came when he walked into our kitchen one day with the news that his sons, who had taken over his mainland farm, had sent him a female goat and he wanted to breed it. He wondered if we’d be interested in fresh goat’s milk. Colleen decided to adapt her gelato recipe for it. Pleased with the results, she began to experiment with making cheese. This, too, was a success. To meet our demand for more milk, Ray kept breeding goats. Once we had this infallible recipe for goat’s milk cheese, we realized that the cheese, with its distinct tangy flavor and creamy texture, could be added to our ravioli and lasagne fillings and to cheese and vegetable terrines, and used as a garnish on everything from pastas to antipasti to side dishes. If you don’t have the time that’s required to make this recipe, substitute with a store-bought, soft goat’s milk cheese. 1 gallon fresh goat’s milk ¼ teaspoon powdered mesophilic DVI (see Resources, page 194) 1⁄16 teaspoon liquid mesophilic DVI (see Resources, page 194) Editor's Note: Mesophilic DVI is a direct vat innoculant cheese culture which can be purchased from farm supply stores such as Leeners in Ohio. Cheesecloth 1. Heat the goat’s milk in a large nonreactive saucepan over medium heat until the temperature reaches exactly 75°F on an instant-read thermometer. Remove from the heat. 2. Add the powdered and liquid mesophilic DVI to a small bowl. Add 2 tablespoons of the warm goat’s milk to the bowl and thoroughly combine. Add the mixture to the rest of the milk in the saucepan. Let sit, covered and undisturbed, overnight. 3. Cut the set-up cheese into quarters. Completely cover a colander with a double layer of cheesecloth. Place the colander over a large bowl. Carefully pour the cheese quarters through the colander. Let sit until all the whey, or liquid, has been strained (see Note). Place the cheese in an airtight container. STORAGE: The cheese can be stored in the refrigerator for up to 2 weeks and in the freezer for up to 1 month. NOTE: If the whey that you’ve collected is very cloudy, then you might try to make ricotta (see Variation). If not, discard. Pasta and Farrotto like you've never had before. Butternut Squash Farrotto with Sausage By Ron and Colleen Suhanosky This substantial grain is a good complement to autumn and winter ingredients. In preparing it, my method is like the one I use when I make risotto—which, I imagine, is why I call the dish FARROTTO. Five Cheeses Rigatoni in Parchment By Ron and Colleen Suhanosky This is my fancy version of macaroni and cheese. There’s a special surprise awaiting the diner when the packet is opened. Cooking food in parchment paper allows the flavors to be absorbed one into another while keeping ingredients moist. Photos by: Ben Fink    (hide)

  From the article Recipes from Sfoglia Restaurants

  
  

