Time to enter the Pinot Age

Wine is one of the oldest beverages, dating back to biblical times. Varieties like Cabernet Sauvignon, Merlot, Chardonnay, and Pinot Noir are the central flavors of some of the world’s most esteemed wines. With that kind of history, it’s hard to think of a new variety beginning a trend. But, that’s exactly what today is about: Time to enter the Pinot Age. It’s International Pinotage day. If you aren’t familiar with this grape and think it sounds like a knockoff, there is good reason. The grape variety dates back about 100 years, and the wine is still developing a following.

In 1924, Abraham Isaac Perold, a professor of Viticulture in South Africa, Planted some experimental grape seeds. He crossed pinot noir with Cinsault (commonly called Hermitage, hence the name: Pinot with tage from hermitage) to create a hardier variety with the appeal of pinot noir and richness and stability of Hermitage. Pinot is famously finicky, but delicious with light to medium body and balanced tannin. Cinsault is bolder with fruit, flora, and spice, even a touch of smoke. This experiment almost didn’t survive as Perold forgot about the vines. His garden needed a good cleanup. Luckily, a colleague recognized the variant and saved the plants. Nothing came of it until the 1940’s when it found its way into wine bottles. By the 1960’s the name Pinotage graced the variety officially. And, over the last six decades, its popularity grew. But, it’s still developing as an art form to this day.

This is a good Time to enter the Pinot Age

Scientists call pinotage A Cross Specific viticultural grape variety. This means 2 species were crossed. They don’t go so far as to call it a hybrid though. And, the grape is very unique. A word of warning though: remember when we said Cinsault has some smokiness, Pinotage can be overly smokey for some tastes. Another complaint about the wine is that it sometimes develops Some acetates which give off a paint like aroma.In the 1970’s European wine tasters disparaged it. And, it fell out of favor. Most south African wineries stuck to more traditional European varieties during this period. But, with the end of apartheid came a renewed interest in this “new world” variety. And, it shot up to being one of the most expensive and sought after South African wines. Since 2001, Pinotage production increased from about 8 Million to about 20 million litres per year.

And, it doesn’t stop there. This South African native now grows throughout the globe in places like Brazil, Canada, Germany, New Zealand, and even the United States, with vines in California, Arizona, Michigan, Oregon, and Virginia. Forget the Dawning of the age of Aquarius, This is a good Time to enter the Pinot Age.

What’s it like?

Eric Idle asked the fundamental question in Monty Python’s Nudge Nudge Skit: “What’s it like?”. Well, we can ask the same thing about Pinotage. Wine aficionados sing the praises of the two varieties that sired pinotage. But, the new variety has its own distinct characteristics. So, when you pour a glass, it would be nice to know what to expect. Of course, that depends on the vintner’s treatment of the grape, and all the factors that affect other wines: terroire, climate, elevation, soil, the weather during the vintage year, and other things. Of course, they may also blend it with other varieties too. So, we can’t pigeonhole any one pinotage.

That being said, there are certain familial things to expect. Unlike Pinot Noir, it is a heavier wine, not Syrah heavy, but heavier than it’s forebear. It smacks of dark ripe fruits like blackberries, cherries, and figs. It almost has a jam like feel and flavor with high sugar that inevitably results in higher alcohol content. Despite this sounding like a sickly sweet wine, it usually isn’t. The finish is smokey and earthy. And, as alluded to above, when you have high sugar, that gives the yeast more to eat. And, the by product of yeast eating sugar is alcohol. So, the more sugar, the higher the alcohol. But, they don’t have to use all the sugar up. Think of a Riesling. There are sweet to dry variations with dramatically different effect depending on the amount of residual sugar left after fermentation.

Given the big, bold flavors, it pairs well with heavier foods like roasts and Barbecue. And, of course, the smokey nature of Barbecue food plays on the theme of the smokey finish of the wine.

So, Today’s Barbecue meal is a good Time to enter the Pinot Age

Yep. It’s fall in New England. So, that’s a good time for Barbecue food. And, Pinotage is a great wine to drink with barbecue. So, here are some recipes to make your day complete. Drink up and enjoy American classic food with a new world wine.

Cheers!

Southern dry rubbed chicken with bourbon barbecue sauce

cheffd

Print Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

marinating time 4 hours hrs

Course Main Course

Cuisine American, Southern

Servings 4 people

Ingredients

  

• 2 whole grilling chickens cut into 8 to 10 pieces each (about 3 to 4# each)
• For the rub:
• 2 Tbsp Chili Powder
• 2 Tbsp Paprika
• 1 Tbsp rubbed sage or pultry seasoning
• 1 Tbsp Onion powder
• 1 Tbsp Garlic Powder
• 1 Tbsp Basil flakes
• 2 Tbsp Dry Mustard powder
• 2 Tbsp Brown sugar
• 1 Tbsp Dry Thyme
• 1 tsp Kosher salt
• 1 tsp Fresh ground black pepper
• For Sauce:
• 1 Pint Good quality Barbecue sauce (either home made or store bought)
• 1/4 cup Diced fresh onion
• 1 Tbsp chopped fresh garlic
• 1 each whole small chili, split
• 1 tsp sugar
• 1/2 cup Bourbon
• 2 Tbsp cider vinegar
• 1/4 cup orange juice
• 1 tsp vanilla extract
• oil for cooking
• Salt and Pepper to taste

