A bottle of White, A bottle of Red
Billy Joel had a hit with a song (scenes from an Italian restaurant) with the phrase “A bottle of Red, A bottle of White”. I went to an Italian restaurant where the waiter greeted us with that question, followed by, “I’ll make you some zif.” By zif, he meant white zinfandel, by mixing red and white together. While the concept and lack of wine knowledge was scary, the encounter was quite humorous. Well, today, you can choose or not choose. How about all three? It’s national Drink wine day. So, it really doesn’t matter, as long as you follow the directions: Drink (verb meaning to consume liquids) Wine (Noun, a fermented beverage usually made from grapes or other fruit). Your mission today is to not overthink it, simply DRINK WINE.
Of course, if you have a somewhat refined palate, the wine needs to reach a certain level of quality. And, you may not want to indulge in non grape wines. Although, they do technically qualify. And, there are actually some local wineries that make some interesting wines with other fruits like cherry, strawberry, elderberry, even cranberry. And, then there’s dandelion wine. If you have the weeds growing in your yard, pick the blossoms, steep them in boiling water. Allow to cool to 90 degrees, add some citrus, sugar, and yeast. Then ferment for a couple weeks. Just be careful there aren’t any chemicals like weedkiller or pesticides in your yard. But, if you don’t want to take your life in your hands, stick to good old grape wine. It’s an art-form dating back thousands of years. And, there are some pretty good ones to be had.
Table of Contents
Let’s start with A bottle of White, A bottle of Red, even rose
At Only Cumin, we cover different types of wine and other drinks, spotlighting certain varietals on different days. You can spend a lifetime consumed by a desire to find the perfect wine, tasting, sampling, and indulging. But, today is less about the pursuit, and more about appreciating wine the way it was intended: drinking it. Wine enthusiasts , gourmands, and “foodies” pick apart wines, deciphering the difference between high and low tannin, hints of elderberry vs cassis, and a host of industry terms. While there is value and merit to that, for most people, it’s like art: I know what I like. Guess what, both are correct. While wine snobs can be boorish, their insights prove a value to everyday drinkers.
When you pick out a wine, you do so based on recommendations. These either come from your local or an esteemed wine expert, reading about the wine, or from friends and influencers. While the recommendations of Friends and influencers make you feel part of a community, it’s the professional reviews that really tell you what to expect. Influencers tell you to drink Moscato or “orange” wine. So, you do it without knowing what to expect, just that your influencer likes it. But, if you get an expert opinion from a wine expert, they can tell you just what to expect: levels of sweetness, a flavor of plums that lingers on the palate, etc. While descriptions like bracing acidity and flavor of wet stone may not be helpful, professional reviews tell you exactly what to expect without telling you what you like.
Being Brand Specific
Name recognition goes a long way with wine drinkers. Moet, Chateau LaFite Rothschild, Mondavi, and Barefoot wines have immediate impact on their respective audiences. While the first three represent high quality (and prices), Barefoot and its common peers represent wines for the masses. Unless you’re part of the top 1% of wealth, you aren’t drinking Lafite everyday. Even if you are, it’s still, usually, saved for special occasions. For everyday drinking, most people just want something approachable and affordable. With about 300,000 wine companies in the world, and each producing a minimum of 6 different wines, you, literally choose one in a million. This is why people tend to be brand specific. But, in doing so, you miss out on a whole world of wine.
Brand specificity is, basically a shortcut to getting the wines you want. If you ask for a coke and get a “great Value” soda instead, you probably won’t be happy. Or, if you drink beer and get Milwaukee’s best instead of Sam Adams, you might even be a bit Pissed off. For many, this applies to wine as well. And, depending where you get the wine, brand specificity is your best chance at getting a quality beverage. But, if you have access to professionals who know wine, be a bit adventurous. Try something new. Let the pros pick a wine based on your description of likes and dislikes. Keep in mind, though, your local pro may not be as knowledgeable as you need. So, read up a bit on wine as well.
Know what to expect
We talk a lot about wine here. We even list some of the varieties. But, no list is exhaustive. And, no discussion of wine covers everything there is to know. It’s a constantly evolving world. There are countless variables from the type of grape to it’s sub-genre, to where they are grown. when they are harvested, the amount of rain and temperature fluctuations, through the fermentation, aging, and bottling process that it’s impossible to predict every nuance of any given wine. Whether it’s a bottle of white or a bottle of red is a gross over-simplification. With over 10,000 grape varieties, plus the multifarious factors influencing any particular vintage, it’s a wonder that there is any consistency at all. And, don’t forget, grapes aren’t the only fruit used in wine.
