Great Find, Greek Wine

871 Seventh Avenue (between west 55th & west 56th Streets)

Recently I was invited to a wine tasting held at a lovely Greek restaurant called Molyvos in Manhattan. Not only did I discover three excellent wines, I plan on returning to the restaurant for dinner. This Aegean bar/cafe offers a relaxing, warm atmosphere with toothsome dishes. Those of us at the event were served generous portions of salmon, shrimp and spicy meatballs in red sauce to go with the wine we sampled. The meatballs were tender and juicy, and the tomato sauce, garden-fresh. Tasty!

Regarding the wine, I can't give ratings like those in Wine Spectator (i.e. "93 points unblind") because I'm a wine ignoramus ... and c'mon, that would sound highfalutin ridiculous. But ... I know what I like. So suffice it to say, all three Greek wines are delicious! Even the red wine tastes smooth, not unpleasantly dry or bitter.

People who think they dislike red wine are probably tasting tannins -- organic substances which naturally exist in the skins, seeds and stems of grapes.* There is a higher concentration of tannins in red wine than white wine, because red wine is fermented with its grape skins and seeds. However, red wine has health benefits that white wine lacks, and you can find red wine, which doesn't taste bitter (or high in acidity) like the Wishes Eratines label here. 

The wine is produced by Eklektikon, from the Pieria Eratini vineyards, a region located at the foothills of Mount Olympus. The Greek winery was founded in 2006 by oenologists Pavlos Argyropoulos and Andreas Pontas. The wines to try are:

Wishes Eratines White Dry Wine - Rich with good body.

Wishes Eratines Red Dry Wine - Smooth and fruity, not bitter.

Blink Brut Sparkling Wine - Refreshing, crisp and perfect for summer.

Their website says, "No poem was ever written by a drinker of water." How cute!

Wine connoisseur and author, Jay McInerny, once told me, there is no wrong way to drink wine. Chill the red if you like it that way.  (And I do.)

Trust your palate.

The wines are a great find. Tastings are fun! By the end of the evening, I found myself sitting around with the company's reps, speculating about what "ambrosia" and the "nectar of the Gods" are. Eh??? I've wondered for years. Could they be wine and honey? I don't really know. What do you think they are?

*source: Wine For Dummies

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Let's Plan A Wine Party

Photo: Testing Room Wine Potomac

If you don't have the time to put together a full dinner party, try hosting a simple wine party.

According to experts at Walmart, serve 1/2 bottle of wine per person. As an example, for 10 people set out 3 bottles of red (such as Merlot, Cabernet Sauvignan, Pinot Noir, Gamay) and 2 bottles of white (like Chardonnay, Champagne, Riesling, Moscato). Rosé is made from white wine grapes.

It is suggested that the red be chilled for 15 minutes and the white for one hour. A confession: I like my red wine chilled and tend to keep it in the refrigerator, but for guests I chill it the proper way. If I'm at your party, you may see me slip an ice cube into my glass of red wine.

When I buy wine, I always ask the wine seller to help me select red wines low on tannin. Tannin comes from the skins, seeds and stems of red grapes. Although it gives red wine its health benefits, tannin can taste dry and astringent without a nice juicy steak to balance the sharpness. If guests sip wine without heavy food, a red wine low in tannins is often more palatable.

I like to set out a cheese platter to nosh as people drink the wine, and I often serve a pot of homemade hot soup also. (What can I say, I'd rather eat then drink.) With soup, guests can grab a mug and spoon to serve themselves.

Walmart says, serve light food (like mild cheese, fruit, nuts) with white wine and

rich food (such as robust cheese, ham, sausage) with red. Although Brie is a mild cheese and extra sharp cheddar is robust, they both taste sensational paired with either red or white wine, in my opinion. So there is no need to split hairs, delicious nibbles will always be a hit!

Hosting a wine party is a classy idea without the stress of a full dinner. Most of the work is done in advance, letting you spend time catching up with your guests.

My take away tip from Walmart is the amount of alcohol to serve. One-half bottle per person is a good rule of thumb. That's 2 glasses for each guest. I might add two extra bottles of wine per ten people. Because: What if someone went over his drinking allotment?

Photo: henryhearld.com 

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#Shorts: A Red Wine Boldness Chart

Although red wine is my alcoholic beverage of choice, I only drink a glass occasionally if I host a dinner or join friends at a restaurant. The exception is during the summer, I will sometimes have a glass of wine with a cheese and fruit platter as Sunday dinner. Unfortunately, as we grow older we have to watch our calories, and I'd rather eat than drink.

