Heed the Crimson Calling

We recently celebrated white wine day (which happened to fall on International beer day). And, it was a perfect Summer day for the event. Well, it’s time to celebrate White wine’s sibling: It’s national Red wine day. So, Heed the Crimson Calling. It’s time to explore the many varieties that captivate connoisseurs the world over. Whether it’s Pinot Noir, Cabernet Sauvignon, Syrah, or the scurge of Sideways: Merlot, today is a perfect day to fill that glass and enjoy the depth and complexity of some of the most sought after wines in the world.

And, now that Autumn is days away from tamping down the temperature, red wine is the perfect companion to the comfort food of the season. While whites go well with lighter dishes and salads, reds call for a heavier dish: beef, Stews, Pasta, etc. And, a nice glass of fine red wine fireside is a seasonal must have. We serve whites chilled. But, reds shine best at room temperature. But, before you get too excited about not refrigerating red wines, room temperature is a relative thing. If you are in Miami and the room is 80 degrees, that is not optimal. remember, the art of wine making reached its height in France, where room temperatures tend to be temperate. In actuality, the recommended temperature for most red wines is 55 to 65 degrees F (about 13 to 18 C).

So, even though it may feel wrong, it’s okay to pop a bottle of red in the fridge for a few minutes to reach the right temp. But, don’t overdo it.

What to look for

Red wine comes in many varieties. Cabernet Sauvignon is the most popular. Thus, people think of reds as heavy tannic wines with lots of body and very dry. However, reds span a spectrum from light to heavy. In fact, some whites are actually heavier than some reds. Pinot Noir and gamay are very light reds. Unlike some of their heavier relatives, they actually drink best at younger ages. They can be comforting and refreshing at the same time. Then you have wines like merlot and Sangiovese that come in at a medium body. Red Zinfandel and tempranillo are right on the border between medium and heavy. And, you have things like Cabernet, Petit Syrah, malbec and Pinotage in the heavy section. there are dozens more varieties. But, these are more common types. Varieties like Schiava, Carignan, and Tannat tend to show up in blends.

Generally, the darker the grape, the heavier the wine. So, Pinot noir would be red, while Petit Syrah is black. But, that really doesn’t concern you much when you go to buy a bottle of wine, since you only see the juice, not the grapes. Although, You can look at the depth of color in the wine. And, when you swirl the glass, you can see the viscosity as it settles back down. This is what experts call the legs. You will see streaks of wine slowly settling back into the glass. If they are pronounced, you have a heavier wine.

Heed the Crimson Calling with the right wine

So, the question is: What kind of wine do you want right now? Since it’s still warm in most locales in the US, perhaps a lighter red is on order. So, Pinot, Grenache, or Valpolicello should fit the bill. In a couple weeks, we can get into the heavier wines. Or you could taste a flight of wines. Always start with the lighter wine and work your way up. If you start with a pinotage, your tastebuds will be saturated, and the other wines will get lost.

And, take time between tasting to “cleanse” your palate. Eat something like a cracker, not a spicy taco. You want to create a neutral state to taste the next wine. Also, don’t forget to rinse. a simple drink of water is best. And, if you are using the same glass, be sure to rinse it between wines to avoid residue from the last one altering the taste of the present one.

Of course, whatever you’re eating will help dictate what wine goes best. Robin Williams once said: The chicken’s not going to lift it’s head off the plate and say: Pick the red wine. But, there are things to think of when picking the right wine for a meal. As a general rule of thumb: the heavier the food, the heavier the wine.

So, which one is King?

When dining at the Court of the Crimson King, keep in mind which wine is the leader for that particular meal. If you look at Sales statistics and the highest rated wines, Cabernet Sauvignon is King. But, drinking the same big, bold wine all the time can be monotonous. There are so many nuances to different wines. And, they highlight different aspects of about a dozen characteristics. Most wine experts will tell you about things like astringency (or tannin), Body, then a host of flavors like red or black fruits, stone fruit, cherries, berries, herbaceous, baking spice, pepper, and more abstract flavors like floral, Leather and Earth. And, of course, you hear the word bouquet bandied about too often.

Your best bet is to try before you buy. But, if that isn’t an option, knowing how to read these descriptors helps. If you have a lighter meal, look for something light on astringency and body. This doesn’t mean it will lack in flavor. While Cabernet is heavy on “black fruit” and tannin, Merlot is less Tannic and leans more toward red fruit. And, it has a medium body. red Zinfandel is heavy on both types of Fruit, medium bodied, with some spicy notes, but without the astringency, herbal or Floral notes of a Cabernet. And, Pinot Noir is all red fruit, floral, and Earthy with all the other aspects muted to some degree.

