Wine and Dine with the Spirited Alyssa Lulie: Get wine and food pairing tips plus mocktail recipes from Alyssa, our Something Extra Managing Editor and Drinks Expert to pack some pizzazz ...
Chat Host: Welcome to our live web chat on spirits with SE Drinks Expert Alyssa Lulie. yay! party! yay!
Chat Guest: Hi Alyssa
Alyssa: Hi!
Chat Host: Hi!
Chat Guest: New Year's Eve we are going to a wine tasting party where every one brings a bottle of zinfandel for a blind tasting
Chat Guest: I need to bring a "heavy" appetizer too. Any ideas for the appetizer?
Chat Guest: Hi, just figuring this out, first chat :)
Alyssa: Sounds awesome - do you know which one you're bringing?
Alyssa: Let me think about it..
Chat Guest: I have a 2006 zin from Cameron Hughes - Amador vines
Alyssa: With Zin, I always think ribs! I know we had a great recipe
Chat Guest: that sounds good
Alyssa: Maybe this one - Pineapple GInger Barbecued Ribs - link - <http://www.raleys.com/www/apps/recipes/recipe.jsp?recipeid=16187>
Chat Guest: my favorite app to take to a party is hot artichoke dip with a variety of dippers... but what wine?
Alyssa: because artichoke can cause a metallic taste with most wines, I'd recommend a Sauv Blanc or not sweet Riesling
Alyssa: not sure this is heavy, but it's easy and great with Zin: Sweet and Tangy Cranberry Brie: - link - <http://www.raleys.com/www/apps/recipes/recipe.jsp?recipeid=173223>
Chat Guest: wow, that's good to know, I guess that's why I've never found one I like to go with it. I had no idea it was the artichokes. :)
Chat Guest: that might be good also. I'm worried about the ribs since there will be a few bbqers there that smoke them
Alyssa: artichokes and asparagus both have an acid called cynarin that react negatively with wine. you want an acidic white, which can handle it. I love hot artichoke dip, so trust me, I've tested this one!
Chat Guest: Alyssa, you should write a book! :)
Alyssa: Hi!
Alyssa: Lisa - thanks! I could talk about wine and spirits all day!
Alyssa: trying to think of some more Zin-friendly app recipes off the top of my head..
Chat Guest: Hi all!
Alyssa: Hi!
Chat Guest: Hi!
Alyssa: I think a wine-tasting party is always a great idea. Another one is a champagne tasting party. You'd be surprised how different in flavor a prosecco can be from a California sparkling wine. Plus, different kinds of bubbly - like brut, blanc de noirs, etc.
Alyssa: Hi!
Chat Guest: I really like it that Raleys/nob hill partners with local wine producers, I like to support the smaller, family run wineries, but I'm not always sure which ones to try, let alone give. I'd like take several of your favorites as gifts to a party, if you have them off the top of your head :)
Alyssa: Ooo good question.
Chat Guest: I'm always confused as to the difference between the brut, blanc de noirs, etc
Alyssa: both of you. :)
Chat Guest: I usually just randomly grab one... not sure what the difference is?
Alyssa: one of the problems with local wines is that the smaller wineries are usually versioned to each area - so it depends on where your store is as to what's available
Chat Guest: Same, I have no clue. Great Q
Chat Guest: Redwood Shores, Peninsula/Bay Area CA
Chat Guest: you can come back to me later if you want :)
Alyssa: Ok, give me a couple of minutes on that one - thinking about local to Bay Area..
Chat Guest: I love the Sweet & Tangy Brie recipe. Thank you
Alyssa: [on champagne] it has to do with sweetness levels. And which grapes the bubbly is made from.
Alyssa: Sparkling wine has six levels of sweetness: extra brut, brut, extra sec or extra dry, sec, demi-sec and doux.
Alyssa: Extra brut is the least sweet. Brut is next, and is the most common sweetness level.
Alyssa: Sweeter than Brut is Extra Sec or Extra Dry. I know it's crazy that it's actually less dry but is called extra dry. Those wacky champagne makers
Chat Guest: lol. No wonder I get confused
Alyssa: Sec is sweeter still, then demi-sec which is sweeter. You don't usually see these in stores - they're kind of specialty items
Chat Guest: Are they trying to confuse me? lol
Alyssa: Doux is the sweetest of all - think of a wine like Ballatore Spumante
Alyssa: An example of a demi-sec wine is Moet & Chandon Nectar Imperial. it's not at all stores, but if you get a chance to try it - and it's quite a splurge - it's interesting to see, mostly because you don't see sweet sparklers that much
Alyssa: as for the other terms on your bubbly bottle - blanc de noirs is French for "white wine from red grapes" It's for champgnes made entirely from red pinot noir grapes. So the color of your bubbly is pinkish , apricot or salmon. It tends to have a fuller, richer flavor
Alyssa: blanc de blancs is white wine from white grapes. Or champagne made entirely from the white Chardonnay grape or without any red grapes.
