SoireeHome Giveaway!
December 4, 2012
Oh wow! Look at all that! I do have to say I’m going to pat myself on the back for this one!
The ultra-kind people at SoireeHome have graciously sent me one of each of their products as a holiday giveaway. This SoireeHome giveaway consists of:
Soiree Wine Aerator
If you don’t know it by now, there’s a problem!
There are a lot of wine gimmicks on this tiny planet, and at first glance the Soiree could be quite easily bundled into that category….except for fact that IT WORKS! Seriously, I’ve blind tasted people and they all agreed which was the more “open” wine. – Retail: $24.99
Tilt
The latest product in the SoireeHome lineup, the Tilt takes chilling your favorite beverage into the space age! The chilling technology behind Tilt preserves the full flavor of your beverage and lasts far longer than cubed ice. Simply store tilt in your freezer and give any drink, punch, cold soup or dip a lasting chill.
I got my hands on a Tilt a few weeks ago, and I’ve been using it religiously ever since! It definitely beats throwing ice-cubes into your wine! – Retail: $34.99
Stopair
Do you ever find yourself in the position of having an open bottle of wine that you simply can’t finish? No, me neither…but for people that do the Stopair will be your best friend!
An all-in-one bottle stopper & vacuum preserver, the Stopair uses a built-in vacuum pump and food grade silicone stopper fits which securely fits into the bottle to help save your wine for future drinking. – Retail: $19.99
The combined total of all three items is $80, but out of the kindness of my heart I’m giving you an EASY chance to win all three!
Here’s what you have to do to win:
1. Click here for the SoireeHome website and answer the following question: How much do you have to spend at SoireeHome for them to give you free shipping?
2. Email the answer and your name to me at kris@blogyourwine.com and you will be entered for a chance to win! EASY-PEASY!
The competition deadline is Monday December 10th at midnight, so you have plenty of time to enter! One entry person. The entry will be selected at random. You will be notified via email if you have won. All email addresses will be added to the weekly email newsletter.
Grand Cru Burgundy Dinner at Restaurant Orsay.
December 4, 2012
What
Do you take your Burgundy seriously? Do you want to get in on an opportunity to taste a stellar lineup of some of the world’s greatest Chardonnay and Pinot Noir? You’re in luck! Restaurant Orsay is hosting Master Sommelier Andrew McNamara for a dinner where he’ll be pouring selections from some of Burgundy’s greatest vineyards. Tickets are $275 per guest, inclusive of all tax and gratuity.
Here’s the lineup:
– Champagne, Vazart-Coquart Grand Cru Blanc de Blancs NV
– Blind Tasting Flight of Whites
– Chevalier-Montrachet, Maison Deux Montille 2007
– Corton-Charlemagne, Bonneau du Martray 2009
– Corton-Charlemagne, Maison Deux Montille 2007
– Chambertin Clos de Beze, Domaine Alain Burguet 2009
– Corton Clos du Roi, Domaine de Montille 2007
– Champagne, Camille Saves Grand Cru Brut Rose NV
Where
Restaurant Orsay
3630 Park Street Jacksonville, FL 32205
(904) 381-0909
When
Monday, December 17th at 7PM
Posted in Events | Tagged Orsay, Restaurant Orsay | Leave a comment //Recipe for French Onion Soup
December 3, 2012 
If you’ve been following this blog over the past year, you’ll know that I’ve been putting together quite a few food and wine pairings, with individual wines paired with recipes. Well, I plan to continue with those, but I’m also looking to add these standalone recipes to the mix.
My reasons are simple: The other pairings take so long to put together, mainly in photography, editing and writing time, that I found myself posting fewer and fewer of them. The other thing is that they’re paired with specific wines, usually wines that I’m featuring that month. This kind-of limits me to the types of recipes I create and post. These short posts are going to allow me a little more freedom. That’s a good thing!
Ok, with that out of the way…this recipe for French Onion Soup is certainly one of the more labor intensive recipes I’ve posted, but luckily most of the time is spent waiting for the onions to brown-off.
French onion soup is one of those basic things you first get taught in culinary school. The method, although extensive, is fairly simple; but you’ll be surprised how many restaurants do such a terrible job of making it….at least in my experience.
With the colder months upon us, I promise you’ll be glad you spent the time making this recipe. And don’t worry if you make too much. Just wait for it to cool and then freeze it into smaller portions. That’s what I do anyway.
Recipe for French Onion Soup
Serves: 6
Prep Time: 20 minutes
Cooking Time: About 2 hours (don’t worry, it’s not all “active” cooking)
INGREDIENTS
– 4 large yellow onions, cut into 1/8-inch pieces
– 4 tablespoons unsalted butter
– 1 tablespoon all-purpose flour
– 2 sprigs fresh thyme, plus more for garnish
– 1/2 cup dry white wine
– 1 teaspoon table salt, plus more as needed
– 1 teaspoon sugar
– 1/3 cup Cream Sherry
– 2 Beef stock cubes (optional)
– 8 cups water, plus more as needed
– 1 French baguette
– 10 oz Gruyère cheese, sliced thick
METHOD
1. Melt butter in a large soup pot over medium heat.
2. Add the onions,salt, and sugar. Stir, to make sure everything is evenly coated.
3. Cover and cook-down for 10 minutes.
4. Remove lid, and cook at medium heat with the cover off until the onions are slightly browned. This will take about 90+ minutes.
5. Open a bottle of wine, and pour yourself a glass while you’re waiting…
6. Stir onions every 5-10 minutes and slowly add water (a couple of tablespoons at a time). Be careful not to burn!
7. Continue to cook until the onions are an even dark brown color, an additional 30 minutes longer or so. Continue to check and stir when needed.
8. Add the flour and stir for two minutes.
9. Add Sherry and cook for two minutes.
10. Add 8 cups water and thyme sprigs to the onions and bring up to a boil.
11. Lower heat and simmer for 20 minutes. Add beef stock cubes – which is kind-of cheating if you’re looking to make a “traditional” French onion soup…but I don’t care. I’m English.
12. Add white wine and simmer 10 minutes.
13. Add salt and pepper to taste.
14. Heat oven to 325 degrees, with a rack in the middle position.
15. Cut the baguette into 3/4 inch slices and arrange on a baking sheet.
16. Bake until the bread is dry, about 10 minutes. Remove bread slices and set aside.
17. Heat broiler/grill and place bowls (for as many people as you are serving) on a baking sheet. Ladle soup into each bowl. Top with 1-2 baguette slices and evenly distribute cheese slices over the bread. Broil until browned and bubbly, about ten minutes. Leave to cool (obviously) for 5-10 minutes before serving.
Well, I’ve finished my Christmas list!
December 3, 2012In retrospect; if Santa can only make the first thing on my Christmas list happen, I wouldn’t be too disappointed…
Wine Myths…Busted: Can You Still Use a “Bad Wine” for Cooking?
December 1, 2012
Click here for the rest of my Wine Myths Busted series.
Posted in Facts | Tagged can you cook with a bad wine, can you cook with corked wine, cooking with wine, Corked wine, Oxidation, Oxidized wine, Wine Myths Busted | Leave a comment //First World Wine Problems.
November 30, 2012
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