It’s a Bacchanalian Event
We made it, today is one of the most important days of the year to oenophiles. It’s national wine day. We will celebrate the elixir of the gods as the Greeks did so many years ago. Ancient Greek was one of the greatest civilizations in the history of the world. They brought us science, math, philosophy, and internationally recognized art and sculpture. Greek inventions include the water wheel, clocks, alarms, and the dreaded alarm clock. They believed in multiple gods, from Zeus to Dionysus. The latter is of utmost importance today. Dinysus is the god of wine and revelry. The Romans renamed him Bacchus. And, national wine day honors him. It’s a Bacchanalian Event.
But, wine making predates the Greek empire which flourished from around 1200 BC to 300 BC (Plus or minus a few years). Evidence of wine dates back to 7000 BC in China, and 6000 BC in and around the Mediterranean and Middle East. And, ironically, you don’t see a lot of Greek wines on the market today. Yet, Dionysus/Bacchus is still considered the great god of wine. However, most European wines on the market come from France, Italy, Spain, and Portugal. Greece produces about 2 to 3 million hectoliters of wine per year. Contrast that with Italy at around 50 million, and we see the huge disparity. And, we see what happens when the Romans take your empire and gods.
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When the wine pours, It’s a Bacchanalian Event
Of course, today is national wine day, not “world” wine day. So, it doesn’t really matter where your wine comes from. Although, made in America is a good start. And, we make some darn good wines here. In fact the entire wine world has changed significantly over the years. Traditionally, you grew and pressed grapes all at the same vineyard. And, certain areas were better for specific grapes. But, with modern technology, wine making, and horticultural advancements, we can grow a wider variety of grapes in unexpected areas. And, we can make surprisingly good wines despite terroir limitations. While Northern California is the wine Capitol of the country, there are many underappreciated, and up and coming, areas like New York, Washington state, Oregon, and the Sierras.
It’s as if Bacchus were here today, going from vineyard to vineyard. We are finally seeing some equanimity in the wine world. While Italy, France, and Spain produce the most wine and win the most awards, many smaller, lesser known regions are starting to get notice. There are award winning wines coming from Chile, Argentina, and South Africa. And, countries like England, Switzerland, Japan, Mexico, Austria, and Georgia are winning international competitions. Plus, our Friends in Greece are starting to regain some of the acclaim that is long overdue for a country that invented the god of wine. Bottom line: good wine is more accessible than ever. So, let’s celebrate. It’s a Bacchanalian Event.
Where to begin… and end
This isn’t our first rodeo when it comes to talking about wine. There are days throughout the year dedicated to wine. And, we try to cover most of them. One of our favorites is “drink wine day”. Because, what else are you supposed to do with it? If you read that article you can get a good overview of what to look for in a wine and some of the varieties to choose from.
So, where to begin? We suggest picking a wine that suits your mood and tastes. But, don’t be surprised by the vast difference across the spectrum. Even wines from the same grape can be night and day. Let’s take sauvignon blanc. Grown in a colder region, the grapes will be sweeter. Aged in stainless steel, the wine will be crisp. In oak, it can have a full warming flavor. You may detect anything from Lemon and peach to wet stone (?) and grapefruit. You could have a dessert wine or a dry porch sipper. It comes down to the artistry of the vintner. One would, falsely, think that the same grape would produce a consistent wine. So, we suggest you talk to your local wine seller. Tell them what you like and dislike. It’s like the difference between Burger king and Ruth Chris. Both serve beef. But, both are extremely different.
And ending? Why does it have to end? People spend entire lives pursuing perfection in wine. There was a great documentary that came out about a decade ago called Red Obsession. They delve into the world of classic French wine making and how the Chinese are buying up and pushing up the price of elite red wines. Where to end? When it becomes an obsession. And, of course, if you develop a drinking problem.
