Beer or wine, Where do we start?
Well, we have a bit of a conundrum today. It’s national white wine day, and, international beer day. So, which do we celebrate: Beer or wine, Where do we start? How about this, don’t do like the idiot in Brotherhood and create “bine”, Beer and wine don’t mix. But, you may alternate. Just be careful you don’t end up with an out of control party in your stomach like Jim Breuer. Keep scotch and tequila on their own day. Today we celebrate Beer and wine. For best results start with white wine in the day and go to beer later. Since white wine is a little lighter, it’s nice on a hot summer day. And, beer tends to be more filling (yes, even light beers). And, beer is lower in alcohol. So, save it for dessert. Looks like we answered the opening question: “Beer or wine, where do we start”…
Table of Contents
Wine
We have plenty of articles about beer and wine to peruse on this website. Some are broad views. And, some focus on different wine varieties or beer styles. Today, we celebrate white wine. Now, that is somewhere between a broad overview and a single style. We just covered Albarino a couple days ago. So, that should be fresh in your memory. And, it’s a good example of a lesser known varietal making waves in the wine world. Plus, its characteristic flavors, like citrus, and peach, are common among white wines in general. Today we’ll broaden those descriptors to a whole class of wine.
beer
As for beer, we go in the opposite direction. Being international beer day, we encompass all the beer in the world. Unfortunately, since we have a two fer today, we won’t be able to drink them all. But, my parents had a saying: when you reach a certain age, it takes longer to celebrate. That’s why birthdays become a whole month. So, feel free to keep both of these holidays going the whole month. And, you can alternate them. Spend a day on beer, then one on wine, and so on and so on.
Beer or wine, Where do we start? is a common conundrum
But, we already established the answer for today. So, let’s look at white wine.
First, we have to compare whites to reds and rose. We’ve said it before, and we’ll say it again. Many wine snobs poo poo white wines because they don’t pack the big flavors of reds. That is not necessarily true. White wines tend to have a more subtle approach to flavors. And, they aren’t big bold flavors that stand up to lamb and venison. But, they work a whole lot better with things like seafood and vegetables. So, it’s all about context. If it’s the middle of winter, and you are eating a hearty stew, then warming yourself in front of the fire, reds are recommended. But, if it’s August 4th, and you’re at the beach, poolside or having a light lunch, white wines are the way to go.
White wines vary as much as any other style. But, there are certain flavors that tend to show up across the spectrum. Chances are you will detect some form of citrus flavor like grapefruit, lemon, or lime. And, stone fruit like peach, apricot, or nectarine often show. There are a host of characteristics to look for. Here is a general list that can apply to all white wines in varying degrees:
- Citrus Fruit
- Stone Fruit
- Apple/pear/tree fruit
- Tropical Fruit
- Honey
- Floral
- Herbal
- Acidity
- Minerality
- Body
- Creaminess
- Sweet VS dry
And, some varietials, like chardonnay, boast buttery flavors. You may also hear people talk about flavors of wet stone. I don’t eat a lot of wet stones, so I assume that means minerality. The biggest difference tends to be between sweet VS dry. Chardonnay and Sauvignon blanc usually show up on the dry side while Riesling and Moscato tend toward sweet.
What’s right for you?
Red Wines get better with age. This isn’t necessarily the case with most white wines. Vinho verde is best when it’s under a year old. Most white wines drink best within 7 years, while most reds are just hitting their stride around then. The obvious exception is champagne. But, aged white wines require special care. Temperature control is key. And, keep them out of the light. Ironically, most white wines come in clear bottles. While this makes it easy for you to tell what it looks like, it also allows maximum light in. Over time, this will taint the wine.
But, white wines don’t tend to sit around that long anyway. Especially in Summer. Who wants a big bold red served at room temperature? You want a cold, clean glass of white that will go down smooth and refresh you.
