by Rhino Wino on September 20, 2011
There is something about cold weather that makes well cooked pork tenderloin even more enjoyable. But getting a pork loin to its tender and still juicy perfection can seem like more work than a simple weeknight meal is usually worth. Really though, a succulent pork loin can be just as easy as any other imaginable meal. All that is needed is some crisp white wine, a pork loin, seasonings of choice and a couple of varieties of vegetables.
Start by browning the pork in a pan with the seasonings, just enough to keep the juices sealed in when it is cooking. In an oven pan add a little bit of oil and a cup and a half of the white wine. Thinly slice some onions if desired and add them to the pan with the pork. Cover all this foil and put in the oven on a low setting. Every now and then check the pork and pour some of the juice at the bottom the pan on it, adding the vegetables during the last 15-20 minutes of cooking. The wine helps make for a succulent and tender cut every time. Serve the meal with the remaining white wine showcased with wine accessories
; it is after all, the star this meal.
by Rhino Wino on September 16, 2011
For months all of the talk has been about crisp white wines and bright, juices roses. But now that the weather is cooling off, tastes seem to have turned suddenly to autumnal reds. But there are certain foods and people that seem to only get along with whites. They seem to get left out in the developing cold during the fall. But all is not as it seems, there are a variety of good whites that are suited for the brisk yet comforting cool of the season. Chardonnay is a great example of fall white; its commonly oaked richness makes it stand up better against the cold.
Other flavors to hunt out to pour in those wine glasses for this season are butter and vanilla. Some wines will even brag about boasting roasted or stewed fruit flavors, what could be better in fall than a white wine with a slight taste of stewed apples? Well maybe that same wine served with apple pie that mimics its flavors. Aside from Chardonnay, Chenin Blanc has earned a name for being a good white to enjoy in colder months. This is because many Chenin Blanc have a deep and luscious peach note that adds depth to this wonderful white. Enjoy these unusual cold weather whites on their own or paired with foods like butternut squash and strong flavored bird like guinea fowl to showcase the uncommon strength of these white wines.
by Rhino Wino on September 15, 2011
Knowing French wine and knowing French wine regions are really one in the same. Like most of Europe, France labels wine based on region rather than variety like in America. This means that knowing the wine regions of the country gives one a greater knowledge of the actual wine that the country produces. The Loire Valley for example is one of biggest wine producing regions with vineyards scattered along almost the entirety of the Loire River. The key trait of wines from these regions is that they come from very old vines; this area of France has been developed for a very long time. In fact the Loire Valley is home to large collection of the castles in France.
Taking note of what foods are favorites in each region is a great and easy way to pair with the wine from those two bottle wine totes. For example wine from Provence would go great with a seafood dish because Provence is right along the Mediterranean Sea. Taking knowledge like this and pairing them based on regional tastes is not only a unique way to pair wine with food but also a great way to seem like an expert in wine and the region in question.
by Rhino Wino on September 14, 2011
Bread and wine, not cheese and wine can teach a simple wine drinker a few things about the art that vintners perform. Good bread has well integrated flavors and a silky texture inside despite its sturdy crust; a superior wine has many similar traits and the way they are made has a lot to do with how good both turn out. A good bread gets a complex note of acidity from the starter, a bread dough that bakers let ferment. A little bit of the starter is added to each batch of bread to instantly age the bread, making it more developed than it may otherwise have been. But with wine acidity and complexity have to be present in the very earliest stages for an extraordinary wine, the grapes themselves have to have the acid. While adding acid during the creation process is allowed, this would be like adding a sourdough flavoring rather than painstakingly obtaining the best starter, but the flavors will never be exactly right. A good acidic grape makes for a wine were each flavor has its own moment to shine.
The odds that a smart shopper will not end up with a wine with added acid in those two bottle wine carriers though is low. It is common knowledge among winemakers that good grapes, and not additions, are the key to good wine.
by Rhino Wino on September 9, 2011
While it is clear that decanting a wine softens and improves it, what happens to the wine on the molecular level? That is, why does merely sitting in a crystal wine decanters change a good wine so much? The changes to a deep red wine can be so dramatic that it can seem like some form of wine magic, but science can quickly explain all that is going on here. Most of the change to a wine while it decants comes from mild oxidation and some evaporation. While it seems like decanting softens the tannins, it actually does nothing of the sort. But the slight oxidation that occurs does makes the tannins seem more fitted to the rest of the flavors and aromas in the wine; the reason for the smoother illusion. Also a little bit of evaporation gets rid of some of the rubbing alcohol or other unpleasant tastes that are caused because of too much alcohol in the wine.
