What makes a marvellous chocolate chip cookie? Lots of commercial products out there to try – many of them far too sweet for my taste. My wife Joan has whipped up several recipes this past week. She made different ones depending on who her audience was likely to be. Difficult to generalize but the younger demographics seem to prefer white & milk chocolate or a mix of the two. Us old-timers (me included) often like more dark chocolate in our cookie having that distinctive bitterness. Texture can also be important with chewy and soft a popular choice but for others crispy and crunchy works best. Several brands out there list ingredients only as semi-sweet chocolate chips but often have an addition of milk and soy lecithin to them. A better choice might be a bar with a listed amount of cocoa butter (say around 70%)  and to chip them yourself for the cookie recipe. With not too much butter and sugar in them you can convince yourself that chocolate cookies are actually healthy – particularly if you add in some oatmeal and walnuts. Check out dried cherries or dried cranberries as an excellent addition or substitution for raisins.

Joan’s Best Chocolate Chip Cookie Recipe – according to Sid:

1 cup unsalted butter, room temperature

1 1/2 cups lightly packed dark brown sugar

2 large eggs

1 teaspoon vanilla

1 1/2 cups all purpose unbleached flour

2 teaspoons baking soda

1/2 teaspoon salt

2 1/3 rolled oats (don’t use instant or quick)

12 ounces (or 1 1/2 cups) semi sweet chocolate chips (a higher quality chocolate gives a better result)

1 1/2 cups chopped nuts (using walnuts or pecans preferred)

Beat butter & brown sugar until fluffy and then add eggs & vanilla. Combine flour, baking soda and salt. Blend dry into butter mixture gradually. Add oats, chocolate, and nuts and combine well.

Using about 1 tablespoon of dough, form into balls and place 2″ apart on parchment paper-lined baking sheets. Dip fork tines into water and flatten the tops a little.

Bake at 350 F for 12 -15 minutes depending on the size of the cookie until the edges are golden.  Yields around 60+ 2″ cookies. Eat hot immediately or cool a while on racks.

Enjoy this delicious chocolate chip cookie!

Please let’s hear back from you below in the comments section with your preferred recipe as a challenge so we can try it out.

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By gernhaex (Flickr: Sekt) [CC BY 2.0], via Wikimedia Commons
By fdecomite (German flagUploaded by tm) [CC BY 2.0], via Wikimedia Commons

By Joseph Temple

Step aside beer—sparkling wine is taking over in a big way! While sales of suds are falling flat, shipments of bubbly increased by 8% in 2014, according to the Wine Institute. Fueled largely by Prosecco, which saw an astonishing 30% increase over the past several years, sparkling is no longer for weddings and anniversaries as more and more millennials are uncorking it at their dinner tables with no special event in mind.

But besides Champagne, Prosecco and Cava, there is another sparkling wine you should definitely know about. German Sekt, much like its Spanish counterpart has suffered from a reputation for being cheap and lacking in quality—considered by many to be nothing more than carbonated fruit juice. However, these erroneous assumptions don’t tell the entire story about Sekt, which if purchased correctly, can be a real treat. And below are ten facts you need to know before buying this wine.

By crosseye Marketing – Tourismus Marketing Online (Flickr: Uhudlersekt vom Weingut Bernhart) [CC BY 2.0], via Wikimedia Commons

1. Sekt is usually sweeter and lower in alcohol than Champagne and other sparkling wines. It can contain aromas of apples, pears and white flowers with alcohol levels as low as 6%.

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2. After the Treaty of Versailles was signed in 1919, Germany was forbidden from using the name “Champagne.” The generic term “sekt” was used instead.

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3. In 2011, of the 420 million liters of Sekt that was produced, Germans drank nearly 80% of it.

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By Rob & Lisa Meehan [CC BY 2.0], via Wikimedia Commons

4. Less expensive Sekt imports bulk wine and grapes from countries such as France, Spain and Italy. These bottles constitute approximately 95% of all sekt.

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5. Most Sekt uses the Charmat method for secondary fermentation, similar to Prosecco.

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By Ralf Roletschek (User:Marcela) (Own work) [GFDL, CC-BY-SA-3.0 or CC BY 2.5], via Wikimedia Commons

6. Cheap Sekt will not show the vintage or vineyard on the label.

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7. Deutscher Sekt means the wine was made using only German grapes such as Riesling. These are considered by many to be some of the best bottles to purchase.

