Grapes and Labels

Ever wonder what kind of wine is in the bottle with the French label, or any European wine label for that matter? You know it's either white or red because you can see the color through the bottle, but is it a Cabernet Sauvignon, Merlot, maybe a Pinot Noir or Sauvignon Blanc . . . ?

It may seem like a mystery, but with a little bit of info we just might be able to find our favorite wine.

So when you buy a California Merlot, Shiraz from Australia, or a Sauvignon Blanc from South Africa you know what's in the bottle. These New World (United States, Australia, South America, South Africa) wines have the name of the grape variety on the label. This is easy, right?

Old World wines from Europe, Spain, Portugal, etc. have the name of the wine region where the wine is produced on the label and sometimes the name of the chateau (or vineyard). Huh? So what's in the bottle........

Simplicity here is the only way to make this post short and sweet. So here is a list of a few of the most popular wine varieties with a few Old World wines made from the same grape.

Sauvignon Blanc -- Sancerre, Pouilly-Fume, white Bordeaux (often blended with Semillon).

Chardonnay -- Chablis, white Burgundy, Pouilly Fuisse.

Pinot Noir -- is the major grape grown in Burgundy.

Syrah -- Hermitage, Crozes-Hermitage, Cote Rotie.

Cabernet Sauvignon -- red Bordeaux (it's part of a blend with Merlot and sometimes Cabernet Franc). St. Emilion, Pauillac regions produce some of the best Bordeaux.

Sangiovese -- Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano.

There is certainly a lot more than meets the eye on this subject, but when you see an Old World label with the some of the above information on it you just may be happy to find your favorite wine.

If you have any questions please feel free to ask.


Salute!
Winelady Cooks
Taste Wine and Enjoy!

The Name Says It All!!!!

It has been quite hectic this month, but we did get to our local wine shop for a quick tasting this weekend. Their selection of wines chosen this week were all wines we have already tasted and have liked enough to buy for summer bbq meals, except for one.

The name of this wine is different, unconventional -- maybe, maybe not! Is it a sign of the times that winemaker's choose these names as a marketing ploy or to make a bold statement -- whatever his or her reasons may be?

Who knows what lurks in the minds of winemakers except that their focus is to make a wine that is drinkable and will appeal to the market. So I'll get past this wildly unconventional name and give you the specifics for an affordable red wine in the $10 range that is quite good.

This Bitch 2008 is a 100% Australian Grenache from R Wines (they also make the Evil Cabernet) which was founded in 2005 by two well respected winemakers. They have a team of winemakers who are managing vineyards in many of Australia's well know regions and producing wines that are well received.

These winemakers believe that what goes on the front of the bottle is just as important as the wine in the bottle. Innovative labels and names speak to their consumers. Though it seems of late that unusual names are soon becoming "de riguer".

My first impression of this Grenache was smooth and velvety with a juiciness to it, like lollipops, and a bit of spicy flavors like clove and nutmeg. I knew hubby would love it, she was just his style.

We bought her for $10 to have with our grilled steaks for dinner. I thought it was a good match, but what I realized when drinking it at home was that she had a real "bite" as hubby calls it.

This Bitch is a hottie with 15.5% alcohol. The higher alcohol can make this wine seem rich and more full-bodied. Pair with heavier foods or grilled meats, rather than light pastas. We sliced a few pieces of Grana Padano cheese with crackers before dinner and the Bitch was the perfect lady.

All in all, this wine is good value for the money. The label is girlie pink and is encircled in hearts and the screw cap has a heart on top of it. She is delicious, soft, velvety and a bit fiery. The salesman told me that many women bought this wine to give as a gifts to their girlfriends, sister, mothers . . . This is a fun wine, a conversation starter, and enjoyable with food.

You can find this wine at wine.com for $10.99. They have great deals and discounts so you can shop at home, save gas, and beat the heat.



Salute!
Winelady Cooks

Tiramisu Traditional or Updated?

It took a little bit of digging to find a recipe for tiramisu that had a modern style yet still had some of its traditional heritage.

