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Happy Hour: Warre's Otima Port 10

partysugar — Wed, 07 Jan 2009 16:15:24 -0800

With it's warming qualities and syrup-like texture, Port is a great wintertime wine. Warre's Otima 10 Year Tawny Port ($19.99) is my new favorite. It's delightful slightly chilled after dinner. I paired it with dark chocolate, but in the future want to try it with cheese. Otima's goal is to eliminate the usual myth of port being a drink only sipped by dusty old grandmothers. The light wine has a delicate yet full-bodied, well-balanced palate and rich, amber color with reddish undertones. It tastes caramely with hints of dried fruit and nuts. With its long, lush finish and smooth, heady aroma, this award-winning wine proves that port can be contemporary, hip, and perfect for 2009.

Do you enjoy port? What's your favorite bottle?

Europe to Ban Certain American Wines

partysugar — Fri, 20 Mar 2009 08:00:20 -0700

Last week, in a frustrating turn of events, the European Union passed a law that bans the sale of any American wine with one of the following words on the labels:

Chateau, classic, clos, cream, crusted/crusting, fine, late bottled vintage, noble, ruby, superior, sur lie, tawny, vintage, vintage character

The legislation comes as a follow-up to a 2006 agreement that limited the American use of terms like "Champagne" or "Chablis." Because it preserved certain wine growing regions, this pact was widely accepted. However, the new stricter ban is not related to protecting a specific region. The law will affect American growers of port and sherry, and many large American wineries, like Washington's popular Chateau Ste. Michelle and Napa's famed Chateau Montelena, will no longer be able to sell wine in Europe.

Like many wine enthusiasts, I think this is an absurd regulation and hope that the Europeans will reconsider the terminology ban. How do you feel about it? Are you surprised to hear that Europe is prohibiting the sale of American wine?

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Come Party With Me: Wine and Chocolate Tasting - Drinks

partysugar — Thu, 28 Feb 2008 13:28:31 -0800

Normally I always serve a signature cocktail at my parties, but in the case of a wine and chocolate tasting, no hard alcohol is necessary. Instead be sure to have several different types of wine to pair with each chocolate course. If you don't know a lot about wine ask your local wine shop owner to help you. Explain what you are making - chocolate and brie sandwiches and chocolate orange cake - and that you want some wines that will complement these treats.

If you don't have a relationship with a local wine shop owner, check out my tips for pairing chocolate and wine when you read more.

Dark and bittersweet chocolates go best with stronger red wines. White chocolate pairs better with light reds and sweet whites.
Choose a Port, Muscat, or Moscato. If you do select a Port pick a ruby or tawny one. Vintage ports taste better with cheese.
Pinot Noir and Merlots work well with milk chocolate. Zinfandel and Cabernet Sauvignon are nice with dark chocolate.
Steer clear of dry wines that can create a sour flavor in the mouth when paired with chocolate.
Remember wine tasting is a very personal thing. If you don't like the way it tastes, move on to the next bottle.

Got a tip for pairing wine and chocolate? Please share with us below!

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Must-Read: Williams-Sonoma Soup

YumSugar — Wed, 15 Oct 2008 11:15:48 -0700

Although I've always been a fan of eating soup year-round, now that the weather has cooled down a bit, soup is a regular part of my meal rotation. That was my logic behind acquiring Williams-Sonoma Soup ($16.95). To see my thoughts on the cookbook, read more.

Pros:

Ingredient measurements include other measuring system equivalents: A recipe calling for dried black beans, specifies that 2 cups equals 14 ounces or 440 grams.
In addition to a full-page picture, each recipe contains an added bonus: a tip with a corresponding picture, pertaining to the recipe.
The back of the book has helpful information like stock recipes, basics of making soup, garnish options, a glossary, and an index.

Cons:

The recipes are written in paragraph form, but could have been written in easier-to-follow steps.
Helpful details such as cooking time or nutritional facts would have made a big difference.

Recipes: Some of the recipes call for gourmet ingredients that one may not typically have on hand, such as kombu seaweed flakes, tawny Port, or Thai red curry paste. I flagged the following recipes to make at home:

Classics - New England Clam Chowder
Simple Soups - Puree of Vegetable Soup, Broccoli-Leek Soup
Dinner Party Soups - Three-Mushroom Soup With Sherry, Mussels Mariniere
Winter Soups - Black Bean Soup With Salsa Crema, Provence-Style Fish Stew
Chicken Soups - Avgolemono, Thai-Style Curried Chicken Soup

Imagery: The images are abundant and appetizing.

Overall Rating: I'm a huge fan of this book, which contains lots of staple soup recipes. If you're already a soup whiz with an expansive recipe collection, this book may not be for you, but if you're on the market for a soup cookbook, this affordable book could just be the one. Have you checked it out yet?

Happy Hour: Dubonnet Rouge

YumSugar — Mon, 06 Oct 2008 14:00:45 -0700

I've always been a complete novice to the category of spirits known as aperitifs. These old-school standbys - which include liqueurs, dry champagne, and fortified wines - rose to fame in Europe in the 1800s, and have remained popular ever since.

When I received a bottle of Dubonnet ($11.99), I decided to begin my aperitif studies. The French fortified wine, originally developed in 1846, is available in two varieties: rouge and blanc. Dubonnet is made from wine that's had additional alcohol added to it, which preserves the wine, makes it sweeter, and increases its alcohol content.

I've always thought of Dubonnet - a proprietary blend of herbs, spices, and peels - as something more fitting for my grandmother. But surprisingly, my first sip was warm and rich, and had a nose and flavor that reminded me of tawny port. It was sweeter than brandy, yet drier than a dessert wine, and incredibly smooth given its price tag.

I'm looking forward to drinking some again tonight and can't wait to experiment with Dubonnet in classic cocktails. If you've ever tried this aperitif, what are your thoughts on it? Have you ever tasted a spirit that was incredibly different from what you thought it would be?