Pairing wine and food . . .
One of the world’s great pleasures is pairing some form of alcoholic beverage with food. Though you can’t beat beer with burgers, in my book, the supreme food-mate is that delicious beverage derived from grapes.
Wine has graced human tables (or whatever our ancestors used) longer than recorded history. In fact, Archeologists have unearthed evidence in the middle east of wine going back some 7000 years. Regretfully, I suspect their discovery was “over the hill,” as they say.
Never-the-less, wine consumption was surely going on a great deal longer as it’s one of the few alcoholic beverages (along with beer) that can literally make itself. Since the yeasts needed to convert grape sugar into alcohol occur naturally in nature, fermentation can begin when grapes are crushed (accidently or purposefully).
Now I don’t know what our cave-man ancestors swirled with saber-tooth tiger flank or leg of mastodon. I do, however, know that the ancient Romans and Greeks were very particular about their beverages, especially vino.
And that brings us to the present and the challenge of selecting appropriate wines with specific foods. It’s not as complicated as some “wine experts” have led us to believe. Essentially, you want to pair light wines with light foods and, conversely, heavier foods with heavier wines. They should complement each other and not overpower one another. Do a little experimenting and you’ll soon arrive at what suits your individual taste. And, don’t concern yourself with some of the strict pairing rules you might come across.
I’ll have more to say on the subject, but I hope this helps in the meantime.
Kind regards,
John Davis, founder, Wine Insiders
Do you really need a wine expert?
I’ve been in the wine business for over 4 decades, travelled to just about every major wine region in the world , hosted hundreds of wine dinners and wine-related events, written numerous wine articles and founded Wine Insiders nearly 30 years ago. Additionally, I was voted the Wine Educator of the Year by my Midwest peers. I guess that kind of qualifies me as a wine expert.
Sure, I know the difference between Cabernet Sauvignon and Cabernet Franc, but is that what you want from me? I think what you really want is superb wine at an equally superb value. And that is what my company, Wine Insiders, delivers every month, year after year.
I’ve learned that the wine drinking public doesn’t want or need a lot of “wine mumbo-jumbo” - useless technical jargon. You won’t get that from me or anyone else at Wine Insiders. What you’ll get is great wine that won’t leave you with a financial hangover. Guaranteed!
Our primary mission is what I call “Wine Sleuthing.” We spend the majority of our time and effort locating and developing relationships with winemakers around the globe and tasting hundreds and hundreds of wines to discover those that fit our superb quality/ superb price parameters. And we’ve been at this for nearly three decades, servicing hundreds of thousands of Wine Insiders customers across the US.
You benefit from our strong relationships with our winemakers and winegrowers where we enjoy the exclusive “first pick” of their yearly output. These hard-working folks know that their wines will wind up on the appreciative tables of Wine Insiders’ members.
So, that’s my story. You needn’t call me a wine expert. “Wine Sleuth” is more accurate.
And please enjoy our wines, which we take great pleasure in discovering for you.
Kind regards,
John Davis, Founder & “Wine Sleuth”, Wine Insiders
Around the world in 12 months: Germany
Stop # 2 on our travels to the world’s great wine regions is Germany, where we’ll visit the Rhine and Moselle river valleys.
These beautiful valleys are home to the majority of the world’s growers of Riesling, considered, together with Chardonnay, the premo white wine grapes.
What makes this storybook German landscape ideal for vineyards also makes it ideal for tourists. You can travel the winding roads linking picturesque villages by car, bike or on foot. Or, my favorite, via barge down the river valleys.
Along the way you’ll discover some of the world’s most spectacular vineyard settings. These hillsides are so incredibly steep it’s a miracle that the grape pickers can keep their balance.
In the past Americans have shied away from Riesling wines because of the misperception that all Rieslings were ultra sweet. In truth, Rieslings range from sweet to fruity to dry. Today Rieslings are fast becoming one of the world’s most popular white wines, and one reason is that these light wines are friendly with so many kinds of foods. They go with dishes on the lighter side, like seafood, and just as easily pair with heavier items like roast chicken and baked ham. Rieslings also go beautifully with international cuisine: Asian, Mexican, Middle Eastern and American Cajun.
While Riesling labels can be confusing, they are worth figuring out. If you’re interested in learning more, visit this site: German Wines.
Though I probably drink more Chardonnays than anything, I’d opt for a Riesling stash if I was headed for a desert island.
