More Reds than Cincinnati
The Cincinnati Reds Brought baseball some of its best and worst names like Johnny Bench and Pete Rose. But, these aren’t the Reds we’re talking about today. Today is national Red Wine day. With Summer in it’s waning days, it’s time to bid the boys of Summer Adieu, and Say hello to the Reds of Autumn and winter. Move over Frank Robinson, Tony Perez, and George Foster. It’s time for Cabernet Sauvignon, Shiraz, Merlot, Zinfandel, and the rest of the field to bring comfort and joy to fans all across the country and the world. As you can see, the wine world has a lot More Reds than Cincinnati. So, let’s celebrate them all. Even Cincinnati get this as they have a celebration Cabernet Sauvignon named after the team.
The beauty of red wines is the Versatility and depth of experience (much like the Big Red Machine of the Cincinnati Reds of the 1970’s). They don’t all have to be Giant heavy hitters swinging for the fences. Light reds like Pinot noir make a great transition as Summer transitions to fall. Grenache, Valpolicella, and Sangiovese bring us into the Holiday Season. And, the heavier Merlot, Cabernet, Malbec, and Mourvedre will help us through the winter. But, you don’t have to pick just one variety for a season. Remember, this bench goes deep. And, unlike baseball, you rarely strike out with red wines. Every one is a hit. Although, we do recommend proper pairing and picking quality wines. There are cheap wines that aren’t worth the price. If you’re just drinking to get drunk, stick with hard liquor. Wine is an expression of passion. And, red is its color.
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The wine world has More Reds than Cincinnati
With over 1300 varieties, there are plenty of reds to choose from. But, the majority of wine we see in the market comes from about 32 varieties. Technically, with a 40 man roster, there are more Reds in Cincinnati. But, that’s only the starting line up. So, it’s like having 3 1/2 teams on the field at once. You don’t even have to go to the bench. Unfortunately, Americans generally know more about the Cincinnati Reds than the world of wine. Shame, because red wines have a much longer and storied history. And, don’t give me the bible thumping tea totaling crap of mid western evangelical demonizing of liquor. Wine, especially red wine is a constant in the bible, and should be recognized for its contribution to the history of the world. Who would buy it when Jesus says drink of this cup, if it were fruit punch?
Wine, beautiful red Wine, that’s what makes the world go ’round. It has biblical roots, a cult like following, and finds its way through history and popular culture. Plus, it transcends class structures. The best wines in the world come with a price tag that only the ultra wealthy can afford. But, it also comes in forms that winos and degenerates flock too, like Mad dog 20/20 and Boone’s farm. It’s what Napoleon drank. It’s what made France the most famous wine country in the world. And, it’s indelibly etched in our mind by Hannibal Lecter extolling a nice Chianti and fava beans. The Greeks had Dionysus, the god of wine. Most depictions have him drinking red wine. Even Homer’s heroes drank wines like Amarone de Valpolicella. Today, the Chateaus of Bordeaux and Burgundy produce some of the best wines in the world.
Drink a glass of History
If you’re familiar with wine at all, you know about old vine wines. Not only do they produce great wines, they connect us to history. Just think of what these vines witnessed over the years. In California only, some vines survived the great fire of San Francisco, the Gold rush, and Manifest destiny itself. What makes old vines better is the deep roots. We hear that term a lot. Here, it actually makes a difference. There are water sources, minerals, and other aspects of the terroir that shine through in the complexity and enhanced flavors of wines produced from these grapes. That’s not to say that younger vines don’t produce great wines, though. There are plenty of great wines from all sorts of locales.
Old vines are just one extension. But, reds benefit from age, where others falter. Try cellaring and aging white wines and see what you end up with. Whites are fresh and vibrant. But, they wilt with age. Reds, conversely, develop and mature with time. Of course, aging wines requires patience and proper conditions. Some even cellar their wines underwater now to control the environment. Is it better? Who knows? But, the concept makes sense, less light, constant temperatures, undisturbed… The practice followed discoveries of wine on board old shipwrecks in the ocean. So, there you have it: history teaching and repeating. I would think that such an environment would serve to preserve, more than develop the character of a wine. Not that that’s a bad thing. You know what wine becomes when it ages too long or under the wrong circumstances? Vinegar.
