My Mélange

Glühwein : German Mulled Wine

Every culture has its own version of mulled wine. The concept is basically the same, though the ingredients may vary a bit.  Some call for star anise, others omit the orange and many may call for a different type of red wine as the base.

Whether it is called mulled wine, spiced wine or  wine brulée, they all have one thing in common...they taste scrum-deli-icious!  And it warms you from the inside out.

My BGF (like BFF, but meaning best German friend) Elke, was kind enough to share her Countries version of this treat, mainly served around the holiday season.  You can find this on offer at just about any German Christmas market worth its weight in pfeffernussen.

It is called Glühwein.  Pronounced gloo-vine.

Here is her family recipe:

Glühwein

3/4 cup water

34 cup sugar

1 cinnamon stick

1 large seedless orange, cut in half

10 whole cloves

1 bottle Merlot

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In a large pot, heat up wine and the juice of one half of the orange.

Cut the other orange half into 1/2 inch slices and add to the pot along with the cloves.

In a small pot, bring water, sugar and cinnamon stick to a boil, reduce to simmer for about 30 minutes, until thick and syrupy. 

Add to wine and serve!

Let's toast with an authentic German cheer...Prost! or Zum Wohl!

And a very Merry Christmas Eve....

Have you ever tried mulled wine?  How do you prefer yours?  What culture holds your favorite recipe?

Les Deux Rives

Translation in English, The two banks.

What does it really mean to me?

It means a cheap and delicious French red wine!

How cheap?  $6.99 at my local wine shop.

How delicious?  I liked it so much, I went back and bought several bottles.  Even used one as the base for a fabulous Boeuf Bourguignon.  Recipe to follow shortly.

This wine is a Corbières Rouge.  A blend of Granache, Syrah, Mourvedre and Carignan.  It is best served cool, not chilled, and is very fruit forward.

Here is the description  on the label:

"  The vast vineyard of Corbières stretches along the beautiful Mediterranean coast of France from the ancient Roman capitol of Narbonne in the north through the foothills of the Pyrenees Mountains in the south.  It is one of the last great French vineyards to be discovered for the quality of its wine.  The wine is rich, full and packed with ripe berry flavors."

I couldn't have said it better myself.

This is one of those NOT to be missed.  It is a steal under ten bucks, but at less than seven, it is pure highway robbery!  

Salut!   Cheers!   Cin-cin!

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Brunello di Montalcino

It has been awhile since I have done any wine recommendations. Guess I've been sticking to some of my old favorites, of late.

But our friends invited us for a special treat of the libation kind.  A Brunello di Montalcino.

Brunello is made of 100% Sangiovese grape, which is one of my Italian favorites.  These wines are aged in oak for at least 3 years or more, making them more expensive than their Chianti counterparts.

Brunellos are a bit more deep in color and richer in texture and flavor than Chianti as well.

Fattoria dei Barbi, is the producer of the wine. They are located in Montalcino, which is near and Siena.

Italian Wine Merchants, has this to say about them:

"The Colombini family has owned property in Brunello di Montalcino since 1352, and they established Fattoria dei Barbi there in 1790. Today, Barbi's 100 hectares of vineyards produce over 700,000 bottles of wine annually! The vineyards are composed of galestro with components of lime and argillous soil, and they enjoy ideal southeast exposure. At the bottom of the hill, below the estate's vineyards, sits the Taverna dei Barbi, a restaurant that places the winery in a very select group of producers offering the opportunity to dine on the premises. At the head of the Barbi estate today is the legendary Donna Francesca Colombini-Cinelli, although she is now partially retired and has entrusted the responsibility of the estate to her son Stefano. This new generation is careful to maintain family traditions while also incorporating numerous modern changes. Offering wines ranging from the respected Brunello Riserva 'Vigna del Fiore' to the Brusco dei Barbi, this producer is sure to enjoy a long, successful future."

I am not going to spoil this one by giving away all of its details.  Instead, I highly recommend you give it a try for yourself.  And let me know what you think.

Sangria

You all know I am a wine lover, but even I can't bring myself to pop the cork on my favorite Cote du Rhone or Chianti in the  blistering heat of the summer.

No, at that point, it is time for something cool and refreshing. But still alcoholic.

I like to make Sangria.

I know, I know.  It's not French or Italian.  But we all love Spain too right?

Yeah, it is still ok to love other parts of Europe!

