Mell, Author at Corks and Forks https://corks-and-forks.com/author/wam6xmgt4khl/ Food, Wine, and Fabulous! Fri, 27 Sep 2024 22:59:38 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://i0.wp.com/corks-and-forks.com/wp-content/uploads/2024/02/cropped-corks-forks-logo-2.png?fit=32%2C32&ssl=1 Mell, Author at Corks and Forks https://corks-and-forks.com/author/wam6xmgt4khl/ 32 32 223399331 My Day https://corks-and-forks.com/my-day/?utm_source=rss&utm_medium=rss&utm_campaign=my-day Thu, 04 Apr 2024 12:39:26 +0000 https://fluffthis.com/?p=8717 Yep, another trip around the sun, another year of questionable life choices, and another chance to reflect on the joys of getting older as a woman. Spoiler alert: it totally sucks!

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Hello my lovelies! So, guess what? It’s that time of year again—cue the confetti, break out the wine, and prepare for another existential crisis because it’s my birthday! Yep, another trip around the sun, another year of questionable life choices, and another chance to reflect on the joys of getting older as a woman. Spoiler alert: it totally sucks!

Let’s start with the obvious: wrinkles. Seriously, who invited these unwanted guests to the party? They seem to multiply faster than bunnies on spring break, popping up in places I didn’t even know could wrinkle. And don’t even get me started on the “laugh lines.” Sure, they’re a testament to a life filled with laughter, but couldn’t they have picked a more flattering place to hang out?

Next up, metabolism—aka the ultimate traitor. Remember when you could eat an entire pizza and still zip up your skinny jeans? Yeah, those were the days. Now I gain five pounds just by standing within five feet of a cupcake. Thanks, aging, for turning my metabolism into a snail on a treadmill. Not like I didn’t have issues with it before!

And let’s talk about sleep—or lack thereof. Remember when eight hours of shut-eye was the norm? Now it’s more like a distant memory, a mythical creature that only exists in fairy tales. Between hot flashes, night sweats, taking care of my mother, and a never-ending to-do list running through my head, who has time for sleep?

Oh, and let’s not forget about “adulting.” Sure, being a grown-up has its perks (hello, wine with breakfast), but it also comes with a never-ending parade of responsibilities—bills to pay, deadlines to meet, and endless piles of laundry that seem to reproduce when you’re not looking. Can we go back to the days of nap time and juice boxes, please? PLEASE?!

My sister would call it a generational curse but my mother instilled a deep hatred of aging in us very early on. It was so ingrained that I had to do the math a few years ago to determine how fecking old I actually was. No joke! It was rather sobering so of course I grabbed a bottle of wine and thought long and hard about it.

After reflecting on all the losses over the past several years, all the losses the whole world has endured, how dare I spit in the face of being granted another day on this earth? With even more loss looming overhead, I ain’t playing that anymore! Every day, every breath is a blessing and should be celebrated with infinite gratitude. Can I get an Amen?

Obviously with each passing year comes a little more wisdom, a little more resilience, and hopefully a lot more wine. So here’s to embracing the chaos, laughing in the face of wrinkles, and celebrating another year of surviving this wild ride called life. Cheers to getting older—because let’s face it, it beats the alternative! 🎉

Slàinte!

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]]> 19412 Irish Cottage Pie https://corks-and-forks.com/irish-cottage-pie/?utm_source=rss&utm_medium=rss&utm_campaign=irish-cottage-pie Tue, 12 Mar 2024 00:52:57 +0000 https://corks-and-forks.com/?p=19388 No need to wait for St. Patrick's Day for this yummy Irish Cottage Pie!

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In our family, St. Patrick’s Day is a big deal.  Not always a big party but we do NOT let the day go unmarked and we wouldn’t be caught dead without green on.  My stepdad used to go all out, obnoxiously mismatched with greens of every shade and a shamrock fedora.  That was awesome.

let’s take a spin through the history of St. Patrick’s Day from an Irishwoman’s point of view, complete with requisite smart arse humor.

Ancient Times:  St. Patrick, a bloke from somewhere over yonder, stumbles upon Ireland and decides it needs a good dose of Christianity. Because clearly, the Irish were just sitting around, twiddling their thumbs, waiting for someone to enlighten them.

Middle Ages: Ah, the Middle Ages, when St. Patrick’s Day became a holy feast day. I bet the lads and lasses were positively thrilled to have yet another reason to hit the chapel and pray for a decent potato harvest.

