The easiest way to learn about new wines

It is so easy to fall into a rut when it comes to picking wines whether at a restaurant or toting to a social gathering or sipping at home.  We are all creatures of habit and tend to gravitate toward the same old thing.  One of the problems contributing to this is that many of us are intimidated by the seemingly mile long rows of wines from places we don't know, and made from grapes we can't pronounce.  I understand, believe me.

I find it difficult to drop a chunk of change on something I don't even know I am going to enjoy.  However, at some point we have to take chances, and often it is rewarded when it comes to vino!  Everyone has their threshold beyond which they are not willing to venture financially, and a $30, $40, or $50 bottle of wine is just not in the cards for some.  The good news is that there are plenty of wines that are absolutely incredible at every price level.  The way to find them is to ask questions when at the stores, or restaurants, as well as to (shudder to think) do a little research!  Read up on wines.  If you like one wine, find out from what it is made, where, and by whom.  Then look for others in the same region, using the same grapes, etc. 

For those of us who have been blessed with a great group of friends all having a certain propensity for popping corks it could not be easier to learn about wines.  However, it takes a little bravery.  Some people join wine clubs and share what they receive.  Others just take a chance at the liquor store and buy something they have never had before.  These are great ways to learn about wine, as long as you pay attention, and not just take what was handed to you in the glass, throw it back, and move on to the next one.  It really helps to think about it (at least for the first couple, then it gets a bit dicey I must admit) and take note of not only what you like, but what you do not like.  Knowledge is power.
A recent find that has been a great example of branching out is Mas De Maha.  This tempranillo blend from Paso Robles was introduced to Kristi and myself by Greg Bosworth and marks a branching out point for him.  I will let him correct me if I am wrong, but I believe he took a sommellier's word for it on this wine and ended up seeking it out and getting a half case later on.  The important thing for me about this is that Greg generally likes big jammy zinfandel, but learned that he also loves a good spicy tempranillo.

 It is fun to watch someone get into wine from the beginning and see their natural curiosity at work.  Mike "Peach" Dunlap had barely ever touched a glass of wine two years ago.  Since then he has gone from cautious skeptic to enthusiastic sampler of just about anything you might pour.  What's great is that he is extremely honest about whether he likes it or not after a fairly open minded tasting and has been pretty curious to know more about the ones he likes. 

Let's be honest, what could be more fun than having to try a variety of wines?  With proper restraint and responsibility it doesn't hurt at all and in my opinion does make life more interesting and enjoyable, especially with friends and family.

Brisket baby!

Wanted to share with you all something that Monica Sturgeon recently stumbled upon:

Ok, I just died and went to heaven.  But luckily, I’m back.

Someone in my office brought in some Brisket from Pecan Lodge and it is perfect smoke flavor and falling apart as you put the fork in it.  Great crust and the fatty on it is cooked perfectly.  I am not a big brisket fan since I find this cut of beef to be tougher than I prefer.  This is so tender and juicy I had to reach out to you guys and share this with you.

They are located in the Dallas Farmers Market in Shed 2. 

Hours:
Open Thursday-Sunday
Lunch  11:00 am - 3:00 pm
Weekend Breakfast (Sat. & Sun. Only) 9:00 am – Noon

I am still swooning……

http://www.dallasfarmersmarket.org/Shop/vlist.html

Pizza sauce part 2 - the incedible floating pesto

This will have to be a quick one, so here is the recipe for the "floating" pesto pictured in the last blog.  This one is based on spinach, though I would use basil if it were still alive in my frozen garden in the back yard...  Parsley makes a nice pesto as well in the colder months, but it takes so much that I find it to be a little impractical.  I add a little bit of this and that herbwise for a more interesting character, but straight spinach works just fine.  Take this recipe as a starting point and make it yours. 

Aaron's Spinach Pesto

1 bag pre-washed baby spinach, or regular spinach
1 handful pinenuts (maybe 1/3 cup)
2 or 3 cloves garlic chopped roughly (use more or less depending on taste)
salt and pepper to taste
Olive oil (the amount varies depending on desired consistancy)
fresh parsley, thyme, oregano
grated parmesan cheese (do NOT use the kind in a green plastic shaker, grate a block of it at home for the best taste.  It's more expensive and takes a little time, but the freshness is so worth it)

Toast the pine nuts in a small saute pan over medium heat.  No oil needed here.  Stir or shake every now and then so they do not burn and turn off the heat when the pine nuts become fragrant and golden brown.  Place in a small bowl to cool a bit.
Put all ingredients except olive oil in a food processor or blender.  With the processor running begin to slowly drizzle in the olive oil until everything emulsifies.  Be sure to scrape down the sides of the bowl and also to taste for seasoning.  If the pesto seems too thick, add more olive oil or water with motor running.  There you have it!

I love pesto.  It's great on pasta (gnocchi, fettucini, penne, linguini), over veggies (especially zucchini and squash with mushrooms), as a sandwich spread, and of course on pizza.  You can make this work as a sauce for pork tenderloin or skirt steak by roasting cherry tomatoes, or red bell peppers and incorporating them into the sauce in the food processor.  If you like a little tanginess, try adding some white wine vinegar, and for a spicy take, add some chipotles in adobo.  If you have a favorite pesto dish, let me know!

Pizza essentials - sauces

Sorry for the long break in blogging, but the holidays sure do take it out of you sometimes.  Today's blog is going to be the first in a series I want to do on what makes a good pizza.  Some of you know that I love to grill pizzas and have been moving toward using as many fresh home made ingredients as possible.  One of the most important aspects of a pizza in my opinion is the sauce.  It can truly make or break a pie and sometimes no sauce at all turns out to be the best choice. 

 I like a red sauce that is slightly thick, not runny, with a balance of salt, acid, sweet, and heat to go with pepperoni, hot italian sausage, meatballs, and the like.  For veggie pies and some fancier ingredients I prefer a spinach pesto augmented with other fresh herbs.  Is it me or does the pesto jar pictured here appear to be floating in thin air?.?.?  I digress.  Below is my recipe for red sauce or at least the most recent incarnation thereof.  I would love for anyone to try making it and let me know how it turned out and if you liked it or not.

Aaron's Red Sauce (also good on pasta)
1 can (28 oz.) San Marzano Tomatos
1/2 small can tomato paste
1/2 yellow onion diced
3 cloves garlic minced
olive oil
1 cup red wine divided (1/2 cup reserved for use if consistancy needs to be thinned)
red pepper flakes to taste
oregano, thyme, basil to taste (fresh if possible, though dried work as well)
salt and pepper to taste
sugar to taste

Place a sauce pan over a medium heat.  Coat with oil, saute onions until translucent, but not brown.  Add minced garlic (garlic press comes in handy for this).  Add salt and pepper, red pepper flakes, herbs and stir for 30 seconds.  Add canned tomatoes and mash with a potato masher, or wooden spoon until tomatoes are well broken up.  Add tomato paste and red wine and stir.  When pot comes to a boil, reduce to simmer and cover for 20 minutes to a half hour.  Taste sauce and adjust seasoning to your taste.  If it seems too acidic or salty, add sugar.  Let simmer a bit longer stirring occassionally.  If you like your sauce a bit thinner, add more red wine.  If you like it thicker, add more tomato paste, but in small amounts. 

Enjoy!