What in the World
What in the World is better than wine? And, what better day to answer that question than World Wine day? You heard right. It’s world wine day. Not National, regional, or town of Weymouth wine day. Today the whole world celebrates the beverage that the world should run on (step aside dunks). It’s been around since 8,000 BCE. And, it plays a pivotal role in religious
nd world history. It’s in every country, and, it launched countless boats. When people celebrate momentous occasions, it’s not juice, water, or coffee that they toast with. It’s wine. And, for those who say they don’t like wine, that’s pretty prejudicial, since wine isn’t one thing. There are over 10,000 varieties of wine. And, there are over a million wine producers worldwide. So, Which wine is it that you don’t like? And, what’s wrong with you?
There is an exception for non wine drinkers. If you have an issue with alcohol and/or addiction, that’s a different story. You are excused. We would never push something on someone to deliberately harm them. But, if you do partake in drinking alcohol in general, this is a great day to celebrate the finest expression of alcohol the world has ever known. Wine has a place everywhere from the simplest daily table to the grandest events in the world, past, present, and future. So, it’s fitting we celebrate that which we celebrate with. The only problem is: with millions of options, where do we start?
Table of Contents
What in the world is the best wine?
Trick question. There is no such thing as the best wine. Wine, like the grapes it comes from is a truly subjective experience. While a 1957 Chateau Lafitte Rothschild is heavenly with an elevated menu on a brisk Autumn day, it may not be the best thing on a tropical beach in the middle of July. Plus, every palate is different. While one person prefers sweet, others prefer dry. You may gravitate toward fruity, tropical white wines, or, heavy dry, tannin laden reds. Then again, you could fall somewhere in between. And, your taste preference could change like (or with) the weather. So, no! There isn’t a “best” wine, only the best wine on this particular day, in this particular place, at this particular time.
There are exponentially expansive factors relating to wine that make the pursuit of perfection a myth. Sometimes, though, the journey is the point, not the destination. We don’t drive From New England to California just to get there. You can get there in a few hours, not days, by plane. We drive the country to see and experience it. This is what a wine journey is like. Remember, there are millions of wines out there. And, every year, there is a new vintage. Each vintage has unique characteristics based on the weather, terroir factors, combinations of grapes, the handling of the grapes, fermentation, bottling, storage, yada, yada, yada. Each vintner produces multiple varieties and blends every year with varying results. So, no, there is no such thing as the perfect or best wine. But, it’s sure fun trying them all.
Too many choices
The Dukes of Stratosphear asked the enduring question: “What in the World?”. Maybe they didn’t sing about wine. But, the question definitely applies. The sheer number of wines to choose from is staggering, creating a paralysis when it comes to choices. To alleviate this, one needs to narrow the scope before expanding. Some people limit it to red and white. But, that’s too narrow. When trying wines, it takes interactive participation. What interests you, on this particular day, time, and place? Put color aside for the moment. Do you want something dry, sweet, or in between? Fruit forward or texture first? Plums, berries, apple, pear, citrus, vanilla, Mango, peach, cherry? Of course, you could always say, “surprise me”. Wine is a conundrum, It’s dry but wet, It’s an art, and a science. So, a little guidance helps.
We talk about wine a lot here. Often, it’s a particular variety. Sometimes, it’s more general, and involves tasting tips. Today is more on the side of tips and the wonders of the world of wine. Hopefully, we can narrow down your choices a bit. Of course, the best way to choose your wine is asking a wine expert at your local store. With millions of bottles and boxes out there, what’s available at your local store is up to the buyers there. But, entering with a little idea of varieties is a good start. So, we’ll give you a truncated list of some of the most popular varieties to base your search on.