Now, the question is: do you want a dry or sweet wine. Dryer whites highlight the nuanced flavors of the wine. Sweeter wines can be refreshing, even going down like soda. But, be careful, some vintners get carried away with the sweetness. When buying a sweeter wine, look at the alcohol content. That will give you an idea of how sweet it is. Yeast eats sugar to create alcohol. So, the higher the alcohol content, the less residual sugar. Depending on the variety of grape, look for an alcohol content above 10%. If you get over 11%, you are heading into dry territory. The exception is fortified wines like white port or sauternes. They add alcohol. But, these wines are dessert wines: very sweet.
A united Nations of Beer
So, now that you’ve had a couple glasses of wine, it’s time to, literally, explore the world of beer. It’s not just national beer day. It’s international. And, the world has plenty to offer. Almost every country (except for some countries, like Somalia, where alcohol is forbidden) has a beer that they are proud of. The Germanic and Slavic countries have their pilsners and other specialties like Octoberfest, kolsch, and Berliner weisse. England Has Watney’s red barrel and Samuel Smith. Ireland has Guinness. Mexico has Dos X and corona. Belgium has the Trappist monks with their incredible wheat beers. China has Tsing Tao. Japan has Saporro. We could go on and on all day. But, that will cut into drinking time.
Here in America, we have the typical grocery variety of mass produced lagers of Miller, Bud, and Corr’s. But, we also have our own variations on a host of international styles and some unique to our own regional flavors. Micro breweries have popped up all across the country over the past 40 years or so, since prohibition era regulations have been loosened. So, check your local area. Chances are, there is a brewery near you making beer that you can’t get anywhere else.
And, let’s not forget home brewing. With a minimal up front investment, you can get all the equipment you need to make your own beer , right in your kitchen. And, instead of paying over a dollar a beer, you could make 2 to 3 cases for as little as $20. And, you get to choose the flavors. So, there’s no excuse not to celebrate International beer day in style.
What’s on tap
You can go to your local beer monger, brewery, grocery store, or your own kitchen and celebrate the beers of the world. While sampling flavors from Australia, Singapore, Minsk, or Prague may be on your list, don’t forget, beer from your own home is part of the “international moniker. So, don’t feel you have to make a special trip. Your best bet is to go to a local taproom, beer garden, or brewery and order a “flight” of beers. You can sample multiple styles in smaller glasses instead of just getting one giant sized beer.
Start with lighter beers like lager, pilsner, or whit bier. Work to medium bodied, and finish with heavier ones like stouts, porters, and heavy ales. As an added bonus, most artisan and micro breweries are making creamier style ales these days. You can try double and triple session style ales that you aren’t likely to find at your corner bodega. And, to make them at home is not easy without a major investment in specialized equipment.
If you do want to explore the beers of the world, there is a good chance you have a liquor store within 100 miles that offers a wide variety. There are chains like Total wine popping up in most states. But, there are local and regional purveyors who specialize in offering a good variety. So, shop around. You can even order on the internet. And, depending where you are, you may even be able to get it delivered right to your door.
So, back to: Beer or wine, Where do we start?
Well, you don’t have a lot of time to choose right now. The day has begun. So, start by opening your fridge. If you are a regular of this site, you probably have beer and wine in your fridge. So, you could start there. Or, do as we stated above. You could visit a local merchant of fine beers and wines, or make a day of it and tour a winery and/or brewery near you. Just, make arrangements so that you aren’t driving under the influence. If you can, get a sampler or two to bring home. And, don’t forget to pair your beer and wine with some food. Drinking on an empty stomach is definitely not a good idea. So, here are a couple wine and beer friendly recipes to help you along.
Herb Seared Monkfish with White Wine, Leek, and Bacon Beurre Blanc accompanied by Cauliflower and Golden Potato Puree, and Lemon Scented Brussel Sprouts
Ingredients
- 2 Lb Monkfish Filet
- 1 cup Chopped fresh herbs, Parsley, dill, chive, Basil, Thyme
- 1 Tbsp Chopped Fresh garlic
- 1/4 cup Olive oil
- 1/4 cup Jullienne fresh leeks
- 1 Cup White Wine
- 1/4 cup diced raw bacon Use Slab bacon if available or thick cut
- 1/4 cup Chicken Broth or fish stock
- 1/4 Lb Sweet Unsalted butter cut into slices
- Salt and Pepper to taste
- 1 whole lemon, Just the juice
- For the Cauliflower Potato Puree
- 4 Cups Raw cauliflower cut into smaller florets so the moisture can cook out.