But when I do have a glass of wine, I enjoy it. I tend to drink Merlot, Cabernet Sauvignon, or Melbac and I try to avoid wines too rich in tannins - organic substances in grape skins and seeds that can make wine taste bitter or acidic, perhaps also described as sharp or bold. The tannins in wine give it health benefits, but if you don't enjoy the wine, what's the point of consuming it?

Another consideration, a bolder wine tastes delicious paired with heavy food such as a big thick steak, while lighter wines, sometimes called drinking wines, are perfect with appetizers.🧀

The above Wine Boldness Chart by Wine Folly is a handy-dandy guide when selecting wine. In my decades of life, I've tasted at least 9 on the chart ... plus whatever mystery wines I've sampled at wine tastings and can't remember.

I hope you find the chart useful!🍷

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Cheap Wine ... And It's Devine!

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Cheap Wine ... And It's Devine!

Photo: wpid

By law, Whole Foods can only sell wine in New York City at one of its locations. So every 6 months when I go to the dentist nearby, I buy 2 bottles of delicious cheap Spanish red wine. As wine connoisseurs can tell you, the price of wine does not always reflect the quality.

Whole Foods has spectacular wine under $5. Once it sold for a low $2.99 but increased to $4.50 per bottle. I buy 2 varieties: Listed in order of how I like them, but it is a matter of individual taste. Both are fruity, low in tannins and balanced:

Don Simon Tempranillo - Made with 100% Tempranillo grapes, a grape variety only grown in Spain. Not sweet, this fruity, complex wine has hints of strawberries and cherries. A good drinking wine with pizza, burgers, chili or any meat and potatoes dinner. I especially enjoy drinking a glass paired with extra sharp cheddar cheese on dark Lithuanian rye bread (or just saltine crackers). 

Don Simon Shinaz - Although also fruity, it's a tad dry (or tart) with traces of red currant, raspberries and a dash of pepper. A great everyday drinking, dinner or party wine also.

Spain (and South America) makes tasty inexpensive wine overall. In a wine store, I tend to trust wines from these countries. What a bargain Whole Foods' Don Simon wine is! There is also a Chardonnay to try. The reds are the wines I bring home.

Unfortunately, they cannot be sold at my neighborhood Whole Foods, and I dislike making a special trip over to the Upper West Side just for wine. So I don't stock them as often as I'd like. I can only carry 2 bottles home! Blame it on city bureaucracy -- hopefully, there's a good fairness-to-compete reason behind the one store law.🍷

Update: The last time I walked over, the wine wasn't in stock, so I discovered another delicious inexpensive wine: Three Wishes brand for $2.99 a bottle; I bought Merlot.🍇 


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Buying Wine To Enjoy

When it comes to wine, you can talk about appearance, sensations and finish. Dwell on aroma, complexity and character, if you wish. But lets get real. You either like it, or you don't. It all boils down to flavor. How does it taste on your palate? Is the wine easy to drink without overwhelming your taste with bitterness or acidity? Or, is it smooth and well-balanced? While individual preferences come into play, and certain wines taste better with particular foods … you know a great tasting wine when you drink one. I'm no expert so I asked Bill, a knowledgeable wine consumer, for his pick.

Bill lead me to the first great find:

Vrac Cotes du Rhone 2007 – Here's how it got its name: For everyday drinking many French locals headed to the town winery to buy their wine in bulk (“en vrac”). Deep red in color and modest in intensity, this wine goes well with grilled chicken, tacos and just about everything. Bill says, “This is no bulk wine, it's a very good blend.” Costs $8 - $10.

For a Chardonnay try:

Bodegas Catena Zapata Alamos Torrontes 2007 – A white wine from Argentina, it's medium bodied, vibrant and fruity with a dry finish. The taste is clean -- a perfect blend to sip alone, or pair with BBQ chicken and potato salad. Cost: $9 - $11.

Selecting a Rosé, try:

Domaine Houchart Côtes de Provence Rosé 2008 – This French wine is delicious chilled. It has a racy body and is refreshing to sip solo, or to serve with meat and potatoes. Cost: $9 - $10.

Finally for a splurge I asked Mitch, a wine magazine editor, what he likes, and the answer is from his twitter post:

Frescobaldi Chianti Rufina Montesodi 2001 – "Elegant, refined, with great silky texture and strong finish. 93 points non-blind." It's a sangovese blend. Later he wrote to tell me, "This is a great Italian wine that will still age for several years." Cost: $50 and up.

