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Life By The Glass

Carefully Curated. Completely Engaging.

A Few Tips for Hosting Your Own Wine Tasting

Holidays & Hosting

Having a wine tasting in your home can be fun and enjoyable way to spend the evening. Here are a few tips and thought-starters to make the night a bit easier and more entertaining.

Glassware

Except for choosing delectable wines, good wine glasses are the most important part of your tasting. It is easy to go crazy with glasses made to go with specific grapes and, granted, I have many! But, filling your cabinet with a dozen different glasses for a dozen different wines and trying to figure out which wine goes with each isn’t exactly the same as hitting the easy button. So, I suggest having one or two quality wine glasses for starters.

The size of the glass is probably the single most important factor. Glasses should hold at least 12 ounces. Personally, I prefer upwards to 20 ounces, especially for reds, which are typically served in larger glasses then whites. Pour the glasses about a fifth of the way to allow room for swirling and –to develop the aromas.

Quantity

A standard bottle of wine holds 25.4 ounces. With the intent on everyone trying each wine, one bottle of wine should serve eight guests or a 3-ounce taste. Divide the number of guests you have by eight and round up. This will tell you how many bottles you will need for the tasting. Remember to add more bottles if you are also serving a meal.

Temperature

Most Americans drink white wines too cold and red wines too warm. Overly chilled whites or too warm reds mask the aromas and flavors plus, alter the wines structure. Try serving whites around 50 degrees Fahrenheit and reds around 60 to 65 degrees Fahrenheit. This may seem too cool for red wines and not cool enough for whites but give it a go. You might be pleasantly surprised. Remember, wine is all about pleasure. So, if you end up preferring your wines cooler or warmer, enjoy them as such.

Wine Order

Normally wines are served from lightest to fullest, whites before reds and, of course, dessert wines last. Our palates usually taste better when we progress in this order. To do it inversely would be like eating a steak and then a light seafood dish.. If you are tasting Sonoma-Cutrer wines, I suggest you try this order: Chardonnay- Russian River Ranches, Sonoma Coast, Les Pierres and The Cutrer; Pinot Noir- Russian River Valley; Sweet – Late Harvest Chardonnay.

Scott Harper, MS
A Certified Wine Educator, Scott is one of 135 professionals in North America and 214 worldwide who have earned the title Master Sommelier.

 

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Malo what…?

Holidays & Hosting

While tasting another delicious bottle of Chardonnay you noticed a flavor, a flavor you haven’t really picked up on before. You aren’t sure how to describe it. It is not quite popcorn, maybe it is cream…then all of a sudden someone says butter. The flavor is butter! This flavor is not present in all wines. Wines like Sauvignon Blanc, Riesling or Pinot Grigio, just wouldn’t taste right with it, but in Chardonnay it is a flavor nuance made in heaven.

So where does this flavor come from? It is a natural or induced process called malolactic fermentation or secondary fermentation. This is sometime listed on the back of wine bottle labels but, rarely explained. In reality, it is quite simple. The process changes the harder Malic acid, which is an acid found in apples, especially green apples, into the softer rounder lactic acid, which is the acid found in milk. A by-product of this process is Diacetyl. Diacetyl has an intense buttery flavor. -This helps create a wine with a creamy, softer texture.

The key to success in this process is that the buttery flavor does not dominate. Any wine that goes through malolactic fermentation will have a component of this tasty flavor, but the key is that it is in balance with the other flavors like the fruit and oak. Using malolactic fermentation is a brilliant way to enhance the complexity of balanced, flavorful Chardonnay.

The next time you taste your favorite Chardonnay see if you detect the nuance of malolactic fermentation.

About The Author

Scott Harper, MS is a Certified Wine Educator, and is one of 135 professionals in North America and 214 worldwide who have earned the title Master Sommelier

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Flavor Bridges

Holidays & Hosting

The main objective of pairing -food and wine is pleasure. We should drink and eat what we like despite what any food or wine expert says is right or wrong. It is best to be open-minded enough to try different wines and foods. It is nice to try different varietals with the same foods. If you open multiple wines, open them at the same time and try each with your dish to see which you think pairs the best.

Using flavor bridges sounds complicated, but it can be as simple as using the same or similar wine in a dish that you plan to serve. For example, use a Chardonnay in your white wine butter sauce and then serve the same Chardonnay with the dish. A medium-bodied to full-bodied, dry and crisp Chardonnay like Sonoma-Cutrer’s Sonoma Coast paired with a grilled sea-bass with a Chardonnay butter sauce creates a bridge and continuity of flavors. Serving wine that has similar flavors as your food dishes will help emphasize those flavors.

Using flavor bridges is just one of the many ways to match food and wine. While there are exceptions to the above general guidelines, it will work more times than not. Remember to pair wine and foods of similar weight for best effect. By implementing a few, simple techniques, you will definitely enjoy a more exceptional experience than the boring red wine with red meat and white wine with white meat. Give it a try and see where it take you!

