Today I attended the Bounty of the Hudson Food & Wine Festival @ Brotherhood Winery. It was wonderful. I did take pictures, but they are still in my camera. I will post them in the future.
There was cooking demonstrations, wine ice cream and sorbet. Yup...I couldn't believe it either. The wine Sorbet was made from 100% wine. It was actually very good. I like the white wine sorbets over the red. The wine ice cream was good too. Once again I liked the Champagne with peaches over the Cab.
Wines...there were 19 wineries at the Bounty. Lots of wine to taste. I really liked Benmarl's Baco Noir and Whitecliff's Ridgewine Red. I tend to like dry wines. There were also a number of wineries that were serving sweet wine, like Baldwin with their Strawberry and Raspberry wine. Then there was the "interesting wines" like Pazdar Winery's Garden of Eden wine, with hints of Banana and Chocolate. Very different.
Food...there were many food vendors. I really like the Lamb Kabobs! I also tried some kind of beets with cheese. I had to keep an open mind..cause beets are not my thing...a childhood memory I'd like to forget. But they were good. I brought my husband who loves eggplant, some kind of eggplant stuffed with mozzeralla cheese drizzled with balsamic vinagar. He said it was really food (I don't do eggplant)
The Bounty of the Hudson is open tomorrow..Sunday from 12pm -5pm if you would like to attend.
If you attended the Bounty, I would love to hear your comments. You can view pictures of the event by clicking here.
Saturday, July 28, 2007
Wednesday, July 25, 2007
Wine Festival this Weekend
This weekend is the Bounty of the Hudson Food & Wine Festival. A festival not to be missed!! There will be 19 wineries from the Hudson Valley plus food and craft vendors. It's all taking place at Brotherhood, America's Oldest Winery in Washingtonville NY. I believe tickets are $25 in advance and $33 at the door. For more information visit Shawangunk Wine Trail and click on the Bounty of the Hudson Link on the left hand side.
Sunday, July 22, 2007
What's on a wine label
Ever look at a wine label and not quite sure what all that information is. Here is some basic information that is found on the wine label.
1. Winery
2. Appellation - The country or region where the grapes are grown.
3. Vintage - The year the grapes were harvested
4. Variety - type of grape the wine was made from
5. Ripeness - usually shown on German wine
6. Estate Bottling and Winery Information - If the wine is Estate Bottled, it is made and grown at the winery's own vineyard (another topic for later)
7. Required federal and state information
8. Optional information
Thursday, July 19, 2007
Wine pairings in a nut shell
BBQ Foods - Zin simpler, fruity and quaffable wines: Zinfandel is a natural match, a quintessentially American wine with a traditional American food. Other good barbecue choices include Petite Sirah and Beaujolais, either the French original or the U.S. Gamay which is a grows very will in the Hudson Valley.
Beef - Roast beef and steaks call for a dry, tannic red wine: Bordeaux or Cabernet Sauvignons and Merlots; Rhones or Syrah/Shiraz; and Northern Italian reds from Piemonte (Barolo, Barbaresco) to Tuscany (Chianti, Brunello).
Chicken -Chardonnay, Pinot Blanc and Riesling. chicken dishes, consider the sauce and the preparation as keys to the match: Light chicken-breast sautees or cream sauces may tilt the equation toward a white. Tomatoey, cheesy entrees like chicken cacciatore and its
Pasta If it's a traditional Southern Italian dish with a tangy red tomato sauce, then you can't beat the dry Italian red wines - Chianti, of course, but also Montepulciano d'Abruzzo, Salice Salentino and many more. If it's a cheese sauce like Fettuccine Alfredo, consider Chardonnay.
And if it's a seafood sauce without tomatoes, a dry, crisp white should be your choice - Sauvignon Blanc (Fumé Blanc), or a fruity Italian white like Vernaccia, Orvieto, Soave, Frascati and many more.
Pork Richer whites, like most Chardonnays and Pinot Blanc, go well with lighter meats like pork (as well as chicken and veal). A rich White Burgundy (Chardonnay) makes a natural match, or an Alsatian Riesling or Gewurztraminer; but a light red like Beaujolais or even a lighter-styled Pinot Noir is also fine.
