I'm Making These & Drinking This

I found some baby sweet potatoes at Whole Foods the other day, problem is I really haven't cooked with sweet potatoes very much so I don't have a good recipe handy.
Saveur.com to the rescue, they really have a wealth of great recipes. In fact most of my tried and true Thanksgiving recipes come from the pages of Saveur. This one is Spiced Sweet Potato Wedges w/ Yogurt Dipping Sauce.
In any case this one looks easy and yummy and I am going to make it. I think a nice Pinot Gris from Alsace would make a good pairing. They tend to be a little richer and riper than the typical offerings. My choice is the Klement Klur 2006 Pinot Gris, $26.99.

Thanksgiving Pick #1

Every year we start looking for great Thanksgiving wines about mid-summer. By then we are sick of the heat and dreaming about fall, Turkey and cozy dinners in. For Matt and I Thanksgiving is our favorite holiday of the year, truly a great American Holiday. No buying gifts or frenetic shopping, just one beautiful day to spend with friends and family to cook, eat and enjoy each other. I love it.
Needless to say the planning starts early with menus, ordering the Turkey (this year we reserved a Heritage turkey at Olde Towne Butcher) wine pairings, what cocktail to make and of course making sure the whole family will be together. Can you tell how much I love it?
Even at the shop I enjoy thinking about what other people's Thanksgivings will include and figuring just the right wine. My criteria is a wine that pairs well with a wide variety of foods, is a great value and is something different than the usual.
Enter the Donkey and Goat Syrah 'El Dorado' 2008.
If you are looking for a rich, red wine that will still pair well with the meal this little gem is sure to fit the bill. Featured in the New York Times as one of the few winemakers in the US to produce natural, organic wines and with very minimal added sulfites. This Syrah is a concentrated red with notes of dark berry liqueur, black raspberry and a pronounced spiciness.
Worth the splurge at $25.99 (retail)!

Lobster Rolls & Champagne

This is how it's done!

For Matt's 33rd birthday he requested I make lobster rolls from Thomas Keller's (of Bouchon & French Laundry fame) lobster rolls from the Ad Hoc cookbook. I was a little leery at first because while I admire Keller's precision and formidable skills his recipes seem a bit unnecessarily complicated. Turns out it was no big deal. The work is all in the prep (hello picking 5 lobsters) and then assembly. Plus you end up with tons of shells to make stock for a winter fish stew.

Matt brought a gorgeous Champagne that has a great balance between dry and citrusy and bready, toasty notes. Larmandier-Bernier 'Terre de Vertus' NV is a naturally made, grower Champagne that retails for $78.99. It is a Brut Nature Blanc de Blanc which means no sugar was added during fermentation (also called dosage this is a common practice for many Champagnes, some more than others) and it was made from all Chardonnay grapes. The result is a superb wine that reminded me why Champagne is so special.

Quite simply, it all rocked.

Sweets for your sweetie (or for yourself!)

We have new truffles, beautifully packaged and designed to pair perfectly with a glass of wine!

The Cholive Company - "Our Chruffles (pronounced TRUFFLE but with our unique spelling) are also based on our 55% dark chocolate formula with whole cream ganache. With the help of Guy Poitras, our resident sommelier and wonderful friend, we paired 16 different flavored Chruffles with a host of great wines to come up with the perfect wine and chocolate pairings (let me tell you, it was a fun experience!) By slowly letting the shell and ganache melt in your mouth, you can pick up amazing nuances in wine that only chocolate can bring out. Or, if you are like me, enjoy our Chruffles as the perfect mini dessert – they are just enough to cap off a wonderful meal." Joshua Gentine, President

Sylvaner & Pasta ( A Wine-Food Pairing That Blew Us Away)

It's no secret we are avid home cooks. In fact after all this time it is still our favorite thing to do and even better when we take home a wine that really sings with our dish.

Last week I made a creamy seafood pasta with American scallops and Alaskan wild-caught Salmon fish roe from Vital Choice (a seafood website I highly recommend), you can see the result to the left. I am the pasta queen. Having cooked for 5 to 7 people for years now, I have made lots of pasta, some fancy some some not. This one was made with fettuccine cooked just under al dente and then mixed into cream, grated sheep's milk cheese (I used Hirtenkase from our shop), lemon juice, white wine, lemon zest, pink flake salt (also from our shop) and scallops. Top with salmon caviar and you have perfection. The trick with this kind of pasta is timing. Don't let the pasta sit dry while you work on the sauce, and serve immediately once the consistency is correct (creamy, not too thin or thick).