Some things to consider:
The top 10 wines in the world are determined by sales and how many hectares of the variety are planted. These are the top 10:
- Cabernet Sauvignon, 840,000 acres (340,000 hectares)
- Merlot, 657,300 acres (266,000 hectares)
- Tempranillo, 570,800 acres (231,000 hectares)
- Airén, 538 700 acres (218 000 hectares)
- Chardonnay, 518,900 acres (211,000 hectares)
- Syrah, 470 000 acres (190,000 hectares)
- Grenache Noir, 402,780 acres (163,000 hectares)
- Sauvignon Blanc, 299 000 acres (121,000 hectares)
- Pinot Noir, 285,000 acres (115,000 hectares)
- Trebbiano Toscano / Ugni Blanc, 274,300 acres (111,000 hectares)
Actually, there has been a reversal since this list came out. Chardonnay overtook Airen in recent years. Airen isn’t a well known varietal, because it, primarily, ends up in brandy. Thus, you probably won’t find it as a primary variety in your wine store. Likewise, most Trebbiano ends up in cognac. So, of your top 10, 4 are white. But, 2 of those don’t get starring rolls in their own bottle. Don’t worry, though, there are plenty of other white wine varieties to choose from.
This list illustrates part of the problem with wine’s image since it is top heavy on reds. Reds tend to be heavier, and drink best at higher temperatures. Whites are more refreshing, and serve best chilled. Given the popularity of lighter beers and chilled drinks, perhaps the wine industry would do better selling more whites to the masses. After all, the popularity of these varieties stems from marketing. The marketing of heavier wines stems from France’s domination of the wine world. These are the wines deemed “the best”. Unfortunately, it doesn’t take personal interests into account. Still, it does help to have a starting point.
What in the world of wine am I going to drink?
Since the above list only shows the top planted grapes, and appears unbalanced, here is a more balanced list to consider. We give you a variety and a brief synopsis of what to expect.
Top 5 Whites:
- Chardonnay: Varies depending on region. French style is dry with citrus and apple tones. Warmer climates tend to be sweeter with pineapple, vanilla, and buttery accents. Can be oaked or aged in stainless steel.
- Sauvignon blanc: Similar variations dictated by terroir and climate. Melon, gooseberry, herbs, peach, grapefruit are generally prominent flavors. Can range from dessert wine sweet to chardonnay dry.
- Riesling: Native to Germany, tends toward sweet. Grows well in cold regions. Flavors range from Lime to meyer lemon to pineapple to peach. Check the alcohol content. Higher alcohol means a dryer version. Dry varieties often called Trocken. Sweeter go by Kabinett or Spatlese.
- Pinot Gris (AKA Pinot Grigio): Usually white, it can also be a rose. Flavors include white peach, green almond, Lemon zest, cantaloupe, sometimes with a touch of honey and some apple. Wet gravel is one of the esoteric flavors professional tasters use to describe some of the flavors, yeah, whatever.
- Semillon: Shares some similarity to Chardonnay. And, is often blended with other whites. This is another of those French varietals popular by reputation. Expect some salinity and flavors of lemon, beeswax, chamomile, and peach
Top 5 Red Wines:
- Cabernet Sauvignon: The grape of world famous Bordeaux, some of the most expensive wines in the world. Full bodied, high in tannin, flavors vary. This is a red wine drinker’s ideal. Flavors of Black Cherry, currant, baking spice, “graphite”, plums, and more. Many varieties blend with Merlot, Cabernet franc , or others to balance the wine.
- Merlot: Similar in style to Cabernet Sauvignon, Merlot is one of the top grapes in popular French wines. More on the medium body side than Cab, it’s very close, and, usually just a tad less expensive. Look for cherry, chocolate, bay leaf, plum, and Vanilla tones.
- Syrah: Originating in France’s Rhone valley, it’s now the most planted grape in Australia, where they call it Shiraz. This is a heavy, high alcohol red wine. Flavors include Black Plum, blueberry, milk chocolate, green peppercorn, and tobacco. Nothing shy about this one. It’s a big bold red, like the Australian outback.
- Pinot Noir: A perennial favorite, according to Milo in sideways, it’s a fickle plant that needs special attention. Pinot is a lighter red with lots of fruit, complexity, and subtlety. Expect raspberry, Mushroom, cherry, hibiscus, and vanilla flavors among others. A beloved wine, it captures the essence of red wines with the softness of a white or rose, making it more versatile.