I really like working with a recipe that is flexible and tiramisu is one you can make your own yet still keep its identity.

I've always enjoyed tiramisu but it can be way too rich and high caloric. So when I make a recipe I look for ways to make it more calorie friendly yet still keep it tasty and delicious.

For this makeover recipe I wanted to keep the richness in the dessert and the whipped cream is what it needed. Though my use of heavy cream with the mascarpone would not be considered good eats on a diet menu, sometimes there is just no substitute for cream. I raised the white flag and gave up the diet to enjoy this delicious dessert.

Short Background on Tiramisu
For a very brief and quick re-cap, the translation of tiramisu is "pick me up" or "pull me up" which relates to the sugar and the caffeine from the espresso.

The traditional Italian tiramisu is made using eggs for a rich zabaglione, or raw eggs separated, the yolks blended with the mascarpone cheese and then folding in the whipped egg whites. Liqueur, namely marsala wine or brandy, was not in the original tiramisu recipe back some 30-40 years ago since the dessert was for the entire family to enjoy which included the children.

Rich and delicious, yes, but heart healthy and the risk of salmonella from the raw eggs, not so much. So I eliminated the eggs and added whipped cream, still rich but less cholesterol without the eggs.

My sister the "cook" coaxed me into doing a remake of this traditional Italian dessert. She's having a family gathering this summer and wants to serve a few dishes that were similar to those we enjoyed when we were kids at our family gatherings and tiramisu is one of them.

This was not as difficult as I thought it was going to be. Traditionally made, tiramisu includes savoiardi (ladyfinger cookies), espresso, mascarpone, sugar, eggs and chocolate for garnish.

I just had to simplify the preparation of the ingredients to make this layered dessert. I made two varieties, one with liqueur and one without. I chose to use amaretto since that is what I had rather than the marsala wine which is used in many of the traditional Sicilian style recipes made. You can choose to use a coffee liqueur if that suits your tastes.

Since I was testing this recipe I made a few individual portions to give to my tasters and the traditional family style for my victims -- oh, I mean family : ).

Tiramisu With Amaretto (or Without)

Ingredients

• 1/2 cup brewed strong espresso coffee, room temperature
• 1/4 cup amaretto liqueur (optional)
  
• 1 (8 ounce) package mascarpone softened
• 3/4 cup heavy cream whipped
• 2 tablespoons vanilla extract (optional)
• 1-2 TBLS. powdered sugar
• 20 savoiardi (ladyfingers)
• 1 tablespoon unsweetened cocoa powder

Directions

• 1. Combine the brewed coffee and amaretto (if using) into a measuring cup.
• 2. In a small bowl whip cream, adding the powdered sugar and vanilla slowly to the cream while whipping.
• 3. In a medium bowl whip the mascarpone for only 30 seconds just to give it a little lightness. Then fold the whipped cream into the mascarpone until well blended.
• 4. Line a medium size glass baking dish with plastic wrap and let the wrap overlap the sides of the plate. This will help to un-mold the dessert onto a serving platter.
• 5. Place the ladyfingers in the bottom of the dish in the same direction and with a pastry brush give the ladyfingers a brush or two of the coffee and amaretto. The cookies should have a coating of the coffee mixture to be absorbed for flavor.
  
• 6. Top the layer of ladyfingers with the mascarpone and cream mixture just until covered.
• 7. Repeat layering with another set of ladyfingers placed in the opposite direction of the bottom layer -- brush with coffee -- spread with mascarpone and cream mixture. Continue layering process using all the ladyfingers, and the top layer is covered with the mascarpone and cream mixture.
• 8. Cover and refrigerate at least one hour before serving (2 hours or more would be better as the flavors of the coffee and liqueur need to blend into the ladyfingers). Sprinkle the top with powdered cocoa just before serving.

This test recipe turned out great. Everyone thought the amount of sugar and liqueur worked -- it had just a hint of sweetness and just enough liqueur for flavor, neither being overpowering.

