Wine-savvy

[Lipstick]

I'll relate it to my dad! I'm sure he'll love to hear that.

 

Nope. It's a Hardys Nottage Hill Shiraz 2003. Avoid na lang this brand  :thumbsdownsmiley:

 

Hahahaha rin. I'm bursting with laughter while reading your post. Huwag na kamo siyang magmura. The resemblance is only skin deep. She has a lot more character and depth naman. 

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Tell your dad that it was such a beautiful gift to give and receive. I think that's how art should touch you.

 

Leche yang Hardy's na yan! Kaya pala they are selling it by the box! Badd baddd badddddd wine.

 

Hahaha can you imagine FancinePrieto lookalike's face habang nagmumura? Hahahahahaha. They are out tonight nga making yaya to drink at Alabang, but I'm home sick so eto nagkakalat ako sa board.

[agxo3]

Masi!  Missed you and your better beautiful half LIBERTY at Cyrano last Friday night!  Damn you guys should've been there...  it was so much fun!  Promise me next time we have one again join kayo hah? 

 

Agxo3.... promise yan hah?! So when will you be back in Manila?  Ayan Pareng Storm has offered his place to cook those juicy ribs!  Game na!!! :thumbsupsmiley:

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I miss so much by not being there!!

 

Oh, well, such is life.....

 

But yes! Next time I'm out there, it will be one great evening of food and drink! Get that kitchen ready, Masi! I will be in Taiwan again the week of Jan. 8, but won't make it over to Manila. Not enough time between trips - next one is scheduled for early February. I think we (me and my lovely bride) will be in the Phjilippines mid-February, but I don't know how much time we will spend in Manila, if any at all. We're going to Baguio for a class reunion (my HS class - it's been 40 years!!!) then on to either Cebu or Bangkok, depending on what my friend sets up for us. A day in Manila at most, I think. However, there's always March, when my NEXT rip is planned for! Might as well take an apartment in Taipei!

 

So - went to SF with another couple yesterday/lat night. Visited the SF Museum of Modern Art, then on to a very interesting wine bar. Set up for tastings, this place is. They have a number of automated stations which dispense 1 oz. pours. You buy a smart card with whatever $$ amount you decide. You insert the card into the slot, hold your glass under the appropriate spount and push the button. Voila! A 1 oz. pour! And your card gets the amount deducted automatically. Sounds like a business opportunity to me! Can you see a place like that being set up somewhere there?

 

Anyway - tasted 4 wines:

 

Prinz Reisling Kabinett 2004 - pineapple and melon, tangerine and grapefruit. Mildly sweeti-ish but great acidity to back it up. Lovely wine. Would go well with scallops in a lemon-butter sauce.

 

Peter Schandl Furmint 2004 - a Hungarian grape used in the production of Tokaji. In this instance, a truly dry wine. Pineapple on the nose, slate and calamansi on the palate. Nice acidity, not sweet at all. Screams inihaw pork chops to me!!

 

4 Vines "The Heretic" Paso Robles Petit Syrah - Red meat! Blackberries with a hint of red peppers (not red bell peppers, but the savory spicy kind). Full and lush, a steak wine if there ever was one!

 

The 4th was eminently forgettable and will not be mentioned in civilized company again!

 

 

Talked about New Years Eve - we have a couple coming over for dinner before we all go to my bro's place for the midnight festivities. We're planning to do seared scallops. Sauce still TBD. Fresh baguettes, and perhaps steamed asparagus. That rules out any red, but there are some really nice whites in my wine cabinet that need to be drunk soon.

 

For NYE - food still TBD but we're bringing some prosecco for a bubbly (and a petillant Vouvray if I can find one). Have a very festive and happy NYE (but remember to keep it safe! Watch those fingers with the triangulos, and have that designated driver ready!)

[chocolateandport]

CAB SAUV & Shiraz are two different grape variety, Cab sauv is a premier red wine grape, this is a small thick skinned variety, descended from cabernet franc & sauvignon blanc. Shiraz (Australia) or Syrah (France) is also a red wine grape variety which accordingly originated from Shiraz-Iran.