Chat Guest: I LOVE champagne but I need an easy mock-cocktail idea for tonight. Got one?
Alyssa: most champagnes are a combination of different grapes unless specified.
Chat Guest: Yeah, are there any fun and festive little mock drinks for Little Ones?
Chat Guest: yes, that was my other question! :)
Alyssa: it's pretty easy to adapt a regular cocktail to a mocktail
Alyssa: one of my faves is a berry mockjito: - link - <http://www.raleys.com/www/apps/recipes/recipe.jsp?recipeid=718249>
Chat Guest: Lately I've heard more about charcuterie platters. Would these pair well with wine (esp. Zin) and how could I make a simple one that's not too pricey? thanks!
Alyssa: Orange Cream Dream is great - tastes like a Creamsicle. Yum yum yum. - link - <http://www.raleys.com/www/apps/recipes/recipe.jsp?recipeid=1235401>
Alyssa: I also really like this one: Sparkling Lavender Grapefruit, because it's not sweet - link - <http://www.raleys.com/www/apps/recipes/recipe.jsp?recipeid=1003975>
Chat Guest: now what kid doesn't love a creamsicle? great idea.
Alyssa: I also took my Pumpkin Pie Martini recipe and made it a mocktini by swapping the vanilla vodka for cream soda - link - <http://www.raleys.com/www/apps/recipes/recipe.jsp?recipeid=1235414>
Chat Guest: I tried the Sparkling Lavender Grapefruit one - so yummy and unexpected!
Alyssa: [for charcuterie] I'd pair with a Zin. Or opt for a bold Spanish wine like a tempranillo
Chat Guest: Yum! Sounds good and fun!
Alyssa: I think Tapena is a great value for under $10 - and they also make a garnacha (grenache) which is fruity and full-flavored
Chat Guest: I don't think I've ever had a tempranillo. Any particular one
Alyssa: to make a charcuterie platter, I'd start in our Deli - there are some great options from Volpi, like prosciutto, different kinds of Italian meats
Alyssa: Tapena makes a good tempranillo as a starting point.
Chat Guest: lol. You are good :-)
Chat Guest: that sounds delish thanks.
Alyssa: You can find them in the import section. I'm on a big Spanish wine kick. I like them for everyday, because wines like Wrongo Dongo, Tapena, Red Guitar are very fruit forward but with an underlying spiciness and food friendly
Alyssa: and did I mention under $10? :D
Alyssa: plus tapena has a cool label that's just a fork so your guests are all impressed
Chat Guest: Ooo I recently bought a bottle of that variety (tapena) to try and venture from my norm, but was not sure what to pair with. any other recipe ideas?
Alyssa: I have had mine with chili, hearty stews
Alyssa: made the beef and guinness stew a few weekends ago, and partnered it with that
Chat Guest: How funny. I often buy wine for what the label looks like (so it looks good on the table). Is this at all a good indicator of taste?
Alyssa: - link - <http://www.raleys.com/www/apps/recipes/recipe.jsp?recipeid=12000>
Alyssa: not necessarily. But a certain amount of wine is just taking a guess. :) I mean I could tell you what wine to buy and you might hate it. Everyone's palate is different.
Chat Guest: sounds great on a cold night, will save that recipe. thanks!
Chat Guest: that sounds delicious
Alyssa: someone once told me about a $50 wine that was sooo incredible. I was not impressed when I tried it. I've had $25 ones that were better..
Chat Guest: Labels have a lot to do with my wine choices too!
Alyssa: Going back, it's not local to you, but how about Bogle?
Chat Guest: I've made mistakes with pairing before - the other night we had French Dip sandy's at home with a bottle of Zin that is one of my go-to's. The flavors just didn't match and I had to check the bottle to see if I had grabbed the wrong one.
Alyssa: i think it happens to the best of us. I really had to put my thinking cap last night to figure out what to pair with the Ghost White Chili recipe (I went with Kim Crawford Sauv Blanc which worked nicely) - link - <http://www.raleys.com/www/apps/recipes/recipe.jsp?recipeid=247163>
Chat Guest: will try bogle :)
Alyssa: Oh wait, I've got it! Have you tried Wente?
Chat Guest: I went to a german restaurant once, where they squirted some sort of wine (sherry?) into our soup from a traditional leather pouch of some sort... they've since closed but I've always wanted to replicate that flavor... I know it's a long shot, but any ideas on what sort of wine they would use for something like that? :) Turned soup into a fabulous soup. :)
Alyssa: It's based in Livermore..I had a field trip out there to learn about for a story on green wineries and was surprised to learn about the quality of wines being produced in Livermore. See, you learn something every day. :D
Alyssa: MacMurray Ranch, I think, is also family-owned. They make a great Pinot That's Sonoma, which I know isn't quite local to you..
Alyssa: Hmm..that's a stumper. I would guess sherry?
Chat Guest: I usually add a splash of sherry to my French Onion soup and it adds a great flavor.
Alyssa: She's got you covered! :D
Chat Guest: I am going to throw a wrench out there and ask a beer question I've had.