So, how do you know what to expect? One major factor in choosing a wine is its sweetness. As a general rule, the lower the alcohol, the sweeter the wine. Of course, this is also dependent on the grape variety as well. But, take a Riesling for example. These grapes are, generally sweet. If the alcohol content is 12% or more, that means the sugars have mostly fermented, and the wine will be dry. If you see 10% or less, there is a lot of residual sugar un-fermented, AKA, it’s sweet. Also, familiarize yourself with the major grape varieties. You don’t have to memorize everything. We do have the internet. Look up characteristics. You can do it on your phone. But, knowing the most popular wines helps.
Cabernet, Merlot, and Syrah are heavy reds. Pinot noir and Gamay are lighter. Chardonnay is the heartiest white, with Viognier not far behind. Riesling and moscato are sweet whites, and Sauvignon blanc tends on the lighter side.
Start with a bottle of white, a bottle of red
Joel tells the tale of Brenda and Eddie, high school sweethearts destined for a failed marriage and divorce. At the time the song was released, though, the story wasn’t over. Both went on to build new lives, and Brenda ended up drinking heavily for a time. Eventually, though, they got back on track, and did end up re-kindling their relationship in real life. So, apparently, starting with a bottle of white, a bottle of red can lead to things. But, the journey may be longer than expected. The same can be said of drinking wine. My first taste of wine came when I was a kid. I remember these long neck basket wrapped Chianti bottles in our family basement. And, I remember someone knocking one of them down the stairs. The Aroma was great for a day. Not so much a couple days later. But, that’s life.
Despite the tragedy of the spilled wine, that initial aroma let me know that I would spend my life enthralled by wine. Over the years, my palate developed from drinking anything with alcohol to actually enjoying and exploring the possibilities of the world of wine. If you aren’t a regular wine drinker, today is the day to start. Just remember, like Brenda and Eddie, the road won’t always be rosy. There will be good and bad wines. But, they all add up to a long journey filled with wonder and excitement. Some say it’s an acquired taste. Well, isn’t it time you acquired a taste for it? Wine goes back to biblical times. Jesus shared it with his Apostles. So, don’t give me the I am taking the moral, high road crap.
Despite the allure, it’s not safe for everyone.
If you have a propensity for addictive behavior, please don’t start drinking. Addiction is a very serious condition. besides the “house of the rising sun”, Wine has been the ruin of many a poor boy (and girl) throughout history. Starting with a bottle of red or white leads to other destructive behavior. It’s not about a higher spiritual power. It’s about the way we are wired. Some people don’t have an on/off switch to regulate their substance cravings. It’s a terrible disease that leads to many problems.
And, of course, control your environment. If you are able to control your drinking, remember to do it in a safe place. And, don’t drink and drive. As Don Gavin used to say, “If you don’t know how to drink and drive, please don’t (you ruin it for those of us who do). All kidding aside, getting in an accident isn’t good for anybody. Plus, there are penalties. Why screw up a life or more for a couple hours of pleasure? Drinking responsibly is a sound policy. You should be responsible for what you do with alcohol, not the reverse. How many times have you heard that alcohol was responsible for a bad marriage, a horrible accident, or Sonny and Cher? Save the world from bad choices. Drink responsibly.
Speaking of Drinking, it’s still drink wine day. So, drink some wine. But, don’t forget to eat as well. In addition to being a gastronomical experience, it also contributes to responsible drinking by absorbing some of the alcohol.
Time for a nice pair
So, start with a bottle of white, a bottle of red. Share the experience with others. And, try some recipes to go together. Although you may want to just open one bottle and drink that one flavor, if you have a few friends and family around, you can try some different wines. As always, we suggest starting with lighter wines and working your way to the heavier ones. And, be sure to eat in between wines to “cleanse your palate.” Eating food helps remove residual flavors from the last wine. Otherwise, everything begins to taste the same, and, you can’t distinguish what your drinking. Something as simple as cheese and crackers makes a great palate cleanser. And, it accents the flavors of the wine. In fact there is another wine holiday in July dedicated to just that: Wine and Cheese Day.
In the meantime, have a wonderful DRINK WINE day. And, stay safe.
