Introducing The Wine Atelier & Wine Picks for Thanksgiving!!

I'd like to thank everyone for your patience while The Glamorous Gourmet undergoes some exciting changes and improvements. It's hard to believe the blog I began a few years ago to support the Junior League of Boca Raton's James Beard award winning cookbook, Savor the Moment has grown into a full-fledged website which will be fully functional very soon. Aside from the new site, the biggest change is the addition of The Wine Atelier & Club, our latest vinous endeavor.

The Wine Atelier & Club is an online wine boutique, club and educational treasure trove born of a desire to provide you with access to the latest wine discoveries and trends from around the globe. The Wine Atelier also represents a shift in the way wine is typically sold. The word atelier means "studio" and, unlike with many other retailers, here, you’ll never encounter the daunting “wall of wine” navigable only by relying on critic's scores, a prayer and bit of good luck. Our passion is to help you “empower your palate” through education (the fun kind, I promise!) and sampling a variety of wines and styles from around the world. We find that when our clients learn not only what they like but why they like it, they can navigate the world of wine with confidence, understanding and enjoyment. We are here to provide you with unique, personalized assistance in selecting wines at virtually every price point. Please consider us your friend along this journey of vinous exploration!

Wines for Thanksgiving!

For this most American of holidays, why not serve home-grown American wines? Here are five selections that represent great values while also following a few of my favorite pairing principles that can help you avoid an acute case of Wine Pairing Paralysis (click here for more info). These selections have you covered - no need to tangle with the "wall of wine"! 

If you like bubbles...

Domaine Carneros Brut Vintage 2008
This lovely sparkler comes from the California incarnation of Taittinger Champagne and represents an excellent value given its stellar pedigree! Winemaker Eileen Crane (aka America's Doyenne of Sparkling Wine) is the most experienced Sparkling Winemaker in the United States. Crane was hand-selected by Claude Taittinger to not only develop Domaine Carneros's wines but also oversee the design and construction of the winery. 
The 2008 cuvee is a delightful blend of 57% Pinot Noir and 43% Chardonnay. Approximately 9% of the cuvee underwent malolactic fermentation prior to blending. This sparkler has been aged for three years prior to release and is delicious now yet will also age beautifully in your cellar for a decade or more.
Wine Spectator - 90 points
Price: $29 

If you like Chardonnay or Viognier...

2010 Truchard Vineyards Roussanne, Carneros 
Truchard Vineyards began as a 20-acre parcel of land established in 1974 when Dr. Tony and Jo Ann Truchard came to the Carneros region of the Napa Valley. Over the past 31 years the Truchard Estate Vineyard has grown to 400 acres and in addition to making their own estate wines, the Truchards now sell grapes to more than 20 premier Napa Valley wineries.
Roussanne is a white grape grown originally in the Rhône wine region of France, yet has shown great potential in New World regions such as California, Washington, and Australia. This wine has a kiss of oak and also underwent a partial malolactic fermentation resulting in lovely floral aromas of honeysuckle and fresh apricot highlighted with brioche and vanilla. The palate has a creamy texture with flavors of nectarine and Meyer lemon. Firm acidity provides a lengthy finish of citrus, mineral, and spice.
Price: $18  

If you like Pinot Grigio or Sauvignon Blanc...

2011 Lincourt Steel Chardonnay, Sta. Rita Hills

Bill Foley founded Lincourt in 1996 in the Sta. Rita Hills region of Santa Barbara County. Today the Sta. Rita Hills AVA, established in 2001, is one of California’s well-respected, cool-climate, viticultural regions. This area is exposed to fog and coastal breezes from the nearby Pacific Ocean that create an ideal climate for growing cool-climate grapes such as Chardonnay and Pinot Noir.

Unlike big, oaky Chardonnays, this wine is fermented entirely in stainless steel and is a blend of 98% Chardonnay and 2% Gruner Veltliner. It features lovely aromas of kiwi and citrus zest and the palate is crisp and minerally with notes of lemons and green apples. This wine is very versatile and makes a fabulous aperitif or pairing for a variety of cuisines.
Price: $17   

If you like Pinot Noir or lighter reds...

2009 Shooting Star Blue Franc, Washington State

Owner and winemaker, Jed Steele has been involved in California's wine industry for 43 years. After starting some of California's best known wineries including Edmeades and Kendall-Jackson, he created Steele Wines which reflects his never ending fascination with many different varietals and vineyard locations. His approach allows him to maintain the practice of true craftmanship in the production of their small lot bottlings.