Alyssa: Hit me!
Chat Guest: My husband likes to home brew
Chat Guest: and we were thinking of having a few samples at an upcoming party
Chat Guest: we already have a nice wheat ale
Chat Guest: and I wanted to have two more to round out the samples
Alyssa: one of my favorite beers of all time is currently in season - Pyramid Snow Cap. it's a darker brew, full-bodied, so yummy
Alyssa: I'm a fan in general of Pyramid brews, but that is my favorite favorite
Chat Guest: that would offer a nice balance, alternate to the lighter ale
Chat Guest: oh yum, Wente was good... I'm jotting these down :)
Alyssa: To round it out in the middle, how about a Shiner Bock?
Chat Guest: good to know, will look for the seasonal selection by pyramid.
Chat Guest: never heard of Shiner Bock
Alyssa: It's kind of in the middle - more than a lager, but not as dark as Snow Cap. It's brewed in Texas - I love it in the summer
Chat Guest: that sounds perfect, I was thinking a pale ale or lager to have as another option
Alyssa: seasonal brews are a great way to try something - my brother is bouncing up and down when the Pete's Rally Cap comes out every summer
Alyssa: one more to consider is Anchor Steam. Again, it's kind of in the middle - ale-wise speaking, brewed in San Francisco
Chat Guest: Anchor Steam always has great varieties - and fun labels! Thanks so much.
Alyssa: Clearly I like beer too. Ha!
Chat Guest: A dry variety works best for that particular soup, I honestly just grab the one from the cooking section...
Chat Guest: Doesn't need to be anything fancy
Chat Guest: When do you add the sherry?
Chat Guest: Alyssa, what do you like to drink your desserts?
Chat Guest: dessert wines always confuse me :)
Alyssa: one more thought - they're not necessarily local to you, but many of the Sierra Foothills wineries, like Renwood and Perry Creek, are also family owned wineries
Chat Guest: I add it in about half way through cooking the onions in butter...
Alyssa: depends on what I'm having for dessert. General rule of thumb with dessert wines is that they need to be at least as sweet as what you're eating
Alyssa: that said, if I'm having something caramel or toffee, I prefer a single-malt Scotch like Macallan. But that's not for everyone. :)
Alyssa: Chambord is realllllly good over vanilla ice cream - it's a very sweet raspberry liqueur
Alyssa: I also really like Jackson-Triggs Icewine. It's a little spendy at $30, but most icewines retail for $60 and up, so I feel like I splurged and I don't want it often. It's good with peaches, apricots..
Alyssa: and a Cab with chocolate. :)
Chat Guest: MMM my favorite combo!
Alyssa: I'm not a big port person no matter how hard I try. That said, if you want to try something "whoa" , pair port with blue cheese. It's a traditional pairing but I was totally surprised at what happens - the blue loses its tartness and just becomes ridiculously creamy.
Chat Guest: thanks Alyssa, I'm taking so many notes! :)
Chat Guest: oh cab and choc, that's the ultimate. love it.
Alyssa: I know Quady makes some nice muscat-based dessert wines, but I find pairing wine with dessert a little tricky. Going to Cassi's point about pairing, I feel like I have less room for error with desserts than I do with a meal.
Alyssa: that said - champagne with strawberries is never wrong. :)
Alyssa: I hope I've been helpful today!
Chat Guest: I have a chef friend who lived in Germany. I'll have to ask her about it. It's amazing how a simple addition can change something
Chat Guest: Very!
Chat Guest: Absolutely!
Alyssa: very true! I make my own pasta sauce and it's fun to see how much it changes depending on which red wine I grab to make it
Chat Guest: I'd love to know what you find out, if your chef friend knows... could I give you my email? I don't mean to be a bother but I've been trying to track it down for a while. :)
Alyssa: any last-minute questions before our time is up?
Chat Guest: give us the name of a good sherry :)
Chat Guest: we've been discussing the soup thing behind the scenes, lol, sorry, Alyssa :)
Alyssa: Harvey's or Dry Sack
Chat Guest: Thank you so much!
Alyssa: Hey - I'm about bringing people together with drinkies. It's OK if you eat it. :)
Chat Guest: I really do think you should consider the book idea. :) Have a great week and thanks again!
Alyssa: Happy New Year to all!
Chat Guest: Cheers!
Chat Guest: Alyssa, you are wonderful. I have a whole shopping list of things I want to try!
Alyssa: I'm ready for some pumpkin pie martinis, mocktinis, bubbly and soup with sherry now!
Alyssa: Aw shucks. Thanks all!
Chat Guest: Happy New Year, everyone, and may every day of 2010 be happy, blessed, and well-fed! :)
Alyssa: one last thought: make sure you chill your bubbly before opening to make your life a lot easier!
Chat Guest: Please tell your boss to give you a raise, because we said so! ;)
Alyssa: Check out my blog to see how to open it safely at raleys.com
Alyssa: thanks! :D
