5 Cocktails that Scream Summer

Summer is only days away.  Here’s what is on my list for aperitifs to get our summer parties started (once we're safe for gatherings)!

Rosé -Strawberry Sangria

Nothing says summer more than Rosé and strawberries---I’ve combined them both in this delectable drink.  

Recipe:  Add ½ cup of both sugar and water to 2 cups of sliced strawberries---simmer for 10 min and let completely cool.  In the meanwhile, add all of the following ingredients together in a large pitcher:  3 cups sliced strawberries, 1 cup raspberries, 1 orange thinly sliced, 1 cup orange juice and 1/3 cup Gran Manier.  Add the completed cooled cooked strawberry mixture.   Let steep together for at least 1 hour in the frig.  Prior to serving, add one bottle of sparkling Rosé.

                                         A Cotswold toast to a special week in England

Pimms Cup

Strawberries are the star of yet another drink---this is England’s most popular summer-time libation at Wimbleton.

Recipe:  Add the following to one bottle of Pimms:  an equal size amount of lemonade (preferably homemade, although Trader Joes has a good substitute), ½ cup of seeded, peeled & finely chopped English or Persian cucumber, ½ cup of finely diced apple, 1 cup of thinly sliced strawberries, a good handful of finely chopped mint).  Let sit in frig for at least 30 minutes to chill and marry flavors. Serve in a glass and top with a sprig of mint or cucumber.

                                           These easy cocktails are a crowd-pleaser

Limoncello Spritz

This one is simple.  Simply combine 1/3 part of Limoncello with 1/3 sparkling water, and then add 1/3 part of tonic water.  Serve with lots of ice, a piece of summer-time basil and a wedge of lemon.  It’s really refreshing on a hot summer’s day.

                                   Summer on Lake Como demands Aperol Spritzs

Aperol Spritz

This perennial fave is also simple.  Combine one 750ml bottle of Aperol, with an equal amount of Prosecco.   Gently mix in 1 cup of sparkling water, and serve in an ice filled glass, topped with a wedge of orange.

                                   Elderflower is the secret to this ethereal gin & tonic

Elderflower Hendrick’s Gin & Tonic

This glorious aperitif is another easy cocktail.   Hendricks pairs well with elderflower and cucumber.   Plan for 2 oz of Hendricks per cocktail, and 5 ounces of Fever Tree’s elderflower tonic.  Use one generous teaspoon of St Germain per drink (an elderflower liqueur).  Mix with plenty of ice and serve with a slice of cucumber.

Summer-time bottoms up!

10 Terrific Summer Wines for Under $20

No, there’s not been a typo.  All of these wines are not only well made but represent excellent QP/R at price tags of less than 20 bucks.   With only one exception (the very first wine), all of them made the Wine Spectator’s most recent list of the World’s Top 100 Wines.   None are Rosés as these wines were discussed last week.

80% are white wines with Sauvignon Blanc (SB) being the most common grape.  Gruner Veltliner garnered two spots on the list.  80% are wines from outside the US (Austria, France, Italy, New Zealand and Spain), and are bargain priced because Americans don’t know the varietals.   One of the two reds is perfect for summer quaffing as an aperitif.  The other red is the ideal match for a summer dinner of BBQ chicken or meat.  There's also one sparkling wine in the mix.

(Listed in random order):

~ Joel Gott SB (California):  a perennial personal fave for quality-price/ratio, this producer sources his grapes from northern California.

~ Quivira Alder Grove SB (California):  this succulent wine even received a 90 point score from Robert Parker.

~ Mt. Beautiful SB (New Zealand):   Great aromatics and a full-bodied flavor abound in this Kiwi wine.

~ Bernard Ott Am Berg Gruner Veltliner (Austria):  Wine-Knows always visits this producer for his lineup of stunning Gruners.

~ Meinhard Forstreiter Kremser Kogl Gruner Veltliner (Austria):  Mineral-driven, this Gruner is phenomenal for the price.

~ Godeila Mencia (Bierzo, Spain):   This mencia grape wine is complex & pairs beautifully with grilled meats.   

~ Planeta Cerasuolo (Sicily, Italy):   A blended red wine of two varietals (neither grown in America) this one can easily work as an aperitif or with a summer meal (especially BBQ fish or pork).

~ Dom Pierre Luneau-Papin “Clos de Allees” (Loire Valley, France):   made from old vines of Melon de Bourgogne, this rendition of an obscure varietal is so yummy that it was scored a 91 by Robert Parker.

~ Jean Perrier Cuvee Gastronomic (Savoie, France): gorgeous fruits juxtaposed with minerals with this unknown grape called Jacquere.

~ llopart Reserve Brut Rosé Cava (Catalonia, Spain):  the family has been producing wine since 1385.  This sparkler makes me want to shout “Olé!”

