A while ago, I tried to open a bottle of wine with my shoe. I recall it was a stubborn little vintage that would not cooperate.
This video from Business Insider shows a unique way to get the job done, especially for older bottles. But I suggest leaving it to the professional sommelier, unless you safely know your way around a blowtorch or Bunsen burner!
Cheers!
©TheWineStudent, 2015
Summer has finally (really this time) arrived in the Cleve! Being in a mood to celebrate a few continuous days of sun, my friend Shelly, HubbyDoug and I went to Tastings on the Terrace at the Cleveland Museum of Art. As luck would have it, the featured wines were West Coast Pinots (score for Dougie).
Even in the face melting heat ~ we felt a little like the guy who looks at the sacred chest at the end of ‘Raiders of the Lost Ark’, we knew we were there for a good time. The evening’s flights featured Meiomi, Bridlewood, and Willamette Valley.
Starting with the lightest:
Last night’s event ran from 5-8pm and continues again next Friday with summer cocktails.
As hot as it was last night, I never like to complain too much about the heat. Because like a wonderful wine sample, it doesn’t always last as long as you think it should.
Cheers!
©TheWineStudent, 2015
I think the coast is clear. It’s now safe to put your patio furniture in its full lounging position. Summer has arrived in the Cleve!
I can’t think of a better way to celebrate days when the mercury climbs, than running through a sprinkler or enjoying winesicles. I did some research and found many variations on the theme. The easiest two were from Bon Appetit magazine.
Here they are, complete with my substitutions. Instead of the suggested Kim Crawford Sauvignon Blanc and Pinot Noir, I used Simply Naked Unoaked Sauvignon Blanc and Once Upon a Vine’s 2013 Pinot Noir.
Sauvignon Blanc-Infused Yellow Peach and Vanilla Ice Pops
Combine sugar and 4 fluid oz water in a saucepan. Gently heat, while stirring, until sugar is completely dissolved. Remove from heat, add cut vanilla bean and steep for 15 minutes. Remove bean and allow syrup to cool completely.
Rinse peaches and pat dry. With paring knife, remove pits and stems. Lightly puree peaches, being sure to leave some texture, resulting in about 16 fluid oz. Combine puree with cooled vanilla syrup and Sauvignon Blanc, stirring well to incorporate.
Pour into molds, add sticks and freeze until solid (about 4-6 hours). Unmold and serve!
Pinot Noir-Infused Blackberry Ice Pops
Combine sugar and 4 fluid ounces water in a saucepan. Gently heat while stirring until sugar dissolves. Remove from heat and allow to cool completely.
Rinse blackberries and dry with paper towel. Lightly puree in blender.
Add 6 ounces of cooled liquid sugar, 6 ounces Pinot Noir and taste. If you like a stronger Pinot Noir flavor, add the remaining 2 ounces. I added a little extra Pinot to the mix and found it then had a more wine-based vibe, as opposed to a fruit-in-your-face essence. As with anything related to wine, it’s all a matter of preference.
Pour into molds, add sticks and freeze until solid (about 4-6 hours). Unmold, serve and enjoy!
A little of the Pinot Noir mixture was left over and I tasted it on its own. Wow! The consistency was like a warm, boozy compote and would be fantastic over vanilla ice cream or gelato. So much yum!
A bit about the wine you choose: many wine connoisseurs would shudder at the thought of putting their Pinots in the freezer. That’s why I purchased lesser priced wines; it’s ok to be cheap for these recipes. Any wines that are particularly nuanced or delicate will be lost in a winesicle so a skimpy budget can be your guide. With choosing the Sauvignon Blanc, I decided to specifically look for one that was unoaked. My thought being that the oak might be too strong in a sweet mix. Again, that’s just a preference.
Below, I’ve included two other recipes that seem amazing and I’ll try another time; my kitchen was messy enough!
If you happen to try them, leave a message in the comments; I’d love to know how they worked for you!
Red Wine Fudgsicles recipe via: abeautifulmess.com
In a small pot, simmer wine over lo | medium heat for 12-18 minutes, allowing it to reduce. Remove from heat and whisk in chocolate until completely melted. Stir in milk and pour into popsicle tray and freeze overnight.