17th Century: Irish immigrants in America were like, “Top o’ the mornin’ to ya!” as they brought their St. Paddy’s Day traditions across the pond. Suddenly, it’s all about parades and shamrocks, because nothing says “Irish pride” like a float covered in green glitter.

19th Century: Meanwhile back in the old country, St. Patrick’s Day became an excuse for the lads to hit the pub even earlier than usual. Because what better way to honor a saint than by downing a few pints of the black stuff?

20th Century: Hollywood gets involved, and suddenly St. Patrick’s Day is all about leprechauns and rainbows. Because apparently, Irish culture is just one big Lucky Charms commercial. And don’t even get me started on the green beer – nothing says “classy celebration” like drinking something that looks like toxic sludge.

21st Century: St. Patrick’s Day goes global, and suddenly everyone and their mother is claiming to be Irish for a day. I mean, who needs actual Irish heritage when you can just throw on a “Kiss Me, I’m Irish” t-shirt and call it a day?

Enough of the history snark, let’s get to the food.  While Corned Beef and Cabbage is the first thing that pops into your mind for St. Paddy’s feast, my mother is not a fan.  Colcannon is another traditional dish but my faves are Cottage and Shepherd’s Pie.  Since I’m the only real lamb fan in the house, Cottage Pie is the March 17th jam.

The beauty of Cottage Pie is that you can make it as casual or fancy as you like.  It’s humble beginnings were peasant fair, made with whatever bits of meat and veg that were on hand and smothered with creamy potatoes.  Today you can let your inner Darina Allen run wild and use Morel mushrooms, leeks, shallots, whatever your heart desires!  Or, you can stick to classic carrots and peas, whatever floats your shamrock!  Here is my standard recipe for Traditional Cottage Pie that I encourage you to play around with.  It pairs very well with a good dry red wine like a Rioja or even a Chateaunuf du Pape.  Feel free to stick with a solid pint or two if you prefer but I highly encourage up scaling the dish with a beautiful red.

Don’t forget to let me know how you liked it!

Slàinte!

 

Irish Cottage Pie
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Irish Cottage Pie

Recipe by Mell
0.0 from 0 votes
Cuisine: Irish, Comfort foodDifficulty: Easy
Servings

4

servings
Prep time

35

minutes
Cooking time

1

hour 

This is the ultimate comfort food that can be pulled together using whatever vegetables you like. Mushrooms, peas, even pearl onions make this dish super versatile and as casual or posh as you want it to be.

Cook Mode

Keep the screen of your device on

Ingredients

  • Potato Crust

  • 1 tbsp 1 Olive oil

  • 1 lbs 1 Ground beef

  • 1 tbsp 1 Fresh thyme, chopped

  • Salt & pepper, to taste

  • 1 medium 1 Onion, finely chopped

  • 2 medium 2 Garlic cloves, minced

  • 1 tbsp 1 Worcestershire sauce

  • 1 cup 1 Beef broth

  • 1/2 cup 1/2 Dry red wine

  • 1 cup 1 Your choice of mixed vegetables (i.e. carrots, mushrooms, peas and corn)

  • 1 tbsp 1 Corn starch, more as needed

  • Potato Crust

  • 7 7 Yukon Gold potatoes, cleaned, peeled and cubed

  • 1 1 bunch scallions, finely chopped (use the bulb and green stem)

  • 1/2 cup 1/2 salted butter or 8 tbsp (1 stick)

  • 1 1 ½ cups whole milk

  • salt and pepper, to taste

Directions

  • Preheat the oven to 350 F. (177 C.).
  • Start Potatoes
  • First start the potatoes by adding the cubed potatoes to generously salted cold water and bring them to a boil until they are fork tender, about 20 minutes.
  • Prepare the Filling
  • Heat oil in a large skillet over medium heat. Add the ground beef, breaking it up into small pieces using a fork. Par cook the meat for 5 minutes, or until it is mostly no longer pink. Add the onions and cook until tender, 5-7 minutes. Add the garlic, stirring until fragrant, 30 seconds or so.
  • Turn off the heat and add the red wine, stirring to deglaze the pan. Return to medium heat and add Add beef broth and Worcestershire. Season with salt and pepper, stir to combine. Allow the mixture to come to a simmer then add vegetables.
  • Slowly add the cornstarch, while simultaneously stirring to incorporate well. Allow the mixture to simmer and thicken to desired consistency. Sauce should be nice and thick not runny or soupy. Turn off the heat and set aside. If sauce is too thin allow to simmer a little longer, adding more cornstarch only if necessary.
  • Prepare the potatoes
  • In the meantime, as the potatoes have just about boiled until tender; cover chopped scallions in a saucepan with cold milk and bring slowly to a boil, simmering for 3-4 minutes. Leave in the milk to infuse a few minutes longer.
  • Drain the potatoes, add the scallions and milk to the potatoes. Begin to mash using a potato masher. Add a stick of melted butter, a little at a time and continue to mash. Fluff with a fork. Season with salt and pepper.
  • Assemble
  • Spread the beef mixture out evenly in the skillet. Layer the mashed potatoes on top, smoothing out the potatoes as evenly across the beef as possible. You can use the tines of a fork to make a spiraled texture to the top.
  • Place in a preheated oven for 40-50 minutes, or until the potatoes begin to turn golden.
  • Remove from oven and top with a knob of butter. Garnish with parsley. Serve hot.

