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Happy Hour: Sparkling Shiraz Punch

partysugar — Fri, 12 Dec 2008 16:00:00 -0800

When I saw this recipe in the December issue of Martha Stewart Living, I went a little crazy. With it's vibrant hue, fizzy texture, and glamorous ingredients, I knew it was the perfect crowd-pleasing cocktail for the holidays. Last weekend at an intimate house party, I finally had the chance to make it.

This delicious concoction is everything I thought it would be and more. It's not too potent and subtly sweet. The mint garnish is a pretty, festive finish - don't skip this step, my guests were really impressed! Start looking for the sparkling Shiraz a couple of days before you plan on making it.

Although they sell it at Bevmo, my local store was out and I ended up spending my Saturday afternoon on a frantic sparkling Shiraz hunt. The search was well worth it, though, because this concoction is one of my new favorites. To serve the punch at your holiday party, read more.

Sparkling Shiraz Punch
From Martha Stewart

Ingredients

15 mint sprigs
1 ounce whipping-quality pasteurized egg white, lightly beaten
1 cup superfine sugar
3/4 cup fresh lemon juice (from about 6 lemons)
2 bottles sparkling Shiraz
3 liters club soda
1 1/2 cups St. Germain Elderflower liqueur

Directions

Brush mint with egg white. Sprinkle with 1/4 cup sugar, and let dry on a wire rack.
Mix lemon juice and remaining sugar in a large punch bowl, stirring until sugar dissolves.
Add Shiraz, club soda, and liqueur. Serve with ice, and garnish with sugared mint sprigs.

Serves 15.

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Happy Hour: Rumball Sparkling Shiraz

partysugar — Wed, 21 Mar 2007 13:58:22 -0700

A few weekends ago Emily (my bff), Gabe, and I ran into our favorite local wine shop, Vine and Barrel, to pick up a bottle (or 2) of wine to bring to dinner at my parents house. Jason the owner, an awesome guy who is super friendly and always helpful, met us with big bear hugs. After we said our hellos we got down to business. Grilled spiced rub turkey breast and sweet potato fries were on the menu for the evening, so Jason suggested that we pair the turkey with a Rumball sparkling Shiraz. Sparkling Shiraz? A red sparkling wine? Neither Emily nor I even knew that such a thing existed and you can imagine our giddy excitement. But did Jason have a bottle chilled for us? You bet he did (gotta love this guy)! When we got to my house, Emily opened the bottle while I rounded up the champagne glasses. The wine was a beautiful, dark ruby color with teeny bubbles and pink fizz. The south Australian wine was elegant with fruity flavors, a soft smooth palate and lots of depth. I fully enjoyed this wine, it was completely complementary with the turkey and I will definitely remember to serve this next November at Thanksgiving dinner.

Happy Hour: Vixen by Fox Creek Wines

YumSugar — Wed, 18 Jul 2007 15:03:38 -0700

This weekend I had the opportunity to taste a lovely sparkling red wine. Even though I knew it was a sparkling Shiraz, I couldn't help but think it would be light colored, like a rosé. However, when I poured Vixen by Fox Creek Wines into my glass, it was definitely a full-bodied red color. The effervescence caused by the bubbles added just the right bit of fizz, and it definitely rounded out the subtle black cherry flavor. Overall, it was very smooth and fruity, but had just enough bubbly that it ended up dancing on your tongue. Sparkling reds are still uncommon in the US, but are increasing in popularity in Australia and I'm sure it's only a matter of time before it becomes commonplace on our shores. Available for $19.99.

Happy Hour: Sparkling Pomegranate Elderflower Cocktail

partysugar — Fri, 06 Nov 2009 16:00:07 -0800

There's no better way to get in the spirit of the season than by pouring a fizzy and festive cocktail like this sparkling pomegranate-elderflower concoction. It's blushing color is reminiscent of Fall sunsets and falling leaves, while the effervescent texture screams holiday.

The elderflower adds a hint of syrupy sweetness that's not cloying or overly floral. This cocktail may be girlie, but it's elegant and smoothly sippable. Although a bottle of St. Germain is a bit of a splurge, think of the fragrant liqueur as an investment that you can enjoy through the New Year.

Start Thanksgiving with these rosy bubblers and during the weeks leading up to Christmas, make sparkling Shiraz punch! To get the easy, three-ingredient recipe, read more.

Sparkling Pomegranate Elderflower Cocktail
From The Comfort Table: Recipes for Everyday Occasions by Katie Lee

Ingredients

1 ounce St. Germain Elderflower Liqueur
1 ounce pomegranate juice
3 ounces Champagne or sparkling wine

Directions
In a champagne glass, combine the elderflower liqueur and pomegranate juice. Top with Champagne.

Makes 1 drink.

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Sparkling Shiraz Punch

partysugar — Fri, 12 Dec 2008 12:18:48 -0800

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Our Favorite Cocktails

partysugar — Wed, 17 Dec 2008 16:00:36 -0800

There's nothing quite like the sound of a cocktail shaker in action. As I wait for a bartender to make my drink, the noise of ice clicking against glass fills me with giddy anticipation. Why? Because a perfectly poured drink is one of life's most luxurious pleasures.