Blaufrankisch (aka Lemberger) is a late-ripening red grape variety known for its ability to produce red wines with approachable tannins and spicy character. This wine is clean and crisp with aromas and flavors of black fruits and berries that complement notes of pepper, cherry and cinnamon. The Shooting Star Blue Franc also has soft tannins, medium body, great color and pairs well with a variety of cuisine. It has a beautiful label too!
Price: $14   

If you like Merlot or Cabernet Sauvignon...

2011 Cline Cashmere 

What's not to love about cashmere this time of year? Fred Cline founded Cline Cellars near Oakley, CA in 1982 and was responsible for preserving and restoring many ancient vine sites to their rightful condition as premier California wine lands. After relocating his winery to the Carneros region of Sonoma in 1991, a region planted largely to Chardonnay, Pinot Noir and Merlot, Cline pioneered the planting of Rhône varietals including Syrah, Viognier, Marsanne and Roussanne.

The 2011 Cline Cashmere is a delightful and approachable blend of Mourvèdre, Grenache, and Syrah. This wine offers aromas and flavors of bright cherry, raspberry, chocolate and toast with hints of cracked black pepper and plum. It is a versatile reds that pairs well with a variety of cuisines.

Wine Spectator - 88 points
Price: $16  

The Wine Atelier also offers a full range of Sommelier services including Wine Cellar Management and Consulting; Wine Tastings, Parties and Seminars for both private and corporate events; Wedding  Consultations; and Food and Wine Pairings.

While The Glamorous Gourmet & Wine Atelier website is under construction, to purchase these or any other wines for your holiday dinners, parties or gifts please call 561-317-6663 or e-mail stephanie@theglamorousgourmet.com. Mention this post and receive 10% off your purchase of a case of any of the wines mentioned in this post.

Cheers,

 

Colin Cowie's Advice for a Stylish Thanksgiving Table!

Some great tips from the expert of elegant entertaining, the fabulous Mr. Colin Cowie, for creating a stylish and glamorous Thanksgiving table!

Throw a Thanksgiving Bash in style! from Colin Cowie on Vimeo.

Cheers,

Wines to Pair with Your Thanksgiving Fare!

With Thanksgiving just a few days away, it's time to select wines to pair with your holiday meal. Sounds easy enough, right? Well, with one zillion flavors to consider, a panoply of palates, and the cost of providing wine for twenty plus thirsty friends and family members, this task is easier said than done. This is the prime time of year for an acute case of Wine Pairing Paralysis!

Never fear, my fellow wine lovers - the Glamorous Gourmet has you covered! In keeping with my previously mentioned "Wine Pairing Principles" and in the spirit of this very American holiday, I've selected six fabulous, American wines that are sure to get you through the day sans panic attack. It's always a good idea to have one white and one red on the table, so whether you are a fan of bubbles, the classics, or are looking for a more alternative approach, I hope one of these pairs fits the bill:

Sparkling Duo: These sparkling wines are bound to be a hit with your bubbly-loving guests! 
J Cuvée 20 Brut NV: Commemorating twenty years of winemaking at J Vineyards, this lovely blend of 49% Chardonnay, 49% Pinot Noir and 2% Pinot Meunier hails from the cool climate of the Russian River Valley. Its delicate notes of citrus, apples and toasted brioche are light and lovely and the perfect kick off and/or accompaniment to your holiday feast.

J Brut Rosé NV: This second offering from J Vineyards is a delightful blend of 64% Pinot Noir, 34% Chardonnay and 2% Pinot Meunier also from the RRV. This sparkler makes a dramatic presentation in a clear bottle that showcases its gorgeous pink, salmon-colored hue. This medium to full-bodied wine has lovely notes of wild strawberry, citrus and spice and its lively acidity will stand up to the delicious flavors of your holiday meal. 

Classic Duo: You can't go wrong with these vinous classics!
2010 Morgan Metallico Un-Oaked Chardonnay: For those of you who are wary of California Chardonnay, think again! This Chard is fermented in 100% stainless steel and exhibits lovely fresh, fruity notes of citrus and green apple with a lively food friendly acidity. Without the heavy "cloak of oak," this Chardonnay is a fabulous pairing with your holiday meal!
 
2009 Fess Parker Santa Barbara Pinot Noir: Hailing from the vineyards of the legendary actor, Fess Parker in Santa Barbara County, California this approachable offering is rife with juicy flavors of dark cherries, baking spices and sweet toasty oak. It is lush and lovely with ample appeal and will definitely "play nicely" with the diverse flavors of your holiday meal. 

