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Alton Brown Is Welch's New Spokesman

partysugar — Wed, 12 Nov 2008 03:03:12 -0800

Dunkin' Donuts has Rachael Ray, T.G.I. Fridays has Guy Fieri, and Applebee's has Tyler Florence, so it's only natural for Welch's to want their very own Food Network spokesperson. They've found the perfect match in food scientist Alton Brown. Brown will appear in the new 100 percent grape juice from Concord grapes campaign. He'll appear in television, print, and online advertising. Chris Heye, vice president of marketing for Welch's, explains why Alton is the perfect fit for grape juice:

People have a growing interest in foods and beverages that deliver health benefits. Alton is the perfect partner to help us explain the science behind our Concord grapes and the health benefits they deliver to moms and their families. He has a knack for conveying these messages in a way that is both engaging and credible.

The ads will run from now until March 2009. Although it may seem like an unlikely partnership, Alton selling grape juice is no stranger to me than Rachael selling donuts. What do you think, does Alton Brown make you want to buy grape juice?

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Happy Hour: Black Widow

partysugar — Fri, 19 Oct 2007 13:15:34 -0700

I've been on a crazed hunt for the perfect Halloween cocktail. I envisioned a black martini, but the only recipes I could find involved chocolate-flavored vodka. Don't get me wrong: There is a time and a place for chocolate vodka, but Halloween is not that time or place.

When I saw this recipe for a Black Widow, I assumed it involved chocolate, but -surprise! - it's actually dark grape juice that gives this drink a glorious hue. To get the devilishly delicious recipe I'll be making on All Hallow's Eve, read more

Black Widow
From 42 Below

1 part vodka
2 parts dark grape juice
1 teaspoon of raw sugar
4 slices of fresh ginger
4 blackberries
2 blackberries to garnish

In a cocktail shaker*, muddle together blackberries, ginger and sugar.
Add vodka and dark grape juice. Fill with ice, shake well, and strain into a chilled Martini glass.
Garnish with 2 blackberries.

Serves 1.

*To make a large batch, simply make in a big pitcher or large punch bowl.

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Yummy Link: Fresh Grape Juice

YumSugar — Thu, 27 Sep 2007 14:28:33 -0700

Who knows where I can get a large batch of fresh concord grapes? I ask because I absolutely have to give this simple recipe for making your own grape juice a try. - Simply Recipes

Happy Hour: Near White Wine

partysugar — Thu, 08 Mar 2007 12:58:59 -0800

If you are hosting a dinner or a party in the next couple of weeks be sure to have a special non-alcoholic option for your guests. It's that time of year when people have given up bad habits for Lent (I've given up clothing shopping) and drinking alcohol is always a popular vice to reject for forty days. Instead of mercilessly tempting friends with all alcoholic cocktails, offer one that is just as good without any booze. You could whip up faux champagne or a delicious take on white wine. Serve in a champagne flute or wine glass and your guests won't even notice they're sipping an alcohol-free beverage. For the recipe, read more

Near White Wine
From UC Davis

6 ounces white grape juice
1 tablespoon fresh lime juice
mint leaves, optional garnish

Mix ingredients and chill for several hours.
Pour into white wine glass. If desired, garnish with 2 fresh mint leaves.

Makes 1 mocktail.

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Burning Question: What Causes Red Wine Headaches?

YumSugar — Thu, 08 Oct 2009 11:45:40 -0700

Red wine headache, or RWH, has long been a subject of contention. Contrary to popular belief, it isn't caused by sulfites (both sweet white wines and dried fruits contain more sulfites than red wine), but rather compounds found in grape skins. Still, no single chemical has conclusively proven to be the culprit.

Some believe the cause is a group of chemicals, which include tyramine, histamine, and others. Red wine contains higher levels of these, because it's produced using the grape's skin and juice. Other scientists theorize that tannins, another byproduct of grape skins, could be at fault. Still others point to lipid compounds. These potential culprits vary among red wines. If you aren't ready to give up red wine just yet, experts suggest trying a small glass of different brands and varietals - like less-tannic Burgundies, Riojas, and Pinot Noir - then noting whether they cause a headache, which would likely appear within 15 minutes.

Got a burning question? Join the Burning Question group in the YumSugar Community! It's your place to post the most pressing questions about the culinary world.

Happy Hour: Slime Rickey

YumSugar — Mon, 12 Oct 2009 14:00:11 -0700

After tossing back a few of PartySugar's Candy Corn Cordials last weekend, I was ready to get into the spirit of the holiday with a chilling concoction of my own. A slime rickey isn't just a wordy play on the classic lime rickey of gin, lime juice, and club soda - it's also softened with the sweetness of simple syrup and eerily bobbing frozen grapes. The beverage is so easy to drink that the pitcher I made was gone in under an hour! Looking for a playful and festive Halloween refreshment? Then read more

Ray Isle on Rosé

partysugar — Wed, 24 Jun 2009 16:15:18 -0700

Each month when Food & Wine magazine arrives at my desk, I look forward to reading Ray Isle's latest article. As the deputy wine editor for the glossy, Isle writes interesting wine-related stories, recommends affordable pours, and pairs each of the recipes with an excellent variety. In short, he's incredibly knowledge in the world of wine. What I like best about Ray is his kind approachability: he doesn't have an ounce of wine snob in him. I was lucky enough to sit down with Ray on a warm afternoon at the Classic in Aspen and chat about one of the wine industry's hottest trends: Rosé.

