Lot 18

I know that I have been remiss in posting lately. For some reason, keeping up with my studies as a doctoral student, teaching and working has been more difficult than I originally anticipated it would be! But, I will not abandon the blog completely, the posts (unfortunately) will just be fewer and farther between.

I did come across something today, though, that I wanted to share with my wine loving friends. If you love a great deal (and who doesn't?), check out this great new site, Lot 18.

This is an invitation-only site which offers small lots of wines at great prices. The site is free to join and you can browse the current offers and receive emails about the new offers as they come out. I am impressed with their selection- and they even have a great deal on my favorite glasses, the Schott Zwiesel Tritan line.

I also just noticed that Lot 18 is now offering free shipping for orders of 4 or more bottles. What great deal. I can tell you as both a purchaser and winemaker- shipping is a killer... take advantage of free shipping when you can!

That's all for now... I just wanted to share this info with you. Let me know if you hear of any other great sites or deals like this!

Fall is here. Well, not here in Florida, but we can pretend!

I love fall. It is my favorite season, with all of the fun that goes along with the weather getting colder, the decorating and parties associated with the holidays and just the feeling of change in the air. Of course, we are lagging behind on the changing of the seasons here in Florida (the forecast is for 85 today!), but luckily I get a nice dose of each season as I travel to other parts of the country.

Each morning, I like to start my day with a quick dose of the Today Show, as I have my breakfast. This morning, Nigella Lawson was showing viewers how to make a couple of fall casseroles. Both looked delicious, and extraordinarily easy to make. Now, I love recipes, but I just refuse to follow one. I realize that I am (certainly) not as talented as these great chefs who have come up with the precise measurements and ingredients in these recipes - yet for some reason, I still think that my twist on someone else's recipe will be better.

So, because I am taking a short (one day) break from writing the qualitative portion of my dissertation (required break- I am waiting to hear back from my editor), I have decided that I am going to adapt one of Nigella's recipes for tonight. (Don't worry, just click the link above, if you would like Nigella's actual recipes!)

Here is my version:

• 1 tablespoon olive oil
  
• 8 ounces (1/2 cup) pancetta chopped
• Approx. a cup of baby carrots
  
• 2 onions, chopped
• 2 teaspoons dried allspice
• 1/2 teaspoon of cinnamon (this really adds a nice kick to a marina sauce, chili, etc., too)
  
• 2 teaspoons dried oregano (my thyme died and I have tons of oregano in my garden, so I use what I have)
  
• 2 pounds beef short ribs (I just love how tender they get when you cook them down- then you can pull them right off of the bones)
  
• 1 cup all-purpose flour
• 2 cups beef broth (canned, carton or cube is fine), preferably organic
• 3 tablespoons dark brown sugar
• 1 1/2 cups of red wine (preferably the left over wine in your fridge, or an inexpensive- but still yummy- bottle that you can drink with dinner)
  
• 1 teaspoon kosher salt
• a pinch of pepper
  

I use the crock pot for the long term cooking, so I will start on the stove and then throw everything into the crock pot to stew together.

In a large stockpot over med-high heat, add 1 tablespoon oil and the pieces of pancetta and cook, stirring frequently, for 5 to 10 minutes, until it has crisped up a bit.

Add the chopped onion, stirring well so that it is mixed into the pancetta, and turn down the heat to low and cook, stirring occasionally for 10 minutes, by which time the onions will have softened.

Stir in the allspice and oregano (or your herb of choice) and then add the beef.

Shake in the flour and stir to mix as best you can. This is a bit difficult- be careful as you do this not to toss the meat out of the pot.

Add the carrots, wine and brown sugar. If you would like, you could also add potatoes, celery, etc.- whatever you would like. Just increase your liquids appropriately.

Stir to mix, then let come to a boil and add your salt and pepper.

Transfer the mixture into your crock pot- carefully, as it will want to slop around.

Cook on high for two or three hours, test for tenderness and turn down the heat and continue to cook for another hour or two, depending on your crock pot. As I do, test for taste and add additional salt and pepper, as needed.

Usually, the LOW setting is about 200 degrees, and the HIGH setting is about 300 degrees. Just figure an hour on high is equal to two hours on low when you need to figure out how much longer to cook, or how much time you need before dinner.

When you are ready to eat, carefully pull the meat off of the bones using a fork, and a pair of tongs and pour over pasta, mashed potatoes, bread, polenta- whatever you choose!