Alternative Duo: Delight your guests with these unconventional offerings!
2010 Darioush Signature Viognier: This elegant white entices with floral and tropical fruit aromas accompanied by starfruit, pear and citrus on the palate. A kiss of French oak imparts a lovely spice to this medium to full-bodied wine that maintains a crisp acidity and a long, lingering finish. This wine is sure to be a standout on your holiday table.

2007 Bonny Doon "Le Cigare Volant": This interesting Rhône-inspired blend of 60% Grenache, 32% Mourvedre, 4% Syrah and 4% Cinsault hailing from California's Central Coast has a distinctive Old World feel. Flavors of dark cherry and plum are accompanied by characteristic notes of earth, game and garrigue. This youthful wine also has firm tannins and a long finish and would definitely benefit from decanting prior to serving.

I hope you enjoy these wines and I'd like to wish you and your families a very Happy Thanksgiving!

A Sentimental Favorite: Gram's Split Pea Soup!

This time of year always gets me thinking about family, especially my Grandmother, the delightful Doris Johnson. Gram truly relished her role as matriarch of our family and always took great pride in her cooking, whether it was a Tuesday night dinner for my Grandfather or a holiday meal for the entire family. 

Whenever we arrived at my Grandparents' house, she was always in the kitchen whipping up all sorts of delicious dishes, many of which we came to love growing up. One in particular is her recipe for Split Pea Soup. It is a very simple recipe, but it is so delicious, comforting and, for me, incredibly nostalgic. My Mom used to make it quite a bit too and now, when the temperatures begin to drop, I can't wait to whip up my first pot of the season!

A few notes about making this recipe: please don't substitute fresh herbs for the dried, even though you might really want to. The recipe just isn't the same, trust me! Also, this is definitely not the time to go vegetarian - the ham hock really makes this dish and gives it so much delicious flavor. For me, pea soup without a ham hock is like Thanksgiving without a turkey, I just can't imagine it! 

I know it would make Gram very happy that I'm sharing this recipe with all of you and I wish she was still here so I could tell her. Somehow though, I think she knows. I hope you enjoy Gram's recipe and I wish you all a very Happy Holiday Season!

Cheers,

Gram's Split Pea Soup

Ingredients

16 oz. split green peas

1 large onion, chopped

1 lb. ham hocks

dried thyme (about 1 1/2 teaspoons)

dried oregano (about 1 1/2 teaspoons)

garlic powder (a dash)

salt & pepper

Directions: Empty peas into pot, add enough water to cover peas plus one inch.

Add remaining ingredients (to taste), cover and bring to a boil. Once boiling, reduce to a simmer and simmer for approximately 1 hour and 20 minutes - but at least 1 hour. Stir well while simmering. 

Serves 4

A "Savor the Moment" Classic: Over Your Leftovers? Try the Roasted Sea Bass in Prosciutto

I originally posted this entry last year right after Thanksgiving. It is such a delicious recipe and was so well-received I just had to post it again. It is the perfect dish to enjoy once you are "over" your leftovers. I hope you enjoy it!

For anyone who’s hit their limit with Thanksgiving leftovers – they were definitely great while they lasted – this is a fantastic, Quick Cook recipe perfect for a tasty weeknight meal or even entertaining friends. It takes all of about 30 minutes to make including prep time – no joke! It was so good I just had to include the recipe:

Roasted Sea Bass in Prosciutto
¼ cup (1/2 stick) unsalted butter, softened
2 teaspoons dried rosemary leaves, crushed
½ teaspoon dried thyme leaves
1 tablespoon grated lemon zest
½ teaspoon salt
Freshly ground pepper to taste
4 (6-ounce, ½ inch-thick) pieces Chilean sea bass fillet, cod or other firm white fish
4 teaspoons fresh lemon juice
5 or 6 (or more) very thin slices prosciutto
Garnish: shaved fresh Parmesan cheese; 4 rosemary sprigs

Combine the butter, rosemary, thyme, lemon zest, salt and pepper in a small nonreactive bowl and mix well. Arrange the fish on a foil-lined baking sheet. Sprinkle with the lemon juice and spread with the butter mixture. Arrange the prosciutto over the fish, covering the tops and sides.
Roast at 450 degrees on the middle oven rack for 15 minutes or until the fish is opaque and flakes easily with a fork. Remove to a serving platter and garnish with the shaved Parmesan cheese and rosemary sprigs.
Note: The herb butter can be prepared in advance and chilled until needed; let stand at room temperature for 30 minutes before using. The fish can be prepared in advance and stored, wrapped in plastic wrap, in the refrigerator for 1 hour. Let stand at room temperature for 15 minutes before roasting.
Serves four

I made the butter mixture right before assembling the fish - softening the butter in the microwave at 10 second increments to be sure it didn’t get melty. I spread each fish fillet with the mixture, then wrapped each one with two pieces of prosciutto. I served the dish with creamy, Parmesan rice and asparagus. The creamy texture of the fish is so nicely enhanced by the lemony, herb butter and saltiness of the prosciutto – truly a mouth-watering combination!