To find out what Ray had to say about the pink wines you should be drinking, read more.

Before we could get started, Ray explained that there are two ways to make Rose. The traditional French method, known as saignée, employs red grapes. The juice soaks in the skins, but before the liquid turns into red wine, it is bled off. This pink juice is turned into Rosé. The second technique makes Rosé by simply mixing already-made red and white wines.

PartySugar: What happened to Rosé? How come it has such a bad rap?
Ray Isle: White zinfandel killed the image of dry Rosés. People didn't like the overly sweet white zin and any pink wine got lumped in with it.

PS: And why are we seeing a renaissance of Rosé now?
RI: Wine education is changing the way people drink wine. More and more people are becoming educated on wine. Before they didn't know that there was a category of really good dry Rosé, but now they do.

PS: Let's talk about the recent debate on Rosé production in Europe. Where do you stand?
RI: While it's typically cheaper for a wine maker to blend them, the quality of wine is inferior. They just don't taste as good as the wines made in the saignée method. I think the classical producers were right to stand up for their tradition.

PS: When shopping for Rosé what should one look for?
RI: First, don't spend more than $20. There are plenty of really great affordable Rosés out there. Look to a classic region like the South of France. The bottles don't have to say how the Rosé is made, so to ensure you get one made with the saignée method, it's best to look to a well-known region. For fruitier and richer Rosés select one from Spain or California. Etude's Pinot Noir Rosé is a great bottle and so is the Clos du Bois Rosé.

PS: Can one pair Rosé with food?
RI: Rosé is quite possibly the most food friendly variety of wine. Because it takes characteristics from both red (the fruit) and white (the acidity and lighter body) varieties, it's very easy to pair with food. Rosés cross both boundaries and can pair with anything from sushi to roast chicken. Remember Rosés are a great outdoor picnic or party wine. Serve it cool, like you would a white wine.

Europe Drops Plans to Permit Blended Rosé Wine

YumSugar — Wed, 10 Jun 2009 15:00:48 -0700

After months of debate over legislation that would allow European Rosé wine to be made from the mixing of red and white wines, the European Union commission has dropped its plans to vote this month on the proposed change.

Rosé is traditionally produced by leaving the skins of red wine grapes in along with the grape juice for several hours to create a rose color. The proposal, however, would have allowed European winemakers to blend red and white wine and label it Rosé - a technique used by certain producers outside of Europe. In May, the measure's opponents, which included France, Italy, Greece, and numerous European wine producers, led the fight for a veto on the legislation.

In response to the heated objections, the commission rescinded its plans to vote on allowing blended Rosés. "It's become clear over recent weeks that a majority in our wine sector believe that ending the ban on blending could undermine the image of traditional Rosé," said European agricultural commissioner Mariann Fischer Boel. I'm pleasantly surprised to hear that the commission chose to preserve the time-honored tradition of rosé winemaking over commercial growth. Would you have cared if European Rosés were a mix of red and white wines?

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Latest Ads Remind You Where Your Food Came From

YumSugar — Thu, 22 Jan 2009 15:20:52 -0800

In an era when people are consumed with better-for-you goods, food and beverage companies are launching new campaigns that highlight the produce from which their products are derived.

According to market research results from Mintel International, a quarter of the food and beverages launched in 2008 claimed to be "natural," making it the year's most prevalent claim.

For the first time in more than half a century, food titan Heinz has changed its iconic ketchup label, switching out the gherkin below the name for a plump, vine-ripened tomato. The goal? To remind consumers that Heinz tomatoes go into each bottle of ketchup. Tropicana has repackaged its cartons to only include the word "juice" in small type at the bottom. The OJ box now reads, "100 percent orange: Pure and natural." Frito-Lay's current TV spots underscore the fact that Lay's chips come from potatoes.

From Welch's 100-percent grape juice from concord grapes campaign to Pizza Hut's The Natural pizza, this trend has certainly come to my attention. Have you taken notice as well? Do you think it's a good thing that more companies are emphasizing healthfulness in their edible products, or is this movement simply a gimmicky positioning tactic?

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In Europe, It's War of the Rosés

YumSugar — Tue, 31 Mar 2009 10:15:42 -0700

Everything is not coming up roses for French producers of rosé wine. Winemakers have been up in arms over proposed EU Commission legislation that would allow rosé wine to be made from the mixing of red and white wines.

Rosé is traditionally produced by leaving the skins of red-wine grapes in along with the white juice for several hours, a method that tints the wine to a blush color. The European Commission, however, believes that relaxing its rosé guidelines will allow France, Italy, and Spain to increase exports to burgeoning markets like China. To producers of classic blush wine, allowing red wine mixed with white wine to be called rosé could be considered heresy.

Classic rosé makers have won the right to carry a special designation indicating their wines are made by "traditional" methods but see the concession as insufficient. Said Anjou wine growers association president Olivier Lecomte:

We have worked very hard to improve the quality of our wines and to prove that a genuine rosé is not just a mongrel or hybrid, but a different and excellent wine in its own right. In recent years, our sales have been rising rapidly. It is not surprising that others want to jump on the bandwagon. Now, abruptly, we are told that rosé wine can be concocted any old way, to an industrial formula, a money-driven formula.

Judgment day comes on April 27, when the commission will vote on the proposed legislation. In my opinion, the new law chooses commercial interests over deeply rooted, venerable quality standards. How do you feel about this debate: should mixed wine be allowed to be called rosé?