To help you truly enjoy happy hour, we regularly feature refreshing, tantalizing, delicious, and original cocktail recipes. Many I make at home, but others are expertly mixed by some of San Francisco's top bartenders, like H. Joseph Ehrmann, Aaron Smith, and Buffalo of the Alembic. To say cheers to cocktails, I've rounded my top 10 cocktail recipes of the year:

A Lesson in Pairing Food and Wine With Peter Marks

partysugar — Fri, 14 Mar 2008 15:13:31 -0700

When I was planning my wine and chocolate party I had the lovely opportunity to speak with Peter Marks, an expert on the subject. Peter is a wine master and wine educator at COPIA - The American Center for Wine, Food, and Arts - in Napa, CA. He has won an array of wine-related awards and even hosted a wine-centric television show. His highly sensitive tastebuds are not afraid of sweet Rieslings or White Zinfandels. To see what he taught me about pairing food and wine, read more.

PartySugar: How do you choose a food and wine pairing?
Peter Marks: I don't over analyze it. It really depends on your mood and who you are serving. I think about the general weight of the food, the level of sweetness in both the dish and the wine, the level of fat. You have to find a balance between the salt and the acid. If you have a very acidic white wine, you can lessen the acidity by eating something salty. Season the food to make the wine taste better. Also remember that many wines that may taste sweet are actually super fruity. The intensity of fruit gives the impression of a high level of sugar.
PS: What are some classic wine and chocolate pairings?
PM: A dry Cabernet Sauvignon with chocolate is a classic pairing that we do at Copia. But half the people who taste it love it and the other half don't. When pairing wine with anything avoid extremes. Don't choose a wine with heavy tannins to pair with bittersweet or semisweet chocolate, instead, look for young, fruit-driven wines. Choose a wine that is as sweet or sweeter than the food to maintain a level of sweetness. If the wine is less sweet you'll have that drinking-OJ-after-brushing-your-teeth effect that creates a bitter, bad taste in your mouth. Rieslings work well with chocolate because they are both sweet and acidic. Madeiras complement chocolate with nuts or caramels because the wine has a baked nutty character. For milk chocolate a super-sweet Port, cream Sherry, or late-harvest Riesling are nice selections.

PS: Can you pair Champagne or sparkling wine with chocolate?
PM: In general, most sparkling wines are very dry and highly acidic so they don't pair too well with it. The sweeter styles a doux or semi-sec are OK to pair with something like white chocolate. A fruity sparkling wine also may work like a Rosé or a Blanc de Noir. Other options are a Spumante or Moscato di Asti, which go well with caramel and vanilla flavors. These are lower in alcohol and super-sweet sparklers. Sparkling Shiraz is very good with dark chocolate. An ice wine is good with milk chocolate because it's sweet intenseness can hold up against a super-sweet chocolate.

PS: What advice do you have for a young wine drinker who doesn't know much about wine? How can they pair wine and food?
PM: Select wine you like, serve food you like and go from there. Pay attention to what happens when you enjoy the two together. Choose flavors that either mimic or contrast. Richer foods tend to go better with richer wines. Match the flavors of the dish to the wine or contrast the two. Contrasting always provides a surprising result. I love to pair a Riesling with smoked foods.

PS: What is your favorite food and wine pairing?
PM: It's more a philosophical effect. For me to really enjoy a pairing, I have to be with my favorite people. Usually my favorite pairing is the food and wine I am currently having. However, I really enjoy fresh salmon with lighter red wines like a Pinot Noir or a Beajulois Nouveau.

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Come Party With Me: Classic Thanksgiving - Drinks

partysugar — Thu, 08 Nov 2007 13:27:33 -0800

Thanksgiving is a celebration that lasts half the day, so stock up on a variety of drinks for the different times. Start with a festive, champagne cocktail. Mix Prosecco with pear nectar and season with crushed black peppercorns. Let guests pour their own and have lots of bubbly on hand. Depending on your tastebuds, you could serve sparkling wine during the entire meal. Start with a light Cava and pair the turkey with a sparkling Shiraz.

For a more traditional take, reserve the bubbly for the appetizers and serve a Beaujolais Nouveau or Pinot Grigio with dinner. Think about offering multiple wines with dinner. A Chardonnay nicely pairs with the flavors of squash, while a Sauvignon Blanc complements gravy and stuffing.

Don't forget lots of water and sparkling apple cider for the kids. To take a look at the Prosecco pear cocktail, read more

Pear and Pepper Prosecco
From Tyler Florence

2 bottles (750 ml each) chilled Prosecco
2 cups chilled pear nectar
2 tablespoons coarsely crushed black peppercorns

In a large pitcher combine the prosecco and pear nectar.
Pour into glasses and sprinkle lightly with peppercorns.

Serves 12.

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What Would You Make?

partysugar — Wed, 07 Nov 2007 09:13:33 -0800

You know the drill, but just in case you are new around here: You are at home and hungry for food. You have to cook up something scrumptious for you and your boyfriend/ girlfriend/ spouse/ child/ friend, but the ingredients you have on hand are limited.

You have a bunch of cooked bacon leftover from yesterday's BLT dinner. You have fresh, ripe avocados, and a carton of eggs. Using these ingredients, along with whatever staples you currently have in your cupboard and refrigerator, what would you make? Tell me in the comments section below!

To see what I would make, read more

I would start by hard boiling a few eggs.
Next I would make a blue cheese dressing with blue cheese and heavy cream - two ingredients I happen to have sitting in my fridge right now - mayonnaise, salt, pepper, and fresh parsley.
I would cover a plate with washed and cleaned spinach and top with the chopped bacon and chunked avocado.
Once the eggs are cooked I would dice and add them to the salad.
I would top the salad with a drizzle of the blue cheese dressing and serve the dish with a nice glass of sparkling Shiraz.

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