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Wine Wise with Clare Aslaksen and Ted Field of A Big Slice

Wine Wise is heard every Monday through Friday at 6:25 pm on WJZZ 107.5 FM in Atlanta.

Tuesday, May 13, 2008 Broadcast : Round versus Acidic Wines

Round versus Acidic Wines

Ted

For day two of our exploration of wine styles, let's look at acidic versus round wines. You generally feel acidic wines along the sides of your tongue. Acidity in a wine is not a bad thing. On the contrary, these wines are mouthwatering and acidic wines are considered great food wines. Typically, acid gives white wines their structure, but Italian reds, known for their food-friendliness are also quite acidic.

Clare

Round wines are often described as velvety, and smooth. These wines make great sippers and can be quite luxurious. But don't think that certain grapes are round and others are acidic. Like we said, forget the grape. A cold climate chardonnay that has been fermented and aged in stainless steel can be quite sharp and acidic, where as a warm climate one, that has been aged in oak can be as round and rich as silk.

For more information on the ViniCode™, click here.

Monday, May 12, 2008 Broadcast : Sweet Versus Dry Wines

Sweet versus Dry Wines

Ted

Walking into a wine store and getting something you like is not about the grape. Forget the grape! It is all about learning the style you prefer. This week Clare and I will talk about wine styles beginning with sweet and dry. Sweet wines are easy to pick out. The sweetness comes from the sugar not consumed by the yeast during fermentation. Sweet wines can be very expensive and decadent. They are great by themselves, or pair well with desserts and strong cheeses.

Clare

When the yeast is allowed to consume all of the sugar present in the grape juice during fermentation, the wine is the opposite of sweet, or dry. Now this has nothing to do with the astringent effect some red wines have on your mouth. Dry wines, simply put, lack sugar. The best way to decide exactly how dry a wine is, is to take two different wines, taste one and then immediately taste the other. When you focus on sugar, the difference will be apparent.

For more information on the ViniCode™, click here.

Friday, May 09, 2008 Broadcast : Sherry and Petit Fours

Petit Fours

cake

Makes 1 loaf

3 tablespoons whole milk, room temperature
3 extra-large eggs, room temperature
1 3/4 teaspoons pure vanilla extract
1 1/2 cups sifted cake flour (not self-rising)
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
14 tablespoons unsalted butter, softened

Preheat oven to 350 degrees. Line the bottom of an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with parchment paper.
In a medium bowl, mix together milk, eggs, and vanilla; set aside.
Place flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until well blended. Add butter and half of the milk mixture; continue mixing until moistened. Increase mixer speed to medium and beat for 1 minute.
Scrape down sides of bowl. Add half of the remaining milk mixture. Beat on medium speed for 30 seconds. Scrape down sides of bowl and add remaining milk mixture. Beat again on medium speed for 30 seconds.
Pour batter into prepared loaf pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
While cake is still warm, invert onto a wire rack. Completely wrap in plastic wrap to keep cake moist.

icing

Makes enough for 32 petits fours

9 cups sifted confectioners' sugar
1/2 cup light corn syrup
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
Gel food coloring, in desired colors


In a heatproof bowl set over (but not touching) simmering water, mix sugar, corn syrup, 1/2 cup water, vanilla and almond extracts together until they are warm, well combined, and smooth. Stir in enough food coloring until desired color is reached. Do not overheat. Let cool about 8 minutes before pouring.
One trick to eliminate bubbles in royal icing is to thin it to desired consistency, then cover the bowl with a wet towel and let it sit for about 15 min. As it sits, bubbles rise to the top, after the 15 min stir it gently to release the bubbles. Stir it gently so as not to create more bubbles. I'm not sure if this technique would work for this icing, but, it might be worth a try. Also, you may have stirred too vigorously which would have caused more bubbles.

to assemble the petit fours

Trim 1/4-inch from each of the short ends of the pound cake. Cut cake into 1-inch slices. Using a 1 1/2-inch round cookie cutter, cut 4 rounds from each slice of pound cake, using your finger to release each piece from the cutter.
Place rounds on a wire rack set over a parchment-paper-lined baking sheet. Ladle icing over each; let stand at room temperature until dry.
Gently lift cakes from wire rack using a spatula and transfer to a serving platter. Decorate with butterflies or other store bought decorations. Store petits fours in an airtight container up to 3 days.

