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February 04' Monthly Newsletter
Fine Wine Adventures
This Month's Wine
Food Recipe
Wine Quote
Newsletter Archives
Refreshing wine…what makes it so?
An essential part of the answer lies in serving wines at the right
temperature – something that’s commonly overlooked.
Most white and rosé wines are served too cold (below 45°)
and lose their nuances of flavor and character. Try serving your
whites in the 58°-62° range. That means taking them out
of the fridge 1/2 hour prior to opening.
Likewise, most reds are served too warm (above 65°) and tend
to taste flat and lifeless, with a “hot” feeling in
the mouth because the alcohol is underscored by the warmth. Serve
your reds in the “cool room temperature” range of 62°–65°.
Put them in the fridge for 1/2 an hour before serving.
Champagnes and sparkling wines need a lower temperature (45°)
to maintain those expensive bubbles, so be sure to keep a bucket
of water and ice handy to maintain the proper temperature. I usually
transfer my bubbly to the freezer for a final 15-20 minutes before
opening.
When you are at a restaurant, it is certainly OK to tell your server
how you wish your wines to be served. All savvy restaurants have
ice buckets available to chill red wines for a few minutes and will
be happy to put your whites on the table without an ice bucket to
allow them to warm up to a more enjoyable temperature.
Try experimenting with these temperature suggestions to determine
the best way to savor your wines.
Featured Selections
This month’s selection, Merlot, brings a much-in-demand wine
to your table to enjoy with family and friends. Our California selections,
Sanderson Cellars and Moody Creek, are great examples of wines to
serve with winter’s rich food offerings.
President & Founder
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Fine Wine Adventures
Edna Valley Vineyard Cooking Classes in Santa Barbara County,
March 3, 10, 17 & 24, 2004 – featuring Provence,
Antipasto, California Cuisine, Salads and Wine. $40/person.
Web info: www.ednavalley.com
7th Annual Rhone Rangers Tasting, March 20, 2004, at
Fort Mason Center in San Francisco. Over 150 member wineries
will present samples of American Rhone wines. $45/person.
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This Month's Wines....
Merlot (mair - low)
by Sharon Rosenbaum, Senior Wine Buyer
This classic red wine grape made its name early-on in the
French Bordeaux wine region. Then it slowly migrated through
the Languedoc, Spain and Italy, and has become an enjoyable
standard among California winemakers and the U.S. wine consuming
public. In Bordeaux, it is the principal grape of the Pomerol
and St. Emilion districts. But, it is widely planted throughout
the rest of the area, where it is blended with Cabernet Sauvignon,
Malbec and Cabernet Franc. As a blending grape, Merlot adds
softness and complexity to the more astringent Cabernets.
In California, Merlot was virtually unknown until it was
planted during the Cabernet boom of the 1970s to serve as
a secondary grape.
A distinct advantage of wine made from Merlot, as compared
to Cabernet Sauvignon, is that its forward fruitiness, rather
light tannins and sweet flavors make it enjoyable quite early
in its development, more so than wines made from Cabernet.
The forward fruit flavors of Merlot make it much more of a
wine for drinking by itself than just to drink with food.
The lush flavors of plum, black cherry and other black fruits
make for a delightful glass to sip alone, or with a slice
of ripe brie, or with a porterhouse steak. Drink your Merlot
wines at cool room temperature for optimum flavors.
Sanderson Cellars Merlot
Region: Central Coast
Total Acid: .56 g/l
Alcohol: 12.8%
Residual Sugar: 0
Cellaring: 1 year
Panel’s Notes: Sanderson Merlot displays ripe black
cherry, blackberry and cassis flavors. A full body reveals
soft tannins with nuances of chocolate. Aromas focus on black
fruit, mint and oak spice from barrel aging.
Winery Background: This wine is crafted in a flavorful style
with ripe fruit and soft tannins. After fermentation, the
wine was aged in new and used oak barrels from a number of
French and American coopers.
Food: Enjoy now and over the next year with roast leg of
lamb with mint or lasagne with meat sauce. A great choice
with mild, creamy brie cheese.
Moody Creek Merlot
Region: CA
Total Acid: .68 g/l
Alcohol: 13%
Residual Sugar: 0
Cellaring: 2-3 years
Panel’s Notes: A ripe cherry-berry nose is echoed in
the flavors and the beautifully soft and silky texture.
Winery Background: Firm tannins support the fruit and spice
flavors that continue through to a complex, yet supple finish.
This wine has fruit full of ripeness and concentration with
very bright aromas of fresh red cherries.
Food: Delicious now and a wonderful complement to grilled
salmon, roast duck or wild mushroom risotto. A slice or two
of Spanish Manchego cheese would be a great treat. |
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Food Recipe
to accompany Merlot
by Camille Stagg
Camille Stagg is a food, wine and travel journalist and author.
Her latest book is "The Eclectic Gourmet Guide to Chicago"
(Menasha Ridge Press). She was food editor of both the Chicago
Sun-Times and Cuisine magazine. |
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Orange-Maple-Glazed Duckling
2 ducklings (about 41/2 lb each)
rinsed, patted dry
Salt and pepper
1 tsp finely chopped fresh sage leaves
3 tbsp orange juice
3 tbsp pure maple syrup
Sauce
3/4 cup orange juice
3/4 cup beef broth
2/3 cup orange marmalade
1/2 tsp ground ginger
1/2 tsp ground nutmeg or cinnamon
4 orange slices (garnish)
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Preparation
Sprinkle cavities with salt and pepper; rub skin with a little
salt, pepper and the sage, then divide the sage among the
cavities. Arrange ducklings on rack in roasting pan; bake
in preheated 400°F oven about 15 minutes. Drain any fat.
Reduce temperature to 350°F; roast 1 hour, 20 minutes.
Combine orange juice and maple syrup and brush ducklings
evenly with 1/4 of the mixture every 7 minutes, for 1/2 hour.
After 1 hour, 50 minutes, test for doneness; thigh or breast
meat should register 180°F. Remove from oven, transfer
to warm serving platter and keep warm.
Pour duck pan juices into 1-quart saucepan. Stir in sauce
ingredients and simmer over low heat, stirring until sauce
is smooth, about 15 minutes. Pour 1/3 cup sauce over ducklings;
garnish with orange slices. Serve remaining sauce with duckling.
• Makes 4 servings • |
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Quote:
"Over a bottle of wine many a friend is found"
Yiddish Proverb
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