Champagne and Strawberry Popsicles recipe via:bsugarmama.com
In a small pot, add water, sugar, and lemon juice; bring to a slight boil. Boil for 5 minutes and until sugar dissolves. Set aside and let cool. This makes your simple syrup. Cut tops off the strawberries and slice them in half. With food processor, slightly puree strawbs. Put strawberries into a bowl and combine with the simple syrup and sparkling wine. Slightly stir until well incorporated. Pour the mixture in the popsicle molds and freeze at least six hours, overnight is best.
Combine any or all of these delish recipes with great friends, some cool tunes, and a slip’n’slide, and you’ve got yourself a good time.
Cheers!
©TheWineStudent, 2015
Happy Mother’s Day!
Now that you’ve finished the past 365 days making sure your family have everything they need, it’s time to take a few moments and celebrate…you! And in my book, there’s no better way then to pop the cork of something bubbly and fresh. This year, I wanted to make my brunch-y cocktail with something a little different. Behold ~ the Strawberry Rhubarb Mimosa!
What intrigued me about this year’s model was the little bit of ginger that’s simmered in the mix. It gives the sweetness of the strawberry and rhubarb a nice piquant undertone that smolders a little before the bubbles of the Prosecco take over.
Strawberry Rhubarb Mimosa
Combine sugar, water, rhubarb, strawberries and ginger in a small saucepan. Bring to a boil and simmer 10-15 minutes until it’s reduced down. It should be viscous but not thick like jelly (if it’s too thick, add a bit of hot water). Remove from heat and cool. Transfer mixture to a blender or food processor and add lime juice. Puree until smooth. Strain to remove any seeds. Recipe via nutritioulicious.com.
Before serving, rinse and chill champagne flutes in the freezer to frost. Pour one tablespoon of the mixture in glass, top with Prosecco, garnish with your strawberry.
So now, Moms, sit down. Relax and savor slowly. And for the next two minutes, you are the Queen of everything.
Cheers!
©TheWineStudent, 2015
If you know my rule for puns, start sipping. If you don’t take a sip anyway. Yes, they are cat toys. And, yes, I thought they were cute in a punny wine-y sort of way.
I had my above picture all set to shoot, and then the kittehs caught the scent. I snapped my pic just as they toppled everything and started batting and rolling around with the plush ‘wine bottles’.
I can tell you that when I find a vintage I really love, I can be enthusiastic but not to that extreme. At least not that I can recall…
Cheers!
©TheWineStudent, 2015
“Power is the old stone building that stands for centuries.” – Frank Underwood –House of Cards
House of Cards Season 3 has been streaming all over the world today, and like a good kid who is waiting to open gifts on Christmas morning, I am being patient. And waiting… to bingewatch. To pass the time creatively, I thought about what type of red wine might personify the two main characters, Francis and Claire Underwood.
Zinfandel (Frank Underwood) ~ Despite having some deep, dark secrets, this American beauty has a deceptively light-bodied feel. It also sounds like ‘sin’ so there’s that. Famous for its intense fruit flavors like deep raspberry, rich mocha and spicy strawberry, Zin is typically higher in alcohol than most light-bodied reds. Which is a good thing when you’re dealing with drama of Shakespearean proportions. You just know that choosing this red, you’ll be getting into the kind of trouble that reaches the highest levels. I wonder how it pairs with ribs?
Lambrusco (Claire) ~ On the surface this is a cool, lightly effervescent wine. Yet the more you get to know it, the more the delicate texture and flinty flavors of strawberry and blueberry begin to give way to just a hint of underlying bitterness. Which is a delicious and dangerous combination. Sometimes it’s good to enjoy the bitter and the sweet.
If you’re like me, you’ll be parked on a couch, bearing witness to an epic tale of deception, woe and political machinations. Make sure you pair it with the appropriate beverage. And watch your back!
Cheers!
Cover image via Netflix, and my laptop
©TheWineStudent, 2015
We did it for love. And we did it for fun. It didn’t matter how cold it got, and it got very cold. HubbyDoug, our friend Shelly and I got suited up in our warmest winter wear, and ventured out to the 21st Annual Medina Ice Festival in Medina, OH. We wanted to check out the sculptures, and the speed ice carving competition. The artists had about 20 minutes to take an oblong shaped block to completed creation. It was amazing to watch them wield their chainsaws to create beautiful, icy artworks. We thought better of pulling a ‘Flick’ from Christmas Story, even though the photo op would’ve been awesome. Instead, we found a perfect warm place at Main Street Cafe, had dinner and let our extremities slowly thaw. The wine helped. I chose an interesting Pinotage from South Africa which paired really well with my Filet sliders. We finished the evening with a Cinna-Heart Martini, a quick stop at H2 Wine Merchants and toasted a fun prelude to Valentine’s weekend.
