B and B

Beer and Barbecue season is here, or B and B as the 'guys in the back room' have renamed this weekend, so I thought I would list a couple of summer beer suggestions to enjoy with your food and festivities.

There is no getting around it, an ice cold beer in the hot summer sun is welcoming, so here are a couple of summer beers to check out when shopping for the weekend basics.

After a busy week we all look forward to a relaxing weekend. The easiest way to feed the crowd is firing up the grill, but sometimes sandwiches and salads are just as easy. These suggestions will be great with anything you serve up, hot or cold.

A great match for sandwiches is a crisp, cold pilsner which has a yeasty quality. Try the Pilsner Urquell which is a little bit heavier but has less alcohol than American-style lagers. It has a slightly sweet, malty, a bit of honey nut flavor, and some tart citrus flavors, all working together for a refreshing drink to wash down those big, bold sandwiches.

Sierra Nevada Summerfest is a refreshing pilsner style lager beer. It is complex yet smooth and refreshing to go with your spicy barbecue, sandwiches, or peppery salads, even hummus. This beer is refreshing and thirst quenching on a hot summer day.

Looking for a light beer with less calories? New Belgium's Skinny Dip is classified as an American Blonde Ale, though the color is more of a reddish color than lighter yellow (or blonde) with only 114 calories and 4.2% alcohol.

When you think of a light beer you might be thinking 'watery and not really worth the sacrifice'. But this Skinny Dip is more full-bodied and nicely balanced for a light style beer.

These beers can be found in most markets across the U.S. which makes it even easier for a quick one-stop-shop for a stress-less holiday weekend.


Happy and Safe Fourth of July!

Mangia!
Winelady Cooks

Oak and Wine

Oak barrels have been used since the beginning of time as a storage option for wine. It is strong, lightweight, and it is leakproof. Over time winemakers realized that if they kept the wine in oak barrels it improved the wine.

Here is some basic information for those of us who may be curious about the use of oak barrels and wine.

According to the First Century-AD Roman historian Pliny the Elder, the ancient craft of barrel making was invented by the inhabitants of the Alpine valleys. The term used for the barrel making is called cooperage.

This old world craft is still going strong in today's new world. In some of the modern wine producing regions there will be a cooperage. Some of them are open to the public and offer guided tours. If you are in a region with a cooperage take the time to visit. I'm sure you will find it interesting.

When the barrels are crafted the staves are charred in varying degrees which will give the wine the toasty or smoky notes or flavors. The winemaker will choose the barrels based on his specific wine-making style.

In today's modern wine-making the most often used barrels are either American oak or French oak.

• American oak will give a wine more pronounced sweet vanilla or even a coconut quality.
• French oak imparts more subtle flavors.
• Oak can be used for both fermenting wine and aging wine. The results are very different with each process.
• Fermenting wine in oak results in some of the tannins being removed. The yeasts interact with the wood and when the spent yeast cells (or lees) are removed some of the tannin is removed with them.
• Aging wine in oak gives wine its complexity and intensity. The chemical compound that is left behind from the oak is called "phenols" or tannins.
• Not all wines benefit from being in oak. Many lighter style white wines will not fare well in oak and that is where the stainless steel comes into play.

Oak barrels are expensive and the aging process can take several years. Just these two components alone can affect the final cost of the wine.

In traditional Old World wine-making the use of oak, albeit in moderation, has been a constant in traditional Bordeaux and White Burgundy as well as Italian "Riservas" and some Crianzas from Spain's Rioja. One other interesting fact is that oak is a "requirement" either by law or custom for some classic European wines.


Salute!
Winelady Cooks

Chewy Chocolate Cookies

I came across this recipe that claimed to be gluten free. It got my attention, not because it was gluten free but I noticed that the recipe was short, seemed easy enough to prepare, and it looked like my kind of chocolate cookie.

I had all the ingredients in my pantry and decided to make them before I started making dinner.

It was a breeze, this was definitely an easy recipe and the cleanup was done before the cookies finished baking.

You know how when you see a recipe it sounds so fantastic you can taste it, but so often we get disappointed. Well this recipe delivered the soft and chewy, and rich delicious chocolate flavor I tasted when I read this recipe.

Chewy Chocolate Chocolate Chip Cookies (Yield 15)

• 1 3/4 cups powdered sugar
• 1/2 cup cocoa powder
• 2 tsp. corn starch
• pinch of salt
• 2 egg whites (do not whip or mix)
• 1 cup chocolate chips

Directions:

• 1. Preheat oven to 300 degrees
• 2. Mix together sugar, cocoa, cornstarch and salt with a whisk to blend and break up any lumps. Gradually add the egg whites stirring with a spoon until mixture forms a dough.

• This takes a minute or two and can be a little messy with the powdered sugar, but keep at it. When thoroughly blended add in the chocolate chips.
• 3. Using a cookie scoop (about 1 tablespoon size) drop on to parchment lined baking sheet.
• 4. Bake for 16 to 19 minutes until glossy and crackled. Cool on rack.