- Malbec: originating in France, it’s now one of the top grapes from Argentina. It’s very full bodied, semi Dry, High alcohol, with lots of fruit like red plum, blackberry, Sweet Tobacco, cocoa and vanilla.
What in the world will stop us from exploring the rest?
So, there it is, a truncated list of the most popular wine varieties. But, there is a whole world of wines left out. We aren’t saying don’t keep delving. But, for the purposes of navigating the wine store shelves, these are the most likely suspects you’ll encounter. If you’re already a pro, no worries, you’re way ahead of the game. But, sometimes it’s nice to have a reminder or refresher. If you’re just starting to learn about wines, this is a good place to start. And, these are the most available. Remember, the world of wine stems from centuries of marketing. Notice that most of the grapes on this list started out as French varietals. Even with a proliferation of “New world” wines, these still dominate.
You will discover a lot of similarities and crossover. After all, it’s all grape juice. But wine continues to fascinate for the variety of non grape flavors. And, the lore of wine throughout history beckons you to indulge in it and immerse yourself in cultures past, present, and future. There is a reason it’s a way of life or many. You don’t have to go overboard. In fact, we condone and promote moderation in this and every endeavor. But, making wine a part of life is a timeless endeavor. So, what in the world are you waiting for? Start drinking some wine.
Oh yeah, here are some recipes to pair with your wine. Some for red, some for white, some in between:
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.
French Cassoulet with Duck Confit
Ingredients
- For the Duck Confit
- 4 each duck legs Medium to large
- 8 each garlic cloves (crushed)
- 4 Tbsp Kosher salt
- 1/2 cup sliced shallots
- 4 cups Duck Fat (you can do a mix of duck fat and oil if duck fat is hard to find)
- 8 each Thyme sprigs
- 8 each parsley sprigs
- 1 Medium carrot chopped
- 1 Tbsp Black Peppercorns
- 2 each Bay leaves
- For the Cassoulet:
- 2 cups Large White beans (cannelini is preferred)
- 1 cup diced white onion
- 1 cup diced celery
- 1 cup diced carrot
- 1 TBSP Chopped fresh garlic
- 8 each thyme sprigs
- 8 each rosemary sprigs
- 1 each Bay leaf
- 1 cup Red wine
- 1/2 cup diced pancetta
- 1 cup diced french style sausage
- 1 cup Diced Pancetta
- 8 cups Beef or veal stock
- 1 Bunch Broccolini Aspiration
- olive oil
- Salt and pepper to taste
Instructions
- Cure the duck legs: Rub the duck with salt, garlic, and herbs. Refrigerate overnight, up to 2 days.
- Soak the beans over night in water.
- make the confit: Brush off the salt. Reserve for later seasoning. Heat a heavy pan over high heat. Sear the duck until it is a solid brown. There should be a good amount of duck fat rendered out. Add in the vegetables and stir around. Add in the rest of the ingredients and bring to a simmer. Remove from the heat, cover with foil, and, put in a preheated 300 degree oven. Let it cook for at least 2 hours. The meat should be ready to fall off the bones at that point. You could also do this in a hot pot or slow cooker (see manufacturers instructions). Allow the duck to cool in the oil naturally. This will maintain the moistness.
- Make the cassoulet: Heat the stock in a pot to a simmer. Render the bacon in another pot. Then add in the Sausage and pancetta. Stir around. add in the vegetables and garlic. cook until translucent. Add in the beans and herbs and stir until the beans are well coated with the flavors in the pot.
- Add in the wine and reduce until it is almost gone. Then add in the stock. Bring the mixture to a simmer. Then let it cook for several hours until the beans are soft and the stock becomes a Saucy Coating. Season and test that the flavors are good. When it is done, the beans should still maintain their shape, but have some give. You don't want to overcook them. If you need to add more liquid to get them cooked through, add water or stock. Again, this can be done in a slow cooker following manufacturer's instructions. This way, you can set it in the morning and have it ready to go at night.