Check out the first stop in our wine travels, a visit to Spain.
Kind regards,
John Davis, founder, Wine Insiders
Cooking easy . . .
Dear Wine Insiders,
I’m becoming a more confident in the kitchen. (Several previous blogs, here, here and here explained how I recently took up cooking.) Despite my wife’s urging, I have yet to take a cooking course, preferring to trust my gut, which I’m happy to say has somewhat ebbed, apparently the result of more cardio, fruits and veggies.
I’d like to continue to share some recipes, which are delicious, go well with wine and equally importantly, there are fairly “idiot-proof.” I’m not afraid to screw up; I just don’t want to do it too often.
Here is one I can rely on – fast and easy. I found it on Allrecipes.com.
Grilled Teriyaki Chicken – 15 minutes prep time and 15 minutes cook time. Serves two.
Ingredients:
1/3 cup water 2 garlic cloves, minced
¼ cup sherry, or chicken broth ½ teaspoon ground ginger
(I’ve never used sherry)
¼ cup reduced-sodium soy sauce 2 (6 ounces) skinless, boneless chicken breast halves
Directions:
- In a small saucepan, combine all the ingredients except the chicken. Bring to a boil over medium heat; cook for one minute. Cool for 10 minutes. Pour into a resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
- Drain and discard marinade. Grill chicken, covered, over medium heat for 7-8 minutes on each side or until juices run clear.
Easy enough. With most grilled foods, including hearty seafood, I’ll pair this with a slightly chilled red wine, usually Pinot Noir or Merlot. You may want to cut up the chicken into several pieces to provide more surface area for the Teriyaki marinade.
More to come.
Kind regards,
John Davis, founder, Wine Insiders
We’re Not Leaving Yet: More on Spain
John and Spanish wine legend Miguel Torres
In my last blogpost, I announced I’d take you on a year-long virtual trip to the world’s famous wine regions, starting in Spain. Our itinerary called for visiting Germany next but, as with travel in the real world, there’s been a last-minute change in plans. Instead, we’re hanging out in Spain a bit longer.
My recent trip to Spain was to attend a meeting of the International Wine Clubs Association, a networking group that meets twice a year. The meeting took place in Barcelona, the Spanish capital of Catalonia and truly an international city with wide boulevards, exciting restaurants, stunning architecture and a very energetic night life. Throw in the fact that Barcelona is also Spain’s cultural center and you’ve got quite a vibrant city to explore and discover.
East of Barcelona is the Penedes, This famedwine growing district is home not only to cavas (sparkling wines made using the French method) and large plantings of international grape varieties, including Cabernet Sauvignon and Chardonnay, but also to the legendary Torres Winery.
The driving force behind Torres is Miguel Torres, who single-handedly fostered a revolution in Spanish wine making when he began work in the family business in 1962. Through his efforts, the taste of Spanish wines was transformed and the Penedes region became a globally recognized fine wine region. Miguel and his winery have received just about every international award bestowed in the wine industry.
I’ve been familiar with Torres wines since the late 1960s and for several decades I’ve been hearing about the Torres family. My father-in-law, at the time a dentist, happened to meet several members of the Torres family at a US tasting. He provided them with his professional services and they were so appreciative of his work that they arranged for him to lecture at several Spanish dental schools. This story has been a big part of our family’s lore.
Now, forty years later, I’m sitting next to Miguel Torres at a delicious lunch served at his winery. When I mentioned my father-in-law Miguel instantly pulled a toothbrush and a tiny tube of toothpaste from his jacket pocket. He enthusiastically told me he still follows the dental care plan my father-in-law prescribed.
Well, it’s not every day I get to have lunch with a true wine legend and have my picture taken with a famous toothbrush and toothpaste.
The winery tour and the lunch were superb as was the opportunity to meet Miguel Torres.
Kind regards,
John Davis, founder, Wine Insiders
If it’s April, this must be Spain
Spanish wine pioneer Alejandro Fernandez and John
Join me this year as my blog goes “Around the Wine World in 12 Months.” Each month we’ll take a virtual tour of a different wine-growing country and I’ll share some of my tasting adventures.
I’ll start in Spain because I’ll be attending a meeting next week of the International Wine Clubs Association (IWCA) in Barcelona, one of Europe’s great cities. Besides sampling several of Barcelona’s more than 10,000 restaurants and attending flamenco shows, I’m also hoping to explore the nearby Penedes wine region.
