Category Archives: Food & Drink

WYKwinos Report No. 6

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Date/Time: June 10, 2010, 7 p.m. (roughly 3 hours)

Place: Mon Sheong Court

1nd Bottle Eugenio Collavini 2008 Sauvignon Blanc                                      

 
Varietal: Sauvignon Blanc Winery/Producer: Azienda Vinicola E. Collavini
Type: White Year: 2008
Cost: $16.95 Region: Friuli-Venezia Giulia, Italy
Food to pair: Garden Salad + Cream of Mushroom Soup LCBO #: 93575 
Remarks: Aromatic nose evocative of white peach, cantaloupe and yellow pepper. Like flavors are replicated on the palate with added hints of lemon and cream. Wonderfully balanced and crisp. Lingering, steely finish. Score – 93. (Kerin O’Keefe, www.thewinenews.com, Sept./Oct./Nov. 2009)
2st Bottle Calvet-Thunevin Cuvee Constance 2007                                             

 

  
Varietal: Blend of old vine Grenache & Carignan Winery/Producer: Etablissements Thunevin  
Type: Red Year: 2007  
Cost: $16.95 Region: Rhone, France  
Food to pair: Rack of Lamb + Lamb chop LCBO #: 168690  
Remarks: The 2007 Constance – as usual, Grenache-based, aged part in cement and part in barrel – is vividly redolent of fresh black raspberry and blueberry. With its infectiously juicy, ‘cool’ fruit character yet at the same time a striking sense of crushed stone and graphite, this long-finishing cuvee represents an outstanding introduction to its region as well as outstanding value. Score – 90-91. (David Schildknecht, www.erobertparker.com, June 2009)  

 

Eugenio Collavini 2008 Sauvignon Blanc

Aromatic nose evocative of white peach, cantaloupe and yellow pepper. Like flavors are replicated on the palate with added hints of lemon and cream. Wonderfully balanced and crisp. Lingering, steely finish. Score – 93. (Kerin O’Keefe, www.thewinenews.com, Sept./Oct./Nov. 2009)

Release Date: Feb 20, 2010

 Agent: Diamond Estates Wines & Spirits Ltd.

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 Critic Review

John Szabo

Crafted in a new world style, this sauvignon from northeastern Italy has intense aromas of passion fruit and guava, underpinned by citrus, fresh cut grass and green pea. The palate is mid-weight, balanced and juicy, with decent depth and length, finishing on lightly bitter flavours. Ready to enjoy. Value Rating: **1/2

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Calvet-Thunevin Cuvee Constance 2007

The 2007 Constance – as usual, Grenache-based, aged part in cement and part in barrel – is vividly redolent of fresh black raspberry and blueberry. With its infectiously juicy, “cool” fruit character yet at the same time a striking sense of crushed stone and graphite, this long-finishing cuvee represents an outstanding introduction to its region as well as outstanding value. Score: 90-91 (David Schildknecht, www.erobertparker.com, June 2009)

 Release Date: May 29, 201

 Agent: CALIBRIUM INTERNATIONAL

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Critic Reviews

John Szabo (Canada’s first Master Sommelier, critic for Wine Access, Wine Align etc.)

Clean, open, savoury, spicy and succulent southern French red here, with impressive flavour intensity and length at the price. This has real personality and character – perfect for a mixed grill. Tasted April 2010. Value Rating: ***

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 David Lawrason (www.DavidLawrason.com; critic for Globe & Mail ,Wine Access, Wine Align)

 Huge value from a high flying new outfit (including funding from Ch. Valandraud in Bordeaux) in the“hot” “Catalans” region near the Spanish border. Blend of old vine grenache and carignan the showy aromatics include ripe plum, sweet oak, cigar and earthy notes. It drinks the same – warm, smooth, generous and right there, with better length than expected. Some dusty tannin, but ready to go and it should last through 2014. Excellent length. Tasted May 2010

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No. 5 Winos meeting 後記

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今次酒會配菜很好, 如洋蔥扣大鴨及脆皮海皇石榴果配亞Joe選的紅酒, 都非常美妙.