Thanks Bill and Mitch for your input. Uncork a bottle and raise your glass!

Drink Bravely With Wine Writer Mark Oldman

Photographer: Marc Serges

If you enjoy wine and want to increase your current knowledge and tastes, let wine writer Mark Oldman expand your wine horizons.  Not only does he have an information-packed website, called: Mark Oldman, drink bravely, he teaches a number of “Outsmarting Wine” courses and seminars -- from private tastings to large corporate events.

Mark's books, including Oldman's Guide to Outsmarting Wine, will teach you a tip or two as well.  It is a best seller, won a host of awards, and collected glowing reviews from publications including, Wine Enthusiast, Businessweek and The New Yorker.  The book points you to “insider wines" at reasonable prices that taste great!

Although Mark is passionate about wine, he writes with a touch of irrelevance and makes learning fun.  He cares very much about taking the mystery and snootiness out of drinking wine.  Enjoying fine wine should be accessible to anyone (and everyone!) who takes the initiative and raises a glass.

Recently I had the pleasure of meeting Mark.  He introduced me to 4 delicious wines (red and white) that I will share after he publishes his new finds -- all lesser-known-vintages, and all balanced and favorful gems!  Check back later for the link.  Meanwhile, take a look at his entertaining videos uploaded on his site and YouTube.

Update: May 8, 2012 - The video is up - click South African Wine to watch.

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My Impromptu Red Wine Sangria

Photo: A Kozy Kitchen

I've been trying to solve a problem for two days. In the scheme of life, it's not much of a problem. L.A's Second Glass Wine Riot gave me three full bottles of opened Spanish red wine after an event they hosted here in Manhattan on Saturday, in which I participated. Very thoughtful ... bless 'em! The problem ... even with the help of other people, I can't drink 3 bottles of already opened wine before they go bad ... and get much of anything else done.

So to impede the time of expiration, I turned them into a quick, delicious sangria. I'm making one batch at a time, and each batch should last a few days. Drinking sangria was not in the plan, but damn ... is it good, and so simple to make. I used nooo sugar. Here is my recipe:

My Impromptu Red Wine Sangria

Indredients:
one bottle good, red wine
1 lemon
4 ounces premium orange juice
Part of a 20-ounce can of pineapple chunks, with pinapple juice
Dash of organic Stevia extract

Directions:
1. Pour the bottle of red wine into a glass pitcher
2. Roll the lemon on a cutting board, cut, squeeze the juice into the jug, then cut the lemon into sections and throw it into the jug.
3. Add the premium orange juice. If you have an orange, cut it into sections and throw it into the pitcher too. I didn't have one. (What? Am I a supermarket?)
4. Pour the pineapple juice from the can into the pitcher, and throw in several chunks of pineapple.
5. Sprinkle a tiny bit of Stevia into the mixture to sweeten.

Feel free to use whatever you have on hand. If you have a peach, strawberries or an apple, cut them up and add. If you don't have Stevia, use a little bit of sugar, or agave sweetner, or what you like. Making sangria isn't rocket science ... but, it is refreshing and a treat!

Chill with ice. Here are the jugs I am using to store what remains in the refrigerator.

Serve a glass of sangria with dinner, or crackers, cheeses and avocado dip. Cheers!

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Tasting Mead Is On My Bucket List

Photo: Lifehack

Although I enjoy a glass of red wine with dinner, I don't drink more than a glass or 2 about every 4 - 12 weeks as I'd rather spend my calories eating than drinking. Unfortunately, you can't do both if you hope to maintain a healthy weight after a certain age. That said, I have never tasted mead and would like to!

The following newspaper article is so well written and since I know absolutely nothing about mead other than some vague notion that it was the drink of Vikings and medievals, I'm simply going to directly quote and link the article below ...

According to Rob Adams, a meadmaker interviewed in the Charlotte Observer, mead is " 'an alcoholic beverage made with honey and water, then fermented with yeast. It can range from sweet to dry. It can also be traditional (just honey, water, and yeast), or it can include fruit, vegetables, spices, herbs, or malted grains — like beer.' "

Photo: Lifehack

Continuing with the article: " 'To make mead, you blend honey and water to form a ‘must,’ which is what the watered down honey liquid is called before fermentation,'” according to Adams. He explains that " 'the term must is also used in wine and cider making.'