• March 2010

  Dashe Cellars - Mastering Old Vine Zinfandel Producing great Riesling and Late Harvest Zin I was fortunate to share a meal with Mike Dashe -- and several of his wines -- some seven or so years ago. A mutual friend arranged the little soiree here in New York... Read more Dashe Cellars - Mastering Old Vine Zinfandel Producing great Riesling and Late Harvest Zin I was fortunate to share a meal with Mike Dashe -- and several of his wines -- some seven or so years ago. A mutual friend arranged the little soiree here in New York City and introduced me to these lovely wines that highlight the luscious fruit of old vine Zinfandel, but manage to avoid the worst excesses that usually accompany the breed: excessive alcohol, over-ripe pruny flavors, and flabbiness.   The fact that these wines show such poise and definition should come as no surprise; Mike learned a thing or two during his stint at Ridge Vineyards, as assistant winemaker to Paul Draper, no less. The wines Mike produces today share much with the famed Ridge Zins. They may no longer be called Zinfandel, but Geyserville and Lytton Springs will always be Zins to me. What to expect: Zinfandel Zinfandel is considered America's own great, indigenous grape, even though its origins lay on the Adriatic coast. Planted throughout California and the Pacific Northwest, Zinfandel is at its best in warm regions with cooler temperatures during harvest. The wines can range from off-dry Rosés (White Zinfandel) and light, bistro-styled wines to big, rich powerful wines - even luscious wines for dessert bottlings. The flavors range from plummy to raspberry, although deep blackberry fruit and brambly spice tones are most common. Explore Zinfandel The Dashe style, while echoing that of Ridge, shows an obvious evolution. Gone is the American oak, replaced by a judicious use of French oak. The wines generally show a bit more restraint than the best of the Ridge wines, yielding more focus and elegance in the mouth. That elegance and restraint might just be the influence of Mike’s wife, Anne, a trained oenologist with a background that includes time spent at both St. Emilion’s Chateaux la Dominique as well as Chappellet and Seavey in the Napa Valley. The couple founded Dashe Cellars in 1996 with a shared vision: To craft elegant, layered wines from great vineyards using time-honored techniques. To this day Mike and Anne continue to produce their wines using indigenous yeasts, little or no fining or filtering, and the attention to detail only a small-scaled winery can achieve. The wines move from strength to strength with each passing year, and while Dashe remains under the radar, they deserve all the attention they get. These are wines, the Zins in particular, that preserve a part of California’s vinous heritage. Zinfandel is undergoing a renaissance of sorts. While it lacks the glamour and cachet of Cabernet Sauvignon and Pinot Noir, and thus the prices those wines realize, it is truly California’s own. Yes, it may be Primitivo -- but Primitivo does not taste like classic California Zinfandel.  Zinfandel is a treasure that has been perverted over the years. First by White Zinfandel -- and I thank God for White Zinfandel, which saved countless acres of old vines -- and then by a style of winemaking that forced everything out of each grape, even some things we didn’t really want or need. The Dashe style is one that finds the happy medium that allows for wines to be super expressive and eminently drinkable at the same time. It’s no surprise that I like the wines, what may be surprising is how damn good their dry Riesling is! You have to love these wines; I mean, who else has a monkey riding a whale on their labels? And since we are talking about the unusual here, I urge you all to try and find a bottle of the Dashe L’enfant Terrible Zinfandel. This cult wine, and it really is about as culty as they come, is Zinfandel as a French or Italian farmer might make it, bright fruits over earthy tones with no discernable oak influence. In 2008, production was way down due to rain during flowering, adding to the culty nature of this wine since it’s now almost impossible to find; if you track a bottle down, you must try it. If you can’t, keep on the watch for the release of the 2009. L’enfant Terrible is a uniquely wonderful wine, and one that will help solidify Dashe’s reputation as a great American winery. 