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Just a little additional information regarding the difference between Shiraz and Cabernet Sauvignon:

 

Both wines are full-flavored, structured, and generally oak-aged. Flavor-wise, a Shiraz from Australia is typically expressive of darker fruit flavors (plums, prunes, blue and blackberries) with a a distinct black pepper spiciness. Grown in the Northern Rhone Valley of France, it has the added flavor profile reminiscent of leather and earth. Plus, the wine tends to be sutler in its fruit expression, higher in acidity, and tannic structure. All other Syrah/Shiraz variations owing to the different areas where the grape is grown will fall in between these two general flavor profiles.

 

Cabernet Sauvignon is typically identified by its tell-tale aromas and flavors of blackcurrant and/or cassis. The spiciness- more licorice and cedar than black pepper- is not an innate character, rather it is imparted by the oak aging.

[masi]

Masi!  Missed you and your better beautiful half LIBERTY at Cyrano last Friday night!  Damn you guys should've been there...  it was so much fun!  Promise me next time we have one again join kayo hah? 

 

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I think my fellow winos answered this earlier but just as a rejoinder based on my observation .... while the shiraz and cabsav share some degree of spiciness and oakiness, the cabsav tastes more fruity.  Hehe that is according to my amateur palate.

Looking forward to seeing you here and sharing a couple of bottles with you and the whole bunch of winos.  It would be nice if all you mainland folks are here at the same time!  Wattablast!

I will take you up on that offer Mr. Agxo3!!  Kaya be prepared!   Pareng Storm has offered his kitchen! Hehe I wonder if he has a spacious kitchen counter too.

Masi, I had a very very yucky wine when we were drinking at Cyrano last Friday.  We started with a Hardy's Red 2004 --- so forgettable that I can't remember which variety.  It was way toooo bagets for drinking no matter what the label said!  Total LEMON.  Haha I know I posted it earlier but I wanna say it again!

 

All in all that night the other bottles tasted fab given that we started out with a bad bottle.   We had a Casillero del Diablo Pinot Noir ... followed by a Something Malbec.  That bottle of Malbec was a surprise!  Masharappppp!  And then we opened PK's yummy Ventisquero Grey 2002 Camenere.  Naabutan ni Bods at Storm yang boteng yan.  Yummy!  Best wine for the night if I dare say so.  Then we tried A Casillero del Diablo Camenere --- puede pasar.    We really missed you and the pretty Missus.  Sayang.

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Hi Lipstick!!! Yeah, we really missed that night! We had a family dinner as my brother and his spouse got in from NYC. But to save the evening, we met Bods and Storm at midnight. Surely, I would love to try Cyrano's. I've been planning that for ages but end up falling short!

 

Well, fast forward, New Year's Eve was ushered in with a Riddoch 2002 Shiraz Coonawara, nothing of the bubbly as I was still resting a BOLD hangover over Johhny Black which was with me til noon of the 31st!!!! :boo:

 

Truly deep red, near black color, nose was bold, cocoa, some dark berries, and a peppery oak which was pretty dominant but not overpowering. Body was mid to heavy with a rich heavy follow thru of peppery spice. Went well with some steaks I pan-grilled and used the same bottle of shiraz to "de-glaze" the pan for the steaksauce! The shiraz also went well with the spiciness of the Amatricianna sauce I prepared for a pasta dish!

 

HAPPY NEW YEAR! Here's to another year of good wines and great people!

Edited January 2, 2006 by masi

[floppydrive]

FD!!!!!!!!!!!!!!!!!!!!!!!!!!!!  Hahahahahaha Happiest of Holidays to you my fellow vino fan. 

 

Hmmmm are you sure you liked the Spanish Gate?  Eh bakit kalahati eh ginawa mong vinegar sa spaghetti mo?

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Hehehe. I'm only good for two glasses - after that, I can't tell red from white! hehehe. Sayang naman kung maging suka lang sa ref - pangpasarap na lang ng spaghetti!

 

Christmas and New Year were so so in terms of wine, but had fun experimenting with food.

 

Speaking of Hardy's, we also had a Hardy's Nottage Hill Shiraz - it was peppery. Just can't get the hang of drinking Shiraz. We followed it with a Wyndham Estate Bin 444 Cab Sauv 2002 - way better than the Hardy's, but seem young.

 

Just discovered that the humble leche flan tastes fantastic with a little cointreau drizzled on top prior to serving! Try it next time.