I served this delicious dish with a 2007 Masi Masianco, an Italian, white wine made from a blend of Pinot Grigio and Verduzzo grapes (75%/25%). This wine is a “Supervenetian,” which are wines made from a combination of grapes from the Veneto and Friuli regions of Italy that utilize the "appassimento" process which involves laying grapes out for partial drying after harvesting. This process adds more body, richness and complexity to the finished wine. In this case, the Verduzzo grapes were harvested and then ripened on racks for three weeks before beginning fermentation.

With its flavors of lemon cream, peaches and dried apricots the wine was a perfect pairing for the sea bass. Masi specializes in the production of Amarones and Reciotos, using the aforementioned historic technique of "appassimento" (drying of the grapes). Masi rediscovered and refined the technique of double fermentation using semi-dried grapes, and markets successful wines such as Campofiorin, its special selection Brolo di Campofiorin, Valpolicella dell'Anniversario Serego Alighieri and Passo Doble, produced in Argentina.

Hope you enjoy this delicious post-Thanksgiving pairing!

Bon Appétit,

Need a Delicious, Make Ahead Thanksgiving Dessert? Try this Pumpkin Pie Trifle!

Aaaaahh, Pumpkin Pie Season is finally here!  No doubt this time of year there is ample opportunity to get your fill of it, perhaps even to the point where it becomes, dare I say, passé?!

If you find yourself in this enviable position or you're just in the mood to try something new, you should give this delicious alternative a try. I made this Pumpkin Pie Trifle a few years ago and my family never even noticed the pumpkin pie was missing - it is THAT good!

I am a big fan of trifles since you can make them the day before your big event and the flavors and texture only improve overnight in the fridge. They also travel remarkably well if you are bringing one to a lucky friend or relative's house.

A trifle is a dessert dish made from thick custard, fruit, sponge cake, fruit juice or gelatin, and whipped cream. Research indicates it evolved from a similar dessert known as a fool or foole, and originally the two names were used interchangeably. The ingredients are usually arranged in layers with fruit and sponge on the bottom, and custard and cream on top.

According to Wikipedia, the earliest known use of the name trifle was for a thick cream flavoured with sugar, ginger and rosewater, the recipe for which was published in England, 1596, in a book called "The good huswife's Jewell" by Thomas Dawson. It wasn't until sixty years later when milk was added and the custard was poured over alcohol soaked bread. While some people consider the inclusion of gelatin to be a recent variation, the earliest known recipe to include jelly dates from 1747, and the poet Oliver Wendell Holmes wrote of trifles containing jelly in 1861. Some trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. Non-alcoholic versions may use sweet juices or soft drinks such as ginger ale instead, as the liquid is necessary to moisten the cake layers.

If you are in the market for a trifle bowl, the Miranda Trifle Bowl is available at Crate and Barrel and is a great basic to have, but there are plenty of options available depending on where you like to shop.

I hope you enjoy this recipe and if you are looking to kick it up a notch with a wine pairing, a Late Harvest Gewürztraminer or Ice Wine would work very nicely. Cheers and I hope you have a very Happy Thanksgiving!

Bon Appétit,



Pumpkin Pie Trifle
• 2 (15-ounce) packages pumpkin bread mix
• 1 (4.6-ounce) box cook-and-serve vanilla pudding mix
• 2 (15-ounce) cans pure pumpkin
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• ½ tsp. ground cloves
• 1/2 cup packed light brown sugar
• 1 (12-ounce) container frozen whipped topping
• 1/2 cup gingersnaps
Directions:
Bake the pumpkin bread according to the package directions and cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the canned pumpkin, brown sugar, and spices into the pudding. Cube 1 batch of the pumpkin bread and arrange in the bottom of a trifle bowl. Depending on the size of your bowl, you may have some leftover. Pour 1/2 of the pudding mixture over the pumpkin bread, then add a layer of whipped topping. Repeat with the remaining pumpkin bread, pudding, and whipped topping. If preparing the day before, simply cover with plastic wrap and refrigerate overnight. Once ready to serve, sprinkle the top with the crushed gingersnaps. Enjoy!