2008 Dashe Dry Riesling McFadden Farms, Potter valley 13.8% This has some immediate and penetrating aromatics. It smells a bit leesy at first, then it offers up intense yellow apple, peach, floral, and sharp, granitic mineral tones with a hint of salt and a tiny hint of garlic chive.  On entry this is fun and rich, profoundly so considering it's completely dry. The fruit is cut by mineral tones; a touch more acidity would not be a bad thing. It’s full of apple, and subtle unripe pineapple flavors that yield to more minerality and soft dried mango and earthy notes on the long finish with just a whisper of icy mint on the finale. A really lovely effort that combines a rich mouthfeel with attractive minerality. This would work very well with oily white fish like swordfish or mackerel.  92pts   2006 Dashe Zinfandel Louvau Vineyard Old Vines Dry Creek Valley 14.6% This has a bit of fuminess to it at first and needs time to gain some focus, but it reveals dark chocolate-streaked, pepper-laced dark berry fruit touched with sapwood and smoky, loamy earth.  It’s surprisingly light on the palate with more than a bit of tannin to lose, but features wonderfully refreshing and pure, slightly spicy, briary black raspberry fruit that offers up hints of orange oil and baking spice on the backend. The finish allows the tannins to creep back up, giving this excellent follow-through with the toasty vanilla of the oak being covered with cool, wild red berry fruit until the spicy finale.  Give this two years to let the tannins soften and drink it over the next five or so, or else grill up some beef and enjoy this for all it offers today. 92pts   2007 Dashe Zinfandel Florence Vineyard Dry Creek Valley 14.8% This has a very fine nose, real brambly blackberry and black cherry fruit with a touch of plum and licorice, a bit meaty with a nice savory hoisin note tightly wound up in the fruit.  This is a big wine on entry with lots of glycerin and richness but almost immediately it gains snap and focus. The tannins here are abundant but quite fine, and the acidity is floating just under the fruit. The flavors are dark and just a bit dusky with plum, caramel, earth, licorice, and a hint of mint all in balance on the mid-palate. The backend offers nice lift to the fruit, which floats off on the long finish. This is spicy on the backend but surprisingly lightweight with black fruit notes and a licorice, leathery savory tone on the finale.  A bit of a tight showing but this promises to flesh out and soften a bit with time in the bottle, remaining elegant but gaining breadth in the mouth. I can see this working well with pork in chipotle sauce. 90pts   2008 Dashe Late Harvest Zinfandel Dry Creek Valley 14.9% This has a huge nose with top notes of violets over deep black plum, slight prune, and spicy hints of chocolate and vanilla with a core of savory elements that recall herbal, dried black olives.  Lightly sweet on entry this has plenty of acidity to keep the wine lively and lovely ripe tannins that help break up the sweetness. It’s a light, fresh style of dessert wine with a balance akin to fresh fruit making it easy to drink. It’s a bit simpler on the palate than on the nose, but is full of briary, tobacco-edged plummy and dried berry fruit that yields to a lightly sweet finish balanced by drying tannins. 91pts Two Brilliant Examples from Dashe Cellars 2008 Dashe Dry Riesling McFadden Farms Priced from $20.35 On entry this is fun and rich, profoundly so considering this is completely dry. A really lovely effort that combines a rich mouthfeel with attractive minerality and flavors of intense yellow apples and peaches. This would work very well with oily white fish like swordfish or mackerel. 2006 Dashe Zinfandel Louvau Vineyard Old Vines Priced from $32.00 This is surprisingly light on the palate with more than a bit of tannin to lose, but wonderfully refreshing and pure, with slightly spicy, briary black raspberry fruit. Give this two years to let the tannins soften and drink it over the next five or so, or else grill up some beef and enjoy this for all it offers today.    (hide)

