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Happy Hour: 2003 Walter Clore Private Reserve Red

YumSugar — Wed, 13 Aug 2008 16:15:44 -0700

Last night, I popped the cork on this 2003 Columbia Crest Walter Clore Private Reserve Red ($35). The wine wasn't a single varietal (like Syrah or Zinfandel), but rather a Bordeaux-style blend of several different grapes. Red wine from France's Bordeaux region implies a blend of several different varietals, including Cabernet Sauvignon and Merlot.

The hue was a deep purple, and the taste bone-dry with a velvety finish and full body. Drinking the wine reminded me of the pleasures of Summer - blackberries and cherries - with a hint of chocolate.

What else did the wine remind me of? The person who sent it to me as a gift. As my favorite wine columnists say, "Wine can conjure up memories in a way that few other things can."

It's certainly true that drinking this wine conjured up great memories of our friendship. Does the same hold true for you when you drink wine?

Happy Hour: Tandem Ars Nova Red Blend

YumSugar — Wed, 09 May 2007 13:58:39 -0700

PartySugar mentioned that we were fortunate enough to meet Michael Chiarello last week - she also mentioned that we got to taste the wines from the Napastyle Wine Club. What she didn't mention was that one of the wines really stood out from the rest. I even had to take a picture of the bottle and remind myself to look it up when we got back. The wine was a 2004 Ars Nova from Tandem winery in Spain's Yerri Valley. It was a smooth rustic red blend consisting of Tempranillo, Cabernet Sauvignon and Merlot grapes. According to Napastyle's website the "Fancypants Adjectives" (their wording!) associated with the wine are "dry and lean with cherries, violets and cedar hints." I couldn't have agreed more. It had a nice fruity taste, reminded me a bit of chocolate and was incredibly smooth. And although it could be consumed perfectly on its own, I want to get my hands on a bottle to pair with grilled lamb chops!

Contact your local wine merchant to locate a bottle of your own, or order it online at Oddbins (UK) for £9.49.

Frozen Blended Drinks: Love Them or Leave Them?

partysugar — Sat, 05 Sep 2009 04:00:18 -0700

I'm a fan of just about every type of cocktail, be it a tiki drink, modern classic, or wine-based concoction. However, I'm not too crazy for frozen cocktails like blended margaritas and strawberry daiquiris.

Sure, I enjoy the occasional piña colada poolside, but when it comes to frozen drinks, I normally stay away. They're sugary, too filling, and brain-freeze inducing.

How do you feel about them?

Source: Flickr User Cillian Storm

Custom Blends: Frozen Yogurt's Newest Trend?

YumSugar — Mon, 30 Mar 2009 14:00:04 -0700

If the new pomegranate flavors from Pinkberry and Red Mango don't do it for you, consider this: what if you had an endless number of flavors to choose from?

High-tech blending processes may be the next big wave in the frozen-yogurt trend. That's what I discovered when I visited the San Francisco outpost of Yogen Früz, a fro-yo chain with a high-tech yogurt concept. First, I chose from single-serving packages of a base yogurt in various flavors (low-fat vanilla, nonfat vanilla, or low-fat chocolate) with probiotic cultures.

Then I chose two toppings out of a large selection that included frozen fruits (strawberries, cherries, mangoes, lychees, blueberries, etc.) and dry toppings (Cap'n Crunch, almonds, coconut flakes, granola, and the like). Together they went into a proprietary machine. Twenty seconds later, I was enjoying my lychee mango vanilla creation, which was whipped, creamy, and studded with icy chunks of mango and lychee.

Yogen Früz may have pioneered the idea, but - with specially designed yogurt-blending machines available on the web, other boutique yogurt bars have caught on. Have you tried this type of yogurt? Now that the fancy frozen yogurt trend is waning, do you think custom blended fro-yo could be the next big thing?

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Make Your Own Pumpkin Pie Spice

partysugar — Mon, 09 Nov 2009 05:50:09 -0800

For years I thought pumpkin pie spice was a special spice - only recently did I realize it's actually a spice blend. And, like any spice blend, be it herbs de Provence or a rub for barbecue, pumpkin pie spice is easy to make. Why waste a couple of bucks buying it when you already have the ingredients in your pantry?! All you have to do is stir together ground ginger, cinnamon, and nutmeg and voila! You can use it throughout the holiday season. To get the simple recipe, keep reading.

The Kitchen Goddesses Can Teach You How to Cook

partysugar — Tue, 27 Oct 2009 12:50:54 -0700

The Kitchen Goddess group in the YumSugar Community isn't just a place for browsing and sharing recipes. It's also your one-stop shop for any and every culinary question.

Reader RubyDreams was wondering how to make herbs de Provence. She questioned the goddesses by writing a quick and simple post and over the next couple of days five people responded.

FinnLover replied with wikipedia's definition, Fuzzles suggested purchasing the spice blend at Penzeys, and NotMeAnymore shared Cooking Light's recipe for homemade herbs de Provence.

Whether you're wondering what to do with extra cheesecake batter or need ideas for an around the world themed birthday party, remember the kitchen goddesses are here for you!

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Would You Drink This Ham Daiquiri?

YumSugar — Tue, 17 Nov 2009 04:00:02 -0800

Carnivores, if your stomach was turning over the idea of a vegan-friendly Tofurky & Gravy soda, perhaps you'd be more game to try a ham daiquiri. Georgia Hardstark and Alie Ward, the original creators of the famed McNuggetini, are back with a video demo of their newest blended concoction of pineapple, pineapple soda, honey, Myers's dark rum, liquid smoke, and - yes, that's right - honey ham. The final result? A beverage that Alie describes as "chewy . . . like someone came along and chewed your lunch for you."

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Yummy Links: From Homemade Pizza to Food Tattoos

partysugar — Fri, 22 May 2009 06:50:12 -0700

31 delicious recipes for making the perfect pizza at home. - Epicurious
Another commercial, this time for Doritos, makes fun of a Mexican stereotype. - Eat Me Daily
Find out how packaged guacamole stays green. - Chow
Go behind the scenes at the French Culinary Institute's final exams. - The Feedbag
Everything you need to know about making your own spice blend. - Serious Eats
Hot or not: food tattoos - Eater

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Happy Hour: Red 2005

partysugar — Wed, 11 Feb 2009 16:15:26 -0800

Worried about what wine to pour for Valentine's Day? Have I got the perfect bottle for you!

St. Francis Winery's 2005 Red blend is a spectacular wine at a shocking price. When I served this smooth-bodied wine to a girlfriend on Monday night, she guessed it was at least $25 a bottle. However, this succulent blend of five varietals - Merlot (58 percent), Syrah (25 percent), Cabernet Franc (9 percent), Cabernet Sauvignon (6 percent), and Zinfandel (2 percent) - is only $10. Produced in the Sonoma Valley, Red has a ripe fruit flavor, a spicy undertone, and robust aroma. It's wonderfully easy to drink and, since it's a table wine, it pairs with most foods from pizza to pasta to steak.

The modern, stylish labels (there are actually 12 different designs) were created by Jeffrey Caldewey, a renowned wine label designer. If you are looking or a great value wine, I highly recommend Red. Has anyone else tried it?

Reader Recipe: Black Bean Tortilla Soup

Yum Community — Tue, 10 Nov 2009 12:50:10 -0800

This story was written by member SweetPeasMom and comes from the Kitchen Goddess group in the YumSugar Community. The soup looks like it would make a wonderful cold-weather dinner. It's quick, simple, and perfect for busy weeknights. Check out her recipe when you read more