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December - Wine Cassis

A Featured Wine Cassis Article

How to choose the right wines for a thanksgiving or Christmas dinner

As Christmas is coming with the inevitability of a credit card bill and there is a whole load of things to worry about. Christmas present buying, a possibly expensive and traumatic period, followed by the Christmas card list, the decorations, the food, all the food and possibly the last on the list, the Christmas drinks. Christmas drinks are possibly the least thought about but are the subtle catalyst that can turn an ordinary Christmas into a great one. Yes, you can go with all your normal standbys but Christmas is special and so are Christmas drinks.

To start with there are many traditional Christmas drinks like Egg Nog and mulled ale, in fact my father used to put his beer into a pewter tankard, heat a couple of pokers in the fire, then plunge them into the tankard. This should only be attempted with metal drinks containers, I have a vague recollection of him trying it with glass and making a mess on the floor when it broke, also I do not think it works with lager or other blond beers, a good bitter, brown ale or porter should be robust enough to take that sort of treatment. Possibly the most traditional of all Christmas drinks is mulled wine, know in Germany and probably around the world as Gluhwein, this is a warm infusion of red wine, lemons, cloves, cinnamon and sugar. This traditional Christmas drink has a whole host of modifications, not only in the different regions of Germany but around the European continent. To the basic ingredients can be added rum, brandy, Calvados even, I have heard Vodka which would add kick, but not much taste. Another popular ingredient is the orange, either as slices or zest but I think you could add any citrus fruit that you prefer. Please do not forget to wash thoroughly and. if possible, get the unwaxed variety of fruits. Another variation worth considering is the addition of juices, orange or apple are best, cordials, elder flower is quite refreshing, or even herbal teas. Any of these will make a different and interesting drink for Christmas that, if you remember to make a note of just what you have made, could become your signature Christmas drink that everybody looks forward to.

Another good starter is of course Champagne, it is a very sophisticated way to kick your party off. Nowadays though there are a lot of sparkling wines that can compete with the original Champagne, in England there are many Champagnes available via the supermarkets that are extremely good at very competitive prices, there are also a number of good English sparkling wines made in the champagne method that are very good as well. In fact, global warming has led to a number of French Champagne producers buying land in the South of England and planting vines. A good idea to make your Champagne go further is to offer a Bucks Fizz which is Champagne and orange juice or why not try a Kir Royale made from Champagne with a dash of Creme de Cassis, a blackberry liqueur

The basic recipe is a bottle of red wine, make sure it has some body to it either a classic, but inexpensive Cabernet Sauvignon or another robust Vin du Pays, to which you will add 5 to 20 cloves, depending on your taste, a stick of cinnamon and 2 to 4 tablespoons of sugar, normal or demerara if you want to be bold. Chop a wedge of lemon and stick your cloves into the skin, this will stop them floating about in peoples drink, then slice the rest. Pour the wine and the rest of the ingredients into a saucepan and heat. Do not, I repeat do not allow to boil as this will remove all the alcohol and ruin the taste. This is the basic recipe so you can adjust to suit your taste, it is best served in heat proof glasses, but you can improvise.

When it comes to the Christmas meal there are a whole range of drinks, from the appetizer to the digestive to think about if you want a truly memorable day, but for those on a strict budget, you can adjust to meet your pocket. If you are serving Christmas lunch, a Sherry is a grand way to kick things off but you have to think of your guests palates. A good bottle of fino and oloroso will cater to the dry and sweet taste with excellent examples coming from Domeque or Harveys although there are a wide range of excellent Sherries around if your budget is tight, go for a sweet or medium dry type.