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Pan Seared Duck Breast With Blackberry Sage Sauce

Holidays & Hosting

This is a delicious dish and I think a perfect match with Sonoma-Cutrer Pinot Noir. The sauce can be made ahead and reheated. Serve with an earthy combination of pan roasted mushrooms and sautéed kale.

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Pimento Cheeseburger

Holidays & Hosting

A classic comfort food with a delightful twist. Perfect for sharing with your beloved on date night, or serving the entire family. Pair with Sonoma-Cutrer Russian River Valley Pinot Noir.

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Red Snapper Veracruz Style

Holidays & Hosting

This is one of the classic and simple dishes of Mexico from the important seacoast town of Vera Cruz. You can make it with any firm-fleshed white fish such as grouper, halibut, sea bass, tilapia, etc. This is fantastic paired with The Cutrer Chardonnay.

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Pasta with Roasted Tomatoes, Capers and Olives

Holidays & Hosting

Everyone needs a simple go-to pasta recipe and this is a favorite. Other seasonal vegetables could be added to this including sautéed diced zucchini, eggplant, or mushrooms. Use San Marzano canned tomatoes if you can find them. Russian River Valley Pinot Noir will make this a special meal!

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Braised Short Ribs with Soft Polenta

Holidays & Hosting

For this dish, just about anything can be added to flavor the rich braising liquid. Some ideas are dried porcini mushrooms (rehydrated and sautéed along with the onions), or even a little ancho or chipotle chile. The dish freezes beautifully and is even better when made ahead of time. A Vine Hill Pinot Noir would be a terrific pair for this meal.

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Asparagus Ravioli in Brown Butter Sauce

Holidays & Hosting

For this classic dish, you could also use fresh pasta for this in place of the wontons. It will take a little longer to cook, of course, but will be just as delicious. Serve with a Sonoma-Cutrer Sonoma Coast Chardonnay.

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Duck Braised With Prunes

Holidays & Hosting

This simple French inspired rustic braise is served with sautéed apples. Pick an apple that doesn’t turn mushy, but holds its shape when cooked; Cortland, Jonagold, Northern Spy, Winesap, and Golden Delicious all fit the bill nicely.

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Sea Scallop Carpaccio

Holidays & Hosting

This is an easy first course and depends on getting the best, freshest and largest scallops possible. Specify to your fishmonger that you want dry pack or diver scallops. Dry-packed scallops are scallops that are shucked, packed and shipped on ice.

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Duck Breast Salad with Oranges

Holidays & Hosting

Duck breast is a delicacy, and one breast can easily serve two people separated into supremes. An elegant portion is a perfect complement to this rich, delicious salad served with a glass of Founders Reserve Pinot Noir.

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Pork Stew with White Beans and Butternut Squash

Holidays & Hosting

This is a simple and rustic stew that could also be prepared in the slow cooker. It’s perfect for the fall season. The rich Owsley Pinot Noir is a treat when paired with this stew.

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Sablefish With Chanterelles and Parsley

Holidays & Hosting

The parsley sauce can be made a day ahead of time, refrigerated, and reheated. The mushrooms can be cooked an hour or two ahead, making this a pretty simple recipe. Any wild mushroom that you like can be substituted for the chanterelles. Likewise, any firm white fish can be substituted for the sablefish.

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Risotto With Asparagus, Roasted Garlic, and Lemon

Holidays & Hosting

Risottos are wonderful “comfort foods”. The key is to make sure that when the risotto gets to that magic place where each grain of rice is soft and creamy, but still with a little texture in the very center. Serve it up immediately! If you wait more than a few minutes it gets too soft and gummy. This recipe is best when paired with our Russian River Ranches Chardonnay.

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Grilled Spiced Spring Lamb Chops With Butter Braised Spinach

Holidays & Hosting

In America, we are finally beginning to use and appreciate the world of spices. This simple recipe puts together both savory and sweet spices to flavor the lamb. Pair with Russian River Valley Pinot Noir.

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Couscous Risotto

Holidays & Hosting

This recipe uses a kind of Couscous​ known as Israeli couscous. The great thing about Israeli couscous​ is that you can make a risotto in half the time of a rice-based version. This vegetarian dish goes well with the Russian River Valley Pinot Noir.

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Bucatini with Pancetta and Pecorino

Holidays & Hosting

This dish exemplifies just how a few good ingredients can make a superb dish. All kinds of variations are possible with this recipe, including the addition of finely chopped ripe tomatoes, thinly sliced and sautéed onions, or tender spinach leaves. Enjoy with a glass of Russian River Valley Pinot Noir.

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Miso Marinated Black Cod

Holidays & Hosting

Miso is best known in America as the base for Miso soup, but it also makes a delicious marinade. The following recipe can be used with fish, chicken or pork. Crisp Founders Reserve  Chardonnay is a great counterpoint to this flavorful dish.

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Pan Roasted Salmon With Green Goddess Dressing

Holidays & Hosting

Green Goddess dressing was created in San Francisco in 1920 at the Palace Hotel to honor the British actor, George Arliss, who was starring in a play there called The Green Goddess. This rich dish is wonderful when paired with the equally rich Founder’s Reserve Chardonnay. With this recipe, you’ll have enough vinaigrette and Green Goddess dressing left over to use for other salads.

