Vanessa Wines!

My Most Romantic Wines

I really am not much of a Valentine’s Day gal. I think it is a silly holiday. However, I am a girl, and I do like romantic gestures (just pick a day other than this one). So, I am going to tell you what I think are the most romantic wines and some EASY foods to pair them with for the last minute type of guys and gals. (BTW- I am skipping chocolate and wine pairing because it is a bit overdone.)

 

#1. Pinot Gris. NOT Pinot Grigio. Pinot Grigio, in my opinion is like drinking water (Sorry Santa Margarita). The difference between Pinot Gris and Pinot Grigio is a bit more than one coming from Italy and the other coming from France or the Pacific Northwest. Pinot gris from France and Oregon are typically richer, more aromatic with tropical fruit and spicy flavors. And guess what food they pair with perfectly….Oysters!! Oysters are the perfect aphrodisiac, right? Run to the grocery store (I would suggest Burhops Seafood in Glenview and Hindsdale) and get a bottle of Pinot Gris and some oysters and you will have a wonderful evening!

 

#2. Amarone. This is a dry red wine from Italy, and yes, it sounds like Amore! It is made from 3 Italian grapes-Corvina, Rondinella and Molinara-  that are actually partially dried so the result is a very ripe, full bodied wine with a raisiny quality and usually pretty high in alcohol. (That’s a good thing right?!) If you are in a hurry for Valentines Day, make some pasta with a few meatballs and serve with this great wine. If you are really in a hurry, stop in your favorite Italian deli and pick up some Italian meats, some “old” cheeses like Parmigianino, Pecorino, and blue cheese, some nuts, dried fruit and grapes. Lay those all on a platter then open your wine with a blanket on the floor in front of the fire and you are good to go!

 

#3. Pinot Noir. It to me is not only one of the easiest red wines to drink and pair with food; it is also a lovely wine! And right now, it is probably one of the most beloved in the United States. It is low in tannins and comes in a range of styles from fruity to earthy. You can have it with fish, lamb, pasta and even pizza. It is pretty much a fail proof wine.

 

#4. Bordeaux. Why? Bordeaux, because it is from France of course! I picked an Italian wine, so I have to pick a French wine right? A Bordeaux wine can be red or white. If it is red the grapes are Cabernet, Merlot, Petit Verdot, Cabernet Franc, Malbec and Carmenere. White Bordeaux is Semillon, Sauvignon Blanc and Muscadelle.

Throw a steak or scallops on the grill, open a Bordeaux (red=steak, white= scallops), light a few candles and you have a perfect night!

 

#5. Sauternes. Ok, so I am going back to France and back to Bordeaux-the Grave’s area. Sauternes is a sweet wine and pretty expensive. The grapes are usually Sauvignon Blanc, Semillon and Muscadelle that have been affected by Botrytis, which is “noble rot” and the grape becomes partially raisined (kind of like the Amarone, but these are white grapes). This produces an amazing sweet, savory wine with nice acidity. This CALLS for crème bruelle but you really could just make this your dessert and call it a night.

 

#6. Bubbly. I don’t need to say any more.

 

Happy Valentines Day!

No Chardonnays This Thanksgiving!

Pinot Noirs, Rieslings, Unoaked Chardonnays are always the “safe” choice for Thanksgiving wines. However, if you want to be a little more adventurous in your wine and food pairing this year, or maybe you just like to try different wines here are my three (I keep it simple) suggestions for turkey day!

Red Zinfandel~Yes, they are bolder, yes they are jammy but I think any Red Zin lover will agree, they are such a favorite! They will match up to your sweet potatoes, cranberry molds and stuffing perfectly. Look for red zins with lower alcohol content (I know that is a bit hard to do these days). A few I can think of are Ridge Zinfandels, Dry Creek Zinfandel and Karly Zinfandel both around 14.5% vs. pushing 16%.

Rose’s~ These are not white zinfandels just because they are pink! They are dry and delightful and not just a summer sipper. They can be a refreshing change from a typical white wine and actually would be nice with some cheese and appetizers before the meal. Pedroncelli Dry Rose’ of Zinfandel (notice it is DRY, not sweet white zin) is an affordable choice around $10.00

Gewurztraminer~ First koodo’s if you can pronounce this wine correctly! It is a very aromatic wine, a bit spicy and will bring out the flavors in your gravy! It even is a little sweet for those of you that have a sweet tooth!

Whatever, you decide to serve it is always good to stock a few options for your guests. And of course a bubbly wine is always festive and appropriate, but that is a whole other topic for December!

What is Glogg?

What is Glogg?

 

Glogg or Gluhwein is basically a mulled spice wine that even for the most discerning palates is pretty yummy on a cold fall or winter afternoon.  It is usually prepared from red wine, with spices such as cinnamon, nutmeg, cloves and then some sugar added. It also many times has additional alcohol added such as brandy of vodka.

 

Glogg is Scandanavian in origin but many European countries produce a version of it using local ingredients.

 

I personally love the stuff! I don’t bother messing with making my own, I just buy the Glunz family winery Vin Glogg which is a blend of California Port, red wine and natural fruit flavors and spices.

Here are some fun ideas of when to serve Glogg.

• Pass it out to adults during trick or treat! My husband and I sit at the end of our driveway with a big thermos of Glogg and “to go” cups!
• Breakfast! Skip the mimosa’s in winter and serve this with pancakes and eggs. It is a great drink to serve during the holiday mornings when guests spend the night.
• After a long run. In winter, I treat myself after my long Sunday run with a cup of Glogg to warm up. It especially is good after an afternoon run! A shower, some glogg and a nap!

 

Below is a recipe I found if you want to try to make your own. However, the Glunz Vin Glogg is easy and so good! All you have to do is heat it, add a cinnamon stick or orange peel for decoration and serve! Just make sure you do not boil it, because then you will take out all of the alcohol and that is no fun! Also the Glunz Vin Glogg is 13.5% alch/vol so it does have a punch. But, if you really want to warm things up you can add brandy or another spirit to it!

 

For the adventuresome here is a recipe. If you decide to buy or make your own, let me know what you think and when you drank/served it!

If you just want to buy it, it is available at Mariano’s and Whole Foods locally. It is under $15.00 for a liter, and it will stay in good in your refrigerator for weeks!

 

Glogg recipe:

• bottle of red wine
• 0.5 Liter inexpensive brandy or vodka
• 10 cardamom pods
• 1 cinnamon stick (broken down)
• 1/2 orange peel (dried or fresh)
• 1/2 lbs sugar (regular or lumps)
• Optional additions: 5 cloves, 1/2 cup raisins, 1/2 cup almonds, 5 dried figs

Preparation:

Heat the wine and brandy spices, fruit, and nuts in a pot (and any optional additions you might like.)

Be careful not to boil the mixture; just let it simmer for about 45 minutes.

Then, strain through a cloth to remove all additions.

Serve your Glogg hot over lumped sugar (or with regular granulated sugar).

Optional: You can also serve the Glogg with raisons or almonds. If you'd like the drink to be stronger, use more brandy.

This Glogg recipe makes approx 1.5 Liter (close to 1/2 gallon).