Time to make your own history
Coming from Boston, the history of The Cincinnati Reds is a bit of a sore spot, thanks to the 1975 world series. However, they do have a historied franchise. Still, we’ve got more reds than Cincinnati to focus on here. remember those 32 varieties we mentioned before. Don’t forget there are plenty of blends, expanding that number exponentially. Plus, just as in Baseball, every year brings a different flavor and tenor. In a way, baseball and wine are very similar. In baseball, every pitch brings a different result. Similarly, every grape, rainfall, change in temperature, and soil conditions, plus the handling of the grapes, the must, and the wine itself produce a different wine. That’s why the pursuit of the “perfect” wine is a lifelong journey with no end. Each wine is different. And, each moment we consume it is different. So, it will never be the same.
Sampling wines is like reading a great book or taking a trip. It’s not about the final result. It’s the journey. If you want to spend your whole life in Cincinnati, I feel sorry for you. It’s time to broaden your horizons. For, there are definitely more reds than Cincinnati could hope to produce. Here is a short reference to pick out the major players and some food to pair with your favorite reds.
The top red grape varieties:
Cabernet Sauvignon: The most planted wine grape in the world, famous for Bordeaux. It’s a full bodied, heavier red with high tannin content, expect dark fruits: Currant, black cherry, tobacco, and chocolate amongst others.
Merlot: Close in style to Cabernet, more toward medium body than full, and more balanced. Lower tannin, flavors of Blackberries, plums, and lighter red fruits.
Tempranillo: Native to spain, this high tannin wine comes in between Merlot and Cabernet as far as body. Find it in Rioja wines and more. Expect, strawberry, cherry, and more fruit, aging develops leather, tobacco, and spice flavors.
Shiraz (Syrah): Heavier than Cabernet, with full body, high tannins, and medium acidity. Originally from France, it’s a major player in Australian and other “new world” wine-making. It packs a punch garnering names like “Brothers at War Fist Fight Shiraz”. Expect Blackberry, licorice, vanilla, and a good dose of black pepper and other spices.
Pinot Noir: A light to Medium bodied red. This is a particularly fickle grape with more subtle attributes. While other reds boast no refrigeration, this can take a slight chill (not fully refrigerated). Famous for Burgundy wines, it’s a favorite of the “new world”. Expect low tannin and acidity, with high amounts of fruit: Strawberries, raspberry, earthiness.
Malbec: Another Bordeaux native, spreading through the world. This is just a tad short of Cabernet as far as body and tannin go. But, it creates high alcohol wines with plenty of blackberry, plum, Tobacco, and pepper flavors.
Way more reds than Cincinnati to explore
Those are the top 6 reds. But, the list keeps going. These varietals all started in France, with the exception of Tempranillo. But, there are plenty of other big players on the block: Zinfandel (Italian Primitivo), sangiovese, garnacha, nebbiolo, carmenere, Barbera, Montepulciano, Nero D’avalo, and more are all excellent wines. Italy could have been the most famous wine producer, but, France took that title thanks to marketing and timing. And, these days, there are plenty of other choices too. The Chinese have been on a decades long crusade to make inroads into the world of wine, buying French chateaus, pumping up prices, and mimicking the finest wines of the world. Australia, New Zealand, South Africa, Argentina, and Multiple regions of the USA all produce some great wines, and offer a wide variety of wine experiences.
Don’t forget, the same grape grown in different environments produces a different wine. Colder temperatures and terroir develop more classic dryer wines, while warmer climes make for sweeter, fruitier variations. The factors that affect wines are innumerable. A Bordeaux Cabernet will taste completely different than one from Argentina, Napa, or Adelaide. Add in the factors of aging, what type of wood barrels VS stainless steel fermenting, and other handling changes, and you may not even be able to distinguish one grape from another. Look at those top red grapes. Notice that, with the exception of Pinot Noir, they’re all medium to full bodied, high tannin grapes. These grapes defined red wines for centuries. Now, we have far more choices and far more places to get wine. So, you have your work cut out for you today. Looks like this red wine day is going to need a bit more time.