Now, the important part. Grab a spectacular bottle of wine! I have been stopping in at Whole Foods lately at grabbing some inexpensive Malbecs from Argentina that are around $6-$9 (really!), and although it is hit or miss- I have found some real winners! If you have a local wine shop, I am sure that you can stop in and ask for some recommendations and they are sure to have an inexpensive Malbec that would go great with a stew!

Varietal of Choice

As a Pinot Noir producer, I am without a doubt a bit biased about what type of wine I like. People often ask me what my favorite wine is, and outside of saying 'mine,' my first response is usually 'Pinot Noir.' And that is basically true, although I often back this right up with a statement about how I am an equal opportunity drinker, and I am open to any and all varietals- even those obscure many that I have not yet come across. All kidding aside, I enjoy a nice glass of wine, no matter what the varietal or region from which it hails. That does not mean that I appreciate all styles and all varietals equally, but I do believe that you should taste first and spit later.

There are so many times that I have been at a tasting, either pouring my own wine or simply as a guest, and heard someone refuse to try a wine because 'they don't like XXX.' Fill in the blank- this could be red, white, Chardonnay, Cabernet, etc. I am always disappointed when I hear something like this. As with food, I am open to try just about anything. (Not quite as open as say, Andrew Zimmern, but pretty open...)

If you shy away from trying things, you will never know what you may really enjoy. And frankly, even if you think that you do not like a certain varietal, you may be surprised that even a single varietal can display significant variations between wines. For instance, Chardonnay can be produced in a very light, crisp style, or a heavier, buttery, oaked style. If you do not taste some different styles of the same varietal from different producers and different regions, you will miss out on these differences and limit yourself.

My advice is to taste everything and use the spit bucket! That is what it is there for. At the next party or tasting- give yourself an opportunity to explore what could be your new favorite wine.

Start Your New Year with Low Calorie Drinks

The holidays and especially New Year's Eve is a diet breaker for many people. The hardest part is finding those celebratory cocktails that are not going to undo your diet plan, or start you off into year on a negative note with thousands of empty calories!

If you are going to be drinking, wine is your healthiest option, coming in at about 20 calories per ounce. With an average pour size of 5 oz., you can count your glasses of wine at 100 calories a glass. Keep in mind though, if you are out at a restaurant, a typical pour could be 6 oz. or 8 oz., depending on the restaurant, so check the menu or with the staff if you are not sure of how much wine you are ordering per glass.

The other benefit to wine is that most have a low residual sugar level (outside of the sweeter wines like a port, sherry or other fortified wine), and there is no sodium or fat.

If you do decide to go beyond just wine in your celebration, opt for the next best thing on your waistline: liquor. Most liquors, such as whiskey, rum, vodka and tequila run about 70 calories per oz. While this may not seem so bad, just make sure that you are mixing these with calorie-free mixers such as diet soda, soda or tonic water to keep you on track. And, remember, if you opt for something like a martini, the average pour is about 4 1/2 oz. So, figure that into your diet plan, and make sure that you have a designated driver.

Happy New Year!

It is time to think inside the box

As a featured publisher on Foodbuzz.com, I have the opportunity to try out some great products and a few weeks ago a box of wine arrived for me to try. Yes, a box of wine.

If you are one of those people that grew up remembering those less-than-palatable boxed wines, it is time to revise your thinking on boxed wines. Well, not all of them- but those from Black Box Wines, at least. People throughout Europe have known for years that a box with a bladder is a great way to package and store wines that are meant to be consumed young. Because of the structure of the airtight bladder, or bag-inside-box design, you are able to open a box of wine and enjoy it for much longer than you can wine that is traditionally packaged in a bottle with a cork or even screw cap. The company claims that an opened box of wine will last up to 45 days. I cannot say that I have tested this (or that it is possible for wine to stay in our house for that long), but we did taste it over a five-day period, and the wine tasted exactly the same on day five as it did on day one.

And here's a thought- what is easier than a box of wine for a boat ride or a picnic? It is certainly a better idea than hauling around four 750 ml glass bottles- which is what you end up with in just one box of wine! For their price point (I tasted the 2008 Sauvignon Blanc, which is priced at $24.99- the equivalent of $6.25 a bottle), these wines are a steal. With several awards under their belt, these wines are certainly worth trying.