Ask your wine pro how to heed the crimson Calling

It used to be, you could pick a brand and stick with it. You can still do that. But, remember, every year, the wine is different. That’s why you hear people say 2016 and 2018 are the best vintage years. Of course, that is for California Cabernet. It all depends on the weather and a host of other factors that change from Year to year. So, if you want to Heed the Crimson Calling, beware that the wine is constantly changing. And, there are tens of thousands of winemakers around the world, with new ones popping up everyday. This makes the wine world a wild ride. It’s why people become red obsessed, like the Chinese manipulating the high end red wine market. The constant search for the best red wine leads to a never ending Journey.

With all these wine makers, and a constantly changing environment, the concept of the “perfect” wine is an impossible ask. Instead, think of it like a road trip where the destination isn’t the point. It’s the trip along the way. So, don’t be afraid to try new things. And, don’t be afraid to ask for help. Ask your local wine pro for some recommendations. There are no right or wrong answers. Describe what you are looking for, and take recommendations as what they are: opinions. But, if you describe your likes and dislikes, they should be able to steer you in the right direction.

Where to start

While drinking wine on its own is wonderful, it works best with food. So, look at what you have in your fridge or on the menu you are ordering from. Then make your wine choice. We have a few red friendly recipes to get you started.

So, heed the Crimson Calling, and celebrate Red Wine day with gusto.

Salud!

Mediterranean Red Lentils

cheffd

Print Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Cuisine Mediterranean

Servings 4 people

Ingredients

  

• 1 cup diced sweet onion
• 1 tsp chopped fresh garlic
• 1 tsp ground cumin
• 2 cups red lentils
• 4 cups water or vegetable broth
• 1 Tbsp Chopped fresh cilantro
• 1/4 cup chopped scallions
• olive oil, salt, and pepper to taste

Instructions

 

• Heat olive oil in a heavy pot over medium high heat. Add in the onion and garlic.
• Stir the onion and garlic until translucent. Add in the cumin and continue stirring until evenly distributed.
• Add in the lentils and stir to coat evenly with oil. Then add the liquid, salt, and pepper
• Bring lentils to a boil, then trim heat to a simmer. Allow to cook down until all the liquid is gone and the lentils are soft.
• When cooked, remove from the heat and stir in the herbs. Add a little olive oil, and adjust seasoning if necessary. Serve immediately.

Notes

Red lentils are very delicate. You could use other varieties. I like red for the color and consistency. Be careful with them. They can break down quickly. You are better off going light on the liquid and adding more if they aren’t fully cooked. If you overdo the liquid, they can cook down to mush. So, they need to be watched closely.

Keyword lentils, Mediterranean, red lentil, side dish

Braised lamb Osso Bucco with Charoset

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Print Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Course Main Course

Cuisine Jewish, Mediterranean

Servings 4 people

Ingredients

  

• 4 Each Lamb shanks, about 8 oz to a pound each
• 1/2 Cup Chopped Onion
• 1/2 Cup Chopped carrot
• 1/2 Cup Chopped Celery
• 4 each garlic cloves
• 4 stems Fresh Rosemary
• 1 each bay Leaf
• 2 Cup Kosher wine
• 1 Gallon Lamb or beef stock
• Salt and Pepper to taste
• olive oil for cooking
• 1 Cup Charoset (recipe to follow)

Instructions

 

• Heat stock in a large pot. Bring to a simmer while you start cooking the lamb shanks.
• Using a large deep pan (preferably a rondeau), Heat a little olive oil over high heat. Put the lamb shanks in the oil and brown well. Cook about 5 minutes on one side, then turn and do the other side for another 5 minutes. You want a good caramelization.
• Add the vegetables and garlic. Cook for a couple minutes until softened, stirring as needed. Then add the rosemary and bay leaf.
• Add the red wine and bring to a boil. Cook down until half the volume of the liquid is gone.
• Add the stock. Bring to a boil, then taper back to a simmer. Cover the pot. You want the liquid lightly bubbling, but not rolling. Let it cook over low heat for about an hour. Check the tenderness of the lamb shanks. They should have some give, but, not fall off the bone. Continue cooking until they are done. Depending on the temperature, this can take up to 2 hours.
• When the meat is tender enough, it will yield to a fork. Remove from the liquid. Then strain the liquid to remove the vegetables and make a smooth sauce. Return the sauce to a pot and reduce until it thickens. It should thicken naturally from the collagen in the sauce. If it is still too thin, take about a tablespoon of cornstarch, mix it with cold water, then whisk it into the sauce to thicken. Then season. You are ready to serve. Place the lamb on a plate with a good lip. Ladle the sauce over and top with charoset. Serve with potatoes and vegetables.