A wine to accompany the main dish is purely a matter of taste, much is talked about the merits of red wine with red meat and white wine with fish or chicken but at the end of the day it really ought to be what you prefer, just because the gourmands try to intimidate you with their knowledge, you don't need to buy into that, have a bottle of red and a bottle of white and let your guests decide what they want to drink, it is Christmas after all, not a society luncheon. That said, a little direction will not go amiss when it comes to choosing a wine for a special occasion. Certainly beef, turkey, particularly the dark meat, duck or goose will suit a good red wine. A Bordeaux, perhaps a St Emillion or Fronsac will not break the bank, there are a lot more expensive wines in this region, but if you can afford them you should visit a fine wine shop with knowledgeable staff who will give you very good advice on the wines available. You could also try a Rioja from Spain, a Montepulciano from Italy or any of the Cabernet Sauvignon, Cabernet Merlot or even, my favourite Malbec that are available from vineyards around the world, particularly Argentina. I must confess that my own particular favourite area is Cahors in France, they produce some big bold wines with lots of body. If you are having a large number of people to dinner, you could buy your wine in a box, it is still very good quality and you don't have to pull all those corks, just serve it in a decanter or a good jug. Serving any red wine this way is better than just pulling the cork out of the bottle an hour or two before serving, if you think it can get to breathe through that tiny neck, try to breathe through a straw and you will get the idea.

For a white wine the standby is a good Chardonnay although you should be aware that some of the heavy oak overtones may be too much for a white meat such as chicken or fish. You may wish to investigate a French wine like a white Burgundy, or if you like very dry wine, a Sancerre from the Loire Valley. Others to consider are Pinot Grigot a grape associated with Italy but is grown around the world or a good German Reisling or Hock, Bordeaux has good white wines like Entre Deux Mers but you should ask your local wine merchant or the wine manager in your local supermarket for ideas. Some people will compromise and go for a Rose wine and there are a number of acceptable wines in this category, Mateus Rose is probably the best known, but Rose D'Anjou from France is very good and there are remarkable rose wines from California, Australia and other parts of the world.

If you are really pushing the boat out, you will want a wine for dessert and for a cheese course. The dessert course is ruled by Sauterne an expensive wine whose king is Chateau d'Yquem at a price that Bill Gates may blink at. There are other Sauternes less expensive but a more economical option could be a Malbec, from the same area, still very acceptable. You may also consider a Muscadet from either France or Spain.

For a cheese course. the classic wine accompaniment is Port, although a red or even certain white wines are acceptable, depending on the cheeses served. Ports come in several different qualities, white should be avoided as this is more an appetizer, but the rest is a matter of taste and budget.

At the end of the day this is going to be an enjoyable time and providing there are not any glaring errors people will enjoy whatever you serve because this is a time of sharing and goodwill to all.

One final tip, a drink that is really hot right now is Perry, it is like Cider but is made from special pears it is going to be really big in 2007 so get in first, if you can find some.

About the Author

Although I started writing for the English newspaper Frizz I became sidetracked as a photographer, not only for Frizz but for all the major English newspapers. Now I have returned to writing which is my spiritual home.

Wine Cassis and More

How to choose the right wines for a thanksgiving or Christmas dinner

As Christmas is coming with the inevitability of a credit card bill and there is a whole load of things to worry about. Christmas present buying, a po...

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April 2008 - Wine Commercials

A Wine Commercials Artilce for Your Viewing

Thanksgiving Table Tips, Wine and Recipes

A Time for Thanks

Thanksgiving is one of my very favorite holidays because it is a special time to spend with friends and family, there is no pressure around gift buying, and food traditions help us make memories and keep them in our hearts. Even if you are feeling pressured around cooking, stop and reflect on the meaning of this day. We all have our sorrows and concerns but let this day bring some joy to you and your family.

The recipes this month are just in time for the holiday season. This is a delectable, and different, soup to satisfy you as the days get shorter. These are great side dishes for Thanksgiving which are delicious and, most importantly, can be made ahead. We all need to have some time - savers so that we, too, can enjoy the day. I've included some simple table decorations that are colorful and will brighten your table.

So remember to make it easy on yourself as Thanksgiving approaches, get others involved, take them up on offers of help, use some short cut, like buying some pre-made, good quality side dishes or home-made desserts. Take a deep breath when you are feeling overwhelmed. Happy Thanksgiving to you and your loved ones.

