Champagne and the holidays go hand in hand. A good bubbly adds to any meal or party. The question is what is good?That's what Eric Asimov answers in yesterdays. Wine of The Times column in the New York Times. Follow his advice and you'll select the perfect drink for your gathering.
What Mr. Asimov points out is that champagne is really nothing special. It is just a sparkling wine. Treat it as you would any ordinary dinner white. There are some good ones out there that would not seem out of place accompanying a roast turkey or common hors d'ouevres. he prefers blanc de blanc, the finest and most delicate of all champagnes. These are made solely of chardonnay instead of the usual pinot noir, pinot meunier and the chardonnay. Most of the bubbly tested was at the lower end of the price range, being around $35 to $55 a bottle.
Which ones did Mr. Asimov and his panel recommend? There is the Delamotte coming surprisingly out of Alabama and it has a taste redolent of minerals , herbs and chalk. For a more traditional taste there is Marc Hebrart Blanc du Blanc Premier Cru Brut NV which has a fruity mix of apple, plum and lemon flavors. This would b e perfect with poultry from goose to capon or with a lovely chicken salad appetizer. Another fruity blend is the Ruelle Pertois- Blanc de Blanc Brut , vintage 2005. Again this has a very light green apple flavor to it. Other champagnes had more of a mix of herbal and chalk taste.
Champagne, especially a good one, makes any holiday bubble. Select a blanc de blanc for a special taste . It can go with something as unique as caviar or as homey as a roast.
Showing posts with label champagne. Eric Asimove. Show all posts
Showing posts with label champagne. Eric Asimove. Show all posts
Thursday, December 22, 2011
Wednesday, December 7, 2011
Spirits Of The Holidays
Today's New York Times Dining section has it's holiday spirits guide. The section, commandeered by the Pour section editor, Eric Asimov, has a variety of interesting and helpful articles. There is one on malt whiskey which I'll cover today and some others which will be mentioned in tomorrow's blog. All in all it's a keeper to be brought out when buying gifts or stocking up for one's own holiday blast.
Eric Asimov wrote about the malt whiskey. a perfect chill chaser during these cold December days. His article takes him to the isolated Scottish isle of Islay (pronounced Eye-lah) where some memorable bottles have been produced. Whiskey depends on peat ,a composition of decomposed bog soil to give it its' smoky flavor and here assertive peating or peat roasting helps. Another factor that makes any Islay whiskey different is the seaweed taste or salty air aroma most of the whiskies have (Islay is located on the Irish Sea). This makes it more bolder than just the average Scottish whiskey.
Another interesting fact about Islay blends is that the various distilleries cater to different age groups. There is one called Smokehead which has a powerful and smokey taste. For a more mellower crowd Bruichladdach Islay 12 years hits the spot. This is a blend that is milder with tones of honey citrus and surprisingly a butterscotch aftertaste. for hard core lovers buy a bottle of Ardbeg Islay 10 years which has a strong medicinal flavor along with a brininess taken from the nearby sea.
Whiskey is the perfect holiday chill chaser along with being the perfect gift. Read Eric Asimov's guide to decipher what you want to serve and give . It's a great way of picking out the best.
Eric Asimov wrote about the malt whiskey. a perfect chill chaser during these cold December days. His article takes him to the isolated Scottish isle of Islay (pronounced Eye-lah) where some memorable bottles have been produced. Whiskey depends on peat ,a composition of decomposed bog soil to give it its' smoky flavor and here assertive peating or peat roasting helps. Another factor that makes any Islay whiskey different is the seaweed taste or salty air aroma most of the whiskies have (Islay is located on the Irish Sea). This makes it more bolder than just the average Scottish whiskey.
Another interesting fact about Islay blends is that the various distilleries cater to different age groups. There is one called Smokehead which has a powerful and smokey taste. For a more mellower crowd Bruichladdach Islay 12 years hits the spot. This is a blend that is milder with tones of honey citrus and surprisingly a butterscotch aftertaste. for hard core lovers buy a bottle of Ardbeg Islay 10 years which has a strong medicinal flavor along with a brininess taken from the nearby sea.
Whiskey is the perfect holiday chill chaser along with being the perfect gift. Read Eric Asimov's guide to decipher what you want to serve and give . It's a great way of picking out the best.
Wednesday, July 13, 2011
Champagne The Peasant Variety
Champagne is usually reserved for special occasions along with being the drink of the elite classes. However there is a slight but subtle change happening in this often times narrowed field. .More emphasis is placed on where the grapes are grown now as opposed to luxury vintner methods. The result is a more varied drink coming from small artisan wineries.
