Typical wine writer hype? Not really, according to major growers and Georges Duboeuf, perhaps the most famous négociant/producer in the region.  2009 may be the best year for Beaujolais “… of a lifetime”.  Which is really good news for a region that hasn’t enjoyed much popularity or notoriety in recent years. Read More

How To Open a Wine Bottle With a Shoe There are many versions of this going around but we think this one from a local restaurant is one of the best.  Note that the foil should be cut away from the top of the bottle.

I know, I know but this really is the best chicken marinade we have ever used.  Easy to put together and it’s ready in an hour… or overnight.  Equally good grilled or pan-roasted.

French Rosemary Chicken

Use either 2 lbs cut-up chicken or cut up a medium roaster.  We love Smart Chicken.

2 pounds chicken pieces
1/4 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon lemon zest, (1 lemon)
1/4 cup dry white wine
3 tablespoons fresh rosemary leaves, chopped medium
1 clove garlic, minced
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

1. Combine olive oil, lemon juice, lemon zest, white wine, rosemary, garlic, salt and pepper.  Put chicken pieces in a gallon zip lock bag and/or a glass baking dish.

2. Pour marinade over chicken, turning pieces until thoroughly coated.  Cover and refrigerate for one hour, turning pieces occasionally.

3. If using a grill, place chicken indirectly when hardwood coals are evenly white and cook, turning 3 or 4 times until done, 30 to 45 minutes.

4. If pan-roasting, pre-heat oven to 350°F.  Heat an oven-proof skillet over medium heat and place chicken, skin-side down in a single layer.     Cook for about 5 minutes or until browning occurs.  Turn and cook 3 more minutes.  Turn again and put pan in oven.  Roast until chicken is tender    and cooked through, about 30 more minutes.  Let rest.  Deglaze pan if desired.

Servings: 6

Cooking Times

Preparation Time: 5 minutes
Cooking Time: 45 minutes
In-active Time: 1 hour (or overnight)

Total Time: 2 hours

Tips

• Lemon or lime infused oil is great for the marinade.
• If grilling, use hardwood charcoal and mesquite smoking if available.

I had a deja vu experience last weekend while walking a favorite wine shop.  Like three years ago, the featured wine of this season is… Rosé?  It seems that again some sort of “100 monkey syndrome” has occurred in the wine world this summer.  The featured Summer wine du jour is the once maligned Rosé.  Wine writers are referencing the French who have always appreciated their dry, fruity roses as a matter of course with light, savory foods as well as the increasingly available California Cabernet, Pinot Noir, Zinfandel and even Grenache Rosés.

Read More

This Chow.com recipe for a “Perfect Manhattan” not only created an urge to have one but raised our consciousness about selecting good vermouths.  We have always felt that one of the most civilized aperitifs is dry (or sweet with Campari) vermouth on the rocks with a splash of soda and a twist.  It’s also very convenient to keep a bottle of dry vermouth in the kitchen to use whenever a recipe calls for wine to deglaze a pan or add to a sauce, etc. Read More

Grilled steak and chicken recipes are ubiquitous but we can’t resist offering two of our favorites that are not only a bit different, but easy to prepare and never fail to impress.  Check out these recipe links to Flank Steak Dervish and Mesquite Grilled Chicken.

Also have to put a word in for a favorite grilled side.  Brush slices of young zucchini and/or baby eggplant with olive oil and Italian seasonings before grilling (Queen Creek Gourmet Dipping Olive Oil is perfect).

And from Epicurious, our favorite on-line ‘Foodie’ site, here are some of the latest in recipes and grilling techniques.

A Wine Spectator post… sharing grilling tips from chef Daniel Boulud.  Elevating the classic burger  along with classic Cabernet and Cabernet blends that complement grilled meat.

As usual in the Midwest, we passed over spring and went directly to summer.  Folks in Florida or the west coast can’t really appreciate our joy in rediscovering outdoor living.  The patio or courtyard becomes an extension of our kitchen and we’re going to spend every possible moment there, grilling and relaxing.

Speaking of grilling, is there anything better than the first drink of the day as the marinated shrimp and rubbed steaks hit the sizzling grill and the scent of herbs and mesquite rise in the deepening shadows?  It never fails to stir up thoughts of favorite getaways, resort towns, camp fires, clam bakes, fish boils or whatever genetic memories you carry (For us, its Sapphire gin and tonics on The Gatsby Terrace overlooking Frenchman Bay as the boat lights twinkle on).   Read More

Champagne has been growing in popularity for a number of reasons including increasing availability and affordability as well as the taste.  Even more a factor is that nothing says “Celebration” like sparkling wine.

The name “Champagne” is technically used only for those sparkling wines made in the Champagne district of France.  Strict laws regulate the grapes used (Pinot Noir, Pinot Meunier and Chardonnay), yield and the method of production (Méthode Champenoise).

However, all major wine-producing regions produce sparkling wines, some on a par with Champagne such as American Sparkling Wine from Napa, Sonoma and Washington State.  Other examples are German Sekt, Spanish Cava and Italian Prosecco and Spumante.   Read More

Need to know what wine goes best with asparagus?  Or when to serve a Pinot Noir?  Wine expert Rebecca Chapa suggests some typical combinations.  While doing so, she touches on a few of the “problem” foods.   Read More