Sangria, is like fruit punch with wine, named for the word sangre, meaning blood, in Spanish.  This could be due to its dark ruby red coloring.  It is typically served at parties, picnics and informal gatherings in both Spain and Portugal.

courtesy of MarthaStewart.com

There are hundreds, probably millions, of Sangria recipes floating around out there, most of which consist of fresh fruit, red wine, fruit juice, brandy, ice and some type of carbonated water.

Some versions of white Sangria, called Sangria Blanca, are made with white wine peaches, sliced strawberries, even blood oranges. 

Mmmmm.

Sangria is so quick and easy to make, you can prepare it well ahead of time and you can double, even triple the recipe for parties! 

But, the best part about making Sangria is that you can use a basic recipe as a guide and then experiment with what you think might taste good - add a little twist of your own.  Use what you have on hand, and you might just find that you create your new favorite.

Obviously it is important to use a good quality wine for your Sangria  and make sure it is chilled before using it in the recipe.  Use a Rioja if you want to remain true to the Spanish version, but any dry red will work.  Just make sure you like the taste of it!

For a white version, try a Pinot Grigio or a Sauvignon Blanc. 

Here is a basic recipe I used to make a delicious Sangria, found on MarthaStewart.com

 

Summer Sangria

4 oranges, 2 juiced, 2 halved lengthwise and slices crosswise
1/3 cup sugar
1/4 cup brandy
1 bottle dry red wine, chilled
2 lemons, thinly sliced
2 cups seltzer or club soda
Ice cubes, for serving

In a large pitcher, combine orange juice, sugar and brandy.  Stir well until sugar is dissolved.  Add wine, orange slices, lemon slices and seltzer.  Stir to combine.  Fill glasses with ice before serving.  Serves 8.

 

I prefer to chill mine in the fridge for at least a few hours so all the flavors can mingle, but hey, that's just me!

Ahhh, summer refreshment doesn't get any better than this!  Salud! 

 

>>Other great recipes to try are a Peach White Wine Sangria or the Party Sangria.

>>For more delicious, authentic, creative Sangria recipes visit Spain Recipes or Wine Intro.

 

 

La Crémerie

Tucked into a tiny space in the Odeon area on the Left Bank of Paris, is a great little wine bar that I visited on my last trip, called La Crémerie.  You may be wondering why a wine bar would be called The Dairy? Well, the building in which the wine bar is housed, used to be a dairy.

When you first walk in, you see a few tiny tables, walls lined with wines, with a focus on organic varietals, and a bar with a few stools lined up. 

 

A fire engine red vintage meat slicer takes center stage at the bar as well as hams, salami and sausages from France, Spain and Italy, dangling from the original hand painted ceiling.  Even though we did not order any meat, we still got to see big red in action!

We arrived right before the afternoon lunch crowd, and the owner informed us that most of his tables were reserved, so we had a seat at the bar.  Because of Paris rules and regulations, you must have a little bite to eat with your wine, which is always just fine with me! 

We ordered wine by the glass.  I sampled an organic red.  I was forewarned of the earthiness and the sediment, but I loved it. 

The menu is handwritten in French on a small blackboard, but the owner helped us along with translations.  After what seemed like forever to decide, we agreed upon a plate of marinated vegetables dressed with olive oil and herbs.

And you can't possibly be drinking wine and not sample some cheese.  Though I don't remember the name, it resembled a Brie.

The tiny cave filled up while we were dining.  It became a loud, bustling, convivial, well...wine bar.  Since he is also open to the public selling the wines that line the walls, people drifted in and out making wine purchases, perhaps to go with their own lunch in the Luxembourg Gardens, which are not to far.

Whether you are in the area and need a bottle of wine or you are hungry and want a nosh, this wine bar should definitely be on your short list!

La Crémerie

9 rue des Quatres Vents
75006, Paris
Metro: Odeon

Open Tues-Sat, 10:30am-10:00pm.
Lunch 12:30 - 3:00 pm
Dinner 4:30 - 10:00pm

 

Wine and Cheese Pasta

You may remember last year we went to a local wine and pasta event in my area called Pasta, Primo, Vino.  Well, we decided to go again this year and we were not sorry.  This year we tried a winery we had never been to called Applewood.  The pasta they were serving was so delicious, I decided to share it with you.  I like to call it a wine and cheese pasta.  But they titled it Blue Cheese Baked Pasta.  Whatever it's named...it sure is rich, cheesy and just plain tasty!