 

 

Masi, could you elaborate further on deglazing the pan with wine? Been wanting to learn how to make an 'au jus' and a wine sauce, but can't find any decent recipes.

[masi]

Masi, could you elaborate further on deglazing the pan with wine?  Been wanting to learn how to make an 'au jus' and a wine sauce, but can't find any decent recipes.

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Pare, just to remind you, my knowledge in the kitchen is more "guts" than anything else, here it goes.

 

I "deglazed" my searing pan (mine has elevated portions to resemble a grill, so I get those "grill-stripes") to catch the tailings of the steak (which were prepped with salt, pepper and a dash of olive oil). I simply put in 1 1/2 to 2 glasses of wine which I would be consuming that night. (Remember the addage, don't cook with wine you can't drink!). Throw in a few aromatics like finely chopped garlic, onions (some, herbs like rosemary) salt, pepper and worcestershire sauce. I haven't ventured to adding cream but I know it would greatly thicken and lighten the sauce and make it milder!

 

Reduce the mixture. This would ensure all the alcohol in the wine would evaporate! This effectively is my version of deglazing! (Evaporation takes place once the wine is poured on the pan, you would see the wine bubbling and the aroma leaving the pan is immense!)

 

Now if you have time, you can put everything in a blender or use a hand blender (this I don't have!) and puree the sauce. Pour the sauce on your steak!

 

I hope this works for you as much as it does for me!!!

 

 

(P.S. 1 thing I noticed, by using the wine you drink when you cook gives a "seamless" flavor between the steak and your drink!!! After searing the steak both sides, maybe 1 to 1.5minutes per side, I put the pan in the oven, preheated at 180-degrees for 2 minutes for medium, 3 minutes for medium well. This gives time for the steak to rest and sweat! Or so, I noticed! )

[Spurt]

HAPPY NEW YEAR to All !!!!!

 

bods!!! masi!!! i'm in mnl until jan. 10. i have a list of wines to try, sobrang dami, patulong ako, hehehe.

 

i have one haven's syrah that's really unusual, because of the price siguro. i also got a spanish grenache (garnatxa), tama ba? some of the usual napa valley-bourdeux blends, a case of caymus-from spain din.

[new2dabeat]

Forgot to share notes on the LP Grand Siecle cracked for the 2006 toast:

 

http://tinypic.com/j7t1ms.jpg

 

Definite 'nuts n' honey' aromas on the nose, followed by a finely-beaded fizz containing berry overtones. Quite nice, I'd highly recommend for those special occasions that warrant something a bit more than a "table" bubbly.

 

Hope everyone had a great New Years celebration!

 

Cheers! :thumbsupsmiley:

[floppydrive]

Pare, just to remind you, my knowledge in the kitchen is more "guts" than anything else, here it goes.

 

I "deglazed" my searing pan (mine has elevated portions to resemble a grill, so I get those "grill-stripes") to catch the tailings of the steak (which were prepped with salt, pepper and a dash of olive oil).  I simply put in 1 1/2 to 2 glasses of wine which I would be consuming that night.  (Remember the addage, don't cook with wine you can't drink!).  Throw in a few aromatics like finely chopped garlic, onions (some, herbs like rosemary) salt, pepper and worcestershire sauce.  I haven't ventured to adding cream but I know it would greatly thicken and lighten the sauce and make it milder!

 

Reduce the mixture.  This would ensure  all the alcohol in the wine would evaporate!  This effectively is my version of deglazing! (Evaporation takes place once the wine is poured on the pan, you would see the wine bubbling and the aroma leaving the pan is immense!)

 

Now if you have time, you can put everything in a blender or use a hand blender (this I don't have!)  and puree the sauce.  Pour the sauce on your steak!

 

I hope this works for you as much as it does for me!!!

(P.S.  1 thing I noticed, by using the wine you drink when you cook  gives a "seamless" flavor between the steak and your drink!!!  After searing the steak both sides, maybe 1 to 1.5minutes per side, I put the pan in the oven, preheated at 180-degrees for 2  minutes for medium, 3 minutes for medium well.  This gives time for the steak to rest and sweat! Or so, I noticed! )

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Thanks, Masi!