This amazing and totally natural process called decanting is truly a gift for wine fans, but certain types of wine flourish in decanters while others only twinkle a little. Reds love decanters while whites can be rather indifferent to them, and of course there is no point in putting a sparkling wine in a decanter. But that is just a general rule; try anything in a decanter for a good experience.
by Rhino Wino on September 8, 2011
There are a number of funny things that can happen to a wine, and even though the wine may still be good there are not many who would drink an off wine. Luckily are there fixes to many of these problems that are simple and make the wine drinkable and indeed enjoyable.
Wine, young and old alike, can have compounds in it that can give off smells or tastes or sediment that gives it a poor appearance. A lot of the time these conditions can be fixed with decanting. Wine decanters are a true gift for wines; they settle sediments and aerate the wine. Aeration dissipates a lot of the unpleasant compounds that can be smelled in wine. One fairly common problem that cannot be taken care of with a decanter is a rubbery smell caused by a compound called mercaptans, which are often found in young wines. But this sulfur based smell can still be banished with some copper. A clean penny, dated before the 1980s can be dropped in the decanter for a minute to salvage the wine. Of course while a lot of wine can be saved, if ever a smell or look is too unappealing it is just fine to open a different bottle of wine.
by Rhino Wino on September 7, 2011
Entertaining guests can be hard for those that do not cook often, knowing the way around a kitchen can be faked though by following a simple plan. Keeping things simple make even a novice at entertaining seem more cool and collected when the guests arrive. Honestly, seeming to have things under control is one of the keys to being a successful host.
Keep things simple and remember to remain calm with guests around to give off the air of a great host and the perfect party. Wither for a full meal or as part of a more snack buffet or tapas style get together, take advantage of roasting for easy and delicious sides. Roasted potato wedges are a classic, but just as easy as roasted pumpkin or sweet potato fries. Coat the desired vegetable in oil, salt and pepper and leave to roast; it’s as simple as that. Given all the extra time now available it will be easier to handle accidents or other mishaps, like realizing all the wine left in the three bottle wine bags is red and everyone wants more of the white. Holiday season is just around the corner so this is a great time to get the hang of having the best dinner parties possible.
by Rhino Wino on September 7, 2011
by Rhino Wino on September 2, 2011
Late summer and early fall is harvesting time for pumpkins. Indeed they are everywhere around Halloween time, and not just for jack-o-lanterns. Cooking with pumpkin can be a rewarding experience for any home cook, and even restaurant goers will enjoy professional chefs’ creations with the iconic taste of fall. Pumpkin is as versatile in cooking as its wine pairings are. Some great ways to prepare a hearty meal with pumpkin include making a blended soup with cooked pumpkin and spices. Recipes like this often need chicken stock in them for best flavor, making it a perfect match with a dry chardonnay. A more adventurous way to prepare pumpkin though taps into its international roots. While a classic fall taste in America, pumpkin enjoys a rich history in Asia and India. Tap into this by making a pumpkin and pork stir fry or curry. The pork goes great with the pumpkin and a glass of pinot noir.
Embrace local produce as soon as the pumpkins start appearing. The fall squash is easy to cook with and can soak up flavors from ginger and pork to cinnamon and pastry. Not to mention hauling around heavy little pumpkins and full six bottle wine bags may keep away the winter weight gain for a while longer.
by Rhino Wino on September 1, 2011
This growing season has been hard for grape growers, who are hoping for as much heat as possible before summer fades into the past. The late spring and poor weather in many growing regions means that many Northern western locations are still trying to ripen grapes on the vine, but dropping temperatures are forcing them to think about the worst possible outcome. There is little that can be done by workers at vineyards except trim back the leaves; this exposes the grapes to more sunlight.
This trouble ripening the grapes though doesn’t mean that the 2011 offerings are going to be a flop; it is more likely to mean slightly less sweet whites from the North and little else. Ripening the grapes properly, after all, develops the sugars more. But the thing about vintners is that something magical could still happen with the less than supreme grapes to make wine fans eager to put them in three bottle wine carriers
. Proper manipulation to the grapes could still create a wonderful vintage. So while wine makers are worried at the moment there is always a chance in the wine industry for unusual things to happen. Worse years have produced still wonderful wine.