Wine and food are meant for each other
Another factor to consider when drinking wines, especially today’s red wines is the food that goes with them. When wine snobs taste wines, they do so in a vacuum, with a simple cracker or innocuous flavored item to simply “cleanse” the palate. But, most of us have wine with food. Most reds, especially the ones on the top ten list require heavier foods. The classic go to is a steak or other heavier meat. This is because these red wines tend to have heavier flavors and tannins that make tasting subtle flavors harder. But, they really accent heavier foods. Chiantis and Nebbiolos are often called red sauce wines, because they go well with pasta. It’s bold flavors with bold flavors. So, today, we offer some recipes that will go well with a variety of red wines. And, they don’t all have to be meat. So, drink up and enjoy!
Salud!
For the Vegans:
Grilled Eggplant Stuffed With Herbed Quinoa Drizzled with Tomato Coulis and Garnished with Micro Greens
Ingredients
- 1 Lb Fresh Eggplant
- 1/2 Cup Assorted Chopped Fresh Herbs (Thyme, Parsley, Marjoram, Chives, Sage, Rosemary)
- Olive oil for cooking
- Kosher salt and pepper to taste
- 12 each Whole Fresh Chives
- 1/4 Cup Fine Diced Sweet Onion
- 1 tsp Chopped Fresh garlic
- 1 cup Dried Quinoa
- 1/4 cup Fine Diced Fresh Mushrooms
- 2 Tbsp Fine Diced Fresh Carrots
- 2 to 3 Cups Vegetable stock or Water
- For tomato Coulis:
- 1/4 cup Minced White Onion
- 1 tsp Chopped Fresh garlic
- 2 Cup Canned Diced Tomato
- 4 or 5 each Leaves of Fresh Basil
- 1/4 cup Red Wine
- Kosher salt and pepper to taste
- 1/4 cup Olive oil
Instructions
- make the Tomato Coulis: Blend the tomato at high speed until totally smooth. Heat olive oil in a Heavy pot. Saute the onion and garlic until translucent. Add the red wine and reduce until it is almost gone. Add the Tomato and basil and bring up to a simmer. Allow it to simmer about 45 minutes to an hour, stirring as needed. If it gets too thick, add a little water. You want the acidity of the tomatoes to cook off. When done, season with salt and pepper. Set aside.
- prepare the eggplant: If you have a slicing machine, that works best for this. Or you can use a mandolin or knife if you can slice thin and even slices. First, Pick eggplants that are not too large. About 3 inch diameter is best. Slice The vegetable lengthwise. about 1/8 inch thick. Brush them with olive oil and sprinkle evenly with a little bit of the herb mixture, salt, and pepper. Preheat a grille or grille pan and grille the slices carefully over high heat. You want nice marks and the eggplant to become pliable enough to wrap around food. Set aside.
- make the Quinoa: Heat olive oil in a pot over medium high heat. Saute the Onion and garlic until translucent. Fold in the carrots and mushroom sand continue to cook for about 1 minute. Add the Quinoa, and mix all ingredients. Add the stock, salt, and pepper. Bring to a boil. Then cut back to a simmer. Cook until the quinoa is tender, but not falling apart. If it is cooked, but there is still liquid,remove from the heat and strain out the extra liquid. Adjust seasoning if necessary. Then fold in the remaining herbs. Allow to cool.
- Dip chives into Boiling water to make them pliable.
- lay out the eggplant slices on a sheet pan. Use a scoop, spoon, or your hands to place a generous amount of quinoa about an inch up in the wide part of the eggplant. Roll up the eggplant. Fold the sides over to partially cover the quinoa. Then roll up the eggplant into a package. Repeat with the each slice. Then, wrap each bundle with a chive and tie it tight. reheat in a 350 degree oven.