Keyword braised, Charoset, Cheese and wine, Lamb, Osso Bucco, Passover, Seder

The British are Coming Beef Wellington

cheffd

Print Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine British, French

Servings 4 people

Ingredients

  

• 1 1/2 lb beef tenderloin trimmed center cut
• Olive oil
• Salt and pepper to taste
• 4 6 inch sheets Frozen puff pastry dough
• 1 large Egg
• For duxelles
• 3 cups Assorted wild mushrooms chopped
• 1 cup diced shallot
• 1 tsp chopped fresh garlic
• 1 Tbsp chopped fresh Thyme
• 1/4 cup sherry wine
• For Demi glace sauce
• 2 Tbsp chopped fresh shallot
• 1/4 cup red wine
• 2 cups homemade or high quality beef or veal stock
• Butter to finish

Instructions

 

• Make the duxelles: saute onion and garlic in olive oil over medium high heat until translucent. Add in the mushrooms and stir. cook until soft. Add the sherry and reduce to a glaze. Add in the thyme and season with salt and pepper. Then puree in a food processor. Set aside.
• Make demi glace: Saute shallots in oil over medium high heat until translucent. Add red wine and reduce until it is a glaze. Add half the stock and turn heat down to medium. Reduce by 1/2 volume. Then add the rest of the stock. Reduce by 1/2 again. Set aside.
• Pre heat oven to 350 degrees fahrenheit.
• Cut the tenderloin into 4 filet mignon steaks. Oil each and season with salt and pepper, coating evenly. Sear on a grille or in a saute pan over high heat until all sides are evenly browned (about 2 to 3 minutes per side.
• Lay out the puff pastry sheets and paint with whisked egg. Place a spoonful or more of the duxelles in the center of each sheet (enough to cover the top of the tenderloin. Spread to the size of the steak, but keep in the center of the puff pastry. Put the steak on top of the duxelles. Then lift the 4 corners of the puff pastry and wrap around the steak. Fold them over to seal the steak in the pastry. Repeat with all the steaks. Then put them on a parchment lined sheet pan sprayed with pan spray. Brush the tops and sides of the pastry with more egg.
• Bake the wellingtons for about 20 minutes. They should achieve a golden brown crust. Use a meat thermometer to test the internal temperature. You want it to be around 125 for medium rare.
• Heat the demi glace and whisk in a pat of butter. Adjust the seasoning of the sauce. Sauce the plate and place the wellington on top of the sauce.

Notes

If you prefer a well done steak. Cook the steak through more before wrapping in pastry.

These are individual wellingtons. If you prefer, you can leave the tenderloin whole and Wrap the entire thing, Then you can cut it to order. It will show off the medium rare center. But, be careful cutting it. The puff pastry can fall apart easily.

 

Keyword Beef WEllington, British, duxelles, Father’s day, mushroom, Tenderloin

Caramelized Onion and Wild Mushroom Calzone with Vegan Cheese and Romesco Sauce

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Print Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Appetizer, Main Course

Cuisine American, Italian

Ingredients

  

• 2 Cups Typo 00 flour
• 1 Cup Warm Water
• 1 TBSP Yeast
• 2 TBSP Sugar
• 1/2 tsp Salt
• 2 TBSP Olive Oil
• For Onions and Mushrooms:
• 4 Cups Thin Sliced Sweet Onions
• 3 Cups Sliced Assorted Wild Mushrooms
• 1/4 Cup Sherry
• 1 Tbsp Chopped Fresh Thyme
• 1 tsp Chopped Fresh Garlic
• 1 tsp Truffle Oil (optional)
• 2 Cups Vegan Pizza Cheese
• Olive oil for cooking
• Salt and Pepper to taste
• For sauce:
• 1/2 Cup Chopped Sweet Onion
• 1 Tbsp Chopped Fresh garlic
• 1 Cup Red Wine
• 1 Cup Roasted Red Pepper
• 1 Cup Ground Tomato
• 1/2 Cup Vegetable Stock
• 2 Tbsp Fresh Basil
• 1 tsp Chopped Oregano (fresh or dried)
• 2 Tbsp Chopped Almonds
• olive oil for cooking
• Salt and Pepper to taste

Instructions

 