The pairing with the Pierre Frick Sylvaner is what knocked our socks off. This Alsatian wine is another gem from distributor and importer Williams Corner wines. Pierre Frick is a pioneer of biodynamic farming in Alsace, starting the practice in 1981. All wines are certified biodynamic and fermented naturally with wild yeasts and spontaneous fermentation. Minimal sulfites are used - 15 parts per million where the maximum allowed in Alsace is 200 parts per million. Unlike some other Alsatian producers the Pierre Frick wines aim for low alcohol and terroir-driven wines, so while each wine shows its varietal character they all have an underlying signature that speaks of their terroir. This dry white showed lovely ripe apple, mineral and soft citrus flavors that made our dish really come to life.

We will be sampling this wine at our William street store December 11 from 4-8p and the Pierre Frick Muscat at our Plank Road store (same time).

Double Secret Confessions

Ok, so I made an embarrassing wine pairing discovery last night. It had been a LONG day (for those of you who shopped with us yesterday, you may have been aware of our credit card processing woes) and when I got home I was a little hungry.....but feeling way too lazy to bother cooking anything. So I ended up munching on some Fritos with a glass of Dominio de Eguron Protocolo (one of my favorite tempranillos for $6.99.) And it was DELICIOUS.

Let's face it....we ALL have a dirty little junk food secret. Hopefully (for health reasons) we do not indulge in it often. But when we do, we revel in blissful naughtiness.

So let's hear it folks...it's Double Secret Confession time! What's your naughty indulgence? Twinkies? Cheesy Poofs? Pop Tarts?! And what wines have you paired them with and how did they work? (And don't tell me you've never tried it.)

Wine's Sweet Spot

It's no big secret that the price point selling well right now in wine is the under $10. Blame the recession, trading down, and just to be fair wine's improving quality for this shift in spending. The good news is people have not stopped drinking, the bad news is that this shift spells disaster for many family producers who couldn't possibly make a profit on wines retailing in this category.

Here is the real rub: these producers tend to make the most interesting, well-made and fairly priced wines. Wines that speak of the land that produces them, interesting varietals that embrace new flavors, and (for the most part) sustainable agriculture practices are from small producers who generally retail their wines from $15-$25. There is this idea among many consumers (perpetuated by mass-marketers) that spending more on a bottle of wine is for fools. Sorry, it's just not true (well, with some exceptions). For the most part spending just a bit more gets you a lot more and if budget is an issue then drink less. I know that last bit in unconventional advice from a wine retailer but its what I do to afford the wines I want. Buying from smaller producers will reward you with wines that tastes unique and delicious with subtle nuances that just can't happen with bigger production-lower cost wines. Plus it supports an alternate economy of family wineries, distributors and retailers who care about the product and its impact on our environment more than the bottom line.

Here is my pick for just such a wine: Inama Vin Soave 2007, $17.99

This is a great wine for lovers of Italian white wine. You won't find something like this in California. Rather than the bland, mass produced style that too much Soave has become, this example is aromatic and packed with flavor. Aromas of lemon zest and flowers give way to flavors of honey almond with some citrus background. Good body without being too heavy. This is the perfect wine to enjoy with prosciutto and other hors d'oeurves or with seafood dishes.

Here is what The Italian Wine Blog had to say about this wine.

I Love Pho & Wine

I have come to believe that Pho is about as perfect a dish as can be. Warm broth made from beef bones and other good-for-you spices served with rice noodles, scallions, thai basil, bean sprouts, cilantro, hoisin sauce, lime wedges, and sriracha sauce (if you like a little spiciness, which I do). Why bother to make Pho when it is cheap and good at most Vietnamese restaurants? Good question as I still go out to eat for Pho fairly often. The answer is because what I made at home was so much better, and most likely more nutritious. I used fresh rice noodles, and the best ingredients I could find. The result was spectacular. I even ate it for breakfast.

For all you vegetarians I hate to disappoint you because I do love veggie dishes, but great broth comes from bones, and Pho's essential ingredient is great broth. Also bone broths are really good for you.

They key to Pho is the broth and there lies most of the work. It has to simmer for at least 3 hours with the bones, spices, onions, lemongrass and ginger. Most of these I found at the Asian market, and the bones I picked from Cibola Farms in Culpepper as we get the meat for our bison sliders at the wine bar there. Technically I used bison bones, but no matter the result was just as good and they pasture raise their animals which is really important to me for health and environmental reasons.

The recipe I use is basically this one except for one key difference. I roasted the bones (20 minutes at 450 degrees), ginger and onions before simmering them for the broth. I can say without a doubt this lent an added richness that made the extra step worth it. I also use 1 tablespoon raw sugar (to the overall pot of broth) which like salt, helps to bring out the flavor of the spices. Going to the Asian supermarket will get you all the ingredients you need including the fresh noodles.