Notes

  • You can make this the night before, fully assembled but you must make sure to cool each component separately first. Once you assemble, cover with heavy duty aluminum foil and refrigerate. Bake according to the original directions.

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]]> 19388 Dirty Martini Pasta https://corks-and-forks.com/dirty-martini-pasta/?utm_source=rss&utm_medium=rss&utm_campaign=dirty-martini-pasta Sun, 10 Mar 2024 18:50:41 +0000 https://corks-and-forks.com/?p=19341 The exact origins of the dirty martini are a bit murky, much like the drink itself. However, it's generally believed to be a variation of the classic martini that emerged in the early to mid-20th century. Why not turn it into an amazing pasta dish?

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The exact origins of the dirty martini are a bit murky, much like the drink itself. However, it’s generally believed to be a variation of the classic martini that emerged in the early to mid-20th century. The dirty martini is essentially a traditional martini (typically made with gin and dry vermouth) with the addition of olive brine, which gives it a “dirty” appearance and a briny flavor.

Some sources suggest that the dirty martini originated in the United States, possibly in New York City or Chicago, where bartenders began experimenting with different variations of the martini cocktail. Others speculate that it may have been popularized during Prohibition as a way to mask the taste of homemade or bootlegged spirits.

While the precise origin of the dirty martini remains uncertain, its popularity has endured over the years, becoming a beloved classic cocktail enjoyed by many around the world. Whether you prefer it shaken or stirred, with gin or vodka, one thing’s for sure: the dirty martini has earned its place in the pantheon of iconic cocktails.

It’s possible that the dish emerged as a creative fusion recipe inspired by the flavors of a dirty martini cocktail, which typically includes olive brine and sometimes olives.

The culinary world is full of inventive chefs and home cooks who experiment with flavors and ingredients to create new and exciting dishes. It’s likely that “dirty martini pasta” was developed by someone who enjoyed the combination of flavors found in a dirty martini and decided to incorporate them into a pasta dish. My version keeps it simple and gives you the option of vodka or gin.

Recipes for variations of pasta dishes inspired by cocktails showcase the creativity and adaptability of modern cuisine. Whether it’s through the use of olive brine, olives, vermouth, or other ingredients reminiscent of a dirty martini, the dish is sure to offer a flavorful and inventive culinary experience. My version keeps it simple and gives you the option of vodka or gin but feel free to experiment and let me know how it goes!

 

Dirty Martini Capellini

Dirty Martini Capellini

Recipe by Mell
0.0 from 0 votes
Pin
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Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

900

kcal
Cook Mode

Keep the screen of your device on

Ingredients

  • Kosher salt

  • 1 lb. 1 Capellini or or Angel Hair (Regular Spaghetti works too)

  • 4 tbsp. 4 Extra-virgin olive oil

  • 1 1/2 cup 1 1/2 Torn pitted Castelvetrano or green olives. (Pulsed in processor works too)

  • 1/2 cup 1/2 Olive brine.

  • 4 - 6 cloves 4 - 6 Garlic, thinly sliced or minced

  • Zest of 1 lemon

  • 1/3 cup 1/3 Vodka or Gin

  • 5 tbsp. 5 Unsalted butter

  • 1/3 cup 1/3 Chopped fresh parsley.

  • 1 cup 1 Blue cheese, crumbles

Directions

  • Prepare Your Pasta
  • In a large pot of boiling salted water, cook capellini (or angel hair), stirring occasionally, according to package directions until al dente. Make sure to reserve 1 cup of pasta water before draining.
  • Prepare Sauce
  • Heat a large skillet over medium heat while the water boils and the pasta cooks, then heat your oil. Add garlic and stir.
  • Add the torn olives and lemon zest and sauté until fragrant and the garlic is lightly golden, but not burnt or crispy. 
  • Add the Booze to De-glaze
  • Carefully add your vodka or gin and cook, stirring occasionally, until reduced by about half, about 4 minutes.
  • Combine
  • Whisk in the olive brine until combined. 
    Gradually add butter and stir continuously to emulsify butter until fully incorporated. 
  • Finish and Serve
  • Stir in blue cheese crumbles, parsley, and season with salt and pepper if desired. Top with more blue cheese crumbles before serving.