Never mind the Bordeaux
Wine snobbery is a problem that has plagued society for millennia. We just touched on the Red obsession of the Chinese. They actually started buying some of the most esteemed vineyards in Bordeaux. But, don’t forget, we just said that good wine is now more accessible than ever. So, save your money and buy affordable wines. While affordable is a relative term these days, you can get good wines for under $10 a bottle, especially if you know how to bargain hunt (Yes, I’m talking about you spike). But, don’t be afraid to spend a little extra every now and then.
For the most part, price and quality do correspond to a certain degree. But, it’s incremental. You can usually tell the difference between a $10 and a $50 bottle. But, the difference between a $50 and $100 bottle may not be as pronounced. And, when you get into collectible $1,000+ bottles, those are merely for show. Wine experts use a 100 point rating system. And, most wines over $20 get 90+. If you remember from school, 90+ is an A. Your $1,000+ wines can’t score any more than an A+. So, why spend Exorbitant amounts of money on something that you aren’t going to drink? Of course, sometimes a splurge is nice. So, have at it.
But, try to keep it real. You do what you feel comfortable with. Just try to keep it in perspective. And, support local wineries when and if possible. remember, It’s a Bacchanalian Event no matter what you spend.
At home or on the road, It’s a Bacchanalian Event
While drinking at home is the preferred method (since you don’t have to drive anywhere), visiting a winery or a wine bar is always a nice experience. And, many liquor stores have wine tastings periodically. So, get out there and taste. We told you about the difference a vintner makes. If you drink a Merlot from Beringer, it may be completely different from one from Mondavi, Silver oak, or Sutter home, even though their vineyards are all within a few miles of each other. So, if you can, take a tour of some wine areas. Those vineyards are in Napa. But, don’t forget, there are wine makers in every state in the USA now. California has over 6,000 wineries. Washington state: around 1400. Texasand Oregon: close to 1,000. New York has around 800. Even Mississippi has about a dozen. So, find one near you.
And, don’t forget to truly savor the experience. Remember, It’s a Bacchanalian Event. And Bacchus (or Dionysus) was more than just the god of wine. He also ruled over vegetation, ritual insanity, fertility, and festivity.
“His wine, music, and ecstatic dance free his followers from self-conscious fear and care, and subvert the oppressive restraints of the powerful.”
That’s right, today is about loosening inhibitions and sticking it to “the man”. So, celebrate wine day with Aplomb. Of course, within reason. Some of us have to work tomorrow morning too.
And, don’t forget the food. While wine is good on its own, it pairs well with so many foods, especially cheese. And, here are some recipes to pair with your wine. Whether red, white, or somewhere in between (even fruit or rice wine), these recipes will truly make you say, It’s a Bacchanalian Event.
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
Bleu Cheese Mousse tart with Port Poached Pear
Ingredients
- For tart shell:
- 1 Cup Flour
- 1/2 Cup Chilled Butter
- 1 large Egg yolk
- 1 Tbsp Sugar
- 2 Tbsp Cold Water
- 1/2 tsp Salt
- For Blue Cheese Mousse
- 1/2 Lb Soft Blue Cheese
- 1/2 Lb Cream Cheese
- 1/4 Cup Honey
- 1 Tbsp Sour Cream
- For Poached Pear:
- 2 to 3 Medium Fresh Pears
- 1 Bottle Port Wine
- 1 Cup Sugar
- 2 Each Cinnamon Sticks
- 1 Each Fresh Orange
- 2 Tbsp Sliced Fresh Ginger
- 1 Each Vanilla Bean, split
Instructions
- Make the tart shells: Chop the butter into pea sized pieces. Mix the dry ingredients in a bowl. Then mix the butter in with the flour mix until it begins to form a dough. Add in the water and egg yolk. Continue kneading until a solid dough forms. Allow to rest for at least 30 minutes. Preheat oven to 350 degrees. Then, roll out and place the dough into miniature rounds. Place in tart baking pans. You can do minis or a large. For our purposes, we prefer mini. Poke the bottoms of the shells with a fork. Bake the shells for about 20 minutes until golden brown. You may want to blind bake by lining the shells with foil and weighing that down with dry beans or rice. When baked, remove from oven and allow to completely cool.