Make no mistake about it.  If these above wines were blind-tasted, one would never come close to guessing their super reasonable price.  If you can't find them locally, all are available for purchase on the internet...just make certain to order them soon so they're not transported during the summer's hottest temps.

Time to Stop & Smell the Rosés

Summer is around the corner.  I can smell the roses blooming in the garden but I’m also yearning to smell summer’s Rosé in my glass.  Rosés can be made from any red skinned grape.  Their aroma and taste profiles vary depending upon the grape varietals that are used, the terroir in which the fruit is grown, and the style of the winemaker.  Below are examples of what to generally expect from four different varietals commonly used for Rosé, as well as stylistic elements of the world’s largest Rosé producing area, Provence.

Pinot Noir Rosé

Pinot Noir grapes have the lowest amount of pigment of all the red grapes, thus in general Pinot-based Rosé is lighter in color than others (although it all depends upon the amount of time the winemaker left the juice in contact with the skin).  Flavors of strawberry or raspberry are of often present.

Syrah Rosé

As Syrah is the most highly pigmented dark grape, these Rosés can be deep in color if left to marry with the grape juice for any length of time.  Syrah Rosé typically offers both fruit and savory notes:   strawberry and cherry can be mixed with white pepper and olive nuances.

Cabernet Rosé

Like Rosés made from Syrah, Cabernet can vinify a deeply colored Rosé due large amounts of color pigment in Cabernet skin.  Think cherry and black currant with touches of spice.

Tempranillo Rosé

One of the most common Rosés of warm weather Spain, Tempranillo can make a killer Rosé.   These Rosés often include a combination of fruity and savory notes:   strawberry, citrus and stone fruit, along with background notes of green peppercorn or fennel.

Provençal Rosé

This is a style of Rosé made in France’s southern region of Provence.  This area is one of the most famous Rosé producers in the world---nearly half of all of Provence’s wines are Rosé.   

Provence's Rosé are often a blend (rather than 100% varietal) of the region’s red grapes:  Grenache, Cinsault, Mourvedre, or Syrah.  They are typically very pale pink (or even coral) in color.   Flavors are dependent upon the types of grapes used.  The profile can vary from citrus to exotic fruits, from stone fruits like apricot or peach to berry flavors such as strawberries and raspberries.  Often times these Rosés also have a salty minerality.

Take some time to stop and smell the Rosés this weekend!

10 Memorable Wines for Memorial Day

              Gaia on the island of Santorini, Greece had one of the most memorable tasting settings

Wine-Knows has visited more than 25 wine-making countries around the globe.  We've tasted tens of thousands of wines since the first group we took to Europe in 1978.  Selecting a mere ten is a near impossible task, however, we’ve managed to narrow it down.   Nine are wineries; one is an actual wine region.  If you’ve visited any of them with us you’ll understand why they made it on this blog.   (Listed in alpha order by country.)

 Argentina's Catena Zapata: most memorable architecture

                              Austria's Domaine Ott: most memorable Gruner Veltliners

             Chile's Montes:  most memorable mountain top setting for a private dinner 

     France's redecorated Chateau Beychevelle:  most memorable place to sleep in Bordeaux

                                 Italy's  Ferghettina:  most memorable sparkling wine in Italy 

                        New Zealand's Valli vineyards:  most memorable winemaker dinner

Portugal's Douro Valley:  most memorably beautiful wine region 

                           Spain's Binigrau Nounat:  most memorable wine on Mallorca island

    USA's Dehlinger Pinot Noir:  a memorable choice for my recent black-tie birthday dinner

Wishing you a memorable weekend...

Garam Masala Vs Curry

              Fabulous chicken tikka masala (recipe below) uses both garam masala & curry spices

Both garam masala and curry are complex combinations of spices that are emblematic 

of Indian cuisine.   These two important spice blends, however, are used in many countries of the world beyond India----from the Middle East to Pakistan.   (Curries are even popular in Asia).  Garam masala and curry are often confused.  They serve much different purposes and are not interchangeable.

While curry and garam masala contain several common ingredients such as cumin, ginger and coriander, the key differences between these two is the fact that curry is turmeric-based.  Tumeric, a bright yellow-orange root, is the main ingredient in many curry blends.   It is responsible for the classic yellow-orange appearance of many curry dishes.   

Another difference is that garam masala has a sweeter taste than curry (although garam masala does not not a grain of sugar).  Looking at garam masala’s composition one can easily see what’s responsible for creating the illusion of sweetness:  pungent cinnamon, nutmeg, cloves and cardamom.   Fennel seeds also add to its sweet character with hints of licorice flavor.   Garam masala, however, has a multifaceted profile that extends beyond its sweet spicy nuances.  Pops of black pepper mix with perfume-like ginger, and aromatic mace to create a multi-layered symphony of flavors.