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]]> 19341 Any Occassion Is A Good Reason For Wine https://corks-and-forks.com/seven-refreshing-cocktails-to-start-your-weekend-with/?utm_source=rss&utm_medium=rss&utm_campaign=seven-refreshing-cocktails-to-start-your-weekend-with Sat, 09 Mar 2024 12:48:00 +0000 https://corks-and-forks.com/?p=2805 Wine possesses an inherent elegance that transcends mere liquid refreshment. It’s like poetry in a bottle, with each sip a verse that dances on the palate. Perhaps it’s the way it effortlessly pairs with a gourmet meal, transforming a simple dinner into a symphony of flavors. Or maybe it’s the way it ages gracefully, like […]

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Wine possesses an inherent elegance that transcends mere liquid refreshment. It’s like poetry in a bottle, with each sip a verse that dances on the palate. Perhaps it’s the way it effortlessly pairs with a gourmet meal, transforming a simple dinner into a symphony of flavors. Or maybe it’s the way it ages gracefully, like a fine art piece maturing with time, its complexities deepening with each passing year. Whatever the reason, wine exudes an aura of sophistication that elevates any occasion, turning even the most mundane moments into something memorable.

Live a Wine Life

Wine is the great equalizer of the beverage world. It doesn’t care if you’re wearing a three-piece suit or pajamas with cartoon characters on them. It doesn’t care if you’re sipping it from a crystal glass or a red solo cup that’s seen better days. Nope, wine just rolls with the punches, happily making itself at home in any setting. It’s like the friend who shows up to a black-tie event wearing flip-flops and a Hawaiian shirt, yet somehow manages to charm everyone in the room. So, whether you’re a wine connoisseur or a casual sipper, rest assured, there’s a glass of wine out there with your name on it, ready to mingle with your taste buds and make your day a little brighter. Cheers to the great leveler of libations!

Beautiful White Wines
Ravishing Roses

The perception of wine as a pretentious drink likely evolved over time and can be attributed to various factors. Historically, wine has been associated with luxury and sophistication due to its long-standing presence in aristocratic circles and its role in religious ceremonies. Additionally, the intricacies of wine production, including factors like terroir, grape varieties, and aging processes, contribute to its image as a complex and refined beverage.

In modern times, the wine industry’s marketing strategies, focus on branding, and the emergence of wine critics and ratings systems have also played a role in shaping wine’s perceived exclusivity. Certain cultural attitudes and societal norms surrounding wine consumption, such as wine etiquette and the emphasis on wine knowledge and tasting rituals, can also contribute to its perception as a drink reserved for the elite or those with refined palates.  I call bullshit.

While wine may be associated with pretentiousness in some contexts, it is a beverage enjoyed by people from all walks of life, and many individuals appreciate wine simply for its taste and the enjoyment it brings, without getting caught up in notions of elitism.  My kind of people!

Wine is the sunlight held together by water."

- Galileo Galilei Tweet

While I do love a little pomp and circumstance from time to time as well as a whole lot of bling, I believe that wine is something everyone should enjoy and not feel intimidated by.  Wine is a humble libation at it’s very root, punn intended.

Wine, a humble joy in every pour, connecting hearts and stories

There are several orders of monks within the Catholic Church that have a tradition of including wine as part of their meals, particularly during communal gatherings or special occasions. One notable example is the Benedictine Order, founded by St. Benedict of Nursia in the 6th century.

I love the monks and their wine. It’s like a holy communion of grape and grace. In the world of monastic dining, wine isn’t just a beverage; it’s a sacrament. Picture a table set for a medieval feast, with hooded monks raising their goblets in a toast to divine inspiration. It’s like they’re saying, ‘Let’s wine down after a hard day of praying and chanting.’ No, these monks aren’t turning water into wine every day; but many of them are making it the good old fashioned way. they’re all about moderation. After all, it’s all about ora et labora – prayer, work, and just a splash of merlot to keep the spirits lifted.

Remember, humble, calloused hands till the soil, prune the vines and pick the grapes. Those hands should be the first to enjoy the fruits of their labor, literally.