While outstanding whites and reds are produced in Penedes, it’s most famous for Cava, a terrific sparkling wine comparable to Champagne, at a third of the cost. Cava come in a range of levels of sweetness, from the very dry Extra Brut to Brut, Extra Seco, Seco, Semi-Seco, and Dulce, a sweet dessert wine. I like them all, depending on the occasion and the food. One of the names from this area you may be familiar with is Freixenet. Their most popular bubbly comes in a familiar black bottle.
While this will be my first visit to Barcelona, it’s far from my first trip to Spain. On one memorable occasion I met famed winemaker Alejandro Fernandez who is primarily responsible for transforming Ribera del Duro (north of Madrid; south of Rioja) into a world class wine region. It’s not every day that you are given a personal tasting tour and a traditional Spanish lunch by a legendary vintner.
There’s far more to Spanish wines then I can cover here, but we’re on the move. Next up: my German wine travels.
Kind regards,
John Davis, founder, Wine Insiders
I’ve Got A Secret # 3
Learning how to cook is hard and it’s easy. If you watched your mother slaving away trying to feed five kids and an exhausted husband, then it’s hard. Deep down you don’t want to wind up like your mother. You can take all the cooking classes in the world and you just aren’t going to enjoy it – too many bad vibes to overcome. That doesn’t mean that you won’t learn how to cook, but it will be challenging.
My mother loved to cook – all three dishes: Brisket which resembled shoe leather. Pineapple upside-down cake, which was quite moist and tasty. And, the piece de resistance – her renowned sweet and sour cabbage soup, a great Eastern European dish, popular in Jewish delis. The three dishes were the extent of her repertoire. She may have made others, but none stuck with me, though I don’t believe I suffered from malnutrition.
My mother was totally unaware of her culinary shortcomings, but whatever she served, she did with a joyful exuberance.
I’ve approached cooking with a similar enthusiasm. I looked up a few recipes that seemed tasty and went to work. I found I enjoyed planning meals, shopping, preparing, setting the table and even doing dishes. I do it all and am entirely self-taught, though I’ve picked up quite a few tips by cooking with others. The joys of cooking are apparently in my DNA, my genes. I can’t help myself!
I’ve received lots of compliments from family and friends, though my menu is limited.
Below is my piece de resistance, which pairs nicely with a pinot noir, sangiovese or rich chardonnay. It is reprinted from Cooking Light Magazine:
Halibut in Tomato Shitake Broth
8 ounces uncooked udon noodles (thick, round fresh Japanese round noodles) or spaghetti.
1 teaspoon olive oil
1 teaspoon bottled minced garlic
1 ½ cups clam juice
2 teaspoons red curry paste
4 cups thinly sliced shitake mushroom caps (about ½ pound mushrooms)
2/3 cup diced canned tomatoes, undrained
¼ teaspoon crushed red pepper
4 (6 ounce) halibut filets
¼ cup chopped basil
1/8 teaspoon salt
1. Cook noodles according to package directions, omitting salt and fat.
2. While noodles cook heat oil in a large nonstick skillet over medium heat. Add garlic, cook 1-1/2 minutes, or until tender, stirring constantly. Add clam juice and curry paste stirring with a whisk. Add mushrooms, tomatoes and pepper, bring to a simmer. Add fish, sprinkle with basil and salt. Cover and cook five minutes or until fish flakes easily when tested with a fork, or until desired degree of doneness. Serve over noodles. Yield: 4 servings.
Kind regards
John Davis, founder, Wine Insiders
Valentine’s Day at Home, Geja’s Café Style
Dear Wine Insider,
Dining out might be the most luxurious option for Valentine’s Day, but it’s certainly not the only one. With a few tips, you can recreate a home experience similar to that at my fondue restaurant, Geja’s Café, known as Chicago’s “Most Romantic Restaurant.”
Menu
This exclusive fondue menu is designed to appeal to the senses without being heavy or fussy. There’s a variety of textures and colors to delight you and your Valentine. Choose a different wine for each course, or one to take you from start to finish.
If you’ve never made fondue before, consider a practice run on an evening beforehand, but that’s not necessary. The salad itself requires nothing more than washing, chopping and arranging, and the dessert can be prepared ahead of time.
Salad: Mixed Green Salad with Blood Orange segments, toasted almonds, and crumbled feta tossed in a Honey-Lime Viniagrette.