        

在此值得一提, 因有會員’酒意猶未盡’, 在樂逍遙叫多枝Chateauneuf-du-Pape  有意外收穫,雖然超出預算, 今朝有酒今朝醉, 個個笑住歸家.

WYKwinos Report No. 5

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Date/Time: April 29, 2010, 7 p.m.(roughly 3 hours)

Place: Fantaxia Restaurant樂逍遙

1st Bottle LES PRINCES ABBÉS PINOT GRIS 2007  
Varietal: Pinot Gris Winery/Producer: Domaine Schlumberger
Type: White Year: 2007
Cost: $19.95 Region: Alsace, France
Food to pair: XO醬爆雞柳 LCBO #: 21253
Remarks: Delicate flavours of white peach, clementine and spice are shy today, but they sit on a solid framework of nervy acidity. A pleasant fleur de sel note runs through the wine, leading to the mouth watering finish.
2nd Bottle MAISON FRANÇOIS MARTENOT CUVÉE PRESTIGE BOURGOGNE CHARDONNAY 2007  
Varietal: CHARDONNAY Winery/Producer: Raoul Clerget S.A.R.L.
Type: White Year: 2007
Cost: $16.95 Region: Burgundy, France
Food to pair: 金枝桃紅雙仙 LCBO #: 159095
Remarks: Straw yellow. Apples, yellow plum, and a touch of butterscotch on the nose. Dry, medium bodied, pure and approachable on the palate, with a nice crisp finish.
3rd Bottle RÉCOLTE DU DOMAINE VOARICK CLOS PARADIS MERCUREY 1ER CRU 2005  
Varietal: Winery/Producer: Michel Picard
Type: Red Year: 2005
Cost: $21.95 Region: Burgundy, France
Food to pair: 脆皮海皇石榴果 LCBO #: 86603
Remarks: The fruit flavours are well defined and layered, with a sweet core. They’re complemented by a texture that shows good structure and a nice line of refreshing acidity. Not too dense or powerful,
4th Bottle DOMAINE DE LA CROISETTE CÔTES DU RHÔNE  
Varietal: Winery/Producer: Terres d’Avignon
Type: Red Year: 2007
Cost: $13.95 Region: Rhone, France
Food to pair: 干蔥蒜片美極牛柳粒 LCBO #: 155465
Remarks: Winner of a Bronze Medal at the Concours des Vins de la Foire d’Avignon in 2008. Beautiful ripe, spicy fruit here. Blackberry and blueberry on the nose, with anise and lavender spice adding to the charm. The fruit follows through gorgeously on the palate, which is dry, medium bodied and lushly textured.

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A nourishing hot meal

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In our floating life of dashes and cold dishes we need to eat hearty meals for good health and peace of mind. This was our favourite food when the kids were hungry and the family budget lean.

–        Have the rice cooked

–        Marinate half a pound of minced beef with a dash of wine, generous light soy sauce, and a sprinkle of flour ( ten minutes, longer if you have time)

–        Open one can of cream of mushroom soup

–        Put a spoonful of olive oil on a hot pan, stir the meat over after one minute, put in the soup and stir a bit. Fill the empty can with two-third full of hot water and add to the food. Stir and cover pan. Cook for one minute, put in half a bowl of green peas. Cook for one minute, add salt and stir even. It is done.

–        To serve, just put appropriate amount of cooked rice on a plate, add the cooked beef with thick sauce and you have a hearty warm meal

–        The time of cooking varies dependent on how rare you like your beef. Chopped onion can be used, fried before putting in beef. Pepper can be used for individual preference. You can also add an egg or two just before serving to boost up the nourishment and flavour.

All together this meal could be cooked in half an hour. It could be done in ten minutes if you have the rice cooked beforehand. However things are, please try it, and I know you will do it again and again.

Roast Beef revisited by President W’s Choice

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WHERE’S THE BEEF

This was an ingenious advertising promotion invented by Wendy’s back in 84.

The words were catchy. Wendy did not receive too much success in such a campaign whereas beef became an alerting reminder.

Of course we are not talking about commercials. We came to re-examine the mechanics of making roast beef.