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]]> 2805 The Perfection on Your Plate https://corks-and-forks.com/the-perfection-on-your-plate/?utm_source=rss&utm_medium=rss&utm_campaign=the-perfection-on-your-plate Sat, 09 Mar 2024 11:15:08 +0000 https://corks-and-forks.com/?p=2816 Welcome, fellow foodies and culinary connoisseurs, to a journey through time and taste as we explore the fascinating evolution of food plating. What may seem like a mundane task of arranging food on a plate has, in fact, undergone a captivating transformation throughout history, transcending mere sustenance to become an art form. Plating played a […]

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Welcome, fellow foodies and culinary connoisseurs, to a journey through time and taste as we explore the fascinating evolution of food plating. What may seem like a mundane task of arranging food on a plate has, in fact, undergone a captivating transformation throughout history, transcending mere sustenance to become an art form.

Plating played a critical role in my jaunt at culinary school.  One of the first lessons after food safety was the science of plating.  There is a method to the madness and a place for everything.  We even had to draw on a plate to map out our plating before the first pot was taken out of the cupboard.  Some would argue that your nose takes the first bit with the aromas that waft as the plate is set but many say your eyes feast first.  Something may taste and smell divine but if it looks like, well, crap.  Forget about it.

Let’s rewind the culinary clock to ancient times, where simplicity reigned supreme. Imagine a rustic table laden with hearty fare, where food was more about sustenance than presentation. In these early days, food was typically served in communal vessels or on rough-hewn platters, with little regard for aesthetic appeal.

Fast forward to the Middle Ages, where medieval feasts became the stuff of legend. Think lavish banquets featuring towering spires of roasted meats, adorned with gilded fruits and exotic spices. Presentation began to play a more prominent role, with chefs striving to impress noble guests with elaborate displays of culinary prowess. It was the dawn of haute cuisine, where food became a symbol of status and sophistication.

Crispy Skin Seabass

But it wasn’t until the Renaissance that the concept of individual plating truly took off. With the rise of courtly etiquette and refined dining, chefs began to embrace the idea of presenting dishes as individual works of art. Enter the era of symmetry and balance, where food was meticulously arranged on plates to create visually stunning compositions. Think elaborate garnishes, intricate patterns, and a riot of colors that would make even Michelangelo jealous.

As we fast forward through the centuries, we witness the birth of nouvelle cuisine in the 20th century, where chefs rebelled against the heavy-handedness of traditional cooking techniques in favor of lighter, more delicate fare. Suddenly, less was more, and minimalist plating took center stage. Chefs like Paul Bocuse and Alain Chapel championed the idea of letting the ingredients speak for themselves, with simple yet elegant presentations that celebrated the purity of flavor.

And then came the dawn of the digital age, where Instagram-worthy dishes reign supreme. In today’s hyper-connected world, food isn’t just something we eat—it’s something we share. Chefs have become social media superstars, crafting dishes specifically designed to dazzle on the small screen. From deconstructed desserts to edible flowers, the possibilities are endless, and the competition fierce. After all, in the age of the internet, every meal is a masterpiece waiting to be immortalized in pixels.

So there you have it, a whirlwind tour through the history of food plating. From humble beginnings to haute cuisine, the art of arranging food on a plate has come a long way indeed. Whether you prefer your dishes rustic and hearty or sleek and modern, one thing’s for sure: when it comes to plating food, the only limit is your imagination. Bon appétit!

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]]> 2816 LVE French Sparkling Rosé https://corks-and-forks.com/lve-french-sparkling-rose/?utm_source=rss&utm_medium=rss&utm_campaign=lve-french-sparkling-rose Mon, 21 Aug 2023 20:54:41 +0000 https://fluffthis.com/?p=7598 Experience the effervescent elegance of LVE French Sparkling Rosé. Crafted with precision and passion, this sparkling rosé captivates with its delicate bubbles and vibrant flavors. From its alluring pink hue to its enchanting aromas of red berries and citrus, each sip is a celebration of romance and sophistication. Perfect for toasting special moments or simply savoring life's little pleasures, LVE French Sparkling Rosé is a sparkling sensation not to be missed.

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LVE French Sparkling Rosé

To quote a famous Jim Carrey character…

Some body stop meee!

These bubbles are addictive. I mean seriously addictive. Bright, light, beautifully balanced and oh so refreshing on a smoldering summer day. This rose gold pink potion is an absolute must try.