- Marybeth

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November Holidays
November 11

Even though Veteran's Day has passed please be sure to remember:Bake some cookies for a veteran, active or retired, whom you may know in the neighborhood, just to say that they are not forgotten. And there are some wonderful organizations where you can 'adopt' a soldier. For example,www.soldiersangels.org is a truly worthwhile organization.

Other holidays

15th is Clean Your Refrigerator Day (it's true)

16th is the Great American Smokeout Day

23th is Thanksgiving

25th is National Parfait Day

As usual, there is something for everyone to celebrate.

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Wine Tips for Turkey Day

I have been doing a little research in order to find some wine recommendations for Thanksgiving dinner. The favorites are Pinot Noir, Zinfandel, and Riesling. (Cabernet Sauvignon can be a bit heavy with turkey, but if that is what you love, ask your local wine merchant what they would recommend for this holiday table.)

Pinot Noir, which has expanded in popularity since the movie "Sideways" came out, compliments most any flavor very well and does not overpower the food. The wine has enough fruit to stand up to the cranberry sauce, and sweet potatoes, also.

If you prefer white, a Riesling can be a fine choice. For the Riesling, the most important thing to look for on the label is "Kabinett." These are the driest Rieslings from Germany. A Sauvignon Blanc also pairs well with turkey and gravy. A sparkling wine can help to lighten the feast.

Remember that there are lots of flavors at the Thanksgiving table - from the yams to the gravy to the Jell-O mold, so you may want to consider several options for your guests. Go with what you enjoy and have another selection for your company. I always find the advice of a good wine merchant very helpful. Ask questions, test, and enjoy.

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November Recipes

Soup That Satisfies

Soup always reminds us of home. No matter if your memories were of Campbell's Tomato Soup (served, of course, with a grilled cheese sandwich) or of a large pot of homemade chicken soup simmering on the stove on cold winter afternoons, soup is the ultimate in foods that comfort and nourish us. Soup does not have to be thick or creamy to satisfy - if it is filled with fresh vegetables and herbs, the aroma and taste will bring you joy from head to toe.

This is a really flavorful soup, filled with a plethora (I just love that word) of vegetables and spices. It is hard to believe this soup is so healthy - lots of tomatoes and lentils and chic peas for antioxidants and fiber. It just tastes too delicious to be this good.

Even thought there may be some exotic spices, this is not too spicy a dish. Experiment with the spices - add as much as you like. Be adventurous. Don't be afraid to use the raisins. You will be in for a taste sensation as all of these flavors and spice mix together.
Make this ahead - it gets even better after a day in the refrigerator.

Moroccan Tomato and Chick Pea Soup
Makes 8+ servings

1 can chick peas with their liquid

1 (35-oz) can whole tomatoes, coarsely chopped

? medium onion, finely chopped

1 large celery rib (including leaves), finely chopped

2 - 3 tablespoons extra virgin olive oil

? teaspoon turmeric

1 teaspoon black pepper

1/2 teaspoon cinnamon

1 teaspoon dried oregano

1 teaspoon Kosher salt

3 tablespoons fresh basil, julienned

? cup chopped fresh parsley

4- 5 cups vegetable broth or chicken broth

1 cup lentils, rinsed and soaked in hot water for 15 minutes if
the instructions on the bag say to soak them

1 cup raisins

1/2 cup chopped fresh parsley

Fresh ground pepper

Accompaniment: lemon wedges

Saut? onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Do not brown. Add turmeric, pepper, oregano and cinnamon and cook for another 2 -3 minutes.

Add tomatoes, parsley, chickpeas, lentils, broth and ? cup parsley, and half of the basil.

Cook for 1 hour until lentils and chickpeas are soft. Add more broth if too thick. Add remaining parsley and basil before serving, and add salt and pepper to taste. Serve with lemon wedges.