The last difference between these two spice blends is that garam masala is often added at the end of cooking to flavor so that it not only seasons the dish but adds aromatics.  In contrast, a curry spice blend is mostly used on the front end to impart deep flavor during the cooking process (e.g. marinating with curry spices prior to cooking significantly enhances flavors).  Curry is also frequently used to add complex flavors to a sauce that is cooked over a long period of time.

Below is my favorite Indian recipe.  This chicken dish uses both garam masala and a blend of curry spices.  I serve it with a brown rice/fresh spring pea mixture…and a dry Gewurztraminer.

https://cafedelites.com/chicken-tikka-masala/

Bon appetit!

Rhone Rangers, Part II

                                 Large rocks provide warmth to vines during cold nights

This is a second article in a two part series on France’s world-class Rhone Valley wine district.  Today we travel to the southern sub-zone of the Rhone.  Many readers may know this southern area because of its famous wines from the town of Chateauneuf-du-Pape.

The southern Rhone terroir is different from the cold, harsh north.   The Mediterranean Sea exerts a tremendous influence by moderating the south’s temperatures.  Winters in the south are far less dramatic, and southern summers are hot but cooled by the effects of the Mediterranean.   Large rocks washed down over the millenniums from the Alps and other mountains by the Rhone River, also help with the climate:  retaining heat, they provide warmth to vines on cold nights.  Their smaller pebbles create excellent drainage.  

While Syrah is supreme in the northern Rhone, the big kahuna red grape of the southern Rhone is Grenache.  While Grenaches comprises nearly 70% of the south’s vineyards, there are several other red varietals allowed by law.  All southern Rhone wines are blended.    While wines are mainly Grenache, a little Syrah is added to for its color and spice, as is Mouvedre which adds structure and elegance.  The southern Rhone blend of Grenache, Syrah and Mouvedre is so popular that it is frequently called simply GSM.  This famous blend has been replicated around the world.

The southern Rhone’s Holy Grail appellation is Chateauneuf-du-Pape (“the Pope’s new house,” named so after the papacy was move from Rome to this area in 1309).  These wines are some of the most seductive I know.  Like all southern Rhones, they are Grenache-centric, however, similar to the northern Rhone, laws allow for combining both red and white grapes.  GSM is strongly represented in the mix, but there are also some white grapes added in small amounts.   

While red wines are the majority produced in the southern Rhone, opulent whites are also made.   They are scare but, oh, but they can be divine.  Made from unknown varietals like Ugni Blanc, Clairette, Grenache Blanc, and Picpoul (along with Roussane and Marsanne), a white southern Rhone from Chateauneuf-du-Pape can be a religious experience.

Pop a Rhone wine to celebrate the weekend!

There’s No Place Like “Rhone”

   

                     The Hermitage is one of the northern Rhone’s most famous appellations

France’s Rhone Valley is home to some of the world’s most epoch wines.  This wine region, a huge area with over 6,000 grape growers, is divided into two distinct sub-districts, the northern Rhone and the southern Rhone.  Today’s blog will focus on the northern sub-zone (next week we’ll discuss the southern area, home of the famous Chateauneuf-du-Pape wines).  

The terroir is quite different between the northern and southern Rhone, and no doubt has played a role in splitting the two into diverse areas.   The Rhone’s northern wine district has a harsher climate with colder winters and hotter summers.  The northern district's terroir is also influenced by topography.  Milleniums-old glaciers moved through this area carving out dramatic hillsides.  These steep hills now provide good drainage, complex soils, and excellent sun exposure for vineyards.

Terroir dictates the type of grapes that are the most suitable.  In the northern Rhone, Syrah accounts for about 80% of the varietals.  Thought to have actually originated in the northern Rhone Valley, Syrah is the only red grape allowed by law in the northern sub-region’s wines.   These are cool climate Syrahs at their very best.  White grapes, including Viognier, Marsanne, and Roussane, are also important in the area.  Interestingly, in the northern Rhone, red and white grapes can be blended together to create a red wine.  Whites are used to round out the Syrah, bringing flavor and aromas into the mix, as well as softening the angular tannic structure of Syrah.   

Cote-Rotie and Hermitage are two of the most prestigious appellations within the northern Rhone.  Both of these premier areas allow the addition of white grapes into making of a red wines, however, their percentages of white used are often quite small.  These benchmark, complex and bold reds are frequently nearly 100% Syrah.

While most famous for its red wines, the northern Rhone also makes some drop-dead luscious whites.  They are rare and some of my favorites on planet earth.  A blend often of Marsanne and Roussane, they are pricey due to supply and demand.  These gems are definitely worth seeking out.

Tune in next week for the killer wines of the southern Rhone.