WOW!, these cookies were a hit with my grandsons. Of course they eat anything that is sweet, and these cookies were sweet. But they were "Oh, so chocolatey" and they stayed soft for the 36 hours they were on the counter (I had to be sure they didn't eat them all for breakfast!) before the boys devoured them.

Give them a try if you need a fast and easy recipe for cookies this summer.


Mangia!
Winelady Cooks

Wine On Tap

Wine on tap? Yep, seems to be the new eco-friendly and economical way to serve wine.

The latest technology -- well, maybe not so new -- of putting wine on tap just might take the snob factor out of drinking wine. There are only a few wine bars serving wines on tap and they seem to be in a testing mode. Though they are saying that their customers are young and are willing to take chances and be open-minded.

The economical and environmental factors are enough for some popular bars to "set 'em up" with a couple of wines as well as beers.

It's economical for both the winery and the vendor as the packaging costs are lower. That savings is passed on to the consumer as well. Good deal!

Then there is the environmental effect. Some bars say their trash is 30 percent less with kegs -- can't beat that either. There is also no left-over wine in bottles that is past its prime. That can be money down the drain unless the bar has a kitchen. Good deal again!

So what wines are being poured from the tap? It seems that there are a few bars who are serving fresh and light summer wine like sauvignon blanc, a rose and merlot which seem to fare well on tap.

This is a great way to enjoy a glass of wine when you are in the bar scene. However, if you really enjoy the total wine experience, it's best to be in a restaurant setting and have the wine steward or sommelier open the bottle of wine at your table. This is all just a matter of personal preference and lifestyle.

For me, I think this might be an adventure. Curiosity always gets to me and I have to check out the facts. I'll be looking for the bars where taps are flowing vino and I'll be back to let you know how my quaffing adventure turns out.

It might take me a month or two since we are in vacation mode around here, but this adventure is on my "bucket list" for sure.


Salute!
Winelady Cooks

Father's Day

Father's Day should be for all the important men in our family or circle of friends. This is a good time to offer our support and show how much we care to those who are special in our lives.

We should celebrate every man whether he is a BFF, an uncle, brother or brother-in-law, son or son-in-law, your boss or just someone who helped you out of a jam and you want to say thank you. This can mean a lot to those who do not have a family. It will make your acknowledgment that much more special to them.

The hardest thing to do is find a gift to fit that special someone but here are a few tips to help with your hunt, and it doesn't have to be extravagant.

• Choose a gift that fits their personality
• Focus on a hobby
• A gift certificate to a store that you know they frequent, or where they can purchase something they really need but would not think about buying it for themselves.

These tips are always helpful and I can almost always find an appropriate gift without breaking my budget.

For those who really enjoy wine, take advantage of the free shipping at my wines direct. There are many options to choose from besides the wine club, it is very affordable and:

• you don't have to fight the crowds to shop at the last minute
  
• it can be sent directly to that very special person if you will not have an opportunity to visit with them
• or have it sent to yourself and bring the selection with you

Enjoy your time with those important people in your life that you would like to thank for being there when you needed them, whether or not they are a "Father" or "Dad".

Happy Days! to All
Winelady Cooks

Light and Easy Drinking Reds

Summertime and the living is easy and a light, easy drinking red wine is perfect for summer entertaining. Beaujolais fits this description.

Made from the gamay grape, Beaujolais wines are rich in aromas and flavors. They have floral scents of violets and roses that are complimented with crisp fruits and hints of spice.

Beaujolais is a light to medium-body wine that has high acidity and low tannins. This combination is what makes it food friendly and easy drinking for our summer barbecue. Enjoy this on your lawn chair while waiting for the grill to heat up.

Beaujolais should be served chilled to bring out the aromas and flavors of the fruit and spice for a party on your palate. To keep the wine chilled place the bottle in a bucket of ice water and keep in the shade, it will be just right for drinking.

Beaujolais Villages will have the name of the négociant or producer of the wine on the label. Look for Louis Jadot, Mommessin, Marcel Lapierre, Joseph Drouhin, Georges Duboeuf, just to name a few.

For the Beaujolais Cru wines the label will have the name of one of the 10 villages that produce what is considered the best of the Beaujolais. Look for one of these: Brouilly, Côte de Brouilly, Moulin-à-Vent, Juliénas, Morgon, Chiroubles, Saint-Amour, Chénas, Fleurie, and Régnié.

There are a few wine critics who consider some of these wines excellent value for red burgundy without spending the extra bucks.

Pair the lighter style Beaujolais-Villages with lighter dishes and salads. The Cru Beaujolais will go well with chicken and pork, and the heavier style Cru Beaujolais will pair well with grilled steaks, burgers, ribs.