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By SPBer (Own work) [CC BY-SA 3.0], via Wikimedia Commons

8. Sekt b.A. or Winzersekt (wine grower’s sekt) means it was made from grapes from one of Germany’s thirteen quality regions. Quantities are modest and usually made by smaller estates.

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By Lumu (Own work) [GFDL or CC BY-SA 3.0], via Wikimedia Commons

9. Premium sekt often uses Pinot blanc, Pinot gris and Pinot noir grapes. It is also very hard to find in the United States.

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10. Some cheeses to pair Sekt with are ones with soft interior and mild notes such as Brie.

Sources:

Centamore, Adam. Tasting Wine and Cheese: An Insider’s Guide to Mastering the Principles of Pairing. Beverly: Quarry Books, 2015.
LaVilla, Joseph. The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service. Hoboken: John Wiley and Sons, 2009.
Rathburn, A.J. Champagne Cocktails: 50 Cork-Popping Concoctions and Scintillating Sparklers. Boston: Houghton Mifflin Harcourt, 2010.
Simon, Joanna. Discovering Wine. New York: Simon & Schuster, 2003.
Consumers are in the Mood for Sekt. Wines of Germany. Retrieved from http://germanwinesusa.com.

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Question: I just read your article on BC wines and wondered if they are exporting any of them to the US. In the past I’ve found it very difficult to get any of their wines. I like their Pinot Noirs the best.

Answer: Yes until recently the BC wines have been in very limited production and that supply has been taken up by the local markets especially the Vancouver restaurants. Some wineries are now looking to broaden their horizons and are exporting to the US and other countries. A good list of wines to buy online directly from several Canadian wineries is available in the USA at www.winevip.com. Also look for them in an increasing number of US restaurants. For example the outstanding Foxtrot Vineyards (www.foxtrotwine.com) pinot noir is on the wine list of the top restaurant Cuistot in Palm Desert California. Meyer Family Vineyards (www.mfvwines.com) specializes in pinot noir & chardonnay and is focusing on increasing their export market with already 7 countries on board. Seek them out.

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Imagine the ultimate relaxing meal served outdoors with clean air in an idyllic setting in a flowery meadow under a high azure blue sunny sky at a classy very long table. This is the reality at the annual Araxi Longtable held this year in Vancouver on August 3 and in Pemberton outside Whistler on September 5. This ambitious dining series by Araxi (@araxirestaurant) Executive Chef James Walt, Director Neil Henderson, Sommelier Samantha Rahn (@samantharahnGC) and their whole brigade is so compelling and so well orchestrated. The ultimate Slow Food experience. Striking scene last weekend at North Arm Farm (@northarmfarm) with a record 272 guests seated at one very long table. Some had travelled from Miami, Chicago and New York for this specific event. The excellent menu features local ingredients harvested at the peak of the season in a true farm-to-table scenario. This 60 acre Sturdy family working organic farm grows amazing seasonal mixed vegetables and fruits. Jordan Sturdy gave us an informative insightful tour of the farm. Great story about how the black bears used to enjoy the open smorgasbord especially of corn and pumpkins until he spent $20,000 on a special fence around the property to keep them out.

The amazing menu:

Reception Canapes: Foie Gras Gougeres with Fresh Okanagan Peaches; Chilled Prawns with Sundried Tomato Sauce;  and English Pea & Duck Egg Pasta Ravioli. Le Vieux Pin Vaila Rose 2014 or Pemberton Distillery Gin Cocktail.

Seared BC Albacore Tuna, Grilled Corn Salsa & Local Apple Gel, Braised Salsify & Shiso Leaf; LaStella Vivace Pinot Grigio 2014.

Dungeness Crab Stuffed Squash Blossoms, Fresh Crab Blended with Salt Spring Island Cheese, Baby Multi-coloured Tomatoes & Burrata; Le Vieux Pin “Ava” 2013. My “wine of the day” is so outstanding! Combines 50% Viognier, 41% Rousanne, and 9% Marsanne so effectively. Shows some of that Northern Rhone richness and texture but it is brought in at only 12.9 alcohol so is very vibrant & refreshing as well. A real winner and a superb wine matching for this most delicious course!

Pemberton Meadows to Cache Creek Organic Beef, Aged Sirloin with Red Wine & Herb Braised Cheeks, Pressed Potatoes, with Yellow Carrots; LaStella Fortissimo 2013: Bordeaux styling blend with 16% Sangiovese, and Le Vieux Pin Cuvee Violette Syrah 2013: Peppery with only 2.84 Tons/acre co-fermented with a couple percent Rousanne and aged 14 months in aged French oak (none new). This must have been some sort of record for dry aged beef on the bone totalling 62 days and just trimmed for cooking the day before. In any event so sweet tender and flavourful. What a treasured recipe!