LVE = Legend Vineyard Exclusive
Jon Legend + Boisset Family Estates = Magic

LVE Sparkling French Rose

It’s a little obnoxious how everything Jon Legend touches turns to gold. Fortunately, his wines are for us to enjoy and this puppy will always be in stock under my roof. Strawberries and citrus aromas lighten the mood instantly then soft bubbles pop with tart bursts of strawberry and cherry on the palate. There is a creaminess that lingers like a love-sick sigh that makes you go in for another sip as soon as possible.

Flavor Profile:  
Sweetness
Acidity
Alcohol
Body
Flavor intensity
Flavor characteristics
Aroma		 Dry to Off-dry
Medium-High
12.5%
Light
Medium
Strawberry, Raspberry, Citrus
Strawberry, White Peach.
   

My left shoe would pair well with LVE French Sparkling Rosé. All kidding aside, I would recommend pairing this with seared scallops, lobster rolls, light cheeses, basically any fresh summer fare but don’t be too picky. Find any excuse to give this a try and let me know what you think!

Slàinte!

Disclosure…

Yes, I am an Independent Boisset Collection Ambassador.
Yes, Jean-Charles Boisset is the Proprietor of Raymond Vineyards.
No, I will never recommend something I don’t love just to make a buck.
Yes, if you are one of my Wine Society Members you get a significant discount on Boisset Collection wines, but:

I personally am a Wine Society Member because it’s fabulous and fully customizable. You can select as few as 3 bottles of wine every three months. Or you can do 6 or 12 bottles every three months. Your choice all the way around. A bottle of wine a month? All within your style and your budget. As I said, fabulous! Feel free to contact me if you have any questions or you want to get started today!

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]]> 7598 J MOREAU & FILS VOUVRAY 2020 https://corks-and-forks.com/j-moreau-fils-vouvray-2020/?utm_source=rss&utm_medium=rss&utm_campaign=j-moreau-fils-vouvray-2020 Thu, 17 Aug 2023 20:31:57 +0000 https://fluffthis.com/?p=7590 Indulge in the sunshine-in-a-bottle experience with the 2020 J. Moreau Fils Vouvray. This delightful wine offers a perfect balance of sweetness and acidity, with notes of ripe peach and honeydew that dance on the palate. Versatile and charming, it pairs effortlessly with a variety of dishes, making it the ultimate companion for any occasion. Sip, savor, and embrace the sweet moments with this exquisite Vouvray.

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2020 J. Moreau Fils Vouvray

J MOREAU & FILS VOUVRAY 2020

The 2020 J. Moreau Fils Vouvray – a wine so delightful, it’s like a ray of sunshine in a bottle.

Picture this: you’re lounging on a sun-drenched terrace, surrounded by blooming flowers and chirping birds. Now add a glass of this Vouvray to the scene, and suddenly, life is just a little bit sweeter.

This wine is like the cool, confident friend you want by your side at every party. It’s got that perfect balance of sweetness and acidity, with hints of ripe peach and honeydew dancing on your palate like a well-choreographed ballet.

And let’s talk about versatility – this Vouvray is the ultimate chameleon of the wine world. It pairs beautifully with everything from fresh seafood to spicy Thai cuisine, making it the MVP of your dinner table. Vouvray is made from Chenin Blanc grapes grown along the banks of the Loire River in the Touraine district of France. While they can range widely in style, this particular lovely lingers and leaves you wanting another sip.

So, whether you’re celebrating a special occasion or just need a little pick-me-up after a long day, the 2020 J. Moreau Fils Vouvray is here to save the day. Not being a huge fan of sweeter wines, the fresh tartness balances the sweetness beautifully. Vibrant, fresh, complex notes of apple, citrus, blossoms and maybe a hit of Tequila

Flavor Profile:  
Sweetness
Acidity
Alcohol
Body
Flavor intensity
Flavor characteristics
Aroma		 Dry
High
12.5%
Light
Medium
Crisp Apple, Honey, Citrus
Blossoms, Agave, Lemon Pith
   

The light sweetness makes this wine a perfect pair for Asian dishes, even sweet and spicy Thai dishes are a nice match. I especially enjoyed it with curried chicken salad and look forward to trying it with other curries. Something about this wine enchants you. I did not expect to like it, let alone fall in love with it. Give it a try and let me know what you think!

Slàinte!

Pssst! You can get a bottle here!

Disclosure…

Yes, I am an Independent Boisset Collection Ambassador.
No, I will never recommend something I don’t love just to make a buck.
Yes, if you are one of my Wine Society Members you get a significant discount on Boisset Collection wines, but:

I personally am a Wine Society Member because it’s fabulous and fully customizable. You can select as few as 3 bottles of wine every three months. Or you can do 6 or 12 bottles every three months. Your choice all the way around. A bottle of wine a month? All within your style and your budget. As I said, fabulous! Feel free to contact me if you have any questions or you want to get started today!