Wine pairing: 2008 Linden Vidal/Riesling.
Here is a great example of where it is OK to break the white wine with fish, red wine with meat rule. This ever so lightly sweet white with high acidity was the perfect complement to the beefy , spicy broth and greens in the Pho.

Wine for your Peeps (and other Easter fare)

Spring is in the air... the end of lent approaches and preparations for the holiday Easter table begin. What wines to pair with Easter fare? Let kybecca help!

On the table - Roasted ham with honey or fruit glaze.
Perfect pairing - J. Fritsch Riesling 2006. Lovely white flowers and citrus fruit flavors tantalize the nose while the palate boasts fresh peach and apricot, along with creamy key-lime. This is a long-standing, traditional pairing because it works in perfect harmony - the fresh, ripe stone fruits and balancing acidity bring out the best in this traditional Easter dish.

On the table - Roast leg of spring lamb
Perfect pairing - Puzelat Touraine Pinot Noir. Lusty red raspberries, bing cherries and thyme give this wine classic pinot noir appeal. The freshly crushed berries and herbs, along with the perfect zip of acidity really make this dish sing.

On the table - Carrots, spring peas and asparagus
Perfect pairing - Waldschutz Kamptal Aturo Gruner Veltliner. Crisp citrus, tart golden apples and brisk minerality give these veggies delicious finesse!

On the table - Chocolate bunnies
Perfect pairing - Leo Sundowner Eiswein Rosé 2007. This is a rare gem, made from 100% Cabernet Sauvignon. The intense, concentrated fruits make a luscious, mouthwatering splash on the palate. Strawberry syrup and candied raspberry compliment this Easter confection to perfection!

On the table - Marshmallow Peeps
Perfect pairing - Torbreck "The Bothie" Muscat Blanc 2007. A lovely nosegay of rose water, honeydew melon and lime with pure honeyed sweetness and balanced tartness play off the subtle flavor of the marshmallow.

How I Think About Wine (or beer, or food for that matter)

I am a wine lover, but not a wine geek (i.e. interestested in the intricacies of production). I realized this while having dinner with a friend last night at Granville Moore's in DC (which will be another post unto itself). The distinction is that I really couldn't care less about this village versus another, how many hectares, how long the wine sat in oak, whether the harvest happened at night, and so on. It's the winemaker's job to care about all that. Unfortunately this type of recitation has become such a part of wine-speak that I can't seem to avoid it. When reps come by to sample their wines with me I can hardly avoid having my eyes glaze over when I get all the facts and figures of a wine recited to me. I further think that because all of this wine-speak has become such a big part of marketing that people think they have to know about these things and care about them to appreciate wine. It isn't true. You go to the farmer's market and pick up a perfect heirloom tomato and put it in your favorite salad recipe. You eat and savor it. Are you thinking about this farmer's low yields, soil composition and where exactly his farm is located (except maybe to get another tomato)? Probably not, but that tomato is damn good.

My job is to care about taste, number one. Is it delicious? Will it make my food taste better? I care about small production wines because they tend to taste better, take chances with their wine making and support small businesses. That's it. In the end every wine, beer and food memory sticks out because of the sheer pleasure of the moment. Cherished time off, eating a beautiful meal and connecting with people I care about.

A Winter Wine Pairing

As winter rolls into town and you pull out your comfort food cookbook, boy do we have a wine for you! Those really hearty stews, cassoulets, and roasts can handle a big wine. The Remhoogte Estate Wine 2003 from South Africa is a blend of Merlot (59%), Cabernet Sauvignon (31%) and a little Pinotage for the earthy long finish. Decant this bottle while you're throwing your stew together and let it open up. Don't forget to pour a glass to keep you company while you cook!

Remhoogte Estate Wine 2003
Wine Enthusiast Nov 2006 - 92 points

Deep intense colour. Complex and elegant aroma of black currants with hints of cedar and cigarbox. Very rounded and full bodied wine in the Bordeaux style. Layered flavours of black currant and chocolate mocha with vanilla tones and spice. Finely textured velvet tannins and a long finish. $19.99

What Did We Have With Thanksgiving?

Several people asked me over the last week or so what wine I would be having with my Thanksgiving meal. My answer at the time was I don't know because I hadn't had time to think about it. It wasn't until Wednesday that a wine was recommended to me by one of the owners of Williams Corner Wine, an importer and distributor based in Charlottesville. The wine was the Pineau d'Aunis from Thierry Puzelat, a winemaker based in Touraine in the Loire Valley region of France. I already knew about Puzelat because we sell his Cot, the local name in Touraine for Malbec. It's a wine we love not only because it's so tasty but because it's original. Puzelat believes in natural wine making, which means organic production and no additives in the wine. He doesn't even add sulfites to the wines.