'Once you have prepared the must, yeast is added to convert the sugar from the honey into alcohol,' Adams went on ... 'Since honey is almost 100 percent sugar, you need to add nutrients during the fermentation so the yeasts are happy and healthy — and so they don’t contribute unwanted flavors.' "

Adams says," 'You can add fruit, spices, etc. at any point during the fermentation, depending on what flavor or aroma you intend to impart.' "

Age is the element that sets mead apart from cider and wine. 

Another meadmaker, Kevin Martin, explains that " 'Mead is likely the very first fermented beverage on earth ... which makes sense ... because honey as a sugar source was available before other processed sugars and sweetening methods.' "

The ingredients in a Basic Mead Recipe are the following:

10 pounds honey

4 gallons water

2 teaspoons yeast energizer

2 teaspoons yeast nutrient

2 packets of lalvin k1-v1116 yeast (wine yeast)

The website Lifehack has 10 Best Mead Recipes which look amazing!🍹 

So after reading my blog today, maybe I won't have to drink alone. Wouldn't you, too, like to have a refreshing glass of mead? Skàl! Have you ever tasted it? 

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America's Test Kitchen's Poulet au Vinaigre

All photos: America's Test Kitchen and the video footage is linked below.

Today I'm sharing a chicken in vinegar dish featured on America's Test Kitchen, watch here. It originated in Lyon, France. As someone with German ancestry, I can appreciate food with vinegar as a flavor. Delish!

A fancy French name to Anglo ears for a simple and scrumptious one-pan recipe, and readers, you know how I love to prepare healthy, real food in a single pan, i.e., no-fuss dinners as there's less to clean up after you finish! Here's the tasty recipe in written form -- you're welcome!

Poulet au Vinaigre a/k/a Chicken in Vinegar

Ingredients:

8 chicken thighs - trimmed and dried with a paper towel, but leave the skin on the back of the chicken

1 1/4 teaspoons salt

3/4 teaspoon pepper

1 tablespoon vegetable oil

1 shallot, minced

2 peeled garlic cloves, diced

1 cup chicken broth

1 cup white wine

1/3 cup red wine vinegar

🍴🍽🍷

1 teaspoon of tomato paste

2 tablespoons butter

1 tablespoon tarragon

1 extra tablespoon red wine vinegar

Directions:

1) Salt and pepper the chicken thighs on both sides.

2) Heat 1 tablespoon of vegetable oil in a 12-inch skillet. 

3) Lay the thighs in the hot oil and brown them.

4) Add the sliced garlic. Sear the chicken for 8 minutes.

5) Turn the chicken over and cook the other side for 3 minutes. They will be crispy, but not fully cooked at this stage.

6) Remove the seared chicken from the pan and transfer it onto a plate. From the frying pan and into a separate bowl, pour off all but two tablespoons of the chicken fat.

7) Next add the minced shallots to the remaining two tablespoons of chicken fat, stir and cook with the brown chicken bits left in the pan.

8) Pour in one cup of chicken stock.

9) Add a cup of white wine followed by a 1/3 of a cup of red wine vinegar.

10) Return the chicken thighs to the pan and liquid - the crispy skin side up.

11) Next slide the pan into a heated 325 degree F oven and bake for 35 - 40 minutes. Make sure the temperature of the chicken reaches 195 degrees on a meat thermometer.

12) Remove the chicken and place the pieces on a plate.

13) To finish the sauce that's left in the frying pan, bring it to a simmer, then add a teaspoon of tomato paste, two tablespoons of butter, a tablespoon of minced tarragon, and an additional tablespoon of red wine vinegar. Whisk the gravy until it thickens.

14) Pour the sauce around the chicken on a plate or serving dish, then tilt the plate to distribute the sauce everywhere and under the chicken.

Serve each hungry diner 2 thighs. Eating this dinner at home costs pennies compared to ordering it in a restaurant.

 

As regular readers know, recipes end up on THE SAVVY SHOPPER so I, myself, can return here to make them again. The blog serves as our electronic recipe box. 

In this recipe, you can substitute chicken breasts if you wish. Although in general, I prefer white meat to dark, professional chefs tend to say chicken thighs are the juiciest, most flavorful parts of a chicken, therefore I use thighs in this dish. Try it the first time and note: Test Kitchen mentions in France, a mix of chicken parts goes into the dish, but using all thighs in lieu of a mix of different chicken parts ensures the chicken cooks uniformly. What I love about America's Test Kitchen recipes is they try making dishes several ways before settling on the best ingredients and methods for the dish for us, its viewers. Bon Appetite!

Here's an extra photo too delectable to not post. It's of step 12, getting ready to pull the chicken out and plating it, to finish the sauce.