  From the article Dashe Cellars

  
  

• March 2010

  Between my friend Frances Mayes, writer of Under the Tuscan Sun, (which has been made into a film of the same name) and Nigel Foxell,  a former JULES VERNE tourguide for TUSCANY, I combed the enchanting area several times. But, I am no lover of Italian wines as such......Love... Read moreBetween my friend Frances Mayes, writer of Under the Tuscan Sun, (which has been made into a film of the same name) and Nigel Foxell,  a former JULES VERNE tourguide for TUSCANY, I combed the enchanting area several times. But, I am no lover of Italian wines as such......Love the opera, the arias, and the music gives me goose-pimples! However, please bring home at least 2 bottles of ARGIANO BRUNELLO di MONTALCINO  2004  (Sangiovese). This wine was made entirely by oenologist Hans Vinding-Diers at Argiano and represents a stylistic difference to the norm, which I definitely welcome! He has used lower temperatures in the fermentation process and the result is true elegance! Witness amazing and detailed aromatics as perfumed layers of sweet ripe fruit unfold gently.  Lay a bottle down for another 5 years. And CONGRATULATIONS on your choice of such a romantic destination indeed!! CHEERS!!    (hide)

  Forum post in the topic Advice for Visit to... by amour

  
  

• March 2010

  Also don't forget one of the most picturesque wine routes in South Africa - situated just an hour away from Cape Town along the N1...the Breedekloof is the gateway to the Breede Valley region & an outdoor enthusiast's paradise! In our region, wine tasting is definitely the most... Read moreAlso don't forget one of the most picturesque wine routes in South Africa - situated just an hour away from Cape Town along the N1...the Breedekloof is the gateway to the Breede Valley region & an outdoor enthusiast's paradise! In our region, wine tasting is definitely the most popular pastime, being offered at most of the 24 wineries situated in the Rawsonville, Slanghoek, Goudini & Breede River areas. Come & visit Badsberg Wine Cellar for our charismatic Chardonnay Sur Lie, beautiful Belladonna (a Bordeaux Blend) and our champion natural sweet & dessert wines! Accommodation is no problem, as we are situated next to the Goudini Spa Holiday Resort & you can also stay in the beautiful Die Eike Guesthouse near Boshimela Restaurant. Visit us at http://www.badsberg.co.za or visit our tourism office at http://www.breedekloof.com Hope to see you soon!    (hide)

  Forum post in the topic traveling to South Africa in... by Badsberg

  
  
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  March 2010

  Sweet Pea Apple Wine With Natural Peach Flavors NV

  Snoothrank:

  Sweet but not too sweet. Very nice for entertaining.

  Wine review by lingotskin

  
  
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  March 2010

  Talisman Kurdgelauri Red Medium Sweet Georgian Wine NV

  Snoothrank:

  No written review

  Wine review by martins2002

  
  