The pasta is made with Applewood Riesling, which is great on its own, but works so well in this dish.  It serves 8.

Blue Cheese Baked Pasta

1 lb. pasta, bowties, large shells (I used the campanelle)
2 Tbsp butter
1/4 cup flour
1/2 cup Applewood Riesling (or whatever Riesling you have)
1 1/2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese
1 1/2 cups crumbled blue cheese
1 Tbsp minced fresh chives

Preheat oven to 350.  Butter a 13x9x2 inch baking dish.  Cook pasta in a large pot of boiling salted water until on the very firm side of al dente.  Drain and set aside.

Meanwhile, in a medium saucepan, melt butter over medium heat.  Add flour and cook for 1 minute.  Do not allow it to brown.  Gradually whisk in wine, then milk and cream.  Simmer until mixture thickens slightly, whisking occasionally.  Reduce heat to low and add the cheddar cheese and 1 cup of the blue cheese.  Whisk until cheese is completely melted.  Add cooked pasta to sauce and toss gently to combine.  Transfer mixture to the buttered baking dish, sprinkle with remaining 1/2 cup blue cheese.  The prepared dish will look like this..

Bake until sauce begins to bubble and the pasta starts to brown, about 25 minutes.  Sprinkle with chives right before serving.

Serve with a simple green salad and a chilled bottle of Applewood Riesling.

Taverne Henri IV

I was lucky enough to find this little wine bar, a stones throw from my hotel on my solo trip to Paris.  The Taverne Henri IV is nestled at the far end of the tranquil Place Dauphine, steps from the Pont Neuf. 

It was a perfect spot for me to grab just a little bite to eat and a glass of wine at odd hours.  I would bring my journal and write about my experiences while noshing on the homemade fare.

Sandwiches, quiche, cheese and charcuterie plates are all on offer, as is almost any kind of wine by the bottle or the glass imaginable.  Bistro fare,all at deliciously low prices.

My first visit, Phillipe the owner and manager served me a fruity Beaujolais and a quiche that looked more like a souffle.  Yeah, it was that big.

A few nights later, I happened to overhear a few Americans.  Somehow, we all introduced ourselves and before long, we were like fast friends that had known each other for years.  We drank and talked (and drank) until the wee hours of the morning.  Phillipe was gracious enough to keep the place open much longer than normal closing time.  He often joined in on our fun, though he did not know much English. He would gently quiet us when we were being too loud.  There were people that lived upstairs.

It was a night I will always remember.

On the morning I left Paris, I was faced with an unexpected 15 minutes before my taxi was to pick me up.  I immediately hopped over to Taverne Henri IV, for a last little nosh standing at the bar and to thank Phillipe for his wonderful food, delicious wine and for making a lone American girl with a journal feel welcome in a strange communal French wine bar.

Upon returning to Paris last year, even thought I was staying the Marais, I knew I had to return.

The food was better than I remembered and the place was very busy.  We stayed until it cleared out a bit.  As luck would have it Phillipe was conversing with a couple from Brazil that spoke French and very good English.

Again, somehow we got brought into the conversation.  We drank and talked about everything from their travels to their lovely Brazil (and the men talked soccer).  Before we left, we had exchanged email addresses with the lovely couple.

The whole time Phillipe and his wife had been waiting on us.  I was dying to find out if he remembered me.  Even though it had been 2 years, I was willing to try and find out.

I know enough French to get me by, but not enough to explain who I was to Phillipe.  But his lovely wife seemed to know English pretty well.

I called her over.  I explained.

"Two years ago, I came all week with a journal, one night, stayed late, bunch of noisy Americans, he kept the place open....Did he remember?"

She translated for Phillipe.  As the French words danced out of her mouth and into his ear, he looked at me and I could see the look of recognition come over his face along with a warm smile.

He remembered. How nice.

I left that night with a warm fuzzy feeling inside.

So, next time you are in Paris, stop by for a bite, a glass of wine or just to make some new friends.

What about you?  How does a place become one of your favorite haunts?  Have you ever made friends in a similar way, when you least expected it?    

Taverne Henri IV
13 place du Pont-Neuf
Paris, France
01 13 31 43 54 27 90

A trip to Provence...

photo courtesy of CellerTracker

In a bottle.  Le Paradou , is a French red wine, a Cotes du Luberon, that was named for a 400 year old mas, farmhouse in Provence.  It is a custom blend of Syrah and Grenache from vines near Apt, in Provence.  So, if you close your eyes, take a sip, and savor the flavor, you can be transported... to the lavender fields, olive groves and grape vines in the South of France.  This one has a bit of sediment, that didn't distract from the taste, but you may want to decant it before serving.

