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Easter Wines

The next big seasonal feast on the calendar is Easter, complete with the joys of chocolate and other sugar-laden treats.

For the most part, Americans associate ham with this holiday meal. The tradition has its roots in Colonial North America. Hogs were slaughtered in the late fall, eliminating the need for feeding the animals throughout the winter months. The hams were preserved with salt cures and eventually smoked, adding wonderful flavors. In the five to six months that the process took to complete, Easter arrived. The cured hams were either boiled or baked and the meal could begin.

There is a myriad of choices for pairing wine with a ham dinner. A Cabernet Franc, Gamay, Petite Syrah or even a Pinot Noir will all match nicely with the flavors of ham. But, for my money, I’d suggest a Grenache. And, there are some fine Grenache available which hail from Spain, where the grape is referred to as Garnacha. It just happens to be the most planted grape in all of Spain, with a history of cultivation that’s literally hundreds of years old.

Las Rocas de San Alejandro Garnacha of Spain, vintage 2003, is perfect for your Easter Dinner. A deep garnet color in the glass, the wine displays very attractive legs after vigorous swirling to aerate the liquid. The nose is of medium strength, offering the essence of currants accented with wisps of black pepper, raspberries and strawberries. Savor this wine and see if you don’t revel in its medium body that impresses the tastebuds with nice forward fruit, just a hint of sweetness and a very acceptable and enveloping mouth feel. There’s a pleasant dryness that lingers on the finish, culminating as a warm black pepper glow. This wine is pleasant to drink, especially when paired with the saltiness of the ham.

If you’d prefer a white wine with your ham dinner, consider a wine made with the Chenin Blanc grape. Allow me to gush a moment.

Vouvray is a wonderful wine from the Loire Valley of France, and it’s made solely with Chenin Blanc. Find a bottle of Domaine Pichot, 2003 is nice, and pull the cork. Poured into a big glass, this Vouvray will impress the eyes with the color of a pure mountain stream. This is a gift from Mother Nature. Inhale the bouquet and allow yourself to be captivated with a floral essence that might conjure up a perfume base laden with layers of mango and lilac. When you taste this wine, distant honey will be the very first notable flavor detected which graduates to ripe grape tones, perfect acidity and a beautifully structured wine rich with ripe fruit. The luscious finish washes over the palate, completely convincing the tastebuds that it’s easy to drink and completely enjoyable. Paired with the saltiness of ham, the contrast of this delicious wine is a match made in heaven.

“Wine is sunlight, held together by water.” - Galileo (1564-1642)

Posted by Floyd at 08:47 AM

Italian Whites

It goes without saying that shopping for wines can be a daunting affair. There are so many choices, so many labels and so much information to decipher. One of the most overwhelming collections of wines to choose from hails from Italy. A country known as the “land of the grapevine”, Italy has a long history of winemaking and the distinction of being the top producer in the world.

In the last quarter of the 20th century, Italian wine producers recognized that their wines needed some refinement if they were to compete on a world wide level. As a result, label designations were created and guidelines were established. There are two bits of information on Italian wines that reflect the winemakers’ commitment to quality products. The first is Denominazione di Origine Controllata, usually found just under the name of the wine. It designates an outline of specific place names and the development of wine districts by the government. An inspection period must first be satisfied before a vintner can place the D.O.C. rating on his bottle labels.

The best information you can find on an Italian wine label is Denominazione di Origine Controllata Garantita or D.O.C.G. This signifies the highest category given and reflects a guarantee by the government of the quality of the wine. Armed with this information, Italian wine selecting can be just a little easier.

Palazone Orvieto Classico Vintage 2003 is a D.O.C. rated wine to consider. Clean and clear in the glass, the color is reminiscent of straw. In the nose, the wine offers hints of green apples, green peppers and a distant wisp of banana. A soft acidity glows on the palate, offering fruity and pleasant layers of flavor with a distant bitter overtone. The finish is warm and lasting that glows for a moment or two. Serve this Orvieto with pasta and clam sauce or Italian cheese and some fresh grapes.

Teruzzi & Puthod Vernaccia Di San Gimignano Vintage 2002 is a D.O.C.G. wine worthy of your shopping cart. Vernaccia has been produced since at least the 13th century, maybe before. Its faint golden yellow color sends out a bouquet that’s fresh and clean, offering the scents of celery and lemons. Taste it and see if you don’t find it fresh, lively and bracing. A nice acidity makes it a wine of distinction. The finish is rapid and cleansing. This Vernaccia is perfect with antipasto or grilled seafood made with herbs, garlic and butter sauce.

But, don’t assume that if an Italian wine doesn’t have a D.O.C. or D.O.C.G. rating, it isn’t worthy. Shop around, ask questions and make your own discoveries.

“Never apologize for, or be afraid of, your own taste in wine. Preferences for wines vary just as much as those for art or music.” Hubrecht Duijker

Posted by Floyd at 04:04 PM

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Food is my religion. I've been immersed in cooking and the kitchen arts for over 35 years.

Since graduation from the Culinary Institute of America ('71) my career has included the management of various production kitchens, teaching the culinary arts and wine selection, creating a catering service for a demanding and world traveled clientele, writing about restaurants, food and wine for newspapers and creating and hosting a variety of food related shows for television.

The goal is to share my knowledge and experience by developing and demonstrating succinct and doable recipes for viewers. The focus has always been sensible food formulas that use fresh, available and affordable ingredients.