- Poach the pears: Peel and core the pears. Cut them in half for the poaching. Place all ingredients except pears into a pot and bring to a boil. Allow the sugar to completely melt. Then, place the pears in the liquid and bring to a simmer. Allow the fruit to soften, yet maintain a bit of a crunch. Check after about 15 minutes. They should be done. Give a little more time if necessary. Remove the cooked pears from the liquid. Then, continue cooking the liquid down until it becomes a thick syrup. You will drizzle this on the final tart.
- make the Mousse: Puree the bleu cheese until smooth, with few chunks. This can be done in a food processor or mixing bowl. Whip the cream cheese in a stand mixer and fold in the remaining ingredients. It should be fluffy. Be careful not to overwhip or it will become too loose.
- Assemble: Cut the pears into appropriate size for the tarts. Pipe the mousse into the shells using a pastry bar with or without a tip. Top with the poached pears and drizzle or brush on the port syrup. Serve immediately or refrigerate for later use.
Candied Lemon, Berry, and Ricotta Grilled Flatbread pizza
Ingredients
- 4 Cups Typo 00 Flour
- 2 Cups Warm Water
- 1 Tbsp Yeast
- 2 Tbsp Turbinado Sugar
- 1 tsp Kosher or sea salt
- 2 Tbsp Olive oil
- For the lemon
- 2 Medium Lemons
- 2 Cups Water
- 1/2 Cup Sugar
- For berries
- 2 Cups Assorted Fresh Berries (Sliced strawberry, Blueberry, Raspberry, Blackberry)
- 2 Tbsp Sugar
- 1 Tbsp Grand Marnier
- 2 Cups Ricotta Cheese
- 2 Tbsp Chiffonade Fresh Basil Leaves
- 2 Tbsp Honey
- Large Grain Kosher or sea Salt like Malden's sea salt for sprinkling (optional)
Instructions
- Make the pizza Dough: Mix the water, yeast, and turbinado Sugar. Let it "bloom" for about 10 minutes until it becomes frothy. Add flour, oil, and salt and mix with a dough hook until a firm dough is achieved. Oil the dough and allow to rise in a bowl. Then punch down the dough and form into 2 or 4 balls. Set aside. This can be refrigerated or frozen until needed or just keep out if using immediately.
- Use a zesting tool or peeler to make thin julienne strips of zest from the lemons. Mix the zest, the juice from the lemons, water, and sugar in a pot. Cook over medium heat until the zest is soft and the juice becomes a syrup. Allow to cool.
- Fold a little of the lemon syrup, honey, and basil into the ricotta. Taste it. Add more sweetener if you want it sweeter or less if not.
- Slice the Strawberries. Mix all the berries with sugar and grand Marnier. Let it macerate for about 10 to 30 minutes.
- Preheat a grille to high heat. Also, preheat oven to 400.
- If pizza dough was refrigerated, allow it to return to room temperature and rise slightly. Otherwise, it should be good to go. Dust with a little flour to prevent sticking. Pull the dough by hand. Shape into rounds or rectangles as you prefer.
- Place the pizza dough on the grille to give it marks. The dough will begin to bubble. Flip and mark on the second side. be careful not to burn it. Place the grilled doughs on sheet pans sprayed with pan spray.
- Brush the dough with the lemon syrup. Sprinkle the ricotta and berries around the dough evenly. Drape the lemon zest over the cheese and berries in an evenhanded manner as well. Place the pizzas in the oven and cook about 10 to 15 minutes until the cheese is melted and slightly browned.
- Remove from the oven, cut and serve. Sprinkle with a little Large grain salt if desired. Accompany with a nice Rose wine.