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A Better Aperol Spritz, The Drink Of The Summer

Photo: New York Times

Everywhere there is outside dining in Manhattan I see this sunset-colored orange drink. Yesterday as I passed the Mark Hotel's fancy outside linen tables I pulled the waiter aside to ask, "What's everybody drinking?" His answer: Aperol Spritz!" 

He asked if I'd like to have one. "Thanks," said I, "I never sit and drink alone, not even at home. I'll return with a friend." The gracious man understood. 

Meanwhile out of intellectual curiosity (isn't it why you're interested too?😋), I had to google the cocktail. According to the New York Times, it's become the drink of the summer, as well as, an instagram hit after Campari, the maker of Aperol, launched a successful marketing campaign. Yet according to the publication, Aperol is too sweet, not a bitter enough aperitif (a before dinner beverage to stimulate appetite) and therefore, not the ingredient to use for the best version of this popular Italian spritzer. Instead use any of the following superior bitters ...

Photo: New York Times - click to go there or enlarge

Another necessity is to use good champagne or sparkling wine. Never mix cocktails with inferior ingredients that taste less than great if you were to consume them straight. Advise I hear often even in cooking!

For this in favor Italian Spritz you can use a delicious Prosecco. I've never tried the NYT's high brow quality sparkling wine suggestion - pétillant naturel. But hey, if you have it at home or wish to hop to the wine store, opt for it!

This is an ultra easy cocktail to make at home. For the most delicious spritz I've consulted several sources to learn you always use a 3:2:1 ratio of: 3 parts dry, tasty Champagne or sparkling wine: 2 parts aperitif (bitters): and 1 part carbonated (soda) water. 

So let's turn this ratio into a refreshing recipe, shall we? - per serving: 

Best Italian Aperol Spitz

Ingredients:

3 ounces brut Champagne or dry sparkling wine

2 ounces aperitif (go with bitter, not sweet)

1 ounce club soda or plain sparkling water

Directions: 

1) Start with ice cold ingredients and have ice on the side. Heck, ice the glass before you start too!

2) Pour the ingredients in the order and ounces into a glass (or pitcher). Give it a stir and pour over ice in a glass.

You can garnish with an orange slice (or olive) if you wish.

So readers, here's your chance to sip a better Aperol Spitz, the drink of the summer, by following this simple recipe, as well as, saving the $30 bucks charged by the Mark Hotel. You're welcome! I love you too!!😍

Thank you, New York Times for the nitty-gritty tips (article linked)!

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A Well-Stocked Bar

My parents rarely touched alcohol, but had a cabinet stocked with wine and spirits, including Danziger Goldwasser (a strong herbal tonic with tiny flakes of 22k gold).  These were pulled out on special occasions to offer hospitality to dinner guests.  If we ate a fancy meal as a family, we didn't serve alcohol, but always wanted to have something available for company.

And just to show how much a person is a product of her upbringing, I've carried on the same practice.  In my cabinet sits a bottle of Italian red wine, Moet & Chandon Champagne (a gift), Maker's Mark Kentucky bourbon, Mount Gay Barbados rum, Frangelico liqueur, Chambord liqueur and a bottle of Moosehead beer that's been in the refrigerator for years.  Since I seldom drink, isn't it interesting how much of a chip off the old block I am? How about you?


As it turns out, my family is not alone.  Several magazines have stressed the importance of keeping wine and some basics on hand, just in case visitors drop in.  Cosmopolitan says, it's a tell tale sign that someone has moved past his or her college years into adulthood.  And according to Vanity Fair, a Well-Stocked Bar should include:

Rose's lime juice	horseradish
Triple sec	cocktail olives
club soda	cocktail onions
tonic	lemons and limes
tomato juice	stirrers, shakers and strainers
Angostura bitters
grenadine

In reality, there are no rules to stocking a bar.  It depends on you and your guests; and whether you like mixed drinks.  Personally, I'd rather eat than drink.  Give me sharp cheddar cheese, hummus, crackers and a single glass of red wine, and I'm satisfied.

But for adults with other tastes, here are some Bar Tips, courtesy of Goodhousekeeping [condensed]:

*Chill cocktail and beer glasses ahead of time.

*Handle glasses by the stem to avoid warming the contents.

*Add carbonated beverages at the last minute, even to punches.

*Avoid spills, by not filling glasses to the brim.

*Keep towels handy; making drinks can be messy.

*Don't overserve.

*And never allow an inebriated guest to drive.

Bottoms Up!


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