Monthly Archives: August 2011

Everything But The Kitchen Sink

31 August 2011

I tossed together some hearty rigatoni with spicy peppers, pea-sized green tomatoes, Italian sausage and San Marzano tomato sauce, and I needed a muscular red to pair with it. The 2007 Monte Volpe Primo Rosso looked about right; its name means “Wolf Mountain” and it packs a 14.5% alcohol punch.

Reading the back label left me feeling a bit skeptical, however. I was intrigued to try this California blend of exclusively Italian varietals, but they really threw just about everything they could in this wine:

Primo Rosso (meaning 1st or best red) is a proprietary blend of several old world red grape varieties including Zinfandel, Sangiovese, Carignane, Negroamaro and Nebbiolo… This wine was aged for 18 months in American, Eastern European and French Burgundy oak barrels.

So let me get this straight — there are at least five varieties (maybe more) aged in three different kinds of oak. I’m no winemaker, and I certainly have only the most rudimentary knowledge of blending, but good heavens, is that necessary? I mean, how many different kinds of oak does one really need in a wine?

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The Desert Vineyards Of Washington State

27 August 2011

A hurricane may be raging along the East Coast, but in Chicago we’re having some of the loveliest weather we’ve had all year. It was a perfect chance to relax outside with a glass of rosé, my favorite fun summer wine.

Although my wine rack currently overflows with bottles, only one rosé was left — a 2010 Barnard Griffin Rosé of Sangiovese. I couldn’t remember ever tasting a Sangiovese rosé, much less one from Washington State. It was an ideal choice (of course, the total lack of other options also contributed to the selection process).

Before settling down with a glass, I researched Sangiovese a bit, wondering what this common Italian varietal might be doing up in Washington State. It came as a surprise to read in The Oxford Companion to Wine that “Sangiovese’s principal characteristic in the vineyard is its slow and late ripening…” Washington isn’t known as the sunniest of states, leading me to wonder how this grape might get enough sun to fully develop.

I really became curious how on earth anyone could grow this varietal in Washington when I went on to read that “The grape’s rather thin skin creates a certain susceptibility to rot in cool and damp years…” Washington State would seem to be the epitome of cool and damp — who would be crazy enough to grow Sangiovese there, and how did they possibly make it work?

And here my lack of knowledge about the Columbia River Valley’s terroir became all too apparent. (more…)

Cognac: Not Just For Rap Stars

24 August 2011

Cognac can be easy to dismiss as the purview of either grey-haired blue bloods or freewheeling young hip-hop fans. But those who subscribe to that view miss an obvious point: Cognac must be something quite special to appeal to both the château and the crib sets.

Cognac is a type of brandy made, as you might have guessed, in and around the city of Cognac in France. It must be double-distilled from white wine, 90% of which must be Ugni Blanc (Trebbiano), Colombard and Folle Blanche. The grapes for this wine can come from a range of favorable or less favorable growth zones. Grande Champagne and Petit Champagne (not to be confused with the sparkling wine region) tend to be the best, and anything with “Bois” in the name tends to be less impressive.

Just as important, Cognacs are graded according to age. In order from youngest to oldest, the grades are V.S., V.S.O.P. and X.O. But just to keep you on your toes, Cognac can also be labeled as Napoleon, Extra, Vieille Reserve and Hors d’Âge, indicating an age greater than X.O., or simply Vieux (literally “old”), which falls somewhere between V.S.O.P. and X.O.

Those marketing Cognac to non-French consumers might wish to consider simplifying this system a bit.

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An Odd Array Of Toasts

20 August 2011

While planning the order of our upcoming wedding reception, we ran into trouble figuring out who we wanted to toast and when. It can get a little complicated, matching differing family structures and sets of friends. We needed a guide.

I have a set of vintage etiquette books, including the incomparable Emily Post’s Etiquette, but we thought Letitia Baldridge’s Complete Guide to the New Manners for the 90’s would be more helpful in this case. She offered very clear, direct advice, as she always does. So should you find yourself wondering who should toast and in what order, here is the official list:

The best man toasts the bride.

The groom toasts the bride.

The bride toasts her groom.

The father of the bride toasts the couple.

The bride toasts her groom’s parents.

The groom toasts his bride’s parents.

The matron or maid of honor toasts the couple.

The father of the groom toasts the couple.

The mother of the bride toasts the couple.

The mother of the groom toasts the couple.

Other relatives and close friends of the bride or groom continue toasting.

At which point the reception guests start sawing at their forearms with the butter knives.

Fortunately with our guests, we feel certain that the toasts will be at least as interesting as the sparkling wine we’re toasting with: Crémant de Loire. This bubbly from France’s Loire Valley makes an elegant, less-expensive alternative to Champagne. The bubbles tend to be fine, and they frequently express a bit of that yeasty goodness on the nose that I enjoy in real Champagnes.

So give a Crémant de Loire a try the next time you need a sparkler; they usually cost between $15 and $20 per bottle.

Cheers!

Soak It In Some Vodka

16 August 2011

Many an upscale cocktail bar like to tout specialty drinks concocted with house-made vodka infusions. It’s not difficult to make vodka infusions at home, however, and it can be a hoot to experiment with different flavors.

I recently bought some produce at the neighborhood farmers market, and the vendor thoughtfully gave me a bunch of lemon basil to try. It didn’t quite work with the roasted vegetables and sausage I made that evening, but the fresh herb sounded perfect for an infusion.

I found an old jam jar and filled it up with Sobieski Vodka, my favorite home brand. Imported from Poland, this vodka is distilled from 100% Dankowski Rye. “Real vodka is not made from grapes or soybeans,” the Sobieski website declares, before asserting that “Distilling vodka one more time than the next guy does not make it better.”

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