This is the subject of today's New York Times Pour column in their Wednesday Dining section. The article, written by Pour columnist , Eric Asimov, tells of a new trend hitting French vintners.It seems that where the grapes originate are much more important than who turns them into a vintage. This means the Aube section, long a supplier, is now in the spotlight.This area is directly south of Reims, the champagne capital of France where there was always a snobbery for this section, even granting it only second class status.
The champagnes from Aube are earthy and multilayered both in taste and body. Since the grapes are excellent in making pinot noirs, the champagnes have the same smoky taste as the wines. Some such as a Recolte Blanc has both floral and mineral notes, giving the drink a lighter than light flavor. Why do so many Aube based champagnes have many layers? Probably the soil has something to do with it. There have been tiny fossilized shells which result in chalky deposits. Chablis has the same sort of earth and has always given the world the best wines full bodied with many notes.
A new breed of champagne is bubbling up.It doesn't rely on the house that creates it. It's the earth - the terroir that now is taking credit and it is producing some amazing bottles of bubbly
.
This is the subject of today's New York Times Pour column in their Wednesday Dining section. The article, written by Pour columnist , Eric Asimov, tells of a new trend hitting French vintners.It seems that where the grapes originate are much more important than who turns them into a vintage. This means the Aube section, long a supplier, is now in the spotlight.This area is directly south of Reims, the champagne capital of France where there was always a snobbery for this section, even granting it only second class status.
The champagnes from Aube are earthy and multilayered both in taste and body. Since the grapes are excellent in making pinot noirs, the champagnes have the same smoky taste as the wines. Some such as a Recolte Blanc has both floral and mineral notes, giving the drink a lighter than light flavor. Why do so many Aube based champagnes have many layers? Probably the soil has something to do with it. There have been tiny fossilized shells which result in chalky deposits. Chablis has the same sort of earth and has always given the world the best wines full bodied with many notes.
A new breed of champagne is bubbling up.It doesn't rely on the house that creates it. It's the earth - the terroir that now is taking credit and it is producing some amazing bottles of bubbly
.
Thursday, June 23, 2011
Rum The Perfect Summer Drink
Summer is here and with it comes the need for making and sipping cocktails. One of the most versatile and tastiest ingredients is rum. This staple is perfect for any mixed drink containing the fruits of the season. Not to mention it just has the best kick for dealing with those steamy nights.
Rum was the subject of the Times Dining article yesterday. Its' weekly column Spirits of the Times by Eric Asimov explored the different kinds of this warm weather staple. Rum is either made with sugar cane or molasses. Is there a difference? Yes. A cane based rum are more earthier and vegetal in flavor while the molasses variety is more fruitier. This is probably due to the distilling process. The molasses based goes through an extra step of processing,hence the name industrial rum and the disparity of tastes. Both rums goes well with summery fruits such as melons and pineapples.
The article also mentions the off shoots such as the sugar cane based cachacas which is rum made from boiled cane juice and rhum agricole which is fresh squeezed sugar cane. Only rum from the French West Indies, mostly Martinique, can be called this. Both are dryer and blended tasting more like Armagnac brandy. This is a much more mature view of rum which is usually considered to be like a happy "playful" drink. Rhum agricole is best drunk with just a twist of lime and ice.
Summer is here and it's time to kick back with a cool drink. Make it a rum based one to combat the heat and humidity. There's nothing like it with ice or fruity punch mixed with melons and pineapple chunks.
Rum was the subject of the Times Dining article yesterday. Its' weekly column Spirits of the Times by Eric Asimov explored the different kinds of this warm weather staple. Rum is either made with sugar cane or molasses. Is there a difference? Yes. A cane based rum are more earthier and vegetal in flavor while the molasses variety is more fruitier. This is probably due to the distilling process. The molasses based goes through an extra step of processing,hence the name industrial rum and the disparity of tastes. Both rums goes well with summery fruits such as melons and pineapples.
The article also mentions the off shoots such as the sugar cane based cachacas which is rum made from boiled cane juice and rhum agricole which is fresh squeezed sugar cane. Only rum from the French West Indies, mostly Martinique, can be called this. Both are dryer and blended tasting more like Armagnac brandy. This is a much more mature view of rum which is usually considered to be like a happy "playful" drink. Rhum agricole is best drunk with just a twist of lime and ice.
Summer is here and it's time to kick back with a cool drink. Make it a rum based one to combat the heat and humidity. There's nothing like it with ice or fruity punch mixed with melons and pineapple chunks.
