Ask Sid : Australian Chardonnay

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Ask Sid Cross
By Flickr user My Hobo Soul. (http://www.flickr.com/photos/myhobosoul/95998596/) [CC BY 2.0], via Wikimedia Commons

Question: Planning a February special dinner party where I want to showcase Australian chardonnay. Any recommendations for me?

Answer: Great idea because now there are some wonderful chardonnays from Australia that are less oaky and much more food friendly. Not sure of what foods you are featuring or your budget but there is availability at all price ranges from the top expensive barrel fermented Yattarna (now always mostly Tasmania fruit) from Penfolds all the way down to the low priced multi blend values. I really enjoy mid- priced best examples from the cooler regions like Tasmania (complex low yield Josef Chromy), Adelaide Hills (balanced refined wild yeast Shaw & Smith M3 either 2012 or 2013 & stylish Wolf Blass Gold Label 2013), Margaret River (elegant fruity Devil’s Lair Hidden Cave 2013 or 2014), and Yarra Valley (consistent Coldstream Hills). Enjoy!


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Camelina Oil

Camelina oil

I am a big advocate for and user of Extra Virgin Olive Oil. I seem to use it on nearly everything. However there are many other oils out there in the marketplace. One that I would point out to you that is still flying slightly under the radar is Camelina Oil. It is an old oilseed that originated in Northern Europe and can be traced back to the Bronze Age for use as a culinary oil. I have been using a Saskatchewan based group of farmers called Three Farmers (www.threefarmers.ca) Camelina Oil especially for grilling, sautéing, roasting, deep frying, and stir frying as it is so useful with its high 475F smoke point. I also like their Roasted Onion & Basil version with garlic for salads, marinades and dips. It is a cold pressed non-GMO product with an earthy nutty character containing fats plus Omega 3, Omega 6, Omega 9, and Vitamin E. In fact they claim the ratio of these fatty acids is as important as their nutritional value and that Camelina Oil has a better ratio of these than the other oils including – olive, flax, hemp, grape seed and coconut. It claims to be naturally gluten-free without artificial additives, preservatives, colours, and trans fatty acids. This natural sustainable product comes with a best before date together with a searchable traceability number on the bottle label back to the farmer who sourced it and the field in which it was grown. For more background information go to this website. Have you tried this oil? Check out the retail availability of this product on line or at a store near you.


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A look back at Falcon Crest

A look back at Falcon Crest tv show

By Joseph Temple

If you enjoyed watching prime-time soap operas as much as you loved drinking wine back in the 1980s, then Friday night was definitely your night!  That’s because right after J.R. Ewing’s scheming on CBS, viewers could uncork their favorite bottle, sit back and be transported to Tuscany Valley (i.e. Napa Valley) where a world of sex, blackmail and deceit would unfold at the Falcon Crest Winery.

A Top 20 show for several seasons, fans couldn’t get enough of the constant infighting between the Channing’s and Gioberti’s, two related families battling for control of their Northern California vino-empire.  Dubbed “Dallas with grapes” by TV critics, the picturesque scenery of a Victorian era hilltop mansion surrounded by palm trees and bountiful vineyards proved to be a great hook in attracting viewers.  Within a short time, Falcon Crest was able to create its own legion of devout followers who tuned in every week to watch Angela Channing, a ruthless matriarch fight tooth and nail against her nephew Chase Gioberti (and later Richard Channing, the illegitimate son of both families) for power over the winery and their related businesses.

In reality, the stunning home that people saw in the opening credits was Spring Mountain Vineyard, purchased by vintner Mike Robbins in the 1970s.  The surrounding area, near St. Helena could trace its commercial winemaking roots back to the late 19th century when Charles Lemme and the Beringers planted the first vines. More than a hundred years later, the region has gone on to be a recognized American Viticultural Area (AVA) and a keystone of the world famous Napa Valley.   And with the Judgment of Paris shocking the wine world in 1976, there probably wasn’t a better backdrop than Spring Mountain for a salacious soap that quickly gained a worldwide audience.

Although the ownership has since changed hands and its new proprietors are quick to downplay any connection to the show, there is no doubt that during this soap opera’s heyday, Spring Mountain was one of the hottest pieces of real estate north of San Francisco.  Author James Conaway in his book Napa: The Story of an American Eden writes,

“Sometimes Robbins had trouble getting into his own driveway.  He put signs saying the house and some of the grounds were off limits, but the tourists wandered around anyway, looking at his olive trees and at the pool beyond the box hedges, peering through the windows.”

Cashing in on the show’s popularity, Robbins eventually introduced a separate label named after the program, which tourists eager to bring home a souvenir bought in droves.  However, when the show ended in the spring of 1990, all of this hyper commercialism would leave a bad taste in the palate of Robbins, who decided to sell his estate two years later.

But almost twenty-five years after the show’s cancellation, there is no escaping the enormous footprints left by Jane Wyman, Robert Foxworth and the rest of this all-star cast.  “I’ve been trying to figure out why this looks so familiar,” said one visitor to author Rick Kushman during his tour of Spring Mountain Vineyard for the book A Moveable Thirst: Tales and Tastes from a Season in Wine Country.

“Wasn’t this where they made Falcon Crest?”

What are your thoughts on this great slice of 80s television nostalgia?  Did it help or hurt the wine industry in general?


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Ask Sid: Letting wine breathe?

Ask your question here The International Wine & Food Society

What's the best way to let wine breathe?
By Daryn Nakhuda (originally posted to Flickr as Delicious Cabernet) [CC BY 2.0], via Wikimedia Commons

Question: Any new tips on letting a wine breathe?

Answer: Still just to open the bottle and expose the wine to air. However, not much surface area is aerated and exposed to oxygen unless you pour it into a glass or better still a decanter. Seems to becoming more important than ever recently with more reductive wines out there and wines spending longer periods under screw cap closures. Many of these wines definitely need breathing to open up and show their best as of course do most young tannic reds. A key question is for how long. Best to experiment. Lots of new tools on the market to help you speed the process up. I just received a gift I am playing with called a Wine Breather Carafe (search on www.menu.as) a Danish design made in Turkey that claims to add 10 times more oxygen in just 2 minutes. They also say that “aerating white wine has the same taste-improving advantages as aerating red wine” and that it is “perfect for all young wines up to 10 years old.” Check it out.


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Avocado

Avocadoes

I am a big fan of avocado. So healthy with all those good tasty high in monounsaturated fats. So versatile too for use in salads, sandwiches, sauces and guacamole recipes. I prefer mine with only some sweet onion, a little garlic, lime or lemon juice, and ripe heirloom tomatoes when available in season. Sure many of you also want hot peppers or chiles or even cilantro added. Do you have a great guacamole recipe you would share?

Recently have participated in several avocado tastings. Most of us are familiar with the popular Hass variety smaller with the rougher pebbly shell that darkens quite black as it ripens. Also tried some from Mexico (more pear shaped smooth skinned with a smaller seed), Florida, Guatemala, Hawaii (nutty Sharwil larger rounder with a harder shell that remains green even when ripe & a butter variety as well) and even some useful puree from Chile. All uniquely delicious and like bananas they continue to ripen to consuming perfection at room temperature after being picked as mature on the trees. Note that avocado oil is being used more now.

Didn’t realize there are 1000s of varieties. Fun to seek out different varieties you might prefer just like with apples. See the University of California at Riverside Agriculture & Natural Resources website for more information.  Also check out plantithawaii.com/sample-page/avocado for some of the excellent Hawaiian examples worth seeking out to try.


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