- 2 Cups Raw peeled potato, preferably golden
- 4 Tbsp Sweet unsalted butter
- Sea salt and Ground white pepper to taste, plus oil to coat cauliflower
- For Brussel Sprouts
- 1 Lb Brussel Spouts, trim bottoms and split in 1/2
- Oil to saute
- 2 Tbsp Sugar
- 1/4 cup Lemon juice
- A little water if needed
- salt and pepper to taste
- Garnish the plate with lemons and herbs
Instructions
- Trim the tough skin and membrane from the monkfish and cut into 4 equal portions. If you can get your fishmonger to do this for you, even better.
- Combine, the garlic, herbs, and a little salt and pepper in a mixing bowl. Toss the fish in the herb mixture to coat evenly.
- Heat a large saute pan over medium high heat. Put in a good amount of olive oil. Place the fish in the pan when hot. Sear one side until lightly browned, then turn over and sear the other for about a minute.
- Transfer the fish to a flat pan sprayed with pan spray, place in 350 degree oven to finish, about 10 minutes. You can check the temperature with a meat thermometer. It should be 145 to 155 degrees.
- Start the sauce before putting the fish in the oven and make it while the fish is roasting. You can use the same pan as the fish if there aren't too many stray herbs that will burn in the pan. Or you can wipe it out and start fresh.
- Heat a saute pan and add in the bacon pieces, render until it becomes brown and the fat is liquid. Drain off some of the fat if it looks like too much. Add in the leeks and stir occasionally. Cook until they become translucent. Then add the wine and cook it down by 1/2 volume. Add in the stock and reduce that by 1/2. Before you serve, whisk in the butter a little at a time so it blends in, but doesn't separate. It will create a creamy sauce. You don't want it to melt and separate.
- Continue whisking and add in the lemon juice, salt, and pepper. Make the sauce as close to service as possible. If you try to reheat it could "break" and separate into liquid and melted butter. This is why the butter is added last (with the seasoning and lemon juice).
- For the Puree: Boil potatoes in lightly salted water.
- When they are fully boiled, soft to the touch, but not falling apart, strain them.
- Toss the cauliflower in a little oil, salt, and pepper and roast in the oven for 10 to 15 minutes. They should be soft to the touch.
- Put the cauliflower into a food processor while still hot. Puree until smooth, scraping down the sides occasionally. Add in the potatoes and follow the same procedure. Be careful how long you puree for. The potatoes can become gummy.
- With the machine running, add in the butter, continue pureeing. Add in salt and pepper to finish and transfer to a bowl (or pan if it needs to be reheated) and test to make sure the seasoning is good and it's not too thin.
- For the brussel sprouts, heat oil in a pan over medium high heat. Add in the brussels and allow them to get some color on one side, Then toss or stir to get color on both sides. Stir often to keep from over cooking. They should still be firm. Add sugar and stir. Allow the sugar to melt. Then add the lemon juice and cook down. If the brussels are still undercooked you may add a little water. The liquid should be mostly gone except for a light glaze. Add salt and pepper. Stir that in.
- To Plate: Spoon the Cauliflower puree unto the plate and drag it a bit to make a trough to put the fish on. Alternatively, you could mound the puree to give the dish height. Place the fish atop the puree. Arrange the Brussels around the puree. Spoon the sauce over the fish and then garnish with lemons and herbs or microgreens. Enjoy with a lighter ale, like Harp or Smithwicks or a nice white wine.