Here is a sample of moderately priced Beaujolais wines to choose from wine.com who also offers free shipping. This can save you time and money when you are preparing for your summer parties.

Joseph Drouhin 2006 Brouilly has a deep red ruby color with floral aromas of violet, lilac and some wild blackberry. Pair this with grilled chicken and burgers.

Louis Jadot 2008 Beaujolais-Villages has a bright red fruit color with a hint of peppery spice aromas. The mild tannins and fresh acidity makes this food friendly.

Domaine des Braves 2009 Régnié -- This Cru Beaujolais is from what is considered the best vintage for Beaujolais. It has aromas of roses and violets with hints of anise. Flavors of black raspberries and plums with cumin and black pepper make this wine rich and delicious.

Abarbanel 2009 Beaujolais Villages -- is a kosher, non-mevushal wine that has won several awards. This is a fruity wine with aromas of berries and tobacco and a hint of banana. Chill for an hour before serving with your sweet and sour chicken, BBQ chicken, burgers, and light style pasta dishes.

Be sure to add Beaujolais to your summer wine list along with Rosé and your favorite white and red wines.


Salute!
Winelady Cooks

Etiquette

It may not be something we think about, but there is a "Tasting Room Etiquette".

Visiting wineries and tasting rooms at this time of the year is a lot of fun and very enjoyable. The weather is pleasant and you can enjoy the outdoors at many wineries where there is a patio or deck by taking a picnic lunch or snack to have with your wine.

Like any other shopping expedition or vacation experience, visiting a tasting room at a winery should be fun. We expect the tasting room staff to be pleasant and informative since we are the potential customer who just might be purchasing their wines.

If the staff is unfriendly or unpleasant you will not enjoy your experience. Do not hesitate to walk out and leave.

In the same vane, you should be friendly and pleasant to the staff and don't hesitate to ask questions. The staff is well trained and are always willing to answer questions from both the professional and novice wine drinkers.

Here are a few tips to keep in mind before you begin your wine tasting excursion.

1. Eat lunch. Even if you will be just sipping and spitting, the alcohol levels add up before you know it.

2. Bring bottled water with you. You should keep your body hydrated with water. Again, the alcohol will affect your body and you can dehydrate.

3. Fragrances are a No-No when wine tasting. They affect your sense of smell and will interfere with you being able to detect the aromas in the wine.

4. Wear comfortable, closed shoes especially if you will be walking through the vineyards. They can be gravely or even muddy.

5.  Tipping is not expected in the tasting room.  Wineries sometimes enhance the salaries with commission based on what is sold. 

6. Carry a styrofoam cooler in your car for wine you might purchase. Keeping the wine cool in a hot car is important. You wouldn't want the wines to "cook" from the sun shining through the windows of a parked car.

Enjoy your wine tasting experience. It's a fun day. If you are familiar with the wine region you are visiting and can pack a picnic, it can be even more fun.

Salute!
Winelady Cooks

Easy Side Dish -- Grilled Polenta Parmigiana

I've never entered a challenge before but this seemed to be just the right time for me to jump in. This weekend I made grilled polenta parmigiana and it is very easy, fast, and delicious -- and it's also a great vegetarian side dish.

So I'm entering my Grilled Polenta Parmigiana recipe to Reeni's
Side Dish Showdown Anything Goes.

Everyone is looking for easy side dish recipes to go with grilled foods. I know in our family when we grill we try to cook everything on the grill. It's more fun to cook out -- it takes me back to those days when our dad took us all to the park that had a picnic area and we spent the day outdoors, grilling and playing.

During the winter I do make polenta from scratch when I have more time but this time of the year I like to make it easy and fast. I used the prepared polenta in the vacuum sealed round variety which can be found in the refrigerated section of most supermarkets.


I like grilled polenta which I sometimes make as appetizers. This week I made them parmigiana style to go with our grilled chicken breasts and grilled shrimp. These polenta parmigiana rounds were a perfect match. It took the place of a heavier chicken parmigiana and shrimp parmigiana dinner.

Grilled Polenta Parmigiana

• 1 prepared polenta roll
• 1 cup marinara sauce
• 1 8 oz. mozzarella
• 2 TBLS. olive oil
• salt and pepper to taste
• fresh chopped basil or parsley

Directions:

• 1. Slice polenta into rounds about 1/4 inch thick and lay out on a foil pan.

• 2. Drizzle rounds with olive oil and sprinkle with salt and pepper.

• 3. Place each round out on the hot grill and cook about 3-5 minutes (depends on the heat of the grill) on each side. The polenta is already cooked, so you just want to heat through and get nice grill marks.

• 4. Take rounds off grill and place on the foil pan. Add 1 tablespoon of marinara sauce on each and a slice of mozzarella on top.


• 5. Place foil pan on top rack of grill to melt the mozzarella cheese.
  When the cheese is melted remove pan from grill, add chopped parsley or fresh basil then plate and serve.
  

Mangia!
Winelady Cooks