The choice of meat should be prime rib. The word prime has evolved to a generic term for a class of beef. What we should be looking for is prime GRADE beef.

The general observation should prevail. We should be looking for beef that is fresh, nice colour, with whitish layer of fat and with bones. The marbling in the meat is also important. Flavour does not derive from the meat but from the bones, and the fat that caps the beef. It is like BBQ pork, 100% lean tenderloin would produce a dry end product. When you visit your friendly butcher, the preference should go from the first rib down. You let him know the number of people you want to serve and he would prepare the roast for you. Depending on the appetite of your guests, it is pretty safe to estimate a ¾ pound of meat per person.

There are 2 camps of thought on cooking a roast.

Low temperature cooking is popular for the past few years. The method depends on preheating up the oven to the highest temperature. Then put the roast in to be cooked. After a certain time, (this gets a bit tricky, some say 10 minutes/pound, and some say more minutes/pound), the oven is shut off. The remaining heat would cook the meat through. When the oven is cool down, the roast is done.

Some people go to the extent of taking the meat out of the oven after a certain time and they claim the meat is also cooked.

The other method is using high heat 400 to sear the outside of the roast first. After 20 minutes, decrease the oven temperature to 325. Estimate 15 minutes per pound and you will have a lovely roast.

Personally I prefer the sear and cook method. It makes more sense. Get a meat thermometer too. The hand held job that goes for $6 at kitchen plus. Beef should be medium rare when it reaches the temperature of 140. This degree of doneness is of general acceptance.

If you are of the all in one nature, you can certainly put all your preferred root vegetables under the roast. Everything will be done at the same time.

French bread, unsalted butter, some side canapé, together with your favourite bottle of wine, light the candles, soft music, put a bouquet along the side of the plate for the lady and you will have a romantic evening.

Who knows, you might have a new addition in the family by next year.

What You Should Know About Booze

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What is single malt?

Single malt is so-called because the malt comes from a single distillery. It is a whisky refined by a single distillery, using malted barley as the only grain ingredient. Each distillery has its own distinct taste, flavour and style and single malts bear that. Some world-renowned single malts are Glenfiddich, Glenmorangie, Glenlivet, Glenkinchie and if you move into the rare varieties, PortEllen, Dalmore, Glenfarclas, IsleofJura, Knocdhu, Lagavulin,Laphroig,  Macallan, Oban,Taliskar, Cragganmore. Enjoying a single malt is a connoisseur’s job and you have to learn to be one. A single grain, as distinct from a single malt, is a grain whisky made at one distillery, while the single malt is made with barley.
 
What is Blended Whisky?

Blended whisky is a mixture of single malt whisky and ethanol derived from grains.  Developed for those who could not stomach the strong taste of whisky, it is a combination of malt and grain whiskies. First distilled and bottled by Andrew Usher in Edinburgh in the early 1860s, it turned out to be softer, lighter and more palatable.
 
The character of the whisky is determined not only by the proportions of malt and grain whisky, but  also by the ages of the individual whiskies and the manner in which they are combined to bring out the finest qualities in each other. Most whisky drunk across the world is blended whisky. Famous Grouse, Bells,  Teacher’s, Whyte & Mackay and Johnnie Walker are a few that are well-known.

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WYKwinos Report No. 4

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Date/Time: March 19, 2010, 7 p.m.(roughly 3 hours)