My individual servings were a bit on the large size, but if you have a smaller size glass vessel you can serve these at a luncheon for a bridal shower or baby shower (without liqueur).


Mangia!
Winelady Cooks

Summer Fun in Wine Country

I feel very lucky to live near the Long Island wine region though I only visit twice a year usually in the early spring, and if our schedule permits we like to go during harvest.

However, it is definitely worth a trip during the summer. Many wineries have free music on their deck or patio and you can bring your own picnic lunch to enjoy with a glass of wine, many of which have won awards.

Here are two fun events that are happening in July and August.

The Lenz Winery will be having a "Wine Explorer Series" exploring a variety of wines from  Bordeaux and Burgundy every Sunday from July 18 through August 15.

If you always wanted to join in the fun of a Rio De Janeiro style Carnivale then you are in luck.  July 17 and 18th at the Sparkling Pointe Vineyard you can enjoy Samba music, dancing, and raffles and free tastings of Cabot cheeses with Sparkling Pointe's wines.

For additional information on these events go to Things To Do.

I hope you will have a chance to visit. If you live out of state but know someone who might be visiting NY this summer please pass this post on to them.

Happy Summer!


Salute!
Winelady Cooks

Keeping Your Cool

The first summer heatwave has hit the northeast. We've been trying to stay cool and hydrated by drinking non-alcoholic beverages and eating lots of fresh fruit.

This holiday weekend we kept everything on ice and ready for us to munch on and quench our thirst. At first there was a bit of resistance to refrain from the beer and wine, but after a couple of hours everyone was convinced that the alcoholic beverages were not keeping them cool. Well, helloooooo!!!!!!

With the high temps and humidity it's best to stay hydrated with non-alcoholic beverages, keep activity to a minimum, and stay indoors and out of the sun. And that is exactly what we did this weekend, nothing. . . . .! and it was great for a change.

I made fresh lemonade and iced tea and we had lots of bottled water on ice. A friend was staying with us and she made a cranberry juice mimosa (without the alcohol).

It was my favorite drink this weekend. We had an abundance of fresh blueberries which we froze and added to our drinks. It was fun to have the unexpected frozen blueberries to crunch on.

Here are a couple of simple refreshing drinks to keep you cool this summer. They take under 10 minutes to prepare a pitcher-full, and they are flexible, easy, fast, and refreshing.

A classic homemade lemonade is quick and easy. Pour into a large pitcher and garnish with any fresh berries you have on hand.

Basic Lemonade

• Lemons (approximately 10 for a pitcher)
• Simple Syrup (equal parts water & sugar)
• Lots of ice
  
  Instructions
  
• Prepare the simple syrup. Boil 2 cups of water and add 2 cups of sugar. Stir until sugar is dissolved and remove from heat (only takes a few seconds). Cool down before adding to the squeezed lemons.
• Cut 1/2 of one lemon into thin slices and set aside.
• Squeeze lemons and add to pitcher. Slowly add the simple syrup and taste for desired sweetness. Add more water or lemons to taste.
• Garnish with sliced lemons, fresh mint leaves and enjoy.

For a new spin on lemonade, try this refreshing drink. I found this recipe on Eating Well. It's a little more involved, but it is well worth it if you are having garden fresh salads and a great way to use the fresh rosemary in your garden.

Rosemary-Infused Cucumber Lemonade

• 3 large cucumbers
• 1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish
• 1 cup water
• 1/2 cup lemon juice
• 3 tablespoons agave syrup

Preparation



• Cut 12 thin slices of cucumber for garnish.
• Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary and puree.
  
• Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice.
  
• Add water, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved.
  
• Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.

And my favorite drink this weekend:

Claudia's Non-Alcoholic Cranberry Juice Mimosa

• Cranberry Juice
• raspberry flavored club soda*
• strawberry for garnish and sprig of mint

Instructions

• Combine juice and club soda in a pitcher.
• Garnish with strawberry and fresh mint sprig.

*You can use ginger ale, or plain sparkling water in place of the flavored club soda.


Salute!
Winelady Cooks