The Medina Ice Festival continues today, February 14, through Monday, February 16.
No matter how cold it may get where you are, I hope you are able to enjoy warmth in your heart from those you love.
Happy Valentine’s Day!
©TheWineStudent, 2015
When I was buying white wine for a recent dinner party, I was looking for something with a bit of weight but different than Chardonnay.
Light and crisp with touches of peach and citrus, Torrontès is similar to Voignier in its structure (nice body but delicate ceatures), aromas and acidity. It is a uniquely Argentine white variety. Vineyards in the Cafayate Valley are situated in their own microclimate; approximately 9,800 feet above sea level, with scarce rainfall, creating the perfect environment for light, well bodied wine. Tasting notes suggest enjoying it young ( this was a ’13). And it is well paired with smoked meats, medium-strong cheeses, sea delicacies and Thai food. I paired it with soy- marinaded chicken stir fry with red and green sweet peppers. The soy brought out more of the spice on the finish that was refreshing and enjoyable.
Even though it’s bone chilling here in the Cleve, I wanted to break away from my omni- present reds. I love them but this lightish white was right. For tonight.
Cheers!
©The Wine Student, 2015
When you try to catch bubbles in your hand, they burst. Every so often, you can find that delicate balance of keeping the fragile sphere intact for a millisecond … and then…pop! When drinking a sparkling wine, part of the fun is watching the bubbles catch the light, rise, and burst releasing the beautiful aroma. The idea of decanting a sparkler seems to be the opposite of what you’re trying to achieve by drinking it in the first place: the instant gratification of pop, fizz and sip. It’s a little like putting a hot dog on the end of a dog’s nose and making him wait; it delays the fun and you might end up with some drool on your floor.
But decanting might provide a practical way to get the most out of your sparklers. According to Cellarit.com, decanting sparkling wine, helps to soften and open up younger, non-vintage Champagnes. Quite often, your first glass ~ without decanting ~ may not be as compelling and rich. It may be served too chilled (limiting the aromatics) and may not have opened up enough on first pour to bring out the full flavors. Decanting may help to make your first glass as impressive as your last. For older vintages, many experts insist that decanting is simply not necessary; the wine, with all its depth, nuances and facets, will stand on its own. Only one pour is required.
But wait. Not just any decanter will do if you want to wrangle the bubbles. The lyre decanter is preferred since the pour is more gentle, allowing for the delicate release of the aromatics while preserving the mousse. The key is also in the actual pour into the decanter itself; too fast (rapid aeration) and you’ll quickly lose the effervescence. So be careful and take your time. Sparkling wines, especially Champagnes, are very delicate creations and need a little TLC before you enjoy them. Once decanted, Champagne should be consumed within thirty to sixty minutes to enjoy the conscious coupling of the effervescence and full flavor.
In the cover photo above, I am pouring in the worst way possible. Splashing around does not protect the sparkler but it made for a more interesting picture for me to shoot. I have learned my lesson and shall sin no more. My first resolution of the new year!
Flute, Coupe or … Chard?
As for the appropriate glass with which to serve, current arguments exist for and against a variety of shapes.
The choice is yours, ultimately, and there is a vast variety of glasses to suit whatever taste, budget and reason for drinking Champagne and sparkling wine.
I do not have a Lyre-shaped decanter at my home. At $600 a pop, that may be a purchase down the road, but I will try decanting my Champagne tonight, anyway. As any good student will tell you, the fun is in the experimenting. And like the puppy with the hot dog on his nose, I will wait patiently…and try not to drool on the floor.
Whether you decant your Champagne, drink it out of a Chardonnay glass, flute, shoe (yuck) or paper cup, I wish you all a safe, happy New Year’s Eve, and the very best in 2015!
Cheers!
©TheWineStudent, 2014
I wish you all a very merry Christmas!
And if you can’t be with the wine you love, love the wine you’re with! 😉
Cheers!
The Wine Student 