As a result of the magic of the Internet, this site will provide you with a host of topics that will contribute to your success in the kitchen and hopefully cultivate your sense of culinary adventure.

You can expect to see stories that explore gizmos and gadgets, journals of our travels that always include food finds, market discoveries, recipes to enjoy, some wine talk, discussions surrounding new T.V. and radio shows about food and just about anything else that suits our fancy and thrills us.

Naturally, an email will afford each of you the opportunity to comment on what I offered up on this site. Most importantly, tell me what you're looking for on a food website so I don't waste your time.

In essence, Floyd The Food Guy is yours to embrace. I'm a true believer in the fact that a great meal, prepared and served with passion, can cure many ills, bridge gaps, lighten the heart and stir the soul.

I look forward to shopping, preparing and cooking each day. I'm excited to have you as a web site guest and hope you find a tidbit or two that might make your next kitchen adventure a pleasure.

Posted by Floyd at 10:42 AM

Beaujolais

One of the most recited phrases in the world of food and wine is "white wine with white meat, red wine with red meat." But, rules are made to be broken, or at least avoided, with the possibility of substantial palate rewards.

Years ago, I was busy organizing a dinner party for an elegant lady of Asian descent who asked me to select wine for her upcoming event. Since a flavorful chicken dish was the entrée, I was headed to white wine land with my suggestion.

In casual conversation, the lady offered that a Beaujolais wine called Cote-de-Brouilly was her choice, explaining that it was fine with red or white meat. Since she had traveled extensively, had a keen passion for cuisine and had fabulous taste in all she pursued, I bought the wine, cracked open the books and pulled some corks. My discoveries were, and continue to be, delicious.

Cote-de-Brouilly is one of the nine crus wines of Beaujolais-Village and are all made from the Gamay grape grown in Southern Burgundy. Georges Duboeuf Cote-de-Brouilly from Domaine de la Feuille hails from the center of Brouilly where a chapel serves as a beacon for the devotees of this wine. Late each summer, they carry on a tradition of a pilgrimage to Mont de Brouilly in anticipation of a good grape harvest.

In a glass, Cote-de-Brouilly has a depth of color reminiscent of garnets accentuated with the brilliance of rubies. Bring it to your nose and inhale the warmth of fresh ripe grapes.

On the palate, this wine offers an initial dryness that rapidly opens up the well-balanced, full-bodied flavors of red fruits. It’s refreshing and light and deserves to be drunk, not sipped.

Julienas is another wine of note from Beaujolais whose name is literally a derivative of Julius Caesar. It’s a clean, clear, brilliant, garnet red in a glass and in full possession of ripe berries in the nose. This is a firm wine that’s rich and robust on the palate. Julienas is slow to mature by reputation and the longest lasting Beaujolais.

A third Duboeuf selection is Moulin-a-Vent, commonly referred to as "The Lord of Beaujolais" for it’s full-bodied and robust appeal. Swirl the wine in a balloon style glass and marvel at the rich, garnet red color and the attractive legs. There is a depth of aroma that reminded me of pot roast, however crazy that may sound. Drink the wine and the vibrant and active flavor impressions are bracing and clean with a fleeting aftertaste.

Bottom line; embrace the wines of Beaujolais, especially these three. Chill them, serve them, drink them and don’t be afraid to pair them with red or white meats. Remember, there really are no rules.

Posted by Floyd at 09:48 AM

David Bruce Red Zinfandel

The stories and speculation regarding where California’s most extensively planted red wine grape originated have been as complex as the wine it produces. France, Hungary and Italy have all been possible contenders. But, it was a DNA test in the late 20th century that finally settled the score. When the results became official, it was the Apulia region of Italy’s heel that claimed the birthright to Zinfandel, and its’ parent grape the Primitivo. Once planted on Americas Pacific coast, the deep purple grape gained recognition as the wine of the gold rush minions and became known as California Claret. It was the grape juice of choice for Prohibition home wine makers, resurfaced as the popular white Zinfandel marketing miracle of the 1980’s and is now California’s rising star red wine.

Planted extensively in the North West Coast region, Zinfandel does really well in coastal areas that offer cool climates and long growing seasons. The resulting wine is a rich red liquid with a youthful, fresh nose and lush palate personality. Shop for an Estancia 2001 California Zinfandel and you’ll revel in its juicy and complex mouth sensations. This one is prefect with spaghetti and grilled beef. My choice for delicious fun is a bottle of David Bruce 2001 Paso Robles Zinfandel. A deep, ruby red, the color is so intense it almost appears to stain the glass. The nose is filled with black cherries, wild black raspberries and hints of freshly cracked black peppercorns. Just a click heavier than a standard red wine, this Zinfandel is lusciously concentrated. For more serious sipping, search out a bottle of Ridge California Lytton Springs Zinfandel. Composed of 75% Zinfandel, 20% Petite Syrah and 5% Carignane, it’s full-bodied and delectable. It’s also the proud recipient of 93 points from Wine and Spirits magazine. While there are many who suggest pairing a red Zinfandel with grilled, broiled and roasted beef, I suggest you savor one of America’s best red wines with a selection of cheeses. A firm, medium to sharp cheddar, asiago, aged gouda or sheep's milk cheese, monterey jack, creamy gorgonzola, gruyere and even emmentaler can stand up to a bottle of Zinfandel. Pull a cork, sit back and savor a wine with a past that’s now a matter of fact.

Posted by Floyd at 11:18 AM

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