Cooking With Wine….Sort of

January 15th, 2009 by Jeff

A Quick Note

Not sure the idea behind this particular episode worked well on camera.   Lesson learned:  next time we should actually cook during the show.   Drinking steak marinade out of a wine glass may be as unappealing to watch as it was for us to drink.   However, is there anything more entertaining than watching a guy go loopy as he adds white wine to his recently ingested Actifed while his buddy’s mortification level quickly rises?   I think not.

Still…watch at your own risk.

Featured in today’s show:

  • 2007 Casa Solar Viura  (~$7)
  • Wisdom & Warter Fino Pale Dry Sherry (~$11)
  • 2006 Geschwister Simon Ayler Kupp Riesling Spätlese (~$13)

Marinade Recipe:

  1. In a hot sauce pan with extra virgin olive oil add 1 finely minced shallot
  2. Lower heat and stir occasionally until just brown
  3. Add two finely minced garlic cloves
  4. Cook until just fragrant (30 seconds to a minute)
  5. Add 1 and a half cups of dry white wine and stir making sure to scrape up any brown bits stuck to the bottom of the pan (this is where the flavor is)
  6. Return to a boil, reduce heat slightly and reduce liquid at least 2/3’s
  7. Strain the solids from the liquid and return the liquid to the pan
  8. Return pan to medium heat and whisk in 1 Tablespoon of UNSALTED butter until melted
  9. Add another Tablespoon, whisk in and then one more time
  10. Taste for seasoning.  Add salt and pepper to taste
  11. Pour over prepared chicken, pork chops, mashed potatoes, etc…
  12. Toss a small handful of chopped Italian Parsley over the whole thing and serve

Recommended food pairings from The Som:

  • Well lucky us,  Bill Ward of the Minneapolis Star and Tribune wrote extensively on Sherry in today’s paper.   Sherry is so versatile it’s a shame most people just don’t get it.  I put myself in that category by the way.  The “Fino” (very dry) versions are amazingly friendly food wines.  A small glass on the side with a few appetizers and it’s impossible not to notice just how wonderful everything seems.  A splash in your marinade on your almost cooked pork chops or in your spaghetti sauce just boosts the flavors and acidity.   By the way…most GOOD Sherrys will have a bottling date somewhere on the bottle.  Don’t bother with anything over a year old.  Sherrys, like Bovee, love to be fresh.
  • We are really opening up a can of worms when we start talking about the ripeness levels of German Riesling, but that is exactly what the terms Kabinett, Spätlese and Auslese refer to.  The wine we tasted here from the Ayler Kupp vineyard in the Mosel-Saar-Ruwer region of Germany is a Spätlese (pronounced Shpayt-leh-seh).  It means “late harvest”.  They are fully ripe grapes that the winemaker may choose to make into a completely dry wine, a sweet wine, or anything in between.  How can you tell by looking at the bottle what style the winemaker chose?  Locate the alcohol percentage on the front or back label.   A dry white wine will usually check in at at least 12% alcohol by volume.  Anything less than that has a good chance of having at least a kiss of sweetness.   Lets look at the Geschwister Simon:  8% alcohol by volume.   That’s guaranteed to have some residual sugar in there.   But if the acidity is balanced with the fruit, alcohol, and sugar, the flavors will not be cloying and syrupy sweet.  In fact, even if you think you don’t like sweet wines, you may find a well made Spätlese is quite enjoyable!

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