Vegetarian entrees are a little harder to match with wine, but as a "red with red" kind of generalization, try matching red wines with heartier fare like bean dishes, enchiladas, etc., while reserving the lighter whites for dishes based on green vegetables
Beef - Roast beef and steaks call for a dry, tannic red wine: Bordeaux or Cabernet Sauvignons and Merlots; Rhones or Syrah/Shiraz; and Northern Italian reds from Piemonte (Barolo, Barbaresco) to Tuscany (Chianti, Brunello).
Chicken -Chardonnay, Pinot Blanc and Riesling. chicken dishes, consider the sauce and the preparation as keys to the match: Light chicken-breast sautees or cream sauces may tilt the equation toward a white. Tomatoey, cheesy entrees like chicken cacciatore and its
Pasta If it's a traditional Southern Italian dish with a tangy red tomato sauce, then you can't beat the dry Italian red wines - Chianti, of course, but also Montepulciano d'Abruzzo, Salice Salentino and many more. If it's a cheese sauce like Fettuccine Alfredo, consider Chardonnay.
And if it's a seafood sauce without tomatoes, a dry, crisp white should be your choice - Sauvignon Blanc (Fumé Blanc), or a fruity Italian white like Vernaccia, Orvieto, Soave, Frascati and many more.
Pork Richer whites, like most Chardonnays and Pinot Blanc, go well with lighter meats like pork (as well as chicken and veal). A rich White Burgundy (Chardonnay) makes a natural match, or an Alsatian Riesling or Gewurztraminer; but a light red like Beaujolais or even a lighter-styled Pinot Noir is also fine.
Vegetarian entrees are a little harder to match with wine, but as a "red with red" kind of generalization, try matching red wines with heartier fare like bean dishes, enchiladas, etc., while reserving the lighter whites for dishes based on green vegetables
Tuesday, July 17, 2007
Summer Chillin'
Summer is the time where we find ourselves drinking more white wine than red. Here are some tips on summer chillin'.
* Water cools faster than air. For urgent chilling needs: bucket, ice, cold water, and some salt. Dunk bottle. Or try one of those sleeve things, which are also very good.
* Small pours. When it’s hot out and the wine is cold, just do small pours since wine in the bottle keeps colder.
* Experiment with temperature. Of course, some whites can be served too cold, which closes down the aromatics. Try chilling some young reds with higher acidity, such as Beaujolais.
* Think light thoughts. On the deck or porch, go for whites when you’re not drinking rose.
* Think pink. Put aside your thoughts on Rose try a dry rosé. They are so food friendly and offer something with more substance than a white. Remember to make sure the residual sugar is less than 5% for the dry Rose.
* Water cools faster than air. For urgent chilling needs: bucket, ice, cold water, and some salt. Dunk bottle. Or try one of those sleeve things, which are also very good.
* Small pours. When it’s hot out and the wine is cold, just do small pours since wine in the bottle keeps colder.
* Experiment with temperature. Of course, some whites can be served too cold, which closes down the aromatics. Try chilling some young reds with higher acidity, such as Beaujolais.
* Think light thoughts. On the deck or porch, go for whites when you’re not drinking rose.
* Think pink. Put aside your thoughts on Rose try a dry rosé. They are so food friendly and offer something with more substance than a white. Remember to make sure the residual sugar is less than 5% for the dry Rose.
Sunday, July 15, 2007
Wine Tasting....Beer Tasting
On Friday evening I attended a New York microbrewery beer tasting event at the Dinsmore Golf Course. People were teasing me.."what's the winegoddess doing at a beer event." You have to taste the beer too. I found myself tasting the different brews the same way you taste wine.
We would smell it. Did it smell hoppy, taste it..was it bitter, did it leave an after taste. Did it have any flavors. There was a blueberry beer there. I didn't have the opportunity to taste it. I did taste a beer that was quite interesting...it had hints of banana, and cloves. It would be a good holiday beer.
One thing this event lacked was a program. I did taste a number of brews, but there was no program to take tasting notes. Hence, I can only tell you from memory that Keegan Ales from Kingston was there and there beer was very good! Brooklyn Lager excellent...they ran out of beer before we left, the micro brewery from Cooperstown and a few from Long Island were present.
Like after a day of wine tasting, you want a cold beer, after an evening of beer tasting we went home and a glass of wine.