North Arm Farm Berries, Chocolate Coated Strawberry Ice Cream Bars, Sweet Lemon Tart with Raspberries; Quails’ Gate Botrytis Optima 2014. Also assorted handmade Petit Fours including fruit jellies by Pastry Chef Aaron Heath.

Highly recommend the quality and breathtaking experience of this memorable dining event and encourage everyone to put it on their bucket list!

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By Joseph Temple

“From the Golden Slope of Burgundy to the chateaux of Bordeaux, 1959 will be remembered not as the year of De Gaulle and Algeria but as the year of the Great Wine,” declared Time magazine. “A boon to the grapes, and not only has it been a great year in quality, but in quantity as year,” wrote the influential humorist Art Buchwald. With an exceptional summer, it appeared that nineteen fifty-nine was turning into something truly remarkable across the vineyards of Bordeaux. And brilliantly capitalizing on all of this free publicity, French winemakers ceremoniously dubbed it “The Vintage of the Century,” a title that unleashed a wine renaissance throughout the United States.

For the Bordelais, the good news couldn’t have come at a better time. The previous year had produced a small harvest and the year before was so bad that France was actually forced to import wine. In terms of quality, the vintages of the late 1950s were so awful that many in the newly created Fifth Republic chose beer instead of wine when visiting the local watering hole. Back in America, a young enthusiast named Robert M. Parker Jr. concurred when tasting a bottle of 1957 Château Lafite-Rothschild. Remarking it “tastes like cat piss,” Parker learned that with no rating system, first-growth Bordeaux’s like Lafite could easily coast on their reputation despite having such a subpar product.

But with news about the vintage of the century spreading like wildfire, American wine drinkers finally decided to enter the marketplace in a big way. During the 1950s, as oenophile culture started to gain steam on the east coast, the train of thought was that French wine was the undisputed gold standard. And with a devaluation of the franc ordered by Charles De Gaulle, U.S. dollars could now snatch up a sizable chunk of Bordeaux’s exports, which for seven and a half centuries had been dominated by the British.

For those who took advantage of the situation, they would not be disappointed. Michael Broadbent described the 1959 Château Lafite as “one of the best-ever Lafites … mammoth. And superb” while calling the Château Latour: “Glorious … perfect enough to keep on maturing for another quarter century.” According to Parker, “The wines do display the effects of having been made in a class, hot, dry year, with just enough rain to keep the vineyards from being stressed. They are full bodied, extremely alcoholic, and opulent, with high degrees of tannin and extract.”

So long before terms like ‘vintage of the century’ had been used ad nauseam, the marketing slogan proved to be a resounding success in places like New York and Washington D.C. By 1961, the price of first-growths had more than quadrupled with Americans for the first time becoming the principal buyers. Adding to these soaring prices was a futures market—something that would have been unheard of in the United States a decade before—making many British customers irate. Describing the mood in England during this time, author Elin McCoy writes, “The international market was now being built on these high prices, and if the Americans dropped out it would surely crash. Who else but the Americans would pay so much money for wine?”

Looking back at the craze over the vintage of the century, many wine writers believe that 1959 didn’t live up to its hype, especially when compared to 1961. However, no one can deny the impact that this vintage had on buying habits in the United States, signaling a seismic shift in the export market for French wines that is still felt to this day.

Sources:

Broadbent, Michael. Michael Broadbent’s Pocket Vintage Wine Companion. London: Anova Books, 2007.
Buchwald, Art. (1959, Oct 7). Buchwald, The Boor of Bordeaux Learns How To Swish And Spit. The Miami News. Retrieved from http://news.google.com.
Harding, Julia. The Oxford Companion to Wine. Oxford: Oxford University Press, 2015.
London Observer Service. (1959, Oct 9). 1959 – Century’s Best Vintage.
McCoy, Elin. The Emperor of Wine: The Rise of Robert M. Parker Jr., and the Reign of American Taste. New York: HarperCollins, 2005.
Parker, Robert M. Bordeaux: A Consumer’s Guide to the World’s Finest Wines. New York: Simon & Schuster, 2013.
Robards, Terry. (1982, July 11). Wine; A Vintage of the Century Revisited. The New York Times. Retrieved from http://nytimes.com.
Unknown Author. (1959, Oct 19). Business: A Votre Sant. Time Magazine. Retrieved from http://content.time.com.

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