The post J MOREAU & FILS VOUVRAY 2020 appeared first on Corks and Forks.

]]> 7590 2020 Tomé Syrah https://corks-and-forks.com/2020-tome-syrah/?utm_source=rss&utm_medium=rss&utm_campaign=2020-tome-syrah Fri, 16 Jun 2023 20:52:15 +0000 https://fluffthis.com/?p=7458 Discover the bold allure of 202 Tomé Syrah. This exceptional wine embodies the essence of the Syrah grape with its rich flavors and velvety texture.

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2020 Tomé Syrah

This was a beautiful, fruit forward Syrah that I will definitely make sure to have on hand in the future. Juicy ripe fruits with spicy floral notes and a smooth, lasting finish make it perfect for pairing with barbecue ribs, grilled steaks, tapas or a great charcuterie board. I enjoyed this with grilled teriyaki ribeye and Lemon and Feta Orzo salad and it was divine!

Tomé means “drink” in Spanish and this 2020 Syrah is something you will want to drink over and over again. From 30-year old vines, you can feel the sun-kissed grapes bursting on your palate. Oak and spice and everything nice!

Slàinte!

2020 Tomé Syrah

Flavor Profile:  
Sweetness
Acidity
Alcohol
Body
Flavor intensity
Flavor characteristics
Aroma		 Dry
High
12.5%
Light
Medium
Crisp Apple, Honey, Citrus
Blossoms, Agave, Lemon Pith


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]]> 7458 Roasted Mushroom & Zucchini Risotto https://corks-and-forks.com/roasted-veg-risotto/?utm_source=rss&utm_medium=rss&utm_campaign=roasted-veg-risotto Wed, 14 Jun 2023 22:07:03 +0000 https://fluffthis.com/?p=7447 Arborio rice. A stout little Italian grain named after a town west of the Sesia river, at the top of the boot that shapes Italy. Everyone wants to eat it! But no one really wants to cook it. Why? It takes PATIENCE! You simply cannot rush Risotto! I don’t care what anyone tells you! This […]

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Arborio Rice

Arborio rice. A stout little Italian grain named after a town west of the Sesia river, at the top of the boot that shapes Italy.

Everyone wants to eat it! But no one really wants to cook it. Why? It takes PATIENCE! You simply cannot rush Risotto! I don’t care what anyone tells you!

This versatile risotto dish is actually really simple and can be tweaked in so many ways. You can even go pure Vegan with just a few swaps. What can’t be changed is how utterly delicious it is as long as you have the patience to stir, stir, stir!

Another key is making sure your stock, broth, water or whatever liquid you use, is HOT! If you don’t add hot liquid as you go, you are cooling off your rice and making it take much longer to get the proper consistency you want. Adding a bit at a time so the rice absorbs the liquid is also super important. A cup or so at a time, stirring evenly, this causes the starch to release from the rice and create that creamy dreamy texture.

Give it a try with different types of mushrooms or various types of cheese and see how delicious and hearty this dish can be. Let me know how yours turned out!

Roasted Mushroom & Zucchini Risotto
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Roasted Mushroom & Zucchini Risotto

Recipe by Mell
0.0 from 0 votes
Course: Main, Sides, Dinner, Plant-basedCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Total time