• March 2010

  The Anatomy of Risotto A Step by Step Guide to an Italian Classic Eric is back with another recipe, and this time he’s gone the extra mile by including the steps he takes in making the perfect risotto. What a simple pleasure risotto is! This classic... Read more The Anatomy of Risotto A Step by Step Guide to an Italian Classic Eric is back with another recipe, and this time he’s gone the extra mile by including the steps he takes in making the perfect risotto. What a simple pleasure risotto is! This classic Northern Italian dish needs but a few very simple ingredients--stock, rice, butter, and cheese--yet yields a dish that is creamy, complex, an ultimate wine food, and the base for a virtually endless array of combinations that will ensure you never run out of risotto ideas.   The trick, of course, is perfecting that basic Risotto Bianco. With Eric’s step-by-step directions, illustrative photos, great ingredients, and some patience, you’re sure to master it in no time.  One thing that is worth pointing out is that Risotto is not the place to skimp on ingredients. With so little to hide the pure flavors of the ingredients it is vital that you start with the best you can find, so make sure you get fresh, sweet butter, the best short grain rice you can locate, freshly grated cheese, and plan ahead so that you can make your own stock! Meet Chef Eric Guido After working in the New York City restaurant scene, Eric Guido branched out, organizing private dining and tasting events centered around Italian cuisine and wine. Here he began to incorporate food photography and recipe development.  His continuing work can be seen at http://www.theviptable.net.   Eric’s passion for food and wine is fueled by the togetherness and satisfaction found at the table. So why, you ask, is restaurant risotto hit or miss? I once had a friend ask me about making risotto.  He had sampled this dish on a number of occasions in my home and had yet to be able to recreate those results on his own.  Nor had he found any restaurant risotto that came close to mine. It’s amazing how something so wonderful and so simple can leave people scratching their heads because in reality, there is really only one secret ingredient: patience.  I suppose patience is something that comes at a premium these days.  However, I doubt I'm the only one who remembers my grandmother cooking for five hours every Sunday morning and the luxurious feast that would result from it. In this case it is less about patience and more about turning over tables and getting food out quickly.  You see, the average restaurant wants to be able to complete a dish within 3 - 5 minutes, once it's fired (started), which makes the 18 - 20 minute cooking process of risotto a problem.  The answer in most establishments is to precook the rice, literally to the point where it is nearly done.  Then when an order comes in, the rice is scooped from a holding tray and the risotto is finished.  Anyone who truly loves risotto would frown upon this, but finding places that understand the importance of making risotto from start to finish, at the time it is ordered, are few and far between. I assure you that, with a little patience and a bit of technique, you can make risotto that will thrill your guests and put you on the road to mastering this preparation.  We'll start with the most basic, White Risotto with Parmigiano Reggiano, which is the foundation that you can build upon to create a multitude of recipes.  Then, I’ll show you how to create something unique, Asparagus Risotto with Toasted Almonds, by simply making a few small tweaks of the original recipe.  As for wine, a textbook pairing for each of these recipes is Arneis. White Risotto with Parmigiano Reggiano is the first risotto I ever made and the one that hooked me for life.  Nowhere else will you find the purest and simplest qualities of risotto showcased on a single plate.  The rice is al dente and pearly white with a luminescent sheen, suspended in a savory sauce.  The Parmigiano adds nuttiness and salinity, which helps to enrich the slight chicken flavor of the stock and sweet shallots.  Each individual smell and flavor lends its qualities to the whole and promotes a sensation of warmth and comfort. Asparagus risotto with toasted almonds takes the recipe above and fortifies its hearty richness with fresh, sweet vegetal notes.  The components are nearly the same, but the asparagus creates the perfect yin to the white risotto’s yang and, in doing so, makes for an exciting and indulgent meal.  The toasted almonds not only lend wonderful color to the presentation but are also a main part of the dish, and they provide a crunchy, toasted, and slightly salty diversion from the rich risotto and succulent asparagus. The 2008 Vietti Roero Arneis shows the color of golden yellow straw with whimsical aromas of spring rain, white flowers and lime.  On the palate you find Granny Smith apple, green melon, and orange rind, all carried by vibrant acidity with a laser-like focus that cuts through the risotto like a knife.  The finish shows citrus fruit and leaves your palate feeling cleansed and refreshed. [PAGEBREAK] White Risotto with Parmigiano Reggiano Click here to download a printable PDF file of this recipe. Serves 3 - 4   5 cups chicken stock 5 tbls. sweet butter (cubed) 1 shallot (fine dice) 1 ½ cups risotto rice (Arborio is fine, but I prefer Carnaroli) ½ cup white wine (Try using the same white you plan to pair with the risotto.) ½ cup grated Parmigiano Reggiano ½ cup shaved Parmigiano Reggiano salt and pepper (to taste)   Prepare all of your ingredients before you start.  Place the stock in a pot, with ladle, over a low flame. In a saucepan, melt two tablespoons of butter, over a low - medium flame, and then add the shallots.  Season the shallots lightly with salt.  Sweat until translucent for about three minutes, but do not allow them to take on any color.  When the shallots are almost ready, add another tablespoon of butter.  Once the butter has melted, add the rice and bring the flame up to medium.  Toss the rice in the butter and shallot mixture while stirring regularly.  Do not allow the rice to take on any color or stick to the pan.  