- Heat a little olive oil in a saute pan. Saute the broccolini over high heat. Add a little water, salt, and pepper. It should be a vibrant green. This should take about a minute.
- The duck can be served on or off the bone. If you decide to take it off the bone, the meat should just fall off if it is cooked enough. Just, be careful of the thin bones. You might miss them. Serving the leg whole makes a nice presentation too. So, either way.
- For service: Remove the bay leaves and herb stems. Scoop the cassoulet into a bowl or crock. Top with the donfit duck and broccolini. Serve with a hearty red wine. Enjoy!
Vanilla Mint Crepes with Grand Marnier Apricot and Cherry Flambe
Ingredients
- For the Crepes
- 2 Large Eggs
- 11/2 cup Light Cream
- 1 cup AP flour
- 2 Tbsp Melted unsalted butter
- 1/4 cup sugar
- 1 Tbsp chopped fresh mint
- 1 tsp vanilla extract
- Pan spray for cooking
- For the Topping
- 1/2 stick Butter
- 1/3 cup sugar
- 1 cup pitted fresh rainier or other type of cherries
- 1 cup fresh apricots, pits removed and cubed
- 2 oz Grand Marnier
Instructions
- make the crepe batter: Whisk the eggs. Add in sugar and mint and continue whisking. Add the cream and vanilla. Continue whisking. Slowly add in the flour until it is well incorporated and there are no lumps. Allow to rest for at least 10 minutes.
- Heat a non stick pan over medium heat or use a crepe maker. A flat pan works best. Spray the pan with pan spray and carefully ladle the mix in in a thin layer, turning the pan to get maximum thin coverage. If it is too thick, it will be more of a pancake than a crepe. Cook for 30 seconds to 1 minute depending on your heat level. It should be golden brown on the bottom. The top should be just about cooked through. Then flip the crepe, either by hand or using a rubber spatula. Stack the crepes when done. repeat this process until all the batter is used up.
- make the flambe: Melt the butter over high heat and stir in the sugar. They will make a caramel syrup type of base. Add in the fruit and stir until well coated. Remove the pan from the heat and add in Grand Marnier. Dip the pan toward the flame and allow the flames to catch. This will result in a bluish flame. Burn off the alcohol and continue to cook about 30 seconds to a minute. The result will be fruit in a caramel syrup.
- Fold the crepes in quarters and arrange on a plate. Spoon the fruit and syrup over the crepes, garnish, and serve hot.
Notes
Mushroom Stuffed Artichoke
Ingredients
- 2 large Fresh Artichokes
- 1 cup diced sweet onion
- 2 cups DICED FRESH MUSHROOMS
- 1 Tbsp Chopped fresh garlic
- 1/2 tsp dry oregano or 2t fresh
- 1/2 teaspoon basil flakes or 2 t fresh
- Olive oil
- 1/2 cup panko bread crumbs
- 1/2 cup grated parmesan
- 2 Tbsp Sweet unsalted butter
- 1/4 cup madeira or marsala wine
- Salt and pepper to taste
- A squeeze of lemon
Instructions
- Trim the artichoke stems if necessary. Trim the top to make it flatter. Cut each in 1/2 lengthwise. Cut out the middle part (known as the choke) You will be able to see the difference in the fine stringy part as opposed to the leaves.
- coat the artichokes with oil, salt and pepper and put in a baking pan. Put in enough water to come about 1/2 way up the artichokes.
- Make the stuffing: saute onions and garlic in olive oil in a hot pan until translucent.
- Add in the mushrooms and cook. Then, add in the marsala or madeira and cook down until the liquid is almost gone.
- Stir in butter, then add the bread crumbs, cheese, herbs, and seasoning. Turn off the heat and fold all together to create a stuffing.
- Place the stuffing in the artichokes, and cover with foil. Put them in a preheated 350 degree oven. Bake for about 35 minutes. check to see they are done. They should be soft enough to eat. Remove the foil and let them crisp up for 10 to 15 minutes.
- Squeeze a little lemon over the artichokes and serve hot.
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.