Thursday, May 08, 2008 Broadcast : Pinot Gris and Prosciutto

Wednesday, May 7, 2008 Broadcast : General Paining Tips

General Pairing Tips

Ted

I thought we might take this time to share a couple of general wine and food pairing tips. First, decide which is more important the food or the wine. Having two divas at the table is not always the best idea. If you are serving a very fine wine, one with a lot going on, you might want to keep the dish simple. Or if are having the most exquisite dish, especially if you need to serve it hot, choose a good rather than a great wine.

Clare

Second, here is the most useful of all wine and food pairing rules. Match the weight and the intensity of the food flavors, to the body and acidity of the wine. In other words, you want to be able to taste both. Delicate food deserves a delicate wine whereas a strongly flavored dish needs a wine that won't be outshone. Remember that sauce is also food, and many times it is the most flavorful component of the dish.

Tuesday, May 6, 2008 Broadcast : Washington State Cabernet and Beef Brisket

Beef Brisket

1 cup Washington State Cabernet Sauvignon
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon Dijon mustard
5 garlic cloves, minced
2 bay leaves
4 pound beef brisket
4 onions, halved
8 whole carrots

In a large plastic zipped bag, put in wine, brown sugar, soy sauce, mustard, garlic and bay leaves. Mix well.

Add the brisket to the bag, remove the air, and refrigerate for 5 hours., turning occasionally.

Place brisket in a roasting pan with the marinade, fat side up, in a 325 degree oven, **roast for one hour, then cover the pan, and continue roasting for 2 more hours until tender. ** An hour before the brisket is done, add the onions and carrots to the roasting pan.

When done, let the brisket rest for 20 minutes.

Carve against the grain and serve with the onions and carrots and pan juices.

Monday, May 5, 2008 Broadcast : Colheita Port and Flan

Flan

5 eggs
1 12 ounce can evaporated milk
1 14 ounce can sweetened condensed milk
1 teaspoon vanilla
1 1/2 cups sugar

Preheat oven to 350 degrees

1. In a saucepan over low heat, put the sugar and 1 1/3 cups water. Stir constantly until the mixture turns brown and forms a liquid caramel. Be careful not to burn the mixture.

2. Pour the caramel into an oven-safe, deep, round dish. Swirl the dish making sure that the sides are coated. The sugar mixture will harden against the bowl.

3. Put the eggs, evaporated milk, condensed milk and vanilla in a large bowl and mix well. (you can use a blender or food processor)

4. Once the caramel has cooled, pour the egg mixture over it.

5. Put the dish in a bain marie* and place in the oven for 1 1/2 hours. Check periodically to make sure the water has not all boiled out of the bain marie. The flan should be beginning to brown on top and should not jiggle when it is done.

6. Allow the flan to cool, then place in the refrigerator. If you have the time, refrigerate the flan overnight. It always tastes better!

7. When ready to serve, carefully invert the baking dish on to a cake plate. The syrupy liquid should run down the side. Garnish with fruit and serve.

* to prepare a bain marie, place the baking dish in a large casserole dish. Partially fill the casserole dish with boiling water. Carefully place both dishes in the oven. Don't let all of the water boil out during cooking. If it gets low, replace with boiling water.

Monday, April 28, 2008 Broadcast : Barbaresco and Mushroom Risotto

Crimini and Oyster Mushroom Risotto

1 pound Crimini mushrooms, thinly sliced
1 pound Oyster mushrooms, chopped
3 shallots, diced
2 tablespoons unsalted butter
2 tablespoons olive oil
1 and one half cups Arborio rice
7 cups chicken broth, will add to rice in one half cup increments
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh basil, finely chopped
3 tablespoons unsalted butter
1 half cup freshly grated parmesan cheese
Sea salt
Freshly ground pepper

Heat 2 tablespoons butter and olive oil in saucepan and stir in mushrooms and shallots, cook until tender, remove from pan with slotted spoon, leaving the liquid in the pan.
Add rice to pan, stirring to coat with the liquid.
When rice looks slightly golden, add one half cup broth until it is absorbed, stirring constantly.
Continue adding one half cup broth at a time, stirring constantly, until all liquid is absorbed and rice is al dente, about 15-20 minutes.
Remove from heat and stir in mushroom and shallot mixture, chives, basil, 3 tablespoons butter, and cheese.
Salt and pepper to taste.