Rosemary Goat Cheese Gougeres
Ingredients
- 1 Cup Milk
- 4 Oz Unsalted Butter
- 1 Cup AP flour
- 4 large Eggs
- 1 Cup Gruyere cheese shredded
- 1/2 Cup Crumbled Goat Cheese
- 1/2 tsp Fresh Ground Nutmeg
- 1 Tbsp Chopped Fresh Rosemary
- Kosher salt and pepper to taste
Instructions
- Preheat oven to 400
- Bring milk and butter to a boil in a heavy pot. Then stir in the flour with a wooden spoon. Stir frequently until the dough pulls away from the pan. Continue to cook for another minute , stirring continuously to prevent burning.
- Remove dough to a mixing bowl. Whip in the eggs, one at a time. Make sure each one is fully incorporated before adding the next one. This is easiest if done in a mixer. But, it can be done by hand if you want a bit of a workout. Add seasonings and rosemary. Then fold the two cheeses in by hand. Make sure the goat cheese doesn't break down too much. You want creamy pockets in the puff. Have a little extra gruyere to sprinkle on top.
- Line sheet pans with parchment paper or a non stick liner. Put the dough in a pastry bag. You can use a star tip or plain tip. Pipe mounds of the dough about the size of a quarter onto the lined sheet pans. Leave enough space between each to expand. Sprinkle a little extra cheese on top for visual effect.
- bake for about 20 minutes. If they still look a little pale, give a couple more minutes. They should have an even brownish hue. And, when you tap them, they should be crisp on the outside with a hollow sound inside.
- Serve hot. They can be made ahead of time and reheated at 350 degrees for a few minutes if necessary. Serve by themselves or with a nice fondue or tomato sauce.
Notes
Thyme scented Scallop Mousse with Lemon Wine sauce
Ingredients
- 1 Lb Fresh or Frozen Scallops
- 2 Large Egg Yolks
- 1/2 Cup Heavy Cream
- 1/4 Cup Diced Fresh Shallot
- 1 Tbsp Chopped Fresh Thyme
- oil for cooking
- Salt and Pepper to taste
- Water for boiling
- For Sauce:
- 1 Cup Fresh Squeezed lemon Juice
- 1 tsp Grated Lemon Zest
- 1/4 Cup Diced Fresh Shallot
- 2 Cups Dry White Wine
- 1 Tbsp Corn Starch
Instructions
- Lightly Saute the shallots for the mousse in a light coating of olive oil until soft. Set Aside.
- In a food processor, Puree the scallops until smooth. Add the yolks one at a time. Then add the cream a little bit at a time. You want it to loosen the puree, but not make it runny. You may not need all the cream depending on how wet the scallops are to begin with. Season with salt and pepper. Add in the chopped fresh thyme and shallots one it is a good consistency.
- On a clean surface, pull plastic wrap out tight and carefully lay the mousse in a line in the middle of the wrap with a couple inches of plastic on either side. Depending on how big your wrap is, you'll probably have to repeat this step to get all the mousse wrapped. Make the line of mousse about 1 to 2 inches thick. Roll it up tight, and twist the ends to keep it in. Wrap the whole thing in another piece of plastic wrap and seal it tight to prevent leakage.
- In a large pot or dutch oven, boil water, enough to float the logs of scallop mousse in. Carefully place the logs in the water and cook until thickened, about 10 to 15 minutes. Check the temperature by piercing the plastic with a meat thermometer. You want it to reach 155 degrees.
- While the Mousse is cooking, make the sauce: Lightly saute the shallots until soft. Add the wine. Reduce by 1/4. Add the lemon juice and zest, and reduce another 1/4. Mix the cornstarch with cold water and whisk it in. Add it a little at a time, so as not to make it too thick. Adjust Seasoning, and remove from heat.
- When the mousse is done, remove it from the water and let it rest about 5 minutes. Remove the plastic. And, slice the mousse into disks. Serve with the sauce, some croustades, and a light salad.
3 Cheese Fondue
Equipment
- Fondue pot or heavy pot
- a stand to keep a heat source under the fondue
- skewers
Ingredients
- 1 Lb Gruyere Cheese chopped or shredded
- 1/2 Lb Gouda Cheese Chopped or shredded
- 1/2 Lb Fontina Cheese Chopped or Shredded
- 1 Cup Dry White wine Chardonnay or Sauvignon blanc preferred, or whatever you like
- 1 oz Frangelico Or another type of liqueur
- 1/2 tsp Cracked black pepper
- 1/2 tsp Ground Nutmeg
- 1 oz heavy Cream (Optional)
- Bread, fruits, and vegetable to serve with the dip
Instructions
- Heat pot over low heat. Add in all ingredients and stir until melted into a smooth creamy dip. Keep a tea light or low flame under the pot during service to prevent it from sticking and scorching. And, stir it often.