We would smell it. Did it smell hoppy, taste it..was it bitter, did it leave an after taste. Did it have any flavors. There was a blueberry beer there. I didn't have the opportunity to taste it. I did taste a beer that was quite interesting...it had hints of banana, and cloves. It would be a good holiday beer.
One thing this event lacked was a program. I did taste a number of brews, but there was no program to take tasting notes. Hence, I can only tell you from memory that Keegan Ales from Kingston was there and there beer was very good! Brooklyn Lager excellent...they ran out of beer before we left, the micro brewery from Cooperstown and a few from Long Island were present.
Like after a day of wine tasting, you want a cold beer, after an evening of beer tasting we went home and a glass of wine.
Wednesday, July 11, 2007
Local Wine Happenings
This weekend Glorie Farm Winery is unveiling their Jumpin Jazz Label. Big party at their winery. I plan on being present for this unveiling. Should be very exciting!
They will be announcing the winner of the Jumpin Jazz wine label art contest, revealing the exciting new Jumpin Jazz label, and releasing the long-awaited Jumpin Jazz semi-dry white wine. Tasting of Jumpin Jazz as well as other Glorie wines will be free from Noon - 5:00 PM, and hors d'oeuvres will be provided.
You don't have to be in Napa to enjoy Wine Country.
Think Local!!! Enjoy Local!! Buy Local!!!
They will be announcing the winner of the Jumpin Jazz wine label art contest, revealing the exciting new Jumpin Jazz label, and releasing the long-awaited Jumpin Jazz semi-dry white wine. Tasting of Jumpin Jazz as well as other Glorie wines will be free from Noon - 5:00 PM, and hors d'oeuvres will be provided.
You don't have to be in Napa to enjoy Wine Country.
Think Local!!! Enjoy Local!! Buy Local!!!
Monday, July 9, 2007
Wines of Spain
Today the UPS man paid a visit. He brought me wines from Spain. I was a little worried because of the extreme heat and the way which wine travels. I am glad to say, nothing was spoiled.
However, due to the fact that one of the bottles cork was protruding, we had to open it. It was a 2004 Protocolo, bottled by Dominio de Eguren. It was very good and very light.
I will tell you this case of wine, each bottle was $12. Free shipping. I ordered it from Touring and Tasting. Every now and then, they have some very nice deals. You can go to their website and sign up for their newsletter.
However, due to the fact that one of the bottles cork was protruding, we had to open it. It was a 2004 Protocolo, bottled by Dominio de Eguren. It was very good and very light.
I will tell you this case of wine, each bottle was $12. Free shipping. I ordered it from Touring and Tasting. Every now and then, they have some very nice deals. You can go to their website and sign up for their newsletter.
Sunday, July 8, 2007
Smile
I read this information on a newsletter I receive from the New York Wine & Grape Foundation.
I thought I would pass it along to you. Smile...
TOOTH DECAY prevention may be yet another benefit of moderate wine consumption, according to a recent Italian study published in the American Journal of Agricultural and Food Chemistry and reported in The Times of India (not a traditional wine-consuming country). The research showed that both red and white wine contain some powerful germ-killing ingredients guarding against disease-causing streptococci bacteria and upper respiratory tract infections. Wine’s antibacterial properties, well known by the ancient Romans, have received relatively little attention from the modern research community, compared with other well-known benefits such as cardiovascular disease, cancer risk, and Alzheimer’s. But with this new study, that may well change.
I thought I would pass it along to you. Smile...
TOOTH DECAY prevention may be yet another benefit of moderate wine consumption, according to a recent Italian study published in the American Journal of Agricultural and Food Chemistry and reported in The Times of India (not a traditional wine-consuming country). The research showed that both red and white wine contain some powerful germ-killing ingredients guarding against disease-causing streptococci bacteria and upper respiratory tract infections. Wine’s antibacterial properties, well known by the ancient Romans, have received relatively little attention from the modern research community, compared with other well-known benefits such as cardiovascular disease, cancer risk, and Alzheimer’s. But with this new study, that may well change.
Saturday, July 7, 2007
How much to spend on the wine
Well it's the weekend for BBQ's. I have to go to one today. The thought always crosses my mind, how much do I spend on a bottle of wine. Just because a wine is priced under $10 is it good.