This should take only one or two minutes. Now add the wine and stir.  The wine will begin to cook off and once the rice begins to look dry, add your first ladle full of stock and stir.  I like to set a timer for 17 minutes at this point, as a guide, but not as the set time for completion. Continue to stir, keeping the rice moving around the pan.  Regularly stir the rice, from the outside of the pan, into the center.  As the rice begins to look dry again, add more stock and continue to stir.  You will continue this process until your timer reads two minutes, at which time I begin to taste for doneness.  I also like to season the rice lightly at this time with salt.  Remember that the Parmigiano Reggiano is salty as well, so season very lightly.   Once your rice is al dente, soft with a slight snap to the bite, turn off the heat.  You may have a little stock left; hold it for now.  Now add the last two tablespoons of butter and the ½ cup of Parmigiano Reggiano and stir into the rice until combined.  If the rice is too dry, add a little bit more hot stock and stir. Taste the risotto and season with salt if necessary.  Plate into warmed bowls.  Garnish with some shaved Parmigiano Reggiano and a crack of fresh black pepper.  Clean the rim of your plate and serve.   [PAGEBREAK] Asparagus Risotto with Toasted Almonds Click here to downlaod a printable PDF file of this recipe. Serves 3 – 4   5 cups chicken stock 1 cup water 6 tbls. sweet butter (cubed) 1 shallot (fine dice) 1 ½ cups risotto rice (Arborio is fine, but I prefer Carnaroli) ½ cup white wine (Try using the same white you plan to pair with the risotto.) 1/3 cup grated Parmigiano Reggiano ½ cup raw almond slivers 1 bunch asparagus (Trim the hard ends off the bottom of each spear.) salt and pepper (to taste)   Prepare all of your ingredients before you start.  Have a bowl set on the side, filled with ice water. Place the stock and water into a saucepan and bring to a simmer.  Add the asparagus and cook over a medium flame for 5 - 6 minutes.  Remove from the pan and place the asparagus into the prepared ice bath.  Pour the stock and water mixture into a pot, with ladle, over a very low flame. In a sauté pan, place one tablespoon of butter and melt over a medium flame.  Once melted and heated through, add the raw almond slivers and season well with salt.  Toast the almonds until they begin to take on a toasted color and give off a rich fragrance.  Move the almonds off the heat and set aside on a towel to drain. Remove the asparagus from the ice bath and dry.  First cut the tips from each spear and set aside in a bowl for garnish.  Then slice the spears with each piece measuring about ¾ of an inch.   In a saucepan, melt two tablespoons of butter, over a low - medium flame, and then add the shallots.  Season the shallots lightly with salt.  Sweat until translucent, for about three minutes, but do not allow them to take on any color.  When the shallots are almost ready, add another tablespoon of butter.  Once the butter has melted, add the rice and bring the flame up to medium.  Toss the rice in the butter and shallot mixture while stirring regularly.  Do not allow the rice to take on any color or stick to the pan.  This should take only one or two minutes. Now add the wine and stir.  The wine will begin to cook off and, once the rice begins to look dry, add your first ladle full of stock and stir.  I like to set a timer for 17 minutes at this point, as a guide, but not as the set time for completion. Continue to stir, keeping the rice moving around the pan.  Regularly stir the rice, from the outside of the pan, into the center.  As the rice begins to look dry again, add more stock and continue to stir.  You will continue this process until your timer reads two minutes.  Add the asparagus to the pan but not the tips and stir into the mixture.  Ladle a small amount of hot stock over the reserved asparagus tips to warm them.  At this time you should begin to taste for doneness.  Season lightly with salt, but remember that the Parmigiano Reggiano is salty as well, so season very lightly.  Once your rice is al dente, soft with a slight snap to the bite, turn off the heat.  You may have a little stock left; hold it for now.  Now add the last tablespoon of butter and the ½ cup of Parmigiano Reggiano and stir into the rice until combined.  If the rice is too dry, add a little bit more hot stock and stir. Taste the risotto, one last time for seasoning.  Plate into warmed bowls.  Garnish with the asparagus tips and toasted almonds.  Clean the rim of your plate and serve. Risotto Two ways Risotto Bianco Eric's step-by-step instructions let you quickly master the perfect risotto bianco, the basis for all risotto. I like to pair this rich yet subtle dish with older Burgundy, and of course Nebbiolo. The butter and cheese offer the perfect backdrop to highlight the delicate fruit that these wines possess. Asparagus Risotto Risotto Bianco is not only great for highlighting the flavors of mature wines, but also the delicate yet complex notes of almost anything you can imagine. The combination of asparagus and almonds transforms this risotto, making it an ideal match for Vietti's Arneis.    (hide)

  From the article Eric Guido Master Class: Risotto

  
  

• March 2010

  If it helps, I can't recognize any of those things either.  In spite of the number of wines I taste, I can't pick out much beyond sour, sweet, and wet.  Don't worry about it.  Try this. Have a cup of coffee.  Try to describe that.  It's pretty complex... Read moreIf it helps, I can't recognize any of those things either.  In spite of the number of wines I taste, I can't pick out much beyond sour, sweet, and wet.  Don't worry about it.  Try this. Have a cup of coffee.  Try to describe that.  It's pretty complex actually, and yet how often to you worry about describing the various flavors and smells?  Yet somehow you remember this one vs that one and you like one or the other. Don't stress too much over it.  Besides, I wonder how many people who write about various flavors actually discern them! Related thread: http://www.snooth.com/talk/topic/wine-tasting-help/      (hide)

  Forum post in the topic Dumb Wine Question... by GregT

  
  

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