55

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 16 ounces Button mushrooms

  • 2 Zucchini

  • 4 Garlic cloves

  • 8 Scallions

  • 1/4 cup Italian Parsley

  • 5 cups Vegetable stock

  • 5 teaspoons White Wine Vinegar

  • 1/2 teaspoon Dried Oregano

  • 1/2 teaspoon Dried Basil

  • 1/2 teaspoon Dried Rosemary

  • 1/2 teaspoon Cayenne pepper

  • 1/2 teaspoon Kosher salt

  • 1/4 cup Cream cheese, room temperature

  • 2 tablespoons Butter

  • 1/2 cup Fresh grated Parmigiano-Reggiano

Directions

  • Preheat oven to 450° while you bring your vegetable stock to a simmer while you wash and dry all of your produce.
  • On a baking sheet, toss your sliced mushrooms and zucchini with a good drizzle of olive oil. Sprinkle with Oregano, Basil, Rosemary, Cayenne and Kosher salt evenly to coat. Roast in the oven for 15 minutes or so.Roasted Vegetable Risotto
  • While your veggies roast, heat a drizzle of olive oil in a large pan over medium heat. Add your scallion whites and your garlic, stirring until they release their yummy aromas, about a minute or so.Scallions and garlic
  • Add the Arborio rice and stir to coat. Keep stirring until the rice looks translucent. Once the rice looks ready, carefully stir in the vinegar and one cup of hot stock, stirring constantly. Slowly add more stock, a little at a time, as the rice absorbs the liquid. Keep stirring as this is what releases the starches from the rice and gives you that creamy texture. You may need more or less liquid, depending on the rice. IF you need more, HOT water will work fine. Your rice should be creamy and al dente in about 25 to 30 minutes but be patient!Saute the rice
  • When your veggies are done roasting, remove from oven and set aside while you continue with your rice. Once the risotto reaches the desired consistency, lower your heat then add your roasted vegetables, half your scallion greens and half your parsley to the rice. Once combined, gently add your cream cheese and Parmigiano-Reggiano.
  • Ladle risotto into warmed bowls and garnish with a dollop of Crème fraîche, remaining scallion greens and some more freshly grated Parmeggiano-Reggiano.

Notes

  • To make this dish completely Vegan, just substitute the cream cheese, butter and Creme Fraiche out for plant based alternatives.
  • If you don’t have any homemade Vegetable Stock on hand, Better Than Bouillon Organic Vegetable Base is really handy. I like to keep a variety of Better Than Bouillon on hand for quick fixes and last minute dishes.

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]]> 7447 LVE Chardonnay Carneros 2021 https://corks-and-forks.com/lve-chardonnay-carneros-2021/?utm_source=rss&utm_medium=rss&utm_campaign=lve-chardonnay-carneros-2021 Sun, 11 Jun 2023 22:38:47 +0000 https://fluffthis.com/?p=7552 LVE Chardonnay Carneros Chardonnay I will be honest here. I am not a big fan of Chardonnay and will usually opt for ABC (Anything BUT Chardonnay) when given the chance. This wine changed all of that. In a word – GORGEOUS. LVE is John Legend’s label, Legend Vinyard Exclusive, in partnership with Raymond Vineyards where […]

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LVE Chardonnay Carneros Chardonnay

I will be honest here. I am not a big fan of Chardonnay and will usually opt for ABC (Anything BUT Chardonnay) when given the chance. This wine changed all of that. In a word – GORGEOUS.

LVE is John Legend’s label, Legend Vinyard Exclusive, in partnership with Raymond Vineyards where they have created a dozen or so vintages. While I fully intend to work my way through the list, they made magic on this one. Even the label on this Chardonnay is beauty. It shouldn’t be a surprise given everything John Legend touches turns to gold.  Even the label on this wine is beauty. Creamy white roses and brushed gold with unassuming, yet elegant lettering. Beauty. I shouldn’t be surprised given everything John Legend touches turns to gold.

The nose on the 2021 LVE Chardonnay evokes creamy white flowers, ripe melon and fresh pears with perhaps a whisper of baking spices in the background. On the tongue you get buttery warm brioche and spiced pears that feels like velvet and lingers in a long, luxurious finish.

LVE Carneros Chardonnay

Don’t confuse this with John Legend Signature Series by LVE Chardonnay. If the difference in the labels aren’t enough of a clue, the price difference will be. Don’t be fooled by online vendors that show the rose label at a $16-ish price tag. You’re not going to get this bottle. Your going to get this one…

Don’t get me wrong, this is a lovely Chardonnay if you are a Chardonnay fan. It’s also a great value as well but it is NOT what I am talking about here. The LVE Chardonnay Carneros is what I am talking about and well worth the investment. If you see it for less than $45 retail, it’s not the Carneros.

Slàinte!

Flavor Profile:  
Sweetness
Acidity
Alcohol
Body
Flavor intensity
Flavor characteristics
Aroma		 Dry
Low
14.5%
Full
Medium
Spiced Pear, Lemon Zest, Crème Brûlée
Pear, Jasmine, Fresh Melon
   

Disclosure…

Yes, I am an Independent Boisset Collection Ambassador.
Yes, Jean-Charles Boisset is the Proprietor of Raymond Vineyards.
No, I will never recommend something I don’t love just to make a buck.
Yes, if you are one of my Wine Society Members you get a significant discount on Boisset Collection wines, but:

I personally am a Wine Society Member because it’s fabulous and fully customizable. You can select as few as 3 bottles of wine every three months. Or you can do 6 or 12 bottles every three months. Your choice all the way around. A bottle of wine a month? All within your style and your budget. As I said, fabulous! Feel free to contact me if you have any questions or you want to get started today!

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