Instructions

 

• Make the dry rub by mixing all the spices well or buy a quality BBQ spice mix. Try to avoid the larger commercial spice rubs. They tend to have preservatives that you don't want, and the flavor is designed for a general audience. By making your own or buying local, you can adjust the seasonings to your taste. This rub has a good blend of sweet, spicy, and earthy.
• Cut the chicken or get a chicken cut into 8 to 10 pieces. Place the pieces in a container large enough to toss around with the dry rub. Add in the rub a little at a time. You probably won't need all of it. That's fine. Save the extra for the next time. Evenly coat the chicken pieces and refrigerate overnight.
• make the sauce: Heat oil in a heavy pot over high heat. Add in onions, chili, and garlic. Stir. Cook until translucent. Then add in the whiskey, vinegar, and OJ. Reduce by half. Add in the remaining ingredients and turn the temperature down to a low simmer. Allow to simmer for about an hour, stirring occasionally. Add a little water if it gets too thick.
• Pre-heat a grille to high temperature. Mark the chicken on the grille, about 3 minutes per side. Then turn the temperature down to below medium (between 250 and 300 degrees). Let the chicken cook slowly for about an hour. If you have multiple levels, put the smaller pieces up away from the heat, so they cook to the same degree. Check the temperature of the chicken with a meat thermometer. It should reach 165.
• Serve with the sauce on the side or glaze the chicken with the sauce.

Notes

You can use whatever kind of grille you have. These instructions assume a gas grille that allows you to control the temperature. But, you can achieve similar results with charcoal or wood by moving the pieces in and out of hot spots. They key is, low and slow.

Keyword barbecue, Bourbon, chicken, dry rub, Memorial Day, sauce, southern

And For the Vegans:

Sweet Potato and Date Hash (Vegan)

cheffd

Print Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Main Course, Side Dish

Cuisine American, Vegan

Servings 4 People

Ingredients

  

• 4 Cups Sweet Potatoes, Cut into 1/2 inch Cubes
• 1 Cup Sweet Onion, Diced
• 2 Cups Brussel Sprouts, cut in 1/2
• 1 Cup Fresh Grilled Corn, cut off the Cob
• 1/2 Cup Medjul Dates, cut into 1/4 inch cubes
• 1 Cup Orange Juice
• 2 Tbsp Chopped Fresh Basil
• 1/4 Cup Coconut Oil
• Salt and Pepper to taste

Instructions

 

• Spray fresh ears of corn with pan Spray. Grille over high heat until cooked (about 5 to 10 minutes). Allow to cool. Then cut the kernels off the cob.
• Heat Coconut oil in a large saute pan over high heat. Add the onions and stir. Add the sweet potato. Cook until the potatoes begin to get some color. Stir, then continue cooking. When they begin to soften, add the brussels. Allow them to get a little color. Stir as needed. Then, add the orange juice and cook until half the liquid is gone. Add the Corn and dates and continue cooking until the liquid is mostly absorbed. Season with salt and pepper. Fold in the basil. Serve hot.

Keyword date, gluten free, hash, sweet potato, vegan

Baby kale and Spiced Apple Salad

cheffd

Print Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Course Salad

Cuisine American

Servings 4 People

Ingredients

  

• For Cranberry:
• 2 Cups Fresh or Frozen Cranberries
• 3/4 Cup Sugar
• 1/4 Cup Neutral Oil, like canola or soy
• For Apples:
• 1 Large Apple Cut into 12 to 16 wedges
• 1 tsp Cinnamon
• 2 Tbsp Sugar
• 1/4 tsp Nutmeg
• 1/4 tsp Cayenne Pepper
• Neutral oil for cooking
• For salad:
• 1 Pkg baby kale or similar hearty greens
• 1/4 Cup Pine nuts
• For Vinaigrette
• 1/4 Cup Honey
• 1/2 Cup Cider Vinegar
• 1/2 Cup Fresh Cider
• 1 Cup Neutral Oil
• 1/4 tsp Cinnamon
• 1 tsp Dijon Mustard
• salt and pepper to taste

Instructions

 

• Preheat oven to 300
• Toss the cranberries in a light coating of neutral oil, toss with sugar and spread out on a sheet pan with a non stick liner or sprayed parchment paper. Pop in the oven and allow to slowly roast. Check them occasionally. You want them to be wilted, firm, and maintain their shape. This can take 30 minutes to over an hour depending on the consistency of your oven. When done, set aside to cool.
• Place the pine nuts on a sprayed Sheet Pan. Toast them in the oven until golden brown (About 8 to 10 minutes). Set aside to cool.
• Mix the sugar and spices for the apples, Cut the apples and toss in the spice mix. Heat a thin coating of oil in a saute pan over high heat. Carefully, place the apples in the hot pan. Cook one side and then flip to the other (about 1 minute per side). They should have a golden brown caramel hue when done. Remove from heat and set aside to cool.
• make the Vinaigrette: Place all ingredients except the oil in a blender. Turn it on at low speed and increase to medium/high. With the blender running, drizzle in the oil until an emulsified dressing forms.
• To serve, start with the Kale. Toss all the ingredients in a bowl or carefully arrange on plates. You can serve the dressing on the salad or on the side. We're easy here.