Pineau d'Aunis is a grape little known outside France (and not well known there either, for that matter) that I had never had before. Rebecca, Kyle, and I all loved it. The wine had wonderful brambly fruit flavors of raspberry and wild berries, plus lots of baking spice flavor, especially cinnamon. It was light in color which was deceptive because the body is not nearly as light as it appears. It paired wonderfully with the roast goose we enjoyed for our Thanksgiving dinner. We loved this wine so much you can expect to see if for sale in both stores very soon.

The Best Eggs Benedict in the Burg

Are at Eileen's Bakery. Can I tell you they are divine? The hollandaise sauce is light and lemony, just perfect. Great eggs cooked just underdone so that they can be safely microwaved, home-made muffins and delicious ham.

Even better you can get them to go. So come in to kybecca and grab a bottle of Baby Prosecco sparkling wine to make mimosas, then head to Eileen's. I promise you that this will make a perfect Sunday morning.

Great Article in The Post

The Washington Post's wine column has not been the same since Micheal Franz left a few years ago. He was one of my favorite writers and always had something interesting to say. These days I hardly ever read the Post's articles on wine as they tend to be focused on mass-produced offerings and just not that interesting. I was delighted to be proved wrong today when I saw an article on pairing wines with bold flavors.

"Loud" flavors -- hot, spicy and/or acidic -- can be tricky to pair with wine. There's no faster way to obliterate the nuances of a wine than to serve it with a dish whose flavors will jump out and make those subtleties disappear.

The article goes on to make pairings for specific bold flavors such as wasabi, chilis and more. Click here to be directed to the article.

Eating a Hot Dog at Costco and Wishing For a Glass of Wine

As I have said before getting a new venture up and running feels like an endless series of errands. On errand 499 last week I was at Costco and decided to get the 1.50 hot dog and soda special. Really, I eat probably 4 hot dogs a year, but Costco serves the Nathan's brand and offer onions and plenty of mustard.
As I sat there munching on my hot dog I got a strong craving for a glass of red wine. Which got me thinking, what would I pair with a hot dog?
After some thought I decided I would choose the Foxglove Cabernet Sauvignon. This second label to high end producer Varner is an estate grown steal. It has just the right amount of heft to stand up to the onions and mustard, and plenty of plush fruit to pair with the meat.

Living The Dream - Francophile Style

I happened along this great article about an Australian family who bought a chateau in Normandy and now run a cooking school/B&B out of it. Better yet they split their time between their homes in France and Australia. Sigh.

While my dream doesn't look exactly like that, it's pretty close. For me a Paris apartment (cliche, I know) close to a great outdoor food market, restaurants and the metro is the dream. Of course I would split my time with the 'burg. I would go visit cheesemakers, wineries and spend my time finding the next great thing for kybecca. Hey, a girl can dream right?

Feeling Fatigued By Stylized Food Presentations?

Well, me too.
Don't get me wrong I think making food beautiful is part of the fun and enjoyment, but something shifted in me over the last couple of years on the subject of food presentation. At this point an overly manipulated looking dish, and you know the one's I mean with the vertical towers and driblets of sauce, leave me feeling cold. It may be pretty, but that doesn't mean I want to eat it. My reasoning is that food should look like what it is, and I think artful presentations should highlight the ingredients and be presented in a manner that says "this is so delicious, come eat me!" That is why I am such a huge fan of Saveur magazine and their recipes. First of all, they work, and best of all the end product looks like the photo.
Simple and delicious.


Last Sunday Matt made one of the recipes from the website. A sweet spicy combination of Indian-Chinese Sweet and Spicy Cauliflower paired with the Joh. Jos. Prum Wehlener Sonnenuhr Riesling Spatlese 2003. Totally outstanding recipe and pairing. The wine worked so well with the sweet/spicy of the Cauliflower and the ginger batter was very tasty. Best of all the dish looked just like the picture from the recipe.
Inviting, elegant, and recognizable as food.

How To Pair Wine and Chocolate

With Valentine's Day quickly approaching plenty of people will begin thinking about romancing their loved one with chocolate and a great bottle of wine. However it is easy to miss the mark when pairing the two if you don't follow a few simple rules.

1. Pair the wine and chocolate by level of sweetness. If you are wanting to pair chocolate with a hearty Cabernet your best bet is a dark chocolate with relatively little sugar. Look for 70% and above.
2. A semi-sweet rose is a failsafe pairing with any chocolate covered fruit, and most especially chocolate covered strawberries. Suggestion: Elio Perone Bigaro.
3. Think about ports and sherrys for a really rich and decedent pairing. These are perfect for rich chocolate desserts. Try chilling the port/sherry before serving, it focuses the flavors and tames the sweetness. Suggestion: Alvear BX 1927 Sherry