The answer is yes. There are many wines that are good that are priced between $5.99 and $10. For example, Rosenblum Zins can be priced as low as $8.99 and they are wonderful Zins to bring to the BBQ. There are many other Reds as well. South America Malbec's are also a good choice and moderately priced. So are many whites, like Sauvignon Blancs, Pinot Grigio's ( Gris) and Chardonnay's.
Just because the wine is priced under $10, don't think you are purchasing a cheap bottle of wine. You will be presently surprised that it is very good.
Please share with me your good wine buys under $10.
The answer is yes. There are many wines that are good that are priced between $5.99 and $10. For example, Rosenblum Zins can be priced as low as $8.99 and they are wonderful Zins to bring to the BBQ. There are many other Reds as well. South America Malbec's are also a good choice and moderately priced. So are many whites, like Sauvignon Blancs, Pinot Grigio's ( Gris) and Chardonnay's.
Just because the wine is priced under $10, don't think you are purchasing a cheap bottle of wine. You will be presently surprised that it is very good.
Please share with me your good wine buys under $10.
Wednesday, July 4, 2007
Red, Whie & Rose
Happy 4th of July. I hope everyone has a safe holdiay.
What to serve with those burgers and dogs...Red, White or Rose.
My favorite with a burger is a good Zin. Those that favor white wine, I would go with an unoaked Chardonnay. Chardonnays made in this manner have fermentation take place in stainless steel tanks. It gives it a crisper taste and you shouldn't have the butter flavor.
Now onto Rose's. Rose's are making a come back. Personally, when I think of Rose, I think of sweet wine. However, not all Rose is sweet. You want to look for one that is less than 5% residual sugar for one that isn't sweet.
What makes a Rose. Rose is made from a red grape. The grapes are pressed as soon as they arrive in the cellar. It allows a quicker diffusion of the color. They are then soaked with the skins for no longer than 24 hours. Rosé wine is then made in the same way as a white wine, fermentation of the must cleared of solid elements with out any more maceration.
What to serve with those burgers and dogs...Red, White or Rose.
My favorite with a burger is a good Zin. Those that favor white wine, I would go with an unoaked Chardonnay. Chardonnays made in this manner have fermentation take place in stainless steel tanks. It gives it a crisper taste and you shouldn't have the butter flavor.
Now onto Rose's. Rose's are making a come back. Personally, when I think of Rose, I think of sweet wine. However, not all Rose is sweet. You want to look for one that is less than 5% residual sugar for one that isn't sweet.
What makes a Rose. Rose is made from a red grape. The grapes are pressed as soon as they arrive in the cellar. It allows a quicker diffusion of the color. They are then soaked with the skins for no longer than 24 hours. Rosé wine is then made in the same way as a white wine, fermentation of the must cleared of solid elements with out any more maceration.
Sunday, July 1, 2007
Tannins
Tannins..you hear that word a lot when you drink wine..but what are Tannins?
Tannins re a family of organic compounds that are found in grape skins, seeds and stems. During the aging process, oak barrels infuse tannin into the juice as well. The are an excellent antioxidant and natural preservative. This hps give wine structure and texture. Tannins provide an important flavor dimension in wine.
With red wine, grape skin contact is longer, and is the barrel aging, resulting in a stronger tannindimension of the wine.
When you drink wine and it causes you to pucker, this sensation in the mouth and back of the throat is referred to as tannic. Visually, tannin forms part of the natural sediment found in the bottle of the wine.
Red wines with little tannin should be drunk young. Wine that has a lot of tannins needs to age and will improve (hopefully) in three or more years. As the wine ages, the tannins soften and become less noticeable.
Tannins re a family of organic compounds that are found in grape skins, seeds and stems. During the aging process, oak barrels infuse tannin into the juice as well. The are an excellent antioxidant and natural preservative. This hps give wine structure and texture. Tannins provide an important flavor dimension in wine.
With red wine, grape skin contact is longer, and is the barrel aging, resulting in a stronger tannindimension of the wine.
When you drink wine and it causes you to pucker, this sensation in the mouth and back of the throat is referred to as tannic. Visually, tannin forms part of the natural sediment found in the bottle of the wine.
Red wines with little tannin should be drunk young. Wine that has a lot of tannins needs to age and will improve (hopefully) in three or more years. As the wine ages, the tannins soften and become less noticeable.
Subscribe to:
Posts (Atom)