Fruity and spicy, with a deep, dark, plummy color, this one is a bargain at $10.99.

You can purchase here or here. 

Celebrating Chianti

With the US dollar falling, it is getting increasingly difficult to find good wine from Italy that is affordable.  It is almost unheard of to get a quality Chianti Classico Riserva, for under $25.  But, when I do, I do the *happy dance*, and celebrate. Almost like I was stomping the grapes myself or somehow had something to do with its quality, texture, color or taste. 

What is the difference between a Chianti and a Chianti Classico Riserva you ask?  Lets backtrack a little.

 

Chianti is a geographic wine-growing area of Italy. All Chianti wine from this region is regulated by a government organization called the DOCG, which stands for Denominazione di Origine Controlla e Garantita.  This just means there is a Italian governing body overseeing the wine you are drinking. It is guaranteed to be from that area, meeting specific criteria, including the location and yields of the vineyards.  Or in Italian..."You dont-a wanna follow da rules - you no sell-a you wine!"  How can you tell if a wine has come from this area? Well, you know that colorful pink paper label that is wrapped around the neck of the bottle?  That has a DOCG seal on it.

Within this area are sub-regions, one of the most popular and well known is the Chianti Classico.  Chianti Classico wine is not only under the DOCG, but is also identified by the Gallo Nero, black rooster, on the bottle.  These wines are looked at as the best of the best Chianti, and have a higher alcohol content. 

Stick with me here.  Within this Chianti Classico designation comes the Riserva.  The difference here is that on top of the DOCG classification and the gallo nero, to be a Riserva, the wine must be aged for at least 27 months, the last 3 months of which happens in the bottle.  This is why you will never see an authentic Chianti Classico Riserva 2006, offered for sale in 2007. Quello e impossibile! 

So, although it may be a bit confusing, I think you can see how Chianti table wine in the fat, round, straw bottle is very inexpensive, and how a high end Chianti Classico Riserva, with its quality distinction and aging process, commands a much higher price.

Two of my favorite affordable Chianti Classico Riserva's under $25 are a 2003 Riserva, from Castello Monsanto and 2001 La Selvanella from Melini.  Of course 2001 and 2003 were good years for Chianti...but how to judge a good year, is another lesson entirely. 

I love to try new wines, so tell me...what are some of your favorites?

Photos:  Shots around Chianti, Italy.  Chianti Classico logo courtesy of Wikipedia. 

Two worth a splurge

You all know by know, that I am the queen of bargain wine.  Lord knows I am not made of money, so I try to enjoy wine, but limit myself to less than $10 a bottle.  Every once in a while though, it is nice to spend a little more on something extra good.  Lucky me, one of my birthday gifts was a gift certificate to my local wine shop.  Ah, the perfect opportunity to try something new. Here are two of my new found favorites...

This is a complex Italian red called Valpolicella.  But it's not your typical Valpolicella.  This is called a Ripasso, which basically means that some of the dried grapes that are used in Amarone, are added to the wine at the end, making it deeper, thicker and sweeter.  I think this is an elegant wine, with a smooth finish.  It is a 2004 and retails for $14.99

This next one is a Cote du Rhone, a French red.  Hmm, I think you are beginning to see a pattern here.  Yeah, I prefer reds.  I have had many a Cote du Rhone, but none of this quality and complexity.  It is a blend of Grenache, Mouverdre, Syrah and Carignan. I drank a 2005, but the 2004 scored 89 points from Wine Spectator...not bad , eh?  I really liked the earthiness of this one.  You could taste berries, herbs and a hint of spice.  It was definitely worth the $15.99 I paid.

**On a side note, there is something that I have been dying to try here, but could never afford.  It is a Châteauneuf du Pape.  Most of the best are priced at about $30, and up.  I was going to splurge on a bottle with my gift certificate, but then I remembered...hey, wait...you are going to France in a few short weeks.  Why not try to search for the best Châteauneuf du Pape right in the motherland?  And it will be so much more affordable in the motherland.  So that is my mission.  I will try to search for the most delicious bottle (I can afford) of Châteauneuf du Pape in Paris!  I will take good notes and report back on my findings!** 

What are some of your favorite wines to splurge on?  Have you ever tried Châteauneuf du Pape?