It is even better the next day so this can be made up to 2 days in advance.

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Pomegranates

If you have not had a pomegranate before, try one of these juicy and delectable fruits while they are in season.

How to Select and Store:

A most delicious fruit, a pomegranate has a thin, leathery skin, is about the size of a large orange and can range in color from red to pinky yellow. Inside are hundreds of seeds that are separated by bitter, cream-colored membranes. Each seed is tiny and surrounded by a translucent, brilliant red pulp that has a tangy sweet-tart flavor.
(There is a tale that every pomegranate has exactly 613 seeds.)

Thought to be native to Persia, the fruit is grown everywhere from Spain to California. In the United States they're available from October to almost January. When buying, choose those that are heavy for their size and have a bright, red color and blemish-free skin.
If refrigerated in a plastic bag, they will stay for up to 2 months.

To use, cut the pomegranate in half and pry out the pulp-encased seeds, removing any of the light-colored membrane (these are bitter and inedible) that may adhere. You can hit them over a bowl of water, and let the seeds fall to the bottom and the membranes float to the top. Drain the water. Just be careful - the juice is really red and can stain. Although this sounds like a bit of work, it's not and the sparkling, juicy taste of the seeds is unlike anything else.

Serving Ideas:

Pomegranates can be eaten as fruit, used as a garnish on sweet and savory dishes or pressed to extract the juice. They're rich in potassium and fiber and are brimming with vitamins A, C, E and iron.
The seeds are a brilliantly colorful addition when tossed on top of a salad of micro greens, toasted pignoli nuts, and grape tomatoes with a rich balsamic, extra virgin olive oil and honey dressing. You can also serve them on top of cantaloupe pieces, or on a fresh fruit salad. Or pop a few seeds in a pomegranate martini - yum.

They are also beautiful in centerpieces, along with pumpkins, squash and dried leaves. Try this fruit- the season is short but the rewards are tremendous.

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Thanksgiving Vegetables

I wanted to add a few more recipes to this newsletter since everyone is always looking for new and interesting recipes to serve for the holidays. This is one of my all-time favorite vegetable dishes:

Brussel Sprouts with Browned Butter

Makes 4 to 6 servings.

Now don't turn your nose up at the mention of Brussel Sprouts. Choose sprouts that are small, cook them quickly and saut? them in browned butter for a juicy, nutty taste that most people will love.
<pP

1 to 1 1/2 pounds Brussels Sprouts

1/4 + cup butter

Bowl of ice water

Water for boiling

Coarse salt

Freshly ground pepper

Cut the long stems from the Brussels Sprouts, and remove any blemished leaves. Cut a small X in the bottom of each sprout.

In a medium sauce pan, fill halfway with cold water and salt and bring to a boil. Add the sprouts and cook for about 4 - 5 minutes until they are slightly tender. Drain quickly and immerse in a large bowl of ice water to stop the cooking.

In a large heavy skillet, heat the butter over medium-high heat. You want the pan to be really hot and the butter browning. Saut? the sprouts until they are lightly browned. Remove from heat and add salt and pepper to taste. Serve immediately

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Food for Thought

This is a time to share our abundance.
America's Second Harvest Network is still responding to Hurricane Relief disaster and to others in need of basic food. Please give generously to this or your local Foodbank or other charity.http://www.secondharvest.org

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Enjoy the best of the season- Marybeth

www.girlfriendsinthekitchen.com

About the Author

Marybeth Gregg,owner of'Girlfriends In the Kitchen'and'Cook With Confidence Cooking Schools',has been entertaining and giving cooking advice for almost 20 years and is well-known for her great teaching nethods and has been featured in numerous newspapers. Her newest venture is teambuilding, for companies large and small, using cooking as the team event. Reach her at www.girlfriends-in-the-kitchen.com

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Grape juice as good for the heart as red wine

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MADD pushes for tougher drunk-driving laws

Wed, 04 Apr 2007 10:56:52 PDT
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