 

I usually make gravy by deglazing just by boiling the drippings and scrape the bottom of the pan, then add flour to make a paste. Then gradually add water to turn the 'soften' the paste then start adding spices and flavorings (worcestershire, etc), and then ad cream or milk. Then let it simmer (not boil!) to thicken the gravy (reduce ba yun correct term?).

 

I tried adding wine before, but it reacted with the milk and curdled the, uhh, thing (can't call it gravy anymore). Haven't tried putting the wine first, let the alcohol evaporate, then add the milk or cream. But if there's alcohol left in the pan, it might curdle the milk.

 

Your sear and bake style is almost similar to Morton's of Chicago's style!

 

What I usually do for those guests who go for the well done steaks (those who don't like to taste anything 'pink') is to cook the steak the same way as medium, then cook it in the microwave for 30 secs to 1 minute, just to cook the juices from inside without drying the steak. It comes out as soft as a medium, but without the 'pink' color.

[masi]

Thanks, Masi!

 

I usually make gravy by deglazing just by boiling the drippings and scrape the bottom of the pan, then add flour to make a paste.  Then gradually add water to turn the 'soften' the paste then start adding spices and flavorings (worcestershire, etc), and then ad cream or milk.  Then let it simmer (not boil!) to thicken the gravy (reduce ba yun correct term?).

 

I tried adding wine before, but it reacted with the milk and curdled the, uhh, thing (can't call it gravy anymore).  Haven't tried putting the wine first, let the alcohol evaporate, then add the milk or cream.  But if there's alcohol left in the pan, it might curdle the milk.

 

Your sear and bake style is almost similar to Morton's of Chicago's style!

 

What I usually do for those guests who go for the well done steaks (those who don't like to taste anything 'pink') is to cook the steak the same way as medium, then cook it in the microwave for 30 secs to 1 minute, just to cook the juices from inside without drying the steak.  It comes out as soft as a medium, but without the 'pink' color.

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Great inputs, FD! I haven't tried using cream but you are right, it would be best to put it after the alcohol in the wine would have completely evaporated. When you put the wine first you would know it would be evaporating because of the "searing" and bubbling you would see in the pan. The flavors of the wine would be immense at this point!!! But be careful especially if you are cooking with high alcohol wines as you might get a "flash fire" as you're on mid to high flame!

 

You may want to try to remove the pan from the flame when you add the cream or milk. I remember my mother told me that milk/cream curdles on a hot pan. You may also want to lower the flame once you are mixed the cream or milk.

 

Pare, I only bake the steaks after I saw it being done in Lifestyle channel. Most chefs, Emeril, Batali, Puck, Flay, Tsai, Tyler, etc. would merely use the pan to sear meat (steaks, fish, poultry etc) then they toss that pan in the oven (need to remind you that you need a metal handle pan to do this! )

 

Yup most Filipinos can't stand the sight of bloody red meat but lucky for me, our household prefers it medium to medium well.

 

I completely thaw my steaks before cooking them, now. But there was a time that I would throw a completely frozen steak to the grill!!!!!! I think this is a matter of preference and time (if you have time to thaw otherwise a frozen steak will be abit quite longer to cook!)

 

Likewise, the microwave is the fastest way to get the "red" out in steaks. I do that too for my guest, but with a frown! :boo:

 

Any uneaten steak the day after would be sliced into bite size cubes and thrown in a pan with olive oil, garlic. Add salt, pepper and worcestershire sauce then I would have my "salpicao"!!! :thumbsupsmiley:

[floppydrive]

Yup most Filipinos can't stand the sight of bloody red meat but lucky for me, our household prefers it medium to medium well. 

 

I completely thaw my steaks before cooking them, now.  But there was a time that I would throw a completely frozen steak to the grill!!!!!!  I think this is a matter of preference and time (if you have time to thaw otherwise a frozen steak will be abit quite longer to cook!)

 

Likewise, the microwave is the fastest way to get the "red" out in steaks.  I do that too for my guest, but with a frown! :boo:

 

Any uneaten steak the day after would be sliced into bite size cubes and thrown in a pan with olive oil, garlic.  Add salt, pepper and worcestershire sauce then I would have my "salpicao"!!! :thumbsupsmiley:

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Hehehe. I usually ask those who request their steak "well done" if they want it extra crispy, too!