Place: Fantaxia Restaurant樂逍遙

1nd Bottle Cotes Du Rhone Blanc      
Varietal: Grenache Blanc Winery/Producer: Les Grandes Serres
Type: White wine Year: 2008
Cost: $13.95 Region: Southern Rhone, France
Food to pair: 避風塘大蝦皇 LCBO #: 103697
Remarks: A blend of traditional Rhône white grape varieties, principally Grenache Blanc and Viognier, this wine features aromas of spring flowers, Bosc pear, light honey and a touch of mineral. Dry and fruity with a nice crisp undertone that brings the fruit into balance. A fine sipper or aperitif wine. You can also enjoy it with mildly spiced Asian seafood dishes.
2st Bottle DOMDECHANT WERNER        
Varietal: Riesling Winery/Producer: Domdechant Werner’Sches Weingut  
Type: White Wine Year: 2007  
Cost: $19.95 Region: Rhine Rhinegau, Germany  
Food to pair: 豉椒味溫蜆 LCBO #: 722413  
Remarks: The Hochheimer Hölle Kabinett is refined and elegant with yellow plum fruit and some chewiness to its relaxed, caressing body.  
3rd Bottle DOMAINE LA GARRIGUE VACQUEYRAS       
Varietal: Grenache Winery/Producer: Domaine La Garrigue  
Type: Red Wine Year: 2007  
Cost: $22.95 Region: Rhone, France  
Food to pair: 黑椒蔥爆牛肉 LCBO #: 156380  
Remarks: The Bernard family, who also owns the endearing hilltop restaurant called Les Florets that overlooks Gigondas, has turned out a classic Provence -styled effort, their 2007 Vacqueyras. A blend of 80% Grenache and the rest Syrah, Mourvedre, and Cinsault, it reveals notes of smoked herbs, roasted meats, red and black fruits, medium to full body, a supple mouthfeel, silky tannins, and beautiful ripeness, purity, and length. This is a hedonistic, complex wine to drink over the next 5-6 years.  
4th Bottle ORTAS GIGONDAS 2007        
Varietal: Grenache/Syrah Winery/Producer: Cave de Rasteau  
Type: Red Wine Year: 2007  
Cost: $23.95 Region: Rhone, France  
Food to pair:美極紅酒焗羊架 LCBO #: 155440  
Remarks: This award-winning wine is another exquisite example of the 2007 vintage. It features aromas of spring flowers, blackberry, pepper and mocha. Dry, structured and well-balanced with excellent integration between the fruits, acids and tannins. Medium bodied with a long finish. Enjoy this wine tonight with lamb chops or cellar it 3-5+ years.  

President David’s Choice –A Steak Well Cooked

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There are ways to ensure a steak is cooked well.

Steaks need to be marinated before they are cooked.

It does not matter what kind of marinade you choose. The main idea is to use the marinade to loosen the tissue of the piece of meat. The most commonly used ingredient is oil. You can use salad oil, olive oil, peanut oil or any kind of oil you desire. If you have a meat tenderizer (the device looks like a brush with retractable needles). You can break down the tissue by perforation. Then rub the oil on your steak with your garlic, pepper, chilli pepper, crushed basil, oregano, onion powder, soya sauce, tobacco, frank’s hot sauce, Worchestershire sauce and other exotic spices you can image. One word of caution, do not add salt at this stage. Salt will draw the moisture out of the steak resulting dryness. When it is done, let the marinade work for at least an hour.

Your grill has to be hot enough that you cannot put your hand over it for more than 5 to 10 seconds. By all means pre-heat your grill. If you are using a BBQ, watch out for the ash white color on the grill.

Familiarize the softness of the steak to the touch. Generally speaking, the doneness of the meat is in direct proportion to its softness to the touch. When the meat is well done, they are stiffer. If you close your thumb and your index finger of your left hand, you will see a bulge. Then you can use your right hand index finger to feel the degree of softness of that bulge by touching around it. Identify this softness. This degree of this softness can be compared with the doneness of the steak on your grill.

Patience will yield a great product. Once your steak hits the grill, let it sit there untouched for at least 1 or 2 minutes. Do not move the steak all over the grill hoping they will cook faster. You should move the steak 4 times during the whole cooking process. You place the steak on the grill, you turn the steak 90 degrees to get the cross hatch mark, then you flip the steak onto the reverse side and then cross hatch again.

During all these times, the steak should remain relatively stationary. You determine the doneness of the steak through finger touch. For a medium rare steak, it should take 4 minutes on each side the most. There is no identical cook equipment in the world. You need to test and find out the best timing for yourself.

Have a little brush and a container of soft butter standing by. Brush the steak with some clarified butter before serving. During this time, you can add your steak spices on top of the steak before you call it finished. The steak spice should have salt in it and that would give your steak all the flavour it desires.

“A steak is a definite tool to carve through a man’s heart.
A mean steak grants you the throne to a submissive male.
Ladies, work your magic.” … DW