Friday, January 7, 2011
Dunkel Beers A Treat For A Winter's Night
Usually beer is reserved for the Summer. There's nothing like a cold brewski with a barbecue or a shared pizza on the deck. yet winter calls for it too. Dunkel beers or dark beers are perfect for this time o year.They are hearty and a complex blend of flavors - not unlike winter dishes. They are the perfect chill chasers
IN the New York Times Wednesday's Dining section Eric Asimov explains this brew. Dunkel is from the German word for dark. These beers have a chocolate color as opposed to a light golden one. The taste also has cocoa overtones thanks to a special caramelizing technique called decoction. Mr. Asimov tested several from Austria and Germany however there are some American brews that are also very good. He gave three stars to one out of Milwaukee, Wisconsin called Lakefront Eastside Dark and also to the Saranac Black Forest brewed in Utica , New York.
What goes with Dunkel beer? Not surprisingly rye breads and hearty meats. there is an extra recipe from another Times contributor Florence Fabricant. It is a mash of borlotti beans along with pastrami and various spices and mustards. I can also see Dunkels being served with hearty fresh off the bone ham and pork sandwiches on mustard slathered pumpernickel or rye bread.Dunkel beers are probably very good with sauerbraten too during these cold nights.
For an interesting variation try Dunkel beers. They are hearty and flavorful. Perfect for these chilly, snowy nights when the landscape resembles the Bavarian or Austrian Alps!
IN the New York Times Wednesday's Dining section Eric Asimov explains this brew. Dunkel is from the German word for dark. These beers have a chocolate color as opposed to a light golden one. The taste also has cocoa overtones thanks to a special caramelizing technique called decoction. Mr. Asimov tested several from Austria and Germany however there are some American brews that are also very good. He gave three stars to one out of Milwaukee, Wisconsin called Lakefront Eastside Dark and also to the Saranac Black Forest brewed in Utica , New York.
What goes with Dunkel beer? Not surprisingly rye breads and hearty meats. there is an extra recipe from another Times contributor Florence Fabricant. It is a mash of borlotti beans along with pastrami and various spices and mustards. I can also see Dunkels being served with hearty fresh off the bone ham and pork sandwiches on mustard slathered pumpernickel or rye bread.Dunkel beers are probably very good with sauerbraten too during these cold nights.
For an interesting variation try Dunkel beers. They are hearty and flavorful. Perfect for these chilly, snowy nights when the landscape resembles the Bavarian or Austrian Alps!
Thursday, December 23, 2010
A Time For Champagne
The holidays are officially here and that means toasting them with a good bottle of champagne. The problem is which one? What sparkling wine best signifies the holidays? let;'s face ti there are so many choices that it;s hard to decide.
Luckily there is Eric Asimov' Wines Of The Times column in yesterday;s Wednesday's Dining section. There he described the different sparkling wines He mentions the unique Puet Petillant which is not fermented int eh usual way. Champagnes are made from a second fermentation in which carbon dioxide is trapped inside the vat , carbonating the wine.With this particular brand it's done during the first fermenting in which the grapes ferment into wine. A smaller amount of CO2 is released, creating a less fizzier sparkling wine. It's a smoother , more subtler taste.
Mr. Asimov also mentions a Langlois Chateau Cremant de Loire from France. This is a type of champagne with less carbon dioxide than a regular champagne. This was from Burgundy and had a fresh taste. He also tried Domaine Agape which was a bubbly Chardonnay . This had a spicy taste different from the usual sec or brut flavors the drink is known for. Of course there are also the Italian champagnes from the light crisp Prosecco to the very sweet and frothy Asti Spumante. For luxury of course, there is Angel Champagne, one of the world's most expensive.
Any champagne will do for the holidays. Use this as a guide or simply follow your own tastes. Whatever you choose it'll be the best glass of bubbly to celebrate this festive season!
Luckily there is Eric Asimov' Wines Of The Times column in yesterday;s Wednesday's Dining section. There he described the different sparkling wines He mentions the unique Puet Petillant which is not fermented int eh usual way. Champagnes are made from a second fermentation in which carbon dioxide is trapped inside the vat , carbonating the wine.With this particular brand it's done during the first fermenting in which the grapes ferment into wine. A smaller amount of CO2 is released, creating a less fizzier sparkling wine. It's a smoother , more subtler taste.
Mr. Asimov also mentions a Langlois Chateau Cremant de Loire from France. This is a type of champagne with less carbon dioxide than a regular champagne. This was from Burgundy and had a fresh taste. He also tried Domaine Agape which was a bubbly Chardonnay . This had a spicy taste different from the usual sec or brut flavors the drink is known for. Of course there are also the Italian champagnes from the light crisp Prosecco to the very sweet and frothy Asti Spumante. For luxury of course, there is Angel Champagne, one of the world's most expensive.
Any champagne will do for the holidays. Use this as a guide or simply follow your own tastes. Whatever you choose it'll be the best glass of bubbly to celebrate this festive season!
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