• Make the Romesco Sauce: Saute the onion and garlic over medium high heat in a thin layer of olive oil until translucent. Add red wine and reduce by 1/2. Then add the remaining ingredients, except salt and pepper. Bring to a boil and taper back to a simmer. Cook down until it is about half the original volume. Add more stock or water if it is too thick. Add seasoning and Blend until semi smooth.
• While the sauce is Cooking, Cook the onions in olive oil. Start at high heat to get some color, then drop down to medium. Allow the onions to caramelize slowly, stirring as needed to prevent burning. When they have a golden brown color, add the garlic and mushrooms. Cook until soft. Then, add the sherry and increase the temperature. Burn off the alcohol, and cook off the extra liquid. You want it as dry as possible to prevent soggy dough. Season and add the thyme. Set aside to cool.
• While those 2 are cooking, make the dough. Or you can make all the ingredients ahead of time to assemble on the day of service. For the dough, Put the sugar, yeast, and water the bowl of a mixer. make sure the water is warm, not hot. Stir in the yeast and allow it to bloom about 10 minutes. Then, add the remaining ingredients and use a dough hook attachment to knead the dough. You may need to scrape the sides to aid the dough in forming. When it takes shape, remove the bowl from the mixer. Coat the dough with Olive oil and cover. Allow it to rest about 30 minutes.
• Preheat oven to 550
• While the dough is resting, fold vegan pizza cheese into the onion and mushroom mixture. Also, add a touch of truffle oil if you want to boost the flavor.
• Roll out the dough, preferably by hand into a long Wide rectangle. You could also do smaller pieces of dough for multiple smaller calzones. Place the filling down the middle of the dough and paint the edges with olive oil. Roll the calzone up like a cigar. Fold the ends over to keep the filling inside. Poke a couple small holes in the top, to allow steam to escape.
• Preheat a pizza stone or an inverted sheet pan in the oven. Sprinkle cornmeal on the pan or stone to prevent sticking. Place the calzone on the stone or pan and brush with olive oil, salt, and fresh cracked black pepper. Bake for 10 to 15 minutes, until perfectly browned,
• Remove the calzone to a cutting board. Allow it to cool for at least 5 minutes. Then cut it into manageable pieces. Serve with heated romesco sauce on the side.

Notes

You can do individual or a large calzone cut into pieces. Whichever you desire. They should take about the same amount of time.

Make sure you pull the dough thin enough that it will cook through, but thick enough to hold the fillings. When you fold over the ends, don’t let them get too thick or they won’t cook all the way through.

Also, make sure your filling is not too wet. The bottom of the calzone can sog out easily. This makes it difficult to handle and eat.

You can change out ingredients and use the same dough to make a variety of calzones. This version is vegan. But, you can use real cheese if you aren’t as particular.

This dough can be used as a pizza as well. We wanted the Calzone shape for this menu, but feel free to experiment. Add meats, make it sweeter or more savory.

Keyword calzone, Caramelized Onion, cheese, flat bread, Pizza, Romesco Sauce, vegan, Wild Mushroom

Homemade Sea Salt and Red Wine Pasta

cheffd

Print Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Course Main Course

Cuisine Italian, Italian American

Servings 4 people

Ingredients

  

• 2 cups Flour Typo 00 preferred, but you can use AP or other)
• 2 each Large eggs
• 1 Tbsp Extra Virgin Olive Oil
• 1 tsp Sea Salt
• 2 Cups Red Wine (Chianti, Sangiovese, or whatever you have. Not too sweet)

Instructions

 

• Put the wine in a pot over medium heat. Bring to a simmer. Cook until the liquid is reduced to about 1/2 cup. It will be thicker and deeper in color. Set aside to cool.
• Mix the flour and salt together. Whisk the eggs in a bowl.
• Mound the flour on a clean, non porous surface (Cutting board, marble, stainless steel, granite, butcher block, etc.). Create a "bowl" in the middle to mix in the ingredients.
• Pour the eggs into the indentation in the flour. Add in the wine and oil. Fold the flour into the wet ingredients. Be careful that they don't spill out. Continue folding in until a dough begins to form. Flour the surface, as needed, to continue kneading.
• As the dough forms, continue kneading it with the palm of your hand. Fold it, and knead some more. Do this for about 5 to 10 minutes. Then form the dough into a ball and cover it. Let the ball rest for about 5 minutes.
• Split the ball into 4 pieces. Roll them into balls. Flatten the balls by hand or with a rolling pin. Then put through a pasta machine. Start on the widest setting. Roll it into a long thin strip. Fold the dough in 1/2 and roll through again to get even strips. Then, roll again at the next lowest setting. Repeat this process until it is the desired thickness. If the pieces are too long, cut them to a manageable size.
• Once the sheets are at the desired thickness, use the cutter attachment of the pasta machine to cut into strips.
• Boil water with salt. Cook the pasta for about 2 minutes. Toss with your favorite sauces and toppings. Mangia!

Notes

The type of flour you use will affect the consistency of the pasta. AP flour will create a chewier pasta. Semolina can create a dryer pasta. Use what you have on hand or play with it. You can even do a mixture of a couple different types.

When picking a wine, remember, it will be cooked, so how it tastes in the glass will not be the same as in a pasta. A heartier red is necessary for color and flavor. We listed some Italian varieties here. But, feel free to use whatever you have. I, personally, like a red zinfandel. The peppery aftertaste adds a good spice to the pasta.

To intensify the color and flavor of the pasta, start with more wine and boil it on the stove to reduce it to a syrup.

Keyword Black Pepper, Fresh, Homemade, Pasta, Sea Salt