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Spaghetti Marco Polo

Holidays & Hosting

Create a night to remember and create this no-fuss pasta dish that they’ll love. This meal is best when served with a glass of bright Les Pierres Chardonnay.

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Five Spice Pork Chops With Apples

Holidays & Hosting

Five-spice powder is a Chinese spice mix and typically contains star anise, cloves, cinnamon, Szechuan pepper and fennel seeds which are ground together to make an aromatic seasoning. Best used on fatty meats such as duck or pork five-spice powder is available in most markets, but it’s also easy to make and better when freshly ground. The roasted apples can be left chunky or mashed into a sauce. Pair this dish with the fragrant and spicy Russian River Pinot Noir.

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Pineapple and Cola Glazed Ham

Holidays & Hosting

This is a variation on a recipe from John Ash’s Grandmother, who always made the Easter ham. This simple, but delicious recipe is best complemented by Les Pierres Chardonnay.

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Grilled Ratatouille

Holidays & Hosting

Visit your farmer’s market and select your favorite vegetables to feature in this colorful dish.

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Grilled Lobster

Holidays & Hosting

One of my favorite ways – especially during the spring and summer months – to cook lobster is to do so on the grill. The shells char as the meat cooks, giving the lobster a delicious flavor. This dish is lovely paired with Rosé of Pinot Noir and Sauvignon Blanc.

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Brined Pan Roasted Chicken

Holidays & Hosting

A new, delicate flavor profile is added to a family favorite recipe by adding feta cheese to the brine. Pair this dish with The Cutrer chardonnay.

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Acqua Pazza

Holidays & Hosting

The name of this dish literally translates to “fish in crazy water” and, like most Italian recipes, there are as many variations on this dish as there are cooks who make it. It reportedly originates with the fishermen of Naples and is a bright, clean, delicious dish. This is a simple dish to prepare and is well complemented by the Les Pierres Chardonnay, with its crisp and elegant acidity.

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Hanger Steak With Bagna Cauda Sauce

Holidays & Hosting

Bagna Cauda is traditionally a vegetable dipping sauce from northern Italy, but it doubles as a perfect steak sauce. The anchovies are key to this dish, adding a mouth-watering umami. Complete this dish with a glass of Vine Hill Pinot Noir.

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Mushrooms Bourguignon

Holidays & Hosting

A perfectly rich date-night recipe that can be made ahead of time. Have a glass of Owsley Pinot Noir ready for your sweetheart to sip during this romantic meal.

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Slow Roasted Duck

Holidays & Hosting

This simple recipe takes the mystery out of cooking a delicious duck. Order yours from the market with a couple days notice. Pair this dish with the complex flavors of our Owsley Pinot Noir.

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Mushrooms Baked in Beggars Purses

Holidays & Hosting

This is a quick and simple preparation that can be done in the oven using parchment, on a grill, or in coals using foil. Any combination of mushrooms that you like is fodder for this dish. Just remember, the herb bundles are for flavor and aroma, but not to be eaten. Other ingredients can be added, for instance, a few slices of meaty black olives or a few capers. This dish is delicious with Russian River Valley Pinot Noir.

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Middle Eastern Grilled Lamb Chops

Holidays & Hosting

Pomegranate molasses is readily available in Middle Eastern grocery stores or on-line. Pomegranate molasses also referred to as pomegranate syrup, is a tart-sweet reduction of pomegranate juice with the consistency of maple syrup. It’s used in the cuisines of the Middle East, India, Armenia, and Georgia. Pomegranate molasses varies in taste, color, and viscosity by region. This dish is absolutely perfect with the Russian River Valley Pinot Noir.

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Thai Coconut Shrimp Curry

Holidays & Hosting

Prepared Thai curry pastes are easily found at Southeast Asian markets or on-line. Note that curry pastes can differ in their intensity and heat so you might start by adding a little less the first time and adding more to taste. Add whatever vegetables you like to this curry. Pairs well with The Cutrer Chardonnay.

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Green Goddess Roasted Chicken

Holidays & Hosting

Green Goddess dressing was created in San Francisco in 1920 at the Palace Hotel in honor of the British actor George Arliss who was starring there in a play called The Green Goddess. This is a takeoff on that iconic recipe and is easy to prepare. Something different to try with the delicious Owsley Pinot Noir.

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Roast Beef with Bèarnaise

Holidays & Hosting

For a truly special meal, make this recipe – using the Reverse Searing Method – your centerpiece. Most roast recipes start by browning the outside first to develop a richly flavored crust before finishing it in the oven. Reverse searing is just the opposite. First, cook the roast in a low oven until it’s just about done. You can do this a couple hours ahead of time. By cooking the roast at low temperature, you ensure the roast will be evenly cooked.
When you are ready to serve, sear the roast in a hot pan or very hot oven to develop the delicious crust. Searing the already cooked meat takes less time than browning raw meat and does away with that gray outer ring that develops when you cook the roast the traditional way. Also, you don’t have to let the meat rest before carving.

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