Pair with a light white wine, such as Pinot Grigio or Sauvignon Blanc
Main: Geja’s cheese fondue (recipe below) Pair with a medium-bodied Pinot Noir to match the cherry flavors of the Kirschwasser brandy or a robust Chardonnay.
Dessert: Milk Chocolate Pots de Crème.
Pair with a Cabernet Sauvignon or Port wine
Geja’s Classic Cheese Fondue Recipe
INGREDIENTS:
1 lb Gruyere cheese, sliced
1/2 tsp garlic powder
1/2 tsp nutmeg
12 oz dry white wine
1 tsp Kirschwasser brandy
French bread
Apple wedges
Grapes
Pinch of salt
PREPARATION:
Heat wine and cheese in double broiler. Cook until cheese is soft, stirring occasionally. Add Kirschwasser, nutmeg, garlic, and salt. Blend until creamy. Transfer as needed to fondue pot. Serve with chunks of French bread, apples, and grapes for dipping.
HELPFUL HINTS:
Use cheddar or classic Swiss cheese in place of Gruyere.
Try a variety of other breads. Pumpernickel, raisin, and onion breads work well.
Cut bread the night before serving and store in container which is left slightly open. This will allow the bread to firm and dry, creating a great contrast of textures (traditional fondue is served with stale bread).
Ambience
Make the setting dramatic yet low-key. At Geja’s we welcome guests with live Flamenco music; at home you can choose CDs that feature classic Spanish guitar. This is an occasion that calls for table linens, candles, and a fresh flower or two. If you’d like to add a fun touch, scatter some paper hearts across the table.
Enjoy, and Happy Valentine’s Day!
Kind regards,
John Davis, founder, Wine Insiders
My Little Secret # 2
I recently “outed” myself by revealing the fact that I didn’t know how to cook, despite owning and operating a fondue restaurant, Chicago’s Geja’s Café, for over 45 years. I never really went out of my way to keep my kitchen ineptness suppressed, though I did conveniently skirt the matter.
Now that my family and I have relocated to Park City, Utah where my restaurant background is not known, it was safe to finally fess up and learn how to cook. It’s also a matter of necessity as my wife prefers skiing over sautéing. Restaurants? Park City has a nice array of dining establishments, but I’m in the “home-cooked-meal” period of my life – I like to think of it as somewhat akin to Picasso’s blue period.
Many of my new Park City acquaintances recommended taking some local cooking classes. Seemed logical, but it just didn’t feel right. Apparently, my pride had kicked in. After all, I was the owner of a prestigious Chicago restaurant and couldn’t picture myself standing around chopping and peeling and boiling with a bunch of “civilians.” Too basic and I really should be beyond basic.
It was then that I remember an observation learned from hanging out with flamenco and classical guitarists at Geja’s: Serious musicians may initially take a lesson or two, but the good ones ultimately lock themselves in a room for 10 hours and practice, practice, practice. The light was lit.
More to come on my road to culinary competency.
Kind regards,
John Davis, founder, Wine Insiders
I’ve got a Secret . . .
I’m fessin’ up: I never learned how to cook.
Surprised? Most people are, since I’ve owned a restaurant– Chicago’s Geja’s Café, the fondue place–for over 45 years.
For most of those 45 years I was single and ate at friends’ restaurants. Besides, what was I going to learn in a fondue kitchen? How to chop vegetables and arrange food platters?
About 30 years ago I set out to prepare my 1st home-cooked meal and invited a date over. I broiled some spicy lamb chops, sautéed asparagus, boiled potatoes and lit the candles. Tasty stuff! I was impressed but apparently not my date, who informed me that she would take a cab home. This was not encouraging, so it was back to restaurants.
When I ultimately got married, my wife was in law school and didn’t have the time to cook, nor the inclination. More restaurants, except for the occasional pasta/salad dinner at home.
Several years ago we moved to Park City, Utah, with our teenage son. Park City is a mountain town with 3 major ski resorts and a population of some 8,000 friendly folks who don’t honk in traffic and rarely go out to restaurants.
Upon settling into our new home my wife informed me that she and our kid were going skiing and that I was now the designated cook. Since I didn’t ski, this arrangement seemed like a fair division of labor. Besides, I was ready to reinvent myself and set off to become Park City’s Julia Child, whose advice I intended to follow: Be unafraid to fail and if you do, go out to dinner.
Stay tuned and I’ll take you through my culinary journey.
Kind regards,
John Davis, Founder, Wine Insiders
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