Hello Smiley’s and Wine Enthusiasts!
I thought I’d kick off the month with a simple and delicious wine recipe. And since we have been encouraged to stay home this month; this month’s posts will be filled with tastings from my wine stash. Bon Apetit!
You will need:
- 2 Cups of clean and sliced mushrooms (brown)
- 2 Cups of Dry Red wine. Add more if it doesn’t touch the top of the mushrooms. You want the wine to cover the mushrooms but you don’t want the mushrooms to drown in the wine.
Combine wine and mushrooms in a quart sized pot. Set temperature to high to bring to a rapid boil. Once boiling, drop temperature to low for 10 to 15 minutes until your liquid boils down.
Serve and enjoy.
This dish can be served alongside red or white meat. Tonight, the mushrooms were served alonside pot roast, roasted pork loin and grilled chicken. The accompanied sides were sauteed spinach and buttered red potatoes. Deeelicious!
The wine that I chose this evening was from Llano Estacado Winery. It was their 2013 Due Compaesani. This wine has notes of raisin and spice. It has full tannins and was enjoyed as a night cap. Because I have had this wine for a while, I thought it would be the perfect cooking wine.
Wine tip: the longer you have a wine, the tasting notes may change.
I hope you enjoyed this Wine Wednesday Recipe and I look forward to sharing more with you in the weeks ahead!
Salu’d, Smiling Danny
As you can see, I have not posted much this month. Each day goes by with its daily list of to-do’s and before you know it, you have missed out on important and special moments. Seeing how it has been strongly recommended to stay home during this time of panic and chaos; I have been determined to enjoy every little moment while I can. I hope this month you are first trusting in God; placing all of your cares and worries in His hands. I hope you are enjoying memories with your family, they won’t be here forever and neither will we. I hope you are making the most of each day; reading, enjoying your hobbies, listening to music, finishing those projects that never seem to get done. And lastly, I hope you are enjoying a nice bottle of wine.
Below is the dinner that we had last night. Simple and delicious. No special notes other than we enjoyed a few of our favorite things…
Dinner: Honey Mustard Turkey Legs with Cornbread Dressing and Blanched Green Beans.
Pairing: Angry Orchard-Green Apple
Tasting Notes: This pairing gave fall vibes with memories of Thanksgiving. The Cider did not take away from the meal; instead, it was like having an apple tart for dessert.
XOXO, Smiling Danny
Remember in my “Wine 101” post (October 14, 2019) that I mentioned that wines are identified by their grape varietal or by the region in which it was produced? Well, I thought that this year I would post about some different grape varietals so that you will know a little bit about the grape and its characteristics when tasting and buying wine. Of course this is not an exact all be all because weather conditions, soil, climate, and production all come into play when it comes to the final taste of the wine. These notes that I share with you will just be a foundation or springboard as you began to explore wine yourself. As you try several of the same grape varietal, you will notice the consistencies in the wine.
The first grape that I would like to introduce to you is Cabernet Sauvignon. It is the world’s most famous grape and it is grown in every vineyard around the world. At least every vineyard that I have visited or researched. It is also the most successful red grape in California although it has a dusty blue hue. Cabernet was introduced to the United States of America in the 19th Century by way of Bordeaux, France. This grape is a grape that maintains its characteristics. Despite the blend or where it has been produced, Cabernets will hold its character. In a recent post, I mentioned that the Cabernet that I tasted, tasted like a true Cabernet. What I meant by that was that Cabernets have distinct characteristics that are always apparent despite its vintor, location, or the weather conditions that it was exposed to while growing.
Cabernet wine has powerful notes of black currant, dark chocolate and plum. When it is aged in oak, the notes will place emphasis on the minerality of the wine. Other notes that you may pick up in a Cabernet are dried fruit, savory spice and game meat. Cabernets have perfect tannins and range from light bodied to full bodied. Cabernets typically will be dry and pair well with following:
- Cheese: Cheddar, Gorgonzola
- Nuts: Walnuts
- Meat: Venison, Ribeye, Beef Stew
- Fish: Grilled Tuna
- Fruit: Black Cherries
- Vegetables: Broccoli, Tomatoes
- Sauces: Brown Gravy, Tomato Sauce
- Herbs and Spices: Rosemary, Juniper, Lavender
- Dessert: Bittersweet Chocolate, Gelato
I could go on and on but don’t want to overwhelm you with information. I hope that you find this post helpful as you explore one of my favorite wines: Cabernet Sauvignon.
XOXO, Smiling Danny
A lot of people have asked me how to go about pairing food and wine. I usually say it’s all trial and error and ask more questions to gauge what they’re going for with the dish. Here are a few other tips that may help as you explore pairing food and wine:
- Balance the weight of the food with the weight of the wine. The bolder the flavor of the dish, the bolder the wine should be to stand with the meal. The reverse also applies, the lighter the dish, the lighter the wine as to not overwhelm the flavors of the dish.
- Take into account how your meal has been prepared. Steaming a fish will have a delicate flavor versus a meat that has been grilled. Here you will want to serve a light bodied wine because the steamed fish is a delicate dish. A bold wine with tannins is great for a dish that has been grilled or broiled.
- Dishes packed with citrus, vinegar or other acids will pair well with a wine that is equally as acidic. Normally, a white wine or a red wine that does not have a lot of tannins is recommended for citrus dishes because tannins clash with acidic food.
- Acidic wines pair well with fatty dishes causing the dish to appear less rich. The acidic wine will also heighten the flavor of the meal.
- The sweeter the food, the sweeter the wine. If you pair a dessert with a dry wine, you will notice that the wine will taste tart and thin. Of course, this is not an exact all be all. There are beautiful marriages of sweet and savory that can occur, you just have to explore and be willing to continue to try until you find it. I have found a few myself. (Note: you can check out my previous post: “Leading My First Wine Pairing Class, October 27, 2019” to see some of those marriages.)
- The best partner for a wine with tannins is meat. Meat perfectly smooths out the tannins in the wine. Cheese and eggs aren’t the best of friends when it comes to tannins; probably because, these two are usually considered to be delicate dishes.
Let’s Be Adventurous
Normally, white wine is suggested as a pairing for fish but the next time you are ordering dinner or grocery shopping, I challenge you to get a broiled salmon and to pair it with a Pinot Noir. Notice I said a broiled salmon, not just salmon. I haven’t tried this yet myself so let’s come back and share notes. You can share your thoughts on today’s Instagram post or here on the blog.
I hope you find this helpful as you continue to explore the World of Wines.
XOXO, Smiling Danny