 

Yes, thawing the steak before cooking makes a big difference, unless you like it well done on the outside and rare on the inside. :sick:

 

Next day Salpicao is also a staple in our place! I'm still trying to get the garlic right - whole garlic that is crisp on the outside but melts in your mouth on the inside. Mingoy's does their salpicao this way.

 

Para hindi OT: Went to a wedding last week. The toasting drink was Asti. Sweet, hints of vanilla, light flavors.

[masi]

Hehehe.     I usually ask those who request their steak "well done" if they want it extra crispy, too!

 

Yes, thawing the steak before cooking makes a big difference, unless you like it well done on the outside and rare on the inside.  :sick:

 

Next day Salpicao is also a staple in our place!  I'm still trying to get the garlic right - whole garlic that is crisp on the outside but melts in your mouth on the inside.  Mingoy's does their salpicao this way.

 

Para hindi OT:  Went to a wedding last week.  The toasting drink was Asti.  Sweet, hints of vanilla, light flavors.

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HAHAHA!!!! I cant imagine why people like their steaks well done unless they are testing the strength of their teeth and gums!!!! :boo: Done steaks are tough, tasteless, juiceless. :grr: Oh well, different strokes for different folks, I guess!!!!

 

I once grilled a steak that was half-thawed and since it was in that state, I grilled it a bit longer and then transferred it to a baking pan and went to the oven. When I ate it, it had a crusty, chewy surface, and pink, juicy center. Just the way, it should be!

 

Pareng FD, I also noticed that freshly gound pepper (either by mortar or by pepper mill) tastes better than bottled coursely ground. :thumbsupsmiley:

 

Try sparkling shiraz or sparkling white shiraz! The latter, I have yet to try!

 

 

 

 

Now can someone tell me if a Pinot Noir Chardonnay is a bubbly. The bottle and foil are like that of a sparkling - long, crumpled and you can feel the wire under the foil!

Edited January 4, 2006 by masi

[heavygatin_but_cutie]

the silent reader and follower here...

 

first...HAPPY NEW YEAR to everyone!!! Wishing each of you more success this year.

 

second .. AGXO...i can't help but tell you how fantastic your kitchen is. Inggit naman ako sa kitchen nyo...wish wish.....

 

third ... STORM ...i've seen the sculptures you are making in another thread...You are the MAN!!! hmm will send you pm to inquire more of it...

 

fourth... MASI ... happy new year to you and the family. i am learning so much in your contribution about wines..though i can't appreciate much coz i am no drinker...oh well...

 

fifth ... LIPSTICK.... you seem to be soo cool..would like to meet you someday...continue the posts...i am enjoying reading your thoughts and i am learning...

 

to the rest...enjoy and it is fun to see your exchanges here.

[masi]

the silent reader and follower here...

 

first...HAPPY NEW YEAR to everyone!!! Wishing each of you more success this year.

 

second .. AGXO...i can't help but tell you how fantastic your kitchen is. Inggit naman ako sa kitchen nyo...wish wish.....

 

third ... STORM ...i've seen the sculptures you are making in another thread...You are the MAN!!! hmm will send you pm to inquire more of it...

 

fourth... MASI ... happy new year to you and the family. i am learning so much in your contribution about wines..though i can't appreciate much coz i am no drinker...oh well...

 

fifth ... LIPSTICK.... you seem to be soo cool..would like to meet you someday...continue the posts...i am enjoying reading your thoughts and i am learning...

 

to the rest...enjoy and it is fun to see your exchanges here.

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Hi HBC, Happy New Year!!!!

 

Drinker or non-drinker, everyone is welcome!

[floppydrive]

Pareng FD, I also noticed that freshly gound pepper (either by mortar or by pepper mill) tastes better than bottled coursely ground.  :thumbsupsmiley:

 

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Of course! Nothing beats freshness in cooking! I stopped buying ground pepper a few years back and got a nice pepper mill. It's just murder on the wrists when preparing a 4 kg. roast!

 

Looking forward to setting up a small herb patch so no need to buy bottled oregano, basil, thyme and bay. (You can get them in small pots at SM, BTW)

 

Con Gas Chardonnay and Pinot Noir? Definitely have to try it! Where can one find such wines? Wine Depot?