Wine Pairing Principles for Thanksgiving and Beyond!

Holidays like Thanksgiving can sometimes cause an acute case of WPP otherwise known as wine pairing paralysis. With the cacophony of flavors and textures involved in a meal whose primary goal is to stuff oneself until bursting, what wine could possibly (1) complement the meal (2) appeal to a variety of palates and (3) not break the bank? Don’t fret, my fellow wine lovers, here are a few tips to help make the process a little easier for Thanksgiving or any other holiday meal.

When presented with dishes such as roasted turkey, caramelized onion and cornbread stuffing, cranberry compote, sweet potato casserole and Brussels sprouts at the same meal, the best wines to select (and guests too I might add) are those that “play nicely with others.” Choose wines that are fruit-forward with a food-friendly acidity that will not only stimulate your taste buds but “do no harm” to your already flavor filled meal. Hold off on tannic Cabernet Sauvignons or heavily oaked Chardonnays and opt instead for lighter style Rieslings, unoaked Chardonnay, Pinot Noir and Merlot.

The same principles apply when trying to satisfy a variety of palates at your holiday gathering. Avoiding wines with harsh tannins and heavy oak influence is usually a good game plan. Select a fruity, approachable Cru Beaujolais or crisp, bubbly Spanish Cava to appease your guests. While universally appealing, these wines will also complement the flavors in your meal beautifully.

Thirdly, we all know holidays like Thanksgiving can involve feeding a small army of family and friends; however, finding an appropriate wine to serve doesn’t have to break the bank. Choose wines from regions known for producing great values at reasonable prices including Spain’s La Rioja, Chile’s Central Valley and France’s Beaujolais AOC to name a few. Save your Classified Growth Bordeaux and California cult collectibles for another occasion! Stock up on your favorite value wines and have them on hand when guests drop by for some “holiday cheer.”

Use the above principles to eliminate your wine pairing paralysis and get you through any holiday meal in style. Here are a few recommendations to get you started – Cheers and have a fabulous Thanksgiving Holiday!


1. J Vineyards “Cuvée 20” Brut Sparkling Wine NV $20
2. Dr. Heidemanns-Bergweiler Riesling QbA Mosel 2009 $12
3. Castillo de Molina Chardonnay Reserva, Casablanca Valley 2009 $15
4. Bodegas Faustino VII Rioja 2007 $12
5. Louis Jadot Moulin-à-Vent Château des Jacques 2009 $18
6. Viña San Pedro 1865 Single Vineyard Syrah 2007 $25

Bon Appétit,
 

"Stephanie Savors the Moment" Featured in the Sun Sentinel!

I am excited to report, last Thursday's Food Section in the South Florida Sun Sentinel featured an article about my blog, Stephanie Savors the Moment! The piece chronicled the inspiration behind and journey of writing the blog and cooking my way through "Savor the Moment" over the past year, à la Julie & Julia, and the interesting opportunities that have come about as a result. From writing for Cork'd to The Art of Wine & Food Tasting Series at The Museum of Art Fort Lauderdale it has certainly been quite an adventure! I was also humbled and honored to be featured on the cover with one of my favorite Chefs and culinary idols, Nick Morfogen, no less.

It was a pleasure speaking with John Tanasychuk, Sun Sentinel Restaurant Critic and Food Aficionado, who conducted the interview at Chez Miskew last month. For the photo shoot, I prepared four favorite dishes from "Savor the Moment" including the Caviar Pie, Rosemary Roasted Rack of Lamb with Cabernet Sauce, Green Beans and Friends and Fallen Chocolate Souffle Cakes. You can't go wrong with these recipes for entertaining this holiday season! In addition to the recipes and a fabulous photo of my husband Steve (thanks, Hon!), the article also includes wine recommendations for the Thanksgiving holiday and the "Savor the Moment 2010" playlist which is also available as an iMix on iTunes for your listening pleasure.

The timing of the article also couldn't be better with our "Savor the Moment" 10th Anniversary Celebration taking place tomorrow, Friday, November 12th at the Seagate Beach Club. The Committee has been hard at work and we are all looking forward to "A Night to Remember!" Please check out the article and a huge thank you to everyone who has followed my blog over the past year. I am extremely grateful for your support and look forward to lots more food and wine fun in the future.

Bon Appétit,