Notes
Lemon Scented Beer Battered Fish and Chips
Ingredients
- 12 oz Beer, lighter style (lager, pilsner, golden ale)
- 2 each large Eggs
- 2 Cups AP Flour
- 1/2 Cup Corn Starch
- 1/2 tsp Baking soda
- 1 Medium Lemon
- Salt and Pepper to taste
- Oil to Fry
- 4 Each Fish Fillets (Haddock, cod, or sole), about 6 ounces each.
- 4 90 ct Baking Potatoes
- 1/2 Cup AP Flour
- 1 tsp Cajun Seasoning
Instructions
- Cut your French Fries: Use a mandolin or french fry cutter if available, or cut by hand. Cut to the desired thickness: 1/4 to 1/2 inch is best. Soak the potatoes in water for about 30 minutes to an hour.
- make the seasoning for the fries. Mix 1/2 cup of flour with Cajun seasoning, salt, and pepper. Drain the potatoes well and toss with the flour to coat evenly. You can substitute gluten free or other flour if desired.
- make the beer batter: Whisk the eggs in a bowl. Add in the beer and mix. Whisk in the Flour, cornstarch, salt and pepper. Zest the lemon. Fold the zest into the batter, and squeeze in the juice. If the batter is too thin, add a little more flour.
- Heat the oil in a fryer to 350 degrees, or over medium heat on a stove. Fry the French fries until golden brown, crispy on the outside, and, soft on the inside. Dry on paper towels. Keep warm in a holding oven until ready to serve.
- Fry the Fish: Dip the fish by hand into the batter next to the fryer. make sure it is completely coated. Move quickly to gently and carefully put it in the oil. Dip it in from one end and slowly let the rest immerse in the oil. Try not to splash (you won't be happy with the mess or the burns). Repeat with the rest of the fish. Cook until golden brown. This should take about 10 minutes. remove from the oil and drain on paper towels. Serve immediately with the french fries and tartar sauce.
and for the vegans:
Herbed Spinach, Chia and Quinoa Timbale with Fresh Vegetable Medley
Ingredients
- 1 Cup Chia Seeds
- 1 Cup Quinoa
- 8 Oz Baby Spinach
- 1 Cup Diced Sweet Onion
- 3 Tbsp Chopped Fresh Garlic
- 1 Cup Red Bell Pepper
- 1 Cup White Wine
- 4 Cups water
- 1/4 cup Chopped fresh herbs (whatever is available)
- Salt and Pepper to taste
- 3 to 4 cups Assorted Fresh vegetables (Seasonal, local, and Fresh)
- Olive oil for cooking
Instructions
- Heat 2 separate pots over medium high heat. Add in a coating of olive oil. Put 1/4 cup onion and garlic in each. Stir occasionally. Cook until translucent. Then add the quinoa to one pan and chia to the other. Stir both. Add 2 cups of water to each, and bring to a simmer. Add salt and pepper, and stir. Allow the two grains to cook until they are fully cooked through, but not mush. Fold the herbs into both grains. Set aside.
- Char the red peppers on a grille or pan without any oil. The skins should be well charred. Place them into a pan and cover with plastic, so they steam. Let them sit for a few minutes. Then peel the skin off, and remove stems and seeds.
- In another pot, heat some more olive oil. Put in the remaining onion and garlic and stir. Cook until translucent. Then add in the peppers. Add the white wine and reduce by half. Add a little more water and cook for a couple minutes. Then, either transfer the mix to a blender or use a stick blender in the pot. Season with salt and pepper. Blend until a smooth sauce is created. Set aside.
- In a large saute pan, heat some olive oil. Add in the spinach and wilt it down until it is lightly cooked, soft, but still somewhat intact. Season with Salt and pepper.
- Cook your seasonal vegetables in a little olive oil and season lightly.
- Use a round pastry cutter or a dessert cup to assemble the timbale. If using a cup, put the spinach first, quinoa second, and the Chia last. Then, invert onto a plate. Otherwise, use the cutter to hold the three ingredients as you build a tower on the plate. Ladle the sauce around the timbale and add the vegetables to the plate and serve to your guests.