- Reheat the Coulis. Spread a thin coating on a small plate. Place the eggplant bundle on top. Then drizzle a little more sauce over the top and garnish with micro greens, a couple drops of fine olive oil, and Some fresh ground black or mixed peppercorns.
And for the adventurous meat eater:
Thyme Rubbed Venison Loin Wrapped in Poached Leeks with Wild Mushrooms and Sauternes scented Demi Glace Served on Grilled Polenta
Ingredients
- 1 Lb Trimmed venison Loin
- 1/4 Cup Chopped Fresh Thyme
- 1 tsp Chopped Fresh garlic
- 2 Tbsp Olive Oil
- 2 Tbsp Chopped Fresh parsley
- 1 Tbsp Chopped Fresh Sage
- Kosher salt and pepper to taste
- 12 each Strips of Fresh Leek Cut about 1 inch Wide and 4 inches Long. Use the Green Part for this.
- 2 Cups Sauternes Wine
- 1 Tbsp Chopped Fresh Shallot
- 1 Cup Assorted Wild Mushrooms Sliced Into small pieces.
- 3 Cups Veal or beef Stock
- For Polenta:
- 2 Cup Light Cream
- 1/4 cup Dry Polenta Meal
- 1/2 tsp Chopped Fresh Garlic
- kosher salt and Pepper to taste
- 2 Tbsp Unsalted Butter
- 2 Tbsp Grated parmesan Cheese
- 2 Tbsp Chopped Fresh Thyme
Instructions
- make a rub for the venison. Combine the fresh herbs with oil, salt, pepper, and garlic. Cut the Venison in 1 to 2 inch Wide Strips (Keep the loins long though). They should be about the size of a pork loin. Rub the mixture evenly on the venison. Refrigerate it for at least 2 hours.
- Make the Polenta: Bring the Cream and garlic to a boil in a heavy pot. Whisk in the polenta grain until it is smooth. Drop the heat down to low. Stir with a wooden spoon occasionally to prevent sticking and scorching. Allow to cook until relatively firm. Then fold in the Cheese and butter. Mix well. Allow the mix to dry a bit more. Remove from the heat and spread the polenta into a low sheet pan. Refrigerate it until it cools completely. Then, Cut it into either rounds , squares, diamonds or triangles about the size of a quarter for hors d'oeuvres or larger for plated. Mark the pieces on a hot grill or in a super hot saute pan with a coating of olive oil. Reserve them on a sheet pan for later.
- Make the sauce: Heat a little oil in a pot. Saute the shallots until translucent. Then add in the mushrooms. Stir occasionally. Allow them to soften and absorb the oil. Then, add 3/4 of the wine. Reduce the wine down to a glaze on the mushrooms. Then add the veal or beef stock. Simmer this and allow it to reduce to half the volume. It should be thick. If not, continue reducing until it coats the back of a spoon. Season and set aside.
- Poach the Leeks. Heat the rest of the wine in an equal amount of salted water. Bring to a boil. Place the leeks in the boil. Allow them to wilt, but maintain some integrity and vibrant color. You want them to bend easily, but not fall apart. Coll them quickly to stop cooking.
- Cook the venison Loin. Heat a saute pan over medium high heat. Place the venison in the pan and sear heavily, about 2 minutes per side. Cook all sides evenly. Use a meat thermometer to check the internal temperature. You want it to be about 120 degrees. Remove from the heat and allow to cool.
- When the Venison is cool. Slice It into Pieces about 1 to 2 bites in size. Wrap each piece in leeks.
- Reheat the Polenta in a 350 degree oven until fully warmed. Heat the sauce. Then Heat a little olive oil over high heat in a saute pan. Carefully place the venison packets in the pan to heat. Cook about 30 seconds . Then Place the Polenta rounds on individual plates or a serving platter. Top with the Venison Packets and a little sauce. Be sure to get some mushrooms on each. Serve hot.
And, for a classic tasting experience:
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.