Keyword Baby Kale, Cider Vinaigrette, Pine Nuts, Roasted Cranberries, salad, Spiced Apple, Strawberry, citrus, soup, dessert, vegan, gluten free

Baraabar Dhal

cheffd

Print Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Soaking dhal 1 hour hr

Course Main Course

Cuisine Indian

Servings 4 people

Ingredients

  

• To be used in all dishes:
• Coconut oil for cooking
• Kosher salt and fresh ground pepper
• 1/4 Cup Chopped Fresh Cilantro
• 1/4 Cup Chopped Fresh garlic and ginger mixed
• For Black Urad Dhal
• 2 Cup Black Urad beans
• 1 Cup Diced Sweet Onion
• 1 Cup Diced Fresh tomato
• 2 Cup 1/2 inch cubes Peeled sweet potato
• 6 Cups water or vegetable stock
• 2 Tbsp Garam masala Seasoning
• 2 Tbsp Chopped Fresh Scallion
• For lentils:
• 2 Cups Red Lentils
• 4 Cup Water or vegetable stock
• 1 Cup Diced Carrot
• 1 Cup Fresh Clementines
• 2 Tbsp Chopped Fresh Mint
• 1 Cup Julienne Spring onion, white part. Plus, 1/2 cup Green parts cut like scallions
• 2 Tbsp Curry Powder
• For Rice:
• 1 Cup basmati Rice
• 2 Cups water or vegetable stock
• 1 each cinnamon stick
• 3 each Whole Cloves
• For Vegetables:
• 2 Cup Fresh Green beans Cut in thirds
• 1 Cup Fresh Bell peppers
• 1/2 Lb Fresh Baby Spinach
• Vegan paneer or tofu seasoned with garam masala

Instructions

 

• Soak the Black Urad in water for at least an hour. You can soak overnight. Then drain them well.
• Make the Urad: Heat coconut oil in a pan over medium high heat. Add in the onion and half of the ginger and garlic mix. Saute until translucent, stirring as needed. Then add in the sweet potatoes. Allow them to get some color and begin to soften. Then add the seasoning. Stir. Add in the Urad Dhal, stir and allow the seasoning to evenly coat. Then add the water or stock. Simmer the mix until most of the liquid evaporates. Check that they are cooked. they should be soft, but maintain their shape. Add in the tomato, salt, and pepper. Stir well. Cook for 1 minute. Then remove from heat. Add cilantro and scallion right before serving.
• Make the re lentils: Heat Coconut oil over medium high heat. Add the whites of the spring onion and the remaining garlic and ginger. Saute for 1 minute. Then add the carrots. Saute until they begin to soften. Add in the curry. Then add the lentils. Stir to coat evenly. Then add the water or stock. Simmer until most of the liquid is gone. The lentils should be soft, but, retain their shape. Add in the clementines. Season with salt and pepper. Then add in the green herbs at service time.
• Make the Rice: Boil the water or stock with the cinnamon and cloves. It will take on a slightly brown tinge. Add the rice and a little salt and pepper. Simmer for a couple minutes. When most of the liquid is gone, turn off the heat and cover. Let the rice absorb the remaining liquid.
• Cook the vegetables: Julienne the peppers and cut the beans. heat oil in 2 separate pans. For the spinach use a large pan. Drop the spinach in the hot oil, sprinkle with salt and pepper. Use tongs to move the spinach around. let it wilt so it remains green. The whole process takes about a minute or less. Add the beans and peppers to oil at high heat in the other pan. Cook until they almost pop. Season and remove from the heat. You want them to maintain color and crispness. At this time, you can also sear the paneer. There are vegan versions available or you can season tofu. Heat a light coating of oil over high heat and cook the paneer one side at a time until golden brown.
• Assemble the plate. To stay in tune with nature, we start with rice in thge middle, then build concentric circles outward. you could stack the layers or do lines or even serve buffet or family style.

Notes

Black urad is a type of lentil similar to a mung bean. You can substitute another hearty bean. We chose this one for the color variation and sturdiness. They contrast nicely with the red lentils.

Red lentils are different than regular brown or green lentils. They are extremely soft and cook faster. Be careful not to add too much liquid. Start with less than the recommended amount and add more if needed. They will break down if they absorb too much liquid. then you end up with mush.

garam masala is an Indian spice blend with cinnamon, cardamom, coriander, cloves, nutmeg, pepper, and bay leaves. You can find it in specialty stores or Indian or middle eastern markets.

Paneer is an Indian semi soft cheese the consistency of a hard tofu. You can get it in middle eastern and Indian markets or substitute a seasoned tofu. This part of the dish is optional. But, it adds a nice texture difference.

Keyword basmati, Black Urad, Chourice, Dal, Dhal, lentils, spinach, Urad, vegan, vegetables